General Recipes

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 8

If you have not tried or tasted these shrimp quesadillas yet you are already missing out! These have the perfect, mouthwatering combo of spicy shrimp, sauteed onions & bell peppers, garlic, and melted cheese crisped in a golden and crispy tortilla. Enjoy these tasty shrimp quesadillas while hot with salsa, sour cream, or guacamole. Make sure to give this simple recipe a try soon!

Ingredients

1 tbsp olive oil

1 lb uncooked medium shrimp, peeled and deveined

6-8 Medium flour tortillas

1/2 c. onion, chopped

2 cloves garlic, minced

1-2 c. melting cheese, mozzarella, cheddar, Mexican blend, or Monterey Jack

1/2 c. bell pepper, chopped

2 tbsp or 1 tbsp chili powder and 1/2 tsp EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt,

black pepper

How to make Shrimp Quesadillas

Step 1: In a large skillet or pan, heat 1 tbsp oil. Once the oil is hot, add the chopped onion to the skillet/pan along with bell pepper, and garlic. Cook for about a minute, stirring often, until tender.

Step 2: To the skillet/pan, add the shrimp and taco seasoning. Continue to cook for a minute or two more or until the shrimp starts to turn pink.

Step 3: To a bowl, transfer the mixture. Then, rinse the pan and wipe it dry using a paper towel.

Step 4: To heat, return the pan and brush with around 1 tsp vegetable oil or spray with cooking spray. Lay the tortilla in the pan and sprinkle one side of the tortilla with cheese. Spoon enough shrimp (about 5 to 6 pieces) and sprinkle with more cheese. Fold the tortilla in half. Cook the quesadilla for about 2 to 3 minutes per side or until golden and crispy. Do the same for the rest of the tortillas.

Step 5: Serve the shrimp quesadillas right away with salsa, sour cream, or guacamole. Enjoy!

Shrimp Quesadillas

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 8 If you have not tried or tasted these shrimp quesadillas yet you are… General Recipes Shrimp Quesadillas European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 1 lb uncooked medium shrimp, peeled and deveined
• 6-8 Medium flour tortillas
• 1/2 c. onion, chopped
• 2 cloves garlic, minced
• 1-2 c. melting cheese, mozzarella, cheddar, Mexican blend, or Monterey Jack
• 1/2 c. bell pepper, chopped
• 2 tbsp or 1 tbsp chili powder and 1/2 tsp EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt,
• black pepper

Instructions

Step 1: In a large skillet or pan, heat 1 tbsp oil. Once the oil is hot, add the chopped onion to the skillet/pan along with bell pepper, and garlic. Cook for about a minute, stirring often, until tender.

Step 2: To the skillet/pan, add the shrimp and taco seasoning. Continue to cook for a minute or two more or until the shrimp starts to turn pink.

Step 3: To a bowl, transfer the mixture. Then, rinse the pan and wipe it dry using a paper towel.

Step 4: To heat, return the pan and brush with around 1 tsp vegetable oil or spray with cooking spray. Lay the tortilla in the pan and sprinkle one side of the tortilla with cheese. Spoon enough shrimp (about 5 to 6 pieces) and sprinkle with more cheese. Fold the tortilla in half. Cook the quesadilla for about 2 to 3 minutes per side or until golden and crispy. Do the same for the rest of the tortillas.

Step 5: Serve the shrimp quesadillas right away with salsa, sour cream, or guacamole. Enjoy!

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 30 cookies

These are one of the prettiest cookies I’ve seen! Buttery, soft, and chewy sugar cookies with a dash of lemon and topped with a creamy lemon frosting. I piped the frosting using a 1M star tip. You can do the same or simply spread the frosting onto the cookies.

If you love lemon dessert, these luscious homemade cookies are a must-try! Unbeatable and the best lemon sugar cookies you’ll ever make!

INGREDIENTS

COOKIE DOUGH:

2 eggs

3/4 c. butter, softened

1 1/2 teaspoons lemon juice

1 teaspoon baking powder

2 1/2 c. all-purpose flour

1 c. sugar

1/2 teaspoon salt

1 tablespoon lemon zest

LEMON FROSTING:

4 c. powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1/2 c. butter, softened

1-2 tablespoons milk, if needed

1 dash salt

HOW TO MAKE LEMON SUGAR COOKIES

Step 1: In a large mixing bowl, cream the butter and sugar. Whisk in the eggs, followed by the lemon juice, and lemon zest until well mixed.

Step 2: Add in the flour, baking powder, and salt. Mix well until blended.

Step 3: On lightly greased cookie sheets, roll the dough into tablespoon-sized balls, then flatten using a glass dipped in sugar.

Step 4: Place in the oven and bake for about 9 to 10 minutes at 350 degrees or until the cookies are barely light brown on the bottom. Remove from the oven when done and allow the cookies to be set on the pan for about 3 to 4 minutes before transferring to cooling racks.

Step 5: Let the cookies cool fully before frosting.

Frosting:

Step 6: In a mixing bowl, place the butter, powdered sugar, salt, lemon zest, and lemon juice. Beat well until creamy. If needed, add more milk. The frosting needs to be thicker if piping. Or add more liquid if planning to spread the frosting.

