Cajun Shrimp Guacamole

Cajun Shrimp Guacamole

🔷4 Tbs. Olive Oil
🔷1 Tbs. Cajun seasoning
🔷1 pound medium (or extra-large!) shrimp, peeled and deveined
🔷3 Hass avocados
🔷1/2 cup chopped red bell pepper
🔷1/2 cup thinly sliced scallions
🔷1/4 cup chopped yellow onion
🔷zest of 1 lemon
🔷1 Tbs (or more to your liking) fresh lemon juice
coarse salt and freshly ground pepper
Use half the olive oil in a large sauté pan over medium-high. Add 1/2 Tbs. of the Cajun seasoning to the butter/oil. Stir it all in. Add half the shrimp and sear on one side for 2 minutes. Flip and sear another minute or so. Season with salt and pepper. Remove the shrimp from the pan and set aside.
Add the remaining oil and Cajun seasoning. Bloom for a second, then add the remaining shrimp. Sear her up, you know the drill. Set shrimp aside.
Half each avocado and remove the pit. Scoop out the flesh into a big bowl. Add the red bells, scallion, onions, lemon zest and juice, and a pinch of salt and pepper. Mash it all together with your fork, until it’s smooth, but still good and chunky. Taste it.
Add salt and pepper and more lemon juice to your liking.
Serve with the Cajun shrimp!

Bourbon Bacon BBQ Chicken Kebabs Recipe

Bourbon Bacon BBQ Chicken Kebabs Recipe

Bourbon Bacon BBQ Chicken Kebabs Recipe

We just got a new grill and I knew the first thing I cooked on it had to be something worthy. Since this recipe combines the glorious tastes of bourbon, bacon, and bbq sauce, I thought it fit the bill.


Bourbon Bacon BBQ Chicken Kebabs Recipe

You may be looking at the photos and saying, “Hey, where’s the bacon??” Well, the bacon in this recipe is actually made in to a delicious paste that you then coat the chicken with before grilling.


Bourbon Bacon BBQ Chicken Kebabs

Bourbon Bacon BBQ Chicken Kebabs Recipe


  • 8 oz barbecue sauce (I used Sweet Baby Ray’s)
  • 1/8 cup bourbon
  • 2 lbs chicken breast
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices uncooked bacon, cut into small pieces


  1. Light the grill and heat to medium-high
  2. In a small bowl, combine the BBQ sauce and bourbon. Mix well.
  3. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
  4. Put the chicken pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken pieces onto skewers.
  5. Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
  6. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
  7. Serve with the remaining BBQ sauce.


Nashville Hot Soft-Shell Crab Recipe

Nashville Hot Soft-Shell Crab Recipe

Have you tried Nashville Hot Chicken yet?

I got the chance to try it last year when I was following Janette around while she was shooting Food Network’s “Guilty Pleasures”. We had some Hattie B’s in Nashville, it was delicious, but I may be biased because they hooked us all up with some pretty sweet baseball tees!

I wanted to bring the “Nashville Hot” flavor to a fried food I’m rather fond of, soft-shell crab. Usually, when you see soft-shell crab it is fried in your standard batter and thrown on a sandwich. While it’s good, there’s not a lot of “oomph” there. Since Nashville Hot chicken has so much “oomph” that both ends of your body will hurt, it seemed like a perfect match.

A fun twist on the popular "Nashville Hot Chicken", this fried Nashville Hot Soft-Shell Crab has become a spicy favorite of everyone who has tried it.

I used Hattie B’s hot chicken recipe as the basis of this Nashville Hot Soft-Shell Crab. It involves Louisiana style hot sauce (I used this one) and lots and lots of cayenne pepper for the spicy glaze.

I served the Nashville Hot Crab with the traditional accouterments: white bread and dill pickles. It was so much more delicious than we expected and I plan on making this recipe at least one more time before soft-shell crab season ends!

Fried Soft Shell Crabs glazed with "Nashville Hot" seasoning.


