This is great recipe that is adaptable to just about any ingredients you have on hand. I love the shrimp and the veggie versions of this recipe. I just couldn't decide which one to feature, so I included steps for both.
1 lb medium shrimp deveined and peeled - or - zuchinni, onion, mushrooms diced
2T olive oil
6 corn tortillas
Homemade refried beans or can of refried beans heated
1-2 avocadoes sliced or homemade guacamole
cilantro
lime juice
Favorite mexican toppings (sour cream, cheese, salsa)
Preheat oven to 425. Spray both sides of the tortillas with Pam and sprinkle with mexican seasoning (cumin, chili powder, cayenne, salt). Lay flat on a cookie sheet or pizza pan and bake for about 12 minutes or until crispy (watch them closely around 10 minutes so they don't burn). Meanwhile, heat oil in a saute pan on medium heat. Season shrimp or veggies with mexican seasoning and saute in oil. Shrimp are done when pink and veggies are done when tender (but not mushy). Squirt with lime juice. On each crispy tortilla, spread refried beans, and top with shrimp or veggies, avacado (or guacamole) and cilantro. Serve with your favorite toppings.
Cheater's tip: These tostadas can really be made with pretty much any ingredients. You could easily substitute chicken or beef. We've made them with just beans and cheese and they were great. The homeade beans and guacamole are both really easy and worth the trouble, but if you just don't have the time or ingredients, you'll still love this recipe. Also, you can use store bought tostada shells for even more time savings.
Wednesday, March 30, 2011
Sunday, March 20, 2011
Shrimp Etouffee
Jeff and I were cravin' some cajun tonight, so I whipped up a traditional cajun dish, etouffee. Although it may sound intimidating, this recipe is surprisingly easy and super delicious. Keep in mind though, this dish takes about an hour to make so give yourself plenty of time.
3 T butter or veg oil
1/4 cup flour
1 medium onion diced
1 bell pepper diced
3 stalks celery diced
2 cloves garlic minced
1/2 can of diced tomatoes
1 bay leaf
1/4 tsp cayenne
1 tsp salt
1 T creole seasoning
2 cups vegetable stock (or shrimp stock if you have it)
1 lb medium shrimp peeled and veined
Steamed white rice
parsley (optional)
green onions chopped (optional)
For some reason, the thing about etouffee that intimidates most people is the roux. (Roux - pronounced roo - is just flour cooked in butter until browned.) The roux for this dish is really easy, just keep stirring and don't let it get too hot. To make the roux, melt butter or heat oil over medium heat. Add flour and stir constantly for about 5-7 minutes until the roux is the color of peanut butter. Mix in the onion, pepper, celery and garlic and cook for about 10 more minutes stirring often. Add tomatoes along with bay leaf, cayenne, salt and creole seasoning and heat through. Add stock and bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally. Season the shrimp with a little creole seasoning and add to the etouffee. Cook shrimp for 5 minutes or so until nice and pink. Add parsley. Serve over rice and top with green onions.
3 T butter or veg oil
1/4 cup flour
1 medium onion diced
1 bell pepper diced
3 stalks celery diced
2 cloves garlic minced
1/2 can of diced tomatoes
1 bay leaf
1/4 tsp cayenne
1 tsp salt
1 T creole seasoning
2 cups vegetable stock (or shrimp stock if you have it)
1 lb medium shrimp peeled and veined
Steamed white rice
parsley (optional)
green onions chopped (optional)
For some reason, the thing about etouffee that intimidates most people is the roux. (Roux - pronounced roo - is just flour cooked in butter until browned.) The roux for this dish is really easy, just keep stirring and don't let it get too hot. To make the roux, melt butter or heat oil over medium heat. Add flour and stir constantly for about 5-7 minutes until the roux is the color of peanut butter. Mix in the onion, pepper, celery and garlic and cook for about 10 more minutes stirring often. Add tomatoes along with bay leaf, cayenne, salt and creole seasoning and heat through. Add stock and bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally. Season the shrimp with a little creole seasoning and add to the etouffee. Cook shrimp for 5 minutes or so until nice and pink. Add parsley. Serve over rice and top with green onions.
