Cajun shrimp and rice

 

Ingredients

• 1 ⅓ cups uncooked long grain white rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp, peeled and de-veined 
• 4 tablespoons butter, melted, divided
• 1 teaspoon minced garlic
• cajun seasoning , see below

cajun seasoning

• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano, may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

Instructions

• Whisk together all of the ingredients for the cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice. 
  
• Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 20 minutes, stirring 1-2 times throughout. 
  
• While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat. 
  
• Add the shrimp to a separate skillet and cook 3-5 minutes until shrimp is no longer pink and opaque. Do not overcook the shrimp.
• Garnish with chopped parsley if desired and serve.  I like to add my rice to a dish and pour the shrimp on top.
  

Pound cake w/ cream cheese and glaze

 INGREDIENTS

  

• 1 cup butter soft
• 8 oz cream cheese room temperature
• 3 cups granulated sugar
• 6 eggs
• 1 Tbsp vanilla extract
• 3 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup heavy cream

INSTRUCTIONS

 

• In a mixing bowl, add your softened butter, room temperature cream cheese, and sugar. Whip together and high speed until your mixture becomes fluffy.
• Next, into your mixing bowl add eggs one at a time. Mix each one in before adding the next.
• When eggs are added and mixed in, stop mixing. Into your mixing bowl, add vanilla extract, all-purpose flour, baking powder, salt, and heavy cream. Once all the ingredients are added to the mixing bowl, mix them together thoroughly.
• Set your prepared batter aside, and heavily grease your baking pan. Be sure to get all aspects of the pan thoroughly greased with cooking spray. Once your pan is greased, immediately add your cake batter to the pan. Spread it evenly.
• Place your pan into the oven and preheat your oven to 325°F. Bake the cake for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. When baked, remove from the oven, and allow to cool for a few minutes, before removing from the pan, then allow the cake to cool.
• When the cake has cooled completely, you may choose to add a topping if desired before serving. Some of these champions may include homemade whipped cream and fresh fruit slices, a glaze of powdered sugar and milk, or simply sprinkle in powdered sugar on the top for decoration. However, you choose to top it, do this once cool, then serve and enjoy.
• Enter glaze in the search bar on my blog for a cake glaze recipe.

Lemon chicken and potato

 

Ingredients

• 8 bone-in chicken thighs
• ⅓ cup extra-virgin olive oil
• ¼ cup lemon juice
• 4 garlic gloves minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 1 teaspoon seasoning salt
• 1 teaspoon paprika 
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder 

Instructions

• Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard,seasoning salt, other spices and pepper. 
  
• Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 30 minutes (and up to 2 hours) in the fridge. 
  
• Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top. 
  
• Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like. 
  

Optional 

5 russet potatoes 

Peel and slice into wedges 

Make the same marinade as above.

Spread evenly on a cookie sheet with parchment paper and bake on 400 for 30 to 45 minutes until tender.

Salmon w/ black bean and corn salsa

 

Ingredients

• 12 oz skinless salmon filets
• 1 tbsp taco seasoning
• Kosher salt and pepper to taste
• 1 tbsp olive oil
• 1 avocado sliced - optional 
• 1/2 lemon juiced
• 2 cups cooked brown rice

Black Bean Salsa:

• 1 red bell pepper chopped
• 2-3 jalapeño peppers seeded and chopped
• 1 (15 ounce) can black beans drained and rinsed
• 1 (15 ounce) can corn drained
• 4 green onions chopped
• 1/4 cup chopped fresh cilantro
• 2 limes juiced
• 2 tbsp olive oil
• 1 garlic clove minced

Instructions

• Rub the salmon filets with the taco seasoning, salt, pepper, and olive oil.
• Preheat a non-stick pan over medium heat. Cook the salmon filets for about 3 minutes per side, or until blackened and the internal temperature reaches 130ºF. Allow the salmon to rest on a plate while making the salsa.
• In a mixing bowl add all the ingredients for the beans salsa and stir well to combine.
• Divide the cooked rice among your 4 serving bowls. Top with bean salsa and salmon. Serve with sliced avocado and lime wedges if desired and enjoy!

