Corned Beef and Cabbage with Herb Buttered Potatoes

Corned Beef and Cabbage with Herb Buttered Potatoes

Ingredients

Corned Beef:

3 pounds corned beef brisket with spice packet

2 carrots, cut into 2-inch pieces

2 medium onions, chopped

1 small head green cabbage, cored, roughly chopped

2 cups apple juice

1 cup water

Potatoes:

1 1/2 pounds baby red potatoes, sliced in 1/2

1/2 stick butter, softened

1 tablespoon chopped garlic

2 tablespoons chopped fresh parsley leaves

Salt and freshly ground black pepper

Directions

For Corned Beef:

Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.

For potatoes:

Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.

Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

Recipe courtesy Sandra Lee

CATEGORIES: Cabbage Lunch Slow Cooker View All

Read more at: http://www.foodnetwork.com/recipes/sandra-lee/corned-beef-and-cabbage-with-herb-buttered-potatoes-recipe.html?oc=linkback

Peanut Butter Cookie Dough Brownie Layer Cake Recipe

Peanut Butter Cookie Dough Brownie Layer Cake Recipe

Yield: 8 inch cake

Ingredients

Brownies

1 1/2 cup vegetable oil

3 cups sugar

3 tsp vanilla extract

6 eggs

1 1/2 cup flour

1 cup cocoa (I use Hershey's Special Dark)

3/4 tsp baking powder

1/4 tsp salt

Cookie Dough

1 1/4 cup butter, room temperature

1 1/4 cup dark brown sugar

1/2 cup sugar

3/4 cup peanut butter

3 tsp vanilla extract

2 1/2 cups all purpose flour

3-4 tbsp milk

1 cup semi-sweet chocolate chips

Chocolate Ganache

12 oz semi-sweet chocolate chips, divided

1 cup heavy whipping cream, divided

Peanut Butter Frosting

1/4 cup butter

1/4 cup shortening

1/2 cup peanut butter

2 cups powdered sugar

1 tbsp water or milk

mini chocolate chips, for topping, if desired

Instructions

1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degree.

2. Mix together the oil, sugar and vanilla extract.

3. Add eggs and mix until well combined.

4. Combine flour, cocoa, baking powder and salt.

5. Slowly add to the egg mixture until well combined.

6. Pour the batter evenly into the three pans and spread evenly.

7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

8. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.

9. While brownies cool, make cookie dough.

To make the cookie dough:

1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

7. Mix in peanut butter and vanilla extract.

8. With the mixer on low speed, add flour.

9. Add milk to preferred thickness.

10. Stir in chocolate chips. Dough will be thick. Set aside.

To assemble cake:

Once the brownies are cool, it's time to put the layers together. You can pile the cookie dough onto the brownies, stack the layers and leave messy layers, or use the method I used for having clean edges/sides of the cake.

1. Place half of chocolate chips in a metal bowl.

2. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

3. Cover bowl with saran wrap for 5-7 minutes.

4. Whisk chocolate and cream until smooth.

5. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.

6. Place the first brownie into the bottom of the pan.

7. Add about 3 tbsp of chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie.

8. Put half of the cookie into the pan and spread evenly on top of the brownie.

9. Remove the first two layers from the cake pan and place on it's serving dish.

10. Repeat steps 5-8 with the second brownie and remaining cookie dough. Then remove from pan.

11. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.

12. Place the second section of cake onto the first.

13. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly.

14. Top with remaining brownie.

To finish off cake:

1. Place remaining chocolate chips in a metal bowl.

2. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

3. Cover bowl with saran wrap for 5-7 minutes.

4. Whisk chocolate and cream until smooth.

5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.

6. Place cake in refrigerator and make the peanut butter icing.

7. To make the icing, beat the shortening and butter together until smooth.

8. Add the peanut butter and mix until smooth.

9. Slowly add the powdered sugar and mix until smooth.

10. Add water or milk.

11. Remove cake from fridge, and pipe icing onto the top edge of the cake and sprinkle with mini chocolate chips, if desired.

Beef Chow Fun

Beef Chow Fun

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serve: 2

Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.

