Food - Page 8

Carrot Sweet Potato Soup: Creamy Comfort in a Bowl

This creamy carrot and sweet potato soup recipe is like a warm hug in a bowl! It’s not only tasty but also filled with good stuff that keeps you healthy. It’s great to have on a cool night or for a speedy, wholesome lunch. Made with easy-to-find items like carrots, sweet potatoes, onions, and garlic, it’s a breeze to make and sure to please your palate. The splash of cream makes it extra smooth and a bit luxurious, winning over everyone who tries it. When you’re in the mood for some creamy delight, whip up this recipe and enjoy the cozy vibes of this wonderful carrot and sweet potato soup.

Ingredients

  • 2 Tbs olive oil
  • 1 small onion, diced
  • 1-2 tsp salt
  • Freshly ground black pepper
  • 1/2 tsp cinnamon
  • 1 cloves garlic, chopped
  • 2 sweet potatoes, peeled and cut into slices
  • 8 fresh carrots diced
  • 3 cups chicken stock
  • 1 tsp paprika

Instructions

  1. In a large pot, heat oil over medium heat. Add onion and garlic, and season lightly with salt and pepper. Cook for about 2-3 minutes.
  2. Add in sweet potatoes, carrots, stock, cinnamon, and paprika. Bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes. Check at the 20-minute mark and your sweet potatoes should be very tender. If not cook for another 5 minutes or until the potatoes are tender.
  3. Using a blender or food processor, blend the mixture. You can add additional stock while blending if the mixture is to thick. Pour the blended mixture back into the pot. Add a pinch of salt and pepper.
  4. Serve immediately while it’s hot. This dish is great served with a grilled cheese sandwich.
  5. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Seafood Risotto

Ingredients

  • 4 lobster tail
  • 1 lb of shrimp, peeled and deveined
  • 1 lb of large scallops
  • 1 box of seafood stock
  • 1 cup arborio rice
  • 1 large shallot (diced)
  • ¾ cup of Prosecco or white wine
  • 1 cup of canned or fresh diced tomatoes, drained of wet liquid
  • parsley
  • 1 Tbs old bay seasoning
  • 1 Tbs cajun seasoning
  • 1/2 Tbs garlic seasoning
  • olive oil and butter

Instructions

  • Cook the shrimp and scallops on a foil-lined sheet pan, drizzle seafood with some garlic-infused olive oil, cajun seasoning and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
  • Break down your whole lobster tail, remove the shell from the tail and cut into chunks, set aside.
  • Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
  • Add shallots and cook until they soften. Add rice, stirring until coated, then pour in Prosecco or white wine.
  • When the liquid is absorbed then start adding the seafood stock, one ladle at a time, occasionally stirring until it gets absorbed, then add another ladle full.
  • Keep the flame on medium heat and continue adding warm stock and stirring until absorbed and the rice reaches a tender.
  • Turn the flame to low, add another knob of butter, a little olive oil, the drained chopped tomatoes, then stir this together. Add in shrimp, scallops, and lobster.
  • Put the lid on and cook for low heat for 1 minute and garnish with a little bit more parsley.
  • Don’t forget to hashtag, #dinnerwithtayo

Pan-Seared Filet Mignon

Ingredients

  • Rack of tenderloin beef filets
  • salt, chicken bouillon, garlic seasoning, and black pepper
  • 1/2 stick of butter
  • 3 fresh rosemary sticks
  • 3 fresh tarragon sticks
  • 1/2 tablespoon minced garlic

Instructions

  • Preheat the oven to 425° F.
  • Season both sides of the rack of steak generously with salt, chicken bouillon, garlic seasoning, and black pepper.
  • Add the plain butter to an oven-safe cast iron skillet until it melts. Turn the high to high. Allow the butter to melt completely.
  • Once the butter has melted, Place the filet in the skillet. Sear for about 3 minutes and then flip the filet and sear the other side for another 3 minutes. This will give your filets a nice seared edge.
  • Cover the skillet with aluminum foil and transfer your skillet directly to the oven and bake for 15-25 minutes or until desired. PLEASE use oven mitts, skillet may be hot.
  • Remove the skillet from the oven and transfer the filet to a carving board. Lightly cover with tin foil and let sit for 5 minutes before serving. Cut off the twine and carve.
  • Top with a slice of garlic and herb butter and serve.
  • Don’t forget to hashtag, #dinnerwithtayo

How to Make Parmesan Cream Lobster Fettuccine with Wine Sauce.

