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Making home-cooked meals possible

Grilled Okra

IMG_4336 Grilled Okra

  • Fresh Okra (about 15-20 pieces)
  • 1-2 tbsp olive oil
  • 1 tbsp celery salt
  • 1 tbsp black pepper
  • 1 tsp paprika

In a large bowl, combine cleaned, fresh okra with olive oil and dried spices.  Mix well with your clean hands.  Place okra on skewers piercing them through their sides with 2 skewers.  Grill until they are completely tender.  I grilled mine at 400 degrees for about 8-10 min on each side.

Origin: Derived from: "Barbecued Okra" Food Network

Cilantro Lime Rice

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Cilantro Lime Rice

  • Boil in a bag Jasmine rice
  • 2-3 tablespoons chopped cilantro
  • 1/2 lime

Boil rice as directed.  (1 bag is enough for 2 people).  Put cooked rice in a bowl.  Add cilantro and juice of 1/2 of a lime and stir well.

Origin: (Chipotle restaurants) www.chipotlefan.com

Black beans

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Black beans

  • 2 cans of black beans (drained)
  • 1-2 tablespoons of cumin
  • 1 table spoon of chili powder
  • 1 tablespoon of garlic powder
  • 1/4 of a medium onion chopped
  • 1 finely chopped jalapeno pepper (without the seeds)
  • 2 tablespoons of chopped cilantro
  • Salt to taste
  • Chicken stock as needed

Pour beans in a pot and then add: cumin, chili & garlic powder, onion, and jalapeno.  Cook over medium heat for about 5 minutes stirring frequently.  Lower heat to low-medium, add cilantro and salt as needed.  If the beans are too thick and you like them with more liquid, add tablespoons of chicken stock as needed.  Cook for about another 5 min on low heat after adding all ingredients needed.  The longer you are able to let it simmer/cook, the more flavorful it is.  I will sometimes let this simmer for about 20-30 min if I can (adding chicken stock if it starts to get too thick).

Origin: http://m.allrecipes.com/recipe/63113/best-black-beans

http://low-cholesterol.food.com/recipe/copycat-chilis-black-beans-66191

Chicken & Cheese Stuffed Tomatoes

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Chicken & Cheese Stuffed Tomatoes

  • 2 oz goat cheese
  • 2 oz 1/3 less fat cream cheese
  • 2 oz feta cheese
  • 1/2 chicken breast cooked (I seasoned my chicken with Tony's Chachere's, Chili powder, and chipotle powder and broiled in oven 5 min each side.  After it was cooled, I shredded the chicken into small pieces.)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • Tomatoes (I used 4 regular tomatoes and 4 roma tomatoes.  For the big tomatoes, cut top off like a pumpkin and dig out the insides.  For the roma tomatoes, slice in half and dig out insides.  Some people prefer the bigger tomatoes because it has more stuffing per serving, but some people prefer the roma ones because it is less stuffing per serving.  Either way, this stuffing should be enough for a total of 8-10 romas or 6-7 big/regular tomatoes.)

Mix all ingredients (cheese, chicken, and herbs) in a bowl.  Stuff into tomatoes with a butter knife.  Bake tomatoes at 400 degrees 20-30 min.

You could even prepare this ahead of time, refrigerate, and bake later the same day or next day.  This dish could be used as an entree, appetizer, or side dish.

Origin: My own recipe.

Baked Green Beans and Tomatoes

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Baked Green Beans and Tomatoes

  • 1/2 lbs fresh green beans
  • 4 Roma tomatoes cut into 1/8th slices (halved then quartered)
  • 3 cloves garlic
  • Salt & Pepper
  • 5 pieces of cooked bacon
  • Olive oil
  • 2 tablespoons lemon juice

Line pan with tomatoes.  Cut ends of beans off and cut in half.  Boil beans 5-6 min and drain.  Chop and mince garlic.  Saute garlic in pan with 1 tablespoon olive oil 1-2 min and then add beans and bacon; cooking 4-5 more minutes.  Pour bean/garlic/bacon mix on top of tomatoes.  Sprinkle with salt, pepper, and lemon juice.  Bake at 400 degrees 10-15 min.

Origin: My own recipe.

Crawfish Cornbread

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Crawfish Cornbread

  • 1/2 medium onion chopped
  • 1 whole green bell pepper chopped
  • 1-2 jalapenos chopped (depending on how spicy you like)
  • 1 cup 2% milk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 can cream style corn
  • 1 small jar pimentos
  • 1 1/2 cups grated sharp cheddar cheese
  • 2 cups Martha White buttermilk cornmeal mix
  • 2-3 tablespoons of Old Bay seasoning
  • 1 teaspoon salt
  • 1 lbs crawfish tails (mine were left over from crawfish boil & were seasoned nicely)

Saute onions and peppers in 1 tablespoon of margarine or olive oil for about 5 min on medium heat.  Mix milk, oil, & egg together in large bowl.  Add cornmeal mix, peppers/onions, and crawfish and stir.  Pour all ingredients in 9x13 pan and bake at 400 for about 45 min or until golden on top.

I have also used frozen non-seasoned crawfish tails that I placed in a ziploc bag with seasoned water.  I seasoned the water with Zatarain's crawfish/crab boil dry seasoning, cayenne pepper, hot sauce, and Tony's Chachere's.  I let them soak for 6 hours in seasoned water in the fridge.

Origin: My dad shared this recipe with me from a person who gave it to him.