NUTRITION FACTS:

YIELD: 30 SERVING SIZE: 1
Amount Per Serving: Calories: 194 | Total Fat: 8g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 127mg | Carbohydrates: 30g | Fiber: 0g | Sugar: 21g | Protein: 2g

LEMON SUGAR COOKIES

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 30 cookies These are one of the prettiest cookies I’ve seen! Buttery, soft, and… General Recipes LEMON SUGAR COOKIES European Print This

Serves: 30 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 194 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• COOKIE DOUGH:
• 2 eggs
• 3/4 c. butter, softened
• 1 1/2 teaspoons lemon juice
• 1 teaspoon baking powder
• 2 1/2 c. all-purpose flour
• 1 c. sugar
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• LEMON FROSTING:
• 4 c. powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 c. butter, softened
• 1-2 tablespoons milk, if needed
• 1 dash salt

Instructions

Step 1: In a large mixing bowl, cream the butter and sugar. Whisk in the eggs, followed by the lemon juice, and lemon zest until well mixed.

Step 2: Add in the flour, baking powder, and salt. Mix well until blended.

Step 3: On lightly greased cookie sheets, roll the dough into tablespoon-sized balls, then flatten using a glass dipped in sugar.

Step 4: Place in the oven and bake for about 9 to 10 minutes at 350 degrees or until the cookies are barely light brown on the bottom. Remove from the oven when done and allow the cookies to be set on the pan for about 3 to 4 minutes before transferring to cooling racks.

Step 5: Let the cookies cool fully before frosting.

Frosting:

Step 6: In a mixing bowl, place the butter, powdered sugar, salt, lemon zest, and lemon juice. Beat well until creamy. If needed, add more milk. The frosting needs to be thicker if piping. Or add more liquid if planning to spread the frosting.

Prep Time: 10 mins | Baking Time: 20 mins | Servings: 12

I have been loving casseroles for years! It’s one of the best meals every mom has an entry for. As for me, I can share varieties of casseroles, but today the star of the show is this layered taco casserole. This has been my favorite and go-to for as long as I can remember. My family loves every inch of this scrumptious casserole.

Flour tortillas filled with flavor-packed filling (mixture of ground beef/turkey, refried beans, and mild taco or chili seasoning mix with loads of cheese) and baked until melty and bubbly. This easy layered taco casserole recipe is super hard to miss. So make sure to give it a try very soon. This mouthwatering layered taco casserole is insanely delicious, I am pretty sure you’ll want to make this over and over again!

Ingredients

CASSEROLE:

6 (burrito-size) flour tortillas

1 lb ground beef or turkey

1 (1 1/4-oz.) package mild taco or chili seasoning mix

1 (16-oz.) can of refried beans

2 c. shredded Mexican-style cheese

1/2 c. water

TOPPINGS (OPTIONAL):

Black olives

Lettuce

Hot sauce

Sour cream

Mild or hot salsa

How to make Layered Taco Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick cooking spray, grease a 13 x 9 x 2-inch baking pan.

Step 2: Cook the ground beef in a large skillet until no longer pink. Drain the excess grease before stirring in the beans, seasoning mix, and water to the beef. Let everything simmer for about 5 minutes, stirring often.

Step 3: In the prepared baking pan, layer the tortillas, beef mixture, and cheese. The tortillas can be overlapped to fit. On top, sprinkle the cheese.

Step 4: Place in the preheated oven and bake for about 20 minutes until the casserole are done. Take the casserole out of the oven when done and serve right away garnished with your favorite toppings. Enjoy!

Layered Taco Casserole

Rebecca Prep Time: 10 mins | Baking Time: 20 mins | Servings: 12 I have been loving casseroles for years! It’s one of the best meals every mom has an entry for. As for me, I… General Recipes Layered Taco Casserole European Print This

Serves: 12 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CASSEROLE:
• 6 (burrito-size) flour tortillas
• 1 lb ground beef or turkey
• 1 (1 1/4-oz.) package mild taco or chili seasoning mix
• 1 (16-oz.) can of refried beans
• 2 c. shredded Mexican-style cheese
• 1/2 c. water
• TOPPINGS (OPTIONAL):
• Black olives
• Lettuce
• Hot sauce
• Sour cream
• Mild or hot salsa

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick cooking spray, grease a 13 x 9 x 2-inch baking pan.

Step 2: Cook the ground beef in a large skillet until no longer pink. Drain the excess grease before stirring in the beans, seasoning mix, and water to the beef. Let everything simmer for about 5 minutes, stirring often.

Step 3: In the prepared baking pan, layer the tortillas, beef mixture, and cheese. The tortillas can be overlapped to fit. On top, sprinkle the cheese.

Step 4: Place in the preheated oven and bake for about 20 minutes until the casserole are done. Take the casserole out of the oven when done and serve right away garnished with your favorite toppings. Enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8 people

This is an easy weeknight dinner packed with lush chicken and tender asparagus. A creamy and delightful chicken pesto pasta that you can throw together in less than thirty minutes! If desired, you can throw in your preferred healthy veggies such as frozen peas, snap peas, broccoli florets, blanched green beans, or halved cherry tomatoes in place of the asparagus.

