Ingredients:
- 4 slices bacon, finely chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, minced
- 2 celery stalks, chopped
- 3 garlic cloves
- 1/4 cup flour
- 14.5 oz can of diced tomatoes
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1 to 1.5 tablespoons creole seasoning (see below)
- 2 to 3 cups stock (chicken, fish, etc.)
- 1 lb shrimp or crawfish, peeled and de-veined
- 1/3 cup heavy cream or half-and-half
- hot sauce, to taste
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped fresh parsley
- steamed white rice, for serving
- 4 sliced green onion tops, for garnish
Instructions:
In a large Dutch oven set over medium heat, cook the bacon until rendered. Add the butter, onion, bell pepper, celery, and garlic. Cook until soft. Add the flour; stir until combined.
Add tomatoes, bay leaves, paprika, and creole seasoning. Cook 1 minute. Add the stock; bring to a boil. Reduce heat to medium and cook until reduced by 1/3 (approx 12 minutes). Add seafood; cook until hot.
Stir in cream, hot sauce, Worcestershire, and parsley. Serve with rice; garnish with green onion.
----------------
Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all spices thoroughly in a bowl. Store in an airtight container away from light. Use within 3 months. Makes about 2/3 cup (for a smaller quantity, measure everything in teaspoons instead of tablespoons).
Saturday, December 31, 2016
Loaded Mashed Potatoes
So good! Make the day before.
Ingredients:
- 3 lb cubed potatoes (about 9 medium), peeled if desired
- 8 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1/2 lb bacon strips, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Directions:
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender (10-15 minutes). Drain; return to pan.
Mash potatoes together with cream cheese, sour cream, butter, and milk.
Stir in bacon, cheeses, onions, and seasonings.
Cover. Refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered on low for 3 to 3 1/2 hours. Alternatively, bake in a 9x13" pan at 350F for 45-60 minutes.
Ingredients:
- 3 lb cubed potatoes (about 9 medium), peeled if desired
- 8 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1/2 lb bacon strips, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Directions:
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender (10-15 minutes). Drain; return to pan.
Mash potatoes together with cream cheese, sour cream, butter, and milk.
Stir in bacon, cheeses, onions, and seasonings.
Cover. Refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered on low for 3 to 3 1/2 hours. Alternatively, bake in a 9x13" pan at 350F for 45-60 minutes.
Wednesday, November 23, 2016
Sweet Potato Casserole
Can make a half recipe in an 8x8" pan.
Ingredients:
- 3 lb sweet potatoes (or yams), peeled and cubed, approximately 3-4 medium ones
- 2 T sugar (original said 1/2 c but too sweet)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup butter
- 1 teaspoon vanilla
Topping:
- 3/4 cup flour
- 1/2 cup packed brown sugar (original said 3/4 c but too sweet)
- 3/4 cup old-fashioned oats
- 1/8 teaspoon salt
- 1/3 cup cold butter, cubed
- miniature marshmallows on top, sprinkled as thickly as desired but not much is needed
Directions:
Place sweet potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Reduce heat. Cook, uncovered, for 10-12 minutes or until tender. Alternatively, bake them in the oven at 350 for an hour with skins on, then peel the skins.
Meanwhile, make topping by combining flour, brown sugar, oats, and salt. Cut in 1/3 cup cold butter until crumbly.
Drain potatoes; return to pan, then mash. Add sugar, milk, eggs, 1/4 cup butter, and vanilla. Beat until combined.
Transfer potato mixture to a 7x11 or 9x9 pan. Sprinkle with topping.
Bake uncovered at 350F until topping is golden, about 45 minutes. Sprinkle with marshmallows. If desired, broil 4-5" from heat for 30-45 seconds or until marshmallows are puffed and golden.
Ingredients:
- 3 lb sweet potatoes (or yams), peeled and cubed, approximately 3-4 medium ones
- 2 T sugar (original said 1/2 c but too sweet)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup butter
- 1 teaspoon vanilla
Topping:
- 3/4 cup flour
- 1/2 cup packed brown sugar (original said 3/4 c but too sweet)
- 3/4 cup old-fashioned oats
- 1/8 teaspoon salt
- 1/3 cup cold butter, cubed
- miniature marshmallows on top, sprinkled as thickly as desired but not much is needed
Directions:
Place sweet potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Reduce heat. Cook, uncovered, for 10-12 minutes or until tender. Alternatively, bake them in the oven at 350 for an hour with skins on, then peel the skins.
