Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp Recipe

I do not know why I took so long to do another shrimp recipe, I know one factor is that I found that it was hard for me to find some good shrimp here in this part of Europe. 

This shrimp  recipe is so simple  to make with  just a few  ingredients,  but as for the taste, it is out of 

this world. The garlic and butter just go well  together when it hits with the sweetness of the honey, in other words, "A dish to be proud of".  I like to make up a lot for any party or gathering, I am going to have, I just like to see their faces when they see all the shrimp and the look of surprise when they taste it. It always goes fast and I have a huge problem trying to keep up with the dish, for everyone heads for it. 

Please let me know how yours turned out and did you add anything to it. 

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Recipe; 

1 Lbs ( 1/2 Kilo) -  Large shrimp with shell, (deveined).

1/2 Cup - Beer or white wine
1/3 Cup - Salted butter
4 to 5 Cloves - Garlic
1/4 Cup - Fresh parsley
2 Tbsp. - Honey
1/2  Each - Juice of lemon

Salt and pepper to taste



For more information, please see video below. 





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Get shrimp that is a good size that will give you all the taste you will want in this dish. If you go for smaller ones or popcorn shrimp, then the dish will not turn out so good. Sorry, but you get "what you pay for" here. 

Always get the shrimp with the skin on and deveined so we can get the seafood oils in the cooking. The deveining removes some sour taste and sometimes some graining texture. 

Please be careful not to overcook the shrimp, because it will turn out hard and rubbery and we do not want that. This recipe seems longer on the video but it really is done in a matter of minutes. 

Keep an eye on the cooking and it should turn out awesome. 

Remember to remove the shrimp to another dish before you start to reduce the sauce. 

Reduce the sauce on high heat and when you can scrape the pan  with  your spoon and it looks like this, you know it is done.

Now, go ahead and finish it off with "whatever" you want, make it your way.










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Buttered Garlic Shrimp Recipe

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Eating Oysters With My Girlfriend

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Eating Oysters With My Girlfriend

Eating Oysters With My Girlfriend

I wanted my Girlfriend to try to eat some oysters with me. Well,  I had a hard time trying convincing her and I wind up eating them myself. No matter how much I tried to bride her, it was all to no avail.

I understand for she was not brought upon any kind of Seafood, so she finds it disgusting to look at and that's is where it stops. I even tried to give her shrimps and lobster, well with that I was told that it resembled some worms and a large spider. 

I can say that there was more for me. 

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Recipe; 

A few  medium-size oysters.

Toppings

- Lemons or lime
- Hot sauce
- Horseradish
- Any liquor




For more information, please see the video below;





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Well, if you got a proper oyster knife then it will make your life a lot easier. Unfortunately, I do not have one like the picture here, so I used the best thing I had on hand in my Kitchen. 

Make sure that the knife you use is not flexing or bending as you use it, for it could break and hurt you. I used a very sturdy butter knife and with a bit of effort, it went well. 

By using a folded kitchen towel, it will hold the oyster more secure and make your life safer and protect your fingers. Remember to pry the hinge part with a downward stroke, not straight through. 

Once you hear the crack, slide the knife up into the top shell and cut the upper part of the oyster in order to separate it from its hold.

!! Very Important !!

If you find that your oyster is opened or when you open it and it smells funny or a rotten smell and/or it has a funny texture, then toss it out for it is spoiled. DO NOT attempt to save it. 

Now go ahead and add "whatever toppings" that will make you happy. All the way from the mild to the hot stuff...:)

 I ate a dozen oysters, how many can you eat.










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Eating Oysters With My Girlfriend

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Chorizo Sausage Stir Fry Recipe

Chorizo Sausage Stir Fry  Recipe

I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal. 

Go ahead and try it and see for yourself, how good it will turn out, and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear and they will be begging for more.

Let me know how yours turned out and if you added anything different to it.




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Recipe; 

2 lbs or so (1/2 Kilo)  - Chorizo mild or hot, or any other sausage.


1 - Whole hot red pepper or less (option)

1 Cup - Whole mushrooms or sliced
1 Med. - White onion
1 Med. - Red pepper
2 to 3 cloves - Garlic
1/3 Cup - green onions
1/4 Cup - fresh parsley
1 Tbsp. - Cooking oil
1 Tbsp. - Smoked paprika
2 to 3 Tbsps. - Olive oil

Salt and pepper to taste.


For more information, please see the video below. 



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Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure there, I know you will find them. The best ones are the ones that are not to dry out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes. 

As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".

How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness. 

There you go, all in one pot. I like to bring the pan to the table with some nice crispy buns and just let everyone dig in and enjoy the meal. 

