The Review Junkies

26/08/2026

24/08/2026

🍅 Comment RECIPE for a pasta dinner that tastes fancy! This creamy Tuscan Ravioli is coated in a rich sun-dried tomato sauce and ready in less than 30 minutes. Perfect for busy nights! 🍝

02/08/2026

Red Snapper in Creamy Creole Sauce 🐟🔥

🛒Ingredients :
• 4 red snapper fillets, 6 oz each, skin on or off
• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped
• 1 tbsp Creole seasoning, or to taste
• 1 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper, optional
• Salt, to taste
• Black pepper, to taste
• 2 tbsp butter, optional
• Cooked rice, for serving

👩‍🍳How to Make It:
1. Soften the Aromatics
Warm the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and celery, cook until tender, then stir in the garlic for 1 minute.

2. Form a Light Roux
Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes. Let it take on a faint golden color without allowing it to scorch.

3. Develop the Creole Sauce
Gradually whisk in the chicken broth, followed by the heavy cream, Creole seasoning, Worcestershire sauce, and cayenne if using. Simmer gently for 5 to 7 minutes until lightly thickened, then season with salt and pepper.

4. Poach the Snapper
Stir in the butter, if using, then nestle the snapper fillets into the sauce. Cover and cook over low heat for 5 to 7 minutes, or until the fish flakes easily.

5. Plate with Rice
Fold the parsley into the sauce just before serving. Spoon rice onto each plate, add a snapper fillet, and finish with the creamy Creole sauce.

Prep Time: 15 min . Cook Time: 25 min . Total Time: 40 min . Servings: 4
Approx. 470 Calories | 40g Protein per serving

27/07/2026

Mozzarella Pizza Sticks

Ingredients:
1.5 oz turkey pepperoni
3 light string cheese sticks, cut in half
6 keto street taco tortillas

15/07/2026

Creamy Baked Seafood Stuffed Shells with Garlic Sauce

Loaded with tender shrimp, sweet crab, creamy cheeses, and a rich garlic sauce, these baked seafood stuffed shells are pure comfort food. Every bite is creamy, cheesy, and packed with irresistible seafood flavor!

Ingredients:

20 jumbo pasta shells
8 oz shrimp, peeled, cooked, and chopped
8 oz lump crab meat
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 large egg
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
5 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/2 tsp garlic powder
1/4 tsp paprika
1 tbsp lemon juice
1 tbsp chopped parsley (for garnish)

Method:

Step 1: Cook the jumbo shells according to package directions until al dente. Drain and let cool.

Step 2: In a bowl, combine shrimp, crab meat, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, parsley, salt, and pepper. Fill each shell with the seafood mixture.

Step 3: Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.

Step 4: Gradually whisk in milk and heavy cream. Add garlic powder, paprika, lemon juice, and simmer until thickened. Stir in remaining Parmesan cheese.

Step 5: Spread half the garlic sauce into a 9x13-inch baking dish. Arrange stuffed shells on top. Pour remaining sauce over shells and sprinkle with remaining mozzarella cheese.

Step 6: Bake at 375°F for 25 minutes until bubbly and golden. Garnish with parsley before serving.

Nutritional Information (per serving):

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 6
Calories: 540
Protein: 34g

15/07/2026

Crockpot Cajun 15 Bean Soup

If you’re looking for the ultimate comfort food, this Crockpot Cajun 15 Bean Soup is it! A smoked beef shank slow-cooked for 10 hours makes the broth incredibly rich, while Louisiana Cajun seasoning gives it just the right amount of kick. This is one of those recipes that tastes even better the next day!

Ingredients:

1 bag 15-bean soup mix, rinsed
1 smoked beef shank
1 onion, diced
1 green bell pepper, diced
2–3 celery stalks, diced
4–6 cloves garlic, minced
1 bunch collard greens, chopped
8 cups chicken broth
2 tablespoons apple cider vinegar
1 packet seasoning from the bean mix
1 tablespoon Louisiana Cajun seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Black pepper, to taste
Hot sauce (optional)

Directions:

Add the rinsed beans to your crockpot.
Add the smoked beef shank, onion, bell pepper, celery, garlic, and collard greens.
Pour in the chicken broth and stir in the seasoning packet, Louisiana Cajun seasoning, onion powder, garlic powder, smoked paprika, black pepper, and apple cider vinegar.
Cover and cook on LOW for 10 hours.
Remove the beef shank, shred the meat, discard the bone, then stir the meat back into the soup.
Serve hot with cornbread or crusty bread and enjoy!

15/07/2026