Serdadu Recipes 1

HONEY GARLIC SHRIMP STIR FRY  This Honey Garlic Shrimp Stir Fry is the mouthwatering dinner idea you can make in just 15 minutes with six ingredients. It's easy to make for a quick weeknight dinner or double the recipe to feed a crowd! Ingredients 1 lb uncooked shrimp 21/25 or 26/30 size, peeled and deveined, thawed 2 tsp vegetable oil Honey Garlic Sauce 1/4 cup soy sauce , low sodium recommended 1/4 cup honey 1 tsbp garlic, minced 1 tbsp ginger, minced green onion, minced - optional Instructions In a medium bowl, whisk together soy sauce, honey, garlic and ginger. Put the shrimp and HALF of the sauce into a ziplock bag or container and shake. Place a large skillet or wok over medium high heat and add vegetable oil. Add shrimp in a single layer and fry one minute until pink. Add the rest of the sauce and then flip the shrimp. Fry one minute until the sauce thickens into a glaze. Serve with optional green onion and enjoy! Notes You can let the shrimp sit in the sauce for up to 24 ho

Detox Turmeric Lentil Soup This Detox Turmeric Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious! Ingredients 1 tablespoon avocado oil 1 cup chopped onion 1 cup chopped celery 1 cup chopped turnip or potato 2 1/2 cups chopped sweet potato 2 minced garlic cloves 1 teaspoon sea salt 1 teaspoon black pepper 2 teaspoons dried thyme 1 cup green or brown lentils 1 cup red lentils 1 - 2 tablespoons turmeric I like 2 1 teaspoon ginger 1 teaspoon cumin 4 cups vegetable broth 2 cups water 1 cup almond milk 1 cup spinach 1 cup fresh herbs I like parsley 1 teaspoon lemon juice 1/2 teaspoon red pepper flakes Instructions Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes. Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then a

CHEESY TACO PASTA One Pot Cheesy Taco Pasta is the best comfort food: delicious taco flavors in a homemade meat sauce with shell pasta. And it's ready in under 20 minutes for a quick and easy weeknight dinner that's so much better than hamburger helper. Plus video tutorial! Ingredients 3 cups small shell pasta 1 pound ground beef, lean or extra lean 1/2 cup onions, chopped 2 cloves garlic, minced, optional 1/4 cup taco seasoning 2 cups water 1 cup tomato sauce 1 cup shredded cheese, cheddar or mozzarella fresh cilantro, chopped, optional Instructions Place a large frying pan on medium-high heat. Add ground beef and stir until it is no longer pink. Drain fat from the pan. Add onions and optional garlic to the beef. Fry for 2-3 minutes until onions are translucent. Stir in the tomato sauce, taco seasoning, water and pasta.  Loosely cover the pan, reduce heat to medium.  Cook for 5-10 minutes until the pasta is done, stirring occasionally. Remove from heat and stir in cheese and o

World’s Best Tzatziki Recipe This is the best tzatziki recipe! Refreshing cucumber, creamy Greek yogurt, and zingy lemon make it the perfect condiment for just about everything. INGREDIENTS 2 cups plain Greek yogurt 480 g, can use dairy-free 1 cup shredded or diced cucumber 200 g 2 Tbsp lemon juice or white wine vinegar 30 mL 2 cloves garlic minced 1 Tbsp chopped dill Salt and pepper to taste INSTRUCTIONS Thicken yogurt: Strain yogurt using a cheesecloth or paper towel for 30 minutes to 3 hours to remove excess moisture (can skip this step if you're in a hurry). Prep cucumber: Meanwhile, sprinkle a pinch of salt onto shredded or diced cucumber and spoon into cheesecloth or paper towels. Let sit for a few minutes then wring it out to draw out moisture. Mix: Mix together yogurt, cucumber, dill, garlic, and lemon. Season with salt and pepper to taste. NOTES Add a touch of extra-virgin olive oil for flavor and shine. Serve with pita, veggies, on Roasted Chickpea Gyros, or really anythi

