stephan's broiled salmon pesto

Ingredients

• Servings: 4
• 2 pounds salmon fillets
• 2 lemons
• 1 1/2 cups pesto
• 1/2 cup white

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• lightly oil a baking pan large enough to accommodate the fish. place salmon in pan skin side down. run finger over flesh to make sure all bones have been removed. use pliers to pull out any that remain. squeeze juice of one lemon and white over fish. marinate 15 minutes.
• preheat broiler.
• coat the top side of the fish with thick layer of pesto. it should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
• place fish under the broiler about nine inches from heat source. broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. pesto should have formed a heavily browned crust. remove from the oven, and set aside for a few minutes. squeeze half of second lemon over fish. slice remaining lemon half into thin slices. place lemon slices on individual servings, or arrange on the whole flank if serving at the table.

italian style flounder

Ingredients

• Servings: 4
• 2 pounds flounder fillets
• 1/2 tablespoon butter
• salt and pepper to taste
• 1 tablespoon lemon juice
• 1/2 cup diced fresh tomato
• 2 teaspoons dried basil
• 1 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange flounder in a medium baking dish. dot with butter, season with salt and pepper, and sprinkle with lemon juice. top with tomato, basil, and garlic powder.
• cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

mediterranean salmon

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 4 cloves garlic, pressed
• 4 (3 ounce) fillets salmon
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 1 1/2 teaspoons garlic salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• mix together the olive oil and balsamic vinegar in a small bowl. arrange the salmon fillets in a shallow baking dish. rub garlic the fillets, then pour the vinegar and oil over them, turning once to coat. season with cilantro, basil, and garlic salt. set aside to marinate for 10 minutes.
• preheat your oven's broiler.
• place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. brush occasionally with the sauce from the pan.

easy chocolate drops

Ingredients

• Servings: 3
• 3 tablespoons margarine
• 3 tablespoons peanut butter
• 1 cup semisweet chocolate chips
• 3 cups whole wheat flake cereal

Recipe

• in a medium saucepan, combine the margarine, peanut butter, and chocolate chips. cook over low heat, stirring frequently until melted. remove from the heat and stir in cereal. drop by spoonfuls wax paper or greased cookie sheets, and refrigerate until set.

bourbon chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 teaspoon ground ginger
• 4 ounces soy sauce
• 2 tablespoons dried minced onion
• 1/2 cup packed brown sugar
• 3/8 cup bourbon
• 1/2 teaspoon garlic powder

Recipe

• place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight.
• preheat oven to 325 degrees f (165 degrees c).
• remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

Haddock Bubbly Bake

Ingredients

• Servings: 6
• 2 pounds haddock fillets
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, thinly sliced
• 1 cup shredded mild cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly butter a 2 quart casserole dish.
• arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. layer onion slices over fish. spread cream of mushroom soup over all, and top with shredded cheese.
• bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

baked parmesan tilapia

Ingredients

• Servings: 8
• cooking spray
• 1/2 cup milk
• 1/2 cup prepared ranch dressing
• 1/2 cup all-purpose flour
• 1 cup dry bread crumbs
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground paprika
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• cooking spray
• 8 (6 ounce) tilapia fillets

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 425 degrees f (220 degrees c).
• line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.
• mix milk and ranch dressing in a shallow bowl. place flour in a separate shallow bowl; set aside.
• whisk together bread crumbs, parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.
• spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.
• transfer crumb mixture to a large resealable plastic bag.
• gently press tilapia fillets into the flour to coat, and shake off the excess flour.
• dip the fillets into the ranch dressing mixture.
• place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
• arrange tilapia on prepared baking sheet. lightly spray the breaded fish with cooking spray.
• bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.

