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Lunch

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Magic Crispy Baked Shrimp

by 247tasty
written by 247tasty

Prep time: 5 mins | Cook time: 25 mins | Servings: 4

Every family has its go-to dinners. As for mine, our favorite is this easy Magic Crispy Baked Shrimp. Whenever we want something easy and quick on the table, we always turn to this delicious baked shrimp. Lemony, garlicky, buttery, and crispy shrimp – a simple weeknight dinner yet super delightful and a true winner!

Easily make this magic crispy baked shrimp in under thirty minutes using just a couple of basic ingredients. This baked shrimp is yet another incredible dish excellent for busy days.

Ingredients

SHRIMP:

3 garlic cloves, minced
1 pound jumbo shrimp, peeled and deveined
Juice from one lemon
1/2 tsp salt
1/2 c. dry white wine
1/4 tsp black pepper
4 tbsp (1/2 stick) unsalted butter, melted and divided

TOPPING:

2 tbsp butter, melted
3/4 c. panko breadcrumbs
Fresh parsley, finely chopped
1/2 tsp salt
1/4 c. Parmesan cheese, finely grated

How to make Magic Crispy Baked Shrimp

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Into a 9 x 13-inch baking pan, pour the wine and 2 tbsp melted butter. Put in the oven and bake for about 10 minutes until the sauce has reduced.

Step 3: In a bowl, place the rest of the butter along with the garlic, lemon juice, salt, and pepper. Then, add the shrimp and toss well to coat.

Step 4: Place the breadcrumbs, Parmesan cheese, salt, and 2 tbsp melted butter in another bowl. Mix well until combined.

Step 5: Take the baking dish out of the oven. In a single layer, spread the shrimp out. On top, sprinkle the breadcrumb topping. Return the baking dish to the oven and bake the shrimp for about 12 minutes until opaque but still pink.

Step 6: To encourage browning, broil the shrimp for 2 minutes on high.

Step 7: Remove the shrimp from the oven when done and serve right away garnished with some fresh parsley. Enjoy!

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All RecipesLunch

Low Carb Cauliflower Potato Salad

by 247tasty
written by 247tasty

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6

This Cauliflower Potato Salad is a dairy-free, low-carb salad. This is made with cauliflower and a creamy cashew dressing in place of mayo. The star of this salad is the amazing creamy cashew dressing. This has been one of my favorite (and in my opinion, the best salad dressing!) salad dressings of all time!

Ingredients

3 hard-boiled eggs, chopped
5 c. cauliflower florets
¼ c. chopped green onion
½ c. chopped celery
2 tbsp fresh dill, chopped
¼ c. chopped red onion or shallot

Creamy Cashew Dressing:

1 clove garlic
1 c. soaked raw cashews
1 tbsp prepared mustard, yellow or Dijon
2 tbsp fresh dill
2 ½ tbsp apple cider vinegar
1 tbsp shallot
⅓ c. water
1 tsp sea salt
½ tsp ground pepper

How to make Low Carb Cauliflower Potato Salad

Step 1: In a bowl, place the cashews. Pour in enough water to cover the cashews. Let the cashews soak in water for about 1 to 2 hours. Then, drain and thoroughly rinse the cashews.

Step 2: Add the cauliflower to a large pot with boiling water and cook for about 10 minutes until tender and firm. Drain the cauliflowers and run under cold water to cool. Then, drain the cauliflower completely.

Step 3: In a saucepan, place the eggs and cover them with cold water. Bring to a boil. Then, put the lid on and take the pan off the heat. Allow the eggs to stand for about 10 to 12 minutes in hot water. Then, take the eggs out of the hot water. Let them cool, then peel the eggs and chop.

Step 4: Place the dressing ingredients in a blender, then blend until smooth.

Step 5: Add the cauliflower, eggs, celery, green onion, shallot, and dill to a large bowl. Then, add the dressing. Mix well, then place in the fridge until the salad is chilled.

