LOWCOUNTRY BREAKFAST SHRIMP
Provided by Scott Peacock
Categories Onion Breakfast Brunch Quick & Easy Shrimp Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.
BREAKFAST MUFFINS
These delectable Breakfast Muffins are loaded with pork sausage, sweet red bell peppers, green chiles and sharp cheddar. The end result is a beautiful hearty breakfast muffin full of the best that breakfast has to offer. I love to serve them at my brunch buffets.
Provided by Beth Pierce @smalltownwoman
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Spray standard 12 count muffin pan with nonstick cooking spray.
- In large bowl whisk together flour, baking soda, baking powder, cayenne pepper and crushed red pepper. Set aside.
- In large skillet brown sausage; add red peppers and cook for additional 2 minutes. Drain any excess fat and remove from heat.
- In small bowl whisk buttermilk and eggs together. Pour into flour mixture. Add sausage mixture, drained green chiles, cubed cheddar cheese and melted butter to flour mixture. Mix just until flour is Combined. Divide evenly in muffin pan. You can fill to the top as they only rise a tiny bit. Bake until golden brown; about 25-30 minutes.
- NOTES These muffins should be refrigerated in an airtight container. They stay fresh for 3-4 days. The spices in this are very mild when combined with the other ingredients. If you are concerned cut it down to a pinch or two. You can shred the cheese but I like it better with little bits of cheese. Cut it in very small cubes like 1/4 inch.
QUICK ENGLISH MUFFINS RECIPE - (4/5)
Provided by á-25087
Number Of Ingredients 7
Steps:
- Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes. Add in melted butter, flour, and salt and mix with a rubber spatula. Once combined, place dough onto a floured surface and knead for 5 minutes, adding just enough flour to make the dough stop sticking to the countertop. Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size. Meanwhile, sprinkle a few tablespoons of cornmeal on a piece of parchment paper or a towel. Once dough is doubled, knead a few times on a floured surface and then divide into 10 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop. Place the balls onto the prepared parchment and press them into flattish rounds. Sprinkle more cornmeal over the tops of the rolls. Cover rolls with towel and let rise 20 minutes. Heat a large frying pan or skillet and grease with cooking spray. Cooking the muffins in batches, cover and fry on low heat on first side for 9 minutes, until the muffins are puffed up and golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted.
EASY BREAKFAST MUFFINS!
These are super easy, and DELICIOUS! I altered the original recipe to add the bell pepper and onion, and I also added more cheese and ham. These are almost like biscuits, but they are great for to-go breakfasts, or just a snack! Very moist too!
Provided by KC_hockey_chick
Categories Breads
Time 33m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Spray muffin tins with Cooking spray.
- Beat eggs.
- Stir in Milk, oil and Bisquick until moistened.
- Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
- Divide batter into tins, sprinkle with cheese.
- Bake 18-20 minutes.
Nutrition Facts : Calories 281.7, Fat 16.5, SaturatedFat 6.1, Cholesterol 59.9, Sodium 440.4, Carbohydrate 21.9, Fiber 0.8, Sugar 4.1, Protein 10.9
GRILLED QUICK-BRINED JUMBO SHRIMP RECIPE
This grilled jumbo shrimp is quick-brined in this four-ingredient recipe, which ensures that its meat stays juicy and firm even after grilling.
Provided by Taylor Jackson
Categories BBQ & Grilled
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the water, salt, and sugar, stirring to dissolve the salt
- Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins
- Add the shrimp to the brine, cover, and refrigerate for 4 hours
- Light a grill
- Drain the shrimp and pat dry
- Grill the shrimp over moderately high heat, turning once, until the shells are lightly charred and the shrimp are just cooked through, about 5 minutes
Nutrition Facts : Carbohydrate 6.47g, Cholesterol 30.24mg, Fat 0.24g, Protein 3.27g, SaturatedFat 0.06g, ServingSize 8.00 Person, Sodium 759.27mg, Sugar 0.00, UnsaturatedFat 0.04g
QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES
Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!
Provided by Stirs and Stripes
Categories Chicken Salad
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 13 g, Cholesterol 36.9 mg, Fat 13.2 g, Fiber 2.2 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 107 mg, Sugar 8.5 g
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