Category: Main Course

Garlic Butter Shrimp

Juicy Garlic Butter Shrimp cooked in lemon juice and white wine with a total prep time is less than 15 minutes. Garlic Butter Shrimp provides sweet pleasure with gentle herbal notes at the finish. With a fork in hand featuring a freshly skewered delicious morsel of tender satisfaction, take a bite, and chew your way through this elegant deep flavor profile.  Once you are almost finished, tear a piece of warm French bread, and dip it into the to serving platter soaking up the meals featured juices. Take a bite of the toast saturated bread, to experience a flavor and texture shift that will add an extra dimension to the dinning experience. As you chew the bread take a nose full of your favorite dry white wine and sip your palate clear with the comforting and cleansing nature of a dang good wine. Then repeat until you have satisfied your inner hunger.

Meals like this are simple to prepare and exquisite to enjoy. Simply watch the video and follow the instructions below to be on your way to a sophisticated EatFoodlicious adventure. Like and share this or any of my recipes from my growing menu of quality meals. Thanks for visiting and be sure to tell a friend about eatfoodlicious daily.

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Clean, peel, devein the shrimps. Dry with paper towel. In a bowl: add shrimp, salt, pepper and mix. 

Heat the pan to medium-high. Add butter and wait for it to melt. Add garlic, shallot and sauté for 30-45 seconds until fragrant. Add white wine and wait for it to simmer.

Add lemon juice, thyme and mix. Let simmer for 2-3 minutes.

Add shrimp and turn down the heat to medium.

Cook each side for 45 seconds.

Add chopped parsley and mix everything together. Turn off the heat. Season the sauce with salt & pepper if needed. 

Serve with salad, rice, pasta, bread, vegetables or by itself. Enjoy!

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Garlic Butter Shrimp

Juicy Shrimp cooked in garlic, butter, lemon juice and white wine with a total prep time is less than 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories

Ingredients
  

  • 1 lb large or x-large shrimps
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup white wine
  • ¼ cup lemon juice
  • 4 tbsp unsalted butter
  • 1 tbsp chopped parsley
  • 6 garlic cloves minced
  • 2 tbsp shallot minced
  • 1 sprig fresh thyme

Instructions
 

  • Clean, peel, devein the shrimps. Dry with paper towel. In a bowl: add shrimp, salt, pepper and mix.
  • Heat the pan to medium-high. Add butter and wait for it to melt. Add garlic, shallot and sauté for 30-45 seconds until fragrant. Add white wine and wait for it to simmer. Add lemon juice, thyme and mix. Let simmer for 2-3 minutes.
  • Add shrimp and turn down the heat to medium. Cook each side for 45 seconds. Add chopped parsley and mix everything together. Turn off the heat. Season the sauce with salt & pepper if needed.

Serve with salad, rice, pasta, bread, vegetables or by itself. Enjoy!

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    Slow Cooker Roast Beef Po’Boy with Gravy

    Juice and delicious flavor drip from this hearty Slow Cooker Roast Beef Po’Boy for comforting satisfaction with homemade beef gravy. The beef creates a steaming scent of roasted deliciousness as you approach the first bite. If feeling bold, just add some mayonnaise with hot sauce to create a filling juicy sandwich that will require a few napkins. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the gravy soaked bread and complete the foodlicious experience. Lips will be smacking as lightly toasted bread crunches from the hungry eaters that have been pacing around the kitchen in anticipation because the gravy fills the room and your mouth with anticipation.

    This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Roast Beef Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent sauce and juicy meat make this sandwich a must try. Thanks for visiting and see you again soon.

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    Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.

    Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute. 

    Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.

    Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.

    Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 

    In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste. 

    Pour 1-2 cups of gravy over the shredded meat and mix. Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

    Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

    Serve immediately. Dip the sandwich in the gravy and enjoy!

