Tuesday, April 30, 2013

Turkey Taquitos


The Crunch Factor!


It's almost Cinco De Mayo, I am already planning for all the festive eats I am cooking.  I decided to make some Turkey Taquitos because I love taquitos and I also love anything that is crunchy.


This is such a simple recipe. You brown up some ground turkey with a little onion, garlic and spices. Then you heat the corn tortilla shells in the microwave to make pliable.

Place about 1 tablespoons of cooked meat and 1/2 tablespoonful of your favorite cheese. I chose Machego but jack cheese works well.


Roll up the shells and place two toothpicks, crisscrossed to secure.


After 4-5 minutes of fry time. Look what we have here.


These are so crunchy, I told you so. I also made some guacamole with some salsa and salsa verde.


It's time to eat, listen for the crunch!

Turkey Taquitos

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: about 30 taquitos

Ingredients:

1 lb. ground turkey
1 onion, chopped
2 cloves garlic, minced
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
1/2 tbsp. dried oregano, crushed
1/2 tbsp. chili powder
corn tortillas
machego cheese or jack cheese, grated
cooking oil
toothpicks
guacamole, salsa, salsa verde, sour cream to dip.

Directions:

In a medium skillet place about 2 tablespoons of cooking oil over medium heat. Add onion and saute for about 5 minutes, add garlic and cook 1 minute more.  Add ground turkey and crumble. Add all the seasonings and mix well. Cook until meat is browned well about 15-17 minutes.

Heat tortillas shells in the microwave about 20 seconds to make pliable. Place about 1 tablespoon of meat mixture toward the edge of shell, add about 1/2 tablespoon of cheese, roll tightly and place two toothpicks at an angle into shells.

Heat cooking oil in a large pan over medium heat. When oil reaches 350 degrees, fry taquitos about 2-3 minutes per side until golden brown and crispy. Drain on paper napkins and serve with your favorite toppings. Don't forget to remove toothpicks.


Monday, April 29, 2013

Greek Chicken California Club Sandwich with Feta Mayo



Part II!


Yes, I know I posted my Greek Chicken California Club Sandwich with Feta Mayo before. But, I decided to post it again because not only is it my favorite sandwich of all time, it's being featured today in the Huffington Post, and I wanted to remind all my friends of the level of sandwich goodness provided by making and eating this sandwich.


Greek Chicken California Club Sandwich with Feta Mayonnaise

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes plus marinating time
Servings: 4

Chicken Marinade:

4 boneless, skinless, chicken breast
small container Greek yogurt
2 lemon, zested, juiced
1 tbsp creole seasoning
1 tbsp. dried oregano, crushed in hands
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. paprika
4 tbsp. extra virgin olive oil
4 cloves garlic, minced

Directions:

Rinse chicken and pat dry. Slice chicken into cutlets about 1/2 inch thick, slightly frozen chicken breast will make this easier.

Place chicken in a large bowl and mix well with remaining ingredients. Marinate in the refrigerator for at least 1 hour to 4 hours.

To Assemble Sandwich:

Marinated Chicken (recipe above)
1 lb of black forest ham
1 lb of smoked turkey
1 pack of bacon cooked until crisp
8 slices fresh bread
3 oz. of feta cheese
1/2 c. mayonnaise
2 large tomatoes, sliced
1 cucumber, sliced
2 avocados, sliced
1 tbsp. lemon juice
1 red onion, thinly sliced
dried oregano
1 tbsp. Italian parsley, chopped
pepper and creole seasoning 
butter lettuce
extra virgin olive oil

Directions:

Preheat oven to 400 degrees.

Place bacon on a tray and cook  until crisp about 20 minutes.  Drain and set aside.

Toast bread and set aside. In a large skillet add about 2 tablespoons of olive oil and cook chicken about 4-5 minutes per side over medium heat, or until browned and cooked though.

While chicken cooks, in a small bowl add feta cheese, mayonnaise, 1/2 teaspoon of crushed oregano, 1/2 teaspoon of black pepper, 1 tablespoon of chopped Italian parsley and mix with 1 tablespoon of extra virgin olive oil and set aside.