Step 6: Serve the salad within 1 to 2 days. Enjoy!

Notes:

To make a mayo-based dressing, swap half a cup of mayo with cashews, and do not add any water.

Nutrition Facts:

Serving: 1cup Calories: 214 kcal Carbohydrates: 12g Protein: 12g Fat: 14g Saturated Fat: 1g Polyunsaturated Fat: 3g Cholesterol: 164mg Sodium: 582mg Fiber: 3g Sugar: 3g

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All RecipesLunch

Sweet Amish Macaroni Salad

by 247tasty
written by 247tasty

This Sweet Amish Macaroni Salad is one of the best salads I’ve made! Easy to throw together using a few simple ingredients. The secret is keeping the salad in the fridge for at least an hour, preferably longer for better flavor!

INGREDIENTS

Salad:

3 celery ribs – diced small
1 pound salad, macaroni
1 small onion – finely diced
1 small, sweet pepper – seeded and diced small (red or orange)
4 hard-boiled eggs -chopped

Dressing:

2 tablespoons dill pickle relish
2 c. light mayonnaise – If you prefer Miracle Whip, See Notes
3/4 teaspoon celery seed
1-2 tablespoons yellow or Dijon mustard
1 tablespoon white vinegar OR 1 tablespoon apple cider vinegar
1/2 c. sugar
paprika (to garnish)
1/4 teaspoon salt

How to make Sweet Amish Macaroni Salad

Step 1: Following the package directions, cook the macaroni in a large pot with salted boiling water. Drain when done and rinse with cold water. To a large bowl, transfer the cooked macaroni.

Step 2: In the meantime, whisk the dressing ingredients until well combined and set aside. Next, chop up the veggies and hard-boiled eggs. Set aside.

Step 3: To the cooled macaroni, add the veggies and chopped hard-boiled eggs. Mix gently. If you prefer an extra creamy salad, add all the dressing. Or set aside 1/2 – 3/4 c. of the dressing in the fridge if you do not like your salad extra creamy.

Step 4: Place the salad in the fridge for at least 1 hour or longer if you prefer a better flavor.
Step 5: Before serving, sprinkle the paprika over the salad. Enjoy!

NOTES:

1. Decrease the sugar to 1/4 c. if you desire a less sweet dressing.

2. If desired, you can decrease the amount of mustard.

3. Splenda is an amazing sugar substitute.

4. If using Miracle Whip, reduce the amount of sugar.

5. For this salad, you can use either dill pickle relish or sweet pickle relish.

6. If preferred, skip the bell peppers. Or swap it with shredded carrots. You can even use both!

7. In an airtight container, keep any leftovers and store them in the fridge for up to 3 days.

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All RecipesDinnerLunch

Korean Chicken Bao

by 247tasty
written by 247tasty

PREP TIME: 1 hr | COOK TIME: 30 mins | PROVING TIME: 2 hrs 30 mins | TOTAL TIME: 4 hrs

This Korean Chicken Bao is an impressive party food idea with soft and fluffy steamed bao buns stuffed with crispy Korean chicken. These are pretty impressive Korean Chicken Bao that everyone will be raving about!

INGREDIENTS

Bao Buns:

2 tablespoons caster sugar
3 ¾ c. (450 grams) plain (all-purpose) flour
½ teaspoon salt
3 tablespoons whole milk
3 tablespoons unsalted butter, very soft
¾ c. + 2 tablespoons (210ml altogether) warm water
1 tablespoon olive oil
2 teaspoons (equivalent to one packet or 7 grams) of instant dried yeast

Chicken and marinade:

¼ teaspoon garlic salt
4 chicken breasts, sliced into bite-size chunks
½ teaspoon salt
¼ teaspoon white pepper
1 c. (240ml) buttermilk

Crispy Coating:

vegetable oil for deep frying – at least 1 litre/4 c.
1 ½ c. (180 grams) plain (all-purpose) flour
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon celery salt

