This simple seafood salad is perfect for meal prep, easy lunches or light summer dinners when don’t want to cook.

Quick Recipe Snapshot

Ready Time: 10 minutes
Servings: 4
Best For: Easy summer dinners, lunches, meal prep

Why You’ll Love This Recipe

• Made with simple, ingredients from the grocery store for a flavorful meal that tastes delicious
• The perfect no cook recipe for meal prep and easy summer lunches or dinners.
• The creamy Old Bay dressing adds classic seafood flavor with minimal effort.

Ingredients You’ll Need

• Imitation crab meat
• Celery
• Red onion
• Mayonnaise
• Sour cream or Greek yogurt
• Old Bay seasoning
• Dried dill – or fresh dill if you have it

How to Make Seafood Salad

1. Prepare the ingredients.
   Chop the imitation crab into bite-sized pieces. Dice the celery and red onion.
2. Make the dressing.
   In a large mixing bowl, combine mayonnaise, sour cream, Old Bay seasoning and dried dill until smooth.
3. Mix the salad.
   Add the imitation crab, celery and red onion to the dressing. Stir until everything is evenly coated.
4. Chill and serve.
   Refrigerate for at least 30 minutes before serving if time allows. This gives the flavors a chance to blend together. If you are in a hurry, skip the refrigerating time, it’s just a little better after chilling for a bit.

When the weather is hot and you don’t want to turn on the stove, this Seafood Salad is an easy solution. With a creamy dressing, crisp vegetables and plenty of seafood flavor, it’s a simple recipe that’s perfect for meal prep, quick lunches and light summer dinners.

Have you tried this easy Seafood Salad recipe? Leave a comment and star rating below to let others know how it turned out.

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Seafood Salad

Easy seafood salad is the no cook meal to make for a quick and easy summer lunch or dinner. Made with imitation crab, crunchy veggies and a creamy Old Bay dressing.

Course Seafood

Cuisine American

Keyword imitation crab, no cook meal

Prep Time 10 minutes minutes

Servings 4

Calories 324kcal

Author Milisa

Ingredients

• 16 ounces imitation crab cut into bite-sized pieces
• ½ cup celery diced
• ¼ cup red onion diced
• ½ cup mayonnaise I like Duke's
• 2 tablespoons sour cream or Greek yogurt
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon dried dill or 1 tablespoon fresh dill

Instructions

• In a large bowl, add the mayonnaise, sour cream, Old Bay Seasoning and dill. Mix well.
• Add imitation crab, celery and red onion, stirring until well coated.
• Cover with plastic wrap and refrigerate for 30 minutes or until ready to serve.
• Serve on croissants, hoagie buns, over crisp lettuce or with crackers.

Notes

Store seafood salad in an airtight container for up to 3 days. 

Because of the mayonnaise-based dressing, do not leave it at room temperature for more than an hour.

Variations:

• Use 8 ounces cooked salad shrimp in place of 1/2 of imitation crab.
• Add a bit of fresh lemon juice to the dressing if desired.

Nutrition

Calories: 324kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 828mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

More Easy Summer Recipes

Turkey Salad

Ham & Egg Salad

Easy Ham Salad

Macaroni Ham Salad

Side Dishes for Seafood Salad

Cucumber Onion Salad

Watermelon Salad

Cucumber Tomato Salad

The post Seafood Salad appeared first on Miss in the Kitchen.

This Italian shrimp pasta is going to be your new favorite dinner! It was a huge hit at our house and it’s delicious enough to serve to company and the perfect dinner when you don’t know what to cook!

Why You’ll Love This Recipe

• Quick garlic shrimp pasta dinner ready in under 30 minutes perfect for busy weeknights.
• Simple pantry ingredients with big flavor thanks to Italian dressing and garlic.
• Light pasta with juicy shrimp that’s not heavy but still totally satisfying.

Ingredients

• Jumbo shrimp
• Italian Dressing – use our homemade dressing with fresh lemon juice or grab your favorite from the grocery store
• Spaghetti – Angel Hair or thin spaghetti
• Olive oil
• Granulated garlic
• Salt
• Pepper
• Parmesan cheese for garnish

1. Marinate the shrimp. Place shrimp in a bowl and toss with Italian dressing. Let sit while you prepare everything else.How to Make Shrimp Spaghetti
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.

3. Cook the shrimp. Heat olive oil in a large skillet over medium heat. Add shrimp with marinade, cooking 2 to 3 minutes per side until pink and opaque. Remove from heat and set aside.

4. Combine with pasta. Add cooked pasta to the pasta pan or skillet and toss with remaining cup of Italian dressing, granulated garlic, salt and pepper until well coated.

Serve. Top with shrimp and freshly grated parmesan cheese. Serve with a side salad and garlic bread.

Tips & Variations

• Use peeled and deveined shrimp to save time.
• Don’t overcook the shrimp or they’ll turn rubbery, pull them off the heat as soon as they turn pink.
• Add a splash of pasta water if needed to loosen the sauce.
• Toss in fresh parsley or basil for extra flavor and color. Add a pinch of red pepper flakes for a spicy kick to this pasta dish.

This Shrimp Spaghetti is one of those family favorite recipes you’ll keep coming back to when you want something fast, flavorful and just a little different from your usual pasta night.

If you try this Shrimp Pasta recipe, leave a comment and start rating below to let me know how it turned out!

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Shrimp Spaghetti

Easy shrimp spaghetti made with juicy shrimp, Italian dressing, and garlic for a quick and flavorful weeknight dinner.

