Thursday, April 30, 2009

Crispy Oven Fried Buttermilk Chicken

A crunchy crispy oven fried chicken that starts with a buttermilk, lemon and mustard marinade and is finished with a cornflake, Parmesan herb crusting.

Crispy Oven Fried Buttermilk Chicken

Crispy fried chicken really can be had in the oven y'all, and this recipe was inspired by an oven baked chicken recipe I saw in the May 2009 issue of Bon Appetit magazine. I love using bone-in chicken breasts because the bone really does help to produce a very flavorful piece of chicken, much more than those boneless, skinless chicken breasts. There is no surprise that bone-in is very popular in Weight Watchers recipes.


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Wednesday, April 29, 2009

Cajun Steak Marinade

A steak marinade made with soy sauce, vinegar, hot sauce, Kitchen Bouquet, liquid smoke, onion, garlic and ginger, perfect for sirloin as pictured above.

Cajun Steak Marinade

I'm generally a pretty simple gal when it comes to steaks. For the most part, I prefer ribeye above all others and simply sprinkle them with a little Dale's or even just plain ole Worcestershire sauce, or my newest discovery, Country Bob's, bring them to room temperature and then throw them on the outside grill, or even on the George Foreman inside if I'm in a rush. Sometimes though, other cuts seem to need a little bit of flavor infusion, and this is one of my favorite steak marinades to use.


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Tuesday, April 28, 2009

Tri-Color Italian Rotini Pasta Salad

Tri-color rotini pasta salad is paired with red onion, celery, green and red bell pepper, black olives, chopped tomato and dressed with an Italian dressing.

Tri-Color Italian Rotini Pasta Salad

Here's another pasta salad for the recipe box. The first one I posted was a Creamy Pasta Salad version, and my attempt at duplicating a local restaurant's menu item. This one is made using Italian dressing and no mayonnaise.


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Sunday, April 26, 2009

Overnight Cold Pressed Iced Coffee

It's a little more than just pouring leftover coffee over ice cubes and pouring in milk, but you can make your own cold brewed, iced coffee right at home and it's super easy!

Overnight Cold Pressed Iced Coffee

I used to be a coffee addict. I mean seriously. I literally drank the stuff all day long when I worked in the legal office, and in fact, often only coffee all day long - meaning I often worked through lunch and didn't eat all day. {Bad Mary.} I'm sure that has everything to do with my sluggish metabolism now, so gals ... don't do that! Eat. Eat breakfast. Eat lunch. And you won't be like a ravin' maniac starvin' Marvin' when you get home and evening rolls around.


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Saturday, April 25, 2009

Chicken Bolognese with Linguine

Ground chicken, dressed up with a mirepoix of veggies and served in a light sauce on pasta.

Chicken Bolognese with Linguine

As soon as I saw this recipe in the February issue of Good Housekeeping magazine, I knew it would be perfect for those chicken tenders in my freezer. But, since the seasonings in the original recipe consisted basically of salt and pepper, I also knew that I needed to bump them up! I mean this is skinless chicken breast people - not the most flavorful part of the bird, ya know? Oh, and before I get preached to about the recipe, no... this is not a traditional bolognese sauce. I beg forgiveness of Bologna, Italy, but hey, I didn't name it either!


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Angel Food Ministries - April Boxes

So, I picked up my Angel Food Ministries Boxes this morning. I didn't buy much this month, just the Basic Signature Box and two of the specials - hamburger steaks and IQF chicken (those cardboard boxes you see up there), so it's not very exciting. My freezer was pretty full already and now it's really full, and hurricane season is right around the corner. Though we do have a generator, I still don't like having a fully loaded freezer just in case. Sometimes gasoline is a precious commodity after a storm and you can't run a generator without it!

I was a little disappointed about the 10 pound chicken box, because I was expecting IQF boneless skinless chicken breasts, and what apparently was substituted was IQF boneless, skinless chicken breast meat. While there were some large pieces it is mostly chicken chunks. Nothing wrong with that, but since I already have a bunch of chicken tenders {chicken tenders from last month that were supposed to be breaded chicken tenders, but again, another substitute, were plain IQF} still left, I really didn't really need more plain chicken pieces!

