Thursday, April 28, 2011

Spicy Bacon Potato Salad


2.5 lbs of potatoes cut to bite size
5 hard boiled eggs sliced
10 slices of bacon cut into ½ inch pieces
1 cup chopped onions
1 cup chopped dill pickles
3 tbs flour
3 tbs sugar

1 tbs spicy mustard or (Dijon)
½ tsp black pepper
½ tsp salt
½ tsp Tony Chachere’s seasoning
½ cup water


Brown bacon and remove from pan

Saute onions in bacon drippings until soft
Add flour to make a roux cook for about 1 minute
Add water and whisk to smooth out sauce
Add sugar, salt, pepper, mustard and Tony’s. Stir and cook for 2 minutes (add more water if to thick. make it creamy)
Add sauce to a bowl containing potatoes, eggs, pickles
Mix well
Tami put this one together for me

Hickory Smoked Bacon Meatloaf

Being told it taste like a steak

2 lb ground beef
1 lb pork
1 lb bacon
2 egg
2 tbs fresh garlic
¼ cup Jack Miller’s BBQ sauce (or your favorite brand)
salt and pepper to taste
½ cup bread crumbs
1 tbs Tabasco
2 tbs of Worcestershire Sauce
½ cup onion finely chopped
½ cup bell pepper finely chopped
2 tbs Tony Chachere’s seasoning

¼  cup Jack Miller’s
¼ cup ketchup
¼ cup honey
¼ cup onion processed
¼ cup bell pepper processed
1 teasppon garlic powder or 1 tbs fresh
1 tbs of Tabasco
1 tbs Tony Chachere’s seasoning

The bacon weave

Ready for the pit

Mix well all the meats and seasonings together. Let set aside while you work on the bacon. Lay plastic wrap out to help roll bacon around meat when ready. Next layout the bacon out in rows. Make it in a square shape. Weave them together like a basket. Now form the meat and lay on top of the bacon. Use the plastic wrap to help roll bacon around the meat.
 Let cook till it on the pit until it reaches an internal temperature of 170* at that point remove it from the pit and put in a dish or pan suitable for the pit. Cover it with the sauce. Lower the temperature until internal temperature is about 175* and the sauce is starting to caramelize. Remove from heat and don't mess with it for at least 10 minutes. You are ready to eat, 

I'll post carb info later with finished product pictures.
Also going to try a different potato salad with it tonight. I will post this recipe also.

Friday, April 22, 2011

Shrimp Creole

2 lbs. medium shrimp
2 tbs.'s olive oil
1 onion, chopped
1 green bell pepper, chopped
1/2 red bell pepper, chopped
2 stalks celery, chopped
2 tsp.'s garlic, minced
1 bunch green onions, chopped, (including tops)
1/4 cup fresh parsley, chopped
1 tsp. dried thyme
2 16 oz. can canned diced tomatoes with onion and garlic
1 8 0z. can tomato sauce
1/4 cup red wine
2 tbs. lemon juice
2 tbs. soy sauce
2 tbs. Cajun seasoning
2 or 3 bay leaves
1 tbs. Worcestershire sauce
¼ cup half and half
Salt and Pepper to taste

add lemon juice and soy on shrimp and season with 1 tbs. Cajun seasoning. 
Heat olive oil in a large, heavy skillet, over medium heat. 
Add onions, bell pepper, celery, and garlic, and saute until tender. 
Add seasoned shrimp and saute for until shrimp start to turn pink. 
Add tomatoes, tomato sauce, red wine, and seasonings. 
Bring to a boil, reduce heat and cover, and simmer for 15 minutes. 
Stir in green onions , parsley, half and half and Worcestershire sauce, cover and cook for another 20 minutes.

                                        Calories    Fat (g)     Carb (g)  Protein (g)   Sodium (mg)

Recipe Totals                       1024.3    25.7        103.0           98.2              3737.3

Per Serving Totals                170.7     4.3          17.2            16.4               622.9

Monday, April 11, 2011

Chicken Sausage Saute

This is what Tami and the kids wanted last night for dinner. Looks like I will have this ready for dinner time.I'll add picture when completed.

Marinate chicken (an hour plus with your favorite marinade). I make my own mustard, Italian seasons and cajun spices and a few others items.
1 tbsp. olive oil 
1 cup chopped onion and green bell pepper 
1 lb andouille sausage, cut into 1/2-inch slices 
1 lb boneless, skinless, chicken breast halves, cut into 1/2-inch pieces
(1/2 lb. mushrooms, sliced can be added just before the wine)
1/2 cup red wine
2 (14.5 oz cans) diced tomatoes, undrained 
3 tsp. dried Cajun seasoning 
1/2 tsp. celery salt
Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and sausage. Cook 5 minutes, stirring occasionally. Add chicken, sauté 5 minutes. Add red wine and cook 5 minutes.Stir in tomatoes, Cajun seasoning, and salt. Reduce heat to low, simmer for 6 minutes. I like to cook until sauce is cooked down.
Serve over pasta.

