Creamy Bang Bang Shrimp

 

Ingredients :

 

- 1 lb large shrimp, peeled and deveined

- ½ cup buttermilk

- ½ cup all-purpose flour

- ½ cup cornstarch

- ½ cup panko breadcrumbs

- 1 large egg

- ½ teaspoon garlic powder

- ½ teaspoon onion powder

- ½ teaspoon smoked paprika

- ½ teaspoon salt, or to taste

- ¼ teaspoon freshly ground black pepper

- Vegetable oil, for frying

- 2 tablespoons fresh parsley, finely chopped

 

 

For the Creamy Bang Bang Sauce:

 

- ½ cup mayonnaise

- ¼ cup sweet chili sauce

- 2 tablespoons sriracha sauce (adjust to taste)

- 1 tablespoon honey

- 1 teaspoon fresh lime juice

- ½ teaspoon garlic powder

 

 

How to Make It :

 

Prepare the Shrimp:

Pat the peeled and deveined shrimp dry with paper towels. In a medium bowl, whisk together the buttermilk and egg until smooth. Add the shrimp and toss gently until completely coated. Let them soak for 10 minutes while preparing the crispy coating. This easy shrimp appetizer, restaurant-style seafood snack, and quick family favorite starts with perfectly juicy shrimp ready for that irresistible crunch!

 

Make the Crispy Coating:

In a shallow bowl, combine all-purpose flour, cornstarch, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Remove the shrimp from the buttermilk mixture, allowing the excess to drip off, then press each shrimp into the seasoned coating until evenly covered. Arrange on a clean plate. This crispy fried shrimp recipe, golden seafood bites, and homemade takeout favorite creates the perfect crunchy texture!

 

Fry the Shrimp Until Golden:

Heat approximately 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully add the coated shrimp in small batches without overcrowding. Fry for 2–3 minutes, turning as needed, until golden brown, crispy, and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil. These crunchy shrimp bites, easy seafood dinner, and golden crispy appetizer are seriously mouthwatering!

 

Make the Creamy Bang Bang Sauce:

In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, fresh lime juice, and garlic powder until completely smooth and creamy. Taste and adjust the sriracha depending on your preferred spice level. Place the crispy shrimp into a large bowl and drizzle generously with the sauce. Toss gently until each piece is beautifully coated while keeping the crispy texture intact. This creamy Bang Bang sauce, sweet and spicy shrimp, and irresistible seafood comfort food combination is absolutely next-level delicious!

 

Garnish and Serve:

Transfer the creamy Bang Bang shrimp to a shallow serving bowl or kraft paper food tray, piling the shrimp generously for a beautiful presentation. Drizzle any remaining sauce over the top and sprinkle with freshly chopped parsley. Serve immediately while the shrimp are warm, crispy, and coated in that delicious creamy glaze. These easy party appetizers, crispy creamy shrimp bites, and crowd-pleasing seafood favorites are perfect for game nights, family gatherings, or a fun weekend treat!

 

 

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serving: 4 people

Calories: ~530 per serving | Protein: ~28g per serving

 

 

Chicken Pot Pie Casserole

 

Ingredients 

• ▢ 8 Pillsbury Grand Biscuits
• ▢ 12- ounce mixed frozen vegetables, corn, peas, and carrots
• ▢ 4 cups rotisserie chicken, shredded
• ▢ 2 10.5-ounce cans cream of chicken soup
• ▢ 2 cups milk
• ▢ 2 Tablespoons Better Than Bouillon Chicken Base
• ▢ 2 teaspoon parsley, fresh
• ▢ 2 teaspoon lemon juice
• ▢ 1 teaspoon poultry seasoning
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 tablespoons butter, melted
•  

Instructions 

• Preheat oven to 375º F.
• Arrange the biscuits on an ungreased baking sheet. Bake for 10 minutes.
  8 Pillsbury Grand Biscuits
• Meanwhile, in a 9×13 inch baking dish mix together frozen vegetables, chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt and pepper. Stir until everything is evenly combined.
  12- ounce mixed frozen vegetables, 4 cups rotisserie chicken, 2 10.5-ounce cans cream of chicken soup, 2 cups milk, 2 Tablespoons Better Than Bouillon Chicken Base, 2 teaspoon parsley, 2 teaspoon lemon juice, 1 teaspoon poultry seasoning, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon pepper
• Bake for 25 minutes
• Remove from the oven, top with biscuits and carefully brush the tops of the biscuits with the melted butter.
  2 tablespoons butter
• Bake for an additional 10-12 minutes. Once the biscuits are golden brown and the chicken mixture is hot and bubbly it is done.
• Remove from the oven and top with additional fresh parsley if desired to serve.
   

