EASY SEAFOOD GUMBO

A party for your mouth! This Easy Seafood Gumbo recipe is on the table quickly and easily. Loaded with authentic creole flavors and tons of seafood, this classic Louisiana Seafood Gumbo is a favorite dinner for every occasion.

INGREDIENTS:

• 5 tbsp butter
• 4 tbsp flour
• 1 cup chopped sweet onion
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 2 celery stalks chopped
• 1 1/2 cups sliced smoked andouille sausage approximately 3 links
• 2 garlic cloves minced
• 1 tsp ground mustard
• 1 tsp cayenne pepper
• 1 1/2 tsp paprika
• 1 tsp garlic powder or granulated garlic
• 1 tsp creole seasoning
• 1 tsp file powder
• 32 ounces chicken stock
• 1 pound peeled and deveined shrimp
• 1 cup jumbo lump crabmeat
• 6 ounces oysters and juices
• 1 bay leaf
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cups cooked white rice

INSTRUCTIONS:

1. Melt the butter in a large dutch oven or stock pot over medium/high heat.
2. Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
3. Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
4. Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
5. Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
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Brown Butter Garlic Honey Roasted Carrots Recipe

Brown Butter Garlic Honey Roasted Carrots – the best roasted carrots ever with lots of garlic, brown butter and honey. SO good!

INGREDIENTS:

• 4 tablespoons unsalted butter
• 4 cloves garlic minced
• 1 lb baby carrots
• 1/4 teaspoon salt
• 3 dashes ground black pepper
• 1/2 tablespoon honey
• 1 teaspoon chopped thyme or parsley

INSTRUCTIONS:

1. Preheat oven to 425F.
2. Heat up an oven-safe skillet and cook the butter on medium heat until it starts to form and turn into golden brown. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper, honey and thyme or parsley.
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HEALTHY THAI PEANUT CHICKEN ZUCCHINI NOODLES

Healthy Thai Peanut Chicken Zucchini Noodles with a fresh peanut lime sauce mixed with veggie noodles makes a perfect light meal and lunch the next day!

INGREDIENTS:

• 1 clove garlic minced
• 2 teaspoons fresh ginger minced
• 4 tablespoons peanut butter
• 1 lime zested and juiced
• 2 tablespoons soy sauce
• ¼ teaspoon red pepper flakes
• 2 tablespoons canola oil
• 2 cups chicken breast cooked and shredded
• 3 zucchini spiral sliced
• 2 large carrots spiral sliced
• 1 red pepper spiral sliced
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions diced
• chopped unsalted roasted peanuts and lime wedges (optional as a garnish)

INSTRUCTIONS:
Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
2. To a large frying pan add your canola oil on high heat.
3. Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
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Coconut Curry Chicken

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

INGREDIENTS:

• 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
• Salt and pepper
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 can (14 ounce) coconut milk
• 1 can (14.5 ounce) diced tomato, drained
• 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
• 3 tablespoons sugar

INSTRUCTIONS:

1. Season the chicken chunks with salt and pepper.
2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
3. Add garlic and onions and cook for 1 minute.
4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
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Creamy Tomato Alfredo Linguine

INGREDIENTS:

• 1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
• kosher salt
• 3 tablespoons olive oil
• 4 cloves garlic, chopped finely
• 1 shallot, chopped finely
• 1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
• kosher salt and freshly ground black pepper to taste
• red hot pepper flakes (the amount depending on how hot you like it)
• 1½ cups fresh or frozen peas (optional)
• 1 cup heavy cream
• ¼ lb sliced prosciutto (optional, but taste it before buying if using; you don't want it too salty)
• 2 tablespoons unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
• chopped fresh Italian parsley (optional)

INSTRUCTIONS:

