Food & Recipes With Cherokee
24.02.202521:37
Warm Broccoli Salad with Bacon Dressing
Ingredients
6 slices thick-cut bacon (about 6 ounces), chopped into 1-inch pieces (about 1 cup)
2 heads broccoli, crowns cut into 2-inch florets and stems peeled and cut into half-moons (about 10 cups)
3 small shallots, sliced into rings (about 3/4 cup)
1 teaspoon granulated garlic
1/2 teaspoon crushed red pepper
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon honey
2 garlic cloves, grated, divided
1/4 cup Italian-seasoned panko
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely chopped flat-leaf parsley
1/4 cup pomegranate arils
Lemon wedges, for serving
Directions
Preheat oven to 450°F. Place bacon pieces in a single layer on a large rimmed baking sheet. Roast until bacon is rendered and starting to brown, but not yet crispy, 8 to 10 minutes.
Meanwhile, toss together broccoli, shallots, granulated garlic, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Remove sheet pan from oven, add broccoli mixture and toss to coat in bacon drippings and spread into an even layer. Return to oven and roast until bacon is crisped, and broccoli is tender, about 15 minutes. Let cool slightly on pan, about 5 minutes.
While bacon and broccoli are roasting, whisk together lemon juice, mustard, honey, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; set aside. Rub panko, lemon zest, and remaining 1 grated garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon salt together in small bowl; set aside.
When cool enough to handle, stir bacon and broccoli mixture and any drippings into lemon mixture in bowl; toss to coat.
Spread reserved panko mixture in a thin layer on sheet pan. Toast in oven until golden, about 2 minutes. Scrape panko mixture back into small bowl and stir in Parmesan and parsley.
To serve, transfer broccoli mixture to a serving bowl or platter. Sprinkle panko mixture over top and garnish with pomegranate arils. Serve warm, with lemon wedges.
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Ingredients
6 slices thick-cut bacon (about 6 ounces), chopped into 1-inch pieces (about 1 cup)
2 heads broccoli, crowns cut into 2-inch florets and stems peeled and cut into half-moons (about 10 cups)
3 small shallots, sliced into rings (about 3/4 cup)
1 teaspoon granulated garlic
1/2 teaspoon crushed red pepper
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon honey
2 garlic cloves, grated, divided
1/4 cup Italian-seasoned panko
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely chopped flat-leaf parsley
1/4 cup pomegranate arils
Lemon wedges, for serving
Directions
Preheat oven to 450°F. Place bacon pieces in a single layer on a large rimmed baking sheet. Roast until bacon is rendered and starting to brown, but not yet crispy, 8 to 10 minutes.
Meanwhile, toss together broccoli, shallots, granulated garlic, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Remove sheet pan from oven, add broccoli mixture and toss to coat in bacon drippings and spread into an even layer. Return to oven and roast until bacon is crisped, and broccoli is tender, about 15 minutes. Let cool slightly on pan, about 5 minutes.
While bacon and broccoli are roasting, whisk together lemon juice, mustard, honey, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; set aside. Rub panko, lemon zest, and remaining 1 grated garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon salt together in small bowl; set aside.
When cool enough to handle, stir bacon and broccoli mixture and any drippings into lemon mixture in bowl; toss to coat.
Spread reserved panko mixture in a thin layer on sheet pan. Toast in oven until golden, about 2 minutes. Scrape panko mixture back into small bowl and stir in Parmesan and parsley.
To serve, transfer broccoli mixture to a serving bowl or platter. Sprinkle panko mixture over top and garnish with pomegranate arils. Serve warm, with lemon wedges.
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14.02.202523:40
Steak au Poivre
Ingredients
2 (6-oz.) beef filets (about 1 1/2 in. thick)
1 tsp. kosher salt, plus more to taste
2 Tbsp. whole multicolor peppercorns
1 Tbsp. olive oil
2 Tbsp. salted butter
1 Tbsp. dijon mustard
1/2 beef bouillon cube, crumbled
1/2 cup brandy or cognac
3/4 cup heavy cream
Directions
1 Preheat the oven to 400°F.
2 About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks dry with a paper towel and season them all over with the salt; set aside.
3 Place the peppercorns in a zip-top bag and use a rolling pin or heavy-bottomed skillet to roughly crush them. Place the crushed peppercorns in a shallow dish. Press the filets into the peppercorns to create a crust on both sides. Reserve the remaining crushed peppercorns (you should have about 2 teaspoons).
4 Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the steaks and sear to form a dark crust, about 2 minutes per side. Remove the steaks to a baking sheet, transfer to the oven, and cook to your desired doneness, 5 to 6 minutes for medium rare (130°F internal temperature). Let the steaks rest on a cutting board.
