Thursday, May 30, 2013

Grilled Chipotle Steak Kabobs with Chimichurri Sauce


If these kabobs don't come out tender then you need to check your meat, and/or check your olive oil, because something is seriously wrong! These kabobs are so moist they are falling off the skewer. You can't ever go wrong with marinating steak in extra virgin olive oil and lemon juice.

I started out with New York Strip Steaks cut into about 1 inch cubes. 

I marinated everything with lemon zest and juice, extra virgin olive oil, crushed oregano, creole seasoning, garlic and onion powder and of course plenty of black pepper. The kicker was the minced chipotle peppers for that nice smokey flavor. 

Don't forget to soak them bamboo skewers, otherwise you will have a fire on your hands. Use any vegetables you like, I love squash and zucchini so that is what I used.

It's time to grill these babies. Marinate them overnight if you want, I didn't this time because I am hungry.

Time to start the chimichurri sauce.

Yes, they're ready to EAT!

Grilled Chipotle Steak Kabobs with Chimichurri Sauce

2 boneless new york strip steaks, cut into cubes
2 chipotle peppers, minced
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano, crushed 
1 teaspoon onion powder
1 lemon, zested, juiced
3 tablespoon olive oil
1 zucchini, sliced into 1 inch chunks
1 yellow squash, sliced into 1 inch chunks
bamboo skewers, soaked in cold water at least an hour
chimichurri sauce (recipe below)

For the Chimichurri Sauce

1 cup chopped Italian Parsley
3 cloves of garlic, minced
1 cup extra virgin olive oil
1 teaspoon creole seasoning
1 teaspoon dried oregano crushed
1/2 teaspoon black pepper


To prepare chimichurri sauce, rinse parsley, dry and chop well. Add all ingredients into a bowl and mix well.  Refrigerate leftovers.

Rinse steaks and pat dry. Mix seasoning blend and set aside. Cut steak into 1 inch chunks. Place the steak in a bowl and the sliced vegetables add all remaining ingredients and mix well. Meat can be marinated overnight if desired, make sure you bring to room temperature before grilling.

Thread meat onto bamboo skewers alternating with vegetables. Grill about 4-5 minutes on each side. Baste with Chimichurri sauce last two minutes of cooking. Serve with extra sauce on the side.

Wednesday, May 29, 2013

Hot and Spicy Pan Fried Caribbean Fish with Creole Roasted Vegetables:

Taste the Islands!

OK people, Big Goo is on his third serving of this dish. I said, you're spoiled, and he said, "Yes, I am." He said we both get something out of your love of cooking. I get to eat and you get to blog...LOL!

I decided to make fish because I love fish and I love finding new ways to spice up my fish dishes. Well, this dish is kind of hot, just a little. It has something to do with that habanero pepper I added.

Make sure you wear gloves and please seed and devein the pepper. Yes, this is the one time I am telling you to remove those seeds because this pepper is that hot!

I love roasted veggies and since Baby Girl is allergic to seafood and a part time vegan, I made these especially for her.

This is some pretty fish, you  get that nice crust by not flipping the fish and not moving it. I have learned the key to cooking fish, and that's too leave it alone.

Don't forget to baste the fish with the pan juices. I dropped a little butter in the left over juices and allowed it to melt then basted the top of the fish before serving.

It's time to eat and Big Goo left me one little piece.

Hot and Spicy Pan Fried Caribbean Fish with Creole Roasted Vegetables:

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


4 Tilapia Fillets
1 habanero pepper, seeded, deveined (use gloves) or scotch bonnet pepper if available
1 lb. Brussel sprouts
1 lb. asparagus spears
1 lemon, zested, juiced
1/4 cup chopped Italian parsley
2 teaspoon creole seasoning
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon black pepper
1 teaspoon oregano
2 cloves garlic, chopped
extra virgin olive oil
hot cooked rice


Rinse, dry and pat fillets. Place fillets in a large flat dish. Mix seasoning blend, reserve 2 teaspoonfuls for vegetables and set aside. Pour a couple of tablespoons of olive oil over both sides of fillets, rub in gently.  Season fish with seasoning blend on both sides.

Top fish with chopped habanero, parsley, lemon zest and juice. Mix fish well. You can marinate the fish in the refrigerator for 30 minutes if desired.

Preheat oven to broil

Slice Brussel spouts in half and cut off hard steam bottoms on asparagus. Place on a baking sheet and add about 2 tablespoonful of olive oil, mix well. Add remaining seasonings and toss to coat. Broil vegetables for about 15 minutes until nice and golden.

Heat a large skillet over medium heat with a couple tablespoons of olive oil. Add fish and cook for 6 minutes. Place fish under broiler for abut 3-4 minutes. Remove from oven, baste with pan juices before serving.

Tuesday, May 28, 2013

Top Burgers to EAT!

National Hamburger Day!

It's National Hamburger Day and that means I have to post my top burgers and semi-burgers for all you burger lovers in the world! If you can't find a burger to eat on this page then I just don't know what to tell ya! I have pork burgers, beef burgers, turkey burgers, mixed meat burgers..........                  

Monday, May 27, 2013

Hot and Spicy Barbeque Shrimp


Happy Memorial Day People! Yes, once again, I am grilling. I love being outside and I love the sun and that means I love a good barbeque. Today is all about the shrimp. You all know Big Goo by now, but what you don't know is Big Goo can be a little "frugal." AKA CHEAP!

I told him I am cooking shrimp and he volunteered to go get them. Which means I had to write him a note stating, "don't come home with no baby shrimp."

It only took 20 years people, but guess what, he listened. He finally bought some big shrimp and I didn't have to send him back to the store twice to accomplish this.

This is a really simple but tasty dish. Clean your shrimp, leave the tail on for the pretty, pretty...Put everything in a large bowl. 

I used olive oil, extra virgin of course, lemon zest and juice, don't forget all my special seasoning and some good barbeque sauce.

Mix everything up and place in individual foil packets and wrap them up and let's get to grilling people. I added some extra veggies in my packets.

After about 10 minutes, look at what we have here.

Oh did I mention I made stuffed potatoes to go with dish! Yep, and take that extra gravy and pour on top of the potatoes. Now were cooking people!

Hot and Spicy Barbeque Shrimp

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


20 jumbo shrimp, peeled, deveined
1/4 cup barbeque sauce
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 tsp. onion powder
1 lemon, zested, juiced
2 tablespoon hot sauce
3 tablespoon extra virgin olive oil
baby bell peppers, asparagus, red onion (optional) just mix with the shrimp marinade.
foil to make packets.


Peel, devein, and wash shrimp. You can keep the tail on for presentation purposes. Mix all ingredients in a large bowl with ship to coat. Divide into four foil pockets. Top each pocket with remaining marinade.  Prepare grill. Grill for about 8-12 minutes. Remove from grill and top with a dab of butter if you dare.

Friday, May 24, 2013

Pop-N Watermelon Agua Fresca


Yes people, I love candy and I love Pop Rocks. And if you haven't notice I have an addiction to all things Mexican. So here we go!  I have one of my favorite beverages, Agua Fresca, which is just fruit water. 

I kicked it up with some frozen all-natural, all-fruit Popsicles. Make sure you allow the fruit bars to sit out for a few minutes to make them easier to remove from the stick.

Then I added  some watermelon which is perfect this time of year. 

But make sure you don't forget the main ingredient, POP ROCKS!

Look how pretty they are! Just the perfect shade of pink...


Everything is mixed into this beautiful picture, filled with ice and served nice and chilled. Add extra pop rocks to the jar if you have any left. Stand back because they're about to pop everywhere!


I always make this for my Baby Girl Birthday and sometimes I add frozen strawberries to the mix to act as ice cubes. Perfect for a pretty and pink party!

Drink Up!

Pop-N Watermelon Agua Fresca

Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 4-6


1 small watermelon or 6 c. watermelon juice
4 all fruit Popsicle bars-strawberry
6 packs of pop rocks
32 oz. water
2 tablespoons sugar (optional)


Cut watermelon into cubes, place in blender and blend well. Strain water melon juice into a large bowl. Use pulp to make ice cubes. Place juice back into blender and add Popsicle that have been removed from their sticks. Blend everything together. Place into a large jar, add sugar and mix well. Fill jar with ice cubes. Place pop rocks in a bowl.