INGREDIENTS

1/2 pound beef

1 pound wide rice noodle (ho fen)

1 small bunch of Chinese chive or scallion; cut into sections around 10cm long

1 small bunch of bean sprouts

1/4 middle size white onion, shredded

Marinade sauce

1 teaspoon light soy sauce

1/2 teaspoon salt

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 tablespoon starch

Stir fry sauce

1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 tablespoon vegetable oil

1/2 teaspoon sugar

INSTRUCTIONS

Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce to marinade for at least 15 minutes.

Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.

Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.

Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.

Add Chinese chives or scallion to fry for another 30 seconds.

Serve hot!

NOTES

I do not add salt in my stir fry sauce since my soy sauce contains salt. Do add some according to taste and the brand of soy sauce. Newly updated recipe on Nov. 2014.

Read more at http://www.chinasichuanfood.com/beef-chow-fun/

Korean-Style Short Ribs

Get your game-day grub on with this: Korean-style Short Ribs (made with a Coca-Cola reduction marinade)

KOREAN-STYLE SHORT RIBS

YIELD: Serves 6-8

Ingredients:

Short ribs

1 ½ cups Coke

3 tablespoons sugar

1/2 cup brown sugar, packed

1/2 cup soy sauce

1/3 cup mirin (sweet rice wine)

1 tablespoons minced garlic

1 tablespoons dark sesame oil

5-6 lbs. Korean-style short ribs or flanken

2 green onions, thinly sliced

¼ cup sesame seed, toasted and cooled

Onion rings (recipe adapted from Tyler Florence)

Oil, for frying

2 large sweet onions, cut inot 1/2 – inch thick ring, papery skins removed

1 cup rice flour, plus more, for dredging

½ cup finely crushed Ritz Crackers

1 tablespoon baking powder

1 tablespoon soda

1 egg yolk

1 cup beer (use enough until pancake batter consistency is achieved)

½ teaspoon salt, plus more for seasoning

Directions:

To make the short ribs:

Place Coke and sugar in a small saucepan and bring to a boil, continue to boil until the liquid is reduced by half, about 3-4 minutes.

Sprinkle brown sugar over beef, toss and rub into meat until evenly coated; set aside.

In a bowl, place Coke reduction, brown sugar, soy sauce, mirin, garlic and sesame oil and whisk to combine. Place beef in a sealable bag and add marinade. Press our excess air from bag, and seal. Marinate, chilled for at least 8 hours or overnight.

Heat grill to medium-high. Drain marinade off of meat. Grill ribs, turning once and cooking about 3-4 minutes on each side or cook to preferred doneness. Remove from grill and garnish with sliced green onions and toasted sesame seeds.

To make the onion rings:

Fill a large heavy bottom pan or fryer with oil and heat to 350 degrees F.

Sift dry ingredients into a large mixing bowl and create a well in the center. In a bowl separate lightly whisk the egg yolk with a fork to break it up. Add this to the well in the middle of the flour and slowly whisk from the center, and as you whisk, slowly pour in the beer. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize any lumps that may occur. Continue whisking until all the dry ingredients are mixed and the batter is of a smooth consistency.

Take the onion rings and remove the thin membrane between the layers; (this helps the batter stick better). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry the onion rings in batches; cook until golden brown. Drain on paper towels and season with salt.

Are you ready for some Football!!! Here is a great recipe for the Super Bowl on Sunday

Chicken Wings

These wings are perfect for tailgating! The wing sauce gives them a nice kick while the blue cheese dressing cools them off. You might want to make a double batch.

INGREDIENTS

20 whole chicken wings, washed well and patted dry

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon cayenne pepper

 Wing Sauce, 1 recipe: below page

Blue Cheese Dipping Sauce, for serving

DIRECTIONS

Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.

Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.

Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.

Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.

Wing Sauce:

This is a great sauce for wings or on pretty much anything.

DIRECTIONS

In a medium size sauce pan combine the hot sauce, apple cider vinegar, and sugar and bring to a simmer over medium heat. Reduce the heat to medium low and cook for until the sauce is slightly reduced, about 12 to 15 minutes.

Using a hand blender, slowly blend in the butter until the mixture is smooth.

