As much as I like shrimp, it seems that I only can think of a few things to do with it, recipe-wise. I don't know why, but I tend to make the same handful of shrimp dishes over and over again, thus creating a kind of shrimpy boredom. Don't get me wrong, the dinners that I've tried and posted are good and are worth repeating. I just need a lot of variety in my diet. This week, I wasn't looking forward to having--yet again--one of the same ol', same ol' shrimp dinners. I knew that I had a bag of raw shrimp out in my freezer, and because of budget constraints, I knew that it needed to be used up for a meal. Sigh. What's a girl to do? The answer for me was to search the Martha Stewart website. I found this twist on a classic Cajun favorite, and I found a few other recipes to make this week. Not only did I solve my shrimp dilemma, but with one click of the mouse most of my dinner planning for the week was finished. I heart Martha!
New Orleans-Style Shrimp and Rice
From: marthastewart.com; Martha Stewart Living, March Spring 2004
Ingredients:
8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste (I used Louisiana Hot Sauce)
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving (I used brown rice)
Directions:
Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
Sprinkle shrimp with parsley, and serve over rice.
The Result:
This was such a delicious meal. Don't let the copious amounts of butter deter you...it's worth it. I stuck with the recipe as written, only deviating by substituting brown rice. Now I have one more great shrimp recipe up my sleeve, thanks to Martha.
Showing posts with label cajun. Show all posts
Showing posts with label cajun. Show all posts
November 15, 2011
October 4, 2010
Simple Jambalaya with Shrimp & Sausage
I don't think I have publicly proclaimed my love for my new, iPhone 4. Well, here it goes...I LOVE IT!!! I now realize that previous to getting the iPhone 4, my life was just a shallow and empty shell. (Not really.) One of the reasons why I heart my iPhone is the "apps". I freakin' love the apps. The app in which I am particularly fond of this evening, is the Whole Foods Market Recipe app. It is where I found tonight's yummy dinner. I did a quick search for "andouille", and a bunch of yummy stuff popped right up. I had all the ingredients on hand for this dish, so this is the one that I chose. While this dish won't win any awards for the most authentic jambalaya; I am pleased to say that it was really, really tasty, easy, and fast.
This is something that I will definitely make again!
PS-If you do not have an iPhone, Whole Foods Market publishes the same recipes on their website as they have on the app. No deprivation required! The app just makes it easier to get their recipes on the go.
I love technology!
Simple Jambalaya with Shrimp & Sausage
Adapted From: Whole Foods Market Recipes 2.0 app for iPhone --OR-- wholefoodsmarket.com
Ingredients:
2 tablespoons olive oil
1 cup diced onion
1/2 cup thinly sliced celery
1/2 cup diced carrots
Salt and pepper, to taste
6 ounces of chicken andouille sausage, sliced in 1-inch pieces
2 cups of cooked brown rice (I used microwavable par-cooked brown rice)
1 (14 1/2-ounce) can diced Tomatoes with Green Chiles (I used Rotel)
1 1/2 cups low-sodium chicken broth (I used homemade chicken stock)
1 pound (16-20 count) fresh raw shrimp, peeled and deveined (I used frozen)
1 Tablespoon of Tony Chacehere's Creole Seasoning (use more if you like it spicy)
Directions:
Heat oil in 4-quart pan over medium heat. Add onion, celery, carrots; season with salt and pepper. Cover; cook 5 minutes, stirring occasionally. Add sausage; cook 2 minutes. Add rice, tomatoes, broth and shrimp; stir to evenly distribute. Cover; cook 5 minutes. Adjust seasoning with creole seasoning, salt and pepper as desired. Serve immediately.
The Result:
I can't believe how easy and fast this was to construct! Also, the flavor was awesome. Homey and comforting, with just the right amount of spicy heat. Yum!!!
This is something that I will definitely make again!
PS-If you do not have an iPhone, Whole Foods Market publishes the same recipes on their website as they have on the app. No deprivation required! The app just makes it easier to get their recipes on the go.
I love technology!