Ingredients

4 tablespoons olive oil

1 pound of chicken breasts, trimmed

1 pound asparagus, ends trimmed and cut into 2-inches pieces

4 tablespoons pesto sauce

2 c. heavy whipping cream

12 ounces fettuccine pasta, (or linguine)

1 teaspoon salt, (divided)

1/4 teaspoon black pepper

How to make Chicken Pesto Pasta

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done.

Step 2: In the meantime, cut the chicken breasts in half lengthwise and sprinkle with half 1/2 tsp salt and 1/4 tsp black pepper on all sides.

Step 3: Heat 2 tbsp olive oil in a large, deep skillet over medium heat. Add the chicken to the hot skillet in one layer and cook for about 3 minutes on each side until completely cooked. Set the chicken breasts aside when done and allow them to rest for about 5 minutes before slicing them into bite-sized strips.

Step 4: In the now-empty pan, drizzle 2 tbsp olive oil and add the pieces of asparagus. Cook for about 2 to 3 minutes or until the asparagus are crisp-tender, stirring often.

Step 5: To the pan, add 2 c heavy whipping cream and bring to a simmer. Cook while stirring often, for about 3 minutes. Next, add 4 tbsp pesto and stir.

Step 6: Return the chicken breasts to the pan and continue to cook for another 2 minutes. To taste, season the sauce with half tsp salt.

Step 7: Toss in the cooked and drained pasta right away after draining until the noodles are coated in sauce.

Step 8: Take the pan off the heat and serve the chicken pesto pasta immediately. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 535, Calories from Fat 315, Fat 35g54%, Saturated Fat 15g94%, Cholesterol 154mg51%, Sodium 459mg20%, Potassium 472mg13%, Carbohydrates 34g11%, Fiber 2g8%, Sugar 2g2%, Protein 20g40%, Vitamin A 1500IU30%, Vitamin C 4.2 mg5%, Calcium 82mg8%, Iron 2.3 mg13%

Chicken Pesto Pasta

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8 people This is an easy weeknight dinner packed with lush chicken and tender… General Recipes Chicken Pesto Pasta European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 535 calories 35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tablespoons olive oil
• 1 pound of chicken breasts, trimmed
• 1 pound asparagus, ends trimmed and cut into 2-inches pieces
• 4 tablespoons pesto sauce
• 2 c. heavy whipping cream
• 12 ounces fettuccine pasta, (or linguine)
• 1 teaspoon salt, (divided)
• 1/4 teaspoon black pepper

Instructions

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done.

Step 2: In the meantime, cut the chicken breasts in half lengthwise and sprinkle with half 1/2 tsp salt and 1/4 tsp black pepper on all sides.

Step 3: Heat 2 tbsp olive oil in a large, deep skillet over medium heat. Add the chicken to the hot skillet in one layer and cook for about 3 minutes on each side until completely cooked. Set the chicken breasts aside when done and allow them to rest for about 5 minutes before slicing them into bite-sized strips.

Step 4: In the now-empty pan, drizzle 2 tbsp olive oil and add the pieces of asparagus. Cook for about 2 to 3 minutes or until the asparagus are crisp-tender, stirring often.

Step 5: To the pan, add 2 c heavy whipping cream and bring to a simmer. Cook while stirring often, for about 3 minutes. Next, add 4 tbsp pesto and stir.

Step 6: Return the chicken breasts to the pan and continue to cook for another 2 minutes. To taste, season the sauce with half tsp salt.

Step 7: Toss in the cooked and drained pasta right away after draining until the noodles are coated in sauce.

Step 8: Take the pan off the heat and serve the chicken pesto pasta immediately. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 15 MINS | YIELD: 4 servings

Mouthwatering garlic butter steak and potatoes! A pretty simple dish that you can easily make in under fifteen minutes. Perfectly seasoned, insanely flavorful, and the best steak and potatoes in town!

INGREDIENTS

1 tbsp olive oil

3 tbsp butter, divided

1 1/2 pounds (650 grams) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)

5 garlic cloves, minced

1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

1 tsp fresh oregano, chopped

1 1/2 pounds (650 grams) of baby yellow potatoes, quartered

Crushed red chili pepper flakes, optional

Salt and fresh cracked pepper

Marinade:

1 tbsp olive oil

1/3 c. soy sauce (or coconut amino for Paleo and gluten-free)

Fresh cracked pepper

1 tbsp hot sauce (we used Sriracha)

HOW TO MAKE GARLIC BUTTER STEAK AND POTATOES SKILLET

Step 1: Place the steak strips, soy sauce, olive oil, pepper, and hot sauce in a large bowl. Toss to coat the steak strips well. Set aside.

Step 2: Heat 1 tbsp each of olive oil and butter in a large skillet over medium-high heat. Place the potato wedges into the skillet once the butter has melted and cook for approximately 4 minutes. Stir and cook for another 4 to 5 minutes or until the potato wedges are fork-tender and golden. On a plate, transfer the potatoes and set them aside.

