Cajun-Style Seafood Alfredo with Lobster, Crab, and Salmon
Ingredients:
Seafood:
1 lobster tail, cooked and chopped
½ lb lump crab meat, picked over for shells
2 salmon fillets, skin removed, cut into chunks
Pasta:
12 oz fettuccine or penne pasta
Sauce:
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1–2 tbsp Cajun seasoning (adjust to taste)
1 tsp smoked paprika
½ tsp black pepper
Salt, to taste
1 tbsp lemon juice (optional, for brightness)
Garnish:
2 tbsp fresh parsley, chopped
Optional:
½ cup reserved pasta water (to adjust sauce consistency)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set aside.
Prepare the Seafood:
Lobster: Boil lobster tail for 5–7 minutes until the shell is bright red. Remove meat, chop into bite-sized pieces, and set aside.
Salmon: Heat 1 tbsp olive oil in a large skillet over medium heat. Season salmon chunks with 1 tsp Cajun seasoning. Cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Crab: Ensure crab meat is free of shells. Set aside (crab will be gently warmed in the sauce later).
Make the Alfredo Sauce:
In the same skillet, melt butter with 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in Cajun seasoning and smoked paprika, cooking for another 30 seconds to bloom the spices.
Pour in heavy cream and bring to a gentle simmer, stirring constantly. Simmer for 3–5 minutes until slightly thickened.
Add Parmesan cheese, stirring until melted and sauce is creamy. If too thick, add reserved pasta water, 1 tbsp at a time. Season with salt, pepper, and lemon juice (if using).
Combine Seafood and Sauce:
Gently fold in lobster, crab, and salmon into the sauce. Heat through for 2–3 minutes, being careful not to break up the seafood.
Assemble the Dish:
Add cooked pasta to the skillet, tossing to coat evenly with the sauce and seafood. If needed, add more pasta water for desired consistency.
Serve:
Garnish with fresh parsley. Serve hot with garlic bread or a side salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4–6

Get ready to dive into a hearty bowl of flavor with this Caveman Chili! Packed with protein and the perfect blend of spices, it’s the ultimate comfort food. #ChiliNight #ComfortFood #CavemanChili #HealthyEats #CookingJoy

Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes (no sugar added)
- 1 can (6 ounces) tomato paste (no sugar added)
- 1 cup beef broth (low sodium)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 bell pepper, diced (optional)
- 1 can (15 ounces) kidney beans, drained and rinsed (optional for strict keto)

Directions:
1. In a large pot over medium heat, brown the ground beef and ground pork. Don’t forget to drain any excess fat—unless you like it extra hearty!
2. Toss in those diced onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.
3. Now we’re getting to the good stuff! Stir in the diced tomatoes, tomato paste, and beef broth. Mix everything together as if they were old friends.
4. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and a good pinch of salt and pepper. Mix well to ensure every bite is flavorful.
5. If you’re feeling adventurous, add the diced bell pepper and kidney beans at this point.
6. Bring your chili to a gentle simmer. Reduce the heat to low and let it bubble away for at least 30 minutes. If you’ve got time, letting it simmer for up to an hour really deepens the flavors!
7. Before serving, give it a taste and adjust the seasoning to your liking.
8. For a little extra decadence, top each bowl with shredded cheese or a dollop of sour cream.

Nutritional Values:
- Serving Size: About 1 cup
- Calories: Approximately 460
- Protein: 35g
- Fat: 27g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 3g

This Caveman Chili is a no-fuss, satisfying meal that will have everyone asking for seconds. Whether you opt for some kick with jalapeños or keep it classic, dig in and enjoy!

Chef John's Chicken Kiev

Golden Garlic Herb Butter Chicken Kiev

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup unsalted butter, softened

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon lemon juice

Salt and black pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

1/2 teaspoon paprika

1/4 cup vegetable oil (for frying)

Fresh lemon wedges, for garnish

Directions:

In a small bowl, mix softened butter, garlic, parsley, dill, lemon juice, salt, and pepper. Shape into a log using plastic wrap and freeze until firm, about 30 minutes.

