Chicken Enchilada Recipes

Chicken Enchilada Recipes

Chicken Enchiladas

Simple Sour Cream Chicken Enchiladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Directions:

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Easy Chicken or Beef Enchiladas

1 lb ground beef or 1 lb boneless skinless chicken breast
1/4 cup chopped onion
1 teaspoon garlic powder (I prefer fresh minced)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese (I like the jack or cheddar combos)
1 (10 ounce) can enchilada sauce (I prefer the green sauce)
olive (optional)
12 corn tortillas
oil
Directions:

If using chicken, boil chicken in water.

Then rinse and shred with fork.

Add onion and garlic.

If using ground beef, brown with onion and garlic, drain.

Add next 7 ingredients (worcestershire sauce through black pepper).

In another skillet, heat oil.

Add tortillas, one at a time, for 10 seconds on each side.

Drain on paper towel.

In 10×13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.

Fill each tortilla with a spoonful of meat mixture.

Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.

Roll tortilla and place seam side down in pan.

Continue with remaining tortillas.

Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).

At this time, pan may be refrigerated for several hours or overnight.

Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).

Top with sour cream.

Chicken Enchiladas

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chili powder
2 cups diced cooked chicken
1 (4 ounce) can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese
Directions:

Heat oven to 375°F.

In small bowl, stir soup and sour cream together.

Heat butter in saucepan over medium heat.

Add onion and chili powder, cook until onion is tender.

Stir in chicken, green chilies, and 3 TBS of soup mixture.

Spread 1/4 cup mix along center of each tortilla.

Roll, place seam side down in 12×8 baking dish.

Spread remaining soup mixture over enchiladas.

Bake, covered, for 15 minutes.

Uncover, sprinkle with cheese, and bake 5 minutes more

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Lobster Bisque Recipes

Lobster Bisque Recipes

Lobster Bisque Recipes

Intermediate Lobster Bisque

Ingredients
2 lobsters
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 leeks, halved lengthwise
2 onions, halved
2 stalks celery, in big chunks
2 carrots, in big chunks
6 sprigs fresh thyme
4 strips orange zest
2 tablespoons tomato paste
1/2 cup cognac
3 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped chives, for garnish
Grilled Brie and Tomato, optional, recipe follows
Directions
Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.

Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.

Easy Lobster Bisque

Ingredients
2 tablespoons unsalted butter
12 shallots, thinly sliced
12 mushrooms, thinly sliced
1 cup brandy
1 cup Madeira
6 cups lobster stock
Beurre Manie:
1 tablespoon softened, unsalted butter
2 tablespoons flour
1 1/2 cups heavy cream
1/4 teaspoon fresh lemon juice
Dash of hot pepper sauce
Directions
Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.

Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.

Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.

When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.

Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately

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Healthy Grilled Fish Recipes

Healthy Grilled Fish Recipes

Healthy Grilled Fish Recipes

Grilled Lobster Rolls

Ingredients

  • 2 10- to 12-ounce lobster tails, thawed if frozen (see Tip)
  • 2 teaspoons extra-virgin olive oil
  • 4 whole-wheat hot-dog buns
  • 1 cup snow peas, trimmed
  • 1/4 cup minced celery
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon plus 2 teaspoons lemon juice
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped fresh tarragon
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon salt, or more to taste
  • 1/4 teaspoon garlic powder

 

Directions

  1. Preheat grill to medium-high.
  2. Lay lobster tails on a cutting board with the soft side of the shell facing up. Cut the tails in half lengthwise through the shell using kitchen shears, starting from the fan (see Kitchen Notes). Run your fingertips along the inside of the shell to loosen the meat in the shell. Brush the meat with oil.
  3. Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Transfer the lobster to a cutting board. Meanwhile, toast buns over indirect heat, 3 to 5 minutes.
  4. While the lobster cools, bring a small pan of water to a boil. Cook snow peas until bright green, 1 minute. Drain, refresh under cold water and slice very thinly (almost shredded). When the lobster is cool enough to handle, remove the shell and coarsely chop the meat.
  5. Mix celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder in a large bowl. Stir in the chopped lobster and snow peas. Divide the salad among the toasted buns

 

Grilled Tuna with Olive Relish

Ingredients

GRILLED TUNA WITH OLIVE RELISH

  • Olive Relish
  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup chopped pitted imported black olives, such as kalamata
  • 1/4 cup finely chopped celery
  • 1 small clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

GRILLED TUNA

  • 1 3/4 pounds tuna steak, trimmed and cut into 6 portions
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Lemon wedges, for garnish

 

Directions

  1. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
  2. To grill tuna: Preheat grill to medium-high.
  3. Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges

 

Shrimp Po’ Boy

Ingredients

  • 2 cups finely shredded red cabbage
  • 2 tablespoons dill pickle relish
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 1 pound peeled and deveined raw shrimp, (51-60 per pound; see Shopping Tip)
  • 4 teaspoons canola oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground pepper
  • 4 whole-wheat hot dog buns, or small sub rolls, split
  • 4 tomato slices, halved
  • 1/4 cup thinly sliced red onion

 

Directions

  1. Preheat grill to medium-high.
  2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
  3. Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
  4. Place a grill basket (see Kitchen Tip) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
  5. To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.

