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cowboychrisdorrah

@cowboychrisdorrah • 134,800 subscribers

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Mashed Potatoes with Roasted Leg Quarters Smothered in Garlic and Herb Cheese Sauce ⸻ Ingredients For the Mashed Potatoes: • 2 pounds potatoes (Yukon Gold or russets), peeled and cut in chunks • 4 tablespoons unsalted butter • 1/2 cup milk • Salt and pepper to taste For the Roasted Leg Quarters: • 2 chicken leg quarters • 2 tablespoons olive oil • 1 teaspoon salt • 1/2 teaspoon black pepper • 1 teaspoon dried thyme or rosemary For the Garlic and Herb Cheese Sauce: • 2 tablespoons unsalted butter • 3 garlic cloves, minced • 2 tablespoons all-purpose flour • 1 cup milk • 1/2 cup cream cheese (garlic and herb-flavored, such as Boursin or Alouette) • 1/2 cup grated Parmesan cheese • Salt and pepper to taste • 1 tablespoon fresh chopped parsley or chives (optional) ⸻ Instructions 1. Roast the Chicken: 1. Preheat oven to 400°F (200°C). 1. Pat chicken leg quarters dry. Place on a baking sheet or roasting pan. 1. Rub with olive oil, then season with salt, pepper, and herbs. 1. Roast for 35-45 minutes until skin is golden and internal temperature reaches 165°F (74°C). 2. Make Mashed Potatoes: 2. While chicken roasts, place potatoes in a pot and cover with water. Add a pinch of salt. 2. Bring to a boil and simmer until potatoes are tender, about 15-20 minutes. 2. Drain potatoes and return to pot. Add butter and milk, mash to desired texture. 2. Season with salt and pepper. Keep warm. 3. Prepare Garlic and Herb Cheese Sauce: 3. In a saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in flour and cook, stirring, for 1 minute. 3. Gradually whisk in milk, cook until thickened, about 2-3 minutes. 3. Lower heat, add cream cheese and Parmesan, whisking until smooth and melted. 3. Season with salt, pepper, and fresh herbs if using. Keep warm. 4. Serve: 4. Arrange mashed potatoes on plates. Place roasted leg quarter on top or beside. 4. Spoon garlic and herb cheese sauce generously over chicken (and potatoes if desired). 4. Garnish with additional herbs if desired. Serve warm. #comfortfood #homemadecooking #familydinner #foodie #dinnerideas

Mashed Potatoes with Roasted Leg Quarters Smothered in Garlic and Herb Cheese Sauce ⸻ Ingredients For the Mashed Potatoes: • 2 pounds potatoes (Yukon Gold or russets), peeled and cut in chunks • 4 tablespoons unsalted butter • 1/2 cup milk • Salt and pepper to taste For the Roasted Leg Quarters: • 2 chicken leg quarters • 2 tablespoons olive oil • 1 teaspoon salt • 1/2 teaspoon black pepper • 1 teaspoon dried thyme or rosemary For the Garlic and Herb Cheese Sauce: • 2 tablespoons unsalted butter • 3 garlic cloves, minced • 2 tablespoons all-purpose flour • 1 cup milk • 1/2 cup cream cheese (garlic and herb-flavored, such as Boursin or Alouette) • 1/2 cup grated Parmesan cheese • Salt and pepper to taste • 1 tablespoon fresh chopped parsley or chives (optional) ⸻ Instructions 1. Roast the Chicken: 1. Preheat oven to 400°F (200°C). 1. Pat chicken leg quarters dry. Place on a baking sheet or roasting pan. 1. Rub with olive oil, then season with salt, pepper, and herbs. 1. Roast for 35-45 minutes until skin is golden and internal temperature reaches 165°F (74°C). 2. Make Mashed Potatoes: 2. While chicken roasts, place potatoes in a pot and cover with water. Add a pinch of salt. 2. Bring to a boil and simmer until potatoes are tender, about 15-20 minutes. 2. Drain potatoes and return to pot. Add butter and milk, mash to desired texture. 2. Season with salt and pepper. Keep warm. 3. Prepare Garlic and Herb Cheese Sauce: 3. In a saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in flour and cook, stirring, for 1 minute. 3. Gradually whisk in milk, cook until thickened, about 2-3 minutes. 3. Lower heat, add cream cheese and Parmesan, whisking until smooth and melted. 3. Season with salt, pepper, and fresh herbs if using. Keep warm. 4. Serve: 4. Arrange mashed potatoes on plates. Place roasted leg quarter on top or beside. 4. Spoon garlic and herb cheese sauce generously over chicken (and potatoes if desired). 4. Garnish with additional herbs if desired. Serve warm. #comfortfood #homemadecooking #familydinner #foodie #dinnerideas