Simple Jambalaya with Shrimp & Sausage
Adapted From: Whole Foods Market Recipes 2.0 app for iPhone --OR-- wholefoodsmarket.com
Ingredients:
2 tablespoons olive oil
1 cup diced onion
1/2 cup thinly sliced celery
1/2 cup diced carrots
Salt and pepper, to taste
6 ounces of chicken andouille sausage, sliced in 1-inch pieces
2 cups of cooked brown rice (I used microwavable par-cooked brown rice)
1 (14 1/2-ounce) can diced Tomatoes with Green Chiles (I used Rotel)
1 1/2 cups low-sodium chicken broth (I used homemade chicken stock)
1 pound (16-20 count) fresh raw shrimp, peeled and deveined (I used frozen)
1 Tablespoon of Tony Chacehere's Creole Seasoning (use more if you like it spicy)
Directions:
Heat oil in 4-quart pan over medium heat. Add onion, celery, carrots; season with salt and pepper. Cover; cook 5 minutes, stirring occasionally. Add sausage; cook 2 minutes. Add rice, tomatoes, broth and shrimp; stir to evenly distribute. Cover; cook 5 minutes. Adjust seasoning with creole seasoning, salt and pepper as desired. Serve immediately.
The Result:
I can't believe how easy and fast this was to construct! Also, the flavor was awesome. Homey and comforting, with just the right amount of spicy heat. Yum!!!
June 17, 2009
Jambalaya with Shrimp and Ham NOT HAM (CEiMB)
I am a notorious hater of ham. I know, I know...most people love ham. Not me. No way. No siree Bob. It is too pink, and slimy, and sweetish, and overly hammy....YUCK!!!! I just hate it. There is no convincing me otherwise. It is ironic that I will eat almost all other types of pork product. Not to mention, my deep and affectionate love of prosciutto de Parma.
(Don't bother to point out that prosciutto IS ham. I delude myself into thinking that prosciutto is a magical element all onto itself and not --cringe-- ham.)
The standard American ham is just not my friend. It does not make sense to a lot of people, but what can I tell ya...I am a question mark of a person sometimes.
When this jambalaya recipe popped up on my Craving Ellie in My Belly group it sounded really good...except for the...you know...ahem... --gag-- ham. I decided to give it a try and just substitute something else for my porcine nemesis. So, playing the part of slimy, disgusting, wretched --hiss-- ham will be a nice, non-threatening,well-mannered, spicy beef smoked sausage instead.
Trust me, it is just better that way.
Jambalaya with Shrimp andHam NOT HAM
Adapted from: Ellie Krieger (2007)
CEiMB hosted by: Anonymous New York
Ingredients:
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces diced, smokedham BEEF sausage
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce
Creole seasoning to taste (optional)
Directions:
Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Add Creole seasoning to taste. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
The Result:
This is probably my favorite CEiMB meal recipe so far. This was really, really good!!! Some of the reviews on the Food Network website indicated that this dish was bland, so I adjusted it accordingly. I did not follow the quantity of spices and just did my own thing, but I stuck to the ingredients list. I pretty much took all the spice quantities and doubled them. Then, I just salted as I cooked so the whole dish would be properly seasoned. Yum. Also, I did not cook the rice in the jambalaya itself. I was afraid it would get all weird and gummy, and I just didn't want to take the chance of screwing the whole thing up. Instead I cooked it separately, then mounded it on top once in the serving dish. Whatever I did worked out perfectly, since this dish turned out spicy and delicious!!!
(Oh, and in case you are wondering...the beef hot links turned out to be a great substitution, which proves my point that --ick-- ham is totally vile and unnecessary.)
I will definitely make this recipe again. Great pick!!!
(Don't bother to point out that prosciutto IS ham. I delude myself into thinking that prosciutto is a magical element all onto itself and not --cringe-- ham.)
The standard American ham is just not my friend. It does not make sense to a lot of people, but what can I tell ya...I am a question mark of a person sometimes.
When this jambalaya recipe popped up on my Craving Ellie in My Belly group it sounded really good...except for the...you know...ahem... --gag-- ham. I decided to give it a try and just substitute something else for my porcine nemesis. So, playing the part of slimy, disgusting, wretched --hiss-- ham will be a nice, non-threatening,well-mannered, spicy beef smoked sausage instead.
