Sugar Free South Seas Chocolate Pie

Here is the recipe.

1 package sugar free instant chocolate pudding mix
2/3 cup dry milk powder
1/4 tsp coconut extract
1 cup water
1/2 cup cool whip
1 banana cut up
graham cracker pie shell

Line bottom of pie shell with sliced bananas. Mix dry pudding and dry milk powder. Add water and coconut extract. Mix well. Pour into pie shell covering bananas. Top with cool whip and chill at least 2 hours. Slice into 8 slices.

Peppered Rabbit

Tonight we had peppered rabbit, rice and corn.

I will post pictures but not the recipe cause it wasn't that great.

Here however are the pictures...

Friday January 8th, 2010

Tonight we had canteloupe, parmesan cheese noodles, and shrimp and eggplant casserole.

I forgot to take a before picture but here is an after.

Here is the recipe for the casserole.

Shrimp and Eggplant Casserole

Peel and dice 2-3 nice size eggplants.
Boil them till just starting to get tender.
Drain well and saute the eggplant with onion, bell pepper, celery and lots of seasoning of your choice.

When the veggies are tender add in the shrimp. Saute until the shrimp are done. Add enough seasoned bread crumbs to firm up the mixture. Put into sprayed casserole and top with bread crumbs. Bake at 350 till nice and bubbly.

enjoy!

Fajitas!

Tonight we are having fajitas for supper.

Here are the ingredients.  And sorry but I forgot to take a picture after it was made.

But here is the guacamole recipe I used.

Guacamole
	2 avocados 1/2 red onion, chopped fine 1 jalapeño, seeded and minced 2 tsp  cilantro 2 tbs  lime juice 1/2 tsp  kosher salt pepper 1 pack  cherry tomatoes, cut into 6 pieces each Cut avocados in half. Remove seed. Scoop out avocado from peel and coarse cut into small pieces. Add the rest of the ingredients and mix well. Servings: 8

January 5th, 2010

No cooking tonight, going to Johnny Carinos with some friends. So hubby and son (he is 19 lol) will fend for themselves.

Fried Venison Backstrap

I did cook tonight, made fried venison backstrap, three cheese mashed tators, and corn.

But I forgot to take a picture lol. If you want any of the recipes, just let me know. I will try to remember to do better tomorrow.

August 5th

Last night we had pan "fried" catfish, rice with bacon and green onions and bacon wrapped green beans.

Here is the recipe for bacon wrapped green beans.

I used a can of whole green beans, drained well.
Cut bacon in 1/2 strips.
Season the green beans with your favorite spices but go very easy on salt because of the bacon.

Wrap a half slice of bacon around 3-5 whole green beans. Place on a wire cooling rack over a cookie sheet. Bake at 375 for about 30 minutes or till the bacon is cooked.

August 4th

Tonight we went to a cooking demo. He was doing appetizers and because he did a few different kinds I was full when I got home.

Here is an easy scallop one that he did.

Melt a stick of butter in a heavy skillet.
Toss scallops with seasonings of your choice.
Sear scallops and cook for about 3-4 minutes per side.
Deglaze with white wine and continue cooking till the wine and butter have reduced into a thick sauce.

enjoy!

August 3rd

Last night I went out to eat with some friends. I searched online for a recipe for what I had, and well this isn't it, but it may hit the same flavor points.

CHICKEN CON QUESO
8 to 10 chicken breasts
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes with green chilies
Place chicken breasts in crock pot. Cube cheese and place over chicken. Pour in tomatoes. Cook on low for 6 hours. Serve over rice or tortillas.

August 2nd

Last night we had Shrimp and Okra Gumbo.

Here is the recipe.

Shrimp and Okra Gumbo

Serve in soup bowl over rice.

Hubby makes it in a huge pot so that we can freeze small bags for later meals. For that reason I will not give many measurements.

For each pound of shrimp, use a pound of cut okra. Can use frozen okra.

Use one can of rotel per 2 pounds of shrimp.

Here is the method.

Make a roux with 3/4 cup oil to 1 cup flour. Make it dark like chocolate. Make sure you stir constantly so it doesn't burn. Also be careful, roux is extremely hot and will cause a really nasty burn. Add the roux to a pot of slowly boiling water.

Saute onion, bell pepper, garlic for a couple of minutes in a small amount of oil. Add okra and saute' until okra starts to brown a little and loses the sliminess. Add to roux/water mixture. Then add rotel and cook for awhile. Season to taste when you add the roux. This needs to simmer for a couple of hours minimum. Add shrimp during last hour.

August 1st

Here is the recipes we had on August 1st.

Barbecued Shrimp

Serve as meal over mashed potatoes or pasta or over french bread as an appetizer.