Meanwhile, make topping by combining flour, brown sugar, oats, and salt. Cut in 1/3 cup cold butter until crumbly.
Drain potatoes; return to pan, then mash. Add sugar, milk, eggs, 1/4 cup butter, and vanilla. Beat until combined.
Transfer potato mixture to a 7x11 or 9x9 pan. Sprinkle with topping.
Bake uncovered at 350F until topping is golden, about 45 minutes. Sprinkle with marshmallows. If desired, broil 4-5" from heat for 30-45 seconds or until marshmallows are puffed and golden.
Wednesday, November 9, 2016
Pumpkin Bread smaller recipe
Half recipe adaptation, with less sugar, of Paul's favorite pumpkin bread.
- 1 2/3 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin
- 1/2 cup canola oil
- 1/4 cup water
- 1/2 cup chopped walnuts, toasted for 5-10 minutes (or until brown)
- 1/4 cup chocolate chips (optional, just for the last loaf)
Directions:
Preheat oven to 350F. Grease 8 mini loaf pans or three 4x2 pans.
Combine first 8 ingredients. Whisk together eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and chocolate chips.
Pour into prepared pans. Bake about 20-25 minutes for mini loaves, 30-35 minutes for 4x2 pans, or until a toothpick inserted in center comes out clean. Coon in pan for 10 minutes before moving to wire rack.
Sausage & Cheese Rigatoni
This pasta is awesome! So much cheese!
Ingredients:
- 16oz rigatoni pasta
- 1 lb ground Italian sausage
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3/4 cup heavy whipping cream
- 28 oz crushed tomatoes in puree
- 6 oz tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 15 oz whole-milk ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 4 oz goat cheese (may substitute another kind of cheese if desired)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- torn fresh basil (optional)
Directions:
Preheat oven to 350F. Cook rigatoni according to package instructions.
Cook sausage, red pepper, and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add cream to sausage mixture; cook for 5 minutes. Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Cook over medium-low heat until sauce thickens slightly (5-8 minutes).
Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt, and pepper.
Stir pasta into meat sauce. Spread 3 cups into each of two greased 11x7" baking dishes. Top each with half of the ricotta cheese mixture, then half of the remaining pasta mixture.
Bake, covered, for 25 minutes. Uncover and top with mozzarella and 1/2 cup Parmesan. Bake until cheese are melted, about 5 minutes longer. Sprinkle with fresh basil if desired.
Freeze option: Omit cheese toppings and basil. Cover unbaked casserole and freeze. To use, partially thaw in the refrigerator overnight; remove to room temperature 30 minutes before baking. Preheat oven to 350F. Bake as directed, adding the cheese and baking as needed for internal temperature to read 165 degrees. If desired, sprinkle with basil.
Ingredients:
- 16oz rigatoni pasta
- 1 lb ground Italian sausage
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3/4 cup heavy whipping cream
- 28 oz crushed tomatoes in puree
- 6 oz tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 15 oz whole-milk ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 4 oz goat cheese (may substitute another kind of cheese if desired)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- torn fresh basil (optional)
Directions:
Preheat oven to 350F. Cook rigatoni according to package instructions.
Cook sausage, red pepper, and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add cream to sausage mixture; cook for 5 minutes. Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Cook over medium-low heat until sauce thickens slightly (5-8 minutes).
Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt, and pepper.
Stir pasta into meat sauce. Spread 3 cups into each of two greased 11x7" baking dishes. Top each with half of the ricotta cheese mixture, then half of the remaining pasta mixture.
Bake, covered, for 25 minutes. Uncover and top with mozzarella and 1/2 cup Parmesan. Bake until cheese are melted, about 5 minutes longer. Sprinkle with fresh basil if desired.
Freeze option: Omit cheese toppings and basil. Cover unbaked casserole and freeze. To use, partially thaw in the refrigerator overnight; remove to room temperature 30 minutes before baking. Preheat oven to 350F. Bake as directed, adding the cheese and baking as needed for internal temperature to read 165 degrees. If desired, sprinkle with basil.
