Easy Shrimp & Fried Rice

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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Beef Stew

 

Ingredients
1 large package Carne Picada thin sliced beef (I use any beef in my freezer when I'm broke. I just use kitchen shears to snip the meat into small bite site pieces 1.5-2lbs for a large family without leftovers) 
1 large onion
4 Knorr Beef Buoillion (cubes or Tbsp of powder)
1 packet Sazon (found in the Spanish food section)
3 bay leaves
4-6 potatoes, cubed small
1 package carrot chips (or 2 drained cans of sliced carrots, or 2 cups chopped)
2 cans Green Beans, drained
2 sticks salted butter
Greek Seasoning (or any combination of seasonings in your pantry I would use onion powder, garlic powder or mince, parsley, thyme, black pepper) 
6-8 cups of water
1 can evaporated milk
1/2 cup flour

Instructions

1. In a large skillet, saute onion and beef with 1 stick butter & Greek Seasoning until nicely seered a dark brown on at least one side. Transfer to a large pot or dutch oven. 
2. Add water (about an inch above veggies) Buoillion, Sazon, vegetables, and all other seasoning to the pot stirring well. Bring to a boil.
3. Roux: whisk in flour with evaporated milk making sure we'll blended and pour into pot after potatoes can be smashed with the back of a wooden spoon. 
4. Simmer, stirring often, for few minutes until it starts to thicken. Add other stick of butter and stir until melted.
5. Remove from heat and allow to rest for 15-30 minutes to allow it to thicken a cool before serving.
6. Enjoy! I don't recommend adding any salt until you've tasted it as the Buoillion and Sazon are quite salty.

Thanks Heather  Snider for the recipe and photo 

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PORK CHOP & POTATO CASSEROLE:

PORK CHOP & POTATO CASSEROLE:
4 potatoes
4 pork chops
1-10 1/2 ounce can cheddar cheese soup
1-10 1/2 ounce can French onion soup
1 to 2 C shredded cheese(cheddar)(optional)
Slice the potatoes into a 9 x 13 inch casserole dish. Arrange the pork chops over the potatoes. Combine the soups and pour over the pork chops. Cover. Bake at 350F for 1 hour. Add shredded cheese to top it if you want them cheesy

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Crawfish Boil

Ingredients

• 2 quarts water
• 1 medium white onion, peeled and quartered
• 1 lemon, quartered
• 1 bay leaf
• 2 large garlic cloves, peeled and halved
• 1 tablespoon kosher salt
• 3 pounds fresh live crawfish

• Instructions

  1. 1Find out if your crawfish have been purged. If they haven’t, soak in fresh water for 10 minutes (some people say you need to salt—you don’t).
  2. 2While you’re waiting, place the water in a large Dutch oven and bring to the boil over medium heat.
  3. 3Place the onion, lemon, bay leaf, and garlic in a large piece of cheesecloth.
  4. 4Add the crawfish to the pot and boil 5 minutes longer, when all the shells should be bright red.
  5. Serve immediately, plain or with dippin’ sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.

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Lazy Ravioli Lasagna

Lazy lasagna
Ingredients 
Your favorite ravioli or pierogi 
Your favorite tomato sauce 
4 cups of your favorite shredded cheese
Directions 
Just like lasagna start doing layers sauce, pasta, cheese and repeat till all done. Bake at 350° for 35 min or until the pasta is done and sauce is bubbling and cheese is melted.

Picture and Recipe courtesy of Yanni Hurt  

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lasagna

2 containers (15 ounces each) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
2 eggs
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Black Pepper, Ground
1 jar (26 ounces) marinara or other pasta sauce
1/2 cup water
9 uncooked lasagna noodles
1/4 cup grated Parmesan cheese

Directions

15 mins
Prep time
1 hr 
Cook time

Preheat oven to 350°F. 

Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. 

Pour marinara sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to marinara sauce; mix well.
Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. 

Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. 

Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. 

Cover with foil.


Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.

Cooking tip

Substitution Tip: Prepare as directed, using 1 tablespoon  Crushed Garlic made from Fresh Garlic in place of the Garlic Powder.

Make Ahead:   Prepare lasagna a day ahead as directed up to Step 2. Refrigerate until ready to bake.  Remove from refrigerator. Let stand at room temperature while preheating oven.  Bake as directed.