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Chorizo Sausage Stir Fry  Recipe

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Wasabi Tuna Sushi Recipe

Wasabi Tuna Sushi Recipe

Do you like Sushi, do you like tuna.

This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is.

When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. 

Please let me know how yours turned out and/or did you add anything else to it. 

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Recipe; 

Makes 4 rolls;

1 - Can of chunky Tuna (albacore or same) in oil or in water.

1 Pkg. of  Nori
1 Cup - Pre-ready Sushi rice

1 to 2  Tbsp.  - Mayo 
1 to 2 squirts -  Lemon juice
2  Tsp. - Wasabi

1/2  Sweet red pepper
Few stems of green onions
Bunch of parsley leaves

Pepper to taste


Homemade Sushi rice 

1 Cup - Sushi rice 

1/4 Cup - White vinegar 

1/2 Tsp. - Sugar 

1/2 Tsp. - Salt 

For more information, please see the video below;


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Here you can add just about anything you would like to this tuna.

Try to toss the fish instead of a stir, so the fish can be flaky and not mashed.

As for the rice, you can prepare your own or get the pre-made sushi rice that you just bring to a boil and it is ready. 

Remember to leave the nori open on the top part so it will stick together on the roll when rolling it. The bottom part does not matter. 

Start by rolling the nori over the fish and veggies, 

keeping everything under the rice/nori.

 Press down on the roll, then bring roller back.

Roll again, press down 

and bring the roller back. 

Roll again, to finish, 

so easy you do it by hand.

Press again and it is done. 

Cut the Sushi in bite-size pieces. 

Remember to show off your work, 

make it your masterpiece. 

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Wasabi Tuna Sushi Recipe

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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

Nothing goes better then these potatoes as a side dish to your main meal. In fact I usually have them just as they are, with nothing else for they are that good. 

I know your whole family and friends will keep asking you for more and why not have some extra on hand for they freeze very will. Just  pop them into your microwave and in a few minutes, you have some extra to go all-around a second time. 

After all,  it is really only a three ingredience  recipe and it can be made in no time and even faster if you have the readymade Boursin cheese on hand. 

Please let me know how yours turned out and did you add anything else to it. 

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Recipe;

1 1/2 Lbs. -  Potatoes

1 Pkg. - Boursin cheese
1/3 Cup - Whipping or heavy cream
Whole milk as needed
1/2 Med. - Onion
Salt to taste


Homemade Boursin Cheese 
1 Pkg. - Plain cream cheese
1/2 Cup - Butter
1/2 Tbsp. - Garlic salt
1/2 Tbsp. - Oregano
1/2 Tbsp. - Basil (Option)
1/3 Tbsp. - Dill
1/2 Tbsp. - Marjoram
1/2 Tbsp. - Thyme


For more information, please see video below.




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That depends on the slice. I like to slice them as thin as possible for in this way then cheese bonds better to the potatoe and it cooks a lot faster. 

Also in this manner it helps the dish to become more creamy and smooth by blending in better with the sauce. The thinner  the better, by hand or machine, it will turn out awesome. 

Boursin cheese can be found in any large grocery store, you should have no problems getting it.

Now, I prefer to make my own and in this way I can add in what I like to make it better for me.

Add only a little bit of milk at a time. We do not want the cheese too thick nor too watery.

Keep on whisking it for a few minutes until all the lumps are gone and it becomes very smooth. 

Adding the potatoes does not have to be a chore, just make sure every layer is reasonably covered. If it makes your life a bit easier then you can double up on the layers and that will  be fine. 

Not all ovens are the same and operate at different temperatures, so please keep an eye on the dish. 

If you see that after about 3/4 of the baking, that the top is becoming too brown, too fast, then lower the temperature a little bit. 

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Creamy Scalloped Potatoes

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Chicken Pineapple Salad - (Salatka Z Ananasemi Kurczakiem)

Chicken Pineapple Salad  - (Salatka Z Ananasemi Kurczakiem)

Of all the salads that I have made, this one has to be one of my favorite ones. Now Girlfriend is Polish and of course she was the one that showed me how to make this recipe. it is a great side dish, but I wanted to make it a complete meal, so I added the pasta to it, and there you go, an awesome dish. 

I will not try again to give this dish it's Polish name for in the video you could hear that my Polish was horrible. Well, any way you pronounce it, it is a great dish. 

Please let me know how yours turned out and if you added anything to it.



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Recipe:

1 Lb. -  Chicken breast

1 Med. - Diced onion
1/4 Cup - Sweet red pepper
1/2 Can - Pineapple (drained)
1 Can - Sweet whole corn (drained)
1 to 2 Tbsp. - Fresh parsley
3 to 4 Tbsp. - Low-fat Mayo

Salt and pepper to taste.