Course Main Dishes

Cuisine Italian

Keyword 30 minute meals, Italian shrimp, shrimp pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 851kcal

Author Milisa

Ingredients

• 1 pound jumbo shrimp thawed, peeled and deveined
• 2 cups Italian Dressing homemade or favorite brand – divided
• 1 pound thin spaghetti
• 2 tablespoons olive oil
• 2 teaspoons granulated garlic
• ½ teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• Parmesan cheese grated, for garnish

Instructions

• Place peeled shrimp in a bowl and toss with 1 cup Italian dressing. Let sit while you prepare everything else.
• Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add shrimp with marinade, cooking 2 to 3 minutes per side until pink and opaque. Remove from pan and set aside.
• Add cooked spaghetti back to the pasta pan or skillet over medium heat. Toss with remaining 1 cup of Italian dressing, 2 teaspoons garlic, 1/2 teaspoon kosher salt and 1 teaspoon ground pepper.
• Top with shrimp and garnish with grated parmesan.

Notes

Tips & Variations

• Use peeled and deveined shrimp to save time.
• Don’t overcook the shrimp or they’ll turn rubbery, pull them off the heat as soon as they turn pink.
• Add a splash of pasta water if needed to loosen the sauce.
• Toss in fresh parsley or basil for extra flavor and color.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a little olive oil to keep the pasta from drying out.

Nutrition

Calories: 851kcal | Carbohydrates: 101g | Protein: 31g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 2107mg | Potassium: 504mg | Fiber: 4g | Sugar: 16g | Vitamin A: 249IU | Vitamin C: 0.5mg | Calcium: 104mg | Iron: 2mg

More Shrimp Pasta Recipes to Try

Honey Garlic Shrimp Spaghetti

Cajun Steak and Shrimp Alfredo

Creamy Shrimp Pasta

Hoisin Shrimp Stir Fry

The post Shrimp Spaghetti appeared first on Miss in the Kitchen.

This crispy shrimp batter is made with a buttermilk and Old Bay seasoned flour for a flavorful and delicious coating for the best fried shrimp recipe you’ve ever tried. We prefer the texture using flour over a cornmeal or panko crust. It’s a favorite dinner or easy appetizer for any gathering.

Why You Will Love this Fried Shrimp Recipe

• The crispy coating takes the shrimp to the next level of delicious. 
• A quick and easy recipe for any night of the week or a great addition to fish fries. 
• Classic fried shrimp makes a great bite-sized appetizer and can be made with frozen or fresh shrimp.

Ingredients Needed for Fried Shrimp

• Jumbo Shrimp – we love Gulf shrimp if we can find it. Argentina red shrimp is also a great option.
• Buttermilk – substitute whole milk with 1 tablespoon lemon juice or white vinegar if you don’t have buttermilk on hand.
• All Purpose Flour
•  Old Bay Seasoning – A mix of seasonings that’s perfect for seafood it includes spices like celery salt, paprika, black pepper and cayenne pepper.
• Oil for frying

How to Make Southern Fried Shrimp

1. Peel and devein shrimp.
2. Pour buttermilk into a shallow bowl.
3. Mix flour and Old Bay Seasoning in a gallon zip top baggie or a bowl.
4. Dip shrimp in buttermilk and shake off excess.
5. Drop 4 or 5 shrimp into seasoned flour. Zip bag and shake to coat shrimp, or dredge through flour coating all sides.
6. Shake off additional flour and place battered shrimp on a clean baking sheet.
7. Heat oil into a dutch oven or heavy bottom pan over high heat until it reaches 350°.
8. Fry shrimp, a few at a time for 1-2 minutes or until golden brown and reaches at least 145° internal temperature.
9. Use a spider strainer or slotted spoon to remove shrimp from hot oil.

10. Drain on paper towels lining a wire rack placed over a baking sheet.

Can You Air Fry Shrimp?

Spray battered shrimp lightly with oil and air fry at 400° for 3-4 minutes or until cooked through and crispy.

What Goes with Crispy Fried Shrimp?

The best sides for shrimp are homemade coleslaw, hush puppies or onion strings.

If you are looking for the best shrimp batter for crispy fried shrimp, give this recipe a try. It is a tried and true favorite.

Have you tried this Fried Shrimp Recipe? Leave a comment and a star rating below to let us know how it turned out.

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Southern Fried Shrimp

Easy Southern Fried Shrimp is a delicious dinner or appetizer for any occasion.

Course Main Dishes

Cuisine American

Keyword crispy fried shrimp, fried shrimp batter, how to fry shrimp

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 525kcal

Author Milisa

Ingredients

• 1 pound jumbo shrimp 21/25 count peeled and deveined
• 1 cup buttermilk
• 2 cups all purpose flour
• 1 ½ tablespoons Old Bay Seasoning
• 4 cups vegetable oil for frying or peanut oil
• Cocktail Sauce for Serving
• Tartar Sauce for serving

Instructions

• Pour buttermilk in a bowl.
• Mix flour and Old Bay Seasoning together in a shallow dish.
• Dip shrimp in buttermilk and dredge in flour mixture. Shake off excess flour and place on a lined baking sheet.
• Place oil in a Dutch oven or heavy pan and heat to 350°.
• Fry shrimp a few at a time, 1-2 minutes or until golden brown. Use a digital thermometer to test shrimp is at least 145° internal temperature.
• Remove to a paper towel lined wire rack over a baking sheet to drain.
• Serve with cocktail sauce or white barbecue sauce for dipping.

Video

Notes

Air Fryer: Spray battered shrimp lightly with oil and air fry at 400° for 3-4 minutes or until cooked through and crispy.

Store leftover shrimp in an airtight container in the refrigerator up to 2 days.

To reheat shrimp, place on a baking sheet in a single layer. Bake in a 375° oven for about 5- 8 minutes until heated through.

