Author: lisatran8

Here’s a flavorful recipe for Crawfish Étouffée that skips the cream but still delivers a rich taste!

Ingredients

• For the Roux:
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
• For the Étouffée:
  • 1 medium onion, diced
  • 1 bell pepper, diced (green or red)
  • 1 celery stalk, diced
  • 3 cloves garlic, minced
  • 1 pound crawfish tails (fresh or thawed)
  • 2 cups vegetable or chicken broth
  • 1 teaspoon Cajun seasoning (or to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Canned Diced Tomatoes 14 oz.
  • Salt and pepper to taste
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

1. Make the Roux:
   • In a heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour.
   • Cook the roux, stirring constantly, until it turns a deep brown color (about 15-20 minutes). Be careful not to burn it!
2. Add Vegetables:

1. Once the roux is ready, add the diced onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
2. Stir in the minced garlic and cook for an additional minute.
3. Add Crawfish and Seasoning:

1. Add the crawfish tails to the pot and mix well.
2. Pour in the broth and stir to combine. Add the Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer.
3. Simmer:
4. Let the mixture simmer for about 15-20 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
5. Serve:
6. Serve the crawfish étouffée over cooked rice. Garnish with sliced green onions.

Enjoy!

This Crawfish Étouffée is packed with flavor and has a rich, satisfying texture, even without cream! Perfect for a comforting meal.

Ingredients

For the Zoodles:

• 4 medium zucchini, spiralized
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Shrimp:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons Pretty Thai Peanut Sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon Pretty Thai Chilli Powder (adjust to taste)

Instructions

1. Prepare the Zoodles:
   • Heat olive oil in a large skillet over medium heat.
   • Add the spiralized zucchini, Edamame, Shaved Carrots and sauté for about 2-3 minutes until just tender. Season with salt and pepper. Remove from the skillet and set aside.
2. Cook the Shrimp:

1. In the same skillet, add the shrimp. Cook for 2-3 minutes on one side until pink, then flip.
2. Add soy sauce, lime juice, fish sauce, sesame oil, garlic, ginger, and red pepper flakes. Cook for an additional 2-3 minutes until shrimp are cooked through.

1. Add Peanut Sauce
2. Combine:
3. Add the zoodles back to the skillet with the shrimp. Pour the peanut sauce over the top and toss to combine.
4. Serve:
5. Plate the zoodles and shrimp, garnishing with chilli Powder

Enjoy!

This Thai Shrimp Zoodles dish is light, refreshing, and packed with flavor. Perfect for a quick weeknight dinner!

Ingredients:

For the salad:

• 2 cups cooked chicken (shredded; rotisserie chicken works well)
• 2 cups cabbage (finely shredded)
• 1 cup carrots (julienned or grated)
• 1/2 cup fresh herbs (such as mint, cilantro, and Thai basil)

For the dressing:

• 3 tbsp fish sauce
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp sugar (or to taste)
• 1 clove garlic (minced)
• 1 small chili (sliced; adjust to taste)

Instructions:

1. Prepare the Chicken:
   • If you haven’t already, cook and shred the chicken. Allow it to cool.
2. Make the Dressing:
3. In a bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and sliced chili until the sugar is dissolved. Adjust seasoning to taste.
4. Combine Salad Ingredients:
5. In a large mixing bowl, combine the shredded chicken, cabbage, carrots and herbs.
6. Dress the Salad:
7. Pour the dressing over the salad and toss gently until everything is well coated.
8. Serve:
9. Transfer the salad to a serving platter. Serve immediately as a refreshing main or side dish.

Enjoy!

This vibrant salad is perfect for a light meal and showcases the wonderful flavors and Textures of Vietnamese cuisine!

Ingredients:

• 1 large ham hock (from Honeybaked Ham if possible)
• 2 cups dried split peas (green or yellow, rinsed and sorted)
• 8 cups low-sodium chicken or vegetable broth
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Ham Hock: If desired, soak the ham hock in water for a few hours to reduce saltiness, then drain.
2. Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Combine Ingredients: Add the split peas, ham hock, broth, bay leaf, thyme, and black pepper to the pot. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the peas are tender and the soup has thickened. Stir occasionally and add more broth or water if it becomes too thick.
5. Shred the Ham: Once the peas are tender, remove the ham hock. Let it cool slightly, then shred the meat from the bone and return it to the soup. Discard the bone and any excess fat.
6. Season: Taste the soup and add salt as needed. Remove the bay leaf before serving.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread!

Tips:

• For extra depth of flavor, consider adding a splash of apple cider vinegar or a pinch of smoked paprika.
• This soup freezes well, so make a big batch and enjoy it later!

Enjoy your hearty, homemade split pea soup! 🥣💚

Ingredients:

• 1 lb (450g) ground beef (or turkey)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, Diced Jalapenos

Instructions:

1. Cook the Meat: In a large pot over medium heat, brown the ground beef. Drain excess fat if necessary.
2. Add Vegetables: Add the chopped onion, garlic, and bell pepper. Cook for about 5 minutes, until the vegetables are softened.
3. Spice it Up: Stir in the chili powder, cumin, and paprika. Cook for another minute to release the flavors.
4. Combine Ingredients: Add the kidney beans, black beans, and crushed tomatoes. Stir well to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20-30 minutes, stirring occasionally.
6. Season: Taste and add salt and pepper as needed.
7. Serve: Ladle the chili into bowls and top with your favorite toppings.

Enjoy your hearty chili!