Oh well, that is one of the few downfalls of Angel Food Ministries. Sometimes there are substitutions, and you don't know till you pick up your order. Well, between what I had, this new 10 pound box, and the chicken included in the signature box this month, I have chicken chunks coming out of my ears!

My total this month was $69 and this is what the boxes contained. {I think I got it all}

10 pounds of Individually Quick Frozen Chicken Breast Meat
6 pounds lean all beef Hamburger Steaks (12 patties)
4 (6 ounce) New York Strip Steaks
2 pound package of Chicken Breast for Stir Fry (boneless/skinless chunks)
2 pounds of Breaded Chicken Breast Fillets
1 pound package of Steak Fajita Strips
1 (20 ounce) frozen Supreme Pizza
1 Jumbo Beef Patties Frozen Meal with Gravy (1 pound 12 ounce package)
1 pound package of Hot Dogs
1 (10 ounce) package of Individually Wrapped Sliced Cheese
1 pound of Frozen Mixed Vegetables
2 pound bag of French Fries
1 (12 count) package of White Corn Tortillas
1 pound bag of Rice
1 (15 ounce) can of Peach Halves
1 (6 ounce) package of Pancake Mix
1 (32 ounce) 2% Shelf Stable Milk
1 Dozen Eggs
1 Frozen Apple Pie

Well, got some stuff to plant so I'm off to go dig in the dirt! Guess what's for dinner ...

Have an excellent weekend everybody - I know y'all are all outside diggin' in the dirt too, right?

Click here for some recipe ideas using Angel Food Ministries ingredients!
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Friday, April 24, 2009

Beef and Bean Burritos

A nicely seasoned ground beef mix perfect for beef burritos with beans.

Beef and Bean Burritos

I really love a good homemade burrito on occasion and this is a great blend of seasonings.


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Wednesday, April 22, 2009

Spicy Chicken & Vegetable Stir Fry

So, last night Hubs had leftover meatloaf and my body was craving some veggies, so I decided to do a dish of my Spicy Chicken & Vegetable Stir Fry with some of those boneless, skinless chicken tenders I got in my March Angel Food Ministries box. Those are perfect for a stir fry! Hubs isn't too hip on all the veggies, so generally when I do a stir fry like this, loaded down with vegetables, it's pretty much all mine for a couple of days. Perfect for days full of gardening!

This time I used yellow onion, baby carrots, split in half lengthwise, broccoli, Italian green beans, chunks of cabbage, green onion, garlic, baby corn and shiitake mushrooms with the chicken. This recipe makes plenty for 2 really hungry adults or a family of 4 - just adjust the veggie amounts and types according to your needs and taste! Of course serve it over some hot, steamed or boiled rice and a side of soy sauce for sprinkling.

I had some leftovers for lunch today and it was just delicious. Fast, easy and yummy ... check it out!

Get the Recipe Here! Spicy Chicken & Vegetable Stir Fry

'K... back to the yard!
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Monday, April 20, 2009

Sweet and Spicy Meatloaf Glaze

Sweet and spicy meatloaf glaze made with ketchup or chili sauce, spicy mustard, Cajun seasoning and brown sugar, pictured above on my Slow Cooker Meatloaf.

Sweet and Spicy Meatloaf Glaze


This is a great all purpose sweet and spicy glaze that I dearly love on meatloaf, because I don't know about you, but far as I'm concerned a meatloaf just ain't a meatloaf without a glaze slathered on it! My ole cranky Cajun "thinks" he prefers meatloaf with gravy - and this coming from man who smothers other foods with ketchup! Eh... what does he know. Give me my sweet and spicy red glaze y'all!

Here's how I make it.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Sweet and Spicy Meatloaf Glaze

©From the Kitchen of Deep South Dish
Prep time: 5 min | Yield: About 1/2 cup

Ingredients
  • 1/2 cup of ketchup or chili sauce
  • 1 teaspoon of Creole or other spicy mustard
  • 2 tablespoons of light brown sugar
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
Instructions

Combine the ketchup, mustard, brown sugar, and Cajun seasoning; stir well. Brush glaze all across the top of the meatloaf the last 10 minutes of cooking time.

Cook's Notes: A little pinch of prepared horseradish gives this a nice kick.

