Monday, August 31, 2015

Roasted Potato Salad

2teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
Preheat oven to 450 degrees.
To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool.
Combine potatoes, onions, parsley, and bacon.
To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously.
Add vinaigrette to potato mixture; toss well. Serve immediately.
Note: Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.

Friday, August 28, 2015

Shrimp and Crab Cakes

10 ounces raw shrimp, peeled, deveined and chopped
6 ounces flaked crabmeat, squeezed dry if necessary
1 large egg white, lightly beaten
1 teaspoon Dijonmustard
1/4 teaspoon hot pepper sauce, optional
1/4 teaspoon coarsely ground pepper
1/3 cup fine, unseasoned bread or panko crumbs
2 Tablespoons olive oil

Thoroughly mix shrimp, crab, egg white, mustard, hot pepper sauce and pepper in a bowl.
Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

Wednesday, August 26, 2015

Shrimp and Grits Biscuits

1 ½ cups chicken broth
1/8 tsp. salt
1/3 cup uncooked quick-cooking grits
1 Tbsp. butter
¼ tsp. pepper
¾ cup milk
3 cups all-purpose baking mix
1 ½ lb. large cooked shrimp, peeled and deveined
1 3 oz. package cream cheese
1 green onion, chopped
½ tsp. hot sauce
½ tsp. Ole Bay seasoning
2 tsp. lemon juice
Garnishes: sliced green onions, Barbecue sauce

Preheat oven to 425 degrees. Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits and cook, stirring often, 5 minutes or until thickened. Add butter and pepper, stirring until butter melts. Remove from heat and let cool 15 to 20 minutes.
Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a ½-inch thickness and cut with a 2 inch round cutter. Place biscuits on lightly greased baking sheets.
Bake for 10 minutes or until biscuits are lightly browned.
Cut 24 shrimp in half lengthwise and set aside.
Process cream cheese, onion, hot sauce, Ole Bay, lemon juice and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.
Split biscuits in half, and spread cut sides evenly with the shrimp puree, and top with remaining shrimp. Garnish, if desired.
Makes 48. Makes a great appetizer.

Monday, August 24, 2015

Catfish Po'Boys

½ cup mayonnaise
2 Tbsp. sweet pickle relish
2 Tbsp. instant minced onion
2 tsp. lemon juice
¼ tsp. ground red pepper
½ cup fine, dry breadcrumbs
1 to 2 Tbsp. Creole seasoning
1 large egg
3 Tbsp. mayonnaise
2 8 oz. catfish fillets, cut in half crosswise
4 hoagie rolls, split
2 cups shredded lettuce
8 tomato slices

Combine mayonnaise, relish, onion, lemon juice and pepper, stirring well; cover with plastic wrap, and chill 1 hour.
Preheat oven to 425 degrees. Combine breadcrumbs and Creole seasoning in a shallow dish. Combine egg and 3 Tbsp. mayonnaise, stirring well. Dip fillets in egg mixture and dredge in breadcrumb mixture; place on a lightly greased baking sheet.
Bake for 10 minutes or until fish flakes with fork.
Spread chilled mayonnaise mixture on cut sides of rolls; top with fillets, lettuce and tomato.
Cover with roll tops. Serve immediately.

Friday, August 21, 2015

Pina Colada Float

· 3 tablespoons coconut milk
· ½ cup lemon lime soda, such as Sprite
· ½ cup pineapple sherbet

1. In a small bowl, whisk together coconut milk and Sprite. Give it a quick mix, careful to not stir out carbonation.
2. Scoop pineapple sherbet into a glass and pour soda mixture over it. Serve immediately.

Wednesday, August 19, 2015

Chicken, Pineapple, Bacon Kabobs with Hawaiian Sauce

Ingredients for Kabobs:
· 2 large boneless, skinless chicken breasts (about 2 pounds)
· 1 large pineapple, cut into 1 ½ inch chunks
· 2 large red bell peppers, cut into 1 ½ inch pieces
· 1 large onion, cut into 1 ½ inch pieces
· 12 strips thick cut bacon
· Skewers
· Olive oil

Ingredients for Hawaiian Sauce:
· 1 ½ cups pineapple juice
· 1 ½ tablespoons cornstarch
· ½ cup brown sugar
· 2 tablespoons soy sauce
· ½ teaspoon salt

1. Thread chicken, pineapple, peppers and onions onto skewers, weaving bacon between each. Brush olive oil evenly over each kabob.
2. To make the sauce, combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce heat to medium and simmer for 2 minutes. Set aside until ready to use.
3. Preheat the grill to medium high. Grill kabobs for 10 to 15 minutes, turning a few times until done.
4. Brush on hot Hawaiian sauce generously. Serve immediately.