Korean Sauce:

1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon sesame oil
2 tablespoons gochujang paste
2 tablespoons honey
4 tablespoons soy sauce
2 teaspoons minced ginger
4 tablespoons brown sugar

To Serve:

¼ cucumber – chopped into small pieces
1 small red onion – thinly sliced
2 teaspoons black and white sesame seeds
A small bunch of fresh coriander – cilantro, roughly chopped

How to make Korean Chicken Bao

Step 1: To make the bao buns, combine the flour, sugar, salt, and yeast in a bowl. To a jug, add the milk, warm water, and butter. Mix well until the butter has melted. Into the flour mixture, whisk in the liquid mixture using a spoon, then with your hands. Onto a floured surface, turn out the dough, and knead for about 10 minutes. Or do this in a mixer fitted with a dough hook. In an oiled bowl, place the dough and tent with a damp tea towel or cling film. Set aside for about 90 minutes to 2 hours until the size doubles.

Step 2: In the meantime, begin with the Korean Chicken. In a bowl, place the chicken and add the buttermilk. Season with salt, pepper, and garlic salt. Mix well, cover, and keep in the fridge for at least 1 hour.

Step 3: Onto a floured surface, tip out the dough after it has proved, and knead. Then, split the dough into 20 balls. On a work surface, lay a piece of baking parchment. One by one, roll each dough into about 6 x 9 cm. Oval using a rolling pin.

Step 4: With olive oil, brush the ovals. Using a chopstick in the middle, fold them over one by one, leaving a bit of space in the fold. Then, remove the chopstick. Onto a small piece of baking parchment, place each bun.

Step 5: On the trays, place the baking parchment with the buns. Using a cling film or carrier bag, cover each tray and leave the buns to prove for another hour until they puffed up.

Sep 6: Prepare the oven. Preheat it to low. In a large pan, heat about 4 litres of vegetable oil (or preheat a deep fat fryer).

Step 7: In a small bowl, whisk the crispy coating ingredients until combined. Remove the chicken from the fridge. Take 1 piece of chicken from the buttermilk and let the excess drop off. In the crispy coating mixture, dredge the chicken, coating it completely. Place the coated chicken on a tray and do the same for the rest of the chicken.

Step 8: Add about 10 to 12 pieces of chicken to the hot oil and cook for about 3 to 5 minutes or until golden brown and cooked in the center. Once the chicken is no longer pink in the middle once you cut it open, then the chicken is done.

Step 9: Transfer the cooked chicken to the tray in the oven to keep them warm. Repeat until all the chicken pieces are cooked.

Step 10: In the meantime, place the buns into the boiling large steamer pan. Steam the buns, then transfer them to a warm plate when done.

Step 11: To make the sauce, whisk the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Bring the mixture to a boil, then let the sauce simmer for about 5 minutes until thickened.

Step 12: In a bowl, place the cooked chicken. Pour the sauce over and toss to coat. If preferred, you can slice the chicken up or leave the chunks whole.

Step 13: Open the steamed bao buns carefully, then stuff each with the Korean chicken. Garnish with red onion, cucumber, fresh coriander (cilantro), and sesame seeds. Enjoy!

NUTRITION FACTS:

Calories: 289 kcal, Carbohydrates: 32g, Protein: 14g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 650mg, Potassium: 279mg, Fiber: 1g, Sugar: 7g, Vitamin A: 183IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 2mg

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All RecipesBreakfastLunch

Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast

by 247tasty
written by 247tasty

This lazy weekend breakfast casserole is a delicious, incredibly easy casserole to make. An ultimate breakfast/brunch that is jam-packed with hashbrown, eggs, bacon, and cheese.

For an easy and quick meal, make this casserole ahead and simply wrap this in plastic and keep it in the fridge. When ready to serve, bake increasing the cooking time to about 10 to 15 minutes. You can also store individual portions in the fridge for up to 4 days. First, bake and allow the casserole to cool completely. If freezing, wrap the completely cooled baked casserole in two layers of foil and freeze for up to 2 months.