jambalaya

Ingredients

• Servings: 6
• 2 tablespoons peanut oil, divided
• 1 tablespoon seasoning
• 10 ounces andouille sausage, sliced into rounds
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (16 ounce) can crushed italian tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons worcestershire sauce
• 1 teaspoon file powder
• 1 1/4 cups uncooked white rice
• 2 1/2 cups chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• heat 1 tablespoon of peanut oil in a large heavy dutch oven over medium heat. season the sausage and chicken pieces with seasoning. saute sausage until browned. remove with slotted spoon, and set aside. add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. remove with a slotted spoon, and set aside.
• in the same pot, saute onion, bell pepper, celery and garlic until tender. stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, worcestershire sauce and file powder. stir in chicken and sausage. cook for 10 minutes, stirring occasionally.
• stir in the rice and chicken broth. bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

barlow's blackened catfish

Ingredients

• Servings: 4
• 2 teaspoons cayenne pepper
• 2 teaspoons lemon pepper
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 pound catfish fillets
• 2 tablespoons butter
• 1 cup italian-style salad dressing

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
• brush both sides of catfish fillets with butter. rub fillets with the cayenne pepper mixture on both sides.
• heat a large heavy skillet over medium-high heat until really hot. add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
• arrange blackened fillets in a single layer in the prepared baking dish, and coat with italian-style salad dressing. bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

grilled chicken spiedies

Ingredients

• Servings: 6
• 3/4 cup white vinegar
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup fresh mint leaves
• 6 cloves garlic
• 4 teaspoons white sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 3 pounds boneless skinless chicken thighs, cut into 3 pieces
• 6 skewers
• 6 italian-style hoagie buns

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. puree until liquefied, about 30 seconds.
• place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. squeeze out excess air and seal the bag. marinate in the refrigerator for 24 hours, turning occasionally.
• preheat an outdoor grill for high heat and lightly oil the grate.
• remove chicken and place on the skewers. season with salt. pour the marinade into a small saucepan. bring to a simmer and cook until reduced slightly, about 2 minutes.
• place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from grill and rest the meat for a few minutes.
• toast hoagie rolls and spread each with some of the reserved marinade. place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

ginger salmon

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 2 teaspoons grated fresh ginger
• 1 pound salmon fillets

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, blend olive oil, honey, dijon mustard and ginger
• brush salmon fillets evenly with the olive oil mixture. place in a medium baking dish. bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

tilapia with creamy sauce

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• butter flavored cooking spray
• 4 teaspoons margarine, melted
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill weed
• 1 tablespoon lemon-pepper seasoning
• 4 teaspoons cream cheese
• 5 tablespoons lemon juice, or to taste
• 2 tablespoons chopped fresh dill weed

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• preheat the oven to 375 degrees f (175 degrees c).
• grease a baking sheet with cooking spray. place the tilapia fillets on the sheet, and coat them lightly with cooking spray. spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. season with lemon pepper and 2 tablespoons of dill.
• bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• while the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• place fillets serving plates, and spoon sauce around them in a decorative fashion.

braised collard greens

Ingredients

• Servings: 8
• 2 pounds collard greens - rinsed, stemmed and thinly sliced
• 2 pounds fresh ham hocks
• 1/2 pound salt lamb
• 3 quarts chicken stock
• 1 cup chopped onion
• 2 bay leaves
• 1/4 teaspoon red pepper flakes
• 2 tablespoons white sugar
• salt and freshly ground black pepper to taste
• 2 teaspoons red vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place ham hocks, salt lamb, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. bring to a boil, reduce heat to simmer, and cook for 30 minutes.
• stir collard greens into the pot, and bring to a boil. reduce heat to simmer, and cook for 30 minutes, or until greens are tender. season with red vinegar and salt and pepper to taste.