Step 3: Add the rest of the 2 tbsp butter to the same skillet over medium heat along with the garlic, red chili pepper flakes, and fresh herbs. In a single layer, lay the steak strips (make sure to keep the drained steak marinade) and cook for about a minute per side until nicely browned.

Step 4: If desired, you can stir the reserved steak marinade right before the garlic butter steak is done and cook for about a minute. Return the potato wedges to the skillet and heat for a few minutes. Adjust the salt and pepper according to taste.

Step 5: Take the pan off the heat and serve the steak and potatoes right away garnished with extra crushed chili pepper, fresh herbs, and sprinkles of Parmesan cheese. Enjoy!

Nutrition Facts:

Energy 620.62 kcal, Fat 31.39 g, Protein 45.57 g, Carbs 40.1 g, Saturated Fat 12.68 g, Polyunsat Fat 2.01 g, Monounsat Fat 13.89 g, Sugar 4.24 g, Cholesterol 138.94 mg, Sodium 226.31 mg, Potassium 1715.93 mg, Fiber 5.25 g

GARLIC BUTTER STEAK AND POTATOES SKILLET

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | YIELD: 4 servings Mouthwatering garlic butter steak and potatoes! A pretty simple dish that you can easily make in under… General Recipes GARLIC BUTTER STEAK AND POTATOES SKILLET European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 620.62 calories 31.39 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 3 tbsp butter, divided
• 1 1/2 pounds (650 grams) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
• 5 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh oregano, chopped
• 1 1/2 pounds (650 grams) of baby yellow potatoes, quartered
• Crushed red chili pepper flakes, optional
• Salt and fresh cracked pepper
• Marinade:
• 1 tbsp olive oil
• 1/3 c. soy sauce (or coconut amino for Paleo and gluten-free)
• Fresh cracked pepper
• 1 tbsp hot sauce (we used Sriracha)

Instructions

Step 1: Place the steak strips, soy sauce, olive oil, pepper, and hot sauce in a large bowl. Toss to coat the steak strips well. Set aside.

Step 2: Heat 1 tbsp each of olive oil and butter in a large skillet over medium-high heat. Place the potato wedges into the skillet once the butter has melted and cook for approximately 4 minutes. Stir and cook for another 4 to 5 minutes or until the potato wedges are fork-tender and golden. On a plate, transfer the potatoes and set them aside.

Step 3: Add the rest of the 2 tbsp butter to the same skillet over medium heat along with the garlic, red chili pepper flakes, and fresh herbs. In a single layer, lay the steak strips (make sure to keep the drained steak marinade) and cook for about a minute per side until nicely browned.

Step 4: If desired, you can stir the reserved steak marinade right before the garlic butter steak is done and cook for about a minute. Return the potato wedges to the skillet and heat for a few minutes. Adjust the salt and pepper according to taste.

Step 5: Take the pan off the heat and serve the steak and potatoes right away garnished with extra crushed chili pepper, fresh herbs, and sprinkles of Parmesan cheese. Enjoy!

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 12

These cheese and sausage breakfast sliders are the perfect grab-and-go meal. You can serve these for breakfast, dinner, and even game day. Packed with sausage, egg, and cheese sandwiched in Hawaiian dinner rolls brushed with a mixture of melted butter and maple syrup, then baked to perfection!

INGREDIENTS

8 large eggs, scrambled

2 (12 oz.) pork sausage rolls

1/2 c. butter, melted

12 Hawaiian dinner rolls

6 slices of pepper jack cheese

1/4 c. maple syrup

8 slices of American cheese

HOW TO MAKE BREAKFAST SLIDERS (CHEESE AND SAUSAGE)

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: On medium heat, warm a large skillet. Into 12 patties that are a bit larger than a dinner roll, shape the sausage. To the hot skillet, add the sausage and cook until done.

Step 3: In the meantime, cut the rolls in half lengthwise using a serrated knife. Be very careful not to break the rolls apart. In a 7 x 10 or 9 x 13-inch baking dish, place the bottom half of the rolls.

Step 4: Onto the bottom rolls, scoop the scrambled eggs, and topped with pepper jack. Over the pepper jack, place the sausage followed by the American cheese. Place the top buns on top.

Step 5: In a small bowl, whisk the melted butter and maple syrup. Brush this over the rolls, letting the sauce drip on the sides and bottom of the rolls.

Step 6: Place in the preheated oven and bake for about 15 to 20 minutes or until the cheese has melted and bubbly.

Step 7: Remove from the oven when done and serve the breakfast sliders for dinner or game day. Enjoy!

NOTE:

If serving these breakfast sliders for tailgating, use a disposable foil pan or individually wrap the sliders in foil to keep them warm. These sliders are also great to prep a day in advance and simply pop in the oven the next day.

