Whether it is a rooftop gathering, backyard chaos, or just a chill night with friends and a speaker, these drinks will absolutely raise the vibe.

Forget basic mixers and sad vodka sodas. These cocktails are fun, easy to make, and guaranteed to impress without turning your kitchen into a full bar.

1. The Lazy Mojito Twist

Think mojito but easier and somehow even fresher.

What you need:

• White rum

• Fresh mint

• Lime juice

• Simple syrup

• Sparkling water

Slap the mint (yes, literally slap it), toss it in a glass with ice, lime, syrup, rum, and top it with sparkling water. Done. Zero stress and it tastes like a vacation.

This one is a go to from the list of cocktail recipes to try at your next party because it is light, refreshing, and crowd friendly.

2. Spicy Mango Fizz

This one hits hard in the best way.

What you need:

• Tequila

• Mango juice

• Chili salt rim

• Lime

• Sparkling water or soda

Shake tequila and mango juice with ice. Rim the glass with chili salt. Pour, top with fizz, and watch people ask what this magic is.

Perfect for sunny afternoons and anyone who says “I want something sweet but not too sweet.”

3. Blueberry Gin Smash

This drink looks fancy but it is criminally simple.

You need:

• Gin

• Fresh blueberries

• Lemon juice

• Honey

• Ice

Muddle the blueberries with honey and lemon. Add gin. Shake. Pour over ice. That is it. It is fruity but balanced, and somehow makes you feel like you are winning at life.

This one is always a surprise favorite when someone is testing out cocktail recipes to try at your next party for something a little different.

4. Coffee Old Fashioned

Want to keep the party alive a little longer? This is your move.

Ingredients:

• Bourbon

• Coffee liqueur or cold brew concentrate

• Bitters

• Orange peel

Mix it all up over ice. Sip slow. Feel sophisticated. Feel caffeinated. Do not text your ex.

5. Watermelon Basil Cooler

You can literally blend this with whatever is in your fridge and it still works.

Try this:

• Fresh watermelon

• Vodka or gin

• Basil

• Lime juice

• Ice

Blend it. Strain if you want it smooth. Or just drink it as is and pretend you are somewhere tropical.

A fruity option always belongs on a list of cocktail recipes to try at your next party because someone always wants something bright and fresh.

Parties are better with good people and great drinks. These cocktail recipes to try at your next party are all about keeping it easy, tasty, and fun without needing a mixology degree.

Read more – How to Throw a Wine Tasting Party

The post Cocktail Recipes to Try at Your Next Party appeared first on Weekly Living.

From fish raining from the sky to snow turning red, here are some of the weird weather events that have left researchers scratching their heads.

1. Raining Fish: A Mystery from the Skies

In the coastal town of Yoro, Honduras, there’s a bizarre annual event that sounds like it’s straight out of a fantasy novel—Lluvia de Peces, or Rain of Fish.

Every year, typically between May and June, thousands of fish fall from the sky, covering the streets and rooftops. While it sounds unbelievable, this strange phenomenon has been happening for over 100 years.

Scientists believe this fish rain occurs due to waterspouts, which are tornado-like winds over the ocean.

These powerful winds can suck up fish and other aquatic creatures, only to drop them miles inland when the wind weakens. Though rare, the right combination of weather conditions makes this event possible.

2. Blood-Red Snow: When Snow Turns Crimson

Most of us are used to seeing snow as pristine and white, but in some regions, the snow can take on a shocking red hue. This phenomenon, called blood snow, has been reported in places like Antarctica and the Alps.

The eerie color comes from a type of algae called Chlamydomonas nivalis, which thrives in cold climates. When the algae bloom, they produce a red pigment that stains the snow.

While it might seem like something from a horror movie, blood snow isn’t harmful to humans. In fact, it’s a sign of life thriving in extreme conditions. Researchers also believe the algae could accelerate glacier melting, as the red pigment absorbs more sunlight than white snow.

