From my days as a Girl Scout, I have always loved hobo packets! Here is a recipe for a healthy fish & veggie dinner. All you need to top it off is a green salad, perhaps some rice, and a campfire!
2 plum tomatoes, seeded, cut into 1/2-inch pieces
1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
1 yellow squash, halved lengthwise, cut into 1/4-inch half moons
1/2 of 1 large fennel bulb, trimmed, halved, cored, thinly sliced
1/2 small onion, thinly sliced
2 minced garlic cloves
1 tbsp. chopped fresh thyme (or, to taste)
1/4 tsp. salt
1/4 tsp. black pepper
3 tbsp. chicken broth
4 (6 ounces each) cod fillets
4 tsp. unsalted butter
Parchment paper
Preheat oven to 450°F.
In a large bowl, stir together tomatoes, zucchini, squash, fennel, onion, garlic, 1/2 teaspoon thyme, 1/8 teaspoon salt, pepper and broth, set aside.
Lay 4 large pieces of parchment paper on work surface.
Place 1-1/2 heaping cups vegetable mixture on lower half of each parchment piece. Place fish on top of vegetables, sprinkle with remaining 1/2 teaspoon thyme and 1/8 teaspoon salt. Place 1 teaspoon butter on top of each fillet.
Fold parchment paper over fish, folding edges to create a sealed packet. Place fish packets on rimmed baking sheet.
Bake for 20 minutes or until fish is flaky and vegetables are cooked through and tender. Cut open packets, slide onto plates and serve.
Thursday, February 23, 2012
Salmon Provencal
This is one of my favorite salmon recipes. It's easy, light, and yummy.
1-2 T olive oil
4 pieces (6-0z each) skinless salmon fillet
salt and pepper to taste
1 can (28-oz) diced tomatoes in juice (I use Italian style)
1 small chopped onion (optional)
1/4 c Kalamata olives, chopped (optional)
1 T capers, drained & chopped (optional)
3 Medium zucchini, chopped
In 12-inch skillet, heat olive oil on medium-high until hot. Evenly season salmon on both sides with salt & pepper to taste. Add salmon to skillet & cook 3-4 minutes. Reduce heat to medium; turn salmon over and cook 4-6 minutes longer or until opaque throughout & done!
Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and zucchini and cook 5 minutes or until tender. Stir in tomatoes & juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Add salmon back into skillet. Remove skillet from heat; stir in olives and capers.
Serve salmon, topped with tomato/zucchini mixture!
Excellent served with cucumber salad and crusty bread!
Enjoy!
1-2 T olive oil
4 pieces (6-0z each) skinless salmon fillet
salt and pepper to taste
1 can (28-oz) diced tomatoes in juice (I use Italian style)
1 small chopped onion (optional)
1/4 c Kalamata olives, chopped (optional)
1 T capers, drained & chopped (optional)
3 Medium zucchini, chopped
In 12-inch skillet, heat olive oil on medium-high until hot. Evenly season salmon on both sides with salt & pepper to taste. Add salmon to skillet & cook 3-4 minutes. Reduce heat to medium; turn salmon over and cook 4-6 minutes longer or until opaque throughout & done!
Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and zucchini and cook 5 minutes or until tender. Stir in tomatoes & juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Add salmon back into skillet. Remove skillet from heat; stir in olives and capers.
Serve salmon, topped with tomato/zucchini mixture!
Excellent served with cucumber salad and crusty bread!
Enjoy!
Tuesday, February 21, 2012
Annette's Barbecued Meatloaf
A favorite of the family for years, this recipe was given to us by one of my sister's friends. Mama made it often and I think you will too! It's a nice twist to the more traditional meatloaf with tomato sauce. Of course it's best served with mashed potatoes and peas!
Preheat oven to 350 degrees
Serves 6
2 slices bread, torn
1 large egg, beaten
1 medium onion, chopped
1 teaspoon salt
¼ teaspoon black pepper
1 8-oz can tomato sauce, divided
1 ½ pound ground beef
Sauce:
4 oz. water
½ of the tomato sauce
3 Tablespoons brown sugar
3 Tablespoons vinegar
2 Tablespoons mustard
2 Tablespoons Worcestershire sauce
Put bread, egg, onion, salt & pepper, and ½ of the tomato sauce in blender. Blend until smooth. Mix thoroughly with ground beef and form a loaf. Place in greased pan.
