Bang Bang Shrimp Pasta, Crawfish Bread, and Peanut Butter Fudge :)

BANG-BANG SHRIMP PASTA

CRAWFISH BREAD

PEANUT BUTTER FUDGE

BANG-BANG SHRIMP PASTA

1 Lb. linguine pasta, cooked and drained

2 pounds medium shrimp, peeled

1 teaspoon each of salt, pepper, garlic powder and onion powder

2 teaspoons paprika

1 tablespoon each of olive oil and butter

In a large pot, heat the oil and butter.  Season the shrimp with all of the seasonings and place in the pot of oil and butter.  Sauté on medium-high heat just until shrimp are pink (about 3 to 4 minutes) Remove the shrimp and set aside.

FOR THE SAUCE:

1 cup Hellman’s mayo

1 cup Thai sweet chili sauce

3 cloves garlic, minced

2 tablespoon lime juice

1 teaspoon crushed red pepper flakes

½ teaspoon pepper and onion powder

Mix all together and set aside. 

TO ASSEMBLE:

Place the cooked pasta (works best if it’s still warm), the shrimp and sauce back into the large pot.  Stir well and pour into a 13x9x2-baking dish.  Cover with foil and bake at 350 for 15 minutes.  Delicious!

CRAWFISH BREAD

1-1lb. package crawfish tails

1 loaf French bread

½ stick butter

½ cup each of chopped onion, green onions celery and bell pepper

3 tablespoons fresh parsley, chopped

½ cup mayo

½ cup cheddar cheese

½ cup mozzarella cheese

½ teaspoon each of garlic powder, salt and pepper

Slice the French bread lengthwise.  Scoop out most of the bread, and set aside.  In a large skillet, melt butter and sauté the crawfish tails, chopped veggies and seasonings for 8 to 10 minutes.  Stir in mayo and cheeses.  Spread the crawfish mixture into the bottom of the loaf.  Place the top over the crawfish mixture and brush the top with melted butter.  Wrap in foil and place on a pan.  Bake at 350 for 25 to 30 minutes.  Remove from the oven and let it cool a few minutes before slicing with a bread knife.  Enjoy J

PEANUT BUTTER FUDGE

1 cup creamy peanut butter (I use Jif)

2 sticks butter, room temp

1 teaspoon vanilla

4 cups powdered sugar

¾ cup chocolate chips (optional)

Line an 8-inch square pan with foil letting the foil overhang on the sides.  Place the peanut butter and room temp butter into a large bowl and mix until smooth.  Gradually add in the powdered sugar and chocolate chips.  Mix well then spread into the 8x8 dish and refrigerate for at least 4 hours before slicing.  You can also stir in your favorite chopped nuts, if desired.

Recipes from this morning's show :)

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE

CILANTRO-LIME RICE

COWBOY CAVIAR

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE

4 (10-ounce) cans Rotel tomatoes, drained and divided

½ cup chopped onion

4 cloves garlic, minced

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 tablespoons chipotle in adobe sauce, chopped

2 tablespoons tomato paste

1 teaspoon yellow mustard

Juice of 1 lime

1 teaspoon each of salt and pepper

Set 2 cans of Rotel aside, and puree all the above in a blender and set aside.

MIX:

1-pound ground pork

8-ounces Mexican Chorizo (casing removed)

½ cup crushed Hot & Spicy Cheez-Its

2 eggs

¼ cup chopped onion

1 tablespoon Mexican seasoning

1 teaspoon each of salt, pepper and chili powder

2 tablespoons sour cream

1 tablespoon garlic, minced

1 jalapeno, seeded and chopped

Mix all the ingredients together and using a tablespoon, form meatballs.  Makes about 2 dozen.

Heat 1 tablespoon olive oil in a skillet and brown the meatballs in 2 batches for about 3 minutes on each side.  Remove from the skillet and place meatballs on a paper towel-lined plate.  Wipe any excess oil out of the skillet and pour the pureed tomato mixture into the skillet and add the 2 cans Rotel, salt and pepper.  Stir well and place the meatballs in the sauce.  Cover and place the skillet in the oven at 450 for 15 minutes.  Remove from the oven.  I like to put mine on the stove and simmer very low until ready to serve.