Slice avocado and toss with 1 tablespoon of lemon juice and a pinch of black pepper and creole seasoning.

Slice Tomato and sprinkle a pinch of  black pepper and creole seasoning. Slice cucumber and red onion and set aside.

Spread feta mixture on both pieces of bread, top with lettuce, tomato, cheese, chicken, ham, turkey, avocado, onion, cucumber or whatever order you prefer. Enjoy!

Sunday, April 28, 2013

Smoked Chicken Chopped Salad


Eating Light!



After 7 days of rich, tasty, Cajun food, I had to create a light meal to eat today. Salad being one of my favorite foods to eat, was the perfect choice. Now, I am not just talking about a plain, boring, salad.

I am talking about a Smoked Chicken Chopped Salad. And yes people, if you don't own a smoker a grill would work as well. 


I started out with a bunch of fresh vegetables. I have romaine lettuce, green leaf lettuce, tomatoes, hot house cucumbers, peppers, green onions, celery and any other vegetables you may want to add. Sometimes I add garbanzo beans to this salad, I was out, so no beans today.

You must chop everything up. Rinse the lettuce, and spin it if you have a salad spinner. I remove all the seeds from the tomatoes and cucumbers to prevent the salad from becoming wet.



Add the chop smoked chicken, all those great cheeses and top with your favorite dressing and enjoy.

Smoked Chicken Chopped Salad

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4-6

Ingredients:

4 Smoked Chicken Breast, skinned removed, chopped (recipe below)
4 eggs, boiled, chopped
1 head of romaine lettuce, chopped
1 head of green leaf lettuce, chopped
1 hot house cucumber, peeled, seeded, chopped
4 Roma tomatoes, seeded, chopped
2 stalks celery, chopped
1/2 bunch of green onion, chopped
1 bell pepper, chopped
4 oz. Gorgonzola cheese, crumbled
4 oz. Parmesan cheese, shredded
4 oz. sharp cheddar cheese, shredded
1/2 tbsp. black pepper
1/2 tbsp. creole seasoning

Directions:

Toss everything in a bowl, mix well and serve.

Smoked Chicken:

4 bone-in, skin-on chicken breast
1/2 c. soy sauce
3 cup. water
1 tbsp. black pepper
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chopped ginger

Directions:

Rinse chicken, place into a large bowl, cover with all ingredients and marinate overnight or at least four hours. Smoke breast 250 degrees for 1 1/2 hours are until the internal temperature reaches 165 degrees. Remove from smoker, allow chicken breast to rest, then remove skin, bones and chop chicken.

 


Friday, April 26, 2013

Peach Cobbler Galette. Cajun Week Day 7

Cajun Week Day 7!



It's Day 7 people, Feed Your Soul Too and I, have really cooked some wonderful Cajun food this week.  I couldn't end Cajun Week without bringing you something real sweet and simple. I decided to make my peach cobbler and turn it into a rustic tart...that's all there is to a gallete. It's sounds a lot fancier than it really is.


Take some flour, sugar, butter, ice water and a little vanilla, add to a food processor and pulse. That's it, crust complete.


Then take a nice batch of peach cobbler mix. I always keep extra batches of frozen peach cobbler mix in the freezer so if company comes over all I have to do is make the dough.


Roll the dough out onto a lightly floured surface, transfer to a baking sheet, add the cobbler mix in the middle and roll the side up, however you like them. Don't get fancy here people, this is suppose to look rustic and simple...

Now it's time to enjoy some Gallette, or as it's called in Cajun country a rustic pie. Shh..Don't tell, yes I added a big scoop of French Vanilla Ice Cream...Eat Up!


Check out what my friends at Feed Your Soul Too have up there sleeves for day 7 of Cajun Week! Andouille and Chicken Etouffee.


