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Recipes
Sun-Dried Tomato Stuffed Mushrooms
By SallySmo
2012 Ree Drummond, All Rights Reserved
- 1/2 stick butter
- 24 ounces white button mushrooms, washed, stems removed
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 5 sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- Splash of white wine, optional
- 1/4 cup pine nuts, roughly chopped
- 16 ounces mozzarella, cut into bite-size chunks
- 1/4 cup fresh basil leaves, chopped
Shrimp - Bayou Fried
By SallySmo
1. Peel shrimp, leaving tails on
- 3 pounds unpeeled, large raw shrimp
- 2 cups milk
- 1 large egg
- 1 tablespoon yellow mustard
- 1 teaspoon Cajun seasoning
- 1 (12-oz.) package fish fry mix
- 1 tablespoon Cajun seasoning
- Vegetable oil
Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese
By SallySmo
Brush both sides of each slice of bread with the butter
- 2 slices soft white bread
- 2 teaspoons unsalted butter, melted
- 1 tablespoon blue cheese at room temperature, crumbled
- 1 teaspoon heavy cream
- 1/4 cup shredded cooked chicken breast
- 1 tablespoon hot sauce, such as Frank's Hot
- 1 slice pepper jack cheese
Meyer Lemon and Arugula Pesto
By SallySmo
This recipe came to me as part of a recipe exchange on email
- 2 cups arugula
- 1 meyer lemon, juiced
- zest from 1 meyer lemon
- 3 garlic cloves, smashed
- 1/3-1/2 cup freshly grated parmesan cheese
- big pinch salt and fresh black pepper
- 1/3 -1/2 cup extra virgin olive oil
Shrimp - Garlicky White Remoulade
By SallySmo
from Treme
- Sauce
- 15 oz jar Hellmann's mayonnaise
- 4 oz Zatarain's Creole Mustard
- 2-3 cloves garlic
- 3 Tbsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 txp Tobasco
- 3 Tbsp minced fresh parsley
- 2 green onions, white and tender green parts, minced
- Shrimp
- 1 gallon water
- 6 cloves garlic, rough chop
- 3 stalks celery, rough chop
- 1 large yellow onion, rough chop
- Juice of 1 lemon
- 1/2 tsp ground allspice
- 2 bay leaves
- 1 Tbsp salt
- 1 tsp cayenne
- 4-5 lbs medium shrimp
Short Ribs with Wine, Cream and Mushrooms
By SallySmo
Heat olive oil in a heavy pot over high heat
- 12 whole Shortribs
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
- 1 cup Red Wine
- 32 ounces, fluid Beef Broth Or Beef Stock
- 2 Tablespoons Minced Fresh Rosemary
- 2 Tablespoons Grainy Mustard
- 1 cup Heavy Cream
- 2 Tablespoons Capers (more If You Want!)
- 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
- Olive Oil, For Drizzling
- Rosemary Sprig, To Be Fancy
Jalapeno Poppers - 3 Ways
By SallySmo
Preheat the oven to 350 degrees F
- 24 jalapeno peppers
- 3 large eggs
- 1/2 cup salsa
- 1/2 cup grated jack cheese
- Kosher salt
- Freshly ground black pepper
- 4 tortilla chips, crushed
- 1 cup pizza sauce
- 1 Italian sausage, cooked and crumbled
- 1/2 cup grated mozzarella
- 1 cup chunky peanut butter
- 1/4 cup of your favorite jelly
Mushroom Bruschetta
By SallySmo
Put the oven rack in the middle position and preheat to 350 degrees F Put 1 tablespoon of olive oil into a small b...
- 1 small baguette, thinly sliced (about 24 slices)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 2 scallions (37 grams / 1.3 ounces), minced
- 10.5 oz fresh mushrooms
- 1 teaspoon fresh thyme leaves
- salt and pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced flat-leaf parsley
Mexican Shrimp Cocktail
By SallySmo
Either buy boiled shrimp (not too big) or boil it yourself
- 1 generous pound peeled small shrimp
- 1/2 medium onion, chopped
- 1 lime
- 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
- 1/2 cup chili sauce
- 1-2 Tbsp hot sauce
- 1-2 Tbsp Belberry Sweet Tomato Vinegar
- 1 cup peeled, diced cucumber
- 1 small ripe avocado, peeled, pitted and diced
- Salt and pepper
- Several lime slices, for garnish
Miso Glazed Cod
By SallySmo
Rinse fish and pat dry. Combine miso, brown sugar, sesame oil and miring and stir until brown sugar is fully disso...
- 1/3 C blonde or white miso
- 1/4 C dark brown sugar
- 1 tsp toasted sesame oil
- 2 Tbsp mirin (Japanese cooking wine)
- 6 6-oz black code fillets, or regular cod fillets
- Garnish: toasted sesame seeds, scallions