Sheet Pan Low Country Boil

Ok, I know it's called a "boil," but forget that. This method is way better. The shrimp come out perfectly cooked, there's less mess, and everything tastes a little more distinct, rather than all sort of tasting like each other.

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes

• 3 ears corn, each cut crosswise into 2 or 3 pieces each

• 1/4 cup unsalted butter, melted

• 6 cloves garlic, minced

• 1 tablespoon Cajun* seasoning

• 1 pound medium shrimp, peeled and deveined, thawed if necessary

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

• 1 lemon, cut into wedges

• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

3. In a small bowl, combine butter, garlic and Cajun seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley, if desired.

*Originally Old Bay, but I don't like Old Bay and I would eat Cajun seasoning or curry powder on everything, if I thought I could get away with it. Or Penzy's Ozark seasoning, that's excellent.

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Original Recipe: Damn Delicious

Posted by: Jasmine

Makeshift Moqueca (Brazilian Fish Stew)*

Ingredients

• 1 lb firm-fleshed fish fillets (mahi mahi, swordfish, tilapia, cod, halibut, etc)
• 20-25 shrimp (optional, frozen is okay)
• 2 T cooking oil
• 1 large onion, chopped
• 1 large red pepper (or small red & small green pepper), diced
• 4-5 small tomatoes, chopped
• 6-7 green onions, chopped
• 3 cloves of garlic, minced
• Juice of one large lime or 3-4 key limes
• 1 can light coconut milk
• 2-3 small hot peppers, or 1/2 t ground cayenne pepper
• 1 Tbsp paprika (Hungarian sweet)
• Salt & pepper to taste
• Cooked Rice (to serve)

Method

1. Cut the fish filets into large bite sized pieces and marinate in the lime juice and some salt & pepper for about 20-30 minutes. If using raw shrimp, marinate them with the fish as well; if using frozen, place into a bowl to thaw while prepping the other ingredients.
2. Chop the regular onion, red pepper, paprika, and tomatoes and place into a bowl. 
3. Chop the green onions and cilantro and place in a separate bowl. 
4. When the fish has been marinated long enough and the shrimp is thawed, heat 2 T cooking oil in a large, deep skillet or in a large pot. Add garlic and heat for about 1 minute
5. Add the onion, red peppers, and tomatoes. Cook for about 10-15 minutes over medium-low heat or until the veggies begin to soften. 
6. Add the fish and coconut milk and cook for another 15 minutes or so. If using raw shrimp, add them in with the fish; if using frozen, cooked shrimp, add at the very end to avoid overcooking and rubberyness. Cook for about 2 more minutes. 
7. Lastly, add the green onions, and remove from heat.
8. Garnish with green onions if desired, serve with white rice or by itself, and aproveita!

*"A few words about this recipe. First, it's easy. With prep, making rice, the total time involved is less than an hour. Second, since this is an American blog, we're dealing with ingredients we can get here. True Bahian moqueca is made with a fish caught off the coast of northern Brazil. In our case, we'll want to use a firm white fish. I used cod for this batch, which is barely firm enough. Halibut would hold up better. You can also add shrimp or other shellfish to this stew. Palm oil is traditionally used in making moqueca, but it's hard to come by here, so we are using olive oil. Finally, adjust the seasonings to taste! If it doesn't seem flavorful enough to you, you need to add more salt. And probably a little more lime or lemon juice and paprika too."

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Original recipe: Poor Girl Eats Well

Posted by Jasmine

Gujerati (Indian Green Beans)

Ingredients

• 1 pound fresh green beans, trimmed and cut into 1 inch pieces **
• 2 TBS fat or oil
• 1 TBS black mustard seed (or 1 tsp horseradish, which is not as good but close)
• 4 cloves garlic, finely chopped
• 1/2 dried red chile pepper, crushed (or some minced ginger for less heat)
• 3/4 tsp salt
• 1/2 tsp white sugar
• ground black pepper to taste
• Candied Garlic (Optional)*

Directions

1. Bring a large pot of water to a boil. Blanch the green beans for 3 to 4 minutes. Drain, and shock with cold water.
2. Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown (this is very easy to burn, so use a light hand, although they are supposed to be kind of burnt - ymmv). (also be careful, the hot mustard seeds jump around a lot) 
3. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Feel free to add water if it starts to stick. 

