Info BTP

Crab-Stuffed Cheesy Zucchini Boats
Delicious zucchini boats filled with creamy crab and cheesy goodness.
Ingredients:
- 4 medium zucchinis
- 1 cup crab meat (cooked)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream cheese
- 1/4 cup green onions (chopped)
- 1 tablespoon garlic (minced)
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to create boats.
- In a mixing bowl, combine crab meat, cream cheese, half of the shredded cheese, green onions, garlic, salt, pepper, and paprika.
- Drizzle the zucchini boats with olive oil, then fill them with the crab mixture.
- Top with the remaining shredded cheese.
- Place the boats on a baking sheet and bake for 25-30 minutes or until the zucchinis are tender and cheese is bubbly.
- Serve warm and enjoy!
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories (Kcal): 280
Servings: 4

Loaded Cheeseburger Stuffed Bell Peppers
A flavorful twist on classic cheeseburgers, packed into vibrant bell peppers!
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup pickles, chopped
- 1 tablespoon ketchup
- 1 tablespoon mustard
- Salt and pepper to taste
- Olive oil or veg oil for cooking
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the cooked rice, diced tomatoes, ketchup, mustard, pickles, salt, and pepper.
- Remove from heat and mix in half of the shredded cheddar cheese.
- Stuff each bell pepper with the beef mixture and place them upright in a baking dish.
- Top with the remaining cheddar cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and the peppers are tender.
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories (Kcal): 350
Servings: 4

Crab Rangoon-Stuffed Deviled Eggs
A delightful twist on classic deviled eggs with a creamy crab filling.
Ingredients:
- 6 large eggs
- 4 oz cream cheese, softened
- 1 cup lump crab meat
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce (non-alcoholic)
- 1 tbsp veg oil or butter
- Salt and pepper, to taste
- 1 tsp gelatin (for garnish)
- Sweet chili sauce, for drizzling
Directions:
- Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 9-12 minutes.
- Once cooked, cool the eggs in ice water, then peel them.
- Cut the eggs in half lengthwise and scoop out the yolks into a mixing bowl.
- In the bowl, combine the yolks, cream cheese, crab meat, green onions, garlic powder, soy sauce, veg oil or butter, salt, and pepper. Mix until smooth.
- Spoon or pipe the filling back into the egg whites.
- For garnish, sprinkle with gelatin and drizzle with sweet chili sauce.
- Serve chilled or at room temperature.
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories (Kcal): 220
Servings: 12

Lobster-Stuffed Portobello Mushrooms
Elegant mushroom caps filled with rich lobster stuffing - an impressive yet easy appetizer.
Ingredients:
- 4 large Portobello mushrooms
- 1 lb lobster meat, chopped
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/4 cup shredded Gruyère
- 2 tbsp chopped chives
Directions:
1. Clean mushrooms and remove stems
2. Mix lobster, breadcrumbs, mayo, lemon juice, and seasoning
3. Stuff mushrooms and top with cheese
4. Bake at 375°F for 15 minutes
5. Garnish with chives
Time: Prep 15 min | Cook 15 min | Total 30 min | Calories 320 | Servings 4

New Orleans Shrimp and Corn Bisque
A creamy, flavorful bisque that brings the taste of New Orleans to your table.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 4 cups seafood stock or vegetable broth
- 1 cup heavy cream
- 2 tablespoons veg oil or butter
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon gelatin (optional for thickness)
- Green onions for garnish
Directions:
- In a large pot, heat the veg oil or butter over medium heat.
- Add the onion, garlic, bell pepper, and celery; sauté until softened.
- Stir in the corn, cayenne pepper, paprika, salt, and pepper.
- Pour in the seafood stock or vegetable broth and bring to a simmer.
- Add the shrimp and cook until they turn pink, about 3-5 minutes.
- If using, dissolve the gelatin in a small amount of warm water and add to the pot, stirring well.
- Reduce heat and stir in the heavy cream; simmer for another 5 minutes.
- Serve hot, garnished with green onions.
Time and Nutrition:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories (Kcal): 320
Servings: 4

Reese's Peanut Butter Banana Bread
Wet Ingredients:
1 cup granulated sugar

2 large eggs

½ cup unsalted butter, melted

3 ripe bananas, mashed

¼ cup creamy peanut butter

1 tsp vanilla extract

Dry Ingredients:
1½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

Mix-ins & Toppings:
1 cup chopped peanut butter chocolate candies (Reese’s or similar)

½ cup semisweet chocolate chips (optional for extra richness)

1 banana, sliced (for topping)

2–3 tbsp creamy peanut butter or chocolate spread (optional glaze)

Directions:
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

Mix the wet ingredients:
In a large bowl, whisk together sugar and eggs until smooth. Stir in melted butter, mashed bananas, peanut butter, and vanilla.

Combine dry ingredients:
In a separate bowl, whisk flour, baking soda, and salt. Gradually stir into the wet mixture until just combined—do not overmix.

Add the good stuff:
Gently fold in the chopped peanut butter chocolate candies and chocolate chips (if using).

Pour and decorate:
Pour the batter into the prepared loaf pan. Top with sliced banana and press them in slightly.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool & glaze (optional):
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. If desired, warm some peanut butter or chocolate spread and drizzle over the top.

