Shrimp Creole

 Shrimp Creole

2 T. olive oil
1 1/2 c. chopped green pepper
1 medium onion, chopped
2/3 c. chopped celery

2 cloves garlic, finely chopped

1 c. uncooked long grain rice

1 can (14 oz.) diced tomatoes

1 tsp. dried oregano

3/4 tsp. salt

1/2 tsp. dried thyme

2 tsp. hot pepper sauce

1/4 tsp. ground black pepper

1 lb. raw shrimp, peeled and deveined

1 T. fresh parsley, chopped

Preheat the oven to 325 degrees F.  Heat the olive oil in a large skillet over medium-high heat.  Add the bell pepper, onion, celery and garlic; cook and stir for five minutes.  Add the rice and stir for 5 minutes over medium-heat until the rice is opaque.  Add the canned tomatoes with juice, oregano, salt, thyme, hot sauce and pepper to the skillet.  Add 1 1/4 cups water; add to the skillet.  Cook and stir for 2 minutes.  Transfer to 2 1/2 quart casserole.  Stir in the shrimp.  Bake, covered, for 60 minutes.  Sprinkle with chopped parsley.

Flavorful Breakfast Casserole

 Flavorful Breakfast Casserole

4 c. crusty bread cubes (Sourdough, French or Italian bread works well.)

1 tsp. olive oil

1 lb. spicy pork sausage

1 tsp. Italian seasoning

3/4 c. chopped onion

2 garlic cloves

2 c. chopped bell pepper

1 c. chopped mushrooms

1 c. roughly chopped fresh spinach

12 large eggs

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

2/3 c. whole milk

1 c. shredded cheddar cheese

Cut the bread into cubes.  Bake on a baking sheet at 300 degrees for 10 minutes until it is slightly crisp.  Grease a 9” x 13” baking dish.  Arrange the bread cubes in an even layer in the bottom of the pan.

Heat the olive oil in a large skillet over medium heat.  Add the sausage and Italian seasoning.  Break up the sausage as it cooks into bite size pieces.  Peel and chop the garlic. Add the chopped onion, bell pepper, mushrooms, chopped garlic and spinach and cook until softened. Remove the sausage/vegetable mixture from the heat and spread over the top of the bread.  Sprinkle the shredded cheese over the mixture in the pan.

Whisk the eggs, salt, pepper and milk  together.  Pour evenly over the sausage/vegetable mixture.  Cover the casserole with aluminum foil and refrigerate for at least 30 minutes and up to 24 hours.

When ready to bake:  Take the casserole out of the refrigerator while preheating the oven to 375 degrees.  Uncover the casserole and bake until the top is golden and a toothpick inserted in the center comes out clean, about 40 - 45 minutes.  Let set for 5 minutes then serve.

           

               

Banana Cream Supreme

 Banana Cream Supreme 

1/4 c. butter
1¼ c. graham cracker crumbs

3 T. sugar

1 c. sour cream

1/2 c. cold milk

1 pkg (3.4 oz.) vanilla instant pudding

1 c. whipping cream

2 T. powdered sugar
3 medium bananas
1/4 c. chopped pecans

Melt the butter. Add the sugar and butter to the graham cracker crumbs. Press into the bottom of a 9" springform pan. Whisk the sour cream and milk together. Add the pudding mix and whisk until dissolved. Whip the cream with the powdered sugar and vanilla until stiff peaks. Add the whipped cream to the pudding mixture folding in until well blended. Spread half of the filling over the crust. Slice the bananas over the filling. Spread the remaining filling over the bananas. Sprinkle the pecans over the top. Refrigerate until served.

 

Asian Pickles

 Asian Pickles

4 to 6 Kirby or Persian Cucumbers

2 large carrots

1 c. rice vinegar

1/2 c. sugar

3 T. coarse salt

1 2-inch piece fresh ginger

1/2 tsp. red pepper flakes

2 garlic cloves

Slice the cucumbers in to quarters lengthwise.  Peel the carrots and cut in half lengthwise then cut into 1/2 inch thick on the diagonal.  Peel the ginger and cut into thin slices.  Peel the garlic cloves and smash them.  Place the cucumbers and carrots in a medium size bowl.

