Maryland Crab Soup

Ingredients:

2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed (optional)
1 gallon water

Picture taken from here


Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.

Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside

Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Chayote Squash

Ingredients:

1 tablespoon olive oil
1 clove garlic, minced
1 chayote squash, cut into 1/2-inch strips
1/2 teaspoon salt
ground black pepper to taste
1/2 teaspoon white sugar
1/4 teaspoon red pepper flakes (optional)
1 tablespoon red wine vinegar


Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.

Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

Barbecue Chicken Pizza

Ingredients:

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Orange Pork

Ingredients:

1 tablespoon vegetable oil
1 pound boneless pork chops
2/3 cup orange juice
1/4 cup soy sauce
1 1/2 tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Southern Fried Chicken

Ingredients:

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Pepper Steak

INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut into thin strips


Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.

Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Recipe from Allrecipes.com

Sausage French Bread Pizza

INGREDIENTS
1 pound Italian sausage
1 French baguette (about 20 inches long)
1/2 cup pizza sauce
1 cup shredded Italian style cheese
2 ounces sliced pepperoni

Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice baguette in half lengthwise. Place halves on a baking sheet. Spread with sauce. Top with cheese, sausage and pepperoni. Bake for 5 minutes or until cheese is melted. Cut into 2 inch pieces.

Recipe from Allrecipes.com

Fennel Pork Chops

INGREDIENTS
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine


Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.

Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.

Recipe from Allrecipes.com

Tomato Chicken Parmesan

INGREDIENTS
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese


Preheat oven to 375 degrees F (190 degrees C). Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Recipe from Allrecipes.com

Maple Salmon

INGREDIENTS
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon


In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Recipe from Allrecipes.com

California Sherry Chicken

INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup cooking sherry
1/2 cup chicken broth
1 clove garlic, minced
1/2 lemon
4 carrots
4 zucchini squashes, julienned



Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.

In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside. In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

Recipe from Allrecipes.com

Asparagus Lasagna

INGREDIENTS
5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese

Instructions:


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise. Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.

Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.

This recipe is from Allrecipes.com !

Turkey Burritos

Ingredients:
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas

In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).

In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.


Recipe from Allrecipes.com

Pan Seared Chicken Breasts with Shallots

Ingredients:
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.

Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Recipe from Allrecipes.com

Creole Breakfast Scramble

Creole Breakfast Scramble

Ingredients:

6 eggs
1/2 cup chopped green onions
1/2 cup chopped onions
1 1/2 cups of shredded mild cheddar cheese
1 lb. Breakfast sausage preferably spicy
6 strips of bacon
seasoned salt and black pepper to taste

In a medium sized bowl, put your eggs, cheese, seasoned salt and pepper...Beat well with a fork...In a large skillet, cook the bacon until crisp...Remove bacon from the skillet, crumble it and set aside...In the bacon grease in the skillet, add green and regular onions...Saute for about five minutes over a medium flame...You just want to take the raw edge off of the onions and soften them...Add the breakfast sausage to the skillet and break up into pieces with your cooking utensil....Cook sausage until it is done...Pour the egg and cheese mixture into the skillet with the sausage...Add crumbled bacon and scramble until eggs are the desired doneness...ENJOY!

New Orleans Style Potato Salad

New Orleans Style Potato Salad

Ingredients:

Eight medium sized potatoes
Six eggs
1 cup of mayonnaise
3 tablespoons of yellow mustard
1 cup chopped onions
1/2 cup celery chopped finely
salt and pepper to taste

In a large pot, boil the potatoes for approximately 20 minutes...Add the eggs to the pot and cook for 15 more minutes or until potatoes are fork tender...Peel potatoes and boiled eggs and chop into bite sized pieces...In a large bowl, mix the potatoes and boiled eggs with the mayonnaise, mustard, onions, celery, salt and pepper...Blend well...Refrigerate before serving...Goes great with fried fish.....

St. Patricks Day Tips

St. Patricks Day will be upon us soon and it is time to start getting your food ideas together if you are going to have a special get together or family dinner or party. Of course the theme for this holiday is green so here are some good food tips that fit the St. Patricks Day motif.

-Cabbage
-Asparagus
-Brussells Sprouts
-Stuffed Bell Peppers
-Mirlitons and Shrimp
-Lemon Cake with Lime frosting

The stuffed bell peppers recipe above is perfect for St. Patricks Day because it is a main course that packs awesome creole flavors into package sized treats. It is not too filling and it is green.
Have fun this St. Patricks Day and remember to make food a central part of your celebration.

Mardi Gras Recipes!

Mardi Gras Specialties !