Savory Cajun Chicken over Creamy Parmesan Linguine
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
12 oz linguine pasta
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Start by prepping the chicken. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Coat the chicken strips with this spice blend, making sure every piece is well-seasoned.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Meanwhile, cook the linguine in a large pot of salted boiling water according to the package instructions. Once cooked, drain the pasta, keeping a little of the pasta water aside for later if needed.
In the same skillet used for the chicken, add a bit more olive oil if necessary and sauté the minced garlic over medium heat for about 1 minute, until fragrant.
Pour in the chicken broth, scraping the flavorful bits from the skillet. Add the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked linguine to the skillet, tossing it in the creamy sauce until it’s evenly coated. Stir in the grated Parmesan cheese and let it melt into the sauce, making it rich and velvety.
Return the cooked chicken to the skillet, mixing everything together so the flavors combine.
Garnish with fresh parsley and serve immediately for a flavorful, creamy meal.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings:

GARLIC BUTTER BAKED SCALLOPS

Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Preheat the Oven:
Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:
In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:
Place the scallops in a single layer in a baking dish. Pour the garlic butter mixture over the scallops, ensuring they are well-coated.

Add the Topping:
In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley. Sprinkle this mixture evenly over the scallops.

Bake:
Bake the scallops in the preheated oven for 10–12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:
Serve the baked scallops hot with lemon wedges on the side for a bright, zesty finish.

Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Calories: ~275 kcal per serving
Servings: 4 servings

Tzatziki Chicken Skewers and Crispy Herb Feta Fries:

Ingredients:
For the Chicken Skewers:
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces

3 tbsp olive oil

2 tbsp lemon juice

3 cloves garlic, minced

1 tsp dried oregano

1 tsp smoked paprika

½ tsp ground cumin

½ tsp salt

¼ tsp black pepper

Wooden or metal skewers

For the Tzatziki Sauce:
1 cup Greek yogurt

½ cucumber, grated and squeezed of excess moisture

1 tbsp lemon juice

1 tbsp olive oil

1 clove garlic, minced

1 tbsp fresh dill or mint, chopped

Salt and pepper, to taste

For the Crispy Herb Feta Fries:
3–4 medium Yukon Gold or Russet potatoes, cut into thick fries

2 tbsp olive oil

1 tsp dried oregano

½ tsp garlic powder

Salt and pepper, to taste

⅓ cup crumbled feta cheese

1 tbsp chopped parsley or dill

Directions:
1. Marinate the Chicken:
In a large bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken pieces, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Make the Tzatziki:
In a small bowl, stir together Greek yogurt, cucumber, lemon juice, olive oil, garlic, and dill. Season with salt and pepper. Chill until ready to serve.

3. Cook the Fries:
Preheat oven to 425°F (220°C). Toss fries with olive oil, oregano, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer and roast for 30–35 minutes, flipping halfway, until crispy and golden.
Sprinkle hot fries with crumbled feta and chopped herbs before serving.

4. Grill the Chicken:
Thread marinated chicken onto skewers. Grill over medium-high heat for 8–10 minutes, turning occasionally, until charred and cooked through (internal temp: 165°F). You can also broil them in the oven for 6–8 minutes per side if needed.

5. Plate and Serve:
Serve skewers over fries, drizzle with tzatziki, and sprinkle with extra herbs for garnish. Add lemon wedges on the side for brightness.

Creamy Garlic Butter Baby Potatoes:

Ingredients:
For the Potatoes:
1 ½ lbs baby potatoes, halved

1 tbsp olive oil

Salt and pepper, to taste

½ tsp dried oregano (optional)

For the Garlic Butter Sauce:
3 tbsp unsalted butter

4 cloves garlic, minced

½ cup heavy cream

¼ cup grated Parmesan cheese

1 tbsp chopped fresh parsley (plus extra for garnish)

Directions:
Preheat oven to 400°F (200°C) (if roasting), or heat a large skillet over medium-high heat (for stovetop).

Roast or sauté the potatoes:
Toss halved baby potatoes in olive oil, salt, pepper, and oregano.

Oven method: Spread on a baking sheet, cut-side down. Roast for 30–35 minutes until golden and crispy.

Skillet method: Sear cut-side down in a hot skillet for 5–6 minutes, then cover and cook another 10 minutes until fork-tender.

Make the garlic butter sauce:
In a separate pan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Stir in cream and Parmesan; simmer for 2–3 minutes until thickened slightly.

Combine & toss:
Add the cooked potatoes to the sauce. Toss to coat evenly and simmer together for 2 more minutes so the potatoes soak up all that creamy, garlicky goodness.

Garnish & serve:
Sprinkle with fresh parsley and serve hot.

Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients:
12 oz penne or rigatoni pasta
1 tbsp olive oil
4 chicken sausages, sliced (Italian-style or garlic herb work best)
2 cloves garlic, minced
2 medium zucchinis, sliced into half-moons
1 1/2 cups cherry tomatoes

WOULD YOU EAT THIS GARLIC BUTTER LOBSTER AND SCALLOPS
Ingredients:
For the Lobster:
2 lobster tails
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh lemon juice