Please open Telegram to view this post
VIEW IN TELEGRAM
❤6
Barbecue Chicken Grilled Pizza
• 1 cup chopped cooked chicken
• ½ cup barbecue sauce, divided
• 1 (13.8 ounce) package refrigerated pizza dough
• 2 tablespoons olive oil, or as needed
• 1 cup shredded Colby-Monterey Jack cheese
• 1 cup diced tomatoes, or to taste
1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Combine chicken and 2 tablespoons barbecue sauce in a medium bowl until evenly coated.
3. Roll out dough onto a work surface; cut in half to form 2 rectangles. Brush tops of dough with olive oil.
4. Place dough, oil-sides down, onto the preheated grill; cook until bottom is browned and top is bubbling up, about 5 minutes. Brush tops of dough with oil; flip.
5. Spread remaining barbecue sauce over crusts; top with chicken, cheese, and tomatoes.
6. Cover the grill; cook until cheese is melted, 2 to 3 minutes. Cool before slicing, 2 to 3 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 cup chopped cooked chicken
• ½ cup barbecue sauce, divided
• 1 (13.8 ounce) package refrigerated pizza dough
• 2 tablespoons olive oil, or as needed
• 1 cup shredded Colby-Monterey Jack cheese
• 1 cup diced tomatoes, or to taste
1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Combine chicken and 2 tablespoons barbecue sauce in a medium bowl until evenly coated.
3. Roll out dough onto a work surface; cut in half to form 2 rectangles. Brush tops of dough with olive oil.
4. Place dough, oil-sides down, onto the preheated grill; cook until bottom is browned and top is bubbling up, about 5 minutes. Brush tops of dough with oil; flip.
5. Spread remaining barbecue sauce over crusts; top with chicken, cheese, and tomatoes.
6. Cover the grill; cook until cheese is melted, 2 to 3 minutes. Cool before slicing, 2 to 3 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
Spinach and Feta Turkey Burgers
• cooking spray
• 2 pounds ground turkey
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 4 ounces feta cheese
• 2 large eggs, beaten
• 2 cloves garlic, minced
Directions
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
3. Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• cooking spray
• 2 pounds ground turkey
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 4 ounces feta cheese
• 2 large eggs, beaten
• 2 cloves garlic, minced
Directions
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
3. Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Gravy Baked Pork Chops
• 4 (1 1/4 inch thick) pork chops
• salt and pepper to taste
• 1 tablespoon butter
• ¾ cup milk
• ¼ cup water
• 1 (10.5 ounce) can condensed cream of mushroom soup
Directions
1. Gather all ingredients.
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season pork chops with salt and pepper. Melt butter in a large skillet over medium-high heat; add pork chops and sauté for about 5 minutes per side. Combine milk, water, and condensed soup in a separate medium bowl. Arrange pork chops in a 9x13-inch baking dish; pour soup mixture over chops. Bake in the preheated oven for 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 4 (1 1/4 inch thick) pork chops
• salt and pepper to taste
• 1 tablespoon butter
• ¾ cup milk
• ¼ cup water
• 1 (10.5 ounce) can condensed cream of mushroom soup
Directions
1. Gather all ingredients.
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season pork chops with salt and pepper. Melt butter in a large skillet over medium-high heat; add pork chops and sauté for about 5 minutes per side. Combine milk, water, and condensed soup in a separate medium bowl. Arrange pork chops in a 9x13-inch baking dish; pour soup mixture over chops. Bake in the preheated oven for 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯4
Honey Garlic Chicken with Rosemary
• 3 tablespoons butter
• 1 ½ tablespoons garlic powder
• 2 teaspoons rosemary
• salt and ground black pepper to taste
• ½ cup honey
• 6 skinless chicken thighs
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
3. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 3 tablespoons butter
• 1 ½ tablespoons garlic powder
• 2 teaspoons rosemary
• salt and ground black pepper to taste
• ½ cup honey
• 6 skinless chicken thighs
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
3. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Artichoke and Sun-Dried Tomato Chicken
Ingredients
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes with green peppers and onions
• ¼ cup sun-dried tomato pesto
• 1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
Ingredients
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes with green peppers and onions
• ¼ cup sun-dried tomato pesto
• 1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
Gooey Butter Cookies
• ¼ cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• ½ cup unsalted butter, softened
• 1 large egg
• ¼ teaspoon vanilla extract
• 1 (15.25 ounce) package yellow cake mix
Directions
1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place confectioners' sugar into a shallow bowl. Beat cream cheese and butter with an electric mixer in a medium bowl until creamy. Stir in egg and vanilla. Add cake mix and stir until well blended. Roll dough into 1-inch balls. Roll balls in confectioners' sugar to coat; place 1 inch apart onto an ungreased cookie sheet. Bake in the preheated oven until set, 10 to 13 minutes. Remove from the oven and transfer to wire racks to cool.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ¼ cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• ½ cup unsalted butter, softened
• 1 large egg
• ¼ teaspoon vanilla extract
• 1 (15.25 ounce) package yellow cake mix
Directions
1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place confectioners' sugar into a shallow bowl. Beat cream cheese and butter with an electric mixer in a medium bowl until creamy. Stir in egg and vanilla. Add cake mix and stir until well blended. Roll dough into 1-inch balls. Roll balls in confectioners' sugar to coat; place 1 inch apart onto an ungreased cookie sheet. Bake in the preheated oven until set, 10 to 13 minutes. Remove from the oven and transfer to wire racks to cool.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
🥰5
Sugar Cream Pie
• 1 (9-inch) pie crust, baked
• 4 tablespoons cornstarch
• ¾ cup white sugar
• 4 tablespoons butter, melted
• 2 ¼ cups half-and-half cream
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• ½ teaspoon ground cinnamon