3. Glowing Waves: Nature’s Own Light Show

In some parts of the world, like the Maldives and Japan, the sea can light up at night with an incredible natural display known as bioluminescence. The glowing waves are caused by tiny organisms called dinoflagellates.

When disturbed by movement in the water, these plankton emit light, creating a stunning blue glow.

Scientists don’t fully understand why these organisms glow. Some theories suggest it’s a defense mechanism to confuse predators or a way to attract mates, but it’s still a mystery that fascinates researchers and beachgoers alike.

4. Firenado: A Fiery Whirlwind of Destruction

Another rare and extreme weather event is the firenado, a combination of fire and tornado. While tornadoes are typically associated with strong winds and storm clouds, when a fire rages in hot, dry conditions, the intense heat can cause the air to spiral upwards, creating a fiery whirlwind.

Firenados are dangerous and destructive and have been observed during wildfires in places like California and Australia.

Scientists believe firenados form when extreme heat and wind patterns come together under the right conditions, though the exact science is still being studied.

5. The Mystery of The Skyquake

A skyquake is a strange weather event where deep rumbling sounds or vibrations are heard in the sky without any obvious cause.

These sounds, described as distant explosions or the roar of an earthquake, often leave people confused, as there’s no earthquake happening.

Some scientists theorize that skyquakes may be linked to seismic activity deep within the Earth, like tectonic shifts.

Others think they could be caused by meteorites entering the atmosphere. However, skyquakes remain one of the most baffling and unexplained weather events.

Final Thoughts

These weird weather events remind us that there’s still so much we don’t understand about our planet.

While science has found explanations for many of them, others continue to captivate our imaginations and keep us guessing. Perhaps some of these bizarre phenomena will always remain a mystery.

Recommended – How to Choose Your College Major Without the Stress

The post Weird Weather Events That Left Scientists Baffled appeared first on Weekly Living.

Here are three Syrian dishes—each bursting with flavor—that you can recreate in your kitchen with minimal fuss.

1. Muhammara (Spicy Red Pepper and Walnut Dip)

Think of muhammara as the lovechild of hummus and salsa—a smoky, slightly spicy dip that pairs perfectly with pita bread, crackers, or even veggie sticks.

Ingredients:

• 2 roasted red bell peppers (jarred or fresh)
• 1 cup walnuts
• 3 tablespoons breadcrumbs
• 2 tablespoons pomegranate molasses (find it online or at Middle Eastern stores)
• 1 clove garlic
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt to taste

Instructions:

1. Toss all the ingredients into a food processor.
2. Blend until smooth but keep a little texture.
3. Adjust the seasoning to your taste and serve with pita bread or crackers.

Why it’s easy: Most of these ingredients are staples or easy to find. Plus, it takes just 10 minutes to make—perfect for a quick appetizer or snack.

2. Shakriyeh (Yogurt Stew with Lamb or Chicken)

This creamy yogurt-based stew is the ultimate Syrian comfort food, combining tender meat, aromatic spices, and a hearty serving of rice.

Ingredients:

• 1 lb lamb or chicken pieces
• 1 large onion, chopped
• 2 cups plain yogurt (Greek yogurt works too)
• 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1 teaspoon dried mint
• Salt and pepper to taste
• White rice for serving

Instructions:

1. Boil the meat with the chopped onion until tender, then set it aside.
2. Mix the yogurt with cornstarch in a pot and heat gently, stirring constantly to prevent curdling.
3. Add the cooked meat to the yogurt mixture.
4. In a small pan, sauté garlic and dried mint in olive oil, then stir this into the stew.
5. Serve over freshly cooked white rice.

Why it’s easy: Yogurt and rice are easy to find, and you can swap lamb for chicken if needed. It’s hearty and satisfying without being complicated.

3. Sfouf (Turmeric Cake)

This golden-hued cake, made with semolina and turmeric, is subtly sweet and perfect with a cup of tea or coffee.

