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Recipe of the Week

Big Sue’s Shucked, Stripped, Scraped and Pan Fried Corn

Once upon a sweet summer time the sister’s would hustle their way into the kitchen and watch our mother scrape the kernel from each cob and salivate like Pavlov’s Dog! She would be breaking a sweat to make sure she got every kernel, because she knew we would lap up every morsel of that goodness. We just have to tell you that every time she turned her back we would flop our lips over that corn. By the time supper came we only had maybe a tablespoon of corn to eat! She would be so livid with us and holler, get out of that pot you ungrateful heathens.  

12 ears of silver queen corn shucked, stripped

4 slices of bacon

4 tablespoons butter

½ cup whipping cream

Salt to taste

Black pepper to taste

½ teaspoon Cajun seasoning

½ tablespoon sugar, if needed

In a large iron skillet over medium heat; fry bacon until crisp. Remove bacon and set aside, reserving bacon drippings. Meanwhile remove kernels from cob by using cheese grater. Once all kernels are removed, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. In the same pan over medium heat add corn to the reserved bacon drippings. Slowly stir in heavy cream and season with salt, pepper and Cajun seasoning. Continue to stir scraping the bottom of the pan for about 5 minutes. Reduce heat to medium low and cook for additional 20-25 minutes stirring often. Stir in butter and crumbled bacon. Serve immediately.

 

 

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Cookie Salad

Beat the heat with this delicious summer treat! Our girlfriend Claire sent us this recipe and it sounds absolutely wonderful. This recipe would make a great treat to take to any picnic or family gathering that you might be attending!
 
Cookie Salad
 
1 cup buttermilk
1- 3.5 ounce package vanilla pudding mix
8 ounces Cool Whip
16 ounces mandarin oranges, drained
16 ounces chunk pineapple, drained
14 fudge-striped cookies, broken
 
Mix buttermilk with pudding mix.  Add cool whip, oranges and pineapple.  Shortly before serving, add cookies.
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Andy’s Cheese Cake

Cheese Cake is one of my most favorite desserts. When Andy and I started dating he made me this cheese cake for me and I knew he was a keeper. I like a plain cheese cake with NO Fru- Fru on top. This cheese cake is so rich and creamy and I love it.
Andy’s Cheesecake

Ingredients:
1 ½ cups chocolate sandwich crumbs (Oreos) or graham crackers
2 ½ tablespoons unsalted butter, room temperature
1 tablespoon sugar, plus 1 ½ cups
5 blocks cream cheese, room temperature
1 lemon, zested
1 orange, zested
1 teaspoon vanilla extract
3?tablesppons flour
5 eggs, room temperature
2 egg yolks, room temperature
½ cup sour cream

Directions:
Position rack in the middle of the oven and preheat the oven to 350 degrees. Finely grind cookies in food processor, add butter and 1 tablespoon sugar; blend until moist clumps form. Press crumb mixture onto the bottom of a buttered springform pan. Bake until set, 8 – 10 minutes. Cool the crust completely. In a mixer on medium speed combine cream cheese, 1 ½ cups sugar, zest of lemon and orange and vanilla. Mix until the cream cheese mixture is light and creamy. Add the flour to the cream cheese mixture and then add eggs and egg yolks one at a time. Mix well before adding another egg. After all eggs have been added, add sour cream and mix until smooth. Pour cheesecake batter into the prepared pan. Wrap pan in aluminum foil and place on a broiler pan. Add enough hot water to broiler pan until it is half way up the sides of the pan. Bake the cheese cake for 1 – 1 ½ hours or until cake is light brown and the middle jiggles. Remove from oven and allow cooling in the pan on a rack completely. Cover cheesecake with plastic wrap and refrigerate the cheese cake overnight. Remove spring form pan and serve.

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Watermelon Salad

Watermelon Salad

Ingredients:
1 seedless watermelon, cubed
1 medium Vidalia onion, sliced thin
½ red onion, sliced thin
Kosher salt to taste
¼ cup extra virgin olive oil
¼ cup lime juice
3 tablespoons honey
2 tablespoons cilantro

Directions:
Cube watermelon into bite size pieces and toss with onions and salt. Combine olive oil, lime juice, honey and cilantro. Pour over watermelon and toss.

