Dinner - Page 3

Make Cajun Style Crab-Stuffed Salmon That Will Wow Your Guests

This Cajun Style Crab-Stuffed Salmon is a delicious and impressive seafood dish that’s perfect for a special occasion or a fancy dinner party. This recipe features tender salmon fillets stuffed with a savory filling made with crab meat, Cajun seasoning, and breadcrumbs. The result is a flavorful and satisfying dish that’s both rich and indulgent. The Cajun seasoning adds a spicy kick to the dish, while the crab meat adds a sweet and delicate flavor. This recipe is not only delicious, but also nutritious, as it’s packed with protein, healthy fats, and omega-3s. If you’re a seafood lover or simply looking for a new and exciting recipe to try, give this Cajun Style Crab-Stuffed Salmon a go and impress your guests with a flavorful and elegant dish.

INGREDIENTS

  • 8 oz. Crab Meat
  • ½ C diced bell peppers
  • ½ C cream cheese softened
  • 1 Tsp black pepper
  • 1-2 Tbsp cajun seasoning
  • 3 cloves garlic minced
  • 1 C mozzarella cheese
  • ¼ C grated parmesan cheese
  • 1 Tsp smoked paprika
  • ⅓ C green onions, diced
  • Lime Zest
  • 1 lb Salmon (skin off)
  • Salt for taste

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. In a mixing bowl combine softened cream cheese, bell peppers, garlic, crab meat, black pepper, cajun seasoning, paprika, green onions, mozzarella, and parmesan cheese; mix and stir until well incorporated. Taste and adjust accordingly.
  3. Butterfly salmon by cutting horizontally through the middle along one long side, leaving the other side intact. Open flat, like a book. Spread the crab meat mixture evenly across the salmon. 
  4. With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from the end and spacing evenly. 
  5. In a small bowl, whisk together melted butter, 1 tablespoon cajun seasoning, and 1 teaspoon salt. Brush the mixture evenly around the wrapped salmon. Cut salmon into 6 equal pieces, slicing between twine. 
  6. Place each piece of salmon in a baking dish and bake for 20 minutes or until the fish is done.
  7. Garnish with diced fresh parsley leaves.
  8. Serve and enjoy. This dish is great with veggies of your choice or rice.
  9. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Fall in Love with this Delicious Homemade Oxtail Ravioli

This Homemade Oxtail Ravioli puts a twist to the traditional Italian dish. This recipe features tender, slow-cooked oxtail that’s shredded and mixed with herbs, spices, and parmesan cheese to create a savory and indulgent filling for the ravioli. The pasta dough is made from scratch and rolled out into thin sheets, then filled with the oxtail mixture and cut into individual ravioli. The ravioli is then boiled until tender and served with a simple yet flavorful sauce of butter, sage, and garlic. The result is a decadent and comforting pasta dish that’s sure to impress your dinner guests or satisfy your craving for a hearty and delicious meal. If you’re a fan of Italian cuisine or simply looking to try something new and exciting, give this Homemade Oxtail Ravioli recipe a try and savor the flavors of Italy in every bite.

Ingredients

Oxtails filing

  • 2 pounds oxtails
  • 5½ teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • ½ medium yellow onion, chopped
  • 1 12-ounce can of tomato paste
  • ¼ cup brown sugar
  • 1 teaspoon ground allspice
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon cayenne pepper, plus more to taste
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon browning
  • 4 sprigs of fresh thyme, divided

Ravioli

  • 3 large eggs
  • 2 large egg yolks
  • 2 tablespoons olive oil, plus more for coating
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • Egg wash or water, for brushing

Sauce

  • 2 tablespoons unsalted butter
  • 5 ounces fresh spinach
  • Pinch of kosher salt
  • Fresh basil, for garnish
  • Grated Parmesan cheese, for garnish

