Source: Newspaper clipping...courtesy of Rejean!
I enjoyed these crab cakes, nice and thick and full of crab, exactly what you expect from a home-made splurge like crab cakes. I would recommend refrigerating for time instructed so they're nice and solidified before browning. Also watch your heat so the panko does not brown before your filling has a chance to cook and wilt some. I'd give this a 5 for sure!
1/2 lb. jumbo lump crab meat, picked over
2 Tbsp Mayonnaise (not reduced calorie)
1/4 tsp of Old Bay Seasoning
1/2 Spicy Mustard
1 Tbsp fine chopped red peppers
1 Tbsp fine chopped green peppers
1 scallion, finely chopped
Salt, pepper to taste
1/4 tsp celery seeds
1 egg
1/2 cup panko
2 Tbsp vegetable oil
1 Tbsp unsalted butter
Mix the crab, mayo, Old Bay, mustard, bell peppers, scallions, salt, pepper, celery seeds and egg. Combine the mixture well. Form into two large or four smaller patties. Place panko on a plate. Dredge patties in panko and refrigerate at least one hour.
Heat oil and butter in a skillet over medium heat. Add the crab cakes and cook until golden brown on one side. Turn and cook until golden brown on other side and heated through.
Red Beans and Rice (didn't miss her)
Red Beans and Rice (didn't miss her)
Monday, August 23, 2010
Sunday, April 11, 2010
Kittencal's Easy Tuna or Chicken Noodle Casserole
This casserole turned out perfect. I made some minor modifications and all went fine. I liked that it was hearty yet light, nice crunch still in the vegetables and it wasn't mushy since I cooked the noddles just five minutes before combining everything into a casserole dish. I'd say the whole process took less than an hour. This would also be good with cubed chicken, salmon or ground beef.
Rating: (1-5) I give it a 5!
Source: Kittencal on Recipe Zaar
Ingredients
8 ounces egg noodles
2 tablespoons butter
2 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 teaspoon garlic powder
6 tablespoons grated parmesan cheese (I used 5 tbs in the filling and 1 on top)
3/4 cup milk (I used evaporated milk, undilluted)
3/4 cup sour cream
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1/2 small sweet onion, finely chopped
1/4 cup pimiento, chopped (I did not use this)
3/4 small green bell pepper, finely chopped
2 large celery ribs, diced
6 button mushrooms chopped
1 small box of frozen baby peas (cooked with the egg noodles)
2 (6 1/2 ounce) cans tuna, drained and flaked
12-15 butter flavored crackers, broken in pieces (such as Ritz Crackers)
Directions
1 Preheat oven to 375 degrees F.
2 Grease a 2-quart casserole dish.
3 Cook the egg noodles in boiling salted water for five minutes along with the frozen peas; drain then toss with 2 tablespoons butter.
4 In a large saucepan saute the onions green pepper, celery and mushrooms in a little butter. Mix in two cans mushroom soup, garlic powder, Parmesan cheese, milk, sour cream, salt, pepper, pimiento (I did not use), cook over low heat, stirring frequently for 15 minutes.
5 Add in the tuna; mix to combine.
6 Combine the mixture with the cooked egg noodles and peas.
7 Transfer to prepared greased baking dish.
8 Sprinkle top with the broken Ritz crackers and leftover cheese.
9 Bake for about 25 minutes.
Rating: (1-5) I give it a 5!
Source: Kittencal on Recipe Zaar
Ingredients
8 ounces egg noodles
2 tablespoons butter
2 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 teaspoon garlic powder
6 tablespoons grated parmesan cheese (I used 5 tbs in the filling and 1 on top)
3/4 cup milk (I used evaporated milk, undilluted)
3/4 cup sour cream
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1/2 small sweet onion, finely chopped
1/4 cup pimiento, chopped (I did not use this)
3/4 small green bell pepper, finely chopped
2 large celery ribs, diced
6 button mushrooms chopped
1 small box of frozen baby peas (cooked with the egg noodles)
2 (6 1/2 ounce) cans tuna, drained and flaked
12-15 butter flavored crackers, broken in pieces (such as Ritz Crackers)
Directions
1 Preheat oven to 375 degrees F.
2 Grease a 2-quart casserole dish.
3 Cook the egg noodles in boiling salted water for five minutes along with the frozen peas; drain then toss with 2 tablespoons butter.