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Pineapple Blueberry Lemonade Pound Cake Ingredients For the Pineapple Layer 6–8 pineapple slices (enough to fit around the Bundt pan) ¼ cup melted butter ½ cup light brown sugar For the Pound Cake 3 cups all-purpose flour 1 tsp baking powder ½ tsp salt 1 cup unsalted butter, softened 8 oz cream cheese, softened 2½ cups granulated sugar 5 large eggs 2 tsp vanilla extract 1 tsp lemon extract (optional, for extra lemonade flavor) ¼ cup thawed frozen lemonade concentrate 2 tbsp fresh lemon juice 1 tbsp lemon zest ½ cup crushed pineapple, well drained 1½ cups fresh blueberries 1 tbsp flour (to coat blueberries) Lemonade Glaze 2 cups powdered sugar 3–4 tbsp thawed frozen lemonade concentrate 1 tbsp pineapple juice 1 tsp vanilla extract Instructions Preheat oven to 325°F (163°C). Grease and flour a 10- or 12-cup Bundt pan. Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it. Arrange the pineapple slices around the bottom of the pan, overlapping slightly if needed. Whisk together the flour, baking powder, and salt. Beat the butter, cream cheese, and sugar for 4–5 minutes until light and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla, lemon extract, lemonade concentrate, lemon juice, and lemon zest. Gradually add the dry ingredients until just combined. Fold in the crushed pineapple. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter. Spoon the batter carefully over the pineapple slices and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15–20 minutes before inverting onto a serving platter. Whisk together the glaze ingredients and drizzle over the cooled cake. #Poundcake #Homemade #BakingFromScratch #foodie #easyrecipe

Pineapple Blueberry Lemonade Pound Cake Ingredients For the Pineapple Layer 6–8 pineapple slices (enough to fit around the Bundt pan) ¼ cup melted butter ½ cup light brown sugar For the Pound Cake 3 cups all-purpose flour 1 tsp baking powder ½ tsp salt 1 cup unsalted butter, softened 8 oz cream cheese, softened 2½ cups granulated sugar 5 large eggs 2 tsp vanilla extract 1 tsp lemon extract (optional, for extra lemonade flavor) ¼ cup thawed frozen lemonade concentrate 2 tbsp fresh lemon juice 1 tbsp lemon zest ½ cup crushed pineapple, well drained 1½ cups fresh blueberries 1 tbsp flour (to coat blueberries) Lemonade Glaze 2 cups powdered sugar 3–4 tbsp thawed frozen lemonade concentrate 1 tbsp pineapple juice 1 tsp vanilla extract Instructions Preheat oven to 325°F (163°C). Grease and flour a 10- or 12-cup Bundt pan. Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it. Arrange the pineapple slices around the bottom of the pan, overlapping slightly if needed. Whisk together the flour, baking powder, and salt. Beat the butter, cream cheese, and sugar for 4–5 minutes until light and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla, lemon extract, lemonade concentrate, lemon juice, and lemon zest. Gradually add the dry ingredients until just combined. Fold in the crushed pineapple. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter. Spoon the batter carefully over the pineapple slices and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15–20 minutes before inverting onto a serving platter. Whisk together the glaze ingredients and drizzle over the cooled cake. #Poundcake #Homemade #BakingFromScratch #foodie #easyrecipe

