easy recipe - Page 5

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.

The Easiest and Best Cheddar Biscuits Recipe

If you’re looking for a simple and delicious biscuit recipe, look no further than these cheddar biscuits. This recipe is easy to follow and produces biscuits that are soft, fluffy, and packed with cheesy goodness. These cheddar biscuits are perfect for serving with soups, stews, or as a side dish for breakfast, lunch, or dinner. They are easy to make and always a crowd-pleaser. Give this recipe a try and enjoy the delicious cheesy goodness!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, cubed
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
  3. Add the cubed cold butter and blend into the dry ingredients until you have small pea-sized pieces of butter. Then, whisk in the shredded cheese. 
  4. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. 
  5. Scoop pieces of the dough and gently work it together into a circular form with your hands. You should have 9-10 pieces of biscuits.
  6. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
  7. Bake at 450°F for about 16-20 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Serve, and enjoy!
  8. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

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
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