I adore a good shrimp boil, but I DON'T adore cleaning up afterwards. This sheet pan shrimp boil is made on a single pan, minimizing cleanup, without minimizing the flavor or feel of a real shrimp boil.
What You Need:
1 pound baby red potatoes, quartered
1 1/2 pounds large shrimp, peeled and deveined, tail on or off (your choice)
4 ears of corn, each cut into 4 pieces
2 Cajun-flavored smoked andouille sausages, slice into 1/4 inch slices
2 large lemons, sliced
2 teaspoons minced garlic
2 tablespoons Old Bay seasoning
4 tablespoons melted butter
4 tablespoons chopped parsley
ground black pepper (to taste)
Creamy Dijon Sauce
1 cup mayonnaise (I prefer homemade)
2 teaspoons garlic powder
4 tablespoons fresh chives, finely chopped
2 teaspoons Dijon mustard
Juice of 1 large lemon
2 teaspoons fresh lemon zest
How To Make It:
1. Preheat oven to 425 degrees.
2. Boil the potatoes until slightly tender (10 minutes).
3. In a large bowl, combine the potatoes and all of the ingredients listed under 'shrimp mixture'. Stir gently to combine, and spread out on a large baking sheet.
4. Bake for roughly 15 minutes, until the shrimp is done and corn is tender.
5. Remove from oven and sprinkle with parsley. Serve with dipping sauce.
6. To make the sauce, simply stir all of the ingredients together in a small bowl.
I love sweet potatoes, and I love fajitas. What could be better than combining the two!?! Tender chicken, hearty black beans, tangy limes, and creamy avocados make this delicious dish not only healthy, but incredibly filling as well. I hope you enjoy these chicken fajita-stuffed sweet potatoes!
**Scroll down to the bottom of the post for a video tutorial!**
What You Need
3 medium sweet potatoes, cleaned and dried
1/2 red onion, thinly sliced
3 chicken thighs, cut into bite-sized chunks
1 small red bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1/4 cup cooked black beans (if using canned, drain and rinse them)
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup shredded Mexican blend cheese
juice of 1 lime
a handful of cilantro leaves
1 avocado, sliced
olive oil for cooking
salsa and sour cream for serving
How To Make It
1. Preheat oven to 450 degrees. Stab the sweet potatoes a few times with a knife, cover them in butter, wrap them tightly in aluminum foil (individually) and place them on a baking sheet. Roast them in the oven for right around one hour, until the center is nice and soft.
2. While your sweet potatoes are in the oven, put a bit of olive oil in a pan, and then add the onions and cook until transparent over medium-high heat for about two minutes.
3. Add in the chicken, garlic, and peppers. Cook for 1 to 2 minutes, and then add in the seasonings. Cook until the chicken is done, and then mix in the black beans. Set this to the side.
4. When the sweet potatoes are done, let them cool for about 10 minutes until you can handle them. Unwrap them, and cut them in half longways. Scoop out the insides, leaving about a quarter inch of flesh still intact around the inside of the skin.
5. Put the scooped-out sweet potato flesh in a medium-sized bowl, and stir in the chicken mixture until combined.
6. Put the sweet potato skins back on the baking sheet, and then fill each one with the chicken mixture. Sprinkle with a handful of cheese and chopped cilantro leaves. Cook in the 450° oven for 20 minutes until the cheese is all bubbly and golden brown.
Easy, right? Now serve these babies with some homemade salsa, sour cream, and a few avocado slices. Gooood stuff.
Chicken and dumplings is a staple dish in any southern kitchen. My grandma used to make huge pots of it, and I've made them myself for many years. This recipe is a more modernized version of that classic favorite, as it contains garlic, bay, and white wine. Don't worry, the heat cooks out any alcohol, leaving behind only flavor.
Just like my grandma, I myself use a huge cast iron pot to cook these in. If you don't have one, that's ok! Just use a regular stockpot.
What you need:
3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 whole chicken (about 3 pounds), cut up into quarters
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
1 1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup whole milk
1 tablespoon butter, melted
Added to the pot right before serving:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
salt and pepper to taste
How to make it:
1. In a medium-sized bowl, stir together 1/2 cup of flour, salt and pepper. Add in the chicken, and toss to coat. In a large stockpot, heat the olive oil over medium-high heat. Brown each piece of chicken in the oil, then remove from the pan and let drain on paper towels.
2. In the same stockpot, add the celery, onion, and carrots. Cook for roughly 8 minutes, or until the onion is tender. Add in the garlic, and cook for 1 minute. With a fork or metal whisk, quickly stir in 1/4 cup of flour. Slowly pour in the stock, stirring constantly.
3. Stir in the peppercorns, sugar, bay leaves, and wine. Add in the chicken, and bring to a boil. Cover and reduce the heat down to medium-low, making sure to keep the soup at a simmer. Cover and simmer for 20 minutes, or until the chicken's juices run clear.
4. While the soup is cooking, let's make the dumplings. In a medium-sized bowl, whisk togetehr all of the dry dumpling ingredients. In a separate bowl, stir the melted butter and milk together. Pour this into the flour mixture, stirring until just combined. DO NOT over mix, or your dumplings will be tough.
5. Scoop out rounded tablespoon lumps of the dough, form into balls, and place on parchment paper. Set these to the side.
6. Remove the chicken from the pot, and let cool just a bit. Remove the bay leaves as well.
7. Skim off the foamy fat floating on top of the soup, and discard.
8. Remove the skin from the chicken, and take it off the bone. Shred it with a fork into coarse shreds, and return it to the pot.
9. Bring the soup back to a simmer, and slowly ad din the dumplings. Cover and simmer for 15 minutes, or until a toothpick inserted in the center of a dumpling comes out clean.
10. Gently stir in the thyme, parsley, and heavy cream. Add in any extra salt and pepper you like, then serve.
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