*Try adding candied garlic as a garnish: boil about 10 cloves in a cup of water for about 8 minutes or until water is mostly gone. Add a couple of tbp of sugar & cook, stirring constantly until sugar is golden brown...turn out onto greased pan or parchment paper

**My copy of the recipe has "Try with spinach?" written on it, so, you know, maybe try with spinach?  In that case you would just blanch it just for like 30 seconds.  Broccoli would also be good.  Or carrots, if you like cooked carrots, as I'm told people do.

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Original recipe: All Recipes

Posted by Jasmine

Gumbo

Ingredients

1. 5-6 Lbs Meat * (Suggested: 2-3 lbs chicken, cut up or boned and/or 1 ½ lbs Andouille and/or 2-3 lbs shrimp
2. 1c fat (butter, lard, bacon drippings)
3. 1 c flour
4. 1 TBS chopped garlic
5. 8 C stock
6. 2 c green onions
7. 4 c onions
8. 2 c celery
9. 2 c green pepper
10. 4 tablespoons tomato paste
11. 1 pound okra, sliced into discs
12. Cajun seasoning
13. 3 Bay leaves
14. cooked rice
15. filé

Procedure

1. In a large soup pot, season and brown chicken in oil over medium heat.  Add sausage and ½ the onion, green pepper, and celery to the pot and sautee with the chicken.  Remove all from pot.
2. Make a roux with equal parts fat (must be free of food particles to avoid burning) and flour to desired color (Blonde for crab; ‘Peanut Butter’ for chicken, crawfish, shrimp; Chocolate brown for darker meats. This whole process can take 30 minutes.). ** 
3. Add remaining onion, green pepper, and celery and garlic and stir continuously.  
4. Meanwhile heat up the stock in another pot or microwave.  
5. After vegetables reach desired tenderness, return chicken mixture, tomato paste, okra, and bay leaves to the pot and cook, continuing to stir frequently.  Gently stir in hot liquid and bring to a boil.  Reduce heat to simmer and cook for an hour or more.  Season to taste with cajun spice.
6. Approx. 10 min before serving, add shrimp and green onions to the pot.  Remove Bay Leaves.

Serve gumbo either as a soup, or over rice.  Make filé available to individuals, ¼ to ½ tsp per serving for thickening and flavor.

Makes 15-20 servings

*You have some leeway in making gumbo, as it is really just a melange of meats and veggies. Most gumbos use a lot of the "Holy trinity," i.e., celery, green pepper and onion, but not too many other vegetables. But there is no reason you can't make a vegetarian gumbo. As for meats, any will do. As you use more than one you'll be fine. Chicken, andouille sausage and shrimp are a common trio. Beef, for some reason, is rare in gumbo.

**Most Louisiana gumbo relies on a roux that's almost the color of dark chocolate. Beyond the roux, you usually have a choice of a second thickener — okra or filé powder

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Original recipe: Went to a cooking class in New Orleans and saved the recipes

Posted by Jasmine

Curried Tilapia with Mango Salsa

Ingredients 

• 1 mango - peeled and diced
• 1/4 cup chopped red onion
• 1 serrano chile, minced
• 1/2 cup mint leaves, chopped
• 2 tablespoons lime juice
• salt to taste

• 2 tablespoons olive oil, divided
• 1 tablespoon curry powder
• 1 tablespoon garlic pepper seasoning
• 4 fresh tilapia fillets

Directions

1. For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.
2. For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.
4. Serve with the mango salsa.

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Original recipe: AllRecipes

Posted by Jasmine

Cincinnati "Skyline" Chili

Total Time:(make a day ahead) 4 hrs 20 mins  Prep:20 mins  Cook:4 hrs
Yield:6 servings

Ingredients

• 1 quart water (cold)
• 2 pounds ground beef
• 2 cups crushed tomato
• 2 yellow onions (diced)
• 4 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon unsweetened cocoa
• 1/4 cup chili powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1/4 teaspoon cloves (ground)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt

For serving:

• Cooked spaghetti pasta to serve chili over
• Beans (I like black, but at the restaurant it's red kidneys)
• Chopped onions
• Oyster crackers
• Hot sauce (Tobasco and Tapatios are my favs)
• Shredded cheddar

Steps to Make It

1. Gather the ingredients. 
2. Add beef and water to a 4-quart pot.
3. Bring to a simmer while stirring, until the ground beef is in very small pieces.
4. Simmer for 30 minutes and add all the rest of the ingredients.
5. Simmer uncovered on low for 3 hours.
6. Add water as needed if the chili becomes too thick.
7. Refrigerated the chili overnight; the next day, remove the layer of fat from the top before reheating 