Monday, August 17, 2015

Baked Nacho Casserole

· Cooking spray
· 1 cup chopped green bell pepper
· 1 cup chopped onion
· 1 pound lean ground beef
· 1 (15 ounce) can black beans, drained and rinsed
· 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
· 1 cup mayonnaise
· 1 cup whole kernel corn
· 1 teaspoon chili powder
· 4 cups tortilla chips, broken into small pieces
· 1 cup shredded mild cheddar cheese
· 3 cups shredded lettuce
· ½ cup sour cream
· ¼ cup sliced black olives or jalapenos
· ½ cup salsa

1. Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with cooking spray.
2. Spray a large skillet with cooking spray. Add pepper and onion over medium heat and stir until softened, about 5 minutes. Remove vegetables from skillet and set aside. Add beef to the skillet and cook until meat is brown and crumbly and no pink remains. Add vegetables back to skillet along with the black beans, tomatoes, mayonnaise, corn and chili powder; stir until combined.
3. Place half of meat mixture in the baking dish, top with half of tortilla chips. Place remaining meat mixture over chips. Cover with foil and bake for 25 minutes. Remove foil and top with remaining chips and cheese. Bake, uncovered 5 minutes or until cheese melts. Serve with lettuce, sour cream, olives and salsa.

Friday, August 14, 2015

Frozen Banana Split

· 24 (3.5 ounce) ice cream sandwiches, unwrapped
· 6 medium bananas, peeled and thinly sliced
· 1 (12.25 ounce) jar hot fudge sauce
· 1 (10 ounce) jar maraschino cherries, drained and chopped
· 1 (8-ounce) package toffee bits or chocolate chips, divided
· 1 (12.25 ounce) jar butterscotch topping sauce
· 1 (8 ounce) container frozen nondairy whipped topping, thawed

1. Line a 9x13-inch baking pan with aluminum foil.
2. Place half of the ice cream sandwiches evenly over the bottom of the pan. Cover completely, cutting to fit, if necessary.
3. Top sandwiches with banana slices. Pour hot fudge over the bananas. Top with cherries and half of the toffee bits or chocolate chips. Pour butterscotch evenly on top.
4. Layer the remaining ice cream sandwiches and spread whipped topping over the top. Sprinkle with remaining toffee bits or chocolate chips.
5. Cover and freeze for at least 4 hours. Remove from pan and cut into squares to serve.

Monday, August 10, 2015

Super Grouper Sandwich with Homemade Zesty Tarter Sauce

Ingredients for Sandwich:
· 4 grouper fillets
· Olive oil
· Salt and pepper, to taste
· 2 medium tomatoes, cut into 8 slices
· 4 leaves romaine lettuce
· 4 sub rolls

Ingredients for Tartar Sauce:
· ½ cup mayonnaise
· ¼ cup horseradish sauce
· ¼ teaspoon garlic powder
· 3 tablespoons pickle relish
· ½ teaspoon pepper

Directions for Sandwich:
1. Preheat grill or grill pan to medium heat. Brush fillets with olive oil and sprinkle with salt and pepper.
2. Grill fillets turning once, until fish is cooked through, about 6 minutes depending on the thickness of the fish.
3. Brush the rolls with olive oil and lay the bread on the grill, cut side down, until just toasted.
4. Layer the grouper, tomatoes and lettuce on the rolls and spread with Zesty Tartar Sauce.

Directions for Zesty Tartar Sauce:
Mix all ingredients together and chill at least an hour. Sauce can be stored in the refrigerator for up to two weeks.

Friday, August 7, 2015

Nutella Chocolate Chip Cookies

· 1¾ cups all-purpose flour
· 2 teaspoons cornstarch
· 1 teaspoons baking soda
· ½ teaspoon salt
· ½ cup butter, softened
· 1/3 cup Nutella
· ½ cup light brown sugar
· ¼ cup white granulated sugar
· 1 egg
· 2 teaspoons vanilla
· 1 cup semi-sweet chocolate chips

1. Whisk together flour, cornstarch, baking soda and salt together in a medium bowl and set aside.
2. Beat together butter, Nutella, brown sugar, white sugar, egg and vanilla on medium-high speed in the bowl of a stand mixer until well combined, scraping down the sides.
3. Reduce the mixer speed to low and slowly add the flour mixture until well combined. Stir in the chocolate chips.
4. Roll the dough into 1-inch balls and place on a parchment-lined cookie sheet. Cover well with plastic wrap and refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees. Place dough 1 inch apart on a parchment lined cookie sheet. Bake 9-11 minutes or until the edges are set and the tops have just started to brown. Be careful not to overbake.
6. Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool.