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Thursday

Shrimp Po' Boys

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I pretty much love anything that has to do with shrimp and that 
definitely includes these po'boys.


Doesn't this look good!!!


They're fairly traditional with just a touch of spiciness added for kick.


The coating on the shrimp is not heavy and has a great crunch from the cornstarch. 
The remoulade sauce with the horseradish adds the perfect finish.


Did I mention how easy they are to make? True story!




Shrimp Po' Boys
4 sandwiches

Remoulade sauce:
½ cup mayonnaise, light works well
2 tbsp spicy brown mustard
1/2 tsp garlic powder
1½ tsp pickle juice or lemon
1 tsp prepared horseradish
1/2 tsp smoked paprika
Pinch cayenne pepper

Sandwiches:
1 lb medium-large shrimp, peeled (remove tails) and deveined
Milk, to cover shrimp
2 tbsp olive oil
1 tbsp butter
1 tbsp old bay seasoning
2 tbsp cornstarch
Sub Rolls
Romaine lettuce
Sliced tomato

Place shrimp in a bowl and cover with milk. Place in the refrigerator for at least 10 minutes.

In a medium size bowl, combine ingredients for sauce. Stir to mix and store in fridge until needed

Heat the olive oil and butter in a large skillet over medium heat.

Stir together Old Bay and cornstarch. Place into a gallon size plastic bag. Remove shrimp from the milk and place onto a paper towel lined plate or bowl to drain slightly. Place shrimp into plastic bag and shake to coat evenly.

Place shrimp into heated skillet in a single layer, don’t crowd shrimp, and cook for 2-3 minutes per side. Remove from skillet.

Drizzle rolls with olive oil and toast or grill. Spread remoulade sauce on each side of bread, layer on lettuce, tomato and shrimp (dill pickle/sliced onion if desired). Enjoy! 

Friday

Chicken Suizas Casserole

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I wanted to get this recipe in before the busy weekend starts, so with very little ado...
here ya go.


It was easy, fast and oh so tasty.

I actually used some spiced up ground chicken in mine because that's what I had on hand.
I listed shredded chicken in the recipe, but either would work.


The sauce could be used for enchiladas, tacos, eggs, etc. It's one of my favorites.


I like to squeeze on some fresh lime juice just before eating.

Linked with Weekend Potluck and Foodie Friday.



Chicken Suizas Casserole

2 poblano chile peppers
3 tablespoons extra virgin olive oil
6 tomatillos, chopped
1 onion, chopped
4 cloves garlic, chopped
1 bay leaf
Salt and pepper
1/4 cup chopped parsley
1 teaspoon ground cumin
2 tsp honey
1 lime, juiced
1 cup chicken stock
3 cups shredded chicken
1 cup fat free sour cream
1 1/2 cups grated swiss cheese
1 cup grated pepper jack cheese
12 corn tortillas

Preheat oven to 375 degrees.

Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop.

In a large skillet, heat the olive oil. Add the tomatillos, onion, garlic and bay leaf; season with a pinch of salt and pepper then add the parsley and cumin. Cook until tender, about 10-15 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey and lime juice to a food processor or blender and puree.

In the same skillet, heat the chicken stock over medium-high heat. Stir in the chicken and tomatillo sauce.

In a medium casserole, put a thin layer of chicken mixture. Tear 4 tortillas in half and cover the bottom of the dish. Add 1/2 the remaining chicken, dot with sour cream and layer on 1/3 of the cheese. Top with another 4 tortillas, remaining chicken mixture, sour cream and another 1/3 of cheese. Layer on remaining 4 tortillas and top with remaining cheese.

Bake for 25-30 minutes.

Tuesday

Beer Battered Fish Tacos with Chipotle Slaw and Roasted Poblano Sauce

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I could eat fish tacos for just about every meal, I love them that much.

I've made them several different ways, but this is probably one of my favorites, but since they are battered and fried, it's a good thing my oven baked ones come a really close second.


I gotta say, the batter on these is great. 
They're so light and crispy on the outside and tender and flaky inside.


It's the first time I've had them with the chipotle slaw and poblano sauce. Very tasty. 
I usually eat them with the creamy chipotle spread, which I like equally well. 

Next time I make the slaw, I'm going to add some carrot or purple cabbage, 
more for the look than anything else. Could have definitely used some color.



