Skip to content Skip to sidebar Skip to footer

Best Mixed Air Fryer Vegetables

Fine air fryer greens you'll ever make are here! No breading, just seasonings and blended greens cooked to perfection. A wholesome side dish fave.

OH MY goodness did these air fryer veggies flip out desirable!! I actually threw them collectively one night time while we needed a healthy side dish and changed into surprised at how a whole lot my kids genuinely loved them. using mushrooms, zucchini, yellow squash and an onion this time they got here out perfectly smooth with a bit of crisp on the rims. On our air fryer recipe rotation for certain now.

Best Mixed Air Fryer Vegetables
Best Mixed Air Fryer Vegetables

You may use any electric air fryer or Ninja Foodi gadget you have got even though. Even a few convection ovens provide an air fry function now!

I definitely requested my husband for cauliflower in place of mushrooms but reputedly there was a lack of communique so that is what I got. (eye roll) but it simply came out better than the latter so perhaps it became intended to be.

Best Mixed Air Fryer Vegetables


  • 2 zucchini cut into dials
  • 2 yellow squash cut into dials
  • 1 container mushrooms cut in half
  • 1/2 c olive oil
  • 1/2 onion sliced
  • 3/4 tsp Italian seasoning
  • 1/2 tsp garlic salt
  • 1/4 tsp Lawrys seasoned salt


  1. Slice zucchini and yellow squash into dials. The thinner they are the softer they will get. I would recommend 3/4" thick so they all are the same consistency when done.
  2. Slice mushrooms in half. Put all vegetables in a bowl and toss together gently.
  3. Pour olive oil on top and toss gently, then sprinkle in all seasonings in bowl and gently toss one more time.
  4. Add half of your vegetables into your air fryer, close, and set to 400 degrees for 10 minutes. I did not bother shaking or tossing halfway through and they came out amazing.
  5. Remove, enjoy, and add other half at 400 degrees for 10 minutes to finish cooking batch.

Shrimp Scampi Pizza Recipes

Subsequent to Sir Francis Bacon cheeseburgers, pizza is my preferred meals group! I should consume pizza each unmarried day of the 12 months and in no way get uninterested in it. there are so many specific toppings and combos that keep pizza from getting stupid or uninteresting.

Shrimp Scampi Pizza Recipes
Shrimp Scampi Pizza Recipes

This Shrimp Scampi Pizza is the suitable instance of surprising toppings taking the normal to extremely good…..

This is yet some other one of those recipes that has been popping inside and out of my head for extra than a year. when you consider that nowadays is national Pizza Day, I just needed to ultimately make this creation appear!!

Shrimp Scampi Pizza Recipes


  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 3 large cloves fresh garlic minced
  • 1/4 cup white wine
  • 1 lemon zest and juice
  • 1 pounds 16 count fresh shrimp peeled, deveined, and rinsed
  • 1 pound fresh pizza dough
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon Italian seasoning


  1. Place baking stone in oven and preheat to 500 degrees for ONE HOUR!
  2. In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one minute.
  3. Add the wine and lemon juice, simmer for 2 minutes.
  4. Add shrimp and cook only until pink. Remove from pan and set aside.
  5. Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel.
  6. Brush dough with garlic-lemon sauce from pan. Be generous. but you don't want your pizza to look like a lake.
  7. Top with shrimp, mozzarella cheese, Parmesan cheese, and sprinkle with Italian seasoning.
  8. Slide pizza onto preheated baking stone and bake for 8 to 10 minutes, until cheese is bubbly.
  9. Serve with red hot pepper flakes.

Philly Cheesesteak Stuffed Peppers

Philly cheesesteak stuffed peppers are a first rate opportunity to Philly sliders which might be made with bread. smooth to prepare, low in carbs and gluten loose – i'm able to name this a great dinner!

Those Philly cheesesteak filled peppers are so perfect for those of you which might be following the Keto food plan. you can make all elements beforehand of time and speedy prepare them for your busy nights.

Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers

Quality cut of beef to use for Philly Cheesesteak crammed Peppers
Ribeye is constantly tremendous. It’s perfectly marbled and packs a ton of beef-y flavor. among philly cheesesteak enthusiasts, ribeye is taken into consideration the most real reduce to use for this loved road food. but, it's far pretty pricey. If you are trying to be a bit greater thrifty, opt for skirt steak. It’s less difficult at the pockets and ideal for pan-frying. you may additionally use top sirloin.