Nutrition

Serving: 1g | Calories: 525kcal | Carbohydrates: 55g | Protein: 35g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 242mg | Sodium: 1566mg | Fiber: 2g | Sugar: 5g

Since we built our outdoor kitchen off of the pool area, we have been doing most of our deep frying outside. Best idea ever! All of the mess and the smell of the grease from frying is outside instead of in my kitchen.

• Peanut Oil is the best. It has a high smoke point and provides great flavor for deep frying.
• Vegetable Oil or canola oil also works well. It is less expensive and also has a good smoke point for deep frying. Lately we’ve been using beef tallow for frying and it adds delicious flavor.

More Shrimp Recipes to Try

• Shrimp is one of our favorite meals and this Easy Barbecue Grilled Shrimp is always a hit and this Jambalaya never fails to please.
• We love make this grilled pineapple shrimp has become one of our favorites and Shrimp and Grits is on the must-try list.
• Seafood Salad is the 10 minute recipe you will wish you had tried sooner!

The post Fried Shrimp appeared first on Miss in the Kitchen.

Why You Will Love This Recipe

• This easy seafood chowder recipe is rich, creamy and loaded with shrimp, clams and tender potatoes for a filling one pot meal that is perfect for cold weather.
• It uses simple pantry staples, canned clams and frozen shrimp, making it an affordable way to enjoy a restaurant style chowder at home. Serve in homemade bread bowls for a true restaurant experience.
• The flavors build fast with garlic, thyme and Old Bay Seasoning, giving you deep seafood flavor without long simmer times.

Ingredients for Clam Chowder with Shrimp

• Butter
• Onions
• Celery
• Carrots
• Minced garlic
• Potatoes
• Clams with juice
• Seafood stock
• Worcestershire Sauce
• Shrimp
• Heavy whipping cream
• Corn starch
• Old Bay Seasoning
• Dried thyme
• Red pepper flakes for garnish
• Fresh parsley for garnish
• Oyster crackers for serving

How to Make Seafood Chowder

1. Melt the butter in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and potatoes and cook for 3- 4 minutes.

2. Add clam juice, seafood stock, Old Bay Seasoning and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.

3. Stir in the shrimp and clams.
4. Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.

5. Ladle into bowls and garnish with red pepper flakes, fresh parsley and a handful of oyster crackers.

You might also like this Low Country Boil for an easy meal that feeds a crowd or this 10 minute Seafood Salad for something really quick and easy.

This creamy Seafood Chowder is pure comfort in a bowl and perfect for chilly nights, family dinners or anytime you are craving something warm and satisfying. Serve it with crusty bread or crackers and watch it disappear fast.

Have you tried this Seafood Chowder Recipe? Leave a comment and star rating below to let us know how it turned out.

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Seafood Chowder

This creamy Seafood Chowder is loaded with tender shrimp, clams and potatoes in a rich savory broth. Cozy, comforting and easy enough for any night of the week.

Course Soups

Cuisine American

Keyword clam and shrimp chowder

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 405kcal

Author Milisa

Ingredients

• ¼ cup butter
• 2 cups yellow onion diced
• 2 cups celery diced
• 2 cups carrots sliced thin
• 1 tablespoon minced garlic
• 1 ½ pounds potatoes cut into 3/8 inch cubes – russet or yukon gold
• 2 6.5 ounce clams with juice
• ½ pound uncooked shrimp peeled, deveined and chopped
• 3 cups seafood stock or chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon dried thyme
• 1 cup heavy whipping cream
• 2 tablespoons corn starch
• fresh parsley optional for garnish
• red pepper flakes optional for garnish
• oyster crackers for serving

Instructions

• Melt the butter in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and potatoes and cook for 3- 4 minutes.
• Add clam juice, seafood stock, Old Bay Seasoning and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.
• Stir in the shrimp and clams.
• Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.
• Ladle into bowls and garnish with red pepper flakes, fresh parsley and a handful of oyster crackers.

Notes

• Do not overcook the shrimp. They only need a few minutes to turn perfectly tender and juicy.
• If you like a thicker chowder, add a little extra corn starch slurry at the end. If you prefer it thinner, simply use less.
• Use any seafood that you have on hand: firm white fish like halibut, crab, lobster or oysters are great in this chowder.
• Store leftover chowder in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stove over low heat, stirring often. Avoid boiling so the cream stays smooth and the shrimp stays tender.

Nutrition

Calories: 405kcal | Carbohydrates: 36g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 815mg | Potassium: 1029mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8223IU | Vitamin C: 31mg | Calcium: 165mg | Iron: 3mg

More Soup Recipes to Try

Seafood Soup

Clam Chowder

Cream of Mushroom Soup

Beer Cheese Soup

Sides for Seafood Chowder

Breadsticks

Puff Pastry Cheese Twists

Okra Fritters

Hush Puppies

The post Seafood Chowder appeared first on Miss in the Kitchen.

This is one of those seafood recipes where you can use what you have on hand and still end up with something truly special. You’ll also love our creamy Seafood Chowder and this Low Country Boil for feeding a crowd.

Why You’ll Love This Recipe

• You get a hearty seafood soup loaded with shrimp, crab and clams in a rich seafood broth that tastes like a restaurant favorite made at home.
• This easy one pot seafood soup comes together fast with simple ingredients and minimal prep, making it perfect for busy weeknights or holiday entertaining.
• It is cozy, comforting and flexible so you can swap in your favorite seafood or use what you have on hand without sacrificing flavor.