The sauce can be served immediately or stored in the refrigerator in an air tight container for several months. The sauce can be reheated over a low heat while constantly whisking to reincorporate the butter.

INGREDIENTS

3 cups crystal hot sauce

2 tablespoons apple cider vinegar

3 tablespoons sugar

1/2 pound unsalted butter, cut into small pieces

Blue Cheese Dipping Sauce

INGREDIENTS

1 cup crumbled blue cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup buttermilk

1 teaspoon fresh lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

Freshly ground black pepper

DIRECTIONS

Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

Ginger Beef, Mushroom and Kale Stir-Fry Recipe

GINGER BEEF, MUSHROOM & KALE STIR-FRY RECIPE

This delicious ginger beef, mushroom, and kale stir fry is quick to make and full of great flavor!

PREP: 5 MINS COOK: 25 MINS TOTAL: 30 MINS

INGREDIENTS:

MARINADE INGREDIENTS:

1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)

1/2 cup vegetable broth (or chicken/beef broth, or water)

3 Tbsp. rice wine vinegar

2 Tbsp. corn starch

2 tsp. ground ginger

1/4 tsp. freshly-ground black pepper

STIR-FRY INGREDIENTS:

1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips

2 garlic cloves, minced

2 Tbsp. olive oil

8 ounces baby portobello or button mushrooms, halved

4 ounces shiitake mushrooms, halved

3 cups chopped kale

2 green onions, thinly sliced

DIRECTIONS:

TO MAKE THE MARINADE:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

TO MAKE THE STIR-FRY:

Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

DIFFICULTY: EASY INGREDIENTS: CORNSTARCH, GARLIC, GINGER, GREEN ONIONS, KALE, MUSHROOMS, RICE WINE VINEGAR, SOY SAUCE, STEAK, VEGETABLE BROTH

Bake Lemon Salmon w/ Creamy Dill Sauce Recipe

Baked Lemon Salmon with Creamy Dill Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

4 6-oz salmon fillets

2 Tbsp extra virgin olive oil

1 1/2 tsp lemon zest

2 Tbsp fresh lemon juice

Salt and freshly ground black pepper

Creamy Dill Sauce

1/3 cup fat free plain Greek Yogurt

3 Tbsp mayonnaise (full fat)

1 clove garlic, finely minced

1 Tbsp chopped fresh dill

2 - 3 tsp milk

1/2 tsp honey

Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through (cook time will vary based on thickness of fillets and how well done you liked them). Serve warm topped with Creamy Dill Sauce.

For the sauce:

In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving (just so it's not ice cold over warm salmon).

Seafood Gumbo Recipe

Seafood Gumbo Recipe

Shrimp, oysters, and tomatoes come together in this gumbo to give it a bright, fresh flavor.

Ingredients

1/2 cup plus 2 tablespoons unsalted butter, divided

1/3 cup all-purpose flour

¼ cup chopped sweet onion

¼ cup chopped celery

1 teaspoon crushed red pepper

2 cups canned crushed tomatoes

2 teaspoons kosher salt, divided

1 cup seafood stock

2 teaspoons liquid crab boil

2 teaspoons filé powder

2 cloves garlic, minced

1 pound large fresh shrimp, peeled and deveined

1 (8-ounce) container shucked oysters, drained

1 cup dry white wine

Garnish: chopped fresh parsley

Instructions

In a large Dutch oven over medium-high heat, melt ¼ cup butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a light brown roux forms, about 10 minutes. Remove from heat, and set aside.

In a large skillet, melt ¼ cup butter over medium high heat. Add onion, celery, and pepper, and cook until tender, about 3 minutes. Stir mixture into the roux.

Stir tomatoes, 1 teaspoon salt, and seafood stock into roux, and simmer until thickened, about 15 minutes. Stir in crab boil and filé powder.

In a large skillet over medium high heat, melt remaining 2 tablespoons butter. Add garlic, remaining 1 teaspoon salt, and cook until fragrant, about 30 seconds. Add shrimp, and cook until pink, about 2 minutes per side; add oysters, and cook about 2 minutes. Add white wine, and simmer 2 minutes. Stir seafood mixture into vegetable mixture, and serve immediately. Garnish with chopped fresh parsley, if desired.