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Oven baked Indian Chicken with Vegetable medley and black beans.

Oven baked Indian Chicken with Vegetable medley 

and black beans.



For the rub I blended equal parts:



Coriander, Cumin, Garlic, Turmeric, Ginger, Onion, 

Chili Powder, Black Pepper, Cloves, Paprika, 

Cinnamon and Nutmeg.


I used Chicken tenderloins (as they were cheap and 

on sale)


I put the chicken in a bag and sprinkled two 

teaspoons of rub and massaged the chicken 

(through  the  bag) I let this sit in the fridge for 

about two hours.

I baked the chicken at 375 for about 35 minutes 

(vary time depending on the thickness of the 

tenderloins)  

uncovered. While the chicken was cooking I sliced 

zucchini, squash and sautéed them in a teaspoon of 

avocado oil. 

The last 5 minutes I threw in about three handfuls of 

fresh spinach and tossed well so it wilted. 


The black beans were from a can wink emoticon Per serving it 

came in around 400 cals


Thanks  to Caroline Gandy for the recipe and photo

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Crunchy Bacon Cheeseburger Recipe

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Fajita Meatloaf

1 Tbsp  oil, 

1 ea. Green and Red pepper cut into strips, 

1 small onion cut into wedge then strips, 

1 pk. taco seasoning, 

1/4 cup water, 

2 pounds ground beef, 

1 1/2 cups cooked long grain white rice,

2 eggs,1 1/2 cups Mexican style finely shredded four cheeses, divided, 

1 cup chunky salsa.

Pre-  Heat oven to 350*. 


Heat oil in pan and add peppers & onion, cook & stir 5 mins. 


Spoon into a bowl, cool 10 mins. Add meat, rice, eggs, 1 cup cheese,& 1/2 cup 

salsa to veg. mix. 

mix to blend. 

Shape into a loaf, put in loaf pan sprayed W/ cooking spray. Bake 55 mins. or 

to 


160* Slice and serve. Enjoy. Chef Jim.

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LOOSE MEAT SANDWICH

1 lb ground beef round or 1 lb ground sirloin

1 tablespoon fat like lard or Crisco (if meat is round or sirloin) 

Salt & Pepper to taste

1 small Onion, chopped fine

water to cover

sliced dill pickles


Using a cast iron skillet with lard/crisco brown meat 

& onions till done, drain off 

grease if any and return to skillet.

Break ground beef up in skillet into small crumbles 

using the back of a wooden 

spoon.

Add 1 Tbsp Yellow Mustard, 1 Tbsp White Vinegar 

and 1 Tbsp Sugar and just 

enough water to barely cover meat in the pan.

Cook, at a simmer, till water is all cooked out-

between 15-20 minutes.

Heat your hamburger buns-they're traditionally 

steamed for loose meats.

When buns are warm, put yellow mustard on them 

and add some dill pickle 

slices

NOTE: *If you start changing this recipe and using 

things like olive oil for the 

fat 

and Dijon or honey mustard for the yellow mustard, 

And don't add any liquid 

smoke or Worcestershire sauce, you will not get the 

traditional yummy taste of 

a loose meat sandwich.

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Philadelphia Mac and cheesesteak Mac and Cheese

INGREDIENTS
1 lb. Medium Shells, cooked al dente
24 oz. Thinly Sliced Beef, chopped & cooked
1 tbsp. olive oil
1 green pepper, chopped
1 shallot, chopped
2 tbsp. butter
2 tbsp. flour
4 c. milk
2 c. White Cheddar, shredded ½ c. Provolone Cheese, shredded
1/c. cheddar cheese, shredded 1 tsp. dry mustard 1 tbsp. Worcestershire Sauce salt and pepper, to taste ½ c. Panko Bread Crumbs parsley flakes
INSTRUCTIONS 1. Preheat oven to 350 Degrees.
2. In a medium saute pan, heat the olive oil on medium heat and cook the shallots and green peppers until softened and translucent. Set aside.
3. In a large sauce pan, melt the butter and sprinkle in the flour. Whisk and the mixture will become lumpy. Slowly pour in the milk to smooth out the lumps. Once the milk has been completely added, bring to a slight boil and sauce will thicken.
4. Add the white cheddar and provolone to the milk and stir until smooth. Add the dry mustard, Worcestershire Sauce, and salt and pepper. Add the cooked pasta and stir. Finally, add the green pepper, shallots, beef, and cheddar. Stir until cheese is melted (add more milk if desired).
5. Pour the mac­ n ­cheese in sprayed desired ramekins, top off with sprinkled Panko crumbs and extra provolone cheese, and bake for 15 minutes.
6. * You don't have to bake if you don't want to

Adapted from Brown sugar

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Chicken Fried Chicken with Cream Gravy Recipe

 
Be sure to make this with cream gravy.

