Shrimp Chili with Black Beans

      Ingredients


 2 lbs. shrimp, peeled and deveined
 1 onion, chopped
 1 tablespoon canola or olive oil
 1 small green bell pepper, chopped
 1 small red bell pepper, chopped
 1 small yellow bell pepper, chopped
 1 cup chicken broth or  Homemade chicken stock
 1 (28 oz.) can whole tomatoes, chopped
 2 (15 oz.) cans black beans, drained and rinsed
 1/2 cup picante sauce
 1 1/2 teaspoons cumin
 1/2 teaspoon basil
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1 1/2 teaspoons sea salt                    

                     

                               
 Directions

 1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.

 2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.

 3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.  

Sweet and Tangy BBQ Sauce

  

  

      Ingredients

 2 tablespoons butter

 1/2 cup minced sweet onion

 1 cup ketchup

 1/2 cup apple cider vinegar

 1/4 cup molasses

 1 teaspoon chipotle powder

 2 teaspoons paprika

 1/2 teaspoon celery seeds

 1/2 teaspoon sea salt                      

                       

                                 

 Directions

 1. Melt the butter in a medium saucepan over medium heat.

 2. Add the onion and sweat it until softened and translucent, 

3 to 5 minutes.

 3. Add the ketchup, vinegar, molasses, chipotle powder, 

paprika, celery seeds, and salt. Stir to combine. Simmer for 

about 20 minutes, uncovered, stirring occasionally, until 

thickened and darkened.

 Makes about 12 oz.  

Pineapple Coconut Rum Cake

       




      Ingredients


 1 white cake mix (without pudding)
 4 eggs
 1/3 cup oil
 1/2 cup dark rum
 1 pkg instant coconut cream pudding
 1/4 cup water
 1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 cup)
 1 1/2 cup flaked coconut

 Topping :
 1 lg. container Cool Whip
 1 sm. can crushed pineapple in its own juice
 1 pkg. instant coconut cream pudding
 1/3 cup dark rum
 2 cup flaked coconut                  

                     

                               
 Directions

 1. Mix together above ingredients in a bowl according
to cake instructions.

 2. Pour into 9"x13" cake pan and bake at 350 degrees
for approximately 30 to 35 minutes.

 3. Cool cake thoroughly, put it in the refrigerator
overnight after it is cool to chill it.

 4. Mix toppings together and spread on cake, sprinkle
with flaked coconut.

Shrimp Po' Boy

         

  

  

      Ingredients

 1 to 1 1/2 pounds medium boiled shrimp 

(shelled and deveined )

 2 cups milk 

 1 egg 

 flour

 cornmeal 

 1/8 teaspoon sea salt 

 dash Black pepper 

 6 sub rolls, split

 1 tomato, sliced

 Lettuce leaves

 Mayonnaise

                       Pickles                     

                       

                                 

 Directions

 1. Mix milk with egg; add shrimp and let stand for 4-5 minutes.

 2. Mix equal parts of flour and cornmeal with salt and pepper. 

Coat shrimp very well with mixture.

 3. Cook shrimp in hot deep fryer at 375° until golden brown. 

Drain well on paper towels.

 4. Spread split rolls with mayonnaise. Place shrimp on rolls; 

top with tomato slices, Pickles and lettuce. 

Cheddar Cheese and Mushroom Omelet

      

  

  

      Ingredients

 6 eggs

 3/4 cup sliced mushrooms

 3 Tablespoons butter

 1/4 cup chopped green onion

 3 Tablespoons water

 1 cup shredded sharp Cheddar cheese

                     Salt and Black Pepper to taste                      

                       

                                 

 Directions

 1. In a pan saute mushrooms in butter. Remove mushrooms 

from pan, set aside.

 2. Combine eggs, green onions and water; beat until blended. 

Pour egg mixture into hot pan.

 3. As omelet begin to set, lift cooked mixture with spatula 

allowing uncooked mixture to flow under omelet. 

 4. When omelet is set, and still moist on surface, cover half of 

omelet with mushrooms and cheese. Fold in half. 

