Mexican Shrimp Salad

Ingredients:

1 ½ pounds cooked shrimp, peeled and deveined

1 medium white onion, finely chopped

½ cup lime juice (freshly squeezed)

2 medium tomatoes, diced

1 cucumber, peeled and diced

1 jalapeno pepper, seeded and minced

1 bunch fresh cilantro, chopped

1 cup tomato and clam juice cocktail (such as Clamato)

½ cup ketchup

1 tablespoon hot pepper sauce (to taste)

1 large avocado, diced

Salt and freshly ground black pepper to taste

Instructions:

Marinate the onion: In a small bowl, combine the chopped onion with lime juice and let it sit for about 10 minutes to mellow the onion’s flavor.

Mix the shrimp and vegetables: In a large bowl, combine the shrimp, tomatoes, cucumber, jalapeno, cilantro, salt, and pepper.

Prepare the sauce: Stir the tomato and clam juice, ketchup, and hot pepper sauce into the shrimp mixture. Mix until everything is well combined.

Fold in the avocado and marinated onion: Gently fold in the avocado and the marinated onions with their lime juice.

Chill and serve: Let the mixture chill in the refrigerator for at least one hour before serving to allow the flavors to meld together

Sheet Pan Lasagna, Chicken and Brocoli

recipe by: Melissa Weist

▪️16 oz. Dry Lasagna Noodles

▪️Olive Oil

▪️6 Tbsp Butter

▪️6 Tbsp Flour

▪️6 Cups Milk

▪️2 tsp Kosher Salt

▪️1/2 tsp Fresh Ground Black Pepper

▪️1/4 tsp Nutmeg

▪️1/8 tsp Cayenne Pepper

▪️3 Cloves Garlic, finely chopped

▪️16 oz. Broccoli, finely chopped

▪️5 oz. Baby Spinach, roughly chopped

▪️8 oz. Shredded Rotisserie Chicken Breast (2+1/2 Cups)

▪️1 Cup Grated Parmesan Cheese, divided▪️

1️⃣ Preheat the oven to 425F. Bring a large pot of generously salted water to a boil. 

2️⃣ Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into pieces before boiling). 

3️⃣ Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it’s melted add the flour. Cook the flour for 1 min, whisking constantly, then start gradually adding the milk 1 cup at a time, whisking so that the milk gets fully incorporated before adding more. Once all of the milk is mixed in, add the salt, pepper, nutmeg, and cayenne. Cook, stirring often, until the white sauce starts to simmer and thicken (3-4 mins).

4️⃣ Add the garlic and broccoli and cook for 2 mins, then add the spinach, chicken, and 1/2 cup grated parmesan. Cook for 2-3 more mins until the sauce bubbles are veggies are tender, then turn off the heat and stir in the lasagna noodles pieces.

5️⃣ Transfer the mixture to a large baking sheet (or two small baking sheets) and spread into one even layer. Sprinkle 1/2 cup more parmesan cheese on top and bake uncovered for ~30 mins until golden brown. Enjoy!

⏲ 20 minute prep time / 1 hour 10 minute total time

Olive Oil Lemon Cake

Earl said he wanted this for his birthday cake so I made it. I thought it would be gross but it was actually very good and very moist! It’s a keeper!

Ingredients

1. 1 cup olive oil (not extra virgin)
2. 3 large eggs
3. 11/2 cups granulated sugar, plus 2 top for sprinkling the top
4. 2 tsp vanilla extract
5. 1/2 cup lemon juice
6. zest from 3 lemons
7. 1 tsp salt
8. 1/2 tsp baking powder
9. 1/2 tsp baking soda
10. 2 cups all purpose flour
11. 1 cup whole milk
12. powdered sugar for dusting

Instructions

1. Preheat oven to 350F. Prepare a 9" pan by greasing the bottom and the sides well
2. In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
3. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
4. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches.
   
5. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
6. Pour the batter into the pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
7. Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
8. Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the pan and allow to cool completely on a baking rack.
9. When cool, dust the top with powdered sugar

Greens

1 bag of collard greens

1bag of mustard greens

1 chopped jalapeño

2 ham hocks

1/2 cup apple cider vinegar

1 large yellow onion

8 cups chicken broth

1 Tbl spoon Worcestershire

1/4 cup brown sugar

2Tbl spoon butter

Sauté jalapeno and onions until soft in butter

Add everything else and simmer for 2 1/2 hours until tender. Salt and pepper to taste adjust other ingredients to taste at the end

Chili Cornbread Salad

Ingredients

1. 1 package (8-1/2 ounces) cornbread/muffin mix
2. 1 can (4 ounces) chopped green chiles, undrained
3. 1/8 teaspoon ground cumin
4. 1/8 teaspoon dried oregano
5. Pinch rubbed sage
6. 1 cup mayonnaise
7. 1 cup sour cream
8. 1 envelope ranch salad dressing mix
9. 2 cans (15 ounces each) pinto beans, rinsed and drained
10. 2 cans (15-1/4 ounces each) whole kernel corn, drained
11. 3 medium tomatoes, chopped
12. 1 cup chopped green pepper
13. 1 cup chopped green onions
14. 10 bacon strips, cooked and crumbled
15. 2 cups shredded cheddar cheese

Directions

1. Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish.
   
3. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

The BEST Rice

Yes, rice. I made gumbo for a parade party we hosted and my friend, Denice, offered to bring the rice. Because, gumbo must have rice. Just like beans must have rice. I was expecting just plain old rice…but this woman shows up with a rice that could be eaten by itself and it definitely ups the game of whatever you serve it with!

Denice’s Rice

1. 1/2 cup canola oil
2. 1 large yellow onion, diced
3. 1/4 cup unsalted butter, softened
4. 1 bay leaf
5. 2 teaspoons salt
6. 2 cups uncooked jasmine rice
7. 3 cups chicken broth or water

Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.

Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.

Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

Creole Cream Cheese

Balsamic Caprese Chicken

Mari makes this often for family meals. It’s amazing! She makes double the sauce. Soooo good!

Balsamic Glazed Caprese Chicken

Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese! ORIGINAL RECIPE BY KARINA, CAFEDELITES ©

Prep Time10minutes mins

Cook Time50minutes mins

Total Time1hour hr

Course: Dinner

Cuisine: American

Keyword: Balsamic Glazed Caprese Chicken, Caprese Chicken

Servings: 6 people

 

Author: Karina

Ingredients

• 6 skinless bone-in chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch cracked black pepper to taste
• 1 tablespoon olive oil or a light spray of cooking oil spray
• 2 tablespoons garlic minced 
• 1/3 cup balsamic vinegar
• 2 1/2 tablespoons brown sugar packed
• 1 1/2 cups grape tomatoes or cherry tomatoes, divided
• 8 oz fresh mozzarella cheese or Bocconcini, cut into 6x 1/2-inch slices
• 1/4 cup fresh basil leaves chiffonade

Balsamic Glaze: (Optional To Serve)

• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar packed

Instructions

• Preheat oven to 210°C | 410°F.
• Season each chicken thigh with the oregano, basil, salt and pepper.
• Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
• Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
• Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
• Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Optional:

• If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.

Reb Beans and Rice

Fares Kamera’s Red Beans & Rice 

Ingredients

* 1 yellow onion (diced)

* 2–3 celery stalks (chopped)

* 4–5 garlic cloves (minced)

* 1 lb dried red kidney beans (rinsed)

* 2–3 bay leaves

* 2 bacon slices + 1 lb smoked sausage (sliced)

* Salt, pepper, Tony’s seasoning

* ⅛ tsp liquid crab boil

* Rice, cooked separately

Stovetop / Dutch Oven

1. Brown bacon & sausage; set aside.

2. Sauté onion, celery, garlic.

3. Add beans, water (cover), seasonings, meats.

4. Simmer, covered, 4–6 hrs, stirring occasionally.

5. Adjust seasoning, serve over rice.

Instant Pot

1. Brown bacon & sausage; set aside.

2. Sauté onion, celery, garlic. Return meats.

3. Add beans, 3–4 cups water, seasonings.

4. High‑pressure cook 45 min, quick‑release.

5. If needed, +10 min more. Season, serve with rice

Cabbage w Beef and Tomatoes

Chicken Pate

Chicken Liver Pâté

Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal.

By Jacques Pépin 

 

Updated on October 29, 2024

Active Time:

 

25 mins

Total Time:

 

35 mins

Yield:

 

6 to 8 servings

Ingredients

• 1/2 pound chicken livers, well-trimmed

• 1/2 small onion, thinly sliced

• 1 small garlic clove, smashed and peeled

• 1 bay leaf

• 1/4 teaspoon thyme leaves

• 1/2 teaspoon kosher salt, plus more to season

• 1/2 cup water

• 1 1/2 sticks unsalted butter, at room temperature

• 2 teaspoons Cognac or Scotch whisky

• Freshly ground black pepper

• Toasted baguette slices, for serving

Directions

1. Gather the ingredients.

2. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed.

4. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.

5. Add the Cognac, season with salt and pepper, and process until completely smooth.

6. Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

7. Serve chilled.

Originally appeared: March 2007

Vidalia Onion Pie

Author: Sue Moran

Ingredients

• 1 deep dish frozen pie crust, do not thaw
• 1 medium Vidalia onion (substitute another sweet onion variety)
• 5 large eggs
• 1/2 cup whole milk
• 1/2 cup cream (omit the cream and use more milk if you prefer)
• 1 tsp onion salt
• 1/2 tsp fresh cracked black pepper
• 1 cup shredded sharp cheddar cheese, preferably white. I heap my measuring cup with the cheese.

