CarlaKay's profile page
Recipes
Hoppin John
By CarlaKay
A Southern Tradition of Black Eyed Peas and Rice
- 1 cup Black eyed peas, washed, picked over, and soaked (I used canned, undrained
- 4 ounces slab bacon or 1 smoked ham hock
- 1 large onion
- 1 4-inch sprig fresh rosemary, 2 sprigs fresh thyme, or 1/2 teaspoon dried rosemary or thyme
- 1/8 teaspoon red pepper flakes (my addition, true tradition)
- salt and freshly ground black pepper
- 1 1/2 cups long grain rice
Chicken Cordon Bleu for My Funny Valentine
By CarlaKay
A simple, delicious and elegant meal
- 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces sliced Swiss cheese (4 to 6 slices)
- 4 ounces thinly sliced prosciutto or Black Forest ham
- 1 cup all-purpose flour
- 1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 2 large eggs
- 2 tablespoons milk
- 1 cup fine unseasoned dried bread crumbs
- 3 tablespoons olive oil
- 3 teaspoons good dijon mustard
- 2 tablespoons mayonaise
Cod with Parmesan Sauce
By CarlaKay
Spray an 8 x 8 glass baking dish with cooking spray
- For the Parmesan Bechamel
- 5 Tablespoons room temperature butter, unsalted
- 1/4 cup flour
- 2 cups whole milk, warmed
- 1/2 cup (or maybe 3/4 cup) Parmesan cheese, grated
- 1/8 teaspoon freshly ground nutmeg
- salt and pepper, to taste
- For the Cod
- 1 (750 ml) bottle of white wine (I usually prefer to cook with Sauvingnon Blanc)
- 2 cups water
- 4 (6 ounce) cod fillets
- salt and pepper
- 1/2 cup Parmesan cheese, grated
- 2 Tablespoons unsalted butter, diced into 1/4 inch pieces
Mediterranean Chicken and Pasta
By CarlaKay
Soul warming lemony chicken and pasta
- 2 chicken breasts, grilled
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons house seasoning
- 3 garlic cloves, minced
- 1 shallot, diced
- 1 teaspoon each fresh oregano, thyme, rosemary and parsley
- 1/2 teaspoon fresh basil
- 1 cup white wine and herb broth
- 1 tablespoon fresh lemon juice
- 1 bell pepper, julienne sliced (into strips)
- 1/2 cup slliced mushrooms
- 10-15 small tomatoes (grape or cherry)
Bennigan's Style Potato Soup
By CarlaKay
A delicious, thick, and creamy version of my favorite soup, as I remember it
- 1 ¾ oz ham base
- 2 quarts chicken stock
- 8 oz yellow onion, diced
- 3 oz margarine, I prefer to use butter
- 2 lb potatoes, cut to bite size
- 1 ½ tspn black pepper
- 2 cups milk
- 3 oz flour
- 3 oz margarine ,butter
Walker's Wood Shrimp
By CarlaKay
Spicy, seasoned, grilled shrimp with Jamaican Walker's Wood Shrimp
- 1/2 cup dry white wine
- 1/4 cup fresh-squeezed lemon juice
- 1 Tbls. granulated sugar
- 1 Tbls. ground black pepper
- 1 tsp. salt
- 1 pinch dried thyme
- 1 cup heavy whipping cream
- 1 cup real butter – sliced, room temperature
- 1 lb. peeled and deveined shrimp, #20-25's
- garlic pepper salt blend – as needed
- olive oil OR vegetable oil – as needed
Confetti Meatloaf with Tomato Jam
By CarlaKay
A healthy meatloaf recipe with the most wonderful topping you will ever taste
- 1 1/2 pounds lean ground beef, I had closer to 3 pounds
- 1/2 (13.5 ounce) can spinach, squeezed dry and chopped, I substituted fresh frozen
- 2 carrots, grated
- 1 tablespoon Worcestershire sauce (optional)
- 1 egg, beaten (or 1/4 cup egg mix + 1/4 cup water, mixed) I used 2 eggs
- 1/2 cup vegetable or tomato juice, I substituted ketchup
- 1/4 cup grated Parmesan cheese (optional) I omitted it
- 1/4 cup fine dry bread crumbs or crushed crackers
- 1/4 cup onion, finely chopped
- black pepper, to taste
Chicken Pot Pie with Chanterelles
By CarlaKay
Delicious pot pie with a secret ingredient
- CHICKEN
- 2 tablespoons olive oil
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onion
- 2 garlic cloves, chopped
- 2 large fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 16 cups water, divided
- 1/2 cup coarse kosher salt
- 1/4 cup sugar
- 4 cups ice cubes
- 1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry
- POT PIE FILLING
- 1/3 cup milk
- 4 garlic cloves, peeled
- 1/3 cup water
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- 1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped (didn't have-used porcini)
- 3 cups 1/2-inch cubes peeled carrots
- 3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)
- 3 cups 1/2-inch cubes peeled white-skinned potatoes
- 2 tablespoons chopped fresh thyme
- 3 1/2 cups (or more) low-salt chicken broth (I used homemade)
- 1 10-ounce package frozen peas, thawed
- 1 cup heavy whipping cream
- 4 teaspoons fresh lemon juice
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon white truffle oil (optional)
- Chicken-Fat Puff Pastry (used the boxed phyllo dough)
- SPECIAL EQUIPMENT
- 6 2-cup ramekins or soufflé dishes
Cyndi's Skillet Potatoes
By CarlaKay
Delectable oniony potato goodness
- 1 tablespoon canola oil
- 1 tablespoon butter
- 2 large Idaho potatoes, sliced into 1/2 inch steak fries
- 1 package Lipton Onion Soup Mix, or make your own Dry Onion Soup Mix
- 1 pint sour cream
Breakfast Phyllo Cups
By CarlaKay
Take and go breakfast
- 6 sheets phyllo dough
- butter or cooking spray
- 6 eggs
- 2 green onions, sliced thinly
- 1/2 cup feta cheese
- 1/2 cup cheddar cheese, shredded
- 3/4 cup ground sausage
- 3 slices smoked salmon
- 2 tablespoons heavy cream
- 1/4 teaspoon cayenne
- salt
- pepper