Fiesta Cornbread Casserole

Fiesta Cornbread Casserole (LaKi)
(Friend's blog)

Ingredients
1 pound ground turkey
2 Tbl EVOO
1 package taco seasoning
2 cans black beans drained & rinsed
1 can diced tomatoes
2 small cans corn drained
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese

Heat oven to 350 degrees spray 3 quart dish with cooking spray.Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.

Mexican Sour Cream Rice

Mexican Sour Cream Rice (LaKi)
(Friend's Blog)

Ingredients
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Southwestern Black Bean Salad

Southwestern Black Bean Salad (alicianrj)
Great side dish, on top of chicken, paired with rice, or eaten with tortilla chips.

Ingredients:
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed (can use canned too)
1 tomato, chopped
1 small hass avocado, diced
¼ cup red onion, chopped
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
Salt and pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt, and pepper. Mix with lime juice and olive oil. Marinate in refrigerator for 30 minutes. Add avocado before serving.

Pork and Poblano Chili

Pork and Poblano Chili (Njbride07)
Recipe courtesy of The South Beach Diet Parties & Holidays Cookbook
Prep time: 20 Minutes
Cook time: 2 hours, 40 minutes

1 ½ pounds poblano peppers (8 to 10 peppers) seeded and roughly chopped
1 large onion, coarsely chopped
1 large green bell pepper, roughly chopped
1 jalapeno, seeded and chopped
6 garlic cloves, peeled
1 TBSP extra virgin olive oil
4 pounds lean pork, cut into ¾ inch pieces
2 cups low sodium chicken broth
1 20 oz can diced tomatoes, with liquid
2 teaspoons ground cumin
1 15 oz cans cannellini beans, rinsed and drained

Pulse poblano peppers in a food processor until finely chopped but not pureed. Transfer to a large bowl. Pulse onion, bell pepper, jalapeno and garlic in food processor until finely chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oil in a large, heavy bottomed saucepan or Dutch oven over medium high heat. Add pepper mixture; reduce heat to medium and cook, stirring occasionally until vegetables are well softened, 10 to 12 minutes.

Stir in pork, broth, tomatoes and their liquid and cumin. Bring to a simmer, partially cover, reduce heat to low and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm

Season as you see fit at this point. You might want to add more “heat”.

Makes 16 (1 cup) servings

Nutritional information per serving

220 calories, 6 g fat, 1.5 g saturated fat, 27g protein, 14 g carbohydrates, 5 g fiber, 230 mg sodium

Mexican Rice

Mexican Rice (Mrs.LB705)

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil.

Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Mexican Pineapple Salad

Mexican Pineapple Salad (Alliekatt33)
Active time:15 min Start to finish:15 min
February 2009
Serves 4 to 6 (side dish)

**Notes - I didn't use jicama because I'm just not a fan. After plating the dish together with a side of brown rice, I found that it really needed a squeeze of lime over everything.

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia.

1 (3-lb) pineapple, peeled and diced
1/2 lb jicama, peeled and cut into 1/4-inch pieces
1 (7- to 8-oz) avocado, cut into cubes
1 small red onion, thinly sliced (1/2 cup)
1/4 cup chopped cilantro
2 tablespoons olive oil
1 tablespoon distilled white vinegar

Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.

Mexican Lettuce Wraps

Mexican Lettuce Wraps (beachbrat)
Taste of Home

3 cups cubed cooked chicken breast
1 can (15oz) black beans rinsed and drained
1 medium tomato, seeded and finely chopped
1 can (4oz) chopped green chilies
1/2 cup salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet pepper
1 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp garlic powder
1 medium ripe avocado, peeled and finely chopped
1/2 cup reduced fat sour cream
12 Bibb or Boston lettuce leaves

In a large bowl combine first 11 ingredients. Refrigerate until serving.

Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each leaf and top with sour cream. Fold and eat.

You can change your meat selection, omit anything you don't like and you can even have it warm...enjoy!