Ingredients for Seafood Soup

• Olive oil
• Onion
• Bell peppers
• Celery
• Garlic
• Seafood stock or chicken broth
• Ditalini pasta
• Shrimp – we used large shrimp but any size will work
• Lump crab or shelled crab legs (any shellfish like lobster will work)
• Clams with juice
• Fresh tomatoes
• Parsley for garnish

How to Make Seafood Soup

1. Heat olive oil in a large soup pot over medium heat. Add onion, bell peppers and celery. Cook vegetables until softened, about 5 minutes. Stir in garlic and cook another few minutes until fragrant.
2. Pour in seafood stock and bring to a gentle boil.

3. Add ditalini pasta and shrimp, cooking about 3 minutes.

4. Stir in crab and clams with their juice. Lower to simmer and cooking about 3 to 4 minutes.

5. Add fresh tomatoes and stir gently. Taste and adjust seasoning if needed.

6. Ladle into bowls and garnish with fresh parsley before serving.

Seafood soup is a comforting way to bring big flavor to the table without a lot of effort. It works just as well for a relaxed family dinner as it does for serving guests when you want something simple but special. Keep this one in your back pocket for busy nights, holiday weekends or anytime you want a warm, satisfying meal that everyone looks forward to.

If you try this Seafood Soup Recipe, leave a comment and star rating and let me know what seafood you used in your soup.

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Seafood Soup

Hearty seafood soup made with shrimp, crab, clams and pasta in a rich seafood broth. Easy one pot dinner the whole family will love.

Course Soups

Cuisine American

Keyword soup with clams, soup with crab, soup with shrimp

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 630kcal

Author Milisa

Ingredients

• 3 tablespoons olive oil
• 2 cups onion diced
• 2 cups bell peppers diced
• 2 tablespoons minced garlic
• 6 cups seafood stock or chicken broth
• 2 cups ditalini pasta
• ½ pound shrimp peeled and deveined
• 2 6.5 ounce canned clams with juice
• ½ pound lump crab
• 2 cups diced tomatoes
• fresh parsley optional for garnish

Instructions

• Heat olive oil in a large soup pot over medium heat. Add onion, bell peppers and celery. Cook until softened, about 5 minutes. Stir in garlic and cook another few minutes until fragrant.
• Pour in seafood stock and bring to a gentle boil. Add ditalini pasta and shrimp, cooking about 3 minutes.
• Stir in crab and clams with their juice. Lower to simmer and cooking about 3 to 4 minutes.
• Add fresh tomatoes and stir gently. Taste and adjust seasoning if needed.
• Ladle into bowls and garnish with fresh parsley before serving.

Notes

You can add any small pasta,  elbow macaroni or small shells if needed.
For a little heat, add a pinch of crushed red pepper flakes.
If you prefer a richer broth, stir in a splash of heavy cream at the end.
Use whatever seafood you have available like scallops, cod or even leftover cooked fish.

Store leftover seafood soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat just until warmed through. Avoid boiling so the seafood stays tender.

Nutrition

Calories: 630kcal | Carbohydrates: 80g | Protein: 43g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 115mg | Sodium: 1726mg | Potassium: 1220mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2729IU | Vitamin C: 123mg | Calcium: 229mg | Iron: 4mg

What to Serve With Seafood Soup

Garlic Bread

Cheese Dreams

Easy Green Salad

Grilled Cheese Sticks

More Easy Soup Recipes

Easy Clam Chowder

Easy Tortellini Soup

Minestrone

Italian Gnocchi Soup

The post Seafood Soup appeared first on Miss in the Kitchen.

If you are looking for something different to serve for Christmas dinner this year, these shrimp and crab enchiladas are the perfect addition to our Mexican Fiesta Menu that is perfect for a crowd.

Why You Will Love This Recipe

• Great for entertaining or a holiday dinner.
• Perfect balance of creamy sauce and fresh toppings.
• Easy to feed a crowd.

Seafood Enchiladas Ingredients

• Butter
• Onion
• Minced garlic
• Shrimp
• Lump crab (we used crab legs)
• Monterey jack cheese
• Cilantro
• All purpose flour
• Jalapeno
• Ground cumin
• Sour cream
• Milk
• Salsa verde
• Flour tortillas
• Pico de gallo

How to Make Seafood Enchiladas

1. Melt 2 tablespoons butter in a skillet over medium heat. Add onion and garlic and cook until softened. Pour into a large mixing bowl and set aside.
2. In the same skillet, melt 1/4 cup butter, add flour and whisk, cooking 1-2 minutes. Add diced jalapeno and cumin, whisking to combine. Cook for another minute.

3. Whisk in sour cream, milk and salsa verde. Cook, whisking until smooth and thickened. Remove from heat and set aside.

4. Peel, devein and chop the shrimp.
5. Add chopped shrimp, crab, cilantro and 2 cups of shredded cheese to the bowl of onions and garlic. Mix well.

6. Spoon filling into flour tortillas and roll tightly.
7. Place enchiladas seam side down in a large baking dish. Pour sauce over the top.

8. Sprinkle with cheese.
9. Bake at 375° until bubbly and lightly golden.

9. Garnish with cilantro.
10. Top with pico de gallo before serving.

Seafood Enchiladas are rich, creamy and bursting with flavor in every bite. They are perfect for family dinners, casual gatherings or when you just want something a little different for dinner. Serve them with Spanish rice, Mexican corn or a simple salad for a meal everyone will ask for again.

Have you tried this Seafood Enchiladas recipe? Leave a comment and star rating to let us know how they turned out.

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Seafood Enchiladas

Creamy Seafood Enchiladas made with shrimp, crab, salsa verde and melty cheese. An easy baked dinner that feels special but is simple to make.