Ingredients:

• 2 cups semolina flour
• 1 cup all-purpose flour
• 1 teaspoon turmeric
• 1 tablespoon baking powder
• 1 cup sugar
• 1 cup milk
• 1 cup vegetable oil
• 1/4 cup pine nuts (optional, for topping)

Instructions:

1. Preheat your oven to 350°F.
2. Mix all the dry ingredients (semolina, flour, turmeric, and baking powder) in one bowl.
3. In another bowl, whisk together the wet ingredients (milk, sugar, and oil). Gradually combine the wet mixture with the dry ingredients.
4. Pour the batter into a greased baking pan and sprinkle pine nuts (or almonds) on top.
5. Bake for 30-35 minutes or until a toothpick comes out clean.

Why it’s easy: The ingredients are simple, substitutions are a breeze, and the cake comes together in just one bowl. Dessert doesn’t get much simpler than this!

Recommended – Superfoods for Gut Health: 7 Ways to Boost Digestion and Wellness

The post A Taste of Syria: 3 Easy Recipes to Cook in the USA appeared first on Weekly Living.

Let’s face it—we only go to college once, and while it’s important to pass with good grades, you also want to enjoy the highs of college life, right?

Often, what happens is that we don’t have time to eat properly, and we end up eating junk food that leaves us feeling lethargic. The last thing you want is a drowsy day, so here are six simple and easy-to-cook quick meals for college students that you should try when you’re in a hurry.

Quick meals for college students

1. Veggie Scramble

Ingredients: 2 eggs, 1 cup mixed veggies (frozen or fresh), soy sauce, olive oil.
Instructions:

• Heat some olive oil in a pan.
• Toss in the veggies and stir-fry until tender.
• Push the veggies to the side, crack the eggs in, and scramble.
• Mix everything together, add a splash of soy sauce, and you’re done!

This quick meal is packed with protein and vitamins to keep you energized throughout the day.

2. Peanut Butter Banana Wrap

Ingredients: 1 tortilla, 2 tablespoons peanut butter, 1 banana, honey (optional).
Instructions:

• Spread peanut butter evenly on the tortilla.
• Place the banana on top and drizzle with honey if you like.
• Roll it up, slice it in half, and enjoy this quick and filling snack.

Perfect for when you need a boost of energy before or after class.

3. Microwave Mac and Cheese

Ingredients: 1/2 cup pasta, 1/2 cup water, 1/4 cup milk, 1/2 cup shredded cheese.
Instructions:

• In a microwave-safe bowl, combine pasta and water.
• Microwave for 4-5 minutes, stirring halfway through.
• Add milk and cheese, then microwave for another 1-2 minutes until creamy. Stir well and dig in!

A comforting and easy meal that you can whip up in minutes.

4. Avocado Toast

Ingredients: 1 ripe avocado, 1-2 slices of bread, salt, pepper, red pepper flakes (optional).
Instructions:

• Toast the bread until golden.
• Mash the avocado in a bowl, adding salt and pepper to taste.
• Spread the avocado on the toast and sprinkle with red pepper flakes if you like a bit of heat.

A healthy and trendy quick meal for when you want something light yet satisfying.

5. Quick Quesadilla

Ingredients: 2 tortillas, 1 cup shredded cheese, any leftover veggies or cooked meat (optional), salsa (optional).
Instructions:

• Heat a pan over medium heat.
• Place one tortilla in the pan, sprinkle with cheese and any extras, then top with the second tortilla.
• Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crispy. Slice and serve with salsa.

An easy and versatile meal that you can customize with whatever ingredients you have on hand.

6. One-Pot Pasta

Ingredients: 1 cup pasta, 1 cup water or broth, 1/2 cup tomato sauce, any veggies or protein you have on hand.
Instructions:

• In a pot, combine pasta, water/broth, and tomato sauce.
• Add in any veggies or cooked protein.
• Bring to a boil, then reduce heat and simmer until the pasta is cooked and the sauce is thickened, about 10 minutes. Stir occasionally and enjoy!

This is the ultimate quick meal—everything cooks in one pot, so cleanup is a breeze.

