Louisiana Crawfish Cornbread

 

This recipe was provided by my friend Kathy Myers.
It was really amazing.

Ingredients

1 lb. Pkg. Frozen Crawfish Meat - thawed
1/2 Cup Green or White Onions- diced
1/2 Cup  Red or Yellow Peppers - diced
2 Cups Shredded Cheddar Cheese
1 1/2 sticks butter - room temp.
6 Eggs
1/2 can cream corn
2 Boxes Jiffy Corn Bread Mix
Creole Seasoning to taste. - I added 2 - 3 Tsps. Slap Your Mama Seasoning

Directions

Mix all ingredients together and pour into a greased 9 x 13 pan.  
Bake at 350 degrees about 60 minutes.

Roasted Butternut Squash Soup

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Garnish and Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or crème fraiche.  A sprinkle of minced cilantro or thyme is also tasty.

• Creamy - Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
• Spicy - Add 1 chopped jalapeno and 1/4 tsp. cayenne with the garlic.  Stir in up to 1/4 cup brown sugar at the end.  If you like, cream is also a nice addition to this version.
• Roasted - Roasting concentrates the flavor of the vegetables.  You can use this method with any of the other flavor combinations you like.  Put halved and seeded Squash cut-side down in a large pan.  Arrange halved and peeled onion and garlic around the squash.  Pour in 1 cup of broth and roast in a 375 F Oven until very tender, about 30 minutes.  Let cool slightly.  Scoop out the squash flesh from the peel and put in a blender, along with the onions, garlic, and remaining broth.
• Gingery - Add 1 tablespoon grated fresh ginger and 1 teaspoon ground ginger along with the garlic.  Make it even gingery-er by melting 4 tablespoons butter in a small frying pan.  Cook until it turns light brown and add 1 tablespoon grated fresh ginger.  Swirl the ginger butter on top of each serving.
• Warm Spices - Add a combination of 1/4 teaspoon each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
• Many Squash - Switch out up to 2 lbs. of the butternut squash with acorn squash.
• Protein Packed - Whirl up to 8 oz. of soft or silken tofu into the soup.  Be sure to whirl it in the blender or food processor for a full minute or so to fully incorporate the tofu.

Easy Chimichurri Sauce

This Easy Chimichurri sauce is packed with fresh herbs, parsley, and oregano and it's spicy enough for everyone to enjoy.  Use it on steak, tacos, or meatballs.  It's even great on pasta.

Chimichurri sauce can be used for a wide range of things including marinades, dipping sauces, or drizzled over meat and vegetables!  Perfect for getting a taste of freshness added to your plate.

INGREDIENTS

1 1/2 cups fresh cilantro (stems and leaves)

1 cup fresh parsley (stems and leaves)

1 Tablespoon dried oregano

2 gloves garlic

3/4 cup olive oil

3 Tablespoons red wine vinegar

1 1/2 - 2 teaspoons crushed red pepper flakes

1/2 - 1 teaspoon course salt

INSTRUSTIONS

Blend everything in a food processor until smooth.

Adjust seasonings to taste.

Transfer to an airtight container until ready to use.

Freeze it in an ice tray so that it's nicely portioned for future meals.  Once the "cubes" have frozen solid, transfer to a plastic freezer bag.  Defrost and use as needed.

Luscious Lemon Bars - Everyone's favorite

I’ve been craving lemon bars and once I read this description of a perfect lemon bar, I knew I would have to give this recipe a try. But this recipe did more than satisfy a craving – these are the best lemon bars I’ve ever tasted!

I followed the recipe exactly. The recipe worked perfectly and for once, I wouldn’t change a thing!

I do have one little trick I’d like to share with you. When I lined the pan with parchment paper I left two long sides to hang over the edge of the pan. This made it simple to pull out the whole thing once it was cooled, which in turn made for easier slicing.

Although I did sprinkle them with powdered sugar for decoration, I found that the bars were best with only a light dusting. They are pretty much perfect on their own.

