Posts Tagged ‘recipes’

Crawfish Cornbread

I posted about making crawfish cornbread for Thanksgiving, so I thought I’d share the recipe in case anyone is interested. I got the recipe from Taylor’s mom, who got it from someone else, so I have no idea of its original origins.

It’s sort of like a corn pudding with crawfish, cheese, and a little spice.

Crawfish Cornbread

1 pound frozen crawfish (thawed, drained and rinsed)
1 stick melted butter
1 tsp salt
1 tsp baking soda
1 tsp Tony Chachares seasoning (or more, 1 tbsp isn’t too much for my taste)
1 can cream style corn
1 box Jiffy cornbread mix
3/4 cup chopped onions (frozen will work)
3 eggs
chopped jalapenos (1/2  a small can drained, or more if you like it spicy)
2 cups of grated cheese (one to mix in, one to top the casserole)

Mix all ingredients (except 1 cup cheese) in a large mixing bowl. Pour into greased 9×13 baking pan. Top with 2nd cup of cheese. Bake at 350 for 1 hour. Makes 8+ servings.


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You gotta make this. Mr. B’s Bistro BBQ Shrimp

Mr. B’s is a fabulous restaurant in New Orleans, and the recipe is one of their house favorites. It’s not BBQ in the traditional sense of the word, but is so rich and delicious. Like their site says, don’t be afraid of the amount of butter. I promise you won’t be sorry.

Just don’t forget an extra stack of napkins, it gets a little messy peeling the shrimp!


I included the link to the original recipe earlier, but I’m also including the recipe below too in case they ever take the recipe down. It’s that awesome.

  • 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about 2 lemons)
  • 2 teaspoons ground black pepper
  • 2 teaspoons cracked black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced garlic
  • 1 1/2 cups (3 sticks) cold unsalted butter, cubed
  • French bread as accompaniment


In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees

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So I saw this breakfast recipe a couple of weeks ago, and have been dying to make it. Finally this morning I did.

Honestly, I took it as less “actual recipe” and more of “suggestions” of what to do with some eggs, butter and seasoning. Here’s the recipe I followed. http://aiminglow.com/2011/09/brilliant-breakfast-for-less-than-brilliant-mind/

But of course, I changed it a little bit. What I did was, melt a tablespoon of butter under the broiler in my toaster oven, then add two eggs, a little milk, chopped red onion, some fresh chives, fresh cracked pepper, and romano cheese. I cooked it for the suggested 3-5 minutes but wasn’t sure it was done enough. Being all nervous about raw eggs, I cooked it for almost 10 minutes total, poking it with a fork several times after about 5 minutes.

Here’s the halfway mark of cooking. I forgot to take a picture at the end and anyway it looked kinda messy in the end after all my fork poking. But more or less, in the end the egg will be solid and the top and edges of the eggs will be browned.


End result, delicious! You may want to add some salt or try different herbs. But I really liked it. It probably will be easier to do several of these in your big oven, but if you’re doing just one or two, a toaster oven works just fine.

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Crockpot Roasted Chicken

Yesterday I made a roast chicken in the crockpot. I’ve done cornish game hens this way too, and it turned out really delicious. And probably slightly healthier than the rotisserie chickens from the store.

I don’t remember where I found the original seasoning recipe, but you could add or substitute things (I didn’t have thyme so I used some oregano).

2-3 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
Pinch chili powder
4 garlic cloves optional

Mix spices together. Put whole chicken (skin still on) in the crockpot, breast side up. (Don’t forget to check and see if your chicken has the innards. I almost didn’t notice they were still in the bird. I guess if you like that stuff you could leave it in.) Sprinkle seasoning mixture over whole chicken. I also cut up half a stick of butter and put them around the top of the bird, under the skin and in the wing (like mom does to the Thanksgiving turkey). Cook on low heat for 8 or more hours. You don’t need to add additional liquid because the bird has plenty.

It’ll look beautiful in the pot but then fall right apart when you’re ready to take it out.