A way to reduce red meat for Philly Cheesesteak stuffed Peppers 
Slice pork towards the grain with a mild sawing movement. The “grain” refers back to the direction the muscle fibers are growing. you will want to cut throughout the grain, as opposed to parallel to it. This facilitates keep uniformity and forestalls you from compromising the shape of the strips.

You furthermore may need to slice your red meat as thinly as possible. this can set the degree for even cooking! Plus, thinner steak strips make for better pepper stuffing. The intention is to have a pleasant, even chew!

Philly Cheesesteak Stuffed Peppers


  • 3 green bell peppers
  • 1 lb mushrooms
  • 1 onion
  • 1 lb beef sliced into thin strips
  • 12 slices Provolone cheese
  • oil for cooking
  • salt & pepper to taste


  1. Prepare the ingredients for the recipe.
  2. Preheat skillet with oil. Add mushrooms and cook until they’re slightly browned. Add diced onions and cook until golden brown. Remove form the skillet and set aside.
  3. In a same skilled, brown sliced beef. Add the mushroom mixture and season with salt and pepper to taste. 
  4. Slice bell peppers in half, clean out the inside. Place one slice of cheese on the inside of peppers, top it off with beef mixture and cover with cheese. 
  5. Bake stuffed peppers at 400℉ for 25 minutes. 

Taco Pasta Salad Recipe

Taco Pasta Salad — easy, prepared in 20 minutes, and loaded with notable Mexican-inspired elements such as corn, black beans, tomatoes, cilantro, avocado, and greater!! ideal for picnics, events, and potlucks!!

Mexican Pasta Salad Recipe
It’s summer season and in my global which means carefree days, no-cook dinner lunches, and casual dinners. It also way plenty of out of doors grilling, get-togethers, and clean-breezy outside unique.

That’s in which this taco pasta salad that’s prepared in 20 minutes comes into play. It’s loaded with such a lot of layers of Mexican-inspired flavors, such as tender pasta, black beans, juicy corn and tomatoes, creamy avocado, cilantro, inexperienced onions, and extra. everything is tossed in limey, taco seasoning-based totally French dressing.

Taco Pasta Salad Recipe
Taco Pasta Salad Recipe

It makes a large batch to feed your hungry circle of relatives participants, buddies, and associates. It’s by chance vegetarian and my daughter said it’s one of the exceptional things I’ve made in a long time. easy components that deliver big time results and flavor.

And of route you’re going to want some scrumptious hydration and that’s where Santa Cruz organic® is right here to help. From their iconic lemonades to the gently sweetened Agua Frescas and the brand new Carbonated Tea Lemonades, Santa Cruz natural gives the right way to refresh your summer season with particular flavors.

Santa Cruz natural’s line of organic, non-GMO lemonades and fruit juices are an clean way to overcome the summer warmness. They’re made with a hundred% organic fruit juice and Santa Cruz natural lemonades are a summertime favourite we are able to all feel accurate about ingesting.

Taco Pasta Salad Recipe


  •  3/4 pound pasta, cooked according to package directions (small shells, rotini, bowtie, etc.)
  •  one 15-ounce can black beans, drained and rinsed (I used no-salt added)
  •  2 cups Mexican shredded cheese blend
  •  about 1 1/2 cups sliced cherry or grape tomatoes
  •  1 1/2 cups corn (fresh or frozen)
  •  1/2 cup green onions, sliced into thin rounds
  •  1/2 cup fresh cilantro, finely minced
  •  1 or 2 medium/large Hass avocados, peeled and diced small


  •  1/3 cup olive oil
  •  1/3 cup Santa Cruz Organic Lime Juice
  •  1/4 to 1/3 cup honey or agave
  •  3 tablespoons taco seasoning (I use reduced-salt, medium heat)
  •  1 or 2 cloves garlic, minced or finely pressed
  •  1 teaspoon kosher salt, or to taste
  •  1 teaspoon freshly ground black pepper, or to taste
  •  Santa Cruz Organic Lemonades, Agua Frescas, and Carbonated Lemonades for serving


  1. Cook pasta according to package directions. Drain and transfer to a very large bowl.
  2. Add the black beans, cheese (note – if you don’t want the cheese to melt, make sure the pasta has cooled before adding the cheese), tomatoes, corn, green onions, cilantro, and stir to combine.
  3. Add the avocado and stir gently to combine.
  4. To a medium bowl, add the olive oil, lime juice, honey, taco seasoning, garlic, salt, pepper, and whisk to combine.
  5. Drizzle the vinaigrette over the pasta bowl, stir well to combine, taste, and check for seasoning balance. Add more salt, pepper, lime juice, honey, cilantro, etc. if desired.
  6. Serve with Santa Cruz Organic beverages.

