The BEST Marry Me Chicken Recipe - House of Nash Eats
This classic Marry Me Chicken recipe is so easy to make. It's made with juicy chicken breasts and a delicious sundried tomato cream sauce, then topped with Parmesan cheese and fresh basil leaves for a flavorful bite! Ready in just 30 minutes it's perfect for busy weeknights, but it's SO good it's perfect for any special occasion too. #marrymechicken #chicken #pasta #creamytuscanchicken #tuscanchicken #sundriedtomatoes
Cilantro Lime Chicken (Keto, Paleo, Whole30)
Easy Cilantro Lime Chicken, classic marinade, short marinate time, you can cook it baked in the oven, in a cast iron skillet, on the grill, put it in a salad or in tacos! Make it with chicken thighs or chicken breast. Easy healthy chicken dinner recipe, perfect for meal prep and makes a great freezer meal, it's keto, low carb, paleo, whole30, clean eating recipe, gluten free and very quick and easy to make.
350K views · 4.4K reactions | Switch it up this Thanksgiving with this incredible Seafood Dressing | By Mr. Make It Happen | Alright, guys. Today, I'm going to show you seafood stuffing. We're getting the party started with a homemade seafood stock today. For that, you're going to need a which is onions, celery, carrots, some fresh herbs, tomato paste, and this is a great time to use your seafood shells. So, if you ever have a crab boil or a seafood boil, save those shells, save your fish heads, your shrimp shells, all that good stuff. To that, we're going to go ahead and add all of our shells. If you got some leftover crab shells, add those shrimp shells, shrimp heads, fish heads, whatever got. Earlier this week, we had AB from Smoking and Grilling with AB in town. We did a seafood boil recipe along with the fish fry. So, I got some fish heads here. Unfortunately, I forgot to save the shell because I was too busy stuffing my face and then, we're adding our veggies along with some water. Let that reduce. You may have yourself a seafood stock. You can you can use this for things like gumbo, shrimp etouffee, crab soup. Add a little bit of this to our stock just to amplify the flavor a little bit and cheat. That way you don't have to reduce it down as long. Uh you can concentrate flavor yourself. It's going to take all day. So, this is a good way to cheat and add a lot of flavor to the party. If you don't feel like doing this whole step, you can actually make the stock with just the base but it's not quite as you know, you're not going to have the same authentic flavors as you make if you make it from scratch but the seafood stuffing, we're using and I keep saying stuffing and dressing interchangeably. You guys can complain about in the comments if you like but I just grew up saying stuff and I know that it's technically dressing. We're using the Cajun Trinity for the seafood stuffing or dressing. I want nice, fine dice on my veggies. If you're in the market for a new sharp knife, I have one available for you at Mister Make It Happen. com. It's on sale right now. Use the code stay sharp at checkout and get 40% off. Starting with our shrimp, we cut the shrimp in half, make it a little bit more bite size. So we got our base scallops. And we got a card notes worth of crab meat. This is fresh right from the Chesapeake Bay. Got the crab fat in there and everything. It's going to add tremendous flavor. Alright, now it's time to go ahead and add in our stuffing mix. Alright, so we have our seafood in there, all of our stuffing mix. We're going to go ahead and add in four cups of this fantastic seafood stocking made homemade. Seasoned to taste as always. Then, we're going to add a beaten egg to kind of hold everything together. Get that in our casserole dish and get that ready for the up. Alright, guys. I got my fork. It's officially time for the moment of truth. I'm going in for the seafood version first. To me, this kind of tastes like a deviled crab if you ever had one. Fantastic. Tons of crab meat just falling all out of there.
350K views · 4.4K reactions | Switch it up this Thanksgiving with this incredible Seafood Dressing | By Mr. Make It Happen | Alright, guys. Today, I'm going to show you seafood stuffing. We're getting the party started with a homemade seafood stock today. For that, you're going to need a which is onions, celery, carrots, some fresh herbs, tomato paste, and this is a great time to use your seafood shells. So, if you ever have a crab boil or a seafood boil, save those shells, save your fish heads, your shrimp shells, all that good stuff. To that, we're going to go ahead and add all of our shells. If you got some leftover crab shells, add those shrimp shells, shrimp heads, fish heads, whatever got. Earlier this week, we had AB from Smoking and Grilling with AB in town. We did a seafood boil r
Stephanie Tea on Instagram: "This recipe is too good not to share! Craving it again as I was editing it 🥹 ➡️ Recipe: Mongolian beef Serves 3-4 - [ ] 1 lb beef flank, sliced into 2 inch pieces - [ ] 1 large onion, 1/4 inch slices - [ ] 4-5 green onion stalks, 2-3 inch pieces - [ ] 4-5 cloves garlic, finely minced - [ ] 1 tsp ginger, grated - [ ] Optional: 4-7 Dried chilies for spice Marinade- - [ ] 3 tbsp cornstarch - [ ] 1/4 tsp baking soda - [ ] 1 tbsp shao xing wine (dry sherry or dry white wine is fine) - [ ] 1/2 tbsp soy sauce - [ ] 1/2 tbsp dark soy sauce - [ ] 1/4 tsp ground white pepper Sauce- - [ ] 1 tbsp oyster sauce - [ ] 1/2 tbsp dark soy sauce - [ ] 1/2 tbsp soy sauce - [ ] 2 tsp sugar - [ ] 1 tsp chicken bouillon - [ ] 1 tsp Sesame oil, or to taste - [ ]
