April 2020

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Hawaiian Garlic Shrimp Recipe

Longtalepress - Hawaiian Garlic Shrimp have so much garlic flavor and are pleasant served over a mattress of white rice to absorb the garlic sauce. This clean appetizer or meal can be made in only minutes.

This is a easy dish with not a whole lot of elements so it’s important to use shrimp which are as fresh as viable. In case you don’t live near the coast, it’s exceptional to use frozen shrimp. They will genuinely be your freshest preference. Just run them below a few room temperature water to thaw them simply before you cook them.

Hawaiian Garlic Shrimp Recipe

Generally Hawaiian Garlic Shrimp are cooked with the shells on and also you consume them peel-and-consume style. I love to peel them, leaving the tail on. They are a lot less complicated to devour this way. If you want the creamy cajun shrimp just click Here.

While you cook the garlic, make sure to cook it simply till golden brown. Garlic can cross from golden to burnt inside the blink of a watch and then it will likely be ruined. A few foods flavor properly a bit burnt, but now not garlic.

INGREDIENTS :

1/2 cup all-purpose flour
1/2 teaspoon paprika
7 tablespoons butter, divided
3 tablespoons olive oil or vegetable oil, divided
12 large cloves garlic, minced
1/3 cup white wine
1 tablespoon lemon juice
1/2 teaspoon Hawaiian sea salt, or any sea salt
1 1/2 pounds medium shrimp, peeled and defined but leave tails on

INSTRUCTIONS :

Combine flour, paprika and salt in a bowl. Add shrimp and toss to coat. Set aside.
Place 1 tablespoon butter and 1 tablespoon oil in a large nonstick pan. Heat over medium heat. Add garlic and cook just until it starts to turn golden. Remove garlic with a slotted spoon place in a bowl. Be sure to remove all of the garlic. Any left behind will burn.
Add remaining 2 tablespoons of oil to the butter and oil left in the pan. Heat over medium-high heat. Add half the shrimp. Cook just for about 1 minute per side. Remove to a paper towel lined plate.
Add a little more oil to pan if necessary and cook remaining shrimp. Remove shrimp from pan and wipe pan clean.
Add wine to pan and bring to a simmer over medium heat. Cut remaining butter in pieces and add to pan along with lemon juice. Once butter is melted, return garlic and shrimp to pan. Cook and stir for 1 to 2 minutes.
Taste for seasoning and add additional salt if desired.Serve over white rice.

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Chicken Recipes Lunch Recipes

Baked Crispy Chicken Legs

Baked Crispy chook Legs - some simple hints makes this bird legs crispy at the outdoor, soft and juicy on the interior, and ridiculously flavorful. It’s brief, easy, paleo, gluten-unfastened and best requires 10 minutes prep.

The maximum essential aspect about these baked chicken drumsticks is making sure that they are dry. The hen legs need to be as dry as feasible to crisp up the pores and skin.

Baked Crispy Chicken Legs

Furthermore, because bird Legs s are larger than wings, I protected a generous amount of onion, garlic to atone for its size – to completely permeate the chook. I switched out the thyme for Italian herbs or you can use another dried herbs that you have on hand.

Other than that, you have got not anything else to worry approximately ’cause making this Baked Crispy chook Legs is waaay less complicated than you suspect it is.

INGREDIENTS :

1 ¼ teaspoon salt
3 - 3 ½ pound chicken legs
1 Tablespoon Dried Italian herbs
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon bouillon powder (you may replace with salt)

INSTRUCTIONS :

Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 425°F.
Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes.
Remove and serve with your favorite chicken sauce or african pepper sauce

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Dessert

Cinnamon Date Rolls Recipe

I like the use of medjool dates for electricity balls and these Cinnamon Date Rolls because they are soft and complete of sweet caramel goodness.

Those Date Rolls honestly do the trick! For awhile we might pit them, fill them with almond butter and pinnacle with coconut. This type of deal with whilst you haven’t had sugar in weeks!

Cinnamon Date Rolls Recipe

So I idea about making an strength ball recipe and desired to apply cinnamon it simplest made feel to make balls into Date Rolls! These toddlers did no longer final lengthy in our family. We stored them within the freezer because the dates get pleasant and company even as nevertheless being smooth to bite, and the taste in some way gets even higher while bloodless. First, make the dough and lay it flat.