Shrimp Étouffée Recipe

Shrimp Étouffée Recipe

2 1/2-3 pounds medium shrimp (51-60 count), peeled, deveined and tails off 

2 tablespoons Creole seasoning, 2 total tablespoons throughout recipe, 1 tablespoon for seasoning the shrimp and 1 tablespoon for seasoning the roux

1 cup diced yellow or sweet onion

3/4 cup diced celery

1/2 cup finely-diced green bell pepper

2 large garlic cloves, run through a garlic press

7 tablespoons unsalted butter 

5 tablespoons all-purpose flour

3 cups shrimp stock, (canned seafood stock may be substituted

1 14 1/2-ounce can diced tomatoes, undrained

2 fresh bay leaves, or 3-4 dried bay leaves

1 tablespoon Worcestershire sauce

1 teaspoon Louisiana Gold hot sauce, more or less, to taste

6 cups of cooked or steamed white rice 

minced fresh parsley and/or parsley sprigs, for garnish

~ Step 1. Prepare the shrimp stock by boiling your shrimp hulls/shells and set aside. Toss the shrimp with 1 tablespoon of the Creole seasoning and set aside. Prep the onion, celery, bell pepper and garlic and set aside. Prepare the rice as directed or your favorite way, and set aside.

Things are ready to rock and roll:

~ Step 2. In 12" skillet, melt butter over low heat, increase to medium, add flour and whisk until the color of peanut butter...

~ Step 3. this will take 3-4 minutes depending upon the heat of your stove. Add the onions, celery, bell pepper, garlic and remaining 1 tablespoon of Creole seasoning to the roux. Using a large spoon, stir to form a paste. 

~ Step 4. Adjust the heat to medium and add some hot shrimp stock, 1/2 cup at a time until 2 cups of total stock has been added, allowing the mixture to thicken each time you add the stock. This will only take 20-30 seconds after each addition. Add the tomatoes and continue to cook for about 30-60 more seconds. The mixture should look like gravy, not too thick and not too thin. Stir in the bay leaves, Worcestershire sauce and hot sauce.

~ Step 5. Add the last 1 cup of shrimp stock. 

Adjust heat to a gentle, but steady simmer and continue to simmer until the mixture is once again thickened to the consistency of gravy and reduced by about one-third, about 25-35 minutes.

Optional Note. At this point turn the heat off, place a lid on the skillet and allow the mixture to steep for 1-2 hours. Besides the obvious benefit of better flavor, this also gives you the opportunity to prepare etoufee in advance of serving, 

~ Step 6. Add the seasoned shrimp to the gently simmering sauce. Continue to cook until pink and just cooked through. In the case of medium-shrimp, this will take about 4-5 minutes.

Note: Some folks like larger shrimp, but, in our family, we prefer them slightly smaller (not too small), just bite-sized, succulent shrimp in each and every last bite of our etouffee!

~ Step 7. Make a bed of rice on each plate. Smother rice with etouffee. Top with a bit more rice and some minced parsley!

Photo Collage made by Crazy Cajun Living only for a quick visual of the recipe http://kitchenencounters.typepad.com/blog/2013/05/index.html

Shrimp and Grits Recipe

Shrimp and Grits Recipe

These cheese grits topped with gulf shrimp, browned bacon and mushrooms, garnished with shreds of green scallions make an elegant presentation

1 pound unpeeled, medium-size fresh wild gulf shrimp

2 tablespoons lemon juice

¼ teaspoon salt

1/8 teaspoon ground red pepper

4 strips of bacon

2 tablespoons canola or other neutral oil

6 ounces sliced mushrooms, about 3 cups

1 garlic clove, finely minced

¼ cup chopped onion

¼ cup finely chopped sweet red bell pepper

2 tablespoons all-purpose flour

¾ cup shrimp stock or chicken broth

Green tops of scallions thinly cut on diagonal for garnish

Peel & de-vein shrimp, saving peels. Combine shrimp, lemon juice, salt, and ground red pepper in a small bowl; set aside for 10 minutes and no longer than 20 minutes or the citrus will begin to cook the shrimp. To make the shrimp stock (which is really better than chicken broth), boil the shrimp shells in lightly salted water for a few minutes and strain; discard shells and retain the broth.

