Ingredients:
1 pound fresh or frozen peeled and deveined shrimp
1/2 cup chopped onion (1 medium)
1/3 cup chopped celery
1/4 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup cubed cooked ham
1. Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.
2. Makes 6 servings (7 cups)
Friday, September 18, 2009
Catfish's Po Boys
1 to 1-1/4 lb. catfish fillets
1/2 cup fine dry bread crumbs
2 Tbsp. olive oil
4 hoagie buns, split and toasted
2 medium red and/or yellow sweet peppers, cored and sliced in rings
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
1 cup purchased deli coleslaw
Bottled hot pepper sauce (optional)
Small hot peppers (optional)
1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.
2. Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. Add catfish to the bottom of each bun and top with sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve with hot peppers. Makes 4 servings.
1/2 cup fine dry bread crumbs
2 Tbsp. olive oil
4 hoagie buns, split and toasted
2 medium red and/or yellow sweet peppers, cored and sliced in rings
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
1 cup purchased deli coleslaw
Bottled hot pepper sauce (optional)
Small hot peppers (optional)
1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.
2. Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. Add catfish to the bottom of each bun and top with sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve with hot peppers. Makes 4 servings.
Monday, September 14, 2009
Focaccia Reubens
Ingredients
U.S. Metric Conversion chart
1 1/2-pound green cabbage, thinly sliced 4 cups
2 tablespoon(s) cider vinegar
1 tablespoon(s) sugar
1/2 teaspoon(s) kosher salt
4 4-by-6-inch pieces of focaccia, split
1/4 cup(s) ketchup
1/4 cup(s) mayonnaise
8 1/4-inch-thick slices of Gruyère cheese, 4 ounces
1/2 pound(s) thinly sliced corned beef
2 tablespoon(s) unsalted butter, softened
Directions
In a large bowl, toss the cabbage with the vinegar, sugar, and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage, and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.
U.S. Metric Conversion chart
1 1/2-pound green cabbage, thinly sliced 4 cups
2 tablespoon(s) cider vinegar
1 tablespoon(s) sugar
1/2 teaspoon(s) kosher salt
4 4-by-6-inch pieces of focaccia, split
1/4 cup(s) ketchup
1/4 cup(s) mayonnaise
8 1/4-inch-thick slices of Gruyère cheese, 4 ounces
1/2 pound(s) thinly sliced corned beef
2 tablespoon(s) unsalted butter, softened
Directions
In a large bowl, toss the cabbage with the vinegar, sugar, and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage, and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.
Sesame Crusted Salmon
Ingredients
U.S. Metric Conversion chart
1/4 cup(s) soy sauce
2 tablespoon(s) dry sherry
1/2 cup(s) canned low-sodium chicken broth or homemade stock
1/2 teaspoon(s) sugar
1 1/2 teaspoon(s) grated fresh ginger
1 clove garlic, minced
2 tablespoon(s) plus 2 teaspoons cornstarch
3 tablespoon(s) water
1 egg white
2 pound(s) center-cut salmon fillet, cut into 4 pieces
1/4 cup(s) sesame seeds
1/4 cup(s) cooking oil
Directions
In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
Fish Alternatives: Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.
Wine Recommendation: Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.
U.S. Metric Conversion chart
1/4 cup(s) soy sauce
2 tablespoon(s) dry sherry
1/2 cup(s) canned low-sodium chicken broth or homemade stock
1/2 teaspoon(s) sugar
1 1/2 teaspoon(s) grated fresh ginger
1 clove garlic, minced
2 tablespoon(s) plus 2 teaspoons cornstarch
3 tablespoon(s) water
1 egg white
2 pound(s) center-cut salmon fillet, cut into 4 pieces
1/4 cup(s) sesame seeds
1/4 cup(s) cooking oil
Directions
In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
Fish Alternatives: Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.
Wine Recommendation: Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.