Source: http://deepsouthdish.com

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©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

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Creamy Jalapeno Sauce
Horseradish Dipping Sauce
White Remoulade Sauce

Posted by on April 20, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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Sunday, April 19, 2009

Speedy Breakfast Casserole

A yummy breakfast casserole that can be put together at the last minute - hash browns, sausage or ham, onion, bacon, milk, eggs, salt and pepper - what more could you want to start the day?!

Speedy Breakfast Casserole

I love breakfast casseroles but I hate having to think about building them the night before ... I never think about that the night before!! And besides that, I usually wake up deciding I want a breakfast casserole - I don't usually want it the night before! While occasionally I will construct a night before dish, this breakfast recipe is my go-to for the most part. It's got everything a good breakfast casserole should have - potatoes, cheese, sausage, bacon and eggs. And you can make it right away!


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Saturday, April 18, 2009

Layered Banana Cream Pie Dessert

Layered Banana Cream Pie Dessert

Layered Banana Cream Pie Dessert

This Layered Banana Cream Pie Dessert starts with a quick baked vanilla wafer and pecan crust {though walnuts would be amazing here too} that is pressed into the bottom of a 9 x 13 inch baking dish. Sliced bananas go over that, and then are topped with a bit of the plain vanilla pudding, which sort of then seeps into the cracks and crevices between the bananas.

Then some Cool Whip is gently blended into the remaining pudding and that goes on top of the banana and pudding layer. Top it off with the remaining Cool Whip and let it set up in the fridge for several hours. Leave it plain or top it off with some grated or shaved chocolate, or even just a simple sprinkle of some more of the chopped nuts.

The concept is from a Kraft recipe from Food & Family magazine, and while it's hard to beat Homemade Southern Banana Pudding, especially when it's made with the original cooked custard, but I gotta say, this dessert brings in the traditional flavors, is a breeze to throw together, and well, it sure runs a very close second.

It is delicate and light and just delicious! If your bananas are on their way to being banana bread fare, guess what? They will work in this dessert! I bought my bananas with the intent of making this dessert awhile back, then got busy with garden stuff and by the time I got around to making it last night, well, my bananas were pretty much black and very overripe. I decided to use them anyway and they worked beautifully in this dessert, so fresh or ripe bananas will work here.

All of the layering gives you a complex mixture of texture and flavors that just explodes in your mouth. If you love banana, you will absolutely love this! Why not give it a try this weekend? I guarantee you'll be revisiting that refrigerator to sneak just one more bite!

I found that an offset spatula made an easy job of this.




Recipe: Layered Banana Cream Pie Dessert

©From the Kitchen of Deep South Dish
Prep time: 20 min |Inactive time: 24 hours | Yield: About 12 servings


Ingredients
  • 1-1/2 cups of crushed vanilla wafers, about 45 wafers
  • 1/2 cup of chopped pecans or walnuts
  • 1/3 cup of unsalted butter, melted
  • 1 (8 ounce) package of cream cheese, softened at room temperature
  • 1 cup of powdered sugar
  • 1 teaspoon of pure vanilla extract
  • About 4 firm bananas, sliced
  • 3 cups of milk
  • 2 (4 serving size) packages of Jell-O instant vanilla pudding
  • 1 (12 ounce) container of non-dairy whipped topping (like Cool Whip), thawed in fridge
  • Optional Garnishes: Shaved or grated chocolate and/or additional chopped nuts
Instructions

Preheat oven to 325 degrees F. Process the vanilla wafers in a food processor, or place into a zipper plastic bag and using a rolling pin, repeatedly roll over them until crushed well. In a small bowl, combine the crushed wafers, nuts and melted butter until wafers are thoroughly coated. Pour into a 13 x 9 inch baking pan and firmly press evenly into the bottom. Bake for 6 to 8 minutes or until lightly browned. Remove and set aside to cool at least 10 minutes.

Beat the cream cheese and powdered sugar together; add in the vanilla. Fold in 1/2 cup of the whipped topping and spread evenly over the cooled crust. Top with enough sliced bananas to cover. Put the pudding into a roomy bowl and whisk in the milk for about 2 minutes or until it begins to thicken. Remove 2 cups and layer that carefully on top of the bananas, reserving the remaining pudding.

