Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Message 1 of 16 in Discussion

From:

Genie· (Original Message)

Sent: 6/16/2008 5:05 AM

Recipes

First Previous 2-16 of 16 Next Last

Message 2 of 16 in Discussion

From:

Genie·

Sent: 6/16/2008 5:05 AM

From:

Genie·

Sent: 6/12/2008 10:23 PM

Grilled Tuna Steak With Crab Meat and Pasta

3 tablespoons olive oil
1 large red bell pepper
2 8 ounce fresh tuna steaks
1 teaspoon Tony Chachere's Seasoning
1 tablespoon lemon juice

1 tablespoon olive oil
1/2 cup roasted red pepper, chopped
2 tablespoons minced fresh basil
1 tablespoon fresh oregano
1 tablespoon minced fresh thyme
1 tablespoon minced garlic
2 cups heavy cream
1/4 cup grated Parmesan cheese
1/2 cup minced tasso
1 teaspoon Tony Chachere's Seasoning
1/2 pound lump crab meat
2 cups cooked rotini pasta
2 tablespoons minced parsley
2 tablespoons chopped green onion

Fire up gas grill or barbeque. Coat 1 red bell pepper with 1 tablespoon of olive oil and cook over grill until red pepper is completely charred. Remove from pit and cover pepper with damp cloth and allow to sit for 5 minutes. Peel skin off pepper while running under cold water. Remove seeds, chop coarse and set aside. Season fillets with remaining olive oil, Tony Chachere's and lemon juice. Grill fish until cooked medium rare, about 5 minutes on each side. A good tip is to cook your tuna the way you like your beef cooked. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add roasted red pepper, basil oregano, thyme and garlic. Cook for one minute. Stir in heavy cream, Parmesan cheese, tasso and Tony Chachere's. Bring to a boil. Lower fire and simmer until sauce thickens slightly. Add crab meat and pasta and cook until heated through. Stir in parsley and green onions, being careful not to break up the crab meat. Divide pasta onto 2 plates and top each with a fillet of grilled tuna. Serves 2.

Message 3 of 16 in Discussion

From:

Genie·

Sent: 6/17/2008 12:38 AM

From:

Genie· (Original Message)

Sent: 6/15/2008 11:17 AM

Cajun Chicken

2 boneless chicken breasts, skinless

1/4 tsp. onion powder

1/4 tsp. dried thyme

1 clove garlic, minced

1 Tbsp. Skim milk

1/4 tsp. each white, red and black pepper

non-fat cooking spray

Preheat oven to 375 degrees F.

Rinse chicken and pat dry.

Spray 13x9x2 inch pan with non-fat cooking spray.

Place chicken on pan, meaty side up.

Brush chicken breasts with milk.

Sprinkle garlic over the tops of chicken breasts.

Mix onion powder, thyme, and white, red, and black

pepper in a small bowl.

Sprinkle mixture over chicken. Bake at 375 degrees F.

for 45 to 55 minutes.

Makes 2 servings.

Message 4 of 16 in Discussion

From:

Genie·

Sent: 6/17/2008 12:50 AM

From:

Genie·

Sent: 6/15/2008 11:25 AM

Turkey Creole

1 cup cubed cooked turkey

1 Tbsp. margarine

2 Tsbp. celery, diced

2 Tsbp. green pepper, diced

1 Tbsp. chopped onion

1 (16 oz.) can whole tomatoes, chopped

1/4 tsp. garlic salt

Melt butter in an 8 inch skillet. Add celery, onion,

and the pepper. Saute 5 minutes, stirring constantly.

Add the last 2 ingredients and simmer for 10 minutes.

Stir often. Add the turkey and simmer for 15 more

minutes. Serve hot over rice.

YIELD: 2 servings.