Mexican Lasagna

Mexican Lasagna (MrsD12*3*04)
(Altered from recipezaar.com)
Serves 8-10

Ingredients
4 cups cooked chicken (rotissere chicken chopped)
1 tablespoon oil
1 cup chopped onion or equivalent in onion powder
2 garlic cloves, minced or the equivalent in garlic powder (that's what I use)
1 (29 ounce) can red enchilada sauce
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can beans of choice (I use red kidney beans- you can use a 2nd can if you are bean fans)
1 (15 ounce) container ricotta cheese
2 large eggs
1/4 cup cilantro, finely chopped (preferably fresh)
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
12 uncooked no-boil lasagna noodles

Directions:
Preheat oven to 375'.
Rinse can of beans under cool water (it helps remove some of the salt)

In a large skillet, cook onion and garlic in oil over medium heat until tender (or skip this step if you are using the powers and put in with enchilada sauce). Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and rinsed beans and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.

Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken/bean mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.

Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Quick Tips: I buy a roasted chicken already cooked and cut it up (a la Costco or the like). I also buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.

Mexican Fish Bake

Mexican Fish Bake (Mrs.LB705)

1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Mexican Chocolate Pudding

Mexican Chocolate Pudding (al320)
Gourmet (February 2009)
**I'm not sure that this qualifies as an actual Mexican recipe (it doesn't even call for Mexican chocolate), but it's really good and super easy.

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

Recommended accompaniments: lightly sweetened whipped cream and slivered almonds.

Gianna's Easy Fajitas

Gianna’s Easy Fajitas (Luvin*Livvy)
***This doesn’t have much measuring, I just wing it.

Ingredients:
1 pound of boneless, skinless chicken OR approx 30 uncooked peeled shrimp (medium).
1 bottle of World Harbors Fajita Sauce (http://www.worldharbors.com/Fajita.html)
1 large Red Pepper
1 large Green Pepper
1 Large Vidalia Onion
Olive Oil
1 small tomato
¼ red onion
Juice of a lime
Sour Cream
Shredded Mexican Blend Cheese
Guacamole
Fajita shells (tortillas) LARGE

Directions:
Cut up chicken in strips or peel shrimp and marinate in ½ bottle of Fajita sauce for about an hour or so.
Cook chicken or shrimp in large frying pan until cooked through. Approx. 15-20 minutes.

Cut up peppers and Vidalia onion in strips.
Sauté in olive oil in medium pan until cooked, but still a bit crispy.

For salsa:
Dice tomato and red onion and mix in small bowl and add some lime juice. Mix well. (For topping).

Warm fajita shells in microwave for approx 1 minute.
Serve with sour cream, guacamole, homemade salsa and cheese.

Emeril's Fresh and Fierce Margaritas

Emeril’s Fresh and Fierce Margaritas (Mrs.LB705)
(YUMMIEST Margaritas EVER!!)
Makes about 4 Margaritas

3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup water
1/4 cup pineapple juice
1/4 cup sugar
1 tablespoon lime zest
1 tablespoon lemon zest
8 lime wedges
1/2 cup coarse salt
1 cup ice
1 cup premium 100 percent agave tequila
3/4 cup orange-flavored liqueur (recommended: Grand Marnier or triple sec)

In a medium saucepan, combine the lime juice, lemon juice, water, pineapple juice, sugar, lime zest and lemon zest. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zests. (Can be made in advance and keep in a covered container in the refrigerator.)

Chill the margarita glasses in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of each with a lime wedge and dip the glass into the salt to coat. In a cocktail shaker, combine the cooled citrus syrup with the ice, tequila and orange-flavored liqueur. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.

Cilantro Chipotle Tilapia with Mexican Pineapple Salad

Cilantro Chipotle Tilapia w/ Mexican Pineapple Salad (Alliekatt33)
From Gourmet Magazine - February 2009
Active time:15 min Start to finish:30 min Serves 4
**Notes - I don't measure so I winged most of this. I scaled it to 2 filets instead of 4. I probably used too much chipotle in adobo, so it was really spicy, but I love things hot so it was fine for just me.

Mild tilapia takes beautifully to a robust, smoky cilantro-chipotle sauce.