4 In a large saucepan saute the onions green pepper, celery and mushrooms in a little butter. Mix in two cans mushroom soup, garlic powder, Parmesan cheese, milk, sour cream, salt, pepper, pimiento (I did not use), cook over low heat, stirring frequently for 15 minutes.
5 Add in the tuna; mix to combine.
6 Combine the mixture with the cooked egg noodles and peas.
7 Transfer to prepared greased baking dish.
8 Sprinkle top with the broken Ritz crackers and leftover cheese.
9 Bake for about 25 minutes.
Saturday, April 3, 2010
Red Beans and Rice (didn't miss her)
Hey ya'll. I am getting heavy handed on the cayenne pepper lately. Is that a sign of old age? Anyway....woo doggy this was hot. I loved it though. I'm hoping all this hotness won't put hair on my chiny chin chin. I give it a 4 out of 5. And it was easy. Added bonus I have leftovers for days.
Inspired by: Commanders Palace Cookbook: The Commanders Kitchen
I modified the recipe pretty heavily to suit my pantry and time frame.
Ingredients:
1 package smoked sausage (I used andouille) sliced into small chunks
3 slices of lean bacon
1 TBS butter (real, salted)
1 medium onion, Vidalia, or other sweet yellow), chopped
3 celery stalks (I include the leafy part as well), chopped
1 small green pepper, chopped
6 cloves of garlic, minced (more or less)
1 handful Old Bay (more or less)
2 Bay leaves
Cayenne Pepper to taste (shaking with reckless abandon, maybe not such a good idea)
Fresh ground black pepper to taste
2 cans of small red beans (I found these in the Mexican foods section)
1 bunch of green onions
2 cups of long grain white rice
Directions:
In a heavy pot, or dutch oven render the bacon and remove from pan. Add the butter and sausage cook over medium until browned. Add garlic, onion, celery, green pepper, saute until just tender. Add Old Bay, bay leaves, cayenne, black pepper, and the beans. Simmer. While this is cooking start your rice and chop your green onions In a large mouth bowl, place some white rice in the bottom of the bowl. Add the red beans and rice, top with green onions. Serve with your favorite bread. Mmmmm, mmmmm that's some good eatin'.
Next up: I have no idea, but please stay tuned for a new recipe soon!
Inspired by: Commanders Palace Cookbook: The Commanders Kitchen
I modified the recipe pretty heavily to suit my pantry and time frame.
Ingredients:
1 package smoked sausage (I used andouille) sliced into small chunks
3 slices of lean bacon
1 TBS butter (real, salted)
1 medium onion, Vidalia, or other sweet yellow), chopped
3 celery stalks (I include the leafy part as well), chopped
1 small green pepper, chopped
6 cloves of garlic, minced (more or less)
1 handful Old Bay (more or less)
2 Bay leaves
Cayenne Pepper to taste (shaking with reckless abandon, maybe not such a good idea)
Fresh ground black pepper to taste
2 cans of small red beans (I found these in the Mexican foods section)
1 bunch of green onions
2 cups of long grain white rice
Directions:
In a heavy pot, or dutch oven render the bacon and remove from pan. Add the butter and sausage cook over medium until browned. Add garlic, onion, celery, green pepper, saute until just tender. Add Old Bay, bay leaves, cayenne, black pepper, and the beans. Simmer. While this is cooking start your rice and chop your green onions In a large mouth bowl, place some white rice in the bottom of the bowl. Add the red beans and rice, top with green onions. Serve with your favorite bread. Mmmmm, mmmmm that's some good eatin'.
Next up: I have no idea, but please stay tuned for a new recipe soon!