Easy Overnight Caramel Pecan Cinnamon Rolls

If you need creamy, gooey, in a single day cinnamon rolls with pecans and caramel and the very best no yeast dough ever, then those are sure to be a fave.

My family loves cinnamon rolls but I don’t enjoy waking up extra early to lead them to and permit the dough rise two times. that is why those caramel pecan cinnamon rolls are our favorite.

Easy Overnight Caramel Pecan Cinnamon Rolls
Easy Overnight Caramel Pecan Cinnamon Rolls


  • Don’t be alarmed if the pinnacle appears without a doubt dry whilst you take it out of the oven. that is everyday. when you turn it over you’ll see the fine creamy topping.
  • To flip it over once it’s executed baking: take a reducing board and lay it on top of the baking dish. hold the cutting board and the baking dish (you can have to use a hot pad) and turn the baking dish the other way up so it’s on top of the cutting board. put it at the counter and pull up the baking dish to show the cinnamon rolls.
  • i've in no way made the recipe any distinctive than what it calls for. I understand some humans have requested approximately substitutions for the heavy cream. There truly are none. another decrease fats milk gained’t produce this sort of creamy texture.
  • be sure and region the frozen bread dough loaves within the refrigerator the morning of so they may thaw in time to make them that nighttime. I area every loaf right into a bread pan and cowl it with saran wrap. I always spray the facet of the saran wrap that touches the bread. That way there is positive to be no sticking.

Easy Overnight Caramel Pecan Cinnamon Rolls


  • 1 1/4 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 cup pecans coarsely chopped
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 2 frozen white bread dough loaves thawed [I use the Rhodes brand]
  • 3 tablespoons butter melted


  1. Spray a 9x13 pan with cooking spray.
  2. In a small bowl combine the powdered sugar and heavy whipping cream. Pour into the pan. The mixture will be thick so you may have to use a spatula to spread evenly in the pan.
  3. Sprinkle pecans over top of the milk/sugar mixture.
  4. Combine brown sugar and cinnamon in small bowl, set aside.
  5. On a surface, sprayed with cooking spray & lightly floured, roll out 1 loaf into a rectangle [roughly the same size as the 9x13 pan]. Pour half of the butter onto the dough and spread it out. Sprinkle half of the cinnamon/sugar mixture over the butter.
  6. Roll up the dough [roll up from the longer side of the rectangle shape, not the shorter sides] and cut dough roll into 8 pieces. Place each piece in the pan on top of the pecans. Do 4 rows of 4 cinnamon rolls in each row.
  7. Repeat with the 2nd loaf of bread.
  8. Cover with plastic wrap that has been sprayed with cooking spray [the part of the plastic wrap that touches the rolls].
  9. Leave in fridge overnight. In the morning, let sit out covered at room temperature for 1 hour.
  10. Bake at 350 degrees for 25-30 minutes.
  11. After baking let cool on wire rack for 5 minutes.
  12. Carefully take your pan and turn it upside down, over a serving platter or cutting board. Serve warm.

Almond Joy Cookies – Just 4 Ingredients!!!

If you love coconut, boy are you in for a deal with today! those easy Almond pleasure Cookies take just four elements and don’t even require a mixer! No beating, no chilling, just blend ’em up and throw ’em inside the oven clean! You’re going to like these ooey gooey gorgeous cookies!

I’ve were given a primary coconut lover in my existence – my Dad. He loves all matters coconut: coconut cream pie, coconut macaroons, raspberry coconut magic bars and especially those smooth Almond pleasure Cookies. those cookies are loopy clean to make and bake as much as ooey gooey perfection.

Almond Joy Cookies – Just 4 Ingredients!!!
Almond Joy Cookies – Just 4 Ingredients!!!

So no flour, no eggs, no butter…what the heck is in these cookies you ask? Chocolate chips, coconut, almonds, and sweetened condensed milk – that’s it! I scoop the cookies right onto a parchment-coated cookie sheet and stale they go for about 12 to 14 mins. while the bottoms starts offevolved to appearance golden brown and also you appear a number of the coconut with brown tips – it’s time to come out!