Ingredients

8 eggs
1 (30 ounces) package of frozen shredded hashbrowns – thawed
½ pound bacon – cooked crispy and crumbled
½ c. whole milk or Half and Half
8 ounces shredded cheddar cheese
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon Pepper
Pinch of cayenne pepper
Chopped green onions for garnish, optional
½ teaspoon salt

How to make Bacon Egg and Hash Brown Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter, lightly grease a 9 x 13-inch baking dish.

Step 2: In the bottom of the prepared pan, spread the hashbrown in an even layer.

Step 3: Place the eggs, milk, salt, onion powder, garlic powder, pepper, and cayenne in a large bowl. Mix well until combined, then pour this over the hashbrown. On top, sprinkle half of the cheese, followed by the bacon, then the rest of the cheese.

Step 4: Using foil, tightly cover the baking dish. Place in the preheated oven and bake for about 1 hour. Uncover and resume baking for an additional 5 to 10 minutes or until the middle of the casserole is set.

Step 5: Remove the casserole from the oven when done and allow it to stand for about 5 to 10 minutes.

Step 6: If desired, garnish with some chopped green onions. Serve and enjoy!

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All RecipesBreakfastLunch

BREAKFAST CUPCAKES RECIPE

by 247tasty
written by 247tasty

My kids love these breakfast cupcakes! These cupcakes are a star at brunch and great for entertaining. And they are super easy to whip up and are easily modifiable.

INGREDIENTS

8-10 eggs – scrambled
1 20-ounces package of pre-shredded hash brown-style potatoes
4 tbsp flour
2 thick slices of deli ham – chopped into small bits (about 1 c.)
1 small-medium sweet onion – coarsely grated
1/2 c. grated Parmesan cheese
1 c. shredded mozzarella cheese
2 large eggs – lightly beaten
Chives for garnish
Salt and freshly ground black pepper to taste

HOW TO MAKE BREAKFAST CUPCAKES

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Using non-stick cooking spray, generously grease a 12-cup muffin tin.

To Make the Nests:

Step 3: Place the hash browns, beaten eggs, flour, onion, ham, cheeses, and salt and pepper in a large mixing bowl. Mix well until blended.

Step 4: Into the prepared muffin cups, spoon the hash brown mixture to about 1/3 full. In the middle and up the sides of each cup, gently press the mixture.

Step 5: Place in the preheated oven and bake for about 25 to 30 minutes or until golden brown. When done, remove the cupcakes out of the oven. Then, adjust the oven temperature to 350 degrees F.

Step 6: Using the back of a spoon, press the puffed-up area down.

Egg Filling:

Step 7: Place the eggs in a large bowl and beat well. Into each nest, spoon/pour the egg mixture, and top with chives. Return to the oven and bake for an additional 12 to 15 minutes or until the egg is completely set.

Step 8: Let the muffins cool for about 5 minutes in the muffin tins before taking the muffins out of the tin. If desired, sprinkle a few freshly cracked peppers on top.

NOTES:

VARIATIONS:

1. Instead of regular flour, use 1:1 gluten-free flour.

2. You can swap ham with vegetarian sausage (crumbled).

3. For this recipe, you are welcome to use your preferred cheese. I love sharp cheddar and pepper-jack.

4. If you want to add some veggies, you can! To the egg mixture, add a little amount of finely chopped spinach, bell peppers, or de-seeded tomatoes.

5. You can substitute half of the eggs with egg whites. I suggest measuring the egg whites to get the exact portion.

TO STORE: Keep any leftovers in an airtight container and store them in the fridge for up to 4 days.

TO FREEZE: You can also freeze the muffins. Let them cool completely, then wrap each in plastic wrap. Place them in a freezer bag or airtight container and freeze for up to 2 months.

