Honey Instant Pot Teriyaki Chicken

 This is a quick, easy, and really yummy dinner! Serve over rice, noodles, or as a sandwich filling.

Ingredients:

• 2 Chicken breasts, frozen 
• ½ cup low salt soy sauce 
• ⅓ cup chicken broth 
• 1 tsp garlic powder 
• ⅓ cup rice vinegar 
• 1 Tbsp sesame oil
• ½ tsp ginger 
• ½ tsp paprika 
• ½ cup honey 
• 3 Tbsp cornstarch 
• Green onion, diced (to taste)

Directions: 

Place frozen chicken breasts in the Instant Pot. Add soy sauce, chicken broth, garlic powder, rice vinegar, sesame oil, ginger and paprika. Pour honey and mix until everything is well incorporated and chicken is coated with sauce. 

Close the Instant Pot and close the valve. Cook on high pressure for 20 minutes. Manually release steam and open the lid. 

Using 2 forks roughly shred the chicken. 

Set Instant Pot to sauté and sprinkle chicken with cornstarch. Mix and let the sauce thicken around 5 minutes. 

Serve on rice or noodles or in sandwiches. Sprinkle with diced green onion on top.

Crispy Rosemary Chicken and Fries

 This is a one pan meal that's in the oven in 15 minutes. It is true comfort food. 

Ingredients

• 8 chicken thighs

• 6 small red potatoes, quartered

• ½ cup extra-virgin olive oil, or as needed

• 1 tablespoon chopped fresh rosemary

• 1 ½ teaspoons chopped fresh oregano

• 1 ½ teaspoons garlic powder

• salt and pepper to taste

Directions

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

2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.

3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Grilled Lime Coconut Chicken w/ Coconut Rice

 We made this for Father's Day and we just love this meal! 

Ingredients:

Chicken:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless skinless chicken breasts (see note)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

Coconut Rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

Directions: 

• In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
• For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving. (Jenn does this in the rice cooker and just adjusts amounts as necessary.
• Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
• Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce
  

Crispy Tortilla Wraps

This tik tok tortilla wrap recipe has been everywhere lately, but it has truly become one of our favorite quick and easy dinners! You can add whatever ingredients you choose and the meal is ready in 5 minutes: what's not to love? 

Click here for full instructions and details.

Baked Feta Pasta

 If you haven't tried this trendy meal yet, we recommend it! It's so delicious, easy and quick!

INGREDIENTS

  

• 16 oz Cherry tomatoes  
• 4-5 Cloves Fresh chopped garlic
• 4-5 TBSP Olive Oil
• 1 tsp Dried Italian seasoning   (We used half Trader Joe's Salute 21 Seasoning)
• Salt and pepper To taste
• 1/2 Cup Tomato sauce
• 2 TBSP Grated parmesan cheese
• Fresh basil  
• 4-5 Cups Cooked pasta
• 9 oz Feta Block  

INSTRUCTIONS

 

• Preheat your oven to 400 degrees.
• In a 9" x 9" baking pan, add your feta block (drained) in the center.
• Add the tomatoes around it.
• Sprinkle your chopped garlic over feta and tomatoes.
• Drizzle 2-3 TBSP of olive oil all over the cheese and tomatoes.
• Sprinkle seasoning on top.
• Bake for 30 minutes or until the cheese feels soft.
• While baking, boil water and cook your pasta then drain.
• Take out your feta tomato dish lightly mash with a fork or potato masher. Add your drained pasta.
• Optional: add your fave tomato sauce, drizzle with more olive oil, add fresh basil and parmesan cheese.

NOTES

If your garlic is toasting too much on top of the feta, cover with a piece of foil.

Instant Pot BBQ Chicken Drumsticks

I got an instant pot for Christmas and so am trying out new recipes with the instant pot. We enjoyed this chicken meal tonight!

Ingredients

• 6 lbs chicken drumsticks 
• 1 tablespoon paprika 
• 1 teaspoon cumin 
• 1 teaspoon garlic salt 
• 1 1/2 cups BBQ sauce divided 
• 1 1/2 cups water 

Instructions

In a small bowl combine the paprika, cumin, and garlic salt. Stir to combine. Sprinkle over the drum sticks and rub all over.

Pour the water in the Instant Pot. Make sure you use the rack that came with the Instant Pot to keep the drumsticks from touching the bottom. Place the lid on top and set the valve to pressure. Set the pressure to 15 minutes. Do a quick release to release the pressure.