5 Meanwhile, reduce the skillet heat to medium and add the remaining 1 tablespoon butter, along with the dijon mustard, bouillon cube, and reserved peppercorns. Whisk to combine.
6 Remove the skillet from the heat and carefully deglaze the pan with the brandy, allowing it to bubble and cook off the alcohol. Carefully return the pan to the heat and bring to a boil. Let the brandy reduce slightly, stirring and scraping up the flavorful bits on the bottom of the pan, about 1 minute. Whisk in the heavy cream and simmer, stirring frequently, until thickened and reduced by about half, 4 to 6 minutes. Taste for salt.
7 Serve the steaks with the sauce spooned over the top and the remaining sauce on the side.
@FoodAndRecipesWithCherokee 🦉
Ingredients
2 (6-oz.) beef filets (about 1 1/2 in. thick)
1 tsp. kosher salt, plus more to taste
2 Tbsp. whole multicolor peppercorns
1 Tbsp. olive oil
2 Tbsp. salted butter
1 Tbsp. dijon mustard
1/2 beef bouillon cube, crumbled
1/2 cup brandy or cognac
3/4 cup heavy cream
Directions
1 Preheat the oven to 400°F.
2 About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks dry with a paper towel and season them all over with the salt; set aside.
3 Place the peppercorns in a zip-top bag and use a rolling pin or heavy-bottomed skillet to roughly crush them. Place the crushed peppercorns in a shallow dish. Press the filets into the peppercorns to create a crust on both sides. Reserve the remaining crushed peppercorns (you should have about 2 teaspoons).
4 Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the steaks and sear to form a dark crust, about 2 minutes per side. Remove the steaks to a baking sheet, transfer to the oven, and cook to your desired doneness, 5 to 6 minutes for medium rare (130°F internal temperature). Let the steaks rest on a cutting board.
5 Meanwhile, reduce the skillet heat to medium and add the remaining 1 tablespoon butter, along with the dijon mustard, bouillon cube, and reserved peppercorns. Whisk to combine.
6 Remove the skillet from the heat and carefully deglaze the pan with the brandy, allowing it to bubble and cook off the alcohol. Carefully return the pan to the heat and bring to a boil. Let the brandy reduce slightly, stirring and scraping up the flavorful bits on the bottom of the pan, about 1 minute. Whisk in the heavy cream and simmer, stirring frequently, until thickened and reduced by about half, 4 to 6 minutes. Taste for salt.
7 Serve the steaks with the sauce spooned over the top and the remaining sauce on the side.
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14.02.202515:39
Kicked Up Breakfast Roll
1 (13.8-ounce) can refrigerated pizza crust dough
1 Tbsp. olive oil
1/4 cup chopped onion
4 oz. spicy chicken sausage (or other sausage), chopped
2 large eggs, lightly beaten
1/2 cup (2 oz.) shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten
INSTRUCTIONS
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). Remove from heat.
Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
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on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
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1 (13.8-ounce) can refrigerated pizza crust dough
1 Tbsp. olive oil
1/4 cup chopped onion
4 oz. spicy chicken sausage (or other sausage), chopped
2 large eggs, lightly beaten
1/2 cup (2 oz.) shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten
INSTRUCTIONS
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). Remove from heat.
Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
14.02.202502:35
Pumpkin Cream Pie
INGREDIENTS
1 8 or 9" baked pie crust Basic Pie Crust -
2 cups cold milk
2 4-serving pkgs vanilla instant pudding
1 cup canned pumpkin
1 tsp pumpkin pie spice
1 cup Cool Whip, thawed +another cup for the top of pie
INSTRUCTIONS
Whisk together the milk and pudding.
Add pumpkin and pie spice. Mix well.
Stir in thawed Cool Whip. Pour into baked pie shell.
Cover with cling wrap and refrigerate for 2 hours.
When ready to serve, top with Cool whip and a sprinkle of pie spice.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
1 8 or 9" baked pie crust Basic Pie Crust -
2 cups cold milk
2 4-serving pkgs vanilla instant pudding
1 cup canned pumpkin
1 tsp pumpkin pie spice
1 cup Cool Whip, thawed +another cup for the top of pie
INSTRUCTIONS
Whisk together the milk and pudding.
Add pumpkin and pie spice. Mix well.
Stir in thawed Cool Whip. Pour into baked pie shell.
Cover with cling wrap and refrigerate for 2 hours.
When ready to serve, top with Cool whip and a sprinkle of pie spice.
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13.02.202521:40
Irish Guinness Beef Stew
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12.02.202517:38
Tuscan Tortilini Soup
INGREDIENTS
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 cups chicken stock
1 28-ounce can crushed tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 9-ounce package refrigerated three cheese tortellini
⅓ cup heavy cream
¼ cup freshly grated Parmesan
1 cup croutons
INSTRUCTIONS
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken stock, crushed tomatoes, basil, oregano, red pepper flakes and 1 cup water; season with salt and pepper, to taste. Bring to a boil and stir in tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes.
