Cooking With Nora

Creamy Crab and Shrimp Seafood Bisque 😋
Ingredients:
For the bisque:
1 lb shrimp, peeled and deveined
1 lb crab meat
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
1 carrot, finely chopped
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1 cup milk
1/4 cup dry white wine
2 tbsp tomato paste
1 bay leaf
1 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Cook until the vegetables are tender, about 5-7 minutes.
Stir in the flour and cook for another 2 minutes, until the mixture is well combined and slightly golden.
Gradually whisk in the seafood or chicken broth, ensuring there are no lumps. Add the heavy cream, milk, white wine, tomato paste, bay leaf, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the shrimp and crab meat to the pot. Cook for another 5-7 minutes, until the shrimp are pink and cooked through.
Remove the bay leaf and discard. Using an immersion blender, blend the bisque until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup.
Adjust the seasoning with salt and pepper to taste. Serve the bisque hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal per serving | Servings: 6 servings

No-Bake Peppermint Cheesecake
Ingredients:
For the crust:
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups heavy whipping cream, whipped to stiff peaks
1/2 cup crushed peppermint candies
For garnish:
Whipped cream (optional)
Additional crushed peppermint candies
Chocolate shavings (optional)
Directions:
In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Mix in the vanilla and peppermint extracts.
Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in the crushed peppermint candies.
Pour the filling onto the prepared crust, spreading it evenly. Cover and refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with whipped cream, additional crushed peppermint candies, and chocolate shavings as desired.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal per slice | Servings: 8 servings

Sloppy Joe Dip! 🍅🥄
Hey lovely friends! 👋 Craving something uniquely delicious for your next gathering? Why not try our super easy and incredibly tasty Sloppy Joe Dip? It’s perfect for sharing and sure to be a hit! 🎉👵
🛒 Ingredients:
1 lb ground beef
1 cup ketchup
2 tablespoons brown sugar (adjust to taste)
1 teaspoon mustard
Salt and pepper to taste
1 cup cheddar cheese, shredded
Your favorite crackers or toasted bread for serving
👩‍🍳 Quick & Easy Steps:
Cook: Brown the ground beef in a skillet, drain excess fat.
Mix: Stir in ketchup, brown sugar, mustard, salt, and pepper. Cook until the mixture thickens.
Bake: Transfer to an oven-safe dish, top with shredded cheese, and bake at 375°F until bubbly.
Serve: Enjoy hot with crackers or bread!

Air Fryer Salmon Bites with Hot Honey
Ingredients:
1 pound salmon, cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup hot honey
Instructions:
Prep the Salmon: Preheat your air fryer to 400°F (200°C). In a bowl, combine salmon cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.
Air Fry: Place the seasoned salmon bites in a single layer in the air fryer basket. Cook for 8-10 minutes, shaking the basket halfway through, until cooked through and slightly crispy.
Glaze with Hot Honey: Drizzle the cooked salmon bites with hot honey and toss to coat evenly.
Serve: Serve immediately while hot and crispy.
Optional: For extra crunch, coat the salmon bites in panko breadcrumbs before air frying

Crab and Shrimp Cakes
Ingredients:
1/2 lb crab meat, drained and flaked
1/2 lb shrimp, peeled, deveined, and chopped
1/2 cup breadcrumbs
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 egg, beaten
2 cloves garlic, minced
1 teaspoon Old Bay seasoning
Salt and pepper to taste
2 tablespoons olive oil
Directions:
In a large bowl, combine the crab meat, chopped shrimp, breadcrumbs, green onions, red bell pepper, mayonnaise, Dijon mustard, lemon juice, beaten egg, minced garlic, and Old Bay seasoning. Mix until well combined.
Season with salt and pepper to taste.
Form the mixture into patties, about 1/2 inch thick.
Heat the olive oil in a large skillet over medium heat. Add the crab and shrimp cakes and cook for 4-5 minutes on each side, or until golden brown and crispy.
Remove from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 220 kcal per cake | Servings: 6 cakes