Jenn’s Mom’s Corn and Crab Soup

Bev's Corn and Crab soup 

Ingredients:

She used half lump crabmeat and half imitation crab (it's cheaper) but you can use all lump or all imitation. It's great no matter what way you do it. 

1lb lump crab

1 large pack of imitation crab

1 stick of butter and 2 tablespoons 

4 tablespoons of flour

Large Guidry's creole seasoning (the Trinity) I usually end up using 2/3 of the container. 

3-4 cans of fiesta or mexi corn

1 quart half n half

1/2 to whole 1/2 gallon of milk (whole)

Directions:

Cook the Guidry's mix over medium heat in a fry pan with the 2 tablespoons of butter. Season. Turn it off

In a large Dutch oven or soup pot, Melt the butter over med/high heat

Slowly add flour stirring constantly.

When it thickens and is smooth add the half n half. Then some milk. I add a little salt and pepper then let it simmer but not boil. Add the cans of corn and the Guidry's. Again let it blend and simmer.

While that's happening, break up or cut the imitation crab in bite size pieces. Add to the soup. Let it get hot. 

Transfer several cups to a blender. Blend and add back to the soup. This gives it different levels of thickness and makes it not so chunky. Add the lump crab and stir. Simmer for a bit. Then when it is hot and seasoned to your liking, turn it off. Let it sit about 15 minutes and then serve with chopped scallion, cheese, sour cream or plain (the way I like it) Enjoy. Xo

Earl’s Vegetable Sauté

Earl’s Vegetable Sauté 

Sauce in a pan w EVOO:

- Brown a chopped up onion 

- Add chopped portobello mushrooms

- Add sliced squash/zucchini 

- Top w fresh spinach

- When spinach is cooked, toss in chopped tomatoes till warm

Options: Serve over rice or add in a protein. He prefers browned chopped lamb.

- 

Cooking an Unthawed Frozen Turkey- who knew?

Creamy Pork Tenderloin Medallions

https://www.saltandlavender.com/wprm_print/27456

Breakfast Casserole (Sausage)

As served by Aimee at Kim’s 50th B-Day Brunch! Paired well w/pumpkin bread, charcuterie, and bloody Mary’s!!

 https://lilluna.com/sausage-breakfast-casserole/

Trilby’s Salad Dressing and Shrimp Dip

Not sure if the source. Looks like an old local church cookbook. Trilby’s was a fixture in Ocean Sprite gs when I was growing up in the 80’s-90’s. The Gautier’s bought it and changed the name to Germaine’s, after their daughter.

They served a basic but amazing salad with the meal.I think it was lettuce, avocado, tomatoes, and maybe sliced onions. It was topped by the dressing below.

Midwestern Strawberry Fluff Salad

From: Julieseatsandtreats.com

We had something like this at a restaurant in Oxford. I found this recipe online that sounds like what we had. She says to fold the ingredients in gently and not to over stir. I would add in some chopped fresh strawberries for good measure…

Creamy Roasted Tomato Pasta Sauce

From: noplatelikehome.com

Indian Butter Chicken

Indian Butter Chicken 

From cafedelites.com

Vietnamese Spring Rolls & Peanut Dip

This is a recipe taught at a NOLA Library workshop :)

Recipe’s from Mad Honey

Recipes from the book, Mad Honey

Chicken Shawarma

Bulk:

8oz white wine

8oz soy

2 TBS black pepper

4 TBS Garlic Powder

3.25# Butter

Reduce the wine, add garlic and pepper. Slowly stir in butter. Add soy last.

Lovelace Drug Store “Pink Lady” Drink

Crawfish or Shrimp Etouffee

1 1/2 stick butter 

1 C chopped celery 

1 Chopped bell pepper 

1 C Chopped onion 

1 pound crawfish tail meat or shrimp

3 tablespoons flour 

4 cups chicken stock 

2 Tbs tomatoe paste 

Salt, pepper, garlic powder, & Tony’s to taste

Sauté veggies in butter until soft, add paste cook for 5 min, add flour cook  2 min. Then add your stock,  seasons and seafood cook on low medium 30 min. You can add some water if too thick. Season to taste

Serve over rice 

Outback Alice Springs Chicken

This one came from dinner-mom.com

Chezz-It Chicken

Cheez-It Chicken

This is sooo good and very easy. With 4 ingredients you really can’t go wrong! Kid approved too!

https://www.bigoven.com/recipe/cheez-it-chicken/632413

New Orleans Style BBQ Shrimp

 New Orleans Style BBQ Shrimp (and Grit Cakes)

First of all, BBQ shrimp does NOT have a traditional BBQ flavor. At. All. Why is it called BBQ? No clue, but it is. The flavor comes from the butter/garlic/lemon/Worcestershire mixture that the shrimp are cooked in. I recommend doubling the sauce so that you have plenty to dip your bread in or pour over grits!