Beer Battered Fish Tacos with Chipotle Slaw and Roasted Poblano Sauce

Chipotle Slaw

1/4 cup red wine vinegar
2 tsp honey
Juice of 1/2 lime
1/2 tsp chipotle puree or chopped chipotle in adobo sauce
1 tsp mustard
2 tsp olive oil
1 tsp mayonnaise
1/4 tsp celery seed
Salt and Pepper, to taste
3 cups cabbage, thinly sliced (or slaw mix)

In a large bowl, whisk together red wine, honey, lime juice, chipotle puree (add more if you like it hot), mustard (I used Roasted Garlic Mustard from Stonewall Kitchen), olive oil, mayonnaise, celery seed, salt and pepper. Add thinly sliced cabbage and toss to combine. Set aside to marinate.

Roasted Poblano Sauce

3 poblano peppers
1 jalapeno, seeded and chopped
Juice of 1 lime
1 clove garlic, chopped
3/4 tsp salt
1/4 tsp pepper
1/2 cup mayonnaise
1 tbsp cream
Small handful fresh parsley or cilantro

Heat oven to 450 degrees or use your broiler.

Lay poblanos on a baking sheet and roast for 20-30 minutes, turning to get a good char on all sides. Remove to a bowl and cover with plastic wrap to cool.

Peel skin from peppers, do not rinse, and place in a blender or food processor with remaining ingredients and blend until smooth.

Beer Battered Fish

8 Talapia filets, cut into strips (or white fish of choice)
1 cup flour, plus more for dusting fish
2 tsp baking powder
1 3/4 tsp salt
1/2 tsp garlic powder
1 tsp sugar
1 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp pepper
1 1/4 - 1 3/4 cup beer
1 tbsp olive oil

Heat 2-3 inches of vegetable oil in a heavy pot, or use a deep fryer, to 325 degrees.

In a medium size bowl, mix together flour and next 8 ingredients. Stir in beer and olive oil until blended. Batter should be a little bit thinner than pancake batter. In a separate bowl, add enough flour for dusting fish.

Dust fillets with flour and then dip in batter, letting excess drip off. Gently lay into hot oil (don't over crowd) and fry for 3-4 minutes, until golden brown. If doing more of a shallow fry, turn fillets over during cooking. Remove to a paper towel lined plate to drain.

Thursday

Baked Lump Crab Cakes with Spicy Avocado Sauce

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Believe it or not, this is the first time I've made my own crab cakes. 
I've eaten them lots of times, but just have never made them for myself.


I decided baking them was the way to go. That way, I won't feel guilty making them anytime 
I get the craving and because of the way these turned out, that will be often.

I served them with a Spicy Avocado Spread which was SO GOOD! 
They really were a treat.


When you form the cakes, make sure you use a light hand. You don't want to 
smash them or make them too tight. You also need to handle 
them rather gently when you turn them during baking.

I was actually going to add a finely minced clove of garlic in the mix but forgot, so 
once on the baking sheet I lightly sprinkled them with garlic powder which was 
just enough because of the garlic in the avocado sauce. So...depending on what 
your going to serve them with, you can make the call on that one. 

I put the leftovers in a single layer on parchment paper, placed them in a plastic freezer bag 
and froze them. They should stay good for several months.


Hubby really enjoyed these too. When he was driving truck, there was a restaurant located, I know not where, that he use to get crab cakes covered with a poached egg and hollandaise sauce. So the next morning, I took a couple cakes out of the freezer, let them sit out about 15 minutes, then just heated them up in a cast iron skillet. Fried a couple of eggs over easy to plop on top, and called it good. 

HE LOVED IT!




Baked Lump Crab Cakes
Makes 8 cakes

1/4 cup bread crumbs
1 tsp baking powder
1 tsp mustard powder
1 1/4 tsp Old Bay Seasoning
1 tbsp fresh parsley, chopped
1/2 tsp sweet paprika
1/8 tsp fresh cracked black pepper
Pinch of cayenne pepper
1 egg
2 tbsp mayonnaise
2 tbsp butter, melted
1 tsp Worcestershire
2 tsp lemon juice
1 lb lump crab meat

In a large bowl, stir together bread crumbs and next 7 ingredients. Set aside.

In a separate bowl, whisk together egg and next 4 ingredients. Stir into bread crumb mixture until blended. Fold in crab meat just until combined. Gently form into 8 cakes, do not smash, and place onto a baking sheet that has been brushed with olive oil (I sprayed with oil too) and chill 30 minutes.

Preheat oven to 375 degrees.