1/2 Pkg. - Bow or any pasta


For more information, please see the video below. 




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Want the best tasting chicken dish, then use  a free range chicken that I call "Farmers Chicken".

These chickens are not locked up in a cage and are free to roam around  outside and inside, also they are feed whole grain feed without any hormones or any other fast growth enhancers. 

Sometimes it is hard to know when the chicken has been cooking right through into the middle. Even if it is brown on the outside, that does not mean it is cooked.

Take the largest piece and just cut a bit and take a peek inside. In this way, you will be sure that it is done and ready for the salad.

Here I have chosen a bow pasta, for me I think this looks best in the presentation of the salad. 

Now you can really use any type of pasta that you want or prefer. How about trying it with potatoes instead. The choices are endless. 

I like to keep my weight always under control so I am using a  low-fat mayo, but if you prefer then go ahead and use the normal one. 

If you want you can use half mayo and half sour cream or buttermilk, it is your choice how you would like this dish. 

Add anything that you heart desires at this point, after all, it's your salad and you should have it your way. 

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Pineapple Chicken Salad

(Salatka Z Ananasemi Kurczakiem)

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Creamy Chicken And Broccoli Pasta

Creamy Chicken And Broccoli Pasta

I really like this recipe and I find myself making it over and over again. Really this pasta dish can be made in a few minutes and while the pasta is being cooked, it will be ready for it at the same time to finish off with an outstanding dish. 

The chicken blended with the cream cheese, comes together just perfect in a way that your Family and friends will keep asking you for more. There is really no way any person can mess up this recipe and it will always turn out awesome. 

Please let me know how yours turned out and did you add anything to it to make it yours. 



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Recipe;

1/2 Package -  Any Pasta

1 Lb.  - Chicken breast

4 Cups - broccoli Florets (flower)
1/2 Cup - Cream cheese with garlic
1/2 Cup - Milk
1/4 Cup - Water
2  Tbsp. -   Chicken seasoning
2  Tbsp. -  Olive oil

Salt and pepper to taste.

Options;
1/4 Cup - Heavy cream
Any favour of cream cheese


For more information, please see video below; 



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When you are making the dish, remember that you are not limited to just using a chicken seasoning mix, you can add almost any seasoning or any pre-packaged soup mix. 

Go ahead, be a brave person and try using a taco, pizza, and/or a kebab mix, I am sure it will surprise you just how many combinations and choices you will have. 

I am using here only about 1 pound of chicken breast for i is just perfect for two people. Now you can double the chicken and the ingredients for more servings.

also, this recipe  freezes very well and you could add some to smaller containers and heat them up when you need it. 

The size of the broccoli is really a personal thing on the cut of the flower. Too big and it will be hard  for some to eat, too small and it will lose its flavour of  the dish. 

Also removing most of the stem will keep it from becoming a little on the bitter side. Keep the leftovers to make a veggie stock. 

Here in this recipe I am using a cream cheese that has some garlic in it. Next time  try it with different types of  flavour and you will see how diversified this dish can be. 

When you drain the pasta, please do not run water on it, because we want to keep all the starch in order to make our sauce more naturally thicker. 

Mix the sauce mixture together or pour it on the pasta, either way it will always turn out awesome. 

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Creamy Chicken And Broccoli Pasta

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Broccoli Apple Salad - Weight Control - Magic Plan

Broccoli Apple  Salad  -  Weight Control 

This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries out of this world. 

This can be served with Dinner or Lunch, bur rest assured that it can go on the side of any dish. Try making a lot and use it for a Party or Get together they will love you for it. 

When I made this dish, the only problem I had is that it disappeared real fast and puff it was gone, so please make some extra. This will also hold in the fridge for a day or so and it still will be fresh and awesome. 

Please let us know how yours turned out and if you added anything else to it. 

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Recipe; 

2 Cups - Broccoli Florets (flower)  2 small heads.

1/4 Cup - Red onion
1/4 to 1/2 Cup - Carrot
1 Lg. - Red apply
1/4 Cup - Fresh parsley
1/4 Cup -  Dried sweet cranberries
1/3 Cup - Low-fat Yogurt
1/4 Cup - Low-fat Mayo
2 Tablespoon - Lemon juice
1/2 teaspoon - Sugar

Salt and pepper to taste.


Options;
1/4 Cup - Raisins
Add 1/4  - Walnuts


For more information, please see the video below: 



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What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry. 

Neat trick,  just use your peeler to cut smooth perfect slices of the carrot. In this way, they actual will taste better,  it will be tender and sweet.  

The size of the broccoli flower should  "bite-size", but that will depend on you on how big or small you want it. 

Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer. 

Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.

Go ahead and make it your way. 

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