Marinated Fajita Chicken

Ingredients

• Servings: 4
• 1 cup lime juice
• 4 1/2 teaspoons olive oil
• 2 cloves garlic, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 5 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 8 hrs 45 mins


• whisk together the lime juice, olive oil, garlic, ground cumin, chili powder, salt, and red pepper flakes in a bowl; pour into a large resealable plastic bag.
• put the chicken breasts into the bag, coat with the marinade, squeeze out excess air, and seal the bag.
• marinate in the refrigerator for 8 hours to overnight.
• preheat the oven to 375 degrees f (190 degrees c).
• remove the chicken from the marinade and shake off excess. discard remaining marinade. arrange chicken breasts in a baking dish.
• bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• shred chicken breasts with two forks to desired texture.

blackened salmon fillets

Ingredients

• Servings: 4
• 2 tablespoons ground paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 salmon fillets, skin and bones removed
• 1/2 cup unsalted butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• in a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. drizzle one side of each fillet with 1/2 remaining butter.
• in a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

idahoan potato chocolate cake pops

Ingredients

• Servings: 25
• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup idahoan® original potato flakes
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (3.5 ounce) package instant chocolate pudding mix
• 3 tablespoons cocoa
• 1 cup butter, softened
• 3/4 cup water
• 4 eggs, slightly beaten

Recipe

• preheat oven to 350 degrees.
• using a stand mixer, blend all dry ingredients together. add the butter, water and eggs to the dry mixture and blend.
• to make cake pops: you will need a cake pop pan (can be found at bed bath and beyond or amazon.com), and 6-inch sucker sticks and a foam block (like a floral block) to allow pops to cool and set while decorating.
• spray pan release on the cake pop pan. add cake batter to the fill line of each hole.
• secure the top of the cake pop pan. bake for 15 minutes.
• remove from oven and let cool 10-15 minutes. remove the top of the cake pop pan and gently run a butter knife around each cake pop to help release. set cake pops aside.
• to make candy coating: melt a 12 ounce bag of semisweet chocolate chips, and or white chocolate chips in a microwave, stirring often. add a tablespoon of vegetable oil if coating is too thick after microwaving.
• prepare bowls with toppings. dip the end of each stick in chocolate coating and press into one end of a cake pop.
• when all the cake pops have sticks, place them in a freezer for 10-15 minutes to set the chocolate (this will help hold the sticks in place while dipping into additional coating).
• when pops have chilled, dip each pop in chocolate coating, taking care to seal the chocolate around the base of the stick.
• decorate with desired sprinkles and chocolate drizzles.
• set each pop into the floral block to let set.

Seafood Pasta

Ingredients

• Servings: 4
• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded swiss cheese
• 1/2 cup grated parmesan cheese
• 1 pound dry fettuccine pasta

Recipe

• cook pasta in a large pot of boiling salted water until al dente.
• meanwhile, pour cream into large skillet. cook over medium heat, stirring constantly, until just about boiling. reduce heat, and add herbs, salt, peppers, onions, and parsley. simmer 7 to 8 minutes, or until thickened.
• stir in seafood, cooking until shrimp is no longer transparent. stir in cheeses, blending well.
• drain pasta. serve sauce over noodles.

hudson's baked tilapia with dill sauce

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• salt and pepper to taste
• 1 tablespoon seasoning, or to taste
• 1 lemon, thinly sliced
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/8 teaspoon garlic powder
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• season the tilapia fillets with salt, pepper and seasoning on both sides. arrange the seasoned fillets in a single layer in the baking dish. place a layer of lemon slices over the fish fillets. i usually use about 2 slices on each piece so that it covers most of the surface of the fish.
• bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
• while the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. serve with tilapia.

Pan Seared

Ingredients

• Servings: 2
• 2 (4 ounce) fillets
• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 tablespoons rice vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• 1/4 cup chopped green onions
• 1 teaspoon ground ginger

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• rinse snapper under cold water, and pat dry. in a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• heat a non-stick skillet over medium heat. dip snapper fillets in marinade to coat both sides, and place in skillet. cook for 2 to 3 minutes on each side. pour remaining marinade into skillet. reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Grilled Halibut With Cilantro Garlic Butter

