Being from the South, I love anything spicy, anything Cajun, anything with butter, and anything yummy. Which is why this dish is very close to my heart, this is my idea of comfort food.
INGREDIENTS 3 Russett potatoes 10 large tiger prawns 4 slices of meat of choice Parmesan Cheese Cajun seasoning Shrimp/Crab boil Garlic PREPARATION - Take a pot and fill it halfway with water - Once the water comes up to a boil, add your shrimp/crab boil mix, garlic, and cajun seasoning into the pot. Add as much as you want depending on how spicy you would like your broth. - Add your quartered potatoes into the broth first since it will take the longest to cook. - After about 10 minutes, add in your other choice of meat. - Once all has been cooked, add in your prawns last as they only take a few minutes to cook. - Once everything is cooked, use a strainer to strain the water and you are left with your wonderful meal. - Add Parmesan cheese or any cheese of your choice for that extra flavor. This is a very simple recipe and you are more than likely able to find all these ingredients in your local grocery store. Bon Apetit!
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I have made bean dip a few times but I only decided to make this blog recently so I don't actually have a picture of what mine looked like, which is why I have cited a picture that I have found on pinterest. The recipe however, is from my head.
INGREDIENTS 1 cup black beans 1 cup pinto beans 1 cup kidney beans 1 cup black-eyed peas 1/2 cup of garbanzo beans 1 cup lemon juice salt pepper 2 jalapeños 1/4 cup greek yogurt 1/4 cup sour cream Cilantro chopped tomatoes green peppers garlic PREPARATION - Soaked assortment of beans overnight. - Boil beans until tender - Once all beans are tender, blend beans all together in a food processor or blender. - Add in cloves of garlic, jalapeños and lemon juice until blended completely - Add greek yogurt and sour cream until blended completely - Add cilantro and sliced green peppers until blended completely - Add salt and pepper to taste. Generally, if you were to keep it casual as a dip I would suggest nachos, pita chips, or tostadas as a dipping companion. Bon Appetite! INGREDIENTS
2/3 cup sour cream 1/3 cup mayonnaise 1 cup freshly grated Parmesan cheese 1 tablespoon fresh lemon juice 1/2 teaspoon coarsely ground black pepper 1/2 cup of ranch dressing 1/4 teaspoon salt PREPARATION In a small bowl, with a whisk, mix all ingredients. Cover and refrigerate about 2 hours for flavors to blend. ok so Melbourne, Australia has some of the best brunch I have ever had in my life. This was one of the first brunch places that my cousins took me too and it is called Manchester Press. It is located at 8 Rankins Lane in the CBD. However, since I don't live in Melbourne, I decided to make my twist on this wonderful brunch item.
- Firstly, pick your bagel. I opt for poppy seed but if you like other types of bagels by all means go for it. SMASHED AVOCADO SPREAD 2 ripe avocados 1 cup of feta cheese salt and pepper to taste 1/2 cup of pine nuts 1/2 cup of lemon juice 1 teaspoon of chili flake To make the spread, smash the avocados and add the feta cheese and make sure it is all mixed up. Add in the lemon juice and teaspoon of chili flake. When everything is mixed up, add in the pine nuts so that they are equally distributed and add salt and pepper to taste. To complete the dish, place your bagel on the plate and add the smashed avocado spread right on top. Sprinkle some pine nuts on top and halved cherry tomatoes. To add an extra peppery kick, add a handful of arugula. And your meal is complete! Bon Appetite Everyone! I have always been a huge fan of soups. Whether it is hot or cold outside, a wonderful bowl of soup is always good. One of my favorite soups though is French Onion Soup. My version of French Onion Soup is very simple and really does not take long at all.
FRENCH ONION SOUP 3 white onions 3 cups of water 5 cloves of garlic 2 tbsp of olive oil 2-3 cubes of bouillon cubes Salt Pepper Bread (of your choice) Cheese (of your choice) - To begin, heat your pot up first before adding the olive oil so that your onion don't stick to the bottom of the pot. - Once the olive oil has been added, add your thinly sliced onions into the pot and sweat them down. - Lower the heat and add your garlic, stir them around so that the garlic doesn't burn. - Once the onions are slightly sweated down, add 3 cups of water and bring it up to a boil. - Add your cubes of bouillon, add 2-3 depending on how concentrated you want your broth. - Reduce the heat, put a lid on your pot and let it simmer for 30 minutes - After 30 minutes, you will notice your soup reduce by at least half. If it is too concentrate, add enough water that satisfies you. - Add salt and pepper for seasoning - To prepare your soup to serve, toast any bread of your choice. I prefer wholemeal baguettes. - Add some pieces of bread into the soup to allow the bread to soak up the soup. - Place a piece of bread at the bottom of your bowl and ladle the soup with the bowl. - On the top of your soup, place another piece of bread and any cheese of your choosing and let it melt and your soup is ready! GRILLED CHEESE I believe that grilled cheese is simple enough. Choose the cheese and bread of your choice. Lather butter on both sides of the bread and place it in the pan. I recommend using shredded cheese because it melts faster and it melts throughout a bigger area. Bon Appetite Everyone! |