Spinach & Artichoke White Pizza

 

Ingredients:

 

1 pizza dough

1 cup spinach

½ cup artichoke hearts

1 cup mozzarella

½ cup ricotta

1 tbsp olive oil

 

 

Instructions:

 

Spread ricotta on dough, add spinach and artichokes, sprinkle mozzarella, drizzle olive oil, and bake at 350  for 12–15 minutes.

 

 

Costa Rican Arroz con Camarones

 

Ingredients:

• Long-grain white rice (cooked)
• Seafood stock
• Achiote paste (optional)
• Salt
• Vegetable oil
• Butter
• Shrimp, thawed and peeled (traditional recipe uses tail-on)
• Cilantro, roughly chopped with stems
• Celery, finely chopped
• Green onion, finely chopped
• Red bell pepper, cored, seeded, and finely chopped
• Celery chopped finely (optional)
• White or yellow onion finely chopped
• Garlic cloves, pressed, divided into two equal parts
• Salsa Lizano

Instructions:

In a rice cooker, cook the rice in the seafood stock. I use equal parts rice and stock. Add a bit of salt- maybe 1/2 teaspoon. I use the rice cooking method from my Costa Rican Rice Recipe.

While rice is cooking, chop up bell peppers, cilantro, celery, green onion, half the garlic and onion. In traditional Costa Rican style, these veggies should be very very finely chopped.

Heat the oil in a large skillet over medium until shimmering (you could use a large pot). Add the onions and garlic- cook, until the onion is transparent. Add the chopped bell peppers and cilantro and reduce heat to medium. Cook for about 15 minutes.

In a smaller skillet heat the butter and the other half of the garlic. Add the shrimp and cook until they just turn pink. You will be heating these garlic shrimp again in the rice, so make sure they are just barely done or they’ll get rubbery later. Which is gross.

When the rice is done cooking, add the achiote and stir until the rice is evenly colored. Add the rice to the skillet with the veggies and add the Salsa Lizano. Stir until mixed.

Finally, add the shrimp and mix everything together. Heat through, and serve with potato chips or French fries and a green salad.

Note: Almost every recipe calls to season with salt and pepper- black pepper is not a traditional Costa Rican ingredient, so I do not add it.

Cuban Sandwich (Cubano)

 

Ingredients

• 1 (1-pound) loaf Cuban or Italian bread

• 2 tablespoons unsalted butter, softened

• 1 small clove garlic, crushed

• 2 tablespoons yellow mustard

• 8 ounces thinly sliced Swiss cheese, about 10 slices

• 1 pound shredded pork roast, heated until warmed through

• Sliced dill pickles, as needed

• 10 slices Black Forest or smoked ham

To serve:

• Potato chips

• Dill pickles

Directions

1. Heat the skillet or griddle:

   I like to use two cast iron skillets nested on top of one another, pressing the sandwich in between. To use this method, place both skillets (one on top of the other) over medium heat and let them heat through.

   If using a panini press set it to medium heat. The skillet or griddle shouldn’t be screaming hot, but it should radiate enough heat to toast the bread slowly.

   If you aren’t using the double pan method or a panini press, just use anything you have to weigh the sandwich down – a foil wrapped brick, your spatula, whatever you have will do.

2. Toast the bread:

   Slice the loaf of bread in half horizontally. If you’re using a skillet, you may have to cut the loaf cut the loaf vertically as well so it fits in your pan and make the sandwich in batches.

   Toast both halves of the plain bread, cut side down, until the surface is a light golden-brown. This step reduces the sogginess that often occurs after the mustard and pickles are added.

3. Make, then spread, the schmear:

   While the bread is toasting, stir together the butter and minced garlic to create a schmear. Once the slices of bread have been toasted, spread the garlic butter onto the cut side of one of the bread halves. Then spread the mustard on the cut side of other piece of bread.

