A spicy and flavorful dish, Cajun Shrimp and Steak combines succulent chicken, vibrant bell peppers, and savory sausage in a creamy, Cajun-spiced Alfredo sauce. Perfect for a hearty meal that’s sure to impress!

Ingredients:

45 ml (3 tsp) basil oil: Adds a fragrant, herby flavor.
10 ml (2 teaspoons) Cajun seasoning: Provides a bold, spicy kick.
1 lb (454 g) boneless, skinless chicken breast: The main protein, tender and juicy.
1 large green or red bell pepper: Adds color and crunch, cut into quarters.
60 g (1/2 cup) Andouille or chorizo sausage: Chopped for a smoky, savory depth.
1 clove minced garlic: Infuses the dish with aromatic flavor.
1 chopped tomato (about 250 ml/1 cup): Adds freshness and slight acidity.
250 ml (1 cup) milk: Helps create a creamy sauce.
1 pack Knorr Sidekicks Fettuccine Alfredo: Provides a convenient, creamy Alfredo base.

Instructions:

Prepare the Chicken and Peppers: In a medium bowl, combine 30 ml (2 tablespoons) of basil oil with Cajun seasoning. Add the chicken and bell peppers, tossing to coat them evenly with the oil and seasoning.

Cook the Chicken and Peppers: Roast or grill the chicken and peppers, turning once, until the chicken is cooked through and the vegetables are tender, about 6 minutes. Slice the chicken and peppers, then set aside and keep warm.

Cook the Sausage: Heat the remaining 15 ml (1 tablespoon) of basil oil in a medium saucepan over medium heat. Add the sausage and cook, stirring frequently, until golden and crispy, about 3 minutes.

Add Garlic and Tomatoes: Stir in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the chopped tomatoes and cook, stirring occasionally, until they are softened, about 2 minutes.

Prepare the Alfredo Sauce: Add 175 ml (3/4 cup) of water and 250 ml (1 cup) of milk to the saucepan. Bring to a boil over high heat. Stir in the Knorr Sidekicks Fettuccine Alfredo and bring to a boil again. Reduce the heat to medium and cover, stirring frequently, for 8 minutes, or until the pasta is cooked and the sauce is creamy.

Serve: Serve the sliced chicken and peppers over the creamy Alfredo pasta. Enjoy!

This Cajun Shrimp and Steak recipe is a delightful blend of flavors and textures, perfect for a satisfying dinner that brings a taste of the South to your table.

Blackened Steak and Shrimp Alfredo. This dish combines perfectly seared steak and succulent shrimp seasoned with a bold blackening spice, served over creamy Alfredo pasta. Ideal for a special dinner that will impress your guests.

Ingredients:

For the Blackening Seasoning:

1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground thyme
1 teaspoon ground oregano
1 teaspoon cayenne pepper (adjust according to heat preference)
Salt and black pepper, to taste

For the Steak and Shrimp:

2 steaks (such as ribeye or sirloin), about 6–8 ounces each
12 large shrimp, peeled and deveined
Olive oil

For the Alfredo Sauce:

1 cup heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste

For the Pasta:

8 ounces fettuccine or your choice of pasta

Instructions:

Prepare the Blackening Seasoning:

In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.

Season and Cook the Steak and Shrimp:

Rub the steaks and shrimp generously with the blackening seasoning.
Heat a little olive oil in a skillet over high heat. Sear the steaks for about 4-5 minutes per side (or to desired doneness), then remove and let them rest.
In the same skillet, cook the shrimp for about 2 minutes per side, or until opaque and cooked through. Remove and set aside.
Cook the Pasta:

Cook the fettuccine according to package instructions until al dente, then drain.
Make the Alfredo Sauce:

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Add the heavy cream, bring to a simmer, then reduce the heat to low.
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.

