Easy Loaded Creamy Shrimp Baked Potato Recipe

When it comes to baking potatoes, I always make sure to serve my family the best and tastiest version I can find—and by best, I mean something like this recipe from Whip It Up With Jay on YouTube! This dish is so delicious that you won’t be able to eat it all in a matter of minutes once you put it on the table. If you would like to try this dish, please read the directions below and watch the tutorial video while you work.

INGREDIENTS

1. Two big russet potatoes
2. 1.5 pounds of big shrimp
3. One teaspoon of your preferred seasoning or “slap your mama once” seasoning
4. One teaspoon One teaspoon full seasoning
5. One-half teaspoon of parsley
6. 1/2 teaspoon ground black pepper
7. One teaspoon of paprika

Rich Sauce

1. One tablespoon of garlic paste
2. One cup of heavy cream
3. ¼ cup parmesan cheese and one cup Colby Jack cheese
4. One teaspoon full seasoning
5. 1/2 teaspoon ground black pepper
6. 1 tsp of seasoned cilantro
7. One teaspoon of paprika
8. ½ little onion
9. bell peppers
10. Unsalted butter
11. Parsley

INSTRUCTIONS

Step 1

• Adjust the oven temperature to 400°F and get a baking pan ready. Make indentations all over the potatoes with a fork, then cover them with a generous amount of oil, rubbing it in until fully covered, and then toss in some salt. Place the potatoes on a baking sheet, cover them nicely with foil, and bake in a preheated oven for approximately one hour, or until fork tender (the larger the the potato, the longer cooking is required). After the shrimp have been deveined and their skin removed, put them in a big bowl and pour some oil over them.

Step Two

• After giving them a thorough massage or tossing them to coat, season them thoroughly using your preferred brand of seasoning and the entire amount of seasoning. Put a pan on the stove over medium-high heat, add a little oil, and let it get hot before adding the shrimp with seasoning. Make sure they are well charred on all sides by tossing them every so often and letting them cook for 4 to 5 minutes.

Step Three

• After the shrimp are cooked, remove from the pan and place the butter in it. Melt the butter and add the diced onions and bell peppers after that. Toss them well and cook for 4 minutes or until they become tender. Add the creole seasoning and all of the seasonings, stir well, and pour in the heavy cream. Reduce the heat to medium. After giving them a thorough swirl, add the Colby Jack and Parmesan cheeses and stir until they melt. After removing the sauce from the pan and turning off the heat, leave it aside.

Step Four

• As demonstrated in the video, cut off the potatoes’ tops and scrape off the insides before putting them in a big dish. Add the cheese and a small amount of the cream sauce to the bowl of mashed potatoes and stir to incorporate. Season with salt and pepper. Evenly load the potatoes with the mixture, top with a little more cheese, and then gently arrange the shrimp on top. Re-place them in the baking dish, pour additional sauce over them, and bake for a further ten minutes. Present and savor!

Hasselback Potatoes Recipe

Thinly sliced potatoes are roasted until they are the perfect golden brown, and then cheese, sour cream, and green onions are added on top. These potatoes are known as hasselback potatoes. A simple but stunning side dish that goes great with steak and chicken!

Ingredients

1. Six russet potatoes, o
2. ne-quarter cup olive oil,
3. one-fourth cup melted butter,
4. salt, and pepper to taste, ei
5. ght thin-cut cheddar cheese slices, cut into one-inch squares,
6.  one-third cup sour cream,
7. two teaspoons green onions,
8. and cooking spray

DIRECTIONS

• Start the oven at 450 degrees Fahrenheit. After lining a sheet pan with foil, spray cooking spray on the foil.
• On a chopping board, sandwich a potato between two chopsticks. Cut the potato into thin, ⅛–¼ inch-thick slices. The chopsticks will stop you from having to from slicing through completely.
• Proceed with the remaining potatoes in the same manner. Arrange the potatoes onto the baking sheet.
• Mix the butter, olive oil, salt, and pepper in a small bowl.
• Make sure to get some of the olive oil mixture between the potato slices as you brush the entire surface.
• Bake potatoes for 50–60 minutes, or until they are soft and golden.
• After taking the potatoes out of the oven, give them five minutes to cool.
• Place a slice of cheddar cheese between each potato cut.
• Put the potatoes back in the oven and continue to bake for another three to five minutes, or until the cheese has melted.
• Place a dollop of sour cream on top of each potato, and then scatter the green onions  on top. Serve right away.

NUTRITIONAL INFORMATION

402 kcal of calories,

39 g of carbohydrates,

7 g of protein

18 g of fat,

10 g of saturated fat,

37 mg of cholesterol,

186 mg of sodium,

935 mg of potassium,

3 g of fiber,

2 g of sugar,

336 IU of vitamin A,

13 mg of vitamin C,

44 mg of calcium, and 2 mg of iron.

Creamy White Chicken Enchiladas are prepared with cheese, shredded chicken, green chiles, flour tortillas, and a delectable creamy white sauce!