Best Garlic Bread INGREDIENTS 4 cloves garlic, minced 1/2 c. (1 stick) butter, softened 1 baguette or French bread, cut lengthwise 1/2 tsp. kosher salt 2 tbsp. freshly chopped parsley 1/4 c. grated Parmesan DIRECTIONS Preheat oven to 425° and line a large baking sheet with foil. Make garlic compound butter: In a small bowl, mix softened butter with garlic, salt, and parsley until well combined. Spread cut sides of bread liberally with garlic butter. Sprinkle with Parmesan. Bake until bread is toasty and golden at the edges, about 10 minutes. This article adapted from this site

Simple Enchiladas verdes Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out. Plus chicken and cheese and tortillas. Super yum. INGREDIENTS For the Roasted Tomatillo Sauce: 15 medium-sized tomatillos, husks removed 3 jalapeno peppers, ribs and seeds removed 4 cloves garlic, peeled 1/2 cup fresh packed cilantro 1 cup chicken broth 1/2 cup sour cream salt to taste For the Enchiladas Verdes: 10 or so 8-inch tortillas – corn or flour will work 12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites 1 lb. cooked chicken, shredded additional mix-ins like sautéed mushrooms, white beans, spinach, or whatever is striking your fancy INSTRUCTIONS Make the Sauce: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring ha

Crispy Black Bean Tacos with Avocado - Lime Sauce ingredients for the tacos: 3 cups Best Ever Mexican Black Beans (click link for recipe) 3/4 cups Mexican cheese blend 12 corn tortillas 4-6 tablespoons vegetable oil, divided for the sauce: 2 avocados 1/2 bunch cilantro, thick stems removed 3 limes, juiced 1 jalapeno, seeded if desired 1/3 cup olive oil 1 teaspoon taco seasoning 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons water instructions Make the Sauce: Add all ingredients in a blender. Blend until smooth. Make the Tacos: Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds. Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend. Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco. Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-

Sheet Pan Chicken Fajitas Ingredients 1.5 lbs Chicken Breasts boneless, skinless olive oil 1 tbsp taco seasoning 3 ea bell peppers sliced 1 ea onion sliced thinly fresh limes Instructions Preheat oven to 400ºF and grease large rimmed baking sheet Slice chicken into strips and season to coat with Taco Seasoning. Lightly drizzle seasoned chicken with olive oil Chop all veggies into strips. Drizzle with olive oil and more Taco Seasoning if desired. Place chicken and veggies on sheet pan and bake at 400ºF until chicken strips are cooked through and veggies are tender, about 20-25 minutes Remove from oven and squeeze fresh lime over. Serve as desired in tortillas or over cauliflower rice. Optional: Serve with *gluten-free tortillas* or cauliflower rice, pico, guacamole This article adapted from this site

Mexican Street Corn Salad INGREDIENTS Dressing ½ cup plain nonfat yogurt* 80 g 1 Tbsp lime juice 15 mL 1 tsp honey 5 g ½ tsp paprika ¼ tsp cumin Salad Splash of oil 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed 1 clove garlic minced 2 Tbsp lime juice 30 mL ¼ tsp salt 1 cup canned black beans 200 g, drained and rinsed 1 red bell pepper seeded and chopped ½ cup chopped red onion 35 g ½ cup packed fresh cilantro chopped ½ cup cotija cheese 88 g, crumbled, can sub feta INSTRUCTIONS Dressing: Mix all dressing ingredients and set aside. Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.** Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself! NOTES *If using Greek yogurt, add a d

Potatoes Au Gratin INGREDIENTS 6 russet potatoes, cleaned and peeled 2 tbsp. butter, plus more for pan 2 cloves garlic, minced 1 1/2 c. heavy cream 1/4 c. milk 1 tbsp. freshly chopped thyme Pinch of nutmeg Kosher salt red pepper flakes 1 1/2 c. shredded Gruyère 1/2 c. freshly grated Parmesan DIRECTIONS Preheat oven to 375° and butter a large baking dish. Slice potatoes 1/4" thick and place in water to keep from browning. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and red pepper flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat. Layer a third of potatoes, slightly overlapping, in prepared dish then pour a third of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top. Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tende