Soy Ginger Chicken
Ingredients
U.S. Metric Conversion chart
1/3 cup(s) soy sauce
2 tablespoon(s) dark-brown sugar
5 clove(s) garlic, thinly sliced
2/3 cup(s) fresh cilantro, chopped, plus sprigs for garnish
1 piece(s) (about 2 inches long) fresh ginger, peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon(s) balsamic vinegar
1 teaspoon(s) ground coriander
1/2 teaspoon(s) ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 ml carrots, thinly sliced crosswise
1 tablespoon(s) cornstarch
Cooked white rice, (for serving)
Directions
In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
U.S. Metric Conversion chart
1/3 cup(s) soy sauce
2 tablespoon(s) dark-brown sugar
5 clove(s) garlic, thinly sliced
2/3 cup(s) fresh cilantro, chopped, plus sprigs for garnish
1 piece(s) (about 2 inches long) fresh ginger, peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon(s) balsamic vinegar
1 teaspoon(s) ground coriander
1/2 teaspoon(s) ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 ml carrots, thinly sliced crosswise
1 tablespoon(s) cornstarch
Cooked white rice, (for serving)
Directions
In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
PB Banana Pudding
Ingredients
1 pint half and half
1 (5 1/8-ounce) box vanilla instant pudding mix
1/2 teaspoon vanilla extract
2 tablespoons creamy peanut butter
4 large Bakery peanut butter cookies
1 large zip-top bag
2 bananas
pressurized whipped cream (optional)
Steps
1. Blend half and half, pudding mix and vanilla, in medium bowl, with electric mixer on low. Blend on medium-high 2 more minutes. Add peanut butter and blend on medium-high 1 minute. Place mixture in freezer for 5 minutes to chill.
2. Place cookies in zip-top bag. Break cookies using fingers, then crush coarsely with meat mallet or rolling pin. Place half of crumbs in bottom of serving dish.
3. Cut (peeled) bananas into 1/4-inch slices; stir gently into pudding. Spoon mixture carefully into serving dish; sprinkle with remaining crumbs. Chill until ready to serve.
4. Top with whipped cream and serve.
1 pint half and half
1 (5 1/8-ounce) box vanilla instant pudding mix
1/2 teaspoon vanilla extract
2 tablespoons creamy peanut butter
4 large Bakery peanut butter cookies
1 large zip-top bag
2 bananas
pressurized whipped cream (optional)
Steps
1. Blend half and half, pudding mix and vanilla, in medium bowl, with electric mixer on low. Blend on medium-high 2 more minutes. Add peanut butter and blend on medium-high 1 minute. Place mixture in freezer for 5 minutes to chill.
2. Place cookies in zip-top bag. Break cookies using fingers, then crush coarsely with meat mallet or rolling pin. Place half of crumbs in bottom of serving dish.
3. Cut (peeled) bananas into 1/4-inch slices; stir gently into pudding. Spoon mixture carefully into serving dish; sprinkle with remaining crumbs. Chill until ready to serve.
4. Top with whipped cream and serve.
Salsa Dog Burritos
Ingredients
4 dinner-size beef franks
4 (10-inch) flour tortillas
1/2 cup refried beans (optional)
1 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup thick and chunky mild salsa
Steps
1. Preheat 2-sided tabletop grill. Slice franks in half lengthwise; place on grill. Close lid and grill 3-4 minutes until hot. (Or 6-8 minutes, turning occasionally, on regular grill.)
2. Spread beans down center of each tortilla. Add remaining ingredients and top with franks. Fold bottom of tortillas up about 1 inch and then roll up. Serve.
4 dinner-size beef franks
4 (10-inch) flour tortillas
1/2 cup refried beans (optional)
1 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup thick and chunky mild salsa
Steps
1. Preheat 2-sided tabletop grill. Slice franks in half lengthwise; place on grill. Close lid and grill 3-4 minutes until hot. (Or 6-8 minutes, turning occasionally, on regular grill.)
2. Spread beans down center of each tortilla. Add remaining ingredients and top with franks. Fold bottom of tortillas up about 1 inch and then roll up. Serve.
Chicken Club Wrap
Ingredients
1 large zip-top bag
2 (8-ounce) frozen boneless, skinless chicken breasts, thawed
1/2 cup ranch salad dressing, divided
1 tablespoon roasted garlic
cooking spray
8 slices fully cooked bacon
4 (10-inch) flour tortillas
1/2 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup pre-diced fresh tomatoes
Steps
1. Preheat 2-sided tabletop grill. Combine, in zip-top bag, chicken, 1/4 cup dressing and garlic. Wash hands. Seal bag and knead to coat chicken. Let sit 10 minutes to marinate.
2. Coat both sides of grill with cooking spray; use tongs to add chicken. Close lid and grill 3-4 minutes. (Or 6-8 minutes, turning once, on regular grill.) Place bacon on top of cutlets; grill 1-2 more minutes to heat.
3. Set bacon aside. Cut chicken into strips. Fill center of each tortilla with cheese, lettuce, tomatoes, chicken and bacon. Top with remaining dressing. Fold bottom of tortillas up about 1 inch and then roll up. Serve.
Note: Make this in less than ten minutes by using pre-cooked chicken strips. No marinating, cooking or slicing needed!