Combine:

Toss the cooked pasta with the Alfredo sauce until well coated.
Slice the rested steak into thin strips.
Serve:

Plate the Alfredo pasta, top with sliced steak and shrimp. Garnish with additional Parmesan cheese, fresh parsley, or a squeeze of lemon if desired.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings

Note: Adjust the cayenne pepper in the blackening seasoning to your heat preference. For a richer sauce, you can add a touch more Parmesan cheese. This dish pairs beautifully with a side salad or garlic bread.

Carbonara Shrimp Alfredo with Bacon

Ingredients:

2 teaspoons olive oil
4 oz (120 g) diced bacon
1 small onion
6 cloves garlic minced
1 pound (500 grams) shrimp, tails on or off
1 1/4 cups heavy cream (half and half or evaporated milk)
1/2 cup fresh grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon fresh chopped parsley

Directions:

Heat oil a large skillet over medium-high heat. Fry the bacon until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute).
Reduce heat to low. Add shrimp and let cook for 1 minute, while stirring occasionally.
Pour in half and half (or cream) and add in parmesan cheese. Bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the parmesan cheese has melted, the shrimp are cooked through and the sauce has thickened slightly.
Top with parsley, taste test sauce and adjust salt and pepper, if needed.
Serve over pasta, rice, steamed veg, mashed potatoes, cauliflower rice or zucchini noodles.

Spicy Shrimp Cakes with Zesty Chili Lime Dip

Ingredients:

1 lb shrimp, peeled and deveined
1/2 cup breadcrumbs
1/4 cup mayonnaise
1/4 cup chopped cilantro
2 green onions, finely chopped
1 tablespoon sriracha sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 egg, beaten
1/4 cup all-purpose flour
2 tablespoons olive oil
For the Zesty Chili Lime Dip:
1/2 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste

Directions:

In a food processor, pulse the shrimp until finely chopped.
In a mixing bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, chopped cilantro, green onions, sriracha sauce, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
Shape the shrimp mixture into small patties, about 2 inches in diameter.
Place the beaten egg, flour, and breadcrumbs into three separate shallow dishes.
Dredge each shrimp cake first in the flour, then dip into the beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.
Heat olive oil in a skillet over medium heat. Cook the shrimp cakes for 3-4 minutes on each side, or until golden brown and cooked through.
For the Zesty Chili Lime Dip, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper in a small bowl until smooth.
Serve the spicy shrimp cakes hot with the zesty chili lime dip on the side.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Servings: Makes about 10 shrimp cakes

Ingredients:

1 pound large shrimp, peeled and deveined
2 tablespoons jerk seasoning
1 tablespoon olive oil
8 small flour or corn tortillas
1 cup shredded cabbage
1/2 cup diced pineapple
1/4 cup diced red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and minced
1 lime, juiced
Salt and pepper to taste

Directions:

In a bowl, toss the shrimp with the jerk seasoning until evenly coated.
Heat the olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and set aside.
In a separate bowl, combine the diced pineapple, red onion, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste to make the pineapple salsa.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
To assemble the tacos, divide the shredded cabbage evenly among the tortillas. Top with the cooked jerk shrimp and pineapple salsa.
Serve immediately, garnished with extra cilantro and lime wedges if desired.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: Makes 4 servings

Ingredients:

1½ pounds large shrimp, peeled and deveined
2 cups broccoli florets, steamed
1 cup white mushrooms, sliced
5 cloves garlic, minced
½ medium onion, minced
¼ stick unsalted butter
1 tbsp ground black pepper
1 tbsp garlic salt
1 tsp creole seasoning
1(15 oz) jar Bertolli® Alfredo Sauce

Instructions:

-In a large pot, boil the pasta according to the instructions on the package.

-Heat a medium-sized skillet over medium-high heat. Add butter, shrimp, onions, and mushrooms. Saute shrimp and vegetables, stirring often. Add garlic and dry seasonings after 5 minutes of sauteing.

