Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce

 

Ingredients:

3/4 lb Fettuccine pasta
1lb shrimp
1tbsp oil
1small onion
2 tbsp butter
1 garlic clove
1/3 cup white wine
2 cups heavy whipping cream
1/3 cup parmesan cheese
Salt and pepper to taste
Sprinkle of paprika, parsley or basil for garnish i used paprika, parsley and 1 tablespoon red pepper flakes i like a little spice in my life!

Instructions:

Cook pasta as directed on the box drain buy do not rinse.set aside.
In a small bowl add shrimp season with 1/4 tsp paprika, blackpepper and salt.
In a large skillet add the tbsp of oil then the shrimp cook for 1 miniutes per sides.
Remove the shrimp then add the 2 tbsp butter onion and garlic cook like 2 minutes then add the white wine cook about 3 miniutes then add the 2 cups heavy cream let it come to a boil then add parmesan cheese stir until dissolve then add the shrimp and pasta back to the sauce combine and cook another 3 miniutes add salt and pepper to taste and sprinkle with parsley, basil or paprika. As i said before i used 1 tbsp red pepper flakes parsley and a little paprika for garnish.

Beef Vegetable soup

 

Ingredients:

1 1/2 lbs beef stew meat
2 1/2 Tbsp olive oil divided
Salt and freshly ground black pepper
1 3/4 cups chopped yellow onion (1 large)
1 1/4 cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium)
1 1/2 Tbsp minced garlic (4 cloves)
8 cups low-sodium beef broth or chicken broth
2 (14 oz.) cans diced tomatoes
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 lb red or yellow potatoes chopped into 3/4-inch cubes
1 1/2 cups (5 oz.) chopped green beans (trim ends first)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup chopped fresh parsley

PREPARATION:

Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Dab beef dry with paper towels season with salt and pepper then add half of the beef to pot and brown about 4 minutes turning halfway through.

Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions carrots and celery then saute 3 minutes add garlic saute 1 minute longer.

Pour in broth tomatoes browned beef basil oregano thyme and season with salt and pepper. Bring to a boil then reduce heat to low cover and simmer stirring once or twice throughout for 30 minutes.

Add potatoes then continue to simmer covered 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through about 5 minutes. Stir in parsley and serve warm.

Enjoy !

Crispy Batter Mix Recipe – Perfect for Vegetables, Seafood & Chicken

 

Ingredients

• ¾ cup all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup cold water (or as needed)

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🥣 Instructions

Step 1: Prepare the Dry Mix

In a medium mixing bowl, combine:

• All-purpose flour
• Cornstarch
• Baking soda
• Baking powder
• Salt

Whisk thoroughly until all dry ingredients are evenly distributed. This blend creates a light, airy base that crisps beautifully when fried.

Step 2: Add Liquid Just Before Use

Just before frying, slowly pour in the cold water while gently stirring with a whisk or fork. Avoid overmixing—lumps are okay! Overmixing develops gluten, which can lead to a chewy texture instead of crispy.

The final batter should be slightly thick but still pourable—similar to pancake batter.

Step 3: Fry to Perfection

1. Heat oil in a deep skillet or fryer to 350°F–375°F (175°C–190°C) .
2. Pat your food items (like chicken strips, shrimp, or veggie slices) completely dry to help the batter adhere.
3. Dip each piece into the batter, letting excess drip off.
4. Carefully place into hot oil and fry in batches to avoid overcrowding.
5. Flip once and fry until golden brown and crispy—usually 2–4 minutes per side depending on size.
6. Remove and drain on a wire rack (not paper towels) to keep the crust crisp.

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🌶️ Variations & Flavor Ideas

🧂 Savory Twists

• Garlic Parmesan: Add 1 tsp garlic powder and 2 tbsp grated Parmesan cheese.
• Spicy Kick: Stir in ½ tsp cayenne pepper or paprika.
• Herb Infused: Add dried thyme, oregano, or parsley for an aromatic flavor boost.

🍺 Beer Batter Option

Replace water with cold beer or lager for a rich, malty flavor and extra crispness—perfect for fish and chips!

🍹 Sweet Version

For fruit fritters like apples or bananas:

• Omit salt
• Add 1 tsp sugar and ½ tsp cinnamon

🌾 Gluten-Free Option

Use a gluten-free flour blend or substitute with:

• ½ cup rice flour
• ¼ cup cornstarch

Ensure all ingredients are certified gluten-free.

