Monday, October 16, 2017

Garlic/Honey/ Lime Shrimp

I found this on Pinterest Here  Green rice and collard greens from our garden went really well with the shrimp.

Printable Version
  • 1 pound shrimp
  • 4 cloves 
  • Garlic
  • 1 Parsley
  • 3 T.
  •  Honey
  • 1 1/2 t.
  • lime juice
  • 3 dashes Cayenne pepper
  • 1/4 tsp Salt
  • 1 tbsp Olive oil
  • 1 tbsp Butter, unsalted
Add olive oil and butter to a skillet over medium heat
Add garlic and cook until fragrant.  Add shrimp and cook about
3 min.  Add honey, lime juice salt and cayenne pepper.  Cook
until reduced to a thick sauce.  Garnish with parsley and serve

Wednesday, July 12, 2017

Breakfast bunt casserole

I made this and cut it into serving sizes and placed in the freezer. The night before serving, I put one package in the refrigerator and warm it in the microwave.
I found this on Pinterest, but modified it enough to make it my own.

Printable Version

1 tube (8-10) count ready to bake biscuits
4 oz. Colby cheese
8 eggs
salt and pepper
4 green onions, sliced thin
1/2 green pepper, diced
4oz. can mushrooms, drained
3 oz. chopped ham, diced
bunt cake pan
Preheat oven to 400 degrees. Coat bunt cake pan with non stick cooking spray. Break 8 eggs into a bowl and whip with whisk.Mix in onions, green pepper, and mushrooms. Place a single layer of biscuits cut in quarters in the bottom of the bunt cake pan. Cover the biscuits with egg mixture. Top with cheese. Place aluminum foil over pan and bake 15 minutes at 400 degrees. Remove foil and finish baking for 10 minutes until cheese is melted and slightly browned. Let rest for 5 min. Cut and serve or freeze for later.

Monday, May 15, 2017

Cherry Pie

I found this on all It is by Frances Poste.
Ingredients for filling:
2 (16oz.) cans tart cherries
1 cup sugar
3 T. quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
red food coloring (optional)
1 Tablespoon butter
Drain cherries, reserving 1/4 cup juice
Mix cherries, juice, sugar, tapioca, extract, salt and food coloring. Pour into crust. Dot with butter. Top with lattice crust. Bake 375 degrees 55-60 min.

Friday, May 12, 2017

Chicken fried chicken

I got this recipe from Texas Co-op Power magazine-May 

Make two shallow dishes. (I used cake pans). In one dish for 2 chicken breasts add 1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a separate pan, add 1/2 cup mayonnaise  and 1/2 cup buttermilk. I thought it needed more salt so next time I will salt and pepper the chicken before dredging in dry mixture.
Dredge the chicken in flour mixture, shake off excess flour, dip in wet mixture and then back in flour mixture. Fry in 1" of hot vegetable oil or canola oil.

Tuesday, April 11, 2017

Dilly bread

I got this recipe from Sally Lee while we were in Fort Worth. Our husbands were attending seminary together. We ate together often and she made this bread one night. I new I had to have the recipe.  I hadn't made it in years, but brought it out tonight to have with shrimp gumbo. It was as good as I remembered.

Dilly Bread
1 cup cottage cheese
1 T. butter
1 package yeast
1/4 cup warn water to dissolve yeast
1 egg
1 t. dill seed
2 T. sugar
1 T. minced onion
2 1/4 cups flour
1 t. salt
1/4 t. baking soda
Melt butter in cottage cheese. Dissolve yeast in 1/4 cup warm water. Add to cottage cheese. Stir in beaten egg. Add other ingredients. Stir well. Add wet mixture to dry mixture a little at a time. Let rise. Punch down and make into a loaf. Let rise and bake 325 degrees - 40 minutes.

Wednesday, March 8, 2017

Maryland Crab Cakes

I found this recipe on Facebook and there doesn't seem to be a way to link it to here.

Ingredients for crab cakes:
2 eggs
1 Tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning 1/4 cup celery, diced
1 teaspoon Worcestershire
1/4 teaspoon salt
2 Tablespoons parsley, chopped
1 pound lump crab meat
Canola oil for frying
1/2 cup Panco bread crumbs
Ingredients for Tartar Sauce
1 cup mayonnaise
1 1/2 Tablespoons sweet relish
1-2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 Tablespoon red onion
salt and pepper
Line a baking shit with foil or parchment paper. In a bowl combine all ingredients except crab meat, panco bread crumbs and canola oil. Mix well. Then add the crab meat. Only stir enough to combine.Shape into 6 crab cakes. Place on the prepared baking sheet. Refrigerate at least 1 hour.  Prepare non stick pan to medium/high heat. Coat with canola oil. fry 3-5 minutes per side. Serve with tartar sauce.

Monday, March 6, 2017

Low-Fat Pesto-Proscuiutto Chicken with Basil Cream

I found this recipe in the San Antonio Express newspaper. Jeanne Jones writes a column where people send her recipes and she cuts calories and publishes both recipes. I had some grilled chicken that I added to the basil cream because I only had 2 chicken tenders and I knew that would not be enough for Judson. This would also be good to just make the grilled chicken and add to the basil cream w/o the rolled Chicken with proscuiutto and Chicken

Printable Version can be found Here
Ingredients for Chicken
6 boneless, skinless chicken-breast halves
2 cloves garlic, minced
1/4 teaspoon freshly ground pepper
1/2 cup basil leaves, packed
6 slices prosciutto
Ingredients for Basil Cream
1/2 cup chicken broth
3 shallots, chopped
1/3 cup white wine
1 clove garlic, minced
1 1/2 cups fat-free half-and-half
1 tablespoon cornstarch
1/4 cup minced fresh basil
1 cup chopped fresh tomatoes
Place chicken-breast half between two sheets of plastic wrap. Using a smooth meat mallet, pound each breast to 1/4 inch thickness. Spread a small amount of the garlic onto each chicken breast half. Season with the pepper, then cover the entire surface with basil leaves. Place 1 slice of prosciutto on top. Roll up and secure with a toothpick.

Spray a large, nonstick skillet with nonstick cooking spray, and saute the chicken until lightly browned on all sides. Reduce heat, cover and cook until done, about 10 minutes. Remove the chicken to a plate and cover with foil

In the same skillet, combine the chicken broth and the shallots. Bring to a boil, and reduce until the chicken broth is reduced to a very small amount and the shallots are softened. Add the wine and garlic, then bring to a boil; cook for about a minute, or until the wine is reduced to 1/4 cup. Combine half-and-half and cornstarch; add to the wine and bring back to a boil. Cook until thickened, then add the basil and tomatoes. Heat through. Serve the basil cream over the chicken. I served mine with rice as well.