| Ingredients: Delta Grits- 3T Butter 1 Shallot, thinly sliced 2T Garlic, Minced 3c Chicken Stock 1c Half-Half 1c Delta Grind Coarse Grits or your favorite brand ½ c Mascarpone Cream Cheese 2T Creole Seasoning Salt and Pepper to taste Rock Shrimp- 1# Rock Shrimp (or any size you prefer) ¼ C Butter 1/4C White Wine ½ # Andouille Sausage, Diced 2T Creole Seasoning 3c Baby Spinach | |
| Directions: Instructions for the Grits Melt butter over medium heat, add shallots and cook until translucent. Add garlic, chicken stock and Half Half. Bring to a slow simmer and add grits. Thoroughly blend grits, reducing the heat to low and simmer for 25-30 minutes. Add more stock if they become too thick. Add cheese and Creole Seasoning at the end. Instructions for the Rock Shrimp Salt and Pepper to taste, Heat butter medium heat and add shrimp and andouille sausage. Sauté 2-3 minutes. Add white wine and creole seasoning. Cooking until the shrimp are done (about 3 minutes). Add the baby spinach last and let simmer until it wilts. Place grits into large bowl and spoon the shrimp and butter sauce over them. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=15124&recipeId=1099 | |
Rock Shrimp and Delta Grits
Labels: Main Dish
Print Recipe Roasted Red Pepper Linguini w/Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago C
Labels: Main Dish
| Ingredients: ½ lb Dried Rstd. Red Pepper Linguini ½ Cup Frozen Sweet Peas 1 lb Fresh Wild Mushrooms -cleaned and cut down if large 12oz Baby Spinach 20ea Cherry Tomatoes-cut in half Salt and Pepper Extra Virgin Olive Oil | |
| Directions: 1. Cook the pasta according to directions on the package. 2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=15275&recipeId=1075 | |
French Chicken
Labels: Main Dish
| Ingredients: 2 boneless skinless chicken breasts, pounded to 1/4" thickness 1/4 C. flour salt, pepper and garlic powder to taste 2 Tbs. olive or canola oil 2 large tomatoes, seeded, peeled and diced 4 oz. sliced fresh mushrooms 1/2 C. mozzarella cheese 1/2 C. heavy cream source: | |
| Directions: Great served with rice pilaf! This is wonderful cooked ahead of time and reheated later! The sauce is really yummy with rice pilaf. 1. Flour chicken. Place in heated oil in fry pan. Season with salt, pepper, and garlic powder. 2. Brown chicken on both sides. 3. Top chicken with chopped tomatoes and mushrooms. Pour heavy cream over all. Sprinkle a little more salt, pepper, and garlic powder on top. 4. Place in preheated oven uncovered at 350 degrees for 30 minutes. 5. Sprinkle mozzarella cheese on top of chicken. Bake 5 minutes more or until cheese is melted. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=19321&recipeId=559 | |
Apple Bacon Cheddar Bake
Labels: Main Dish
Key Lime Pie
Labels: Desert
Preparation Time
15 minutes
Cooking Time
40 minutes
Ingredients (serves 6)
- 200g wheatmeal or Granita biscuits
- 1/4 cup ground almonds
- 1 tbs caster sugar
- 100g butter, melted
- 4 eggs, lightly beaten
- 395g can condensed milk
- 2/3 cup (160ml) cream
- Finely grated rind and juice of 4 limes
Method
- Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
- Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
- Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
- Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.
Chocolate Berry Tiramisu Cake
Labels: Desert
Ingredients (serves 8)
- 600ml thickened cream
- 1 teaspoon vanilla extract
- 3/4 cup caster sugar
- 500g mascarpone cheese
- 1 1/3 cups freshly brewed strong coffee, cooled
- 2/3 cup hazelnut-flavoured liqueur
- 500g packet Unibic Sponge Finger biscuits
- 250g frozen raspberries
- 250g frozen blueberries
- 100g dark chocolate, grated
Method
- Line a 24cm (base) springform cake pan with non-stick baking paper.
- Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
- Combine coffee and liqueur in a shallow dish. Dip biscuits, 1 at time, into coffee mixture and use to line base of pan (cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat layers.
- Top chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.
Ingredients (serves 4)
- 1 cup self-raising flour
- 1 tablespoon cocoa powder
- 1/2 cup caster sugar
- 150g (about 6) fresh dates, deseeded, finely chopped
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 egg
- 75g butter, melted, cooled
- cream or vanilla ice-cream, to serve
Sauce
- 2/3 cup firmly-packed brown sugar
- 1 tablespoon cocoa powder
- 1 1/3 cups boiling water
- 1 tablespoon instant espresso coffee powder
Method
- Preheat oven to 180°C. Grease four 1 1/4-cup capacity, ovenproof ramekins and place on a baking tray lined with baking paper.
- Sift flour and cocoa into a large bowl. Stir in caster sugar and dates (make sure dates don't clump). Whisk vanilla, milk, egg and butter together in a jug. Pour into flour mixture. Gently stir to combine. Spoon into prepared dishes. Smooth surface.
- Make sauce: Combine brown sugar and cocoa in a bowl. Sprinkle over puddings. Combine boiling water and coffee powder in a heatproof jug, stirring to dissolve coffee. Pour 1/3 cup coffee over the back of a metal spoon, over each pudding.
- Bake for 30 to 35 minutes or until a skewer inserted halfway into puddings comes out clean and sauce bubbles around the edges. Serve immediately with cream or ice-cream.
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