Course Main Dishes

Cuisine Mexican

Keyword crab enchiladas, Shrimp enchiladas

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 687kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 pound raw shrimp thawed, peeled, deveined, chopped
• ½ pound lump crab 6 oz can will also work
• 12 ounces monterey jack cheese shredded – divided use
• ½ cup fresh cilantro chopped
• 12 medium size flour tortillas

Enchilada Sauce

• ¼ cup butter
• ¼ cup all purpose flour
• 1 tablespoon jalapeno diced
• 1 teaspoon ground cumin
• 1 cup milk
• ½ cup sour cream
• ⅔ cup salsa verde
• pico de gallo optional for serving

Instructions

• Preheat oven to 375°.
• Melt 2 tablespoons butter in a skillet over medium heat. Add onion and garlic and cook until softened. Pour into a large mixing bowl and set aside.
• In the same skillet, melt 1/4 cup butter, add flour and whisk, cooking 1-2 minutes. Add diced jalapeno and cumin, whisking to combine. Cook for another minute.
• Whisk in sour cream, milk and salsa verde. Cook, whisking until smooth and thickened. Remove from heat and set aside.
• Peel, devein and chop the shrimp.
• Add chopped shrimp, crab, cilantro and 2 cups of shredded cheese to the bowl of onions and garlic. Mix well.
• Spoon filling into flour tortillas and roll tightly.
• Place enchiladas seam side down in a large baking dish. Pour sauce over the top and sprinkle with remaining cheese.
• Bake at 375° for 30- 35 minutes until bubbly and lightly golden.
• Top with pico de gallo before serving.

Notes

Pan Size: I used a 9 x 13 pan for 8 of the enchiladas and a pie dish for the remaining 4. An 11 x 13 baking dish will also work or two 9 x 9 pans.

Variations: Use imitation crab or any other seafood you prefer to the filling.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. 

Reheat:  Wrap in aluminum foil and cook in 350° oven or toaster oven for 15-18 minutes. Alternately, cook in a covered, non-stick skillet over low heat until heated through.

Nutrition

Serving: 2g | Calories: 687kcal | Carbohydrates: 42g | Protein: 39g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 208mg | Sodium: 1821mg | Potassium: 482mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1398IU | Vitamin C: 9mg | Calcium: 654mg | Iron: 4mg

More Enchilada Recipes to Try

Ground Beef Enchiladas

Brisket Enchiladas

Chicken Enchiladas

Salsa Verde Turkey Enchiladas

More Seafood Recipes

Seafood Salad

Fried Shrimp

Seafood Chowder

Seafood Soup

The post Seafood Enchiladas appeared first on Miss in the Kitchen.

The shrimp soak up a bright marinade packed with lemon, onion, garlic and capers so every bite is full of flavor. It comes together fast and chills in the fridge until you are ready to serve.

Our son said he had been seeing ads for pickled shrimp and that we should try to make it. We had never heard of it and I have to say that I was extremely skeptical of how the texture would be. We found several recipes and came up with one we love.

I’m not the biggest fan of anything pickled but one bite and I was sold. I will be making pickled shrimp for the holidays on repeat.

Why You Will Love Southern Pickled Shrimp

• Make ahead friendly for any gathering.
• Bold citrus and garlic flavor.
• Easy holiday appetizer that always impresses.

Ingredients for Pickled Shrimp

• Red onion
• Lemon
• Capers with brine
• Apple cider vinegar
• Oil – Olive oil, avocado oil or vegetable oil
• Celery seeds
• Minced garlic
• Brown sugar
• Salt
• Hot sauce
• Fresh herbs: thyme, parsley or oregano
• Peeled cooked shrimp

How to Make Pickled Shrimp

1. Cook shrimp – we were grilling, so we tossed them into a grill basket with the shells on. You can also cook them in boiling water for 2-3 minutes or until cooked through to 145°. If using the boiling method, remove from boiling water into an ice water bath to stop the cooking.

2. Slice the red onion into thin strips. Slice the lemon into thin rings.
3. In a bowl whisk apple cider vinegar, olive oil, caper brine, celery seeds, brown sugar, salt, garlic, thyme and a few shakes of hot sauce.
4. Add shrimp, onions, lemon slices and capers into the bowl.

5. Mix well.
6. Spoon into jars, making sure brine covers the shrimp, or place into an airtight container.
7. Refrigerate for 24 hours or up to a week.

8. To serve, remove shrimp from the brine and serve on a platter. Garnish with a few of the onions, lemon slices and capers.

This shrimp appetizer has plenty of flavor but it is also great served with homemade cocktail sauce or our easy tartar sauce.

This Pickled Shrimp is bright flavorful and so simple to make. It is always one of the first appetizers to disappear and perfect for any gathering.

If you try this pickled shrimp recipe leave a comment and a rating to let us know how it turned out.

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Pickled Shrimp

Easy Pickled Shrimp is a bright and flavorful make ahead appetizer with citrus, capers and tender shrimp.

Course Appetizers

Cuisine American

Keyword shrimp appetizer

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

1 day day

Servings 8

Calories 252kcal

Author Milisa

Ingredients

• 2 pounds shrimp cooked and peeled
• 1 cup red onion thin sliced
• 1 lemon sliced thin
• 1 ¼ cup apple cider vinegar
• ½ cup oil olive oil, avocado oil or vegetable oil
• 3.5 oz capers with brine
• ¾ teaspoon celery seed
• 1 tablespoon brown sugar
• ½ teaspoon kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon fresh thyme parsley or oregano

Instructions

• In a bowl whisk apple cider vinegar, oil, caper brine, celery seeds, brown sugar, salt, garlic, thyme and a few shakes of hot sauce.
• Add shrimp, onions, lemon slices and capers into the bowl and mix well.
• Spoon into jars, making sure brine covers the shrimp, or place into an airtight container.
• Refrigerate for 24 hours or up to a week.
• To serve, remove shrimp from the brine and serve on a platter. Garnish with a few of the onions, lemon slices and capers.

