Crawfish Pistolettes

Who doesn’t love food, stuffed into another food? In this case, I am talking about rolls, stuffed with Cajun goodness. In it we have the Cajun mirepoix, the holy trinity, celery, onions and green bell pepper. Along with crawfish, and jalapeno velveeta. OOH. I’m hungry.

4BB1JbJB8KZ5FfjQ.jpgSince I am no longer in Louisiana, and it’s not always crawfish season, I have to start off frozen. Interesting that has Louisiana written all over it…but it’s a product of China. Womp! I get these in the frozen seafood section of Wal-Mart.

2op9FqJcjIZfxl2A.jpgStart up with the “holy trinity” of Cajun cooking. I wish you can smell it. I can smell it as I write this.

l05tG7rRITizETrh.jpgAdd cream of mushroom, jalapeno velveeta, hot sauce, and seasonings.

tFWQakLMtWYY12zU.jpgThen the main attraction, and stir until warmed all the way through, and bubbling a little. Remove from heat, and set it aside to cool a little.

IinZXrw5ef40LTw1.jpgHollow out the rolls, but keep the tops matched up, because we are putting these babies back together!

LGT40AXVMcBsi1MY.jpgStuff it.

8NN9zJ88Zvg5boze.jpgPut them back together, and brush melted butter on it. Bake, and ENJOY.

I used this recipe as a basis, but of course I made it my own. Because that’s how I roll. Especially when it comes to rolls. GET IT? HAHA.

Honey Soy Braised Ribs

01dvTLw5GB0rwXSc.jpg

I wish you could smell this. It smells amazing. And it was simple! I would put this under “Whats for dinner” except for the fact that it takes about two hours to make, and well… “ain’t nobody got time for that”.

NWSKYfCKmCcugERR.jpgIngredients for the braising liquid.

SlQfFJUBE7V9RjoX.jpgBoil the ribs in ginger and water for about 30 minutes, skimming off the fat. Rinse in cold water, pat dry.

k8038aTOiKGSQHiY.jpgIn a heavy pot, brown it in a little oil, salt & pepper it.

MnPSjcwN1Soq0Jpr.jpgNow the fun part. Let it simmer in the goodness for about 45 minutes, or until the meat is tender and falls off the bone.

LnVhLU80RSlpbxjO.jpg
I took the ribs out, strained out the braising liquid into another small sauce pot. Added honey and let it reduce down into a glaze, then served it over brown rice topped with green onion and sesame seeds. YUM.

Honey Soy Braised Ribs
(exactly from Spoon Fork Bacon)
Serves 5 to 7

Ingredients:
3 lbs. pork spare ribs, cut into 1 1/2-2 inch pieces
1 inch piece ginger, peeled and thinly sliced
1 tablespoon vegetable oil
6 garlic cloves, thinly sliced
1 tablespoon minced ginger
3/4 cup plus 2 tablespoons low sodium soy sauce
1 1/2 cups dry sherry
1/4 cup superfine sugar (granulated is fine)
3 tablespoons honey
1 teaspoon crushed red pepper flakes
salt and pepper to taste
honey-soy glaze:
2/3 cup braising liquid
1/4 cup honey
garnishes:
thinly sliced green onion
toasted sesame seeds

Directions:
1. Rinse rib pieces under cold water and place in a large pot. Fill with water and add ginger. Place pot over high heat and boil for 30 minutes, skimming the fat from the surface as it forms.
2. Drain and rinse rib pieces in cold water for a second time, removing any excess fat, debris and ginger.
3. Place a large Dutch oven, or heavy bottom pot over medium-high heat and add oil. Add ribs and season with salt and pepper. Brown for about 3 minutes. Add remaining ingredients to the pot and stir together.
4. Bring mixture to a boil then reduce heat to medium-low. Cover.
5. Simmer mixture for 45 minutes to an hour, stirring occasionally, until meat is tender.
6. Scoop 2/3 cup of the sauce into a small pot (skimming off any excess fat) and stir in honey. Simmer for 15 to 20 minutes or until mixture has reduced by 1/3. Remove from heat and allow to cool for about 15 minutes.
7. Brush glaze over rib pieces and serve over white or brown rice. Top with sliced green onions and sesame seeds. Serve.

I love this site for dinner/party food ideas!

What’s for Dinner: Sloppy Joes

I love that the honey is cooking more. That frees up time for me to do other things …like laundry and write about what he’s cooking. Hah! This week he brings…

SLOPPY JOES!

mjxNYYTUmsrq5G89.jpg

I haven’t had these in forever. And it’s usually from a can. But it seems much healthier if you make it from scratch right?

IvNzu1PJmjOH0ks7.jpg 
Sloppy Joes
Adapted from Foodnetwork

Ingredients
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 cup tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon A1 sauce
1 teaspoon mustard powder
3/4 teaspoon salt
3 tablespoons brown sugar
Freshly ground black pepper
8 potato burger buns

Directions
Brown the meat and the onion in a large skillet over medium-high heat for 5 minutes, breaking up the meat as it cooks.

Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally.

Stir in the red wine vinegar, the molasses and the rest of the seasonings. Reduce heat to low, and simmer for 5 minutes more.

Scoop onto buns and enjoy!

Strawberry Balsamic Vinaigrette

I have a new favorite dressing. It takes some planning, and I can’t just whip it up out of my cupboard like my zesty italian dressing, but still pretty simple.

I had it over my quinoa, edamame salad and everyone loved it. So happy! I hope you like it too!

First you start off with a pound of fresh strawberries. Wash ‘em, trim em’ halve ‘em. Put them in a small pot, add sugar, salt and water and cook on medium heat.
Once they are broken down and soft, and leaked out their juices, hit it with the immersion blender until smooth.
Even then, it’s still not smooth enough! Strain that baby into a bowl. Let it cool down to the touch. Or cooler.
Add seasoning, balsamic vinegar and olive oil. Whisk until incorporated. And delicious.

Store in an airtight container for up to two weeks. Yeah, right. Like it will last that long ;)
1 lb Fresh Strawberries, stems removed, chopped
1 tsp of sugar
a pinch of salt
2 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 bag of Good Seasons Italian Dressing mix

Directions:
In a small pot over medium heat, stir strawberries, sugar, salt and water over medium heat. When juices release and strawberries are soft, remove from heat. Blend with an immersion blender (or transfer to a blender) and pulse until smooth.

Strain into a bowl. Let cool. Whisk in the rest of the ingredients. Store in fridge in an airtight container for up to two weeks. Enjoy over salad!

Cooking Quinoa

Can I tell you a secret? I never made quinoa before. And I never ate it either until one time last year at whole foods. I like the texture. I don’t know how to eat it really. But since I am trying to eat healthier I thought I would start with a salad. So I made it in beef stock and threw it in with my salad! My cousin told me that she had been making it wrong the whole time!

Its basically like rice. A 2:1 ratio. Use your favorite broth, to get some flavor infused in there.

I used Trader Joe’s Tri Color quinoa. 1/2 cup of dry quinoa, washed clean in cold water. Then in a small pot I added the quinoa and 1 cup of beef broth. Bring to boil, then lower to a simmer and cook covered until all the liquid is absorbed. Easy right?

 

Related Posts Plugin for WordPress, Blogger...