1. In a large pot, bring 6 quarts of water plus a generous pinch plus plus of kosher salt to a boil (about 1 tablespoon per 2 quarts water, so 3 tablespoons in this case). Taste the water, it should be salty like the ocean.
2. While waiting for the water to boil, pour the can of tomatoes with juice into the work bowl of a food processor. DO NOT turn on the processor at full speed because you will end up with pink foam. Just pulse until you have a smooth puree. If you want a chunkier sauce, just dump the can of tomatoes and juice into a large bowl and crush the tomatoes with your impeccably clean hands.
3. Over medium heat, heat the 3 tablespoons of olive oil in a large, deep pan or skillet. Add the chopped garlic and chopped shallot to the oil. Saute until soft and translucent, then slowly pour in the pureed tomatoes and their juice. Bring the tomato sauce to a boil, then lower the heat to a simmer, seasoning it with salt and pepper to taste as it simmers (go easy on the salt because of the cheese that will be added). If you're using the red hot pepper flakes, add them now. Simmer until it reduces a bit about 10 to 15 minutes tops.
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French Onion Stuffed Chicken Casserole

INGREDIENTS:

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400°F (200°C). 
2. Lightly grease a 9x12-inch baking dish. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
4. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
5. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
6. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
7. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
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SAUSAGE & PENNE SOUP

INGREDIENTS:

• 1 lb Italian sausage
• 1/2 medium onion chopped
• 2 large cloves garlic minced
• 6 cups spinach
• 6 cups low sodium chicken broth
• 1 can cannellini beans (15.5 ounce) drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1 cup water
• 1 cup uncooked penne pasta
• 2 tablespoons butter melted
• 2 tablespoons flour
• 4 slices Swiss cheese
• 1 cup shredded provel

INSTRUCTIONS:

1. Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add chicken broth and simmer 20-30 minutes.
2. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low.
3. Preheat oven to 400 degrees.

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CHIPOTLE BLACK BEAN TORTILLA SOUP

INGREDIENTS:
SOUP:

• 2 Tbsp avocado or coconut oil
• 1/2 white or yellow onion (diced)
• 3 cloves garlic (minced)
• 1/2 red or orange pepper (diced)
• 1 1/2 tsp cumin
• 1 tsp chili powder
• 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
• 4 cups vegetable stock (DIY or store-bought)
• 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
• 2 15-ounce black beans (cooked in salt // slightly drained)
• 1 15.25-ounce whole kernel corn (drained)

FOR SERVING (optional):

• Lime juice
• Fresh cilantro (chopped)
• Red onion (diced)
• Tortilla chips
• Ripe avocado (cubed)
• Hot sauce

INSTRUCTIONS:

1. Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
2. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
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Roasted Brussels Sprouts Quinoa Salad

This Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette! A tasty side-dish that pairs perfectly with grilled pork, chicken or fish. For dairy-free or vegan friendly, simply omit the cheese.

INGREDIENTS:

• 1 lb. Brussels sprouts, ends trimmed and halved
• 3 cloves garlic, minced
• 4 Tbsp. olive oil (divided)
• 1/3 cup pecans
• ¼ cup dried cranberries or raisins
• ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc. (optional – omit for dairy-free or vegan)
• ½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water (we used Tiny Hero Quinoa)
• 1 small orange, juiced
• ½ tsp. orange zest (optional)
• ½ tps. dijon mustard
• 1 tsp. pure maple syrup
• 1 tsp. fresh thyme (or ½ tsp. dried)
• Sea salt & pepper

INSTRUCTIONS:

1. Preheat oven to 400℉.
2. Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
3. Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans – add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
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Pasta Carbonara

INGREDIENTS:

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

INSTRUCTIONS:

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer. 
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl

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Sauteed Mushrooms and Onions

Sauteed mushrooms and onions are an easy and oh so tasty addition to any meal. We especially love this combo with steak or hamburger.  sauteed mushrooms and onions
This is one of those recipes that’s really just a guideline – if you have a little more or less of any ingredient – that’s okay!  Let your taste buds be your guide.

