Foodie Cook - Boom Chef

14/07/2025

Wicked Bacon Parmesan Risotto Cheese Bomb

Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 6 slices of bacon, cooked and crumbled
- 1/2 cup diced onion
- 2 cloves of garlic, minced
- 1/2 cup white wine
- 2 tbsp butter
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 1/4 cup grated mozzarella cheese

Instructions:
In a large saucepan, heat the chicken or vegetable broth over low heat. In a separate large skillet, cook the bacon until crispy, then remove and crumble. In the same skillet, sauté the diced onion and minced garlic in the bacon grease until softened. Add the Arborio rice to the skillet and cook for about a minute, stirring constantly. Pour in the white wine and cook until the liquid is absorbed.
Begin adding the warm broth to the skillet, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes. Stir in the grated Parmesan cheese, cooked bacon, butter, salt, and pepper.
Preheat your oven to 375°F. Form the risotto into golf ball-sized balls, making an indent in the center of each one and filling it with a small cube of mozzarella cheese. Close the balls up and roll them in breadcrumbs. Place the balls on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden and crispy. Serve hot and enjoy the gooey cheese center of these wicked bacon Parmesan risotto cheese bombs.

13/07/2025

Legendary Bacon Gouda Pretzel Bread Catastrophe

Ingredients:
- 1 packet of active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 2 1/2 cups all-purpose flour
- 1 cup shredded Gouda cheese
- 6 slices of cooked bacon, crumbled
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt for topping

Instructions:
In a small bowl, dissolve the yeast in warm water with sugar and let it sit for 5 minutes until frothy. In a large mixing bowl, combine the flour, Gouda cheese, and crumbled bacon. Pour in the yeast mixture and knead until a smooth dough forms. Cover the bowl with a damp towel and let it rise in a warm place for 1 hour. Preheat the oven to 400°F. Punch down the dough and divide it into equal portions. Roll each portion into a long rope and twist into a pretzel shape. In a large pot, bring water to a boil and add baking soda. Boil each pretzel for 30 seconds, then transfer to a baking sheet lined with parchment paper. Brush each pretzel with beaten egg and sprinkle with coarse salt. Bake for 15-20 minutes until golden brown. Serve warm and enjoy the legendary bacon Gouda pretzel bread catastrophe!

13/07/2025

Strawberry Crunch Cheese Cake

13/07/2025

Big day in town (London) yesterday seeing my cousin who’s over from Oz. Hence only getting round to cooking this at 130pm.

I prefer poached eggs, but decided to fry them, as they were over a week old.

I find thick cut back bacon always hard to crisp up. I should have put it under the grill with the sausages a couple minutes earlier though.

But overall, it hit the spot.

12/07/2025

Spicy Garlic Butter Shrimp 🍤

Ingredients:

1 lb large shrimp, peeled and deveined

3 tbsp unsalted butter

4 garlic cloves, minced

1/2 tsp red pepper flakes (adjust to taste)

1 tbsp olive oil

1/2 tsp paprika

Salt and pepper to taste

1 tbsp lemon juice

2 tbsp chopped parsley (optional, for garnish)

Directions:

Season the shrimp: In a bowl, toss shrimp with paprika, salt, and pepper. Set aside.

Melt butter: In a large skillet over medium heat, melt the butter with olive oil. Add minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.

Cook the shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque.

Add lemon juice: Squeeze fresh lemon juice over the shrimp and stir well to coat with the spicy garlic butter sauce.

Garnish & serve: Sprinkle with chopped parsley if desired. Serve hot with rice, pasta, or crusty bread.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: Approx. 280 per serving | Servings: 4

12/07/2025

🍫 Mouth-watering German Chocolate Pecan Pound Cake 🍫

12/07/2025

Shrimp and Steak Tacos

11/07/2025

Garlic Butter Shrimp Recipe 🍤🧄🧈
Ingredients:

🦐 1 lb large shrimp, peeled and deveined

🧈 3 tbsp butter

🧄 4 cloves garlic, minced

🍋 Juice of 1 lemon

🌶️ Red pepper flakes (optional)

🌿 Fresh parsley, chopped

🧂 Salt and pepper to taste

Instructions:

1. Prepare the Shrimp 🦐

Pat the shrimp dry with paper towels and season with salt and pepper.

2. Cook the Garlic 🧄🧈

In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant (avoid browning the garlic).

3. Add Shrimp 🍤

Add the shrimp to the skillet in a single layer. Cook each side for about 2-3 minutes or until they turn pink and are cooked through.

4. Add Lemon and Seasonings 🍋🌶️

Squeeze lemon juice over the shrimp and sprinkle with red pepper flakes if you like a bit of heat.

5. Garnish and Serve 🌿🍽🥰❤️

11/07/2025

Triple Decker Key Lime Pie 🍈🍰

10/07/2025

10/07/2025

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon Italian seasoning

12 ounces linguine pasta

4 tablespoons unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups heavy cream (or whole milk for lighter version)

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 teaspoon garlic powder (optional for extra garlic flavor)

Fresh parsley, chopped (for garnish)

Directions:

1. Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until golden and cooked through. Remove from skillet and set aside.

2. In the same skillet, reduce heat to medium. Melt the butter and stir in the minced garlic. Cook for 1 minute until fragrant.

3. Sprinkle in the flour and whisk continuously for 1 minute to create a roux.

4. Slowly pour in the heavy cream while whisking. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.

5. Stir in the Parmesan, mozzarella, and garlic powder (if using). Continue stirring until the cheese melts and the sauce is creamy and smooth.

6. Meanwhile, bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.

7. Add the cooked chicken and linguine into the sauce. Gently toss to coat the pasta evenly with the Alfredo.

8. Let everything simmer together for 2 more minutes to bring the flavors together.

9. Garnish with chopped parsley and serve hot.

Cooking Time:30 minutes

Servings:6

Calories:Approximately 780 per serving