Bake crab cakes in preheated oven for 9 minutes, gently turn crab cakes over, being careful so they don’t fall apart, and bake 7-8 minutes more.

Spicy Avocado Sauce

1/2 avocado
1 tbsp mayonnaise
2-3 tbsp milk
1 tbsp spicy brown mustard
1 small garlic clove, chopped
Juice of 1/2 lemon
3-4 dashes of tabasco
Salt and Pepper

Place all ingredients into a small food processor and puree until smooth.

Wednesday

Bengal Tiger Pizza

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I don't know if you guys remember or not, but several weeks ago I posted about my trip to Kansas City, We're not in Kansas anymore,  where my hubby and I enjoyed Bengal Tiger Pizza at Grinders. It's actually been featured on "Diners, Drive-inns and Dives" with, you know who, Guy Fieri.


Well, as you've probably already realized, this pizza is the bomb. 
I knew somewhat the ingredients on it, but not the specifics. 

Until now.


I actually found the chefs original recipe. "Let the choirs sing"

I made it for lunch the other day, and yes, it tastes pretty much exact.

The only part they didn't have in the recipe was the Tandoori Chicken, which I made myself.
It actually tasted just like their's. I included the recipe below.

I think next time I'm going to go lighter on the toppings so each flavor shines through.  I used some leftover basil pesto I had on hand, and mixed it in with the green sauce recipe. 
Also, I used my own pizza dough recipe, because I love it, 
but didn't roll it as thin (wish I would have).



Either way,,,,,,,,you really gotta try it.


Note: This is the original recipe. I adjusted amounts to suit my taste and used my own dough recipe which I noted above.

Bengal Tiger Pizza

Dough:
20 rounded cups high-gluten flour
1 ounce salt
5 ounces slow rise yeast
2 cups body temperature water
1 to 2 tablespoons olive oil

Green Sauce:
1/2 pound fresh basil, leaves only
1/4 cup fresh cilantro, leaves only
4 cloves garlic
Salt and freshly ground black pepper
Olive oil

Pizza:
About 2 cups mozzarella pizza cheese
About 2 cups provolone pizza cheese
2 cups tandoori chicken, cooked
1 cup real crab meat
1 (4-inch) piece hearts of palm, thinly sliced
1/4 cup finely chopped fresh cilantro leaves

For the dough:
Mix all ingredients 3 to 4 minutes until done, being careful not to mix too long so that the dough becomes tough. Add the olive oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours.
Remove dough from pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.

For the green sauce:
Blend all ingredients in a blender, slowly adding olive oil until the consistency becomes slightly thinner than peanut butter.

For the pizza:
Preheat oven to 550 degrees F.
Roll and toss 1 ball dough until it's 18 to 20-inches around. Reserve remaining dough for another use or for other pizzas.
Place on a pizza pan and cover with green sauce, any leftovers keep in the refrigerator for up to 3 days.

Top with a blend of mozzarella and provolone pizza cheese.
Add the tandoori chicken, real crab meat and hearts of palm.

Bake for approximately 15 minutes or until the crust is golden brown. Remove from oven and top with the fresh cilantro.

TANDOORI CHICKEN

1/3 cup yogurt
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp turmeric
1/4 tsp ginger
1/8 tsp cayenne pepper
12 whole cloves
Juice of 1/2 lemon
Salt and Pepper
2-3 boneless, skinless chicken breast

Place first 12 ingredients into a medium size bowl and blend. Add chicken breast and stir to coat evenly. Cover and place in fridge for 3-6 hours. Grill over med-high heat (indoor or out) for 3-5 minutes per side, or until cooked through. Cool and cut into bite size pieces.

Tuesday

Homemade Strawberry Ice Cream

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This is what a treated myself to for Mother's Day.


I really enjoy this recipe. It's no cook and pretty standard. I think the lemon juice in this recipe
gives the berries a kick and cuts through the sweetness perfectly.

Addition: * I forgot to mention this. While I definitely like ice cream to
have some heavy cream in it, if you wanted to, you could take this and make it fat free.
I've made it with fat free half and half, instead of cream. It still tastes delish,
but it does change the texture,,,,a little more like ice milk. And if you wanted to
make it even creamier, you could change out the 2% milk with whole milk.
Not to blabber on but, you could use any combination of cream and milk you wanted,
 as long if the total liquid stayed the same.


I remember the long involved process making homemade ice cream use to be. 
Now, it's really a no brainer if you have the ice cream maker. 