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To get to our Valentine’s dinner I need to take you back a little bit.
So, a few weeks ago we decided we were going to try eating more fish, and saw some steelhead trout in the fish section (seafood department?? whatever it’s called??) so we bought some.
Anyhow, I’m not a fan of salmon (too oily/fishy) though Taylor likes it. The steelhead trout is an orange color similar to salmon, but not anywhere near as oily. And it’s got a great flavor when cooked. I can’t remember how I found the inspiration recipe, but I tweaked it a little bit and came up with a winner. I think you’ll like it too.
But, before you get started, you’ll need a secret weapon ingredient.
Sunny Paris.
This spice mix from Penzey’s Spices  is a wee bit expensive ($10 for a half cup), but trust me, you won’t regret the purchase. And if you do, just send me the leftovers. And if you’re not a big fan of any of the individual ingredients, just try it. Trust me. Seriously.
So where was I before I started waxing poetic about the virtues of Sunny Paris….oh yes, the trout recipe.
1 large piece of trout (1 pound; ours came with the skin on)
3 slices of yellow onion (roughly half of a medium-sized onion)
3 tbsp. soft butter (not melted)
2 tbsp. flour
2 tbsp Sunny Paris Seasoning
1/2 c. panko bread crumbs
Salt and pepper to season
Olive oil

1. Heat oven to 375 degrees.
2. Spray a baking sheet with a little olive oil. Or better yet, to reduce the amount of dishes you need to clean, make a tiny pan out of foil to fit the fish and spray that with olive oil.
3. Place slices of onion in the pan.
4. Put the trout (skin side down) on top of the onion slices. Salt and pepper fish.
5. Mix softened butter with flour and Sunny Paris. Spread on fish.
6. Sprinkle butter mixture with crumbs.
7. Bake 45 minutes or until the crumb mixture is golden and fish is done.

Makes about 4 servings (or 2 servings for hungry adults).  Other light tasting kinds of fish could be used.

Here’s the final product.


Served up with some asparagus and a salad, it was a perfect low-key, but fancy enough dinner for our Valentine’s Day.

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Another favorite summer recipe also comes from the Pioneer Woman. The original is for chicken, which really is fabulous, but I’ve also found that it tastes delicious with shrimp.

(I tried taking pictures along the way, but only got as far as the ingredients. We always are done eating by the time I remember to take “after” pictures.)


  • 3 whole Limes, Juiced
  • 5 cloves Garlic, Peeled
  • 1 whole Jalapeno, Sliced (use 2 if you want a little more spice)
  • 1 teaspoon Kosher Salt
  • ½ cups Cilantro
  • ½ cups Tequila
  • 5 Tablespoons Olive Oil
  • 1-2 pounds of shrimp, peeled and deveined
  • Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

    Then throw the shrimp into a gallon size ziplock bag and pour the marinade over it. Close the bag and put it in the fridge for about 1-2 hours. You don’t have to let the shrimp marinade very long, the citrus will start “cooking” the shrimp pretty quickly.

    Fire up the grill (or a grill pan, if you’re like me), put the shrimp on the and cook until they are done. I find it is easiest to get the shrimp out of the bag using long-handled tongs. Throw the leftover marinade away.

    We eat these with fajita fixings (cheese, tortillas, grilled onions, pico de gallo!, black or refried beans, avocado, I could keep on…) or sometimes just by themselves.

    Try the original chicken recipe or my shrimp version and let me know what you think.

    Coming tomorrow, what to do with all that left over tequila!

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    I can’t believe I haven’t blogged about this yet.

    They say (seriously, who are they?) your tastes change every 7 years. I’m not sure what I think about that, but one thing I am sure about is that this summer I started loving pico de gallo. Previously, I disliked raw onions but would eat the fried variety (onion rings anyone?!)

    I saw this Pico de Gallo recipe from The Pioneer Woman and was hooked.  PW includes photos for every step of the recipe, which is super helpful.  For those of you don’t want to click over, here’s the recipe and a one of the pictures I took (and my typical changes in italics.) But trust me, you want to visit the Pioneer Woman’s site.

    5 whole Plum (roma) Tomatoes (use small, vine ripe tomatoes if you can’t get romas)
    ½ whole Large (or 1 Small) Onion (I use red onion)
    3 whole Jalapeno Peppers (use 2 first, then taste and add the 3rd if it’s not hot enough…better than being too hot to start out.)
    Lime Juice
    Salt To Taste

    Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

    Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

    Check out this colorful, (not mixed yet) mixture.

    Of course pico is best with salty, crispy tortilla chips. But you can also mix it with some avocado for a delicious guacamole. Or serve it with shrimp, almost like ceviche.

     Try it out, and let me know what you think.

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