Healthy

Mandarin Orange Salad

Directions:

  1. Wash and dry lettuce. Break into bite sized pieces and place into a large salad bowl.
  2. Add green onions, celery and oranges.

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Asian Baked Tilapia

Directions:

  1. Place garlic, jalapeno, ginger, brown sugar, cilantro, lime juice, soy sauce, white wine and sesame oil in food processor and blend until well mixed. 

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Pork Chops & Pears by Josh Abbott

Directions:

  1. Lightly coat pork chops with olive oil, cayenne pepper, basil and garlic on both sides.
  2. Place in a skillet with 3 Tbs. olive oil.
  3. Cook over med/high heat for several minutes on both sides until completely cooked.
  4. Cut pears in half and scoop out the centers.
  5. Brush with olive oil and sprinkle with salt.
  6. In a sauce pan, brown pears on all sides over med/low heat.
  7. Plate pears scoop side up. Drizzle with honey and add feta or blue cheese in the scoops.

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Old No. 7 Grilled Salmon by George Ducas

Directions:

  1. Wash salmon fillets, add salt, pepper & a little creole seasoning and set aside. 
  2. Mix whiskey, brown sugar and olive oil and pour in a zip-lock freezer bag. 
  3. Put the fillets in the bag and place on a plate in the fridge for 4-6 hours. 
  4. 30 minutes before serving, heat grill to medium-low heat. 
  5. Add salmon filets, skin side down. 
  6. Turn grill temperature down to low. 
  7. Squeeze ½ lemon.

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Gulf Coast Shrimp and Rice by JB and the Moonshine Band

Directions:

  1. Cook rice as directed.
  2. In a large skillet, melt butter over medium heat. 
  3. Add celery, onion, and bell pepper. 
  4. Cook until tender. 
  5. Add the garlic and shrimp. 
  6. Cook until shrimp is pink, about 5 minutes. 
  7. Add salt and pepper to taste.
  8. Add cooked rice to desired consistency.
  9. Stir to combine. 
  10. Add green onions. 
  11. Stir to combine. 
  12. Season to taste with salt and pepper.

Serve immediately.

Enjoy!

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Crock Pot Black-Eyed Peas

Directions:

  1. If you are using dried black-eyed peas, soak them in water making sure the water covers the peas completely for at least 3 hours but preferably overnight.
  2. If you are using Melissa’s brand in the refrigerated section, skip soaking them.
  3. In a skillet, pan fry bacon and remove to plate.
  4. In remaining bacon grease, saute celery, onion and garlic.
  5. Pour black-eyed peas into crock pot or slow cooker, add sauteed vegetables, chopped jalapeno, crumbled bacon, beer, chicken broth and water.

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Crab Cakes by Rob Baird

Directions:

  1. Combine all ingredients except for crab meat. Mix thoroughly and then add crab meat…toss lightly.
  2. Make crab mixture into cakes.
  3. Coat both sides with Panko breadcrumbs.
  4. Heat olive oil and butter over med-high heat.
  5. Cook crab cakes on both sides for 5 mins until golden brown.
  6. Finish in a preheated oven @ 375 degrees for about 15 min.

 

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Baked Salmon by Josh Grider

Directions:

  1. Combine all ingredients in medium mixing bowl.
  2. Dip both salmon fillets into mixture, covering both sides of fillet well.
  3. Place salmon onto foil and wrap completely.
  4. Put foiled wrapped salmon in a baking dish.
  5. Bake @ 375 degrees for 30-40 min.
  6. Serve immediately!

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