Archive for Recipe’s

Pheasant Breast Piccatta

Ingredients:

1 ½ pound boneless skinless pheasant breast
1/3 cup all purpose flour
Kosher salt and freshly ground black pepper
2 Tablespoons Olive oil
¾ cup dry white wine
1 ¼ cup chicken broth
1 lemon zest and slice
¼ cup drained capers
3 Tablespoons room temperature butter
2 tablespoons chopped fresh parsley

Directions:

Pound the Pheasant breast between two pieces of plastic wrap until ½ inch thick. Place the Pheasant breast on a platter and season to taste with the salt and pepper and then dredge in the flour, shaking off the excess.
Heat a large sauté pan over medium high heat. Add half of the Pheasant breast and cook on each side until they are golden brown on each side. Remove the breasts from the pan, place on a platter and cover to keep warm. Repeat with the second half.
Add the lemon slices to the pan and brown on both sides, about 2 minutes. Add the wine, lemon zest and capers. Reduce by ¾. Ad the chicken broth and reduce by more than half. Place the pheasant breast and parsley in the sauce and bring to a boil. Remove from the heat and slowly stir in the butter while shaking the pan to create an emulsion. Place the breast on a patter and ladle the sauce over them, serve!

Green Tomatoe Salsa

Ingredients:

16 cups of chopped green tomatoes
1/2 cup Jalapenos, chopped with seeds
2 cups Red Bell Pepper
2 cups of Onions
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
3 tablespoons of pickling salt
1 teaspoon of ground cumin
2 teaspoons black pepper
1⁄2 teaspoon cayenne pepper
1/2 teaspoon coriander powder
2 teaspoons sugar

Directions:

Cook the green tomatoes, onions and lime juice and bring to a boil, remove from heat and use an immersion blender and smooth everything out. Then add remaining ingredients and bring to boil and cook for 15 minutes.

green-verde3  green-verde2

Fill sterilized pint jars and process in a water bath canner for 15 minutes.
Yields 7 Pints

Grilled Rainbow Peppers with Herb Cream Cheese

rcc

Ingredients:

16 mini rainbow peppers, halved, seeds and membranes removed

1 tsp olive oil

1/8 tsp kosher salt

Freshly ground black pepper

8 ounces reduced-fat cream cheese, softened

1 garlic clove, crushed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Zest of 1 small lemon

Directions:

Preheat grill over medium heat.

Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.

In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest. Transfer the cream cheese mixture into a  Ziploc bag and put in the refrigerator until ready to use.

Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

Snip the tip of the Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.

 

Cheap and Easy Chicken Spaghetti

Cheap and Easy Chicken Spaghetti

Ingredients:

1 rotisserie chicken, deboned
1 package of spaghetti
1 block (1 lb) of Velveeta
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
½ teaspoon garlic powder
Salt and pepper to taste

Directions:

Bring a pot of water to boil, add pasta
While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes
Strain pasta when it’s finished, and add chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper
Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated.
Put pasta mixture into a pan, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.

Crawfish Etouffee

Ingredients:

2 lb Peeled craw-fish tails
1 Stick butter
1 cup Chopped onions
1 cup Chopped celery
1 cup Chopped green pepper
2 Cloves chopped garlic
1/8 cup Parsley
1 can Cream of mushroom soup
1 can Cream of celery soup
1/2 ts Liquid crab boil

Directions:

In a saucepan, melt butter and sauté‚ onions, celery, green pepper and garlic until tender. Add cream of celery soup, cream of mushroom soup and tails. Cook for 10 to 15 minutes, stirring occasionally. Add 1/2 tsp liquid crab boil and parsley.

Serve over rice.

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