Chicken Fettuccine Alfredo & Garlic

Chicken Fettuccine Alfredo is my favorite pasta dish. Tender fettuccine coated in a luxurious garlic parmesan alfredo sauce. One of the simplest yet delicious pastas!

Ingredients :

• 2 boneless chicken breasts
• 2 tablespoons blackening seasoning
• 1/2 chopped onion
• 1/2 chopped bell pepper
• 3 or 4 cloves minced garlic
• 1/8 teaspoon red pepper flake (optional)
• 1/8 teaspoon salt
• 1/2 teaspoon blackpepper
• 1 teaspoon old bay
• About 1/2 pound of penne pasta (you can use any pasta of your choice)
• 1/2 stick of butter
• 1 cup heavy cream
• 1 cup half and half
• 4 tablespoons cream cheese
• 1 – 2 cups grated parmesean cheese

Directions :

1. Season your chicken with the blackening seasoning
2. Bring water to a boil for the pasta
3. Coat your pan with EVOO
4. Sautee your chicken on both sides until well done and remove from the pan
5. Place pasta to boil
6. Add your butter to the pan along with chopped onions peppers and sautee until they start to get translucent toss in the minced garlic
7. Add your heavy cream, half && half and stir on low heat then add your grated parmesan and cream cheese. Add the old bay, black pepper and salt and let simmer on low heat about 5 minutes then toss in your pasta.
8. Chop one breast into bitesize pieces and toss in with the pasta and I sliced one and placed it on top for presentation. Garnish with fresh chopped parsley. 

Enjoy!!

Honey Garlic Crawfish Fries

we FIND things to make crawfish with. There’s no exception to fries. But, they’re not the main attraction of in the present. Who doesn’t throw frozen fries into some oil? There’s no reason not to. So, don’t throw them into the water! This is a splash that you will NOT like. However, I’ll provide you with the most delicious Cheese Sauce recipe! It’s creamy and CHEESE-y! Easy to make. It will surely be your new favorite recipe for CHEESE or QUESO !

If you’re reading this, you be aware that I’m quite obsessed with the idea of incorporating liquid crab boil in my seafood recipes. It adds that spark, right? Sprinkle it over these crab tails! Because the tails are frozen using the crab boil to it gives the flavor of a summer boil !

Ingredients

Crawfish:

• 1 lb crawfish tails
• 3 TBS butter 
• 12 ounce can evaporated milk
• 1/2 cup heavy whipping cream 
• 2 tsp Cajun seasoning
• 1 tsp onion powder
• 1 cup shredded Muenster
• 1 cup shredded Monterey Jack
• 1/2 cup shredded Mozzarella
• 30-32 oz frozen fries of choice
• Fresh parsley to garnish

Instructions

• Crawfish:
• Queso/Cheese sauce:

1. In the same pan as the crawfish, pour in the evaporated milk and heavy cream. Bring to a low simmer. Do not boil.
2. Sprinkle in the Cajun seasoning and onion powder.
3. Add the cheeses and stir constantly until cheese melts and sauce coats the spoon. Turn off the heat after 4 minutes of simmering.
4. Sauce will thicken as it stands. Prepare the fries according to package instructions.
5. Top the fries with the crawfish, cheese sauce, and parsley. 

Enjoy!!

 Easy Garlic Toast Pizza

When you need a delicious and kid friendly recipe that can be made in a snap, Garlic Toast Pizza are just right! Made start-to-finish in 10 minutes, these individual Texas Toast pizza recipe will be a favorite to your weekly dinner rotation. Crisp and buttery garlic bread slices topped with pizza sauce, mozzarella cheese, and your favorite pizza toppings–a ton of flavor packed into each delicious slice.

Ingredients :

• Frozen garlic toast
• Pizza sauce
• Shredded mozzarella cheese
• Toppings of your choice (optional)

Instructions :

1. Bake the garlic toast according to the package directions, but pull it out of the oven about 2 minutes before it’s finished.
2. Top the almost-done garlic toast with pizza sauce, cheese and the toppings of your choice (use the sauce very sparingly, otherwise the middle can get soggy).
3. Place back in the oven on the broil setting for 2-4 minutes or until the cheese is bubbly and starts to brown.

ENJOY!!

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

Lemon Parmesan Salmon & Asparagus Foil Packs are so easy to make, and are packed with flavour! Baked OR grilled right on your barbecue!

