One-Pot Parmesan Garlic Shrimp Pasta

One-Pot Parmesan Garlic Shrimp Pasta

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Author: Jenn
Serves: 4

Ingredients

• 1 package Marie Callender's Parmesan Garlic dinner mix
• 2 cups milk
• ¾ cup water
• ½ cup heavy creamy
• 2 tablespoons butter
• 1 pound frozen cooked jumbo or large shrimp, thawed
• 1-2 teaspoons fresh lemon zest
• ½ teaspoon parsley flakes
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Add pasta, seasoning mix, milk, water, heavy cream and butter to a large skillet and stir to combine.
2. Bring mixture to a boil over medium heat.
3. Cover and reduce heat to a simmer for about 12 minutes until pasta is tender.
4. Stir in shrimp, lemon zest, parsley flakes and pepper.
5. Serve warm.

source:http://www.motherthyme.com

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

PREP TIME: 15 MINUTES 
COOK TIME: 15 MINUTES 
TOTAL TIME: 30 MINUTES
SERVINGS: 4 SERVINGS 
AUTHOR: THE CHUNKY CHEF

INGREDIENTS
PICKLES:

• 1 cup all-purpose flour
• 1 1/2 tsp Cajun seasoning
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp hot sauce
• 1 cup buttermilk
• 16 oz dill pickle chips drained and dried on paper towels (don't forget this part!)

GARLIC BLUE CHEESE SAUCE:

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tbsp lemon juice (fresh if possible)
• 1/4 tsp hot sauce
• 1 clove garlic minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup fresh parsley leaves
• 2 Tbsp fresh chives roughly chopped
• 1/2 cup crumbled blue cheese

INSTRUCTIONS
GARLIC BLUE CHEESE SAUCE:

1. Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.
2. Add blue cheese and pulse until mixed together, but still slightly chunky.
3. If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.
4. Pour into an airtight container and keep refrigerated until ready to serve.

PICKLES:

1. Drain pickle juice from jar and lay pickle chips out on paper towels to dry.
2. Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.
3. Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.
4. In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.
5. Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.
6. Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).
7. Fry pickles about 1-3 minutes per side, until golden brown on both sides.
8. Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.
9. This allows the excess oil to drain, while still allowing the pickles to stay crisp.
10. Repeat with remaining pickles.
11. Serve with garlic blue cheese sauce.

source:https://www.thechunkychef.com

One Pan Creamy Garlic Herb Chicken & Potatoes

One Pan Creamy Garlic Herb Chicken & Potatoes

Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4

Ingredients

• 4 boneless skinless chicken breasts (pounded to even thickness) OR 4-6 chicken thighs + salt and pepper to taste
• 1 cup thinly sliced potatoes (see note)
• 1 tablespoon minced garlic (I added extra whole cloves at the end for aesthetic, completely optional)
• ½ teaspoon finely chopped rosemary (see note)
• ½ teaspoon finely chopped thyme
• ¼ teaspoon finely chopped oregano
• 1 cup heavy cream
• salt and pepper to taste
• fresh herbs for topping (optional)

Instructions

1. Grease a large pan or skillet. Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
2. Add potatoes, garlic, and herbs to pan and cook for 5-7 minutes until potatoes are easily pierced with a fork and browned on the edges. (make sure to turn the potatoes half way through so they cook on both sides)
3. Add heavy cream and cook another 4-5 minutes until hot throughout and thickened, being sure to stir periodically. Season with salt and pepper to taste. (for me this was bout ¼ teaspoon each salt and pepper)
4. Add chicken to pan and turn to coat in the cream sauce. Garnish with garlic cloves and herbs if desired and serve hot.

source:http://www.lecremedelacrumb.com

LOADED PIZZA NACHOS WITH CREAMY GARLIC WHITE SAUCE

LOADED PIZZA NACHOS WITH CREAMY GARLIC WHITE SAUCE

Prep Time: 30 mins 
Cook Time: 30 mins 
Yield: 6 servings

INGREDIENTS
FOR THE PIZZA CRUST CHIPS:

• 2 pounds frozen pizza dough, thawed
• 2 tablespoons olive oil
• Kosher salt, to taste

FOR THE TOPPINGS:

• 8 ounces casing-less Italian sausage
• 1/2 small onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 2 ounces baby mushrooms, finely chopped
• 1 cup marinara
• 1 pound shredded Italian cheeses
• 6 ounces thick-sliced pepperoni

FOR THE CREAMY GARLIC WHITE SAUCE:

• 3 tablespoons butter
• 6 cloves garlic, minced
• 2 tablespoons flour
• 3/4 cups cream or milk
• ¼ cups parmesan cheese, grated
• 1/2 teaspoon dried oregano
• Kosher salt, to taste
• Fresh basil, cut into ribbons (optional)

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Roll the pizza dough out until very thin and even. Brush the top of the dough with olive oil and sprinkle liberally with sea salt. Transfer the dough to the prepared baking sheets.
3. Bake the dough until golden, rotating if necessary. The timing will vary depending on your dough, so be sure to check often to see when the crust is ready.
4. Allow the pizza crust to cool slightly and cut into triangles. Set aside.
5. Meanwhile, cook up the toppings. In a large skillet over medium-high heat, crumble the sausage. Cook the sausage, stirring and breaking it up occasionally, until browned and cooked through. Transfer the cooked sausage crumbles to a bowl and set aside, but leave the oils from the sausage in the skillet.
6. Add the onion, green pepper, and mushrooms to the skillet and cook over medium heat until softened, about 10 minutes. Remove from heat and set aside.
7. In a large saucepan over medium heat, melt the butter. Stir in the garlic and cook until fragrant, about 30 seconds to a minute. Add in the flour, whisking constantly, until paste-like in consistency and beginning to turn golden. Whisk in the cream or milk until thick and smooth. The mixture will thicken as it cooks so don’t worry if it’s too liquidy at first. Stir in the parmesan cheese, dried oregano, and salt to taste. Allow to thicken, stirring constantly, and then set aside.
8. Increase the oven temperature to 400°F. Spread the chips evenly over a baking sheet. Evenly distribute the sausage and the mushroom mixture, saving a tiny bit for adding on the very top. Spoon over some marinara, and sprinkle some of the mozzarella over top. Using a ladle, pour the creamy garlic white sauce over the pizza nachos. Top with additional cheese, pepperoni, and remaining toppings, as desired.
9. Bake until the cheese has entirely melted and the pepperoni begins to crisp, about 4-5 minutes. Serve warm, topped with fresh basil.