Instructions

  1. Make the pasta dough: In a medium bowl or container, whisk together the eggs, egg yolks, and olive oil. 
  2. In a large bowl, whisk together the flour and 1 teaspoon salt. 
  3. Turn the flour mixture out onto a clean surface and make a well in the center. Gradually pour the egg mixture into the well and mix with a fork until the flour begins to clump together, then use your hands to knead the dough until stiff and no longer sticky. You may not need to use all of the flour. Shape the dough into a ball and drizzle with a bit of olive oil. Cover with plastic wrap and let rest at room temperature for about 30 minutes.
  4. Meanwhile, make the oxtail filling: Season the oxtails ½ teaspoon salt on each side.
  5. Heat a pressure cooker on High Sauté mode. Once hot, add the olive oil, then add the oxtails and sear on both sides until browned, 5 minutes. Remove from the pressure cooker and set aside.
  6. Add the onion to the pressure cooker and sauté for about 3 minutes, until softened. Add the tomato paste, brown sugar, remaining 1½ teaspoons salt, the allspice, chicken bouillon powder, cayenne, garlic powder, chicken broth, Worcestershire sauce, browning, and 2 sprigs of thyme and mix well. Cook for 5 minutes until combined.
  7. Return the oxtails to the pressure cooker, along with the remaining 2 sprigs of thyme. Cover the pressure cooker, seal, and cook on high pressure for 45–50 minutes, until the oxtails are tender. Allow the pressure cooker to naturally release, then uncover and remove the oxtails, leaving the liquid behind.
  8. Remove as much meat as possible from the oxtail bones and cut into small pieces. Set aside.
  9. Lightly dust a clean surface with flour. Cut off a portion of pasta dough and, using a rolling pin, roll out into a large, thin rectangle. Cover the dough sheet with plastic wrap to keep from drying out while you repeat with the remaining dough.
  10. Spoon 1-tablespoon mounds of the oxtail meat onto one of the dough sheets, leaving about 1 inch of space between each mound. Lightly brush egg wash or water over the exposed dough. Fold the dough in half over the filling, pressing down between each mound and around the edges to seal and release any air pockets. Using a pastry or pizza cutter, cut the ravioli into individual half-circles, trimming any excess dough around the edges. Press around the edges with a fork to ensure they are firmly sealed.
  11. Fill a large pot with water and add the remaining tablespoon of salt. Bring to a boil, then add the ravioli in batches and cook, stirring occasionally, until the water returns to a boil and the ravioli float easily to the surface, 3–4 minutes. Remove the ravioli from the pot with a slotted spoon and transfer to a plate.
  12. Make the sauce: Melt the butter in a large saucepan over medium-low heat. Add the spinach, a pinch of salt, and 1–2 cups of the oxtail braising liquid and cook until it simmers. 
  13. Add the ravioli to the sauce and toss until well coated. 
  14. Transfer the ravioli to serving bowls and sprinkle with basil and Parmesan cheese. Serve warm.
  15. Enjoy and don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Shrimp and Crab Étouffée: A Perfect Meal for a Special Occasion

This classic shrimp and crab Etouffee is a true southern dish that’s packed with all the rich flavors from one of my favorite cities, New Orleans. Your family and friends will absolutely love this delicious dish.

INGREDIENTS

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 2 1/2 cups chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne pepper, or to taste
  • 2 teaspoons Tabasco sauce (optional)
  • 2 lbs shrimp, peeled and deveined
  • 1 lb king crab legs or 1 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley
  • Cooked brown rice

INSTRUCTIONS

  1. Use kitchen shears to cut the shells. Remove the crab meat from the shell. Chop the crab meat into small pieces and set aside.
  2. In a large pot over medium heat, sauté onions and celery in olive oil until softened for about 10 minutes. Then mix in the garlic.
  3. In a separate bowl, combine the chicken broth and flour and whisk together until smooth. Add to the onion and celery mixture in the pot and bring to a boil. Reduce the heat and simmer until thickened, this should take about 20-30 minutes. If your sauce gets too thick, gradually pour in some more chicken broth and mix together.
  4. Add lemon juice, cayenne, Tabasco sauce, and shrimp and cook for about 5 minutes.
  5. Add crabmeat, green onions, and parsley and cook for an additional 5 minutes.
  6. Once it’s ready, serve over rice, or side of your choice and enjoy!
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Octopus Tacos: A Unique and Flavorful Twist on a Classic Dish

It’s time to elevate your taco night with this delicious octopus tacos. Served on a warm corn tortilla and topped with a homemade chili sauce, fresh pineapples, and cilantro, this recipe is a major upgrade to your standard taco recipe. If you are looking for a new and exciting recipe, this dish is perfect for you.