Trust me, it is just better that way.
Jambalaya with Shrimp and
Adapted from: Ellie Krieger (2007)
CEiMB hosted by: Anonymous New York
Ingredients:
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces diced, smoked
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce
Creole seasoning to taste (optional)
Directions:
Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Add Creole seasoning to taste. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
The Result:
This is probably my favorite CEiMB meal recipe so far. This was really, really good!!! Some of the reviews on the Food Network website indicated that this dish was bland, so I adjusted it accordingly. I did not follow the quantity of spices and just did my own thing, but I stuck to the ingredients list. I pretty much took all the spice quantities and doubled them. Then, I just salted as I cooked so the whole dish would be properly seasoned. Yum. Also, I did not cook the rice in the jambalaya itself. I was afraid it would get all weird and gummy, and I just didn't want to take the chance of screwing the whole thing up. Instead I cooked it separately, then mounded it on top once in the serving dish. Whatever I did worked out perfectly, since this dish turned out spicy and delicious!!!
(Oh, and in case you are wondering...the beef hot links turned out to be a great substitution, which proves my point that --ick-- ham is totally vile and unnecessary.)
I will definitely make this recipe again. Great pick!!!
April 12, 2009
Slow Cooker Red Beans and Rice
Yesterday, was my son's birthday. Sigh. Three years old. It doesn't sound like he is very big...but to me, he is soooooo grown up. It does not seem that long ago that he was a sweet, little, helpless, baby that we were bringing home from the hospital. Now, he is so much more accomplished; it amazes me. Really, all the things he says and does just blows me away. He just seems so old. He is not even considered a toddler anymore...he is a preschooler! Double sigh. My husband and I just marvel at the fact that we: a)have successfully taken care of another human being for three years, and b)are full-fledged parents that are totally broken in. By that I mean, body fluids no longer shock and impress us, and we regularly refer to them in day to day conversation.
Anyway, with all the birthday hoopla we decided to do this easy, yummy slow cooker meal. It is one of our favorites, since it is healthy and stick-to-your-ribs satisfying. After a long afternoon at a three-year-old's birthday party we decided that this slow cooker meal would be the best route to take. Thankfully, we were right. We got home from my son's party and smelled the yummy smells of Red Beans and Rice when we walked in the door. All I had to do was whip up a salad, make the rice, and dinner was on the table. Yum!
Slow Cooker Red Beans and Rice
This was the perfect meal for us yesterday. We all cleaned it up like starved wolverines...which is the highest compliment I can think of right now!
Anyway, with all the birthday hoopla we decided to do this easy, yummy slow cooker meal. It is one of our favorites, since it is healthy and stick-to-your-ribs satisfying. After a long afternoon at a three-year-old's birthday party we decided that this slow cooker meal would be the best route to take. Thankfully, we were right. We got home from my son's party and smelled the yummy smells of Red Beans and Rice when we walked in the door. All I had to do was whip up a salad, make the rice, and dinner was on the table. Yum!
Slow Cooker Red Beans and Rice
This was the perfect meal for us yesterday. We all cleaned it up like starved wolverines...which is the highest compliment I can think of right now!
March 10, 2009
Slow Cooker Hoppin' John
We had a little luncheon/birthday party for my friend, Claire at my house earlier today (Happy Birthday, Claire!!!!). The weather is beautiful right now, so my mom friends and I spent most of our time on the back patio in the shade, while our kids played in my backyard. We had a total of eight moms, and more kids than I can count, running around all willy-nilly. We all pitched in and brought either a side dish, dessert, drinks, or chipped in money for pizzas. The food was yummy and I had a great time chatting with my buddies while the kids played. It was a little hectic, but overall, it was a great way to spend the early part of the afternoon. My son certainly had a lot of fun. After everyone left, he went straight to his room and passed out! In fact, I can hear him snoring softly over the monitor. I love it when he plays really hard and then conks out for a good nap! The best part is that my house is clean, and I already have dinner going in the slow cooker; that means his nap time is now my relax time!!! Hooray!!!
