Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 skinless, boneless chicken breasts
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Thursday, September 22, 2011
Deviled Crab
Ingredients
1 3/4 pounds crabmeat
1/8 teaspoon salt
3/4 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce
1 cup dry bread crumbs
4 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon butter
1 cup all-purpose flour
2 cloves garlic, minced
2 cups clam juice
1/2 cup white wine
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
1 1/2 tablespoons fresh basil, minced
Directions
In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
Shape the crab mixture into cakes and roll in bread crumbs.
In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
Serve the sauce over the crab cakes.
1 3/4 pounds crabmeat
1/8 teaspoon salt
3/4 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce
1 cup dry bread crumbs
4 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon butter
1 cup all-purpose flour
2 cloves garlic, minced
2 cups clam juice
1/2 cup white wine
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
1 1/2 tablespoons fresh basil, minced
Directions
In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
Shape the crab mixture into cakes and roll in bread crumbs.
In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
Serve the sauce over the crab cakes.
Chicken Milano
Ingredients
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Directions
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Directions
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Iced Pumpkin Cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Catfish Tuscany
Ingredients
4 (4 ounce) fillets catfish
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 1/2 tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin
Directions
Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
4 (4 ounce) fillets catfish
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 1/2 tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin
Directions
Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
Bacon Wrapped Bratwurst
Ingredients
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
Saturday, September 17, 2011
Sad Day
Today is a very sad day for me. My beloved chihuahua MiaBella Olivia passed away in my arms. She had severe kidney failure & we did all we could. I am lost without her.
Dogs In Heaven?
An old man and his dog were walking down this dirt road with fences on both sides, they came to a gate in the fence and looked in, it was nice grassy, woody areas, just what a 'huntin' dog and man would like, but, it had a sign saying 'no trespassing' so they walked on. They came to a beautiful gate with a person in white robes standing there. "Welcome to Heaven" he said. The old man was happy and started in with his dog following him. The gatekeeper stopped him. "Dogs aren't allowed, I'm sorry but he can't come with you."
"What kind of Heaven won't allow dogs? If he can't come in, then I will stay out with him. He's been my faithful companion all his life, I can't desert him now."
"Suit yourself, but I have to warn you, the Devil's on this road and he'll try to sweet talk you into his area, he'll promise you anything, but the dog can't go there either. If you won't leave the dog, you'll spend Eternity on this road."
So the old man and dog went on. They came to a rundown fence with a gap in it, no gate, just a hole. Another old man was inside. "S'cuse me Sir, my dog and I are getting mighty tired, mind if we come in and sit in the shade for awhile?"
"Of course, there's some cold water under that tree over there. Make yourselves comfortable"
"You're sure my dog can come in? The man down the road said dogs weren't allowed anywhere."
"Would you come in if you had to leave the dog?"
"No sir, that's why I didn't go to Heaven, he said the dog couldn't come in.
We'll be spending Eternity on this road, and a glass of cold water and some shade would be mighty fine right about now. But, I won't come in if my buddy here can't come too, and that's final."
The man smiled a big smile and said "Welcome to Heaven."
"You mean this is Heaven? Dogs ARE allowed? How come that fellow down the road said they weren't?"
"That was the Devil and he gets all the people who are willing to give up a life long companion for a comfortable place to stay. They soon find out their mistake, but then it's too late. The dogs come here, the fickle people stay there. GOD wouldn't allow dogs to be banned from Heaven. After all, HE created them to be man's companions in life, why would he separate them in death?"
Dogs In Heaven?
An old man and his dog were walking down this dirt road with fences on both sides, they came to a gate in the fence and looked in, it was nice grassy, woody areas, just what a 'huntin' dog and man would like, but, it had a sign saying 'no trespassing' so they walked on. They came to a beautiful gate with a person in white robes standing there. "Welcome to Heaven" he said. The old man was happy and started in with his dog following him. The gatekeeper stopped him. "Dogs aren't allowed, I'm sorry but he can't come with you."
"What kind of Heaven won't allow dogs? If he can't come in, then I will stay out with him. He's been my faithful companion all his life, I can't desert him now."
"Suit yourself, but I have to warn you, the Devil's on this road and he'll try to sweet talk you into his area, he'll promise you anything, but the dog can't go there either. If you won't leave the dog, you'll spend Eternity on this road."
So the old man and dog went on. They came to a rundown fence with a gap in it, no gate, just a hole. Another old man was inside. "S'cuse me Sir, my dog and I are getting mighty tired, mind if we come in and sit in the shade for awhile?"
"Of course, there's some cold water under that tree over there. Make yourselves comfortable"
"You're sure my dog can come in? The man down the road said dogs weren't allowed anywhere."
"Would you come in if you had to leave the dog?"
"No sir, that's why I didn't go to Heaven, he said the dog couldn't come in.
We'll be spending Eternity on this road, and a glass of cold water and some shade would be mighty fine right about now. But, I won't come in if my buddy here can't come too, and that's final."
The man smiled a big smile and said "Welcome to Heaven."
"You mean this is Heaven? Dogs ARE allowed? How come that fellow down the road said they weren't?"
"That was the Devil and he gets all the people who are willing to give up a life long companion for a comfortable place to stay. They soon find out their mistake, but then it's too late. The dogs come here, the fickle people stay there. GOD wouldn't allow dogs to be banned from Heaven. After all, HE created them to be man's companions in life, why would he separate them in death?"
Tuesday, September 13, 2011
Cajun Chicken Skillet
Ingredients
1 teaspoon oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, sliced into rounds
1 teaspoon finely chopped green chile peppers
1 tablespoon butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
cayenne pepper to taste
crushed red pepper flakes to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon minced garlic
Directions
Heat oil in a large heavy skillet over medium heat. Saute onion, garlic, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Stir in more garlic. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Heat a separate large heavy skillet over medium high heat. Saute chicken until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
1 teaspoon oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, sliced into rounds
1 teaspoon finely chopped green chile peppers
1 tablespoon butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
cayenne pepper to taste
crushed red pepper flakes to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon minced garlic
Directions
Heat oil in a large heavy skillet over medium heat. Saute onion, garlic, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Stir in more garlic. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Heat a separate large heavy skillet over medium high heat. Saute chicken until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
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