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Recipes
Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs
By Stina
Preheat the oven to 375 degrees F
- Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs
- 2007 courtesy Emeril Lagasse, 2007
- .
- Prep Time:40 minInactive Prep Time: -- Cook Time:40 minLevel:EasyServes:6 servings.
- Ingredients
- 4 4 4 slices thick-cut chopped bacon
- 3 3 3 cups chopped onions
- 1 1/2 1 1/2 1/2 cups chopped green bell pepper
- 1 1/2 1 1/2 1/2 cups chopped celery
- 1 1 1 teaspoon Essence, recipe follows
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1 1 1 pint oysters, drained and patted dry
- 1 1 1 recipe Dijon Creamed Spinach, recipe follows
- 1/3 1/3 1/3 cup bread crumbs
- 1/3 1/3 1/3 cup finely grated Parmesan
Bacon and Cheddar Cheese Grits Casserole
By Stina
Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil
- 8 cups milk, divided
- 1 tablespoon salt
- 2 cups uncooked stone-ground white grits
- 1 cup unsalted butter
- 4 large eggs, lightly beaten
- 2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
- 2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
- 6 slices bacon, cooked until crisp and crumbled
Spicy Pickled Shrimp
By Stina
Adapted from Charleston Receipts, Southern Living MARCH 2010
- 2 pounds unpeeled, large raw shrimp (26/30 count)
- 3 small white onions, thinly sliced
- 1/2 cup olive oil
- 1/4 cup tarragon vinegar
- 2 tablespoons pickling spices
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground red pepper
- 1/4 cup chopped fresh parsley
Mom’s Stuffed Cabbage Recipe by The Practical Chef
By Stina
A hearty mixture of beef and pork rolled in cabbage and baked
- ¾ # Ground Beef
- ¼ # Ground Pork
- ½ # American Sausage
- ½ cup Uncooked Long Grained Rice
- ¾ cup Milk whole
- 1 ea Onion fine diced
- 1 ea Large head of Cabbage green
- 1 can Italian Tomatoes 16 to 20 oz
- 1 ea Small Onion chopped
- 1 Tbsp Garlic chopped
- 1 can Tomato Soup 14 oz
- ¼ cup Chopped Italian Parsley
Sweet Salsa and Cinnamon Chips
By Stina
Directions Preheat oven to 400 degrees F (200 degrees C)
- 10 frozen strawberries
- 2 kiwi, peeled and chopped
- 1/2 medium mango - peeled and diced
- 1 1/2 bananas, peeled and diced
- 3 (12 inch) flour tortillas
- canola cooking spray
- 1 cup cinnamon sugar
Chicken Enchilada Soup
By Stina
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides
- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 quart chicken broth
- 1 cup masa harina
- 3 cups water, divided
- 1 cup enchilada sauce
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Chicken Artichoke Dip
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 (5 ounce) can chunk chicken, drained and flaked
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) container sour cream
- 1/4 cup mayonnaise
- 1 cup Havarti cheese
- 1/4 cup finely shredded Parmesan cheese
- 1/4 cup sliced almonds
Baked Parmesan Asparagus Fries with Homemade Lemon-Garlic Aioli
By Stina
For the asparagus: Preheat oven to 425 F
- FOR THE ASPARAGUS:
- 1 bunch Asparagus, Washed, Tough Ends Trimmed Off (I Try To Pick A Bunch That's Pretty Uniform In Thickness)
- 2 whole Egg Whites
- 3/4 cups Panko Bread Crumbs
- 1/4 cups All-purpose Flour
- 1/4 cups Finely Grated Parmesan Cheese
- 1 pinch Kosher Salt And Black Pepper
- FOR THE AIOLI:
- 1 whole Egg
- 1 whole Egg Yolk
- 1 teaspoon Brown Mustard
- 2 teaspoons Plus 2 Tablespoons Fresh Lemon Juice, Divided
- 1 cup Grapeseed Oil
- 2 cloves Garlic, Peeled And Roughly Chopped
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Fresh Ground Black Pepper
Emeril's Salad
By Stina
To assemble the salad, place the greens, cheese, chopped thyme, and chopped rosemary in a large mixing bowl
- 8 cups loosely packed assorted baby salad greens (about 4 ounces)
- 1/2 cup grated pepper jack cheese (about 3 ounces)
- 1/4 teaspoon chopped fresh thyme
- 1/4 teaspoon chopped fresh rosemary
- 1/4 cup whole oil-packed sundried tomatoes, drained and julienned (about 2 ounces)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Emeril's Simple Croutons, recipe follows
- 4 tablespoons alfalfa sprouts or broccoli sprouts
- Simple Croutons
- 1 French baguette, preferably day-old, cut into 1D2-inch dice (about 12 ounces)
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon Emeril's Original Essence or Creole Seasoning, recipe follows
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Emeril's ESSENCE Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Roast Beef with Gravy
By Stina
Preheat the oven to 450 degrees F
- One 5-pound boneless chuck roast
- Salt and black pepper
- 1 large red onion, sliced
- 1/4 cup cider vinegar
- 4 tablespoons all-purpose flour