So, since I knew that I would need to get my house ready for Claire's party, I decided to do a slow cooker dinner. I have had this meal marked for a few months, but I never quite get around to making it. I think it is because I am skeptical of black eyed peas. No, not the funky, musical group...real black eyed peas...you know, the legumes. (Although, as I type this all I can think of is the lyrics to My Humps..."whatcha gon' do wit' all dat junk? all dat junk inside yo trunk?...." you get the picture.) (See! Now you will have that song stuck in your head, too!!!!) Anyway, I have never really tried black eyed peas before, so I am not sure what to expect. I found this recipe in my Cooking Light Slow Cooker cookbook. It is my favorite go-to, healthy slow cooker resource. Every dish I have tried out of this book turns out great! To keep it simple, I think I will just serve this dish with a side salad and call it a night. As it seems a lot lately, I am all about the easy dinner!
Slow Cooker Hoppin' John
Ingredients:
2 (16 ounce) packages of frozen black eyed peas
2 cups of hot water
3/4 cup of sliced green onions
3/4 cup of chopped red bell pepper
2 Tablespoons of minced jalapeno, seeded
2 teaspoons hot sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 vegetable-flavored bouillon cube
1 (14.5 ounce) can of Cajun-style stewed tomatoes with garlic, pepper,and Cajun spices; undrained
2/3 cup of uncooked converted rice
1/2 cup of sliced green onions
Directions:
Combine first nine ingredients in slow cooker and cook on high for 4 hours. Stir in tomatoes and rice, and cover and cook 1 additional hour (or until both peas and rice are tender). Stir in green onions. Serve.
Yield: 6 servings; serving size 1 2/3 cups.
Jen's Notes:
I am debating if I also want to make a quick batch of corn bread. The photo in the book shows a bowl full of Hoppin' John with a hunk of corn bread beside it. It looks pretty tasty, and I do have a box of corn bread mix in the pantry. HMMMM???? I am not sure...I think I will wait and ask the husband if he feels like some cornbread, too. This dish sure smells good, so I have high hopes!
The Result:
This can best be described as disappointing. The whole dish was reminiscent of a rice and beans side dish...and that is about it. The rice turned out really gummy. I did not end up making corn bread or salad, since I really did not have time. I was afraid if I left this dish sit for too long the rice mixture would have turned into concrete. (I was wondering how the rice would work in the slow cooker...now I know.) The flavors were "eh"...pretty boring actually. It was fairly spicy, so we topped it with some light sour cream to try and make it more palatable. My Slow Cooker Red Beans and Rice recipe is a much better dish of basically the same concept. I would be open to trying Hoppin' John again...just not this recipe.
So, since I knew that I would need to get my house ready for Claire's party, I decided to do a slow cooker dinner. I have had this meal marked for a few months, but I never quite get around to making it. I think it is because I am skeptical of black eyed peas. No, not the funky, musical group...real black eyed peas...you know, the legumes. (Although, as I type this all I can think of is the lyrics to My Humps..."whatcha gon' do wit' all dat junk? all dat junk inside yo trunk?...." you get the picture.) (See! Now you will have that song stuck in your head, too!!!!) Anyway, I have never really tried black eyed peas before, so I am not sure what to expect. I found this recipe in my Cooking Light Slow Cooker cookbook. It is my favorite go-to, healthy slow cooker resource. Every dish I have tried out of this book turns out great! To keep it simple, I think I will just serve this dish with a side salad and call it a night. As it seems a lot lately, I am all about the easy dinner!
Slow Cooker Hoppin' John
Ingredients:
2 (16 ounce) packages of frozen black eyed peas
2 cups of hot water
3/4 cup of sliced green onions
3/4 cup of chopped red bell pepper
2 Tablespoons of minced jalapeno, seeded
2 teaspoons hot sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 vegetable-flavored bouillon cube
1 (14.5 ounce) can of Cajun-style stewed tomatoes with garlic, pepper,and Cajun spices; undrained
2/3 cup of uncooked converted rice
1/2 cup of sliced green onions
Directions:
Combine first nine ingredients in slow cooker and cook on high for 4 hours. Stir in tomatoes and rice, and cover and cook 1 additional hour (or until both peas and rice are tender). Stir in green onions. Serve.