Place the bacon in a 10” non-stick skillet and cook over medium heat until it browns. Remove bacon from skillet, leaving 3 tablespoons drippings in the skillet. Reserve skillet for later. Crumble bacon when cool and set aside.

In a separate 10” non-stick skillet, pour in canola oil and heat over medium heat. Add the mushrooms to the hot oil and cook, tossing and stirring, until the mushrooms give up their liquid. Salt and pepper to taste, add the garlic and cook briefly, stirring. Turn the off heat and set aside.

Cook the onion and sweet red bell pepper in bacon drippings in the reserved skillet over medium-high heat, stirring constantly, about 10 minutes. Sprinkle flour over vegetables; cook, stirring constantly, about 2 minutes or until flour begins to brown. Add shrimp & shrimp stock; cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and the gravy is smooth. Do not overcook the shrimp. If gravy is too thick, add water or broth as necessary. Add the mushrooms, crumbled bacon and stir to blend.

To serve, place cheese grits in individual bowls, top with shrimp mixture in the center and sprinkle thinly sliced green scallion tops around the edges of the bowl. Serves 4.

http://mycarolinakitchen.blogspot.com/2009/07/low-country-shrimp-and-grits.html?m=1

Buffalo Chicken Salad Recipe

Buffalo Chicken Salad

Serves 4

Prep time: 5 mins
Cook time: 5 mins

Ingredients:
1 pound of Boneless Skinless Chicken Tenders
1 Tbsp of Balsamic Vinegar
1 Tbsp of Olive Oil
2 Cloves of Garlic, minced
1 Tbsp of Grill Seasoning 
Salt and Pepper, to taste
2 Tbsp of Unsalted Butter, melted
Hot sauce of your choice and as much as you would like (I used Crystal hot sauce and about ¼ cup)
1 Head of Romaine Lettuce, washed, dried and chopped
2 Carrots, peeled and shredded
2 Stalks of Celery, sliced thin
1 Cucumber, sliced in half moon pieces

Instructions:

1) Preheat a grill pan over medium high heat.

2) In a bowl, toss together the chicken tenders with the garlic, oil, grill seasoning, vinegar, salt and pepper. Place them on the hot grill and cook them for about 3 to 4 minutes on each side or until fully cooked through.

3) Set aside on a plate to cool slightly. Chop the chicken into bite size pieces and set aside for a few seconds.

4) In a bowl, whisk together the melted butter and hot sauce, add the chopped chicken and stir to make sure the chicken pieces are fully coated in the hot sauce mixture.

5) Place the chopped romaine on a platter and scatter the celery, cucumber and carrots evenly over the top. top it all off with the hot sauce coated chicken and enjoy!

Recipe By: Laura Vitale

Vegetarian Jambalaya Recipe

Vegetarian Jambalaya Recipe

INGREDIENTS

1 onion, chopped

3 cloves garlic, minced

2 ribs celery, chopped

1 green bell pepper, chopped

1 1/2 cups uncooked rice

1 6 oz can tomato paste

5 cups vegetable broth

2 zuchinnis, sliced

1 1/2 cups okra, fresh or frozen)

1 can diced tomatoes OR 4 large tomatoes, diced

1 cup mock meat, such as Gimme Lean or Morningstar Farms Crumbles (optional)

1 tsp oregano

1/2 tsp paprika

1/2 tsp cayenne (or to taste)

1/2 tsp black pepper

1 tsp dried parsley

1/2 tsp seasoned salt

PREPARATION

In a large bowl, mix tomato paste with vegetable broth until smooth and set aside. In a large pot, sautee onion, garlic, celery and green pepper until slightly soft, about 5 minutes. Add uncooked rice and allow rice to toast for one minute, stirring. Add tomato and broth mixture. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.

In a separate skillet, sautee the okra, zucchini and mock meat until just barely cooked, about 3-5 minutes.