Instructions

• Preheat oven to 400F If you are transferring a frozen crust to your own pie plate, butter your pie plate first, then gently pry the frozen crust out of its tin.
• Peel and slice the onion 1/8 inch thick. I like to so with with a mandoline slicer to get them nice and thin. Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.
• Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper.
• Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
• Pour the egg and cream mixture into the pie crust, it should just fill it to the top. Arrange a few whole onion slices over the top of the pie. Put the pie on a baking sheet, this makes it easier to transfer to the oven, and bake for about 55-60 minutes or until the pie is risen and golden brown. If your oven bakes unevenly, rotate the pie halfway through.
• I like to let the pie cool slightly and serve it nice and warm, but you can also enjoy it at room temperature. Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave and makes a great breakfast ;)

Cowboy Butter

Cowboy Butter 🤠🧈

ingredients:

200 g (about 7 oz) unsalted butter, cubed and softened 🧈

1/2 cup fresh parsley, finely chopped 🌿

1 tablespoon fresh chives, thinly sliced 🌱

1 tablespoon Dijon mustard 🍯

2 teaspoons fresh thyme leaves 🍃

2 teaspoons prepared horseradish 🔥

2 garlic cloves, crushed and cored 🧄

1 teaspoon fresh lemon juice 🍋

1/2 teaspoon paprika 🌶️

1/2 teaspoon fine salt 🧂

instructions:

1. Cut a 12-inch square of parchment paper and set aside 📄

2. Mix all ingredients in a bowl using a potato masher, then a fork for better blending 🍴

3. Shape the butter into a rough log in the bowl 🧈

4. Place the butter toward the bottom edge of the parchment paper 📜

5. Roll the paper up over the butter, twist the ends in opposite directions to form a tight log 🎁

6. Chill in the refrigerator until ready to use ❄️

Old school biscuits

Can use milk, butter milk, or cream…

Creamy Chicken Pot Pie (No peas or Carrots 😳)

Creamy Chicken Pot Pie

*Makes 1-3 Pies*

I love a good chicken pot pie. Traditionally they aren’t particularly creamy and they usually involve a bag of frozen peas & carrot mix. However, Julie doesn’t eat either so I subbed the two veggies she does eat - green beans and corn. You can use fresh or frozen veggies. I used the the steamer bags that came with garlic butter in the bag and I used fresh local corn cobs, boiled with kernels cut. They are crisp and sweet! I added cream and cream cheese to the filling to make it extra savory for my picky eaters!

I usually make & bake 1 pie, and freeze the rest of the filling for another day in a freezer bag

Ingredients:

(1) Rotisserie chicken picked and chopped. Place in large bowl.

(1) bag green bean steamer bag w seasoning - cooked and chopped

(1) bag little potatoes steamer bag w seasoning cooked and chopped

(1) Vidalia onion chopped

(1) yellow bell pepper chopped

(2) stalks celery chopped

(2) cloves garlic chopped

(1) Handful fresh poultry herbs chopped (sage, rosemary, & thyme)

Half stick butter

1/4 C flour

1-2 C half & half

1 C chicken bone broth

1/2 brick cream cheese

(2) ears of sweet corn boiled and nuggets chopped off

(1-3) Frozen Pie Crusts in pans

(1-3) pie crusts for toppers (by biscuits)

Cook the green beans and the potatoes. Chop them up. Add to a big mixing bowl with chopped up rotisserie chicken.

Place two ears of corn on in a pot and start heating to a boil. 

Melt butter in pan. Sauté chopped onion, pepper, & celery. Add in chopped garlic and herbs at the end for a min or two. Season w garlic salt and pepper. 

Remove corn from water and place aside

Preheat oven to 400 f

Stir in 1/4 cup flour with the sautéd veggies. 

Stir in about half cup of chicken stock and half cup cream. Stir constantly as you don’t want to burn the flour. Keep stirring in more cream and broth until it’s a good creamy consistency. Break up the cream cheese into chunks and stir it in until melted. Add more cream or stock as needed. Season mixture w garlic salt and pepper until properly seasoned. 

Add creamy mixture and veggies to the bowl of chopped chicken and veggies.

Cut kernels off corn and stir into the mixture. Season as needed, add more cream or stock as needed until the right consistency for the final pot pie. Taste it now because this is basically what your pie is going to taste like. 

Poke holes in bottom and sides of pie crust. Fill with filling. Top with one round of fresh pie crust. Trim edges. Use a fork to crimp to the other pie crust. Slit the top for venting.

Bake until golden brown. After 20 min in oven, cover pie edges with foil. If you like a “fancy” pie you can brush an egg wash over the top before baking.

Cool 5-10 min to set before serving. Freeze remaining filling for another day!