These quick meals for college students are designed to be fast, easy, and nutritious, ensuring you stay energized without sacrificing precious study or social time. Which one will you try first?

Recommended – Top 7 Gadgets for College Students to Boost Productivity in 2024

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Print

Rainbow Cole Slaw

A vibrant and crunchy coleslaw featuring a variety of colorful vegetables, tossed in a tangy and creamy dressing. This side dish adds a burst of color and freshness to any meal. Rainbow Cole Slaw is not only visually appealing but also brings a delightful mix of flavors and textures to your table. It's a fantastic choice for barbecues, picnics, potlucks, or any meal where you want to add a pop of color and freshness.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Ingredients

For the Slaw

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup grated carrots
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• ½ cup red onion, thinly sliced
• ½ cup fresh parsley, chopped
• ¼ cup fresh cilantro, freshly chopped (optional)
• ½ cup toasted almond slivers or sesame seeds for extra crunch (optional)

For the Dressing

• ½ cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• salt and pepper to taste

Instructions

• In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, grated carrots, sliced red and yellow bell peppers, thinly sliced red onion, chopped parsley, and chopped cilantro (if using).
• In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust the sweetness and seasoning to taste.
• Pour the dressing over the vegetable mixture in the large bowl.
• Toss the vegetables and dressing together until well-coated. Make sure the dressing is evenly distributed throughout the slaw.
• If using, sprinkle the chopped toasted almonds or sunflower seeds over the top of the slaw for an extra layer of texture.
• Allow the Rainbow Cole Slaw to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the slaw to become even more delicious.
• Serve the Rainbow Cole Slaw as a colorful and refreshing side dish alongside grilled meats, sandwiches, or other main dishes.

The post Rainbow Cole Slaw appeared first on Weekly Living.

My husband loves to have people over and feed them.  He also loves to cook (which I am thankful for). I’m sure he gets this from his mom who lives in New York.  She has passed down quite a few recipes but this one is so simple and delicious and will have your whole house smelling good.  Slow roasted pork shoulder is the name, low and slow is the game. 

We shop at Costco a lot. One day we were walking through the meat section and he picked up this giant pork shoulder.  I mean huge!  I am not sure how big it was, maybe 12 pounds?  He said, let’s have all of our neighbors over and I’ll make this! Ok! Sold!

He prepped it up the day before we were going to have all of our neighbors over for dinner because it has to marinate.  We just used a disposable foil pan to make clean up a breeze for both marinating it and cooking it in.  We paired it with Spanish rice and a salad and everyone had seconds of the slow roasted pork shoulder.

Buon appetito!

Print

Slow Roasted Pork Shoulder

A low and slow oven roasted pork shoulder, enough to feed the neighborhood!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Servings 12 people

Author Angela Hernandez

Cost $40

Equipment

• oven

Ingredients

• 1 bottle red wine we use a cheap merlot
• 2 tbsp cumin
• 2 tbsp oregano
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp Goya adobo
• 1 cup white vinegar

Instructions

• The day before you are going to make this, poke meat thoroughly on both sides with a knife, about an inch down.
• Soak pork shoulder in wine for 24 hours, meat side down (save a glass for yourself). Cover and refrigerate.
• The next day, flip the pork to fat side down and rub all dry ingredients on the meat side
• Pre-heat oven to 250
• Cover with aluminum foil and put it in the oven
• Let it roast in oven for 5-6 hours
• Take out pork shoulder from the oven, flip it so the fat side is up, and put back into the oven uncovered. Raise the oven temp to 350 degrees and roast for another hour
• Turn off the oven and let it sit for a good 10 minutes then cut and enjoy

For more recipes, please check out our blog.

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My dad has been experimenting in the kitchen lately and this is definitely a labor of love recipe.  Talk about flavor!  Read on for my dad’s Paella recipe.