1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoons chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-oz) tilapia fillets
Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 tsp salt, and 1/2 tsp pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Chipolte Pork Soft Tacos with Pineapple Salsa

Chipotle Pork Soft Tacos with Pineapple Salsa (LisaD)
***This seems like a lot of ingredients but many are pantry staples; it is SO delicious and fresh. The salsa is great on chips too.***
6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Salsa:
2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallots
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt

Tacos:
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
12 (6-inch) corn tortillas, warmed

Preparation
To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

Chicken Nacho Bake

Chicken Nacho Bake (alicianrj)
Kraft Foods
Prep: 10 minutes Total: 40 minutes

Ingredients:
4 small boneless, skinless chicken breasts (1 lb.)
½ cup salsa
¼ cup sour cream
½ cup crushed tortillas
½ cup shredded Mexican four cheese

Directions:
Preheat oven to 400. Place chicken on foil covered baking sheet. Slice 3 cuts on top of each chicken breast with sharp knife.

Top each chicken breast evenly with salsa, sour cream, and tortilla chips.

Bake 20 minutes. Remove from oven. Sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Chicken Enchiladas

Chicken Enchiladas (LizDP)
Food Network -- Tyler Florence
**This is a great meal to prepare ahead of time and serve to guests... I serve it with beans (black or baked) and yellow rice.

Level: Intermediate
Serves: 16 enchiladas, 8 servings

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:
Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

15 Minute Chicken Soft Tacos

15-Minute Chicken Soft Tacos (joesbride07)
(kraftfoods.com)
Prep Time: 5 min
Total Time: 20 min
Makes: 5 servings, two tacos each

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips / ground turkey
2 cups water
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups instant white rice, uncooked
10 flour tortillas (6 inch)
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

Make It:
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through.

ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min.

SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.

Fried Calamari

Fried Calamari (biochemgirl)
(Courtesy of Giada DiLaurentis)

***We like to do this in the deep fryer to hold the temperature of the oil. This is the BEST, BEST, BEST calamari.

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Kosher salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt and juice lemon over them when still warm. Serve with the marinara sauce.

Creamy Shrimp and Grits

Creamy Shrimp and Grits (biochemgirl)

For the grits:
4 ¼ cups chicken stock
¾ cup whipping (heavy) cream
6 tablespoons butter
1 garlic clove, minced
1 cup corn grits (aka polenta. Can be replaced with cornmeal)

Bring chicken stock, whipping cream, butter and garlic to a boil in a large saucepan. Gradually whisk in grits. Return to a boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, about 10-15 minutes. Whisk often.

For the shrimp:
¼ cup butter
1/3 cup finely chopped shallots
1 large garlic clove, minced
2 pounds uncooked large shrimp
½ cup dry white wine (chardonnay)
1 14 ½ ounce can diced tomatoes in juice, drained with the juice reserved
4 ounces prosciutto, cut into thin strips
¼ cup fresh parsley, chopped
¼ cup fresh chives

Melt the butter in a skillet over medium-high heat. Add the shallots and garlic and sauté until tender, about 4 minutes. Add the shrimp and sauté 2 minutes. Using a slotted spoon, transfer the shrimp to a second bowl. Add wine to the skillet and boil until reduced, about 5 minutes. Add the tomatoes and half of the prosciutto and simmer until thickened, about 2 minutes. Add the parsley, chives, and shrimp and simmer for a few minutes until the shrimp are warmed through. Mix in the remaining prosciutto and season with salt and pepper. If need be, thin shrimp mixture with the reserved diced tomato juice.

Spoon grits onto plates and top with the shrimp mixture.

Hints:
Serve with warm, crusty bread to sop up all the sauce. Makes 4 servings.

Creamy Shrimp and Asparagus Risotto

Creamy Shrimp and Asparagus Risotto (wedding905)

Ingredients
1 jar (16 oz) Bertolli Alfredo Sauce
4 cups chicken broth
1 pound uncooked medium shrimp, peeled and deveined
2 TBS olive oil
1 small shallot or onion, chopped
3 TBS sun dried tomatoes packed in oil. drained and chopped
1 cup arborio rice
8 ounces asparagus, cut into 1 inch pieces
2 TBS lemon juice
1/2 tsp grated lemon peel

In a saucepan, bring Sauce and broth to a boil, keep warm.

