BROWNS SEAFOOD RECIPES

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EASY CHEESY HASH BROWNS CASSEROLE - MOMMY'S HOME COOKING ...



Easy Cheesy Hash Browns Casserole - Mommy's Home Cooking ... image

This Easy Cheesy Hash Browns Casserole is comforting, delicious and super easy to make! All you’ll need is 5 minutes to prep and a handful of simple ingredients. Perfect to feed a crowd. 

Provided by Oriana Romero

Categories     Breakfast

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 8

2 lb (907 g) frozen hash browns, (thawed (cubed or shredded))
½ cup (115 g) unsalted butter, (melted)
10.75 oz (1 can) condensed cream of chicken ((see notes))
2 cups ( 480 g) sour cream
½ cup onion, (chopped)
2 cups (230 g) cheddar cheese, (grated (see notes))
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 350º F (180º C). Spray casserole or baking dish (2-quart) with cooking spray.
  • In a large bowl, combine all ingredients and stir together until well combined. Pour into prepared pan or dish. Cover baking dish with aluminum foil.
  • Bake for 30 minutes. Then remove the foil and bake for 10-15 more minutes until the top is golden brown.
  • Serve with your favorite breakfast dishes, such as pancakes, waffles, or french toasts.

Nutrition Facts : Calories 282 kcal, CarbohydrateContent 15 g, ProteinContent 7 g, FatContent 21 g, SaturatedFatContent 13 g, CholesterolContent 60 mg, SodiumContent 426 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

SEARED TUNA STEAK | JAMIE OLIVER FISH & SEAFOOD RECIPE



Seared tuna steak | Jamie Oliver fish & seafood recipe image

When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.

Total Time 15 minutes

Yield 4

Number Of Ingredients 8

1 small dried red chilli
1 tablespoon coriander seeds
½ a clove of garlic
1 good handful of fresh basil
1 good handful of fresh coriander
olive oil
1 lemon
4 x 225 g tuna steaks ideally 2cm thick, from sustainable sources

Steps:

    1. Smash up the chilli and the coriander seeds in a pestle and mortar.
    2. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
    3. Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
    4. There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
    5. Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
    6. Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless.

Nutrition Facts : Calories 243 calories, FatContent 1.8 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 57.1 g protein, CarbohydrateContent 0.4 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.9 g salt, FiberContent 0.6 g fibre

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