Then roll up just like a cinnamon roll and freeze for a bit till quality and company. Then just slice and munch, this type of simple Date Roll to make!

INGREDIENTS :

1 1/2 cups almond
1/2 cup walnuts
1 1/2 cup pitted medjool dates
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon water (optional)
3 tablespoons cinnamon

INSTRUCTIONS :

Add almonds and walnuts to the food processor and pulse until nuts are about the size of peas. Then add in the dates, vanilla and salt and run on high until the dough forms into a large ball. If it isn’t coming together and is dry, add 1 tablespoon of water and pulse until it comes together. Then take half of the mixture out of the food processor and press into 1 even layer about 1/4 inch thick on parchment paper.
Then add cinnamon to the rest of the dough and pulse until combined. Take the cinnamon dough and press evenly on top of the first layer. Then starting at one end, tightly roll up the dough and situate seam side down. Wrap the roll in plastic wrap and place in the freezer for at least 1 hour. Slice into 1/2 inch thick slices and eat whenever you need an energy boost or sweet treat!

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Healthy Food Salad

Easy Egg Salad Recipe

My easy egg salad recipe makes the nice egg salad sandwiches. It starts offevolved with flawlessly difficult boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal.

Developing up, we might often have egg salad sandwiches for lunch. My mother’s recipe for egg salad turned into easy, with just eggs, mayonnaise, mustard, salt and pepper.

Easy Egg Salad Recipe

You could make this delicious egg salad in advance and refrigerate it for 3 days, so it’s incredible for meal prep. In case you cook your eggs beforehand of time, this healthy egg salad recipe comes collectively in just mins. It’s best for a fast lunch. For greater clean lunch thoughts, try my excellent bird salad recipe or my classic tuna salad.

Egg salad is a healthful meal alternative. Eggs are an less expensive, high protein meals. They may be nutrient-dense and fill you up so that you won’t be hungry once more proper away.

INGREDIENTS :

6 large eggs
2 teaspoons Dijon mustard
¼ cup plain Greek yogurt or mayonnaise
¼ teaspoon each of salt and pepper or to taste
¼ cup finely chopped red onion or to taste

INSTRUCTIONS :

Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn off the heat and let stand for 14 minutes.
Immediately drain the hot water and fill the pot with cold water and ice. Let sit for 10 minutes and then peel the eggs.
Or, cook eggs in an Instant Pot.
In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
Chop the eggs and add them to the bowl, along with the chopped red onion.
Stir until well combined.
Taste and season, as needed.
Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.

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Cake Dessert

The Ultimate Easy Vegan Chocolate Cake Recipe

All of us need a go-to vegan chocolate cake recipe. And this cake wishes to be gentle with a sensitive crumb. It have to be moist and smooth (sorry to all and sundry that inexplicably hates the m-word). And most importantly it wishes to be clean.

We’re speakme going from cravings for chocolate cake to baked and at least partly cooled cake in underneath an hour. With pantry friendly components! And it needs to be ultra chocolatey.

The Ultimate Easy Vegan Chocolate Cake Recipe

This recipe is the ultimate clean vegan chocolate cake. And allow me inform ya, you want it.

Even if you’re no longer vegan, you continue to want this recipe! I assume maximum people know someone who is vegan, or have pals or circle of relatives with dairy or egg allergic reactions/sensitivities.

That being stated, I take advantage of a bit less sugar than your common recipe. Part of this is compensated for with a touch bit of maple syrup. But, I also simply don’t like my desserts to be so saccharine that it turns into overpowering as soon as frosted.