Season shrimp with salt and pepper. In a 12 inch nonstick skillet, heat 1 TBS Olive Oil and cook shrimp 2 minutes or until shrimp are almost pink. Remove shrimp.

In same skillet, heat remaining Olive Oil and cook shallot and tomatoes, stirring frequently, until vegetables are softened. Add rice and cook. stirring occasionally, 2 minutes. Slowly add sauce mixture 1/2 cup at a time, stirring constantly, 2 minutes or until liquid is absorbed. Continue adding sauce mixture 1/2 cup at a time, stirring frequently, reserving 1 1/2 cups. Add asparagus, then remaining sauce mixture, 1/2 cup at a time, until liquid is absorbed and rice is tender. Stir in shrimp. lemon juice and lemon peel, cook until shrimp turn pink. Serves 4.

Crab Cakes

Crab Cakes (biochemgirl)
Easy and yummy!

1 cup lump or backfin crabmeat
1 cup special crabmeat (small pieces white crabmeat)
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced
1 1/2 cups panko bread crumbs
Vegetable oil, for frying

If using a deep fryer, heat vegetable oil to 375 degrees F.

In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat.

Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

Coconut Shrimp with Peanut Dipping Sauce

Coconut Shrimp with Peanut Dipping Sauce (wedinfeb05)

1 1/2 pounds jumbo shrimp
1/2 c corn starch
salt & pepper
1/4 t cayenne pepper
4 egg whites
2 1/2 c shredded coconut (for baking - sweetened)
oil (for frying)

Peel and devein shrimp and pat dry. Combine cornstarch, salt, pepper and cayenne in a bowl. Whisk the egg whites in another bowl and place the coconut in a third bowl. Coat the shrimp lightly with the cornstarch mixture, dip in the egg whites, and coat with coconut.

Meanwhile, heat the oil in a skillet (about 1/4 inch of oil will do). Place the shrimp in the hot oil, frying one side for about three minutes or until golden. Flip them over and fry on the other side, about 2 minutes. When both sides are golden place the shrimp to drain on paper towels. Serve with peanut sauce or orange marmalade thinned with a bit of warm water and heated to make a sauce.

PEANUT SAUCE
1/4 c chicken stock
3 oz coconut milk (unsweetened)
1 oz lime juice
1 oz soy sauce
1 t fish sauce (optional)
1 t Tabasco sauce
2 t garlic, minced
1 T ginger, minced
1 1/2 c creamy peanut butter (use Skippy or Jif, NOT natural or unsweetened)
1/4 c chopped cilantro

Mix all ingredients to blend.
Note: I make this a lot, and pretty often I really cut back on the ingredients in the sauce. Mostly I use chicken broth, coconut milk, garlic, ginger, and peanut butter - in whatever proportions I feel like. I don't always have all those other things and it doesn't matter too much.

Coconut Shrimp

Coconut Shrimp (Luvin*Livvy)
(I modified this from allrecipes.com)
Servings 6

** You may need to alter how much oil, flour, coconut, you will use. Add a little more here and there.

1 1/2 lbs. large shrimp (peeled and deveined)
½ cup flour
1 TBSP salt
2 cups shredded coconut
Oil (for frying)
2 eggs

Heat pan with oil for frying.
Mix together flour, coconut and salt, in a bowl.
Beat eggs in another bowl.

Dip shrimp in egg, and then into coconut/flour mixture.
Then put in hot oil…cook about 3 minutes on each side or until shrimp turn pink. Also, keep them in the oil until they turn golden brown. Remove from heat and drain oil on paper towels. Continue until all shrimp are cooked. ***I use a large frying pan and can usually do 6 or 7 shrimp at a time or more.

DIPPING SAUCE
½ cup orange marmalade
¼ cup Dijon-style mustard
¼ cup honey
¼ tsp hot pepper sauce (I use Franks)

Mix together and enjoy!!!

