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Recipes
Lemon Chicken with Olives
By bdeedman
Mix the flour, cumin, zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a flat plate
- 2 * 2 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon ground cumin
- 2 * 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
- * kosher salt and pepper
- 1 1/2 * 1 1/2 pounds chicken cutlets
- 2 * 2 tablespoons olive oil
- 2 * 2 shallots, thinly sliced
- 1 * 1 cup pitted green olives
- 1/2 * 1/2 cup flat-leaf parsley, roughly chopped
- 1/2 * 1/2 cup dry white wine (such as Sauvignon Blanc)
Buster Bar Dessert
By bdeedman
Mix crushed cookies and 1/2 cup butter
- 1 bag Oreo cookies, crushed
- 1 cup butter
- 1/2 gallon vanilla ice cream
- 1 1/2 spanish nuts
- 2/3 cup chocolate chips
- 12 oz evap. milk
- 2 cup powdered sugar
Ginger and Cilantro Baked Tilapia
By bdeedman
Serves 2
- 1 pound domestically farmed tilapia fillets
- Kosher salt and freshly ground pepper
- 3 garlic cloves, peeled and smashed
- 1 inch fresh ginger, grated, about 1 tablespoon
- 1 jalapeño pepper, roughly chopped (optional)
- 1/3 cup roughly chopped cilantro leaves
- 1/4 cup white wine
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Scallions, chopped for garnish
- Extra cilantro, to garnish
Monkey Bread (my version)
By bdeedman
Courtesy of Marilyn and Geraldine
- 1 3/4 C sugar
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1 tsp dried orange peel
- 4 cans buttermilk biscuits cut into quarters
- 1 C chopped nuts
- 1/2 C butter, melted
California Asparagus and Rock Shrimp Risotto
By bdeedman
Bring chicken broth to a simmer; keep hot over lowest heat possible
- 4 to 4 -1/2 cups chicken broth
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon neutral vegetable oil, such as
- canola
- 1/2 tsp salt
- 1-1/2 cups Italian Arborio (short-grained)
- rice
- 1/2 tablespoon finely chopped lemon zest
- 1 lb. California asparagus, blanched and cut
- into 1/2-inch lengths
- 1 lb. rock shrimp
- Freshly ground black pepper, to taste
Jambalaya
By bdeedman
I: In a large saucepan combine water and crab boil seasoning
- I:
- 1 cup long grain rice, cooked
- 1 cup rice, 2 cups water (Heat to boiling and then sit and simmer for 20 minutes)
- 4 cups water
- 1/2 cup crab boiling seasoning
- 1 lb fresh shrimp
- II:
- 1 cup chopped celery
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 tbsp butter or margarine
- III:
- 16oz can tomatoes, diced
- 6oz can tomato paste
- 1/3 cup water
- 1 tsp worcestershire sauce
- IV:
- 2 cups cooked ham, cubed
Green Bean bundles
By bdeedman
•Place beans in a large saucepan and cover with water
- 3/4 pound fresh green beans
- 4 bacon strips
- 3 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1/4 teaspoon garlic salt
- 1/8 teaspoon soy sauce
Kalua Pork Butt
By bdeedman
Delicious!
- 3 lb pork butt
- 1 T liquid hickory smoke
- 2 T sea salt
Shrimp Taco with Black Beans
By bdeedman
Directions 1.Heat 1 tablespoon of the oil in a small saucepan over medium heat
- Ingredients
- 1/2 cup plus 1 tablespoon olive oil
- 4 scallions, sliced, white and green parts separated
- 2 15.5-ounce cans black beans, rinsed
- kosher salt and black pepper
- 1 pound peeled and deveined small shrimp
- 1 large egg white, beaten
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 8 6-inch corn tortillas, warmed
- cut up avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, for serving
Scallops and Couscous
By bdeedman
Heat 2 tsp oil Season dry scallops with salt and pepper and cook 2-3 minutes
- 1 cup Couscous
- 1 Tb and 2 tsp Olive Oil
- 16 Sea Scallops
- Salt/pepper
- Orange zest
- 3/4 lb snow/snap peas halved lengthwise