Recipes

[aroc3435]

@vabreeze   Yes, it is a very simple, easy, forgiving recipe and, as you say, the seafood does not get rubbery.

I like your suggestion of subbing cream of shrimp soup, or half & half, and adding a splash of sherry.

Old Bay can be substituted for the Creole seasoning.

I like serving fresh asparagus as a vegetable side.

Next  Ingredient:  CORN

aroc3435

Washington, DC 

[vabreeze]

@walker 

Love the recipes you post!  I think this will be an easy and yummy snack in my immediate future (if on!y I had a can of pizza crust, it would be in my oven (maybe air fryer???) right now!😋Thanks for sharing!!!!

[walker]

@vabreeze ....🤗 Thank you!!!  I enjoy new recipes....even "reading" cookbooks....I'm always looking for something new to fix.  Happy Cooking and Baking to all! 

(This Recipe Forum is best on these boards!  Friendly and interesting!)

NEXT INGREDIENT .... CORN 

[vabreeze]

@walker 

Me, too!  I love reading recipes!!! 🤗 And trying new dishes!

NEXT INGREDIENT .... CORN 

[GenXmuse]

Tex-Mex Chicken Chopped Salad

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Author Holly

Ingredients

Tex-Mex Dressing

• 1 cup ranch dressing can use light dressing
• 2 Tablespoons mild taco seasoning

Salad Ingredients

• 3 small boneless skinless chicken breasts cut in bite-size pieces
• 6 cups Romaine lettuce chopped
• 2 Roma tomatoes diced
• 1 cup corn kernels fresh or frozen
• 4 green onions sliced
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup mild cheddar cheese shredded
• 1/4 cup cilantro chopped
• juice of 1/2 of a lime
• 1 cup tortilla chips crushed

Instructions

• In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
• In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through. About 12 minutes. While chicken is cooking season with salt and pepper.
• In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
• Serve immediately in individual bowls and enjoy
   
  
  Next Ingredient: HALLOUMI 

[vabreeze]

Chicken Pasta with Mint and Halloumi

You Tube Demo by Refika's Kitchen

I've not made this but in searching for a dish using halloumi other than for fries, I think this recipe will be easy to prepare and result in a tasty pasta dish.

Servings: 4-6  Ready in 30 minutes

Ingredients
6 chicken thighs, skinless & boneless
5 garlic cloves , peeled
Salt and pepper, to taste*
1 large onion, cut into 4 wedges
1 TBS dried oregano
1 (17.6 oz) pack bucatini (or use spaghetti)
Additional salt for pasta water*
1 heaped TBS butter
3 TBS pine nuts (can sub with pistachios or peanuts)
1 heaped tsp salt*
1/2 tsp black pepper
2 TBS dried mint
1 (8 oz) pack halloumi, grated
Fresh mint leaves, to garnish
*Keep in mind that halloumi is a salty cheese when considering the amount of salt you will add to this recipe.

Directions
•Place thighs in sauce pan of boiling water on medium heat with garlic, onions, salt, pepper and oregano; cover with lid.  After chicken is done, about ±20 minutes,  remove thighs from water and place the bucatini in the pan. Season with salt. Cook pasta according to the package instructions.

• Meanwhile, shred chicken thighs into strands with two forks but also leave some in chunks as well.

• Melt a heaped tablespoon butter in a wok pan or large skillet, and add the pine nuts. Add the chicken and fry for 3 minutes on high heat until chicken shreds are slightly golden brown and crispy. Save some chicken for garnish.

• Transfer the cooked pasta into the pan and scrape all the crispy flavour bits from the bottom of the skillet with a wooden spoon or spatula. Add a ladle of delicious starchy pasta cooking water to keep the pasta juicy.

• Add in the dried mint and halloumi (save some cheese for topping); give a good stir and add additional pasta cooking water (some liquid is absorbed by the pasta), if necessary.

• Top with reserved chicken & halloumi, and fresh mint leaves.

NEXT INGREDIENT: German lager

[GenXmuse]

@vabreeze @thanks for that delicious looking recipe! I appreciate you finding a recipe for this cheese. I couldn't find much to make with it but this definitely sounds like a winner. 

