Seafood Casserole Au Gratin

This warm and creamy seafood casserole au gratin is a perfect all-in-one solution for a busy weeknight or buffet table!  Comfort food at its finest!

Seafood Casserole Au Gratin

Seafood Casserole Au Gratin

Course Main Course
Cuisine Seafood
Servings 6
Calories 602 kcal

Ingredients
  

  • 4 tbsp butter, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 8 oz fresh mushrooms, sliced
  • 8 oz cream cheese, cubed (one block)
  • cups heavy cream
  • 12 oz cooked crabmeat, canned or thawed
  • 8 oz raw shrimp, peeled and deveined
  • ¾ cups cooked rice
  • 1 tsp garlic powder
  • ¾ tsp hot sauce
  • ½ tsp cayenne pepper
  • Salt to taste
  • ¾ cup shredded cheddar cheese
  • ½  cup butter-flavored crackers, crushed

Instructions
 

  • Preheat oven to 350℉.
  • In a large oven-safe skillet, saute the onion, celery, green pepper and mushrooms in 2 tbsp butter until soft.  
  • Stir cubed cream cheese and remaining butter into the vegetables until melted and well incorporated.  Mix in heavy cream.
  • Add crabmeat, shrimp, rice, garlic powder, hot sauce, cayenne, and salt to the skillet and combine with vegetables.
  • In a small bowl, combine cheddar cheese and cracker crumbs. 
  • Sprinkle cracker crumb mixture over the top of the seafood mixture.
  • Transfer skillet to oven and bake, uncovered, for 25-30 minutes or until bubbly.
  • Serve hot.
  • Hack:  Store leftovers in the refrigerator for up to 4 days.
  • Hack:  Feel free to use your favorite vegetables in this casserole or whatever you have on hand.
  • Hack:  Frozen or dehydrated vegetables can be used in this recipe.
  • Hack: Canned or jarred mushrooms can be used in this recipe.
  • Hack:  Feel free to use your favorite seafood in this recipe or whatever you have on hand.
  • Hack:  One 12 oz can of evaporated milk can be substituted for the cream.
  • Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.  
  • Hack: Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword baked, casserole, crab, creamy, hearty, seafood, shellfish, shrimp, stir fry, vegetarian

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

Suggestion:  Serve this dish with some freshly made authentic naan bread!

Fresh Caramel Apple Turnovers

These caramel apple turnovers are a delicious hand pie made with fresh apples and a flaky crust. Serve them warm or cold with ice or whipped cream!

Caramel Apple Turnovers

Caramel Apple Turnovers

Course Breakfast, brunch, Dessert, Snack
Servings 12
Calories 379 kcal

Ingredients
  

Dough

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 cup butter, frozen (2 sticks or 8 oz)
  • ½ cup sour cream
  • 8 tbsp cold water
  • Additional flour for dusting

Filling

  • 2 pounds apples
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 1 tbsp cornstarch
  • ¾ upc deluce de leche
  • 1 egg white beaten with 1 tbsp water
  • Dusting sugar

Instructions
 

  • Combine flour, salt and baking powder in a medium-sized bowl.  Set aside.
  • Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater.  Return the butter to the freezer until ready to use.
  • Use a whisk to mix the sour cream and cold water,  Store the mixture in the refrigerator until ready to use.
  • Add butter to the flour mixture and toss until well incorporated.  Pour in the sour cream mixture and stir to combine.
  • Turn the dough onto a floured surface and pat it into a rough triangle.  Fold the dough into thirds, like a letter.  Press it out into a rough triangle again and repeat the folding process.  It’s important to work quickly so that the butter doesn’t get soft.  You should be able to see chunks of butter in the dough.
  • Divide the dough into two portions.  Wrap the portions tightly and put them in the refrigerator for 30 minutes.
  • While the dough is chilling, peel, core and thinly slice apples.  
  • In a small bowl, combine sugar, cinnamon and cornstarch.  Add to apple slices and toss to coat.
  • Preheat oven to 400℉.
  • Remove one portion of the dough and roll it into a 10” x 15” rectangle.  Cut it into 6 equal squares.
  • Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle.  Moisten dough slightly and press to seal.
  • Place turnovers on a cookie sheet.  Brush each one with egg wash and dust with a small amount of sugar.
  • Repeat with the second portion of dough.
  • Bake turnovers for 20-30 minutes until they are golden brown.
  • Transfer turnovers to a wire rack and allow to cool.
  • Hack:  Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Hack:  To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze.  Wrap each tightly and keep in the freezer for up to 2 months.  Add an extra 3-5 minutes to the baking time for frozen turnovers.
Keyword afternoon tea, apple turnover, apples, breakfast, brunch, caramel, cooking video, dessert, Dulce de Leche, flaky, fruit, instructional video, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, Lily Rose Kindergarten Cook, pastry, turnover, vegetarian