Message 5 of 16 in Discussion

From:

Genie·

Sent: 6/18/2008 2:49 AM

From:

Genie· (Original Message)

Sent: 6/16/2008 12:50 PM

Omelete Creole

Ingredients:

2/3 cup water

2/3 cup instant nonfat dry milk

6 eggs, separated

1 tsp salt

1/2 tsp pepper

3 Tbsp butter

2 Tbsp butter or margarine

1/2 cup chopped onion

1/2 cup chopped green pepper

1 cup sliced fresh or canned mushrooms

2 medium tomatoes, peeled and chopped

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp basil

Servings: 3

Instructions:

Beat water and nonfat dry milk until thick. Add egg yolks, salt and

pepper and blend until smooth. Beat whites until stiff but not dry.

Fold into first mixture. Melt butter in 12-inch skillet. Add egg

mixture. Cover and keep skillet over medium heat for 20 to 25 minutes.

Place in broiler to brown top of omelet. While omelet is cooking

prepare sauce. Melt butter in saucepan. Saute onion, pepper and

mushrooms. Cook until tender. Add tomatoes and seasonings. Cook until

tomatoes are tender. Fold omelet onto hot platter. Creole sauce may be

placed in fold or on top.

Message 6 of 16 in Discussion

From:

Genie·

Sent: 6/22/2008 5:48 PM

From:

Shirley©1 (Original Message)

Sent: 8/4/2006 10:42 PM

CREOLE CABBAGE ROLLS

2 Servings
INGREDIENTS
12 or 14 cabbage leaves, cut large ones in half along thick ridge
3 tablespoons bacon grease or sausage drippings
1 clove garlic, finely minced 1 small onion, finely chopped
1/2 pound ground beef 3/4 cup cooked rice
1/2 of a well beaten egg 1 teaspoon salt
1/2 teaspoon red pepper
INSTRUCTIONS
Cook onion and garlic in bacon grease until tender.
In a large bowl, thoroughly mix meat, rice, egg, salt, pepper and cooked onion. Place about 1 tablespoon of the mixture in soft end of the cabbage, ending with the large end of the leaf. continue until all are rolled.
In a saucepan that has a tight fitting lid, place a pan rack, crumbled foil, or pieces of cabbage on bottom and add water. Place cabbage rolls hard end down.
CREOLE SAUCE
1 cup canned whole tomatoes and juice 1 teaspoon salt
1/2 teaspoon red pepper 1 teaspoon sugar
1/2 lemon (for juice) 1 cup water
Combine tomatoes, salt, sugar and pepper. Pour over cabbage. Squeeze lemon over all.
Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes longer.
COOKING TIP: For a different taste treat, cook the cabbage rolls without tomatoes. Add 1/2 cup water and lemon juice, a few mint leaves and salt. Make your favorite tomato sauce and spread over them when served. Make a double batch - they freeze deliciously.

Message 7 of 16 in Discussion

From:

Genie·

Sent: 6/22/2008 5:49 PM

From:

Shirley©1 (Original Message)

Sent: 8/4/2006 10:39 PM

CREOLE GREEN BEANS

2 Servings
INGREDIENTS
1/2 pound fresh snap beans 3 tablespoons bacon drippings
4 or 5 new potatoes, soaked in water with a little soda, then scraped 1 small onion, chopped
1 teaspoon sugar 1/2 teaspoon salt
1/4 teaspoon black pepper 1 cup boiling water
INSTRUCTIONS
Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be tender crisp.
GREEN BEANS WITH HORSERADISH SAUCE
Prepare green beans as snapbeans above but omit bacon drippings. After cooking drain off liquid.
1-1/2 tablespoons butter or margarine 1-1/2 tablespoons all-purpose flour
3/4 cup milk 1 tablespoon grated onion
1/4 teaspoon prepared mustard 1/2 teaspoon prepared horseradish
Saute onion in butter, add flour, stir, then add milk. Cook until smooth and thick; add horseradish and mustard. Pour sauce over heated beans. Serve hot.

