Archive for the ‘Dinner’ Category

Tex-Mex Meat Loaf topped with Salsa

 

Ingredients:

1 1/ 2 lb extra-lean minced or finely ground beef

1 can diced tomatoes and green chilies, “Rotel” drained

2 eggs

1 small green bell pepper minced

1 small sweet onion minced

1/ 4 cup Progresso Garlic herb seasoned bread crumbs

1 tsp chili powder

1 tsp ground cumin

Salsa

Directions:

1. Combine beef, tomatoes and chilies, and the remaining ingredients, except salsa, in a large bowl. Take care to mix the ingredients well. Place this mixture on a 9×5-inch loaf and put it in an 11×7-inch glass. Bake at 375ºF for an hour. You can also grill this meat loaf by placing it on parchment paper, then on a drip rack over a tray to catch the drippings. This really ads to the flavor. I like to shape mine like a loaf of bread and grill it!

2. Remove from oven and drain out any liquid before slicing the meat loaf. (unless you grill it, see above)

Serve with salsa as a topping or place on meatloaf the last 15 minutes of cooking time for a better flavor.

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Easy Coconut Shrimp

Ingredients:

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil1

Directions:

  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I’ve tried this dipping sauce and it’s very tasty as well.
  5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
  6. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven– or until thawed and warm.

You can find the original recipe just Click Here

Seafood Cioppino Stew with Flat Bread

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood mix (muscles, calamari, octopus, clams, crab and shrimp.)

14.5 oz can of  Diced Tomatoes

1/4 cup of Tomato Sauce

2  cups of chopped red and green bell peppers

2  chopped stalk of celery

1 minced clove of garlic (Use as much or as less as you prefer!)

1/4 cup of chopped cilantro and basil

2 cups vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base) The onions will give a lot of water to your stew so be careful on the amount of stock or it becomes more like a soup rather than a stew!

Directions

Bring stock to a low simmer and add all chopped vegetables, diced tomatoes, sauce, garlic, salt, pepper, herbs and allow to cook until almost tender, add calamari and octopus and cook for until almost tender, then add the rest of the seafood last, cook only about 5 minutes on low heat!

Serve with Flat Bread.

We used Pillsbury Pizza Dough! Spray pan, preheat oven to 325. Flatten out dough and cut in to oblong shaped bread and place in pan. Spray down with butter and sprinkle with Parmesan and bake until golden brown! Very tasty!

 

Arugula Salad topper for Grilled Salmon

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Dressing:

1/4 cup of Olive Oil

1 teaspoon freshly squeezed lemon juice

Salt to taste.

Mix well and pour over Arugula Salad and toss it around several times to get all the greens coated. We like to place this lovely salad over Grilled Salmon. We always go a little over board on the Parmesan but hey, what can I say? We prefer it that way!

Salmon:

We coat it with salt and pepper and sprinkle a little lemon juice on it before grilling. We grill skin side down and do not flip it. We coat the bottom with salt only and we like to grill Roma tomatoes to serve along side this favorite dish!

SLOPPY GRILLED CHEESE SANDWICHES

Photo and recipe at http://5boysbaker.com/sloppy-grilled-cheese-sandwiches-2/

Photo and recipe at http://5boysbaker.com/sloppy-grilled-cheese-sandwiches-2/

INGREDIENTS
  • 1 lb. ground beef
  • ¼ cup chopped onion
  • 1-2 Tbsp. prepared mustard (depending on your tastebuds)
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ½ Tbsp. worcestershire sauce
  • 10-12 slices Texas toast bread
  • 6 tbsp. butter softened
  • 3 – 4 cups shredded cheese (or more if you need it)
INSTRUCTIONS
  1. Brown ground beef with onion in skillet until fully cooked. Drain off any grease.
  2. Add mustard, ketchup and brown sugar and Worcestershire . Simmer for 5 minutes.
  3. Spread butter on one side of each slice of bread.
  4. To assemble sandwiches, place one slice of bread, butter side down onto griddle or skillet. Sprinkle with cheddar cheese, a scoop of the beef mixture, and top with some more shredded cheese. Place a piece of bread on top, butter side up. Cook over medium heat until browned, carefully flip over and cook other side until browned.
  5. Enjoy!

Catfish Stew

(Photos by Margaret Houston)

(Photo by Margaret Houston)

Ingredients

3 slices smoked bacon, diced
1 onion, diced
3 stalks celery, diced
1 large carrot, diced
1 clove garlic, minced
2 28-oz. cans whole tomatoes, crushed by hand
¼ cup Worcestershire sauce
1 tbsp. paprika
¼ tsp. pinch celery seed
1 bay leaf
A pinch of sugar
¼ cup Texas Pete hot sauce
2 lb. catfish filet, cut into 1-inch pieces
Salt and pepper, to taste

Preparation

Add bacon to a stewpot over medium heat and cook until rendered and crisp. Then add onion, celery, carrot, and garlic, and continue to cook until softened, about 5-10 minutes. Add crushed tomatoes, the next 6 ingredients, and 1½ cups of water. Bring the mixture to a simmer, and then add a few pieces of catfish and cover. Simmer for 40 minutes, or until both catfish and vegetables are very tender. Add the rest of the catfish, and continue to cook uncovered for 10-15 minutes, or until fish is flaky. Season with salt and pepper, and serve in bowls over rice.

You can read the full article at: http://gardenandgun.com/blog/southern-classic-recipe-catfish-stew