Combine the sauce ingredients and pour over the meat loaf.
Bake at 350 degrees for 1 to 1 1/2 hours.
Preheat oven to 350 degrees
Serves 6
2 slices bread, torn
1 large egg, beaten
1 medium onion, chopped
1 teaspoon salt
¼ teaspoon black pepper
1 8-oz can tomato sauce, divided
1 ½ pound ground beef
Sauce:
4 oz. water
½ of the tomato sauce
3 Tablespoons brown sugar
3 Tablespoons vinegar
2 Tablespoons mustard
2 Tablespoons Worcestershire sauce
Put bread, egg, onion, salt & pepper, and ½ of the tomato sauce in blender. Blend until smooth. Mix thoroughly with ground beef and form a loaf. Place in greased pan.
Combine the sauce ingredients and pour over the meat loaf.
Bake at 350 degrees for 1 to 1 1/2 hours.
Monday, February 20, 2012
Patti's Decadent Flourless Chocolate Cake
I am in love with flourless chocolate cake! Here are two recipes; the first is a long time favoroite of mine and the second is one that I've enjoyed on many cruises with Royal Caribbean! Flourless chocolate cake is incredibly easy to make but oh so "gourmet" and yummy! Enjoy!
Decadent Flourless Chocolate Cake a la Patti
12 ounces bittersweet or semisweet chocolate (not unsweetened)
¾ cup (1 ½ sticks) unsalted butter
6 large eggs, separated
12 Tablespoons sugar
2 teaspoons vanilla extract
Preheat oven to 350F. Butter 9-inch diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Stir chocolate and butter in heavy medium saucepan over low h eat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted in center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Dust with sifted powdered sugar or cocoa. Can also top with chocolate glaze, raspberry sauce, or freshly whipped cream, or fresh fruit.
Decadent Flourless Chocolate Cake a la Patti
12 ounces bittersweet or semisweet chocolate (not unsweetened)
¾ cup (1 ½ sticks) unsalted butter
6 large eggs, separated
12 Tablespoons sugar
2 teaspoons vanilla extract
Preheat oven to 350F. Butter 9-inch diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Stir chocolate and butter in heavy medium saucepan over low h eat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted in center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Dust with sifted powdered sugar or cocoa. Can also top with chocolate glaze, raspberry sauce, or freshly whipped cream, or fresh fruit.
Royal Caribbean Flourless Chocolate Cake
You can bet that whenever I'm cruising with Royal Caribbean and this cake is on the menu, it jumps right onto my plate & makes me smile! It's so simple, but so divine!
12 ounces semisweet chocolate chips
1 tablespoon pure vanilla extract
1 tablespoon dark rum
1/4 cup strong brewed coffee
5 large eggs
1/2 cup granulated sugar
3/4 cup heavy cream
Whipped cream, Fresh fruit and mint leaves for garnish
1) preheat the oven to 325 degrees. coat a 10-inch springform cake pan with butter and wrap the outside of the pan with a double thickness of aluminum foil to prevent water from seeping in. Chill a large mixing bowl.
2) place the chocolate, vanilla, rum and coffee in the top of a double boiler set over 1 inch of simmering (not boiling) water. whisk until the chocolate is smooth and no small lumps remain. turn off the heat and remove the mixture from the hot water. transfer to a large bowl and let cool.
3) in a medium mixing bowl, combine the eggs and sugar. with an electric mixer, beat until pale in color, stopping 2 or 3 times to scrape down the sides of the bowl. Add 1/4 of the chocolate mixture and beat until incorporated . pour this mixture into the remaining chocolate mixture. stir until combined.
4) bring a large kettle of water to boil. Meanwhile, in the chilled mixing bowl, whip the cream until soft peaks form. with a rubber spatula, fold the whipped cream into the chocolate mixture untiljust combined. pour the mixture into the prepared cake pan and cover the top with aluminum foil. place in a roasting pan and pour enough boiling water into the roasting pan to come halfway up the outside of the cake pan. Bake for 30 minutes or until small cracks appear on the surface.