Directions
1. Gather all ingredients.
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla. Preheat oven broiler to high. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles - watch it carefully as it doesn't take long. Refrigerate pie for at least 1 hour before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (9-inch) pie crust, baked
• 4 tablespoons cornstarch
• ¾ cup white sugar
• 4 tablespoons butter, melted
• 2 ¼ cups half-and-half cream
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• ½ teaspoon ground cinnamon
Directions
1. Gather all ingredients.
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla. Preheat oven broiler to high. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles - watch it carefully as it doesn't take long. Refrigerate pie for at least 1 hour before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
Media is too big
VIEW IN TELEGRAM
Goodnight 🌙 💫 💜
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
Please open Telegram to view this post
VIEW IN TELEGRAM
❤7
Please open Telegram to view this post
VIEW IN TELEGRAM
❤3
Pineapple Coconut Smoothie
1/2 cup coconut milk
1/2 cup pineapple
1/4 cup yogurt
1 tbsp hemp seeds optional
1 Medjool date or any sweetener
1 cup ice
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
1/2 cup coconut milk
1/2 cup pineapple
1/4 cup yogurt
1 tbsp hemp seeds optional
1 Medjool date or any sweetener
1 cup ice
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Please open Telegram to view this post
VIEW IN TELEGRAM
❤4
Avocado Breakfast
INGREDIENTS
• 1 medium ripe avocado, peeled and seeded
• 2 tablespoons lime juice, or to taste
• 1 to 2 tablespoons fresh chives, finely minced
• 3/4 teaspoon kosher salt, or to taste
• 3/4 teaspoon freshly ground black pepper, to taste
• 2 slices artisan-style bread (thicker bread works best and is sometimes called ‘Texas toast’ or ‘French toast’ toast)
• 2 tablespoons unsalted butter
• 2 large eggs
• salt and freshly ground black pepper, to taste
INSTRUCTIONS
To a medium bowl, add the avocado, lime juice, chives, kosher salt, freshly ground black pepper, coarsely mash the avocado with a fork and toss with a fork to combine (I prefer to keep mine on the chunkier side); set aside.
Cut a 2.5 to 3-inch circle from the center of each bread slice with a cookie cutter or glass.
To a large non-stick skillet, add the butter, and heat over medium-low heat to melt.
Add the bread, bread rounds, and cook until golden brown on the first side, about 1 to 2 minutes.
Flip everything, crack one egg into the hole of each piece of bread, and season eggs with salt and pepper.
Cover pan and cook until eggs are as set as desired, about 3 to 6 minutes. The bread rounds will cook faster than the eggs (in about 1 to 2 minutes); remove them from the skillet as soon as they’re golden browned and place on a plate. Remove egg-in-a-holes and place on the plate.
Evenly spread the avocado mixture over the bread and bread rounds and serve immediately. Recipe is best warm and fresh.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @yumyumyummys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
INGREDIENTS
• 1 medium ripe avocado, peeled and seeded
• 2 tablespoons lime juice, or to taste
• 1 to 2 tablespoons fresh chives, finely minced
• 3/4 teaspoon kosher salt, or to taste
• 3/4 teaspoon freshly ground black pepper, to taste
• 2 slices artisan-style bread (thicker bread works best and is sometimes called ‘Texas toast’ or ‘French toast’ toast)
• 2 tablespoons unsalted butter
• 2 large eggs
• salt and freshly ground black pepper, to taste
INSTRUCTIONS
To a medium bowl, add the avocado, lime juice, chives, kosher salt, freshly ground black pepper, coarsely mash the avocado with a fork and toss with a fork to combine (I prefer to keep mine on the chunkier side); set aside.