After scooping out the cookies with my cookie scoop, I wet my fingertips and form of pat the cookies into greater of a disc shape. The cookies are the same shape going in as they're coming out so it’s as much as you!

Almond Joy Cookies – Just 4 Ingredients!!!


  • 1 14 oz bag sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • 2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted - light blue bag
  • 1 14 oz can sweetened condensed milk regular or fat-free works


  1. Preheat the oven to 325F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  4. Stir until combined.
  5. Scoop out dough with a cookie scoop onto prepared baking sheet.
  6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
  7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  8. Let cool on baking sheet.
  9. Store cookies in an airtight container.

Sweet Potato Black Bean Burger

These recipe for the first-rate candy Potato Black Bean Burger is vegan, gluten unfastened, and full of ambitious flavors. Even the meat eaters like this one!

If you don’t have dinner plans for this night, I’ve got you covered. How about a plant-primarily based dinner that’s additionally gluten free? Now you’re listening, right?

Sweet Potato Black Bean Burger
Sweet Potato Black Bean Burger

I know not every person agrees with the entire veggie burgers > hamburgers assessment, but even in case you don’t, I think you’ll love those.

They’re flavored with a few favourite Mexican-inspired spices and herbs. In my e book the ones flavors are always a winner. clean cilantro, chili powder, and cumin, at the side of a touch of lime. quite lots my favorites together.

I wanted to make those as easy as feasible. despite the fact that i like those Beet Burgers, they may be a chunk of a technique. This recipe for candy Potato and Black Bean Burgers are quite easy. allow me show you!

Sweet Potato Black Bean Burger


  • 1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
  • 1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
  • 1/2 cup cooked quinoa
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/4 cup loosely packed fresh chopped cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • oil (I like avocado oil for this)


  1. Mix together your flaxseed meal and water and set it aside until it gels.
  2. Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
  3. In a large skillet, heat a thin layer of oil over medium high heat.
  4. Form the sweet potato mixture into 6 patties.
  5. When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
  6. Carefully flip each patty and cook an additional 5 minutes on the second side.
  7. Serve with your favorite toppings like guacamole. Enjoy!

Homemade Gingerbread Loaf Recipe

The spicy selfmade Gingerbread Loaf made with ginger, cinnamon, allspice, cloves and molasses is this type of cute treat to enjoy with espresso or tea. if you wish, drizzle with a easy vanilla glaze for a festive deal with that tastes similar to the holidays.

This spice-stuffed loaf is simple to put together. The batter comes collectively pretty without problems. start by means of whisking all of the dry elements together. one by one, beat together melted butter, molasses, eggs, buttermilk and vanilla extract until blended. add moist components to dry substances and stir until simply combined, being cautious to not over blend batter. Pour batter into organized a 9×5 inch loaf pan and bake till performed. It takes about 50 mins or in an effort to bake. let the loaf cool within the pan for 10 mins before transferring to a cooling rack to finish cooling earlier than serving (if you can wait that lengthy!).

Homemade Gingerbread Loaf Recipe
Homemade Gingerbread Loaf Recipe

The Vanilla Glaze Drizzle is optional. actually, I simply decide on this gingerbread loaf without the glaze. Gingerbread is so flavorful and sweet sufficient all through itself. The glaze does add a quite touch for vacation celebrations and is top notch brief to make and drizzle over the loaf once it has cooled.

I think you’ll virtually enjoy this Gingerbread Loaf. My advice? cozy up with a slice of this gingerbread and a heat cup of tea even as watching your favored Hallmark movie for the right excursion destroy. It doesn’t get plenty better than that.

Homemade Gingerbread Loaf Recipe


  •  2 cups all-purpose flour
  •  1/4 cup granulated sugar
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 tablespoon ground ginger
  •  1 1/2 teaspoons cinnamon
  •  1/4 teaspoon allspice
  •  1/4 teaspoon ground cloves
  •  1/2 cup (8 tablespoons) unsalted butter, melted
  •  3/4 cup molasses
  •  2 large eggs
  •  1 cup buttermilk
  •  2 teaspoons vanilla extract


  •  1 cup confectioners' sugar
  •  1 tablespoon milk (more, as needed)
  •  2 teaspoons vanilla extract

For gingerbread loaf:

  1. Adjust rack to middle of oven. Preheat oven to 350-degrees F. Grease and flour a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, allspice and ground cloves.
  3. In a separate medium mixing bowl or large measuring cup, whisk together the melted butter and molasses until incorporated. Beat in eggs until combined, then buttermilk and vanilla extract. Beat until thoroughly combined. (Mixture may look curdled.)
  4. Stir wet mixture into the dry ingredients until combined. Do not over mix.
  5. Pour batter into prepared pan, and bake until a toothpick or cake tester inserted into center of the cake comes out clean, about 50-55 minutes. The cake will just begin to pull away from the sides of the pan. Allow cake to cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.