 

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Tofu Recipes

Tofu Recipes

Tofu Recipes

TLT Sandwich (Tofu-Lettuce-Tomato)

  • 1 tablespoon Dijon mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon adobo sauce from canned chipotle peppers, (see Ingredient note), divided
  • 14 ounces water-packed extra-firm tofu, drained and rinsed
  • 4 tablespoons reduced-fat mayonnaise
  • 8 slices crusty whole-wheat bread, toasted
  • 4 pieces green-leaf lettuce
  • 2 medium tomatoes, sliced

 

Directions

  1. Preheat oven to 475°F. Coat a baking sheet with cooking spray.
  2. Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.
  3. Bake the tofu for 20 minutes.
  4. Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches. Cut in half to serve.

 

Tofu Cutlets Marsala

Ingredients

  • 1/4 cup plus 2 teaspoons cornstarch, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large shallots, minced
  • 1 teaspoon dried thyme
  • 6 cups sliced cremini, or white mushrooms (about 10 ounces)
  • 1/2 cup dry Marsala wine, (see Ingredient note)
  • 1 cup vegetable broth, or reduced-sodium chicken broth
  • 1 tablespoon tomato paste

 

Directions

  1. Preheat oven to 300°F.
  2. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
  4. Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
  5. Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

 

Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Ingredients

  • 3 medium peaches, peeled, pitted and diced
  • 1-2 jalapenos, preferably red, seeded and minced
  • 1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice-wine vinegar
  • 3/4 teaspoon salt, divided
  • 1/3 cup unsweetened flaked coconut
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 2 tablespoons canola oil, divided

 

Directions

  1. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
  2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
  3. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.

 

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Restaurant Appetizer Recipes

Restaurant Appetizer Recipes

Restaurant Appetizer recipes

Hot Crab Artichoke Dip Recipe

Ingredients:

  • 1 pound cream cheese
  • 4 cups mayonnaise
  • 1 1/2 pounds Dungeness crab, well drained
  • 2 cups artichoke hearts, quartered
  • 1 cup white onions, diced
  • 1/4 teaspoon white pepper
  • 1/2 – 1 teaspoon Tabasco sauce
  • 1 teaspoon sherry vinegar
  • 1 teaspoon garlic, minced
  • 1/4 cup green onions, minced
  • 1/4 cup red pepper, minced
  • 1/4 cup celery, minced
  • 1 tablespoon parsley, chopped
  • 3 cups freshly grated Parmesan cheese
  • 3 cups grated Mozzarella cheese

Instructions:

  • In a mixer, whip the cream cheese until soft but not airy
  • While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses
  • When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last
  • Refrigerate until ready to use
  • Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

Serve with thinly sliced French bread, artisan crackers or even tortilla chips

Vegetable Dip

Ingredients:

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 teaspoons Beau Monde (a seasoning salt – several brands available)
  • 2 teaspoons dried dill weed
  • 1 1/2 tablespoons minced green onion
  • 1/2 clove minced garlic (optional)
  • 2 tablespoons chopped parsley
  • Salt and pepper (optional)
  • 1 green onion or fresh dill sprig for garnish
  • Vegetables for dipping such as celery, carrots, cauliflower, broccoli, red and green bell pepper strips, cucumber slices, green beans lightly poached, sliced zucchini, asparagus lightly poached, cherry tomatoes

Instructions for Dip:

  • Combine all ingredients except the one green onion for garnish
  • Mix well
  • Put into serving dish
  • Chill for one hour before serving

Crab Stuffed Mushrooms

Ingredients for Crab:

  • 1 1/2 cups Dungeness Crab body meat (gently squeeze out moisture)
  • 2 tablespoons chopped green onion
  • 6 tablespoons chopped celery
  • 1/4 teaspoon coarse black pepper
  • Crab dressing (see instructions below)
  • 30 medium size white mushrooms, cleaned with damp cloth
  • Hollandaise sauce, warm (recipe on the website – click the link)

Ingredients for Dressing:
In a mixing bowl combine the following with a whip:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt (DO NOT ADD IF CRAB MEAT IS ALREADY SALTY)
  • 3 drops of Tabasco

Instructions:

  • In a mixing bowl, combine crab, onions, celery and black pepper
  • Add only enough dressing to moisten well
  • Cover and refrigerate, unless serving immediately

To Finish and Serve:

  • Remove stems from mushrooms and fill with crab mixture
  • Place mushrooms in a baking pan
  • Bake in 400 degree oven until hot and mushrooms are soft (8-10 minutes)
  • Remove to serving platter and drizzle with warm Hollandaise sauce

Crab Cake

Ingredients

  • 2 eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
  • 1 teaspoon Worcestershire
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon white pepper
  • 1 pinch of cayenne
  • 1/2 teaspoon salt
  • 1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you)
  • 2 tablespoons finely ground cracker crumbs
  • Clarified butter as needed for frying (sauteing)
  • Bread crumbs (Japanese bread crumbs) as needed

Instructions:

  • Whisk the eggs in a mixing bowl to blend
  • Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
  • Mix in crab and cracker crumbs
  • Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree
  • Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
  • Coat the crab cakes with Panko bread crumbs
  • Fry in clarified butter until golden brown on both sides
  • Serve with tartar sauce or cocktail sauce or your favorite sauce
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Champagne Brunch Recipes

Champagne Brunch Recipes

Champagne Brunch Recipes

Champagne Brunch

4 plain croissants
1/4 lb smoked salmon
2 ounces low-fat cream cheese
4 -8 fresh chives, snipped
black pepper, to season
1 lemon
1 bottle of your favorite champagne, chilled
Directions:

Heat oven to 325°F.

Slice the croissants in half lengthways and warm in the oven for 4 minutes.

Cut the smoked salmon in strips.

Spread each croissant with the cream cheese and fill generously with the smoked salmon.

Add some chives and season with black pepper.

Cut the lemon into thin wedges and use to garnish the croissants.

Serve at once with a glass of chilled champagne!

Pain Perdu

Ingredients

  • 2 (16-ounce) French bread loaves
  • 8 large eggs
  • 4 cups whipping cream
  • 1 cup sugar
  • 1/2 to 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 4 teaspoons vanilla extract
  • 1 1/2 cups Champagne
  • 2 cups cane syrup
  • 4 cups raspberries and blueberries
  • 4 tablespoons cream cheese (optional)
  • Garnish: powdered sugar

Preparation

  1. Cut bread into 24 (3/4-inch-thick) diagonal slices.
  2. Whisk together eggs and next 5 ingredients until well blended.
  3. Place bread slices in a 13- x 9-inch baking dish; pour egg mixture evenly over slices. Let stand 30 minutes or until liquid is absorbed.
  4. Remove bread slices from egg mixture, letting excess drip off. Cook bread slices, in batches, in a lightly greased nonstick skillet or griddle over medium-high heat 2 minutes on each side or until golden.
  5. Place bread slices on baking sheets; keep warm in a 200° oven.
  6. Cook Champagne in a large saucepan over high heat until reduced by half. Gradually stir in syrup; cook over low heat until blended and warm.
  7. Arrange bread slices on serving plates; top with raspberries, blueberries and, if desired, cream cheese. Drizzle evenly with syrup mixture. Garnish, if desired.

 

Brunch Bellinis

1 1/3 cups lemon juice
1 (64 ounce) bottle peach nectar, chilled
1 bottle Brut champagne, chilled
Directions:

Pour 2 tsp lemon juice and 1/4 cup (2oz) chilled peach nectar into one champagne flute.

Top with 1/2 (4oz) cup chilled champagne and serve

Sparkling Orange Punch for Brunch

4 cups boiling water
4 tea bags, regular size
1/2 cup sugar
1 (6 ounce) can orange juice concentrate, thawed
750 milliliter bottle champagne or 750 sparkling wine, chilled
Directions:

Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Remove and discard tea bags.

Stir in sugar and juice concentrate, stirring until sugar dissolves. Cover and chill 2 hours.

Stir together chilled tea mixture and Champagne. Serve immediately

Champagne Breakfast Recipe

Directions

  1. Place croutons in a 9 x 13 inch buttered pan. Place cheese on top of croutons. Fry sausage, drain and put on top of cheese. (Other types of meat can be substituted for the sausage.) Beat Large eggs, mustard and 2 1/2 c. of lowfat milk together. pour over the meat. Cover and chill overnight. Next morning, mix 1/2 c. of lowfat milk with mushroom soup and pour over top of casserole. Bake at 300 for 1 1/2 hrs.

