Shrimp Boil in the Oven

ShrimpandSausaget

Howdy!  I don’t really have a great photo of this but it was a delicious quick meal that I made a few weeks ago!

Shrimp Boil in the Oven

  • Servings: 4-6
  • Difficulty: easy
  • Print

ShrimpandSausaget

Ingredients:

  • 4 Ears of Corn, shucked and halved
  • 1 small bag of tiny Red Potatoes
  • 1 Onion, quatered
  • 1 loop of Andouille Sausage or Sausage of you choice, sliced
  • 1 lb of Shrimp, peeled
  • 4 tbsp Butter, sliced
  • 2 tbsp Oil
  • 2 tbsp Old Bay Seasoning
  • Black Pepper to taste

Directions:

  • Boil the potatoes as directed on the bag. (Mine only took 15 minutes)
  • Line a large jelly roll pan with foil.
  • Drizzle pan with oil and drop slices of butter on the pan.
  • In a large bowl, mix the raw shrimp. corn, sliced sausage, onions, and potatoes with the old bay seasoning and pepper.
  • Spoon the shrimp mix into the pan and drizzle with a touch of oil.
  • Cover entire pan with foil to seal.
  • Bake in the oven at 375*F for 20-25 minutes.
  • Enjoy!

Katy from http://www.redbirdrecipes.com

Advertisements

Homemade Boneless Buffalo Wings

IMG_3341t

Howdy!  I’m keeping it simple today!  Here is an easy recipe for Homemade Boneless Buffalo Wings!  They are scrumptious!  These are a great game day treat!

Homemade Boneless Buffalo Wings

  • Servings: 6-8
  • Difficulty: easy
  • Print

IMG_3343t

Ingredients:

  • 3 boneless Chicken Breasts
  • 1 cup Flour
  • 3 Eggs
  • 1 cup Bread Crumbs, seasoned (doesn’t matter which flavor)
  • 1 cup Panko Break Crubs, seasoned (doesn’t matter which flavor)
  • Salt and Pepper
  • 1 stick of Butter
  • 1/2 cup Frank’s Red Hot Sauce (this is for mild wings)
  • 1 tsp ground Cayenne
  • Vegetable Oil (for frying)
  • Ranch or Blue Cheese Dressing (for dipping)

Directions:

  • Cut the chicken into 2 inch cubes and season with salt and pepper.
  • Beat the eggs in a small bowl.
  • Mix the two bread crumb types together in a small bowl.
  • Place the flour in a small bowl and season with black pepper.
  • Working in small batches, dredge the chicken in flour, then egg, then the bread crumb mixture.
  • Fry chicken in small batches using a skillet and a 1/2 inch of vegetable oil.  (You can bake these if desired)
  • Set fried chicken aside on paper towels and cover to keep warm.
  • Melt butter in a skillet and add the hot sauce and cayenne.  Use a spoon to taste.  If you want it hotter add 1/4 cup more hot sauce.  This is all about personal preference.
  • Add the fried chicken and wing sauce in a large bowl and toss using a large spoon.
  • Serve immediately with Ranch or Blue Cheese.

 

All photos are property of Katy from http://www.redbirdrecipes.com

Eggs Benedict with Crawfish Cakes

IMG_3375t

Howdy and Salut!  I was inspired by my recent travels to New Orleans to create this latest dish, Eggs Benedict with Crawfish Cakes.  Y’all, it’s to die for.  It’s crispy, savory, and buttery goodness!  I got the idea from a restaurant on Jackson Square called Stanley’s.  They serve a dish called Breaux Bridge Benedict which is Eggs Benedict with a fried Boudain Patty and ham slice.  I decided to put my own spin on this and I dare say it’s divine!

Eggs Benedict with Crawfish Cakes

  • Servings: 4
  • Difficulty: intermediate
  • Print

IMG_3377t

Crawfish Cake Ingredients:

  • 1 pound of cooked Crawfish
  • 1 Egg, beaten
  • 3 tbsp of Mayonnaise
  • 1 tbsp of Dijon Mustard
  • 1/4 tsp Tabasco Sauce
  • 1/4 tsp Worscheshire Sauce
  •  1 tbsp Old Bay Seasoning
  • 1 tbsp Fresh Parsley
  • 1/2 tbsp Fresh Chives
  • Fresh Ground Pepper to taste
  • 1 cup Panko Bread Crumbs

Eggs Benedict Ingredients:

  • 4 Eggs (for poaching)
  • 1/2 tbsp White Vinegar (for poaching, this is optional depending on your preferred poaching technique)
  • 1/4 tsp Tabasco Sauce
  • 3 Egg Yolks (for Hollandaise)
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 stick of Real Butter (1/2 cup)
  • Fresh Ground Pepper for Garnish
  • Chopped Chives for Garnish
  • 4, 1/2 inch slices of French Bread, toasted and buttered

Directions:

Crawfish Cakes:

  • Squeeze as much juice out of the crawfish as you can.  Capture the juice in a bowl to save for other recipes or to make a crawfish butter.  (Crawfish butter: crawfish juice, butter, old bay seasoning)
  • Mix crawfish and all listed ingredients together.
  • Form 8 patties on a plate and let chill for 1-3 hours in the fridge.
  • Fry the crawfish patties in a skillet with 1/4 inch of vegetable oil, 4-5 minutes on each side.

Eggs Benedict:

  • Put a pot of water with vinegar on the stove and set it to simmer.  (simmer, not boil)
  • Place the 4 eggs into 4 separate little prep bowls.  Do not break the yolks.
  • Stir simmering water to make a whirl pool effect then slowly drop one egg in at a time.  Do not stir while the eggs are poaching.  Get the egg as close to the water as possible before dropping it in.  Poach for 3-4 minutes.
  • To make the Hollandaise use either a blender food processor that allows you to add liquid at the top while running it.  You may also use a traditional double boiler method but this is easier.  Use a slotted spoon to scoop poached eggs out and onto a paper towel.
  • Add the yolks, lemon juice, Dijon, Tabasco and blend in the food processor.
  • Melt the stick of butter in a bowl using the microwave.
  • Blend the Hollandaise mixture on high while slowly adding the hot melted butter.
  • Keep the Hollandaise warm until ready to serve by placing the container of Hollandaise in a bowl of warm water.

To serve, top the buttered and toasted french bread with 2 crawfish cakes, a poached egg, and drizzle with Hollandaise sauce.  Garnish with cracked pepper and chives.  Enjoy!

All photos are property of Katy from http://www.redbirdrecipes.com

 

Jalapeno Cream Cheese Sliders

IMG_3267t

Howdy!  Here’s what I’m whipping up for the Super Bowl this Sunday!  Jalapeno Cream Cheese Sliders!  Make these in small or large batches!  This is expert pub grub right here!  I was inspired by a burger I had here in town at Harvey Washbangers.  It’s safe to say I have surpassed their burger with this slider!  😀  ::toots own horn::

Try it out!  Let me know what you think!

Jalapeno Cream Cheese Sliders

  • Servings: 6
  • Difficulty: easy
  • Print

IMG_3271t

Ingredients:

  • 6 Slider Buns
  • 1 Lb Ground Beef
  • Worcester Sauce
  • Salt
  • Pepper
  • Chili Powder
  • Garlic Powder
  • Sriracha Mayo (Mayo with desired amount of Sriracha)
  • 1 whole Vidalia Onion, diced
  • 4 oz Cream Cheese
  • 1-2 large Jalapenos
  • Spinach Leaves
  • Butter (for toasting buns)

Directions:

  • Form beef into 6 small patties.
  • Season patties with salt, pepper, chili powder, and garlic powder.
  • Cook patties in skillet until done.  Set aside wrapped in foil to stay warm.
  • Toast buns in a skillet using butter. Set aside.
  • Caramalize onions: Cook on medium high heat for 15 minutes uncovered.  Stir onions then cover and cook for another 10 minutes.  Uncover onions and add 3 tbsp water and cook for another 5 minutes or until water is cooked out.
  • Melt cream cheese in a covered container using the microwave.  It will only take about 15 seconds.  Be careful or it will explode if you microwave it too long.
  • Put Sriracha mayo in a zip lock bag and clip corner.
  • Build the burger in the following order: meat, dollop of cream cheese, scoop of onions, 2 jalapeno slices, a drizzle of Sriracha mayo, and finally 2 spinach leaves.
  • Serve immediately!

Katy from http://www.redbirdrecipes.com

IMG_3262t

IMG_3271t

Red Snapper with Cilantro, Garlic, and Lime

IMG_3216t

Howdy!  Here is a dish I whipped up about two weeks ago.  It’s simple and a great recipe to whip up for a date night at home!  I kept it simple and paired it with warm avocado that I drizzled with the same sauce as the fish!  This is not hard at all folks!