source:http://hostthetoast.com

Garlic Shrimp with Quinoa

Garlic Shrimp with Quinoa

YIELD: 4 servings
PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes

Ingredients:

• 4 teaspoons extra-virgin olive oil, divided
• 1 pound raw tail-on shrimp (26–30 count), peeled and deveined
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon chili powder, divided
• 1/3 cup finely chopped yellow onion (about half of 1 small onion)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cup uncooked Bob’s Red Mill Quinoa
• 1/4 teaspoon cayenne pepper
• 2 cups low-sodium chicken broth
• 1 large lemon
• 3 tablespoons fresh parsley, plus additional for serving

Directions:

1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
2. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
3. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

source:https://www.wellplated.com

15 Minute Honey Garlic Shrimp

15 Minute Honey Garlic Shrimp

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

• 1/3 cup honey
• 1/4 cup soy sauce
• 1 Tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• 500 grams medium uncooked shrimp peeled and deveined
• 2 tablespoons oil
• Green onion chopped for garnishing

Instructions

1. In a medium sized bowl, whisk together the marinade ingredients: honey, soy sauce, minced garlic and minced ginger. Add the shrimp in a ziplock bag, and pour over half of the marinade, while reserving the rest.
2. Marinate for 10 minutes or overnight.
3. In a skillet, heat oil over medium high heat and place the shrimp in the skillet, discarding the leftover marinade. Cook the shrimp on each side for about 45 seconds. When you flip over the shrimp, add the reserved marinade and cook for an addition 1-2 minutes. It is very important to not overcook the shrimp, so make sure you don't cook it for too long!
4. Serve immediately with rice and steamed broccoli.

source:http://ikneadtoeat.com

Garlic Parmesan Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower

YIELD: 4
TOTAL TIME: 40 MINS
PREP TIME: 10 MINS
COOK TIME: 30 MINS

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 tablespoon extra-virgin olive oil
• Salt and ground fresh black pepper to taste
• ¼ teaspoon black pepper
• 1 tablespoon garlic clove, minced
• 1 teaspoon paprika
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped

Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil.
3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
5. Bake the cauliflower for 15 minutes.
6. Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
7. Serve in a casserole and garnish with parsley.

source:http://www.primaverakitchen.com

Easy Honey Garlic Chicken

Easy Honey Garlic Chicken

ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Servings: 6
Author: Karina - Cafe Delites

Ingredients

• 6 chicken thighs , bone in or out, with or without skin*
• Salt and pepper , to season
• 2 teaspoons garlic powder , to season
• 6 cloves garlic , crushed
• 1/3 cup honey
• 1/4 cup water (or chicken broth)
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce

Instructions

1. Season chicken with salt, pepper and garlic powder; set aside.
2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.

FOR BONE IN THIGHS:

1. Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.
2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.

FOR SAUCE:

1. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Recipe Notes
*For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce, onwards.
**For oven baked, bone-in thighs: Preheat oven at 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards.

source: https://cafedelites.com/easy-honey-garlic-chicken/

Baked Chicken Meatballs with Garlic Dill Yogurt Sauce

Baked Chicken Meatballs with Garlic Dill Yogurt Sauce

Course Dinner
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Serves
Calories 279.7 kcal
Author Katerina | Diethood

Ingredients
FOR THE CHICKEN MEATBALLS

• 1 pound lean ground chicken
• 1/4 cup panko bread crumbs
• 2 garlic cloves , minced
• 3 tablespoons finely diced yellow onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• fresh ground pepper , to taste

FOR THE GARLIC DILL YOGURT SAUCE

• 3 garlic cloves , minced
• 1/4 to 1/2 teaspoon salt , or to taste
• fresh ground pepper, to taste
• 1 tablespoon fresh dill , chopped + more for garnish
• 1 cup non-fat plain yogurt
• 1 tablespoon Extra Virgin Olive Oil

Instructions

1. Preheat oven to 400F.
2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
3. In a large mixing bowl, combine chicken, panko bread crumbs, garlic, onion, thyme, oregano, garlic powder, salt and pepper; mix and stir until thoroughly combined.
4. Form the mixture into 1-1/2 inch meatballs.
5. Transfer the meatballs to previously prepared baking sheet.
6. Bake for 18 to 20 minutes, or until meatballs are cooked through.
7. In the meantime prepare the yogurt sauce.
8. In a small mixing bowl, combine garlic, salt, ground pepper, dill, yogurt, and olive oil; mix until thoroughly incorporated.
9. Taste for seasonings and adjust accordingly. I always find that it needs a tad bit more salt.
10. Remove chicken meatballs from the oven and let stand couple minutes.
11. Transfer to a serving bowl and top spoon yogurt sauce over the meatballs.
12. Garnish with chopped fresh dill and serve.

Recipe Notes
Makes 16 Meatballs

source:https://diethood.com