Sausage and Shrimp Kabobs These Sausage and Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ! Ingredients 12 oz smoked sausage rope 12 oz shrimp jumbo, tail-on, peeled and deveined 2 tsp olive oil 2 Tbsp Barbecue Seasoning Instructions Preheat grill to 350 degrees F. Make sure grill grates are clean. Cut sausage into about 1'' slices, the same thickness as the shrimp. Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine. Tuck the sausage slices in the "C" curve of the shrimp and then thread them onto skewers. Grill over medium-high heat for about 3 minutes, flip and grill until shrimp are opaque and cooked through. Serve immediately. Notes If you are using wooden skewers remember to soak them in water for at least 30 minutes to prevent them from catching on fire when yo

Burst Tomato and Zucchini Spaghetti with Avocado Sauce DESCRIPTION Burst Tomato and Zucchini Spaghetti tossed with a simple, creamy, vegan avocado sauce. This healthy recipe is ready in 30 minutes! INGREDIENTS 3 cups yellow and red cherry tomatoes 2 zucchini, spiralized 4 ounces whole wheat spaghetti (optional – see notes) Parmesan for topping (but skip this if you’re vegan, obvs) avocado sauce: 1 avocado 1/4 cup olive oil 1/2 teaspoon salt 1/2 cup fresh flat leaf parsley 3–4 green onions (green parts) 1 garlic clove juice of 1 lemon freshly ground pepper to taste INSTRUCTIONS Pulse all sauce ingredients together until smooth. Set aside. Cook spaghetti according to package directions. Drain and set aside. Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this – they really start to spatter when the juices hit the hot oil). Continue cooking until tomatoes are

Simple Homemade Tomato Soup INGREDIENTS 4 slices bacon, cut into small pieces 2 carrots, chopped half of a yellow onion, chopped 4 cloves garlic, minced 1 1/2 tablespoons tomato paste 1 tablespoon flour 4 cups chicken broth (more to thin out the soup at the end as needed) 1/2 teaspoon dried thyme 1 bay leaf 1 28-ounce can whole San Marzano tomatoes cream (optional – to add at the end as desired) INSTRUCTIONS Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes. Add the carrots, onion, and garlic to the bacon in the pan; saute for 5-10 minutes until the vegetables are very aromatic and tender. Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so. Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes. Puree i

Watermelon Ice Cream INGREDIENTS 2 c. cubed watermelon 2 c. whole milk 2 tbsp. sugar 1/4 tsp. pure vanilla extract DIRECTIONS Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours. Remove mixture from loaf pan and blend again. Pour back into loaf pan and freeze for another hour. Serve. This article adapted from this site

APPLE PIE TACOS RECIPE These easy Apple Pie Tacos have a delicious cinnamon sugary apple filling in a crispy and sweet taco, drizzled with caramel sauce, and then topped with whipped cream! Ingredients 5 large flour tortillas 4 tablespoons unsalted butter, divided 3/4 cup sugar, divided 3 teaspoons cinnamon, divided 4 Granny Smith apples, peeled and diced 1 tablespoon lemon juice, freshly squeezed 1/4 cup caramel sauce, optional whipped cream, optional Instructions Preheat oven to 400°F (204°C). Set aside a 12-cup muffin pan. Using a 4-inch round cookie cutter, cut 4-5 circles from each tortilla. Repeat until you have about 20 in total. In a medium bowl, combine 2 tablespoons melted butter with 1/4 cup sugar and 1 teaspoon cinnamon. Place one tortilla circle into the bowl and toss until coated. Repeat for the remaining circles. Flip the muffin tin upside down. Insert one tortilla piece in between every two muffin cups until all tacos are in place. Bake for 5-6 minutes until golden. Mea