If you’ve been looking for a fantastic lemon bar recipe, I highly recommend you give this recipe a try!

Lemon Bars

(makes one 8-inch square pan)

Crust:

1 cup all purpose flour

1/2 cup confectioners' sugar

1/8 tsp salt

4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

Filling:

2 large eggs

1 cup superfine or bakers' sugar

2 tbsp all purpose flour

1/8 tsp salt

2 tsp finely grated lemon zest

1/4 cup freshly squeezed lemon juice

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust:

Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling:

In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.

Fish Tacos with Cod

Tacos have been part of Mexico's culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

Ingredients

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder  **
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
Salt
8 fresh corn tortillas
Mexican crema, *** (Substitute a big dollop of sour cream with 1-2 Tablespoons of buttermilk)
Fresh Tomato Salsa
2 limes, cut into quarters

** Ancho chili powder is not very spicy, so you don't need much crushed red pepper to match the heat. For a recipe that calls for 1 teaspoon ancho chili powder, substitute 1 teaspoon regular chili powder AND 1/8-1/4 teaspoon crushed red pepper.

*** Homemade Mexican Crema by Patrick Calhoun / Mexican Please

This is an easy way to make a homemade batch of delicious, tangy Mexican Crema. 

Ingredients

1 cup heavy cream
1 Tablespoon buttermilk
1/2 lime
pinch of salt

Instructions

Slightly warm 1 cup heavy cream to room temperature in a saucepan

Add 1 Tablespoon buttermilk to the pan and mix well

Add mixture to a jar and lightly cover

Keep jar on counter (or in warm place) for the next 12-24 hours.

Fasten lid tightly and refrigerate

In a few hours it will thicken even more

Add the juice of 1/2 lime and a generous pinch of salt to the jar and mix well

Taste for seasoning

Serve immediately or store in the fridge

Preparation

1. Marinate the Onion
   Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
2. Marinate the Fish
   Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
3. Cook the Fish
   Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
4. Heat the Tortillas
   Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
5. Assemble and Serve
   To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
   
   Garnish with lime wedges and cilantro sprigs.

COOKING NOTES

INGREDIENTS
Fish
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category. 

TECHNIQUES
Marinated Onions
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks.

ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.

Reprinted from Simply Mexican by Lourdes Castro

Blue Cheese Salad Wedge

 

I first ordered a Blue Cheese Salad Wedge at Jimm's Steakhouse and I thought it was delicious.
 And I also thought, "this would be easy to prepare at home."  And it truly is.

Ingredients

¾ cup sour cream
1 small garlic clove minced
3 ounces blue cheese crumbled and divided
1 tablespoon fresh lemon juice
1 tablespoon minced fresh chives
milk for thinning dressing
salt and freshly ground black pepper to taste

1 head iceberg lettuce
4 slices bacon cooked and crumbled

Tomatoes, chopped

Additional Blue Cheese crumbles

** For the Creamy Blue Cheese Dressing:

• To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. Use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor.
• Add chives to dressing and stir to combine. Add milk a teaspoon at a time until the dressing reaches your desired consistency. Season dressing to taste with salt and freshly ground black pepper.

To Assemble Wedge Salad:

• Remove any wilted or brown leaves from the head of lettuce. 
• Cut the head in half starting from the top and slicing down through the core. Then cut each half in half again so that each wedge has ¼ of the core. Rinse each wedge and pat dry with paper towels. Carefully cut core from each keeping wedge intact and place on separate salad plates.
• Spoon desired amount of dressing over each wedge. Sprinkle each wedge with ¼ of the bacon crumbles and ¼ of the remaining blue cheese. Serve.

 

**  Use a Premium Prepared Blue Cheese Dressing such as Marzetti Brand.
Found in the Refrigerated case, in the Produce section.