Remove another 1/2 cup of the Cool Whip and gently fold that into the reserved pudding until blended. Carefully spread the Cool Whip and pudding mixture over the top of the pudding layer. Top with the remaining plain Cool Whip and spread evenly and carefully over the top, taking care not to disturb the underlayers.

Refrigerate for a minimum of 3 hours; store leftovers in the fridge.

Lemon Lush: Omit the bananas and exchange the vanilla pudding for lemon flavor.

Source: http://www.deepsouthdish.com

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©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too!

Banana Pie with Shortbread Cookie Crust
Yummy Banana Bread
Banana Maple Bundt Cake with Walnut Praline Swirl
Posted by on April 18, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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Friday, April 17, 2009

Fried Egg BLT BELT Sandwich

Take your classic BLT sandwich, add a fried egg and you've got some kinda good goin' on there! Great for breakfast, lunch or dinner anytime.

Fried Egg BLT Sandwich

I woke up at the crack of dawn due to a stopped up allergy head and a husband who was havin' a snore fest {again}. 4:30 a.m. is just too early for a human being I'm tellin' ya!! Anyway, for breakfast I made me one of those sandwiches up there and knew that, even though it isn't really a recipe per se, well, it was so dang good I just had to share! Some of you call this a BELT sandwich, but whatever you call it, it's certainly a favorite of mine. Great with or without cheese.


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Thursday, April 16, 2009

Easy Beef Nachos

Layered tortilla chips, with seasoned ground beef, cheese and topped with all of your favorite nacho toppings - chopped onion, tomatoes, jalapenos, black olives, sour cream, or choose your own favorite toppings.

Easy Beef Nachos

For some reason I have been on a Mexican and/or Latin kick here lately because my dishes seem to all be leaning that way! First, I have been majorly craving a Cuban Sandwich for a month, then I made the Beef Enchilada Casserole, and then I was craving a beef and bean burrito, but I decided to make a Skillet Burrito Dinner the other day. Yesterday, besides a ham and cheese po'boy that I had for lunch, dressed and pressed thank-ya-very-much, I never ever got around to eating a "proper" dinner.


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Monday, April 13, 2009

Beef Enchilada Casserole

Layers of corn tortillas with ground beef, enchilada sauce, cheese and other delicious seasonings in a quick and easy casserole form.

Beef Enchilada Casserole

This is a quick and yummy recipe that you can throw together and have on the table in no time. It's delicious and not too spicy, though you can certainly kick that up if you want to. Believe it or not, I usually don't!


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Saturday, April 11, 2009

Strawberry Angel Cake

A easy layered dessert, made with cake, pound cake or angel food cake and a filling made with strawberries, whipped cream, cream cheese and condensed milk.

Strawberry Angel Cake

Here's another recipe for the strawberry files, since all those delicious strawberries are showing up in the southern markets right now. Don't worry the rest of the country, you're not far off! Last weekend I made a fresh Strawberry Pie that was reminiscent of the Shoney's Strawberry Pie of my youth. Oh my gosh does that bring back some memories.


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Friday, April 10, 2009

Spicy Orange Dipping Sauce and Jezebel Sauce

This is a great dipping sauce for many things, but I especially love it with baked ham.

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Spicy Orange Dipping Sauce
From the Kitchen of Deep South Dish

1 cup of orange marmalade
1 tablespoon of spicy mustard
1-1/2 tablespoons of prepared horseradish
Juice of 1/2 a lemon
Pinch of salt
Couple dashes of hot sauce

Combine well and refrigerate until needed.

Jezebel Sauce:  Substitute 1/2 cup of apple jelly with 1/2 cup of pineapple preserves for the orange marmalade; add the other ingredients, combine and refrigerate.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!

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Coconut Shrimp

Fresh, extra large shrimp, coated in flour, dipped in an egg wash, then rolled in coconut and fried.

Coconut Shrimp

Coconut shrimp are a favorite down here along the Gulf Coast and these are delicious and not at all hard. The hardest part is dealing with pieces of coconut that come off and then burn in the oil.

The shrimp that I used were extra large ones The Cajun pulled up on the last shrimping trip, so just about 4 or 5 made for a real nice serving and didn't result in much residue of coconut falling off. If you are cooking smaller shrimp, or a larger batch overall, you may find you'll need to strain or change out your oil. That's just the downside of doing coconut shrimp, but I gotta say it really is worth the effort.


