Chef Jyll: Roasted Vegetable Quinoa Salad with Bratwurst - Cooks Corner Green Bay
Creative idea for leftover tailgate food - make some delicious Quinoa Salad. Chef Jyll shows you how. Get the recipe:
Crab Stuffed Tomatoes | Tomatoes | Ms. Lucy (2003)
Ms. Lucy makes crab stuffed tomatoes.
Chicken Penne With Olives & Artichokes
A fast and simple dinner starting with a rich and delicious sauce of chicken, tomato sauce, white wine, artichokes, and olives, and then poured over penne pasta.
The featured Chardonnay is from Lake Ana Winery in VA. To order these amazing wines go to their website:
lawinery.com
PRINTABLE RECIPE:
INGREDIENTS:
2 tablespoons olive oil, divided
4 chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 large onion, diced
3 garlic cloves, minced
1/2 cup white wine
1 1/2 cups chicken broth
1 can tomato sauce
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons salt
2 tablespoons tomato paste
1 can artichoke hearts, sliced
1 cup kalamata olives, sliced
10 fresh basil leaves, minced
1/4 cup fresh Parmesan cheese
12 ounces penne pasta, cooked and strained
DIRECTIONS:
Heat a large skillet, add 1 tbsp olive oil and chicken.
Sprinkle with 1/2 tsp salt, and 1/4 tsp pepper, cook for about 4 minutes. (It doesn't have to be fully cooked.)
Transfer chicken to a plate.
Add 1 tbsp olive to the same pan, add onions.
Cook 1-2 minutes, then add the garlic, and cook another minute.
Add the white wine.
Add the chicken broth, tomato sauce, tomato paste, and spices, bring to a boil.
Add the artichokes and olives, allow flavors to blend for a couple of minutes.
Once boiling add the chicken back and cook another 2-3 minutes.
Pour the sauce over cooked penne pasta.
Add in the fresh basil, then sprinkle with Parmesan cheese.
This Shrimp in Tomato Sauce is the BEST Shrimp Recipe Ever!
shrimp recipe | easy shrimp recipe
Of all my shrimp recipes, this one is the easiest without compromising on taste! This 15 minute tomato garlic butter shrimp recipe is perfect shrimp dinner recipe. Try this simple yet incredibly delicious shrimp recipe once and you’re sure to make it over and over again.
DETAILED RECIPE ????
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*RECIPE* (3-4 servings)
INGREDIENTS
1 lb/450g shrimp (peeled and deveined)
3 tbsp tomato paste OR 1/2 cup tomato purée
3 garlic cloves
3 tbsp butter
1 tsp paprika (sweet preferred)
1 tsp chilli flakes (divided)
1 tbsp neutral oil
Parsley/cilantro
Salt as needed
METHOD:
1. Marinate 1 lb/450g shrimp in 1 tsp paprika, 1/2 tsp chilli flakes, 1/4 tsp salt and set aside for 15 minutes. Skip salt if using salted butter
2. Mince 3 cloves of garlic. Finely chop parsley/cilantro/coriander for garnish
3. Set aside 3 tbsp tomato paste or 1/2 cup tomato purée. Tomato paste cooks fast and is the preferred option. Tomato purée can also be used but needs to be cooked down properly
4. Heat 1 tsp oil and 1 tbsp butter in a pan. The oil prevents butter from burning
5. Set flame to medium and sear shrimp for 1 minute per side. Don't overcrowd the pan or they won't sear well. Cook in batches and set aside
6. Set flame to low, add 2 tbsp butter, minced garlic, tomato paste (or purée) & 1/2 tsp chilli flakes
7. Add a pinch of salt if using unsalted butter. Cook gently until the tomato paste turns deep red and aromatic. If using tomato purée, cook until the oil separates
8. Add the seared shrimp and its juices. Stir and cook until its done (2-4 mins depending on the size)
9. Switch off the flame. Garnish with parsley or cilantro/coriander leaves
10. Serve with bread or a light salad
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3 Lunchbox Ideas Featuring Soups (Collab with Entertaining with Beth)
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We're excited to share with you our collaboration with our friend Beth Lemanach of Entertaining with Beth! Here we have created 3 Lunchbox Ideas Featuring Soups (Collab with Entertaining with Beth) and over on Beth's channel, she has 3 Lunchbox Ideas Featuring Salads! So please go check out her channel and videos! She is such an inspiration to us and we are sure she will be to you too! Happy Lunching!
SEE INGREDIENTS AND DIRECTIONS BELOW:
Lemon Chicken Veggie Soup
chicken broth
Shredded rotisserie chicken
3 tablespoon olive oil
garlic, minced
1 onion
1 large lemon, zested
Juice of a lemon
chicken
celery
carrots
zucchini
rosemary
Salt and pepper
Directions:
Place the olive oil in a large sauce pot over medium-low heat. Once the oil is hot, saute the diced onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, rosemary, carrots, zucchini, and celery. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the lemon zest and juice of lemon, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes.
Take your shredded chicken and add in the pot. Stir in shredded basil. Taste and salt and pepper as needed. Serve warm.
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Chicken Chili
I can of navy, black, white, and garbanzo beans
1 Onion (diced)
1 Garlic cloves
28 oz of tomatoes (diced)
Shredded rotisserie Chicken
Chicken stock
I bag of frozen corn
Cumin
Sea Salt and Pepper to taste
Olive oil
sharp cheddar
Directions
Combine all soup ingredients in pot. Cook on medium for about 20 minutes.
Once chili is cooking, take your shredded chicken and add to the slow cooker and cook for another 20 minutes.
Serve and top with shredded sharp cheese.
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Chicken Tortilla Soup
1 can of corn w/water
Can of Diced tomatoes
Can of tomato sauce
1 jar of salsa/pace
Can of green chilis
Cup of chicken broth
Green onion (for garnish)
Tortillas (cut into strips)
Canola oil (for frying)
Rotisserie chicken (shredded)
Directions
Combine corn, tomato sauce, stewed tomatoes, salsa, shredded chicken, and chicken broth all in a pot.
Heat on medium heat for 20 minutes.
While soup is on the stove, Pour vegetable oil into medium skillet. Heat oil over medium heat and add tortilla strips to skillet and cook until crisp and light golden, about 45 seconds. Using tongs, transfer tortilla strips to paper towels to drain.
Once soup has cooked for 20 minutes, put into a bowl and garnish with tortilla strips and green onion slices.
Creamy Tuscan Salmon | QUICK & EASY Salmon Pasta Recipe #SalmonRecipe #MrMakeItHappen
If you're looking for a versatile recipe to add to your weeknight rotation or something for meal prep, then you're in the right place! This Tuscan Salmon can be served with rice or pasta - and it can work for my keto/low carb folks over a bed of veggies (cauliflower mash/rice etc) Let's #MakeItHappen
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Shopping List:
2-4 salmon filets
1-2 tbsp butter
1 tbsp garlic paste
1/4 cup chopped grape tomatoes
1/4 cup capers
1/2 diced onion
2-3 cups fresh spinach
1 cup heavy cream
1/4 cup shredded parmesan cheese
red pepper flakes
salt, pepper, garlic, onion powder, italian seasoning
1/4 tsp browning (optional)
Pasta Noodles
Roasted Garlic (1 head of garlic with the end chopped off. 1 tbsp olive oil and salt & pepper. Place in the oven, wrapped in foil at 400 for 40 minutes)