Ingredients:

For the Red Snapper:

• 4 red snapper fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon Cajun seasoning

For the Creamy Creole Sauce:

• 1 tablespoon butter
• 1 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken or seafood stock
• 1/2 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon Creole seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Directions:

1. Prepare the Red Snapper:
   1. Pat the red snapper fillets dry with paper towels.
   2. Season both sides of the fillets with Cajun seasoning, salt, and pepper.
   3. Heat olive oil in a large skillet over medium-high heat.
   4. Sear the red snapper fillets for 3-4 minutes per side, or until cooked through and lightly golden.
   5. Transfer to a plate and cover to keep warm.
2. Make the Creamy Creole Sauce:
   1. In the same skillet, melt the butter over medium heat.
   2. Add the chopped onion, bell pepper, and celery.
   3. Sauté for 3-4 minutes until softened.
   4. Stir in the garlic and cook for another minute until fragrant.
   5. Sprinkle the flour over the vegetables and stir to coat.
   6. Cook for 1-2 minutes to remove the raw flour taste.
   7. Gradually whisk in the chicken or seafood stock, followed by the heavy cream and tomato paste.
   8. Add the Creole seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
   9. Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened and creamy.
   10. Stir in the fresh parsley just before serving.
3. Serve and Enjoy:
   1. Spoon the creamy Creole sauce over the seared red snapper fillets.
   2. Serve with rice, mashed potatoes, or sautéed greens for a complete meal.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 400 kcal | Servings: 4 servings

Ingredients

• 1 pound (450g) fresh mushrooms (button, cremini, or a mix), cleaned and sliced
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, for garnish

1. Prepare the Mushrooms
   Begin by cleaning and slicing the mushrooms.
   To do this, gently wipe them with a damp paper towel or brush to remove any dirt.
   Avoid rinsing mushrooms under water, as they can absorb excess moisture and affect the soup’s texture.
2. Sauté the Mushrooms
   In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat.
   Add half of the sliced mushrooms, cooking until they start to brown and release their moisture (about 5-6 minutes).
   This step adds depth to the soup as browning enhances the mushroom flavor.
   Remove the browned mushrooms from the pot and set aside.
   These will be used as a garnish, adding a textural contrast to the creamy base.
3. Cook the Base
   In the same pot, add the remaining butter and let it melt.
   Add the onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   This brings a slight sweetness that balances the earthy mushrooms.
   Add the garlic and thyme, stirring for about 1 minute until fragrant.
4. Add the Mushrooms and Flour
   Add the remaining half of the sliced mushrooms to the pot and cook until they begin to soften, about 3-4 minutes.
   Sprinkle the flour over the mushroom mixture, stirring well to coat the ingredients evenly.
   This will thicken the soup and give it that luscious, creamy consistency.
   Cook for 2 minutes, stirring frequently, to eliminate the raw flour taste.
5. Simmer with Broth
   Slowly pour in the broth, stirring to dissolve any lumps from the flour.
   Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 15 minutes.
   This simmering stage allows the flavors to meld together beautifully.
6. Blend for Creaminess
   After the soup has simmered, use an immersion blender to blend the soup until smooth.
   If you prefer a chunkier texture, blend only part of the soup, leaving some mushroom pieces whole.
   Alternatively, carefully transfer the soup to a blender in batches, blending until smooth, then return it to the pot.
7. Add Milk and Cream
   Once the soup is blended to your desired consistency, add the milk and heavy cream, stirring well to incorporate.
   Bring the soup back to a gentle simmer, being careful not to boil, as this can cause the cream to separate.
8. Season to Taste
   Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
   The seasoning should enhance the natural mushroom flavors without overpowering them.
9. Serve with Garnish
   Ladle the creamy mushroom soup into bowls and top with the reserved sautéed mushrooms for texture.
   Garnish with freshly chopped parsley or chives for a pop of color and a touch of freshness.

