Sunday, April 14, 2019

Cajun Shrimp and Linguine

Seasoned shrimp, seared and cooked in a tomato and trinity based cream sauce and tossed with linguine.
Seasoned shrimp, seared and tossed in a tomato and trinity based cream sauce, with mushrooms and linguine.

Cajun Shrimp and Linguine

This is another quick and easy skillet meal, using shrimp and pasta. I prepare the pasta in my Fasta Pasta, a kitchen tool I've shown you many times here on the website, and one that I use often,. So much easier - and faster - than preparing in a large pasta pot for sure!

Other than that, this dish is essentially a simple, one pot preparation, classic in Cajun cooking and using a simple sauce base of tomatoes, the trinity and cream with fresh Gulf shrimp, seasoned with Cajun seasoning and a little Old Bay added, and all that tossed with pasta. Easy and delicious! Here's how to make it.


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Saturday, April 6, 2019

Browned Chicken and Fluffy Rolled Dumplings

A whole, cut-up chicken, browned in cooking oil, slow stewed and finished with fluffy, rolled dumplings.

Browned Chicken and Fluffy Rolled Dumplings

Whole chickens go on sale around here all the time, usually at 99 cents a pound, though sometimes as low as 69 cents. They usually restrict the number you can get, but I always get the limit and go back for a few more another day if there's room in the freezer.

It's considered a loss-leader in the industry, and it works, because that second trip always ends up with additional grocery purchases, even if only to stock up the pantry with canned goods and such. Although a 3 to 4 pound chicken is sufficient, I say get a bigger one and put up what you don't use here - that's what I do! The chicken I used here was nearly 6 pounds, so I had a few cups to freeze for another meal.


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Thursday, March 28, 2019

Fish Creole

Firm white fish and shrimp, lightly seasoned and pan seared, and finished in a tomato based Creole sauce.
Firm white fish and shrimp, lightly seasoned and pan seared, and finished in a tomato based Creole sauce.

Fish Creole

We are very blessed here on the Gulf Coast to have access to a wide variety of fresh fish, that frankly most of us grew up practically weaned on - flounder, speckled trout, grouper, snapper, redfish, mullet, and of course, let's not forget Mississippi farmed catfish. Yep, we're pretty spoiled and fish makes a regular appearance on the menu for us here. I love it pretty much any way that you can fix it really - grilled, smoked, blackened, broiled - it's all good, though fried and baked are the two most common ways that many of us prepare it.

Lightly breaded and shallow pan fried is far less messy than deep frying, which is outstanding, but can leave that fried aroma in the atmosphere for what seems like forever. I tend to pan fry more often because of that, but when I do a fairly big fish fry, it's deep fry all the way. I just take the fryer outside!


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Wednesday, March 20, 2019

Tex-Mex Chalupa Casserole

A Tex-Mex casserole made from seasoned shredded pork, chicken or beef and beans, layered with corn tortillas, cheese and taco sauce and finished with chopped onion, tomato and shredded lettuce.

Tex-Mex Chalupa Casserole

I have struggled from day one over what to call this casserole. The recipe I patterned this after was called Chalupa Casserole. Okay. Except "chalupas" apparently is the Spanish word for canoe or small boat, or something to that effect, so an authentic Mexican chalupa is so named because the tortilla dough is formed in the same manner, to make a corn canoe if you will, then stuffed with a variety of fillings.

On the other hand, I have gone to a Mexican restaurant before, ordered a chalupa plate expecting that, and received what really was a tostada to me - a flat, fried tortilla, topped with refried beans and meat and dressed like a taco, with lettuce, onion and tomatoes. Nothing concave or boat shaped about it!


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Saturday, March 9, 2019

Favorite Southwestern, Mexican and Tex-Mex Recipes

A recipe round up collection of my favorite Southwestern, Mexican and Tex-Mex recipes, from Deep South Dish website.
A collection of my favorite Southwestern, Mexican and Tex-Mex recipes, from my website, DeepSouthDish.com.
If you make any of these recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

I love Mexican food, or I guess more appropriately, what we in the United States know as Tex-Mex, a more Americanized version of anything remotely resembling authentic Mexican cuisine.

I confess though, I'm a pretty simple girl when it comes to it. Give me some chips and salsa or that fabulous cheese dip to start, or maybe even some nachos and a margarita and I'm pretty good with tacos, burritos, or the occasional tostada. Love those!


