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Recipes
Big Easy Barbecue Shrimp
By cindygwest
Night before serving: Rinse shrimp (you can devein if you want) and drain in colander
- Wet Flavorings:
- 2 lbs. Gulf Shrimp (13 - 15 U/lb. size Tigers)
- 1/2 lb. butter
- 1/2 cup Canola oil
- 1 t. Tabasco sauce (to taste)
- 1 t. Liquid Smoke
- 1/2 t. lemon juice
- 2 t. Worcestershire sauce
- 3 t. crushed garlic
- 6 oz. beer/white wine/water or chicken stock
- 1/4 cup fresh chopped parsley
- Dry Flavorings:
- 2 t. cayenne pepper (or less to taste)
- 2 t. black pepper
- 1 t. white pepper
- 1 t. salt
- 1 t. ground thyme
- 1/2 t. ground basil
- 1 t. paprika
- 1 t. ground rosemary
- 3 t. onion powder
- 1 1/2 Bay leaves, finely crushed
Stuffed Baby Bell Peppers
By cindygwest
Heat the olive oil in a large nonstick skillet over medium heat
- 3 tablespoons extra-virgin olive oil
- 1 pound assorted baby bell peppers (about 24)
- 1 small onion, diced
- 1 poblano chile pepper, seeded and diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ancho chile powder
- 1 teaspoon chipotle chile powder
- Kosher salt
- 1/2 pound ground pork
- 1/4 cup chopped fresh cilantro
- 3 ounces muenster cheese, diced (about 3/4 cup)
- Lime wedges, for serving
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/stuffed-baby-bell-peppers.html?oc=linkback
Beef Pot Pies with Cheddar-Stout Crust
By cindygwest
Make the dough: Pulse the flour and fine salt in a food processor to combine
- For the dough:
- 1 3/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup grated Irish cheddar cheese (about 3 ounces)
- 6 to 7 tablespoons stout beer
- 1 large egg, lightly beaten
- For the filling:
- 2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/3 cup stout beer
- 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
- 1 pound carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
Halloumi with Olives and Thyme
By cindygwest
Heat a medium skillet, preferably cast iron or nonstick, over medium
- 1 tablespoon olive oil, plus more
- 1 8.8-ounce package Halloumi cheese, cut into 1-inch pieces
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 1 cup oil-cured black olives, pitted
Layered Tex-Mex Casserole
By cindygwest
1. In a large skillet, combine ground chuck and onion
- 2 pounds ground chuck
- 1 onion, chopped
- 1 (15.25 ounce) can black beans, drained and rinsed
- 2 (10 ounce) cans enchilada sauce
- 1 (8 ounce) can tomato sauce
- 14 (5 inch) corn tortillas
- 2 (8 ounce) packages shredded Mexican four-cheese blend
- Garnish: Mexican crema, chopped tomatoes, minced fresh cilantro
Award Winning Chuck Wagon Chili
By cindygwest
Sprinkle beef and pork with half of the chili powder
- 1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
- 1 pound pork stew meat, cut into 1/2-inch cubes
- 1/3 cup chili powder, divided
- 4 tablespoons canola oil, divided
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon chopped canned green chilies
- 1 carton (32 ounces) beef broth
- 3/4 cup beer
- 3/4 cup tomato sauce
- 2 tablespoons grated dark chocolate
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
Chinese Pork Tenderloin
By cindygwest
Place tenderloins in a shallow glass dish
- 2 (1 1/2 pound) pork tenderloins, trimmed
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sherry
- 1 tablespoon black bean sauce
- 1 1/2 teaspoons minced fresh ginger root
- 1 1/2 teaspoons packed brown sugar
- 1 clove garlic
- 1/2 teaspoon sesame oil
- 1 pinch Chinese five-spice powder
Chicken, Kielbasa & White Bean Soup
By cindygwest
Can use canned navy beans for a short cut
- 8 ounce Kielbasa, bias-sliced
- 1 T. olive oil
- 1 1/2 cups diced onions
- 1/2 cup each diced carrot and celery
- 1 T. minced garlic
- 1 T. tomato paste
- 1/4 cup dry white wine
- 3 cups chicken broth
- 1 can diced tomatoes with juice (14.5 ounce)
- 1 sprig fresh rosemary
- 1 dried bay leaf
- 2 cups chopped cooked chicken
- Juice of 1/2 lemon
- Salt, black pepper and red pepper flakes to taste
Baked Mustard Chicken
By cindygwest
1. FOR THE MUSTARD SAUCE: Whisk all ingredients together in bowl; set aside
- Mustard Sauce
- 1/4 cup Dijon mustard
- 1/4 cup sour cream
- 1 tablespoon water
- 2 teaspoons white wine vinegar
- 2 teaspoons minced fresh tarragon
- 1/8 teaspoon pepper
- Pinch salt
- Chicken
- 7 tablespoons unsalted butter, melted
- 7 tablespoons Dijon mustard
- 2 1/2 tablespoons white wine vinegar
- 2 1/2 tablespoons dry mustard
- 1/2 teaspoon granulated garlic
- Salt and pepper
- 2 1/3 cups panko bread crumbs
- 1 1/4 teaspoons minced fresh tarragon
- 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), skin removed, trimmed
- 1/4 cup all-purpose flour
- 3 large egg whites
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
Skillet Pork Chops with Apples and Maple-Sage Butter
By cindygwest
The fresh sage and maple syrup butter melts on the hot chops, forming a flavorful sauce without any extra cooking
- 4 tablespoons unsalted butter, softened, plus 1 tablespoon unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon minced fresh sage
- Salt and pepper
- 4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed
- 2 Granny Smith apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges
- 1 red onion, halved and sliced thin
- 1 tablespoon red wine vinegar