Lemon pepper smothered chicken

 

Ingredients

• 2 chicken breasts cut in half lengthwise
• 1 teaspoon seasoning Salt 
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 cloves garlic minced
• 1 tablespoon flour
• 2/3 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/2 tablespoon lemon pepper
• 2 tablespoons honey 
• 2 tablespoons mustard 
• 1 tablespoon of lemon pepper seasoning 

Instructions

• Cut the chicken breasts in half lengthwise so you've got 4 thinner pieces.
•  Sprinkle them with seasoning salt
•   lemon pepper 
  
• Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
  
• Sear the chicken for 4-5 minutes/side, then transfer it to a plate.
  
• Add the remaining butter to the pan and let it melt, then add in the garlic and sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).
  
• Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.
  
• Add the chicken back to the pan add the honey and the mustard (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165F) and the sauce has thickened a bit. You may need to turn the heat down if it's boiling like crazy (you want it to bubble ). Season with more lemon pepper if needed and serve immediately.

Mini chimichangas

 

Ingredients

• 1 to 2 cups vegetable oil, divided
• Monterey Jack cheese shredded 

Chicken Filling

• 1/2 cup diced white onion
• 2 teaspoons minced garlic
• 1/2 Tablespoon chili powder
• 1/4 teaspoon oregano
• 1/2 teaspoon ground cumin
• 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this) or use seasoned chicken thighs boiled for 2 hours with the skin on the remove and debone.
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (4 ounces) diced green chilies
• 8 regular sized flour tortillas, warmed
• 2 cups shredded Monterey Jack cheese

Toppings

• salsa, sour cream, guacamole, pico, lettuce, etc.

Instructions

Fried Version

• In a large, cast iron OR heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full of oil. Heat oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375 degrees F.)
  

Baked Version

• Preheat oven to 375 degrees F. Grease a large baking sheet with nonstick spray. Set aside. 
  

Chicken Filling

• In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, oregano and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Add Monterey Jack cheese to the filling and Set aside.
  
• Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 3 tablespoons of the shredded Monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas. Do not over stuff 
  

Fried Version

• Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to prevent them from opening.*) Carefully fry chimichanga until golden brown on both sides; about 1 to 2 minutes. Transfer the fried chimichangas onto a paper towel lined plate to soak up grease. 
  

Baked Version

• Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20 to 30 minutes, or until golden brown.
  
• Serve chimichangas warm with your favorite toppings. Enjoy!

Hot water cornbread

 

Ingredients

• 1 /4 cup of vegetable oil for cooking 
• 1 cup cornmeal
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup water heated to boiling in microwave or stove 
• 1 teaspoon of baking powder
• 2 tablespoons of melted butter 

Instructions

• Start by heating a cup of water to boiling. The easiest way to do this is by microwaving it for 2 1/2 minutes. Or you can use the stove and a small pan.
  
• Then coat the bottom of a nonstick skillet with vegetable oil. Heat to medium high. You can use any oil
  
• Mix together water, sugar, salt, and melted butter,baking powder and cornmeal in a medium-sized mixing bowl.
  
• Wait for the oil to start sizzling (about 3 minutes), then you are ready to cook the cornbread. The batter will be a bit thicker at this point.
  
• Use a spoon to drop about 1/4 cup of batter into small pancake shapes in the skillet. This recipe will make about 6 pieces of cornbread.
  
• Cook until bottom is golden brown (about 5 minutes), then flip the cornbread to the other side. Cook for another 4-5 minutes or until both sides are lightly browned.
  
• Turn off the heat and carefully remove the cornbread from the frying pan. 
  
• Place on a serving plate and allow to cool for 5 minutes before enjoying.