It's Mardi Gras time again since Hurricane Katrina hit, we really celebrate it in Grand style!  Part of that celebration is food of course and some of our favorite Mardi Gras dishes are also some of New Orleans most known recipes. 

I'm talking about:

New Orleans famous Red Beans and Rice

Crawfish Etoufee"

New Orleans Barbequed Shrimp

These recipes are a MUST for any Mardi Gras celebration.

Visit Louisiana Creole Recipes.com for more recipes and cooking tips!

 

 

How to make a homemade Valentine's Day candy gift for the person you love.

Valentine's Day is the day that we share the joys and marvels of one of life's greatest pleasures, love. It is the time in which the goal is to totally spoil your loved one and celebrate the beauty of your relationship. Many people want expensive gifts and trinkets for Valentine's Day, but even if you are someone that can afford to give lavish trips and luxury cars, it is worth to stop and think about giving a homemade candy gift that guarantees the pleasure of your significant other in a way that an expensive piece of jewelery can never do.

Candy is sensual, sweet and seductive which makes it the perfect gift for Valentine's Day. Of course you can buy the candy but a more meaningful thing to do would be to make the candy yourself. This would show the love of your life that you truly took the time out to give them something special this year. The perfect candy for this love gift is a delicious box of New Orleans style praline candy.

Affectionately known as "pecan candy" in New Orleans, pralines are a decadent blend of sugar, cream, butter and pecans that will excite every taste bud of your lover's mouth. Put them in a gift box along with some other presents of love and your partner will be so thankful that you will want to make them all the time. They are simple to make and it is with pleasure that I share this age old sinfully delicious recipe from the South. More FREE creole recipes and cooking tips can be found at Louisiana Creole Recipes.com


This recipe makes approximately 12 pralines.

"Authentic New Orleans Pralines"

Ingredients:

2 cups granulated white sugar

1 cup of light brown sugar

18 ounces of evaporated milk(about 1 1/2 12 ounce cans)

1 stick of unsalted butter

1 1/2 cups of chopped pecans

1 1/2 teaspoons of vanilla extract



In a sturdy saucepan or pot combine the sugar and milk and bring to a boil over a medium-high flame. Cook this mixture stirring continuously with a wooden spoon until it reaches the soft ball candy stage(about 235 degrees if you are using a candy thermometer or when mixture forms a soft ball when dropped in ice water). This will take about 30 minutes. Make sure that you don't stop stirring as the mixture will thicken too quickly and burn if left unattended. After the mixture reaches the soft ball stage add the remaining ingredients(butter,pecans and vanilla extract) and turn off the heat. Stir the mixture for approximately three additional minutes adding a little milk if it gets too thick to stir. Spoon the mixture in the portion sizes that you want onto waxed paper and let cool.

ENJOY !
By Zarian Phipps

Shrimp and Mirlitons

Shrimp and Mirlitons

Ingredients:

6 mirlitons(aka coyote squash) peeled and chopped into cubes
1 lb raw medium cleaned and de veined shrimp(shell off)
1/2 lb smoked ham julienned
1 1/2 cup chicken stock
1 cup The Trinity
3 cloves garlic minced
Seasoned salt to taste(I prefer Tony Chachere's)
salt to taste
black pepper to taste
garlic powder to taste

Sauté smoked ham in 1/2 inch of vegetable oil for 5 minutes...Add The Trinity and minced garlic...Saute for another 5 minutes...
Add chopped mirlitons...Saute for 5 minutes ...Add chicken stock and salt, seasoned salt, garlic powder and
black pepper to taste...Stir well and simmer for 10 minutes uncovered...Lower flame, cover and simmer for 35 minutes stirring
every 10 minutes...Add more chicken stock if needed....Serve and enjoy...

Crawfish Etoufee'

Crawfish Etoufee'

Ingredients:

2 lbs of thawed frozen crawfish tails
1 14 oz can of stewed tomatoes
1 cup of The Trinity
1 cup of green onions chopped
3 cloves of garlic minced
1 1/2 tablespoons of Seafood Seasoning(I prefer Old Bay)
Seasoning Salt to taste(I prefer Tony Chachere's)
garlic powder to taste
cayenne pepper to taste(It's supposed to be spicy)

First you make a roux in the pot...(For this recipe all you do is put about 1/4 cup of vegetable oil into the pot...Make sure that your flame
is on medium...Add a little less than 1/4 cup of flour to the oil...Stir with a whisk until your roux is a light peanut butter color...DON'T
WALK AWAY from the pot while you are making a roux because it burns
easily...)Add The Trinity, green onions and garlic to the roux and stir constantly...Lower your flame to med-low...Cook Trinity mixture
for about 5 minutes...It should be a thick consistency...Add stewed tomatoes and break them up with a spoon...Cook for 10 minutes on
low heat...Add seafood seasoning,seasoned salt to taste,garlic powder to taste and cayenne pepper...Add crawfish tails and cook for
another 10 minutes covered on low heat...Stir well and serve over white rice...

