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.
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