INGREDIENTS :

1 tsp (4g) baking powder
1/2 tsp (2g) baking soda
1 1/4 cup (148g) all purpose flour
1/2 cup (100g) granulated sugar
1/3 cup (30g) dutch-processed cocoa powder
1/2 tsp (2g) sea salt
1/4 cup (48g) neutral flavored oil
2 tbsp (36g) maple syrup, dark amber
1 cup (240g) plant milk
1 tsp (5g) apple cider vinegar
1 1/2 tsp (6g) vanilla extract
1/2 tsp (2g) chocolate extract, optional

INSTRUCTIONS :

Preheat the oven to 350 ºF with a rack positioned in the center.
Prepare a 8" round baking pan. Spray the pan with oil, then place a round parchment paper on the bottom. Don't grease the parchment paper. Set aside.
In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Whisk together until combined and fluffy.
In a second mixing bowl add the oil, maple syrup, plant milk, vanilla extract, chocolate extract (if using), and apple cider vinegar. Whisk together until emulsified.
When the oven has pre-heated, add the wet ingredients to the dry and using a whisk combine until smooth and lump free.
Pour the batter into the prepared baking dish then tap the pan on the counter 2-3 times to release some of the air bubbles. Place the pan in the center of the oven and bake for 32-34 minutes. When done, a tester will come out clean or with a couple of crumbs and the edges of the cake will have pulled away from the edge of the pan. Do not open the oven while the cake is baking or the center of the cake will collapse.
Place the pan on a wire rack and let cool for 5 minutes. Run a knife around the edge of the cake pan if necessary, then place a wire rack over top the pan and invert to release. Peel the parchment paper off the bottom of the cake and invert once more to cool upright onto the wire rack. Let cool completely.
Transfer the cooled cake onto a cardboard round and wrap tightly in plastic wrap. Store this in the fridge until chilled. Frost the cake while chilled. Note: for longer storage cover the plastic wrapped cake in foil or place in a ziplock bag and place in freezer. Defrost in the refrigerator.

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Bread Pumpkin

Healthy Flourless Pumpkin Bread

Pumpkin bread can be healthy! Just 6 elements is all it takes to make this healthful, hearty loaf that’s evidently sweetened with maple syrup.

My healthy 5-component Flourless Banana Bread recipe is baked and loved through so many of you that I decided to create a pumpkin version. A yummy bread you may bake with ingredients you more than possibly have already got accessible, that’s brief to get into the oven and that you could feel excellent about consuming regularly.

Healthy Flourless Pumpkin Bread

Hearty oats, pure pumpkin, maple syrup, eggs, baking soda and pumpkin pie spice are all effortlessly combined within the blender to create the batter for this bread. You’d by no means realize it doesn’t have flour or oil or butter or granulated sugar in it.

This hearty, wet, slightly sweet loaf will win you over the first time you bake it and will become a bread you crave to bake time and again once more. Be it for breakfast or a snack, it’s wholesome and delish! enjoy!

INGREDIENTS :

2 cups old-fashioned or quick cooking oats
1 (15 ounce) can pure pumpkin
½ cup maple syrup
2 large eggs
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (or just cinnamon)

INSTRUCTIONS :

Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and set aside.
Add all ingredients to a blender and blend until smooth and well combined. Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)
Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

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Appetizer Chesse

Caramelized Mushroom, Onion, And Cheese Bites

Mushrooms and sweet onions are caramelized with balsamic vinegar, and then baked with cheese on buttery, and flaky puff pastry. Those chunk-sized appetizers are smooth to make and this sort of crowd pleaser!

Making smooth Thanksgiving and vacation appetizers like these Caramelized Mushroom, Onion, and Cheese Bites is a breeze when you have the proper cheese.

Caramelized Mushroom, Onion, And Cheese Bites

If you want a sharp, creamy, and barely salty cheese, that is the best appetizer cheese. It comes in a rectangular slice, however the delicatessen can slice it skinny, thick, or in a block. after I make queso, I choose it in a block so i will easily dice it.

In view that that is a pleasant cheese, it bakes up to a bubbly, golden brown perfection and will now not turn runny in your appetizers–score!

INGREDIENTS :

17.2 oz puff pastry
8 oz brown mushrooms sliced
1 vidalia onion large size. sliced
3 tbsps water
1/8 tsp black pepper
2 tbsps Modena Balsamic Vinegar
1/4 lb Cooper Sharp White Pasteurized Process American Cheese

INSTRUCTIONS :

Preheat oven to 400°F.
Add sliced onion and mushroom to skillet with water, vinegar, and black pepper.
Caramelize for 12 minutes until mushrooms and onions take on a deep brown color and are soft. The onions will be translucent.
Unwrap, unfold and slice puff pastry into squares.
One large baking sheet fits one sheet of squares.
Add a small piece of cheese to each puff pastry.
Top with 1-2 each of onion and mushroom.
Bake for up to 18 minutes. Pastry will be golden-brown and slightly puffy. Cheese will be browned and bubbly as well.
Top with fresh dill and enjoy warm.