When finished place the chicken on a cookie sheet lined with foil. Brush half of the BBQ sauce on the drum sticks. Broil for 1-5 minutes until it begins to brown. Remove from oven, flip the drumsticks, and brush with the remaining bbq sauce. Broil another 1-5 minutes until brown. Serve hot. Enjoy!

Crispy Baked Chicken Thighs

We tried this recipe from Our Best Bites and really like it! We will definitely make it again. Click HERE for the recipe site.

Ingredients

• 8 boneless skinless chicken thighs 
• 1 stick butter (8 tablespoons) 
• rice krispie cereal 
• Lawry’s Seasoned Salt 
• lemon pepper
• garlic powder 
• onion powder 

Instructions

Preheat oven to 400 degrees. Pat chicken dry and use a clean pair of kitchen shears to trim off any excess fat. Melt butter in a shallow dish. Pour several cups of rice krispy cereal in a separate dish. Use your hands to very lightly crush the cereal just a few times.

Dip each chicken piece in butter on both sides and then dip the top side in the cereal. Use your had to press a little more cereal onto the top and then place on a baking sheet. When all chicken pieces have been placed on the baking sheet, sprinkle all pieces with each spice (seasoning salt, lemon pepper, garlic powder, and onion powder.) If there is any extra butter in your dish you can gently drizzle it over the chicken.

Bake for 20-30 minutes, until the chicken reaches an internal temperature of 165 and also the cereal is golden brown and crisp.

Notes: You can make as much or as little chicken as you like! I included measurements on the chicken and butter so you know that I usually use 1 stick per about 8 thighs. When it comes to the cereal and seasonings, it’s not hard to eyeball and the exact amount will vary depending on the size of your chicken pieces.

Tender BBQ Drumsticks

These baked chicken drumsticks are delicious! I found a recipe on allrecipes.com and tweaked it to better fit out family's tastes. The meat falls right off the bone with this slow cooking method, and you can add any seasonings of your choice. I hope you enjoy!

Ingredients:

• cooking spray 
• 5 pounds chicken drumsticks 
• 2 teaspoons Cajun seasoning 
• 2 teaspoons poultry seasoning (I used Trader Joe's 21 Seasoning Salute instead)
• 1 teaspoon garlic powder
• salt and ground black pepper to taste 
• 1 teaspoon all-purpose flour 
• 1 cup barbeque sauce 

Directions 

Preheat oven to 275 degrees F (120 degrees C). Grease a baking pan with cooking spray. Arrange chicken drumsticks on the baking pan. Sprinkle Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper over chicken. Sprinkle flour on top. Spray cooking spray over chicken. Cover baking pan with aluminum foil. Bake in the preheated oven until juices run clear, about 2 1/2 hours. Uncover and spread barbeque sauce evenly over chicken. Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.

We served with corn on the cob, mashed potatoes and biscuits. Yum!

Yummy Beef Enchiladas

Our family loves these delicious and easy beef enchiladas!

Ingredients

• 2 pounds ground beef 
• 1/4 onion, finely chopped 
• 1 cup shredded Cheddar cheese 
• 1/2 cup sour cream 
• 1 tablespoon dried parsley 
• 1 tablespoon taco seasoning 
• 1 teaspoon dried oregano 
• 1/2 teaspoon ground black pepper 
•  2 1/2 cups enchilada sauce 
• 1 1/2 teaspoons chili powder 
• 1 clove garlic, minced 
• 1/2 teaspoon salt 
• 8 flour tortillas 
• 1 (15 ounce) can black beans, rinsed and drained 
• 1 (4 ounce) can sliced black olives, drained 
• 1/4 cup shredded Cheddar cheese 

Directions

Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.

Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.

Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Alfredo Ravioli Bake

This is a delicious meal that will leave everyone wanting more! I love how versatile it is: you can use all different kinds of ravioli, meats, and sauces. If you want, throw in some spinach, broccoli, mushrooms, or whatever else you have on hand. It's an easy and fairly quick recipe. It can also be made ahead of time and baked at dinnertime for busy weekdays. Serve with crusty garlic bread and salad, and you have an excellent meal to serve your family or even guests.

Ingredients

• 1 (25 ounce) package frozen cheese ravioli 
• 2 tablespoons butter 
• 3 skinless, boneless chicken breasts, cut into 1-inch pieces (You could also substitute a different meat or make this meatless.)
• 2 tablespoons Italian seasoning 
• 1 (16 ounce) jar prepared Alfredo sauce (or other pasta sauce, if you prefer)
• 2 cups shredded mozzarella cheese 
• salt and ground black pepper to taste 
• 1/4 cup grated Parmesan cheese 

• 1 bottle Italian salad dressing (Jennifer's addition, optional)
• sauteed mushrooms (Jennifer's addition, optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.

Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes. (Instead of seasoning with the Italian seasoning, I chose to marinate the chicken all day in the Italian Salad dressing and then cooked it.)

Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.

(Jennifer: I also sauteed some mushrooms, following this recipe, and added them in as a layer in the middle. I loooooooooove mushrooms!)

Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

Shredded Barbacoa Beef

Apparently this is a copycat recipe for Chipotle's barbacoa beef. I've never eaten at a Chipotle's before, but we made this recipe last week and really loved it! It's a great, flavorful meat that you can use in tacos, enchiladas, nachos, salad...whatever you please!! There's a little kick to it, just the right amount of spicy for me.

Ingredients

• 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks 
• salt and ground black pepper to taste 
• 2 tablespoons vegetable oil 
• 1/2 cup beef broth 
• 1/4 cup apple cider vinegar 
• 1/4 cup fresh lime juice 
• 4 chipotle peppers in adobo sauce, chopped 
• 5 cloves garlic, chopped 
• 1 tablespoon ground cumin 
• 1 tablespoon dried oregano 
• 1/4 teaspoon ground cloves 
• 3 bay leaves 

Directions

Season beef chunks with salt and pepper on all sides. Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.

Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.

Cook on low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

Paprika-Parmesan Chicken

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love. Blake insists it's the "BEST CHICKEN EVER!"

Ingredients:

• 1/4 cup all-purpose flour 
• 1/2 cup grated Parmesan cheese 
• 2 teaspoons paprika 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper 
• 1 egg, beaten 
• 2 tablespoons milk 
• 4 skinless, boneless chicken breast halves 
• 1/4 cup butter, melted 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray. Combine flour, Parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Mexican Pork

Click HERE for original recipe source, including pictures, tips and more.

Oh, my, our family loved this! We ate it for four days in a row, as tacos, burritos, nachos, quesadillas, salad... the sky's the limit and we didn't get tired of it - it's that delicious!

INGREDIENTS:

• 1 cup chicken broth 
• 2 tablespoons apple cider or red wine vinegar 
• 8 ounces tomato sauce 
• 8 to 10 ounces green enchilada sauce or green salsa/salsa verde 
• 1 tablespoon chili powder 
• 2 teaspoon ground cumin 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon dried oregano 
• 1 teaspoon salt (I use coarse, kosher salt) 
• 1/2 teaspoon black pepper (I use coarse ground black pepper) 
• 2 to 3 pounds pork roast, cut into large chunks (3-4 inches) 
• 1 to 2 tablespoons cornstarch for thickening sauce, optional 

DIRECTIONS:

SLOW COOKER DIRECTIONS: to the insert of a 6-quart or larger slow cooker, add the broth, vinegar, tomato sauce, enchilada sauce, chili powder, cumin, onion powder, garlic powder, dried oregano, salt and pepper. Give it a good stir. Nestle the pork into the sauce mixture. Cover and cook on low for 8-9 hours or high for 6-7 hours. Using tongs or a slotted spoon, remove the pork from the slow cooker. Shred with a couple of forks and set aside. There will be quite a bit of liquid left. I discard about half and thicken the rest (as follows). You don’t have to discard any liquid OR you can discard more than half OR you can leave it as is without thickening. After discarding about half of the liquid, pour the remaining liquid into a saucepan and bring to a simmer on the stovetop. In a small bowl, whisk together 2 tablespoons cornstarch + 2 tablespoons cold water. Whisk the cornstarch slurry into the simmering liquid and stir constantly until bubbly and slightly thickened. Add the pork back into the sauce (either in the saucepan or put everything back in the slow cooker), tossing to coat the pork completely in the sauce. Serve over rice with desired toppings, in burritos, on a salad, or any way your heart desires!

 INSTANT POT DIRECTIONS: to the stainless steel pot, add the broth, vinegar, tomato sauce, enchilada sauce, chili powder, cumin, onion powder, garlic powder, dried oregano, salt and pepper. Give it a good stir. Nestle the pork into the sauce mixture. Secure the lid, make sure the valve is set to sealing, and select “manual” or “high pressure” and dial up or down to 60 minutes. The Instant Pot will start on it’s own. When it is finished cooking, let the pressure naturally release for 15-20 minutes (or all the way) before quick releasing the rest of the pressure. Using tongs or a slotted spoon, remove the pork from the Instant Pot. Shred with a couple of forks and set aside. There will be quite a bit of liquid left in the Instant Pot. I discard about half and thicken the rest (as follows). You don’t have to discard any liquid OR you can discard more than half OR you can leave it as is without thickening. After discarding about half of the liquid, bring the remaining liquid to a simmer using the Saute function. In a small bowl, whisk together 2 tablespoons cornstarch + 2 tablespoons cold water. Whisk the cornstarch slurry into the simmering liquid and stir constantly until bubbly and slightly thickened. Turn the Instant Pot to “keep warm” and add the pork back into the sauce, tossing to coat the pork completely in the sauce. Serve over rice with desired toppings, in burritos, on a salad, or any way your heart desires!