cowboychrisdorrah

977,400 views • 4 months ago

Veggie Stir Fry Ingredients: • 1 tablespoon olive oil • 2 tablespoons butter • 2 cups broccoli florets • ½ cup baby corn • ½ cup baby spinach • 1 cup mushrooms (sliced) • 1 red bell pepper (sliced) • 1 yellow bell pepper (sliced) • 1 green bell pepper (sliced) • 1 onion (sliced) • 1 zucchini (sliced) • 4 ounces snap peas • 1 tablespoon black pepper • 3 tablespoons Mofo Delicious seasoning (divided) • ½ cup soy sauce • ¼ cup honey • ¼ cup sugar • 2 teaspoons ginger (grated or minced) • 1 teaspoon red pepper flakes • 1 tablespoon sesame oil • ½ cup cold water • 2 tablespoons cornstarch • 1 tablespoon sesame seeds Instructions: 1. Prepare the Pan & Veggies: In a large warm pan, add 1 tablespoon olive oil and 2 tablespoons butter. Allow the butter to melt completely. 2. Stir Fry the Vegetables: Add the broccoli, baby corn, baby spinach, mushrooms, red bell pepper, yellow bell pepper, green bell pepper, onion, zucchini, and snap peas. 3. Season the Vegetables: Sprinkle 1 tablespoon black pepper and 2 tablespoons Mofo Delicious seasoning over the vegetables. Mix well to combine. Cover the pan and let the veggies cook for 5 to 6 minutes on medium heat. 4. Make the Sauce: While the vegetables are cooking, in a bowl combine: 4. ½ cup soy sauce 4. ¼ cup honey 4. ¼ cup sugar 4. 2 teaspoons ginger 4. 1 teaspoon red pepper flakes 4. 1 tablespoon sesame oil Mix together until well combined. 5. Cornstarch Slurry: In another bowl, combine ½ cup cold water and 2 tablespoons cornstarch. Stir well until smooth. 6. Combine Everything: Once the vegetables have slightly softened, pour the sauce mixture into the pan, followed by the cornstarch slurry. Stir everything together. 7. Final Seasoning: Sprinkle 1 tablespoon sesame seeds and an additional tablespoon of Mofo Delicious seasoning over the stir-fry. Mix well to coat all the vegetables. 8. Simmer: Let the stir-fry simmer for about 10 minutes, allowing the sauce to thicken and vegetables to become tender. #veggies #EasyMeals #StirFry #HomeCooking #QuickDinners

Veggie Stir Fry Ingredients: • 1 tablespoon olive oil • 2 tablespoons butter • 2 cups broccoli florets • ½ cup baby corn • ½ cup baby spinach • 1 cup mushrooms (sliced) • 1 red bell pepper (sliced) • 1 yellow bell pepper (sliced) • 1 green bell pepper (sliced) • 1 onion (sliced) • 1 zucchini (sliced) • 4 ounces snap peas • 1 tablespoon black pepper • 3 tablespoons Mofo Delicious seasoning (divided) • ½ cup soy sauce • ¼ cup honey • ¼ cup sugar • 2 teaspoons ginger (grated or minced) • 1 teaspoon red pepper flakes • 1 tablespoon sesame oil • ½ cup cold water • 2 tablespoons cornstarch • 1 tablespoon sesame seeds Instructions: 1. Prepare the Pan & Veggies: In a large warm pan, add 1 tablespoon olive oil and 2 tablespoons butter. Allow the butter to melt completely. 2. Stir Fry the Vegetables: Add the broccoli, baby corn, baby spinach, mushrooms, red bell pepper, yellow bell pepper, green bell pepper, onion, zucchini, and snap peas. 3. Season the Vegetables: Sprinkle 1 tablespoon black pepper and 2 tablespoons Mofo Delicious seasoning over the vegetables. Mix well to combine. Cover the pan and let the veggies cook for 5 to 6 minutes on medium heat. 4. Make the Sauce: While the vegetables are cooking, in a bowl combine: 4. ½ cup soy sauce 4. ¼ cup honey 4. ¼ cup sugar 4. 2 teaspoons ginger 4. 1 teaspoon red pepper flakes 4. 1 tablespoon sesame oil Mix together until well combined. 5. Cornstarch Slurry: In another bowl, combine ½ cup cold water and 2 tablespoons cornstarch. Stir well until smooth. 6. Combine Everything: Once the vegetables have slightly softened, pour the sauce mixture into the pan, followed by the cornstarch slurry. Stir everything together. 7. Final Seasoning: Sprinkle 1 tablespoon sesame seeds and an additional tablespoon of Mofo Delicious seasoning over the stir-fry. Mix well to coat all the vegetables. 8. Simmer: Let the stir-fry simmer for about 10 minutes, allowing the sauce to thicken and vegetables to become tender. #veggies #EasyMeals #StirFry #HomeCooking #QuickDinners

