Food and Recipe's

Lord Chevy said:
Watermelon needs no adornment.
Click to expand...
I was buying watermelon chunks already cut up from Walmart and it was getting kind of pricey. I'd get two 2 pound containers for $16.00. I finally got smart and just bought a whole watermelon for $4.50 and had much more watermelon to eat.
 
 
1751694424402.png

1 pound thick-cut bacon

1 sleeve of crackers (Ritz preferred)

1/2 cup brown sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Instructions​

1. Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil.

2. Cut the bacon slices into thirds and set aside.

3. In a small bowl, mix together the brown sugar, cayenne pepper, black pepper, garlic powder, and paprika.

4. Take a cracker and place a piece of bacon on top. Sprinkle the brown sugar mixture over the bacon.

5. Place the bacon-topped crackers on the prepared baking sheet.

6. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the sugar has caramelized.

7. Remove from the oven and let cool for 2-3 minutes before serving.

8. Enjoy these irresistible Bacon Crackers (Pig Candy Bites) as a delicious appetizer or snack!

Notes​

For best results, use thick-cut bacon as it holds up better during baking.

You can adjust the cayenne pepper to taste – reduce for milder heat or increase for more spice.

These are best served warm but also taste great at room temperature.

Store leftovers in an airtight container for up to 2 days.

Can be assembled up to 4 hours ahead and refrigerated before baking.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

​

 

1751943604524.png​

​

​

For the Pie Crust (homemade or store-bought)​

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and diced
  • 4–5 tablespoons ice water
    (or use 1 pre-made 9-inch pie shell)

For the Shrimp Filling​

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely diced
  • 1 small green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 pound raw Florida shrimp, peeled, deveined, and chopped
  • 1 tablespoon all-purpose flour (for thickening)
  • ¾ cup whole milk or half-and-half
  • ½ cup heavy cream
  • Zest of ½ lemon
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

For the Cheese and Egg Mixture​

  • 2 large eggs
  • ½ cup mayonnaise (or sour cream)
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella or Monterey Jack
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, sliced thin (white and green parts)

Instructions​

Step 1: Make the Pie Crust (Skip if Using Store-Bought)​

  1. In a mixing bowl, whisk together flour and salt.
  2. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, mixing just until dough comes together.
  4. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Crimp edges, dock bottom with a fork, and pre-bake at 375°F (190°C) for 10 minutes. Set aside.

Step 2: Sauté the Vegetables and Shrimp​

  1. Heat olive oil and butter in a skillet over medium heat.
  2. Add onions, celery, and bell pepper. Cook for 4–5 minutes until soft.
  3. Add garlic, Old Bay, paprika, and cayenne (if using). Stir until fragrant.
  4. Stir in the chopped raw shrimp. Cook for 2–3 minutes until pink.
  5. Sprinkle in flour and stir to coat evenly.
  6. Slowly pour in milk and cream, stirring constantly. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
  7. Add lemon zest, lemon juice, and season with salt and pepper. Remove from heat and let cool slightly.

Step 3: Mix the Egg and Cheese Base​

  1. In a large bowl, whisk eggs with mayonnaise (or sour cream).
  2. Stir in shredded cheeses, parsley, and green onions.
  3. Fold in the slightly cooled shrimp mixture. Mix until fully combined.

Step 4: Assemble and Bake the Pie​

  1. Pour the shrimp mixture into the pre-baked pie crust, smoothing out the top.
  2. Bake at 350°F (175°C) for 35–45 minutes, or until the center is set and top is golden.
  3. Let cool 10–15 minutes before slicing.
 

1752044476268.png​

​

Sticky Honey Garlic Sausage Pasta​

Hearty sausage and pasta tossed in a sticky honey garlic sauce that's sweet, savory, and absolutely irresistible.

Preparation Time
10 min
Cooking Time
15 min
Overall Time
25 min
Created By: Lily Chen
Category: Weeknight Survival
Skill Level: Beginner-Friendly
Cuisine Type: Asian Fusion
Output: 4 Serves
Dietary Options: Dairy-Free

Ingredients​

→ Main ingredients​

8 oz pasta (penne, rigatoni, or your favorite shape)
1 pound Italian sausage, sliced into rounds
3 cloves garlic, minced
2 tablespoons olive oil

→ For the sticky honey garlic sauce​

¼ cup honey
¼ cup soy sauce
1 tablespoon apple cider vinegar
½ teaspoon red pepper flakes (optional for heat)

→ For seasoning and garnish​

Salt and black pepper to taste
Fresh parsley, chopped for garnish

Steps​



Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente - you want it to have just a little bite since it'll finish cooking in the skillet. Drain and set aside.


Heat olive oil in a large skillet over medium heat. Add your sliced sausage and cook for 5-7 minutes, stirring occasionally, until it's beautifully browned on all sides. Add the minced garlic and cook for just 1-2 more minutes until it smells absolutely amazing.


In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and red pepper flakes if you're using them. Pour this magical mixture into the skillet with the sausage and garlic. Stir everything together and let it simmer for about 2 minutes until the sauce starts to thicken and get nice and sticky.


Add your cooked pasta to the skillet and toss everything together so each piece gets coated in that gorgeous sticky sauce. Cook for another 2-3 minutes to let all the flavors meld together perfectly. Taste and season with salt and pepper as needed.


Remove the skillet from heat and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately while it's hot and the sauce is still perfectly sticky. This pairs beautifully with a crisp salad or some roasted vegetables!

Tips​

  1. This sweet and savory combo is absolutely irresistible - the honey balances the salty soy sauce perfectly while the garlic adds depth.
  2. Feel free to use any pasta shape you love, but something with ridges or tubes works great for holding onto that sticky sauce.
  3. The sauce will thicken as it cools, so serve this dish right away for the best texture and flavor.
  4. You can easily double this recipe for a crowd - just use a larger skillet or cook in two batches.
  5. Try adding some bell peppers or snap peas during the last few minutes of cooking for extra color and crunch.

Required Tools​

  • Large pot for cooking pasta
  • Large skillet
  • Small mixing bowl
  • Whisk
  • Colander for draining
 
You must log in or register to reply here.
Back
Top