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Pasta Seafood Shrimp

Creamy Cajun Shrimp Pasta With Sausage

Creamy Cajun Shrimp Pasta with Sausage is simple to make weeknight one pot pasta dish! With best forty mins of overall paintings, this shrimp pasta dinner recipe is simple, speedy and delicious!

Brief and easy dinner is continually something I have on my thoughts. I manifest to like shrimp and sausage combination as it’s so flavorful and scrumptious. Besides, there’s not anything better than having a eating place great pasta dish on the desk for my circle of relatives and buddies! This creamy pasta dish disappeared quickly from our dinner desk!

Creamy Cajun Shrimp Pasta With Sausage

This clean sausage pasta recipe is so colourful with flavor! And I love that this delicious, creamy shrimp pasta is prepared in less than 40 mins!

Due to the fact the Cajun sauce is home made, it is so a lot higher than some thing in a jar! And so highly easy! The cooking time for this creamy shrimp pasta recipe is most effective 40 minutes because it all comes together quite fast.

This Cajun shrimp pasta is so decadent and yet clean! And the flavor is out of the arena. it's far eating place first-class pasta dish that you may make right at domestic.

INGREDIENTS :

1 lb. large shrimp (peeled and deveined)
Kosher salt and fresh cracked black pepper (to taste)
1 teaspoon Cajun seasoning (or Creole seasoning)
1/2 teaspoon dried Oregano
2 tablespoons Olive oil
6 oz andouille sausage or smoked sausage (thinly sliced)
10 ounces fettuccine pasta
½ yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 teaspoons Cajun seasoning (or Creole seasoning)
1 teaspoon brown sugar
2-3 cloves garlic (chopped)
½ cup crushed tomatoes
1 cup chicken broth sodium free
1 cup heavy cream
2/3 cup Grated Parmesan
1 tbsp parsley (chopped)

INSTRUCTIONS :

Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
Add pasta to salted boiling water and cook until al dente.
Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.
Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
Serve with chopped parsley.

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Potato Soup Recipes

Potato, Leek & White Bean Soup

This vegan Potato, Leek & White Bean Soup is brimming with hearty vegetables and protein wealthy beans. Requiring only a few easy substances, it’s a delicious combo of flavors and is ready in about 30 minutes!

I really like making soups throughout the hustle and bustle of the holiday season. They’re just so clean to throw together, making life so much less difficult!

Potato, Leek & White Bean Soup

And while it’s time to smooth out the fridge, I can almost constantly pull some thing together with a few stocked canned items.

So in comes this loopy suitable vegan soup loaded with leeks, potatoes & white beans. It’s low fats, gluten loose, nicely balanced and has an oil loose option. All that, and it tastes delicious!

Truely re-heat at the stovetop over low warmness until warmed through. Alternately, reheat within the microwave using 30 2nd periods, stirring after each, until warm.

INGREDIENTS :

2 1/2 lbs. yukon gold potatoes, cubed 1/2 inch
2 medium/large leeks, sliced and dirt removed (white & pale green parts only)
1 tablespoon olive oil or 1/4 cup water (water saute)
3/4 teaspoon each dried tarragon & savory or 1 1/2 teaspoons herbes de provence or thyme
pinch of red pepper flakes
3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)
5 cups vegetable broth
mineral salt & fresh cracked pepper to taste
fresh parsley, to garnish

INSTRUCTIONS :

In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving.

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Longtalepress.com

Hawaiian Garlic Shrimp Recipe

Baked Crispy Chicken Legs

Cinnamon Date Rolls Recipe

Easy Egg Salad Recipe

The Ultimate Easy Vegan Chocolate Cake Recipe

Healthy Flourless Pumpkin Bread

Caramelized Mushroom, Onion, And Cheese Bites

Creamy Cajun Shrimp Pasta With Sausage

Potato, Leek & White Bean Soup

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