5) remove the cake from the oven and let cool to room temperature in the pan on a wire rack. Chill in the refrigerator overnight until ready to serve.
6) to serve unmold the cake and pace on a chilled dessert plate. Garnish with whipped cream, fresh fruit and mint leaves.
YIELD: 8 TO 10 SERVINGS
12 ounces semisweet chocolate chips
1 tablespoon pure vanilla extract
1 tablespoon dark rum
1/4 cup strong brewed coffee
5 large eggs
1/2 cup granulated sugar
3/4 cup heavy cream
Whipped cream, Fresh fruit and mint leaves for garnish
1) preheat the oven to 325 degrees. coat a 10-inch springform cake pan with butter and wrap the outside of the pan with a double thickness of aluminum foil to prevent water from seeping in. Chill a large mixing bowl.
2) place the chocolate, vanilla, rum and coffee in the top of a double boiler set over 1 inch of simmering (not boiling) water. whisk until the chocolate is smooth and no small lumps remain. turn off the heat and remove the mixture from the hot water. transfer to a large bowl and let cool.
3) in a medium mixing bowl, combine the eggs and sugar. with an electric mixer, beat until pale in color, stopping 2 or 3 times to scrape down the sides of the bowl. Add 1/4 of the chocolate mixture and beat until incorporated . pour this mixture into the remaining chocolate mixture. stir until combined.
4) bring a large kettle of water to boil. Meanwhile, in the chilled mixing bowl, whip the cream until soft peaks form. with a rubber spatula, fold the whipped cream into the chocolate mixture untiljust combined. pour the mixture into the prepared cake pan and cover the top with aluminum foil. place in a roasting pan and pour enough boiling water into the roasting pan to come halfway up the outside of the cake pan. Bake for 30 minutes or until small cracks appear on the surface.
5) remove the cake from the oven and let cool to room temperature in the pan on a wire rack. Chill in the refrigerator overnight until ready to serve.
6) to serve unmold the cake and pace on a chilled dessert plate. Garnish with whipped cream, fresh fruit and mint leaves.
YIELD: 8 TO 10 SERVINGS
Sunday, February 19, 2012
Philadelphia Fish Market Famous Shrimp Tomato Cheese Pie
What's for Sunday supper tonight? It's one of my favorites! Philadelphia Fish Market Shrimp/Tomato/Cheese pie is a famous recipe from the now closed Philadelphia Fish Market. This recipe was given to me by one of my good friends who got the recipe from the Fish Market in December of 1979!
Though the recipe is written for one pie, it can make one large deep dish pie or two smaller pies. I like to make two; one to eat tonight & one to freeze for another time... what could be better than that?
PHILADELPHIA FISH MARKET’S FAMOUS SHRIMP/TOMATO/CHEESE PIE
PIE CRUST:
1 ½ CUPS FLOUR
½ TSP. SALT
¼ LB. BUTTER
¼ CUP ICE WATER
MIX, PUT IN PIE PAN , PRICK THE ENTIRE PIE ALL OVER WITH A FORK AND *BAKE UNTIL GOLDEN BROWN AND CRISPY. * BAKING THE CRUST BEFOREHAND PREVENTS THE DREADED “SOGGY” PIE CRUST.
FILLING:
¾ MAYO
1 EGG
2 EGG YOLKS
4 OZ. MONTEREY JACK CHEESE, GRATED
12 OZ. JARLSBERG, GRATED
1 ½ LBS. COOKED SHRIMP
4 MEDIUM TOMATOES, CUT INTO CHUNKS
1 SMALL ONION, CHOPPED
1 LARGE GREEN PEPPER, CHOPPED
6 TBSP. BUTTER
1 TBSP. BASIL
½ CUP PARSLEY, CHOPPED
2 TBSP. CHIVES
3 GARLIC CLOVES, FINELY CHOPPED
TOPPING:
½ CUP BREAD CRUMBS
4 TBSP. MELTED BUTTER
PAPRIKA
BEAT MAYO, EGG & EGG YOLKS TOGETHER; ADD GRATED CHEESES, SHRIMP AND TOMATOES. SAUTE ONION & GREEN PEPPERS IN BUTTER; ADD SALT, PEPPER, BASIL, PARSLEY, CHIVES AND GARLIC. ADD SAUTEED VEGGIES TO MAYO & EGG MIXTURE AND MIX THOROUGHLY.
POUR ALL INTO YOUR PRE-BAKED SHELL. SPRINKLE WITH BREAD CRUMBS, MELTED BUTTER & PAPRIKA.
BAKE @ 450 FOR 10 MINUTES, THEN REDUCE TO 350 FOR 40-45 MINUTES UNTIL SET. COOL A BIT BEFORE CUTTING!
TIPS:
• BE SURE TO COVER THE CRUST EDGE OF YOUR PRE-BAKED PIE CRUST WHILE BAKING WITH ALUMINUM FOIL OR ONE OF THOSE GREAT PIE CRUST SHIELDS
• I’VE USED A VARIETY OF CHEESES, SO DON’T BE AFRAID TO EXPERIMENT
Though the recipe is written for one pie, it can make one large deep dish pie or two smaller pies. I like to make two; one to eat tonight & one to freeze for another time... what could be better than that?
PHILADELPHIA FISH MARKET’S FAMOUS SHRIMP/TOMATO/CHEESE PIE
PIE CRUST:
1 ½ CUPS FLOUR
½ TSP. SALT
¼ LB. BUTTER
¼ CUP ICE WATER
MIX, PUT IN PIE PAN , PRICK THE ENTIRE PIE ALL OVER WITH A FORK AND *BAKE UNTIL GOLDEN BROWN AND CRISPY. * BAKING THE CRUST BEFOREHAND PREVENTS THE DREADED “SOGGY” PIE CRUST.
FILLING:
¾ MAYO
1 EGG
2 EGG YOLKS
4 OZ. MONTEREY JACK CHEESE, GRATED
12 OZ. JARLSBERG, GRATED
1 ½ LBS. COOKED SHRIMP
4 MEDIUM TOMATOES, CUT INTO CHUNKS
1 SMALL ONION, CHOPPED
1 LARGE GREEN PEPPER, CHOPPED
6 TBSP. BUTTER
1 TBSP. BASIL
½ CUP PARSLEY, CHOPPED
2 TBSP. CHIVES
3 GARLIC CLOVES, FINELY CHOPPED
TOPPING:
½ CUP BREAD CRUMBS
4 TBSP. MELTED BUTTER
PAPRIKA
BEAT MAYO, EGG & EGG YOLKS TOGETHER; ADD GRATED CHEESES, SHRIMP AND TOMATOES. SAUTE ONION & GREEN PEPPERS IN BUTTER; ADD SALT, PEPPER, BASIL, PARSLEY, CHIVES AND GARLIC. ADD SAUTEED VEGGIES TO MAYO & EGG MIXTURE AND MIX THOROUGHLY.
POUR ALL INTO YOUR PRE-BAKED SHELL. SPRINKLE WITH BREAD CRUMBS, MELTED BUTTER & PAPRIKA.
BAKE @ 450 FOR 10 MINUTES, THEN REDUCE TO 350 FOR 40-45 MINUTES UNTIL SET. COOL A BIT BEFORE CUTTING!
TIPS:
• BE SURE TO COVER THE CRUST EDGE OF YOUR PRE-BAKED PIE CRUST WHILE BAKING WITH ALUMINUM FOIL OR ONE OF THOSE GREAT PIE CRUST SHIELDS
• I’VE USED A VARIETY OF CHEESES, SO DON’T BE AFRAID TO EXPERIMENT
Wednesday, February 15, 2012
Shrimp & Grits, Crook's Corner Style!
I know! It's about time that I included a grits recipe! This one is a simple low country fisherman's dinner (or even breakfast or lunch)! Crook's Corner restaurant in Chapel Hill/Carrboro, NC is said to be the birthplace of shrimp & grits; I don't know if this is fact or fiction; but this version is certainly one of the first shrimp & grits recipes to be published! Crook's Corner has served this recipe in the style of the late chef, Bill Neal, for more than 25 years.
Serves 4
Ingredients:
• Two cups water
• One (14 ½ oz) can chicken broth
• 3/4 teaspoon salt
• ¾ cup Half-n-Half
• 1 cup regular grits (not quick cooking)*
• 3/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon hot sauce (or to taste)
• 1/4 teaspoon white pepper
• 3 bacon slices
• 1 pound medium-size shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• 1 cup sliced mushrooms
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1/2 cup low-sodium, fat-free chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot sauce (or to taste)
• Lemon wedges
Bring the water, broth, half & half, and salt to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add cheddar cheese, Parmesan cheese, butter, hot sauce and white pepper. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in 1/2 cup chicken broth, lemon juice, and 1/4 teaspoon hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
*Notes from Patti: Stone ground grits are best for this recipe. I also add a pinch or two of nutmeg to the grits.
Serves 4
Ingredients:
• Two cups water
• One (14 ½ oz) can chicken broth
• 3/4 teaspoon salt
• ¾ cup Half-n-Half
• 1 cup regular grits (not quick cooking)*
• 3/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon hot sauce (or to taste)
• 1/4 teaspoon white pepper
• 3 bacon slices
• 1 pound medium-size shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• 1 cup sliced mushrooms
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1/2 cup low-sodium, fat-free chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot sauce (or to taste)
• Lemon wedges
Bring the water, broth, half & half, and salt to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add cheddar cheese, Parmesan cheese, butter, hot sauce and white pepper. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in 1/2 cup chicken broth, lemon juice, and 1/4 teaspoon hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
*Notes from Patti: Stone ground grits are best for this recipe. I also add a pinch or two of nutmeg to the grits.
Sunday, February 5, 2012
Super Bowl Sunday: Zydeco Stomp Gumbo
(Adapted from Allrecipes)
Serves: 8 to 10
Well, it's Super Bowl Sunday and a big pot of Zydeco Stomp Gumbo is on the menu! I had thought about New England Clam Chowder (for the Patriots of course!) but didn't have all the ingredients on hand (i.e. clams!) so gumbo it is! And since it's Mardi Gras month, I guess that's OK to do! This is a recipe that I found on Allrecipes and adapted it to our taste.
INGREDIENTS:
1 Rotisserie chicken - chopped, shredded
1 lb. pound smoked sausage links, thinly sliced (I use Kielbasa)
1 cup olive oil
1 cup all-purpose flour
1 Tablespoon minced garlic
2 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
1 sweet onion, diced
2 (15 ounce) cans diced tomatoes with green chilis, undrained
1 can tomato paste
1/4 cup Cajun seasoning (or to taste)
Fresh ground pepper to taste
1 pound frozen shrimp, peeled and deveined
DIRECTIONS:
1. Chop chicken, slice sausage, and put in slow cooker.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly; this will take 5-10 minutes. Mix in garlic, and cook about 1 minute.
3. Add roux to the slow cooker, along with the chicken broth and beer. Mix in celery, onion, diced tomatoes with green chiles, tomato paste, ground pepper, and Cajun seasoning. Cook on low for 6-8 hours.
About 20 minutes before serving, add shrimp to mixture and continue to cook on low until shrimp is pink and done.
4. Serve over fluffy rice.
Crusty bread and fried okra salad made nice accompaniments!
Serves: 8 to 10
Well, it's Super Bowl Sunday and a big pot of Zydeco Stomp Gumbo is on the menu! I had thought about New England Clam Chowder (for the Patriots of course!) but didn't have all the ingredients on hand (i.e. clams!) so gumbo it is! And since it's Mardi Gras month, I guess that's OK to do! This is a recipe that I found on Allrecipes and adapted it to our taste.
INGREDIENTS:
1 Rotisserie chicken - chopped, shredded
1 lb. pound smoked sausage links, thinly sliced (I use Kielbasa)
1 cup olive oil
1 cup all-purpose flour
1 Tablespoon minced garlic
2 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
1 sweet onion, diced
2 (15 ounce) cans diced tomatoes with green chilis, undrained
1 can tomato paste
1/4 cup Cajun seasoning (or to taste)
Fresh ground pepper to taste
1 pound frozen shrimp, peeled and deveined
DIRECTIONS:
1. Chop chicken, slice sausage, and put in slow cooker.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly; this will take 5-10 minutes. Mix in garlic, and cook about 1 minute.