Preparation Tip: Prep your grits and get them cooling in the refrigerator before you start. Get your top ingredients prepared and in the pan ready to set to a boil. Cut the butter and put it back in the fridge. Cut your lemons and any other prep. Set the oven to warm. Make the grit cakes and keep them warm in the oven. Turn on your bread to toast if you toast it. THEN, start cooking. The shrimp cook quickly- 5-8 min total. This way, when your shrimp are done, they'll be ready to serve with your bread and grit cakes

INGREDIENTS

• 1/4 cup dark/amber beer 
• 1/2 cup Worcestershire Sauce
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon minced fresh rosemary
• 1 tablespoon Cajun or Creole seasoning*
• 1 TBS coarsely cracked black pepper
• 1 TSP ground pepper
• Several dashes of hot sauce, to taste

• 2 lbs large shrimp (16-20 count or bigger) HEAD-ON
• 1 lemon, thinly sliced into rounds plus 1 tablespoon of lemon juice
• 2 sticks unsalted butter, cold, cut into cubes
• salt, to taste4 Green Onions
• 1 tablespoon minced fresh parsley
• Crusty French bread, for serving

INSTRUCTIONS

1. Add all top ingredients to your large skillet/Saucepan. Bring to a boil.
2. Add the shrimp and lemon wheels, toss to coat, then cover and cook until pink.
3. Remove the lid, turn the stove to simmer, and add the lemon juice,. Add the cubed butter. Stir continuously until the butter is fully melted. Season more to taste.
4. Sprinkle w parsley and green onions before serving
5. Serve with French bread or grits. Grit Cakes Below:

GRIT CAKES

INGREDIENTS

• Your preferred grits
• Cheese
• Butter
• Cajun Seasoning or S&P
• Frying oil

INSTRUCTIONS

1. Make grits according to package instructions

2. While still hot, add the following to taste:

    -Cheese (Gouda, Colby Jack, Parmesan....whatever you have on hand)

    -A little butter

    - Cajun Seasoning OR salt & pepper

3. Pour in a greased dish (or line dish with saran wrap)  that will create about a 1-inch layer of grits

4. Refrigerate until set (about 30 min or so)

5. Remove the giant grit cake from the dish and cut it into portions

6. Coat lightly with flour

7. Fry in med-hot oil until lightly browned on both sides. Place on a plate w paper towels to drain.

Peaches and Cream Cheese Loaf (from 12Tomatos)

Peaches and Cream Cheese Loaf

INGREDIENTS

• 8 oz cream cheese (1 package), softened
• ½ cup butter, 1 stick
• 1 ½ cups sugar
• ½ tablespoon lemon zest
• 2 eggs
• 2 ¼ cups all purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon baking powder
• 1 teaspoon cinnamon (optional)
• 1 cup milk
• 15 oz can sliced peaches, drained and diced

PREPARATION

1. Preheat oven to 375 degrees F and grease a standard bread loaf pan.
2. In a large bowl, cream together the cream cheese and butter. Add sugar, eggs, and lemon zest and beat until light and fluffy.
3. In a small bowl, combine flour, baking powder, salt, and cinnamon. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients and fold in the peaches.
4. Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until an inserted toothpick comes out clean.
5. Let loaf cool before slicing.

Malik Morrow’s Cornbread

Malik Morrow’s Cornbread

https://www.facebook.com/reel/790416006167689?fs=e&s=TIeQ9V&mibextid=9imq16

Transcribed so I don’t have to watch the video to cook it!!

2 eggs

2 boxes jiffy cornbread

2/3 cup milk

1 tbs sugar

1/2 stick melted butter

2 spoonfuls sour cream

1/2 can cream corn

Topping

1/2 stick butter and 2 TBS Butter in the microwave

Mix and bake in a greased 9x13 baking pan 350 F for 25 min.

Poke holes throughout finished bread w a toothpick. Pour topping and spread it until it sinks in. Cut and serve!

The “Julie” drink

We met a couple at the Gorge (Joni Jam) campground. They were Julie and Brandi- both easy names for me to remember. Brandi gave me a drink to try. It was amazing! She called it “The Julie” because it’s Julie’s favorite drink 🤷🏼‍♀️

Sprite, vanilla vodka, key lime

Possible substitutions: whip cream vodka, OJ instead of sprite

Robert St.John’s Raspberry White Chocolate Bread Pudding

This is my favorite dessert in Hattiesburg! 

https://robertstjohn.com/recipes/raspberry-white-chocolate-bread-pudding/

Cuco’s Enchilada’s Copy Cat Recipe

https://cajunmamacookinblog.com/2020/05/05/copycat-cucos-cheese-enchiladas-and-living-that-quarantine-life/

Chicken Starter: Soup, Dumplins, or PotPie

I sub fresh chopped green beans for the English peas 

Vintage OS Seafood Ad w Oyster Stew Recipe

Million Dollar Deviled Eggs

https://sugarspunrun.com/million-dollar-deviled-eggs/