Notes

How to Cook the Shrimp – we were grilling, so we tossed them into a grill basket with the shells on. You can also cook them in boiling water for 2-3 minutes or until cooked through to 145°. If using the boiling method, remove from boiling water into an ice water bath to stop the cooking.

Storage Store in an airtight container in the refrigerator up to a week.

Serving Suggestion Serve with crackers, toasted bread or as a main dish with rice or pasta.

Nutrition

Calories: 252kcal | Carbohydrates: 6g | Protein: 24g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 628mg | Potassium: 393mg | Fiber: 1g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 1mg

More Shrimp Appetizers You’ll Love

Fried Shrimp

Shrimp Cocktail

Barbecue Grilled Shrimp

Steak and Shrimp Appetizers

The post Pickled Shrimp appeared first on Miss in the Kitchen.

Quick Snapshot

Ready In: 30 minutes
Servings: 4
Best For: Weeknight dinners, takeout-style meals at home

Why You’ll Love This Recipe

• Combines crispy fried shrimp with a spicy-sweet hot honey glaze
• Easy to customize with your favorite vegetables or rice
• Ready in under 30 minutes with simple ingredients

Ingredients for Hot Honey Shrimp Bowls Recipe

• Breaded Shrimp – Use our Fried Shrimp Recipe or use frozen breaded shrimp to save time
• Vegetable Oil for frying
• Hot Honey (homemade or store-bought) – Shrimp Sauce works with this dish too
• Broccoli – Frozen or Fresh
• Coconut Rice

How to Make Hot Honey Shrimp Bowls

1. Fry the Shrimp: Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the breaded shrimp in batches until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels.
2. Steam the Broccoli: While the shrimp cooks, steam or microwave the broccoli until just tender.
3. Prepare the Rice: Make a batch of Coconut Rice.

4. Assemble the Bowls: Spoon coconut rice into bowls and top with broccoli and crispy shrimp.
5. Drizzle and Serve: Drizzle Hot Honey generously over the shrimp before serving. Add extra on the side if you love a little more heat!

Recipe Tips & Variations

• Air Fryer Option: Cook breaded shrimp in the air fryer at 400°F for 4-5 minutes, flipping halfway through.
• Vegetable Swaps: Try green beans, snap peas, or stir-fried bell peppers.
• Rice Options: Try Cilantro Lime Rice, Rice Pilaf or brown rice in place of coconut rice.

I can’t get enough of these Hot Honey Shrimp Bowls. The crispy shrimp with that sticky-sweet heat from the hot honey is a tasty combo and when you pile it over creamy coconut rice, it’s just plain comforting. It’s one of those easy dinners that feels like it came from a restaurant without a ton of work.

If you try this Shrimp Bowl Recipe this week, let me know what you think in the comment. Tag me on socials I love seeing how it turns out in your kitchen!

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Hot Honey Shrimp Bowls

Hot Honey Shrimp Bowls are a quick and easy dinner made with crispy breaded shrimp, sweet and spicy hot honey, broccoli, and coconut rice. A flavor-packed meal that’s better than takeout!

Course Main Dishes

Cuisine American

Keyword rice bowl, shrimp and broccoli, shrimp bowl

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 846kcal

Author Milisa

Ingredients

• 1 pound breaded shrimp frozen or homemade
• ¼ cup vegetable oil for frying
• 2 packages frozen broccoli florets 10.8 ounces each – or fresh broccoli
• coconut rice
• ½ cup hot honey

Instructions

• Heat vegetable oil in a deep skillet or Dutch oven to 400°F. Fry the breaded shrimp in batches until golden brown and crispy, about 2-3 minutes per side. While the shrimp cooks, steam or microwave the broccoli until just tender.
• Make a batch of Coconut Rice
• Spoon coconut rice into bowls and top with broccoli and crispy shrimp.
• Drizzle Hot Honey generously over the shrimp before serving.

Notes

• Air Fryer Option: Cook breaded shrimp in the air fryer at 400°F for 4-5 minutes, flipping halfway through.
• Vegetables: green beans, snap peas or bell peppers.
• Rice Options: Rice pilaf, cilantro lime rice or brown rice
• Sauce: If you don’t like hot honey, try drizzling the bowls with shrimp sauce.
• Storage: Store leftovers in separate airtight containers up to 3 days.
• Reheat: Warm shrimp in toaster oven or skillet until heated through. Rice can be heated in a pan with a bit of water, stirring until heated through. Broccoli can be warmed in a skillet with rice or shrimp.

Nutrition

Calories: 846kcal | Carbohydrates: 85g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 137mg | Potassium: 323mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

More Shrimp Dinners You Will Love

Fried Shrimp

Honey Garlic Shrimp Spaghetti

Hoisin Shrimp Stir Fry

Creamy Shrimp Pasta

The post Hot Honey Shrimp Bowls appeared first on Miss in the Kitchen.

This one-pot meal, also known as frogmore stew in South Carolina, is packed with flavor and made to feed a hungry crew. It’s everything we love about Southern cooking — bold flavors, big portions and no-fuss serving.

Our boys have been trying to talk us into making a seafood boil for ages and we finally did it. The flavor combination is undeniably delicious and it was a huge hit! All, except our granddaughter was pretty skeptical about the crawfish! We will be making this often, it’s such a great way to feed a crowd.

Why You’ll Love This Recipe

• Perfect for feeding a crowd – Whether it’s a backyard party, family reunion or weekend at the lake, Lowcountry Boil makes entertaining easy and fun.
• Packed with flavor – The combination of beer, Old Bay and fresh lemon brings out the best in the seafood, sausage and veggies.
• We got everything you need for this from Walmart – You don’t have to live on the coast to enjoy an amazing seafood boil at home.