Pepperoni and Cheese Crescents

 

1 (8oz) can Pillsbury refrigerated Crescent Rolls
24 slices (about 5 oz.) Pepperomi
2 oz. (1/2 cup) shredded mozzarella cheese
1 cup pasta or pizza sauce, heated

Heat oven to 375 Degrees
Separate dough into eight triangles, and pat out each triangle slightly.

Place 3 slices of pepperoni, slightly overlapping. on center of each triangle. 
Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle, and rolling to opposite point.
Place rolls, point side down, on ungreased  cookie sheet.

Bake at 375 degrees for 10 to 14 minutes or until golden brown.  
Remove from cookie sheet.
Serve warm crescents with warm pasta sauce for dipping.

Enjoy

Fish Tacos & Stuffed Portobello Mushrooms

Perfect for the weekend. I'm getting hungry as I make my grocery list. 
This Walleye is on sale this week for $9.99 - 10 oz. bag. 

Grilled Fish Tacos
Makes 4 servings

Freshly frozen, farm-raised fish is often a very economical option for those of us who don't live with a seaport nearby. Check with your neighborhood Harter House Supermarket fish department to find the best varieties.

Ingredients:
1/2 cup Sour Cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or cod)
4  flour tortillas
2 ounces  Cheddar, grated (about 1/2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa

Directions:
1. Prepare and preheat grill.

2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.

3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.

4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.

5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.

Make it a Meal:
Serve with an avocado, mango and Bibb lettuce salad tossed in a light Poppyseed dressing

****************************************


Stuffed Portabello Mushrooms
Makes 4 servings

Ingredients:
4 portabello mushroom caps, stems removed
1 large garlic clove, cut in half
1 tablespoon canola oil
1 tablespoon red wine vinegar
1 cup seeded, chopped tomato
1/2 cup seeded, chopped yellow bell pepper
1/2 cup fresh whole wheat breadcrumbs
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cooking spray
2 ounces - 50% Reduced Fat Cheddar, grated (about 1/2 cup)

Directions:
1. Preheat grill.

2. Scrape brown gills from mushrooms using small spoon; rub mushroom caps with sliced garlic. Brush oil and vinegar over both sides of caps.

3. Combine tomato, peppers, breadcrumbs, thyme, salt and pepper in bowl; set aside. Coat grill rack with cooking spray and place mushroom caps, top-side-up, on rack. Grill for 3 minutes and turn over.

4. Divide vegetable mixture evenly among caps and sprinkle with cheese. Grill for 3 minutes longer, or until heated through.

Orange Creamsicle Cake

 

Ingredients

1 white cake mix
1 cup orange juice
1 (6 ounce) box of orange Jell-O
2 cups boiling water
1 (3.4 ounce) box instant vanilla pudding
1 cup milk
1 (8 ounce) container Cool Whip, thawed
orange candy slices

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for.
3. Bake for the time required on the back of the box. Remove from oven and cool 5 minutes.
4. Use a fork to poke holes over the top of the cake.
5. Dissolve the orange Jell-O in boiling water. Pour the Jell-O over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
6. Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip.
7. Spread over the top of the cooled cake. Cut into 24 pieces. Store in a covered container in the refrigerator.
8. Garnish with pieces of the orange candy right before serving.

This recipe comes from:  Inside Bru Crew Life

The Best Chocolate Chip Cookies

 

Ingredients

1 cup butter at room temperature
1 cup brown sugar
½ cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla extract
2 ½ cups all-purpose flour*
½ teaspoon baking soda
1 teaspoon salt
2 cups (12 oz.) chocolate chips or chunks
1 cup chopped walnuts or pecans optional

Instructions

1. In a large mixing bowl, cream butter and both types of sugar using the paddle attachment of your stand mixer if you have one. Cream but do not beat until fluffy, we don’t want to beat in air. Add eggs and vanilla and mix to combine. Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in chocolate and, if using, nuts. You may need to do this with a wooden spoon.

