JT's Shrimp Sauce and Remoulade Sauce

 

 

JT's Shrimp Sauce 

Ingredients:

1/2 cup chili sauce

1/3 cup prepared horseradish (we like Boar's Head)

1/3 cup ketchup

1/4 cup finely diced celery, add some chopped leaves if you have them

2 Tablespoons lemon juice

1 1/2 teaspoons of Worcestershire sauce

1/2 to 1 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Stir all ingredients together until blended. Cover and chill until ready to serve.  

 

Remoulade Sauce:

Ingredients:

1 cup mayonnaise

2 Tablespoons Creole mustard

1 Tablespoon prepared horseradish

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon paprika (smoked or sweet)

Pinch cayenne or a few dashes of hot sauce

2 cloves garlic, minced or pressed

2 Tablespoons finely chopped fresh parsley

Directions: 

In a medium bowl, combine the mayo, mustard, horseradish, lemon juice, Worcestershire sauce, paprika, garlic, cayenne/hot sauce, and parsley. 

Stir until smooth and ingredients are well incorporated..

Cover and refrigerate for at least 30-60 minutes.  

 

 

 

 

 

 

 

Blackberry Jam Balsamic Dressing

 From Zandy's blog. https://sutherlandbelle.com/tarragon-chicken-salad/

 

Ingredients:

2 Tablespoons of blackberry preserves

1 small shallot minced

1/2 cup balsamic vinegar

2 Tablespoons lemon juice

1 Tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 cup extra virgin olive oil

Directions:

Add all ingredients into a blender and blend on high until smooth.

Store in refrigerator in a airtight container. 

Fig Butter

From Mississippi Chef Robert St John

This recipe should be made and stored in your refrigerator. Never be without it. At my house - in case of fire- I'm grabbing the wife, the kids, a few family photos, the dog, and the container of fig butter in the fridge. To me, nothing tastes better when spread on homemade biscuits, toast or croissants. It goes fast!!

Ingredients:

1 1/2 cups preserved figs 

1 teaspoon of vanilla

1/8 teaspoon of cinnamon

Pinch of nutmeg

1/4 cup unsalted butter, softened

Directions:

Place half of the preserved figs, spices, vanilla in a food processor. Puree until smooth. Add the remaining figs and pulse 6-7 times, just enough to slightly break up the whole figs.

Store in an airtight container in the refrigerator.  

Taco Stuffed Bell Peppers

 Low carb taco night. These look impressive and fun to eat.

 

 

 Ingredients:

6 colored bell peppers, medium to large 

1.5 pounds of ground beef

1 packet taco seasoning

3/4 cup water or follow package instructions

1 cup of Mexican or lime cilantro rice - already made 

1 1/2 cups shredded cheddar cheese (additional to top the peppers)

1 cup sour cream

1/2 cup salsa

Sliced pickled jalapenos  

Directions:

Remove the tops of the bell peppers and dice around the stem. Boil the bell peppers in a large pot of salted water for 10 minutes and drain well. 

Brown the ground beef, drain and add the taco seasonings and water and cook according to package directions. 

Ad a tablespoon or two of the rice in the bottom of each bell pepper.

In a large bowl mix the ground beef, cheddar cheese, sour cream and salsa, stir well.

Add the beef mixture into the peppers on top of the rice. Then top with additional cheddar cheese and a pickled jalapeno slice.

Bake for 20-25 minutes.

 

 

Chocolate Chess Pie

 

 

Ingredients:

1 whole unbaked pie shell

1/2 cup butter

2 ounces Baker's semi-sweet chocolate baking bars

1 cup sugar

2 whole eggs, beaten

1 teaspoon vanilla

Dash of salt

 

Directions:

Preheat oven to 350 degrees. 

Melt butter and chocolate and let cool slightly. Mix with other ingredients and pour into pie crust. Bake for 35 minutes.

Serve with spiced whipped cream.  

 

Easy Peasy White Chicken Lasagana

 

 This recipe proves that comfort food isn't complicated. With minimal prep and maximum flavor, it's destined to become a weeknight staple. 

 I like to soak the oven-ready lasagna noodles in water before layering—it ensures they cook evenly. And here's a game-changer for the spinach: use a potato ricer to remove excess water. Just press slowly, or you'll wear the spinach water as a badge of your enthusiasm!

Ingredients: 

1 1/2 cups milk

1 can condensed cream of chicken soup

8 uncooked (oven-ready) lasagna noodles

2/3 cup of Parmesan cheese

2 cups of cut-up cooked chicken

1/8 teaspoon garlic powder

1 24 oz container of 4% cottage cheese or Ricotta cheese

1 box (10 oz) frozen chopped spinach, thawed and water removed

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix milk and soup until blended. Spread a 1/2 cup of soup mixture in the bottom of a 13x9 baking dish. Top with 4 uncooked lasagna noodles.

Set aside 1/3 cup of Parmesan. 

In the same mixing bowl with the soup, add the remaining ingredients. Spread half of the chicken/soup/spinach mixture over the noodles in the dish. Repeat with 4 more uncooked noodles and add the remaining chicken/spinach mixture.

Cover with aluminum foil. Bake for 50 minutes or until the noodles are tender. Remove the lasagna from the oven and set the oven to broil. Sprinkle with reserved Parmesan. Broil 3-5 minutes until the top is beginning to brown. Watch closely! Let the lasagna stand 15 minutes before serving.