3. Add roux to the slow cooker, along with the chicken broth and beer. Mix in celery, onion, diced tomatoes with green chiles, tomato paste, ground pepper, and Cajun seasoning. Cook on low for 6-8 hours.
About 20 minutes before serving, add shrimp to mixture and continue to cook on low until shrimp is pink and done.
4. Serve over fluffy rice.
Crusty bread and fried okra salad made nice accompaniments!
Friday, February 3, 2012
Sausage and Hash Brown Mini Fritatas
A neighbor of my parents, Kathy, brought this by and my Dad and Ken were home to receive & sample it! When I walked in the door, they both told me that I just had to try these little muffins... they were so good but so different! Imagine my surprise, when expecting a banana nut muffin or such, my taste buds were excited by this savory mini fritata! These are good for breakfast, brunch, appetizer, snacks .. well just about anytime! Thank you Kathy!
Kathy's Sausage and Hash Brown Mini-Fritatas
Ingredients:
1 pound bulk sausage (Jimmy Dean Hot)
1 large onion, chopped
2 cups frozen hash browns, thawed
1 cup grated cheddar cheese
3 Tablespoons all-purpose flour
8 eggs, beaten
1 cup ranch-style salad dressing
1/2 cup milk
Lawry's seasoned salt to taste
Salsa as an accompaniment
Preheat oven to 325 degrees. In a large skillet over medium heat, saute the sausage and onion, breaking up the sausage and cooking until the meat is no longer pink. Drain the sausage and let it cool. Transfer the mixture to a large mixing bowl, add the potatoes and cheese and toss to mix. (The recipe can be made one day ahead to this point and refrigerated.) Stir the flour into the mixture. Add the eggs, dressing, and milk and stir well. Spoon the mixture into greased muffin tins (2-3/4 inch), filling each cup halfway. Bake 15 to 20 minutes or until the fritatas are set and golden brown. Serve with warm salsa.
Makes: 24 to 30 mini-fritatas
Kathy's Sausage and Hash Brown Mini-Fritatas
Ingredients:
1 pound bulk sausage (Jimmy Dean Hot)
1 large onion, chopped
2 cups frozen hash browns, thawed
1 cup grated cheddar cheese
3 Tablespoons all-purpose flour
8 eggs, beaten
1 cup ranch-style salad dressing
1/2 cup milk
Lawry's seasoned salt to taste
Salsa as an accompaniment
Preheat oven to 325 degrees. In a large skillet over medium heat, saute the sausage and onion, breaking up the sausage and cooking until the meat is no longer pink. Drain the sausage and let it cool. Transfer the mixture to a large mixing bowl, add the potatoes and cheese and toss to mix. (The recipe can be made one day ahead to this point and refrigerated.) Stir the flour into the mixture. Add the eggs, dressing, and milk and stir well. Spoon the mixture into greased muffin tins (2-3/4 inch), filling each cup halfway. Bake 15 to 20 minutes or until the fritatas are set and golden brown. Serve with warm salsa.
Makes: 24 to 30 mini-fritatas
Easy Chicken Noodle Soup - that tastes just like Chicken n' Dumplings!
During the last couple of weeks that I spent in Greenville, friends and neighbors of my parents and sisters were oh so good to us! I want to share a few of the recipes that they made & brought for us... and made us smile a bit!
This one uses Ramen noodles, but tastes exactly like chicken and dumplings! We just had to get the recipe because we couldn't figure it out at all. Everyone declared this a keeper and Diane was so nice to share it with us.