💧 Carbonated Water Hack

Use sparkling water or club soda instead of regular water for a lighter, airier texture.

Pro Tips for Crispiest Results

This crispy batter mix is your go-to solution for making irresistible fried dishes at home. With just a few pantry staples and a little technique, you can enjoy the same golden crunch you’d expect from your favorite restaurants.

So next time you’re craving crispy onion rings, tempura veggies, fried chicken, or beer-battered fish, reach for this easy and customizable recipe—it’s sure to become a staple in your kitchen!

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Serve it with your favorite dipping sauces like honey mustard, tartar sauce, sweet chili, or aioli for the ultimate crispy experience!

Chili Bacon Crunch Cream Cheese Spread

 

About This Recipe

A savory spread combining cream cheese with crispy bacon, spicy chili seasoning, and crunchy corn chip pieces. Served chilled as an appetizer or snack.

Why You’ll Love This Recipe

• Requires minimal preparation time
• Balances creamy, spicy, smoky, and crunchy textures
• Versatile serving options with various dippers
• Uses readily available ingredients

Ingredients

• 8 oz cream cheese, softened
• 4 slices bacon, cooked until crispy and crumbled
• 1/4 cup crushed corn chips
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tbsp chopped green onions (green parts only)
• Salt to taste (optional)

Step by Step Instructions

1. Place softened cream cheese in a medium mixing bowl.
2. Add crumbled bacon, chili powder, garlic powder, and onion powder to the bowl.
3. Mix all ingredients thoroughly until fully combined.
4. Gently fold in crushed corn chips and chopped green onions.
5. Taste and add salt if needed (bacon may provide sufficient saltiness).
6. Transfer mixture to a serving dish.
7. Refrigerate for at least 30 minutes before serving.

FAQ

Q: Can this be made ahead of time?
A: Yes, prepare without corn chips up to 24 hours in advance. Add chips before serving.

Q: What can I serve with this spread?
A: Serve with crackers, bagel chips, pretzels, or vegetable sticks.

Q: Can I use reduced-fat cream cheese?
A: Yes, but texture and flavor may differ from full-fat versions.

You Must Know

• Ensure cream cheese is fully softened for smooth mixing
• Bacon must be cooked until completely crisp before crumbling
• Chili powder intensity varies by brand – adjust to preference

Storage Tips

• Refrigerate in an airtight container for up to 3 days
• Corn chips will soften over time – add fresh chips before serving leftovers
• Do not freeze as texture will become grainy

Classic Homemade Bread: Simple, Soft, and Delicious

 

Preparation Time

• Prep Time: 15 minutes (plus 15 minutes of resting)
• Cook Time: 25-30 minutes

Ingredients

• Dry Yeast: 10 grams (1 packet)
• Warm Water: 200 ml (1 glass)
• Flour: 720 grams (6 cups) + 120 grams (1 cup) for initial mixing
• Salt: 10 grams (1 teaspoon)
• Egg Yolk: 1
• Milk: 1 tablespoon

Preparation

1. Dissolve the dry yeast in warm water and stir until dissolved.
2. Mix in 120 grams of flour until smooth. Gather the dough, cover, and let it rest for 15 minutes.
3. Add 400 ml of warm water, mix well, then gradually add 720 grams of flour and salt. Knead for 3-4 minutes until a soft, slightly non-sticky dough forms.
4. Cover the dough and let it ferment until it doubles in size. Remove air, gather, and divide into two parts. Roll each into a ball and let rest for 10 minutes.
5. Flour the surface lightly, expand the dough with your fingers, then roll it inward. Repeat with the second dough.
6. Arrange the dough on a baking tray, cover, and leave for 20 minutes. Brush with a mixture of egg yolk and milk, then bake at 200°C (392°F) until golden brown, about 25-30 minutes.

Serving Suggestions

• Serve warm with butter or your favorite spread.
• Great alongside soups, salads, or as a sandwich base.

Cooking Tips

• Ensure the water is warm, not hot, to activate the yeast properly.
• Avoid over-kneading the dough to keep it soft and light.
• If the dough is too sticky, add a little more flour as needed.

Nutritional Benefits

• Provides a good source of carbohydrates for energy.
• Homemade bread can be lower in preservatives compared to store-bought options.