For vanilla glaze drizzle:

  1. Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.

Savory Cheesy Sun-Dried Tomato Pizza Bar

These savory and cheesy sun-dried tomato pizza bars make a delicious and gratifying portable snack or on-the-move breakfast that’s packed with vitamins and staying strength. thanks to The super Egg for sponsoring this savory granola bar recipe put up!

The important thing for me has always been to ensure I’m having snacks that have a mix of macronutrients – carbs, fats, protein – vs. just one macronutrient. those savory granola bars fit the bill, and they're scrumptious besides.

Savory Cheesy Sun-Dried Tomato Pizza Bar
Savory Cheesy Sun-Dried Tomato Pizza Bar

There are so many sweet granola bar recipes accessible that I continually like mixing it up with savory options, and these have the delivered bonus of creating your house odor like pizza whilst they're baking.

I already have a no-bake savory granola bar recipe here on the weblog (my Savory Curry Granola Bar Recipe), so I idea it might be fun to share a baked model this time.

Baking the bars meant I ought to make use of a few distinct ingredients, like eggs, cheese, and solar-dried tomatoes!

Savory Cheesy Sun-Dried Tomato Pizza Bar


  • 2 cups rolled oats
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup unsalted pumpkin seeds
  • 1/3 cup unsalted sunflower seeds
  • 1/2 teaspoon salt (omit if seeds are salted)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano (optional)
  • 1/2 teaspoon dried basil (optional)
  • 1/4 teaspoon pepper
  • 1/3 cup grated parmesan cheese, plus 3 tablespoons for sprinkling on top
  • 1/3 cup shredded white cheddar cheese
  • 1/3 cup chopped sun-dried tomatoes packed in oil (reserve the oil)
  • 3 eggs
  • 2 tablespoons oil from the sun dried tomatoes


  1. Preheat oven to 350 degrees F. Grease an 8x10 (or similar) baking dish and set aside.
  2. In a large bowl, stir together the oats, flour, seeds, salt, spices, pepper, cheeses, and sun-dried tomatoes. 
  3. Add the eggs and oil and stir until fully incorporated. 
  4. Press the dough into the prepared baking dish in an even layer. Sprinkle with the remaining parmesan cheese.
  5. Bake for 25-30 minutes, until bars are firm and browned. 
  6. Let cool completely, then cut into 12 bars and remove from the pan.
  7. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month. 

Easy Miso Soup Recipe

Miso Soup is the authentic fitness food, it’s an easy, umami wealthy soup recipe made with fermented bean paste that has been nourishing the japanese for hundreds of years ~ and you could make this scrumptious vegan soup for your self  in only minutes!

What's miso soup?
Miso is an historic eastern seasoning paste made from fermented soybeans (and every now and then rice or barley.)  It’s were given that salty, umami taste that distinguishes so many japanese dishes like this classic miso soup.

Easy Miso Soup Recipe
Easy Miso Soup Recipe

Miso soup isn't most effective one of the healthiest ingredients you can devour, it’s also one of the simplest to put together.
Miso soup become one of the first things I cooked for myself when i used to be in university.  It’s a staple in Japan, and you’ve probable had it in jap restaurants.  The soup is basically a thin miso infused broth, and while you get it in eating places it generally has very little in it, maybe a slice or two of scallion floating around.  but it may also made heartier with tofu, mushrooms, seaweed, green onions, and potatoes, amongst different things.

Miso is a biologically lively, residing food, like yogurt. 
Cooking destroys a number of its beneficial bacteria and can change the taste.  when you make miso soup the paste is delivered at the cease, as soon as the pot is taken off the warmth so you don’t destroy the nutrients.