INGREDIENTS :

• 4 salmon fillets, skinless
• 1 pound (454 grams) asparagus tips
• 1/3 cup (75 grams) melted butter
• 1/3 cup (125 ml) lemon juice
• 4 minced garlic cloves
• 2 teaspoons (10ml) chopped fresh parsley
• Salt and pepper
• 2/3 cup (65 grams) grated fresh parmesan cheese
• Parsley and lemon wedges to garnish

INSTRUCTIONS :

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets in the center of a 12”x18” (30x45 cm) sheet of aluminum foil, each. Divide the asparagus into four equal portions and place them around the salmon.
3. In a bowl, combine the butter, lemon juice, garlic and parsley. Pour over the salmon and asparagus, season with salt and pepper to taste and top with 2 to 3 tablespoons of Parmesan cheese.
4. Close the aluminum foil and seal the sides tightly, in foil.
5. Enjoy!!

HONEY GARLIC TURKEY WINGS

These sweet and sticky Honey Garlic Turkey Wings will be a hit with the whole family.

INGREDIENTS

• 30 chicken wings
• 2 tablespoons olive oil

Rub:

• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Honey Garlic Sauce:

• 1/4 cup soy sauce
• 2 tablespoons Mirin
• 1/2 cup honey
• 3/4 cup water
• 1 tablespoon sesame oil
• 4 cloves garlic (minced)
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch

Garnish:

• Sesame seeds

DIRECTIONS:

Wings:

1. Preheat oven to 425 degrees F.
2. Pat dry wings with paper towels until completely dry.
3. Combine all the rub ingredients in a large bowl, add the wings and toss to combine. Brush with olive oil.
4. Line a baking sheet with foil and then place parchment paper on top, arrange chicken wings in one layer, if needed use two baking sheets. Bake for 35 minutes turning at 20 minutes on the other side.

Honey Garlic Sauce:

1. In the meantime, combine sauce ingredients in a small pan over medium heat. Bring to a boil, reduce heat and simmer for about 10 minutes or until slightly thickened, and sauce coats the back of a spoon.

Combine Wings with the Sauce:

1. Take wings from the oven, toss with sauce and return to the oven for another 10 minutes, turning after 5 minutes on the other side.
2. Broil for a few minutes.
3. Allow cooling for 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens.

Serve:

Serve the wings with your favorite dipping sauce and garnished with sesame seeds.

Enjoy!!

This Garlic Butter Seafood Boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd! Fresh seafood never fails to

Living in Houston for so many years, I realized how big of a deal crawfish season is!  Any and every chance Houstonians get, they have a crawfish boil, or attend a crawfish boil.

There is something so magical about the opportunity to fellowship around a huge pot of seafood, a cold beverage, and good friends or family! Well this seafood boil provides that same opportunity!

Hands down the best seafood garlic butter sauce I’ve made and tried! I wish I had a picture of it but it looked so good that I instantly had to dig in! Will definitely be using again when I’m in the mood for snow crab legs which is usually once a month! A must try for all my seafood lovers out there!

Crab legs are just as amazing as crawfish, (and in my opinion, better)! This post isn't to debate that theory though. One of the best parts about seafood is that it takes on the flavors of spices that are used. 

Garlic Butter Seafood Boil

This Garlic Butter Seafood Boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd! Fresh seafood never fails to

INGREDIENTS

• 3 lemons divided use

• 1/2 cup Old Bay seasoning plus more for garnish

• 8 cloves garlic smashed

• 1 onion peeled and cut into 6 pieces

• 1 pound small Yukon gold potatoes halved

• 4 ears corn on the cob cut into 3-4 inch pieces

• 3 lobster tails

• 1 pound clams scrubbed

• 1 pound crab legs pre-cooked

• 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred

• 1 pound shrimp peeled and deveined (leave tails on)

• 3 tablespoons butter

• 2 tablespoons chopped parsley

INSTRUCTIONS

1. Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
2. Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
3. Add the potatoes to the pot and cook for 8 minutes.
4. Add the lobster tails and cook for 5 minutes.
5. Add the clams, crab, and corn, and cook for 5 minutes.
6. Add the shrimp and sausage and cook for 2-3 minutes.
7. Drain the seafood mixture from the pot, reserving 1 cup of the broth.
8. Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
9. Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Enjoy!!

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.

This tasty zucchini garlic bites recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

Ah, zucchini…Its the crop that just keeps on giving throughout the growing season. This recipe is one more way to transform it into a scrumptious bite that can be served as an appetizer, side dish, or even a kid’s meal.

This time of year has the kitchen busy with preserving the harvest. Right now, the counters are filled with tomatoes and zucchini harvested from the garden. Both are in heavy rotation as I turn the ripe tomatoes into sauce or salsa, and the zucchini into zucchini lasagna, zucchini bread, or preserve for later. Once the counter is cleared, I have only a short moment of satisfaction before it begins filling up once again with newly picked fruit.

With football season approaching, I wanted to add something different to our weekly finger food spread. Since weekends spent preserving the harvest usually stretches well into fall, it had to be something tasty but easy to throw together.

Faced with a counter full of newly harvested zucchini, and the aroma of tomato sauce filling the kitchen as it simmered on the stove, it was then that I remembered one of those cooking videos on Facebook. It was some sort of shredded zucchini combination to resemble tater tots. I wanted to try something similar but with an Italian inspired twist.To Make this Recipe You’ Will Need the following ingredients:

Zucchini Garlic Bites

Ingredients

• 1 cup zucchini grated and drained well

• 1 egg

• 1/3 cup breadcrumbs

• 1/4 cup Parmesan cheese grated fine

• 1 clove garlic grated fine

• 2 tablespoons fresh chives chopped

• 1 tablespoon fresh parsley chopped

• 1 teaspoon fresh basil chopped

• 1 teaspoon fresh oregano chopped

• pinch of salt and pepper

• tomato sauce for dipping 

Instructions

1. Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
2. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater.
3. In a medium bowl, combine all of the ingredients and mix well.
4. Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
5. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.

Enjoy!!

Slow Cooker Honey Garlic Chicken

 I love those recipes that we all grew up with, they are just too good to miss out on.

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !

Slow Cooker Honey Garlic Chicken

Ingredients

Honey Garlic Sauce:

• 1/3 c honey

• 1 tablespoon garlic minced

• 1/2 c soy sauce low sodium 

• 1/4 c ketchup

• 1 teaspoon dried oregano

Crockpot Chicken and Vegetables:

• 2 lbs chicken thighs bone-in, skin-on

• 1 lb baby red potatoes

• 1 lb carrots peeled

• 1 c onions chopped

• 1 lb green beans trimmed

• Fresh parsley chopped, for serving optional

• Salt and pepper to taste

• Cornstarch Slurry (Optional)

• 2 teaspoon cornstarch

• 3 teaspoon water

Instructions

1. In a small mixing bowl, add in the garlic, soy sauce, ketchup, honey, and oregano. Whisk until well combined.
2. In a 4-6-quart slow cooker, add in the chicken thighs, onions, and carrots.
3. Pour the honey-garlic sauce over the chicken and veggies.
4. Cover the slow cooker and cook for 3 ½ hours on high heat and 6 to 8 hours on low heat.
5. 20 minutes before cooking time ends, add in the green beans and cornstarch into the slow cooker.
6. Cover and cook for another 15 to 20 minutes or until the sauce is thick and the green beans are soft.
7. Remove the chicken and veggies from the slow cooker. Place them on a serving plate.
8. You can broil for 2 minutes the chicken thighs for more brown skin.
9. Drizzle the sauce over the chicken and veggies.
10. Sprinkle minced parsley on top of each serving.
11. Serve and enjoy!

GARLIC BUTTER SEAFOOD BOIL

 

GARLIC BUTTER SEAFOOD BOIL

Garlic butter seafood boil and sauce. Add this spicy sauce to your favorite seafood boil, and use some on the side to dip the yumminess in!