While it’s impossible to say exactly where or when the turnover was invented, rumor has it that the first apple turnover was made in 1630 in St. Calais, France!

Suggestion:  Leftover apples?  Make some homemade applesauce!

Slow Cooker Barbecue Pork and Beans

This easy-peasy slow cooker barbecue pork and beans recipe is made with pork chops, bacon and a sweet and spicy homemade barbecue sauce.

Slow Cooker Barbecue Pork and Beans

Slow Cooker Barbecue Pork and Beans

Course Main Course
Servings 4
Calories 580 kcal

Ingredients
  

  • cup dried great northern beans
  • 2 cups water
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 3 cloves garlic, minced (1 tbsp)
  • 2 slices  bacon, cut into small pieces
  • 2 pork chops (8 oz total)
  • 1 cup beef bouillon
  • cup sweet and spicy barbecue sauce
  • ¾ cup ketchup
  • ¼ cup brown sugar

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
  • Place beans in a slow cooker.  Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
  • Lay the porks chops in the slow cooker in a single layer.
  • In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar.  Pour this mixture over the top of the pork chops.
  • Cover the slow cooker and set it on low.  Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
  • Hack:  If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
  • Hack: Frozen or dehydrated onions can be used in this recipe!
  • Hack:  One can of any kind of white bean can be substituted for the dried beans.  It is not necessary to soak the canned beans overnight.  Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, great northern beans, healthy, pork, pork chop, quick prep, slow cooker, white beans

Did you know?  Great northern beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Pair this dish with cheddar cheese jalapeno cornbread for a hearty and delicious meal!

Click here to check out my slow cooker recommendations!

Easy Greek Yogurt Granola Cup

This Greek yogurt granola cup is made from homemade granola and Greek yogurt with a hint of honey, cinnamon and vanilla. It’s healthy, low sugar and delicious!

Greek Yogurt Granola Cup

Greek Yogurt Granola Cup

Course Breakfast, lunch, Snack
Servings 1
Calories 280 kcal

Ingredients
  

  • ½ cup plain Greek yogurt
  • 1 tsp honey
  • tsp vanilla
  • Dash of cinnamon
  • ¼ cup fruit nut granola

Instructions
 

  • In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
  • Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian

Did you know?   Oats are a great way to start your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

Suggestion: This strawberry banana yogurt smoothie is another super quick and easy way to serve up a healthy breakfast!

Super Easy Homemade Bacon Jerky

This homemade bacon jerky is a delicious cousin of the candied bacon we have all come to love.  The best part?  The flavor combinations are ENDLESS!

Homemade Bacon Jerky

Homemade Bacon Jerky

Course Snack
Servings 1 slice
Calories 203 kcal

Ingredients
  

  • 1 lb thick sliced bacon
  • ¼ cup brown sugar
  • 2 tbsp hot sauce

Instructions
 

  • Preheat oven to 200℉.
  • Lay bacon in a single layer on a wire rack.  Place the rack on a rimmed baking sheet, lined with tin foil or parchment paper for easier cleanup.
  • Mix brown sugar and hot sauce in a small bowl until it forms a paste. 
  • Brush each slice of bacon with the glazing mixture.  Flip the bacon and brush the other side.
  • Cook bacon for 2 hours.  Flip the slices and cook for another 1 to 1.5 hours or until the jerky reaches the desired texture.
  • Remove from oven and allow to cool before serving.
  • Hack:  Bacon jerky can be made in an air fryer as long as it can be set to 200℉.  Rotate and/or flip bacon every hour.
  • Hack:  While bacon jerky can be cooked at temperatures below 200℉, the resulting product will be lighter in color and not as visually pleasing.
  • Hack:  This recipe is very versatile. It can be made with honey or maple syrup as well as sriracha or crushed red pepper.  Raise or lower the heat by adding more or less (or no) spice.  Or mix it up by flavoring your jerky with black pepper, garlic or molasses.  Let your creativity flow!
  • Hack:  Store jerky in the refrigerator for up to 3 days.  
Keyword air fryer, bacon, dehydrate, dehydrated, dehydrator, easy, football snacks, jerky, party food, snack

