Pancake

 Ingredients :

°1 cup all-purpose flour

°2 eggs

°½ cup of milk

°½ cup of water

°¼ tsp salt

°2 tablespoons butter, melted

Methods :

STEP 1 In a large bowl, mix the flour and eggs. Gradually add the milk and water, stirring to consolidate. Adding salt and spread; beat to smooth.

Step 2Heat a lightly oiled iron or skillet over medium-high heat. Pour or scoop the player over the frying pan, using about 1/4 cup for each pancake. Tilt the dish in a circular motion so that the batter covers the surface evenly.

STEP 3 Cook the crepe for about 2 minutes, until the base is lightly golden. Release with a spatula, flip and cook the opposite side. Serve hot.

Enjoy

5 Minute White Chocolate Caramel Pecan Fudge

 Ingredients

3 cups white chocolate chips

14 ounces sweetened condensed milk

4 tablespoons butter

1/2 teaspoon vanilla extract

1 cup chopped pecans

1/2 cup room temperature caramel sauce

Instructions

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

Crispy Black Bean Tacos

 INGREDIENTS

2 (14-oz each) cans black beans, rinsed and drained

2 tablespoons taco seasoning

1/3 cup salsa

Juice of 1 lime

1 1/2 cups Monterey Jack cheese, grated

Small flour tortillas

Olive oil, as needed

Kosher salt and freshly ground black pepper, to taste

PREPARATION

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.

Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.

Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.

To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.

To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.

Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

Creamy White Chicken Chili: A Comforting Bowl of Flavor

 

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

2 cups cooked chicken, shredded

4 cups chicken broth

2 cans (15 oz each) white beans, drained and rinsed

1 can (4 oz) green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup sour cream

1/2 cup heavy cream (optional, for extra richness)

Juice of 1 lime

Fresh cilantro and shredded cheese (for garnish)

Directions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 3-4 minutes.

Stir in minced garlic and cook for another minute, until fragrant.

Add shredded chicken, chicken broth, white beans, green chilies, cumin, chili powder, and paprika. Stir well.

Bring the mixture to a gentle simmer, reducing the heat if necessary. Let it cook for 15-20 minutes to blend flavors.

Stir in sour cream and heavy cream, if using. Cook for 5 more minutes, ensuring everything is heated through.

Squeeze in fresh lime juice and adjust seasonings with salt and pepper.

Serve hot, garnished with fresh cilantro and shredded cheese.

Crock Pot Loaded Baked Beans Recipe

 INGREDIENTS

1 Can Bush’s Chili Beans I used 27 oz

1 Can Bush’s Butter Beans 16 oz can

1 Can Bush’s Baked Beans I used 28 oz can

1 lb ground and drained ground beef

1 lb of bacon sliced cooked, and drained

1 tsp onion powder

1 tbsp minced garlic

1/2 cup of ketchup

1 tbsp brown mustard

1/2 cup of brown sugar

1 tsp white vinegar

INSTRUCTIONS:

Brown up your hamburger and cook up your bacon (I love having ground beef in the freezer to pull out to use) and drain both of grease.

Spray your crockpot with a nonstick spray, I used my 8-quart crock pot to create this so I would have a lot of room for the ingredients and mixing the ingredients.

Open your cans and dump all the beans in your crockpot

Next, add in the rest of the ingredients and stir

Cook on low for 4-6 hours and serve!!

Cajun shrimp scampi

 

Ingredients :

12 raw shrimps (as many as you’d like, I like having a lot in my pasta)

1 serving of pasta (preferably a linguine)

2 cloves garlic, minced

2 tbs. butter

1/2 c. heavy cream

shredded parmesan cheese

1/8 tsp. basil

salt and pepper to taste

flour (to thicken)

cajun seasoning

1/4 c. parsley

White wine (not shown)

olive oil (not shown)

Directions :

Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.

Add the garlic and cook for another 2 minutes.

Add the shrimps.

Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!

When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.

Add the heavy cream, basil, parsley, salt and pepper.

Bring to a boil and whisk in sprinkles of flour until sauce thickens.

Lower heat to medium-low and add shrimp again.

Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese,

and ENJOY!

Outback Steakhouse Bloomin’ Onion

 Ingredients 

1/3 cup cornstarch

1 1/2 cups flour

2 teaspoons garlic, minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon pepper

24 ounces beer

4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour

2 cups flour

4 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon pepper

1/4 teaspoon cayenne

Creamy Chili sauce

1 pint mayonnaise

1 pint sour cream

1/2 cup tomato chili sauce

1/2 teaspoon cayenne

Outback Dipping Sauce

1/2 cup mayonnaise

2 teaspoons ketchup

2 teaspoons creamed horseradish

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

1 dash black pepper

1 dash cayenne

Directions:

1 ———Alrighty-forthe seasoned flour———–.

2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.

3 ——–Creamychili sauce——–.

4 combine mayo, sour cream, chili sauce and cayenne-mix well.

5 ——–Dippingsauce———-.

6 Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

7 ——–Andfor the batter———.

8 Mix cornstarch, flour and seasonings until well blended.

9 Add beer and mix well.

10 Cut about 3/4 inch off top of onion and peel.

11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).

13 Dip in seasoned flour and gently shake to remove excess.

14 Seperate peatls to coat thoroughly with batter.

15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

16 Turn over and fry 1 1/2 minutes more or until golden brown.

17 Drain on paper towels.

18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.