  • PREP TIME:15 mins
  • COOK TIME:12 mins
  • TOTAL TIME:27 mins
  • YIELD:4


  • 4 Soft-Shell Crabs, cleaned (they will usually do this where you purchase them if you ask)
  • 3 Eggs
  • 1/4 Cup Milk
  • 1 Tablespoon Louisiana Style Hot Sauce
  • 2 Cups Flour
  • 2 Tsp Salt
  • Oil, for frying (I use Canola, Vegetable also works great)
  • 1/2 Cup Lard (I used Butter Crisco), or Butter
  • 3 Tablespoons Cayenne Pepper (Nashville Hot is really hot, if you want a milder version use 1 Tablespoon of Cayenne)
  • 1 Tablespoon Brown Sugar
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 4 Slices of White Bread
  • Dill Pickle Slices


  1. Preheat the oil in a deep fryer or a cast iron skillet (3 inches of oil if using skillet) to 360°.
  2. In a medium bowl, whisk the milk eggs and hot sauce until combined. In another medium bowl, whisk together the flour and 2 tsp salt.
  3. Rinse the crabs and then pat dry. Dredge the crab in the milk mixture, then dip in the flour. Dip again in the milk mixture, then in the flour once more. Be sure to shake off the excess after each step.
  4. Fry the crabs in small batches. I do 1-2 at a time. Fry them until golden brown, about 2-3 minutes on each side. Remove from the fryer and place on a baking rackover a baking sheet.
  5. To make the hot coating, melt the butter or crisco in a heat proof bowl. Add the cayenne pepper, brown sugar, 3/4 tsp salt, 1 tsp black pepper, paprika, and garlic powder. Whisk together until well combined.
  6. Baste the hot mixture over each side of the crabs. Garnish with pickles and white bread. Serve immediately.
Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Hold your horses! Hide the children! What you are about to see is food rated “R” at its best! My Mexican Shrimp Cocktail is to die for. Fresh, delicious, and savory; it’s the perfect simple light meal for a hot summer afternoon. This juicy cold and light savory cocktail is a meal in itself. What makes it Mexican style? Well the whole combination of vegetables, accoutrement, and the cold broth. It’s a savory broth made with shrimp shells and seasoned with fresh orange and lime juice, ketchup, and some dashes of hot sauce.

The result is this light fresh savory broth that goes incredibly well with the shrimp. In my opinion there’s no need to buy those bottled clam juices when you can get the most natural flavor out of your shrimp!This Mexican Shrimp Cocktail is an entrée rather than an appetizer with a dipping sauce as served in the States. In Mexico, this cocktail is typically served on the coastal cities as an iconic refreshing staple and a must have if you are spending your day on the beach. In the city, shrimp cocktail is widely known as the number one ‘hangover elixir.’

There are many variations in which more than one shellfish is added to this concoction.

Common ingredients include octopus, clams, oysters, baby scallops. It is called “Vuelve a la vida” which translates to “come back to life” because its invigorating attributes. That, I can not guarantee, however I assure you that it will refresh and invigorate you on a summer afternoon. In my case, I just love the simplicity of flavors and the way the shrimp skins cooked as a base produce a magic broth with depth and character!Prepare this dreamy cocktail for yourself ! You can make it in advance, since it is served cold on chilled glasses. For parties you can serve it with all the vegetable accoutrement on the side which allows your guests to customize their own. Keep it ice-cold at all times. It is truly a great summer crowd pleaser. Enjoy!I can assure you this recipe will be part of your repertoire for many years to come.
Happy Summer, Enjoy!Mexican-Shrimp-Cocktail_ingredients

Mexican Shrimp Cocktail

Serrves 2 sailors 4 mermaids

This cocktail is light and refreshing, it can serve two as a meal or four to six as an appetizer. This recipe can easily be doubled or tripled upon family size, or a friendly party crowd.

1 – ½ lbs. Jumbo or medium large shrimp, peeled save the skins and deveined.