Ingredients:

• Pork Chorizo 
• 4 chicken thighs
• Pancetta or Bacon Fat (kept in frig)
• 8 Jumbo Prawns
• 8 Cherry stone medium size Clams (fresh)
• 8 mussels (fresh)  (I prefer male mussels) 
• 8 Oysters (fresh or canned)
• Salmon Steak filet with Skin
• 3 whole Peppers:  Red, Orange, Yellow or green
• 1-2 Jalapeno peppers (per taste)
• 1 white onion
• 7 cloves garlic
• 1 diced large tomato (fresh or canned)
• 3 packages saffron rice
• 2 TBS Creole seasoning and 2 TBS paprika and 1 TBS chili powder 
• Saffron threads (not powder)  one moderate pinch between thumb and finger
• Frozen peas (half bag) 
• One can rinsed garbanzo beans to puree
• ½ cup white wine
• Juice of two lemons and cut up two lemons and limes in slices for garnish
• One bunch cilantro (for last-minute and garnish) or Italian parsley
• One  box low sodium chicken broth  
• 3-4 packages Saffron Rice  

Prep for Dad’s Paella Recipe  

Scrub shells of mussels and clams with a stiff vegetable brush.   Soak in salt water for several hours in the frig.  Remove 30 minutes before cooking.  Discard all that are open and hollow sounding.  They are supposed to open in the mix and release their juices….(if they do not open after cooking, discard)   Shell the prawns before cooking include tail stub.   Scrape beard off muscles.

Toast good size pinch of saffron in tin foil and heat for 30 seconds on an open flame.  

High heat cook with shells as there is a lot of flavor in the shell.  Use a mortar and pestle to crush (or spoons if not)  to crush saffron threads…..pour small  1 ounce of boiling water over the saffron and set aside to make a tea for seasoning.  Heat clam juice, lemon juice and white wine.  

Cook down pancetta for rendering fat (substitute bacon fat if you store it in frig) and brown chicken thighs whole with skin with the whole chorizo for 1-2 minutes til brown and remove and let cool.  Don’t let bacon/pancetta get crisp.  Season as you go.    Flash sauté calamari and set aside.  

Quickly sear the salmon steak in bacon/chicken rendering with skin side down 30 seconds-1 minute or until the skin is removable.  Remove and cool. Set aside. Remove skin.  Keep some of the rendered fat for flavor later. 

When cooled, cut both chicken, chorizo, and salmon in bite-size chunks and set aside.  Keep some meat on bone and place skin and bones in CHICKEN broth.   Bring to a quick boil and let simmer for 20 minutes for broth.  Two broths simmering.  Add saffron to the broth.  

Chop fine and separate the jalapeno and garlic gloves,  onions.  Orange and yellow peppers ¼ inch together,  slice the red peppers in thin long slivers and separate for garnish.   Separate leaves from the stem on cilantro/parsley, wash and dry (do not cut until ready), and set aside for last-minute before garnishing.  Slice lemon and lemon in long slices for the last few minutes.  

When you are ready to start, have everything in separate bowls so you can sequence easily.  

In two handle oven-proof saute pan with 2-3 inch sides and lid,  heat olive oil in the pan.   Add onions and diced peppers (not the red pepper or jalapenos yet)  and mix together high heat with 5 TBS of olive oil until they start softening (2-3 minutes)  then add garlic.   Add tomatoes.  Stir together and mix thoroughly until coated.  Add wine and turn the heat down to medium til wine reduces.  

Add all rice over the vegetables and stir until rice is coated on high heat.  Then add ¼ of broth and bring to a boil.  Add ¼ more broth and let cook for a few minutes.  At this point, add the saffron tea, lemon, and clam juice jalapeno and all seasoning mix of creole, paprika, salt pepper thoroughly.   Add pureed  garbanzo beans to thicken  

Add chicken cubes (not the bones)  and salmon and pour remaining broth for a few minutes.   Add frozen peas and garbanzo beans on top and gently stir.   Green beans?

When bubbling, submerge clams and mussels and ousters around edges like a clock.  Mussels spaced around the quadrant.   Shrimp laid gently on top and patted down.  Slices of red pepper and lemons and limes around the clock.  