BREAKFAST SLIDERS (CHEESE AND SAUSAGE)

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 12 These cheese and sausage breakfast sliders are the perfect grab-and-go meal. You can… General Recipes BREAKFAST SLIDERS (CHEESE AND SAUSAGE) European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 large eggs, scrambled
• 2 (12 oz.) pork sausage rolls
• 1/2 c. butter, melted
• 12 Hawaiian dinner rolls
• 6 slices of pepper jack cheese
• 1/4 c. maple syrup
• 8 slices of American cheese

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: On medium heat, warm a large skillet. Into 12 patties that are a bit larger than a dinner roll, shape the sausage. To the hot skillet, add the sausage and cook until done.

Step 3: In the meantime, cut the rolls in half lengthwise using a serrated knife. Be very careful not to break the rolls apart. In a 7 x 10 or 9 x 13-inch baking dish, place the bottom half of the rolls.

Step 4: Onto the bottom rolls, scoop the scrambled eggs, and topped with pepper jack. Over the pepper jack, place the sausage followed by the American cheese. Place the top buns on top.

Step 5: In a small bowl, whisk the melted butter and maple syrup. Brush this over the rolls, letting the sauce drip on the sides and bottom of the rolls.

Step 6: Place in the preheated oven and bake for about 15 to 20 minutes or until the cheese has melted and bubbly.

Step 7: Remove from the oven when done and serve the breakfast sliders for dinner or game day. Enjoy!

Notes

If serving these breakfast sliders for tailgating, use a disposable foil pan or individually wrap the sliders in foil to keep them warm. These sliders are also great to prep a day in advance and simply pop in the oven the next day.

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6 people

Paella is a favorite at home. We love the fresh wild-caught shellfish and flavors of saffron. I have tried vanities of paella recipes and this Spanish Seafood Paella stands out the most. Incredibly easy and quick to throw together and guarantee the best paella you’ll ever make!

Ingredients

1 Spanish onion, diced

3 cloves of garlic, grated

2 cups Calasparra, risotto, or forbidden white rice (organic)

1 pound wild large shrimp (tails on)

2 links chicken andouille sausage, sliced

2 lobster tails (cut in half lengthwise)

1/2 pound black mussels

1 teaspoon red pepper flakes + more to taste

1/2 pound Manilla clams

1 teaspoon smoked Spanish paprika

1 teaspoon garlic powder

1/2 teaspoon ground coriander

1 pinch of saffron threads

5 tablespoons extra virgin olive oil + more as needed

3 cups shrimp stock or vegetable stock

1/4 cup flat-leaf parsley (roughly chopped)

1/2 cup steamed green peas (optional)

1 lemon, cut into wedges

1/2 cup green olives (optional)

3/4 cup dry white wine

1 teaspoon sea salt + more to taste

How to make Spanish Seafood Paella

Step 1: Cut the lobster tails lengthwise with kitchen shears. Rinse the lobster tails and pat them dry. Into a bowl, place the lobster and shrimp.

Step 2: Drizzle the lobster tails, and shrimp with olive oil and generously season with sea salt, black pepper, garlic powder, coriander, red pepper flakes, and smoked paprika. Set the bowl aside at room temperature.

Step 3: In the meantime, warm the shrimp up or vegetable stock. To taste, season with sea salt. Then, add the saffron threads. Put the lid on and let it steep.

Step 4: Heat 3 tbsp olive oil in a large deep skillet. Once the oil is hot, add the diced onion to the skillet and sprinkle with a pinch of sea salt. Saute the onion until translucent. Add the garlic and saute until aromatic.

Step 5: Add the rice to the skillet and stir well until nicely coated with the olive oil.

Step 6: Pour in half of the white wine and allow it to simmer until most of the liquid has evaporated. Next, stir in the saffron stock. Bring everything to a boil. Put the lid on and adjust the heat to low. Continue to cook for 20 minutes more. Turn the heat off and let the rice sit for about 5 minutes, covered.

Step 7: Heat a lug of olive oil in another skillet. Add the andouille sausage and sear until golden. Then, add the lobster tails and toss well. Stir in the shrimps after about a minute. Cook further until the shrimps curl up and the lobster tail shells are red. This takes another 3 minutes. Pour everything over the paella rice.

Step 8: Add the clams and mussels in the same pan where you cooked the lobster and shrimp. Pour in the rest of the white wine and put the lid on. Cook for a couple of minutes until the clams and mussels open and release the seawater. On top of the paella, transfer the mussels and clams along with the sausage, shrimp, and lobster.

Step 9: Set the juices in the pan aside to spoon over the paella.

Step 10: Serve the paella with green beans on top and garnished with some parsley and wedges of lemon. Enjoy!

Nutrition Facts:

Calories: 510 kcal | Carbohydrates: 60g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 845mg | Potassium: 482mg | Fiber: 4g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 5mg

Spanish Seafood Paella Recipe

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6 people Paella is a favorite at home. We love the fresh wild-caught shellfish… General Recipes Spanish Seafood Paella Recipe 15 Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 510 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Spanish onion, diced
• 3 cloves of garlic, grated
• 2 cups Calasparra, risotto, or forbidden white rice (organic)
• 1 pound wild large shrimp (tails on)
• 2 links chicken andouille sausage, sliced
• 2 lobster tails (cut in half lengthwise)
• 1/2 pound black mussels
• 1 teaspoon red pepper flakes + more to taste
• 1/2 pound Manilla clams
• 1 teaspoon smoked Spanish paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1 pinch of saffron threads
• 5 tablespoons extra virgin olive oil + more as needed
• 3 cups shrimp stock or vegetable stock
• 1/4 cup flat-leaf parsley (roughly chopped)
• 1/2 cup steamed green peas (optional)
• 1 lemon, cut into wedges
• 1/2 cup green olives (optional)
• 3/4 cup dry white wine
• 1 teaspoon sea salt + more to taste

Instructions

Step 1: Cut the lobster tails lengthwise with kitchen shears. Rinse the lobster tails and pat them dry. Into a bowl, place the lobster and shrimp.