4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.

*Cream Gravy

*After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.

*Note to persons new to Cream Gravy:* Gravy-making is an inexact science. Cream gravy is supposed to be rather thick, but if you think it's too thick, add more liquid until you're satisfied with it.

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Easy Pasta Dinner recipe

 ½ cup · uncooked  macaroni of your choice
1 ½ pound · ground beef
1 teaspoon · garlic powder
1 · (8 ounce) can tomato sauce
1 cup · stewed, diced tomatoes
1 · (15 ounce) can whole kernel corn, drained
1 · salt & pepper to taste · chopped, onion throw it all together in a pot and cook it on medium (or medium high) until the pasta is tender

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Homemade Lima Bean Soup recipe

Homemade Lima Bean Soup
Recipe By Wendy Lipski
(Tonights Dinner)

3 Cups dried lima beans
Ham bones(or ham hocks)
Shredded ham from bones(or hocks)
1 or 2 chopped garlic cloves(I used 2)
1/2 chopped yellow onion
salt and pepper to taste* I used more pepper than salt(not much into salt)
1TSP seasoning salt
2 stalks chopped celery stalks
about a 1 TSP parsley flakes
2 cans mixed vegi's(or 1 frozen bag mixed vegi's)

* this was a 2 day cooking process(I used dutch oven then crock pot)-which I have to admit turned out Awesome

In large pot add bones(or hocks) add water to cover, boil until meat falls off,take out and debone meat off, add beans and boil until soft-watching the level of broth-add water when needed(or add to crock and cook on high 8 hours-check broth level)
Once beans are soft, add garlic,onion,salt n pepper,seasoning salt and celery-boil until onions are soft, then add vegi's, cook on medium for about an hour..Serve
If using crockpot, once beans are soft, add everything except vegi's,cook 4 hours on high, add vegi's for about an hour or 2 on low...Serve

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Justin Wilson Oysters and Crabs

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Justin Wilson Cajun Meat and Potatoes

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New Orleans Cajun, Justin Wilson - Gumbo

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Spicy Crab Cake recipe

"Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown."
INGREDIENTS:
1 1/8 cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
1/4 cup chopped onion
1 stalk celery, chopped
1 teaspoon Old Bay Seasoning TM
1 pound crabmeat
DIRECTIONS:
1. Preheat oven on broiler setting. Lightly grease a baking sheet.
2. In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
3. Broiled crab cakes 8 to 10 minutes on each side, or until golden brown.

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Cheeseburger Burritos recipe

Makes: 6 servings 
Prep Time: 10 min
Cook Time: 10 min
Ingredients:

1 1/2 lbs. ground beef 
1/2 cup FRENCH'S® Mustard (any flavor) 
1/2 cup FRENCH'S™ Tomato Ketchup 
1/2 cup dill pickle relish or chopped dill pickle 
1 cup chopped tomato 
1 cup shredded cheddar cheese 
6 flour tortillas (10-inch) 
Directions:

BROWN ground beef in large skillet; drain. Stir in Mustard, Ketchup and relish and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes.STIR in tomato and cheese. Divide mixture evenly among tortillas. Garnish with lettuce and additional tomato and cheese, if desired. Fold in ends and roll up tortillas.

Text and picture courtesy of  http://www.frenchs.com/

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Mandarin Chicken Recipe

Ingredients
1 whole boneless skinless chicken breast, cut into 4 equal pieces ( 1lb)
vegetable oil cooking spray
2/3 cup sugar ( or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch
Directions
Spray chicken breasts with vegetable oil spray.
Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
Heat over medium until sugar is dissolved, stirring often.
Bring to boil.
Combine cornstarch and water.
Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour chicken into a large frying pan over medium heat.
Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
Heat through.

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