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Red Lobster Garlic-Grilled Shrimp Recipe

Red Lobster Garlic-Grilled Shrimp
One of my favorite shrimp dishes to order at Red Lobster is the garlic-grilled shrimp. This recipe consists of shrimp skewers that are brushed with a buttery garlic glaze. The glaze is used both as a marinade and for brushing while the shrimp are being grilled. The glaze is gets a lot of flavor from garlic, butter, and lemon juice. For this recipe I would recommend using at least large shrimp. You can serve this shrimp with wild rice on the side. Make sure if you are using wooden skewers to soak them in cold water for several hours so that they do not catch fire on the grill. Enjoy.

Red Lobster Garlic-Grilled Shrimp

Red Lobster Garlic-Grilled Shrimp

Red Lobster Garlic-Grilled Shrimp

Yield: 2-4 Servings

Ingredients:

  • 2lbs raw shrimp (peeled and deveined)
  • 4 wooden skewers (soaked in cold water)
  • 2 garlic cloves (minced)
  • 1 dash Worcestershire sauce
  • ½ cup butter
  • Juice of 3 lemons
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

 

Directions:

  1. In a medium saucepan melt the butter over medium-heat. Add the garlic and sauté for a couple of minutes. Remove from heat. Add lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Allow the sauce to cool. Reserve half of the sauce in a bowl for brushing.
  2. Mix the renaming half of the sauce with the raw shrimp and marinate for 30 minutes. Thread the shrimp onto the wooden skewers.
  3. Heat an outdoor grill to medium-high heat. Place the shrimp skewers onto the grill and cook while brushing with the reserved marinade for 2-3 minutes per side or until the shrimp are pink. 

 

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Taco Bell Cheesy Fiesta Potatoes Recipe

Cheesy Fiesta Potatoes
Here is a copycat recipe for the cheesy fiesta potatoes from Taco Bell. This recipe consists of roast potatoes that are topped with sour cream and nacho cheese. The potatoes are seasoned with cumin, garlic powder, salt and pepper and then fried in the pan until golden brown. The cooking process is finished in the oven and these potatoes are ready to serve. The flavor is so good that you could eat these without the nacho cheese and sour cream if desired. You can also top these potatoes with additional ingredients such as green onion and hot sauce. Enjoy.

Cheesy Fiesta Potatoes
Cheesy Fiesta Potatoes

Taco Bell Cheesy Fiesta Potatoes

Yield: 4 Servings

Ingredients:

  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 2 lbs russet potatoes (peeled and cut into 1 inch cubes)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • 1 cup nacho cheese (warmed)
  • ½ cup sour cream

 

Directions:

  1. Preheat the oven to 475 degrees F. In ziplock bag add the cumin, garlic powder, salt and pepper. Add the cubed potatoes, seal the bag and shake until the potatoes are coated evenly.
  2. Heat butter and olive oil in a large skillet over medium heat. Add the seasoned potatoes and cook, stirring frequently, until they are golden brown on all sides, about 10 minutes. Cover and cook for an additional 10 minutes or until the potatoes are tender.
  3. Transfer the potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, turning occasionally until the potatoes are nice and crisp.
  4. Remove from the oven and place into separate bowls and top with some nacho cheese and sour cream. 

 

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Cilantro Lime Chicken Thighs Recipe

Cilantro Lime Chicken Thighs
These cilantro lime chicken thighs are great to prepare on the grill for summer. This recipe consists of a simple marinade that gives the chicken an amazing flavor. The main ingredients for the marinade are honey, lime juice and cilantro. A little bit of soy sauce really adds a nice flavor to this chicken as well. You will want to allow the chicken to marinade for at least 3 hours to allow the flavor to develop. If you don’t want to use chicken thighs, you can use breasts instead. Enjoy.

Cilantro Lime Chicken Thighs
Cilantro Lime Chicken Thighs

Cilantro Lime Chicken Thighs

Yield: 4 Servings

Ingredients:

  • 2lbs boneless skinless chicken thighs
  • ¼ cup fresh lime juice
  • ½ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • ½ cup cilantro (finely chopped)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

 

Directions:

  1. In a small bowl combine the lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Put the chicken thighs into a ziplock bag. Pour the marinade over the chicken and seal the bag. Place into the refrigerator and allow the chicken to marinate for at least 3 hours or overnight. 
  2. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken from the marinade and place onto the grill. Grill the chicken thighs on each side for about 4 to 5 minutes or until fully cooked (the internal temperature has reached 165 degrees F).

 

Adapted from The Recipe Critic

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McDonald’s Pico Guacamole Burger Recipe

Pico Guacamole Burger
McDonald’s has some new burgers on the menu and one of them is loaded with guacamole and pico de gallo. This is a great copycat burger recipe with fresh ingredients to prepare for summer. This burger is topped with white cheddar cheese, fresh pico de gallo, and homemade guacamole. McDonald’s also adds buttermilk ranch to this burger but I decided to leave it off. You can either grill the burger patties or cook them on the stovetop. For the buns, McDonald’s uses either a sesame seed or an artisan bun, I used a brioche bun. Enjoy.

Pico Guacamole Burger
Pico Guacamole Burger

McDonald’s Pico Guacamole Burger

Yield: 4 Servings

Ingredients:

  • 1 1/2lbs ground beef
  • salt and pepper
  • 4 slices white cheddar cheese
  • 4 pieces of leaf lettuce
  • 4 sesame seed buns

Pico de Gallo-

  • 4 plum tomatoes (seeded and diced)
  • 1 small white onion (finely chopped)
  • 2-3 jalapeño peppers (seeded and chopped)
  • ½ cup fresh cilantro (chopped)
  • 1 tablespoon fresh lime juice
  • salt (to taste)

Guacamole-

  • 3 ripe avocados (peeled and pitted)
  • The juice of 1 lime
  • 1 teaspoon salt
  • ½ cup onion (diced)
  • 3 tablespoons fresh cilantro (chopped)
  • 1 teaspoon fresh garlic (minced)
  • 1 pinch cayenne pepper

 

Directions:

  1. To prepare the pico-  In a bowl combine tomatoes, onion, peppers and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate for 1 hour.
  2. To prepare the guacamole-  In a medium bowl mash the avocados. Squeeze in or add lime juice. Add salt. Mix in onion cilantro, tomatoes and garlic. Mix in cayenne pepper. Refrigerate for 1 hour.
  3. Form the ground beef into 4 equal patties and season on both sides with salt and pepper. Place the patties into a large skillet over medium-high heat. Cook over medium-high heat, turning frequently until fully cooked (the internal temperature has reached 160 degrees F.). During the last few minutes of cooking top each patty with a slice of A white cheddar cheese. Cook until the cheese has melted.
  4. Place each patty onto the bottom half of each bun. Top with a piece of lettuce, some guacamole and pico de gallo. 

 

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