Sunday, March 28, 2010
Salmon in Vodka Cream Sauce
Source: www.recipes.epicurean.com
The flavors in the dish were not interesting and overall it was on the bland side. I have heard raves about vodka pasta sauce and perhaps it is a wonderful sauce and I just need to find the right recipe. I may visit this idea again sometime in the future. Stay tuned.
Seafood Ingredients:
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon filets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Directions: Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes. Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm. Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper. Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
My variations: I cubed the salmon and added to the sauce and served over angel hair pasta. I had some mushrooms I wanted to use so I added those to the onion mixture toward the end of cooking. I used black peppercorns in place of the green. I used half and half in place of the whipping cream.
Next up: Red Beans and Rice from the Commander's Kitchen Cookbook by Ti Adelaide and Jamie Shannon of The Commander's Palace in New Orleans.
The flavors in the dish were not interesting and overall it was on the bland side. I have heard raves about vodka pasta sauce and perhaps it is a wonderful sauce and I just need to find the right recipe. I may visit this idea again sometime in the future. Stay tuned.
Seafood Ingredients:
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon filets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Directions: Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes. Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm. Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper. Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
My variations: I cubed the salmon and added to the sauce and served over angel hair pasta. I had some mushrooms I wanted to use so I added those to the onion mixture toward the end of cooking. I used black peppercorns in place of the green. I used half and half in place of the whipping cream.
Next up: Red Beans and Rice from the Commander's Kitchen Cookbook by Ti Adelaide and Jamie Shannon of The Commander's Palace in New Orleans.
Saturday, March 20, 2010
Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa
The shrimp recipe is not quite my taste, a tad too sweet. I prefer shrimp spicy or in a white sauce over pasta. The salsa I loved though and would definitely make it again!
50 min 30 min prep
SERVES 6 -8
2 lbs shrimp, deveined with shells on 1 lime, for garnish fresh thyme sprig, for garnish
MARINADE
1/4 cup fresh thyme or 2 teaspoons dried thyme
1 teaspoon dried parsley
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
6 fresh garlic cloves, minced or 1 teaspoon garlic powder
1/4 teaspoon ground nutmeg 2 teaspoons sugar
3 tablespoons snipped fresh chives
1/4 cup mild molasses
1/2 cup brown sugar corn syrup (can use dark if you can't find the brown sugar)
1/4 cup olive oil
1 lime, juice of
4+ seeded and minced hot pepper (scotch bonnet, habanero or jalapeno can be used, more or less depending upon your level of desired hotness)
SALSA
1 bunch fresh cilantro (1/2 cup)
1 cup diced papaya
1 cup diced mango
1 cup diced red bell pepper
1 cup diced avocado (optional)
1/4 cup diced onion (red or sweet vidalias work well)
2 tablespoons freshly squeezed lime juice
Combine marinade ingredients and mix well. Place shrimp in non-metal container.
Add marinade; coat evenly and refrigerate. Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
Oil and pre-heat grill to medium low heat. Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes. Place on grill and cook over medium low heat until pink and cooked through, about , turning once or twice for even cooking.
Serve with the mango-papaya salsa.
Garnish with fresh lime and thyme if desired.
Check back next time for another recipe, I'm going to use wild caught salmon fillets from Aldi, that's all I know right now. Wish me luck :)
If you've tried one of the recipes on my blog please let me know how it turned out for you.
50 min 30 min prep
SERVES 6 -8
2 lbs shrimp, deveined with shells on 1 lime, for garnish fresh thyme sprig, for garnish
MARINADE
1/4 cup fresh thyme or 2 teaspoons dried thyme
1 teaspoon dried parsley
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
6 fresh garlic cloves, minced or 1 teaspoon garlic powder
1/4 teaspoon ground nutmeg 2 teaspoons sugar
3 tablespoons snipped fresh chives
1/4 cup mild molasses
1/2 cup brown sugar corn syrup (can use dark if you can't find the brown sugar)
1/4 cup olive oil
1 lime, juice of
4+ seeded and minced hot pepper (scotch bonnet, habanero or jalapeno can be used, more or less depending upon your level of desired hotness)
SALSA
1 bunch fresh cilantro (1/2 cup)
1 cup diced papaya
1 cup diced mango
1 cup diced red bell pepper
1 cup diced avocado (optional)
1/4 cup diced onion (red or sweet vidalias work well)
2 tablespoons freshly squeezed lime juice
Combine marinade ingredients and mix well. Place shrimp in non-metal container.
Add marinade; coat evenly and refrigerate. Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
Oil and pre-heat grill to medium low heat. Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes. Place on grill and cook over medium low heat until pink and cooked through, about , turning once or twice for even cooking.
Serve with the mango-papaya salsa.
Garnish with fresh lime and thyme if desired.
Check back next time for another recipe, I'm going to use wild caught salmon fillets from Aldi, that's all I know right now. Wish me luck :)
If you've tried one of the recipes on my blog please let me know how it turned out for you.
Sunday, March 14, 2010
Easy Beef Enchiladas (Mexican Lasagna)
Filling Recipe, Source: http://www.recipezaar.com/
Corn Tortillas Recipe, Source: http://www.cooking-mexican-recipes.com/corn-tortilla-recipe.html
These were tasty, but it took quite a long time to make since I chose to make the tortillas myself, but the payoff was an authentically Mexican flavor. A couple changes I'd make would be to add fresh jalapenos and I'd double all the ingredients for the filling as it was a little heavy on the tortilla and light on the filling. I think I'd also top with fresh cilantro in addition to the sour cream.
Up to 45 minutes bake time
1 hour prep if you make the tortillas yourself.
SERVES 4 -6 , 12 enchiladas
1 lb ground beef
1/4 cup chopped onion
1 teaspoon garlic powder (I prefer fresh minced)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese (I like the jack or cheddar combos)
1 jar enchilada sauce (I prefer the green sauce)
olives (optional)
cilantro (optional
jalapenos (optional)
12 corn tortillas
Brown ground beef, brown with onion and garlic, drain.
Add next 7 ingredients (Worcestershire sauce through black pepper).
In another pan, ideally cast iron
Add tortillas, one at a time, and brown on both sides. Depending on how thick your tortillas are it could take 3-5 minutes for fresh and less than a minute for store bought.
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture.
Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired). At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 30-45 minutes.
Top with sour cream and cilantro
Enjoy!
Next up: Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa
Corn Tortillas Recipe, Source: http://www.cooking-mexican-recipes.com/corn-tortilla-recipe.html
These were tasty, but it took quite a long time to make since I chose to make the tortillas myself, but the payoff was an authentically Mexican flavor. A couple changes I'd make would be to add fresh jalapenos and I'd double all the ingredients for the filling as it was a little heavy on the tortilla and light on the filling. I think I'd also top with fresh cilantro in addition to the sour cream.
Up to 45 minutes bake time
1 hour prep if you make the tortillas yourself.
SERVES 4 -6 , 12 enchiladas
1 lb ground beef
1/4 cup chopped onion
1 teaspoon garlic powder (I prefer fresh minced)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese (I like the jack or cheddar combos)
1 jar enchilada sauce (I prefer the green sauce)
olives (optional)
cilantro (optional
jalapenos (optional)
12 corn tortillas
Brown ground beef, brown with onion and garlic, drain.
Add next 7 ingredients (Worcestershire sauce through black pepper).
In another pan, ideally cast iron
Add tortillas, one at a time, and brown on both sides. Depending on how thick your tortillas are it could take 3-5 minutes for fresh and less than a minute for store bought.
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture.
Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired). At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 30-45 minutes.
Top with sour cream and cilantro
Enjoy!