Cut a 2.5 to 3-inch circle from the center of each bread slice with a cookie cutter or glass.
To a large non-stick skillet, add the butter, and heat over medium-low heat to melt.
Add the bread, bread rounds, and cook until golden brown on the first side, about 1 to 2 minutes.
Flip everything, crack one egg into the hole of each piece of bread, and season eggs with salt and pepper.
Cover pan and cook until eggs are as set as desired, about 3 to 6 minutes. The bread rounds will cook faster than the eggs (in about 1 to 2 minutes); remove them from the skillet as soon as they’re golden browned and place on a plate. Remove egg-in-a-holes and place on the plate.
Evenly spread the avocado mixture over the bread and bread rounds and serve immediately. Recipe is best warm and fresh.
on @yumyumyummys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
Please open Telegram to view this post
VIEW IN TELEGRAM
💯3🥰1
Easy Chili Relleno Casserole
• 2 (7 ounce) cans whole green chiles, drained
• 1 pound shredded Cheddar cheese
• 4 large eggs
• 2 tablespoons all-purpose flour
• 1 ½ (5 ounce) cans evaporated milk
• 1 pound shredded Monterey Jack cheese
• 2 (10 ounce) cans green enchilada sauce
Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
3. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 (7 ounce) cans whole green chiles, drained
• 1 pound shredded Cheddar cheese
• 4 large eggs
• 2 tablespoons all-purpose flour
• 1 ½ (5 ounce) cans evaporated milk
• 1 pound shredded Monterey Jack cheese
• 2 (10 ounce) cans green enchilada sauce
Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
3. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤6
Please open Telegram to view this post
VIEW IN TELEGRAM
❤3💯3
Instant Pot Salsa Chicken
• 1 pound frozen skinless, boneless chicken breast halves
• 1 (1 ounce) packet taco seasoning mix
• ½ cup salsa
• ½ cup low-sodium chicken broth
Directions
1. Place chicken breasts in a multi-functional cooker (such as Instant Pot). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
2. Close and lock the lid. Select Poultry setting; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer’s instructions, about 20 minutes. Unlock and remove the lid.
4. Shred chicken and serve as desired.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 pound frozen skinless, boneless chicken breast halves
• 1 (1 ounce) packet taco seasoning mix
• ½ cup salsa
• ½ cup low-sodium chicken broth
Directions
1. Place chicken breasts in a multi-functional cooker (such as Instant Pot). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
2. Close and lock the lid. Select Poultry setting; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer’s instructions, about 20 minutes. Unlock and remove the lid.
4. Shred chicken and serve as desired.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Please open Telegram to view this post
VIEW IN TELEGRAM
😍6❤1
Chipotle Shrimp Tacos
• 1 (12 ounce) package bacon, cut into small pieces
• ½ onion, diced
• 2 pounds large cooked shrimp, peeled, deveined, and cut in half
• 3 chipotle peppers in adobo sauce, minced
• 12 corn tortillas
• 1 cup chopped fresh cilantro
• 1 lime, juiced
• 1 pinch salt, or to taste
Directions
1. Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (12 ounce) package bacon, cut into small pieces
• ½ onion, diced
• 2 pounds large cooked shrimp, peeled, deveined, and cut in half
• 3 chipotle peppers in adobo sauce, minced
• 12 corn tortillas
• 1 cup chopped fresh cilantro
• 1 lime, juiced
• 1 pinch salt, or to taste
Directions
1. Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Easy Creamy Crockpot Chicken Enchilada Casserole
3 skinless, boneless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 1/2 cups tomatillo salsa or green enchilada sauce
1/2 cup sour cream, plus more for serving if desired
8 (6 inch) corn tortillas
8 ounces pepper Jack cheese, shredded
salsa, chopped fresh cilantro, and sliced avocado, for serving (optional)
Place chicken in crockpot and season with salt, pepper, garlic powder, and chili powder. Pour over salsa verde or enchilada sauce; cover and cook on High for 2 hours or Low for 3 1/2 hours.
Shred chicken and stir in sour cream. Reserve 1/4 of the tortillas and stir in remaining tortilla pieces along with 1 1/4 cups cheese. Top with reserved tortilla triangles and remaining cheese. Cover and cook on High for 1 hour.
Let stand 5 minutes before serving. Serve topped with desired toppings.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
3 skinless, boneless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 1/2 cups tomatillo salsa or green enchilada sauce
1/2 cup sour cream, plus more for serving if desired
8 (6 inch) corn tortillas
8 ounces pepper Jack cheese, shredded
salsa, chopped fresh cilantro, and sliced avocado, for serving (optional)
Place chicken in crockpot and season with salt, pepper, garlic powder, and chili powder. Pour over salsa verde or enchilada sauce; cover and cook on High for 2 hours or Low for 3 1/2 hours.