After the rice has cooked about 10 minutes, add the sauteed mock meat and veggies, spices and diced tomatoes, stirring well. Cover, and allow to simmer 10-15 more minutes, stirring occasionally, until veggies are fullly cooked and rice is soft. Serve with hot sauce if desired, and enjoy!

Crawfish and Stone-Ground Grits Gratin Recipe

Crawfish and Stone-ground Grits Gratin Recipe

“Most grits casseroles are high in fat and calories because they’re typically made with heavy cream and lots of butter. This Crawfish and Stone-Ground Grits Gratin is a bit lighter yet no less flavorful. I suggest cooking the grits in seafood stock and using chopped fresh herbs and garlic to enhance the sweetness of the crawfish. Additionally, use goat cheese, which is creamy and rich but lower in fat and calories than cow’s milk cheese.”—Virginia Willis

Ingredients

4 cups homemade seafood stock or 1 (8-ounce) bottle clam juice and 3 cups water

1 cup stone-ground grits

2 teaspoons salt, divided

1 teaspoon ground black pepper, divided

1 (8-ounce) log goat cheese

1 tablespoon canola oil, plus more for greasing

1 shallot, finely chopped

1 stalk celery, finely chopped

1 small jalapeño, seeded and finely chopped, optional

2 cloves garlic, finely chopped

1 pound cooked crawfish tail meat (about 2 cups) or small raw shrimp

¼ cup white wine

4 large eggs, lightly beaten

¼ cup chopped fresh parsley

¼ cup chopped green onion

Instructions

In a large saucepan, bring seafood stock (or clam juice and water) to a boil over medium-high heat. Slowly whisk in grits, 1 teaspoon salt, and ½ teaspoon pepper. Decrease heat to low, and simmer until creamy and thick, about 45 minutes. Remove from heat, and stir in goat cheese.

Preheat oven to 350°. Brush a 12-inch round baking dish with canola oil, and set aside.

In a large skillet, heat 1 tablespoon canola oil over medium heat. Add shallot, celery, jalapeño, and garlic; cook until shallot is soft and translucent, about 3 minutes. Add crawfish or shrimp, wine, and remaining 1 teaspoon salt and ½ teaspoon pepper; cook 4 minutes.

Pour half of crawfish mixture into a medium bowl, and set side. Add remaining crawfish mixture to grits, along with eggs; stir to combine. Spoon grits mixture into prepared baking dish. Top with remaining crawfish mixture, parsley, and green onion.

Bake until bubbly and golden brown, about 45 minutes. Let cool slightly before serving.

By Virginia Willis

Dinner Mint Cake Recipe

DINNER MINT CAKE Recipe

Okay, we are heading straight into the home stretch of Tis The Season, and one of things I am always doing this time of year is looking for the perfect combo of show-stopper and easy when it comes to that big holiday dinner dessert.  You know, the one that is going to get you a round of oohs and aahs when you bring it out, and then has your dining room settle down to delirious quietness because everyone is eating in happy holiday bliss…but also the one that is not going to keep you in the kitchen for hours.  Welcome to that dessert!

Ingredients

One 13x9 pan of brownies, baked, cooled and cut in half (line the pan with non-stick foil to make lifting the brownies out as easy as possible!)

For the glaze

10 ounces dark or bittersweet chocolate, chopped fine

1 cup heavy cream

¼ cup light cane syrup (Karo)

4 tablespoons butter, softened

¼ teaspoon peppermint extract

For the filling

12 tablespoons butter at room temperature

2 tablespoons heavy cream

1 teaspoon peppermint extract

1½ cups confectioner's sugar

Instructions

1. Make the glaze first so it has time to cool: Put the chopped chocolate in a medium sized mixing bowl. Stir the cream and the corn syrup in a small heavy pot over medium heat until it reaches a low boil.

2. Pour the hot cream mixture over the chopped chocolate and whisk until smooth. Add the 4 tablespoons butter and ¼ teaspoon mint extract and whisk again until smooth. Cover and put in the fridge until it is spreadable, about 60 minutes.

3. When the glaze is set, make the filling: beat 12 tablespoons butter with 2 tablespoons cream and 1 teaspoon mint extract on medium until well-combined. Add confectioner's sugar and beat on low until it is mixed in. Now rev the mixer up to high and beat until everything is nice and fluffy, about 3 minutes or so.

