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Yummy Recipes Family, Hazel Knoll Cir, Asheville, NC (2026)

02/16/2024

Chef John's Shrimp Étouffée

Ingredients
Spice Blend:

¾ teaspoon paprika

¼ teaspoon ground thyme

¼ teaspoon dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon white pepper

¼ teaspoon ground black pepper

Étouffée:

2 pounds shrimp, peeled and deveined

½ teaspoon salt

1 tablespoon vegetable oil

1 ¾ cups chicken stock, or as needed

3 tablespoons butter

⅓ cup diced onion

⅓ cup diced green bell pepper

⅓ cup thinly sliced celery

2 tablespoons all-purpose flour, or as needed

½ cup diced tomatoes

½ teaspoon Worcestershire sauce

1 dash hot sauce, or more to taste

salt to taste

¼ cup sliced green onions

cayenne pepper for garnish

2 cups cooked rice, or to taste

Directions
For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

For the étouffée: Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.

Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more.

Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.

Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.

Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

02/16/2024

Old Charleston-Style Shrimp and Grits

Ingredients
3 cups water
2 teaspoons salt
1 cup coarsely ground grits

2 cups half-and-half

2 pounds uncooked shrimp, peeled and deveined

salt to taste

1 pinch cayenne pepper, or to taste

1 medium lemon, juiced

1 pound andouille sausage, cut into 1/4-inch slices

5 slices bacon

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup chopped onion

1 teaspoon minced garlic

¼ cup butter

¼ cup all-purpose flour

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 cup shredded sharp Cheddar cheese

Directions
Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.

Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.

Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.

Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Pour the roux over the sausage, shrimp, and vegetables.

Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.

Spoon grits onto plates and serve shrimp mixture over top.

02/16/2024

Shrimp Scampi with Pasta

Ingredients
1 (16 ounce) package linguine pasta

2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced

2 cloves garlic, minced

1 pinch red pepper flakes (Optional)

1 pound shrimp, peeled and deveined

1 pinch kosher salt and freshly ground pepper

½ cup dry white wine

1 lemon, juiced

2 tablespoons butter

2 tablespoons extra-virgin olive oil

¼ cup finely chopped fresh parsley leaves

1 teaspoon extra-virgin olive oil, or to taste

Directions
Gather ingredients.

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Serve hot and enjoy!

02/16/2024

Crunchy Fried Shrimp

Ingredients
⅓ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper

3 large eggs

1 ½ cups Kikkoman Panko Bread Crumbs

1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact

1 cup vegetable oil for frying, or as needed

Directions
Mix flour, salt, and pepper in a medium bowl. Beat eggs in a second medium bowl until frothy. Place bread crumbs in a third bowl.

Dredge shrimp in the flour mixture, then shake off excess. Dip shrimp into beaten eggs, then press shrimp into bread crumbs, turning to coat both sides.

Heat 2 inches oil in a large, heavy pot to 350 degrees F (175 degrees C).

Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to a paper towel-lined plate to drain. Repeat to cook remaining shrimp.

Arrange shrimp on a platter to serve.

Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

02/15/2024

Chef John's Crème Fraîche

Ingredients
2 cups heavy cream
3 tablespoons cultured buttermilk

Directions
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.

Stir mixture, then screw on the lid. Refrigerate for 24 hours before using.

02/15/2024

Bourbon Cream Cheese Frosting

Ingredients
1 cup butter, softened
5 tablespoons premium bourbon
2 (16 ounce) boxes confectioners' sugar
1 (8 ounce) package cream cheese, softened

Directions
Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy.

Add confectioners' sugar and bourbon. Beat until frosting is smooth and spreadable.

To Use:
Frost the desired cake and refrigerate. Remove it from the refrigerator about 45 minutes before serving.

02/15/2024

Classic Waldorf Red Cake
Ingredients
Cake:

2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
1 ¼ cups vegetable oil
2 tablespoons unsweetened cocoa powder

3 teaspoons baking soda

¾ cup Almond Breeze Original almondmilk

3 eggs

1 (1 ounce) bottle liquid red food color

1 teaspoon vanilla extract

1 tablespoon vinegar

Frosting:

⅓ cup all-purpose flour

1 cup Almond Breeze Original almondmilk

1 cup vegan buttery sticks, softened

1 cup granulated sugar

2 teaspoons vanilla

Directions
Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.

In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.

Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.

In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.

In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.

Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

Tips
Nutritional Analysis per serving: Calories 610, Calories from Fat 350, Total Fat 39g (60% DV), Saturated Fat 7g (35% DV), Trans Fat 3.5g, Cholesterol 45mg (15% DV), Sodium 510mg (21% DV), Carbohydrates 63g (21% DV), Dietary Fiber 1g (4% DV), Sugars 43g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 8%, Iron 8%.

02/15/2024

Red Velvet Chocolate Chip Cookies

Ingredients
1 ½ cups all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt
½ cup butter, softened
¾ cup brown sugar

¼ cup white sugar

1 egg

1 ½ tablespoons milk

1 ½ teaspoons vanilla extract

2 tablespoons red food coloring

1 cup dark chocolate chips, or as needed

Directions
Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.

Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.

Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.

Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

Cook's Note:
Chilling the dough is highly recommended; it really does make a difference in the texture of this cookie. You can substitute white chocolate for the dark chocolate chips, for a nice contrast in color. If chilled overnight, remove dough from refrigerator about 30 minutes before working with it.

02/15/2024

Red Velvet Pancakes

Ingredients
½ cup mascarpone cheese
¼ cup creme fraiche
2 tablespoons white sugar

½ teaspoon vanilla extract

½ teaspoon lemon zest

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 tablespoons white sugar

2 tablespoons unsweetened cocoa powder

1 large egg

¾ cup buttermilk

¼ cup creme fraiche

1 tablespoon red food coloring

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted

Directions
Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.

Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

02/15/2024

Dawn's Easy Red Velvet Sandwich Cookies

Ingredients
1 (18.25 ounce) box red velvet cake mix

2 eggs, lightly beaten
½ cup vegetable oil
1 tablespoon bourbon

Icing

1 (8 ounce) package cream cheese, softened

¼ cup butter, softened

2 teaspoons evaporated milk

1 teaspoon vanilla

½ cup flaked coconut

4 cups confectioners' sugar

½ cup chopped pecans

Directions
Preheat the oven to 375 degrees F (190 degrees C).

Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.

Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

Tips

You will likely have extra icing after building your sandwich cookies. It will keep it for up to 2 weeks covered tightly in the refrigerator.

02/15/2024

Moist Red Velvet Cupcakes

Ingredients
1 ½ cups white sugar
½ cup butter
2 large eggs
1 cup buttermilk

1 fluid ounce red food coloring

1 teaspoon vanilla extract

1 ½ teaspoons baking soda

1 tablespoon distilled white vinegar

2 cups all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon salt

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 20 paper baking cups.

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

02/15/2024

Eggnog Cheesecake

Ingredients
Crust:

1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons white sugar

Filling:

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3/4 cup eggnog

3 tablespoons all-purpose flour

2 large eggs

2 tablespoons rum

1 pinch ground nutmeg

Directions
Preheat the oven to 325 degrees F (165 degrees C).

Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.

Press graham mixture into the bottom of a 9-inch springform pan.

Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C).

While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg.

Pour eggnog mixture into cooled crust.

Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely.

Enjoy!

Yummy Recipes Family

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