CILANTRO-LIME RICE

32-ounces chicken broth

2 pouches success rice

½ cup fresh cilantro, chopped

1 teaspoon fresh lime juice

4 tablespoons sour cream

1 tablespoon lime zest

salt and pepper to taste

Heat the chicken broth in a pan to boiling and drop the 2 pouches of success rice into the broth and boil for 10 minutes.  In a medium-size bowl, mix cilantro, lime juice, sour cream, lime zest and salt and pepper.  Add the well-drained rice to the mixture and stir well.

COWBOY CAVIAR RECIPE

½ cup olive oil

1/3 cup sugar

1/3 cup white wine vinegar

1 teaspoon salt and pepper

1 can Rotel

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) can black beans rinsed and drained

1 (11-ounce) can white & yellow corn

½ cup red onion, chopped

½ cup green pepper, chopped

½ cup yellow pepper, chopped

½ cup fresh cilantro, chopped

Mix the first 3 ingredients, whisking vigorously.  Now add the remaining ingredients and stir well.  Refrigerate overnight.  Serve with tortilla chips or add 12-ounces cooked and drained spiral pasta for a great pasta salad.

Recipes from this past Sunday :)

DHC17-Eggs benedict Casserole Episode

EGGS BENEDICT CASSEROLE

SAUTE’ED ASPARAGAUS

SLICED TOMATOES

POWDERED-SUGAR DOUGNUTS

EGGS BENEDICT CASSEROLE

6 English muffins cut into small pieces

1 package Canadian bacon, chopped

1 ½ cups Swiss cheese, shredded

1 cup mozzarella, shredded

12 eggs

2 cups whole milk

1 cup heavy whipping cream

2 packages hollandaise sauce mix

1 teaspoon tarragon

1 teaspoon each of salt, pepper, garlic powder and onion powder

In a 13x9x2 baking dish, spray with cooking spray and spread muffin pieces evenly in the dish.  Now sprinkle the ham, asparagus pieces and cheeses evenly over muffin pieces.  In a blender combine eggs, milk, cream, seasonings and 1 of the packages of hollandaise and blend until well mixed.  Pour evenly over cheeses then cover and place in the fridge overnight or at least 8 hours.  Bake at 350 for 1 hour or until knife comes out clean.  Let stand for 10 minutes before serving.  While it’s baking, prepare the other hollandaise package according to directions and ladle over each serving of casserole.

SAUTE’ED ASPARAGUS

1 bunch of asparagus washed, trimmed and sliced

1 teaspoon olive oil

1 teaspoon each salt and pepper

Heat the olive oil in a skillet, season with salt and pepper and sauté’ for 8 to 10 minutes.

POWDERED SUGAR-DOUGHNUT

1 large can buttermilk biscuits (not the flaky layers)

Vegetable oil

Powdered Sugar

Use the top of a soda or small round glass to cut a hole in each biscuit.  Heat oil to 350 and drop 3 to 4 in at a time.  Cook on medium-high until golden brown then flip them and cook the other side.  Place the powdered sugar in a large plastic container with a lid, put 3 to 4 doughnuts in at a time and shake vigorously.  Place the donughts on a platter and serve immediately J

Stuffed Pepper Pasta, Savory Dougnuts and Mandarin Orange Cake

STUFFED BELL PEPPER PASTA

SAVORY DOUGNUTS

MANDARIN ORANGE CAKE

STUFFED BELL PEPPER PASTA

2 tablespoons butter

2 tablespoons olive oil

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

1 small onion, chopped

2 garlic cloves, minced

1 ½ lbs. ground sirloin

1 tablespoon flour

1 small can tomato paste

2 tablespoons brown sugar

2 cups of your favorite red pasta sauce

1 teaspoon each of salt, pepper, garlic powder, onion powder & Italian seasoning

1 lb. pasta, cooked and drained

1 egg

6 ounces cheddar cheese, divided

In a skillet, heat the butter and olive oil and add the next 4 ingredients.  Sauté for 8 minutes and add the garlic.  Sauté for 1 more minute and add the ground sirloin.  Brown the ground sirloin for about 8 minutes then stir in the flour and next 4 ingredients.  Simmer on low for about 30 minutes.  Now mix together the sauce mixture, egg, pasta and ½ of the cheese.  (Before mixing, put ½ cup of the warm sauce in a bowl and beat the egg into the sauce then add to the rest of the sauce).  Bake covered for 40 minutes at 350.  Uncover and sprinkle the remaining cheese evenly over the top and bake 5 more minutes.  Let it sit for 10 minutes before serving.  Serves 8 to 10.