4. Time to assemble! Put the one brownie half bottom side down on a cooling rack that is place on a rimmed baking sheet. Spread all the filling evenly over it. Pop the other half on top, bottom side up (to give you a smoother spreading surface). Take 1 cup of the glaze and spread it in a thin layer over the sides and the top (if you have an offset spatula this is the time to break it out!).

5. Save a couple tablespoons of the remaining glaze and set aside. Put the rest in the microwave for a minute until it is melted. Pour it over the top of the cake, using a spatula to spread it along the top and to help it drip down the sides.

6. If you like, put the 2 tablespoons you saved into a ziplock bag, snip off a corner and pipe decorative squiggles over the top.

7. Refrigerate for at least 30 minutes, then transfer the cake onto a platter (I use two spatulas for this) and serve!

Brandy Spice-Glazed Ham Recipe

Brandy Spice-Glazed Ham Recipe

This glazed ham is a simple way to dress up a fully cooked ham for your holiday table. It makes for great family-style entertaining and delicious leftover sandwiches the next day. Don't forget to save the ham hock for soups or stews!

INGREDIENTS

1 ½ cups brandy

1 ½ cups light brown sugar (packed)

1 ½ tablespoons yellow mustard seeds

6 cloves

2 cinnamon sticks

One bone-in, fully cooked smoked ham, 10 to 14 pounds

DIRECTIONS

Preheat the oven to 325°F and position a rack near the bottom of the oven. Line a roasting pan with aluminum foil and place a small rack in the bottom of the roasting pan.

In a medium saucepan combine the brandy, brown sugar, mustard seeds, cloves, and cinnamon sticks and heat over low heat until the sugar is completely dissolved.

Using a sharp knife, score into the fatty layer of the skin in a diamond pattern, cutting about ¼-inch deep. Place the ham onto the rack in the roasting pan. Brush the ham with the glaze and place in the oven. Bake the ham uncovered, basting every 30 minutes, until the ham is heated through and nicely glazed, usually 15 to 20 minutes per pound.*  Remove the ham from the oven and allow to rest at least 20 minutes before carving.

*Note:  We tested this recipe using a half-ham weighing 10 pounds and it was ready after cooking 3 hours.  In the restaurant, Chef Tim cooks whole hams in a rotisserie oven, basting them every 30 minutes, for 3 to 4 hours, depending on size. If you have a rotisserie at home and would like to cook your ham on it, just note that cooking time will vary depending on the temperature of your rotisserie.

Holiday Bouillabaisse

Holiday Bouillabaisse

Ingredients

1 pound redfish fillets, skin removed*

1 pound drum fillets, skin removed*

3 teaspoons salt, divided

1½ teaspoons cayenne pepper, divided

1 (28-ounce) can whole tomatoes

3 cups coarsely chopped yellow onion

2 cups coarsely chopped green bell pepper

1 cup coarsely chopped celery

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

½ cup unsalted butter

4 bay leaves

1 lemon, sliced

2 cups fish stock

½ cup white wine

1 pound medium fresh shrimp,peeled and deveined

1 pound lump crabmeat, picked free of shells

24 oysters, shucked

Toasted French bread, sliced

Garnish: chopped fresh parsley

Directions

Sprinkle fish with 2 teaspoons salt and ½ teaspoon cayenne. In a medium bowl, add tomatoes and juice, and mash until small chunks remain. In another medium bowl, combine onion, bell pepper, celery, garlic, thyme, and remaining 1 teaspoon salt and 1 teaspoon cayenne.

In a large Dutch oven, melt butter over medium heat. Add onion mixture, and cook until softened, 6 to 8 minutes. Add tomato, bay leaves, lemon, stock, and wine; bring to a boil. Reduce heat to medium-low, and simmer; add fish, cover, and cook 45 minutes. Do not stir.

Gently stir in shrimp, crabmeat, and oysters, making sure to fully submerge, and simmer 12 minutes. Place a toasted bread slice in each bowl, and ladle soup over. Garnish with chopped fresh parsley, if desired.

