Recipe – Page 23

Maple Cider Dressing

September 24, 2013 Nicole

I wasnt sure I was going to like this salad dressing, and to be honest with you I am the only one in the house that did. I thought it was fantastic. Although it’s a little sweet it’s still great. Pairing it with bacon is an amazing combo.

My family thought the dressing was too sweet and I agree that it was but the great thing about sweet is that you can change that. Next time I make this recipe I will either add my vinegar or I will cut down the maple syrup. Listed below is the original recipe but I would suggest starting with 1/2 tablespoon of maple syrup and go from there.

Ingredients:

2 Tablespoons Maple Syrup
2 Tablespoon Apple Cider Vinegar
1 Tablespoon Grainy Dijon Mustard
1 Tablespoon Extra Virgin Olive Oil
Cracked Black Pepper

Directions:
Combine all the ingredients together using a whisk. Refrigerate or serve at room temperature.

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Recipes

Southern Fried Corn

September 5, 2013 Nicole

This recipe is delicious! Oh my so good! I will make this over and over again. I didn’t follow the original recipe all the way. Instead of fresh corn I used frozen and I used bacon bits and left over bacon drippings that I had in the freezer instead of going through the bother (and the time) of frying bacon.

Anytime I make bacon I always keep the bacon drippings that are left over in the freezer for future use and I do the same with any bacon we may have left over. This is such a time saver.

Right now you can get fresh corn on sale here in Houston for at least 5 ears for $1 so in the end it’s less expensive than buying frozen or canned. I just had some in the freezer that needed to be used up. This was a perfect way to go! We didn’t even have a drop left over! Bummer!

Ingredients:

3 tbsp. bacon bits
3 tbsp. bacon drippings
3 cups frozen corn
1/2 tablespoon of granulated sugar
3 tablespoons of unsalted butter
Up to 1/2 cup of whole milk, half and half, or heavy cream
Fresh cracked black pepper, to taste
Kosher salt, only if needed

Directions:

Sprinkle the kernels with the sugar; stir and set aside.
To a large skillet add bacon drippings and butter and melt over medium heat. Add the corn 1/2 tablespoon of the cream.
Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist. Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 15 to 20 minutes.
Turn the heat up to medium high and fry the corn until the corn begins to brown and get a bit crisp.
Last add bacon bits and mix together well.
*Add salt as needed*

Original Recipe Source

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Recipes

Tangy Onion Mushroom Gravy

September 3, 2013 Nicole

This is a wonderful gravy recipe. I love to serve it over rice or mashed potatoes. It’s a very easy recipe to make but it’s time consuming. Waiting on the onions to cook down is key for the recipe to be perfect, but patience is a virtue and it’s a must. You don’t want the heat to be too hot or it will burn and you will have to start over. No one wants that!

If you like onions then you will love the savory and deliciousness that is this gravy! Although the wait seems endless it’s well worth the wait for the reward.

Ingredients:

1 large red onions, thinly sliced
1 tablespoons unsalted butter
1 tablespoons all-purpose flour
1-1/2 cups low-sodium beef broth
¼ cup dry red wine (optional)
8oz mushrooms drained
1 teaspoon cider vinegar
Salt and pepper (to taste)

Directions:

Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep brown, add 1/4 cup broth.
Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions.
Stir in flour and cook for about 2 minutes. Add wine and mushrooms reduce by half. Stir in remaining beef broth
Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

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Recipes

Alligator Etouffee

August 31, 2013 Nicole

I can’t think of a better day to share this recipe with you all than today. It’s been 12 years ago today since my Dad passed away. I thought it would have been so much easier by now to deal with his passing and accept it but I am convinced that it never gets any easier despite what people tell you. You just move on I suppose… My Dad was a Cajun through and through. Black hair, Dark skin, and bright blue eyes. He would have flipped over this recipe and he would have been proud that I made it and felt like he taught me well. He’s to you Dad!!

I love etouffee just about any way you make it and with any type of meat I can get in it, but I must say that the alligator sausage is at the top of my list just second to shrimp.

This is a delicious piece of meat! I know some people are sitting there thinking ewww!! How can anyone eat an alligator but let me tell you it is well worth a shot if you have never had it.

I know this recipe will not work out for everyone because not everyone has access to alligator meat. I am a southern girl and have access anytime I want it while it’s in season and if it’s not in season there is probably some in my freezer. I know it’s not so easy for everyone.

If you have the opportunity to make this wonderful dish I highly recommend it. For this Cajun girl it’s nothing but a happy tummy and great memories dish!

Ingredients:

1/2 cup margarine
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
15 oz. can diced tomatoes
3/4 cup clam juice
3/4 cup white wine
1/2 teaspoon basil
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
1/2 cup green onions, chopped
1 lb. alligator sausage
3-4 cups cooked white rice

Directions:

If your alligator sausage is not cooked cut into bite size pieces and pan fry in a large dutch oven. Do not remove the casing or it will all fall apart. Once the alligator is cook put the meat aside but reserve the drippings
In the same pot you cooked the alligator (including the drippings) you will be making the roux. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
Stir in tomatoes, clam juice, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
While everything is simmering make rice according to package directions and set aside
To your etouffee add hot sauce to taste, sliced green onions, and alligator sausage.
Simmer 5 minutes
Remove bay leaf.
Serve over rice

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Recipes

Burrito Bake

August 29, 2013 Nicole

I love this burrito bake recipe for so many reasons. It’s easy to make. If you can mix soup and milk together and grate some cheese you are basically done! It’s fast! Just a few turns of a spoon then some baking and you’re done. It’s inexpensive! This recipe will cost me about $4.00 maybe less! It’s delicious and better yet you can make it ahead of time. This recipe makes a great freezer recipe you can make several pans of it and stick in the freezer. When you need to let it defrost, and bake then dinner is done! I love that!

In my opinion you can not go wrong with anything when it comes to this recipe! You are just taking the common freezer burrito and in the words of my Nana “Jazzing it up!”

Ingredients:

6 pre made frozen burritos
1 can cream of mushroom soup
½ cup milk
6 green onion stalks
1 cup cheddar cheese
1 small can green chili’s
1/2 cup pepper jack cheese
Season salt
Cooking spray

Directions:

Preheat oven to 350 degrees
In a bowl mix cream of mushroom soup, season salt to taste and milk. Then fold in the cheddar cheese and green chili’s then set aside.
Spray pan with cooking spray then place burritos side by side leaving a small gap between the burritos. I was able to layer four on one side going vertical then two on the other side going horizontal.
Pour soup mixture over the burritos making sure that the burritos are well covered. (You don’t want any part of the burritos to not have soup on it or it might dry out while baking).
Top the burritos with pepper jack cheese.
Bake for 30 minutes on 350 degrees