Set Up Time: fifteen minutes

Cooking Time: 25 minutes

Time Spent: forty minutes Five servings

A TASTY RECIPE FOR CHICKEN ENCHILADA

Chiladas are among my favourite Mexican dishes, aside from chimichangas. This is one of those dishes that even finicky eaters enjoy! It has a delicious creamy sauce that truly brings everything together, and it’s not spicy at all. This is an easy evening dinner that comes together quite quickly!

Ingredients:

1. One cup of shredded Monterey Jack cheese (or mozzarella) \two cups of cooked, shredded chicken (you can also use a store-bought rotisserie chicken) with Adobo
2. seasoning and salt
3. pepper to taste
4. Ten taco-sized flour tortillas
5. three tablespoons of butter
6. three tablespoons of all-purpose flour
7. two cups of chicken broth,
8. one cup of sour cream
9. four ounces of diced green chilies (do not drain)
10. one cup of shredded Cheese from Monterey Jack

Instructions  for White Chicken Enchiladas:

1. Set the oven’s temperature to 350F.
2. Apply nonstick cooking spray to a 9 x 13-inch baking dish.
3. One cup of shredded cheese should be added. Add some Adobo seasoning, salt, and pepper for flavour.
4. Put a little of the chicken mixture into each wheat tortilla.
5. After rolling each one, put it on the baking dish. Just cram them all inside.
6. Melt butter in a saucepan of moderate size. Stir in flour; simmer and thicken for 1 minute, being careful not to burn.
7. Whisk in chicken broth until it’s smooth.
8. Add chilies and sour cream and stir. Make sure the mixture doesn’t boil.
9. Remove the sauce from the stove and serve the enchiladas with it. Add the remaining cheese shreds on top.
10. Bake for twenty to thirty minutes. You can broil these for one or two minutes on high, if you’d like, until the cheese is bubbling and gently browned. Warm up and enjoy with your preferred sides.

SUGGESTIONS FOR CHICKEN COOKING AND SHREDDING:

• There are two methods you can use to prepare chicken. A few chicken breasts can be roasted in the oven. Toss them with a little olive oil, season with salt and pepper, and bake for 35 to 45 minutes.
• Alternatively, boil your chicken until it’s done. Alternatively, you may use rotisserie chicken from the grocery. It just comes down to how much time you have available and what kind of chicken you want. The chicken that is roasted or rotisserie will have the most flavour.
• After the chicken is cooked, shred it with two forks. Alternatively, place your chicken in the mixing bowl and use the paddle attachment on your stand mixer. After you turn on the mixer, the chicken will be properly shredded in just one minute.
• I’ve prepared this set for five dishes, figuring that each individual will eat two enchiladas.

Course: Principal Course

Slow Roasted Lamb Shoulder

This is a simple, traditional roast lamb dish that yields meat so delicate that it can be torn apart with two forks instead of a carving knife.

Of course Principal Dish

 British Cuisine: Lamb Shoulder Preparation Time: 10 minutes

 4 hours for cooking

 Ten minutes of rest

 Total Duration Ten minutes and four hours

 Servings Six portions

Ingredients:

1. 18–24 sprigs entire rosemary leaves
2. One or two bulbs of garlic, split into cloves and skinned
3. Three tablespoons of olive oil
4. 1.5 to 2 kg of lamb shoulder, salted and ground just before using

Guidelines

• Set an oven rack in the center position and preheat to the highest settings
• Take a large roasting tin and put half the rosemary and half the garlic bulbs in it. Drizzle with 1 tbsp of the olive oil then, using your hands mix everything together so the herbs and garlic are coated in oil.
• Using a sharp knife, cut a criss-cross pattern on the top, fatty side, of the lamb shoulder without cutting down into the meat.
• Put the lamb on top of the rosemary and garlic already in the tin.
• Season the lamb with salt and pepper then drizzle another tablespoon of olive oil over it. Using your fingers, rub the seasoning and oil into the lamb.
• Strew the remaining rosemary and garlic over the lamb and drizzle with the final tablespoon of olive oil.
• Tightly cover the roasting tin with foil and reduce the oven temperature to 160C Fan / 350F / Gas 4.
• Half the garlic bulbs and half the rosemary should be placed in a big roasting tin. Drizzle with 1 tablespoon of the olive oil, then, using your hands, combine all the ingredients until the garlic and herbs are well covered.
• Cut a crisscross pattern on the top, fatty side of the lamb shoulder using a sharp knife, being careful not to cut through the meat.
• Place the lamb in the tin on top of the garlic and rosemary.
• After adding salt and pepper to the lamb, cover it with an additional tablespoon of olive oil. Massage the oil and seasoning into the lamb with your fingertips.
• Drizzle the last tablespoon of olive oil over the lamb and scatter the remaining rosemary and garlic on top.
• Set the oven to 160C Fan / 350F / Gas 4, then cover the roasting tin tightly with foil.
• Place the lamb in the oven and let it cook slowly for four hours. Check to see whether your shoulder is cooked after three hours if it is within the recommended weight range shown in the ingredient list.
• When the lamb pulls easily from the joint and comes away cleanly without any meat stuck to it, it is ready.
• Raising the oven temperature and returning the lamb, uncovered, until cooked to your preference will allow you to brown the outside of the meat a bit more (5-10 minutes).
• After the meat is done, move it to a warm plate, cover it, and let it rest for at least ten minutes.
• Shred the meat with two forks to serve.