Message 8 of 16 in Discussion

From:

Genie·

Sent: 6/22/2008 5:50 PM

From:

Shirley©1 (Original Message)

Sent: 8/4/2006 10:35 PM

STUFFED MERLITON

(French for "Vegetable Pears")
2 Servings
INGREDIENTS
2 medium sized merlitons 1/2 pound or 1 cup ground beef
1/2 teaspon salt 1/4 teaspoon cayenne
1 small onion, finely diced 1/2 cup cooked rice
2 tablespoons bread or cracker crumbs Butter
INSTRUCTIONS
Cut merlitons in half lengthwise; cover with salted water in a pot with a tight fitting lid. Reduce heat to simmer; cook until tender, approximately 30 minutes. Do not overcook.
With a teaspoon, discard seed, scoop out pulp and set aside, leaving a 1/4 inch shell. Place shell on a shallow greased baking dish. Preheat oven to 350 degrees.
Cook meat and onion with seasoning until tender. Should add water and stir occasionally, brown lightly. Add merliton pulp, cook 10 minutes longer; blend in the rice. Season again to taste.
Fill shells with the mixture, sprinkle top with crumbs, dot with butter. Bake 15 or 20 minutes.
COOKING TIP: If you desire a casserole, or if the merlitons are too large, peel and dice the merliton. Cook until tender, drain, and combine with meat mixture. Can serve from top of the stove or pour in a baking dish. Sprinkle with crumbs.
COOKING TIP: Instead of ground meat, can use leftover cooked meat ground; sausage, ham, pork, shrimp or crabmeat. This makes a delicious dish for the main course.

Message 9 of 16 in Discussion

From:

Genie·

Sent: 6/22/2008 5:50 PM

From:

Sent: 8/4/2006 10:28 PM

SHRIMP CREOLE

2 servings
INGREDIENTS
1/2 pound fresh shrimp, peeled, deveined and washed 1/2 teaspoon sugar
1 bay leaf 1 small piece of bell pepper, cut fine
1/4 lemon 1/8 teaspoon sweet basil
1 - 1/2 cups water pinch nutmeg
1 - 1/2 tablespoons cooking oil 1 small piece of bayleaf
1 small onion, chopped 1/8 teaspoon red pepper
1 clove garlic, mashed 1/2 teaspoon cornstarch
1 cup whole tomatoes, fresh or canned A small amount of green onion
1/2 cup tomato sauce Liquid from boiled shrimp
INSTRUCTIONS
In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid.
Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more.
Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion. Serve with cooked rice.
COOKING TIP: For improved flavor, cook shrimp, and make sauce, but do not add shrimp to sauce until ready to serve, chill. Be a guest.

Message 10 of 16 in Discussion

From:

Genie·

Sent: 6/22/2008 5:50 PM

From:

Kitabel (Original Message)

Sent: 8/3/2007 5:30 AM

Cajun Catfish

2 large catfish fillets
     1 cup onions, chopped fine
     ½ cup celery, chopped fine
     2 garlic cloves, minced
     ¼ cup butter
     ¼ cup flour
     1 tsp salt
     ½ tsp black pepper
     ¼ tsp cayenne pepper
     1 1-lb can sliced tomatoes
     3 cups water
     2 cups hot cooked rice

In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic,and sauté until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky, 15 - 20 minutes. Serve over rice. Serves 2.

NOTE: The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for real Cajun flavor!

Message 11 of 16 in Discussion

From:

Genie·

Sent: 6/22/2008 6:03 PM

From:

BettyGa1 (Original Message)

Sent: 11/18/2006 8:11 PM

Basic Jambalaya

6 ounces link sausage, sliced
2 (14.5-ounce) cans stewed tomatoes, drained, liquid reserved
1/2 pound shrimp, peeled and deveined
6 ounces ham, diced
1 cup cooked white rice
1 clove garlic, minced
1 whole bay leaf
2 tablespoons chopped fresh flat-leaf parsley

In a heavy saucepan over medium-high heat, brown the sausage, 5 to 7 minutes.
Add stewed tomatoes to the sausage. Add enough water to the reserved liquid to make 3/4 cup liquid for each can of tomatoes used. Add the liquid to the sausages and tomatoes.
Stir in shrimp and ham. Add rice, garlic, bay leaf and parsley. Continue cooking for 15 to 20 minutes; serve hot.