Pound each chicken breast between two sheets of plastic wrap to about 1/4-inch thickness.

Slice frozen herb butter into four portions. Place one portion in the center of each chicken breast. Fold in the sides and roll tightly, securing with toothpicks.

Place rolled chicken in the fridge for 30 minutes to set.

Prepare three shallow bowls: flour in one, beaten eggs in another, and breadcrumbs mixed with paprika in the third.

Dredge each chilled chicken roll in flour, then egg, then breadcrumb mixture.

Heat oil in a skillet over medium heat. Fry each chicken roll for 2-3 minutes per side, or until golden.

Transfer to a baking sheet and bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

Remove toothpicks, rest for 5 minutes, and serve with lemon wedges.

Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes
Kcal: 510 kcal | Servings: 4 servings

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Crispy, buttery, and filled with garlicky herb goodness! My take on Chef John’s Chicken Kiev is bursting with flavor and comfort in every bite. A golden classic you’ll want to make again and again!

Lemongrass Coconut Sauce

Creamy Lemongrass-Infused Coconut Sauce

Ingredients:

1 cup coconut milk (full fat for richness)

2 stalks fresh lemongrass, trimmed and smashed

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 small shallot, finely chopped

1 tablespoon lime juice

1 teaspoon fish sauce (optional for umami)

1 teaspoon brown sugar

1 tablespoon vegetable oil

Salt to taste

Fresh cilantro for garnish (optional)

Directions:

In a medium saucepan, heat vegetable oil over medium heat. Add minced garlic, grated ginger, and chopped shallot. Sauté for 2-3 minutes until fragrant and translucent.

Add the smashed lemongrass stalks and stir for another minute.

Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low and cook for 10-15 minutes, allowing the flavors to infuse and the sauce to thicken slightly.

Remove the lemongrass stalks from the sauce.

Stir in lime juice, fish sauce (if using), brown sugar, and salt to taste. Adjust seasoning as needed.

Garnish with fresh cilantro before serving or using in your favorite dishes.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 120 kcal | Servings: 4 servings

#lemongrass #coconutsauce #asiancooking #flavorfulsauces #homemadesauce #freshingredients #southeastasianfood #dairyfree #glutenfree #veganoption #saucelover #tastetheflavors #simplecooking #comfortfood #coconutmilk #herbsandspices #easyrecipes #homemadeflavors #fusioncuisine #sauces

Brighten your meals with this creamy Lemongrass Coconut Sauce Fresh lemongrass and rich coconut milk make the perfect flavor combo!

Cajun Salmon & Garlic Butter Shrimp with Roasted Broccoli
A flavorful seafood feast packed with bold Cajun spices!

Ingredients:

For the Cajun Salmon:
2 salmon fillets
1 tbsp olive oil
1 tbsp butter
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp honey (optional, for caramelization)
For the Garlic Butter Shrimp:
500g large shrimp, peeled & deveined
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
For the Roasted Broccoli:
2 cups broccoli florets
1 tbsp olive oil
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
Directions:

1⃣ Prepare the Salmon:

Pat salmon dry and rub with Cajun seasoning, paprika, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear salmon skin-side down for 4 minutes, then flip and cook another 3-4 minutes.
Add butter and honey (if using) for extra caramelization.
2⃣ Cook the Shrimp:

Heat olive oil in a pan over medium heat.
Add shrimp and season with salt, black pepper, and red pepper flakes.
Cook for 2 minutes per side until pink and slightly charred.
Stir in butter and garlic, cooking for another 30 seconds.
Finish with lemon juice and parsley.
3⃣ Roast the Broccoli:

Preheat oven to 400°F (200°C).
Toss broccoli with olive oil, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 15 minutes until crispy.
4⃣ Assemble & Serve:

Plate salmon and shrimp with roasted broccoli.
Drizzle extra garlic butter over the shrimp for extra flavor.
Enjoy this bold and delicious seafood dish!
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~550 per serving | Protein: ~45g per serving