|
Lemon Catfish
Servings
Prep time: 15 min
Cook Time: 15-25 Minutes Ingredients:
6 Catfish Fillets
1 lemon sliced
Lemon pepper marinate
1 Tablespoon chopped chives
salt and
pepper to taste
|
Taking a break from work
|
More to come!
More recipes coming soon!
|
Crawfish Pie
INGREDIENTS: 1
med. to large onion 3 stalks of celery 6 to 8 cloves of garlic 1 can of cream of mushroom soup 1
can light or regular evaporated milk 1 pound of crawfish tails 5 tablespoons of cornstarch pie crust
for 2-crust pie 1 med. to large onion 3 stalks of celery 6 to 8 cloves of garlic 1 can
of cream of mushroom soup 1 can light or regular evaporated milk 1 pound of crawfish tails 5 tablespoons
of cornstarch pie crust for 2-crust pie PREPARATION: Preheat oven to 350°. Sauté
onions, celery and garlic in butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil
again then add corn starch. Lower heat and cook for another 10 minutes or until thick Grease pie shell w/butter and
place pie shell in bottom of pan then add thickened mixture. Put on top shell and bake at 350° for 20 minutes
Country Breakfast Skillet
INGREDIENTS: 6
slices bacon, cut in 2-inch pieces 1/4 cup chopped green bell pepper 2 tablespoons finely chopped onion 6
cups cubed cooked potatoes 1/2 cup shredded sharp cheddar cheese 6 eggs, lightly beaten salt and pepper,
to taste 6 slices bacon, cut in 2-inch pieces 1/4 cup chopped green bell pepper 2 tablespoons
finely chopped onion 6 cups cubed cooked potatoes 1/2 cup shredded sharp cheddar cheese 6 eggs, lightly
beaten salt and pepper, to taste PREPARATION: In a large heavy skillet, cook the bacon
over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of dripping. Heat the drippings
remaining in the pan until sizzling Add the bell pepper, onion and potatoes; cook, stirring gently, until the potato
cubes are browned. Sprinkle on the shredded cheese and stir until melted. Add the eggs and cook, stirring gently, until
the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once. Serves 4 to 6.
|
|
 |
|
Venison Chili
6 servings (aprox) 2 - 2 1/2 lbs. venison
1/2 cup flour
1
1/4 cups beef stock, divided use
2 tablespoons vegetable Oil
2 teaspoons chili powder
1 - 1 1/2 teaspoons
ground cumin
1 7 oz can chipotle peppers in adobo sauce (chopped)
1 envelope dry onion soup mix
1 1/4 cups
beef stock
1 cup whole kernel corn
Salt and pepper to taste Place 1 cup stock, soup mix, corn, chipotle
peppers and liquid, cumin and chili powder in slow cooker, turn on high.
Heat 2 table spoons oil in large skillet (medium-high).
lightly flower meat. Cover bottom of pan with 1 layer of meat and brown until dark, it may take 2 batches depending on pan
sizes. Add meat to cooker as it becomes browned. When last of meat is brown, place remaining beef stock to skillet, warm and
scrape all contents of skillet to cooker. Reduce heat to low and cook for at least 6 hours. Salt and pepper to taste.
Venison Burrito
10 servings (aprox)
Cook Time: 6 hours Ingredients:
2 - 2 1/2 lbs. venison
1/2 cup flour
1 1/4 cups beef stock, divided use
2 tablespoons vegetable
2 teaspoons chili powder
1 - 1 1/2 teaspoons ground cumin
1 7 oz can chipotle peppers in adobo sauce (chopped)
1 envelope dry onion soup mix
1 1/4 cups beef stock
1 cup whole kernel corn
16 oz. Sour cream
1/2 head lettuce shreded
10 flour tortilla
1 tomatoe diced
8 oz. grated cheddar cheese (sharp, med, mild
your choice)
Salt and pepper to taste
Place 1 cup stock, soup mix, corn, chipotle peppers and liquid,
cumin and chili powder in slow cooker, turn on high.
Heat 2 tablespoons oil in a large skillet over medium-high. lightly
flower meat. Cover bottom of pan with 1 layer of meat and brown until dark, it may take 2 or 3 batches depending on pan sizes.
Add meat to cooker as it becomes browned. When last of meat is brown, place remaining beef stock to skillet, warm and scrape
all contents of skillet to cooker. Reduce heat to low and cook for at least 6 hours. Salt and pepper to taste.
I
like to serve buffet style with cups of cheese, sour cream, lettuce, tomato's. Add 3-4 tablespoons of meat mixture and
add cheese, lettuce, etc. as desired.
|
|
|
Deviled Eggs
INGREDIENTS: 6
hard-boiled eggs 2 tablespoons mayonnaise 1 1/2 teaspoons Dijon mustard 1 green onion, very thinly sliced
(slice a little of the green and keep separate from white) a few leaves of fresh flat-leaf parsley, finely chopped,
optional freshly ground black pepper salt, to taste paprika, optional 6 hard-boiled eggs
2 tablespoons mayonnaise 1 1/2 teaspoons Dijon mustard 1 green onion, very thinly sliced (slice a little
of the green and keep separate from white) a few leaves of fresh flat-leaf parsley, finely chopped, optional freshly
ground black pepper salt, to taste paprika, optional PREPARATION: Halve or quarter
eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white
part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste.
Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and
remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
Makes 12 halves, 24 quarters. Recipe can
be doubled.
|
|
|
|
|