Ingredients

• Servings: 4
• 4 (6 ounce) fillets halibut
• 1 lime, cut into wedges
• salt and pepper to taste
• 3 cloves garlic, coarsely chopped
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 tablespoons butter
• 1 tablespoon olive oil

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 33 mins


• preheat a grill for high heat. squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
• grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. remove to a warm serving plate.
• heat the oil in a skillet over medium heat. add the garlic; cook and stir just until fragrant, about 2 minutes. stir in the butter, remaining lime juice and cilantro. serve fish with the cilantro butter sauce.

mango-licious tilapia

Ingredients

• Servings: 4
• 4 tilapia fillets
• 2 tablespoons olive oil
• 1 1/2 tablespoons grated orange zest
• 1/4 cup fresh orange juice
• salt and pepper to taste
• crushed red pepper flakes to taste
• salsa:
• 1 mango - peeled, seeded and diced
• 1 small red onion, finely chopped
• 1 avocado - peeled, pitted and diced
• 3 roma tomatoes - peeled, seeded and chopped
• 1 lime, zested and juiced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon minced fresh ginger root
• 1/4 cup chopped fresh cilantro
• 1 teaspoon kosher salt

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 400 degrees f (200 degrees c.)
• in a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. rinse the fish fillets and pat them dry. place them into the baking dish and turn to coat with the seasonings.
• bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
• while the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. stir to blend and set aside at room temperature until fish has finished cooking. place fillets on a platter and spoon the salsa over them to serve.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Ann's Shrimp Etouffee

Ingredients

• Servings: 20
• 1 cup butter
• 2 large white onions, chopped
• 6 stalks celery, chopped
• 3 cloves garlic, pressed
• 4 tablespoons all-purpose flour
• 5 pounds fresh shrimp, peeled, deveined and chopped
• 1 cup chopped fresh mushrooms
• 3 tablespoons paprika
• salt to taste
• ground black pepper to taste
• crushed red pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 25 mins


• in a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
• stir in flour and cook briefly, do not brown. stir in chopped shrimp and cook for 20 minutes.
• pour in 2 to 3 cups of water and mushrooms. stir in paprika and season with salt, pepper and red pepper flakes. cook for 30 minutes. should be a thick and have a gravy-like consistency.

baked tilapia

Ingredients

• Servings: 4
• 3/4 cup extra virgin olive oil
• 4 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 (4 ounce) fillets tilapia
• 1 large onion, sliced
• 1 green bell pepper, thinly sliced
• 4 tablespoons butter

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). coat bottom of a medium baking dish with about 1/4 cup olive oil.
• in a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper.
• arrange tilapia fillets in the prepared baking dish, skin side up. with a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets. arrange onion and green pepper slices on and around the fillets.
• bake in the preheated oven 15 minutes, until fish is easily flaked with a fork. remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil. broil 5 to 7 minutes, until butter is melted and lightly brown.

Tilapia Scampi

Ingredients

• Servings: 4
• 3/4 cup butter
• 1 1/2 teaspoons lemon juice
• 8 cloves garlic, halved
• 4 (6 ounce) tilapia fillets, rinsed and patted dry
• 1 tablespoon dried parsley

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat an oven to 375 degrees f (190 degrees c); prepare a baking dish with cooking spray.
• combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
• arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. sprinkle the parsley over the tilapia.
• bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

best ever crab cakes

Ingredients

• Servings: 4
• 1 egg
• 3 tablespoons mayonnaise
• 4 teaspoons lemon juice
• 1/8 teaspoon red pepper flakes
• 1 teaspoon dried tarragon
• 1 tablespoon minced green onions
• 8 ounces crabmeat
• 1/2 cup crushed buttery round crackers
• 1 tablespoon butter

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• in a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. gently stir in crabmeat, being careful not to break up meat. gradually mix in cracker crumbs, adding until desired consistency is achieved.
• heat butter in a skillet over medium heat. form crab mixture into 4 patties. place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

Spice Mix

Ingredients

• Servings: 1
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. store in an airtight container.