Bang Bang Chicken Sliders - an explosion of flavor in every bite!

Ingredients:
- 1 lb chicken tenders
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking oil (for frying)
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust for spice level)
- Slider buns
- Lettuce and pickles (for serving)

Directions:

Prepare the Chicken:
In a bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Dredge each chicken tender in the flour mixture, dip it in the beaten eggs, and then coat it with panko breadcrumbs.

Fry the Chicken:
In a large skillet, heat oil over medium heat. Fry the chicken tenders in batches until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha until smooth. Adjust the Sriracha to your desired spice level.

Assemble the Sliders:
On each slider bun, place a piece of fried chicken, add a dollop of Bang Bang sauce, and top with lettuce and pickles.

Serve:
Serve the Bang Bang Chicken Sliders warm, and enjoy the explosion of flavor!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal per serving | Servings: 6 servings

Cajun Shrimp and Sausage Gumbo
Flavor-Packed Cajun Shrimp and Sausage Gumbo
Ingredients:
1 lb shrimp, peeled and deveined
1 lb andouille sausage, sliced
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 bay leaf
2 green onions, chopped
Salt and pepper to taste
Cooked white rice (for serving)
Fresh parsley (for garnish)
Directions:

In a large pot or Dutch oven, heat the oil over medium heat. Whisk in the flour to create a roux, stirring constantly for about 10 minutes, until it turns a dark brown color.
Add the diced onion, bell pepper, celery, and garlic to the pot. Cook, stirring frequently, until the vegetables soften, about 5 minutes.
Stir in the sausage and cook for an additional 3-4 minutes until slightly browned.
Pour in the chicken broth, diced tomatoes, Cajun seasoning, thyme, paprika, cayenne pepper, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
Add the shrimp during the last 5 minutes of cooking and cook until they are pink and cooked through.
Remove the bay leaf and adjust seasoning with salt and pepper.
Serve the gumbo over cooked white rice, garnished with green onions and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 350 kcal | Servings: 6 servings

Savory Meatloaf with a Philly Twist

Ingredients:

1 lb ground beef
1 cup breadcrumbs
1/2 cup milk
1 onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 cup provolone cheese, shredded
1 egg
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Directions:

Preheat the oven to 350°F (175°C).
In a skillet, sauté the onion, bell pepper, and garlic until softened. Let cool.
In a large bowl, combine ground beef, breadcrumbs, milk, sautéed vegetables, egg, Worcestershire sauce, salt, and pepper. Mix until just combined.
Shape the mixture into a loaf and place in a baking dish.
Bake for 50-60 minutes or until the meatloaf reaches an internal temperature of 160°F (70°C).
In the last 10 minutes, sprinkle the provolone cheese on top and return to the oven until melted.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 350 kcal | Servings: 6 servings

GARLIC BUTTER LOBSTER AND SCALLOPS

Ingredients:
For the Lobster:
2 lobster tails
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
For the Scallops:
1/2 lb sea scallops, patted dry
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
For the Lobster:
Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster tail shell lengthwise. Gently pull the lobster meat out, keeping it attached at the base, and rest it on top of the shell.
Make Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Brush the garlic butter mixture generously over the lobster tails.
Broil the Lobster: Preheat your oven's broiler. Place the lobster tails on a baking sheet and broil for 8-10 minutes, or until the lobster meat is opaque and cooked through. Baste with more garlic butter halfway through. Garnish with fresh parsley and serve with lemon wedges.
For the Scallops:
Sear the Scallops: In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes per side until they are golden brown and slightly firm to the touch. Remove the scallops from the skillet and set aside.
Make Garlic Butter for Scallops: In the same skillet, melt the butter and add the minced garlic. Cook for 1 minute until fragrant, then return the scallops to the pan and coat them in the garlic butter.
Serve:
Plate the Dish: Serve the garlic butter lobster tails and scallops together, garnished with fresh parsley and a drizzle of the garlic butter from the skillet. Pair with a side of lemon wedges for extra zest.

Cajun Honey Butter Salmon

Ingredients:
4 salmon fillets, salted and seasoned to taste
6 tablespoons. Unsalted butter at room temperature (see note) 1/3 cup honey
Seasoning with Cajun seasoning
2 tablespoons garlic powder
2 tsp. Italian season
2 tsp. Paprika (smoked paprika, if available)
cayenne pepper (1 teaspoon)
1 teaspoon onion powder
1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
Quarter teaspoon of salt
1/2 tsp crush red pepper
How To Make Cajun Honey Butter Salmon
Mixing Cajun season ingredients in bowl.
Beat butter for 2 minutes using an electric hand mixer until light and fluffy. Blend honey and cream in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)
Using a paper towel, pat the salmon fillets dry on all sides. Season with salt and pepper to taste after rubbing it with oil.
Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.
Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).
Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon. Turn it over and do the same on the other side.

Nacho Cheese Beef Wrap - OMG DON'T LOSE THIS
Ingredients:
1 pound lean ground beef
1 cup Nacho Cheese Sauce
½ cup Sour Cream
1 can Rotel, green chilis with diced tomatoes
½ cup chopped green peppers
½ cup diced onions
1 packet Taco Seasoning Mix
Nacho Cheese flavored Doritos, crushed
4 flour tortilla wraps
Shredded lettuce.

Instructions:
Brown the ground beef in a skillet and drain any excess fat.
Add in the onions and peppers and sauté for 4 minutes.
Stir in the taco seasoning packet.
In a separate bowl, mix the Rotel and Nacho Cheese Sauce together.
Place four large tortillas on a flat surface.
Spoon a layer of the Nacho Cheese mixture down the center of each tortilla.
Top with meat mixture, sour cream, onions, peppers, and crushed Doritos.
Fold in the sides of the tortillas and roll up like a burrito.
Heat a skillet over medium heat.
Place the wraps into the skillet and toast until crispy on both sides.
Serve immediately with shredded lettuce and any additional toppings you prefer.
Enjoy your delicious, homemade burritos!