Pasta Spinach Tomato Shrimp Garlic Butter Sauce

March 21, 2019
Shrimp Tomato Spinach Pasta in Garlic Butter Sauce – a scrumptious Italian pasta dish with plenty of clean components!

I actually love combining shrimp, pasta, and tomatoes. My long-time favorite is highly spiced shrimp pasta with garlic tomato sauce.   Seafood, greens, and pasta are simply a winning combination!

PASTA SPINACH TOMATO SHRIMP GARLIC BUTTER SAUCE
PASTA SPINACH TOMATO SHRIMP GARLIC BUTTER SAUCE


WHY MAKE SHRIMP TOMATO PASTA
  • This recipe is a exquisite way to use up a bunch of clean tomatoes you may have sitting around on your kitchen!
  • It’s a healthful, Mediterranean fashion recipe.  This shrimp pasta is filled with healthy elements.  i'm speakme approximately sparkling veggies, inclusive of tomatoes and spinach.
  • It’s a vibrant and colorful recipe that makes a beautiful presentation!
  • You can easily make this pasta gluten free by way of the use of gluten unfastened noodles.


PASTA SPINACH TOMATO SHRIMP GARLIC BUTTER SAUCE


INGREDIENTS:

  • 1 lb shrimp , fresh, uncooked, shelled and deveined
  • 5 tomatoes , medium size, fresh, chopped into large cubes
  • 1 cup spinach cooked
  • 5 garlic cloves , minced
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 lemon
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper or more
  • 1/4 teaspoon paprika
  • 10 oz fettuccine pasta
  • 1/2 cup Parmesan cheese grated, for serving


INSTRUCTIONS:

  1. Warmness a big skillet on medium-excessive warmth.  upload 1 tablespoon butter and 1 tablespoon olive oil, until melted. 
  2. Add fresh shrimp and 1/2 the minced garlic. make sure the shrimp isn't always crowded. cook dinner for 1 minute on one facet till pink on that aspect. 
  3. While the shrimp is cooking, generously sprinkle paprika and salt over uncooked aspect of the shrimp. 
  4. Flip the shrimp over and cook dinner for another 1 or 2 minutes till pink on the alternative facet.
  5. To the skillet with shrimp, upload chopped sparkling tomatoes, cooked spinach, and the remaining amount of minced garlic. upload 1/2 teaspoon overwhelmed red pepper (or greater). blend the whole thing well, remove from heat even as you cook dinner pasta.
  6. Inside the interim cook dinner pasta consistent with package deal commands. Drain and rinse with cold water to save you pasta from cooking and getting gentle.
  7. Add cooked pasta to the skillet with shrimp and veggies with 1 or 2 tablespoons of butter. 
  8. Upload freshly squeezed lemon juice.  depending at the juiciness of your lemon, it may be 1/4 of a small lemon or half of lemon. do not add too much lemon juice. 
  9. Season with salt and more overwhelmed pink pepper. heat up on medium heat until the shrimp is cooked via, and all elements are heated through.
  10. To serve, pinnacle with grated Parmesan cheese.

Easy Apple Cake Box

March 20, 2019
Those little wonderful easy apple cake bars are very moist, way to the oil and the plain Greek yogurt. and they get even more moist after the primary day! i like to name those apple squares.

EASY APPLE CAKE BOX
Easy Apple Cake Box

That is my 2d apple recipe in a row! If handiest I may want to put up apple cakes every day from now on until the autumn is over …. perhaps, one day… For now i've an afternoon task I want to take care of – which sort of prevents me from publishing posts approximately apples each day. 🙂 What a bummer! that's why this apple cake bars recipe is so reachable! these apple squares are exceptional smooth and brief to prepare on a hectic weeknight! if you’re tired of making the equal apple crisp (or disintegrate, or cobbler), try these little squares, and also you’d be very glad!

Those little lovely apple cake bars are very wet, thanks to the oil and the obvious Greek yogurt.

EASY APPLE CAKE BOX

INGREDIENTS:

  • 3 apples peeled, cored, and chopped into small square chunks
  • 1 teaspoon cinnamon
  • 4 tablespoons brown sugar
  • 1 1/4 cups all purpose flour sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs

INSTRUCTIONS:

  1. Preheat oven to 350 tiers. Grease a nine×nine square pan.
  2. In a medium bowl, toss chopped apples with cinnamon and brown sugar.
  3. In a mixing bowl, combine collectively 1 and 1/four cups flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
  4. In a separate bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla till very smooth. upload eggs and whisk until smooth.
  5. Upload dry ingredients (flour aggregate) into wet ingredients and mix until just blended.
  6. Pour half of batter into the greased pan, top with half of of apples, then pour the last half of of the batter on pinnacle of the apples layer. pinnacle with the closing half of apples. 
  7. Bake the cake for approximately forty five mins or 1 hour - until a toothpick inserted into the middle comes out easy.
  8. Dust with powdered sugar earlier than serving.

