Posts Tagged ‘food’

Cajun Kick – Remoulade & Shrimp Po Boys

It’s winter and here in the Mid-Atlantic it can get a bit cold and dreary. I decided that the best way to warm myself up this winter was to cook some good ‘ole cajun food. What better, easy weeknight meal than homemade remoulade sauce and shrimp po boys?! It was a really fun meal because it was easy and quick and both recipes were great!

Remoulade Sauce

Adapted from: http://m.foodnetwork.com/recipes/22725

Ingredients:Creative Crops Po Boy1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
2 tablespoons chopped garlic
3 tablespoons prepared horseradish mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Directions:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. We used ours the same night but the leftovers did keep for a few days. Store in an air-tight container in the fridge.

Shrimp Po Boy

Adapted from: http://www.closetcooking.com/2010/02/shrimp-po-boy.html

Creative Crops Shrimp Po Boy

Ingredients: 
1 pound shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning (below)
1 baguette (cut into 4 sandwich sized lengths)
1 cup shredded lettuce
2 large tomatoes diced
1/4 cup remoulade sauce

Directions:

Coat the shrimp in creole seasoning and oil. Skewer and grill the shrimp. Load up your sandwich with shrimp, lettuce, tomato and remoulade sauce.

Creole Seasoning

Adapted from: http://www.closetcooking.com/2010/02/shrimp-po-boy.html

Ingredients:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme

Directions:
Mix everything 🙂

Creative Crops Creole Seasoning

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Beer Pretzels

I’ve been pinning pretzel recipes on pinterest for a while now but never got around to trying them, then a friend passed me Taste of Home magazine and there was another pretzel recipe staring me down. I decided that the end of fall called for some homemade soft pretzels (and beer) so we could celebrate raking our final leaves in true fall fashion. The pretzels turned out very tasty, and they were EVEN more delicious on the second day when the soft pretzels were reheated. The recipe seems a bit daunting since it is long but the end result was tasty, so I’d say it’s worth the work!

Recipe was adapted from “Soft Beer Pretzels” page 71, Taste of Home Magazine September/October 2013.

Ingredients

1 bottle amber beer, or nonalcoholic beer
1/2 oz active dry yeast (1 packet if you buy them in packet form)
2 tbsp melted butter
2 tbsp sugar
1 1/2 tsp salt
4 – 4 1/2 cups Flour
10 cups water
2/3 cup baking soda
1 egg yolk
1 tbsp water
Coarse salt

Directions:

Heat bear to 110 – 115 in a small pan and then remove from heat. Stir in yeast until dissolved.

In a large bowl, combine butter, sugar, 1 – 1/2 tsp of salt, yeast mixture and 3 cups of flour. Beat (medium speed) until smooth and then stir in flour until the mixture becomes a soft dough (it will be sticky!).

Turn dough down on a floured surface and knead until smooth. Place in greased bowl (turn the dough over once to grease the top), cover with saran-wrap and let sit in a warm place until it has doubled – about 1 hour. Preheat oven to 425 F.

Punch dough down and turn on a lightly floured surface. Divide into 8 balls and roll each ball into a 14″ rope. Twist each rope into a pretzel shape.

In a dutch oven bring water and baking soda to a boil. Drop pretzels in two at a time and cook for 30 seconds. Drain the pretzels on a paper towel. Place the pretzels on a baking sheet (either use grease or parchment paper to “line” the sheet). Whisk egg and water in a small bowl and then brush that over each pretzel on the baking sheet. Sprinkle with coarse salt and pop them in the oven.

Bake pretzels 10 – 12 minutes until golden brown. Cool on a wire rack. Enjoy!! Again, reheated on day 2 (for about 15 seconds in the microwave) will also yield very delicious pretzels!

So-Tasty Tortilla Soup

Well fall has finally arrived here in Virginia so let’s celebrate with some soup! I’d argue that tortilla soup is the perfect soup on rainy or early fall days. There is something so warming about the nice light broth, veggies and SW flare that tortilla soup brings. We are big fans of spanish style cooking and especially of tortilla soup. This is a great side-dish on taco night, or as the main course when you are looking for a lighter meal.

Ingredients:

3 tbsp Corn Oil
4 small Corn Tortillas – coarsely chopped
4 cloves Garlic
handful of Cilantro – chopped
1 Yellow Onion
1 tbsp Cumin
2 tsp Chili Powder
2 Bay Leaves
1.5 quarts Chicken Broth
2 tsp Salt
pinch of Cayenne Pepper
28 oz. Tomato Puree
2 Chicken Breasts – Cooked and Shredded
Cheddar Cheese – just a pinch for garnish before serving

Directions: 

In a large soup heat oil over medium heat. Add tortillas, garlic and cilantro and cook for about 5 minutes until tortillas are soft. While those are cooking puree the onion (we LOVE using our Magic Bullet for this). Add onion and tomato purees into the soup pot and bring to a boil. Once boiling, stir in: cumin, bay leaves, chicken broth and chili powder. Once this is boiling, reduce the heat and simmer for 30 minutes.  After about 15 minutes add the chicken and then continue simmering for another 15 minutes (30 minutes of simmering, total). Stir-in salt and cayenne pepper to taste, remove bay leaves. Garnish with cheese and dig-in!

