Monday, November 24, 2014

Fresh Green Beans with Tarragon and Toasted Almonds

2lb of fresh green beans
2 tsp fresh tarragon
1/2 cup skin on sliced almonds (toasted)
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
Freshly ground black pepper and salt to taste
Fill a large pot with water, place over high heat and bring up to boil; add a table spoon of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and place them in an ice bath to stop them from cooking. Reserve the beans while you start the onions.
In a large skillet add the butter and olive oil and heat until the butter has melted. Add the onions and stirring frequently until the onions caramelize. Add the cooked cooled green beans and fresh, and stir well to combine. Season with salt and pepper, to taste and add the toasted almond to the top.

Grandmothers Crawfish Dressing

I had a blast as usual doing Good Morning Texas. Everyone is always so warm and friendly, I'm starting to feel like family. Today I was tasked with coming up with different Thanksgiving menu items. Dressing is a staple at any dinner table, but crawfish dressing is something not many are accustomed to. My little Creole Grandmother first introduced me to this Louisianan spin on dressing, now, nothing else will do. I tweaked the recipe a bit by adding a hot ground breakfast sausage meat to the mixture. The added spicy and meat really worked well. Check out the recipe below.

10 tablespoon butter or margarine
1 large onion, chopped
2 small green bell peppers, chopped
1 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped fresh parsley
2 cups crumbled cornbread
2 cups dried and cubed dressing mix
1 package frozen peeled, cooked crawfish tails (thawed and washed)
1 pound spicy breakfast sausage (cooked)
3 cups chicken broth
1 teaspoon ground white pepper
1 teaspoon ground red pepper
1 teaspoon ground black pepper
salt to taste
Melt butter in a large skillet over medium-high heat; add carrots, celery, onion and bell pepper, and sauté for 10 or until tender. Add in the crawfish and cook for an additional 5 minutes.
In a large bowl mix together all ingredients and 2 cups of the broth. Add the remaining broth as needed to get a moist and mushy texture. Spoon into a lightly greased baking dish.
Bake at 350° for 1 hour or until firm and golden brown.

Friday, October 3, 2014

Candy Corn Cheese Cake by Meika Johnson

·         2 cups graham crackers
·         ¼ cup melted butter
·         1/3 cup sugar
·         3 pks cream cheese
·         ½ cup sour cream
·         ¼ cup marshmallow cream
·         1 tsp vanilla extract
·         3 eggs
·         Orange and yellow food coloring
Whip Cream:
·         1 pk cream cheese
·         ¼ cup sugar
·         ½ cup marshmallow cream
·         1 tsp vanilla extract
·         2 cups heavy cream
Preheat oven to 325. Combine the graham crackers, sugar and butter until it resembles slightly wet sand. Spray your cheesecake pan with non-stick spray. Press graham cracker crust firmly around the bottom of the pan.
Cream sugar and cream cheese until well mixed. Add sour cream, marshmallow cream and vanilla and mix well. Add eggs one at a time mixing well after each egg. Separate mixture in 3rds. In one bowl add yellow food coloring by the drop until you get desired color and repeat with the orange food color in the second bowl. Spoon the mixture in the cheesecake pan, yellow at the bottom, orange in the middle and white on top. Bake until cheesecake rises and is firm but has a slight jiggle still. The white should not turn brown. Once done baking allow leave the cheesecake in the oven and allow it to cool for 30 minutes. Place in fridge overnight.

Mix cream cheese, sugar, vanilla, marshmallow cream until combined. Slowly mix in the heavy cream and allow to mix until it stiffens like frosting. Top cheesecake with whip cream peaks and garnish with candy corn.

Tuesday, August 5, 2014

Asian Style Curry Chicken

4 sliced chicken breast
julienne 1 green bell pepper, 1 red bell pepper, 5 carrots
about 10 thin julienne slices of ginger
1 sliced yellow onion
1 can (rinsed & drained) bamboo shoots
1/3 cup corn starch
1 can coconut milk
1 cup chicken broth
EVOO to coat a large skillet
1/4 tsp red pepper flakes, 1/4 tsp garlic powder, 1/4 tsp dried thyme, 1/4 black pepper, 1/4 Asian 5 spice, 1/2 cayenne pepper,  1 tbls green curry, 1 tbls thai curry, salt to taste

Sprinkle the corn starch on the chicken breast and season well with salt and pepper.

Heat oil in a large skillet then add the vegetables, chicken and seasonings. Cook for 10 minutes then add the coconut milk and chicken broth. Mix well then add both the curry seasonings.

Cover and simmer on medium for 20 minutes. Serve over rice

Meika Johnson

Friday, June 27, 2014

Cajun Crusted Ribeye

For the ribeye I made a dry rub (2 tbls each; cayenne pepper, chili powder, chipotle pepper flakes, smoked paprika, garlic powder, onion powder, red pepper flakes, black pepper, brown sugar) (1 tbls each dry thyme powder, dry rosemary powder, parsley, oregano, celery seeds, dry mustard powder, nutmeg) Rub your steaks with a generous coat of the seasoning mixture and allow them to sit for 5 minutes.

In a large skillet heat 3 tbls of butter. Once the butter is very hot and it starts to turn brown put your steak in. Allow the steak to cook undisturbed on the first side for 3 minutes, but continuously spoon butter the hot butter on top of the steak. (butter bath)
After 3 min you should have a nice crust on the bottom. Flip the steak and repeat the butter bath for 3 more minutes.
The yogurt is really good with this because of all the spice on the steak. 1 cucumber- peel it and remove the seeds, then dice small. 1/4 cup diced red onion, 1 tsp garlic powder 1/4 tsp white pepper 1/2 cup of yogurt and salt to taste. Just mix everything together.

Mushrooms and shallots - slice mushrooms and shallots. I used 2 tbls of the left over butter from the steak and 1 tbls of new butter, once the butter got hot I added 1 tsp fresh chopped rosemary & fresh thyme. I sautéed in the hot butter and added a little salt and pepper. At the very end I added a few sprigs of fresh Marjoram herb.

The salad dressing was just 1/2 balsamic vinegar, 1/2 fresh orange juice, 2 tbls honey, salt & pepper to taste.
Bottom of Form

Tuesday, June 24, 2014

Four super easy fruit dips.

Kaylei and I had a blast making these fruit kabobs. Things for a little messy, but that is all part of the fun. Things got extra exciting when our neighbor brought over a fruit shape cutter. These kabobs are the perfect treat for a hot summer day. Our plan is to freeze some and take them to the pool with us on Saturday.

What goes well with fruit kabobs you ask...Dips! Check out the 4 recipes below.

Savory Fruit Dip Recipe 
Mix 1/2 cup plain Greek yogurt with 1 tbls of Tajin fruit seasoning or any other lime and chili seasoning mixture. Shake a little extra seasoning on top. 

Honey Cinnamon Fruit Dip 
Mix 1/2 cup plain Greek yogurt with 2 tbls of honey. Sprinkle the top with a few dashes of cinnamon. 

Chocolate Hazelnut Fruit Dip 
Mix 1/2 cup plain Greek yogurt with 2 tbls of chocolate hazelnut spread. 

Cheesecake Fruit Dip 
Mix 1/2 cup plain Greek yogurt, 2 tbls of whipped cream cheese, 1 tsp vanilla extract and 2 tbls of sugar. Sprinkle the top with graham crackers or granola.