Tuscan Garlic Recipe Chicken Cream

March 20, 2019
Tuscan garlic hen cream has the most excellent creamy garlic sauce with spinach and solar dried tomatoes. This food changed into fine food eating place ready in half-hour!

This food tasted find it irresistible was immediately out of a eating place. I can not even get over how exquisite cream sauce! It has the sort of scrumptious creamy flavor with garlic spinach and sun dried tomatoes. all of us fell in love with the primary bite. I can't believe how clean and excellent!

CREAMY TUSCAN GARLIC CHICKEN

Positioned this meal at the pinnacle of your have to make list!  It become one of the exceptional things our family has had. you can even serve this over pasta making it a delicious meal.

You men are going to like this just as lots as we did!

CREAMY TUSCAN GARLIC CHICKEN


INGREDIENTS:
  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes

INSTRUCTIONS:
  1. In a large skillet add olive oil and cook dinner the hen on medium excessive warmness for three-5 minutes on each side or till brown on every aspect and cooked until now not purple in middle. 
  2. Put off fowl and set aside on a plate.
  3. Upload the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. 
  4. Whisk over medium high warmth till it starts offevolved to thicken. Upload the spinach and sundried tomatoes and allow it simmer till the spinach starts to wilt. add the bird returned to the pan and serve over pasta if preferred.

Blueberry Lemon Chiffon Cake

March 17, 2019
Blueberry Lemon Chiffon Cake

A blueish purple cake is such a pain the neck to provide while not food product value-added. Natural pigments like anthocyanins found in fruits and vegetables appear to not stay prettily purple when baking. So, i attempted to play with its color. the color of the pigment will be simply altered by either adding AN acid or AN alkali. Acids like juice, vinegar and alkali like sodium bicarbonate.

Blueberry Lemon Chiffon Cake
Blueberry Lemon Chiffon Cake

I additionally found that South yank blueberries tend to own a redder hue, compared to those planted in North American country. once I seared the blueberry paste, I found that it turned magentaish, one thing just like the color of Barney the archosaurian reptile as a result of I created it with SA blueberries, mature in Chile. i attempted another batch with Argentinean blueberries and that they too, turned to the color of Barney.

When I created my Blueberry Ripple yoghourt frozen dessert last time with yank blueberries, the color was a lot of blueish. that was why I realized the color distinction. Your opinion might take issue from mine, this can be strictly my very own opinion. So, so as to show it to become a lot of violet, I value-added some sodium bicarbonate bit by bit to show it into the color i would like. do not get it too blue as once it gets created into a batter, it turns bluer. which could justify why some blueberry bakes flip achromatic. Too basic already. i suppose that's a lot of rampant with northern blueberries. To counter that, add in some juice.

Actually initially I did not consider turning this into a lemon flavored chiffon. however once I mixed the blueberry paste with the nutrient batter, it turned blue!!! Ohio.. currently i am setting out to worry that it will flip gray instead once baked. which was why I value-added in some juice and zest within the finish to counter it. This cake was bluer once recent out from the kitchen appliance, i glanced at the crack. however because it cooled down, it turned to be a soft lilac colored chiffon. Oh well, higher than a gray chiffon. Hahaha!

Blueberry Lemon Chiffon Cake
Blueberry Lemon Chiffon Cake

Ingredient:

Blueberry paste:
  • 125gm blueberries
  • 50gm water


Cook blueberries in the water over low heat until it turns mushy. Puree the cooked berries together with the liquid. Set aside to cool down.


The cake:


  • 4 egg yolks
  • 70gm corn oil
  • 50gm sugar
  • 135gm blueberry paste
  • 125gm cake flour
  • ½ tsp baking powder
  • 1tsp (packed) lemon zest
  • ½ Tbsp lemon juice 
  • (some baking soda for colour adjustment)
  • 4 egg whites
  • 1 tsp lemon juice
  • 90gm sugar


Durection:

  1. Preheat oven to 160(fan)/180C. Prepare a clean 22/25cm tube pan. Do not grease it.
  2. Combine the yolk, sugar and oil and mix. Mix in the blueberry paste.
  3. Sift flour and baking powder. Mix into (2)
  4. Mix in lemon zest. Use lemon juice to adjust colour. If it turns too pink, add some baking soda. It the batter is too blue for you, use more lemon juice. It's hard to say how much as natural pigments varies in different berries.
  5. In a clean bowl, beat egg whites until frothy. Put in lemon juice and beat until soft peaks.
  6. Gradually put in sugar and beat until stiff peaks.
  7. Put 1/4 of the egg whites into the batter. Fold. Repeat with another 1/4 of the egg whites.
  8. Pour batter into the egg whites and fold.
  9. Pour folded batter into prepared tube pan and lightly shake it left and right to level it.
  10. Bake for 40 minutes or until done.
  11. Invert immediately upon removal from oven and let it cool down totally before removing from the mould and slicing to serve.