cowboychrisdorrah

554,000 views • 5 months ago

Caramelized Onion Chicken with Garlic Butter Bacon Rice Ingredients: Chicken & Onions: • 2–4 chicken breasts • 1 stick (½ cup) unsalted butter • 2 large onions, thinly sliced • Mofo Delicious seasoning (or your favorite all-purpose seasoning) • Salt • 1 cup brown sugar • ½ cup balsamic vinegar Garlic Butter Bacon Rice: • 2 cups rice • 2 cups water • 1 cup melted butter • 1 tbsp chicken bouillon • ½ tbsp garlic powder • 5–6 strips bacon ⸻ Instructions: 1️⃣ In a warm pan, melt 1 stick butter. Add chicken breasts, season generously, cook 5–7 min each side. Remove when done. 2️⃣ Add sliced onions to the pan. Season with salt, sauté 3 min. Add 1 cup brown sugar, cook 2 min. Add ½ cup balsamic vinegar, mix, and simmer 5 min until thickened. 3️⃣ Return chicken to the pan. Cover with onions & sauce, cook 5 more min. 4️⃣ For the bacon: Bake 5–6 strips at 350°F for 20 min. Cool & crumble. 5️⃣ For the rice: In rice cooker, combine 2 cups rice, 2 cups water, 1 cup melted butter, 1 tbsp bouillon, ½ tbsp garlic powder. Cook until done, then mix in the crumbled bacon. 6️⃣ Plate chicken on top of the rice. Spoon extra onion sauce over everything and enjoy! #EasyDinners #Foodie #HomeCooking #DinnerIdeas #comfortfood

Caramelized Onion Chicken with Garlic Butter Bacon Rice Ingredients: Chicken & Onions: • 2–4 chicken breasts • 1 stick (½ cup) unsalted butter • 2 large onions, thinly sliced • Mofo Delicious seasoning (or your favorite all-purpose seasoning) • Salt • 1 cup brown sugar • ½ cup balsamic vinegar Garlic Butter Bacon Rice: • 2 cups rice • 2 cups water • 1 cup melted butter • 1 tbsp chicken bouillon • ½ tbsp garlic powder • 5–6 strips bacon ⸻ Instructions: 1️⃣ In a warm pan, melt 1 stick butter. Add chicken breasts, season generously, cook 5–7 min each side. Remove when done. 2️⃣ Add sliced onions to the pan. Season with salt, sauté 3 min. Add 1 cup brown sugar, cook 2 min. Add ½ cup balsamic vinegar, mix, and simmer 5 min until thickened. 3️⃣ Return chicken to the pan. Cover with onions & sauce, cook 5 more min. 4️⃣ For the bacon: Bake 5–6 strips at 350°F for 20 min. Cool & crumble. 5️⃣ For the rice: In rice cooker, combine 2 cups rice, 2 cups water, 1 cup melted butter, 1 tbsp bouillon, ½ tbsp garlic powder. Cook until done, then mix in the crumbled bacon. 6️⃣ Plate chicken on top of the rice. Spoon extra onion sauce over everything and enjoy! #EasyDinners #Foodie #HomeCooking #DinnerIdeas #comfortfood