REHEATING: To reheat, pop in the microwave until heated through. If frozen, take the muffins out of the plastic wrap, and individually wrap them in a damp paper towel. Place in the microwave and reheat until warmed through.

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All RecipesAppetizersLunch

Mississippi Bread Dip

by 247tasty
written by 247tasty

Total time: 50 mins | Servings: 8

This Mississippi bread dip is my favorite to bring to potlucks or serve on game days. Super great, very addictive, and the best part is this Mississippi bread dip is incredibly portable! A dip inside a loaf. Super amazing! Simply carve out a hole almost the length of the loaf, ensuring to keep enough bread on the bottom to support the dip and keep everything inside. Bake it, and voila! You are ready to go!

This Mississippi bread dip is heavenly! The ingredients come together perfectly with a little kick. This Mississippi bread dip is way too good, and incredibly easy and quick to throw together. It’s very hard to pass!

INGREDIENTS

1 (8 ounces) package of cream cheese, room temperature
1 (16 ounces) package of sour cream, room temperature
1 c. ham, diced or sliced
2 c. sharp cheddar cheese, grated
1 tsp Worcestershire sauce
1 tbsp preferred hot sauce
1/2 tsp garlic powder
1 loaf of French bread
1/2 tsp onion powder
green onions, garnish
crackers, optional

How to make Mississippi Bread Dip

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Cut out the center of the French loaf using a serrated bread knife, ensuring to leave enough bread on the bottom.

Step 3: Place the sour cream and cream cheese in a medium bowl. Mix well until smooth. Add the hot sauce along with the Worcestershire sauce and garlic and onions powders. Stir well until blended. Then, fold in the cheddar cheese and diced ham. Into the bread bowl, pour the mixture.

Step 4: Wrap the bowl with aluminium foil. Place in the preheated oven and bake for about 35 minutes. Uncover and continue to bake for additional 10 minutes or until golden brown.

Step 5: Take the bread bowl out of the oven when done and top the Mississippi bread dip with diced green onions. Enjoy with bread and crackers.

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All RecipesLunch

Tuna Pasta Salad

by 247tasty
written by 247tasty

PREP TIME: 15 MINS | COOK TIME: 10 MINS | TOTAL TIME: 25 MINS | SERVINGS: 8

This tuna pasta salad is my favorite anytime meal and my go-to for a perfect picnic lunch. It is a simple yet very delicious salad with tender pasta, a creamy dressing, and healthy tuna. This tuna pasta salad is an excellent addition to your next backyard barbecue, potluck, or picnic.

This easy and quick tuna pasta salad is an amazing salad with lots of healthy benefits. Tuna, as we all know, is rich in omega-3 fatty acids that are great to reduce cholesterol. It is also packed with potassium, immune system-building anti-oxidants, proteins, and nutrients. This tuna salad is not only delicious, but also great for our bodies. If you are looking for another healthy meal idea, you do not have to look any further because this tuna pasta salad is everything! Serve this to a big crowd, eat this for lunch, and keep any leftovers in the fridge for a few days for a quick meal.

Ingredients

½ c. diced celery
1 c. mayonnaise
1 tsp yellow mustard
1 tbsp lemon juice
½ tsp garlic powder
1 tbsp fresh dill
½ c. diced red onion
17 oz. canned white albacore tuna packed in water, drained
Salt and pepper
½ c. pickle relish
16 oz. uncooked small pasta like shells or farfalle

How to make Tuna Pasta Salad

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done and rinse with cold water. Set aside.

Step 2: Place the mayonnaise, mustard, garlic powder, lemon juice, and fresh dill in a small bowl. Mix well until combined.

Step 3: In a large bowl, place all ingredients and mix well. To taste, season with salt and pepper.

Step 4: Serve the Tuna Pasta Salad right away or chilled. Keep the salad in an airtight container and store it in the fridge for up to 3 days.

