Jackie VerMeer With Ears Of Experience

26/08/2024

26/08/2024

25/08/2024

Bubba Gump Shrimp Recipe

Ingredients
1/2 cup butter
1 tablespoon oregano
2 tablespoons chopped garlic
1 teaspoon ground cayenne pepper
24 pieces large shrimp
Directions
Place all ingredients except the shrimp into a large skillet.
Cook on medium heat until the butter is melted and hot.
Add shrimp and stir occasionally. Cook until the shrimp are pink and just done, about 5 minutes.
Kitchen Equipment Needed
Large skillet
Spatula or wooden spoon
Measuring spoons
Knife and cutting board

24/08/2024

Jamie VerMeer

04/08/2024

The Best Chicken Salad You'll Ever Make! "Love this salad.. made it every week for 4 weeks straight.. can't get enough! I might just go fix my self another bowl, haha."... I sent it to whoever sent it Hi 🥞😍😍
Full recipe 👇 💬

10/06/2024

Jamie VerMeer

Please don't move around without giving him some love! 🥹🥹🥺

10/06/2024

Jackie VerMeer

Simple Egg Fried Rice

Ingredients:

3 cups cooked rice, preferably leftover rice
2 tablespoons vegetable oil
4 large eggs, beaten
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
2 green onions, thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Directions:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs to a plate and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add chopped onion and minced garlic, sautéing until onions are soft and translucent.
Increase the heat to high and add the cooked rice, peas, and carrots. Stir-fry for a few minutes until the rice is heated through.
Return the scrambled eggs to the skillet. Add soy sauce and sesame oil, mixing well.
Season with salt and pepper to taste. Stir in green onions just before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 325 kcal | Servings: 4

09/06/2024

🌟 Taco Cupcakes 🌟

🍽️ Experience the delightful combination of Mexican flavors in a fun, bite-sized form with our Taco Cupcakes! These savory treats are perfect for parties, game days, or a unique twist on taco night, featuring layers of seasoned meat, cheese, and all your favorite taco toppings, all nestled in a crispy wonton wrapper.

Ingredients:

For the Taco Filling:

1 lb ground beef 🥩
1 packet taco seasoning 🌮
1/2 cup water 💧
For the Cupcakes:

24 wonton wrappers 🥟
1 cup shredded cheddar cheese 🧀
1 cup shredded Monterey Jack cheese 🧀
1/2 cup diced tomatoes 🍅
1/2 cup shredded lettuce 🥬
1/4 cup sliced black olives 🍈
1/4 cup chopped green onions 🧅
Sour cream and salsa for topping 🥄
Directions:

1️⃣ Preheat your oven to 375F (190C). Lightly grease a 12-cup muffin tin.

2️⃣ In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and water, and simmer until the mixture thickens. Remove from heat.

3️⃣ Place a wonton wrapper into each muffin cup, pressing it into the bottom and up the sides. Add a tablespoon of the seasoned ground beef into each cup, then sprinkle with cheddar and Monterey Jack cheese.

4️⃣ Add another wonton wrapper on top of each cup, pressing down gently. Repeat the layering process with the remaining beef and cheese.

5️⃣ Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

6️⃣ Remove the taco cupcakes from the oven and let them cool slightly in the pan before transferring them to a serving platter.

7️⃣ Top each taco cupcake with diced tomatoes, shredded lettuce, black olives, and green onions. Add a dollop of sour cream and a spoonful of salsa on top of each for the perfect finishing touch.

Serve these Taco Cupcakes warm, and enjoy the playful yet delicious take on traditional tacos!

Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Total Time: 35 minutes
Servings: 12 cupcakes

06/05/2024

Carrot Cake Cupcakes

Ingredients:

1/2 cup (60 g) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground nutmeg
1/8 teaspoon salt
1/3 cup (65 g) granulated sugar
1 large egg, at room temperature
1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla extract
1 cup finely grated carrots
1/4 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:

4 oz (113 g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:

Preheat oven to 350°F (175°C). Line a muffin tin with six cupcake liners.
In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk together sugar, egg, oil, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients. Mix until just combined, then fold in grated carrots and chopped nuts (if using).
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
To make the frosting, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
Frost the cooled cupcakes using a piping bag or a spoon, and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 225 kcal per cupcake | Servings: 6 cupcakes

05/05/2024

Delicious recipes curated by Olivia. Join me in the kitchen for easy and flavorful dishes! 🍳🍰

05/05/2024