cowboychrisdorrah

45,200 views • 1 month ago

Peach Pineapple Lemonade Ingredients: 3 quarts (12 cups) cold water ⅓–½ cup Country Time lemonade mix 2 cups pineapple juice ¾–1 cup peach syrup (adjust to taste) 2 cups Sprite Ice Instructions: Make the lemonade base In your pitcher, mix the cold water and lemonade mix until fully dissolved. Add the flavor Stir in pineapple juice and peach syrup until smooth. Taste & adjust Want it sweeter? Add more peach syrup Want it tangier? Add a little more lemonade mix Too strong? Add a splash of water Add Sprite last Pour in Sprite right before serving to keep it fizzy. Serve over ice Stir lightly and enjoy cold #lemonade #homemade #refreshing #drinkrecipe #easyrecipes

Peach Pineapple Lemonade Ingredients: 3 quarts (12 cups) cold water ⅓–½ cup Country Time lemonade mix 2 cups pineapple juice ¾–1 cup peach syrup (adjust to taste) 2 cups Sprite Ice Instructions: Make the lemonade base In your pitcher, mix the cold water and lemonade mix until fully dissolved. Add the flavor Stir in pineapple juice and peach syrup until smooth. Taste & adjust Want it sweeter? Add more peach syrup Want it tangier? Add a little more lemonade mix Too strong? Add a splash of water Add Sprite last Pour in Sprite right before serving to keep it fizzy. Serve over ice Stir lightly and enjoy cold #lemonade #homemade #refreshing #drinkrecipe #easyrecipes

cowboychrisdorrah

84,300 views • 7 months ago

Crockpot Chicken and Dumplings Ingredients: • 1.5 lbs chicken tenderloins, chopped • 2 tablespoons MoFo Delicious seasoning • 1 diced onion • 1 tablespoon minced garlic • 2 cans cream of chicken soup • 1 can cream of celery soup • Water (use one of the soup cans to measure) • 2 bay leaves • 1 teaspoon pepper • 1 teaspoon poultry seasoning • 8 tablespoons butter • 1 bag of frozen peas and carrots • 2 cans buttermilk biscuits Instructions: 1. Prepare Chicken: 1. Chop the chicken tenderloins and add them to your crockpot. 1. Sprinkle 2 tablespoons of MoFo Delicious seasoning over the chicken and mix well. 2. Build the Flavor Base: 2. Add the diced onion and minced garlic to the crockpot. 3. Prepare the Soup Mixture: 3. In a separate bowl, combine the cream of chicken soup and cream of celery soup. 3. Fill one empty soup can with water and add it to the soup mixture. Stir until smooth. 4. Add Seasonings and Butter: 4. Pour the soup mixture into the crockpot. 4. Add 2 bay leaves, 1 teaspoon of pepper, and 1 teaspoon of poultry seasoning. 4. Add the 8 tablespoons of butter, distributing evenly. 5. Cook: 5. Mix everything well in the crockpot, then cover and cook on low for 5 hours. 6. Add Vegetables and Dumplings: 6. After 5 hours, add the bag of frozen peas and carrots to the crockpot. 6. Cut the buttermilk biscuits into cubes and place them on top of the mixture in the crockpot. 7. Finish Cooking: 7. Close the lid and cook for an additional hour. 8. Serve: 8. Once done, scoop into a bowl and enjoy your warm, hearty meal! #crockpotrecipe #chickenanddumplings #ComfortFood #EasyRecipes #cookingathome