Red Snapper with Cilantro, Garlic, and Lime

  • Servings: 2
  • Difficulty: easy
  • Print

IMG_3216t

Ingredients:

  • 2, serving size Red Snapper Fillets (skinned and de-boned)
  • Juice from 1 large Lime
  • Zest from 1 large Lime
  • 2 tbsp freshly, chopped Cilantro
  • 1 large clove of Garlic, minced (fresh)
  • 4-5 tbsp Olive Oil for cooking
  • 1/2 cup of Flour
  • Salt & Pepper

Directions:

  • Heat oil in skillet to medium heat.
  • Mix cilantro, garlic, zest, and lime juice.  Set aside.
  • Pat dry the fish then season with salt and pepper.
  • Coat fish in flour on both sides.
  • Cook fish in skillet until crisp and flaky.  (Fish should easily flake when pulled open with fork.)
  • Serve immediately with desired amount of cilantro/lime drizzle.

Katy from http://www.redbirdrecipes.com

Chicken Jalapeno Popper Potato

Chicken Jalapeno Popper Potato

Howdy!  Last night I made delicious fully loaded Chicken Jalapeno Popper Potatoes for dinner!  They were a hit!  You can either make 2 giant potatoes for two or split them and half for 4 people!

Chicken Jalapeno Popper Potatoes

  • Servings: 2 large servings-4 smaller servings
  • Difficulty: easy
  • Print

Ingredients:

  • 1 large Jalapeno, diced
  • 1/2 small Onion, diced
  • 1 clove fresh Garlic, minced
  • 5 slices thick cut Bacon, cooked then chopped
  • 2 tbsp Bacon Grease reserved for cooking
  • 6 oz Cream Cheese
  • 1/2 Sharp Cheddar Cheese, grated
  • 1 x-large Chicken Breast
  • Salt & Pepper
  • Chili Power
  • Olive Oil
  • 2 large Russet Potatoes

Directions:

  • Poke holes around the potatoes with a fork.  Coat potatoes with olive oil.  Then sprinkle with salt and pepper.  Wrap the potatoes individually in aluminum foil.  Bake at 425* for 45-60 minutes.  Check at the 45 minute mark to see how tender they are. Rotate 2 times to avoid overcooking on 1 side.
  • Cook the bacon in skillet and reserve 2 tbsp in the skillet.  Chop bacon and set aside.
  • In the skillet saute the onion, jalapeno, and garlic in the bacon grease until tender.
  • Put bacon and pepper mix in a mixing bowl with the cream cheese and cheddar cheese.
  • Season chicken with salt, pepper, and chili powder and tenderize until it is 1 inch thick.  Cook in the same skillet you used for the pepper mix.  Chop and add cooked chicken to the mixing bowl.  Mix it all up.
  • Once the potatoes are done you can either make 2 large potatoes or cut the potatoes in half to have 4 servings.
  • Place the open faced potatoes in an oven safe dish and spoon in cheese/chicken mixture into the potatoes.  Add extra cheddar if desired.  Bake at 300* for 10 minutes until the cheese chicken mixture is hot and melted.

http://www.redbirdrecipes.com

Grilled Chicken Stuffed with Whipped Goat Cheese and Spinach

Stuffed Spinach Chicken

Howdy gang!  Here’s a easy chicken dinner idea for you!  Ready fast!  Yum Yum!

I enjoyed this meal with a brew called Provenance Lemon and Lime from Jester King Brewery in Austin, Texas.

Grilled Chicken Stuffed with Whipped Goat Cheese and Spinach

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

  • 3 large Chicken Breasts, cut in half horizontally
  • 2 cups fresh Spinach
  • 6 oz Goat Cheese (herb or plain)
  • 6 oz Cream Cheese
  • 2 tbsp Milk
  • 2 cloves of Garlic, minced
  • Salt & Pepper
  • Chili Powder
  • Olive Oil

Directions:

  • Use a meat tenderizer to pound chicken to approx. 1/4 in. thick.
  • Season both sides with olive oil, salt, pepper, and chili powder.
  • In a bowl, whip cream cheese, goat cheese, garlic, and milk.  Add in spinach and mix.
  • Spoon cheese mix onto half of each chicken breast.  Pin shut with a tooth pick.
  • Grill on olive oil greased foil until fully cooked.

http://www.redbirdrecipes.com


Stuffed Spinach Chicken

Crispy Honey Mustard Salmon

Crispy Honey Mustard Salmon

I’m super excited to share today’s recipe for crispy salmon!  🙂  It’s super yummy and crispy!  As usual it’s pretty darn easy and fail proof. 😀

I also made some slow cooked Black Bean Soup as a side dish.  You can find that recipe here: Budget Bytes  This recipe worked great.  I used chicken stock instead of vegetable stock.  I omitted the celery and added a jalapeno and 2 Roma tomatoes.  It turned out wonderful.