2. Tightly cover the bowl and chill dough for at least 3 hours or overnight.* Before baking, allow dough to stand at room temperature for about 45 minutes until it is soft enough to shape into balls.

3. Preheat oven to 350°F (175°C) and line baking tray with parchment paper. Roll dough into balls of about 1 ¼ inches (3 cm) in diameter (slightly smaller than golf balls). Place dough balls on baking tray, leaving plenty of room for the cookies to spread.

4. Bake cookies for 10-12 minutes. They should be golden brown and crispy on the edges, no longer shiny but still quite soft in the middles. Do not overbake! Take cookies out of the oven and allow them to cool on the baking tray for 2 minutes before transferring them with a spatula to cooling racks. The cookies firm and set as they cool.
5. Store cooled cookies tightly covered at room temperature for up to one week or for up to three months in the freezer.

Recipe Notes

*If you want to bake the cookies immediately, add an extra ¼ cup of flour, for a total of 2 ¾ cups of flour. OR freeze cookie dough balls for 20 minutes before baking.

Captain Rodney's Cheese Bake

 EVERYONE'S FAVORITE DIP!

Ingredients 

1/2 cup mayonnaise
8 ounces cream cheese
2 cups grated sharp cheddar cheese
3/4 cup Captain Rodney's Sweet and Spicy Glaze
4 slices bacon (cooked, chopped)
2 green onions (more for garnish if desired)
Ritz Crackers

Instructions 

1. Preheat oven to 350F.
2. In a large bowl, combine the mayonnaise and cream cheese.
3. Add in the cheddar cheese. Mix to combine.
4. Add green onions, Mix to combine.
5. Spoon into a 9 inch pie plate or similar size baking dish.
6. Top with cracker crumbs.
7. Bake for 15 minutes or until the dip is bubbly and the crackers are golden brown.
8. Remove from the oven and drizzle with the 3/4 cup Captain Rodney's Pepper Glaze, and top with  bacon.
9. Add more sliced green onions for garnish if desired. Serve with Ritz crackers or vegetables. Enjoy! 

Boneless Chicken Wings

You may be wondering how to make boneless chicken wings. 

Boneless chicken wings are simply breaded pieces of chicken breast. They are far less messy and very easy to eat with a fork and you don’t have to worry about bones.

Let's make some crispy chicken bites and some delicious savory sauces.

The first thing you are going to want to do is bread the chicken pieces and fry them. This is a universal breading that will work perfectly for all of the sauces in this post. The sauces can be prepared in advance or while the chicken tenders are frying.

Ingredients:

3 boneless skinless chicken breasts (cut into 1” chunks)

Peanut Oil (for deep frying)

1 cup all purpose flour

2 teaspoons salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

¼ teaspoon garlic powder

2 eggs

1 cup milk

Cooking Instructions:

Step 1: Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated.

Step 2: Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.
Step 3: Mix fried chicken bits with your favorite wing sauce.

Now, here are the sauces. The sauces can be prepared in advance or while the chicken bits are frying. I have recipes for 5 different types of delicious wing sauces. Most of these sauces will make a lot, so they will be able to cover large batches of boneless wings.

Buffalo Wing Sauce-

Ingredients:

¼ cup hot pepper sauce

1 tablespoon butter

Step 1: Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20 to 30 seconds). Mix well. This recipe can easily be double if you are making a large amount of wings.

Honey BBQ Wing Sauce-

Ingredients:

1 ¼ cups ketchup

1/3 cup white vinegar

¼ cup molasses

¼ cup honey

1 teaspoon liquid smoke flavoring

½ teaspoon salt

¼ teaspoon onion powder

¼ teaspoon chili powder

Step 1: In a small saucepan over medium heat combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

Parmesan Garlic Wing Sauce-

Ingredients:

4 garlic cloves (peeled)

1 teaspoon olive oil

½ cup mayonnaise

2 tablespoons light corn syrup

5 teaspoons grated parmesan cheese

1 tablespoon white vinegar

1 teaspoon lemon juice

½ teaspoon salt

½ teaspoon crushed red pepper flakes

¼ teaspoon dried basil

¼ teaspoon dried marjoram

¼ teaspoon dried oregano

¼ teaspoon dried thyme

1/8 teaspoon ground black pepper

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife.