Crockpot Chicken and Dumplings Ingredients: • 1.5 lbs chicken tenderloins, chopped • 2 tablespoons MoFo Delicious seasoning • 1 diced onion • 1 tablespoon minced garlic • 2 cans cream of chicken soup • 1 can cream of celery soup • Water (use one of the soup cans to measure) • 2 bay leaves • 1 teaspoon pepper • 1 teaspoon poultry seasoning • 8 tablespoons butter • 1 bag of frozen peas and carrots • 2 cans buttermilk biscuits Instructions: 1. Prepare Chicken: 1. Chop the chicken tenderloins and add them to your crockpot. 1. Sprinkle 2 tablespoons of MoFo Delicious seasoning over the chicken and mix well. 2. Build the Flavor Base: 2. Add the diced onion and minced garlic to the crockpot. 3. Prepare the Soup Mixture: 3. In a separate bowl, combine the cream of chicken soup and cream of celery soup. 3. Fill one empty soup can with water and add it to the soup mixture. Stir until smooth. 4. Add Seasonings and Butter: 4. Pour the soup mixture into the crockpot. 4. Add 2 bay leaves, 1 teaspoon of pepper, and 1 teaspoon of poultry seasoning. 4. Add the 8 tablespoons of butter, distributing evenly. 5. Cook: 5. Mix everything well in the crockpot, then cover and cook on low for 5 hours. 6. Add Vegetables and Dumplings: 6. After 5 hours, add the bag of frozen peas and carrots to the crockpot. 6. Cut the buttermilk biscuits into cubes and place them on top of the mixture in the crockpot. 7. Finish Cooking: 7. Close the lid and cook for an additional hour. 8. Serve: 8. Once done, scoop into a bowl and enjoy your warm, hearty meal! #crockpotrecipe #chickenanddumplings #ComfortFood #EasyRecipes #cookingathome

cowboychrisdorrah

47,900 views • 1 year ago

Quickie…..Baked Boursin Salmon Pasta . Ingredients: • 8 oz (225 g) pasta (your choice) • 1 package of Boursin cheese (about 5.2 oz/150 g) • 1 lb (450 g) salmon fillets • 1 cup cherry tomatoes, halved • 2 cups spinach (fresh or frozen) • 2 tablespoons Mofodelicous seasoning • 2 tablespoons Italian and oregano • Salt and pepper, to taste • Fresh herbs (like dill or parsley) for garnish Instructions: 1. Preheat oven to 375°F (190°C). 2. Cook pasta according to package instructions. Drain and set aside. 3. In a large baking dish, Boursin cheese, cherry tomatoes, and spinach and salmon….Mix well. 4. Bake for about 20-25 minutes or until the salmon is cooked through and flakes easily. 5. Garnish with fresh seasoning before serving. . #Boursin #SalmonPasta #30MinuteMeals #QuickDinner #EasyRecipes #InstaFood #Foodie #HealthyEating #Delicious #CookingAtHome

Quickie…..Baked Boursin Salmon Pasta . Ingredients: • 8 oz (225 g) pasta (your choice) • 1 package of Boursin cheese (about 5.2 oz/150 g) • 1 lb (450 g) salmon fillets • 1 cup cherry tomatoes, halved • 2 cups spinach (fresh or frozen) • 2 tablespoons Mofodelicous seasoning • 2 tablespoons Italian and oregano • Salt and pepper, to taste • Fresh herbs (like dill or parsley) for garnish Instructions: 1. Preheat oven to 375°F (190°C). 2. Cook pasta according to package instructions. Drain and set aside. 3. In a large baking dish, Boursin cheese, cherry tomatoes, and spinach and salmon….Mix well. 4. Bake for about 20-25 minutes or until the salmon is cooked through and flakes easily. 5. Garnish with fresh seasoning before serving. . #Boursin #SalmonPasta #30MinuteMeals #QuickDinner #EasyRecipes #InstaFood #Foodie #HealthyEating #Delicious #CookingAtHome