Did you know?  The invention of bacon jerky was a delicious accident!

I made this bacon jerky in my Pampered Chef Deluxe Air Fryer!

Maple Mustard Chicken Bake

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

Maple Mustard Chicken Bake

Course Main Course
Servings 3
Calories 472 kcal

Ingredients
  

  • 1 large boneless, skinless chicken breast, (10 oz)
  • 1  large sweet potato, peeled (1 pound)
  • 2 cups Brussels sprouts (1 pound)

Marinade:

Instructions
 

  • Peel sweet potatoes (if desired). Trim Brussels sprouts.
  • Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
  • In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

 

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!

Fresh Strawberry Snack Cake

Strawberry snack cake is a rich and delicious dessert with a soft, moist crumb that’s bursting with fresh strawberry flavor.

Strawberry Snack Cake

Strawberry Snack Cake

Course afternoon tea, Dessert
Servings 12
Calories 223 kcal

Ingredients
  

  • cups all-purpose flour
  • tsp baking powder
  • Pinch of salt
  • 8 tbsp unsalted butter, at room temperature (1 stick or ½ cup)
  • 1 cup sugar
  • 1 tbsp lemon zest
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 cups sliced strawberries
  • Powdered sugar or whipped cream for serving (optional)

Instructions
 

  • Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray. 
  • Whisk flour, baking powder and salt together in a medium bowl.
  • Place butter, sugar and zest into the bowl of an electric mixer.  Beat on medium-high speed until pale, about 4 minutes. 
  • Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed. 
  • In another bowl, mix buttermilk and vanilla. 
  • Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
  • Spread batter evenly in the prepared pan.  Arrange strawberries on top, pressing down lightly. 
  • Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes. 
  • Let the cake cool completely in the pan on a wire rack.
  • Top with powdered sugar or whipped cream before serving, if desired.
  • Hack:  Don’t have buttermilk?  Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk.  Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled.  Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
  • Hack:  Feel free to use your favorite berry in this recipe!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
  • Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour the juice into an ice cube tray and place it in the freezer until solid.  Transfer the cubes to freezer bags or freezer-safe containers for storage.
Keyword afternoon tea, cake, easy, fresh fruit, snack, strawberries

 

Did you know? Just 8 strawberries will provide 140 percent of the recommended daily intake of Vitamin C for kids.  Check out some more fun facts here!

Suggestion:  Orange quick bread is another delicious treat made from fresh fruit!

Homemade Garlic Herb Butter

Homemade garlic herb butter combines a few simple ingredients to create a culinary powerhouse, coating everything it touches with delicious flavor!

Homemade Garlic Herb Butter

Homemade Garlic Herb Butter

Course Condiment
Servings 1 tbsp
Calories 102 kcal

Ingredients
  

  • ½ cup salted butter, room temperature, temperature (1 stick, 4 oz)
  • 2 cloves crushed or minced garlic (2 tsp)
  • 1 tsp dried chives

Instructions
 

  • In a small bowl, combine butter, cloves and chives.
  • Allow butter to sit for one hour before using.
  • Hack: Refrigerate leftovers in a tightly covered container for up to 1 month.
  • Hack:  Add ½ tsp salt if using unsalted butter.
  • Hack:  Substitute your favorite herb, such as basil or rosemary, for the chives!
  • Hack:  Spread on toasted baguettes or use it to make garlic bread!  You can toss it with pasta, or stir it into mashed potatoes or rice!
Keyword condiments, easy, garlic bread, garlic butter, garlic herb, garlic spread

Does homemade garlic herb butter have actual health benefits?  Yes!!