Step 2: Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.

Asian Wing Sauce-

Ingredients:

2 teaspoons cornstarch

4 teaspoons rice wine vinegar

½ cup corn syrup

1/3 cup sugar

¼ cup chili-garlic sauce

1 teaspoon soy sauce

1 teaspoon lemon juice

¼ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon garlic (minced)

Step 1: In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well.

Step 2: Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready).

Caribbean Jerk Wing Sauce-

Ingredients:

3 tablespoons butter

2 tablespoons green onion (minced)

1 cup water

¾ cup ketchup

½ cup dark brown sugar

¼ cup apple cider vinegar

2 tablespoons hot sauce

2 teaspoons Worcestershire sauce

2 teaspoons lemon juice

1 ½ teaspoons cayenne pepper

1 teaspoon cornstarch

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

1/8 teaspoon ground cloves

1/8 teaspoons nutmeg

1/8 teaspoon allspice

1/8 teaspoon sage

1/8 teaspoon thyme

Step 1: In a small saucepan sauté onion in butter over medium heat. Whisk in the remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.

I hope you enjoy these sauces!

~Shelly

Meatballs and Gravy

This recipe is tried and true!

I’m not going to pretend that I am Italian, because of every nationality that is mixed through my veins – Italian is about the single one that I am not. However, I love Italian food & tend to make some pretty great meals when I cook Italian food. This is something I am confident I can make well…enter Meatballs and Gravy. Now, since I am not Italian by birth (only by choice) I would not have known that the sauce is actually called gravy, when you put it on meatballs. Also, I found everything I need to make this wonderful recipe at Harter House and Harter House World Flavors.

Meatballs and Gravy

Ingredients:
For Meatballs:

1.5 lb. of mild Italian sausage

1.5 lb. lean ground beef

2 eggs

2 tsp Dried Italian Seasoning

3/4 cup Italian Bread Crumbs

1/4 cup grated Parmesan cheese (reduced fat)

1 clove minced garlic

1/2 tsp crushed red pepper

pinch brown sugar

2 tsp salt

1 tsp fresh cracked pepper

For “Gravy”

2 large cans Cento crushed tomatoes

2 cloves fresh minced garlic

1 small yellow or white onion

olive oil

1/2 diced roasted Italian red pepper

fresh basil – minced

1 tablespoon balsamic vinegar

1/2 tablespoon Dijon mustard

pinch sugar

1 tsp salt

1 tsp black pepper

couple dashes hot sauce

1 tablespoon dried Italian seasoning

1 tsp of lemon juice

1. Preheat oven to 400 degrees

2. Open a bottle of your favorite wine and consume while cooking.

3. Combine all ingredients for the meatballs into a bowl. Once all the ingredients are blended together, you are going to form your balls. These are meant to be bigger than the kind you find in your spaghetti – since they are the main course. So you want them to fill up a good handful (why is this starting to sound dirty)…

Once you have all your meatballs formed, line them up on a cookie tray. Its really important not to crowd the tray so the meat cooks evenly. Once you have this step completed, put your meatballs in the oven – reduce the heat to 375 and cook for exactly 45 minutes. Reducing the heat allows for the outside to form a slight crunch, while the inside cooks perfectly.

4. Now we start on the sauce! Slice the onions & chop garlic & add to saucepan over medium heat with about 2 swirls of olive oil in the pan.

Once the onions have cooked and are translucent, add in the remaining ingredients for the sauce, starting with the crushed tomatos. After you have all the ingredients added & well incorporated, turn the heat to low & cover. The flavors will all blend together on a low simmer while the meatballs finish cooking.