Nutrition Facts:

Calories: 498 kcal, Carbohydrates: 47g, Protein: 22g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 37mg, Sodium: 587mg, Potassium: 318mg, Fiber: 2g, Sugar: 3g, Vitamin A: 84IU, Vitamin C: 2mg, Calcium: 27mg, Iron: 2mg

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All RecipesDinnerLunch

Roasted Potato Salad

by 247tasty
written by 247tasty

PREP TIME: 15 MINS | COOK TIME: 45 MINS | SERVINGS: 12 people

This roasted potato salad is seasoned to perfection! A great salad option that you can easily and quickly make at any time. It’s great to serve at a BBQ or as a side dish. This salad is seriously delicious, every bite is flavor-loaded. Level up your game with this amazing roasted potato salad and say no more to pale, boring, regular potato salad.

Ingredients

Potatoes:

2 tbsp olive oil
3 lbs red potatoes, cut into small cubes
2 tsp Lawry’s season salt
2 tsp pepper

Salad:

8 pieces bacon, cooked and diced
1 medium red onion, diced
1 c. mayonnaise
¼ tsp dill weed
1 tbsp yellow mustard
¼ tsp pepper
½ tsp salt
6 large eggs, hard-boiled to your preferred doneness

How to make Roasted Potato Salad

Potatoes:

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil or parchment paper, line a sheet pan.

Step 2: On the prepared baking pan, place the cubed potatoes and season with salt and pepper. On top, drizzle the olive oil. Toss the potatoes using your hands, coating every piece.

Step 3: Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, or until the potatoes are crispy, flipping once halfway through baking. Remove from the oven when done and let the potatoes cool for at least 15 minutes.

Salad:

Step 4: Place the potatoes, onion, bacon, eggs, mayonnaise, mustard, and dill weed in a large bowl. Season with salt and pepper. Set aside 1 to 2 eggs to set on top if desired.

Step 5: Gently stir using a spatula to completely mix the ingredients and make to make sure every potato is coated.

Step 6: Serve the roasted potato salad warm or cold. Before serving, garnish the salad with some chopped parsley if desired. Enjoy! If planning to keep it in the fridge, transfer the salad to an airtight container.

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All RecipesDinnerLunch

LOADED BACON CHEDDAR BAKED POTATO SALAD

by 247tasty
written by 247tasty

Servings: 8

This is an amazing salad loaded with oven-baked potatoes, bacon, cheddar, chives, and a base of sour cream, mayo, and Greek yoghurt. If you love the classic potato salad, you’ll love this loaded bacon cheddar baked potato salad more! It’s insanely easy to whip up using ingredients you might already have on hand. This delicious salad is a must on every occasion!

The weather is slowly warming up. And I am looking forward to summer. We have plans on staying at our summer house near the beach the entire summer. Backyard BBQ, family, and good friends are the best part of summer. This year I am going to introduce my newest favorite loaded bacon cheddar baked potato salad. I am pretty sure that this salad will be a huge hit!

INGREDIENTS

10 ounces bacon
2 pounds russet potatoes – cubed
5 green onions; diced
4 ounces cheddar cheese – grated
2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 c. Greek yoghurt
3 teaspoons chives; diced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

HOW TO MAKE LOADED BACON CHEDDAR BAKED POTATO SALAD

Step 1: In a pot with boiling salted water, boil the cubed potatoes for about 15 minutes or until tender.

Step 2: In the meantime, cook the bacon until crisp. Set aside to cool. Once cool enough to handle, crumble the cooked bacon.

Step 3: In a colander, drain the cubed potatoes when done and set them aside.

Step 4: Grate the cheese while the potatoes are cooling. Then, dice the green onions and chives.

Step 5: Place the potatoes, Greek yoghurt, sour cream, mayo, cheese, bacon, and green onions in a large bowl. Mix well until combined. Season with salt and pepper. Mix again. At this point, you can add more salt if needed.

Step 6: Serve the salad right away or tent and chill until ready to eat. Enjoy!

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