Posts Tagged ‘homemade’

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

Crazy-Delicious Coffee Cake

Where I grew up there was a bakery down the road with amazing coffee cake. There’s is still the best I have ever had but since I live over 400 miles away this recipe helped me bring a bit of my local bakery into my kitchen. One thing I would suggest is less salt on the topping. I definitely tasted the salt and I think the cake would be better with less salt there, otherwise it was very tasty! Perfect way to warm up a winter Sunday morning.

This recipe was adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/deluxe-coffee-cake-recipe/index.html?ic1=obinsite

Ingredients:

Topping:
2/3 cup all-purpose flour, sifted
1/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon, sifted
1/2 tsp salt
5 tablespoons unsalted butter, melted

Cake:
4 tablespoons unsalted butter, plus additional for greasing the pan, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon baking soda, sifted
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup whole milk yogurt

Directions:

Topping: Line a baking sheet with parchment paper. In a medium bowl, combine flour, sugars, cinnamon and salt. Stir to blend and then stir in butter. The topping should form sandy clumps. Break it into smaller clumps when you sprinkle it on the baking sheet. Refrigerate while you start cake recipe.

Cake:  Preheat the oven to 350 F. Grease the bottom and sides of a 13- by 9-inch baking pan with butter. 

Cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes either with a whisk or with your mixer (I was excited because I got to use my kitchenaid stand mixer again!!).  Add the eggs, one at a time, while still beating until they are thoroughly mixed in.

Remove the topping from the refrigerator to let it come to room temperature prior to baking.

Sift the flour, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk and yogurt together until smooth. Add some sour cream mixture, then flour mixture and continue alternating this while mixing until both mixtures are fully mixed together. Spread the batter evenly in the greased baking pan. Sprinkle the topping over the cake. Once the topping has been fully sprinkled over the cake bake it for 40 – 50 minutes. Allow it to cool and then dig in! Don’t forget to make your favorite cup of coffee to complement the delicious cake you just made.

 

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!

Calzones: Pizza’s Favorite Cousin!

I am Italian, it’s evident in the amount of pasta on hand, at all times, in my pantry as well as my meal choices. If it were up to me I’d likely have some version of pasta every single meal (yes, even breakfast), so finding italian recipes that are quick, easy and tasty are something I’m always on the lookout for. We love making homemade pizza but making the same recipes week after week can get a little boring, which is why we decided to really branch out (not) and try out our calzone making skills. It was a success! The calzone was plentiful, tasty and easy! It is a recipe we will deifnitely be using in the future!! I would imagine that for kids making mini-calzones would be a fun project since they get to really pick and choose their fillings and shape the calzone, so if you have children around this could be a fun way to make dinner more engaging and interactive…Calzone, Creative Crops

Ingredients:

1 lb pizza dough
1 cup ricotta cheese, drained
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 tbsp italian seasoning (we used a garlic, oregano and parsley combo)
1 tsp crushed red pepper flakes
1 tsp minced garlic
2 tbsp olive oil
Mix-ins: pepperoni, sausage, veggies, etc
Handful of cornmeal

** Heated marinara/pizza sauce for dipping

Directions:

Pre-heat your oven and pizza stone to 450 F. Mix ricotta, mozarella, garlic, seasonings and mix-ins in a large bowl. Add a pinch of salt and pepper to taste (optional). Have a cornmeal coated area ready for your dough. Roll out your pizza dough over the cornmeal to form a circle and spread your mix-in and cheese mixture covering only 1 side of the dough and make sure to leave some of the edge available so you can seal up the calzone.

Fold the un-covered half of the dough over the mix-ins and cheese and ensure the ends meet. Your calzone/dough should be in the shape of a semi-circle now. Pinch the edges/crust togeter to seal them and use a fork to get the ‘crinkled’ look as you continue sealing them together.

Brush the calzone with olive oil, cut a few small slits in the top, like you would a pie, to allow steam to escape and move it onto your pizza stone for baking! I always make sure there is cornmeal on my pizza stone so that my pizza and calzones in this case don’t stick, so if you haven’t added a thin layer of cornmeal to your pizza stone during the heating process add a bit now before adding your calzone on top of it. Calzones are quick to bake and only need about 10 – 15 minutes depending on their size. You know your calzone is done when it is a golden brown color and is considerably larger than when you placed it in the oven.

Once the calzone has had a few moments to cool and not burn your mouth, dig in! We love dipping ours in pizza sauce, so I usually heat that up while the calzone is cooking. You can add some pizza sauce inside your calzone with your mix-in and cheese combinations if you’d like too.

The combinations of what you can stuff inside the calzone are pretty endless. Have a fun dinner and let everyone go to town creating the calzone of their dreams!

Slammin’ ‘Slaw

Two weeks ago we had a threat of snow, today it is supposed to climb to the low 80s, so I’m taking this is as a sign that we are skipping spring and heading into Summer – I’ll take it! Since it’s my version of summer here are two slaw recipes that are out of this world! They’re a great compliment to pulled-pork, burgers, or anything else that involves your grill and al fresco dining. As with many of my recipes they’re pretty easy to make and don’t require too much time. If you’re in a pinch time-wise you can use those handy bags of coleslaw mix in the lettuce section of the food store instead of shredding cabbage at home yourself (we have recently received cabbage in our awesome crop-share, but on the weeks we don’t we absolutely cheat using this!).

