Yum

Wednesday, October 15, 2014

Easy Red Beans and Rice




















  • 1 onion, chopped
  • 1 tablespoon vegetable oil
  • 1 pound smoked sausage
  • 2 15-ounce cans Van Camp's New Orleans Style Red Kidney Beans
  • 2 cups cooked rice

Saute onions in oil until translucent.
Cut sausage into 1/2-rounds.
Brown sausage with onions.
Add beans.
Bring to a boil.
Reduce heat and simmer 30 minutes.
Serve over rice.

Printable Recipe

Tuesday, October 14, 2014

Watergate Salad




















Kraft Foods developed a Pistachio Delight recipe in 1975 to introduce their pistachio instant pudding.  It quickly became popular with consumers and somehow got renamed Watergate Salad.  Forty years later, the name change is still a mystery.

  • 1 20-ounce can crushed pineapple in its own juice, undrained
  • 1 3.4-ounce box pistachio flavor instant pudding
  • 1 cup  miniature marshmallows
  • 1 1/2 cups thawed Cool Whip whipped topping

Combine first 4 ingredients in large bowl.
Stir in Cool Whip.
Refrigerate 1 hour.

Printable Recipe

 
 

 


Thursday, October 9, 2014

Alice Springs Chicken



















A copycat recipe for the Alice Springs Chicken at Outback Steakhouse.
Alice Springs is a desert town in the Northern Territory of Australia.
 

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 3 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 4 boneless skinless chicken breast
  • 1 tablespoon butter
  • 8 ounces sliced mushrooms
  • salt and black pepper, to taste
  • 4 slices bacon, cooked
  • 6 ounces shredded Monterey Jack cheese
  • 6 ounces shredded cheddar cheese
  • chopped fresh parsley for garnish



In a small bowl, combine Dijon mustard, honey, mayonnaise and lemon juice.
Pour half the sauce into a small bowl, reserve.
Place the chicken in a ziplock bag.
Pour the remaining marinade in the bag and toss the chicken to coat.
Chill in the refrigerator for at least two hours.
In a skillet, melt butter and add mushrooms.
Cook for seven minutes, or until the mushrooms are tender and just starting to turn golden brown.  Set aside.
Heat grill to medium high heat.
Remove the chicken from the marinade and season each piece with salt and black pepper.
Place the chicken on the grill and cook for about four minutes on each side
Transfer the chicken to an oven-safe casserole dish.
Divide mushrooms on top of each piece of chicken.
Half bacon slices and place on the chicken.
Divide Monterey Jack cheese and cheddar cheese evenly and sprinkle over each piece of chicken.
Place the chicken in preheated 400-degree oven and bake for about 10 minutes, or until the internal temperature of the chicken reaches 165 degrees and the cheese has melted.
Serve with remaining honey mustard sauce on the side.
Sprinkle with chopped fresh parsley for garnish.

Printable Recipe

Monday, October 6, 2014

Waldorf Salad







































The classic version of this sweet and savory salad was invented at the Waldorf Astoria Hotel in New York City in the 1890s and didn't contain walnuts.

  • 1/4 cup nonfat plain yogurt
  • 3 tablespoons mayonnaise
  • 1/8 teaspoon salt 
  • 2 tart-sweet red apples, diced 
  • 1 cup chopped celery
  • 1/3 cup toasted walnut pieces, coarsely chopped  

Whisk together yogurt, mayonnaise and salt.
Add apples, celery and walnuts.
Toss to combine.

Printable Recipe


Friday, September 26, 2014

Shrimp with Creole Tomato Sauce

 






















  • 1 teaspoon vegetable oil
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, minced
  • 1 quart diced tomatoes
  • 2 tablespoons vinegar
  • 2 tablespoons light corn syrup
  • 1 pound shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/2 teaspoon Zatarain's crab boil seasoning
  • 2 tablespoons heavy cream

Saute onions, celery, and garlic in oil until tender
Add tomatoes, vinegar, and corn syrup; bring to a boil.
Add salt and pepper to taste.
Reduce to simmer and cook about 1 hour; stir occasionally.
Sprinkle shrimp with crab boil seasoning.
Add shrimp to tomato sauce.
Simmer 10 minutes.
Stir in heavy cream.

Serve over grits, rice, or pasta.

Printable Recipe

Recipe for grits
http://mississippisupper.blogspot.com/2014/09/creamy-southern-grits.html

Creamy Southern Grits







































For generations, Southerners have enjoyed hot creamy grits.  Grits are made from dried corn kernels that have had the hull and germ removed by an alkaline solution.  Native Americans shared this process with early European settlers.  This process makes the dried corn more digestible  and more nutritious.  The resulting product is called homily.  The homily is dried and then coarse ground to make homily grits. 


Creamy Southern Grits

  • 4 cups water, divided
  • 1  cups milk
  • 1 teaspoon salt
  • 1 cup quick cooking grits
  • 1/4 cup butter

In a small pot, bring 3 cups water, milk and salt to a boil.
Slowly stir the grits into the boiling mixture.
Stir continuously until grits are well mixed.
Return to a boil, cover with a lid, lower the temperature to a simmer.
Cook for approximately 30 minutes, stirring occasionally.
Add additional 1 cup water a little at a time as it is absorbed, stir after each addition. 
Stir in the butter and serve.

Printable Recipe


Parmesan Crisp Salad Bowls



















  • 1/2 cup grated Parmesan cheese

Pour Parmesan onto a silicone or parchment lined baking sheet and lightly pat down, creating a seven-inch circle.
A silicone baking sheet is highly recommended.
Bake in preheated 400-degree oven for 3 to 5 minutes or until golden brown.
Remove from oven and drape over custard cup.
Carefully mold over cup.
Work quickly since the cheese cools quickly.
Cool.

Make crisp one or two at a time.