   
   

4. Layer the meat and cheese:

   Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread.

5. Grill the Cubano:

   If you prefer really melty cheese, wrap your Cubano in aluminum foil before grilling (this is totally optional).

   If using the 2-skillet method, once both pans are heated through, lift the top pan up. Place the sandwich into the bottom pan and place the top pan directly onto the sandwich. Otherwise, weight the sandwich down using your preferred method.

   Grill the Cubano for 5 to 6 minutes on one side before carefully flipping the sandwich and grilling for another 5 to 6 minutes on the other side. If you’re using a panini press, grill for 6 minutes total, or until the cheese is melted.

   When ready the Cubano should have a flat, crispy, slightly dark brown, top and bottom, and the cheese should be melted.

   
   

6. Serve:

   Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two.

Copy Cat Red Lobster Biscuits

 

Ingredients 

Biscuits

• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 2 teaspoons garlic powder
• ▢ ¾ teaspoon salt
• ▢ 1 cup buttermilk
• ▢ ½ cup unsalted butter, melted
• ▢ 2 cups shredded cheddar cheese

Garlic Butter Topping

• ▢ 3 tablespoons unsalted butter, melted
• ▢ ½ teaspoon garlic powder
• ▢ 1 tablespoon fresh chopped parsley, optional
•  
•  

Instructions 

• Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside. 
• In a large mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 2 teaspoons garlic powder, and ¾ teaspoon salt. 
• Whisk together the melted ½ cup unsalted butter, and 1 cup buttermilk in a bowl or large measuring cup.  
• Combine the buttermilk mixture with the flour mixture and stir until fully incorporated. It will make a thick dough. Fold in 2 cups shredded cheddar cheese. 
• Measure out each biscuit using a greased ¼ cup measuring cup and place them on the prepared baking sheet, leaving at least 2 inches between all of them.
   
• Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.  
• Combine 3 tablespoons unsalted butter, ½ teaspoon garlic powder and 1 tablespoon fresh chopped parsley, and brush onto each biscuit while they are still hot.  

No Peek Beef Tips (Slow Cooker or Oven)

 Ingredients


2 pounds cubed beef stew meat
1 packet brown gravy (0.87 oz)
1 can cream of mushroom soup (10.5 oz)
1 can water (use the cream of mushroom soup can)
1 envelope Beefy Onion Soup Mix (1.25 oz)
salt & pepper to taste (optional)

Instructions

SLOW COOKER METHOD

Spray slow cooker with non-stick cooking spray.
Add beef to slow cooker, salt and pepper to taste.
In a medium size bowl add the remaining ingredients (soups, gravy and water), mix well and then add to the beef tips coating well.
Cook on high for 3–4 hours, or on low for 6–7 hours.

OVEN METHOD

Preheat oven to 300 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
Add beef tips to baking dish in a single layer, salt and pepper to taste.
In a medium size bowl, mix beefy onion soup mix, cream of mushroom soup, brown gravy mix and water – mix well. Pour soup mixture over beef tips, stir, coating evenly.
Cover pan tightly with foil, bake on middle rack of oven for 2 1/2 – 3 hours. No peeking!! Keep foil tightly sealed on pan while in oven.
When ready, remove from oven and allow to cool for a few minutes. *Carefully remove foil from baking dish to avoid a steam burn – it is very hot and can burn you.

Notes
Serve the beef tips and gravy over mashed potatoes, egg noodles, rice, thick toast and more.
Sides – steamed vegetables like broccoli, green beans, mixed veggies, garden salad.
TIPS:

For less salt/sodium use reduced sodium soups and gravy mix and skip the salt.
You can substitute Beefy Onion Soup Mix with Dry Onion Soup Mix.
Browning the beef adds great flavor.
Adding red wine to this dish is wonderful. Simply sub 1/2 the water with wine.
Mushrooms are a great addition, fresh or canned – about 1 cup.
Chopped onion adds additional flavor. Be sure to cook in pan in oil or butter until translucent. About 1/2 cup.
For those who prefer things from scratch, you can make homemade soups and brown gravy – Brown Gravy from scratch – Condensed Cream of Mushroom Soup from scratch – Dry Onion Soup Mix from scratch (this is for Dry Onion not Beefy Onion Mix)