Wednesday, March 16, 2011
Grits and Greens Breakfast Casserole: by Southern Living
I can't take credit for this one, but it was a huge hit at the Nowlin family Christmas. I made the greens the day before and it came together in no time on Christmas morning.
4. Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.
- Grits and Greens Breakfast Casserole
- 1 teaspoon salt
- 1 1/2 cups uncooked quick-cooking grits
- 1 cup (4 oz.) shredded Cheddar cheese
- 3 tablespoons butter
- 1/2 cup half-and-half
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 10 large eggs, divided (not separated)
- 3 cups Simple Collard Greens (see below) drained
- Hot sauce (optional)
Preparation
1. Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.
2. Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 375° for 25 to 30 minutes or until set. Remove from oven.
- Simple Collard Greens
- 1/2 medium-size sweet onion, chopped
- 2 tablespoons olive oil
- 1 (16-oz.) package fresh collard greens, washed, trimmed, and chopped
- 1 1/2 teaspoons salt
Preparation
Cook onion in hot oil in a large Dutch oven over medium heat, stirring occasionally, 10 minutes or until tender. Add collard greens, salt, and 3 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until tender.
O'Nowlan Potato Soup
I adapted this potato soup to be vegetarian and named it after James O'Nowlan - my great, great, great, great....grandfather who came over from Ireland around 1700 as an indentured servant. (He eventually dropped the "O" and changed the spelling of our family name to Nowlin.) It's cheap, it's hearty and one of my favorite meals on a cold day. I love to serve this soup with crusty bread.
Happy St. Patty's Day!
1-2 carrots peeled and diced
1 small onion diced
1-2 garlic cloves
1 T Dijon mustard
2 T vegetable oil
A few sprigs of rosemary, chopped
1 box of vegetable stock (or 2 cans)
3-4 russet potatoes, peeled and diced
1 can cream of celery soup
1 cup milk
chives, chopped
Heat oil in a large soup pot. Add carrots, onion, garlic and rosemary (salt and pepper to taste). Saute for a few minutes while onions and garlic "sweat" and carrots get a little tender. Add dijon mustard and mix through. Add the vegetable stock and bring to a boil. Sprinkle the the diced potatoes with salt and pepper and add to pot. (If your soup seems too chunky at this point you may need to add more broth. Alternatively, you could use veggie bouillon and water). Return to boil. Let the potatoes cook until tender - about 20 minutes. Reduce heat to low. Lightly mash the potatoes with the back of your spoon so some will fall apart and some stay chunky. In a separate mixing bowl, mix celery soup and milk together until creamy. Add the creamy soup mixture to your soup pot and mix through. Do not boil. Taste for flavor and add salt and pepper as needed. Serve immediately with chopped chives.
Carnivore's tip: This soup was originally made with a pork product. Sausage, ham and bacon can all be used. To make with meat, brown your meat prior to the first step and skip the veg oil if your meat makes enough drippings to cook your veggies in. Remove the meat from the pot while you boil your potatoes and add it back in at the end.
Happy St. Patty's Day!
1-2 carrots peeled and diced
1 small onion diced
1-2 garlic cloves
1 T Dijon mustard
2 T vegetable oil
A few sprigs of rosemary, chopped
1 box of vegetable stock (or 2 cans)
3-4 russet potatoes, peeled and diced
1 can cream of celery soup
1 cup milk
chives, chopped
Heat oil in a large soup pot. Add carrots, onion, garlic and rosemary (salt and pepper to taste). Saute for a few minutes while onions and garlic "sweat" and carrots get a little tender. Add dijon mustard and mix through. Add the vegetable stock and bring to a boil. Sprinkle the the diced potatoes with salt and pepper and add to pot. (If your soup seems too chunky at this point you may need to add more broth. Alternatively, you could use veggie bouillon and water). Return to boil. Let the potatoes cook until tender - about 20 minutes. Reduce heat to low. Lightly mash the potatoes with the back of your spoon so some will fall apart and some stay chunky. In a separate mixing bowl, mix celery soup and milk together until creamy. Add the creamy soup mixture to your soup pot and mix through. Do not boil. Taste for flavor and add salt and pepper as needed. Serve immediately with chopped chives.
