#fullofflavor

[chefgaon]

Ok guys!! Let's not forget about Lobster Shrimp Scampi. It's just as good. #chefgason #fullofflavor #cajunfood #creolefood #nolachef #tasteoftennis #neworleans #nolachef #food #houston #tennis #roux #hastag #army #gooals #goat #dinnertime #bestfoodinthesouth #ubuntu #eat #thebestchef #chefgason #tooeasy #chefgasontips #tennischefs #tennischef #crossfitchef (at New Orleans, Louisiana) https://www.instagram.com/p/CPEZ-YslVL-/?utm_medium=tumblr

[francescasfiber]

My thai curry chicken noodle soup turned out soooooo good! Wow! #yummo #currychickennoodlesoup #organiceverything #fullofflavor #spicyaf #homechef #ilovetocook (at Portland, Oregon) https://www.instagram.com/p/Bn2TiQ_nSPJ/?utm_source=ig_tumblr_share&igshid=1wrg5tdjh6fh

[serve-perfect-ten]

These Bacon Cheddar Deviled Eggs are the perfect appetizer or party snack. They are creamy, savory, and packed with flavor. The combination of crispy bacon and cheddar cheese takes traditional deviled eggs to a whole new level of deliciousness.

Ingredients: 6 large eggs. 3 slices of bacon, cooked and crumbled. 1/4 cup shredded cheddar cheese. 1/4 cup mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white vinegar. Salt and pepper to taste. Paprika for garnish. Fresh chives for garnish.

Instructions: Cover the eggs with water in a saucepan. On high heat, bring to a boil. Then, turn the heat down to low and let it simmer for 910 minutes. Put the eggs in a bowl of ice water to cool down for a few minutes. Then, peel them and cut them in half lengthwise. Take the egg yolks out and put them in a different bowl. Using a fork, mash the egg yolks. Then, add the cheddar cheese, bacon bits, mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix everything together well. You can either pipe the yolk mixture back into the egg white halves or spoon it back into them. Add a little paprika and some chopped fresh chives to the top of each deviled egg. Put the deviled eggs in the fridge for at least 30 minutes before you serve them. Have fun with your tasty Bacon Cheddar Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 10 minutes

Welcome to Miss Bosellos Class

[edgarsux]

Indulge in the creamy delight of this artichoke and shrimp risotto, where succulent shrimp and tender artichoke hearts marry beautifully with creamy Arborio rice, creating a luxurious dish bursting with flavor.

Ingredients: 1 cup Arborio rice. 2 cups chicken or vegetable broth. 1/2 cup dry white wine. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup artichoke hearts, chopped. 1/2 pound shrimp, peeled and deveined. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the broth in a saucepan and heat it over low heat. Set aside a large skillet and heat the olive oil over medium-low heat in it. Put in the minced garlic and chopped onion. Saut until the onion turns clear. Add the Arborio rice to the pan and stir it constantly for about two minutes, or until it is covered in oil and has a toasty taste. Add the white wine and cook until the rice has mostly soaked it up. Slowly add the hot broth to the rice, stirring often, one ladleful at a time. Let the broth soak in after each addition before adding more. It will take about 20 minutes of cooking until the rice is soft and creamy. Set a different skillet over medium-high heat while the risotto cooks. Warm up some olive oil and add the shrimp. Cook them for three to four minutes, until they are pink and fully cooked. Take the shrimp out of the pan and set it aside. Add the chopped artichoke hearts and cooked shrimp to the risotto after it's done cooking. Add two to three more minutes of cooking to heat everything through. Take the pan off the heat and add the grated Parmesan cheese. Add pepper and salt to taste. Add fresh parsley to the top of the hot risotto before serving. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Aharon Bensimon

[ithemighty]

An easy-to-make chicken tortilla soup that tastes great and is good for you. It's a healthy meal for any day because it's full of protein, fiber, and bright flavors.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 14.5 oz diced tomatoes, undrained. 1 medium onion, diced. 2 cloves garlic, minced. 1 jalapeo, finely chopped optional for heat. 6 cups low-sodium chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. Juice of 1 lime. 1/4 cup fresh cilantro, chopped. Tortilla strips for garnish. Avocado slices for garnish. Greek yogurt or sour cream for garnish.

Instructions: The diced onion and garlic should be cooked in a large pot until they become soft. To the pot, add the black beans, corn, diced tomatoes, jalapeo, and chicken that has been shred. Add the chicken broth and mix in the chili powder, paprika, cumin, salt, and pepper. Lower the heat and let the soup cook for 15 to 20 minutes. This will give the flavors time to blend. Just before you serve, mix in the lime juice and chopped cilantro. Make the seasonings taste better. Put tortilla strips, avocado slices, and a dollop of Greek yogurt or sour cream on top of the hot soup to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Venture into Digital Scrapbooking

[dudesforchoice]

Chef Lisa's Rueben Burger at Hy-Vee is a delicious twist on the classic Reuben sandwich, featuring a juicy beef patty, sauerkraut, Swiss cheese, and Thousand Island dressing, all sandwiched between slices of rye bread. It's a flavor-packed burger that's sure to satisfy your cravings.

Ingredients: 1 lb ground beef. 1/2 cup sauerkraut, drained and squeezed dry. 1/4 cup Swiss cheese, shredded. 4 slices rye bread. 4 slices corned beef. 4 slices dill pickle. Thousand Island dressing. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Divide ground beef into 4 equal portions and shape into burger patties. Season patties with salt and pepper. Grill patties for 4-5 minutes per side or until desired doneness is reached. During the last minute of cooking, top each patty with Swiss cheese to melt. Toast rye bread slices on the grill for 1-2 minutes until lightly browned. To assemble, spread Thousand Island dressing on each slice of rye bread. Place a burger patty on the bottom slice of bread. Top the patty with sauerkraut, corned beef, and a dill pickle slice. Place the top slice of bread on the stack. Serve hot and enjoy your Rueben Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

grimes teacher librarian

[chefgaon]

A client of mine requested to try some Crawfish Bread. They said they never heard of it before. So ithis is how I hit them. Come to New Orleans and try something new. Booking requests may be submitted via chefgason.com or send a DM! Have Knife, Will Travel!! #chefgason #fullofflavor #cajunfood #creolefood #nolachef #tasteoftennis #neworleans #nolachef #food #houston #tennis #roux #hastag #army #gooals #goat #dinnertime #bestfoodinthesouth #ubuntu #eat #thebestchef #chefgason #tooeasy #chefgasontips #tennischefs #tennischef #crossfitchef #letsbegreat (at Uptown New Orleans Historic Dist) https://www.instagram.com/p/CRhkYXslxRE/?utm_medium=tumblr

[chefgaon]

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Some shrimp stock that you are not using is the best gift in the world you can give someone. Booking requests may be submitted via chefgason.com or send a DM! Have Knife, Will Trav kel! #chefgason #fullofflavor #cajunfood #creolefood #nolachef #tasteoftennis #neworleans #nolachef #food #houston #tennis #roux #hastag #army #gooals #goat #dinnertime #bestfoodinthesouth #ubuntu #eat #thebestchef #chefgason #tooeasy #chefgasontips #tennischefs #tennischef #crossfitchef #letsbegreat (at New Orleans, Louisiana) https://www.instagram.com/p/CRXQzytghsw/?utm_medium=tumblr