1 large zip-top bag
2 (8-ounce) frozen boneless, skinless chicken breasts, thawed
1/2 cup ranch salad dressing, divided
1 tablespoon roasted garlic
cooking spray
8 slices fully cooked bacon
4 (10-inch) flour tortillas
1/2 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup pre-diced fresh tomatoes
Steps
1. Preheat 2-sided tabletop grill. Combine, in zip-top bag, chicken, 1/4 cup dressing and garlic. Wash hands. Seal bag and knead to coat chicken. Let sit 10 minutes to marinate.
2. Coat both sides of grill with cooking spray; use tongs to add chicken. Close lid and grill 3-4 minutes. (Or 6-8 minutes, turning once, on regular grill.) Place bacon on top of cutlets; grill 1-2 more minutes to heat.
3. Set bacon aside. Cut chicken into strips. Fill center of each tortilla with cheese, lettuce, tomatoes, chicken and bacon. Top with remaining dressing. Fold bottom of tortillas up about 1 inch and then roll up. Serve.
Note: Make this in less than ten minutes by using pre-cooked chicken strips. No marinating, cooking or slicing needed!
Chicken Confetti Spaghetti With Southern Green Beans
Ingredients
8 ounces spaghetti pasta
2 tablespoons unsalted butter
12 ounces cooked, diced chicken
1 (4-ounce) jar diced pimentos (drained)
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-ounce) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14-ounce) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko (Japanese bread crumbs)
Steps
Preheat oven to 425°F. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Break pasta into 2-inch-long pieces and stir into boiling water; boil 5 minutes, stirring occasionally, or until partially tender.
Meanwhile, cut butter into small pieces while placing in medium bowl; set aside to soften. Combine in microwave-safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on HIGH 2–3 minutes or until mixture is hot and vegetables begin to soften.
Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until blended and crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)
8 ounces spaghetti pasta
2 tablespoons unsalted butter
12 ounces cooked, diced chicken
1 (4-ounce) jar diced pimentos (drained)
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-ounce) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14-ounce) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko (Japanese bread crumbs)
Steps
Preheat oven to 425°F. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Break pasta into 2-inch-long pieces and stir into boiling water; boil 5 minutes, stirring occasionally, or until partially tender.
Meanwhile, cut butter into small pieces while placing in medium bowl; set aside to soften. Combine in microwave-safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on HIGH 2–3 minutes or until mixture is hot and vegetables begin to soften.
Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until blended and crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)
Chicken Corn Casserole
Ingredients
cooking spray
2 1/2 cups cooked, diced chicken (chilled or frozen)
1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
1 (10-oz) can mild diced tomatoes and green chiles (undrained)
1/2 cup corn muffin mix
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup shredded reduced-fat sharp Cheddar cheese
Steps
Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.
Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.
cooking spray
2 1/2 cups cooked, diced chicken (chilled or frozen)
1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
1 (10-oz) can mild diced tomatoes and green chiles (undrained)
1/2 cup corn muffin mix
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup shredded reduced-fat sharp Cheddar cheese
Steps
Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.
Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.
Pistachio Parfaits
Ingredients
1 (3.4-oz) box instant pistachio pudding mix
2 cups reduced-fat milk
12 chocolate stick cookies
large zip-top bag
1 cup frozen non-dairy whipped topping (divided)
Steps
Place pudding mix and milk in medium bowl. Whisk 2 minutes; let stand 5 minutes to thicken.
Place 8 of the cookies into zip-top bag. Press gently with fingertips to crush cookies into crumbs. Reserve 1 tablespoon of the crumbs for garnish. Divide remaining crumbs evenly into four parfait (or dessert) dishes.
Layer the whipped topping and pudding into each dish, beginning and ending with whipped topping. Sprinkle the reserved cookies evenly over each parfait. Place one whole cookie into each parfait. Serve.
1 (3.4-oz) box instant pistachio pudding mix
2 cups reduced-fat milk
12 chocolate stick cookies
large zip-top bag
1 cup frozen non-dairy whipped topping (divided)
Steps
Place pudding mix and milk in medium bowl. Whisk 2 minutes; let stand 5 minutes to thicken.
Place 8 of the cookies into zip-top bag. Press gently with fingertips to crush cookies into crumbs. Reserve 1 tablespoon of the crumbs for garnish. Divide remaining crumbs evenly into four parfait (or dessert) dishes.
Layer the whipped topping and pudding into each dish, beginning and ending with whipped topping. Sprinkle the reserved cookies evenly over each parfait. Place one whole cookie into each parfait. Serve.
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