Carolina Slaw

Adapted from this recipe

IngredientsCreative Crops Coleslaw Homemade Recipe

– 1 large head of finely shredded cabbage
– 1 sweet onion, finely chopped
– 2 grated carrots
– 1/2 cup sugar
– 1 tsp salt
– 2/3 cup vegetable oil
– 1 tsp dry mustard
– 1 tsp celery seed
– 1 cup cider vinegar

Directions

Combine cabbage, onion and carrots in a large bowl. In a small pan over medium heat combine the sugar, salt, oil, mustard, celery seed and cider vinegar and bring to a boil. Simmer these ingredients until the sugar is dissolved and then pour over the veggies and toss well.Creative Crops Coleslaw Homemade Recipe

This is best served chilled, so after everything is done move it to the fridge until it is really chilled, and then dig in!

 

Asian Slaw

Adapted from Food Network’s recipe

Ingredients

– 1 bunch of trimmed and thinly sliced scallions
– ** shortcut alert!!** 2, 16 oz bags of coleslaw mix, OR 1 head green, 1 head red cabbage shredded
–  1 thinly sliced small, red onion
– 1/4 cup soy sauce
– 1/4 cup lemon juice
– 1/4 cup vegetable oil
– 2 tbsp grated fresh ginger
– 2 tbsp white vinegar
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 2 tsp sesame seeds
– 1 tsp salt
– pinch of ground black pepper

Directions

Food Network directed us to rough up the scallions a bit so the layers of the scallion whites separated. When I first read this I felt like I wasn’t reading English – what did this mean? It was pretty simple – use your fingers to roll the scallions around a bit, it sounded harder than it was, thankfully!

Combine the coleslaw mix, or shredded cabbages, red onion and scallions in a large bowl. To make the dressing, in a small bowl  combine all of the remaining ingredients together until well blended together. Pour over the cabbage and veggie mixture. Food Network suggests serving this within 1 hour of adding the dressing to avoid wilted cabbage. We dressed it all at once, then ate it for the next 2 – 3 days and didn’t find that it lost flavor or got too soggy, but it may just be personal preference. CreativeCrops Asian Slaw

Happy Grilling!

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

Limoncello Liqueur

Ciao everybody – I’m Allison’s younger sister, Lauren and I’m your guest blogger for today! I’m very excited to be writing this guest blog to share my love of food and delicious drinks.  Who doesn’t love a good after-dinner drink that can melt away the stress of the day?  For our mother, that particular after-dinner drink is the italian liqueur Limoncello.  I thought this would be the perfect gift to give her for Christmas since it was unique, home-made, and most of all easy to make.  Since lemons reach their peak in August, the limoncello can be started in August and be easily ready for the holidays as the perfect gift!

Ingredients:

Limoncello Creative Crops1.75 Liters of Vodka (Many recipes call for Everclear, if that’s too strong I would recommend Absolut)
10-15 organic lemons
5 cups water  (If you prefer it to be less sweet, adjust this ratio keeping it 1 more cup of water than sugar)
4 cups sugar


Directions:

Take some vodka out of the 1.75 liter bottle, or transfer the vodka to a larger sealable container if you dont want to waste it as the lemon zests you are going to be adding will add volume. Add the rind of about 10-15 lemons directly into the bottle.  Use 10 lemons if you don’t want a strong taste or 15 if you want it very lemony – this can be tweaked to your preference.  When getting the “rind”, you canCreative Crops Lemon Zest either use a vegetable peeler to peel off the rind of the entire lemon (be sure not to get any of the white rind with it as that will make the limoncello bitter) or you can zest each lemon with a microplane. I zested each lemon with a microplane for my limoncello.
You will definitely want to use organic lemons because they have a thicker rind and do not have as many pesticides, making a better limoncello for you.  However, if organic is not an option, make sure to throughly soak the lemons to ensure no pesticides remain.
Limoncello by Creative Crops
Once the rinds are added, shake the bottle thoroughly for about 5 minutes to allow the flavor to infuse.  Store this mixture in a cool dry place (the refrigerator, closet, etc.) for 10 days, occasionally shaking the bottle to let the flavors really penetrate.
After 10 days it is finally time to start the last step in your limoncello making process!  Start your simple syrup by adding 5 cups of water and 4 cups of sugar to a saucepan and boil until the sugar is dissolved.  If you do not want your limoncello to be too sweet, you can lessen this amount to 3.5 cups water and 2.5 cups sugar; any Creative CRops Limoncellovariation will work as long as you keep the amount of water 1 cup more than the sugar.  While you allow this mixture to cool, start straining your lemon infused vodka either into a micro-strainer or by using coffee filters.  If using coffee filters, wet them with water first so they do not soak up any extra vodka (wouldn’t want it to go to waste!).  Once your simple syrup is cooled, add it to your strained vodka and store in a cool dry place for up to 2 months. I generally do a taste test after a month and it’s usually ready by then.
After anxiously waiting a month or 2, store your limoncello in the freezer and enjoy!!  This isn’t a precise recipe so tweak it to your individual taste buds but know that the finished product definitely won’t disappoint! If you’re giving it as a gift consider buying a few cute bottles to put it in and tie them with ribbon for a beautiful display! Happy Valentine’s Day!
Limoncello creative Crops
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