SAVORY DOUGHNUTS

3 tablespoons melted butter

3 tablespoons chive and onion cream cheese

1 cup self-rising flour

½ teaspoon salt, pepper, garlic powder and onion powder

1 egg

1 tablespoon fresh rosemary, finely chopped

¼ cup shredded pepper jack cheese

½ cup buttermilk

Mix all together and place in greased silicone doughnut pan.  Bake at 350 for 25 to 35 minutes.

MANDARIN ORANGE CAKE

This is wonderful on a hot, summer day!

1 box yellow cake mix

1 large can mandarin oranges, do not drain

½ cup vegetable oil

4 eggs

Combine all ingredients together and mix 2 minutes.  Bake at 350 for 30 minutes in a greased 13x9x2 pan. 

Icing:

1 large box vanilla instant pudding

1 (20-ounce) can crushed pineapple, drained

1 (8-ounce) carton Cool Whip

Mix together and ice cake when it’s completely cool.  Refrigerate cake.

Recipe from this morning's show :)

MEDITERRANEAN FOIL-BAKED FISH

GREEK SALAD  WITH CREAMY GREEK DRESSING

NAAN BREAD WITH GREEK SPREAD

BLACK FOREST PUDDING CUPS

Mediterranean Foil-baked Fish

4 sheets heavy-duty aluminum foil

4 pieces white fish such as halibut, grouper or tilapia

2 cans cannellini beans, rinsed and drained well

1 cup cherry tomatoes washed and cut in half

¼ fresh chopped basil

Salt & pepper to taste

Olive oil

Lemon-pepper seasoning to taste

1 lemon sliced

½ onion, sliced

Spray 4 sheets of the foil with cooking spray.  Mix beans, tomatoes and basil together.   Divide the mixture evenly and place on the 4 pieces of foil.  Season the fish with salt, pepper and lemon pepper seasoning on one side and place each piece onto the vegetable mixture in each piece of foil.  Season the fish on the topside and drizzle a little olive oil over each piece of fish.  Place a lemon slice and an onion slice on top of each piece of fish and wrap the foil tightly and place the packets onto a baking sheet.  Bake at 450 for 18 minutes.  You may also grill the foil packets on medium high for about 14 minutes with the lid closed.

Greek Dip

5-ounces Greek yogurt

1 tablespoon sour cream

1 teaspoon vinegar

½ teaspoon lemon juice

2 tablespoons grated cucumber, squeeze liquid out of cucumber

1 teaspoon each of salt, pepper, Greek seasoning

1 clove garlic, minced

Mix all together and refrigerate and hour or overnight.

Serve with warm Naan bread or French bread.

GREEK SALAD WITH CREAMY GREEK DRESSING

Romaine or Iceberg lettuce, washed and chopped

1 cup cherry tomatoes, washed and halved

¼ cup chopped red onion

½ cup feta cheese

½ cup sliced pepperoncini

½ cup chopped cucumber

Black olives or kalmata olives, optional

Place into a large bowl and toss well.  Serve with Creamy Greek Dressing

CREAMY GREEK DRESSING

½ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon sugar

2 cloves garlic, minced

1 teaspoon Greek or Italian seasoning

1 teaspoon fresh dill, chopped

¾ cup buttermilk

Place all ingredients into a large mason jar, cover with lid and shake very well.  Refrigerate at least an hour or overnight.

BLACK FOREST PUDDING CUPS

1 small box chocolate pudding

2 cups whole milk

1 can cherry pie filling

Cool-Whip

Mix the pudding according to directions.  Place 2 tablespoons pudding in the bottom of a glass.  Place 2 tablespoons cherry pie filling on top of pudding.  Cover with another layer of pudding and then top with Cool-Whip.