The Best Scrambled Eggs

Follow these simple steps and recipe on how to make the best scrambled eggs, which result in pillow-y, creamy, flavorful eggs every time!

INGREDIENTS

• 4 large eggs
• 1/4 cup half-n-half
• 1/4 teaspoon Kosher salt
• 1 tablespoon unsalted butter
• black pepper, for serving
• fresh chopped herbs, for serving

DIRECTION

1. In a medium mixing bowl, aggressively whisk together the eggs, half-n-half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.
2. Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
3. Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
4. Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.

Full read at https://bellyfull.net/2019/03/12/the-best-scrambled-eggs/

Gumbo

Chicken Shrimp & Sausage Gumbo — a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. Simply Delicious.

INGREDIENTS

• ¼ cup canola oil
• 8 oz . Smoked sausage
• 2 pounds chicken skinless chicken thigh
• ½ cup flour
• ¼ cup unsalted butter
• 1 medium green bell pepper diced
• 1 medium onion diced
• 1 cup chopped celery (about 3 sticks)
• 2 teaspoons minced garlic
• 1 14 oz . can tomatoes (chopped)
• ½ pound crab legs
• 1 tablespoon Creole seasoning.
• ½ tablespoon smoked paprika
• 1 tablespoon chicken bouillon powder or 1 cube
• 1- tablespoon thyme fresh or dried
• 2 bay leaves
• 6 cups chicken stock (sub with water)
• 1 pound shrimp (peeled and deveined)
• ¼ cup chopped parsley
• 2 green onions chopped
• 1- tablespoon gumbo file
• 10 cups cooked rice

INSTRUCTION

1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
2. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
3. Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.

Full read at https://www.africanbites.com/chicken-shrimp-sausage-gumbo/

2-Ingredient Homemade Ice Cream Recipe

Frozen berries blended with heavy whipping cream create a delicious texture that’s rich and sweet just like real ice cream.

Servings: 6 servings

Calories: 91 kcal

Author: Katerina | Diethood

INGREDIENTS

• 1 package (10 ounces) frozen berries, or any other frozen fruit
• 2 tablespoons granulated sweetener, optional
• 2/3 cup heavy cream

INSTRUCTION

1. Place frozen berries and sweetener, if using, in a food processor or blender; process or pulse just until the fruit is roughly chopped.
2. Pour in the heavy cream, and continue to process just until everything is incorporated and smooth. Scrape down the sides with a spatula, as needed.

Full read at https://diethood.com/homemade-ice-cream-recipe/

Lobster Tails Recipe

LOBSTAAA!! Broiled lobster tails are easier than you think and take only 10 minutes in the oven. Watch the video tutorial and learn how to butterfly and prepare some seriously delicious lobster tails. Broiled lobster meat is crazy tender, juicy and every bite is bursting with fresh lemon butter flavor.

That lemon butter lobster sauce is tantalizingly good. We used it on our most popular salmon recipe that won the heart of the internet a few years ago and for good reason. Many of you have shared that it’s the only way you make salmon now (which makes my heart go pitter pat). If you love lobster, I hope this becomes your new favorite way to make Lobster tails.

INGREDIENTS

• 4 lobster tails about 4 to 6 oz each
• 1 Tbsp fresh parsley finely chopped, plus more to garnish
• 2 garlic cloves pressed or minced
• 1 tsp dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp fresh lemon juice
• 4 Tbsp unsalted butter divided

INSTRUCTION

How to Butterfly Lobster Tails:

1. Place lobster tails shell-side up with the tail end away from you. Cut through the top of the shell Snipping through the shell and top portion of the meat as you go. Stop at the base of the tail.
2. Flip the tail over to the see-through side and crack the ribs using both thumbs down the center. This helps open the shell. Remove and discard the vein if you see one.
3. Carefully run your thumbs down the sides of the meat to loosen it from the shell (CAREFUL! Those shells can be sharp!). Lift the meat from the shell, keeping it attached at the base then press the shell together underneath and set the lobster meat back over the top, opening up the meat to butterfly the tails. Butterfly remaining tails and transfer to a casserole dish.

Full read at https://natashaskitchen.com/broiled-lobster-tails-recipe-video/

The New Make-Ahead Breakfast Minis that Will Change Your A.M. Routine

The New Make-Ahead Breakfast Minis that Will Change Your A.M. Routine

Protein-packed, portable and infinitely pop-able, you can mix and match the ingredients for these gluten-free snacks to fit your family’s tastes. Here’s how it’s done! 

What you’ll need: 

• 1 bag Gluten Free Chex Granola Mixed Berry*
• Yoplait Original Mixed Berry yogurt*
• Fresh berries—blueberries, strawberries (hulled and halved), blackberries*
• Mini muffin tin
• Mini muffin tin liners
• Spoon 
• *Note that how much of each ingredient you’ll need depends on how many bites you’d like to make. For example, to make 9 bites, we used two containers of Yoplait and about 1-1 ½ cups Chex granola and a pint of berries. Feel free to scale this up or down, depending on your family’s snacking needs! 

How to:

1. To begin, round up your ingredients and place a liner in each cup of your mini-muffin tin.
2. Next, use your hands to roughly crush a handful of Chex granola. Drop, one tablespoon at a time, into the lined muffin-tin cups. Don’t worry about being super-precise; as long as the bottom of the cup is covered completely with cereal, you’re golden.

Full read at https://www.bettycrocker.com

Homemade Crunchwrap Supreme

You can now make everyone’s favorite Taco Bell item, the Crunchwrap Supreme, at home with this easy to follow recipe. Just like the fast food version, this homemade Crunchwrap Supreme is packed with all the toppings!

AUTHOR : Jessica Pinney
PREP TIME : 10 mins
COOK TIME : 15 mins
TOTAL TIME : 25 mins
YIELD : 6

INGREDIENTS

• 1 lb ground meat
• 1 packet taco seasoning mix
• 6 burrito size flour tortillas
• 6 tostada shells
• 1 cup of sour cream
• 2 cups of shredded lettuce
• 1 diced tomato
• 1 cup shredded Mexican cheese blend
• Nacho Cheese

INSTRUCTIONS

1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.

Full read at  https://cookingwithjanica.com/homemade-crunchwrap-supreme-recipe/