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    Slow Cooker Roast Beef Po’Boy

    This slow cooker Roast Beef Po'Boy is slap your mama delicious and is better than anything you will find at a local restaurant, I guarantee it!
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    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Course Main Course
    Cuisine Creole
    Servings 6
    Calories

    Equipment

    Ingredients
      

    • 3 lbs chuck roast
    • 4 cups unsalted beef broth
    • 4 tbsp butter
    • 2 tbsp olive oil
    • 2 tsp cajun seasoning
    • 2 tsp salt
    • 1 tsp pepper
    • 2 large sweet onions sliced
    • 2 bay leaves
    • 8 garlic cloves minced

    Cornstarch Mixture

    • 2 tbsp cornstarch
    • 2 tbsp water

    Other

    • French bread or Hoagie
    • shredded lettuce
    • sliced tomatoes
    • mayo
    • hot sauce

    Instructions
     

    • Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.
    • Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute.
    • Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.
    • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
    • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
    • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
    • Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
    • Pour 1-2 cups of gravy over the shredded meat and mix.
    • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
    • Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

    Serve immediately. Dip the sandwich in the gravy and enjoy!

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      Cashew Chicken

      Cashew Chicken is full of crunchy buttery flavors and juicy tender textures that join for a scrumptious well balanced meal that anyone can prepare and everyone will enjoy. Tender and juicy chicken sharing a plate with a one of may favorite nuts is perfect for family style gatherings. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have tender juicy chicken sharing a plate with buttery cashew today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken in this recipe is savory and balances perfectly with the natural addictive flavors of the Cashew. Thanks for visiting and see you again soon.

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      Marinate 

      Trim fat from the meat of the chicken. Then, cut into 1″ cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

      In a bowl: combine all the sauce ingredients together and set aside until ready to use.

      Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total. 

      Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together.

      Add chopped bell peppers, mix and cook for 2 minutes.

      Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute.

      Add cashews and mix everything together until well coated.

      Remove from heat source.

      Serve with white rice. Enjoy!

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      Cashews Chicken

      Restaurant quality Cashew Chicken is full of natural flavors and juices without the preservatives making this entree a simple to prepare meal everyone must try.
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      Prep Time 15 minutes
      Cook Time 12 minutes
      Total Time 27 minutes
      Course Main Course
      Cuisine Asian, Chinese
      Servings 4
      Calories

      Ingredients
        

      Marinate

      • 1 ½ lbs chicken thighs cut into 1" cubes
      • 2 tbsp Shaoxing wine
      • 1 tbsp cornstarch

      Sauce

      • 3 tbsp oyster sauce
      • 3 tbsp soy sauce
      • 2 tbsp Shaoxing cooking wine
      • 1 ½ tbsp cornstarch
      • 2 tsp sesame oil
      • 2 tsp granulated sugar
      • ½ tsp white pepper
      • ½ cup water

      Other ingredients

      • 1 cup cashews roasted & unsalted
      • 2 tbsp vegetable or canola oil 
      • 1 green bell pepper
      • 3 garlic cloves minced
      • ½ onion sliced

      Instructions
       

      Marinate

      • Trim fat from the meat of the chicken. Then, cut into 1" cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

      Cook

      • In a bowl: combine all the sauce ingredients together and set aside until ready to use.
      • Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total.
      • Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together. Add chopped bell peppers, mix and cook for 2 minutes. Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute. Add cashews and mix everything together until well coated. Remove from heat source.

      Serve with white rice. Enjoy!

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        Air Fryer Chicken Teriyaki Skewers

        Beautiful Air Fryer Chicken Teriyaki Skewers are Sweet deliciously tasty and good to the last bite. Brushed to perfection these skewers are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have tender and juicy Teriyaki Chicken Skewers today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory Teriyaki Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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        In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it’s been cooked).

        Trim off fat from the chicken thighs and cut into 2″ cubes. Place the chicken in a shallow dish.

        Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated.

        Cover and marinate for at least 2 hour or overnight (preferably).

        Soak the 6″ skewers in water for 1 hour.

        Thread the marinade chicken into the skewers. You should have about 7-9 skewers. 

        Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.

        Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half).

        The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

        Garnish with sesame seeds & chopped green onions.

        Serve with rice, vegetables or salad. Enjoy!