Broccoli Cornbread

      

  

  

      Ingredients

 1 stick margarine

 1 box corn muffin mix

 4 eggs

 1 10-ounce bag frozen broccoli, chopped 

 1 small onion, chopped

 2 cups grated cheddar cheese

 1/4 cup water

                  Dash salt and pepper                     

                       

                                 

 Directions

 1. Spray 9-x-13-inch Pyrex dish with non-stick spray.

 2. Steam broccoli and chopped onion 8-10 mins. in 1/4 cup water. 

 3. Melt margarine; add corn muffin mix, eggs, salt and pepper, 

and mix very well. Add broccoli, onion and cheese; stir well. Pour 

into prepared dish.

 4. Bake at 400 degrees for 25-35 minutes. 

Chicken and Cheese Lasagne

    

  

  

      Ingredients

 8 oz Lasagna noodles

 1/2 cup Onion, chopped

 1/2 Green pepper, chopped

 4 Tablespoon Butter

 1 can (7 1/2 oz) cream of chicken soup

 1 cup Mushrooms, sliced

 1/2 cup Pimentos, chopped and drained

 1/3 cup White wine

 1/2 tsp Basil, crushed

 1 3/4 cup Cottage cheese

 2 cups Chicken breast, cooked and diced

 2 cups mild cheddar cheese, grated

 1/2 cup Grated Parmesan cheese                    

                       

                                 

 Directions

 1. Cook noodles according to package directions; drain.

 2. Saute onion and bell pepper in butter until onion is clear 

and tender. Stir in soup, mushrooms, pimento, wine and basil.

 3. Lay half the noodles in a 9"x 13" baking dish; top with 

half the sauce, followed in layers with half of the following: 

cottage cheese, chicken, cheddar and Parmesan cheeses. 

Add in layers remaining noodles, sauce, cottage cheese and chicken.

 4. Bake at 350 F for 45-50 minutes.

 5. Top with remaining cheeses; bake for 2-3 minutes more or 

until the cheese has melted.

Chicken and Potato Casserole

      Ingredients

 1 package (26 oz) frozen shredded hash brown potatoes, thawed
 1 package (24 oz) frozen mixed vegetables
 3 cups cubed cooked chicken
 1 can (10 3/4 oz) condensed cream of chicken soup
 1 can (10 3/4 oz) condensed cream of mushroom soup
 1 cup chicken broth or Homemade Chicken Stock
 3/4 cup French fried onions                

                     

                               
 Directions

 1. Preheat oven to 375. Grease 13" x 9" x 2" baking dish.

 2. Layer the hash browns, vegetables and chicken in
baking dish.

 3. Stir together both soups and broth in a bowl, then pour
over casserole.

 4. Cover with tin foil and bake for 1 hour.

 5. Take foil off and top with French fried onions.

 6. Bake another 10 minutes, do not re-cover.

Blackened Redfish

    

  

  

      Ingredients

 3/4 lb butter, melted in a skillet

 1 tbs paprika

 2-1/2 tsp salt

 1 tsp onion powder

 1 tsp garlic powder

 1 tsp ground red pepper

 3/4 tsp white pepper

 3/4 tsp black pepper

 1/2 tsp thyme

 1/2 tsp oregano

                  6 Fresh Redfish fillets                  

                       

                                 

 Directions

 1. Heat a cast iron skillet over a high heat until it is VERY hot.

 2. Combine the dry spices together in a mixing bowl.

 3. Dip each fillet in melted butter and then sprinkle the seasoning 

ixture over both sides. Put the fillets in the skillet and pour in the 

remaining butter.

 4. Cook the fish until the underside begins to char or blacken, then 

turn and cook the other side. They will cook very quickly and creats 

alot of smoke. Have proper ventilation. 

Vanilla Smoothie

      

  

  

      Ingredients

 1 cup vanilla yogurt

 1 cup milk

 1/2 teaspoon vanilla

 2-3 ice cubes

                 dash of cinnamon                 

                       

                                 

 Directions

 1. Combine all ingredients into a blender, except cinnamon. 

Blend at high speed until thick and smooth.