20 each (16/20) shrimp, peeled and deveined
1 oz canola oil
1 tablespoon plus 5 tsp green onions, chopped
2 oz dry white wine
1 tsp fresh chopped garlic
4 tbl worcestershire sauce
1 tsp tabasco sauce
1/2 tsp paprika
8 oz butter

1. Place a large cast iron skillet over high heat. Add oil and cook shrimp until they are just done, you will have to do in batches if your skillet isn't large enough. Don't over crowd the pan. Remove shrimp and set aside.

2. Add green onions and cook for 1 minute.

3. Add white wine and reduce by half.

4. When wine is reduced, add the garlic, worcestershire, tabasco, cayenne, and paprika. Shake the pan well. Cook for one minute. Reduce heat to low.

5. Cut butter into small chunks and slowly add to pan. Stir to melt butter. Add shrimp and toss well to coat with the butter mixture. Can garnish plate with green onions.


Bacon Wrapped Chipolte Shrimp

1 lb 21/25 shrimp
12 slices bacon
1 cup honey
5 oz chipolte tabasco sauce
3 tbl cajun power garlic sauce

Wrap 1/2 slice bacon around shrimp securing it with a toothpick and set aside. Combine all other ingredients in a saucepan and simmer for 5 minutes. Heat skillet and add 2 tablespoons of oil. When skillet is hot, add bacon wrapped shrimp. Cook 3-4 minutes on each side. Cut off heat and add sauce mixture tossin shrimp till covered completely.


We had both of these with a loaf of whole wheat french bread.

Italian Garlic Ring

1 can of buttermilk biscuits, cut in half
1/4 cup of italian dressing
1/4 cup of parmesan cheese
1 tablespoon garlic powder
1/3 cup mozzarella cheese, shredded
1 Tablespoon parsley

Preheat oven to 425. Spray a pie plate with cooking spray. Toss the biscuit halves in the italian dressing, then in the parmesan that has the garlic mixed in to it. Arrange in a single layer in the pie plate, sorta in a circle. Top with the mozzarella and parsley. Bake 15-20 minutes. Let cool 5 minutes then cut in to 6 servings.

This is a healthy replacement for garlic bread and is very tasty.

Tonight's Supper

Well no pictures today but I will post what I am cooking.

Oven Pot Roast

1 nice size beef roast
garlic
onions
carrots
potatoes
seasonings of your choice
bell peppers

Last night hubby stuffed the roast with minced garlic, salt and pepper, minced onions, and he seasoned the outside well with salt, pepper and garlic powder.

This afternoon I will get out my trusty black iron pot and cover and brown the roast well on all sides. Then I will saute the onions, bell pepper and a little garlic (hey we are cajuns after all lol) until they are just tender. Then back in the pot with the roast, some beef broth or water, and the cover will go on and I will put it in a 350 oven. After about 1 hour, I will turn the roast over and check if it is beginning to get tender. If so I will add in the carrots. If not I will wait another hour and check and flip again. Once it just starts to get tender I will add the carrots, and about 15 to 20 minutes later I will add potatoes. Once the veggies are cooked I will take it out of the oven and let it rest for at least 15 minutes before hubby carves it. Alot of times it is actually to tender to actually carve lol and he will just pull chunks off.

I will make a little rice, cause he and my son can't have roast without rice lol.

Since I have an abundance of carrots right now I will make one of hubby's favorites.

Carrot and Raisin Salad

Carrots
raisins
pineapple
a little mayo

shred the carrots. Drain crushed pineapple. Add the raisins and pineapple to the shredded carrots. Mix with a little mayo and chill.

Today's Spaghetti and Meatballs

I called it that cause I rarely make it the same way twice lol.

Today's is something like this.

I just started it at 11 am and it will simmer till about 6 or 6:30.

I saute'd some onions and bell peppers in a little pam. I seasoned them up with some salt and pepper. When they were nice and tender I added in alot of garlic, hey we are cajun you know lol. Stirred that for a minute or two, added in some italian seasoning, a dash of cayenne pepper, a dash of black pepper, a dash of white pepper, and yes I use all three and no it is not peppered. I am only putting in a small dash of each. Try it sometimes, you will be surprised at the flavor differences. I chopped up a roma tomato left over from last nights tacos and added that in for a couple of minutes. Then I added in a small can of tomato paste. Stirred well, let simmer a minute, added in a can of tomato sauce, 16 oz size, and then a can of petite diced tomatoes, a can of sliced mushrooms (large can) cause I didn't have fresh and don't feel like going to the store, and a can of beef broth, and a 1/4 cup of sugar. Oh and 2 bay leaves. This will simmer till about 4 when i will make and add the meatballs. I will do my easiest recipe I think today which is ground meat, onion and garlic powder, salt and pepper, mix well, roll and drop in simmering sauce. Cook for another hour or so on simmer. I make the meatballs sorta small so they cook faster. Will serve over boiled pasta, probably spaghetti lol. Will have steamed broccoli and boiled whole baby okra or brussel sprouts depending on what is in the freezer. Also have some dinner rolls to use up so will brown those to sop up the extra sauce.