Tuesday, September 27, 2016
Shrimp and Corn Stir Fry
Ingredients:
- 2 tablespoons olive oil
- 2 yellow summer squash (or other vegetables-- potatoes and red pepper?)
- 1 small onion, chopped
- 12-16 oz bag of shrimp
- 1 1/2 cups corn
- 1 cup chopped tomatoes
- 4 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- hot cooked brown rice
Directions:
In a large skillet, heat the oil over medium-high heat. Add squash (or other vegetables) and onion; stir-fry until the squash is crisp-tender (2-3 minutes).
Add the next 7 ingredients. Stir-fry until shrimp turns pink (if uncooked), 3-4 minutes. Top with basil and serve with rice.
- 2 tablespoons olive oil
- 2 yellow summer squash (or other vegetables-- potatoes and red pepper?)
- 1 small onion, chopped
- 12-16 oz bag of shrimp
- 1 1/2 cups corn
- 1 cup chopped tomatoes
- 4 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- hot cooked brown rice
Directions:
In a large skillet, heat the oil over medium-high heat. Add squash (or other vegetables) and onion; stir-fry until the squash is crisp-tender (2-3 minutes).
Add the next 7 ingredients. Stir-fry until shrimp turns pink (if uncooked), 3-4 minutes. Top with basil and serve with rice.
Vanilla Ice Cream
Ingredients:
- 2 cups heavy cream
- 3/4 cup sugar
- 2/3 cup half-and-half (if you would like ice cream that lasts better in the freezer but is less creamy, then substitute 2 eggs plus 1 cup of milk)
- 2 teaspoons vanilla extract (or experiment with vanilla beans)
Directions:
Place the heavy cream in a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute longer). Pour in half-and-half and vanilla; whisk to blend.
If using eggs, cook the mixture to 160F, then cool for several hours before adding to the ice cream maker.
Freeze according to your ice cream machine's instructions.
- 2 cups heavy cream
- 3/4 cup sugar
- 2/3 cup half-and-half (if you would like ice cream that lasts better in the freezer but is less creamy, then substitute 2 eggs plus 1 cup of milk)
- 2 teaspoons vanilla extract (or experiment with vanilla beans)
Directions:
Place the heavy cream in a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute longer). Pour in half-and-half and vanilla; whisk to blend.
If using eggs, cook the mixture to 160F, then cool for several hours before adding to the ice cream maker.
Freeze according to your ice cream machine's instructions.
Green Beans Amandine
Ingredients:
- 8 oz green beans
- 2 tablespoons slivered almonds
- 1 tablespoon butter
- 1 teaspoon lemon juice
Directions:
If using fresh green beans, cut into 1" pieces. Cook, covered, in a small amount of boiling salted water for 10-15 minutes or until crisp-tender, then drain. If using frozen green beans, cook according to package.
Melt butter in a small saucepan over medium heat. Stir in almonds and cook until golden. Remove from heat; stir in lemon juice and green beans.
- 8 oz green beans
- 2 tablespoons slivered almonds
- 1 tablespoon butter
- 1 teaspoon lemon juice
Directions:
If using fresh green beans, cut into 1" pieces. Cook, covered, in a small amount of boiling salted water for 10-15 minutes or until crisp-tender, then drain. If using frozen green beans, cook according to package.
Melt butter in a small saucepan over medium heat. Stir in almonds and cook until golden. Remove from heat; stir in lemon juice and green beans.
Chicken Potato Corn Chowder
Highly recommend with Red Lobster Cheddar Biscuits!
Ingredients:
- olive oil
- 2 chicken breasts, cooked and chopped
- 2 tablespoons butter
- 1 small onion, chopped
- 1 pepper (red and/or green), chopped
- 2 tablespoons flour
- 1 tablespoon (smoked?) paprika
- 2 medium potatoes, chopped
- 1 carton (32oz) chicken broth (use less-- 2/3 of it?)
- 3 cups corn
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/2 cup milk (if you use skim milk, substitute some half-and-half or heavy cream for part of the milk)
Directions:
Cook chicken in olive oil. Let rest for 5-10 minutes, then chop.
Heat butter in a skillet. Add onion and chopped pepper. Cook, stirring, until vegetables are crisp-tender (3-4 minutes). Stir in flour and paprika until blended.