For the shrimp stock:
The reserved skins from the shrimp.
2 celery stalks
¼ wedge of a white onion.
2-3 sprigs of fresh thyme
1/2 teaspoon Sea salt
¼ teaspoon black pepper

Seasonings for the cold cocktail broth:
The juice of one small Valencia orange
3 large limes + 1 or 2 more to garnish.
¼-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Prepare cocktail with:
2 roma tomatoes, small diced
1 small white or purple onion, small diced
1 medium cucumber seedless such as jade or English cucumber, small diced. 
¼ cup finely chopped cilantro
1 chile Serrano or Jalapeno with seeds.
1 small Hass avocado

Serve with:
Saltine crackers or Tostadas
Plantain Chips
And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Preparation Method:

1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)
2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.


3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.



4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.

5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).

7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.

9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.


10. Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!



You know you want it!

∙ Makes 4
  • 1 1/2 Ibs. jumbo shrimp
  • 2 Celery stalks
  • 1 Chiles serranos or jalapeno
  • 1/4 cup Cilantro
  • 1 Cucumber, medium
  • 1 Hass avocado, small
  • 3 Limes, large
  • 1 One small valencia orange, juice of small
  • 1 Plantain chips
  • 2 Roma tomatoes, small
  • 2 sprigs Thyme, fresh
  • 1 White or red onion, small small
  • 1/4 cup Ketchup sauce
Baking & Spices
  • 1/4 tsp Black pepper
  • 1/2 tsp Sea salt
Bread & Baked Goods
  • 1 Saltine crackers or tostadas
  • And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)
10 minutes roasted chicken breasts and rainbow veggies.

10 minutes roasted chicken breasts and rainbow veggies.

Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes. 
15 Minute Healthy Roasted Chicken and Veggies (One Pan)

This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.

15 Minute Healthy Roasted Chicken and Veggies (One Pan)


To being, chop the veggies and chicken and place on a small baking sheet. Season with olive oil, salt and pepper,Italiann seasoning, and paprika. Gently combine and bake for 15 minutes. See the video below for more details!

15 Minute Healthy Roasted Chicken and Veggies (One Pan)
15 Minute Healthy Roasted Chicken and Veggies (One Pan)


15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.
 Prep Time 5 minutes
 Cook Time 15 minutes
 Total Time 20 minutes
 Servings 2
 Author Layla


  • 2 medium chicken breasts chopped
  • 1 cup bell pepper chopped (any colors you like)
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 1 cup broccoli florets
  • 1/2 cup tomatoes chopped or plum/grape
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon paprika optional


  1. Preheat oven to 500 degree F.

  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

    Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

  3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

15-minute-healthy-roasted-chicken-and-veggies-videoPIN RECIPE15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Chicken Zucchini Enchiladas – Low Carb | Home and Garden Tips

Chicken Zucchini Enchiladas – Low Carb | Home and Garden Tips

On the off chance that you cherish cheese,shredded chicken, at that point you will totally venerate these Keto-Friendly Low Carb Zucchini Enchiladas. They are stuffed with some genuine flavor, and the ideal measure of warmth. They make life worth living. Truly, they are astonishing! Go after yourself…

The intense truth: You won’t miss tortillas. Try to utilize a Y-molded vegetable peeler to strip wide — slender — portions of zucchini. You would prefer only not to begin an entire zucchini; split it the long way, at that point strip strips. These are your tortillas. Next channel them on paper towels; the more dampness

Keto-Friendly Low Carb Zucchini Enchiladas


Stewing pot Shredded Chicken

  • 2 tablespoons olive oil
  • 6 boneless chicken thighs (or 3 extensive bosoms)
  • new cilantro
  • salt and pepper

Keto Enchilada Sauce

  • 1 little would tomato be able to glue
  • 1/4 container olive oil
  • 1/2 container water
  • 1 teaspoon italian flavors
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 teaspoon hot sauce (without sugar)
  • 1 teaspoon dijon mustard

