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
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. 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...
The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style Gone animal. [Photographs: Kenji Alt] And all that before we even mention In-N-Out, perhaps the second most compelling reason to move out west like my wife would like me to*. I've been a rabid, if underexposed fan of the cult-ish fast food burger joint since I tried my first Double-Double (that's two patties, two slices of cheese) a couple years back. It's a bomb that's rigged to hit every pleasure center on my brain's taste analyzation terminal Sure, the fresh-never-frozen patties are tasty enough, but the sandwich is more than that. Order the burger "Animal Style" off of their not-so-secret menu, and you bring the party to a whole new level. But here's the thing: I've had my share of regular In-N-Out burgers, but never an Animal Style. Of course, the biggest problem with In-N-Out is that due to their commitment to freshness, they have a policy of never opening up a location that's not within a day's drive of their meat processing plant in Baldwin Park, California. Fresh Frozen Spread 'em
cuisine: Socca, Farinata, Calentita ou Panisses Cuite de préférence au feu de bois dans une tourtière de cuivre, la socca était le casse-croûte des travailleurs le matin, l'en-cas des promeneurs à toute heure de la journée. Elle se déguste volontiers accompagnée d'un verre de vin rosé bien frais. Elle ne se fait plus que chez de rares traiteurs du vieux Nice. Les grandes plaques de socca sont gardées au chaud ou cuites au fur et à mesure. INGREDIENTS pour 2 plaques de 50 cm de diamètre : 50 cl d'eau 250 gr de farine de pois chiches 2 cuillerées à soupe d'huile d'olive 1 cuillerée à café de sel fin - Mélanger les 50 cl d'eau froide, les 250 gr de farine de pois chiches, les 2 cuillerées d'huile d'olive et le sel dans une terrine - Battre au fouet pour éliminer tout grumeau - Verser la pate en fine épaisseur sur sur une plaque légèrement huilée - Préchauffer votre four, puis placer y la socca en allumant le grill à vive température - Cuire près du grill en crevant les bulles qui peuvent se former. M. Il y a d'autres recettes possibles.
2 Stews: 1-2-3 Chocolate Microwave Mug Cake Calling all Chocoholics! I will stop at nothing to bring you a fix! Last month I received an email "forward" from my brother-in-law with a recipe for a 5 Minute Chocolate Microwave Mug Cake. My first reaction as a long time baker was suspicious, but the concept was intriguing. The recipe kept buzzing around my head and I thought, what the heck, I'll just try it. I also don't like food to be cloyingly sweet, so I have a light hand with the sugar. 1-2-3 Chocolate Microwave Mug Cake 3 tablespoons unsweetened cocoa2-3 tablespoons sugar (according to desired sweetness)1 tablespoon flour3 tablespoons milk3 tablespoons vegetable oil, such as canola3 tablespoons egg white or plain Egg Whites in a carton1/4 teaspoon vanillaoptional:1 teaspoon chocolate chips *As a variation, substitute almond extract for the vanilla.Also, you can change the chocolate chips to any flavor chips you'd like. In a 1-1 1/2 cup microwave safe mug, blend cocoa, sugar, and flour together. Let cool until just warm
Recette Moelleux poireau / saumon / mozzarella, Très Facile, Entrée (3.97/5 - 30 votes) Parfait avec une petite salade Type de recette: EntréeNombre de parts: 8 partsTemps de préparation: 25 minutesTemps de cuisson: 25 minutesPrêt en: 50 minutesDifficulté: Facile Ingrédients: 2 beaux ou 3 petits poireaux 100 g de saumon fumé 1 boule de mozzarella 2 cuil. à soupe d'huile d'olive 2 oeufs 60 g de farine 60 g de Carré ail et fines herbes (ou boursin) poivre & sel Préparation: Etape 1: Laver et émincer les poireaux puis les faire revenir dans une poêle avec l'huile d'olive. Etape 2: Préchauffer le four à 180 C (th. 6). Etape 3: Hors du feu, ajouter le saumon fumé coupé en dés puis les carrés frais. Etape 4: Dans un saladier, mélanger la farine avec les oeufs puis ajouter le mélange poireau / saumon. Couper la mozzarella en gros dés. Etape 5: Répartir la moitié de la pâte dans les empreintes d'un moule à briochettes ou à muffins. Etape 6: Cuire environ 25 mn à 180 C (th. 6) et servir aussitôt avec une salade. Imprimer cette page Recette similaires
Avocado Egg Salad Before Radd and I had kids, there would be nights that we weren’t able to have dinner together. School, work, and friends sometimes just got in the way of sitting down for a full meal with each other. Now if I happened to be home on one of those nights, there was absolutely no doubt about what my dinner plan would be– egg salad. Wild, right? You see, I was never able to make egg salad for the both of us because– and I still don’t understand this– Radd despises hard-boiled eggs. Here, I’ve swapped out mayonnaise for a mashed avocado. The Recipe: Avocado Egg Salad (Serves 1) 2 hard-boiled eggs, diced, preferably organic/local 1/2 ripe avocado, mashed 1 1/2 tablespoons red onion, diced 1 1/2 tablespoons fresh chives, finely chopped juice of 1/4 of a small lemon kosher salt and freshly cracked pepper How to make perfect hard-boiled eggs: In a sauce pan, place the eggs in a single layer. Have a wonderful weekend, friends! Laurie Like this: Like Loading...