When it comes out of the machine, the ice cream is like a soft serve. 
If you want it a little firmer, just put it in the freezer for a few.


My hubby and I ended up going out for an impromptu dinner at Chili's that night and brought home their molten lava chocolate cake, without the ice cream, and ate it with ours. OMG!

Homemade Strawberry Ice Cream

3 cups fresh ripe strawberries, stemmed and sliced
4 tbsp freshly squeezed lemon juice
1 1/2 cups sugar, divided
1 1/2 cups 2 % milk
2 3/4 cups heavy cream
1 1/2 tsp pure vanilla extract

In a small bowl, combine the berries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the berries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.

In a medium bowl, use a hand mixer or whisk to combine the milk and remaining sugar, until sugar is dissolved. Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes. Five minutes before done, add the reserved sliced strawberries and continue. At the end of 25 minutes(give or take), the ice cream will have a soft and creamy texture, so if a firmer consistency is desired, transfer to an air tight container and freeze a couple hours.

Sunday

Lemon Coconut Bars

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These are some of the "best" lemon bars.



The crust is the bomb. It's got that shortbread texture and taste, and just 
compliments the lemon filling perfectly.



I think they're my very favorites and always a huge hit with everyone.


I like to sprinkle some powdered sugar on top to finish them off.

Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday

Lemon Coconut Bars


1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 1/2  tsp lemon peel
2 tbsp lemon juice
1/2 cup coconut

Pre-heat oven to 350 degrees.

Mix together flour, butter and powdered sugar and press into a prepared 8x8 baking dish, building up 1/2 inch edge. Bake 20 minutes.

Beat remaining ingredients, except coconut, until light and fluffy, about 3 minutes. Stir in coconut and spread on hot crust. Bake 20-25 minutes longer, just until no impression remains when lightly touched in center.

Cool and cut.


Friday

Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes

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First off, I'm gonna get it out there. This did not photograph well.


I even considered not posting it, for just that reason. 
But, I couldn't do that to you. It was that good.

I've been on a bit of a artichoke kick lately, but I don't apologize. 
They've just been hitting the spot,,, itching the itch,,,, you get my drift.

This is a great go-to dish.
So easy, healthy and just down right delish.

Linked with Sunflower Supper Club: Weekend Potluck and
Rattlebridge Farm: Foodie Friday.


Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes

1 Spaghetti Squash, roasted
2 tbsp olive oil, plus more for roasting
Salt and Pepper
1/2 onion, sliced
3 cloves garlic, minced
Red Pepper Flakes
1/4 cup chicken stock (or vegetable)
1/4 cup white wine
4 oz artichoke hearts, chopped
1/4 cup basil pesto
1 cup sweet cherry tomatoes, halved
Parmesan Cheese
Fresh Parsley

Pre-heat oven to 400 degrees.

Cut spaghetti squash in half, drizzle with olive oil and sprinkle on salt and pepper. Roast on a baking sheet, cut side down, for 40-50 minutes or until squash is tender. Let cool, then using a fork, scrape out squash. It will come out in shredded pieces resembling spaghetti.

Add 2 tbsp of olive oil into a large heated skillet. Add onions and sauté 3-5 minutes. Add garlic and red pepper flakes and continue to sauté another couple minutes. Add white wine and chicken broth. Simmer 3-5 minutes. Stir in basil pesto; add cherry tomatoes and simmer 2 minutes. Add spaghetti squash, parmesan cheese and fresh parsley. Stir to combine. Taste and add salt and pepper if needed. You can also add additional chicken broth if needed/desired.

Basil Pesto

2/3 cup basil leaves
2 cloves garlic
1/3 cup nuts (I used almonds and pecans)
Juice of 1 lemon
Salt and Pepper
1/4 cup parmesan cheese
1/4 cup olive oil

Put first six ingredients into a food processor and pulse into a paste. Add cheese and pulse to blend. With machine running, pour in olive oil and mix to incorporate.



Tuesday

Spaghetti Carbonara with Sun-dried Tomatoes and Artichokes

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I love pasta.

It's so easy, delicious and comforting, and the flavor combinations are really, 
pretty much unending.


I made Spaghetti Carbonara last night. I have to say, it's actually the first time I've made this. 
Don't ask me why.

I really enjoyed the addition of the sun-dried tomatoes and artichoke hearts. 
Stupendous!

Linked with Rattlebridge Farm: Foodie Friday.