Stir in heavy cream and Parmesan until well combined and heated through, about 2-3 minutes.
Serve immediately, garnished with croutons, if desired.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 cups chicken stock
1 28-ounce can crushed tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 9-ounce package refrigerated three cheese tortellini
⅓ cup heavy cream
¼ cup freshly grated Parmesan
1 cup croutons
INSTRUCTIONS
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken stock, crushed tomatoes, basil, oregano, red pepper flakes and 1 cup water; season with salt and pepper, to taste. Bring to a boil and stir in tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes.
Stir in heavy cream and Parmesan until well combined and heated through, about 2-3 minutes.
Serve immediately, garnished with croutons, if desired.
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15.02.202501:45
Goodnight Foodies
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family ❤️
@FoodAndRecipesWithCherokee🦉
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family ❤️
@FoodAndRecipesWithCherokee🦉
14.02.202521:36
Scallops
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14.02.202513:36
Cinnamon Raisin Biscuits
Ingredients
1 c unsalted butter, frozen
4 c self-rising flour, plus more for work surface
1/3 c granulated sugar
2 tsp. ground cinnamon
1 c raisins
1 1/2 c, plus 2 to 3 Tbsp. whole buttermilk, cold, divided
1 large egg, lightly beaten
1 Tbsp. water
1 c powdered sugar
1/2 tsp. vanilla extract
Directions
1 Preheat oven to 425°F. Line 2 baking sheets with parchment paper, & set aside. grate butter into a medium bowl. Place bowl in freezer until ready to use.
2 Whisk together flour, granulated sugar, & cinnamon in a bowl.
Add grated butter, & cut in until crumbly.
3 Add raisins & 1 1/2 c of buttermilk to flour mixture.
Stir together.
4 Turn dough out onto a lightly floured work surface. Knead until dough comes together & there are no stray floury bits remaining, about 3 times. Pat dough into a 1” thick rectangle, adding additional flour to dough & work surface as needed.
5 Cut dough evenly into 4 portions. Stack portions on top of each other. Re-pat into a 1-inch-thick rectangle, & repeat process once.
6 Roll dough into a 3/4” thick round. Using a 2 1/2” cookie cutter, cut out 20 biscuits. Arrange biscuits at least 1” apart on prepared baking sheets, & place in freezer for 10 minutes.
7 Whisk together egg & water in a small bowl. Remove 1 of the baking sheets from freezer, & lightly brush tops with some of the egg mixture.
8 Place baking sheet in oven, & bake until biscuits have risen & are golden brown on top, about 15 minutes. Remove from oven.Remove second baking sheet from freezer; lightly brush biscuit tops with remaining egg mixture, & repeat baking process.
9 Whisk together powdered sugar, vanilla, & 2 tbsp buttermilk in a medium bowl until smooth, adding remaining 1 tbsp buttermilk if needed to reach desired glaze consistency.
10 Drizzle warm biscuits with glaze, & serve.
@FoodAndRecipesWithCherokee
Ingredients
1 c unsalted butter, frozen
4 c self-rising flour, plus more for work surface
1/3 c granulated sugar
2 tsp. ground cinnamon
1 c raisins
1 1/2 c, plus 2 to 3 Tbsp. whole buttermilk, cold, divided
1 large egg, lightly beaten
1 Tbsp. water
1 c powdered sugar
1/2 tsp. vanilla extract
Directions
1 Preheat oven to 425°F. Line 2 baking sheets with parchment paper, & set aside. grate butter into a medium bowl. Place bowl in freezer until ready to use.
2 Whisk together flour, granulated sugar, & cinnamon in a bowl.
Add grated butter, & cut in until crumbly.
3 Add raisins & 1 1/2 c of buttermilk to flour mixture.
Stir together.
4 Turn dough out onto a lightly floured work surface. Knead until dough comes together & there are no stray floury bits remaining, about 3 times. Pat dough into a 1” thick rectangle, adding additional flour to dough & work surface as needed.
5 Cut dough evenly into 4 portions. Stack portions on top of each other. Re-pat into a 1-inch-thick rectangle, & repeat process once.
6 Roll dough into a 3/4” thick round. Using a 2 1/2” cookie cutter, cut out 20 biscuits. Arrange biscuits at least 1” apart on prepared baking sheets, & place in freezer for 10 minutes.
7 Whisk together egg & water in a small bowl. Remove 1 of the baking sheets from freezer, & lightly brush tops with some of the egg mixture.