cowboychrisdorrah

27,900 views • 1 year ago

Lobster Tortellini Ingredients: • 4 tbsp herb butter • 1 tbsp minced garlic • 1 (12–16 oz) bag Langostino lobster (or cooked lobster meat) • 1 tbsp lemon juice • 1 tbsp Mofo Delicious seasoning (or Cajun/Creole seasoning) • 1 tbsp onion powder • 1 tbsp Italian seasoning • 1 tbsp garlic powder • 1 tbsp red pepper flakes (adjust to taste) • 4 more tbsp butter (for a total of 8 tbsp in recipe) • 2 cups vegetable broth • 1 cup heavy cream • 1 tbsp garlic and herb cream cheese • 1 (20 oz) bag cheese tortellini (refrigerated) • ½ cup fresh basil, chopped ⸻ Instructions: 1. Heat a large skillet or sauté pan over medium heat. Add 4 tablespoons of herb butter and let it melt completely. 2. Add the minced garlic and sauté for about 1 minute until fragrant. 3. Add the Langostino lobster to the pan and mix well. Pour in the lemon juice. Cook everything together for 3–5 minutes, just until the lobster is warmed through. Remove the lobster from the pan and set aside. 4. Into the melted butter in the pan, add 1 tablespoon each of Mofo Delicious seasoning, onion powder, Italian seasoning, garlic powder, and red pepper flakes. Stir well. 5. Add the remaining 4 tablespoons of butter and mix until it’s fully incorporated with the seasonings. 6. Pour in the vegetable broth; stir well to combine. 7. Add the heavy cream and the garlic and herb cream cheese. Mix until the cheese completely melts and the sauce is smooth. 8. Gently fold in the cheese tortellini. Stir to coat evenly, then add the chopped fresh basil and mix again. 9. Add back the lobster and Cover the pan and let simmer on low heat for 5 minutes, until the tortellini is heated through and tender. #LobsterTortellini #SeafoodPasta #PastaRecipe #LangostinoLobster #Tortellini

Lobster Tortellini Ingredients: • 4 tbsp herb butter • 1 tbsp minced garlic • 1 (12–16 oz) bag Langostino lobster (or cooked lobster meat) • 1 tbsp lemon juice • 1 tbsp Mofo Delicious seasoning (or Cajun/Creole seasoning) • 1 tbsp onion powder • 1 tbsp Italian seasoning • 1 tbsp garlic powder • 1 tbsp red pepper flakes (adjust to taste) • 4 more tbsp butter (for a total of 8 tbsp in recipe) • 2 cups vegetable broth • 1 cup heavy cream • 1 tbsp garlic and herb cream cheese • 1 (20 oz) bag cheese tortellini (refrigerated) • ½ cup fresh basil, chopped ⸻ Instructions: 1. Heat a large skillet or sauté pan over medium heat. Add 4 tablespoons of herb butter and let it melt completely. 2. Add the minced garlic and sauté for about 1 minute until fragrant. 3. Add the Langostino lobster to the pan and mix well. Pour in the lemon juice. Cook everything together for 3–5 minutes, just until the lobster is warmed through. Remove the lobster from the pan and set aside. 4. Into the melted butter in the pan, add 1 tablespoon each of Mofo Delicious seasoning, onion powder, Italian seasoning, garlic powder, and red pepper flakes. Stir well. 5. Add the remaining 4 tablespoons of butter and mix until it’s fully incorporated with the seasonings. 6. Pour in the vegetable broth; stir well to combine. 7. Add the heavy cream and the garlic and herb cream cheese. Mix until the cheese completely melts and the sauce is smooth. 8. Gently fold in the cheese tortellini. Stir to coat evenly, then add the chopped fresh basil and mix again. 9. Add back the lobster and Cover the pan and let simmer on low heat for 5 minutes, until the tortellini is heated through and tender. #LobsterTortellini #SeafoodPasta #PastaRecipe #LangostinoLobster #Tortellini

cowboychrisdorrah

11,500 views • 10 months ago

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