Carnivore's tip: This soup was originally made with a pork product. Sausage, ham and bacon can all be used. To make with meat, brown your meat prior to the first step and skip the veg oil if your meat makes enough drippings to cook your veggies in. Remove the meat from the pot while you boil your potatoes and add it back in at the end.
Monday, March 14, 2011
Seriously Delicious Brussels Sprouts
Brussels Sprouts have a bad rep, but Jeff and I love them. Those who are afraid of the "brussels" have probably not had them prepared properly. Try out this easy recipe.
1 bag or large stem of brussels sprouts separated
1/2 medium onion
1 clove garlic
1/4 cup soy sauce
olive oil
To trim up the brussels, cut off any of the hard stem and slice down the length of the brussels sprout (if you're doing it the wrong way they won't hold together). Peel off any bruised or wilted leaves. Season with a little salt. Heat just enough olive oil to coat the pan at medium heat and saute onions and garlic for a minute or two. Add soy sauce. Heat to boiling and let reduce for a minute or two. Add brussels and toss. Cover and cook (tossing occasionally) until brussels are fork tender - about 10 minutes.
1 bag or large stem of brussels sprouts separated
1/2 medium onion
1 clove garlic
1/4 cup soy sauce
olive oil
To trim up the brussels, cut off any of the hard stem and slice down the length of the brussels sprout (if you're doing it the wrong way they won't hold together). Peel off any bruised or wilted leaves. Season with a little salt. Heat just enough olive oil to coat the pan at medium heat and saute onions and garlic for a minute or two. Add soy sauce. Heat to boiling and let reduce for a minute or two. Add brussels and toss. Cover and cook (tossing occasionally) until brussels are fork tender - about 10 minutes.
Spinach Enchilades Verde
Due to popular demand --- Spinach Enchilades Verde, ole! A fan favorite, it takes several steps, but it's great for a weekend night when you have a bit more time. Plus, the recipe is super flexible and the leftovers are great the next day!
12 corn tortillas
1 bag fresh spinach
1 cup sliced mushrooms
4 T roasted red peppers
1 small onion diced
2 cloves garlic minced
4 cups mexi blend cheese - shredded (about one large bag)
1 can enchilada verde sauce (green sauce)
cumin
chili powder
cayenne pepper
Preheat oven to 350. Saute onions and garlic in a little veg oil on medium heat until onions are translucent. Add mushrooms and saute until tender (Tip: be careful not to cook the mushrooms on too high heat - they will boil and lose all their yummy flavor). Add the red peppers and heat through. Season with cumin, chili powder and a pinch of cayenne. Add 1/4 cup of verde sauce and heat to a simmer. Add spinach and toss with sauce mixture. (Tip: Tongs work great here. Also, you might need to add the fresh spinach in batches, it will wilt down quickly, leaving room for more). Cover and cook until spinach is wilted. Remove from heat and set aside. To prepare the enchiladas, pour a bit of verde sauce in a lipped plate or pie pan and dip each tortilla in until coated. Spoon spinach mixture and a handful of cheese onto each coated tortilla and roll it up. Place side by side in a glass baking dish. I pack them in - as many as it will hold. Once full, pour remaining verde sauce over the top of the enchiladas and top with remaining cheese. Bake uncovered for 20 minutes or until cheese is melted and sauce is bubbly. I love to serve this with fresh guacamole and chips.