Next up: Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa
Saturday, March 6, 2010
Pork Kabobs with Onion Cakes and Peanut Sauce
Source: Better Homes and Gardens Magazine March 2010
Flavors: Asian, light, fresh, sweet, Thai
This dish is unlike anything I've ever made. My tastes don't normally lean toward Asian, in this case Thai cooking. I enjoyed making this though, it was easy and budget friendly. What I liked most about it was the interesting melding of flavors. I don't think I'd make this on a regular basis, only because it's not something I crave very often.
Start to Finish: 30 minutes
1 lb. pork tenderloin, cut in 1/2-inch slices
3 tsp. reduced-sodium soy sauce
2 tsp. Thai seasoning ( I found this in the asian foods section)
1 bunch green onions (7 or 8), chopped
1/2 cup all-purpose flour
1/2 tsp. baking powder
1 egg, lightly beaten
1/4 cup peanut butter
1 Tbsp. honey
1 carrot, shredded
Fresh cilantro and lime wedges (optional)
Directions
1. Heat broiler. Thread pork on 8 skewers; brush with 1 tsp. soy sauce and sprinkle 1 tsp. of the Thai seasoning. Broil 3 to 4 inches from heat 8 minutes; turning once.
2. For cakes, combine onions, flour, baking powder, 1/2 cup water, egg, and 1 tsp of the Thai seasoning. In 12-inch skillet heat 2 tsp. vegetable oil over medium-high. Spread batter in skillet; cook 10 to 12 minutes, turning once. Cut in wedges.
3. For sauce, in microwave-safe bowl combine peanut butter, honey, remaining soy sauce, and 1/3 cup water. Cook on high 30 seconds. Whisk; cook 15 seconds more. Serve kabobs with cakes, sauce, carrot, cilantro, and lime. Makes 4 servings.
Enjoy!
Next up: Beef Enchiladas with Homemade Corn Tortillas
Flavors: Asian, light, fresh, sweet, Thai
This dish is unlike anything I've ever made. My tastes don't normally lean toward Asian, in this case Thai cooking. I enjoyed making this though, it was easy and budget friendly. What I liked most about it was the interesting melding of flavors. I don't think I'd make this on a regular basis, only because it's not something I crave very often.
Start to Finish: 30 minutes
1 lb. pork tenderloin, cut in 1/2-inch slices
3 tsp. reduced-sodium soy sauce
2 tsp. Thai seasoning ( I found this in the asian foods section)
1 bunch green onions (7 or 8), chopped
1/2 cup all-purpose flour
1/2 tsp. baking powder
1 egg, lightly beaten
1/4 cup peanut butter
1 Tbsp. honey
1 carrot, shredded
Fresh cilantro and lime wedges (optional)
Directions
1. Heat broiler. Thread pork on 8 skewers; brush with 1 tsp. soy sauce and sprinkle 1 tsp. of the Thai seasoning. Broil 3 to 4 inches from heat 8 minutes; turning once.
2. For cakes, combine onions, flour, baking powder, 1/2 cup water, egg, and 1 tsp of the Thai seasoning. In 12-inch skillet heat 2 tsp. vegetable oil over medium-high. Spread batter in skillet; cook 10 to 12 minutes, turning once. Cut in wedges.
3. For sauce, in microwave-safe bowl combine peanut butter, honey, remaining soy sauce, and 1/3 cup water. Cook on high 30 seconds. Whisk; cook 15 seconds more. Serve kabobs with cakes, sauce, carrot, cilantro, and lime. Makes 4 servings.
Enjoy!
Next up: Beef Enchiladas with Homemade Corn Tortillas
Saturday, February 27, 2010
Delicious Chicken Pot Pie
Source: http://www.recipezaar.com/Delicious-Chicken-Pot-Pie-10744
This is hearty comfort food at its best! I'll admit I went into this with a bad attitude. It was a weeknight and I was tired, cranky and all I wanted to do was go to sleep! I pressed on since I did not want to waste the ingredients. Once I started chopping my mood started to get better and when it came to the filling and it started to thicken, I could tell it was going to work out. This dish turned out great, exactly what I think a pot pie should be. It is not light, it is full of fat and calories...its freakin' fabulous. Enjoy it with a smile and then MAYBE go for walk later.
