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Recipes
Roasted Garlic
By KennyB07
Method 1: Preheat oven to 250 degrees F (125 degrees C)
- 1 medium head garlic
- 2 tablespoons olive oil
CAJUN SEASONING
By KennyB07
Combine and you are done! I use this for my own Cajun chicken burgers, the post on how to make those is coming soo...
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp cracked pepper
- 1/4-1/3 tsp oregano
Lobster Macaroni and Cheese
By KennyB07
Recipe courtesy The Neelys
- 4 tablespoons butter, plus 1 tablespoon for greasing dish
- Kosher salt
- 1 pound penne pasta
- 2 small shallots, finely chopped
- 2 cloves garlic, chopped
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 5 tablespoons all-purpose flour
- 1/4 cup white wine
- 4 cups heavy cream
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 2 cups shredded sharp white Cheddar
- 2 cups shredded Gruyere
- 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
- 1/4 cup panko bread crumbs
- 1/4 cup freshly chopped parsley leaves
Stuffed Pepper Soup
By KennyB07
Instructions In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-hig...
- 1 lb ground beef
- 1 small onion diced
- 1 large bell pepper diced
- 1 29 oz can diced tomatoes
- 1 10 oz can tomato soup
- 1 14 oz. can chicken broth or beef broth
- 2 cups cooked rice
- 1 tbsp sugar
- 1 tsp garlic powder
- salt and pepper to taste
- shredded cheddar cheese for topping
Pork Tenderloin With Dijon Mustard Sauce
By KennyB07
1. CUT pork into 1-inch-thick slices
- 1 lb Harris Teeter Butchers Market pork tenderloin
- 1 tsp Harris Teeter vegetable oil
- 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 2 Tbsp Harris Teeter Dijon mustard
- 2 to 3 Harris Teeter Farmers Market green onions, sliced
Smoked BBQ Mushroom Bombs
By KennyB07
Directions In a large bowl combine all of the ingredients except the mushrooms and mix until everything is well inc...
- Ingredients
- 10-12 Mushrooms (white, cremini or baby bella)
- 8 oz - Pulled Pork
- 4 oz - Cream Cheese
- 1/3 Cup - Shredded Cheddar Cheese
- 1 TBS - Wolfe Rub Original BBQ Seasoning
- 1 TBS - BBQ Sauce (Low Carb or Sweet Baby Ray's)
Sausage, Pepper & Onion Grinders
By KennyB07
Preparation In a large nonstick skillet, heat 1 tsp
- 3 teaspoons olive oil
- 1 package (12 oz.) fully cooked Italian chicken sausage, sliced on an angle, 1/4 inch thick
- 2 cups thinly sliced onion
- 3 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper
- 1 bag (8 oz.) assorted-color mini sweet peppers -- stemmed, seeded and sliced
- 2 ounces Asiago cheese, shredded (about 3/4 cup)
- 1 jar (15 to 16 oz.) giardiniera, drained, chopped (2 cups)
- 4 multigrain torpedo-shaped sandwich rolls (4 oz. each), split and toasted
Cajun Fish Sandwiches with Crunchy Slaw
By KennyB07
Do ahead or delegate: Make and refrigerate the coleslaw, combine the flour and the Cajun or Old Bay seasoning, and ...
- 1/2 12-ounce bag coleslaw or broccoli slaw, or 3 cups shredded cabbage, carrots and/or broccoli stems
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon apple cider vinegar
- 1/16 tablespoon honey
- 1/16 teaspoon salt
- 1/16 teaspoon black pepper
- 3/4 cup flour
- 2 teaspoons Cajun or Old Bay seasoning
- 1 egg
- 2 teaspoons butter
- 1 tablespoon extra-virgin olive oil
- 1 pound flounder, catfish, tilapia or other thin white fish fillets, cut into
- 4 even pieces
- 4 whole-wheat buns
Beer Battered Fish
By KennyB07
Soak Fish in beer for about 10 minutes
- Haddock Fillet or Cod
- Bisquick or Pancake Flour
- Crisco Oil
- 1 Can Beer
Cheesey Artichoke Bread
By KennyB07
Preheat oven to 350* In small bowl, combine all ingredients except bread, evenly spread on bread
- 1 can (14oz) artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese (about 4 0z)
- 1 clove garlic finely chopped
- 1 loaf French or Italian bread, halved lengthwise