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Making home-cooked meals possible

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.

Balsamic Steak

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Balsamic Steak

  • Thinly sliced steak of your choice
  • 1/4 cup Balsamic vinegar
  • Salt & Pepper

Season steak with salt and pepper.  Spray pan with a light coat of olive oil and turn heat to low-medium.  Add half balsamic vinegar to pan and place steak on top of the vinegar.  Pour the rest of the vinegar on top of steak cooking for about 2-3 min depending on how thin the steak is and how well you like your steak. I had a pretty thin steak and I like my steak medium.  I cooked for about 2-3 min on each side.  Slice steak and serve!

Origin: http://www.marthastewart.com/313695/balsamic-skirt-steak-with-polenta-and-ro

 

Crawfish Fettuccini

image_1 (2) image (2) Crawfish Fettuccini

  • 1 whole green bell pepper chopped
  • 1/4 medium onion chopped
  • 3 cloves garlic diced/minced
  • 3 celery stalks chopped
  • 2 tablespoons margarine
  • 2 tablespoons olive oil
  • 2 tablespoons all purpose flour
  • 1 tablespoon of Tony Chachere's seasoning
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon Cheyenne pepper
  • 1 1/2 cups 2% milk
  • water as needed
  • 1 can cream of mushroom soup
  • 6 oz pepper jack cheese cubes
  • 1 to 1 1/2 lbs crawfish tails (mine were leftover from a crawfish boil and were already seasoned)
  • 3/4 of 16oz package of fettuccini noodles

Melt margarine & olive oil together in large skillet on medium heat.  Add onion, garlic, peppers, and celery cooking until tender.  Add flour & seasonings, stirring for about 2 minutes.  Stir in milk; cooking until thickened.  Add soup & cheese stirring until it is mixed well and cheese is melted.  Add crawfish and cook a few more minutes allowing all ingredients to mix together well. Cook fettuccini as directed on box.  Pour sauce over noodles and serve.

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.

*You could also get creative with the type of soup you use.  You could use cream of celery instead of cream of mushroom, or interchange it with anything you think would pair well.

Origin: http://www.pauladeen.com/recipes/recipe_view/crawfish_fettuccini/

 

Green Tea

Green Tea

  • 3 green tea bags
  • 1/4 cup sugar
  • 1/8 cup honey
  • juice of 2 lemons

Boil 2 cups water in a pot.  Place pot off burner onto another burner on stove not in use.  Place tea bags in leaving for about 5-10 min.  Place other ingredients in a gallon pitcher.  Pour warm tea over sugar/honey/lemon juice and stir.  Add cold filtered water to the top and stir.

Origin: This is my own concoction inspired by the bottled citrus green tea.

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.