#gourmeteats

[goldenrod-tea]

These butternut squash burritos are gourmet because they have roasted butternut squash, black beans, quinoa, and feta in them. This is a tasty and healthy take on regular burritos.

Ingredients: 2 cups butternut squash, peeled and diced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and black pepper to taste. 1 cup black beans, cooked. 1 cup cooked quinoa. 4 large flour tortillas. 1 cup fresh spinach leaves. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh cilantro. Salsa and Greek yogurt for serving.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the diced butternut squash with olive oil, ground cumin, smoked paprika, salt, and black pepper. Spread the seasoned butternut squash on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. In a large bowl, combine the roasted butternut squash, black beans, cooked quinoa, fresh spinach leaves, crumbled feta cheese, and chopped cilantro. Mix well. Warm the flour tortillas in a dry skillet or microwave. Divide the butternut squash mixture evenly among the tortillas. Fold the sides of each tortilla inward and then roll from the bottom to create a burrito. Serve the butternut squash burritos with salsa and a dollop of Greek yogurt. Enjoy these gourmet butternut squash burritos filled with wholesome ingredients!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mapua Community Library

[soaponmylawn]

The sourness of goat cheese and the sweetness of fig jam work well together in this sweet and savory chicken dish. It's simple to make and great for a fancy dinner.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1 cup fig jam. 1/2 cup goat cheese, crumbled. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup chicken broth. 1 tablespoon balsamic vinegar. Fresh thyme leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Put olive oil in a pan and heat it over medium-high heat. About 34 minutes on each side, sear the chicken breasts until they turn golden brown. Take the chicken out of the pan and put it in a baking dish. Add minced garlic to the same pan and cook it until it smells good. Mix in the balsamic vinegar and chicken broth by stirring. Spread the fig jam out evenly over the chicken breasts. On top of the fig jam, crumble goat cheese. The chicken broth mix should be poured on top. Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the chicken is fully cooked. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

Fairview Baptist Church Mineral Wells

[goddamnawesomenailart]

Enjoy a high-class meal with this stylish pasta dish that has lobster meat and a rich saffron cream sauce. It's perfect for a special event or when you want to serve a gourmet meal to guests and wow them.

Ingredients: 250g tagliatelle pasta. 2 lobster tails, cooked and chopped. 1 tablespoon olive oil. 2 cloves garlic, minced. 1/4 teaspoon saffron threads. 1 cup heavy cream. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add chopped lobster tails to the skillet and cook for 2-3 minutes, until heated through. Meanwhile, dissolve saffron threads in a tablespoon of warm water. Pour the saffron-infused water into the skillet with the lobster. Stir in heavy cream and bring to a gentle simmer. Season the sauce with salt and pepper to taste. Add cooked tagliatelle to the skillet and toss until well coated in the sauce. Serve hot, garnished with chopped fresh parsley. Enjoy your fashionable Tagliatelle with Lobster and Saffron Cream Sauce!

Prep Time: 15 minutes

Cook Time: 15 minutes

Friends of the Planetarium

[linkermccarty]

These Ricotta and Sage Stuffed Portobello Mushrooms are a tasty appetizer or side dish that you can eat while on the keto diet. The earthy taste of the mushrooms goes well with the mildly sour Parmesan cheese, the smooth ricotta cheese, and the fragrant sage. This dish is simple but classy, and it's sure to impress!

Ingredients: 4 large portobello mushrooms. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh sage. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the portobello mushrooms' stems off and use a spoon to scoop out the gills. Put the ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper in a bowl and mix them together. Put some of the ricotta mixture inside the cap of each portobello mushroom. Use olive oil to cover the tops of the stuffed mushrooms. The stuffed mushrooms should be put on a baking sheet that has been lined with parchment paper. Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the filling is golden brown and the mushrooms are soft. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

AIDT

[feastshift]

Cheddar Bay Crab Cakes Lemon Butter Drizzle

[magnumicecream]

The Croque-Madame Burger is a delicious twist on the classic French Croque-Madame sandwich, featuring a juicy burger patty, ham, Swiss cheese, a sunny-side-up egg, and a flavorful mayo-mustard sauce, all sandwiched between toasted buns.

Ingredients: 4 burger buns. 4 beef burger patties. 4 slices of ham. 4 slices of Swiss cheese. 4 large eggs. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon butter. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Add salt and pepper to the beef patties. Grill the burger patties until they're done the way you like them. For medium-rare, they usually need three to four minutes on each side. Melt the butter in a small skillet over medium heat while the burgers are cooking. Fry the eggs in the pan with the sunny side up for about two to three minutes, or until the whites are set but the yolks are still creamy. To make a sauce, mix the mayonnaise and Dijon mustard in a small bowl. On the grill, toast the burger buns for about one minute, until they get a little brown. Put the burgers together: Put a ham slice on the bottom half of each bun. Then add a burger patty, a Swiss cheese slice, and the fried egg. Put the top half of the buns on top of the burgers and spread the mayo-mustard sauce on them. Add chopped fresh parsley as a garnish. Serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Play Musical Trade

[peyyue]

These grilled steak kabobs are a perfect combination of tender sirloin steak and colorful vegetables, making for a visually stunning and tasty dish. Serve them on a white plate for an elegant presentation.

Ingredients: 1 lb sirloin steak, cut into 1-inch cubes. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. 8 cherry tomatoes. 8 wooden skewers, soaked in water. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Olive oil, minced garlic, dried oregano, salt, and pepper should all be mixed together in a small bowl. Alternate the steak cubes, bell peppers, red onion, and cherry tomatoes on the wooden skewers that have been soaked. Use a brush to cover all of the skewers with the olive oil mixture. Place the kabobs on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over every so often, until the steak is cooked to your liking and the vegetables are soft and slightly charred. Just take the steak kabobs off the grill and give them a minute to rest. Put the kabobs on a white plate to make a nice aerial view. Have fun with your tasty steak kabobs!

Prep Time: 20 minutes

Cook Time: 12 minutes

Elira Kuka

[mightyhealthyquest]

Indulge in the rich and creamy goodness of scallops in a garlic-infused sauce, all wrapped in delicate crepes. This elegant dish is perfect for a special occasion or a luxurious dinner at home.

Ingredients: 4 large scallops. 2 cloves garlic, minced. 2 tablespoons butter. 1/4 cup heavy cream. Salt and pepper to taste. 2 prepared crepes. Chopped fresh parsley for garnish.

Instructions: On both sides, salt and pepper the scallops. Put one tablespoon of butter in a pan and melt it over medium-high heat. When you add the minced garlic to the pan, cook it for about one minute until it smells good. Season the scallops with salt and pepper. Sear them for two to three minutes on each side, or until they turn golden brown and are fully cooked. Take the scallops out of the pan and set them aside. Put the last tablespoon of butter and heavy cream into the same pan. Cook and stir the sauce for two to three minutes, until it gets a little thicker. Put the scallops back in the pan and heat them slowly for two more minutes in the creamy garlic sauce. On each plate, put a crepe that has been cooked. Put the garlic scallops and sauce that are creamy on top of the crepes. Add chopped fresh parsley as a garnish. Fold the crepes in half and serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

csc aquatics