Ingredients
1 cup potato, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/3 cup salted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped (I used 3 skinless boneless chicken breasts simmered in chicken broth, bay leaf, fresh ground pepper and savory seasoning to taste (sold in a grinder in the spices section, sometimes labeled "country seasoning")
2 pie crusts (either store bought your own recipe. I used the Pilsbury rolled pie shells that come two to a pack).
Directions
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Place crust into a 9" pie dish and top with second pie crust. Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Next up: Pork Kabobs with Onion Cakes & Peanut Sauce
This is hearty comfort food at its best! I'll admit I went into this with a bad attitude. It was a weeknight and I was tired, cranky and all I wanted to do was go to sleep! I pressed on since I did not want to waste the ingredients. Once I started chopping my mood started to get better and when it came to the filling and it started to thicken, I could tell it was going to work out. This dish turned out great, exactly what I think a pot pie should be. It is not light, it is full of fat and calories...its freakin' fabulous. Enjoy it with a smile and then MAYBE go for walk later.
Ingredients
1 cup potato, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/3 cup salted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped (I used 3 skinless boneless chicken breasts simmered in chicken broth, bay leaf, fresh ground pepper and savory seasoning to taste (sold in a grinder in the spices section, sometimes labeled "country seasoning")
2 pie crusts (either store bought your own recipe. I used the Pilsbury rolled pie shells that come two to a pack).
Directions
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Place crust into a 9" pie dish and top with second pie crust. Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Next up: Pork Kabobs with Onion Cakes & Peanut Sauce
Friday, February 19, 2010
Tilapia with Veracruz Sauce
Source: Tom King
Flavors: savory, spicy, tangy
This recipe was such a pleasant surprise. Easy, light and full of flavor. This is definitely a keeper. I can see making this on a monthly basis. Tip: Aldi is great place to find frozen fish, Tilapia and Orange Roughy are normally in stock, both of which work in this recipe.
10 Green olives (chopped/sliced)
2 Jalapenos, pickled (1/4 of a small can)
2 Bay leaves
1 Tsp Oregano (I used Italian seasoning)
4 Tilapia fillets (1/2 inch thick)
Salt and pepper to season the fish
Directions:
Preheat oven to 375 degrees.
Heat olive oil, add garlic and cook until golden.
~Laura
Next up: Chicken Pot Pie
Flavors: savory, spicy, tangy
This recipe was such a pleasant surprise. Easy, light and full of flavor. This is definitely a keeper. I can see making this on a monthly basis. Tip: Aldi is great place to find frozen fish, Tilapia and Orange Roughy are normally in stock, both of which work in this recipe.
I served this dish with grits flavored with a little butter and coleslaw.
Ingredients:
1 Tsp Olive Oil
3 Garlic cloves, sliced thin
28 oz can Tomatoes diced
4 Tsp Capers (yum, where have you been all my life?)10 Green olives (chopped/sliced)
2 Jalapenos, pickled (1/4 of a small can)
2 Bay leaves
1 Tsp Oregano (I used Italian seasoning)
4 Tilapia fillets (1/2 inch thick)
Salt and pepper to season the fish
Directions:
Preheat oven to 375 degrees.
Heat olive oil, add garlic and cook until golden.
Drain tomatoes and cook 15 minutes. Reserve the liquid.
Remove any seeds from canned jalapenos and dice them. Cans of pickled jalapenos can be found with Mexican foods.
Add jalapenos and remaining ingredients and cook 30 minutes or until sauce has a good consistency.
Heat 2 Tbsp of butter in a oven proof skillet or dutch oven. Season the Tilapa fillets with salt and pepper to taste. Cook a couple minutes then turn the fish. Spoon the sauce over the fish. Cover the skillet or dutch oven and put in a 375 degree oven. Cook approximately 10 minutes or until fish flakes easily with a fork.
Eat well!~Laura
Next up: Chicken Pot Pie
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