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Honey Mustard Salmon and Asparagus Bake

Ingredients:
2 ½ pounds fresh salmon
2 pounds fresh asparagus ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey

Directions:
Preheat oven to 400 degrees. Place salmon on a baking dish with aluminum foil, using enough to make a packet around the salmon and asparagus. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Place asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Bake the salmon and asparagus for 15-20 minutes or until salmon is flakey.

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Shrimp and Vegetable Soup

Shrimp and Vegetable Soup

Stock
Ingredients:
2 tablespoons of vegetable oil
Shells from 1 ½ pounds shrimp
1 stalk celery, rough chopped
1 carrot, rough chopped
1 onion, rough chopped
2 bay leaves
4 cups water
3 chicken bouillon cubes

2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 zucchini, diced
2 carrots, diced
8 ounces mushrooms, rough chopped
½ cup chopped fresh basil
2 sprigs of thyme
1 14.5 can diced tomatoes
1 14.5 ounce can chick peas, drained
1 14.5 ounce can cannellini beans, drained
1 ½ pounds shrimp, deveined
2 cups baby spinach
Salt and pepper to taste
Parmesan cheese

Directions:
For the Stock- In a large skillet heat the oil and add the shells, carrot, celery, onion, and bay leaves. Sauté the vegetables for 5 minutes. Add water and bring to a boil. Reduce heat to low and simmer for 45- 50 minutes. Add bouillon cubes and stir until cubes have dissolved. Strain and reserve the stock.
In a large Dutch oven add oil, onions, garlic, celery, zucchini, carrots and mushrooms and sauté for 8-10 minutes or until tender. Add basil, thyme, tomatoes, chick peas and cannellini beans. Simmer for 45 minutes. Add shrimp, spinach, salt and pepper and cook until shrimp are done. Top bowls of soup with parmesan slivers. Serve with crusty French bread or cheese toast.

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Chicken, spinach and Mushroom Puffs

This is a great sandwich..

Ingredients:

2 -3 chicken breasts

¾ cup Italian dressing

2 tablespoons butter

1 tablespoon olive oil

1 large onion, cut in half and sliced thin

2 cups fresh mushrooms, rough chopped

4 cups baby spinach

¼ cup parmesan cheese, plus 2 tablespoons for sprinkling

8 slices Muenster cheese

Salt, pepper, and garlic powder to taste

2 sheets Puff pastry, thawed

1 egg

1 tablespoon water

Directions:

Marinate chicken breast in Italian dressing for 4-8 hours. Remove chicken from marinade, discard marinade. Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees. Allow chicken to rest for 5 minutes and then cube chicken. Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally. Reduce heat to medium and continue cooking onions for an additional 5 minutes. Add mushrooms to the onions and continue to cook for 7-10 more minutes. Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper. Place one puff pastry on cookie sheet and place 4 slices of cheese on tops. Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry. Roll puff pastry up like a jelly roll. Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top. Repeat using second sheet and the rest of chicken and spinach mixture. Bake for 35-40 minutes or until golden brown

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Cheez-it Oyster Po-Boys

A friend of mine shared this recipe with me and it is great. He used chicken but suggested we try it with oysters. This makes a fantastic oyster po-boy! Hope you enjoy! Thanks Aaron!

Ingredients

1 pint medium oysters, drained
and dried off
1/2 cup flour
1 1/2 cups Cheez-It crackers, crushed to fine crumbs
Cajun Seasoning to taste
1/4 teaspoon celery salt
1 tablespoon chopped parsley
1 eggs, beaten
1/4 cup milk
1/2 cup shortening or enough for deep frying

How to make-
Clean and wash oysters. Get as much moisture off of the oysters as you can. Get 3 shallow dishes out. In one add your flour. In the second combine milk and egg. In the last one combine Cheez-It® Cracker crumbs, Cajun seasoning, celery salt and parsley. Dredge oysters in flour and then dip oysters in mixture of egg and milk. Roll oysters in crumbs until well coated. Let sit for 5 minutes or so and let coating set. In a large heavy frying pan with high sides or deep fryer heat oil until sizzling hot, 360 degrees. Add oysters and fry until golden brown, about 2 minutes. Serve on buttered and toasted French bread with the Sisters remoulade sauce or tartar sauce. Dress sandwich with slice tomatoes, shredded lettuce and slice onion.

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Stuffed Eggplant

This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.
This recipe is some kind of good
Stuffed Eggplant

Ingredients:
2 large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped
1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped
1 cup fresh mushrooms, rough chopped
1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten
½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)
Directions:
Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.
Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.

Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture. Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

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