5. When the meatballs are done you are going to take each one and add to your sauce, excuse me, gravy…. and roll around to make sure they are completely covered. Optional step is to place a slice of mozerella on each meatball (after its been rolled in the gravy) and cover again for just a minute to melt the cheese.

6. For the salad, I cheated and bought a bag of Ultimate Caesar Salad mix, but I am not kidding when I say, it was the BEST bag of salad I have ever bought. BECAUSE it has the shaved Parmesan cheese, the creamy dressing & this little spice mix to sprinkle on top that I had never seen before….

(PS, I always cut out the lettuce "ribs")

I topped my meatballs with some grated Parmesan cheese and fresh parsley.

Chicken Parmigiana

Tender pieces of chicken, topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.

Tomato Sauce
Makes about 1 1/3 cups.

1 tablespoon oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
1 can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Crumbed Chicken
Approximately 1 lb skinless chicken breast fillets or tenderloins
2 eggs
1 tablespoon milk
1/3 cup plain flour
about 1 1/3 cups packaged breadcrumbs
about 1/2 cup oil, for frying

Cheese Topping
1 1/3 cups, firmly packed grated mozzarella cheese
1/2 cup, lightly packed grated cheddar cheese
1/4 cup grated parmesan cheese

Heat oil in a heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten. © 

Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.

Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.

To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.

Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.

Drain cooked chicken on paper towels.

Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.

Bake at 400 degrees Fahrenheit for about 15-20 minutes, or until cheese is melted and golden.  Optional. sprinkle the chicken parmigiana with chopped parsley before serving.

Best Beef Stroganoff

 

I never get tired of this recipe!  ~Shelly

Ingredients

1.2 lb boneless rib eye or tenderloin
2 tbsp vegetable oil , divided
1 large onion (or 2 small onions), sliced
10 oz mushrooms , sliced (not too thin)
3 tbsp butter
2 tbsp flour 
2 cups beef broth, preferably salt reduced
1 tbsp Dijon mustard
2/3 cup sour cream
Salt and pepper

Serving:

8 - 10 oz pasta or egg noodles of choice (Note 3)
Chopped chives , for garnish (optional)

Instructions

• Use your fist (or rolling pin or mallet) to flatten the steaks to about  1/3" thick. Slice into  1/5" strips (cut long ones in half), discarding excess fat.
• Sprinkle with a pinch of salt and pepper.
• Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
• Add remaining 1 tbsp oil and repeat with remaining beef.
• Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
• Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavor!).
• Add flour, cook, stirring, for 1 minute.
• Add half the broth while stirring. Once incorporated, add remaining broth.
• Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
• Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
• Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
• Serve over pasta or egg noodles, sprinkled with chives if desired.
  
  

Notes

1. Best cut of beef for stroganoff - use decent to good quality quick cooking cut of beef such as:

• boneless rib eye 
• beef tenderloin
• boneless sirloin, sirloin steak tips

I don't recommend: beef round steak (aka topside), skirt, flat iron, 

Pork can also be used - pork stroganoff is found in Russia too.

2. Flour - any is fine here, I use plain white flour (all purpose).  Or use 1 TBL. corn starch.

3. Serving - I like serving this with short pastas, rather than long pastas. Easier to eat. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!

4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

5. Storage - 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef!
I found this recipe at;RecipeTinEats

Peanut Butter Bars with Salted Chocolate Ganache

This recipe comes from Nancy at foodnetwork.com

It's an easy recipe to make and yields 16 squares.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar 

1 1/2 cups graham cracker crumbs 

1 cup creamy peanut butter 

Kosher salt 

1 stick (8 tablespoons) unsalted butter, melted 

8 ounces semisweet baking chocolate, chopped into small pieces 

1 cup heavy cream 

1 teaspoon flaky sea salt, optional

Directions

1. Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
2. In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
3. Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
4. Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
5. Sprinkle evenly with the flaky sea salt. Cut into squares to serve.