Broiled Flounder with Butter and Chives

Broiled Flounder with Butter and Chives (Hokie)

2 lbs fresh flounder fillets
Fresh chives
Butter
Salt and pepper

Sprinkle the fillets with salt and pepper to taste. Place seasoned fillets on a cookie sheet and put a pat of butter in the center of each fillet. Using kitchen scissors cut the chives and sprinkle over the fish. Broil for 4 to 6 minutes until white and flaky.

Broiled Crab Meltaways

Broiled Crab Meltaways (SLbride2003)

6 English Muffins
1/2 cup margarine
2 tbs. mayonnaise
1/4 tsp. garlic salt
1 can (6 1/2 - 7 oz.) crabmeat
1 jar (5 oz.) Old English Sharp Cheddar

Slice English muffin halves into quarters. Arrange on cookie sheet. Mix remaining ingredients and spread on muffin pieces. Place under broiler until bubbly, puffy, and slightly golden brown. Can be frozen and stored for future use before broiling.

Balsamic Glazed Salmon

Balsamic Glazed Salmon (Cathy&John)
Serves 4

1 tbsp. olive oil
4 salmon fillets, 3/4" thick (about 1 1/2 lb.)
Lemon pepper seasoning
1 can (14 oz.) chicken broth (I use Swanson with Italian Herbs)
3 tbsp. balsamic vinegar
1 1/2 tbsp. cornstarch
Hot cooked rice (cooked without salt)

Heat oil in fry pan. Add salmon, skin side up, and cook until browned, about 5 min. Turn salmon and season with lemon pepper. Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm. Mix remaining broth, vinegar and cornstarch. Add to pan; cook and stir until mixture boils and thickens.

Place rice in bowls and top with salmon. Spoon sauce over all.

Baked Tilapia in Garlic and Olive Oil

Baked Tilapia in Garlic and Olive Oil (melbride2005)

4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper

Directions:
Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.

Preheat the oven to 350 degrees F (175 degrees C).

If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.

Bake at 350 degrees F (175 degrees F) for 30 minutes

Atlanta Fish Market Crab Cakes

Atlanta Fish Market Crab Cakes (Lishie0729)
*My husband loves this!

1 teaspoon cayenne pepper
2 teaspoons white pepper
4 teaspoons kosher salt
2 teaspoons dry mustard
4 teaspoon Worcestershire sauce
4 teaspoons lemon juice
2 teaspoons seafood seasoning (recommended: Old Bay)
1 1/3 cups mayonnaise
2 cups soft, white bread crumbs
4 eggs
4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook's Note
2 tablespoons olive oil
4 lemon wedges, for serving
Tartar sauce, for serving, optional

Preheat the oven to 350 degrees F.

Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes.

Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired.

*Cook's Note: If removing fresh cooked crabmeat from shells, be careful not to break large crabmeat

15 Minute Broiled Tilapia Parmesan

15 Minute Broiled Tilapia Parmesan (Mrs.Carlybella)
So good and so fast!

Ingredients: (I usually half this for just Eric & I)
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for another 2 or 3 minutes (decide based on the thickness of your fish- but it should cook up fine). Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Turkey Chili

Turkey Chili (Dec2005bride)
** Enjoy while watching the Dallas Cowboys win the Super Bowl! :) (Wishful thinking)

1.5 lbs ground turkey
3 cloves garlic
1 small onion
1 green pepper
2 15oz cans red kidney beans
1 can diced tomato w/jalepeno (14.5oz)
8 oz tomato paste

Saute garlic and onion. Brown turkey. Add peppers til soft
Combine in crock pot w/beans, tomato and tomato paste.
Cook for 5 hrs on high or 10 on low.

Taco Casserole

Taco Casserole (junebug1)
(recipegoldmine.com, it’s to die for!)

1 1/2 pounds ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can Old El Paso® Enchilada Sauce
6 ounces (1 1/2 cups) finely shredded Cheddar cheese
2 (15 ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
1 (2 1/4 ounce) can chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart crock-pot with oil or spray with nonstick cooking spray.

In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

Stir in taco seasoning mix, salt and pepper.

Place 3 tortillas in bottom of oiled crock-pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.

Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.

Cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.