Step 2: Drizzle the lobster tails, and shrimp with olive oil and generously season with sea salt, black pepper, garlic powder, coriander, red pepper flakes, and smoked paprika. Set the bowl aside at room temperature.

Step 3: In the meantime, warm the shrimp up or vegetable stock. To taste, season with sea salt. Then, add the saffron threads. Put the lid on and let it steep.

Step 4: Heat 3 tbsp olive oil in a large deep skillet. Once the oil is hot, add the diced onion to the skillet and sprinkle with a pinch of sea salt. Saute the onion until translucent. Add the garlic and saute until aromatic.

Step 5: Add the rice to the skillet and stir well until nicely coated with the olive oil.

Step 6: Pour in half of the white wine and allow it to simmer until most of the liquid has evaporated. Next, stir in the saffron stock. Bring everything to a boil. Put the lid on and adjust the heat to low. Continue to cook for 20 minutes more. Turn the heat off and let the rice sit for about 5 minutes, covered.

Step 7: Heat a lug of olive oil in another skillet. Add the andouille sausage and sear until golden. Then, add the lobster tails and toss well. Stir in the shrimps after about a minute. Cook further until the shrimps curl up and the lobster tail shells are red. This takes another 3 minutes. Pour everything over the paella rice.

Step 8: Add the clams and mussels in the same pan where you cooked the lobster and shrimp. Pour in the rest of the white wine and put the lid on. Cook for a couple of minutes until the clams and mussels open and release the seawater. On top of the paella, transfer the mussels and clams along with the sausage, shrimp, and lobster.

Step 9: Set the juices in the pan aside to spoon over the paella.

Step 10: Serve the paella with green beans on top and garnished with some parsley and wedges of lemon. Enjoy!

Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Yield: 6

Enjoy an easy and very flavorful weeknight meal with your family with this lemon roasted chicken and potatoes. Always a hit and guaranteed the best, juiciest chicken with tender potatoes tossed in a lemon spice combo.

INGREDIENTS

2 1/2 pounds bone-in-skin-on chicken thighs

1/4 c. olive oil

3 tablespoons fresh lemon juice

1 tablespoon Italian seasoning

1 teaspoon dried thyme

1/2 teaspoon paprika

4 cloves garlic, minced

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1 large onion, peeled and quartered

1 1/2 pounds russet potatoes, about 2 large, peeled, halved + cut into wedges

1 lemon, thinly sliced

2 tablespoons lemon zest, about 3–4 lemons

Kosher salt and fresh black pepper

Fresh parsley, chopped, for garnish

HOW TO MAKE LEMON ROASTED CHICKEN AND POTATOES

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using the parchment paper, line a rimmed baking pan and set aside.

Step 2: Mix the olive oil with lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes until well combined.

Step 3: To a large bowl, add the chicken, potatoes, and onions. Pour in the lemon spice mixture and season with salt and pepper. Toss to coat the chicken and potatoes well.

Step 4: On the prepared baking pan, arrange the chicken (skin-side-up), potatoes, and onions. If desired, you can lightly sprinkle everything with salt and pepper. Using aluminium foil, tightly cover the pan and place it in the preheated oven. Bake for about 40 minutes. Remove the cover and toss the potatoes around. Make sure to spoon the pan juices over the chicken. Then, top with slices of lemon. Resume baking, uncovered, for another 25 to 30 minutes or until the chicken is completely cooked and the potatoes are tender.

Step 5: Take the pan off the oven when done and allow the roasted chicken and potatoes to rest for about 5 to 10 minutes. Serve garnished with some fresh parsley. Enjoy!

NOTES:

If desired, you can swap the chicken thighs with drumsticks. The baking time is just the same.

For this recipe, you can use baby gold potatoes instead of russet potatoes. You do not need to peel or cut the baby gold.

Thoroughly season the chicken with salt as the salt enhances the flavors and ensures juicy chicken.

Nutrition Facts:

Amount Per Serving: Calories 421, Total Fat 17.4g 22%, Cholesterol 177.6mg 59%, Sodium 187.6mg 8%, Total Carbohydrate 26.3g 10%, Sugars 2.4g, Protein 40.3g 81%, Vitamin A2%, Vitamin C22%

LEMON ROASTED CHICKEN AND POTATOES

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Yield: 6 Enjoy an easy and very flavorful weeknight meal with… General Recipes LEMON ROASTED CHICKEN AND POTATOES European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 1 hr 5 mins 1 hr 5 mins

Nutrition facts: 421 calories 17.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 pounds bone-in-skin-on chicken thighs
• 1/4 c. olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Italian seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1 large onion, peeled and quartered
• 1 1/2 pounds russet potatoes, about 2 large, peeled, halved + cut into wedges
• 1 lemon, thinly sliced
• 2 tablespoons lemon zest, about 3–4 lemons
• Kosher salt and fresh black pepper
• Fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using the parchment paper, line a rimmed baking pan and set aside.

