Month: March 2019 March 2019 - Lakes at Creekside %

Mexican Street Corn Dip

Mar 27, 2019

Looking for a great dip to take to a crawfish boil or family gathering? This Mexican Street Corn Dip will become a favorite!

Mexican Street Corn Dip

Ingredients

• 2 14oz bags of frozen corn
• 1 Tbsp of olive oil
• ¼ cup mayonnaise
• 8oz cotija cheese crumbled
• ½ of a jalapeno diced (no seeds)
• ½ cup parsley
• Dash of cayenne pepper
• 3 cloves of garlic minced
• Juice of one lime
• Sea salt
• Pinch of smoked paprika
• Pinch of chili powder

Directions

1. In a large skillet, over medium heat, add the olive oil and toast the corn (10 to 12 min) stirring occasionally. Remove from heat and set aside.
2. In a separate large bowl, stir in mayo, cotija cheese, jalapeno, parsley, cayenne and minced garlic together until evenly combined.
3. Slice lime in half and squeeze juices from each half into the bowl. Stir until the juice is completely incorporated.
4. Stir in the corn until completely incorporated, evenly, into the mixture.
5. Sprinkle the sea salt, smoked paprika and chili powder on top.
6. Refrigerate until chilled.
7. Serve with your favorite chips!

Classic Creamy Shrimp Pasta

Mar 18, 2019

Ingredients

• 3/4 lb fettuccini pasta
• 1 lb large raw shrimp peeled and deveined
• 1 Tbsp olive oil
• 1/2 onion (medium), finely chopped
• 2 Tbsp unsalted butter
• 1 garlic clove minced
• 1/3 cup white wine I used Chardonnay
• 2 cups whipping cream
• 1/3 cup shredded parmesan cheese
• 1/2 tsp Sea salt or to taste
• 1/4 tsp black pepper or to taste
• 1/4 tsp paprika or to taste
• 1 Tbsp Parsley finely chopped, to garnish

Instructions

1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

Impressively Easy Fish Tacos

Mar 11, 2019

Ingredients

• 2 Hass avocados—halved, pitted and peeled
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 small jalapeño, seeded and thinly sliced
• 2 tablespoons minced red onion
• 2 tablespoons chopped cilantro
• 5 tablespoons fresh lime juice
• Kosher salt and freshly ground pepper
• 1 small head of napa cabbage, shredded (4 cups)
• 2 tablespoons vegetable oil, plus more for brushing
• 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
• Ten 7-inch flour tortillas, warmed
• 2 medium tomatoes, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

How to Make It

Step 1

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.

Step 2

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.

Step 3

Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through about 10 minutes. Transfer the fish to a platter and pull off the skin.

Step 4

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges!

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The Perfect (And Easy) Homemade Lasagna

Mar 4, 2019

INGREDIENTS

3/4 lb. lasagna noodles

1 tsp. extra-virgin olive oil, plus more for drizzling

1 lb. ground beef

2 cloves garlic, minced

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

1 oz. (32-oz.) jar marinara

16 oz. whole milk ricotta

1/2 c. freshly grated Parmesan, divided

1/4 c. chopped parsley, plus more for garnish

1 1/2 lb. sliced mozzarella

INSTRUCTIONS

1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
2. In a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return beef to skillet and add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through.
3. Combine ricotta, 1/4 cup Parmesan, and parsley in a large mixing bowl and season with salt and pepper. Set aside.
4. In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta mixture, and a  single layer of mozzarella, then repeat layers. Top last layer of noodles with meat sauce, Parmesan, and mozzarella.
5. Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. Garnish with parsley.

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