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Recipes
Pesto Shrimp with Parmesan Polenta
By TasteAndSee
A rich and luscious 30-minute meal full of all your favorite Italian flavors!
- 4 cups chicken stock
- 1 cup Instant Polenta
- 2/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 3 quarter-inch-thick slices of Pancetta (about 5 ounces), cubed
- 1 pound of 16/21 fresh Gulf shrimp (or substitute your favorite shrimp, between 16-21 shrimp per pound)
- 3 ounces HemisFares Pesto alla Genovese
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- Fresh basil rinsed and dried
Smoky Harvest Tomato Soup with Mozzarella Crostini
By TasteAndSee
Smoky Harvest Tomato Soup with Mozzarella Crostini! Smoky, hearty, & full of healthy goodness
- For The Soup:
- 2 lbs of cherry tomatoes (or other tomatoes)
- 1 small onion, peeled and rough chopped
- 3 large cloves garlic, smashed and rough chopped
- 2-4 tablespoons olive oil
- 1 red bell pepper, seeded and cut in half
- 1 small beet, peeled and cut in half
- 1 small turnip, peeled and cut into eighths
- 3 cups chicken stock
- 11/2 tablespoons chipotle peppers in adobo, chopped (use less to make less spicy)
- 3 ounces of sun-dried tomatoes in oil, chopped
- 1 tablespoon smoked paprika
- 1 ounce tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup Greek yogurt for garnish
- Fresh basil for garnish
- For The Mozzarella Crostini:
- 1 loaf of French bread
- 8 ounces fresh mozzarella
- 1 garlic clove
- 3 tablespoons olive oil
- 1 teaspoon finely chopped fresh basil
Balsamic Baby Back Ribs
By TasteAndSee
Balsamic Baby Back Ribs – sweet, zesty & full of hearty flavor
- For The Rub:
- Extra-wide (18”) heavy duty aluminum foil
- 1 Large sized disposable aluminum roasting pan
- 3 large racks (around 10 pounds) of baby back pork ribs – also sold as “pork loin back ribs”
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoons salt & pepper
- 1 teaspoons cayenne pepper
- 1/4 cup fresh finely chopped rosemary
- 1/4 cup balsamic vinegar
- 13 cloves of garlic, minced
- 1 tablespoon onion powder
- For The Balsamic BBQ Sauce:
- 1 1/4 cups balsamic vinegar
- 1/2 cup dark brown sugar
- 1/4 teaspoon cayenne (more if you like it spicy)
- rib cooking liquids
Loaded Lemon Iced "Tea"
By TasteAndSee
This Loaded Lemon Iced "Tea" is like sipping on summer! And with only three ingredients it’s the perfect low-mai
- 2 ounces Jack Daniel's Tennessee Whiskey
- 1/2 lemon, juiced
- 1 tablespoon maple syrup
- lemon slices for garnish
Kale Butternut Squash Turkey Soup
By TasteAndSee
Hearty and filling, this Turkey and Squash Kale soup is the perfect pot of healthy goodness
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, minced
- 1 1/2 pounds butternut squash, chopped into 1 inch pieces
- 1 1/2 pounds potatoes, chopped into 1 inch pieces
- 15-20 sage leaves, about 3 tablespoons chopped
- 7 leaves thyme, about 1 tablespoon
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 6 cups turkey stock or chicken stock
- 4 kale stems, stem removed (about 4 cups of kale)
- 11/2 pounds cooked turkey meat cubed (or roaster chicken meat cubed)
Chocolate Chip Zucchini Skillet Cake
By TasteAndSee
Chocolate Chip Zucchini Skillet Cake - Full of oats, chocolate chips, cinnamon, ginger and of course shredded zucch
- 2 cups unbleached all-purpose flour or all purpose gluten free flour
- 1 cup old-fashioned oats
- 1/2 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips, plus, 1 tablespoon for sprinkling on top
- 3 large eggs
- 1/4 cup coconut oil
- 1/2 cup Greek yogurt
- 3 tablespoons almond milk or regular milk
- 3 teaspoons pure vanilla extract
- 2 1/2 cups packed grated zucchini, about 2 small zucchini
- 1 tablespoon Turbinado sugar for sprinkling on top optional
Balsamic Glazed Brussels Sprouts
By TasteAndSee
Super easy recipe for balsamic glazed Brussels sprouts
- 1 1/2 pounds Brussels Sprouts
- 2 tablespoons olive oil
- salt and pepper
- 2-3 tablespoons balsamic vinegar
Cheesy Brats With Fried Pickles
By TasteAndSee
Cheesy Beer Brats with Fried Pickles - Amazing flavor! Simmered in buttery beer stock, then grilled, topped w/chees...
- For The Brats:
- 8 bratwurst
- 1 apple
- 2 onions
- 1/2 stick of salted butter
- 2 beers of your choice (darker beers work better)
- For The Cheesy Beer Sauce:
- 8 ounces shredded Gruyre cheese
- 8 ounces shredded orange sharp cheddar cheese
- 2 tablespoons flour
- 1 cup of simmering liquid from the brats
- For The Sriracha Ketchup:
- 1 cup of ketchup
- 2 tablespoons Sriracha sauce
Easy Parmesan Polenta Bolognese
By TasteAndSee
Parmesan Polenta Bolognese: Hearty meat sauce is layered over creamy Parmesan polenta & topped off w/fresh parsley ...
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 3 garlic cloves, minced
- 1 pound ground beef (90% lean)
- Salt
- Pepper
- 3 tablespoons tomato paste
- 4 tablespoons grated Parmesan + more for garnish
- 1 cup dry red wine
- 1 cup canned crushed tomatoes
- 1 cup almond milk, unsweetened (or regular milk if preferred)
- 1/4 teaspoon nutmeg
- Parmesan Polenta - see recipe here
- Chopped Italian parsley for garnish
Mini Salmon Cakes With Sriracha Lemon Aioli
By TasteAndSee
Mini Salmon Cakes with Sriracha Lemon Aioli: protein packed appetizer perfect for entertaining! Hearty cakes loade...
- For The Salmon Cakes:
- 2 pounds salmon fillet
- 11/2 teaspoon salt
- 11/2 teaspoon pepper
- 1 large onion, diced, sautéed
- 2/3 cup plain dried breadcrumbs
- 1/2 cup finely chopped fresh parsley
- 1/3 cup light mayonnaise (or regular mayo if you prefer)
- 1/4 cup Dijon mustard
- 1 large egg (or 2 egg whites), lightly beaten
- 4 tablespoons lemon juice
- For The Sriracha Lemon Aioli:
- 1/2 cup light mayonnaise (or regular if you prefer)
- 4 teaspoons Sriracha sauce
- 4 teaspoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper