serves 2 to 3
½ cup chopped celery
1/3 cup chopped onions
4 tablespoons butter... See More
2 slices wheat bread (made into bread crumbs in food processor)
1/ 4 cup Panko bread crumbs
6-8 large, raw shrimp, finely chopped
3 tablespoons sherry
½ cup white wine
1 -1 ½ lbs of fresh fish fillets (1/2 lb per person. I use cod fish)
Sautee onions and celery in butter on medium heat until translucent. Salt and pepper to taste. Add white wine and sherry and reduce a little bit. Remove from heat and cool.
Add cooled mixture to a bowl with shrimp, and bread crumbs. Mixture should be sticky and wet-ish.
Butter a baking dish and place fish fillets in dish. Place stuffing on top of fish. Cover and bake at 400 degrees for approximately 20 minutes.
Kathy Shea Mormino
Sunday, January 10, 2010
Kathy’s Crockpot Jambalaya
1 LB boneless, skinless chicken thighs, cut into one-inch pieces
1 LB sausage links, cut into pieces (use cooked or raw, I like Johnsonville Brats the BEST in this recipe)
3 stalks celery, chopped... See More
1 red pepper, seeded and chopped in large chunks
2 med. onions, chopped
3 cloves garlic, minced
28 ounce can crushed tomatoes (undrained)
1 tblsp sugar
½ tsp. dried oregano
½ tsp. dried basil
1 tsp. salt
½ tsp. dried thyme
1 bay leaf
¼ tsp. cayenne pepper (more or less to your heat preference)
1 LB frozen shrimp (peeled, uncooked)
Combine all ingredients except shrimp in a crock-pot. Cover and cook on LOW for 5-9 hours until chicken is cooked through. Increase heat to high just before serving and add shrimp. Cook until shrimp are pink (just a few minutes- don’t overcook!).
Serve over rice.
Kathy Shea Mormino
1 LB sausage links, cut into pieces (use cooked or raw, I like Johnsonville Brats the BEST in this recipe)
3 stalks celery, chopped... See More
1 red pepper, seeded and chopped in large chunks
2 med. onions, chopped
3 cloves garlic, minced
28 ounce can crushed tomatoes (undrained)
1 tblsp sugar
½ tsp. dried oregano
½ tsp. dried basil
1 tsp. salt
½ tsp. dried thyme
1 bay leaf
¼ tsp. cayenne pepper (more or less to your heat preference)
1 LB frozen shrimp (peeled, uncooked)
Combine all ingredients except shrimp in a crock-pot. Cover and cook on LOW for 5-9 hours until chicken is cooked through. Increase heat to high just before serving and add shrimp. Cook until shrimp are pink (just a few minutes- don’t overcook!).
Serve over rice.
Kathy Shea Mormino
Chicken Cordon Bleu
6 boneless, skinless chicken breasts
6 slices swiss cheese
6 slices ham
3 Tablespoons flour
1 teaspoon paprika
6 Tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube, crushed
1 Tablespoon cornstarch
1 cup whipping cream
Pound chicken to about 1/2 inch thick. Place a cheese slice and a ham slice wi...thin 1/2 inch of the edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika, and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove toothpicks and transfer to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. If you halve this recipe, still make the full amount of sauce because it's so good. Enjoy!
Mary Close
6 slices swiss cheese
6 slices ham
3 Tablespoons flour
1 teaspoon paprika
6 Tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube, crushed
1 Tablespoon cornstarch
1 cup whipping cream
Pound chicken to about 1/2 inch thick. Place a cheese slice and a ham slice wi...thin 1/2 inch of the edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika, and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove toothpicks and transfer to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. If you halve this recipe, still make the full amount of sauce because it's so good. Enjoy!
Mary Close
Creamy Tomato-Basil Soup
Ingredients:
2 sticks unsalted butter
1 1/2 cups chopped red onion (very fine)
2 1/2 tsp. fresh chopped basil
1/2 tsp. salt
1/2 tsp. fresh ground pepper
3 – 15 (or 16) oz. cans of tomato sauce
(cream mixture – see below)
Saute: onions and butter in sauce pan til tender. Add: sauce, b...asil, salt & pepper
Simmer: 30 minutes, stirring often- remove from heat
In a separate pan:
Heat until very hot, not boiling(VERY IMPORTANT NOT TO BOIL OR IT WILL SEPARATE!:
2 1/2 pints whipping cream (I use half wh.crm. and half skim milk – just as good)
2 1/2 tsp. brown sugar.
After VERY HOT, add slowly to tomato mixture and simmer again for 10-15 minutes, stirring constantly. Optional: stir in 1/2 cup plain Brandy.
Cheryl Cohen Kresevic
2 sticks unsalted butter
1 1/2 cups chopped red onion (very fine)
2 1/2 tsp. fresh chopped basil
1/2 tsp. salt
1/2 tsp. fresh ground pepper
3 – 15 (or 16) oz. cans of tomato sauce
(cream mixture – see below)
Saute: onions and butter in sauce pan til tender. Add: sauce, b...asil, salt & pepper
Simmer: 30 minutes, stirring often- remove from heat
In a separate pan:
Heat until very hot, not boiling(VERY IMPORTANT NOT TO BOIL OR IT WILL SEPARATE!:
2 1/2 pints whipping cream (I use half wh.crm. and half skim milk – just as good)
2 1/2 tsp. brown sugar.