INGREDIENTS:

• 2 cups sliced mushrooms (1/2 lb or 200g)
• 1/2 onion, sliced
• 1 tbsp canola oil
• 1/2 tbsp butter
• 1/4 cup red wine
• 1/2 tbsp soy sauce
• 1/4 tsp black pepper

INSTRUCTIONS:

1. In a large skillet, heat oil and butter over medium heat.
2. Add mushrooms and onions.
3. Cook until mushrooms are tender and starting to brown, about 15 minutes. Stir often.
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Home-Style Beef 'n Noodles with Mushrooms & Onions

INGREDIENTS:

• 3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
• 1/2 tsp. coarse ground black pepper
• 3 Tbl. vegetable oil
• 2 cups beef broth
• 1 medium onion, halved and cut into 1/2" wedges and separated
• half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
• 1/8 cup A1 Original Steak Sauce
• 1/2 Tbl. minced garlic ( 2 large cloves)
• 1/2 Tbl. horseradish
• 1/2 Tbl. spicy brown mustard
• 1/2 tsp. kosher salt
• 1 1/2 tsp. coarse ground black pepper
• 2 Tbl. butter, cut up
• 1 (8 oz.) container fresh sliced mushrooms
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
• 1 tsp. more kosher salt or to taste

INTRUCTIONS:

1. Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.
2. In large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).
3. When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter.
4. Bring to a boil, cover with lid, turn down heat to Low and simmer for 1 1/2 hours.
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You can find complete recipes >> http://wildflourskitchen.com/2016/01/25/home-style-beef-n-noodles-mushrooms-onions/

Instant Pot Meatloaf Mashed Potatoes

INGREDIENTS:
For the Meatloaf:

• 2 lb. ground beef (I used a lean ground beef)
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup onion, diced
• 2 tsp garlic powder
• 2 tsp dried parsley
• 1 tsp salt and pepper
• 1/2 cup honey bbq sauce

For the Meatloaf Topping:

• 2 tbsp brown sugar
• 2 tbsp mustard
• 1/3 cup ketchup

For the potatoes:

• 3 lbs. yellow potatoes, washed and quartered
• 1 cup chicken broth
• 1 cup half and half
• 4 tbsp butter
• 3/4 cup sour cream
• 1 tsp garlic powder
• salt and pepper to taste

INSTRUCTIONS:

1. Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.
2. Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.
3. Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees.
4. Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.
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ONE POT BEEF BARLEY SOUP

Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.

INGREDIENTS:

• 2 tbsp Butter Unsalted
• 2 tbsp Oil
• 1.5 pound Stew meat cubes Or chuck roast (Trimmed of fat and cut into 1 inch cubes)
• 1 1/3 cup Onion Finely chopped
• 2 tbsp Garlic Finely minced
• Salt To taste
• Pepper To taste
• 1 tbsp Italian seasoning
• 1/2 cup Tomato sauce Or crushed tomatoes
• 2 tbsp Tomato paste
• 8 cups Beef broth Low sodium
• 2-3 medium Potatoes Peeled, Diced, Cut into 1 inch cubes
• 3 stalks Celery Diced
• 3 medium Carrots Peeled and diced
• 1/2 cup Peal barley
• 1/2 cup Corn Frozen
• 1/2 cup Peas Frozen
• 1-2 tbsp Fresh parsley Roughly chopped, For garnish

INSTRUCTIONS:

1. Heat butter and oil in a large nonstick pot over medium high heat. 
2. Add meat and cook until golden brown..
3. Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant. 
4. Add tomato sauce, tomato paste, broth.
5. Cover and cook for 25 minutes. 
6. Mix in potatoes, celery, carrots, barley.
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COMFORTING BEEF BARLEY SOUP (INSTANT POT)

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It’s seriously the simplest, most delicious soup. And it’s healthy too!

INGREDIENTS:

• 1 ½ pounds stew meat
• salt and pepper
• 2 tablespoons oil
• 10 baby bella mushrooms, quartered
• 3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
• 6-8 cloves garlic, minced
• 6 cups low sodium beef broth (or vegetable)
• 1 cup water
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 large potato, shredded (using a food processor or grater)
• 2/3 cup pearl barley, rinsed

DIRECTIONS:

1. Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.
2. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
3. If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.
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Colin's Rich Bolognaise

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 brown onions, finely chopped
• 2 celery sticks, finely chopped
• 5 garlic cloves, thinly sliced
• 400g good-quality beef mince
• 200g pork mince
• 200ml red wine
• 1L (4 cups) tomato passata
• 400ml Massel beef stock
• 2 bay leaves
• 2 tablespoons fresh thyme leaves
• 1 star anise
• 675g pappardelle pasta
• 1 tablespoon balsamic vinegar
• 2 cups fresh basil leaves, torn
• Finely grated parmesan, to serve

INSTRUCTIONS:

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until softened.
2. Add the beef and pork mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add the wine. Simmer for 3 minutes or until reduced by half. Add the passata, stock, bay leaves, thyme and star anise. Reduce heat to low. Simmer, stirring occasionally, for 3 hours or until the sauce thickens.
3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
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Chicken Rice Soup

This Chicken Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.