Turn heat down and let the rice cook until soft.  Add a little water if need.   Turn pan and make sure nothing sticks.   Do not stir it all up ….more of a lifting.  Preheat oven 300 degrees.  Chop the parsley and sprinkle over top and pat down (not stirred) into the mix gently.  Cover with foil and put in the oven for 5-10 minutes or until rice is tender.  

Cover and let rest before serving.  Rice should have a crispy bottom and not wet.

Enjoy!

See more recipes here.

Check out the freshest spices here.

The post Dad’s Paella Recipe appeared first on Weekly Living.

If you have an Italian grandmother, you know what I’m talking about when it comes to pasta, specifically lasagna.  Here is a favorite loved by all.

Ingredients for Lasagna Recipe

• 1/2 cup extra-virgin olive oil
  
• 1/2 pound ground beef chuck
  
• 1/2 pound ground sirloin
  
• 4 tsp minced garlic
  
• 1/2 tsp dried oregano, crumbled
  
• 1/4 tsp crushed red pepper
  
• 2 tbsp tomato paste
  
• 2 28-oz cans Italian peeled tomatoes, finely chopped, juices reserved
  
• 1 28-oz can tomato puree
  
• 2 cups chicken stock or low-sodium broth
  
• 2 bay leaves
  
• 6 thyme sprigs, tied together with kitchen string
  
• Pinch of sugar
  
• Salt and freshly ground pepper
  
• 1 1/2 pounds sweet Italian sausage, casings removed
  
• 2 pounds fresh ricotta
  
• 1/4 cup finely chopped flat-leaf parsley
  
• 2 tbsp finely chopped basil
  
• 1/2 cup freshly grated Parmesan cheese
  
• 1 pound packaged whole-milk mozzarella, shredded (3 cups)
  
• 1 large egg, beaten
  
• 12 dried lasagna noodles
  

Step 1

• Preheat oven to 375°.
• In large pan, break up chuck and sirloin into large chunks with olive oil.
• Stir in garlic, oregano, pepper, and tomato paste until coated.
  
• Add tomatoes and juices, tomato puree, chicken stock, bay leaves, thyme, and sugar, and bring to boil.
  
• Simmer over moderate heat, stirring occasionally, until thickened.
  
• While simmering, cook sausage meat in large skillet until browned, break into 1/2-inch pieces.
  
• Remove bay leaves and thyme sprigs from sauce mixture.
  

Step 2

• In large bowl, mix ricotta, parsley, basil, 1/4 cup of parmesan, and 2/3 of mozzarella and beat in egg.
  
• Cook lasagna noodles and dry between layers of paper towels.

Step 3

• Layer sauce, noodles, ricotta mixture, and sausage into 9×13-inch glass casserole dish.
  
• Continue layering until mixture runs out.
  
• Top with remaining mozzarella and parmesan.
  

Step 4

• Bake lasagna recipe for 45 minutes, or until golden.
  
• Let cool for 20 minutes.
  

Buon Appetito!

For more recipes, click here. 

The post Grandma’s Best Lasagna Recipe appeared first on Weekly Living.

If you are someone who is on a vegan diet, then you know vegan pasta dishes are a must. There are so many different vegan recipes out there, but Vegan Fettuccini Alfredo is one of the very best that you are going to find.

What sets this pasta dish apart from all of the other pasta dishes you can make, is the fact that the sauce is made with cashews or hemp hearts. You mix these with mushrooms, peas, lemon zest, and a few other ingredients to intensify the flavors of the dish. Another secret to this recipe is that it only takes you about 30 minutes to make!

The best part about any fettuccini alfredo is the creaminess of the sauce. This vegan recipe gets its creaminess from the cashews that are used within the recipe. The secret to a great vegan fettuccini alfredo sauce is using white miso to give it flavor. To make this wonderful recipe you need to gather a few different ingredients and follow a few steps.