Shred chicken and stir in sour cream. Reserve 1/4 of the tortillas and stir in remaining tortilla pieces along with 1 1/4 cups cheese. Top with reserved tortilla triangles and remaining cheese. Cover and cook on High for 1 hour.
Let stand 5 minutes before serving. Serve topped with desired toppings.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
Adobo Seasoning
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 ½ teaspoons onion powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Stir together salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder in a bowl.
Store in a sealed jar in a cool, dry place.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 ½ teaspoons onion powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Stir together salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder in a bowl.
Store in a sealed jar in a cool, dry place.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤2💯1
Shrimp & Crab Empanadas
Ingredients
Seafood Filling
1/2 Ib large raw shrimp, peeled, deveined, and chopped
8 oz lump crab meat, drained and carefully checked for shells 2 tbsp unsalted butter
3 garlic cloves, finely minced
1/4 cup finely diced red bell pepper
4 oz cream cheese, softened
1 cup shredded low-moisture mozzarella cheese
1/2 cup shredded Monterey Jack cheese
2 green onions, finely sliced
2 tbsp fresh parsley, finely chopped
1 tsp Old Bay seasoning
1/2 tsp smoked paprika
1/4 tsp black pepper
1 tbsp fresh lemon juice
Salt, only if needed
Empanadas
12 empanada dough discs
Vegetable oil, for frying Extra chopped parsley, for finishing Directions
1 Cook the shrimp briefly.
Melt the butter in a skillet over medium heat. Add the red bell pepper and cook for 2 minutes. Add garlic and cook for 20-30 seconds. Stir in the chopped shrimp and cook for only 60-90 seconds, until they are beginning to turn opaque but are not fully firm. Remove from the heat.
2
Make the seafood filling.
Let the shrimp mixture cool slightly.
Combine it with cream cheese, mozzarella, Monterey Jack, green onions, parsley, Old Bay, paprika, black pepper, and lemon juice. Gently fold in the lump crab last so the larger pieces remain visible. Taste and add salt only if needed.
3
Fill the empanadas.
Place about 2-3 tablespoons of filling on one half of each dough disc, leaving a clear border around the edge. Avoid overfilling so the empanadas seal properly.
4
Fold and seal.
Fold the dough over the filling to create a half-moon. Press out excess air, then seal the edges firmly with your fingers.Crimp with a fork.
5
Fry until golden.
Heat about 2 inches of vegetable oil to
350°F (175°C). Fry the empanadas in small batches for about 2-3 minutes per side, until deeply golden, crisp, and blistered.
Drain and rest.
Transfer to a wire rack and let them rest
@FoodAndRecipesWithCherokee 🦉
Ingredients
Seafood Filling
1/2 Ib large raw shrimp, peeled, deveined, and chopped
8 oz lump crab meat, drained and carefully checked for shells 2 tbsp unsalted butter
3 garlic cloves, finely minced
1/4 cup finely diced red bell pepper
4 oz cream cheese, softened
1 cup shredded low-moisture mozzarella cheese
1/2 cup shredded Monterey Jack cheese
2 green onions, finely sliced
2 tbsp fresh parsley, finely chopped
1 tsp Old Bay seasoning
1/2 tsp smoked paprika
1/4 tsp black pepper
1 tbsp fresh lemon juice
Salt, only if needed
Empanadas
12 empanada dough discs
Vegetable oil, for frying Extra chopped parsley, for finishing Directions
1 Cook the shrimp briefly.
Melt the butter in a skillet over medium heat. Add the red bell pepper and cook for 2 minutes. Add garlic and cook for 20-30 seconds. Stir in the chopped shrimp and cook for only 60-90 seconds, until they are beginning to turn opaque but are not fully firm. Remove from the heat.
2
Make the seafood filling.
Let the shrimp mixture cool slightly.
Combine it with cream cheese, mozzarella, Monterey Jack, green onions, parsley, Old Bay, paprika, black pepper, and lemon juice. Gently fold in the lump crab last so the larger pieces remain visible. Taste and add salt only if needed.
3
Fill the empanadas.
Place about 2-3 tablespoons of filling on one half of each dough disc, leaving a clear border around the edge. Avoid overfilling so the empanadas seal properly.
4
Fold and seal.
Fold the dough over the filling to create a half-moon. Press out excess air, then seal the edges firmly with your fingers.Crimp with a fork.
5
Fry until golden.
Heat about 2 inches of vegetable oil to
350°F (175°C). Fry the empanadas in small batches for about 2-3 minutes per side, until deeply golden, crisp, and blistered.
Drain and rest.
Transfer to a wire rack and let them rest
@FoodAndRecipesWithCherokee 🦉
❤3💯2