McVips' profile page
Recipes
Fleurty Spinach Artichoke and Crawfish Dip
By McVips
Sauté onion in butter till tender
- Christy Coleman Spinach, Artichoke and Crawfish Dip
- 2 boxes frozen chopped spinach, cooked and drained
- 1 large jar marinated artichoke quarters
- 1 stick real butter
- 1 onion chopped
- 8 oz philly cream cheese
- 10 oz Monterey Jack
- ½ carton sour cream
- 4 oz parmesan cheese
- ½ pound crawfish tails
- dash Cajun seasoning, and Worcestershire sauce
Greens and Cheese Bake
By McVips
Butter a 1 1/2 quart baking dish or casserole; preheat the oven to 375 degrees
- 1 1/2 pounds greens, washed and trimmed (kale, mustard, turnip, collard, or mixed)
- salt and black pepper
- 1 1/2 cups chicken or vegetable broth, divided
- 1 cup half-and-half
- 4 tbsp. butter
- 1/4 cup flour
- 1/3 cup grated Parmesan cheese
- 1/2 cup ricotta or cottage cheese (I use cottage)
- 3 tbsp. dry bread or panko crumbs
- 2 ounces Mozarella cheese, shredded, about 1/2 cup
Fleurty corn crab soup
By McVips
Saute onions and butter. Add corn
- Christy Coleman Corn and Crab Soup
- 1 pd crab meat- white
- 2 bunches green onions
- 1 stick of butter
- 1 can whole corn (do not drain)
- 1 can cream corn
- 3 cans cream of celery soup
- 1 quart half and half
- 1 pint (2 cups) milk
- 1 tablespoon Italian seasoning
- 2 caps liquid crab boil
Pear Pie with cherries and brown sugar streusel
By McVips
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 3...
- FOR THE STREUSEL
- 4 1/2 oz. (1 cup) unbleached all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 tsp. table salt
- 4 oz. (8 Tbsp.) unsalted butter, melted
- FOR THE FILLING
- 3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 wedges and then crosswise into 1/2-inch slices (about 7 cups)
- 1 1/2 Tbsp. fresh lemon juice
- 2/3 cup granulated sugar
- 1 1/8 oz. (1/4 cup) unbleached all-purpose flour
- 1/4 tsp. table salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 3/4 cup dried tart cherries, coarsely chopped
- 1 Piecrust
Grits a Ya Ya
By McVips
First, make your grits. Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils
- Smoked Gouda Cheese Grits:
- 1 quart chicken stock
- 1 cup heavy cream
- 2 cups Dixie Lily grits
- 1/4 pound butter
- 1/2 pound shredded smoked Gouda cheese
- The Ya Ya:
- 8 strips applewood-smoked bacon, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 3 tablespoons butter
- White wine
- 1 pound peeled and deveined jumbo shrimp
- 1 portobello mushroom cap, sliced
- 1/4 cup diced scallions
- 2 cups chooped fresh spinash
- 2 cups heavy cream
- 3 cups smoked Gouda cheese grits
- Salt, pepper and hot sauce to taste
- Method
- First.
- Recipe compliments of The Fish House, Pensacola, Florida
- www.GoodGrits.com
Hummus
By McVips
Mince garlic cloves in food processor
- 3 cans garbanzo beans, drained (juice reserved)
- Juice from 3 lemons
- 1/2 cup Tahini
- 4 garlic cloves
- 3 tbsp. Reserved bean juice
- 1/4 cup olive oil
- 2 tsp. Salt
Royal Icing
By McVips
stiff decorating icing
- 3 egg whites
- 1/2 tsp. cream of tartar
- 4 cups (1 lb.) unsifted confectioners sugar
- Food coloring (optional)
- Vanilla, lemon, peppermint, or other extract (optional)
Greens and Cheese Bake
By McVips
Butter a 1 1/2 quart baking dish or casserole; preheat oven to 375 degrees
- 1 1/2 lbs. greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens or mixed)
- salt and black pepper
- 1 1/2 cups chicken or vegetable broth, divided
- 1 cup half and half
- 4 tbsp. butter
- 1/4 cup flour
- 1/3 cup grated Parmesan cheese
- 1/2 ricotta or cottage cheese (whole milk or part skim)
- 3 tbsp. dry bread crumbs
- 2 ounces Mozarella cheese
Coconut Oatmeal Cookies
By McVips
Delicious butterscotch oat coconut cookies
- 1 cup butter or margarine
- 1 cup white sugar (heap a bit)
- 1 cup brown sugar
- 2 medium eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 can flaked coconut
- 2 cups oatmeal (quick cooking)
- 1 cup pecan pieces
- 1 cup butterscotch morsels
Chicken Enchiladas
By McVips
Cooking Light recipe
- FILLING:
- 3 cups water
- 1/4 tsp. salt
- 8 black peppercorns
- 1 onion, quartered
- 1 bay leaf
- 1 pound skinless chicken breast halves
- 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
- 3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
- 1/2 cup chopped onion
- SAUCE:
- 2/3 cup 2 percent reduced-fat milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup egg substitue
- 1/8 tsp. salt
- 1 (11-ounce) can tomatillos, drained
- 1 (4.5 ounce) can chopped green chiles, undrained
- REMAINING INGREDIENTS:
- 8 (6 inch) corn tortillas
- 2/3 cup fat-free sour cream