Suggestion:  Substitute this homemade herb garlic butter for the oil in these easy pan-seared scallops/shrimp!

Cilantro Lime Shrimp Pasta

This fresh-tasting cilantro lime shrimp pasta brings together simple ingredients to make an outstanding dish that’s healthy and easy to make!

Cilantro Lime Shrimp Pasta

Cilantro Lime Shrimp Pasta

Course Main Course
Servings 3
Calories 530 kcal

Ingredients
  

  • 4 tbsp butter (¼ cup or ½ stick)
  • 8 oz fresh mushrooms, sliced
  • 8 oz shrimp, uncooked, peeled and deveined
  • 2 tsp dried chives
  • 2 tsp dried cilantro
  • 2 tbsp sauvignon blanc
  • 6 oz whole grain spaghetti, cooked

Lime butter:

  • 8 tbsp butter (1 stick or 4 oz), softened
  • 2 cloves garlic, minced (2 tsp)
  • 1 tbsp  hot sauce
  • 1 tbsp  lime juice

Instructions
 

  • In a small bowl, combine the ingredients for lime butter and set aside.
  • Melt 4 tbsp butter in a saute pan over medium heat.  Add mushrooms and saute, undisturbed, for 4 minutes or until browned.  Flip the mushrooms and continue to cook for an additional 3-4 minutes.  
  • When mushrooms are uniformly browned, add shrimp, chives and cilantro.  Saute for 2-4 minutes or until shrimp is opaque.  Do not overcook.
  • Add wine and lime butter to the pan.  Continue cooking until lime butter melts and is thoroughly mixed with the shrimp and mushrooms.
  • Toss with spaghetti and serve.  
  • Hack:  Feel free to use your favorite pasta in this recipe or whatever you have on hand!  Cooked rice can also be substituted for spaghetti.
  • Hack: Canned or dehydrated mushrooms can be used in this recipe.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can also be purchased frozen in large portions if you wish to keep some on hand.  Thaw needed amounts before cooking.  
  • Hack: Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword angel hair, cilantro, fast and easy, fast meal, healthy, lime, main course, pasta, quick and easy meal, quick dinner, seafood, shrimp, spaghetti

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

Suggestion:  Tomato and shrimp salad is another great way to take advantage of the healthy benefits of eating shrimp!

Homemade Easy Dulce de Leche

This easy dulce de leche is a thick, creamy caramel-like spread made from cooked sweetened condensed milk.  Its uses are only limited to your imagination!

Easy Dulce de Leche

Easy Dulce de Leche

Course afternoon tea, Condiment, Dessert, Snack
Servings 6
Calories 212 kcal

Ingredients
  

  • 1 can sweetened condensed milk
  • Water to cover

Instructions
 

  • Remove the label from the can of sweetened condensed milk.
  • Place the can on its side in a saucepan and add enough water to cover the can plus 1”.  Cover the pan with a lid and bring the water to a boil.
  • Turn the heat to low.  Simmer can for 3 hours, rolling it around every 30-40 minutes.  Add water, if necessary, to keep the can completely covered.
  • Use tongs to carefully remove the can from the water.  Allow it to completely cool before opening.
  • Use dulce de leche on ice cream, for cake/pastry filling, spread on cookies, stirred it into your coffee or any other place where caramel would taste good!
  • Hack:  Transfer dulce de leche into a tightly covered container and store in the refrigerator for up to 1 month.
  • Hack:  I suggest using a solid can (not a pull tab) for this recipe to avoid a rupture.
  • Hack:  Don’t have time to watch a pan?  Put the can in a slow cooker and cover it with water plus 1”.  Set it to low for 8 hours.
  • Hack:  Dulce de leche can also be made in the oven.  Simply open and empty the can into a pie pan or similar size pan.  Cover tightly with tin foil.  Place the pie into a larger pan (so that the pie pan sits comfortably).  Fill the larger pan with ¾" of water.  Bake in a 425℉ oven for 60-90 minutes,
Keyword afternoon tea, cake filling, caramel, coffee sweetener, dessert, Dulce de Leche, homemade, snack, spread, sweet, sweetened condensed milk

What’s the difference between caramel, butterscotch and dulce de leche?  Check it out here!

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