Step 2: Mix the olive oil with lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes until well combined.

Step 3: To a large bowl, add the chicken, potatoes, and onions. Pour in the lemon spice mixture and season with salt and pepper. Toss to coat the chicken and potatoes well.

Step 4: On the prepared baking pan, arrange the chicken (skin-side-up), potatoes, and onions. If desired, you can lightly sprinkle everything with salt and pepper. Using aluminium foil, tightly cover the pan and place it in the preheated oven. Bake for about 40 minutes. Remove the cover and toss the potatoes around. Make sure to spoon the pan juices over the chicken. Then, top with slices of lemon. Resume baking, uncovered, for another 25 to 30 minutes or until the chicken is completely cooked and the potatoes are tender.

Step 5: Take the pan off the oven when done and allow the roasted chicken and potatoes to rest for about 5 to 10 minutes. Serve garnished with some fresh parsley. Enjoy!

Notes

If desired, you can swap the chicken thighs with drumsticks. The baking time is just the same. For this recipe, you can use baby gold potatoes instead of russet potatoes. You do not need to peel or cut the baby gold. Thoroughly season the chicken with salt as the salt enhances the flavors and ensures juicy chicken.

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

Golden and juicy Pan-fried chicken smothered in a delightful zingy cream sauce. This chicken recipe is incredibly easy and quick to throw together. A must if you are looking for another simple chicken recipe. This creamy Cajun chicken is my family’s favorite. We enjoy this over pasta for a delicious weeknight meal that I can easily pull off even with my busy schedule!

INGREDIENTS

2 tbsp butter

1 tbsp olive oil

2 large chicken breasts, sliced in half lengthwise

1/4 c. chicken broth

1/4 tsp garlic powder

Flour for dredging

3 cloves garlic, minced

1/2 tsp + 1 tbsp Cajun seasoning (use a no or low salt variety)

1/4 c. sun-dried tomatoes

1/2 c. freshly grated Parmesan cheese

1 c. heavy/whipping cream

Salt & pepper to taste

How to make Creamy Cajun Chicken

Step 1: In half lengthwise, slice the chicken to make four thinner cutlets. Sprinkle the cutlets with salt, pepper, garlic powder, and half tsp Cajun seasoning. Then, coat the cutlets in flour.

Step 2: In a skillet, heat the butter and oil over medium-high heat. Add the chicken to the hot pan and sear for about 4 to 5 minutes per side or until both sides are nice and golden. Set the chicken aside when done.

Step 3: In the same pan, add the minced garlic, sun-dried tomatoes, and chicken broth. Bring to a boil for about 30 seconds or so, then adjust the heat to medium. Add the cream and the rest of the 1 tbsp Cajun seasoning. Stir well.

Step 4: Return the chicken to the pan and continue to cook for another 5 minutes or until the sauce has slightly thickened and the chicken is completely cooked. You can sprinkle the Parmesan cheese on top or stir it into the sauce. To taste, season with salt and pepper.

Step 5: Serve the creamy Cajun chicken right away. Enjoy!

NOTES:

For the Cajun seasoning, I recommended using a variant without salt, or else this recipe will be too salty.

For this recipe, I used oil-packed sun-dried tomatoes. Before adding them to the pan, I drained the oil.

If using smaller chicken breasts, simply leave them whole and adjust the cooking time accordingly.

NUTRITION FACTS:

Calories: 499 kcal, Carbohydrates: 9g, Protein: 32g, Fat: 38g, Saturated Fat: 21g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 466mg, Potassium: 749mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1437IU, Vitamin C: 6mg, Calcium: 198mg, Iron: 1mg

Creamy Cajun Chicken

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 Golden and juicy Pan-fried chicken smothered in a delightful zingy cream sauce. This… General Recipes Creamy Cajun Chicken European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 499 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 2 large chicken breasts, sliced in half lengthwise
• 1/4 c. chicken broth
• 1/4 tsp garlic powder
• Flour for dredging
• 3 cloves garlic, minced
• 1/2 tsp + 1 tbsp Cajun seasoning (use a no or low salt variety)
• 1/4 c. sun-dried tomatoes
• 1/2 c. freshly grated Parmesan cheese
• 1 c. heavy/whipping cream
• Salt & pepper to taste

Instructions

Step 1: In half lengthwise, slice the chicken to make four thinner cutlets. Sprinkle the cutlets with salt, pepper, garlic powder, and half tsp Cajun seasoning. Then, coat the cutlets in flour.

Step 2: In a skillet, heat the butter and oil over medium-high heat. Add the chicken to the hot pan and sear for about 4 to 5 minutes per side or until both sides are nice and golden. Set the chicken aside when done.