Tortilla Soup photo 1 (4) photo 2 (1) photo 4

Asparagus Chicken a la Pinterest

I’m not sure about any of you guys but I LOVE pinterest. The amount of time I spend ‘pinning’ is definitely bordering the unhealthy… I have finally started getting around to really trying out the various recipes I have pinned. To date, this is one of our favorite pinned recipes! It’s easy to make on a weeknight, cooks very quickly and fresh asparagus is just so incredibly tasty! The pin was to this recipe, which we adapted pretty heavily…

Ingredientscreativecrops asparagus chicken

– chicken cutlets – pounded thin
– 1 bunch of asparagus
– 1 tsp olive oil (we used our garlic infused olive oil)
– Cheese – we’ve used both mozzarella & Gruyère on different occasions, both were tasty!
– pinch of salt
– pinch of pepper
– panko bread crumbs (regular bread crumbs will do as well!)

Directions

Pre-heat oven to 375 F. Sautee the asparagus in the olive oil until bright green in color, then set aside. Line your creativecrops asparagus chickenbaking dish with either non-stick cooking spray, a bit of olive oil, or a small pinch of butter to prevent the chicken from sticking.

Season your chicken with salt and pepper, and lay the breasts out. Arrange the asparagus in the middle of each chicken breast – we usually averaged about 2 – 3 stalks of asparagus per chicken. Spring the cheese on top of the asparagus inside each chicken, then roll the chicken around the asparagus. Place them all seam side down in the backing dish. Spring the bread crumbs on top of the chicken and put it all in the oven. Bake for about 15 minutes, or until chicken is safe to eat (internal temp of 160 – 165 F). Since the chicken is sliced and pounded so thin the oven cooking time should be very minimal overall.

creativecrops asparagus chicken

Martha’s Weeknight Shrimp Jambalaya

My husband loves spicy food, anything with a good kick he automatically moves to his favorite food list. I’m not as into the spicy overtones in food and tend to get overwhelmed by spice quickly. We were in the hunt for a recipe that had some spice, but not too much AND was easy for a weeknight when we forgot to defrost meat which is how we stumbled upon Martha’s Shrimp Jambalaya. Since I’m not Martha I, of course, modified her recipe to fit our flavors and worked based off of her reviews online. Below is our version of Martha’s Shrimp Jambalaya. It wasn’t too spicy for me and my husband added some extra spice to his own dish to better suite his palate. It was quick and easy to make, required no defrosting of anything and contained ingredients we generally alwasy have handy in our kitchen. Definitely a great recipe to add to the weeknight rotation!

creative crops recipe, shrimp jambalayaIngredients

1 tablespoon canola oil
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 celery stalks, diced
2 garlic cloves, minced
Pinch of salt and ground pepper
2 teaspoons paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish
2 cups water

Directionscreative crops recipe, shrimp jambalaya

Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Stir occasionally while it cooks until onion starts softening which will take about 5 minutes. Stir in paprika; cook about 1 minute (Martha suggests until it is fragrant).

Add tomatoes, rice, and water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes. Add shrimp and cook, covered about 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Garnish the dishes with your scallions before serving!

Shrimp Jambalaya creative crops

Tangy Ginger Dressing

Keeping up with my recent *easy* recipes here is a quick and easy recipe for ginger dressing. I have one of those nifty dressing shakers by OXO – it was perfect for this and many of the other dressings I have made so I highly suggest something similar if you find yourself making salad dressings every so often. We found this recipe at  Allrecipes.com, and the recipe listed below just halves it, which is what we did.

Ingredients: 

Creativecrops Ginger Dressing

1.5 cloves of garlic, minced
2 tbsp minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tbsp honey
1/4 cup water

 

Directions: 

Creativecrops Ginger Dressing

In your salad shaker, or a pint glass or bowl, combine all of the above ingredients. If using your salad shaker, then shake it up. If you’re using a bowl or cup, cover it tightly and then shake it up! Heat the shaken ingredients  in the microwave for 1 minute to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

We paired this over a spinach salad and it was delicious – the perfect compliment to the salad! We also put it into a wrap with grilled chicken, lettuce and shredded carrots which, again, was very complimentary to the wrap. Overall, this is a great dressing and as you can see from the instructions above, its very easy to make. Enjoy!

Jazzy Jalapeno Cauliflower

Apparently I’m on either a side dish or veggie kick here, I’m not sure which…In any case here is another great way to prepare Cauliflower. One of our favorite ways to eat cauliflower was as part of a pasta and sauce dish that I previously blogged, but this is a great way to use cauliflower as a true side dish. It’s not too spicy but does still have some great flavor to offer. As with most of my recipes it doesn’t take too long to make, which is really everything you could want and more in a side dish!

This was heavily adapted from: http://www.marthastewart.com/317655/cauliflower-jalapeno .

Ingredients

  • 1 head cauliflower florets – cut into small pieces
  • 2 tsp rice vinegar
  • 1 small clove of garlic diced
  • 2 tbsp olive oil
  • pinch of fine sea salt
  • pinch of pepper
  • 1/4 chopped red onion
  • 1 finely chopped jalapeno (the more seeds the spicier!)
  • 1/4 cup cilantro leaves

Directions

Preheat your oven to 450 F. Place the cauliflower on a baking sheet (mine are always lined with parchment paper to aid in a quick cleanup) and drizzle with about half a tbsp of olive oil and add salt and pepper to taste. Roast the cauliflower for 5 – 10 minutes until it is golden brown in color.

In a medium bowl combine your roasted cauliflower, onion, jalapeno, the remaining olive oil, rice vinegar and the diced garlic and toss to combine. Add cilantro as a finishing garnish just before you serve.

Cauliflower Jalapeno, creative crops

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