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!
Tuesday, August 4, 2009
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.
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.
Monday, August 3, 2009
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.
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.
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.
Saturday, April 11, 2009
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.
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.
Wednesday, March 4, 2009
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.
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.
Sunday, November 2, 2008
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.
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.
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