After VERY HOT, add slowly to tomato mixture and simmer again for 10-15 minutes, stirring constantly. Optional: stir in 1/2 cup plain Brandy.
Cheryl Cohen Kresevic
Pudding Shots!
You take two 7-oz boxes of instant pudding (I use chocolate) and 1- 1/2 cups of milk; using mixer, mix until smooth. Add 1/2 cup of Vodka and 1 cup of Kahlua or Ameretto, etc., mix until liquor is incorporated. Then add an 8-oz tub of Extra Creamy Cool Whip, until smooth. Scoop into individual serving containers (I use small plastic shot glasses, found at your local paper, party store). Chill in fridge or freeze until needed. I have also found a unique way to travel with these little morsels - egg cartons!
Pam Smith
Pam Smith
Tamale Pie
1 onion, chopped
1 clove garlic
1 red pepper, chopped... See More
1 LB ground beef
2 Tablespoons chili powder
A dash of Tabasco or dollop of jalapeno relish to kick-up the heat
Salt and pepper to taste
1, 14 ounce can crushed tomatoes
1 cup cornmeal
3 cups chicken broth (do NOT substitute water and there’s NO need to add salt)
½ cup shredded cheddar cheese
Brown the meat and add the onion, pepper and garlic. Sautee until soft.
Fry a bit and then add the chili powder, heat, salt & pepper and tomatoes.
Allow to simmer for flavors to marry.
Bring chicken broth to boil in a saucepan, then lower heat to medium and slowly add the cornmeal and whisk to avoid lumps. Cook until thickened (happens fairly quickly- watch out for bubbling if pan is too hot as it can be a burning hazard). Remove from heat.
Grease an 8x8” casserole dish. Spread half of cornmeal mush on bottom of pan. Top with meat mixture. Add remaining cornmeal to top and spread evenly.
Sprinkle cheese over the top.
Bake for ½ hour at 350 degrees.
Freezes well and makes wicked leftovers! Serves 4.
Kathy Shea Mormino
1 clove garlic
1 red pepper, chopped... See More
1 LB ground beef
2 Tablespoons chili powder
A dash of Tabasco or dollop of jalapeno relish to kick-up the heat
Salt and pepper to taste
1, 14 ounce can crushed tomatoes
1 cup cornmeal
3 cups chicken broth (do NOT substitute water and there’s NO need to add salt)
½ cup shredded cheddar cheese
Brown the meat and add the onion, pepper and garlic. Sautee until soft.
Fry a bit and then add the chili powder, heat, salt & pepper and tomatoes.
Allow to simmer for flavors to marry.
Bring chicken broth to boil in a saucepan, then lower heat to medium and slowly add the cornmeal and whisk to avoid lumps. Cook until thickened (happens fairly quickly- watch out for bubbling if pan is too hot as it can be a burning hazard). Remove from heat.
Grease an 8x8” casserole dish. Spread half of cornmeal mush on bottom of pan. Top with meat mixture. Add remaining cornmeal to top and spread evenly.
Sprinkle cheese over the top.
Bake for ½ hour at 350 degrees.
Freezes well and makes wicked leftovers! Serves 4.
Kathy Shea Mormino
Chinese Omeletete
Ingredients:
8 eggs
2 cups cooked chicken, shredded
12 jumbo shrimp, peeled and deveined
2 tbsp chopped chives
2 tsp light soy sauce
Dash of chili sauce
2 tbsp vegetable oil
1. Lightly beat the eggs in a large mixing bowl.
2. Add the shredded chicken and jumbo shrimp to the eggs, mixing well.
3. Stir in the chopped chives, light soy sauce, and chili sauce, mixing well to combine all the ingredients.
4. Heat the vegetable oil in a large preheated skillet over a medium heat.
5. Add the egg mixture to the skillet, tilting the pan to coat the base completely.
6. Cook over a medium heat, gently stirring the omelette with a fork, until the surface is just set and the underside is a golden brown color.
7. When the omelette is set, slide it out of the pan with the aid of a spatula.
8. Cut the omelette into squares or slices and serve immediately.
Bethany Doyen
8 eggs
2 cups cooked chicken, shredded
12 jumbo shrimp, peeled and deveined
2 tbsp chopped chives
2 tsp light soy sauce
Dash of chili sauce
2 tbsp vegetable oil
1. Lightly beat the eggs in a large mixing bowl.
2. Add the shredded chicken and jumbo shrimp to the eggs, mixing well.
3. Stir in the chopped chives, light soy sauce, and chili sauce, mixing well to combine all the ingredients.
4. Heat the vegetable oil in a large preheated skillet over a medium heat.
5. Add the egg mixture to the skillet, tilting the pan to coat the base completely.
6. Cook over a medium heat, gently stirring the omelette with a fork, until the surface is just set and the underside is a golden brown color.
7. When the omelette is set, slide it out of the pan with the aid of a spatula.
8. Cut the omelette into squares or slices and serve immediately.
Bethany Doyen
Subscribe to:
Posts (Atom)