Data without pasta

                                    Calories       Fat (g)          Carbs (g)       Protein (g)       Sodium (mg)
Recipe Totals                 1022.9        54.8              45.1              76.9              1639.8
Per Serving Totals           170.5          9.1                 7.5              12.8                273.3

Sunday, April 10, 2011

Slow Cooking Red Beans & Rice

1 lb. package red kidney beans
6 cups water
2 links smoked sausage, sliced and cut in half
1 cup, cubed ham
1 cup, each, chopped onion and bell pepper
2 stalks celery, sliced thin
2 tsp.'s minced garlic
1 tsp. thyme
1 tbs. or more Cajun seasoning
salt to taste
2 bay leaves
1 tbs. Worcestershire sauce

Hot sauce
3 cups hot cooked rice

Combine the first 12 ingredients in large pot on med/low on the stove. Cook for 5 hours on high or for 8 hours on low. Discard bay leaves and mash some of the beans and add green onions and Tabasco, and cook for 30 more minutes. Add a little water, if necessary. Serve over hot cooked rice 

Data without rice

                                      Calories      Fat (g)          Carb (g)       Protein (g)         Sodium (mg)
Recipe Totals                 3635.0           60.7              480.9           300.5            26554.4
Per Serving Totals           605.8           10.1                80.2              50.1              4425.7

BBQ Chicken Wraps

3 or 4 Chicken breast
1 pk Slice bacon
Cajun Spices
Your favorite tomato sauce (I use Garlic roasted)
Slice mozzarella cheese
Ground mozzarella
Angel hair pasta

Cut the fillets into strips
Season the chicken
Lay out 3 or 4 strips of bacon
Lay chicken across the bacon
Add strip of cheese between
Roll it into a sausage with bacon around, and season again
Cook on the BBQ pit (or oven)
Take a baking dish, pour in the tomato sauce
Top with the chicken and add cheese to the top
put dish on the pit (or in oven)
Boil angel hair pasta
Once sauce is hot and cheese has melted remove from heat. Serve and enjoy

Seafood Stuffed Bell Peppers

8 medium bell peppers
1/2 stick butter
1 lb. lump crab meat
1 lb. small shrimp, peeled and deveined
1 lb. peeled crawfish tails
2 cloves garlic, finely minced
1/2 cup each of the trinity, (onions, bell peppers, and celery)
1/4 cup fresh parsley, chopped

Cajun seasoning a few shakes
Salt and pepper to taste

3 cups cooked rice
1 1/2 cups Italian breadcrumbs
1 cup shredded cheddar cheese

Cut tops off bell peppers and wash and remove seeds. Par boil in large pot of salty water for 10 minutes. Drain and set aside. In large skillet, saute crawfish, shrimp, and the trinity in butter for 10 minutes. Add crabmeat, seasonings, salt and Tabasco and cook for 5 more minutes. Remove from heat and add rice, breadcrumbs and cheese and mix thoroughly. Stuff peppers and top with cheese and place in a shallow baking dish. Add 1 cup of water to bottom of the shallow baking dish and bake @ 350 degrees for 30 to 35 minutes. If you don't have crawfish, they are just as good with shrimp and crab.

I only made 6 and put the left over mix in the freezer.  Going to use for a couple of cabbage rolls one night.

Crawfish Fettuccini

3 onions, chopped
2 bell peppers
1/4 c. flour
2 or 3 cloves garlic
1 pt. & 1 c. half and half cream
1 can diced tomatoes ( used a green pepper and onion one. I think 2 cans would be better)
1 lb. Velveeta cheese
2 tbsp. pepper sauce
1 lb. fettuccine noodles, cooked
3 stalks celery, chopped
2 sticks butter
4 tsp. parsley flakes
3 lbs. crawfish
1 small bag Parmesan cheese, grated
Salt & pepper to taste ( I used a cajun pepper spice.)

Saute onion, celery, bell pepper, garlic and parsley flakes in butter until soft. Add flour; mix well. Add crawfish tails and cook 5 to 10 minutes. Add cheese until melted. Add half and half cream and mix well. Mix with cooked fettuccine. Place in greased baking dish and sprinkle top with Parmesan cheese. Bake 20 to 30 minutes at 350 degrees