Peach Cobbler Galette. Cajun Week Day 7

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 pie


Peach Cobbler

Ingredients:

 
2-28oz can of peaches or 4 c. sliced peaches
1 c. sugar
1/2 stick of butter
1 tsp. vanilla
1 lemon, zested, juiced
1 tbsp. cinnamon
2 tsp. cornstarch
Crust (recipe below)
cinnamon sugar (recipe below)
melted butter to baste pastry dough before baking

Directions:


Preheat oven to 400 degrees
 
Add everything to a sauce pan, bring to a boil, reduce heat and allow to simmer for about 20 minutes. Sauce will thicken upon standing.  Allow mixture to cool slightly. Add to the middle of dough, roll up dough to surround peaches slightly. Baste dough with melted butter and sprinkle cinnamon sugar all over dough.

Bake 35 to 45 minutes at 400 degrees. Allow pie to rest 15 minutes before cutting.


Crust:

2 c. flour
1/3 c. sugar plus 1 tbsp.
1 tsp. kosher salt
3 sticks cold unsalted butter cut into 1/2" pieces
1/2 c. ice water
1 tsp. vanilla

Directions:

Preheat oven to 400 degrees


Place flour, sugar, salt into food processor, mix well. Add butter and pulse until crumbly. Add vanilla and pour in cold water without the ice. Add more or less water if needed. Pulse in between water additions. Transfer dough to a lightly flour board and roll out into about 1" thickness. Place dough on a baking sheet and cover with saran wrap, refrigerate until ready to use.

Cinnamon Sugar: 
2 tbsp. sugar
1 tsp. cinnamon

Mix well.




Thursday, April 25, 2013

Cajun Spoon Bread. Cajun Week Day 6


Cajun Week Day 6!


Can you believe it, 5 days of Cajun goodness has already passed. Well, it's day 6 and I've decided that I want to make one of my favorite side dishes, Cajun Spoon Bread! I love cornbread, but think of Cajun Spoon Bread as cornbread kicked up 100%. 




I start with vegetables sauteed in butter and olive oil. OK A whole stick of butter, and a few tablespoons of olive oil. The butter is flavor, just add it, you want regret it!

What makes this recipe so good is that I make homemade creamed corn. Yes, it's homemade and it's so tasty you could eat it without even adding the other ingredients.



After baking for 45 minutes to 1 hour, it's ready to eat, get out the spoons!


I know Feed Your Soul Too has been cooking up a storm, look at their Bread Pudding with Whiskey Sauce....Yum!

Cajun Spoon Bread. Cajun Week Day 6
Prep Time: 10 minutes
Cook Time:
Total Time: 
Servings: 6-8

Ingredients:
 
2 boxes jiffy cornbread mix
2 small bag frozen corn
2 jalapenos, chopped
1 bell pepper, diced
2 stalks celery, diced
1 small red onion, diced
3 cloves garlic, minced
4 eggs, beaten
½ c. sour cream
1/2-3/4 c. heavy cream
2 sticks butter, melted
2 tbsp. sugar
1 c. shredded cheddar cheese
1 tsp. creole seasoning
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
pinch of cayenne pepper

Directions:

Preheat oven to 350 degrees.

Spray at 13X9 oven proof dish with cooking spray and set aside. Heat a pan over medium high heat. Add 1 stick of butter and 3 tablespoonful of olive oil.  Add 1 bag of frozen corn, jalapenos, bell pepper, celery and onion.

Cook for about 10 minutes, add all seasonings, add garlic and cook 2 minutes more. Remove pan from heat and allow mixture to cool. In a large bowl add corn bread, frozen corn, Cheddar cheese, and sugar, mix well.

Add eggs and sour cream and mix well.  Place sauteed corn veggie mixture into a blender, add 1/2 c. heavy cream and blend well until creamed. Add more cream if needed to thin. Pour creamed corn into batter and mix well.

Pour batter into prepared pan and bake for 45 minutes to 1 hour, or until golden brown and set in the middle when tested with a toothpick. Melt remaining stick of butter. Remove spoon bread from oven and poke hole in the bread, pour melted butter on top and serve.













Wednesday, April 24, 2013

Cajun Short Ribs: Cajun Week Day 5


Cajun Week Day 5!