Delicious Crab Cake Burgers

March 16, 2019
I never ever thought I would make crab cakes. Never! Simple because crab meat is pricey.

Delicious Crab Cake Burgers
Delicious Crab Cake Burgers

For CNY this year, my FIL went on a seafood spree. Bought this and that and this and that. My MIL looked at the pack of crab meat and asked me, “Do you know how to finish this up??”

Haha, of course I do! The easiest way is crab cakes. It uses a great deal of crab meat.

And then few days before the day I was supposed to cook this (hey, I need to buy and gather ingredients ok, it’s not like I want to cook now, I can cook now), I then had the idea of making burgers out of the crab cakes and then hahaha, make my own mayo!!! Lime mayo with crab sounds good eh??? This crab cake burger is 100% homemade, except that I didn’t make the raw ingredients myself, didn’t plant my own lettuce, didn’t plant my own wheat, but then, all made from scratch.

I’m not that always that particular about my food, but I take it as a learning experience. Of course, buying buns and mayo is like.. walking next door only. Yes, I do mean that literally. My current neighbour, front and side are grocery stores and 2 more few doors away. But then, it’s a good chance for me to add more ‘posts” to my blog. But in the process, I do learn something new of course. I’ll talk about my mayo next time. And my burger buns too.

Today it’s only about the crab cake burger.

These are the crab cakes


The recipe initially called for 1 pound of crab meat, so then I reduced everything accordingly and skipped most of the seasonings as I can’t be bothered to go get mustard that I don’t’ really consume.

I too, like the other try-ers of this recipe found it too wet, even when I skipped the lemon juice and the mayo. My crab meat were moist but they weren’t wet as they weren’t frozen in water as some in supermarkets are. I found it so so hard to form into patties and flour them before frying. So, in the end, I threw the flour that I prepared to coat the patties with into the whole mixture itself. Phew, life is easier then on. I could form soft balls of it and gently place them into the pan. Life is full of contingency plans. Just don’t sit there and cry. Crab meat is very expensive to be wasted.

Delicious Crab Cake Burgers
Delicious Crab Cake Burgers

Crab cake recipe loosely adapted from Paula Deen

Ingredient:

  • 350gm crab meat
  • 1/3 cup chopped red capsicum
  • 1 cup chopped spring onion (green and white, 2 large sprigs)
  • 1/3 cup finely ground Ritz crackers (can use more actually)
  • 1 egg
  • 3 Tbsp all purpose flour
  • ½ tsp salt
  • 1 tsp Worcestershire sauce
  • ½ tsp black pepper powder
  • 8 burger buns
  • Some butter for spreading
  • 2 cups of coarsely chopped iceberg lettuce
  • Some homemade lime mayo (recipe to be posted don’t know when) as dressing or any other dressing of choice



Direction:

  1. Mix all together and form 8 balls.
  2. Heat a pan on medium low heat and put in some cooking oil.
  3. Place balls of crab mixture into pan, and with an oiled spatula, carefully press the mixture down to form a patty.
  4. Fry until both sides are golden.
  5. Dish up and drain on absorbent papers.
  6. Split burger buns into half and lightly butter them before toasting on a clean pan.
  7. Place crab cake onto the lower half of the toasted bun, top with a tablespoon of lime mayo and then some coarsely chopped lettuce before covering with upper half of bun.
  8. All packed into a large Tupperware and will be transported to my in law's place to be chowed down together

Delicious Egg-less Cheddar Cheese Scones

March 15, 2019
Another dish that I had created with cheese is these delicious Savory Scones. Scones have neither a soft or a tough texture, square measure, somewhere within the middle and that they are nice for breakfast or as a afternoon tea snack.

Delicious Egg-less Cheddar Cheese Scones
Delicious Egg-less Cheddar Cheese Scones

I have already announce a handful of scones on my diary and that they ar all sweet ones, this is often my initial savory one. after I say that the entire house smelled divine, whereas the scones were within the kitchen appliance, i'm not exaggerating, in truth they smelt therefore smart even after I was mixture and rolling out the dough.

Do undertake these delicious scones if you wish savory bakes and cheese, i'm certain you will find it irresistible.