INGREDIENTS:

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 stalk celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups low sodium chicken broth
• 2 chicken breasts
• 1 cup brown rice
• 1 cup evaporated milk

INSTRUCTIONS:

1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic, parsley and thyme and cook 1 minute.
3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
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Salmon with Creamy Garlic Dijon Sauce

INGREDIENT:

• 4 (6 - 7 oz) skinless salmon fillets
• 3 tsp olive oil
• Salt and freshly ground black pepper
• 3 garlic cloves, minced (1 Tbsp)
• 1/2 tsp cornstarch
• 1/2 cup heavy cream
• 1 1/2 Tbsp dijon mustard (or a little more to taste)
• 1/2 tsp honey
• 1/2 cup low-sodium chicken broth
• 1 Tbsp minced fresh dill

INSTRUCTIONS:

1. Heat a large non-stick skillets over medium-high heat (or use two skillets if you used large 7 - 8 oz fillets like I did so they aren't overcrowded).
2. Add 1 1/2 tsp olive oil to each skillet. Dab both sides of salmon dry with paper towels and season both sides with salt and pepper.
3. Place salmon in skillet (top of salmon turned down). Let sear until golden brown on bottom, about 4 minutes then flip and continue to cook to desired doneness, about 2 - 3 minutes longer.
4. Meanwhile, in a liquid measuring cup whisk together cornstarch with 1 tbsp cream, then mix in enough cream to measure 1/2 cup. Whisk in dijon mustard and honey.
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BACON WRAPPED CHICKEN WITH JALAPENO CREAM SAUCE

INGREDIENTS:

1. FOR THE CHICKEN:

• 5 thin sliced boneless, skinless chicken breast
• 10 pieces thick cut bacon
• 1 teaspoon garlic salt
• 1 teaspoon fresh ground pepper
• 3 Tablespoon butter
• Cilantro for garnish (optional)

2. FOR THE JALAPENO CREAM SAUCE:

• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 jalapenos
• 2 cloves of garlic
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 cup fresh grated parmesan cheese

INSTRUCTIONS:

1. Wrap 2 pieces of uncooked bacon around each chicken breast, and season with garlic salt and pepper.
2. Melt butter in a heavy skillet over medium high heat and add chicken.  Cook 5 minutes per side until bacon is crispy and chicken is cooked through.  Remove from skillet and set aside.
3. In a food processor or blender add: cream, milk, jalapeños, garlic, garlic salt, cayenne pepper, and pulse on high until combined.
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EASY ORZO WITH SHRIMP AND FETA

Very easy to make, yet unbelievably delicious, this One Pot Orzo with Shrimp and Feta is worthy of a special occasion!

INGREDIENTS:

• 1 cup uncooked orzo pasta
• 12 jumbo shrimps, peeled and deveined
• 1 tsp Old Bay Seasoning
• 2 tbsp butter
• 1/2 cup good quality feta cheese crumbles
• lemon juice to taste
• chopped parsley and lemon wedges to garnish

INSTRUCTIONS:

1. Bring a large pot of water to a boil and cook pasta according to the package instructions. Drain, rinse with cold water and set aside. Meanwhile, pat the shrimps dry with paper towel, and mix them with Old Bay Seasoning.
2. Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp and fry for 1-2 minutes on each side, just until it cooks through.
3. Remove the shrimps from the skillet and set aside. In the same skillet, add the remaining 1 tbsp. of butter and melt until it just starts to brown. Add orzo and feta cheese. Mix everything well and turn off the heat.
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