Add potatoes and chicken broth to skillet. Bring to a boil; reduce heat and simmer, covered, until tender (10-15 minutes).
Stir in the chicken, corn, Worcestershire sauce, hot pepper sauce, and salt. Bring to a boil. Reduce heat and cook, uncovered, until corn is tender (4-6 minutes) or until heated through if the corn had already been cooked. Add milk; heat through (do not boil).
Ingredients:
- olive oil
- 2 chicken breasts, cooked and chopped
- 2 tablespoons butter
- 1 small onion, chopped
- 1 pepper (red and/or green), chopped
- 2 tablespoons flour
- 1 tablespoon (smoked?) paprika
- 2 medium potatoes, chopped
- 1 carton (32oz) chicken broth (use less-- 2/3 of it?)
- 3 cups corn
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/2 cup milk (if you use skim milk, substitute some half-and-half or heavy cream for part of the milk)
Directions:
Cook chicken in olive oil. Let rest for 5-10 minutes, then chop.
Heat butter in a skillet. Add onion and chopped pepper. Cook, stirring, until vegetables are crisp-tender (3-4 minutes). Stir in flour and paprika until blended.
Add potatoes and chicken broth to skillet. Bring to a boil; reduce heat and simmer, covered, until tender (10-15 minutes).
Stir in the chicken, corn, Worcestershire sauce, hot pepper sauce, and salt. Bring to a boil. Reduce heat and cook, uncovered, until corn is tender (4-6 minutes) or until heated through if the corn had already been cooked. Add milk; heat through (do not boil).
Sunday, July 31, 2016
Fried Catfish Po'boy with Remoulade Sauce
Remoulade Sauce:
- 1 cup prepared mayonnaise
- 1 tablespoon minced celery (or just use celery salt for the salt)
- 1 tablespoon minced onions (equivalent dried is better)
- 1/2 teaspoon minced garlic (equivalent dried is better)
- 2 tablespoons chopped green onions (optional)
- 1 tablespoon pickle relish
- 3 tablespoons ketchup
- 1 tablespoon Creole mustard (or any variety of mustard)
- 1 teaspoon crystal hot sauce or Sriracha
- salt and pepper, to taste
In a mixing bowl, combine all ingredients. Mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry.
Creole Seasoning:
- 2 1/2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried leaf oregano
- 1 teaspoon dried thyme
Combine all ingredients thoroughly. Store in an airtight container.
Southern Fried Catfish:
- 2 pounds catfish fillets (or tilapia or similar fish)
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon cayenne
- 1 egg
- 1 tablespoon milk
- Sriracha sauce (to taste)
- 1 cup yellow cornmeal
- Creole seasoning (1 teaspoon or more, to taste)
- vegetable, canola, or peanut oil for frying (or cooking with coconut oil works really well)
Pat the fish dry with paper towels. To keep the fish from curling up as they fry, score the fish with a small sharp knife, making 2-3 diagonal slashes about 1-2" apart, about 2" long and 1/8" deep.
Make 3 bowls:
1) Flour, salt, black pepper, and cayenne
2) Egg, milk, and Sriracha
3) Cornmeal, Creole seasoning
Dip the fish in these bowls, in this order.
In a heavy large skillet, heat about 1/2" of oil (or just enough to make sure the pan doesn't get dry) to about 350F (medium heat on our stove). Fry the fillets, several at a time, until golden brown (about 4 minutes per side). Drain on paper towels.
To serve: Enjoy on your favorite bread or sandwich rolls. Spread Remoulade on both sides, add catfish, lettuce, and tomatoes. Enjoy!
Sunday, July 17, 2016
Potato Skins
Yum!
Ingredients:
- 4 large baking potatoes, baked
- 3 tablespoons canola oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 8 bacon strips, cooked and crumbled
- 1 1/2 cups (6 oz) shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, sliced
Directions:
Cut baked potatoes in half lengthwise. Scoop out pulp, leaving a 1/4" shell. Save pulp for another use. Place potato skins on a greased baking sheet.
In a small bowl, combine the canola oil, Parmesan cheese, salt, garlic powder, paprika, and pepper. Brush over both ides of the potato skins.
Bake at 475F for 7 minutes or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions. Serve immediately.