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        Air Fryer Chicken Teriyaki Skewers

        Gorgeous Air Fryer Chicken Teriyaki Skewers are tender, juicy and very delicious.
        No ratings yet
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        Prep Time 15 minutes
        Cook Time 12 minutes
        Total Time 27 minutes
        Course Appetizer, Main Course
        Cuisine Asian, Japanese
        Servings 6
        Calories

        Equipment

        • Air Fryer

        Ingredients
          

        • 2 lbs chicken thighs skinless & boneless
        • 1 tsp ginger grated
        • 1 tsp garlic grated
        • 7-9 skewers

        Teriyaki Sauce

        • ½ cup soy sauce
        • ½ cup mirin
        • ½ cup sake Japanese rice wine
        • ¼ cup sugar

        Instructions
         

        • In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it's been cooked).
        • Trim off fat from the chicken thighs and cut into 2" cubes. Place the chicken in a shallow dish. Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated. Cover and marinate for at least 2 hour or overnight (preferably).
        • Soak the 6" skewers in water for 1 hour. Thread the marinade chicken into the skewers. You should have about 7-9 skewers.
        • Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.
        • Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half). The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

        Garnish with sesame seeds & chopped green onions. Serve with rice, vegetables or salad. Enjoy!

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          Cilantro Lime Chicken Thighs

          Delicious and tangy Cilantro Lime Chicken Thighs are zesty, juicy, tasty. This recipe strikes a perfect balance with flavor and savory by having the perfect amount of salt and they match with about any thing like rice, bread, vegetables or almost anything you can think of. Chicken thighs are a great choice for this marinade because of how tender and juicy they become, making them nearly impossible to over cook. Quick & easy Cilantro Lime Chicken Thighs are a family’s favorite during a busy week. It’s perfect for meal prepping for family that is always on the go. You can serve it with salad, wraps, sandwiches, tacos, rice or etc. I always cook an extra batch because my kids love it and they reheat up nicely.

          This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have tender and juicy Cilantro Lime Chicken Thighs today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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          Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 

          In a small bowl: mix all the seasoning ingredients together.

          Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight. 

          Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking. Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.

          Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

          Serve with vegetables, salad, rice and etc.

          Enjoy!

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          Cilantro Lime Chicken Thighs

          Delicious, tender and juicy Cilantro Lime Chicken Thighs are zesty with natural flavors that everyone will enjoy.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 12 minutes
          Total Time 22 minutes
          Course Main Course
          Cuisine Hispanic, Mexican
          Servings 6
          Calories

          Ingredients
            

          • 2 lbs boneless & skinless chicken thighs
          • ¼ cup extra virgin olive oil
          • ¼ cup chopped cilantro leaves only
          • ¼ cup lime juice
          • 2 tbsp brown sugar
          • 1 tbsp lime zest
          • 2 tsp salt
          • 2 tsp chili powder
          • 1 tsp ground cumin
          • ½ tsp black pepper
          • 2 garlic cloves grated

          Instructions
           

          • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 
          • In a small bowl: mix all the seasoning ingredients together. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight.
          • Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking.
          • Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.
          • Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

          Serve with vegetables, salad, rice and etc. Enjoy!

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            Instant Pot Oxtail

            Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

            Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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            Clean and pat the oxtails dry.

            Season both sides with salt and pepper.

            Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

            Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

            Add onion, garlic and cook for ~60 seconds or until fragrant.

            Add tomato paste and stir for a few seconds.

            Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

            Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

            Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

            In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

            Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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            Instant Pot Oxtail

            Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 45 minutes
            Total Time 1 hour
            Course Main Course
            Cuisine American, Asian, Jamaican
            Servings 4
            Calories

            Equipment

            • Pressure Cooker

            Ingredients
              

            • 3 ½ – 4 lbs oxtails
            • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
            • 1 cup unsalted or low-sodium beef broth/stock
            • 2 tbsp extra virgin olive oil
            • 2 tbsp Worcestershire sauce
            • 2 tbsp tomato paste
            • 2 tsp salt
            • 1 tsp black pepper
            • 5 garlic cloves minced
            • 4 large carrots peeled & cut into 1"
            • 1 sweet onion chopped
            • 4 fresh thyme sprig
            • 3 bay leaves

            Cornstarch Mixture

            • 2 tbsp cornstarch
            • 2 tbsp water

            Instructions
             

            • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
            • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
            • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
            • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
            • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

            Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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