Day 5 people, and yes I am still cooking, and eating of course.  But today I have been given a cooking break by none other than my Baby Girl. Yes, she's 14 but she will always be my Baby Girl. Baby Girl wanted to cook something for Cajun Week and I told her OK, but it's going to be a meat dish. I decided the meat would be Cajun Short Ribs.


Now, as I have told you in the past about Baby Girl's part time vegan ways, remember the Gouda Veggie Melt...Yes, that's her.  I must say Baby Girl is still eating 90% vegan which is excellent when your mother is the Creole Contessa.


Baby Girl agreed to cook the Short Ribs and I must say she did a wonderful job....And no I am not just saying that because she's my daughter people...



Now, let's see what the wonderful cooks at Feed Your Soul Too just finished cooking...Creole Salmon Burgers.

Cajun Short Ribs: Cajun Week Day 5

Prep Time: 10 minutes
Cook Time: 3-4 hours
Servings: 4 short ribs

Ingredients:

4 short ribs, grass fed if possible
3 c. chicken broth, more if needed
1 can hot tomato sauce
2 stalks celery, chopped
1 bell pepper, diced
2 shallots, sliced
3 cloves garlic, minced
1/2 jalapeno pepper, seeded, diced
1 tbsp. creole seasoning
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. oregano
1/2 tbsp. black pepper
1 c. flour
extra virgin olive oil
hot rice to serve

Directions:

Preheat oven to 375 degrees.

Mix seasoning blend and set aside. In a small bowl add flour and 1 tablespoons of seasoning blend, mix well. Rinse and pat dry short ribs. Place ribs on a flat service and pour about 3 tablespoons of olive oil over ribs, rub well over both sides. Sprinkle remaining spice rub over the short ribs and rub in well.

Heat a large pot over medium heat and add 3 tablespoons of olive oil. Take short ribs and coat in the flour mixture, tap off excess flour. Place short ribs in pan and brown all sides, about 3-4 minutes per side. Remove short ribs from pan and set aside.

Add about 3 more tablespoons of olive oil to pan and add all the vegetables except garlic. Saute vegetables for about 5 minutes, add garlic and cook 1 minute more. Add chicken broth and hot tomato sauce to pan, add the short ribs back to the pan and place in the oven, covered. Cook short ribs for 3-4 hours, until fork tender, adding more broth if needed. Serve over hot rice.


Tuesday, April 23, 2013

Cajun Andouille Ragu. Cajun Week Day 4


Cajun Week Day 4!


It's Day 4 of Cajun Week with The Creole Contessa and Feed Your Soul Too. I must admit, I am starting to get full with all this great food Feed Your Soul Too and I have been cooking up this week. I guess I can make room for another dish, so I decided to cook up a nice big, hearty, pot of Cajun Andouille Ragu.


In case you're wondering what exactly is Cajun Ragu, I would describe it as a free for all dish. You can add whatever meats you want to this dish and it will be good.

Sometimes I add braised short ribs, oxtails or stewed beef. The key is browning the meat in olive oil and allowing the Ragu to cook all day, yes, all day... Today I went with fresh Andouille sausage, casing removed.

I sauteed my veggies in a little olive oil and butter, yes, butter...then I added the sausage and browned that up. Throw in some tomato paste, crushed tomatoes, hot tomato sauce and chicken broth. Season everything well and top this dish over your favorite pasta and enjoy!


I will give you one of my secrets, I served this dish with Pappardelle pasta, but for my bowl, I took some sour dough bread, topped it with the sauce and sprinkled some cheese on top....You talking about delicious....It's was like a kicked up Bruschetta...I must admit I ate half a loaf of bread just like this...hey, it's addictive, what can I say.



Look what Feed Your Soul Too, just cooked up!  Creole Pizza.  I needed to make Creole sauce for my Sunday night plans and I decided I would make extra and use it in a number of ways.  My family loves pizza – who doesn’t.  My son had requested a pizza so I checked with him if it would be OK if I put this Creole spin on this dish.  He said he was game.