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Spicy Mustard Sauce


Spicy Mustard Sauce
From the Kitchen of Deep South Dish

2 tablespoons of mayonnaise
1-2 teaspoons of creole mustard with horseradish
1 jalapeno, finely minced

Combine well and refrigerate until needed.

~
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Thursday, April 9, 2009

Step by Step Pork Fried Rice

Step by step, how to make fried rice.

Step by Step Fried Rice

Fried rice is perfect for using up leftovers - that leftover rice and that tail end bit of a leftover pork roast, though any leftover meat will do. Shredded beef roast, sliced steak, chopped chicken and even shrimp work well too, so be sure to save any leftover meat you have and stick it in the freezer to save for this dish.


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Tuesday, April 7, 2009

Tips to Help Coating Adhere

How to Help Coatings Adhere and Not Fall Off on Fried Foods (Chicken Fried Steak, Fried Pork Chops):

1.  After you flour the meat, if you have time, put them in a single layer on a rack on a baking sheet and refrigerate them for about an hour to help the coating set.  Otherwise, let them sit at room temperature for about 15 minutes before putting them into the hot oil.

2.  The oil needs to be hot enough, but not too hot, and not too cold.  When you drop the coated meat in, sort of slide them in slowly so that the oil stays up underneath the patty and immediately move them around just a tad to prevent sticking.

3.  Let them brown good on the underside before attempting to move them again - but remember don't have the heat up too high, somewhere just over medium. If you try to peek at the underside too soon, or try to turn them too soon, they might stick.

4.  Use a well-seasoned cast iron skillet, or a high quality non-stick skillet, the newer kind that is made to take high heat.  A stainless skillet will work, but know that sticking is a bigger problem with stainless.

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Chicken Fried Steak with Southern Style Peppered Milk Gravy

Cube steaks, dredged in seasoned flour, fried in fat and bacon drippings and drizzled with a peppered milk gravy.

Chicken Fried Steak

It would be a rare Southerner who does not preserve and use their bacon drippings, and I'd venture a bet that most of us have a jar or grease pot somewhere in our kitchen or fridge. Bacon fat is great for adding flavor to many dishes anytime that you need just a bit of fat, so we Southern cooks save those drippings every time we have the opportunity to fry up a bit of bacon... which of course we try to do as often as possible. We will use some of those drippings here.


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Southern Style Peppered Milk Gravy

Southern Style Peppered Milk Gravy shown on Chicken Fried Steak

Southern Style Peppered Milk Gravy

A Southern favorite, this cream gravy is made with pan drippings, butter or bacon drippings, and often a combination of one or more of them. A mixture of water and milk take the place of the typical stock used in gravies and a milk gravy is typically heavily peppered.


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Sunday, April 5, 2009

Hayes Star Brand Bean Soup Mix - Sausage, Beans & Rice

Tonight we are having ribeye steaks from the Angel Food Ministries boxes we got in March, and frankly I don't generally do much with those. Usually I sprinkle just a little bit of Worcestershire sauce on both sides, let 'em come to room temp and then grill them on the outdoor grill. Add a salad, and a starch like some potatoes and we're good to go for dinner.

But, for my AFM fans, I came up with this bean recipe as another way of using those Hayes Star Brand Bean Soup Mix packages that show up fairly regularly in the boxes. My first try with the bean soup mix was to create a soup and that actually did turn out really tasty, but this recipe is my next experiment of what in the world to do with this soup mix! I didn't want to make a soup this time, but rather something that would be thicker, served with rice and kind of mixed together - think like Hoppin' John style. If you want it a bit more soupy, just use extra chicken stock.

I used andouille, which is a very spicy smoked Cajun sausage. Andouille has quite a lot of heat to it, so if you don't want that much kick, you should substitute regular smoked sausage. Personally if I were to use regular smoked sausage, I would bump up the heat just a tad bit with my favorite standby Slap Ya Mama Cajun seasoning and a tablespoon or so of sliced jalapenos, chopped up. I say sliced, because while fresh are great, sliced refrigerated jalapenos are the kind that I always have on hand. I really like the Mezzetta brand Deli-Sliced Tamed Jalapeno Peppers because they have lots of flavor and a little kick, but aren't overpowering.

