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Recipes
Sausage, Egg & Biscuit Casserole
By kimvess
This yummy Sausage, Egg & Biscuit Casserole can go straight into the oven, or to make it ahead, assemble it the nig...
- CASSEROLE:
- 1 pound bulk breakfast sausage
- 7 eggs
- 1 1⁄4 cups whole milk
- 3 ⁄4 cup heavy cream
- 1 teaspoon each table salt and black pepper
- 8 frozen buttermilk biscuits, partially thawed, halved
- 1 1⁄2 cups Cheddar, shredded & divided
- GRAVY:
- 3 tabvlespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon chopped fresh sage
- 1 ⁄2 teaspoon red pepper flakes
- Salt and black pepper to taste
Baked Beef Ravioli
By kimvess
Directions 1. Preheat oven to 375 degrees F
- 2 9 ounce package refrigerated cheese-filled ravioli
- 1 1/2 pounds ground beef
- 1 large onion, chopped (1 cup)
- 6 cloves garlic, minced
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 10 3/4 ounce can condensed tomato soup
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
Sloppy Joes with Maui Onion Straws
By kimvess
Directions Prepare the sloppy joes: In a large saute pan over medium-high heat, combine the canola oil, bell peppe...
- For the Onion Straws:
- 1/4 cup canola oil
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded, deveined and diced
- 1 red onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons minced garlic
- 1/4 cup red wine
- 1/4 cup red wine vinegar
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 6 -ounce can tomato paste
- 1 1/2 cups tomato sauce
- 3 tablespoons packed brown sugar
- 1/4 cup Worcestershire sauce
- Kosher salt and freshly ground pepper
- 24 slider rolls or sweet Hawaiian rolls
- 2 cups canola oil
- 1 large egg
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Kosher or sea salt and freshly ground pepper
- 1 sweet onion (Maui or Vidalia)
Butter Fried Chicken
By kimvess
Using a meat mallet, lightly pound any thicker parts of the chicken breasts so they are of even thickness
- 4 boneless, skinless chicken breasts (2 pounds), halved crosswise
- 1 cup all-purpose flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 cup bread crumbs
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/8 teaspoon cayenne pepper
- 4 large eggs
- 2 sticks unsalted butter
- Kosher salt
- 3 shallots, minced
- 3 tablespoons capers, drained
- 1 lemon, thinly sliced
Grilled Steaks Balsamico
By kimvess
Lori Welander, Richmond, Virginia, Southern Living APRIL 2005
- 2/3 cup balsamic vinaigrette
- 1/4 cup fig preserves
- 4 (6- to 8-ounce) boneless beef chuck-eye steaks
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese
Baked Penne with Sausage and Creamy Ricotta
By kimvess
Preheat the oven to 400°
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 pound hot or sweet Italian fennel sausage, casings removed
- One 28-ounce can tomato puree
- 1 1/2 cups water
- 1 1/2 teaspoons sugar
- 1 bay leaf
- 1/4 teaspoon ground fennel
- Salt and freshly ground pepper
- 1 pound penne
- 3 cups Creamy Ricotta
- 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Roasted Potatoes and Shallots
By kimvess
by Ruth Cousineau
- 6 large shallots, peeled and halved lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
Mini Croissant Breakfast Sandwiches with Parmesan-Herb Spread
By kimvess
In a large skillet, melt butter over medium heat
- 1 tablespoon butter
- 6 large eggs, lightly beaten
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon ground black pepper
- 1 ⁄2 cup mayonnaise
- 1 ⁄2 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 12 mini croissants, cut in half horizontally and toasted
- 12 slices bacon, cut in half crosswise and cooked until crisp
Muffaletta PoBoy w/Creole Olive Salad
By kimvess
Split the loaf horizontally
- 1 loaf French bread
- 1/4 lb. deli ham, thinly sliced
- 1/4 lb. Genoa salami, thinly sliced
- 1/4 lb. each, Mozzarella and Provolone cheese, sliced
- 1 cup olive salad, with oil, (recipe below)
- 2 tbs.'s poboy spread, (recipe below)
- Lettuce and sliced tomatoes
- Marguerite's Creole Poboy Spread
- 1/2 cup light mayo
- 1/4 cup Creole or Dijon mustard
- 1 tbs. ketchup
- 1 tbs. pickle relish
- 1 tbs. horseradish
- Few shakes salt
- Few shakes Tabasco
- Combine all ingredients and stir until well blended and chill for 30 minutes. Store any unused portion in an airtight container and store in fridge for up to 3 days.
- Creole Olive Salad
- 1 cup stuffed green olives
- 1 cup black olives
- 1/2 cup chopped tomatoes
- 2 cloves of garlic, sliced
- 1/4 cup pickled jalapenos
- 1 tbs. sliced green onions
- 1 tbs. chopped fresh parsley
- 1 tbs. capers
- 2 tsp.'s dried oregano
- 1 tsp. Cajun seasoning
- 3 tbs.'s red wine vinegar
- 1/2 cup Virgin olive oil
- Combine all ingredients except oil in a food processor and pulse until finely chopped and well blended. Place in an airtight container and pour oil over olive mixture and mix well. Let marinate at least overnight. Will keep in fridge for up to 1 week.
Cajun Crusted Chicken with Creole Mashed Potatoes
By kimvess
To marinate the chicken: 1
- Four 6- to 7-ounce/180- to 200-g boneless chicken breasts (with the skin on)
- 6 tablespoons/50 g Cajun spice blend (including cayenne pepper, dried thyme, garlic powder and paprika)
- 4 russet potatoes (about 3 pounds/1.36 g total), peeled and quartered
- 2 tablespoons/30 ml olive oil
- 4 andouille sausages (about 13 ounces/369 g total), sliced thinly into rounds
- 1 red bell pepper, cut into thin strips
- 6 shallots, thinly sliced
- 2 garlic cloves, finely crushed
- 1 cup/286 ml chicken stock, warmed
- 1/2 cup/10 g chopped fresh flat leaf parsley
- Salt and freshly ground black pepper
- All purpose flour, for dusting