Step 3: In the same pan, add the minced garlic, sun-dried tomatoes, and chicken broth. Bring to a boil for about 30 seconds or so, then adjust the heat to medium. Add the cream and the rest of the 1 tbsp Cajun seasoning. Stir well.

Step 4: Return the chicken to the pan and continue to cook for another 5 minutes or until the sauce has slightly thickened and the chicken is completely cooked. You can sprinkle the Parmesan cheese on top or stir it into the sauce. To taste, season with salt and pepper.

Step 5: Serve the creamy Cajun chicken right away. Enjoy!

Notes

For the Cajun seasoning, I recommended using a variant without salt, or else this recipe will be too salty. For this recipe, I used oil-packed sun-dried tomatoes. Before adding them to the pan, I drained the oil. If using smaller chicken breasts, simply leave them whole and adjust the cooking time accordingly.

This is cake is incredibly moist with a creamy peanut butter frosting. A real treat for everyone and the perfect cake for all occasions!

Ingredients

CAKE:

1 c. sugar

1 1/2 c. flour (all-purpose)

1 tsp baking soda

3 tbsp cocoa (unsweetened)

1 tsp white vinegar or apple cider vinegar

5 tbsp vegetable oil

1 tsp pure vanilla extract

1 c. water

1/2 tsp salt

PEANUT BUTTER FROSTING:

1 c. creamy peanut butter, at room temperature

1/2 c. butter, softened to room temperature (be sure to use real butter, not margarine)

3 tbsp milk, at room temperature

2 c. confectioners’ sugar

1 tsp vanilla extract (optional)

HOW TO MAKE CHOCOLATE PEANUT BUTTER CRAZY CAKE

CAKE:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a greased 8-inch square baking pan, combine the flour, cocoa, sugar, baking soda, and salt until well mixed. Create two small and one larger depression in the dry ingredients. In one depression, pour the vinegar. Then, the vanilla on the other, and in the last depression, pour the vegetable oil. Next, pour water on everything and mix well until smooth.

Step 3: Place in the middle rack of the preheated oven and bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Take the cake out of the oven when done and let it cool.

PEANUT BUTTER FROSTING:

Step 4: In a medium to large size bowl, place the butter and peanut butter. Using an electric mixer, beat the butter and peanut butter until smooth and creamy. Then, add 2 c of confectioners’ sugar. Beat until well incorporated and the mixture starts to thicken. Add the vanilla (if using) along with 1 tbsp milk at a time (total of 3 tbsp). Mix for about 3 minutes or until the frosting is fluffy, lighter, and spreadable. You can add a bit more milk if the frosting is too thick.

Step 5: Frost the cooled cake.

NOTES:

For this recipe, you can skip the peanut butter frosting if desired and simply use your preferred frosting. You can also just dust the cake with powdered sugar if desired.

Before starting the peanut butter frosting, make sure all the ingredients are at room temperature.

CHOCOLATE PEANUT BUTTER CRAZY CAKE

Rebecca This is cake is incredibly moist with a creamy peanut butter frosting. A real treat for everyone and the perfect cake for all occasions! Ingredients CAKE: 1 c. sugar 1… General Recipes CHOCOLATE PEANUT BUTTER CRAZY CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CAKE:
• 1 c. sugar
• 1 1/2 c. flour (all-purpose)
• 1 tsp baking soda
• 3 tbsp cocoa (unsweetened)
• 1 tsp white vinegar or apple cider vinegar
• 5 tbsp vegetable oil
• 1 tsp pure vanilla extract
• 1 c. water
• 1/2 tsp salt
• PEANUT BUTTER FROSTING:
• 1 c. creamy peanut butter, at room temperature
• 1/2 c. butter, softened to room temperature (be sure to use real butter, not margarine)
• 3 tbsp milk, at room temperature
• 2 c. confectioners’ sugar
• 1 tsp vanilla extract (optional)

Instructions

CAKE:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a greased 8-inch square baking pan, combine the flour, cocoa, sugar, baking soda, and salt until well mixed. Create two small and one larger depression in the dry ingredients. In one depression, pour the vinegar. Then, the vanilla on the other, and in the last depression, pour the vegetable oil. Next, pour water on everything and mix well until smooth.

Step 3: Place in the middle rack of the preheated oven and bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Take the cake out of the oven when done and let it cool.

PEANUT BUTTER FROSTING:

Step 4: In a medium to large size bowl, place the butter and peanut butter. Using an electric mixer, beat the butter and peanut butter until smooth and creamy. Then, add 2 c of confectioners’ sugar. Beat until well incorporated and the mixture starts to thicken. Add the vanilla (if using) along with 1 tbsp milk at a time (total of 3 tbsp). Mix for about 3 minutes or until the frosting is fluffy, lighter, and spreadable. You can add a bit more milk if the frosting is too thick.

Step 5: Frost the cooled cake.

Notes

For this recipe, you can skip the peanut butter frosting if desired and simply use your preferred frosting. You can also just dust the cake with powdered sugar if desired. Before starting the peanut butter frosting, make sure all the ingredients are at room temperature.