Additional Tips and Variations

Add a Splash of White Wine:
For an extra depth of flavor, add ¼ cup of dry white wine after the onions and mushrooms are cooked, allowing it to reduce before adding the broth.
Mushroom Variety:
Feel free to experiment with different types of mushrooms, like shiitake or portobello, to add complexity to the soup’s flavor profile.
Vegan Option:
Substitute the butter with a plant-based butter, use coconut cream or cashew cream in place of heavy cream, and opt for vegetable broth.

Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

This Creamy Cucumber Shrimp Salad is a refreshing and light dish, perfect for a healthy lunch or as a side during dinner. The combination of crisp cucumber, tender shrimp, and creamy dressing with a hint of dill makes this salad a delightful treat. Here’s how you can put it together:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 clove garlic, minced
• Optional: 1 tablespoon Dijon mustard for extra tang

Instructions:

Prepare the Ingredients:

1. Ensure your shrimp are fully cooked, peeled, and deveined.
2. If they’re large, you might consider cutting them into smaller pieces for easier eating.
3. Thinly slice the cucumbers and red onion.
4. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.

Mix the Dressing:

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill.
2. If you’re using the optional Dijon mustard, add it now.
3. Whisk together until smooth.
4. Season with salt and pepper according to your taste.

Combine Salad Ingredients:

1. In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp.
2. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Chill and Serve:

1. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
2. This chilling time allows the flavors to meld together beautifully.
3. Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.

Tips:

Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.

Conclusion:

Creamy Cucumber Shrimp Salad is a versatile and delicious dish that combines healthy ingredients with a rich, flavorful dressing. It’s perfect for summer picnics, potlucks, or a refreshing meal any time of the year. Enjoy this easy-to-make salad that’s sure to impress both in taste and presentation!

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Once melted, add the flour and whisk continuously for about 1-2 minutes, until the mixture turns a light golden color.
3. Gradually whisk in the milk, making sure there are no lumps.
4. Continue to whisk until the mixture thickens, about 3-5 minutes.
5. Reduce the heat to low and add the shredded cheddar cheese and mozzarella cheese.
6. Stir until the cheese is completely melted and the sauce is smooth.
7. Stir in the garlic powder, onion powder, salt, black pepper, and smoked paprika (if using).
8. Mix well to combine.
9. Remove the cheese sauce from heat and let it cool slightly before serving.
10. Pour the cheese sauce over hot, crispy fries and enjoy!

Ingredients:

• 7 peeled and cubed potatoes
• 3 tablespoons butter
• 1 pinch onion flakes
• 2 tablespoons flour
• ½ cup milk
• ½ cup water
• Salt and pepper to taste
• 2 tablespoons bacon grease (optional)

Directions:

1. Place peeled and cubed potatoes in a pot.
2. Fill the pot with water until it’s about 2 inches above the potatoes.
3. Bring the water to a boil.
4. Cook the potatoes until they’re fork-tender but not falling apart.
5. Reduce the heat to low.
6. In a separate bowl, whisk together flour and half a cup of water until the flour dissolves.
7. Gradually add the dissolved flour mixture to the pot with the potatoes, stirring constantly.
8. Allow it to simmer briefly to thicken.
9. Adjust the thickness by adding more flour for thickness or more water for a thinner consistency.
10. Season the mixture with milk, salt, pepper, onion flakes, and butter or bacon grease (optional) to taste.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 350 kcal | Servings: 4

Genoeg vir 4 mense

• 2 blikke (85g elk) mossels, gedreineer
• 1 groot ui, gerasper
• 3 knoffelhuisies, gekap
• 250 ml (1 k) cheddarkaas, gerasper
• 125 ml (½ k) mayonnaise
• 1 Franse brood/panini/ciabatta, in dik skywe gesny (8 skywe)

1. Voorverhit die oond tot 200 °C.
2. Meng die mossels, ui, knoffel, kaas en mayonnaise.
3. Verdeel die mosselmengsel tussen die broodskywe en smeer rofweg op elkeen.
4. Pak die broodskywe op ’n bakplaat en rooster 10 minute of tot die mengsel op die broodskywe effens goudbruin begin raak.
5. Sit dadelik voor saam met slaai.