Yield: 6 servings; serving size 1 2/3 cups.
Jen's Notes:
I am debating if I also want to make a quick batch of corn bread. The photo in the book shows a bowl full of Hoppin' John with a hunk of corn bread beside it. It looks pretty tasty, and I do have a box of corn bread mix in the pantry. HMMMM???? I am not sure...I think I will wait and ask the husband if he feels like some cornbread, too. This dish sure smells good, so I have high hopes!
The Result:
This can best be described as disappointing. The whole dish was reminiscent of a rice and beans side dish...and that is about it. The rice turned out really gummy. I did not end up making corn bread or salad, since I really did not have time. I was afraid if I left this dish sit for too long the rice mixture would have turned into concrete. (I was wondering how the rice would work in the slow cooker...now I know.) The flavors were "eh"...pretty boring actually. It was fairly spicy, so we topped it with some light sour cream to try and make it more palatable. My Slow Cooker Red Beans and Rice recipe is a much better dish of basically the same concept. I would be open to trying Hoppin' John again...just not this recipe.
February 25, 2009
Jen's Cajun Fish Sandwiches and Cole Slaw on Whole Wheat Buns
There is nothing as satisfying as kneading bread dough with your hands. I love it!!! Specifically, I love the part right in the middle of kneading, when the dough becomes all springy and smooth and it behaves exactly how you want it to behave. Also, I love the rhythmic, repetitive, motion of the whole process. It is not just arms and hands...you have to throw your whole body into it. It is so therapeutic; I think that is why bakers and pastry chefs seem like a happy bunch. I also love the whole rising and punching down step. It is very conducive to stress relief.
Kneading dough definitely makes me want to bake more....which is funny because I have a love/hate relationship with baking. Although, I am getting better at baking...ipso facto, I like it a lot more with each and every attempt.
As you might have guessed, I just got finished kneading dough for something. Whole wheat buns to serve with tonight's dinner, to be exact. We are having Cajun Fish Sandwiches and Cole Slaw (served on said whole wheat buns). This is one of my favorite dinners because I absolutely adore fish. I live in Arizona, so unfortunately, good fish is hard to get. Normally, I play it safe and get frozen Tilapia...but this week I lived a little dangerously and picked up some fresh Catfish instead. Once in a while, I get some frozen fish from Trader Joe's that is decent, but I don't make it over there very often. Sigh. Usually, affordable, good quality, fresh fish just isn't always realistic in Phoenix. (Not without paying a hefty sum and making a long commute to get it). If you live in an area with good, fresh, easy-to-come-by fish, please count your blessings!
Okay, I am off the fish soapbox...here are my dinner recipes. I think I will serve these sandwiches with some steamed veggies...maybe broccoli. The buns are so hearty, I really don't need a 'starch' element to balance the dish. All in all, this should be a really satisfying dinner!
Jen's Cajun Fish Sandwiches
Ingredients:
1/4 cup of canola oil
4 Tilapia or Catfish fillets
1 Tablespoon of blackening seasoning (I use Paul Prudehomme's Blackened Steak Magic)
1 Tablespoon of Creole seasoning (I use Tony Chachere's Creole Seasoning)
Toasted buns of your choice
Cole Slaw for topping (see below)
Directions:
Heat oil in a cast iron or heavy bottomed skillet on high. Meanwhile, pat fish dry with paper towel. Mix seasoning together in palm of your hand. Sprinkle on one side of fish fillets, in even coating. Place fish, seasoning side down in hot skillet and pan fry approximately 2-3 minutes on each side, flipping once. Fish is done when it is flaky and cooked all the way through (fish should cook fast; approximately 5-6 minutes total, depending on how thick your fillets are).
Top each toasted bun with cole slaw (see below for recipe) and a cooked fish fillet. Serve and enjoy!