Cajun Andouille Ragu 

Prep Time: 10 minutes
Cook Time: 60 minutes, or All-Day...lol
Total Time: 1 hour, 10 minutes

Ingredients:

2 lbs andouille sausage, fresh, casing removed
1 28 oz. can crushed tomatoes
1 small can tomato paste
1 c. chicken broth, low sodium
1 small can hot tomato sauce
2 stalks celery
2 shallots, chopped
1/2 bunch green onions, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1/2 stick butter
1/2 bunch of parsley, fresh
1 tbsp. creole seasoning
1 tbsp. oregano
1/2 tbsp. black pepper
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
3 tbsp. extra virgin olive oil
pasta
crusty bread
cheese to garnish

Directions:

Remove sausage from casing and set aside. In a large pot add butter and olive oil over medium heat. Add all the vegetables except, garlic and parsley. Saute vegetables for about 5 minutes. Add garlic and saute 1 minute more. Add sausage mixture and all seasonings to veggie mixture and crumble meat with a spoon. Cook meat until nice and browned about 15 minutes. Add tomato paste to meat mixture and cook 5 minutes. Add crushed tomatoes, hot tomato sauce and broth to mixture and mix well. Bring mixture to a boil, add parsley, then lower heat and simmer for about 30 minutes or more if desired. Serve with your favorite pasta and enjoy!

Monday, April 22, 2013

Smothered Cabbage with Bacon. Cajun Week Day 3!


Cajun Week Day 3!


It's already day 3 of Cajun Week and the food fun is just beginning. I am truly having a wonderful time eating, and creating some fun Cajun recipes.  You already know how much I love a good meal, and this smothered cabbage is no different.

First off, I will start by saying that this meal is quick and easy to prepare. I went to the organic farmers market on Saturday and picked up this cabbage that was fresh cut while I waited. Yes, it's that fresh. If you have never visited a farmers market, you must go. Fresh cut vegetables just have so much more flavor.


All you have to do is cook up some bacon until crispy, add the vegetables to the bacon grease. Yes, I said add the vegetables to the bacon grease, in this case fat is flavor. Season the mixture well, and add some broth and let the vegetables cook. It's that simple and can be served over hot rice or just eaten plain and don't forget the cornbread.


Look what Feed Your Soul Too has cooked up for Day 3 of Cajun week.  I am having so much fun. So much of the fun is in the planning and my mind has been going crazy with ideas.  Now a purist may not like all the recipes I have come up with since I am not doing totally traditional recipes. Andouille Sausage Burger with Smoked Blue Cheese. Click the link for more....

Smothered Cabbage with Bacon

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

1 head of cabbage, shredded
1 pack of bacon, sliced
1/2 c. chicken broth
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
1 bell pepper, diced
1 onion, diced
1 stalk of celery, diced
3 cloves of garlic, minced
1 tsp. apple cider vinegar
extra virgin olive oil

Directions:

In a large skillet, heat about 2 tablespoonfuls of olive over medium heat,add bacon and fry until crispy. Remove bacon from pan and drain on paper napkin.

Add bell pepper, onion, and celery to bacon grease. Saute for about 5 minutes, add garlic and cook 1 minute more. Add spices and mix well.

Add cabbage and mix well. Cook cabbage about 10 minutes then add broth. Allow cabbage to cook 10 minutes more. Add apple cider vinegar, toss in bacon and cook 5 minutes more.





Sunday, April 21, 2013

Cajun Steak with Creamy Mushroom Ragu. Cajun Week Day 2


Cajun Week Day 2


It's day 2 of Cajun Week with The Creole Contessa, and Feed Your Soul Too! Yesterday was great fun as we treated you to our great southern recipes. I cooked my Creole Fried Corn with Shrimp, which was delicious. Feed Your Soul Too cooked up some delicious Rattlesnack Cajun Pasta.


Today, Feed Your Soul Too and I have cooked up more delicious eats. I made a delicious, yes, delicious Cajun Steak with Creamy Mushroom Ragu. This was a big, giant, party in my mouth...I am still partying and I already finished the steak.