 2. Sprinkle the top with cinnamon and serve.   

Cream of Broccoli Soup

    

  

  

      Ingredients

 1 tablespoon butter 

 2 slices bacon, chopped 

 1 medium onion, chopped 

 2 scallions, chopped 

 1 stalk of celery, chopped 

 1 tablespoon all-purpose flour

 4 cups chicken broth or  Homemade chicken stock

 florets from 1 large head of broccoli, chopped 

 1/2 teaspoon salt 

 ground black pepper 

 dash of ground nutmeg 

 1 cup light cream                

                       

                                 

 Directions

 1. Melt butter. Sauté bacon, then add onion, leek, and celery. 

Cook until heated through. 

 2. Add flour and stir until well combined. Stir in stock; simmer 

for 15-18 minutes.

 3. Add broccoli; simmer for 15-18 minutes. Pour into blender 

and purée. 

 4. Return to pot and season with salt, pepper, and nutmeg. 

Stir in cream and cook until heated through; do not boil.

 Makes 4-6 sevings

Applesauce Raisins Muffins

    

  

  

      Ingredients

 1 lg. Egg

 1 1/2 cup applesauce

 3/4 tsp. baking soda

 1/2 tsp. Nutmeg

 3/4 cup raisins

 2 tbsp. salad oil

 2 cup flour

 2 tsp. baking powder

             1/2 tsp. Cinnamon                

                       

                                 

 Directions

 1. Beat together egg, salad oil and applesauce. Add flour, 

soda, baking powder and spices. Stir in raisins. 

 2. Spoon in muffin tins. Bake 375 degrees, 20-25 minutes. 

Sweet & Spicy Beans

      Ingredients


1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 teaspoon hot pepper sauce
Chopped green onions              

                     

                               
 Directions

 In a 4- or 5-qt. slow cooker, combine the first nine ingredients.
Cover and cook on low for 5-6 hours. Top with green onions and
serve.

Shrimp Salad

  

  

      Ingredients

 1 pound small shrimp, peeled and deveined

 1 celery stalk, finely diced

 1 small shallot, finely diced

 3-4 sweet pickles, finely chopped

 1/3 cup mayonnaise

 2 tablespoons sour cream

 1 tablespoon lemon juice

 2 teaspoons chopped dill

 2-3 dashes Tabasco sauce

             Salt and black pepper to taste                 

                       

                                 

 Directions

 1. Bring 2 quarts salted water to a boil in a large pot over 

high heat. Fill a large bowl halfway with ice water and set 

it aside. Add the shrimp to the boiling water and cook until 

pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool. 

Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream, 

lemon juice, and dill in a large mixing bowl. Add the shrimp and 

stir until all the ingredients are well combined. Stir in the Tabasco 

sauce. Season with salt and pepper.  

Cranberry Watermelon Smoothie

  

     Ingredients

 1 beet, with or without greens 

 1 cup cranberries 

 1 cup watermelon 

 1/2 cup water                

                       

                                 

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Pepper and Mushroom Fritta

  

  

      Ingredients

 Cooking Spray 

 2 Tablespoons butter 

 1 Small Sweet onion, finely chopped 

 1 Teaspoon minced garlic 

 2 Cups Sliced Button Mushrooms, sliced 

 2 Red Bell Peppers, seeded and diced 

 1/4 Cup chopped fresh parsley 

 8 Eggs 

 1 Cup 2% milk 

 1 1/2 Cups grated sharp cheddar cheese 

 1/2 Teaspoon salt 

 1/4 Teaspoon Black pepper                

                       

                                 

 Directions

 1. Preheat the oven to 350°F.

 2. Coat a 9-by-13-inch baking dish with cooking spray and set aside.

 3. In a large skillet over medium-high heat, melt the butter.

 4. Add the onion, garlic, and mushrooms and sauté until softened, 

about 5 minutes. Add the red peppers and sauté for 5 minutes, or 

until the liquid in the skillet is evaporated.

 5. Remove the skillet from the heat and stir in the parsley.

 6. In a large mixing bowl, whisk together the eggs, vegetables, 

milk, cheese, salt, and pepper. 

 7. Pour the mixture into the prepared baking dish and bake for 

30-35 minutes or until set. Let the frittata stand 5 to 10 minutes before serving.

 MAKES 8 SERVINGS