Makes 3 servings.

Message 12 of 16 in Discussion

From:

Genie·

Sent: 6/22/2008 6:04 PM

From:

Sent: 3/9/2007 4:23 PM

Crock Pot Creole Jambalaya

1/2 cup chopped celery
2 cloves garlic, finely chopped
1 can (14-1/2 oz.) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1 tsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. ground black pepper
4 drops Tabasco hot pepper sauce
6 oz. uncooked peeled deveined medium shrimp, thawed if frozen
1 cup hot cooked rice

In 2-1/2 to 3-1/2 quart crock pot/slow cooker, mix all ingredients except
shrimp and rice.

Cover and cook on LOW heat setting 7 to 8 hours or until vegetables are
tender.

Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until
shrimp are
pink and firm. Serve with cooked rice.

Serves: 2.

Message 13 of 16 in Discussion

From:

Genie·

Sent: 7/10/2008 5:04 AM

From:

Genie· (Original Message)

Sent: 7/8/2008 3:22 PM

Cajun Shrimp

1 pound shrimp (3 to 4-inch with out the heads)

1/4 teaspoon cayenne

1 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon red chile pepper flakes

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/8 teaspoon oregano

3 tablespoons butter

1-1/2 teaspoon garlic, minced

1 teaspoon Worcestershire sauce

1/2 cup beer (room temperature)

Shell, de-vein, and rinse the shrimp. Grind the seasonings in mortar and

pestle. In a large skillet over high heat, melt the butter, add the garlic,

seasonings, and Worcestershire sauce. When bubbly, add the shrimp.

Cook for 2 minutes, stirring and shaking the skillet. Add the beer and

continue to cook for an additional 3 minutes. Remove the shrimp and

reduce the sauce, adjusting the seasoning. Serve the shrimp over the rice

with the sauce spooned over the top. Serves: 2.

Message 14 of 16 in Discussion

From:

Genie·

Sent: 7/19/2008 2:58 AM

From:

BettyGa1

Sent: 7/17/2008 9:27 AM

PORK JAMBALAYA

2 lean pork chops (about 5 ounces each)
Salt and pepper
1/3 cup chopped celery
1/3 cup chopped green onions with tops
1/3 cup chopped green bell pepper
1/3 cup uncooked rice
2/3 cup chicken broth (canned or made with bouillon cube)
1/2 teaspoon garlic salt
Dash of red pepper (cayenne)

Season chops with salt and pepper. Brown on both sides in a small lightly greased oven-proof skillet. Remove chops and set aside. Pour off all but 2 teaspoons drippings.

Add celery, onions, and green pepper to pan. Saute until tender.

Stir in rice, broth, and seasonings. Bring to a boil. Return chops to pan.

Cover and bake at 375 degrees F for 25 to 30 minutes or until chops are tender. Fluff rice with a fork.

Makes 2 servings

Message 15 of 16 in Discussion

From:

Genie·

Sent: 8/24/2008 9:31 PM

Cajun Wilted Lettuce - Genie

What you need

1 small mixing bowl with cover
1 mixing spoon

Ingredients

1/4 cup Apple Cider Vinegar
1/2 cup water
1/2 cup sugar
1 cup torn lettuce leaves*

What you need to do

Put first 3 ingredients into mixing bowl and stir until sugar
disolves. Put lettuce leaves into mixture, cover and refrigerate for
at least two hours.

Serves 2

* After it's all gone you can put more lettuce leaves into the
mixture and repeat the process.

Message 16 of 16 in Discussion

From:

Genie·

Sent: 9/3/2008 4:28 AM

From:

Sent: 9/2/2008 12:01 PM

Cajun Shrimp for two

1 pound shrimp, without heads
1/4 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red chile pepper flakes
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/8 teaspoon oregano
3 tablespoons butter
1 1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1/2 cup beer, room temperature

Shell, devein and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top. Serves 2.

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