Dip glasses into water and coat with Pop rocks. Serve. Add extra pop rocks to Agua Fresca if desired.

Wednesday, May 22, 2013

More Than a Mouthful Cheesylicious Cheeseburger


Delicious, cheesy, yummy, cheesy, yes I said cheesy twice. This burger is more than a mouthful. Hello people, you know I have been grilling since Mother's Day.

I just realized that I had not made a beef burger on my site since we started this blogging thing. I wanted to create a monster burger and I think I've accomplished my mission.

First things first, I started with ground chuck. Ground chuck will give you just the amount of fat ratio to make a nice, juicy burger.

Trick: I added a little olive oil to the meat for moisture and a lot of my favorite spices. Using a 1 cup measuring cup I formed this 1/2 pound beauties.

Good buns, great cheese, equates to a great burger.  It doesn't matter what meat you use, if you fail to have a great burger bun and great cheese, you have defeated your purpose of creating a great burger.

I purchased freshly made buns from my baker, I used Gouda, mozzarella and sharp cheddar cheeses. Also, don't forget the fresh tomatoes and lettuce. A little mayonnaise and it's heaven on a plate.

Look at this burger people, I told you it was more than a mouthful. And yes people, that is a Jarritos in the background!


More Than a Mouthful Cheesylicious Cheeseburger

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 burgers


2 lbs ground chuck
4 slices of Gouda cheese
4 slices sharp cheddar cheese
4 slices mozzarella cheese
1 1/2 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
4 burger buns
3 tablespoon extra virgin olive oil

Prepare Barbeque grill.

In a large bowl add ground meat, mix seasoning blend and set aside. Add 3 tablespoonfuls of extra virgin olive oil to meat. Add all the seasoning blend except 1 tablespoon, mix well.

Use a 1 cup measuring cup and pack down with meat, drop onto plate and flatten into a perfectly round patty. Repeat. Season both sides of burgers with remaining seasoning blend. Grill for about 6-7 minutes per side. Place cheese on top to melt and assemble burger.

Tuesday, May 21, 2013

Confetti Cheese Dip


My favorite time of the day is when I can eat a big bowl of hot, cheesy, dip! This dip is not only hot and cheesy but it's just plain, dreamy. Yes, I said dreamy. After you eat it I promise you will dream about it!

I started with a whole bunch of veggies. Just a big bowl of confetti goodness. I tossed them in olive oil with a pinch of pink salt and pepper and roasted them until a little blackened on both sides. 

Allow the veggies to cool then peel and devein the bell peppers.  Place all the veggies in the blender and pulse, leaving a little bit chunky.

Place everything into a greased pan and top with mozzarella balls. Bake for about 15 minutes, then broil for a few minutes.

Don't forget to toast some nice bread drizzled with a little olive oil.

Let's eat! This dip lasted only five minutes in my house. Just long enough to take a few pictures.

Confetti Cheese Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6


2 bell peppers, different color if available
2 Serrano
1 fresh jalapenos
2 cups grape tomatoes
2 cups sharp cheddar cheese, grated
1/2 cup parmigiano-reggiano, grated
4 oz. cream cheese, room temperature
1/2 cup sour cream
12 oz. marinated mozzarella balls
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder


Heat oven to broil. Place tomatoes, Serrano peppers, jalapenos and bell peppers on a baking sheet. Top with olive oil and a pinch of salt and pepper. Mix well and broil until lightly blackened on both sides and tomatoes began to shrink.  When vegetables are cooked, remove from oven and let rest for about 5 minutes.

Preheat oven to 375 degrees

You can peel the peppers if desired. Don't forget to devein the bell peppers. Place all the veggies in a food processor and pulse until nice and chunky.  Place vegetables into a bowl. Add all cheeses except mozzarella balls and mix well. Add seasonings and mix well. Fold in sour cream.

Spray a small baking pan with cooking spray and spread mixture inside. Top mixture with mozzarella balls. Bake for about 15 minutes then broil for a few minutes to brown the top. Serve with toasted bread, cracker or chips.

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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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