Bang Bang Shrimp Throwdown That is right it is a throwdown. Me vs. The Bonefish Grill Bang Bang Shrimp. I dedicate this throwdown to my sister-in-law, who I saw scarf down and entire order of Bang Bang Shrimp in 2.5 seconds, with my own eyes. Yes, she was run over with beads of hot sweat, ate half a loaf of bread to sooth her mouth and developed a bit of a runny nose….if you know what I mean. To be honest she isn’t the only one scarfing down a plate of these tasty, spicy, crispy morsels. Soak shrimp in bowl of milk. Bonefish grill is one of my favorite chain restaurants. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside. I thought about it for awhile and figured that it really cannot be that hard to make. Heat a large skillet of oil until it reaches 300 degrees. Drain fried shrimp on plate lined with paper towels. I figured that sarachi had to be in the sauce and the creaminess could be from mayonnaise. I kid you not people I cracked the code.
Spinach and Artichoke Baked Pasta If you like this recipe then PIN IT on Pinterest Everyday at 1 pm PST/ 4 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Recipes HERE Find more Recipes HERE This dish is perfect for families. You can even cut up some cooked chicken breast and add it to the pasta before you bake it. Just think of this recipe as “comfort in a dish”. What You Need 14 oz of Orecchiette Pasta ( or short pasta) 1 Tbsp Olive Oil 1 Cup of Chopped Onion 3 Cloves of Garlic ( Minced) 1 Cup of Sour Cream 4 oz of Cream Cheese ( Room Temperature) 3/4 Cup of Parmesan Cheese 1 teaspoon Lemon Juice + Zest 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course) 13.5 Can of Artichoke Hearts rinsed and chopped 1 Cup of Mozzarella 1/2 Teaspoon of Salt 1 Teaspoon of Pepper What To Do Preheat Oven To 425 Cook pasta according to the box. Heat oil in pan and cook onions for 8 – 10 minutes. Enjoy! Spinach and Artichoke Baked Pasta : Entree
Rose Cake Tutorial SO excited to share with you how easy it is to make the rose cake. Seriously, once you see you are going to run right out, buy a 1M tip, and make one. That or go back to work. Ok, here we go! There were two main components to this cake. The vertical layer interior and the frosting rose exterior. I am going to do a vertical layer tutorial at a different time, (updated: you can see it HERE) as I did not get any pictures of it this go around and it is IMPOSSIBLE to explain without pictures. Now for the frosting rose tutorial! I promise you, this could NOT be easier. (I need to mention... before I froze my cake I poured a simple syrup over it. Start with your cake. Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting. If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess. Try to end in the same place each time. Instead go in and make a swoop with your tip. 1. 2. 3. 4.
Meatloaf Cupcakes Remember when I posted these, and wrote about the instant aversion my kids have towards meatloaf? They can’t get enough meatballs, but when I use that same recipe and make a loaf out of it, something happens. Well, I just solved the problem for all the mothers out there looking to get their kids to eat meatloaf. The other week a friend of mine at work came by to tell me about this awesome bakery in Chicago, called the MeatLoaf Bakery. So – for all your Moms out there – this one is definitely for you. Ingredients Meatloaf 1 teaspoon olive oil1 cup finely chopped onion1/2 cup finely chopped carrot1 teaspoon dried oregano2 garlic cloves, minced1 cup ketchup, divided1 1/2 pounds ground beef, extra lean (raw)1 cup bread crumbs2 tablespoons prepared mustard1 teaspoon Worcestershire sauce1/4 teaspoon freshly ground black pepper2 large eggsCooking spray Mashed Potatoes Garnish 3 tablespoons chopped chives4 pieces of bacon cooked and them chopped Preparation Preheat oven to 350°. Like this:
Guacamole Burgers Recipe Guacamole Burgers Recipe It’s that time of year again, the time for summer cookouts. With the 4th of July approaching you are probably looking for something to make. Guacamole Burgers Prep time: 30 minutes Cook time: 15 minutes Ingredients: 2lbs ground hamburger salt and pepper (to taste) 8 slices bacon (cooked) 4 slices pepper jack cheese 4 hamburger bunsGuacamole- 3 ripe avocados (peeled and pitted) The juice of 1 lime 1 teaspoon salt ½ cup onion (diced) 3 tablespoons fresh cilantro (chopped) 2 roma tomatoes (diced) 1 teaspoon fresh garlic (minced) 1 pinch cayenne pepper Cooking Instructions: Step 1: To make guacamole- in a medium bowl mash avocados together with the lime juice.
Meatless Mondays: Mozzarella, Tomato and Avocado Salad Mozzarella, Tomato and Avocado Salad Ingredients 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection) 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper to taste Baguette - optional Directions In a large bowl combine the tomatoes, mozzarella, basil and parsley. In a small bowl whisk the lemon juice, oil, salt, and pepper. Pour over tomato mixture. Just before serving stir in the chopped avocado. Serve with a slotted spoon and toasted baguette. My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Mom’s Scones My mom has made “scones” my whole life. If you ask any of my siblings what favorite foods they think of when they think of mom and scones will be high on the list. They are family tradition that brings back many warm memories. So imagine my surprise when I found out that the “scones” we love to eat are not what the rest of the world calls a scone. What!? The scones in Utah are a raised white bread dough deep fried in hot oil, much like Sopapillas or Navajo Fry Bread. But whatever you call them, I call them divine. Here’s how to make them: Combine 1 cup of warm milk and 1 cup of warm water. Add one tablespoon of yeast. Give the yeast a quick stir. Allow the yeast to activate about 10 minutes. You can allow your yeast to activate right in you mixing bowl, but the pyrex was better for showing activated yeast in a photo. Add one tablespoon of salt. And flour. I used to hate when a recipe stated “Add 5 to 6 cups of flour.” The more you make bread, the more it makes sense. Here is the recipe:
Quick Migas Ok, so I must let you know that up until now I have never tried migas. I have seen the on The Pioneer Woman’s site and I have seen Rachael Ray make them, but I just haven’t gotten around to trying them until now. I came across a recipe for quick and easy migas at Budget Bytes. They were too easy not to try. Migas are a Tex-Mex breakfast dish that usually consists of eggs, onions, chile peppers, tomatoes, cheese and corn tortillas. Also,congrats to Marci who said, “I have never heard of Xagave before but am intrigued! Quick Migas 6 large eggs1/4 cup milk1 cup salsa1/2 cup shredded cheddar cheese5 oz.thick tortilla strips (1 oz. is about 12 strips)1 Tbsp. butter1/4 bunch cilantro, chopped3 chopped green onionssalt and pepper, to tasteSaute the green onions in 1 Tbsp of butter over medium heat until they are soft (2-3 minutes). This recipe was tested with Mission tortilla strips.
Recette Lasagnes legumes chevre basilic, Facile, Plat Préchauffez le four th6 (180°c) Lavez les légumes. Pelez les carottes. Mettre les poireaux et les carottes à cuire à la vapeur 8 min. Réservez. Petit conseil de caro: vous pouvez remplacer la buche de chèvre par du chèvre frais...
Warm Toasted Marshmallow Smore Bars