Optional accompaniments

1. Remove some of the fat released from the lamb while it’s cooking and use it to make crispy roast potatoes.

Prepare a gravy:

•  Throw away the rosemary and place the garlic cloves aside while the lamb is resting.
• Remove the majority of the fat and reserve for later usage, like roast potatoes.
• mix in 1 tablespoon flour to the liquids and simmer for 1 to 2 minutes.
• To create a smooth sauce, progressively add more lamb or chicken stock while stirring continuously. After 5 to 10 minutes, check the seasoning.
• Squeeze the soft garlic clove contents into the sauce.liked and/or add redcurrant jelly, mint cut fine, or both.

Nutella Filled Baked Donuts

For all donut enthusiasts, these handmade baked donuts with their crispy cinnamon-sugar crust and oozy Nutella inside are an incredible treat. With this recipe for donuts, you may now enjoy two of your favorite things together: DONUTS and NUTELLA!

Ingredients

Donut batter:

1. One cup of flour for all purposes
2. One tsp baking powder
3. A pinch of salt
4. One-third cup unsalted butter, melted (one-third for pan greasing and three-quarters for dough).
5. .25 teaspoons of sugar
6. One-half teaspoon of cinnamon
7. One egg
8. One-half teaspoon of vanilla
9. Seven tablespoons of milk
10. ¾ cup (8 oz or 220 grams) of

Nutella is used as the filling and topping.

1. Two tablespoons of ¼ sugar or light brown sugar mixed with unsalted butter
2. One teaspoon of cinnamon, adjusted to taste.

Guidelines

• Use plastic wrap to line the donut pan. Spoon Nutella into a piping bag (or cut the corner off a zip-lock bag). To form the ring, pipe Nutella into the middle of each cavity. Then, freeze until firm. When you’re ready to construct the donuts, take the Nutella rings out of the pan, put them on a plate, and put them back in the freezer.
• Set oven temperature to 350°F. Melt butter in the donut pan and set it aside.
• Mix the flour, baking powder, and salt in a small bowl.
• Mix the remaining 3 ½ tablespoons of melted butter and 2 ½ tablespoons of sugar in a separate bowl. Whisk in the egg, milk, vanilla, and cinnamon until well combined. Add flour mixture and whisk.
• Spoon the mixture into a piping bag (or snip the corner off a zip-lock bag). Pour half of the batter into the donut pan. Place the Nutella rings on top after taking them out of the freezer. Pour the remaining batter over Nutella.
• Preheat the air fryer (or oven) to 350 degrees F, Bake for 13 to 15 minutes, or until firm to the touch and golden brown.
• After 5 minutes in the pan, flip the donuts over onto a cooling rack.
• Combine sugar and cinnamon in a bowl.
• Melt two tablespoons of butter.
• After dipping each donut in the cinnamon sugar mixture, brush with melted butter.

 

zucchini herb and pancetta frittata recipe

This recipe for freezer-friendly zucchini slices is incredibly simple and works well for a light lunch or dinner.

Ingredients for zucchini herb and pancetta frittata 

1. 20g butter plus additional for lubrication
2. One chopped onion,
3. 150g of pancetta,
4. three large zucchini, shredded Perfect Italiano,
5. 150g Ideal Cheese Melt
6. 150 grams of flour with self-rising
7. Six eggs, whisked just until fluffy
8. one-third cup of vegetable oil
9. 1/3 cup finely chopped herbs, such as tarragon, thyme, and parsley

Procedure for zucchini herb and pancetta frittata 

• Set oven temperature to 180°C. Lubricate a Lamington nonstick pan.
• In a medium-sized frypan set over medium heat, melt the butter. After it has melted, add the pancetta and onion, and stir gently for five minutes, or until the pancetta starts to brown and the onion softens. Take off the heat source and allow it to cool slightly.
• After grating the zucchini and pressing out any extra juice, combine it with the Perfect Italiano Perfect Melt cheese in a big bowl. Stir in the cooled pancetta and onion combination, flour, eggs, oil, and herbs. Add salt and pepper to taste, then mix everything together.
• After pouring the batter into the prepared pan, bake it for 30 minutes, or until it becomes brown and puffy. Take out of the oven, then serve hot or room temperature

Advice & Suggestions:

1. To freeze, let cool fully before securely wrapping in plastic wrap. Freeze for up to three months after placing in an airtight container.
2. Refrigerate overnight to defrost, then reheat in the oven or microwave.