Cheater's tip: I've made these with as little as cheese and onion and they were still pretty delicious. Try the ingredients you have on hand and they'll probably be great. Green pepper can sub for the roasted red peppers and you can add fresh jalepeno for heat. Add shrimp or beans for more protein. Also experiment with red enchilada sauce for a different flavor.
12 corn tortillas
1 bag fresh spinach
1 cup sliced mushrooms
4 T roasted red peppers
1 small onion diced
2 cloves garlic minced
4 cups mexi blend cheese - shredded (about one large bag)
1 can enchilada verde sauce (green sauce)
cumin
chili powder
cayenne pepper
Preheat oven to 350. Saute onions and garlic in a little veg oil on medium heat until onions are translucent. Add mushrooms and saute until tender (Tip: be careful not to cook the mushrooms on too high heat - they will boil and lose all their yummy flavor). Add the red peppers and heat through. Season with cumin, chili powder and a pinch of cayenne. Add 1/4 cup of verde sauce and heat to a simmer. Add spinach and toss with sauce mixture. (Tip: Tongs work great here. Also, you might need to add the fresh spinach in batches, it will wilt down quickly, leaving room for more). Cover and cook until spinach is wilted. Remove from heat and set aside. To prepare the enchiladas, pour a bit of verde sauce in a lipped plate or pie pan and dip each tortilla in until coated. Spoon spinach mixture and a handful of cheese onto each coated tortilla and roll it up. Place side by side in a glass baking dish. I pack them in - as many as it will hold. Once full, pour remaining verde sauce over the top of the enchiladas and top with remaining cheese. Bake uncovered for 20 minutes or until cheese is melted and sauce is bubbly. I love to serve this with fresh guacamole and chips.
Cheater's tip: I've made these with as little as cheese and onion and they were still pretty delicious. Try the ingredients you have on hand and they'll probably be great. Green pepper can sub for the roasted red peppers and you can add fresh jalepeno for heat. Add shrimp or beans for more protein. Also experiment with red enchilada sauce for a different flavor.
Black bean salad and semi-homemade corn chips
Black bean salad
1 can black beans rinsed and drained
1 can corn rinsed and drained
2 roma tomatoes seeded and chopped
1/2 red onion minced
1-2 jalepenos minced
cilantro
lime juice
cumin
salt
pepper
Mix all ingredients and serve with corn chips.
*Cheater's tip: Use pre-made pico de gallo from the produce section instead of chopping the tomato, onion, jalepenos, cilantro.
Semi-homemade corn chips
10-12 corn tortillas
Pam
mexican seasoning blend
Preheat oven to 425. Spray front and back sides of tortillas with Pam and sprinkle lightly with seasoning blend. Bake on a baking sheet or pizza stone for 8 minutes. Check for crispness and bake a few more minutes until nice and crispy. Break into wedges for chips or use as tostadas.
1 can black beans rinsed and drained
1 can corn rinsed and drained
2 roma tomatoes seeded and chopped
1/2 red onion minced
1-2 jalepenos minced
cilantro
lime juice
cumin
salt
pepper
Mix all ingredients and serve with corn chips.
*Cheater's tip: Use pre-made pico de gallo from the produce section instead of chopping the tomato, onion, jalepenos, cilantro.
Semi-homemade corn chips
10-12 corn tortillas
Pam
mexican seasoning blend
Preheat oven to 425. Spray front and back sides of tortillas with Pam and sprinkle lightly with seasoning blend. Bake on a baking sheet or pizza stone for 8 minutes. Check for crispness and bake a few more minutes until nice and crispy. Break into wedges for chips or use as tostadas.
Eggplant Parm
One of my go-to recipes when I have company, this hearty dish makes a ton and satisfies most meat-eaters.