-After 5 additional minutes of sauteing, add the shrimp and vegetable mixture to the cooked, drained pasta. Add steamed broccoli, alfredo sauce, and any additional dry seasonings to taste. Stir to combine and blend flavors.

-Serve with bread sticks and a garden salad. Garnish with dried parsley and chives.

This quick and Easy Fried Rice recipe is a perfect side dish or even a satisfying main meal. It’s packed with veggies, scrambled eggs, and a savory soy sauce kick. Whether you’re serving it with chicken, beef, or enjoying it on its own, this recipe will become a go-to favorite for busy weeknights!

Ingredients:

4 cups cooked rice: Make sure the rice is completely cooled. It’s best to use leftover rice that’s been refrigerated overnight for the perfect texture.
3 tablespoons butter: This gives the rice a rich, flavorful base.
1 onion, diced: Adds sweetness and depth to the dish.
12 oz frozen peas and carrots: A colorful, convenient veggie mix that pairs perfectly with the fried rice.
½ cup soy sauce: The salty, umami-packed ingredient that ties everything together.
3 eggs, beaten: Adds protein and fluffiness to the dish.

How to Make Fried Rice:

Sauté the Onion: In a large nonstick skillet, melt the butter over medium heat. Add the diced onion and sauté until tender and slightly caramelized, about 3-4 minutes.

Cook the Veggies: Stir in the frozen peas and carrots, cooking until they are fully thawed and tender, about 5-6 minutes. You want the veggies to be soft but still vibrant.

Scramble the Eggs: Push the veggies to one side of the skillet, creating space for the eggs. Pour in the beaten eggs on the empty side of the pan and scramble them until fully cooked, breaking them into small pieces.

Mix Everything Together: Combine the scrambled eggs with the vegetables. Pour in the soy sauce and stir everything well to evenly distribute the flavors.

Add the Rice: Gradually add the cooked rice to the skillet, stirring to combine it with the eggs, veggies, and soy sauce. Make sure the rice is evenly coated in the soy sauce, and continue stirring until everything is heated through.

Serve and Enjoy: Once everything is mixed and warmed, your fried rice is ready to serve! Enjoy as a side dish with your favorite protein, or make it a meal on its own.

Pro Tips:

Use cold, day-old rice for the best texture. Freshly cooked rice can be too moist and may end up mushy in the skillet.
Add other veggies or proteins like shrimp, chicken, or tofu for a more filling dish.
This Fantastic Fried Rice is so easy to make and versatile enough to pair with almost anything. It’s packed with flavor, and the combination of eggs, veggies, and rice is simply irresistible!

This recipe for deep fry batter replicates the famous Long John Silver’s style, ensuring your home-cooked meals are just as delicious as your favorite takeout. With a few basic ingredients and a simple preparation process, you can create a versatile batter that’s perfect for various proteins. Additionally, we’ll explore different variations and substitutions to customize this batter to your preferences and dietary needs.

Recipe for Deep Fry Batter

Ingredients:

1 1/2 cups all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups ginger ale, heated (for 1 minute in the microwave)

Instructions:

In a large mixing bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Mix thoroughly to ensure all dry ingredients are evenly distributed.
Gradually add the heated ginger ale to the dry mixture, whisking continuously to prevent lumps from forming. The batter should be smooth and slightly thick.
Heat oil in a deep fryer or a large, heavy-bottomed pot to 375°F (190°C).
Dip your choice of protein (fish fillets, chicken strips, or shrimp) into the batter, ensuring an even coat.
Carefully place the battered pieces into the hot oil. Fry until golden brown and crispy, typically 3-5 minutes for fish and shrimp, and 5-7 minutes for chicken.
Remove the fried pieces and drain on paper towels to remove excess oil.
Serve hot with your favorite dipping sauces.
Variations and Substitutions
1. Gluten-Free Option:
To make a gluten-free version of this batter, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a mix of rice flour, potato starch, and tapioca flour to achieve a similar texture.
2. Beer Batter:
For a richer flavor, replace the ginger ale with your favorite beer. The carbonation in beer will still create a light, crispy coating, while adding a distinct, malty taste.
3. Spicy Batter:
If you prefer a bit of heat, add 1 teaspoon of cayenne pepper or hot paprika to the dry ingredients. This will infuse the batter with a subtle, spicy kick.
4. Herb-Infused Batter:
Incorporate dried herbs like oregano, thyme, or dill into the batter for an aromatic twist. This works particularly well with fish, enhancing its natural flavors.
5. Vegan Version:
To make a vegan batter, use a plant-based ginger ale and substitute the egg (if used for extra binding in other recipes) with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water).
Tips for Perfect Deep Frying
1. Maintain Oil Temperature:
Consistently maintaining the oil at 375°F (190°C) is crucial. If the oil is too hot, the batter will burn before the inside cooks. If it’s too cool, the batter will absorb more oil and become greasy.
2. Don’t Overcrowd:
Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy batter.
3. Use a Thermometer:
An oil thermometer is a valuable tool to ensure your oil stays at the right temperature throughout the frying process.
4. Drain Properly:
After frying, place the pieces on a wire rack or paper towels to drain excess oil. This helps maintain the crispiness.
5. Serve Immediately:
Deep-fried foods are best enjoyed immediately after cooking. If you need to keep them warm, place them in a preheated oven at a low temperature (around 200°F or 95°C) until ready to serve.
Exploring Different Proteins
Fish:
White fish fillets like cod, haddock, or tilapia are excellent choices for this batter. The lightness of the fish pairs beautifully with the crispy coating.
Chicken:
Chicken strips or small drumsticks work well. Ensure the chicken is cooked through by checking the internal temperature, which should reach 165°F (74°C).
Shrimp:
Large shrimp, peeled and deveined, make for delightful deep-fried morsels. The quick cooking time ensures the shrimp remain juicy and tender.
Vegetables:
This batter isn’t limited to proteins. Try deep frying vegetables like zucchini, mushrooms, or onions for a vegetarian treat. Adjust the frying time based on the vegetable’s density.

Ham and Potato Corn Chowder is a heartwarming and satisfying dish, perfect for those chilly days when you crave something comforting. This chowder combines the savory flavors of ham with the natural sweetness of corn, all enveloped in a creamy, velvety broth. The addition of potatoes gives it a hearty texture, making it a complete meal in itself. This dish is not only delicious but also incredibly versatile, allowing for numerous variations and substitutions to suit different dietary needs and preferences.

Ingredients and Method:

Ingredients:

3 tablespoons oil or butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (or rice flour for gluten-free)
2 cups ham broth or chicken broth
2 cups milk
1 1/2 pounds potatoes, diced small and optionally peeled
8 ounces ham, diced
1 cup corn
Salt and pepper to taste

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the onions, carrots, and celery, cooking until tender, about 8-10 minutes.

Mix in the garlic, thyme, and flour, cooking until the flour is lightly browned, approximately 2-3 minutes.

Gradually stir in the broth, deglazing the pan as you go. Add the milk and potatoes, bring to a boil, then reduce the heat and simmer until the potatoes are tender, around 10-12 minutes.

Add the ham and corn, cook until heated through, and season with salt and pepper.

Variations and Substitutions:

Vegetarian Version: Substitute the ham with smoked tofu or a plant-based sausage alternative. Use vegetable broth instead of ham or chicken broth.
Seafood Twist: Add shrimp or crab meat for a coastal variation. Ensure the seafood is cooked thoroughly before serving.
Cheesy Delight: Stir in a cup of shredded cheddar cheese just before serving for a richer, creamier chowder.
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for a spicy version. This will add a delightful heat to the chowder.
Bacon Upgrade: Replace ham with crispy bacon bits for a smoky flavor. Sauté the bacon first and use the rendered fat instead of oil or butter for added depth of flavor.