Ingredients:
- 4 large baking potatoes, baked
- 3 tablespoons canola oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 8 bacon strips, cooked and crumbled
- 1 1/2 cups (6 oz) shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, sliced
Directions:
Cut baked potatoes in half lengthwise. Scoop out pulp, leaving a 1/4" shell. Save pulp for another use. Place potato skins on a greased baking sheet.
In a small bowl, combine the canola oil, Parmesan cheese, salt, garlic powder, paprika, and pepper. Brush over both ides of the potato skins.
Bake at 475F for 7 minutes or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions. Serve immediately.
Shrimp Scampi
Ingredients:
- 3 to 4 garlic cloves, minced
- 1 to 4 tablespoons butter
- 1 to 4 tablespoons olive oil
- 1 lb uncooked medium shrimp, peeled and deveined
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley
- hot cooked angel hair pasta
Directions:
Use a 10" oven-proof skillet, or a regular frying pan and transfer to a baking dish when done with this step. Saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper, and oregano. Cook and stir until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs, and parsley.
Broil 6" from heat for 2-3 minutes, or until top is golden brown. Serve with pasta.
- 3 to 4 garlic cloves, minced
- 1 to 4 tablespoons butter
- 1 to 4 tablespoons olive oil
- 1 lb uncooked medium shrimp, peeled and deveined
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley
- hot cooked angel hair pasta
Directions:
Use a 10" oven-proof skillet, or a regular frying pan and transfer to a baking dish when done with this step. Saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper, and oregano. Cook and stir until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs, and parsley.
Broil 6" from heat for 2-3 minutes, or until top is golden brown. Serve with pasta.
Sunday, June 26, 2016
Oven Roasted Asparagus
Ingredients:
- 1 bunch thin asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 1/2 tablespoons grated Parmesan cheese (optional)
- 1 clove garlic, minced (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice (optional)
Directions:
Preheat oven to 425 degrees.
Place the asparagus in a mixing bowl. Drizzle with olive oil and toss to coat.
Sprinkle the asparagus with Parmesan cheese, garlic, salt, and pepper. Arrange the spears on a baking sheet in a single layer.
Bake until just tender, 12-15 minutes depending on thickness. If desired, sprinkle with lemon juice just before serving.
- 1 bunch thin asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 1/2 tablespoons grated Parmesan cheese (optional)
- 1 clove garlic, minced (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice (optional)
Directions:
Preheat oven to 425 degrees.
Place the asparagus in a mixing bowl. Drizzle with olive oil and toss to coat.
Sprinkle the asparagus with Parmesan cheese, garlic, salt, and pepper. Arrange the spears on a baking sheet in a single layer.
Bake until just tender, 12-15 minutes depending on thickness. If desired, sprinkle with lemon juice just before serving.
Saturday, June 25, 2016
Chicken Peanut Noodles
Nice subtle flavors.
Ingredients:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1 teaspoon dark brown sugar
- 1 teaspoon toasted sesame oil
- 4 oz whole wheat spaghetti, cooked (reserve 1/4 cup cooking water)
- 2 cups shredded rotisserie chicken
- 4 scallions, thinly sliced
- red pepper flakes (optional)
Directions:
In a large bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, brown sugar, sesame oil, and at least 2 tablespoons of water from the pasta.
Add the cooked noodles. Toss until well coated.
Toss in the chicken and half the scallions. Top with remaining scallions and red pepper flakes, if desired.
Ingredients:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1 teaspoon dark brown sugar
- 1 teaspoon toasted sesame oil
- 4 oz whole wheat spaghetti, cooked (reserve 1/4 cup cooking water)
- 2 cups shredded rotisserie chicken
- 4 scallions, thinly sliced
- red pepper flakes (optional)
Directions:
In a large bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, brown sugar, sesame oil, and at least 2 tablespoons of water from the pasta.
Add the cooked noodles. Toss until well coated.
Toss in the chicken and half the scallions. Top with remaining scallions and red pepper flakes, if desired.
Wednesday, June 1, 2016
Taco Stuffed Pasta Shells
These are so great! What a perfect use for leftover taco filling.