2-3 medium eggplant peeled and sliced into 1/2" rounds
4 cups bread crumbs
Bunch fresh parsley
Handful of fresh oregano
2 cups white or whole wheat flour
2-3 eggs, beaten
Olive oil
Spicy red pepper spaghetti sauce (Classico makes a good version)
Big bag of shredded mozzarella (or fresh mozz would be awesome)
Shredded Parmesan
Fresh basil
Chop parsley and oregano and add to breadcrumbs. Dip eggplant rounds into flour, then dredge in egg, then in seasoned breadcrumbs. Heat 1/4" of olive oil in bottom of frying pan. Fry eggplant in batches in olive oil. Salt to taste when removed from oil and drain on paper towels. Spoon a small amount of tomato sauce in the bottom of a large glass baking dish and spread. Layer fried eggplant over the sauce, top eggplant with mozzarella and sprinkle with parmesan. Repeat eggplant, sauce, cheese layers. (Depending on the size of your eggplants you might have enough left over for another small baking dish.) Bake eggplant for 20 minutes until bubbly and cheese is melted. Top with chopped fresh basil and serve.
*Gourmet's note: Use fresh breadcrumbs and make your own tomato sauce to make this dish extra fancy.
**Cheater's note: Use Italian seasoned breadcrumbs instead of fresh herbs and skip the fresh basil at the end.
2-3 medium eggplant peeled and sliced into 1/2" rounds
4 cups bread crumbs
Bunch fresh parsley
Handful of fresh oregano
2 cups white or whole wheat flour
2-3 eggs, beaten
Olive oil
Spicy red pepper spaghetti sauce (Classico makes a good version)
Big bag of shredded mozzarella (or fresh mozz would be awesome)
Shredded Parmesan
Fresh basil
Chop parsley and oregano and add to breadcrumbs. Dip eggplant rounds into flour, then dredge in egg, then in seasoned breadcrumbs. Heat 1/4" of olive oil in bottom of frying pan. Fry eggplant in batches in olive oil. Salt to taste when removed from oil and drain on paper towels. Spoon a small amount of tomato sauce in the bottom of a large glass baking dish and spread. Layer fried eggplant over the sauce, top eggplant with mozzarella and sprinkle with parmesan. Repeat eggplant, sauce, cheese layers. (Depending on the size of your eggplants you might have enough left over for another small baking dish.) Bake eggplant for 20 minutes until bubbly and cheese is melted. Top with chopped fresh basil and serve.
*Gourmet's note: Use fresh breadcrumbs and make your own tomato sauce to make this dish extra fancy.
**Cheater's note: Use Italian seasoned breadcrumbs instead of fresh herbs and skip the fresh basil at the end.
Zucchini Cheese Bread
This is a great dish to take to a Bunko party or when you have a "bring an appetizer" request. My family loves this dish so much that I make hearty portions and serve it with a side salad as a meal.
2-3 zucchinis
1 loaf of pumpernickle or bread of your choice, sliced
1 1/2 cups shredded cheese (cheddar, colby jack, or mexi-blend all work well)
1/2 small onion minced
1 egg
1 Tsp Worcheshire
salt
pepper
Preheat oven to 350. Lightly toast bread in toaster or toaster oven. Meanwhile, shred the zucchini on a cheese grater onto a cheesecloth. (Two tips: 1. cheesecloth is a gauze-like fabric you can usually buy in the "baking needs" aisle at the grocery store. I've also used a thin kitchen towel in a pinch, but the zucchini will stain the towel green 2. chop the butt end off the zucchini and hold it by the "blossom end" when you shred it so you have a little handle to hold on to). Once you get all the zucchini shredded, wrap it up in the cheese cloth and squeeze over the sink to remove all excess moisture. I wring it out just like I would a wet towel. The less moisture you have left, the better. Put the dry, shredded zucchini in a large bowl. Add onion, cheese, egg, Worcheshire, salt and pepper. Remove toast and lay flat on a baking sheet. Scoop zucchini mixture onto each piece of toast. I pile it up nice and high. Bake the zucchini bread for about 15-20 minutes until cheese is melty and lightly browned.