8 Place baking sheet in oven, & bake until biscuits have risen & are golden brown on top, about 15 minutes. Remove from oven.Remove second baking sheet from freezer; lightly brush biscuit tops with remaining egg mixture, & repeat baking process.
9 Whisk together powdered sugar, vanilla, & 2 tbsp buttermilk in a medium bowl until smooth, adding remaining 1 tbsp buttermilk if needed to reach desired glaze consistency.
10 Drizzle warm biscuits with glaze, & serve.
@FoodAndRecipesWithCherokee
14.02.202501:38
Cookie Butter Glazed Monkey Bread
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13.02.202502:38
Twice Baked
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12.02.202515:49
Hawaiian French Rolls
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15.02.202501:36
Shrimp Stuffed Hush Puppies
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14.02.202519:39
Caprese Chicken
Ingredients
MARINATED TOMATOES
2 cups cherry tomatoes, halved
2 Tbsp. olive oil
2 Tbsp. prepared pesto
1 Tbsp. balsamic reduction, plus more for serving
Kosher salt and black pepper
CHICKEN
2 Tbsp. olive oil
2 Tbsp. salted butter
6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
Kosher salt and black pepper
6 large basil leaves, plus more for serving
6 slices fresh mozzarella
Sliced ciabatta bread, toasted, for serving
Directions
1 Preheat the oven to broil.
2 For the marinated tomatoes: In a small bowl, toss the tomatoes with the oil, pesto, and balsamic reduction. Season with a pinch of salt and pepper, and set aside.
3 For the chicken: In a large skillet, heat the oil and butter over medium-high heat. Season the chicken with salt and pepper, and add to the skillet. Cook until golden and just cooked through, about 3 minutes per side. Top each piece of chicken with a large basil leaf and a slice of fresh mozzarella. Transfer to the broiler, and cook until the mozzarella is melted, 2 to 3 minutes.
4 Remove the skillet from the oven. Top with the marinated tomatoes, making sure to not to completely cover the chicken. Drizzle over some balsamic reduction, and top with more basil. Serve with toasted ciabatta.
@FoodAndRecipesWithCherokee 🦉
Ingredients
MARINATED TOMATOES
2 cups cherry tomatoes, halved
2 Tbsp. olive oil
2 Tbsp. prepared pesto
1 Tbsp. balsamic reduction, plus more for serving
Kosher salt and black pepper
CHICKEN
2 Tbsp. olive oil
2 Tbsp. salted butter
6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
Kosher salt and black pepper
6 large basil leaves, plus more for serving
6 slices fresh mozzarella
Sliced ciabatta bread, toasted, for serving
Directions
1 Preheat the oven to broil.
2 For the marinated tomatoes: In a small bowl, toss the tomatoes with the oil, pesto, and balsamic reduction. Season with a pinch of salt and pepper, and set aside.
3 For the chicken: In a large skillet, heat the oil and butter over medium-high heat. Season the chicken with salt and pepper, and add to the skillet. Cook until golden and just cooked through, about 3 minutes per side. Top each piece of chicken with a large basil leaf and a slice of fresh mozzarella. Transfer to the broiler, and cook until the mozzarella is melted, 2 to 3 minutes.
4 Remove the skillet from the oven. Top with the marinated tomatoes, making sure to not to completely cover the chicken. Drizzle over some balsamic reduction, and top with more basil. Serve with toasted ciabatta.
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14.02.202511:15
Good Morning 🌞 ☕️
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14.02.202500:37
What Would You Serve This With⁉️
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12.02.202522:30
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🦉
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12.02.202513:45
Steak 🥩 & Eggs
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15.02.202500:35
Seafood Boil
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14.02.202517:39
Lobster 🦞 Tails
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14.02.202504:30
Thank you so much for being a subscriber. We appreciate you 🥰❤️ & hope you enjoy the recipes
Have a peaceful restful night 🌙🌙🌙
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Have a peaceful restful night 🌙🌙🌙
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13.02.202523:36
Charro Beans
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12.02.202522:30
Shrimp & Corn Chowder
INGREDIENTS
4 slices bacon, diced
1 pound medium shrimp, peeled and deveined
3 cloves garlic, diced
1 onion, diced
2 teaspoons smoked paprika, or more, to taste
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
4 cups chicken stock
2 cups corn kernels, frozen, canned or roasted
1 bay leaf
¼ cup heavy cream
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
4 slices bacon, diced
1 pound medium shrimp, peeled and deveined
3 cloves garlic, diced
1 onion, diced
2 teaspoons smoked paprika, or more, to taste
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
4 cups chicken stock
2 cups corn kernels, frozen, canned or roasted
1 bay leaf
¼ cup heavy cream
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
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12.02.202511:15
Good Morning 🌞 ☕️
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