Cashew Chicken

We enjoy this meal!

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar 
• 1 Tablespoon Packed Brown Sugar 
• 2 Tablespoons Oyster Sauce 
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil 
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes 
• Kosher Salt To Taste 
• 1 Tablespoon Chopped Garlic 
• 1 Tablespoon Chopped Fresh Ginger 
• 1 whole Green Bell Pepper, Chopped 
• 1/4 cup Sherry Or Chicken Broth 
• 2 Tablespoons Cornstarch 
• 1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped 
• 1 cup Unsalted Cashews (be Sure To Use Unsalted) 
• 2 whole Green Onions, Thinly Sliced 
• Cooked Rice Or Noodles, For Serving (if Desired) 

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

Brittany's Ground Turkey Sweet Potato Skillet

Ingredients:

• 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
• 1 pound ground turkey
• 1 yellow bell pepper
• 1 cup onion, diced
• 1/2 cup mozzarella, shredded
• 1/2 c. water
• 1/4 c. cilantro, chopped
• 2 T. olive oil
• 1.5 T ground cumin
• 1 T. garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. In a large case iron skillet, heat olive oil over medium-high heat.  Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned. 

2. Add cumin, chili powder, salt and pepper. Stir well to incorporate. 

3. Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out. 

4. Remove lid and add additional salt and pepper if needed.  Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.

Balsamic Pork

Mmmmmm ....we made this with the Parmesan rolls, garlic and Parmesan mashed potatoes and a green salad for a recent church event. This pork is really delicious!!

Ingredients:

• 2 T. McCormick Grill Mates Montreal Steak Seasoning
• 1/2 c. balsamic vinaigrette 
• 1/2 c. olive oil
• (1) 3 lb. boneless pork roast

Place the pork roast in a slow cooker.  Add the rest of the ingredients and cook on low all day, 8-10 hours. Shred and serve. 

Perfect Salmon

Brittany shared this delicious recipe on how to get perfect salmon every time!

• drizzle salmon filet with olive oil
• spinkle with salt and pepper
• put it in a cold oven, then turn on the heat to 400 degrees
• 25 minutes later, the salmon is absolutely perfect

Tender, moist, flaky, a no-fail method! Excellent for impressing dinner guests.

Crockpot Refried Beans

Melissa: "We love these and make them often and have them for the week, so so good!"   I can't wait to try these!

Ingredients:

• 1 onion peeled and halved 
• 3 cups dry beans (I do 2 c. Pinto 1 c. Black beans.) 
• Jalapeño optional (I usually add a few in from a jar) 
• 2 TBL. Minced garlic 
• 3 tsp salt 
• 1 3/4 tsp pepper 
• 1/8 tsp cumin (optional) 
• 9 cups water or chicken broth 

Directions:

Soak beans overnight. Drain and put everything in the crockpot. Stir.

Cook on HIGH for 8 hours adding more water if needed. Once cooked, strain them reserving the liquid. Mash beans and onion, or remove onion, whatever your preference is. Add reserved liquid as needed until you reach your desired consistency.

Melissa's Grilled Chicken Marinade #2

Melissa says, "This is one of my go to recipes for grilled chicken. Easy and delicious!"

Ingredients

• 1 cup brown sugar 
• 1 cup oil 
• ½ cup soy sauce 
• ½ cup vinegar

Mix all the ingredients and then add chicken. Let marinate at least 4 hours or best overnight. Grill chicken and then enjoy!

Click HERE for recipe source.

Sheet Pan Shrimp Boil

Melissa says, "I made this for Father's Day for the first time and we have made it twice since then. My whole family loves this."

Recipe found here.
 
Ingredients

• 1 pound baby Dutch yellow potatoes 
• 3 ears corn, each cut crosswise into 6 pieces 
• 1/4 cup unsalted butter, melted 
• 4 cloves garlic, minced 
• 1 tablespoon Old Bay Seasoning 
• 1 pound medium shrimp, peeled and deveined 
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

In a small bowl, combine butter, garlic and Old Bay Seasoning.

Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Serve immediately with lemon wedges, garnished with parsley, if desired.