Recipes - The Cooking Lane

seafood alfredo

Written by Chelsea on May 17, 2024. Posted in Dinner, Recipes. No Comments on seafood alfredo

[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.25.1″ _module_preset=”default”][et_pb_row _builder_version=”4.25.1″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.25.1″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.25.1″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Ingredients:

8 oz angel hair pasta
1 lb salmon fillet, skin removed and cut into bite-sized pieces
1/2 lb shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley (optional)
Lemon wedges for serving (optional)

Instructions:

Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the angel hair pasta and cook according to package instructions until al dente.
- Drain the pasta and set aside.
Prepare the Seafood:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the salmon pieces and cook for about 3-4 minutes, turning occasionally until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside with the salmon.
Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Stir in the heavy cream and bring to a gentle simmer.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season with salt, black pepper, and crushed red pepper flakes (if using).
Combine Pasta and Sauce:
- Add the cooked angel hair pasta to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
- Gently fold in the cooked salmon and shrimp until well combined and heated through.
Serve:
- Transfer the seafood Alfredo pasta to serving plates.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Pizza muffins

Written by Chelsea on May 17, 2024. Posted in Dinner, Lunch, Recipes. No Comments on Pizza muffins

Ingredients:

1 can of refrigerated biscuit dough (8 biscuits)
1 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup pepperoni slices (or your choice of toppings: sausage, bell peppers, onions, mushrooms, etc.)
2 tablespoons Dan-O’s cheese seasoning
Non-stick cooking spray

Instructions:

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Muffin Tin:
- Spray a 12-cup muffin tin with non-stick cooking spray to prevent the dough from sticking.
Prepare the Biscuit Dough:
- Separate the biscuit dough into individual biscuits.
- Cut each biscuit into quarters.
Assemble the Pizza Muffins:
- Take a piece of biscuit dough and flatten it slightly.
- Place a small amount of pizza sauce (about 1 teaspoon) in the center of the dough.
- Add a few slices of pepperoni (or your choice of toppings) and a pinch of shredded mozzarella cheese.
- Fold the edges of the dough around the filling to form a ball, ensuring the filling is sealed inside.
- Place the dough ball, seam side down, into the muffin tin.
- Repeat with the remaining dough pieces until all muffin cups are filled.
Add More Cheese and Seasoning:
- Sprinkle the remaining mozzarella cheese evenly over the tops of the dough balls.
- Sprinkle Dan-O’s cheese seasoning generously over each muffin.
Bake:
- Place the muffin tin in the preheated oven.
- Bake for 15-18 minutes, or until the muffins are golden brown and the cheese is melted and bubbly.
Cool and Serve:
- Allow the pizza muffins to cool in the muffin tin for a few minutes before removing.
- Serve warm with additional pizza sauce for dipping, if desired.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

salmon salad

Written by Chelsea on May 14, 2024. Posted in Recipes. No Comments on salmon salad

Ingredients

4 salmon fillets (about 6 ounces each)
2 tablespoons Slap Ya Mama seasoning (or similar Cajun seasoning)
2 tablespoons avocado oil
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup olives, sliced (Kalamata or black olives work well)
1 bell pepper (any color), sliced
1 avocado, diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced

For the Creamy Balsamic Dressing:

1/4 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons mayonnaise
1 tablespoon honey
1 garlic clove, minced
Salt and pepper to taste

Instructions

Prep the salmon: Pat the salmon fillets dry with paper towels. Rub each fillet with the Slap Ya Mama seasoning to coat them evenly.
Cook the salmon: Heat the avocado oil in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down (if they have skin). Cook for 4-5 minutes on each side or until the salmon is fully cooked and flakes easily with a fork. Remove from the skillet and let cool slightly. Once cool, break into large flakes or chunks.
Prepare the salad base: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, olives, sliced bell pepper, diced avocado, crumbled feta cheese, and thinly sliced red onion.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, mayonnaise, honey, and minced garlic. Season with salt and pepper to taste until the dressing is smooth and creamy.
Add the salmon: Add the cooked salmon to the salad bowl.
Dress the salad: Drizzle the creamy balsamic dressing over the salad.
Toss and serve: Gently toss the salad to mix the ingredients and coat everything evenly with the dressing. Serve immediately for the freshest taste.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Cheesy Beefy Roll-Ups

