Share Your Favorite Recipes

[Lori_KingsBay_USSRI_Radio]

Starting a discussion forum as a means for sharing favorite recipes. 

[Lori_KingsBay_USSRI_Radio]

Savory Chicken Tacos

 

Roasted Rotisserie Chicken (deboned and shredded)

1 Package of frozen, cooked white or brown rice (Kroger or Trader Joes)

1 C Shredded Cheese (any kind; I like the taco flavored)

1 Can diced, salsa-style fired roasted tomates (rotel works well)

1 C frozen sweet corn

1 can (16 oz) enchilada sauce

Taco shells

Sour Cream (optional)

 

Preheat oven to 450 degrees; spray a 9x13 pan with cooking spray.  Mix all ingredients together (except taco shells and sour cream).  Spread in baking dish.  Bake @ 450 degrees for about 20 minutes (until bubbling).  Let cool for 5 minutes.  Spoon into taco shells and enjoy!  I like to make a bed of lettuce and place a large spoonful in the center.  This can be made ahead and placed in the refrigerator - just pop it in the oven when you get home from work and - presto, a delicious, homemade, hot meal!

[Betsy, mom of Stennis sailor]

Yum, thank you Lori, that's sound good and easy.  

 

[CJ's Mom]

definantly a have to try

[Lori_KingsBay_USSRI_Radio]

Honey Mustard Fruit Slaw

 

1 1/2 C Shredded Cabbage

1 C Shredded Carrots

1/2 C Chopped Apple or Pear

2 T peanuts or cashews (chop if you wish; add just before serving)

 

Toss ingredients together (except peanuts) and set aside.

 

Dressing

 

4 t Vegetable Oil

4 t Dijon-style mustard

1 T Lemon Juice

1 T Honey

2 Small cloves garlic, minced

 

Mix in a covered jar; pour over coleslaw and toss to coat.  Regrigerate 2 - 24 hours.  Add peanuts and fresh ground pepper just before serving.  Makes 2 servings; 122 Calories/Serving.

 

[Lisa GL Corpsman A school]

I use Rachael Ray's recipe for Italian Stoup I love it!!! I do leave out the pepperoni it makes it very greasy.

 

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons
• 3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing
• 1/4 pound piece stick pepperoni, diced
• 1 ham steak, diced (about 1/2 to 3/4 pound)
• 1 green bell pepper, seeded, quartered and sliced
• 1 medium yellow onion, peeled, quartered and sliced
• 1 (15-ounce) can diced tomatoes
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock
• 1/2 pound gemelli pasta or other short-cut pasta
• 5 cups cubed crusty bread
• 3 large cloves garlic, cracked from skin
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 2 bunches arugula, trimmed and coarsely chopped (about 4 cups)

Directions

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.

 

In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.

 

Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl

[Lori_KingsBay_USSRI_Radio]

Spinach Lentil Stew

Ingredients:
1/2 cup chopped onions
2 garlic cloves, minced
1 Tbsp canola oil
5 cups water
1 cup lentils, rinsed
4 tsp chicken bouillon granules
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 bay leaf
1 cup chopped carrots
1 can (14 - 1/2 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 Tbsp red wine vinegar

Directions:
1. In a large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

2. Add carrots, tomatoes, and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf before serving. Yield; 6 sevings

[priscilla; FC wife]

Aloha! Here's the recipe for crawfish etouffee.

Everyone in my family makes it kinda differently. For instance one of my aunts adds a crapload of butter and I add tomato sauce. I'll try my best to explain everything. :P

You need:
Medium sized pot
1lb crawfish tail meat
1 onion (chopped)
1 garlic clove (minced)
1/2 stalk of celery (chopped)
1 bell pepper (chopped)
6 pieces of green onion (chopped very thin)
1 stick of butter (not margarine!)
2 tablespoons flour
2 tablespoons tomato sauce
2 tablespoons (or to taste) tony chachere's creole seasoning (if you can't find this, cayenne pepper works)
Salt & pepper
1-2 cups of water

***Note! Make sure to chop all of your veggies nice and skinny-like. I guess 3mm wide? Haha.

Step 1) Okay, so this is the most important part - making a roux. A roux is the base of a lot of cajun dishes. Over medium heat, melt the butter in your pot. Once melted, add the flour. Stir it like crazy because you do NOT want it to burn. If it burns, start over. You can add more butter if you want for, uhhh, extra flavor. Lol. Keep stirring until the consistency is a bit thick and you've got a nice golden color.
Step 2) add the celery, onion, & bell pepper. This is called a trinity - another staple in cajun dishes. Go ahead and add the garlic, too. Stir until the onion's clear and your veggies are tender
Step 3) add the tomato sauce and stir. This is the part I do differently from my family. It gives the etouffee extra flavor. Mmm.
Step 4) add the crawfish tail meat. Make sure that it's thawed out completely if bought frozen. Stir this around real good.
Step 5) add your water. The more water you use, the thinner the consistency.
Step 6) add your green onions & tony chachere's seasoning (or cayenne pepper). Guess you can add some salt & pepper if you'd like. :P
Step 7) cook on low heat for 15-20 minutes
Step 8) serve over white rice and enjoy!

:) ♥ priscilla