Makes 6 – 8 servings.

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Garden Fresh Tomato Recipes

Garden Fresh Tomato Recipes

Garden Fresh Tomato recipes

Garden Fresh Tomato Salsa

Ingredients

2 cups diced tomatoes
1/3 cup onion
1 jalapeno pepper
2 teaspoons cilantro
1 small garlic clove
1 tablespoon lime juice
1/4 teaspoon salt
Directions:

Prepare vegetables: Remove skin from tomatoes by dipping them in boiling water for about 10 seconds and sliding off skins. Remove seeds and chop finely. Remove seeds from pepper. Mince vegetables. If using a food processor, prepare tomatoes separately from other vegetables, using the pulse function. Mix all together. Let stand 1/2 hour before serving. Store in the refrigerator for up to a week.

Garden Fresh Tomato Soup

Ingredients

1/2 cup butter
2 tablespoons olive oil
1 large onion, sliced
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
6 fresh basil leaves or 1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 lbs fresh tomatoes, diced
3 tablespoons tomato paste
1/4 cup flour
3 3/4 cups chicken stock or 3 3/4 cups vegetable stock, divided
1 teaspoon sugar
1 cup half-and-half
Directions:

In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes.

Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently.

Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.

Garden Fresh Tomato Pie

1 (9 inch) pie crusts
4 medium tomatoes, sliced fairly thick
2 tablespoons fresh basil, chopped
1 cup mozzarella cheese, grated
1 cup sharp cheddar cheese, grated
1 cup mayonnaise
1/2 teaspoon red pepper
Directions:

Brush bottom of pie crust lightly with butter and bake at 400 degrees for 5 minutes.

Remove from oven and place tomato slices in bottom of crust; sprinkle with basil.

Mix cheese, mayo and pepper.

Spread the cheese mixture on top of tomatoes-basil.

Bake in a 400 degree oven for 15 to 20 minutes.

Serve warm.

Fresh Tomato Garden Pasta

2 1/2 cups farfalle pasta (bow ties)
1/4 lb fresh green beans, trimmed, cut into 1-inch lengths
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 -2 medium tomato, seeded, chopped
1 -2 garlic clove, minced
2 tablespoons chives, minced
2 teaspoons fresh basil, minced
1/3 cup feta cheese, crumbled
salt and pepper, to taste
Directions:

Cook the pasta according to package directions, adding the cut beans for the last 5 minutes of cooking.

In a large bowl, blend together the oil, vinegar, salt and pepper to taste.

Stir in the tomatoes, garlic, chives and basil.

Drain the pasta, rinse under cool water, drain well and add to tomatoes mixture; season with salt and pepper to taste.

Crumble the cheese over all and serve.

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Snapper Turtle Recipes

Snapper Turtle Recipes

Snapper Turtle Recipes

 

Turtle Soup Recipes

Ingredients

1-1/3 pounds turtle meat

4-1/2 cups water

2 medium onions

1 bay leaf

1/4 teaspoon cayenne pepper

1-1/4 teaspoons salt

5 tablespoons butter, cubed

1/3 cup all-purpose flour

3 tablespoons tomato puree

3 tablespoons Worcestershire sauce

1/3 cup chicken broth

2 hard-cooked eggs, chopped

1/4 cup lemon juice

Chopped fresh parsley, optional

Directions

In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,

uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 325 calories, 18 g fat (8 g saturated fat), 156 mg cholesterol, 898 mg sodium, 13 g carbohydrate, 1 g fiber, 27 g protein.

 

Turtle Stew

Ingredients

1 pound snapper turtle, cleaned, rinsed and medium diced

1/4 cup all-purpose flour

1/4 cup butter

1/4 cup red wine

1/3 cup chopped celery

1/3 cup chopped onion

1/3 cup chopped carrot

2 tablespoons minced garlic

1 quart beef stock

1/2 cup water, plus 2 tablespoons, divided

1 teaspoon Worcestershire

3 tablespoons cornstarch

1 teaspoon paprika

1/2 teaspoon allspice

1 teaspoon freshly minced parsley leaves

2 teaspoons ground nutmeg

1 teaspoon ground ginger

1/3 cup tomato paste

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

1/3 cup sherry, for garnish

 

Directions

Dredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides.

Add the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture.

Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher’s twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.

 

Fried Turtle

~ turtle meat

~ 1 bay leaf

~ black pepper

~ seasoning salt

~ your favorite fish breading

Soak the turtle meat in salt water for at least 2 hours. Drain.

Place meat in a pressure cooker and cover with water. Add the bay leaf and pepper and seasoning salt to taste.