Crispy Honey Mustard Salmon

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients:

  • Salmon,  (I used half of a fresh filet with the skin still on one side.)
  • Salt and Pepper
  • Paprika
  • Garlic Powder
  • Seasoned Panko Bread Crumbs
  • 1 1/2 tbsp Mayo
  • 1 tbsp Honey
  • 1 1/2 tsp Dijon Mustard
  • 1/4 tsp Stone Ground Mustard (optional)

Directions:

  • Preheat the oven to 400*F.
  • Season the salmon with all the dry seasonings.
  • Mix the mayo, honey, Dijon, and ground mustard.
  • Spread the honey mustard on top of the salmon and cover completely.
  • Sprinkle a generous amount of Panko on the salmon to completely cover.
  • Bake at 400*F on a foil covered jelly roll pan greased with olive oil for 25-30 minutes or until salmon flakes off with fork.
  • Serve with honey mustard, cocktail sauce, or splash of fresh lemon juice.

http://www.redbirdrecipes.com

Garden Quiche with Bacon and Goat Cheese

Garden Quiche with Bacon and Goat CheeseHowdy gang!  My kitchen has been quite busy the past two weeks.  The poor hubs has had a lot of non-home-cooked meals on account of all the baking orders I’ve been filling.  😀  Alas, we can’t all be June Cleaver 24/7!  Am I right?  My goal is to cook most of our meals from scratch but that goal is not always achieved.  I was finally able to whip up a special quiche for the hubs.  He absolutely loves quiche.  However, he refuses to use that word.  He insists on calling it an “egg pie” .  Men.  Though, I guess technically he is correct, right?  lol 😀  Whatever!

I call it a Garden Quiche because it has such a huge variety of garden veggies in it!

Anyhoo!  Here’s the recipe!  Enjoy!

Garden Quiche with Bacon and Goat Cheese

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients:

  • 1 refrigerated Pie Crust, par-baked in a glass pie dish
  • 1 Red Bell Pepper, diced
  • 1 Scallion, diced
  • 2 cloves Garlic, diced
  • 2 cups fresh Spinach
  • 3-4 small Mushrooms, sliced
  • 1 really small Jalapeno, sliced
  • 4 slices of Thick Cut Bacon, chopped
  • 1/2 cup Sharp Cheddar, grated
  • 1 small package Herb and Garlic Goat Cheese, chopped
  • 1 Roma Tomato, sliced
  • 6 Eggs
  • Salt & Pepper, to taste

Directions:

  • Par-bake the crust in a glass pie dish using pie weights for 3-4 minutes at 400*F.  Set aside to cool.
  • Layer the tomato slices on the bottom of the pie shell.
  • In a skillet, saute the peppers, scallion, spinach, garlic, mushrooms, jalapeno, and bacon until bacon is fully cooked. *You can add the spinach at the end.
  • In a large bowl beat the eggs.
  • Add cheeses and sauteed veggies into the eggs.
  • Pour egg mixture into pie shell.
  • Bake for 30-32 minutes at 400*F.
  • Cool for 5 minutes before serving.

http://www.redbirdrecipes.com

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Casserole

I’ve got an easy family dinner for you today!  This dish is one that my mom always made when I was growing up.  Well, I guess I’m still growing up, right?  😀   The leftovers get better and better as the flavors meld together.  Besides the taste, I love this recipe because I can throw it together and eat on it for a few days.

Shrimp and Sausage just belong together.  Celebrate their union with this dish! 😀

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • Mahatma Saffron Rice, 10 oz. package
  • 2 tbsp Butter (for the Rice)
  • 1 can of Tomatoes with Green Chiles
  • 1 can of Cream of Mushroom
  • 1 lb of Shrimp, peeled and deveined
  • 4-5 Link Sausages, precooked and sliced
  • 1/2 Yellow Onion, diced
  • 1 cup of Mushrooms, sliced
  • Salt & Pepper to taste

Directions:

  • Cook rice as directed on package.  In my experience it always cooks faster than the time mentioned for the microwave AND on the stove.  So I’d knock off like 2 minutes of the cook time to avoid drying it out.
  • In a skillet cook sausage and onion for 6 minutes on medium high.
  • In a large bowl mix all ingredients together.
  • Season with salt and pepper.
  • Pour mix into a large glass casserole dish.
  • Bake uncovered at 350*F for 30 minutes.

http://www.redbirdrecipes.com