Filed under: Food I Make | Tags: biscuits, Crawfish, easy recipes, food, recipes
I made this recipe for Christmas, and it was a hit and a half.
I made it again recently, and everyone loved it.
It was really easy, and it was warm and gooey in a good way.
It is not an original, but I wanted to share it anyway…
Here it is-
1/2 c white wine. I used cooking wine.
2 green onions, chopped
1 package of Alouette garlic and herb spreadable cheese. I find this at our Kroger in the deli and not with the regular cheese.
1 16 oz jar of plain Alfredo. I used the store brand both times, and it was fine.
1 package of crawfish tails, thawed if frozen
Biscuits, baked, two for each person
In a medium pot, heat the wine and onions for about three minutes. Then, pile in everything else but the biscuits. Warm until everything is combined well and warmed through.
In a bowl for each person, split a biscuit. Spoon the crawfish mixture over the biscuit until the biscuit is coated.
Lather, rinse, repeat.
I could not begin to count how many different recipes I tried this Christmas. I made some good things, and I made some not so hot things. This recipe is the one people are still talking about in a good way. That makes me excited that we enjoyed something so much.
The recipe is a keeper.
Filed under: Food I Make, Random Foodie Thoughts | Tags: cilantro. garlic, easy recipes, food, recipes, Super bowl food, super bowl party food, the super bowl, tomatoes
My new favorite condiment is pico. I used to hate it, but I guess that with age, my taste buds have changed. That and the fact that we eat at our favorite Mexican restaurant at least once a week, and I have found a wonderful steak dish that they serve with fresh pico.
I think that this would make a fine dish for a Super Bowl party because it is easy and somewhat healthy.
Healthy isn’t something that I worry about during the Super Bowl, or most any other time, but pico is also delicious so it all evens out.
Two ripe tomatoes, diced
One medium onion, diced. I like my tomatoes and onions chunky.
One clove of garlic, finely diced
One bunch of cilantro-I used 66 ounces to be exact. I striped the leaves and chopped them, but I left several leaves whole.
1 t salt
2 t lime juice
1 t red pepper flakes
Combine all the ingredients and chill. As it chills, stir several times to help incorporate the flavors.
Sometimes when mine looks a little thick, I add a little water. I like a sloshy pico.
Serve along side the other chips and dips you have.
Fresh and delicious.
Filed under: Food I Make | Tags: casseroles. hamburger and cheese, dinner, easy recipes, food, hamburger casserole, recipes
How boring is hamburger casserole? I mean, really. It is so predictable and sometimes lame. I bad hamburger casserole is only a step above a box of Hamburger Helper. I don’t mean to knock the Hamburger Helper or anything; it got me through four years of college. But, it is a little short on imagination.
One night recently, my options for dinner were slim. I needed to go to the store, but I didn’t have the chance to go. I was stuck making do with only what I had, and that wasn’t much.
Hamburger casserole to rescue!
One pound of hamburger
One onion, diced
One small jar of mushrooms
One jar of good marinara
One round of fresh Mozzarella, sliced thick
One tube of refrigerated crescent rolls
Preheat the oven to 350. In a large skillet, brown your hamburger meat and your onion at the same time. I like to leave the hamburger just a little pink. Drain the meat if you wish, but I like to drain only so much. The juice is where the flavor is. Anyway, add your mushrooms and allow them to warm through.
Add the marinara to the meat mixture. Heat until the sauce bubbles for five minutes.
In a square baking dish, line the bottom of the dish with half of the crescent rolls. Prebake the crescent rolls for five minutes to avoid a soggy hamburger casserole bottom. When time is up, remove from the oven and layer your meat and sauce mixture on top. On top of that, layer the thick cuts of mozzarella. This cheese layer is what separates this casserole for the Helper types. The top layer is the rest of the crescent rolls.
Bake the whole shebang at 350 for twenty minutes. Add a little Parm to each helping as your dish it out.
If this tastes anything like Hamburger Helper, please let me know, and I will send you a refund.