Ingredients

• 1-2 tbsp of olive oil
  
• 1/2 of an onion
  
• 4 garlic cloves
  
• 1/2 cup raw cashews
  
• 1 cup of veggie broth
  
• 2 tbsp yeast
  
• 1/2 tsp of white miso
  
• 1/2 tsp salt
  
• 1/8 tsp nutmeg
  
• 5 oz of dry pasta
  
• 1 cup peas
  
• 8 oz mushrooms
  

Steps

     1. Cook pasta according to package.

     2. Make sauce. On low heat saute onion and garlic. Put them into a blender with cashews, veggie broth, yeast, miso, salt, and nutmeg. Blend until smooth.

     3. Saute the mushrooms in oil.

     4. Mix it all together.

     5. Garnish using things like parsley, lemon zest, pepper, or chili flakes.

This recipe is so simple and delicious. It is something that is great for couples, families or even friend group get-togethers. It is a dish that everyone will love. Delicious vegan recipes are hard to find, but this one is definitely one that you do not want to pass up. It is a recipe that you are going to want to have more than once. Make sure you check out this delicious vegan fettuccini alfredo recipe.

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Visiting the fish market is an experience that I haven’t seen replicated anywhere else. As soon as you enter, you’re bombarded by a milling crowd, moving in all directions. After grabbing a number, you wait your turn, checking out all the fresh fish and shrimp until they shout for you. It’s a crazy mess of orders being shouted, the sounds of boats being unloaded in the back from the docks, and people ordering fresh sushi and steamed seafood. It can be overwhelming the first few times that you go, but after that, it becomes an experience that you look forward to.

From here, we all travel to my grandparents’ house and all scramble around the pool. The kids will play in the water, and the adults will sit around the table, drinking and laughing and having a good time. We invested in a large stock pot and a gas burner so the cooking can be done outside. It’s a pretty quick process, and when it’s done, we line our outdoor table with some newspaper, and after draining off the water, we dump the contents of the pot across the table. Everyone crowds around it and we all eat until the table is empty. We do this twice a year in the summer, more for special occasions like weddings and reunions. Most of us will make up any excuse to have a shrimp boil!

This recipe makes enough for between 4 to 6 people, depending on your portion sizes. My family tends to eat closer to half a pound per person, so this recipe is enough for myself, my partner, and my three kiddos. You can quickly ramp this recipe up for a crowd, just make sure you have enough water to cover everything in the pot or else the shrimp will cook unevenly. The shrimp out of the water will take longer to steam than those in the water, which will cause some of them to be rubbery. That’s no good.

When we do a shrimp boil, we also get responsibly sourced shrimp that still has the shell on, but the heads removed. It’s preference really, you can choose to get whole shrimp or peeled and deveined shrimp. You can even get crawfish if you want a genuinely cajun experience.

Another great tip before we get started is to remember to check your shrimp to make sure that you haven’t gotten any spoiled shrimp. It doesn’t sound fun, but it’s a necessary step. Even when we get our shrimp fresh, sometimes, we might get one or two that could be bad. Also, if we get ten pounds of shrimp and the process feel insane, we always check. The freshest shrimp will be sort of folded over on itself. If you have ever had shrimp, you know what I’m talking about. Most people don’t know, however, that the straighter the shrimp is, the more risk you have in eating it. If the shrimp is straight, or nearly so, it’s best to get rid of it before cooking.

Classic Shrimp Boil

Serves 4 to 6 people

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:

2 lbs of shrimp (we use head off, shell on, but again this is your preference)

6 medium red potatoes

2 to 3 ears of corn on the cob, shucked and cut into thirds

2 onions, quartered

1 lb of andouille sausage

1 bag of Old Bay seasoning

2 tsp Cayenne pepper (optional)

Tony Chachere’s Cajun seasoning to taste (optional)

Your favorite seafood dipping sauce (optional)

Directions

1. Boil 4 quarts of water in a stockpot with your choice of seasonings. The cayenne will add heat, and the cajun seasoning will add heat and more flavor, but if you aren’t sure you like cajun seasoning, you might want to hold off.
2. Once it comes to a boil, add the potatoes and onions to the water. Boil for about 7 to 8 minutes.
3. After that time, add the sausage to the mix and boil for 5 minutes more.
4. Add the corn and boil for 8 more minutes.
5. Finally, add the shrimp. Boil for about 5 more minutes or until the shrimp are completely pink and opaque. 
6. Remove from heat and drain the liquid off. Dump contents onto newspaper in the center of your table and eat it with your hands. Add extra cajun seasoning if desired. 