Our Favorite Chili Recipe

1 1/2 lbs stew meat
1 med onion, chopped
1 clove garlic, minced
2 cups spicy tomato juice
1 cup beef broth
1 tsp worcestershire sauce
2 tbs chili powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper



Brown meat and onions, drain if necessary. Add all ingredients and simmer over low heat at least 2 hours or till meat is very tender. can add more tomato juice if needed. I have never had to add more but I do cook it on very low. Garnish with your favorite chili toppings.


Servings: 4

Creamy Burrito Casserole

Creamy Burrito Casserole


1 lb ground meat
1 package taco seasoning mix
1 tsp cumin
1 tsp chili powder
1 can refried beans
1 cup cheddar cheese, shredded
1 can cream of mushroom soup
1 can fiesta nacho soup
8 ounces light sour cream
1/4 cup milk



Brown ground meat. Add taco seasoning along with cumin, chili powder and salt and pepper to taste. Cook according to taco seasoning instructions. Remove from heat. Stir in refried beans. Mix well. In bowl, mix cream of mushroom soup, nacho cheese soup, sour cream and enough milk to make it just pourable. Put some soup mixture on the bottom of pan. Spoon meat mixture into tortilla, and roll as burrito. Place on top of soup mixture. Continue till pan is full. Spoon any leftover meat over burritos. Pour soup mixture over burritos. Top with shredded cheese. Bake at 350 for about 30 minutes, or till bubbly.


Servings: 6
Preparation time: 10 minutes
Cooking time: 30 minutes

I am trying something new this morning.

I used 4 boneless skinless chicken breasts (you could use thighs)
about 6 teaspoons of minced garlic
salt and pepper to taste
1 zuchini cut in half moons
2 yellow squash cut in half moons
1 bell pepper chopped
1 onion chopped
1/4 cup balsamic vinegar
3 teaspoons of worcestershire sauce

I seasoned the chicken and placed in a crockpot bag that I had sprayed with pam. Oh the chicken was frozen cause I forgot to take it out last night lol. Then I washed and cut up the veggies. Mix the balsamic and worcestershire with the garlic and salt and pepper. Toss the veggies in the mixture. Pour over chicken. Cover cook on low 6-8 hours. I used the auto function on my pot. It cooks up to high for about 2 hours and then reduces to low heat.

I will serve with rice and crescent rolls.

Taco soup

Taco Soup

1 lb ground beef or turkey
1 pkg taco seasoning
salt and pepper to taste
chili powder to taste
cumin to taste
2 cans diced tomatoes
1 can tomato sauce
1 can chili beans, undrained
1 can kidney beans, undrained
1 can whole kernel corn, undrained
up to a cup or two of water, depending how soupy you want it

Brown the meat and drain. Add all ingredients to the crockpot and stir well. Cook on low for about 6-8 hours.

Serve with your choice of toppings:

sour cream
cheese
tortilla chips

Texas Campfire Chili

1 1/2 lb stew meat cut into small chunks
2 cans spicy v-8
1 can beef broth
1 tablespoon chili powder
1 1/2 teaspoons salt
1/2 teaspoons pepper
1/4 teaspoons cayenne
1 cup water
2 cloves minced garlic
1 onion, chopped

Brown meat and onions. Add all other ingredients and simmer till meat is tender.
Serve with your choice of toppings.

suggested toppings:
corn cakes
sour cream
fritos
crackers
bread and butter
cheese

Raspberry Chicken

This is a rather strange sounding recipe I found right after hubby found out he was diabetic. It has become a family favorite that my very picky eater son requests often.

Here is the recipe. Sorry I forgot to take a picture yesterday.

Raspberry Chicken

chicken tenders or boneless, skinless breasts
jar of raspberry jam or preserves ( i use the sugar free due to diabetes in family)
can of mountain dew, 7-up or sprite (again i use diet )
about 2 tablespoons of butter
Your favorite seasonings to taste

The original recipe called for just a little jam and mountain dew but we like the "gravy" over roasted garlic mashed potatoes, and I found it was way to dry with less.

Melt the butter in a large skillet. Season the chicken and lightly brown the chicken, you aren't really looking for alot of color on it just to seal in the juices. Mix the mountain dew and raspberry jam in a bowl and add a little seasoning. Once it is mixed well pour over chicken, stir gently and cover. Simmer on medium high heat for about 45 minutes, turning chicken about every 15 minutes. After about 30 minutes I uncover and turn heat to high to reduce sauce by 1/2. We serve with roasted garlic mashed potatoes and whole kernel corn.