Jen's Cole Slaw
Ingredients:
1 bag of pre-shredded cole slaw salad mix
For Dressing:
¾ cup of mayo
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of white wine vinegar
Salt and pepper to taste
1 tablespoon of white sugar
1 teaspoon of Dijon mustard
Directions:
Combine all dressing ingredients in a bowl, mixing thoroughly with a wire whisk. In a separate, large bowl place cole slaw salad mix. Pour dressing over cole slaw mix and toss to combine thoroughly. Use as a side dish or a sandwich topping.
PS--
Here is the previous link for my favorite buns...
Whole Wheat Hamburger Buns
This recipe makes about 12 buns total, and they freeze really well.
The Result:
Fank-freakin'-tastic! Just as it should be...
Kneading dough definitely makes me want to bake more....which is funny because I have a love/hate relationship with baking. Although, I am getting better at baking...ipso facto, I like it a lot more with each and every attempt.
As you might have guessed, I just got finished kneading dough for something. Whole wheat buns to serve with tonight's dinner, to be exact. We are having Cajun Fish Sandwiches and Cole Slaw (served on said whole wheat buns). This is one of my favorite dinners because I absolutely adore fish. I live in Arizona, so unfortunately, good fish is hard to get. Normally, I play it safe and get frozen Tilapia...but this week I lived a little dangerously and picked up some fresh Catfish instead. Once in a while, I get some frozen fish from Trader Joe's that is decent, but I don't make it over there very often. Sigh. Usually, affordable, good quality, fresh fish just isn't always realistic in Phoenix. (Not without paying a hefty sum and making a long commute to get it). If you live in an area with good, fresh, easy-to-come-by fish, please count your blessings!
Okay, I am off the fish soapbox...here are my dinner recipes. I think I will serve these sandwiches with some steamed veggies...maybe broccoli. The buns are so hearty, I really don't need a 'starch' element to balance the dish. All in all, this should be a really satisfying dinner!
Jen's Cajun Fish Sandwiches
Ingredients:
1/4 cup of canola oil
4 Tilapia or Catfish fillets
1 Tablespoon of blackening seasoning (I use Paul Prudehomme's Blackened Steak Magic)
1 Tablespoon of Creole seasoning (I use Tony Chachere's Creole Seasoning)
Toasted buns of your choice
Cole Slaw for topping (see below)
Directions:
Heat oil in a cast iron or heavy bottomed skillet on high. Meanwhile, pat fish dry with paper towel. Mix seasoning together in palm of your hand. Sprinkle on one side of fish fillets, in even coating. Place fish, seasoning side down in hot skillet and pan fry approximately 2-3 minutes on each side, flipping once. Fish is done when it is flaky and cooked all the way through (fish should cook fast; approximately 5-6 minutes total, depending on how thick your fillets are).
Top each toasted bun with cole slaw (see below for recipe) and a cooked fish fillet. Serve and enjoy!
Jen's Cole Slaw
Ingredients:
1 bag of pre-shredded cole slaw salad mix
For Dressing:
¾ cup of mayo
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of white wine vinegar
Salt and pepper to taste
1 tablespoon of white sugar
1 teaspoon of Dijon mustard
Directions:
Combine all dressing ingredients in a bowl, mixing thoroughly with a wire whisk. In a separate, large bowl place cole slaw salad mix. Pour dressing over cole slaw mix and toss to combine thoroughly. Use as a side dish or a sandwich topping.
PS--
Here is the previous link for my favorite buns...
Whole Wheat Hamburger Buns
This recipe makes about 12 buns total, and they freeze really well.
The Result:
Fank-freakin'-tastic! Just as it should be...
February 12, 2009
Slow Cooker Red Beans and Rice
Today, we have our big Valentine's Day party for my MOMS Club chapter. My son is so excited, he keeps asking when we are going to the party. He knows that there is going to be truck-loads of candy and cookies there...a toddlers dream come true! Since we are going to be gone late this afternoon, I wanted an easy dinner to just 'fix and forget about' (actually, that is the name of one of my slow cooker cookbooks). This is probably my favorite Cooking Light slow cooker recipe that originally came to me through my friend Claire. It is so flavorful and filling; plus I just love Cajun food. Of course, the best part of this meal is that it is super-easy. Just throw all the ingredients into the crock pot and let 'er rip. When I get home I will have to make some rice, but that should not be a big deal. Overall, this is a fantastic dinner with minimal effort. I am pretty much going to stick to the recipe as written. I will probably just serve it with a spinach salad on the side. Nothing fancy, but at least we get some vegetables in via the baby spinach leaves. I am excited for dinner...I really love this dish!