How to Make a Low Country Boil

1. In a large stock pot or outdoor cooker, add water, beer, quartered onions, halved lemons and a generous amount of Old Bay seasoning. Bring to a rolling boil.

2. Add potatoes, whole garlic cloves and sliced smoked sausage. Cook for 8 to 10 minutes until the potatoes start to soften.

3. Add the corn on the cob pieces. Cook for 3 to 4 minutes.
4. Add crawfish and crab legs. If they’re frozen, let them cook a few extra minutes. Otherwise, 3 to 4 minutes is plenty. If it seems like you don’t have quite enough broth when you add the crab legs, just cover and they will steam enough to heat through.
5. Toss in the shrimp last and cook for just 1 to 2 minutes, until they turn pink and are cooked through.

6. Reserve a cup of the broth if desired for serving. Drain the mixture and serve straight on a table lined with newspaper or butcher paper.

Serving Suggestions

Set out small bowls of cocktail sauce and tartar sauce. We love to add garlic butter and extra lemon wedges and don’t forget the sides! Jalapeño cheddar cornbread or hush puppies and homemade coleslaw round out this Southern-style feast. Be sure to have plenty of paper towels or napkins and cold drinks ready!

Recipe Variations & Notes

• Crab Boil: Swap the beer for chicken broth or all water if preferred. Use Zatarain crab boil seasoning in place of Old Bay.
• Seafood Options: Add mussels or clams for even more seafood variety.
• Spicy: Make it as spicy as you like by adding extra cayenne or a bit of hot sauce in the broth.
• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• Reheating: Gently reheat in a steamer basket or large skillet with a splash of broth or water. Avoid microwaving — it can overcook the seafood.

More Seafood Recipes to Try

• Fried Shrimp – Crispy, golden and perfect with cocktail sauce.
• Seafood Enchiladas – Loaded with shrimp and crab and a creamy salsa verde sauce.
• Easy Clam Chowder – Creamy, comforting and so simple to make.
• Crawfish Pie – A Louisiana classic full of bold Cajun flavors.
• Shrimp Boil Packet – An easy recipe to make on the grill!

Make This Low Country Boil Recipe the Star of Your Next Get-Together

If you’re looking for a fun, easy way to feed a group and make memories around the table, this Low Country Boil has your name on it. It’s flavorful, filling and guaranteed to impress — no fancy table settings required. Don’t forget to snap a picture and tag us when you serve it up!

Tried it? Leave a comment and rating below and let us know how your boil turned out!

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Low Country Boil

Make a crowd-pleasing Low Country Boil with shrimp, crab legs, sausage, and corn. This one-pot recipe is packed with bold flavor and perfect for backyard parties!

Course Main Dishes

Cuisine American

Keyword crab boil, seafood boil

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 490kcal

Author Milisa

Ingredients

• 1 gallon water
• 12 ounces beer
• ⅓ cup Old Bay Seasoning
• 2 onions quartered
• 2 lemons sliced, plus more for serving
• 4 garlic cloves sliced in half
• 1.5 pounds baby red potatoes
• 1.5 pounds andouille sausage or smoked sausage
• 4 corn on the cob cut into halves or thirds
• 1.5 pounds crawfish
• 1.5 pounds crab legs
• 1 pounds jumbo shrimp

Instructions

• In a large stock pot or outdoor cooker, add water, beer, quartered onions, halved lemons and a generous amount of Old Bay seasoning. Bring to a rolling boil.
• Add potatoes, whole garlic cloves and sliced smoked sausage. Cook for 8 to 10 minutes until the potatoes start to soften.
• Add the corn on the cob, broken into halves or thirds. Cook for 3 to 4 minutes.
• Add crawfish and crab legs. If they’re frozen, let them cook a few extra minutes. Otherwise, 3 to 4 minutes is plenty.
• Toss in the shrimp last and cook for just 1 to 2 minutes, until they turn pink and are cooked through.
• Reserve a cup of the broth if desired for serving. Drain the mixture and serve straight on a table lined with newspaper or butcher paper.

Notes

• Crab Boil: Swap the beer for chicken broth or all water if preferred. Use Zatarain crab boil seasoning in place of Old Bay.
• Seafood Options: Add mussels or clams for even more seafood variety.
• Spicy: Make it as spicy as you like by adding extra cayenne or a bit of hot sauce in the broth.
• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• Reheating: Gently reheat in a steamer basket or large skillet with a splash of broth or water. Avoid microwaving — it can overcook the seafood.

Nutrition

Serving: 8g | Calories: 490kcal | Carbohydrates: 33g | Protein: 33g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 1251mg | Potassium: 1046mg | Fiber: 4g | Sugar: 7g | Vitamin A: 321IU | Vitamin C: 29mg | Calcium: 124mg | Iron: 4mg

The post Low Country Boil appeared first on Miss in the Kitchen.

Lobster Mac and Cheese is a dish that’s both indulgent and surprisingly easy to make at home. Whether you’re celebrating a special occasion or just craving something decadent, this mac and cheese is sure to impress!

Why You’ll Love This Recipe

• Perfect for special occasions – Whether it’s Valentine’s Day, date night, the holidays, or a fancy family dinner, this dish brings a touch of elegance to the table.
• Rich and comforting – A creamy cheese sauce, savory Old Bay seasoning, and buttery lobster make every bite irresistible.
• Easy to make – No complicated steps or fancy kitchen skills required, just simple ingredients coming together for a restaurant-quality dish.