This is essentially a healthful and nourishing immediate soup.  It’s ideal for when you have a chilly or flu, and a lot quicker and easier to make than chook soup.  In Japan it’s believed to have effective fitness giving houses, (consisting of fighting the big C.)

Easy Miso Soup Recipe


  • 1 quart vegetable or chicken stock this is optional, you can also use all water if you prefer
  • 2 cups water
  • 3 - 4 Tbsp Miso paste
  • 1/3 of a 14 oz block of firm tofu cut in small cubes
  • 2 cups assorted mushrooms sliced or left whole if very small
  • 4 or 5 scallions sliced thin (use all of the white and a little of the green)


  1. Heat the stock and water to a simmer and add the mushrooms and tofu. Simmer for a few minutes to cook the mushrooms.
  2. When you're ready to serve, add the scallions and take the pan off the heat.
  3. In a small bowl, whisk the miso with 1/4 cup of the hot broth to form a paste. Stir it back into the broth, and serve.

Shrimp Fajitas Recipes

Shrimp Fajitas are so flavorful and couldn’t get any less complicated! A one-skillet shrimp fajitas recipe with plump juicy shrimp, gentle charred veggies with an awesome fajita marinade. be sure to serve them with Jalapeño Ranch.

We adore re-growing restaurant exceptional meals at domestic like our Copycat bird Fajitas or Creamy Shrimp Pasta. homemade shrimp fajitas are a crowd pleaser and truly don’t disappoint.

Shrimp Fajitas Recipes
Shrimp Fajitas Recipes

How to Make One-Pan Shrimp Fajitas:
The perfect way to cook dinner fajitas is on the range top. they're brief, easy and come together in one pan. We additionally blanketed grilling commands below if you need to cook them exterior (think: camping!).

  1. Stir together cajun seasoning marinade elements in a small bowl.
  2. vicinity sliced peppers and onion in a bowl and stir in half of of the marinade.
  3. In a 2nd bowl, pat dry shrimp and stir inside the closing marinade.
  4. heat a large skillet over medium warmth with 1/2 Tbsp oil. Sautee shrimp 1-2 min in step with aspect then cast off.
  5. inside the identical pan, sautee veggies 10 min or until smooth and browned then flip off heat.
  6. upload returned shrimp with their amassed juices. Toss with 1/4 cup cilantro and a squeeze of sparkling lime juice. Serve with toasted tortillas and Jalapeño Ranch.

Shrimp Fajitas Recipes

Fajita Marinade Ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1 Tbsp lime juice from 1/2 lime
  • 1 Tbsp cajun spice
  • 1/2 tsp salt

Shrimp Fajita Ingredients:

  • 1 lb large shrimp peeled, deveined
  • 2 bell peppers (any color) sliced
  • 1/2 medium onion sliced
  • 1/4 cup cilantro chopped
  • 2-3 tsp lime juice (from 1/2 lime)

To serve:

  • 8 small flour tortillas
  • Jalapeno Ranch
  • 1 avocado sliced
  • 1 lime cut into wedges


  1. In a small bowl, combine marinade ingredients: 1/4 cup olive oil, 4 cloves garlic, minced, 1 Tbsp lime juice (from 1/2 lime), 1 Tbsp cajun spice, 1/2 tsp salt.
  2. Slice bell peppers, and onions the same 1/3” thickness and place vegetables in a medium bowl. Pour half of the marinade over the top then toss to combine.
  3. In a second medium bowl, pat dry shrimp with a paper towel, add remaining half of the marinade and stir to combine.
  4. Heat a large heavy pan over medium heat with 1/2 Tbsp oil and when hot, add shrimp in a single layer and sautee 1-2 minutes per side or just until cooked through and no longer translucent then promptly transfer to a plate.
  5. In the same pan, add marinated vegetables and saute until soft and golden brown at the edges (10 min), stirring occasionally, then turn off the heat.
  6. Add shrimp back to the pan along with 1/4 cup chopped cilantro. Squeeze fresh lime juice to taste over the mixture and toss to combine. Serve fajitas with warmed or toasted tortillas* and jalapeno ranch, or your favorite sauce.

Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers

With Thanksgiving just across the corner, and such a lot of pumpkin and holiday recipes going round, I felt this Creamy Shrimp Pasta with Artichokes and Roasted purple Peppers is a refreshing destroy.

Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers
Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers

This Creamy Shrimp Pasta with Artichokes and Roasted crimson Peppers is more fancy, yet easy to make; and brilliant rapid! much less than 3o mins. The rich and creamy sauce consists of just a few ingredients. First cooking the shrimp with garlic embeds that all-crucial flavor into this recipe. Vermouth brought to the pan soaks up that taste and allows include it into the sauce. Whipping cream and lemon zest round all of it out with a buttery tang.

Upload some jarred artichoke hearts, roasted red candy peppers and capers and you’re carried out! Capers add a robust, olive-like taste, but are extra salty and less buttery. a bit goes an extended manner, and this recipe only has 2 tablespoons for 4-6 servings. This clean and decadent recipe will leave you feeling like you simply sat down at a flowery excessive-quit restaurant, all with the ease and affordability of cooking at domestic.

Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers


  • 12- ounces uncooked pasta, use gluten-free for dietary restrictions
  • 1 pound uncooked, deveined fresh or thawed frozen shrimp
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 lemon, cut into wedges
  • ½ cup dry vermouth, or white wine
  • 1 cup drained canned or jarred artichoke hearts, cut into quarters
  • 1 12-ounce jar roasted red sweet pepper, drained, chopped into ½ inch pieces
  • 2 tablespoons drained capers
  • ½ cup whipping cream
  • 2 teaspoons grated fresh lemon zest
  • ½ cup crumbled feta cheese
  • 3-4 fresh basil leaves, thinly sliced


  1. Cook pasta according to package directions, drain and set aside.
  2. Meanwhile peel shrimp if skinned. Add butter to a large pan or skillet, heat to medium-high heat until melted. Add garlic, stir and cook 1-2 minutes until golden brown. Add shrimp, squeeze lemon wedges over and add to pan, cook 1-2 minutes until shrimp turns slightly opaque white.
  3. Add vermouth, artichoke hearts, roasted red peppers and capers. Cook until just boiling and shrimp turns completely opaque white, remove and discard lemon wedges. Immediately after boil, stir in whipping cream and lemon zest. Bring to boil again, then reduce heat to low and simmer 1-2 minutes to thicken sauce. Remove from heat.
  4. Top cooked pasta with shrimp mixture, sprinkle with feta cheese and basil.

Garlic Parmesan Roasted Vegetables

Those Garlic Parmesan Roasted greens make a fantastic facet dish for most any entree. Made the usage of child carrots, cauliflower florets, clean broccoli and purple onion drizzled gently with oil, pro and sprinkled with grated Parmesan cheese. Roasted until lightly golden and barely caramelized they’re packed with goodness. The simple guidance yields sensational consequences.

I am keen on roasting all sorts of vegetables. The roasting method brings out the flavor and herbal sugars and it makes them is so much more flavorful. the versatility is first-rate and my children seem to choose anything with a little Parmesan cheese sprinkled on top. sure, even on veggies. So on an afternoon whilst you’d like to easy out your vegetable bin this roasted vegetable aspect dish is the right answer.

Garlic Parmesan Roasted Vegetables
Garlic Parmesan Roasted Vegetables

Some days I experience like after I open my fridge i've bits and portions of elements that aren’t appropriate for cooking on their very own. So this vegetable medley along side my vegetable drawer soup and past have developed into some of our most preferred dishes. My family loves having a chunk of a different spin off in their favorites, relying on what i've on hand, and i love retaining my price range on track.

Personalize Using Your Favorite Vegetables
For this vegetable medley you have the opportunity to customize it on your flavor or what you've got handy. Parsnips could be a extraordinary addition as well as any style of colourful bell peppers, fresh mushrooms or blanched crimson potatoes. I always love any dish that fills-up my circle of relatives and saves grocery cash, too.

Garlic Parmesan Roasted Vegetables


  • 1 medium head of cauliflower core removed and separated
  • 4 cups broccoli florets
  • 1 lb baby carrots
  • 1 red onion cut into thin wedges
  • 1/3 cup olive oil
  • 1/3 cup plus 2 Tbsp grated Parmesan cheese divided
  • 4 garlic cloves minced
  • 1 1/2 tsp garlic salt
  • 1 tsp dry Italian seasoning
  • black pepper or red pepper flakes to taste
  • 2 Tbsp melted butter
  • 1 Tbsp chopped fresh Italian parsley


  1. Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
  2. In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
  3. Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
  4. Spread in a single layer on the baking sheets.
  5. Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
  6. Immediately drizzle with the melted butter.
  7. Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.