Uncover crock-pot for last 30 minutes of cooking time.
Top individual servings with sour cream.

Spicy Pulled Pork

Spicy Pulled Pork (cs11)
(HIGH 6 hrs)

1 Can crushed tomatoes (28oz)
1 Can whole tomatoes (14.5oz)
2 1/4pds Boneless Pork Shoulder
1 tbspn adobo sauce (or dry goya adobo powder)
1 medium onion (diced)
2 dried bay leave
1 tspn dried oregano
salt/pepper
flour tortillas
cheddar cheese (shredded - optional)

1.)In a 5 quart slow cooker, combine onion, oregano, bay leaves, adobo sauce, tomatoes, and 2 tspn salt and 1/2 tspn of pepper. Add pork; toss to coat with sauce.

2.) Cover; cook on high until meat is pulled apart tender (about 6 hrs).

3.) Serve; pull pork apart and toss with sauce (discard bay leaves) and serve with toasted tortillas and cheddar cheese.

Smothered Chicken

Smothered Chicken (Cathy&John)
4 servings

1 Chicken, cut up or 4 boneless chicken breasts, cut up (I use the breasts)
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg onion - sliced
1 can French onion soup or 1 pkg. Lipton/Knorrs (prepared)
Garlic, fresh or powder to taste
1 pack fresh mushrooms - sliced
Poultry seasoning to taste (optional)

Add all ingredients to crock pot, cover and simmer on low for at least 5 to 6 hours, but can cook all day if that's easier for your schedule.

Serve over rice, potatoes, noodles, biscuits, etc. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions.

Slow Cooking Pot Roast

Slow Cooking Pot-Roast (princessbride76 and smallbutfiesty)

5.5 pound pot roast
2 cans (10.75oz. each) Cream of mushroom soup
1 envelope dry onion soup mix
11/4 cups water
3 cans of sliced mushrooms (optional)

In crock pot mix cream of mushroom soup and onion soup mix and water. Place pot roast in pot and coat with soup mixture. Cook on high for 3-4 hours or low for 8-9 hours.

**add sliced mushrooms to gravy after cooking is done. (OPTIONAL)

Slow Cooker Upside-Down Chicken Pot Pie

Slow Cooker Upside-Down Chicken Pot Pie (linda98ny)
From Betty Crocker

1 1/4 lb boneless skinless chicken thighs
1/2 cup chopped onion
1 dried bay leaf
1/4tsp pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into thin slices (I use alittle less)
1 bag (1lb) frozen mixed veggies
instant biscuits (I use the ones in the tube)

1. Place chicken in slow cooker. Top with onion, bayleaf, pepper, and gravy. Place celery on gravy.

2. Cover and cook on low heat for 8-10 hours

3. About 30 min before serving, bake biscuits.

4. Meanwhile, gently stir frozen veggies into chickenmixture. Cover and cook 15 min. Remove bay leaf.

5. For each serving, split biscuit and place one half on the bottom of a bowl. Spoon chicken into bowl then top with other half of biscuit. Enjoy!


(photo courtesy of smallbutfeisty)

Slow Cooked Garlic Chicken

Slow Cooked Garlic Chicken (3 Points) (Proud2bMrsV.)
Serves 4 @ 3pnts

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Sherri's Crock Pot Pot Roast

Sherri's Crock Pot Pot Roast (The Matrix)

Bottom round roast (I usually use a 2-3 lbs roast)
1 can (2 cups) Cottage Inn French Onion Beef broth
2-3 handfuls baby carrots
2 medium red potatoes, cubed with skin on
Salt
Pepper
Garlic powder
Red wine (approximately 8 ounces)
Olive oil (approximately 1 tablespoon)
Gravy:
Flour
Gravy master

-Season the roast with salt, pepper and garlic powder on all sides.
-Heat olive oil in deep pan. Add roast and brown on all sides (approximately 3 minutes a side)
-Add the can of beef broth and the roast to the crock pot
-Add red wine (In my crock pot, the meat is covered 3/4 of the way with liquid, this may vary with different crock pot models/sizes)
-Cook on high 4 hours
-Add baby carrots and cubed potatoes
-Turn heat to low and cook additional 1.5 to 2 hours (until veggies are soft)
-Turn crock pot off. Remove meat and veggies

-To make the gravy:
-Heat liquid from crock pot on stove
-Add flour slowly, whisking to keep smooth
-Add few drops of gravy master to desired darkness
-Heat to desired thickness

Sausage and Peppers (Crockpot)

Sausage and Peppers (Happy8-13-05)
Great for game days!