How to Make Lobster Mac and Cheese

Prepare the Lobster

1. Remove the shells from the lobster tails and cut the meat into bite-size pieces.
2. Melt butter in a skillet over medium heat.
3. Add the lobster meat, season with Old Bay, and sauté for about 3 minutes, just until cooked. Remove from heat and set aside.

Cook the Macaroni

4. Cook the macaroni in a large pot of salted water for 6 minutes (you want it slightly undercooked since it will finish baking).
5. Drain and set aside.
6. Shred the cheese.

Make the Buttery Cracker Topping

7. Crush the Ritz crackers and mix with melted butter, grated Parmesan cheese and chopped parsley. Set aside.

Make the Cheese Sauce

8. In a saucepan, melt butter until slightly browned.
9. Whisk in flour and Old Bay seasoning, cooking for about 1 minute.
10. Slowly whisk in milk and heavy cream, stirring constantly until thickened.
11. Remove from heat and stir in shredded cheddar and gruyere until smooth.
12. Stir in half of the cooked lobster along with any juices from the pan.

Assemble and Bake

12. Pour half of the cheese sauce into a 9×13-inch baking dish.
13. Add the cooked macaroni, then pour over the remaining cheese sauce.
14. Spread everything evenly, then sprinkle the cracker topping over the top.
15. Scatter the remaining lobster pieces on top.
16. Bake at 375°F for 20 minutes, until golden and bubbly.

Recipe Notes

• Cooking the Lobster: Lobster can be cooked in boiling water, broiled or grilled. You can also find cooked lobster in the freezer section or use lump crab meat.
• Don’t Have Lobster: Substitute shrimp, crab, crawfish or your favorite seafood.

Storage & Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F for about 15 minutes, covered with foil to keep it from drying out.
• Stovetop method: Add a splash of milk to a pan, then stir in the mac and cheese over low heat until warmed through and creamy again.

More Lobster Recipes to Try

• Lobster Thermidor is beyond delicious for any special occasion. Lobster tails in a tasty cheesy sauce.
• Lobster Pasta is full of amazing flavor with lemon garlic pasta and grilled lobster tails.
• Garlic Butter Steak & Lobster Tails is a show-stopping dinner that will rival any restaurant meal and it’s so simple to make at home.
• Seafood Enchiladas are made with shrimp and crab but lobster would be excellent too in a creamy salsa verde sauce.

Let’s Make It!

Whether you’re making this Lobster Mac and Cheese for a romantic date night, a cozy family dinner, or a holiday feast, it’s guaranteed to be a hit! The creamy, cheesy sauce, tender lobster, and crisp buttery cracker topping make this dish unforgettable.

If you try it, leave a comment and let me know how it turned out! I love hearing from you, and don’t forget to rate the recipe if you loved it! Happy cooking!

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Lobster Mac and Cheese

Lobster Mac and Cheese is the ultimate comfort food with a luxurious twist. Tender chunks of buttery lobster are nestled in a rich, creamy, cheese sauce and baked to perfection with a crunchy, buttery cracker topping.

Course Pasta

Cuisine American

Keyword cheesy pasta casserole, pasta with lobster

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 748kcal

Author Milisa

Ingredients

• 4 Lobster Tails
• ½ cup butter divided
• 1 ½ tablespoons Old Bay Seasoning divided
• 1 tablespoon granulated garlic
• ¼ cup all purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese grated
• 2 cups gruyere cheese grated
• 1 sleeve Ritz Crackers crushed, about 1 1/3 cups
• ½ cup Parmesan cheese grated
• 2 tablespoon fresh parsley chopped

Instructions

• Preheat oven to 375°.
• Remove the shells from the lobster tails and cut the meat into bite-size pieces.
• Melt 2 tablespoons butter in a skillet over medium heat.
• Add the lobster meat, season with 1/2 tablespoon Old Bay, and sauté for about 3 minutes, just until cooked. Remove from heat and set aside.
• Cook the macaroni in a large pot of salted water for 6 minutes. Drain and set aside.
• Crush the Ritz crackers and mix with2 tablespoons melted butter, 1/2 cup grated Parmesan cheese and 2 tablespoons chopped parsley. Set aside.
• In a saucepan, melt 1/4 cup butter until slightly browned.
• Whisk in 1/4 cup flour and 1 tablespoon Old Bay seasoning, cooking for about 1 minute.
• Slowly whisk in 2 cups milk and 1 cup heavy cream, stirring constantly until thickened.
• Remove from heat and stir in 2 cups shredded cheddar and 2 cups gruyere until smooth.
• Stir in half of the cooked lobster along with any juices from the pan.
• Pour half of the cheese sauce into a 9×13-inch baking dish.
• Add the cooked macaroni, then pour over the remaining cheese sauce.
• Spread everything evenly, then sprinkle the cracker topping over the top.
• Scatter the remaining lobster pieces on top.
• Bake at 375°F for 20 minutes, until golden and bubbly.

Notes

• Cooking the Lobster: Lobster can be cooked in boiling water, broiled or grilled. You can also find cooked lobster in the freezer section or use lump crab meat.
• Don’t Have Lobster: Substitute shrimp, crab, crawfish or your favorite seafood.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F for about 15 minutes, covered with foil to keep it from drying out.
• Stovetop method: Add a splash of milk to a pan, then stir in the mac and cheese over low heat until warmed through and creamy again.
•  

Nutrition

Calories: 748kcal | Carbohydrates: 12g | Protein: 37g | Fat: 62g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1039mg | Potassium: 357mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 2188IU | Vitamin C: 2mg | Calcium: 989mg | Iron: 1mg

The post Lobster Mac and Cheese appeared first on Miss in the Kitchen.