May 18, 2010

Crawfish Etouffee – A little something for my vacation coming up!

Ingredients

1 # crawfish tails (fat pack if available)
1/4 # butter
2 tbsp all purpose flour
1 medium onion – diced
1/2 bell pepper- diced
3 stalks celery- diced
2 pods garlic or 1 tsp- minced
1 tsp sweet basil
1 tsp leaf thyme
1/4 c. diced parsley
1/4 c. diced onion tops
1/2 c. shrimp or seafood stock, water if unavailable
Red, white, black pepper, and salt to taste

Sauté flour and butter together to form a blonde roux. Add celery, onion, bell pepper and garlic, sauté until the onions clear. Add shrimp stock and fat if available. Add basil and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add crawfish tails and bring back to a light simmer. Adjust salt and peppers to taste. Immediately before serving, stir in onion tops and parsley. Serve on hot Louisiana rice.  Serves up to 4 people.

You may also use this recipe to fill a Crawfish Pie:

Let cool and add to puff pastry or other pastry squares, about 5″ square, fold over as an apple turnover, crimp two edges and eggwash. Bake at 375 for 15 minutes. Serve with extra Etouffee over or under pies.

Posted by on May 18, 2010 in Uncategorized and tagged , , , , , .

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March 31, 2010

Grilled Picante BBQ Chicken

This one is borrowed but GOOOOOD!

Ingredients

  • 3/4 cup Pace® Picante Sauce
  • 1/4 cup barbecue sauce
  • 6 skinless, boneless chicken breast halves

Directions

  1. Stir the picante sauce and barbecue sauce in a small bowl. Reserve all but 1/2 cup picante sauce mixture to serve with the chicken.
  2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture.
  3. Serve the chicken with the reserved picante sauce mixture.
  • Tip: This simple basting sauce also makes a zesty dipping sauce for chicken wings or nuggets.

Posted by on March 31, 2010 in Uncategorized and tagged , , , , .

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March 21, 2010

Best Cookies Ever!

Use caution when baking!!

Cookie Mix

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo
again, to be sure it is of the highest quality, pour one level cup and
drink. Turn on the electric mixer…Beat one cup of butter in a large
fluffy bowl. Add one teaspoon of sugar…Beat again.

At this point it’s best to make sure the Cuervo is still OK, try another
cup… just in case. Turn off the mixerer thingy. Break 2 leggs and add
to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit
off floor… Mix on the turner. If the fried druit gets stuck in the
beaterers just pry it loose with a drewscriver. Sample the Cuervo to
check for tonsisticity.

Next, sift two cups of salt, or something. Who giveshz a sheet.
Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.

Turn the cake tin 360 degrees and try not to fall over. Don’t forget to
beat off the turner. Finally, throw the bowl through the window, finish
the Cose Juervo and make sure to put the stove in the dishwasher.

Posted by on March 21, 2010 in Uncategorized and tagged , , , , , , , .

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March 4, 2010

Jacked Up Mint Tea – HOW Sweet It Is!!

Recipe:
Freshly brewed tea (any flavor you like, even green tea)
2 oz Jack Daniel’s Whiskey
1 fresh mint sprig (washed)
Crushed Ice

Place crushed ice in glass, with mint sprig. Add whiskey, top with iced tea. Enjoy.

Posted by on March 4, 2010 in Uncategorized and tagged , , , , .

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March 4, 2010

Snickerdoodle Muffins – YUMMM

Ingredients

8oz unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon cream of tartar
¾ teaspoon grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 tablespoons cinnamon mixed together for rolling

Directions

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350°F oven or until they are golden brown.

Posted by on March 4, 2010 in Uncategorized and tagged , , , , , , .

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February 27, 2010

Orange Chicken Veg Med

This is completely original.

Simple:

Take 1 Bag of Kahiki Chicken Pieces – General Tso’s.  (Ignore their sauce) it’s good but not for this recipe.

Bake as directed and set aside.

Take Bell Pepper Chopped, Broccoli Chopped, Carrot sliced thin (pre-sliced bag small) & 1 Medium Sweet White Onion chopped.

Steam the veggies til slightly soft, light crunch is great!

Then take -

  • 1 Cup Orange Juice – No pulp
  • 3 Tbsp Soy Sauce
  • 1 Tsp Brown Sugar

Heat Orange Juice on med low until orange juice bubbles, add Soy Sauce and Brown Sugar, cook until liquid thickens.

Poor the liquid over the Combined Chicken and Veggies and serve – IT’S THAT EASY!   Trust me the Chicken is like none other and the sauce is incredible!

(For a little more crunch, add sliced almond on top).

Posted by on February 27, 2010 in Uncategorized and tagged , , , , , , , .

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February 25, 2010

Best Onion Rings around!

Homemade Onion Rings
A Straight from the Farm Original

3 T. canola oil
3 large white or yellow onions
1 egg
1/2 C. buttermilk
1/4 t. cayenne pepper
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 C. all purpose flour
1 C. toasted wheat germ
1 C. bread crumbs
1 t. dried marjoram
1 t. dried oregano
1 t. dried basil
Preheat the oven to 425 F.  Spread the oil on a baking tray and set inside the preheating oven to get hot.

Cut the onions into a thick rings.  Separate the rings of the onion with your fingers and set aside.  In a large shallow dish, mix the egg, buttermilk, cayenne, salt and pepper until well combined.  Add the flour and mix until all lumps are gone.  In another large shallow bowl, combine the wheat germ, bread crumbs, marjoram, oregano , and basil.

Working in batches and using your hands, toss the onion rings in the batter first and then in the bread crumb mixture.*  When you have all the rings coated,  carefully remove the hot baking tray from the oven and immediately place the rings on it in a single layer.  You will likely need to bake them in two batches unless you have a very large tray.

Bake for 15 minutes or until golden but not brown, turning over once during baking.  Remove from oven and place on a paper towel to soak up any excess oil.  Sprinkle generously with salt and serve immediately.

*You can stop at this point and freeze the coated rings on a cookie tray and then put them in a ziplock bag to use later.  Just pop straight on a hot oiled baking pan (no need to thaw) and cook as directed above.

(serve 6)


Posted by on February 25, 2010 in Uncategorized and tagged , , , .

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February 6, 2010

Beef Bourguignon

So tonight it was Beef Bourguignon and I must say it went very well!  I have never made it before but some veggies, a really nice thick Chuck Roast, some Cognac and a bottle of Merlot and presto!

The meat is so tender with such flavor.  I recommend to everyone to try it at least once.  My recipe is a food network special and it was easy easy easy – just some time and well worth it!!

Posted by on February 6, 2010 in Uncategorized and tagged , , , , , , .

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