Archive for December 2014

Orange Walleye

Ingredients:

6 walleye or other firm fish fillets
1 orange, quartered
butter
sesame seeds
garlic powder
onion powder
parsley
Parmesan cheese (optional)

Directions:

Rub the bottom of a glass baking dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425°F for 10 – 15 minutes, or until fish flakes easily with a fork.

Real Deal Chili

Ingredients
1 pound Sausage (mild)
1 pound ground lean beef
2 slice(s) bacon, cut crosswise into 1/4-inch pieces
2 tablespoon(s) paprika
1 1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) cayenne pepper
1 green pepper
1 large onion
1 pk taco seasoning
2 (14.5oz) diced tomatoes
1 can pinto beans
2 cans beef broth
a few pinches crushed red pepper
a small hand full of chili powder

Directions
Cook bacon over medium heat until just beginning to brown. Mix sausage & beef cook until almost brown. Add paprika, cumin, cayenne pepper, chopped green pepper & onion, finish cooking until veggies are tender. Add everything in soup pot and cook for 30 min on medium or in slow cooker for 4 hrs on low.
Optionally you can serve with chopped jalapeno’s, grated cheddar cheese and sour cream.

Parmesan Drum

Ingredients:

3/4 c. shredded Parmesan cheese
1/3 c. butter, softened, plus more for greasing dish
1/4 c. mayonnaise
3 tbsp lemon juice
1/4 c chopped green onions
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. freeze dried dill (optional)
2 dashes tabasco sauce
2 pounds fresh water drum (You can substutute it with tilapia or simular type fish)

Instructions:

Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.
Mix together parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & tabasco in small bowl until well blended.
Arrange fish in a single layer in baking dish.
Broil fish for 8 minutes or until it flakes with a fork. Remove from oven and carefully spread parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.

Longhorn Steakhouse Mac and Cheese

Ingredients:

1 pound cavatappi pasta
2 tablespoons butter
2 tablespoons flour
2 cups half and half
2 ounces Gruyere cheese, shredded
8 ounces white Cheddar, shredded
2 tablespoons Parmesan cheese , shredded
4 ounces Fontina cheese, shredded
1 teaspoon smoked paprika
4 pieces bacon cooked crispy and crumbled
1/2 cup panko bread crumbs

Directions:

Prepare pasta according to packaged directions. Heat together in a large saucepan 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Cook until the roux becomes fragrant. Add 1/2 cup of half and half and stir until sauce thickens. Add an additional 1/2 cup of half and half when the sauce thickens, and then add final 1 cup of half and half and stir until the sauce becomes thick.

Add cheeses to sauce slowly stirring until the cheese is blended. Spinkle in smoked paprika. Mix together pasta and sauce, and pour into a 13 x 9 inch baking dish that has been sprayed with non-stick spray. Top macaroni and cheese with crumbled bacon and panko bread crumbs. Bake at 350 degrees for 20 minutes or until panko breadcrumbs begin to brown.

 

Texas Snakebite Chili

Ingredients:

2 pounds ground venison
1 – 14½ oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 -15 oz can Tomato Sauce (thick and zesty kind the best)
½ cup chili pepper
½ Tbsp. Paprika
½ Tbsp. comino (cumin)
½ Tbsp. oregano – ground finely
½ Tbsp. salt
½ Tbsp. dried onion flakes or ¼ cup finely chopped fresh onion
½ Tbsp. garlic powder
2 tsp. of red pepper (½ Tbsp. if you want to fire it up!)
2 tbsp. of masa flour
¼ cup warm water
1 – 15 oz can of pinto beans (if desired)

Directions

Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flow-able mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired. Serve with a sprinkle of Monterey jack cheese.