Spaghetti Carbonara with Artichoke and Sun-dried Tomato

1 lb thin spaghetti
1 tbsp olive oil
4 oz bacon
1/2 cup onion, finely chopped
4 garlic cloves
Red pepper flakes
2 large egg yolks
1 cup parmesan cheese
1/2 cup white wine
6 oz sun-dried tomatoes
6 oz artichoke hearts, chopped
Salt and Pepper
Fresh chopped parsley

Cook pasta in lightly salted boiling water just until they're on the shy side of al dente. Drain, reserving 1 1/2 cups of pasta cooking water; drizzle pasta with a small amount of olive oil and toss.

Cook bacon in a large skillet until crisp. Remove bacon and set aside. 

To the same skillet, add 1 tbsp of olive oil to the bacon grease; add onion, garlic and red pepper flakes. Saute for 3-4 minutes. Add cooked spaghetti and toss for 1 minute. Add egg yolks that have been tempered in 3/4 cup of pasta cooking liquid. Toss with spaghetti until thickened. Add 1/2 cup white wine and parmesan cheese. Toss to combine and continue tossing over heat until the cheese is melted and wine is absorbed. Stir in sun-dried tomato and artichoke hearts. Add more cooking liquid if needed. Taste for seasoning and add salt and pepper, accordingly. Stir in freshly chopped parsley and chopped reserved bacon.

Serve with additional parmesan cheese and parsley.

Sunday

Sparkling Ginger Lemonade

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I tried this lemonade for the first time several years ago at a potluck we had 
at the newspaper I was working for in Little Rock. 


I was instantly hooked and made a point to get the recipe from the guy who brought it.


I've made it many times for different types of get togethers, and it's always a huge hit with none leftover (no matter how much I make, come to think about it).


I like to drink it with a mint sprig on top. Every time you take a drink you smell mint. Heavenly!

It's super delicious and the ginger keeps it from being overly sweet.




Sparkling Ginger Lemonade

1 cup water
1 cup sugar
3-4 tbsp peeled and sliced ginger
4 lemons
1 qt. Ginger Ale

Place water, sugar and ginger into a 2 cup glass measuring cup. Stir to dissolve sugar and microwave on high for 2 minutes.

In a 2-qt pitcher, put the juice from 3 1/2 lemons and fill pitcher 2/3 full with ice. Pour in strained sugar/water over ice and stir well. Slice remaining 1/2 lemon and add to pitcher along with fresh mint if desired.

Add ginger ale when ready to serve.

Friday

Rosemary Chicken Burgers with Rosemary Oven Fries

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I still enjoy a big ole juicy burger made with ground beef, but I have definitely started to prefer either ground turkey or chicken.


I don't know if it's because, subconsciously I know it's better for me or what, 
all I know is, I be diggin-em.

I also enjoy thinking up all the different kinds of flavors you can add to them.

Loving rosemary like I do, this one was a no-brainer. It turned out really good. 

I especially liked the simple and delicious Island Spread I threw together to go on it.


I served the burgers with Rosemary Oven Fries.

Delicious and easy to make. 

Slice up some russet potatoes, put them in a large bowl and cover with cold water. Let them soak for 15-20 minutes. Drain and rinse in clean water, drain well and spread them out on a kitchen towel, pat off excess water and let them dry. Once dry, put them in a large bowl, drizzle with about 1 tbsp of olive oil,  sprinkle with seasoning salt, pepper, lots of fresh rosemary and a pinch of cayenne. Spread in a single layer on a baking sheet and cook in a preheated 450 degree oven for 20-25 minutes or until crisp and cooked through. 
I turn them over half way through cook time.


Rosemary Chicken Burger
Serves 4

1 lb ground chicken
2 tbsp olive oil, divided use
2 tbsp red pepper, minced
2 tbsp onion, minced
1 tbsp green onion, minced
1 egg, beaten
3/4 cup Italian bread crumbs
1 tbsp fresh rosemary, minced fine
2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1/8 tsp crushed red pepper

Island Spread: Stir together 1/3 cup mayonnaise, 1 tbsp Thousand Island Dressing, 1 tsp lime juice, Pinch cayenne pepper, salt and pepper to taste.

Preheat a large skillet over medium heat, add 1 tbsp olive oil.

Combine remaining tbsp of olive oil and all ingredients except chicken. Mix well; add ground chicken and form into 4 patties (mixture will be soft), and place directly into the prepared skillet. Cook 5-7 minutes per side, or until cooked through.

Serve on a toasted bun with Island Spread, avocado and onion.