Cincinnati "Skyline" Chili can be ordered/served 5 different ways: 

1. Just the chili (honestly, eew.  That is not the purpose of this kind of chili)
2. Chili served over spaghetti 
3. Chili, spaghetti, and grated Cheddar cheese 
4. Chili, spaghetti, cheese, and onions 
5. Last but not least and my favorite: Chili, spaghetti, cheese, onions, and beans 
6. (On a hot dog - any combo of the above, but on a hot dog instead of spaghetti)

All are served with oyster crackers, and don't be shy with the Tobasco

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Original recipe: Cuisinart

Posted by Jasmine

Crockpot Dal Makhani (Creamy Black Lentil & Kidney Bean Stew)

The Ingredients
THE DAL

• 3/4c+some Black Urad Dal (Black Lentils)
• 1/4c Rajma (Kidney Beans)

THE MAKHANI

• 1/2c Yoghurt
• 1/4c Heavy Cream
• 2TBS Butter
• 1” Ginger 
• 1tsp Cumin Seeds

THE GRAVY

• 1 Onion, sliced
• 1 Tomato, chopped
• 2-3 Green Chillies, chopped  (or 1 serrano, whole)
• 4-5 flakes Garlic Paste
• Red Chilli Powder
• 1tsp Turmeric
• 1tsp Garam masala 

Cooking the Dal

1. You've got to soak the Kidney Beans (Rajma) and the Dal for at least 6-8 hours. Best done overnight.
2. Place the beans and lentils in a crock pot. Add a little salt and water and cook for 5-7 hours on low, till the dal is soft.
3. Mash the beans, then add the yoghurt, ginger, cumin, and cream and cook 20 min more.
4. Start with heating the oil and add garlic - till this gets a bit brown
5. Add the onions and fry till golden brown - 15 min
6. Add the other spices - chillies, garam masala, other spices, tomatoes, salt
7. Lastly add the dal to this gravy
8. You can add water as needed based on how thick you want the gravy
9. Garnish with more Cream and Butter

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Original recipe: I can't find this specific recipe by googling.  I think I took a different recipe and altered it for my slow-cooker and for American measurements?  No idea where the original recipe was from, but it was British, I think (it called for Double Cream).

Posted by Jasmine

Crockpot Low Country Boil

You guys, I found a better one

Ingredients: 

• 7 cups of water
• 2-3 TBS cup of cajun seasoning (OG was Old Bay, but I don't like Old Bay. YMMV)
• 1 bay leaf
• 1/2 head of garlic
• 1/2 large yellow onion, largely diced
• 2 stalks of celery, cut into large 1″ chunks
• 1 1/2 pounds of small redskinned potatoes, washed and skin left on
• 2 ears of corn, shucked and cut into quarters
• 1 pound of sausage (I used smoked, but andouille or kielbasa would work too), cut into 3″ pieces
• 1 pound of medium shrimp, deviened with shell on
• 1 pound of lemons, halved (optional)

Instructions: 

1. Add water, seasoning, bay leaf, garlic, onion, celery and potatoes to Crock-Pot
2. Cook for 4 – 6 hours on low, until fork pierces potatoes easily.
3. Add corn and sausage.
4. Cook on low for additional 1 – 2 hours.
5. Add shrimp.
6. Cook on low for additional 20 – 35 minutes. You want the shrimp to be pink, but not overcooked.
7. Scoop out with slotted spoon and serve immediately with halved lemons for squeezing over meal. The easiest way to serve is to spread several layers of newspaper onto you table and evenly spread out the contents from the crock pot so that everyone can help themselves.

I cut the recipe in half because it was just for my family.  The writer of the original recipe said it served 6-8, but it was 7 Lbs of meat and potatoes, not counting everything else, so I think that's a low estimate.

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Original recipe: cpb

Posted by Jasmine

Cheesy Taco Stuffed Zucchini Boats

Ingredients

• 2 cans diced tomatoes and green chiles
• 3 medium zucchinis, cut in half lengthwise [1]
• 1 lb ground beef
• ⅓ cup diced onion
• 1 clove garlic, grated (or a few spoonfuls of minced)
• 2 tsp chili powder
• 2 tsp ground cumin
• ½ teaspoon oregano, rubbed between the palms of your hands [2]
• 1½ cups cauliflower rice (frozen is a great time-saver)
• ½ cup shredded cheese, orange variety, dealer's choice
• Cilantro for garnish

Instructions

1. Preheat oven to 400°F.
2. Drain the juice from one can of the tomatoes/chilies into a large baking dish. Set aside. Add the entire contents of the other can and spread evenly.
3. Use a small spoon to hollow out the center of the zucchini halves, leaving about ¼ an inch on either side. [3] Place them (cut side up) in the baking dish.
4. Saute the onion over medium-high heat. Add the ground beef and cook until brown. Then add in the garlic, spices, cauliflower rice, and remaining tomatoes and green chiles.
5. Mix everything together until combined and cook until heated through, about 3-5 minutes.
6. Divide the taco filling equally into the hollowed zucchini boats. Top with shredded cheese.
7. Cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.