This is such an easy recipe, but you can't tell by all the flavor...I guarantee you, this steak is just as good or better, than any fancy steakhouse, and you get four servings for the cost of 1 restaurant steak.
If you have time, marinate the steaks overnight and you want regret it.



Doesn't this just looks yummy!!! Look below at what Feed You Soul Too, just cooked up!


I have a busy day and big menu.  Oh, I made a creole pizza last night.  yum!  Today, I am making an etouffee with Cajun chicken and chicken andouille, creole salmon burgers on a creole puree, creole mac n’ cheese and a bread pudding.  Have an awesome day and a great day of cooking.



Cajun Steak with Creamy Mushroom Ragu

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Steak:

4 Strip Steaks
2 tbsp. creole seasoning
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. black pepper
2 lemon zested, juiced
4 tbsp. extra virgin olive oil
butter and olive oil for cooking
mushroom ragu (recipe below)

Directions:

Rinse steaks and pat dry. Mix all the spices together and set aside.  Pour olive oil over all the steaks, rub in gently. Sprinkle seasoning blend on both sides of steaks and rub in.

Top with lemon zest and juice and refrigerate until ready to use. Remove steaks from refrigerator 30 minutes prior to cooking. Steaks can be marinated overnight if possible.

To Cook Steak:

Preheat oven to broil.

Heat a pan over medium high heat, add about 2 tablespoons of olive oil and butter. Place steak in pan, cook 7 minutes on each side depending on your desired level of doneness.

Place steaks under broiler and cook 3 minutes on each side. Top with mushroom ragu and serve.

Creamy Mushroom Ragu

16 oz of mushrooms, sliced
1 c. heavy cream
1 c. chicken broth, low sodium
3 cloves garlic, minced
1/2 white onion, diced
1/2 bunch of green onions, diced
1 Serrano pepper, sliced
2 stalks of celery, diced
1 bell pepper, diced
1/4 c. parsley, minced
1 1/2 teaspoon of creole seasoning
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/2 stick butter
2 tbsp. extra virgin olive oil

Directions:

In a large skillet over medium heat, add butter and olive oil, saute onion, green onions, Serrano peppers, celery, and bell peppers. Saute for about 5 minutes, season with all the spices, add mushrooms and cook 5 minutes more, add garlic and cook 1 minute more.

Add chicken broth and bring pan to a boil, reduce heat and simmer for about 10 minutes. Add parsley and mix well. Add heavy cream and simmer for about 10 minutes more.



Saturday, April 20, 2013

Creole Fried Corn with Shrimp! Cajun Week Day 1


Cajun Week Day 1

Hello everyone, great things are  happening this week. Creole Contessa and Feed Your Soul Too are both celebrating Cajun Week. For the next seven days, we will be sharing on both our sites,  wonderful southern dishes.


Today I decided to make one of my favorite dishes, Fried Corn with Shrimp. This is one of the simplest, but flavorful dishes around. I serve this dish warm or cold.


Take bell pepper, onion, celery, and a little garlic. Saute the veggies in a little butter and olive oil. Add corn and saute for about 10  minutes and add shrimp and cook a few minutes more. Everything is seasoned well, of course, and that's it. 


This dish takes less than thirty minutes, and believe me, you will be hooked, once you try it!


Look at what's cooking over at Feed Your Soul Too! My first dish is Cajun pasta with Chicken Andouille sausage and Cajun grilled chicken.  I don’t know if they call it Rattlesnake where you come from, but they call it that sometimes up north... To see more from Feed Your Soul Too, click the link...

Creole Fried Corn with Shrimp! Cajun Week Day 1

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

4 c. fresh or frozen corn
1 lb. shrimp, peeled, deveined
1/2 stick butter
1 bell pepper, diced
1 red onion, diced
2 stalks of celery, diced
1 jalapeno, seeded, diced
3 cloves of garlic, minced
2 tsp. creole seasoning
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried oregano, crushed
pinch of cayenne pepper
extra virgin olive oil

Directions:
Mix seasoning blend and set aside.

Peel and devein shrimp, season with half of seasoning blend and set aside.