In a medium saucepan, combine the rice vinegar, sugar, salt, ginger, red pepper flakes and garlic cloves.  Bring to a boil, stirring until the sugar is dissolved.  Pour over the cucumbers and carrots.  Use a small plate to keep the vegetables submerged in the liquid.  Refrigerate until cool, at least 2 hours.  To store, transfer to an airtight container and refrigerate up to 2 weeks.

                                   

Kicked Up Breakfast Hash

 Kicked Up Breakfast Hash

1/2 lb. pork sausage

1 T. butter

1 c. chopped yellow onion

1/2 c. chopped green pepper

1 tsp. hot sauce

1 tsp. paprika

1/2 tsp. granulated garlic

1/4 tsp. cayenne powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 large potatoes

1/4 c. chopped fresh parsley

1 c. chicken stock

4 eggs

1/2 c. shredded sharp cheddar cheese

Peel and cube the potatoes.  Set aside.

Heat a large frying pan over medium-high heat.  Add the sausage and cook until browned.  Add the butter then the chopped onions, bell pepper, hot sauce, paprika, garlic, cayenne, salt and pepper.  Cook stirring until the onions and peppers are soft.  Add the potatoes and cook until lightly browned.  Add the parsley and chicken stock; stir well and bring to a boil.  Reduce the heat to bring the stock to a simmer and cook until the potatoes are soft and the stock is absorbed.  Make 4 indentations on the top of the hash and break an egg into each one.  Cover and cook until the eggs are set.  Sprinkle with the shredded cheese and serve.

                                                                       

Peach Baked Beans

 Peachy Baked Beans

1 lb. dry great northern beans

1 c. finely chopped cooked ham

1 large onion

1/2 c. peach preserves

1 c. peach nectar or apple juice

1/2 c. pure maple syrup

3 canned chipotle peppers in adobo sauce

1/2 tsp. salt

Rinse the beans.  Combine the beans and 8 cups cold water in a large Dutch oven.  Bring to a boil, reduce heat and simmer for 2 minutes.  Remove from the heat, cover and let stand for 1 hour.  (Or you can omit the simmering and just soak the beans in cold water overnight.)  Use a colander to drain and rinse.

In the same Dutch oven, combine the beans and 8 cups fresh water.  Bring to a boil, then reduce the heat.  Cover and simmer for about 1 to 1 1/2 hours until the beans are tender, stirring occasionally.  Drain the liquid from the beans.

Chop the onion.  Dice the chipotle peppers and remove the seeds if you don’t want much heat in the finished dish.  In a 3 quart casserole, combine the beans, ham, onion, preserves, peach nectar, maple syrup, chipotle peppers and salt.  Bake, covered, in a 300 degree oven for 2 hours.  Uncover and bake for about 1 hour more or until most of the liquid has been absorbed, stirring occasionally.  If necessary add additional peach nectar.

Note: to make this quicker, substitute 4 (15 oz.) cans great northern beans, rinsed and drained, for the 1 pound dry beans.  Reduce the baking time in the oven to 1 hour covered and 1 1/2 hours uncovered.

Onion and Pepper Pork Chops

 Onion and Pepper Pork Chops

4 boneless pork chops

3 T. olive oil

2 bell peppers, thinly sliced

1 large onion, thinly sliced

4 cloves garlic, chopped

4 pepperoncini, chopped, plus 2 tablespoons of the brine

1 c. chicken broth

Season the pork chops with salt and freshly ground black pepper.  Heat the olive oil in a large skillet over high heat.  Add the pork chops and cook until golden brown for 4 minutes.  Slip over and cook until lightly browned on the other side about 2 minutes more.  Remove to a plate.

Reduce the heat to medium high and heat the remaining olive oil in the skillet.  Add the bell peppers, onion, garlic, pepperoncini, 1/2 teaspoon salt and some freshly ground black pepper.  Cook stirring occionally, until the vegetables are softened, about 10 minutes.  Stir in the pepperoncini brine and the chicken broth.  Return the pork to the skillet.  Reduce the heat to medium low, cook, flipping the pork halfway through, until cooked through and the liquid is reduced, about 5 minutes.