Note: you can forgo the zucchini altogether and spread the taco mixture over tortilla chips, top with cheese, and have a huge, amazing pan of nachos.

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Original recipe: Recipe Runner
Posted by Piera

[1] So I can only fit 3 zucchinos (ha. leaving that) in my 9x13" Pyrex but I also doubled this recipe to not use only half a pound of ground beef (because why) - so the moral of the story is that you will have more taco filling than will fit in the zucchinos. Which is actually quite useful if you have a husband who *does not like* zucchini. or zucchino.
[2] oh, la, fresh-rubbed oregano *eye roll*
[3] no lie, this is actually a lot easier than it seems.

Creamy Avocado & White Bean Wrap

Ingredients

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle in adobo  
• 1/4 teaspoon salt
• 2 cups shredded red cabbage (This is also good with extra carrots and/or corn in place of the cabbage)
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat tortillas

Directions

1. Whisk vinegar, oil, chipotle and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Taste for spice level and add more adobo sauce.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. 
4. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serve with tortilla chips, salsa and Tecate beer.

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Original recipe: Eating Well

Posted by Jasmine

Spicy Tuna Melt Twice Baked Potatoes

Ingredients

• 2 russet potatoes
• 2 cans tuna in water
• 1/4 c mayonnaise
• 2 heaping tbsp chives
• 2-3 tsp sriracha (or ketchup, if you're weak)
• 1 cup shredded cheddar cheese

Method:

1. Preheat oven to 400
2. Scrub the potatoes and pat dry. Pierce several times with a fork. Rub with olive oil and bake for approximately 1 hr, until they pierce easily with a fork.
3. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin border so it holds the shape. 
4. Add potato flesh, tuna, mayo, sriracha and chives to a bowl and mix to combine. 
5. Divide the tuna mix between the 4 potato halves and top with shredded cheddar. Bake at 400 degrees until cheese is melted. 
6. Drizzle with additional sriracha, if desired.

This is honestly one of my most cooked recipes.  It's way cheap, way easy, and delicious.  My husband asks for it a lot.

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Original recipe: Busy in Brooklyn

Posted by Jasmine

Spicy Southwest Chicken & Corn Chowder

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, chopped, not seeded, never seeded
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 (32-ounce) carton chicken broth
• 2 medium red potatoes, peeled and cut into 1/4-inch pieces
• 2 cans of black (or whatever) beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 to 1.5 of those mondo boneless chicken breasts they sell nowadays
• 1 (12-ounce) package frozen corn
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
3. Stir in flour and chili powder and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.
5. Stir in milk and remove from heat.

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Original recipe: Spicy Southern Kitchen

Posted by Jasmine

Buffalo Ranch Stuffed Chicken

Ingredients

• 4 boneless skinless chicken breasts, 6 ounces each
• 4 ounces cream cheese, room temperature
• ½ cup grated cheddar cheese
• 1 packet ranch seasoning
• 1/2 cup buffalo sauce
• 1 tablespoon fresh parsley
• Ranch or blue cheese dressing, for serving

Directions

1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
4. Spoon the cream cheese mixture evenly into piece of chicken.
5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

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Original recipe: Unknown

Posted by Emilee

Spicy Island Shrimp

Ingredients

• 1 large green pepper, chopped
• ½ yellow onion
• 1 zucchini, chopped
• ½ cup butter, cubed
• 2ish lb large raw shrimp (peeled and de-veined)
• 16 oz tomato sauce
• 3 tbsp chopped green onion
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried thyme (or, you know, more)
• White rice

Directions

1. In a large skillet, saute the green pepper, onion, and zucchini in butter until tender.
2. Add shrimp and cook for 5 minutes or until it turns pink.
3. Stir in tomato sauce, green onions, and spices.
4. Turn up heat a little to bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until slightly thickened (or, you know, until the rice is done cooking).
5. Serve over rice!