In a large pan, add butter and 2 tablespoons of extra virgin olive oil over medium heat. Add bell peppers, onions, and celery, saute for about 5 minutes, add garlic and cook 1 minute more.

Add corn and saute for about 10 minutes, season with remaining seasoning blend and mix well. Add shrimp and saute for about 3-4 minutes. Serve warm or cold.



Friday, April 19, 2013

Hawaiian Chicken Katsu at L and L Hawaiian Barbeque



Foodie Finds Friday™

I just stumbled upon a food gem! I was leaving Trader Joes and I saw this sign...Hawaiian Barbeque...All I could think about was Hawaiian Macaroni salad...I told Big Goo, they have to have Hawaiian Macaroni salad, let's stop and get a menu. When we walked in and saw the food board...let's just say it was over! We ordered so much food, we had food for two days...my favorite being the Katsu Chicken!

Saimin with Katsu Chicken
 
I just stumbled upon a food gem! I was leaving Trader Joes and I saw this sign...Hawaiian Barbeque...All I could think about was Hawaiian Macaroni salad...I told Big Goo, they have to have Hawaiian Macaroni salad, let's stop and get a menu.

When we walked in and saw the food board...let's just say, it was over! We ordered so much food, we had food for two days...my favorite being the Katsu Chicken!


I ate Katsu chicken which is this crispy, it has to be panko breaded, chicken cutlet with this gravy that you pour over the crispy chicken and it's served with some great Hawaiian Macaroni and white rice...Yep, all that food and it's so good. This plate was a mini....can you image what the large size is...? I hate to say this, but we have eaten here 4 out of 5 days...and I am going back Sunday!



They have locations in a lot of places...click the link to find the closest one to you!

Hawaiian Chicken Katsu at L and L Hawaiian Barbeque



Wednesday, April 17, 2013

Shrimp Quesadillas



Quick and Yummy Eats!


One of the quickest, easiest, and yummiest foods to make is Quesadillas. When I am in a rush, and I don't want to hit up a drive thru fast food joint, I always turn to my trusted Quesadilla. Today I decided to add shrimp, but this is just as good with all veggies.


Start with fresh veggies, I used celery, green onion and bell peppers. You can mix your veggies, go with what you like. Mushrooms would be a really tasty addition. 


I then made up a quick seasoning blend and seasoned my shrimp with half the mixture and my veggies with the other half. 


Doesn't this look so yummy! Juicy shrimp, fresh mozzarella and sauteed veggies, you can 't go wrong with this meal. 


A quick bake in the oven, or browned in a skillet, slice it up like a pizza and garnish with sour cream, avocados and tomatoes and enjoy!

Shrimp Quesadillas

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

1 1/2 lb of medium shrimp, peeled, deveined or 48 medium shrimp
8 medium flour tortilla shells
1 bunch of green onions, chopped
1 bell pepper, diced
2 stalks celery, chopped
4 fresh jalapenos, sliced
3 cloves garlic, minced
1 tbsp. creole seasoning
1/2 tbsp. black pepper
1/2 tbsp. chili powder
1/2 tbsp. dried oregano, crushed
1 c. mozzarella cheese, shredded
1 c. sharp cheddar cheese, shredded
cooking oil
avocados, sour cream, tomatoes to garnish

Directions:

Mix seasoning blend and set aside.  Peel, devein and rinse shrimp. Pat dry shrimp and place in a medium bowl. Season shrimp with half of the seasoning blend and mix well. Heat a medium skillet over medium high heat and add about 2 tablespoons of cooking oil.

Add bell pepper, celery, jalapenos and onions, saute 5 minutes, add garlic and saute 1 minute more. Season with the remaining spice blend. Add shrimp to pan and cook for about 4 minutes. Remove from heat and set aside.

Place one tortilla shell on flat surface, top with shrimp veggie mixture, sprinkle cheeses and top with another tortilla shell. Repeat, until all mixture has been used up. You can bake the quesadillas at 350 degrees for about 15-20 minutes or heat a medium skillet with a little oil, carefully place assembled tortilla shells and brown for about 3-4 minutes on each side.


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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