1 lb hot Italian sausage
1 lb sweet Italian sausage
3 large green peppers
1 onion
16 oz can of crushed tomatoes
2 garlic cloves
pinch of mint
oregano

Cut sausage into 2-inch pieces. Partially cook in a frying pan (with some water) for about 10 minutes, or until outside turns a gray/brown color.

Remove from heat, put sausage in the crock pot. Cut peppers and onion into strips and add to crock-pot. Add chopped garlic, mint, and oregano to crock pot. Pour crushed tomatoes on top.

Cook on medium-low for 6-8 hours (or 4 hours onmedium-high). Can be served with rolls for sandwiches.

**this is my own recipe so the amounts may be off. Add more seasoning or peppers/onions to suit your taste!**

Salsa Chicken

Salsa Chicken (4 Points) (Proud2bMrsV.)
***My absolute favorite. I have been making it for the last 4 years and never get tired of it. I actually microwave WW or LC Santa Fe Rice and use that as my side.)
4 servings @ 4 points ea.

1 lb. boneless, skinless chicken breasts
1 jar salsa
2 Tbs. Flour

Layer chicken and salsa in crock-pot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crock-pot to high and stir in 2 Tablespoons of flour. Cook until thickened. I serve this with rice (4 pts. per cup). If you have leftovers, shred chicken and put it in a low fat flour tortilla with fat free sour cream and fat free shredded cheese.

Pot Roast with Mushroom Gravy

Pot-Roast w/ Mushroom Gravy (ghl)

3-4 lb boneless chuck roast
salt and pepper
1 onion sliced into rings
1 can condensed cream of mushroom soup (I use the 98% fat free)
1 packet onion soup mix
1 cup beef broth
(optional: 1 cup sliced mushrooms)

Place the onions in the crock. Season the roast with salt and pepper. Brown the roast in a little oil and place the roast on top of the bed of onions. Mix the remaining ingredients and pour over the roast. Cook on low for 8 hrs. Serve over mashed potatoes or egg noodles.

Crock Pot Pot Roast II

Pot Roast (jennypenny*)

3-4 lb Roast
New Potatoes
Carrots
Onions
Beef Broth

S&P the roast. Brown Roast in frying pan. (few minutes on each side)

Cut onions (and potatoes if you can't find the new potatoes). Place veggies in bottom of crock pot.

Poor in 1 can beef broth. Place roast on top of veggies

Cook 6-8 hours. Remove roast and veggies into serving dishes.

Transfer liquid to saucepan and bring to a boil. Mix cornstarch and hot water. Slowly stir cornstarch mixture into liquid to thicken to a gravy.

Crock Pot Pot Roast I

Pot Roast (CarissaS)

Layer bottom of crock pot with potatoes cut up into chunks.

Put in a 2-4 lb eye round roast.

Fill around the roast with baby carrots, onions, carrots, peas, green beans and whatever other veggies you want. Add 1 can of beef broth. Fill can with balsamic vinegar and add to crock pot. Fill can again with water and add if liquid is still needed to cover just to the top of the roast. If more liquid is needed use any combination of the above liquids to fill the crock pot.

Cook on low at least 8 hours. I've cooked this 14 hours before and it's still very good.

Make Ahead Crock Pot Breakfast Apple Cobbler

Make Ahead Crock-pot Breakfast Apple Cobbler (Cathy&John)

4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours.

Lit'l Bourbon Links

Lit'l Bourbon Links(3Guys&AMomma)

1 tbsp. grated onion
1 (16 oz.) pkg. Hillshire Farm® Lit'l SmokiesTM (any variety)
2 cups catsup
3/4 cup bourbon
1/2 cup dark brown sugar

In saucepan combine catsup, bourbon, brown sugar and onion. Add Lit'l Smokies and simmer over low heat. Or, bake in preheated 350 Degrees F. oven for 30 minutes. If mixture thickens too much, thin with additional water or bourbon. Serve hot.