New Orleans Barbecued Shrimp

New Orleans Barbecued Shrimp

Ingredients:

2 lbs. Fresh raw cleaned and de veined shrimp(Shell ON)
1/2 cup olive oil
1/2 cup melted butter(Cooled but still liquid consistency)
1/4 cup fresh lemon juice(Reserve a few lemon slices)
1/2 cup chopped green onions
5 cloves garlic minced
1 1/2 teaspoon of Seafood Seasoning(I prefer Old Bay)
Seasoned salt to taste(I prefer Tony Chachere's)
cayenne pepper to taste
black pepper to taste
cayenne pepper to taste
garlic powder to taste

Put your shrimp in a large bowl...Pour in oil and butter...Mix lightly with clean hands...Add remaining ingredients and mix lightly
again...Pour half of mixture into a deep baking pan...Layer half of reserved lemon slices on top of mixture...Pour remaining
mixture and smooth out gently with a spatula...Layer remaining lemon slices on top and seal tightly with aluminum foil...Put
into a pre-heated 375 degree oven for 15 minutes...Stir mixture and re-wrap with foil and bake for additional 15 minutes...
Serve hot !!!!

The Trinity

The Trinity

In most if not all Louisiana and Creole dishes, we use what we call in Southern Louisiana;
"The Trinity". The Trinity is made up of diced onions, diced green bell peppers and diced
celery. This is the base for our dishes. We consider it a part of seasoning, along with garlic,
salt, pepper and garlic powder.

Don't confuse The Trinity with a mirepoix which is carrots, onions and celery. The
combination of onions, celery, and green bell peppers makes our cuisine have that rich and
unique taste. The importance of this seasoning mixture is why it is held in such high esteem
in Louisiana hence the name The Trinity.

Louisiana Baked Turkey Wings

Louisiana Baked Turkey Wings

Ingredients:

2 Turkey wings(drumsticks and wing parts)
1/4 cup Louisiana Hot Sauce
1/4 cup Worcestershire Sauce
1/4 cup Soy Sauce
salt to taste
black pepper to taste
garlic powder to taste

Rinse turkey wings and separate at the joint so you have the drumsticks separate from the wings...Place turkey in big bowl and
season to taste with salt,pepper and garlic powder...Combine hot sauce, Worcestershire sauce and soy sauce in small bowl...
Pour over turkey and massage sauces into the skin...Let marinate in sauces for at least 20 minutes...Put about half inch of water
or chicken stock into a large baking dish...Place turkey
into baking dish and pour sauce over turkey wings...Cover tightly with aluminum foil...Bake for 2 hours in a preheated 375 degree
oven, making sure to turn turkey wings over twice during cooking....Serve and enjoy...

New Orleans "Smothered" Chicken and Rice

"Smothered" Chicken & Rice

Ingredients:

1 whole chicken(Cut into 2 breasts,2 thighs,2 legs and 2 wings)
Flour(Enough to coat each piece of chicken)
Vegetable Oil(Enough to brown chicken)
2 Cups of Chicken Stock
1 cup of the "Trinity"(The creole cooking "Trinity" includes chopped onions,chopped green
bell peppers, and finely chopped celery)
4 cloves garlic(Minced)
Salt to taste
Black pepper to taste

Season chicken pieces with salt,pepper and garlic powder...Coat chicken pieces with flour...Brown the chicken in a large pan and set
chicken aside...Pour out most of the oil leaving just enough to sauté "The Trinity" and garlic for about 5 minutes...Pour in chicken
stock and bring to a slow boil...Season chicken stock lightly with salt,pepper and garlic powder to taste(ONLY SEASON LIGHTLY)...Add
chicken to pan and bring up to a boil again...After coming to a boil, reduce heat to low, cover and simmer for at least an hour...Serve
over white rice...

Welcome to the Recipe Hunter!

I am a native New Orleanian looking for a way to express my extensive history of cooking. Cooking is an emotional experience for me and this blog is for real cooks. It's for those people out there that realize that there is nothing better than cooking a home cooked meal for your family and enjoying the pleasure spread across their faces.

Here you will find a plethora of recipes that I am looking forward to sharing to sharing with you. Since I am from Louisiana, my specialty is creole/new orleanian/southern cooking, but I love food from all over and look forward to trying out the various recipes that I hope readers will be posting.

Enjoy this recipe blog and Bon Appetit!