Written by Chelsea on May 14, 2024. Posted in Dinner, Lunch, Recipes. No Comments on Cheesy Beefy Roll-Ups

Ingredients

1 lb ground beef
2 tablespoons taco seasoning
1 medium onion, finely chopped
1 bag of pre-cooked Mexican rice (about 1-2 cups, depending on preference)
1 cup shredded cheese (Mexican blend works well)
1/2 cup queso (can use jarred or homemade)
6-8 flour tortillas
Oil, for shallow frying
Optional garnishes: sour cream, salsa, guacamole, fresh cilantro

Instructions

Cook the ground beef: In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up into crumbles as it cooks. Drain any excess fat.
Season the beef: Stir in the taco seasoning and chopped onion, cooking until the onion is soft and translucent and the beef is well seasoned. Remove from heat.
Prepare the rice: Heat the Mexican rice according to package instructions. Set aside.
Assemble the roll-ups: Lay out a tortilla on a flat surface. Spread a thin layer of queso over the tortilla. Add a spoonful of the taco beef mixture, a spoonful of Mexican rice, and a sprinkle of shredded cheese.
Roll up the tortilla: Carefully roll the tortilla tightly around the filling, ending with the seam side down to help keep it closed.
Repeat: Continue filling and rolling the remaining tortillas.
Heat the oil: In a large, shallow pan, heat a thin layer of oil over medium-high heat. Once hot, place the roll-ups seam side down into the oil. Fry until golden brown on all sides, turning carefully with tongs.
Drain: Remove the roll-ups from the oil and drain on a paper towel-lined plate.
Serve: Cut the roll-ups in half, if desired, and serve hot with optional garnishes like sour cream, salsa, guacamole, or fresh cilantro.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Homemade Fudgy Brownies

Written by Chelsea on May 14, 2024. Posted in Desserts, Recipes. No Comments on Homemade Fudgy Brownies

Ingredients

1 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup brown sugar, packed
1 cup white sugar
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1 tablespoon cornstarch
1/2 teaspoon baking soda
A pinch of salt (optional, if using unsalted butter)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
Melt butter and chocolate: In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring constantly to avoid burning. Once melted, remove from heat and let it cool slightly.
Mix sugars and wet ingredients: In a large mixing bowl, combine the brown sugar, white sugar, and vanilla extract. Add the melted butter and chocolate mixture and stir well. Beat in eggs, one at a time, ensuring each is well incorporated.
Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt (if using).
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and well combined.
Pour into the pan: Spread the batter evenly into the prepared baking pan. The batter will be thick, so use a spatula to smooth it out.
Bake: Place in the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake as this will dry out the brownies.
Cool and serve: Allow the brownies to cool in the pan on a wire rack before cutting into squares. The brownies will be very rich and fudgy.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Healthier Key Lime Pie

Written by Chelsea on May 13, 2024. Posted in Desserts, Recipes. No Comments on Healthier Key Lime Pie

Ingredients:

6 mini graham cracker crusts
2 cups Key Lime Greek yogurt
1 packet fat-free cheesecake flavored instant pudding mix (1 oz)
1 cup fat-free whipped cream, plus extra for topping
Lime zest or thin lime slices for garnish (optional)

Instructions:

Prepare the Filling:
- In a large mixing bowl, combine the Key Lime Greek yogurt and the fat-free cheesecake pudding mix. Stir until the mixture is smooth and thickened.
Fold in Whipped Cream:
- Gently fold in 1 cup of fat-free whipped cream into the yogurt and pudding mixture until well incorporated. This will help lighten the texture of the filling.
Fill the Crusts:
- Spoon the filling evenly into the mini graham cracker crusts, smoothing the tops with the back of a spoon or a spatula.
Chill the Pies:
- Refrigerate the pies for at least 2 hours, or until the filling is set and firm.
Serve:
- Before serving, top each pie with a dollop of fat-free whipped cream.
- Garnish with lime zest or a thin slice of lime on top for a decorative touch and a zesty flavor boost.
Optional – Additional Topping:
- If desired, right before serving, you can drizzle a little light lime syrup or a thin layer of low-sugar lime jelly over the pies for extra flavor and sweetness.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]