Dietary Information

• This bread recipe contains gluten due to the flour.
• Suitable for vegetarians.

Nutritional Facts (per serving)

• Calories: 150
• Total Fat: 1.5g
• Saturated Fat: 0.5g
• Cholesterol: 20mg
• Sodium: 300mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 4g

Storage

• Store in an at room temperature for up to 3 days.
• For longer storage, freeze in a resealable bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Honey Mustard Chicken with Roasted Asparagus and Potatoes

 This honey mustard chicken recipe is a restaurant-worthy dish made with just a few simple ingredients.

It’s paired with crispy roasted potatoes and tender asparagus, all smothered in a creamy Dijon sauce that’s both tangy and sweet. Perfect for an elegant dinner or a cozy weekend meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 tablespoons honey
• 3 tablespoons Dijon mustardADVERTISEMENT
• 2 cloves garlic, minced
• 500g fresh asparagus (about 1 bunch)
• 4 medium potatoes, cubed
• 2 tablespoons olive oil
• Salt and black pepper, to tasteADVERTISEMENT
• Fresh herbs (chives or parsley), optional for garnish
• Grated cheese (optional – sprinkle over potatoes before baking)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together honey, Dijon mustard, and minced garlic.
3. Season chicken breasts with salt and pepper. Set aside.ADVERTISEMENT
4. Toss cubed potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
5. While potatoes are roasting, heat a skillet over medium-high heat.
   Sear chicken breasts for 2–3 minutes per side until golden.
6. Remove chicken from heat and brush generously with the honey mustard mixture.
7. Add asparagus to the baking tray with potatoes. Place the seared chicken on top.
8. Roast everything together in the oven for 15–20 more minutes, until chicken is fully cooked and potatoes are crispy.ADVERTISEMENT
9. Drizzle remaining honey mustard sauce over the chicken.
10. Garnish with fresh herbs and serve hot.

Time & Nutrition

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: ~50 minutes
• Servings: 4
• Calories: ~420 kcal per serving (without cheese)

Serving Suggestions

• Serve with crusty bread, rice pilaf, or a side salad.
• Add grated Parmesan or cheddar over potatoes for a cheesier twist.ADVERTISEMENT
• Leftovers work great in wraps or lunch bowls the next day.

Enjoy!

 

Elevate Your Meals with Cabbage and Eggs

 Elevate Your Meals with Cabbage and Eggs

Looking for a delightful meal that is healthy, budget-friendly, and bursting with flavor? Look no further than this cabbage and egg stir-fry. This dish is not only incredibly satisfying but also easy to prepare, making it ideal for any time of the day, whether it’s breakfast, lunch, or a quick dinner.🌿 Why Cabbage and Eggs Are a Winning Combo✅ Cabbage is a nutritional powerhouse, boasting low calories, high fiber content, and a rich source of vitamin C and antioxidants.✅ Eggs bring high-quality protein and healthy fats to the table, making this dish filling and nourishing. Together, they create a meat-free meal that is simple, delicious, and undeniably satisfying.🍳 Let’s Dive into the RecipeIngredients:½ head of cabbage (shredded or finely chopped)2–3 eggs1 small onion (optional, sliced)1–2 cloves of garlic (minced)1–2 tablespoons of olive oil or butterSalt, pepper, and optional spices like paprika, turmeric, parsley, or green onionsDirections:Heat olive oil or butter in a large pan over medium heat.Add the onion and garlic (if using), sauté until fragrant (2–3 minutes).Mix in the shredded cabbage, season with salt, pepper, and optional spices, and cook until soft yet slightly crunchy (about 5–7 minutes).Push the cabbage to the side, crack in the eggs, scramble gently, and then combine everything together evenly.Cook for another 2–3 minutes, garnish as desired, and serve hot!🍽 Ways to Enjoy Your Cabbage and Egg CreationEnjoy it as a main dish with a side of whole grain bread.Serve it as a side dish alongside rice, quinoa, or roasted potatoes.Roll it into a wrap or tortilla for a quick and tasty cabbage-egg burrito!In ConclusionThis cabbage and egg recipe is a gem – it’s light, delectable, packed with protein, and can be whipped up in minutes. Not only does it cater to your clean eating goals, but it also helps you save some bucks while relishing a truly satisfying meal. Once you give it a try, you might just find yourself echoing: “Who needs meat?” 🌿🍳💚