JBJ Photography

31/10/2024

DOES ANYONE HERE ACTUALLY STILL EAT "CLASSIC DEVILED EGGS" ‼️

A timeless favorite that’s perfect for gatherings or as a tasty snack!

Instructions:
1️⃣ Boil the Eggs: Cover eggs with water in a saucepan, bring to a boil, remove from heat, and let sit for 12 minutes. Cool in ice water.
2️⃣ Prepare the Filling: Peel and halve eggs. Mix yolks with mayo, mustard, hot sauce, salt, and pepper until smooth.
3️⃣ Fill the Eggs: Spoon or pipe the mixture into egg white halves.
4️⃣ Garnish: Sprinkle with paprika and chopped chives.
5️⃣ Serve: Chill for at least an hour before serving.

31/10/2024

27/08/2024

27/08/2024

Sean Niemand we must try this. YOU

12/07/2024

10/06/2024

Happy Birthday Sean Niemand. Hope you have a wonderful day and year. Love Mom and Teresa.

04/05/2024

Sean Niemand

One-Pan Shrimp Fettuccine Alfredo 🔥😋

**Ingredients:**
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley

**Directions:**
1. Cook fettuccine according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from the skillet and set aside.
4. In the same skillet, add heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
5. Return cooked fettuccine and shrimp to the skillet. Toss until pasta is evenly coated in Alfredo sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley and serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 600 kcal | Servings: 4 servings

04/05/2024

Sean Niemand

05/04/2024

Sean Niemand

Mexican Street Corn (Elote)

Ingredients:
🌽 4 ears of corn, husks removed
🥄 1/4 cup mayonnaise
🥄 1/4 cup sour cream or Mexican crema
🧀 1/2 cup cotija cheese, crumbled (or Parmesan as a substitute)
🌶️ 1 teaspoon chili powder, plus more for garnish
🍋 1 lime, cut into wedges
🌱 Fresh cilantro, chopped (for garnish)
🧂 Salt to taste

Instructions:
Grill the Corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until it's cooked through and has char marks, about 10 to 12 minutes. You can also roast them in the oven at 400°F (200°C) if you don't have a grill.
Mix the Sauce: While the corn is grilling, mix together the mayonnaise, sour cream (or crema), and chili powder in a small bowl. This will be your coating for the corn.
Coat the Corn: Once the corn is grilled, brush it generously with the mayo and sour cream mixture. Make sure every part of the corn is well-coated.
Add Cheese and Seasonings: Sprinkle the crumbled cotija cheese evenly over the corn, turning the cob to cover it completely. Season with a little extra chili powder and salt to taste.
Serve with Garnishes: Garnish with chopped fresh cilantro. Serve each corn on the cob with a lime wedge for squeezing over just before eating.
Mexican Street Corn is best enjoyed freshly made, with the cheese melting into the warm, spicy, creamy layer on top of the juicy corn. It's a perfect side dish for barbecues or a festive addition to any meal that could use a bit of color and spice. Enjoy your delicious creation!

05/04/2024

Sean Niemand