Low Carb Zucchini Enchiladas

  • 3-4 extensive zucchinis
  • 1 tablespoon spread
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon stew powder
  • stewing pot shredded chicken
  • keto enchilada sauce
  • 1 container shredded Monterey Jack or Mozzarella cheddar
  • 1 container shredded cheddar


  1. Put the majority of the CrockPot Shredded Chicken fixings into the stewing pot, ensuring that the chicken is very much covered in olive oil. Set to high for 45 minutes.
  2. In the mean time, make the Keto Enchilada Sauce by blending the fixings in a glass estimating container (2 mugs or bigger). Separate into 1 glass + 1/3 container.
  3. At that point cut the zucchini into THIN long strips utilizing a mandolin, implied for wrapping. Salt them and put aside in layers of paper-towel or dish materials to douse up overabundance water.
  4. Utilizing two forks, shred the chicken into little pieces.
  5. Liquefy the spread in an expansive container.
  6. Cook the cleaved onion until delicate.
  7. Include the minced garlic and bean stew powder.
  8. Include the destroyed chicken and 1 measure of keto enchilada sauce. Put aside.
  9. Spread out 3-4 covering cuts of zucchini to shape a square shape surface.
  10. Include 2 loading tablespoons of enchilada blend into the center and wrap, and spot topsy turvy in glass lasagna dish. Rehash until the dish is full.
  11. Spread the wraps with a flimsy layer of the remaining keto enchilada sauce.
  12. Sprinkle a liberal aiding of the blended destroyed cheeses to cover the whole dish.
  13. Cook in the stove at 350 degrees for 20-30 minutes until the cheddar is dissolved however much you might want, and the zucchini is cooked.
  14. Let sit for 5-10 minutes so the cheddar doesn’t promptly tumble off when serving.
  15. Serve and Enjoy.
  16. Source: Delish

Nourishing Stats and Variations

The proportions beneath are surmised for the whole formula (intended to serve 4), which implies that each serving has just shy of 10g net carbs per serving, all normal from the veggies and flavors. Incredible for carb-up days, and the proportions can without much of a stretch be modified by utilizing less onions or tomato glue, or picking a cream-based sauce.

  • 112 grams of protein (19%)
  • 176 grams of sound fats (70%)
  • 61 grams of carbs (11%)
  • 22 grams of fiber

The magnificence of this formula is that you can have the sauce and destroyed chicken set aside a few minutes with the goal that you should simply deal with the veggies when you return home. You can likewise swap the enchilada sauce for alfredo sauce for a considerably higher fat and lower carb version– White Enchiladas.

Low Carb Chicken Zucchini Enchiladas

  • 1 tbsp . additional virgin olive oil
  • 1 extensive onion (, slashed)
  • legitimate salt
  • 2 cloves garlic (, minced)
  • 2 tsp . ground cumin
  • 2 tsp . stew powder
  • 3 c . Destroyed chicken
  • 1/3 c . red enchilada sauce
  • 4 extensive zucchini (, divided longwise)
  • 1 c . Shredded Monterey Jack
  • 1 c . Shredded Cheddar
  • Sharp cream (, for sprinkling)
  • New cilantro leaves (, for enhancement)
  1. Preheat stove to 350º. In vast skillet over medium warmth, heat oil. Include onion and season with salt. Cook until delicate, 5 minutes, at that point include garlic, cumin, and stew powder and mix until consolidated. Include destroyed chicken and 1 container enchilada sauce and mix until saucy.
  2. On a cutting board, utilize a Y-formed vegetable peeler to make slender cuts of zucchini. Spread out three, somewhat covering, and spot a spoonful of chicken blend on top. Move up and exchange to a heating dish. Rehash with residual zucchini and chicken blend.
  3. Spoon remaining 1/3 glass enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack.
  4. Prepare until melty, 20 minutes.
  5. Trimming with sharp cream and cilantro and serve.