Food - Page 7

The Best Breakfast Recipe with Eggs, Shrimp and Potatoes

Shrimp, potatoes, and scrambled eggs breakfast is a hearty and flavorful dish that is perfect for a weekend brunch or a special breakfast treat. This dish is a popular breakfast option in many coastal regions, especially in the southern United States. In This recipe, I’ll show you a way to put a twist on a standard breakfast. This dish is a great way to start your day with a protein-packed breakfast that will keep you full and satisfied until lunchtime. The combination of savory shrimp, crispy potatoes, and fluffy scrambled eggs is simply irresistible. Give this recipe a try and enjoy a delicious and filling breakfast!

Ingredients

  • 1/2 pound of shrimp (deveined)
  • 1 red potato
  • Butter
  • 1 tsp of salt
  • parsley
  • 2 tsp Old Bay seasoning
  • 1 tsp black pepper
  • 2 eggs
  • 1 tsp garlic powder
  • Olive oil

Instructions

  1. In a bowl, add the shrimp plus 1 tsp of salt, old bay seasoning, parsley, and black pepper. Mix this together and set aside.
  2. Clean and dice the red potato, leave the skin on. Add 1 tsp of salt, black pepper, olive oil, and garlic powder.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  4. Add the potatoes to the skillet, and cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Remove from the skillet.
  5. Fry the eggs the way you like, I made this scrambled.
  6. In a small bowl, melt two tablespoons of butter. Add old bay seasoning, oregano (not in the picture above), and garlic. Stir together and set aside for serving.
  7. Serve the eggs, potatoes, and shrimp together, drizzle a little bit of the melted butter mix over the dish for extra flavor.
  8. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.

Your Meal Prep Guide For The Week

Planning, preparing, and portioning your meals ahead of time is one of the most effective tools for keeping your food budget in check. I decided to put together some easy meal prep recipes to guide you along the way.

Before you begin, I’ve curated a playlist for you to enjoy while you meal prep.

The following recipes are your go-to guide and exactly what you need to fuel up for the week.

Baked Coconut Shrimp

Sweet Chili Salmon Wrap

Oven-Baked Chicken Quesadilla

Sweet and Spicy Chicken and Shrimp

Whole Wheat Pasta with Tomatoes & Fresh Basil

Baked Honey Garlic Salmon

Simple Parfait With Fresh Berries and Vanilla Yogurt

Simple Pineapple Green Smoothie

Chocolate Peanut butter Banana Protein Shake

Cajun Shrimp and Chicken Rice

Ingredients

  • 1 1/3 cups uncooked long-grain white rice
  • 2 2/3 cup chicken broth
  • 1 pound large or jumbo shrimp, peeled and de-veined
  • Pack of chicken breast
  • 4 tablespoons butter, melted divided
  • 1 teaspoon minced garlic
  • cajun seasoning
  • Oregano

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken in pieces. Seasoning both with cajun seasoning and oregano.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook the shrimp until it’s pink and opaque and remove it from the skillet, set aside.
  3. Cook the chicken for 6 minutes or until its tender. Remove it from the skillet and set aside.
  4. In the same skillet, stir in garlic, half of the cajun seasoning, and the rice. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. 
  5. Stir the shrimp and chicken into the rice, cover and cook for 3-5 minutes on low heat. Garnish with chopped parsley if desired and serve. 
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Oven-Baked BBQ Ribs

Ingredients

FOR THE RIBS

  • 2 lb. baby back ribs
  • 1/2 cup brown sugar
  • 2 tsp. Creole seasoning
  • 1 tbsp. garlic powder
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne

FOR THE BARBECUE SAUCE

  • 1 1/2 C ketchup
  • 1/4 C apple cider vinegar
  • 4 tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. paprika

Instructions

  1. Carefully slide a knife under the membrane and then peel it away.
  2. In a small bowl stir together brown sugar, Creole seasoning, garlic powder, black pepper, paprika, and cayenne. Rub mixture all over ribs on both sides and place on a prepared baking sheet. Cover with foil and set aside.
  3. Meanwhile, make the barbecue sauce: In a medium bowl combine all sauce ingredients together and pour the sauce over ribs, cover the foil and marinate this for up to 4 hours or overnight.
  4. Preheat oven to 300° and place the ribs into the oven and bake for 3 hours. Remove foil from ribs and broil until sauce just starts to caramelize, 2 to 4 minutes.
  5. Remove the ribs from the oven and watch how the meat easily falls off the bone.
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

The Best Buttermilk Fried Chicken

Buttermilk fried chicken is a classic Southern dish that has been enjoyed for generations. The dish consists of chicken pieces that are coated in a buttermilk marinade, dredged in a seasoned flour mixture, and then deep-fried until crispy and golden brown.

The buttermilk marinade is an essential part of the recipe, as it helps to tenderize the chicken and infuse it with flavor. The marinade typically consists of buttermilk, which is a tangy, acidic dairy product, along with various seasonings such as garlic powder, onion powder, paprika, cayenne pepper, and salt. The chicken is then soaked in the marinade for several hours, or even overnight, to ensure that it is fully flavored and tender.

Once the chicken has marinated, it is dredged in a seasoned flour mixture, which typically includes all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. The chicken is then deep-fried in hot oil until it is crispy and golden brown on the outside and cooked through on the inside.

Buttermilk fried chicken can be served in a variety of ways. It is often served with classic Southern sides such as mashed potatoes, macaroni and cheese, collard greens, and cornbread. It can also be served on a sandwich or in a salad.

Overall, buttermilk fried chicken is a delicious and comforting dish that is beloved by many. Its crispy exterior and tender, flavorful interior make it a perfect choice for a family dinner or a backyard barbecue.

Ingredients

  • 1 pack of boneless skinless chicken thighs
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp chicken bouillon
  • 1/4 cup Honey

Ingredients

  1. In a large bowl combine buttermilk and honey together. Add chicken thighs, cover and marinate for 1 – 2 hours or up overnight
  2. In a large bowl combine flour, cornstarch, chicken bouillon, peppers, salt, and garlic powder together.
  3. Heat 1-inch olive oil in a large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F.
  4. Move one chicken at a time from marinade and dip the chicken into the flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  5. Fry chicken a few pieces at a time so the oil doesn’t cool down. Turn chicken on both sides to brown evenly and remove when golden and cooked through.
  6. Transfer the chicken to a rack and or paper towel.
  7. Coat the chicken with honey and bake at 350°F for 10 minutes.
  8. Arrange the chicken on a serving platter and Enjoy. Don’t forget to hashtag, #dinnerwithtayo.

Cioppino (Fish Stew)

Ingredients

  • 1/4 cup olive oil
  • fennel bulb white part only, cut into 1/2-inch dice
  • 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups of seafood stock
  • 1 1/2 cups of Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets skin removed, cut into 2-inch dice
  • 1 pound large shrimp peeled and deveined
  • 1 pound scallops
  • 1/2 dozen mussels
  • 1/2 dozen littleneck clams 
  • 3 tablespoons parsley minced

Instructions

  1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
  3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  4. First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
  5. Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
  6. Enjoy and don’t forget to hashtag, #dinnerwithtayo
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