By Hazel Gill, Baton Rouge

Source: http://www.louisianacookin.com/holiday-bouillabaisse/…

Cheesy Sausage Breakfast Casserole Recipe

Cheesy Sausage Breakfast Casserole Recipe

Ingredients

2 teaspoons canola oil, plus more for the dish

1/2 pound pork or turkey country sausage, casings removed

1 onion, chopped

1 bell pepper, cored, seeded and chopped

2 cloves garlic, very finely chopped

6 large eggs

21/2 cups milk

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh flat-leaf parsley

12 ounces white bread, cubed (about 1/2 loaf)

1/2 cup grated Cheddar cheese (about 2 ounces)

Coarse salt and freshly ground black pepper

Directions

In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.

Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.

Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

Recipe courtesy of Virginia Willis

Read more at: http://www.foodnetwork.com/recipes/cheesy-sausage-breakfast-casserole.html?oc=linkback

Gooey Red Velvet Brownie Cake Recipe

Gooey Red Velvet Brownie Cake Recipe

Prep time: 20 mins Cook time: 28 mins Total time: 1 hour 30 mins

Serves: 12-15 servings

Ingredients

6 oz Chocolate (dark or white)

3 tbsp Heavy whipping cream

1 Box Red velvet cake mix

(plus ingredients on the box- egg, oil, water)

1 Box Fudge brownie mix

(plus ingredients on the box- egg, oil, water)

1 jar (14 oz) Sweetened condensed milk

1 pk (8oz) Cream cheese

1 container (8oz) Cool Whip

Instructions

Preheat oven to 350° F.

In a microwave-proof bowl, combine chocolate chips and heavy whipping cream. Microwave for 45 seconds - 1 minute. Remove from microwave and immediately start whisking until chocolate mixture is smooth. Allow to cool for about 15 minutes. Then refrigerate until slightly firm. This takes anywhere from 30-45 minutes.

In a mixing bowl, combine red velvet cake mix with ingredients list on the box. Mix well until all ingredients are combined. Pour batter into a 9”x13” pan.

In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.

Bake in preheated oven for 25-30 minutes. I baked mine for about 28 minutes. Remove from oven and allow cake to cool for at least 15 minutes.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.

While cake is cooling, prepare the chocolate cream cheese topping.

Remove hardened chocolate from refrigerator and combine in a mixing bowl with cream cheese. Beat on medium speed for a few minutes until well combined.

Add whipped cream and mix until incorporated. Refrigerate cheesecake frosting until ready to serve. Spread over top of cake.

After adding the cheesecake frosting, the cake must be refrigerated. 

Courtesy of beyondfrosting.com

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Veggie Breakfast Tacos Recipe

Veggie Breakfast Tacos Recipe

Ingredients

Veggie filling

2 teaspoons olive oil

1 small white or yellow onion, diced

3 garlic cloves, pressed or minced

1 small zucchini, sliced into 2-inch long, thin strips

1 small yellow squash, sliced into 2-inch long, thin strips

1 red pepper, seeded, membranes removed and chopped

½ lime, juiced

Salt

Pinch red pepper flakes

Scrambled eggs

6 eggs, scrambled

Hot sauce

Salt and freshly ground black pepper

1 tomato or a handful of cherry tomatoes, chopped

Suggested garnishes, etc.

6 small tortillas, corn or flour

1 jalapeño, seeded, membranes removed and minced

Feta, crumbled

Fresh cilantro, chopped

Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)

Directions

1. To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.

2. To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.

3. To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa. (courtesy of http://bit.ly/1tsh1Q8)

Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe

Ingredients:

1 lb boneless skinless chicken breast (about 2 large)

2 cups mushrooms, cut in half

1 garlic clove, minced

3 sprigs fresh thyme

1 1/2 cups dry white wine

2 tablespoons butter

2 tablespoons olive oil

1/2 cup heavy cream

1/4-1/2 cup asiago cheese, shredded (romano or parmesan can sub)

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

Seasoned Flour

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

1

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).

2

Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.

3

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

4

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

5

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

6

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

7

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).

8

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.

9

Add chicken back to pan and heat through.

10

Garnish with sprigs of fresh thyme. May be served over any pasta.