Tuesday, June 23, 2015

Baked Sea Scallops


1/2 POUND SEA SCALLOPS

1/3 CUP BREADCRUMBS

2 TABLESPOON  MELTED BUTTER

1 TABLESPOON FRESH LEMON JUICE

 1 SMALL GARLIC  CLOVE FINELY MINCED

1/4 TEASPOON SALT

1/4 TEASPOON BLACK PEPPER

PLACE SCALLOPS IN A LIGHTLY GREASED 1 QUART BAKING DISH
ADD BREADCRUMBS AND REMAINGING INGREDIENTS, AMD SPRINKLE OVER SCALLOPS.
BAKE AT 425 FOR 15 MINS OR UNTIL SCALLOPS ARE OPAQUE AND TOPPING IS GOLDEN

Friday, June 19, 2015

Cheese Biscuits


I know these will become a quick and easy go-to recipe everyone will love.  Try them for yourself tonight!

2 cups buttermilk biscuit mix

2/3 cup milk

1 cup cheddar cheese

2 tsp.herbs of your choice

1/2 tsp. garlic powder

2 Tbsp. butter

Directions:

Pre-heat oven to 400 degrees.

Place biscuit mix, milk, garlic powder and cheese into mixing bowl. Combine until all has been mixed well.

the dough will be very sticky. There is no need to knead this dough or wait for it to rise. Once it has been thoroughly mixed, take a spoon and drop biscuit dough onto greased muffin pan.


Spreading egg wash all over biscuits and adding cheese on top.{1 egg and 2 tablespoon water
beaten}

 Cook for 10-13 minutes or until golden brown color. seconds before biscuits are done, melt butter, herbs and garlic powder together.

 When the biscuits are done, immediately drizzle tops with the butter mixture. This recipe will make about 6 biscuits muffins.

Friday, June 12, 2015

Crispy And Spicy Fries

I enjoy eating  potatoes fries...I like to cook them in the oven and add a batter on them. these potatoes are so crispy you will not want them know other way.

Recipe

2 large potatoes

1/2 cup self-riseing flour

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/2 teaspoon salt

1/2  teaspoon black pepper

1/2  teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg beaten with 1/4 cup water

vegetable or corn oil for frying


Peel, cut potatoes long ways and narrow and place potatoes in a bowl of cold water (for a least 30 minutes).
Drain, and pat dry with paper towels.

Put dry seasonings into a bowl & stirring together,adding the potatoes tossing very well

Add egg and water mixture to the season potatoes

Toss in the self-riseing flour coating very well {add more flour to cover well}.

Add coated potatoes one at a time to prevent them from clumping/cooking together to a cookie sheet with cooking oil.{just enough to fry well}.
Fry in oven at 400 until golden in color.

Drain on paper towels.


Monday, June 8, 2015

Shrimp And Sausage Etouffee



Add 2 tablespoons vegetable oil in a large pot

1 pound andouille sausage, diced

Cook sausage in pot and take out and set a side keep sausage dripping

Cook in the sausage dripping

4 stalks celery, diced

1 large onion, diced

1 green bell pepper, chopped

4 cloves garlic, minced

When veggie is done push to the side of pan and add

4 tablespoons all-purpose flour stir into the veggie about 5 mins

Add a large can dice tomatoes and the cooked sausage. add 1 teaspoon each thyme leaves,parsley flakes, basil leaves and 1 large bay leaf simmer bout 10 mins

1/4 teaspoon cayenne pepper

Add chicken broth or water if too thick

Stir in 1 pound medium shrimp, peeled and deveined

cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

eat over hot cooked rice.

Friday, June 5, 2015

HasselBack Potatoes



This really is an easy recipe.Your love ones and friends will want more of these nice good looking
handmade potatoes. be sure to give the potatoes a good scrub with a Vegetable Brush before you cook them.

4  Large Russet potatoes wash real Good

4 tablespoon real butter (thinly sliced)

Black pepper and salt to taste

Olive oil

8 ozs cheese pick your favorite

16 ozs thick-cut bacon (cooked and crumbled)

Dip Sour Cream

Place each potato on a wood spoon on one side (lengthwise).  Slice potato about 3/4 of the way through.  The wood spoon will keep you from cutting all the way through. Cut about 1/8 thick.  Drizzle potatoes with olive oil and place a piece butter in every other slices.  Sprinkle with salt and pepper and bake for about 1 hour.

The potatoes will opened up so you can stuff with cheese and bacon.Return to oven and cook for 5 minutes until cheese is melted.

Wednesday, June 3, 2015


Enchilada are not just for meat.No Meat WOW!in this recipe sorry meat lovers. The following recipes is a delicious no meat version of the Mexican casserole.

This delicious vegetarian enchilada casserole recipe uses beans as a protein and texture like meat.

A wonderful and fun recipe for parties and office potlucks, this vegetarian enchilada dish is sure to please a crowd always.

These Enchiladas can be served topped with guacamole and sour cream.

Ingredients

16 soft corn or flour tortillas
Sauce
2 T vegetable or canola oil
1 large onion, finely diced
2 cloves garlic, finely diced
1 jalapino pepper, finely diced
1/2 large green bell pepper, finely diced
1 small carrot, grated
1 T oregano
1 T chile powder
1 T ground coriander
Salt and pepper to taste
2 (8oz) cans whole or diced tomatoes, drained, juices reserved
Filling

1 can drained black beans (pinto or kidney beans can be used if preferred)
1 cup corn kernels
2 T vegetable oil
1 large onion diced
1 zucchini, finely diced
1 yellow bell pepper, diced
1 (8oz) brick of sharp cheddar cheese, grated
1 t oregano
1 t cumin
1 t ground coriander
1 t thyme
Method

Sauce
In a medium sauce pan, heat oil over medium-high heat. Add vegetables and cook until slightly softened, about 5 minutes.

Add seasonings and stir to combine.

Add tomatoes plus 1 C of reserved juices

Bring to a boil.

Reduce heat to low, simmering sauce until it thickens, about 20 minutes.

Remove from heat and reserve.

Preheat oven to 350 degrees F

Filling
Heat oil in a large skillet over medium-high heat. Sautee onion until translucent, about 2 minutes. Add zucchini and sauté for about 5 minutes more, until it becomes soft. Add bell pepper, oregano, cumin, coriander and thyme. stir and sauté for about 3 more minutes.

Add beans and corn and sauce. Mix and heat thoroughly.

Arrange half of the soft tortillas on the bottom of a lightly greased 9 by 13 inch glass or enamel casserole dish. Spoon half of the sauce mixture on top of the tortillas, and sprinkle half of the grated cheese on top. Repeat laying process one more time with tortillas, sauce and cheese.

Bake for about 20 minutes, until the top is bubbling and cheese slightly brown.