• PREP TIME 20 minutes
• COOK TIME 20 minutes
• TOTAL TIME 40 minutes

INGREDIENTS

• 5 clusters Snow crab legs, washed thoroughly
• 1 pound Shrimp, deveined, tail on
• 1 pound Andouille sausage, cut into thick slices
• 6 Corn on the cob
• 6 Baby red potatoes
• 3 tablespoons Garlic, diced
• 1 whole Onion, diced
• 1 Lemon, juiced
• 4 sticks Butter
• ¼ cup Olive oil
• 2 cups Chicken broth, optional (see notes below)
• 1-2 dashes Tabasco sauce

SEASONINGS TO ADD TO BOILING WATER

• 5 tablespoons Old Bay seasoning
• 1 whole Lemon, juiced
• 3 Bay leaves

SEAFOOD BOIL SAUCE (TO POUR OVER AND DIP)

• 4 sticks Butter, unsalted
• ¼ cup Olive oil
• 1 whole Onion, diced
• 3 tablespoons Garlic, diced
• 1 Lemon, juiced
• 2 cups Chicken broth, optional (see notes below)
• 3 tablespoons Old Bay seasoning
• 3 tablespoons Paprika
• 1 tablespoon Cayenne pepper
• 1 tablespoon Red pepper flakes
• 1 tablespoon Lemon pepper seasoning, (optional depending on fresh lemon juice)
• 1-2 dashes Tobasco sauce

INSTRUCTIONS

SEAFOOD BOIL

1. Fill up a large stock pot with water, leaving enough room at the top to add the seafood. Add old bay seasoning, lemon, and bay leaves. Bring to a light boil.
2. Place the corn and red potatoes into the seasoned water. Boil for 10 minutes.
3. Add the crab legs and sausage . Cover with a lid and boil for an additional 15 minutes.
4. Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook).
5. Drain the water and remove bay leaves. Transfer to serving dish or leave in the stock pot.
6. Pour that delicious garlic butter sauce all over, and/or reserve some sauce on the side to dip the seafood in (recipe below).

GARLIC BUTTER SAUCE

1. Melt one stick of butter and olive oil in a skillet on medium heat. Add onions and sauté until they become translucent.
2. Add Garlic and saute for 30 seconds, stirring constantly so garlic doesn't burn. Add juice of the lemon, and all the seasonings. Adjust cayenne and red pepper to your level of spiciness.
3. Add remaining 3 sticks of butter. Simmer until butter is melted, stir constantly.
4. If using chicken broth, gently stir it into the mixture now. Pour over your favorite seafood and/or reserve some for dipping.
5. Enjoy!

NOTES

• Chicken broth is used to "cut" the sauce. It does not take away from the flavor in any way. In fact- it's great to add broth if trying to create more sauce, or pour directly over your seafood boil.
• Sauce can also be used for dipping.

Lobster Tails Recipe with Garlic Lemon Butter

 

This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter. Dunk it in, take it for a swim, watch the excess drip off your fork and enjoy.

I honestly think this is the best thing I’ve ever cooked. THIS is the way you should eat lobster.

Broiled lobster tail is sweet and dipped in a creamy garlic lemon butter sauce. Pair it with a juicy rib eye steak, and baked potato and oh my the perfect surf and turf meal.

High-end restaurant quality Lemon Garlic Butter Broiled Lobster Tails bursting with flavor in under 15 minutes for a beginner friendly romantic recipe.

This is the best lobster tail recipe ever and is incredibly delicious with almost no work, plus works in a whole 30 diet or a keto diet for a low carb romantic dinner!

• Prep Time : 15 minutes
• Cook Time : 15 minutes
• Total Time : 30 minutes

This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter.

• Skill Level : Easy/Medium
• Cost to Make : Varies by Season
• Servings : 4 lobster tails

Ingredients

4 lobster tails 5 to 6 oz each1 Tbsp fresh parsley very finely chopped, plus more for garnish2 garlic cloves pressed1 tsp dijon mustard1/4 tsp salt1/8 tsp black pepper1 1/2 Tbsp olive oil1 1/2 Tbsp fresh lemon juice4 Tbsp unsalted butter divided

Instructions

How to Prepare/Butterfly Lobster Tails:

1. Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
2. Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.
3. Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.

How to Make Broiled Lobster Tails:

1. Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.
2. In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice.
3. Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.
4. Broil lobster tails on high heat 10-11 min (or according to the lobster tail size – see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired.
5. To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.

Recipe Notes!Broiling Times for Lobster Tails:

1. Smaller (3 to 4 oz) lobster tail 6 to 8 minutes
2. Medium (5 to 6 oz) lobster tail 10-11 minutes
3. Larger (7 to 9 oz) lobsters tail 12-15 minutes (with rack in middle of oven)
4. Broil lobster meat until opaque and white in center, or 145˚F.

Nutrition Disclosure

Lobster tails pair perfectly with creamy mashed potatoes and roasted asparagus. So good!!