Translation

Creamy Mussel Buns

Enough for 4 people

• 2 cans (85g each) mussels, drained
• 1 large onion, grated
• 3 garlic cloves, chopped
• 250 ml (1 cup) cheddar cheese, grated
• 125 ml (½ cup) mayonnaise
• 1 French bread/panini/ciabatta, thickly sliced (8 slices)

1. Preheat the oven to 200 °C.
2. Mix the mussels, onion, garlic, cheese and mayonnaise.
3. Divide the mussel mixture between the bread slices and spread roughly on each.
4. Place the bread slices on a baking sheet and roast for 10 minutes or until the mixture on the bread slices begins to turn slightly
5. golden brown.
6. Serve immediately with salad.

Ingredients:

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 to 1/2 cups Zico Coconut Water
• 1 to 1/4 cups canned coconut milk
• 1 to 1/2 cups jasmine rice, rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper, to taste

Directions:

1. For the salmon:
   1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
   2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
   3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
   4. Brush grill grates with oil.
   5. Grill salmon about 3 minutes per side or until just cooked through.
2. For the coconut rice:
   1. While salmon is marinating, prepare coconut rice.
   2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
   3. Cover and simmer until liquid has been absorbed, about 20 minutes.
   4. Fluff with a fork, then let rest 5 minutes.
3. For the mango avocado salsa:
   1. While the salmon is grilling, prepare salsa.
   2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
   3. Season with salt and pepper to taste.
   4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, chopped
• 6 garlic cloves, minced
• 2 (28-ounce/794g) cans whole peeled tomatoes
• 3 cups water or chicken stock (720ml)
• 1 tablespoon granulated sugar
• ½ teaspoon ground black pepper
• Salt to taste
• ¾ cup heavy cream (180ml)
• Fresh basil, chopped

Instructions

1. Saute Onion and Garlic:
   1. In a large Dutch oven, combine olive oil and butter.
   2. Heat over medium heat until the butter is melted.
   3. Add the chopped onion.
   4. Cook, stirring frequently, until softened, about 8 minutes.
   5. Stir in the minced garlic and cook for another 5 minutes or until very fragrant and just starting to brown.
2. Add Tomatoes and Stock:
   1. Add the whole peeled tomatoes to the pot.
   2. Swirl the cans with some of the chicken stock to get the rest of the tomato juices and pour into the pot with the remaining stock.
   3. Stir in the granulated sugar and black pepper.
   4. Bring to a boil, about 10 minutes.
   5. Reduce the heat to medium-low and continue simmering for 30 minutes, stirring occasionally.
3. Blend and Season:
   1. Remove from the heat.
   2. Using an immersion blender, pulse the soup to break up the tomatoes a bit or until your desired consistency. (Avoid using a high-speed blender as blending olive oil can turn it bitter. Alternatively, mash with a potato masher to break up the tomatoes.)
   3. Taste and add salt, if needed.
4. Finish and Serve:
   1. Stir in the heavy cream.
   2. Serve immediately topped with fresh chopped basil.
   3. Enjoy your delicious homemade tomato soup!

Ingredients:

• 4 boneless skinless chicken breasts, thinly sliced or cut in half
• Salt and pepper to season
• 2 tablespoons olive oil
• 1 1/2 cups sliced mushrooms
• 1/2 cup Marsala wine or substitute
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• Fresh parsley for garnish, chopped

Instructions:

1. In a large skillet over medium heat, add 1 tablespoon of olive oil.
2. Season the chicken with salt and pepper, then cook until lightly browned and cooked throughout.
3. Remove the chicken and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the skillet and sauté the mushrooms for 1-2 minutes.
5. Pour in the Marsala wine and bring to a boil over medium-high heat for 1-2 minutes to burn off the alcohol.
6. Stir in the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
7. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the sauce starts to thicken.
8. Place the cooked chicken back in the sauce and continue to simmer for an additional 1-2 minutes.
9. Garnish with chopped fresh parsley before serving.
10. Serve the creamy chicken Marsala hot over pasta, rice, or mashed potatoes.
11. Enjoy!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: Approximately 450 calories per serving