Learn to create a delightful dish of Parmesan Cream Lobster Fettuccine with Wine Sauce with easy steps! This recipe is perfect for a cozy dinner that feels luxurious yet simple. Fresh lobster meat merges beautifully with the creamy Parmesan sauce, making every bite heavenly. The white wine adds a wonderful layer of flavor, giving the dish a gourmet touch. With straightforward instructions, this guide helps you whip up an impressive meal for your loved ones, making any night special. Enjoy the combination of succulent lobster, rich Parmesan, and exquisite wine in a creamy pasta dish that’s easy to make and irresistibly delicious!

Ingredients:

  • Pack of fettuccini Pasta
  • 4 lobster tail
  • 1 tablespoon butter
  • 1/2 onion, diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 6 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • Pinch of salt
  • Parmesan Cheese , shredded
  • Fresh basil, chopped for garnishing.

Instructions:

  1. Bring a large pot of water to a boil, add pasta and cook according to pasta directions on the box.
  2. Remove lobster meat from the shell, discard the shell. Cut lobster meat into bite-size pieces.
  3. Slice and dice the onion and garlic set a side. Cut the grape tomatoes in half.
  4. Over medium high heat, place the butter in the pan and allow this to melt completely. Add the onion, garlic, tomatoes, tarragon and cook for about 5 minutes or until translucent.
  5. Add heavy cream and wine, occasionally stirring. Add salt and chicken bouillon, continue to stir. Bring this to a simmer.
  6. Add the lobster meat in the sauce, cook for about 5 – 6 minutes or until the lobster is cooked completely.
  7. Add cooked and drained pasta with the sauce, stir the sauce with pasta until the sauce coats the pasta fully.
  8. Serve and enjoy. Top with fresh chopped basil and shredded Parmesan cheese.
  9. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.

Delicious Cornflakes French Toast: A Breakfast Everyone Will Love

Cornflakes French Toast is a delicious and easy breakfast dish that’s perfect for anyone who loves a bit of crunch in their morning meal. This recipe features slices of bread that are dipped in a mixture of eggs, milk, and cinnamon, then coated with crushed cornflakes to create a crispy and flavorful crust. The French toast is then cooked on a griddle or in a frying pan until golden brown and crispy on the outside, and tender on the inside. The cornflakes add a satisfying crunch to the dish, while the cinnamon adds a warm and comforting flavor. This recipe is easy to make and can be customized with your favorite toppings like fresh fruit, whipped cream, or syrup. If you’re looking for a fun and delicious twist on classic French toast, give this Cornflakes French Toast recipe a try and enjoy the perfect balance of crunchy and soft textures in every bite.

Ingredients

  • 4-6 slices brioche bread
  • 3 large eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups cornflakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons butter
  • Raspberry and blueberries for topping

Instructions

  1. In a medium bowl, whisk together the eggs, milk, cinnamon, nutmeg and vanilla extract.
  2. Dip the bread slices in the egg mixture on both sides until the bread has absorbed the egg mixture.
  3. Crumble the cornflakes completely. Place the cornflakes in a shallow bowl or flat plate.
  4. Heat a large (12-inch) non-stick skillet over medium heat and melt 2 tablespoons of butter. When the pan is hot, dip the French toast slices in the cornflakes, lightly pushing so the cornflakes stick to the bread slices.
  5. Cook about 4-5 minutes on each side, until the cornflakes are lightly browned and the french toast is cooked. Repeat with remaining bread slices.
  6. Serve warm with your favorite toppings such as maple syrup, powdered sugar, raspberry, and blueberries (or your choice of fresh fruits)
  7. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.

Cajun Butter Salmon

Ingredients

  • 1 or 2 Pound Salmon Filet
  • 3 Cloves Garlic, Minced
  • 1 Tablespoon Honey
  • 1 Tablespoon Cajun Seasoning
  • Salt & Pepper to taste
  • Basel for garnish optional

Instructions

  • Preheat oven to 375 degrees. Line a large baking sheet with foil, spray with non-stick cooking spray or lightly grease with butter and set aside.
  • Pat the salmon dry and place on the foil.
  • In a small bowl whisk together the Cajun seasoning, salt, garlic powder, and pepper.
  • Sprinkle the seasoning evenly over the salmon, then drizzle with the honey.
  • Bake in preheated oven for 20 minutes until cooked through.**
  • Be careful with removing the pan from the oven, enjoy once ready with sides of your choice.
  • Don’t forget to hashtag, #dinnerwithtayo
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