Layered Vegetarian Crock Pot Dinner

Layered Vegetarian Crock Pot Dinner (ladyredlight)
This vegetarian crock pot recipe will be a huge hit with family and friends.

6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn -- frozen or fresh
1 cup peas -- frozen or fresh
Any other favorite veggies

Sauce
2 1/2 cups tomato sauce
1/4 cup Tamari soy sauce -- low-sodium
1 teaspoon thyme -- ground
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley

Layer vegetables in crock pot in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours on high or 12 hours on low.

Enjoy your vegetarian crock pot recipe.

Irish Beef Stew

Irish Beef Stew (celestevie)
(from Kraftfoods.com)
Prep Time: 15 min
Total Time: Low - 5-6 hours High - 10-12 hours
Makes: 6 servings
This was originally a stove recipe, but we make it in the Crock-Pot, too, according to the cooking recommendations in the Crook-Pot booklet. We serve it over whole wheat egg noodles.

2 Tbsp. oil
1-1/2 lb. trimmed boneless beef round steak, cut into 3/4-inch thick chunks
2 Tbsp. flour
1 large onion, coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 env. GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2 pieces
3 cups hot cooked noodles (We usually use 1 bag of Whole Wheat egg noodles).

Put oil and meat in stoneware. Sprinkle flour, salt and pepper over meat and stir to coat. Add remaining ingredients and stir to mix well. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours. Stir thoroughly before serving.
SERVE over noodles.

To Double
Prepare as directed, doubling all ingredients. Makes 12 servings.

Ham and Potatoes Au Gratin

Ham and Potatoes au Gratin (3 points) (smallbutfiesty)

2 full cups diced extra-lean ham
4 cups diced raw potatoes
1 cup chopped onion
3/4 cup shredded reduced-fat Cheddar Cheese
1 (10 3/4 ounce) can Healthy Request
Cream of Celery Soup
1/8 tsp. black pepper
1 tsp. dried parsley flakes
1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

Serves 6 (1 cup) 181 calories, 5 gram Fat, 3 gm Fiber 3 Points for 1 Cup

Everyone's Favorite Chili

Everyone’s Favorite Chili (3Guys&AMomma)

2 pounds coarsely ground beef
2 (16 ounce) cans of red kidney beans
2 (141/2 ounce) cans tomatoes
2 medium onions, chopped
1 green bell pepper seeded and chopped
2 toes of garlic, peeled and chopped
2 (4 ounce cans) green chili
3-4 tablespoons of chili powder
2 teaspoons cumin
2 tablespoons sugar
1 bay leaf
½ teaspoon garlic powder
1 teaspoon salt
1 dash black pepper

In a large heavy sauce pan brown meat and drain off grease. Place everything in a crackpot, cover and cook on low for 1- to 12 hours. Serve with shredded Monterey jack cheese sprinkled on top if desired.

Easy Apple Butter

Easy Apple Butter (Cathy&John)
Makes 4 cups

12 med. Granny Smith or other cooking apples, peeled and cut into ¼ s
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 tsp. ground allspice
1 tsp. ground nutmeg
1/2 tsp. ground cloves

Mix all ingredients in 5-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on LOW 1 to 2 hrs. stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Crock Pot Pumpkin Bread

Crock Pot Pumpkin Bread (smallbutfiesty)
(What’s Cooking Board)

1 egg
2 egg whites
1 1/2 cups canned pumpkin
2 cans ( 12 oz each ) evap. skim milk
1 tsp margarine
1/3 c brown sugar
1/3 c white sugar
1 tsp cinn.
1/2 tsp nutmeg
1/2 c raisins
2 cups soft bread cubes

Beat egg and egg whites. Combine with pumpkin, milk, margarine, sugar, and spices. Place bread and raisins in the crock-pot and pour liquid over. Cover and cook onlow 5 hrs.