Oktoberfest Stew with Lager and Smoked Sausage

Oktoberfest Stew

by Ingrid Beer

A delicious Oktoberfest stew loaded with rich savory flavors, perfect for celebrating the festive aspects of Oktoberfest, and for warming the belly and comforting the soul anytime!

Yield: Serves 4-6

Nutrition Info: 327 calories

Prep Time: 20 minutes
Cook time: 40 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices
• 1 ½ onion, sliced into thin semi-circles
• ½ head small cabbage, halved again, cored and thinly sliced
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 ½ cups hot chicken stock
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

Preparation:

Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;

-When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;

-Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;

-Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;

-Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;

-Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;

-After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

-Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

Next Ingredient: RED PEPPER FLAKES

[walker]

I got this recipe here years ago....thanks to Lola.

Pizza Puffs

3/4 cup flour

3/4 teaspoon baking powder

1 tablespoon Italian Seasoning

1/4 teaspoon RED PEPPER FLAKES (optional)

3/4 cup milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan Cheese

1 cup cubed pepperoni

pinch of salt

1/2 cup pizza sauce

Preheat oven to 375.  Grease a 24 cup mini-muffin pan. Mix together flour, baking powder, Italian seasoning, salt and RED PEPPER FLAKES.  Whisk in the milk and egg.  Stir in mozzarella, Parmesan and pepperoni; let stand for 10 minutes.  Stir batter again and divide into the mini-muffin cups.  Bake until puffed and golden, 20-25 minutes.

Warm pizza sauce and serve with puffs.

NEXT INGREDIENT .... RAISINS 

[Zhills]

Cuban Picadillo

INGREDIENTS 

• 1/2  small onion finely chopped
• 1/2  green pepper finely chopped
• 2  cloves  garlic minced
• 1 pound ground beef or lean ground beef
• 6  ounces tomato sauce
• 1  teaspoon ground cumin
• 1  teaspoon oregano
• Salt and pepper to taste
• 2  tablespoons green olives with pimento
• 1/2  cup  raisins

HOW TO MAKE PICADILLO

• Make the sofrito. In a skillet, heat olive oil over medium heat. Add onions, green pepper, and garlic and cook for 1-2 minutes.
• Add ground beef and cook at medium heat until no longer pink, about 5 minutes.
• Simmer with the sauce. Turn the heat down to low. Stir in tomato sauce, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes.

At this point…
Some recipes will add 2 potatoes in small cubes.  Cook until potatoes are done.

• Garnish and serve! Stir in the green olives and raisins (if using). Remove from heat and serve over white rice.

Next ingredient:  Any wurst sausage

[vabreeze]

@Zhills 

Looking forward to trying Cuban Picadillo this winter.  It sure looks comforting; like a hearty, keep you warm and full type of meal!!!

PINEAPPLE GINGER MEATBALLS

This recipe came from Johnsonville and their Original Brats were used.  These meatballs are great as an appetizer or meal served over rice. I add crushed red pepper flakes or hot sauce to the glaze for a bit of heat.

PREP TIME:40 min.   COOK TIME:15 min.    SERVINGS: 6

Ingredients

 1 pkg bratwurst, casings removed and sausage crumbled

 2 egg whites

 1/2 cup quick-cooking oats

 1/3 cup bread crumbs

 1 small onion, finely chopped

 1/2 medium red bell pepper, finely chopped

 1/3 cup crushed pineapple, drained

 1 TBS cilantro, chopped

 1 clove garlic, minced

 1 tsp reduced-sodium soy sauce

 1 tsp ginger paste OR  2 tsp minced fresh ginger

 1/4 tsp pepper

GLAZE:

 1/2 cup orange marmalade

 1/2 cup reduced-sodium teriyaki sauce

 1 TBS sugar

Directions

Preheat oven to 350°F.

MEATBALLS:  In a large bowl, combine well brat crumbles===>>pepper and shape into 1" meatballs.

Heat oil in skillet over med-high heat.  Brown meatballs all.over in batches; transfer to a shallow baking dish.

In a large skillet, heat oil over medium-high heat.  In batches, brown meatballs on all sides. Transfer to a shallow baking pan

Bake 12 -15 mins or until meat thermometer reads 170°F.

GLAZE:  Combine the glaze ingredients in a sauce pan over med heat, stirring until sugar is dissolved.

 Drizzle glaze over meatballs or serve over rice.

Next Ingredient:  ANCHOVIES