Cook 35 minutes at 15 lb’s of pressure. Cool.

Roll meat in your favorite fish breading.

Pan fry like chicken in a skillet or deep fry like fish until golden brown.

Serve and enjoy.

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Pizza Recipes

Pizza Recipes

Garden Tomato and Basil Pesto Pizza

Ingredients

  • 1 (12-ounce) prebaked pizza crust (such as Mama Mary’s brand)
  • Cooking spray
  • 2 tablespoons commercial pesto
  • 1 cup (4 ounces) thinly sliced fresh mozzarella cheese
  • 2 cups chopped tomato (about 2 large)
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup thinly sliced fresh basil

Preparation

  1. Preheat oven to 450°.
  2. Spray crust with cooking spray.
  3. Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.

Note:

Fresh mozzarella is easier to slice when it is very firm. Place mozzarella in the freezer just until firm, and thinly slice. Any brand of prebaked pizza crust will work for this recipe.

Fresh Mozzarella and Basil Pizza

Ingredients

  • (4-ounce) portion Pizza Dough
  • 1/2 teaspoon extra-virgin olive oil
  • 1 large plum tomato, thinly sliced
  • 1 tablespoon sliced fresh basil
  • 4 thin slices (2 ounces) fresh mozzarella
  • 1 (1-ounce) slice country ham or smoked ham, cut into thin strips
  • 1/4 teaspoon pepper

Preparation

  1. Preheat oven to 450°. Shape Pizza Dough ball into a 6- to 8-inch circle on a lightly floured surface. (Dough doesn’t need to be perfectly round.) Place dough on a piece of parchment paper. Fold up edges of dough, forming a 1-inch border. Brush oil evenly over dough using a pastry brush. (If you don’t have a pastry brush, drizzle oil evenly over dough.)
  2. Cover pizza dough circle loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 15 to 20 minutes.
  3. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven.
  4. Remove and discard plastic wrap from dough. Layer tomato and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
  5. Bake at 450° for 10 minutes or until crust is golden.

 

Three- Cheese Veggie Pizza

Ingredients

  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1 cup marinara sauce
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) shredded fontina cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 3/4 cup sliced bottled roasted red bell peppers
  • 1 tablespoon capers, rinsed and drained
  • 4 drained canned artichoke hearts, thinly sliced

Preparation

  1. Preheat oven to 500°.
  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.
  3. Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.

 

 

 

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Homemade Pizza Recipes

Homemade Pizza Recipes

Pizza Recipes

Garden Tomato and Basil Pesto Pizza

Ingredients

  • 1 (12-ounce) prebaked pizza crust (such as Mama Mary’s brand)
  • Cooking spray
  • 2 tablespoons commercial pesto
  • 1 cup (4 ounces) thinly sliced fresh mozzarella cheese
  • 2 cups chopped tomato (about 2 large)
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup thinly sliced fresh basil

Preparation

  1. Preheat oven to 450°.
  2. Spray crust with cooking spray.
  3. Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.

Note:

Fresh mozzarella is easier to slice when it is very firm. Place mozzarella in the freezer just until firm, and thinly slice. Any brand of prebaked pizza crust will work for this recipe.

Fresh Mozzarella and Basil Pizza

Ingredients

  • (4-ounce) portion Pizza Dough
  • 1/2 teaspoon extra-virgin olive oil
  • 1 large plum tomato, thinly sliced
  • 1 tablespoon sliced fresh basil
  • 4 thin slices (2 ounces) fresh mozzarella
  • 1 (1-ounce) slice country ham or smoked ham, cut into thin strips
  • 1/4 teaspoon pepper

Preparation

  1. Preheat oven to 450°. Shape Pizza Dough ball into a 6- to 8-inch circle on a lightly floured surface. (Dough doesn’t need to be perfectly round.) Place dough on a piece of parchment paper. Fold up edges of dough, forming a 1-inch border. Brush oil evenly over dough using a pastry brush. (If you don’t have a pastry brush, drizzle oil evenly over dough.)
  2. Cover pizza dough circle loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 15 to 20 minutes.
  3. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven.
  4. Remove and discard plastic wrap from dough. Layer tomato and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
  5. Bake at 450° for 10 minutes or until crust is golden.

 

Three- Cheese Veggie Pizza

Ingredients

  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1 cup marinara sauce
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) shredded fontina cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 3/4 cup sliced bottled roasted red bell peppers
  • 1 tablespoon capers, rinsed and drained
  • 4 drained canned artichoke hearts, thinly sliced

Preparation

  1. Preheat oven to 500°.
  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.
  3. Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.

 

 

 

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