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.
Tuesday, September 27, 2016
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.
Subscribe to:
Posts (Atom)