Slow Cooker Red Beans and Rice
Jen's Notes:
I did have to adjust the cooking time today. Instead of cooking on high for 5 hours, I decided to cook it on low for 7 1/2 hours. I wanted to get it going first thing this morning, and I did not want to have to mess with it mid-day. My slow cooker gets pretty hot, so that should do the trick. Also, I am going to try and get a good photo of this dish, since my previous attempts have not been so successful. I lack photography skills, but I try and do my best.
The Result:
I have been having some computer issues, but I finally got my photos and results updated. I need to keep my post short because of said computer issues, but I will just say that I finally got a good pic of this dish. I heart this meal so much!!! It was so delicious and satisfying. Yum!
Slow Cooker Red Beans and Rice
Jen's Notes:
I did have to adjust the cooking time today. Instead of cooking on high for 5 hours, I decided to cook it on low for 7 1/2 hours. I wanted to get it going first thing this morning, and I did not want to have to mess with it mid-day. My slow cooker gets pretty hot, so that should do the trick. Also, I am going to try and get a good photo of this dish, since my previous attempts have not been so successful. I lack photography skills, but I try and do my best.
The Result:
I have been having some computer issues, but I finally got my photos and results updated. I need to keep my post short because of said computer issues, but I will just say that I finally got a good pic of this dish. I heart this meal so much!!! It was so delicious and satisfying. Yum!
December 7, 2008
Jen's Cajun Fish Sandwiches with Cole Slaw, Potatoes, and Roasted Brussels Sprouts
We have been pretty busy this weekend with running errands, cleaning house, and getting ready for my mom to visit. I needed a fast dinner that was fairly healthy, and not very fussy. I bought some Tilapia at Costco the other day, so I decided that fish was the way to go tonight. Instead of searching around for a new recipe, I adapted the recipe for Blackened Fish Tacos to a sandwich version. I will skip the 'result' post later and just tell you it turned out great. It was exactly what I wanted for dinner. Yum! Not fancy; but definitely tasty.
I served it with some baked (microwaved) potatoes, fresh, roasted Brussels sprouts (which I actually liked...they are a lot less bitter than the frozen variety), and I used cole slaw as the sandwich topping. I found a bag of pre-shredded cole slaw mix on sale for .50 cents today at the grocery store (score!), then I just made a simple dressing for it. I think the whole process took me right around a half hour to put together. I love it when I get a good return for minimal effort!
Jen's Cajun Fish Sandwiches
Ingredients:
1/4 cup of canola oil
4 Tilapia fillets
1 Tablespoon of blackening seasoning (I use Paul Prudehomme's Blackened Steak Magic)
1 Tablespoon of Creole seasoning (I use Tony Chachere's Creole Seasoning)
Toasted buns of your choice (I used hamburger buns)
Cole Slaw for topping
Directions:
Heat oil in a cast iron or heavy bottomed skillet on high. Meanwhile, pat fish dry with paper towel. Mix seasoning together in palm of your hand. Sprinkle on one side of fish fillets, in even coating. Place fish, seasoning side down in hot skillet and pan fry approximately 2-3 minutes on each side, flipping once. Fish is done when it is flaky and cooked all the way through (fish should cook fast; approximately 5-6 minutes total, depending on how thick your fillets are).
Top each toasted bun with cole slaw (see below for recipe) and a cooked fish fillet. Serve and enjoy!
Jen's Cole Slaw
Ingredients:
1 bag of pre-shredded cole slaw salad mix
For Dressing:
¾ cup of mayo
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of white wine vinegar
Salt and pepper to taste
1 tablespoon of white sugar
1 teaspoon of Dijon mustard
Directions:
Combine all dressing ingredients in a bowl, mixing thoroughly with a wire whisk. In a separate, large bowl place cole slaw salad mix. Pour dressing over cole slaw mix and toss to combine thoroughly. Use as a side dish or a sandwich topping.