2-3 zucchinis
1 loaf of pumpernickle or bread of your choice, sliced
1 1/2 cups shredded cheese (cheddar, colby jack, or mexi-blend all work well)
1/2 small onion minced
1 egg
1 Tsp Worcheshire
salt
pepper
Preheat oven to 350. Lightly toast bread in toaster or toaster oven. Meanwhile, shred the zucchini on a cheese grater onto a cheesecloth. (Two tips: 1. cheesecloth is a gauze-like fabric you can usually buy in the "baking needs" aisle at the grocery store. I've also used a thin kitchen towel in a pinch, but the zucchini will stain the towel green 2. chop the butt end off the zucchini and hold it by the "blossom end" when you shred it so you have a little handle to hold on to). Once you get all the zucchini shredded, wrap it up in the cheese cloth and squeeze over the sink to remove all excess moisture. I wring it out just like I would a wet towel. The less moisture you have left, the better. Put the dry, shredded zucchini in a large bowl. Add onion, cheese, egg, Worcheshire, salt and pepper. Remove toast and lay flat on a baking sheet. Scoop zucchini mixture onto each piece of toast. I pile it up nice and high. Bake the zucchini bread for about 15-20 minutes until cheese is melty and lightly browned.
Broccoli "Pesto" Pasta (a.k.a. Vanessa's Favorite Pasta)
This is one of my family's favorite recipes. Even my 1 year old loves it and my 4 year old calls the dish her "Favorite Pasta." You will dirty several pots and pans in the process but since all the components are cooking at once, it comes together quickly.
1 bag frozen or 2 crowns fresh brocolli
1 bag penne or rigatoni pasta (white or whole wheat)
1/2 medium onion diced
2 cloves garlic minced
1/4 cup olive oil
1/4 cup pine nuts (or to taste) - optional
Juice from 1 lemon
Shaved or shredded parmesan cheese
In a dry skillet, gently toast pine nuts until golden and fragrant. Set aside. Prepare the pasta according to package directions. Meanwhile, chop the broccoli into florets if fresh. Bring 1/4 cup water or vegetable stock to a boil. Add broccoli and cover. Cook until broccoli is pretty mushy, about 10 mintues. In a separate pan heat olive oil. Saute onion, garlic and dried Italian herbs (basil, parsley, oregano) in oil until onion is translucent. Set aside. Drain cooked broccoli and return to pot and season with salt & pepper to taste. Using a potato masher or a fork, coarsely mash broccoli. In a large bowl or serving dish add drained pasta, mashed broccoli and olive oil mixture. Toss until pasta is coated with oil and broccoli. Squeeze lemon juice over the pasta and toss. Serve topped with parmesan and pine nuts.
1 bag frozen or 2 crowns fresh brocolli
1 bag penne or rigatoni pasta (white or whole wheat)
1/2 medium onion diced
2 cloves garlic minced
1/4 cup olive oil
1/4 cup pine nuts (or to taste) - optional
Juice from 1 lemon
Shaved or shredded parmesan cheese
In a dry skillet, gently toast pine nuts until golden and fragrant. Set aside. Prepare the pasta according to package directions. Meanwhile, chop the broccoli into florets if fresh. Bring 1/4 cup water or vegetable stock to a boil. Add broccoli and cover. Cook until broccoli is pretty mushy, about 10 mintues. In a separate pan heat olive oil. Saute onion, garlic and dried Italian herbs (basil, parsley, oregano) in oil until onion is translucent. Set aside. Drain cooked broccoli and return to pot and season with salt & pepper to taste. Using a potato masher or a fork, coarsely mash broccoli. In a large bowl or serving dish add drained pasta, mashed broccoli and olive oil mixture. Toss until pasta is coated with oil and broccoli. Squeeze lemon juice over the pasta and toss. Serve topped with parmesan and pine nuts.
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