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Meal prepping has become more of a phenomenon over the last few years. Entire blogs, YouTube channels, and magazines have been dedicated to the cause of making your life abundantly easier. Despite all of these fantastic sources, it’s difficult to find a place that will show you where to begin. Before we get started on the nitty-gritty, however, it’s best to ask yourself a few things to determine if meal prepping is even something that you want to do.

Why do you want to meal prep?

Meal prepping isn’t as difficult as it seems. The first thing you should tackle is the why. Why do you want to start on this crazy journey? Financial reasons? Time? More control over nutrition? A combination of all three? Some weeks, prepping can seem like a daunting task, so coming back to why you start in the first place can keep you going.

Remember, you aren’t beholden to this in any way. You can meal prep some weeks and ignore it others. This is about making your life substantially more manageable, not to inflict guilt on you.

How much time can you realistically dedicate to meal prep?

This seems like a no brainer, but can often be overlooked. This can dictate the type of meal prep that you can work on in a sitting.

If you schedule 2 hours, but can really only prep for 1 hour, then you’ve managed to take a wrong turn fairly quickly on. Instead of making full meals, focus on chopping your veggies and portioning out your protein and freezing them in quart-sized freezer bags. You might even be able to make a batch or two of spaghetti sauce, complete with cooked meat. (I used to use them as bases for chili, too!)

Do you need breakfasts made and not much else? You can make a quick batch of overnight oats on Sunday night, and they’ll last you until Friday. No more stopping at the McDonald’s at the corner and spending money you don’t need to be.

Another excellent option for those of us who can’t seem to spare a few hours on the weekend, you could batch cook during the week. If you foresee a few days of the month when there is just no way on earth that you’ll be able to cook or just want something as a backup if your days run a little behind (protip: they will), have a few nights of the week when you make larger portions than necessary. Make 3 lbs. of taco meat and set aside 2 of those 3 to cool. Store in freezer bags and you’re ready for another taco night or sheet pan nachos in a jiffy. Soups work amazingly well for batch cooking. Just try to steer away from noodle soups, as the noodles tend to get mushy upon thawing. (Heat everything up and once it reaches a boil, throw in the dried noodles.)

There are many different kinds of meal prepping, and they can be as involved and labor intensive or relaxed and moderate as you need.

What do you usually cook?

There are so many different recipes for meal prepping, you could drown in them. Most of them are great and give you insight on how to store different dishes, either in the freezer or in the fridge. But how is it really supposed to help you when you don’t really like that type of cuisine?

By making a list of your go-to meals — spaghetti, chicken tacos, and fake out Chinese take out are my favorites — you can see where to build your menu from the bottom up.

On Sundays, I prepare a roasted chicken and veggies. For my small family, a single bird will last between 2 to 3 days of meals. I plan for soups or some easy chicken enchiladas the following days.

Do I need to do research to do it right?

Yes and no. If your goal is to be frugal, definitely keep up with your local stores’ sales and deals. Keeping track of your local stores’ circulars for BOGOs and other deals, you can save more money and get twice the food. For those of us who have specific dietary needs, you’ll want to look up recipes and specific storing instructions for those items. You don’t need to do all the extra work, but it’s beneficial if you do.

This is just the beginning of the process. It can feel daunting, but we can take on this challenge together. Later, I’ll help you tackle the more difficult part of the process — making a menu and going grocery shopping!

The post A Beginner’s Guide to Meal Prepping: Part One appeared first on Weekly Living.