Roasted Brussels Sprouts
Ingredients:
1 pound of fresh Brussels sprouts
salt and pepper to taste
2 Tablespoons of olive oil
Directions:
Preheat oven to 400 degrees. Cut stem end off each Brussels sprout and discard. Also, discard any yellow or damaged outer leaves.
On a large sheet pan, toss Brussels sprouts with olive oil, salt and pepper.(It is okay if a few individual leaves fall off.) Roast for approximately 30-40 minutes, turning occasionally to make sure they brown evenly on all sides.
I served it with some baked (microwaved) potatoes, fresh, roasted Brussels sprouts (which I actually liked...they are a lot less bitter than the frozen variety), and I used cole slaw as the sandwich topping. I found a bag of pre-shredded cole slaw mix on sale for .50 cents today at the grocery store (score!), then I just made a simple dressing for it. I think the whole process took me right around a half hour to put together. I love it when I get a good return for minimal effort!
Jen's Cajun Fish Sandwiches
Ingredients:
1/4 cup of canola oil
4 Tilapia fillets
1 Tablespoon of blackening seasoning (I use Paul Prudehomme's Blackened Steak Magic)
1 Tablespoon of Creole seasoning (I use Tony Chachere's Creole Seasoning)
Toasted buns of your choice (I used hamburger buns)
Cole Slaw for topping
Directions:
Heat oil in a cast iron or heavy bottomed skillet on high. Meanwhile, pat fish dry with paper towel. Mix seasoning together in palm of your hand. Sprinkle on one side of fish fillets, in even coating. Place fish, seasoning side down in hot skillet and pan fry approximately 2-3 minutes on each side, flipping once. Fish is done when it is flaky and cooked all the way through (fish should cook fast; approximately 5-6 minutes total, depending on how thick your fillets are).
Top each toasted bun with cole slaw (see below for recipe) and a cooked fish fillet. Serve and enjoy!
Jen's Cole Slaw
Ingredients:
1 bag of pre-shredded cole slaw salad mix
For Dressing:
¾ cup of mayo
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of white wine vinegar
Salt and pepper to taste
1 tablespoon of white sugar
1 teaspoon of Dijon mustard
Directions:
Combine all dressing ingredients in a bowl, mixing thoroughly with a wire whisk. In a separate, large bowl place cole slaw salad mix. Pour dressing over cole slaw mix and toss to combine thoroughly. Use as a side dish or a sandwich topping.
Roasted Brussels Sprouts
Ingredients:
1 pound of fresh Brussels sprouts
salt and pepper to taste
2 Tablespoons of olive oil
Directions:
Preheat oven to 400 degrees. Cut stem end off each Brussels sprout and discard. Also, discard any yellow or damaged outer leaves.
On a large sheet pan, toss Brussels sprouts with olive oil, salt and pepper.(It is okay if a few individual leaves fall off.) Roast for approximately 30-40 minutes, turning occasionally to make sure they brown evenly on all sides.
July 30, 2008
Guy's Cajun Chicken Alfredo
This is a recipe that I have been hanging on to for a while. I keep meaning to try it, but it always gets put on the back burner for something different. I found it on foodnetwork.com a few months ago and copied it. At that time, I went to the store and bought all the specialty ingredients just so I would have everything I needed on hand. Even after I bought all the stuff for this dish, I still did not make it. Well, the wait is over. I am going to finally make this tonight, because it does not require my leaving the house. I am not sure if I will change anything or not...I will decide if it needs any adjustment when I am preparing the recipe. Since this is my first time making it, I will let you know how it turns out later.
Cajun Chicken Alfredo
Recipe courtesy Guy Fieri
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. De-glaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Episode#: GI0102 Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Cajun Chicken Alfredo
Recipe courtesy Guy Fieri
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. De-glaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Episode#: GI0102 Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Subscribe to:
Posts (Atom)