DIANE'S EASY CHICKEN NOODLE SOUP
For every two people use:
1 chicken breast with rib meat
1 pack of Ramen Noodles (Chicken flavor)
1 bouillon cube (or 1 tsp. Better Than Bouillon)
For every breast add 2 cups chicken broth to pot plus add 2 cups extra to the total amount
Boil chicken 20 minutes
Break up noodles then open and remove seasoning packs
Add seasoning packs, bouillon, and chicken (either torn or cut) to broth and cook for 2-3 minutes
Lastly, add noodles and simmer for 5-10 minutes
We serve with hard, crusty rolls
Freezes well…if gets too thick add a can of chicken broth
ENJOY!!!
This one uses Ramen noodles, but tastes exactly like chicken and dumplings! We just had to get the recipe because we couldn't figure it out at all. Everyone declared this a keeper and Diane was so nice to share it with us.
DIANE'S EASY CHICKEN NOODLE SOUP
For every two people use:
1 chicken breast with rib meat
1 pack of Ramen Noodles (Chicken flavor)
1 bouillon cube (or 1 tsp. Better Than Bouillon)
For every breast add 2 cups chicken broth to pot plus add 2 cups extra to the total amount
Boil chicken 20 minutes
Break up noodles then open and remove seasoning packs
Add seasoning packs, bouillon, and chicken (either torn or cut) to broth and cook for 2-3 minutes
Lastly, add noodles and simmer for 5-10 minutes
We serve with hard, crusty rolls
Freezes well…if gets too thick add a can of chicken broth
ENJOY!!!
Thursday, February 2, 2012
MeMa's Southern Buttermilk Cornbread
Mama always made her cornbread in an iron skillet... it was an old cast iron skillet that was "seasoned well" and her cornbread was a usual accompaniment to soup, chili, or to be used in her famous cornbread stuffing!
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
Directions
Preheat oven to 375 degrees. Mix together all ingredients except butter. Melt butter in 10-12 inch cast iron skillet. Remove from heat. In another bowl, mix remaining ingredients until well blended and few lumps remain. Pour batter into the skillet and stir until the butter is blended.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
*Note that I made the change to use a mixture of whole wheat and all purpose flour... Mama always used all purpose flour.
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
Directions
Preheat oven to 375 degrees. Mix together all ingredients except butter. Melt butter in 10-12 inch cast iron skillet. Remove from heat. In another bowl, mix remaining ingredients until well blended and few lumps remain. Pour batter into the skillet and stir until the butter is blended.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
*Note that I made the change to use a mixture of whole wheat and all purpose flour... Mama always used all purpose flour.
Wednesday, February 1, 2012
South of the Border Chicken Tortilla Soup, Slow Cooker Style
Well... you know by now that I love my slow cooker and use it at every opportunity. I am now home again and cooking in my kitchen. Though I miss my family in Greenville, it is good to be home. Hubby was eagerly awaiting me & my chef's hat as he had grown tired of frozen pizzas, Chinese take-out, and beanie weanies! (But we do owe a big thanks for friends & neighbors who fed him some real food!).
On the menu for supper yesterday was this chicken tortilla soup recipe... all it needed was a batch of home made cornbread and a side salad. As Rachael Ray says, "yummo"!
• 1 pound shredded, cooked chicken (about 3 cups)
• 2 (15 ounce) cans diced tomatoes with green chilis
• 1 (10 ounce) can green enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 3 (14.5 ounce) cans chicken broth
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen corn
• 1/3 cup brown rice (I used brown minute rice)
• 1 (15 oz) can black beans, drained and rinsed
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, and black pepper. Stir in corn, brown rice and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with crushed tortilla chips, salsa, diced avocado, sour cream, shredded cheese, and chopped green onions as toppings.
On the menu for supper yesterday was this chicken tortilla soup recipe... all it needed was a batch of home made cornbread and a side salad. As Rachael Ray says, "yummo"!
• 1 pound shredded, cooked chicken (about 3 cups)
• 2 (15 ounce) cans diced tomatoes with green chilis
• 1 (10 ounce) can green enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 3 (14.5 ounce) cans chicken broth
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen corn
• 1/3 cup brown rice (I used brown minute rice)
• 1 (15 oz) can black beans, drained and rinsed
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, and black pepper. Stir in corn, brown rice and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with crushed tortilla chips, salsa, diced avocado, sour cream, shredded cheese, and chopped green onions as toppings.
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