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Wednesday, March 6, 2019

Country Captain Chicken

A stew made of chicken thighs, or a whole cut-up chicken, browned in butter and oil, and cooked in a tomato-based Creole sauce with the trinity of veggies and a mix of curry, herbs and spices and rice.
A stew made of chicken thighs, or a whole cut-up chicken, browned in butter and oil, and cooked in a tomato-based Creole sauce with the trinity of veggies and a mix of curry, herbs and spices and rice.

Country Captain Chicken

There are a lot of theories about the origins of this dish, none of which is set in stone, although both Georgia and South Carolina have definitely laid claims to it. Legend has it that it's a dish that a ship's captain carried to America as a result of the spice trade, perhaps through the ports of Charleston or Savannah.

It's a one-pot, butter-browned, curried chicken dish, appearing to be Indian in origin, typically made with bone-in, skin-on, whole cut-up chicken, or most often, only chicken thighs. If you want to cut back on fat, you could get away with boneless, skinless thighs, with the understanding that the loss of bone and fat is also loss of flavor, and you'll need to compensate with cooking time and seasonings.


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Thursday, February 28, 2019

Hand-Formed Buttermilk Baking Powder Biscuits

Baking powder biscuits, made with buttermilk and butter, and hand formed.
Baking powder biscuits, made with buttermilk and butter, and hand formed.

Hand-Formed Buttermilk Baking Powder Biscuits

There are a lot of 30-somethings around me who are on low carb diets right now, taking spin classes, working out and running marathons. They all look great too! Seeing as I could certainly afford to drop more than a few pounds myself, I wish I was that motivated at my age to do any of that, I really do. But I'm not.

I also wish I could live without those white flour carbs, but, but... biscuits! I don't make them regularly (though lately I've made them a few times more than usual), but for sure, I just can't imagine a life without real biscuits! And bread. Oh, and pasta too. Those are my biggest weaknesses in the world of white flour carbohydrates.


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Sunday, February 24, 2019

Cajun Sausage and Peppers with Cabbage

A sausage and peppers dish, using spicy Cajun sausage, pan seared cabbage wedges, sweet onion and diced tomatoes with green chilies, served over rice.

Cajun Sausage and Peppers with Cabbage

This is just a little different take on the old sausage and peppers dish, adding a mix of colorful peppers, spicy Cajun sausage and pan-seared cabbage wedges. Instead of a sauce that's typically used with sausage and peppers, I'm using diced tomatoes with green chilies in order to allow the individual elements all shine on their own and not be buried in sauce. For the sausage, I'm using smoked instead of a raw, encased sausage.

I'm also using a Cajun variety of Conecuh from Alabama, which is an andouille style of smoked sausage and pretty spicy. You can tone it down by using plain diced tomatoes and a mild smoked sausage or kielbasa. Fair warning - if you use andouille and make intentional leftovers, understand the heat will intensify.


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Friday, February 15, 2019

Roasted Shrimp Fra Diavolo

Oven roasted shrimp served in a fiery, tomato based sauce with pasta.
Oven-roasted shrimp served in a fiery, tomato-based, Italian Fra Diavolo sauce with pasta.

Roasted Shrimp Fra Diavolo

Fair warning. Sort of like shrimp sauce picante, just by virtue of the name, this sauce is fiery!! I ain't lying y'all. Let's just say I didn't need any lip plumper after eating this.

Now I made it exactly as I have written it, but if you prefer things a bit more on the mild side, simply eliminate the Cajun seasoning on the shrimp and reduce the red pepper flakes. Take note too though, that with any leftovers, heat will be intensified even further!


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Saturday, February 9, 2019

Meatloaf Patty Melt

Meatloaf mix, shaped into thin, bun-sized, oval patties, pan fried and sandwiched on soft hoagie rolls with caramelized onions, cheese and a meatloaf glaze, wrapped and baked in the oven.
Meatloaf mix, shaped into thin, bun-sized, oval patties, pan fried and sandwiched on soft hoagie rolls with caramelized onions, cheese and a meatloaf glaze, wrapped and baked in the oven.

Meatloaf Patty Melt

I am a big fan of meatloaf. Always have been! And let's be frank here, who out there doesn't enjoy that next day meatloaf sandwich?

For some folks it's actually their favorite part of meatloaf, so how about we make those sandwiches intentionally to begin with, and,.. how about we make them in the form of one of my favorite hamburger sandwiches? A patty melt, yes indeed!


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