Creamy Garlic Shrimp

Ingredients:

1 pound (450 g) large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
5 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Prepare the shrimp
Pat the shrimp dry with paper towels. Season them lightly with salt, black pepper, and paprika. Dry shrimp sear better and develop more flavor.

Step 2: Sear the shrimp
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 1–2 minutes per side, just until pink and opaque. Remove from the skillet and set aside. Be careful not to overcook them—they will finish cooking in the sauce later.

Step 3: Build the garlic base
In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Cook for about 30 seconds to 1 minute, stirring constantly. The aroma at this stage is incredible—rich, savory, and comforting. Be careful not to let the garlic brown.

Step 4: Create the creamy sauce
Pour in the chicken broth and let it simmer for 2–3 minutes to reduce slightly. Then add the heavy cream and Italian seasoning. Stir well and allow the sauce to gently simmer for 4–5 minutes until it thickens.

Step 5: Add the cheese
Stir in the freshly grated Parmesan cheese. Let it melt completely into the sauce, creating a smooth and velvety texture.

Step 6: Return the shrimp
Add the shrimp back into the skillet. Spoon the sauce over them and simmer for another 2–3 minutes, just until everything is heated through and beautifully coated.

Step 7: Finish and serve
Sprinkle with fresh parsley. Serve immediately over pasta, rice, or alongside crusty bread to soak up every drop of that creamy garlic sauce.

Source: Gourmet Martha

Chocolate Crinkle Cookies

Ingredients:

1 Cup (5 oz) all-purpose flour

1/2 Cup (1 1/2 oz) Unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 Cups packed (10 1/2 oz) Brown sugar

3 large eggs

1 tsp vanilla extract

3/4 cup Unsweetened cocoa powder

8 TBS Unsalted butter

1/2 Cup (3 1/2 oz) granulated sugar

1/2 Cup (2 oz) Confectioners’ sugar

1. Adjust oven rack to middle position and preheat to 325F. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
2. Whisk brown sugar, eggs, and vanilla together in large bowl. In a small saucepan melt 8 TBS butter then stir in 3/4 cup chocolate powder until smooth.
3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10min,
4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 TBS dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

 

Chicken Gravy

Ingredients 

2 c chicken stock or broth

2 cubes chicken bouillon

4 tbsp unsalted butter

1/4 c all purpose flour

1/4 tsp thyme

1/4 tsp sage

salt and pepper to taste to taste

Instructions 

• Use a microwave safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
  
• In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
  
• Remove from heat, then salt and pepper to taste. Serve immediately.
  

Source: Liluna

Chicken Corn Chowder

Ingredients: 

3 cups chicken broth
2 cups cubed potatoes

1 cup diced carrots

1 cup corn

1½ teaspoons salt

¼ cup butter

¼ cup all-purpose flour

2 cups milk

3 cups shredded cheddar cheese

2 cups cooked diced chicken

Instructions: 

• In a large pot, bring chicken broth to a boil.
  
• Reduce heat and add potatoes, carrots, corn, salt and pepper. Cover and simmer for 10 minutes.
  
• In another pan, melt butter and add flour. Mix well. Slowly add milk and cook until thickens. Stir in cheese and mix until melted.
• Add cheese/milk mixture, and cooked chicken, to veggie mixture and stir until combined and cooked through. ENJOY!

Serve with a side salad and/or rolls/sourdough toast.

Want to adjust the texture: 

To thin the soup, add water, broth, or milk.

To thicken the soup, mash a few of the potatoes with a fork and stir.

Take ½ cup of the soup and place it in a separate bowl. Mix 1-2 tablespoons of flour into the bowl. Once combined add it back to the main pot of soup and simmer. Repeat until you’ve reached the desired thickness. 

Source: Liluna

Macaroni & Cheese

Ingredients: (makes 2 pans)

6 Cups Large Elbow Macaroni uncooked (about 24ounces)

1 1/2 sticks butter

7 1/2 Cups Sharp Cheddar Cheese (about 32ounces)

1 1/2 Cup Sour cream

3 cans Cheddar cheese soup

1 1/2 tsp salt

1 1/2 tsp pepper

1 1/2 tsp dry mustard

Directions:

Boil Macaroni 6 minutes and drain

In a large saucepan over medium heat, melt butter, soup, grated cheese, sour cream, milk, salt, pepper, and dry mustard. Cook until combined and cheese is melted.

Divide macaroni into 2 pans and pour sauce over evenly both pans.

Cover pans with foil and bake at 350 for 1 hour, uncover for the last 15mins. Should be bubbly around the edges

Chocolate Milk Mix

Ingredients:

½ cup Cocoa (50 grams)
1 cup Sugar (200 grams)

¼ teaspoon Salt

For Making Chocolate Milk

1 cup Milk

3 tablespoon Chocolate milk mix

Instructions

Take cocoa powder, sugar and salt in a mixer or food processor and blend it for few seconds till it is well combined. Now store this in an air tight container.

For making chocolate milk. Take 2 to 3 TBS of chocolate milk powder in a cup, add in couple TBS of hot milk and mix well, so the sugar and cocoa blends well and looks lump free. Now top with either hot milk or cold milk. Mix well. Serve.

Double Chocolate Muffins

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

1 cup (200g) granulated sugar

1/2 cup (41g) unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 3/4 cups (315g) semi-sweet chocolate chips

2 large eggs, at room temperature

3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature

1/2 cup (120ml) vegetable oil

1/2 cup (120ml) whole milk, at room temperature (can sub half and half)

1 and 1/2 teaspoons pure vanilla extract

Instructions 

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid over mixing. The batter will be thick and sticky.
4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

       6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. 

Source: Sally's Baking