Mini Blueberry Tart Recipe

• 2 cups fresh blueberries
• 1/3 cup sugar
• 4 teaspoons cornstarch
• 2 sheets refrigerated pie crust
• 1 large egg yolk, lightly beaten

Step 1: Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.

Step2: On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.

Step 3: Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Peanut Butter Kiss Cookies Recipe

• 1 cup peanut butter
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 30 milk chocolate kisses

Step 1: Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.

Step 2: Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Classic Shrimp Scampi Recipe

• Kosher salt
• 12 ounces linguine
• 1 1/4 pounds large shrimp, peeled and deveined
• 1/3 cup extra-virgin olive oil 
• 5 cloves garlic, minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/3 cup dry white wine
• Juice of 1/2 lemon, plus wedges for serving
• 4 tablespoons unsalted butter, cut into pieces
• 1/4 cup finely chopped fresh parsley

Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.

Step 2: Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes. 

Step 3: Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges. 

Amazing Fried Rice Recipe

• 1 cup white long-grain rice
• 2 teaspoons vegetable oil
• 2 eggs, lightly whisked
• 2 bacon rashers, chopped
• 1 carrot, peeled and grated
• 2 shallots, trimmed, finely sliced
• 1/2 cup frozen peas, thawed
• 1 tablespoon soy sauce
• Sesame seeds, to serve
• Green Onions, sliced, extra, to serve

Step 1: Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.

Step 2: Heat oil in non-stick large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.

Step 3: Add bacon to pan. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add green onions, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with extra onions. Serve immediately.

Two Cooking Videos

This is the introduction for the Embedded YouTube video:

This is the Introduction to the Uploaded Video

These are two quick and easy videos to add some tips and ideas for dinner!