I was very pleased with the flavor of this dish, and Hubs loved it too, so it was a winner. Hope you enjoy it too!

Hayes Star Brand Bean Soup Mix
Sausage, Beans & Rice

Posted at http://deepsouthdish.com

1 package Hayes Star Brand Bean Soup Mix
3 slices of bacon, chopped
2 links of smoked andouille sausage, quartered lengthwise and chopped into small pieces
1/2 of a medium onion, chopped
1 stalk of celery, chopped
2 cloves of garlic, minced
1 teaspoon of dried basil
10 turns of the pepper grinder
2 bay leaves
1 quart of chicken stock
2 pinches of kosher salt

Place the beans in a medium stockpot, cover with water and bring to a boil. Boil for 2 minutes, remove from heat, cover and let soak for 1-1/2 hours. Alternatively, you can cover the beans with water plus about another 2 inches and leave to soak overnight. Drain well and set aside.

Heat the stockpot over medium heat and add chopped bacon. Cook until softened. Add the chopped smoked sausage and cook until browned. Add the chopped onion and celery and continue cooking until softened. Add the garlic and cook for another minute or so. Stir in the basil, pepper and bay leaves. Return the beans to the pot. Stir well, add the chicken stock and mix in, bring to a boil, cover, reduce heat to simmer and simmer covered for 45 minutes to an hour. Check the beans to see if they have softened, add salt, adjust seasonings as needed.

Serve over hot rice.
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Saturday, April 4, 2009

Fresh Strawberry Pie

A well loved pie, reminiscent of those served at Shoney's restaurants, made with fresh sliced strawberries and set with the help of strawberry jello and a secret ingredient of good ole 7-up lemon-lime soda.

Fresh Strawberry Pie

It's the season for strawberries, which makes me a happy person. I LOVE strawberries! And especially locally grown sweet Louisiana or Florida strawberries.

Strawberries are best purchased fresh when you need them because they just do not store well. Last year though, I discovered that the Debbie Meyer green bags and boxes kept them fresh in the fridge for much, much longer than any other storage method.


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Friday, April 3, 2009

Crawfish Velveeta Fettuccine

Crawfish in a creamy Velveeta cheese sauce served with fettuccine.

Crawfish Velveeta Fettuccine

Here's another delicious recipe that is a popular dish down south along the Coast and appropriate for Fridays during Lent. If you aren't a fan of crawfish, shrimp is an excellent substitute here.


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Thursday, April 2, 2009

Easy Sour Cream White Enchiladas with Chicken

A white sauce chicken enchilada using sour cream, cream soup, jalapeno, pepper jack cheese and rolled up in flour tortillas.

Sour Cream Chicken Enchiladas 

When I decided to make these white chicken enchiladas it was because I had acquired ten pounds of boneless, skinless chicken tenders and needed to start coming up with ways to deplete some of them. Yes, these are a little different from a red sauce, authentic Mexican style, corn enchilada. There are Tex-Mex style and it uses a white sauce, made using cream of chicken soup and sour cream, a little pickled jalapeno and Pepper Jack cheese for bite, rolled up in a flour tortilla. Speed things up by using pre-cooked chicken or a store-bought rotisserie chicken.

Here's how to make them.


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Wednesday, April 1, 2009

Lime Icebox Pie with Pretzel Crust

A super tangy icebox pie made with lime juice, lime zest and a packet of lime Kool-Aid. This one is made in a pretzel crust, but a homemade or commercial graham cracker crust works great too! Substitute lemon for lemon icebox.

Lime Icebox Pie

As soon as I opened my mail and discovered this little treasure...

I knew exactly what I was gonna do with it.


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Skillet Lasagna

A quick skillet version of lasagna that gives you all the flavor without all the time and work.

Skillet Lasagna

If you happen to have leftover meatballs and tomato sauce from making spaghetti, this is a good use for that. All you have to do then is mash up the meatballs, warm up the sauce, throw in the cottage cheese, mozzarella and broken lasagna noodles and top with the remaining cheese, let it melt and you're done! Talk about speedy.


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