INGREDIENTS 

  • Whole octopus (you can find this at whole foods or your local seafood market.
  • Salt and pepper (for taste)
  • 1 8oz can of tomato sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 2 Tbsp cider vinegar
  • 1/2 tsp chili powder
  • 1/8 tsp cinnamon
  • 1/2 tsp allspice
  • 1 small onion (thinly sliced)
  • Cilantro
  • Corn tortilla
  • Lime
  • Pineapple

INSTRUCTIONS 

  1. In a large pot, boil the octopus in salted water for 15-20 minutes over medium-high heat.
  2. Once the octopus is ready, take it out of the water and cut it into pieces. Season with a pinch of salt and black pepper for additional taste. Set aside
  3. In a frying pan, heat up 1 Tbsp of olive oil over medium-high heat. Saute the onions for about 5 minutes, until it’s slightly golden. Remove the onions from the pan and set this to the side.
  4. In the same pan, add another Tbsp of olive oil and fry the octopus for 5-10 minutes or until it’s crispy on the outside. You don’t want to burn the octopus so you want to keep an eye on it.
  5. In a small blender or bowl, combine tomato sauce, tomato paste, sugar, vinegar, chili powder, cinnamon, and allspice together. Blend or mix together (if you are using a bowl).
  6. Time to serve up this the finished dish. Start with warm corn tortilla, chili sauce, 2 pineapples pieces, octopus, topped with cilantro. Enjoy.
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Surf and Turf with Creamed Corn and Rice

This surf and turf with creamed corn and rice bring a whole new meaning to dinner. Whether you are hosting an intimate dinner with close friends or surprising your significant other, this delightful dish will leave everyone speechless.

INGREDIENTS 

Surf & Turf

  • Steak of your choice, I used filet mignon
  • 1/2 lb of shrimp
  • Fresh thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1 tsp red pepper flake
  • 1 Tbsp butter

Creamed Corn and Rice

  • Cooked rice (follow the instruction on package)
  • 2 cans of corn, drained and divided)
  • 1/2 C heavy cream
  • Salt and ground black pepper for taste
  • 1 small onion, chopped
  • 3 Tbsp flour
  • 1/4 C shredded parmesan cheese
  • 1 Tbsp chicken bouillon
  • 1 C milk
  • 2 Tbsp butter
  • 2 garlic cloves, minced

INSTRUCTIONS 

  1. Seasoning steak on both sides with salt, pepper, and garlic. Also, season the shrimp with the same spices.
  2. In a skillet over medium-high heat, melt butter and sear both sides of the steak. Top add Worcestershire sauce into the skillet, top the steak with the thyme. Place this in the oven for 15 minutes (could be more depending on how you like your steak)
  3. While the steak is in the oven, in a separate frying pan, fry the shrimp for 10 minutes or until fully cooked then set aside.
  4. In a blender, combine the milk, chicken bouillon, one can of corn. Blend together until it’s smooth.
  5. In a pot, add butter and saute the onion and garlic until fragrant and softened. Then add the flour and stir together. Cook this together for about 5 minutes, you want to eliminate any taste of raw flour.
  6. Pour the blended corn mixture into the pot and gently stir together. Add the heavy cream, the second can of corn (drained), a pinch of salt, pepper, parmesan cheese, stir together, and add the cooked rice.
  7. At this point, your steak should be ready, slice the steak up.
  8. For plating, serve the creamed corn and rice as your base, followed by the steak and lastly topped with shrimp.
  9. Enjoy and make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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