Lasagna soup Ingredients -soup - [ ] 1/2 pound Italian sausage - [ ] 1/2 pound ground beef - [ ] 1/2 white onion - [ ] 2 garlic cloves - [ ] 1 shallot - [ ] 3oz tomato paste - [ ] 15oz crushed tomatoes - [ ] 8 cups chicken broth - [ ] 2 cups heavy whipping cream - [ ] 1.5 cup broken up mafaldine noodles or Lasagna noodles - [ ] 1/8th cup chopped basil - [ ] 1/8th cup chopped parsley - [ ] 1tbsp Italian seasoning - [ ] 1/2tbsp salt - [ ] 1/2tbsp garlic powder - [ ] 1tsp black pepper - [ ] 1tsp red pepper flakes Ricotta Topping - [ ] 8oz ricotta cheese - [ ] 4oz shredded mozzarella - [ ] 4oz shredded Parmesan - [ ] 1/8th cup chopped basil - [ ] 1/8th cup chopped parsley - [ ] 1/2 tbsp salt - [ ] 1/2 tbsp black pepper - [ ] 1/2 tbsp red pepper flakes Recipe - [ ] In a deep pot with some oil brown 1/2 pound of ground beef and 1/2 pound of Italian sausage - [ ] Once the meat is browned add in your chopped onion, shallot and Garlic and cook until translucent - [ ] Season everything with 1tbsp Italian seasoning, 1/2tbsp salt, 1/2tbsp garlic powder , 1tsp black pepper, 1tsp red pepper flakes, and add in 3oz of tomato paste let this all cook for about 3 minutes and be sure to stir constantly - [ ] Add in 15oz of crushed tomatoes, 8 cups of chicken broth and bring to a boil - [ ] Once boiling add in your noodles and cook until al dente - [ ] Add in 2 cups of heavy whipping cream and allow to simmer for 15 min Ricotta topping - [ ] In a bowl combine 8oz ricotta cheese, 4oz shredded mozzarella, 4oz shredded Parmesan, 1/8th cup chopped basil, 1/8th cup chopped parsley, 1/2 tbsp salt, 1/2 tbsp black pepper, 1/2 tbsp red pepper flakes - [ ] I personally like to put a little bit of shredded mozzarella at the bottom of my bowl and pour the hot soup over it, then put a scoop of the Ricotta topping in the bowl and garnish with some basil.

Flan Ingredients - [ ] 2 whole eggs - [ ] 5 egg Yolks - [ ] 1 can Evaporated Milk - [ ] 1 can Sweetened condensed milk - [ ] 1/2 tbs vanilla extract - [ ] 3/4 cup of granulated sugar Recipe - [ ] In a sauce pan pour 3/4 cup sugar and melt over medium heat until it reaches a caramel color - [ ] Carefully pour the caramelized sugar into a pan of your choice, I used a 9” round cake pan. Be sure to coat the entire bottom of the pan with the caramelized sugar then set it aside to cool - [ ] In a bowl add 2 whole eggs, 5 egg yolks, 1 can of sweetened condensed milk, 1 can of evaporated milk, 1/2 tablespoon of vanilla extract and a pinch of salt - [ ] Whisk this together until well combined and smooth, I like to strain this 3 times to eliminate any lumps or air bubbles - [ ] Pour the mixture into the pan that contains the cooled caramelized sugar and cover it with foil - [ ] Place the pan into a larger pan and carefully fill the larger pan about halfway with hot water (Bain-Marie) - [ ] Carefully place the pans in a 350(f) degree oven for 1 hour and 30 minutes - [ ] Once the time is up allow the flan to cool ( I like to put mine in the fridge over night) - [ ] Remove the flan from the pan slice it however you like, and serve - [ ] Enjoy! #flan

Cowboy butter shrimp Ingredients Shrimp - [ ] 2pounds of shrimp - [ ] 1tsp salt - [ ] 1tsp black pepper - [ ] 1tsp garlic powder Cowboy Butter - [ ] 3/4 cup of butter - [ ] 3 garlic cloves minced or crushed - [ ] 1/2 of a shallot minced - [ ] 1/2 tbsp salt - [ ] 1/2 tbsp paprika - [ ] 1tsp garlic powder - [ ] 1tsp red pepper flakes - [ ] 1tsp Tony’s seasoning (optional) - [ ] 1/2tsp black pepper - [ ] 1/2tsp cayenne pepper - [ ] 1/2 tsp whole grain mustard (optional) - [ ] 1/2tsp Dijon mustard - [ ] 1 lemon- zested & juiced - [ ] 1/8th cup chopped parsley - [ ] 1/8th cup chopped chives Recipe - [ ] Peel and devein your shrimp, I like to butterfly mine but this is optional. Season the shrimp with salt, pepper, and garlic powder. - [ ] In a hot skillet cook your shrimp until they reach your desired doneness, for me this only takes about 2 minutes per side as shrimp cook pretty fast. - [ ] In a sauce pan melt 1/2 cup of butter and add your minced shallot and garlic. - [ ] Once fragrant add in your mustard(s), seasonings, lemon juice and zest, stir well and let simmer for 2 minutes. - [ ] Remove the pan from the heat and add the remaining 1/4 cup of butter, but make sure it is cold, this will give the cowboy butter more of a sauce consistency rather than leaving it loose and oily. *Season the sauce to taste, if you’d like it spicier add more red pepper flakes, if you’d like it saltier add more salt, etc… my measurements are to my preference I highly encourage you to adjust them if you decide that they don’t quite meet your desires.* - [ ] Add in your chopped parsley and chives and stir until the cold butter has melted into the sauce. - [ ] Pour some of the cowboy butter over the shrimp in the hot skillet and make sure they’re all well coated. - [ ] Plate your shrimp and drizzle on as much cowboy butter as you’d like, squeeze on some fresh lemon juice and garnish with some chopped parsley. - [ ] Enjoy!!! #cowboybutter #shrimp

Dinner lately

Torta #crystalxventura