Ingredients:
- 1 to 1.5lb leftover beef from tacos
- 1 package (8 oz) cream cheese, cubed
- 15 to 20 uncooked jumbo pasta shells
- 2 to 3 tablespoons butter, melted (optional)
- 1 cup salsa
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1/2 to 1 cup crushed tortilla chips (optional, especially if you're expecting to have leftovers)
- sour cream and green onions, chopped (optional)
Directions:
Stir together the leftover taco meat and cream cheese. Chill for 1 hour (optional).
Cook the pasta shells according to package directions. Drain. Gentle toss with butter or oil (optional).
Fill each shell with 2 to 3 tablespoons of meat mixture. If desired, can freeze the shells at this point for future use.*
Preheat oven to 350F. Spoon salsa into a 9x13" baking dish. Place stuffed shells on top of salsa; cover and bake for 30 minutes (The shells dry out unless top is covered).
Uncover shells and sprinkles with cheeses (and crushed tortilla chips, if desired). Bake 15 minutes longer or until heated through. Serve with sour cream and green onions.
*To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a 9x13" baking dish and top with shells. Cover and bake at 350F for 40 minutes. Sprinkle with cheese and chips; proceed as directed.
Ingredients:
- 1 to 1.5lb leftover beef from tacos
- 1 package (8 oz) cream cheese, cubed
- 15 to 20 uncooked jumbo pasta shells
- 2 to 3 tablespoons butter, melted (optional)
- 1 cup salsa
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1/2 to 1 cup crushed tortilla chips (optional, especially if you're expecting to have leftovers)
- sour cream and green onions, chopped (optional)
Directions:
Stir together the leftover taco meat and cream cheese. Chill for 1 hour (optional).
Cook the pasta shells according to package directions. Drain. Gentle toss with butter or oil (optional).
Fill each shell with 2 to 3 tablespoons of meat mixture. If desired, can freeze the shells at this point for future use.*
Preheat oven to 350F. Spoon salsa into a 9x13" baking dish. Place stuffed shells on top of salsa; cover and bake for 30 minutes (The shells dry out unless top is covered).
Uncover shells and sprinkles with cheeses (and crushed tortilla chips, if desired). Bake 15 minutes longer or until heated through. Serve with sour cream and green onions.
*To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a 9x13" baking dish and top with shells. Cover and bake at 350F for 40 minutes. Sprinkle with cheese and chips; proceed as directed.
Cream Cheese Cookie Cups
Ingredients:
- pre made cookie dough (we used our monster cookie recipe, but chocolate chip or any other dough would work)
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Directions:
With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of each miniature muffin cup. Bake at 350F for 8-10 minutes or until lightly browned.
Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes, then remove to a wire rack to cool completely.
In a small bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add in the powdered sugar. Spoon into cookie cups. Store in the refrigerator.
- pre made cookie dough (we used our monster cookie recipe, but chocolate chip or any other dough would work)
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Directions:
With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of each miniature muffin cup. Bake at 350F for 8-10 minutes or until lightly browned.
Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes, then remove to a wire rack to cool completely.
In a small bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add in the powdered sugar. Spoon into cookie cups. Store in the refrigerator.
Tuesday, May 10, 2016
Buttery Bubble Bread
Ingredients:
- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110-115 degrees)
- 1/2 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1/2 teaspoon salt
- 3 to 4 1/2 cups flour
- 3 tablespoons butter, melted
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt, and 1 cup of flour. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into 1 1/2 inch balls. Dip the balls in melted butter. Arrange evenly in a greased 9 inch fluted tube pan (bundt pan). Drizzle with remaining butter.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350F for 30-35 minutes or until golden brown. Cool for 5 minutes, then invert onto a serving platter. Serve warm.
- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110-115 degrees)
- 1/2 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1/2 teaspoon salt
- 3 to 4 1/2 cups flour
- 3 tablespoons butter, melted
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt, and 1 cup of flour. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into 1 1/2 inch balls. Dip the balls in melted butter. Arrange evenly in a greased 9 inch fluted tube pan (bundt pan). Drizzle with remaining butter.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350F for 30-35 minutes or until golden brown. Cool for 5 minutes, then invert onto a serving platter. Serve warm.
Friday, April 22, 2016
Crunchy Ramen Salad
Ingredients:
-- 1 tablespoon olive oil
-- 1/4 cup slivered almonds
-- 1/4 cup sunflower kernels
-- 1 package (10-14oz) coleslaw mix
-- 3-5 green onions, chopped (about 1 1/2 cups)
-- 1/2 medium sweet red pepper, chopped
-- 2 to 3 tablespoons cider vinegar
-- 1/8 cup sugar
-- 1/8 teaspoon pepper
-- 1 package (3 oz) chicken ramen noodles
-- 2 to 4 tablespoons olive oil
Directions:
In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
In a large bowl, combine coleslaw mix, green onions, and red pepper.
In a small bowl, whisk together the vinegar, sugar, pepper, contents of ramen seasoning packet, and remaining oil (or can just use the coleslaw dressing packet that comes with the mix). Pour over salad; toss to coat.
Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds, and sunflower kernels. ("Yes, the noodles especially do get weird the longer they soak in the dressing" -Paul)
-- 1 tablespoon olive oil
-- 1/4 cup slivered almonds
-- 1/4 cup sunflower kernels
-- 1 package (10-14oz) coleslaw mix
-- 3-5 green onions, chopped (about 1 1/2 cups)
-- 1/2 medium sweet red pepper, chopped
-- 2 to 3 tablespoons cider vinegar
-- 1/8 cup sugar
-- 1/8 teaspoon pepper
-- 1 package (3 oz) chicken ramen noodles
-- 2 to 4 tablespoons olive oil
Directions:
In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
In a large bowl, combine coleslaw mix, green onions, and red pepper.
In a small bowl, whisk together the vinegar, sugar, pepper, contents of ramen seasoning packet, and remaining oil (or can just use the coleslaw dressing packet that comes with the mix). Pour over salad; toss to coat.
Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds, and sunflower kernels. ("Yes, the noodles especially do get weird the longer they soak in the dressing" -Paul)
Sunday, April 10, 2016
Chocolate Mug Cake
Try longer in the microwave, or a different size mug? Might need more chocolate chips.
Ingredients:
- 1/4 cup flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 3 tablespoons sugar
- generous pinch of kosher salt
- 1/3 cup whole milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon chocolate chips
- vanilla ice cream for garnishing
Directions:
In a large cup or mug (16oz latte cup is ideal), whisk together the dry ingredients until evenly distributed.
Pour the milk, oil, and vanilla over the dry ingredients. Stir well until no lumps remain.
Scrape down the sides and sprinkle the chocolate chips on top.
Microwave on high for 75 seconds. Let sit (without opening the door) for an additional two minutes. Allow to cool for another 1-2 minutes. Top with vanilla ice cream.
Ingredients:
- 1/4 cup flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 3 tablespoons sugar
- generous pinch of kosher salt
- 1/3 cup whole milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon chocolate chips
- vanilla ice cream for garnishing
Directions:
In a large cup or mug (16oz latte cup is ideal), whisk together the dry ingredients until evenly distributed.
Pour the milk, oil, and vanilla over the dry ingredients. Stir well until no lumps remain.
Scrape down the sides and sprinkle the chocolate chips on top.
Microwave on high for 75 seconds. Let sit (without opening the door) for an additional two minutes. Allow to cool for another 1-2 minutes. Top with vanilla ice cream.
Monday, February 15, 2016
Lime Avocado Hummus
Ingredients:
- 1 teaspoon whole peppercorns
- 1 can (15oz) garbanzo beans or chickpeas, rinsed and drained
- 1 medium ripe avocado, peeled and pitted
- 1/2 cup fresh parsley sprigs
- 1/2 cup olive oil
- 1/4 cup grated Romano cheese
- 1/4 cup fresh cilantro leaves
- 1/4 cup lime juice
- 1 garlic clove
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Directions:
Place peppercorns in food processor; process until ground. Add remaining ingredients; process 2-3 minutes longer or until smooth. Serve with tortilla chips.
- 1 teaspoon whole peppercorns
- 1 can (15oz) garbanzo beans or chickpeas, rinsed and drained
- 1 medium ripe avocado, peeled and pitted
- 1/2 cup fresh parsley sprigs
- 1/2 cup olive oil
- 1/4 cup grated Romano cheese
- 1/4 cup fresh cilantro leaves
- 1/4 cup lime juice
- 1 garlic clove
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Directions:
Place peppercorns in food processor; process until ground. Add remaining ingredients; process 2-3 minutes longer or until smooth. Serve with tortilla chips.
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