Delicious Egg-less Cheddar Cheese Scones


Ingredient:
  • All Purpose Flour/Maida - 1 cup
  • Whole Wheat Flour - 1 cup
  • Cold Butter - 5 tablespoons
  • Grated Cheddar - 1/2 cup
  • Garlic - 2 cloves, grated
  • Green Part Of Spring Onions/Scallions - chopped, 1/2 cup, loosely packed
  • Chia Seeds Powder - 2 tablespoons
  • Milk - 1/4 cup
  • Baking Powder - 2 teaspoons
  • Baking Soda - 1 teaspoon
  • Sugar - 1 tablespoon
  • Salt - 1/2 teaspoon



Direction:
  1. Soak the chia seed powder in 6 tablespoons of hot water for 10 minutes. 
  2. Mix together both the flours, baking powder, baking soda, salt and sugar, then add the cold butter and mix it with your fingers till you get a crumbly mixture.
  3. Now add the cheese and the chopped spring onions and grated garlic. Mix the milk, chia seed mixture and a tablespoon of water, add it to the flours, mix and bring everything together to form a dough.
  4. Roll out the dough as shown, about 1/4" thick and cut into wedges.
  5. Preheat the oven and bake the wedges at 200 C for 18 to 20 minutes. Remove and serve warm or at room temperature.


Note:

  • You can leave out the whole wheat flour and use only all purpose flour.
  • The butter has to be cold to get the crumbly texture.
  • I have used chia seed powder in the place of 2 eggs.
  • Don't bake too long, the scones will lose it's soft texture, remove as soon as the top turns golden, keep an eye after 15 minutes.

Easy Chicken Paprika Over Noodles

March 14, 2019
Every few months, my co-workers get along at someone's house for a repast dinner. we have a tendency to attempt to tie it to a subject simply to create it easier once somebody asks what to bring. 

Easy Chicken Paprika Over Noodles
Easy Chicken Paprika Over Noodles

Our most up-to-date theme was Oktoberfest, thus in fact the general public brought brew and/or pumpkin spice something. I brought chicken paprika. whereas the general public consider Paprika as Hungarian, I found enough sites that thought-about it German enough to travel with the theme at hand.

To make it easier for guests to get pleasure from without having a knife or sporting an excessive amount of of the sauce, I slice the burned chicken into one-bite items. If you propose to serve this dish to your family, build it simple on yourself and serve the thighs (or even drumsticks) intact, and permit one or 2 items per serving. there's lots enough sauce to extend the amount of items to ten or twelve.

I don't advocate breast meat. The long cookery time tends to dry out red meat. meat remains nice and tender.

If you've got no dairy farm aversion, be at liberty to use a cup of real cream in situ of the faux stuff.

Yield: 8 servings (12 for a party)



Ingredient:

  • 6 chicken thighs
  • 1 tsp. kosher salt, plus more to taste if needed
  • 1/4 tsp. black pepper, plus more to taste if needed
  • 2 tsp. paprika
  • couple pinches hot paprika
  • 3 red bell peppers, seeded and coarsely chopped
  • 3 Tbl. tomato paste
  • 1 tsp. chicken bouillon powder
  • 3 tsp. garlic powder
  • 1 1/2 Tbl. olive oil
  • 2 onions, peeled, halved and thinly sliced
  • cold water
  • 1/4 loosely packed cup parsley leaves, chopped, divided
  • 2 Tbl. cornstarch mixed with 3 Tbl. cold water
  • 1 (12-14 oz.) bag medium egg noodles
  • 8 oz. non-dairy sour cream (optional)



Direction:

  1. Sprinkle the chicken pieces generously with salt, pepper, and both paprikas.  Set aside.
  2. Process bell peppers, tomato paste, chicken bouillon and garlic in a blender until smooth. Set aside as well.
  3. In a 6-quart or larger saucepot, heat olive oil over medium. Saute onion slices until tender, about 5-6 minutes.  Add the seasoned chicken pieces.  Brown on skin side, about 5 minutes.
  4. Pour the red pepper mixture over the chicken. Add enough water until sauce just covers chicken.
  5. Sprinkle with 3 tablespoons of the chopped parsley.  Increase heat to medium-high and bring sauce to a boil.  Reduce heat to a low simmer. Cover pot loosely to allow a bit of evaporation.
  6. Cook chicken for 1 hour or to desired tenderness.
  7. Meanwhile, cook egg noodles one minutes less than package directions.  Drain and rinse with cold water to prevent noodles from sticking to each other.  Drain again; set aside.
  8. Remove chicken to a cutting board.  Remove meat from bones; discard skin and bones.  Cut meat into bite-size pieces, and return to the pot.
  9. Stir corn starch mixture into the sauce.  Simmer for a minute or two to thicken.  Reduce heat to low;  stir in sour cream.  Taste, and add additional salt and/or pepper if needed.
  10. Mix in cooked noodles.  Continue to cook over low heat for a few minutes to rewarm noodles.
  11. Transfer to large casserole dish or serving bowl.  Sprinkle with remaining tablespoon chopped parsley to garnish.

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