Shrimp Lasagna Rollups

Shrimp Lasagna Rollups

Ingredients:

  • 3 tbsp. butter
  • cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 2 1/2 c. whole milk
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • pinch of crushed red pepper flakes
  • 1/2 c. dry white wine
  • 1 3/4 c. shredded mozzarella, divided
  • 1/2 c. freshly grated Parmesan
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. large shrimp, peeled and deveined, roughly chopped
  • Juice of 1 lemon
  • 10 cooked lasagna noodles
  • 2 c. ricotta

Directions:

  1. Preheat oven to 350º. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until combined and golden, 1 minute more. Stir in milk, parsley, and a pinch of red pepper flakes and let thicken, 2 to 3 minutes. Add wine, 1/2 cup mozzarella, and Parmesan, and season with salt and pepper. Add shrimp and cook until pink, about 2 minutes more. Stir in lemon juice.
  2. On a large baking sheet, lay out cooked lasagna noodles. Spread a thin layer of sauce in a large baking or casserole dish. Spread each with a layer of ricotta, then top with a thin layer of scampi mixture. Roll up and spoon more sauce on top of roll-ups. Sprinkle with remaining 3/4 cup mozzarella.
  3. Bake until golden and melty, 20 minutes. Broil 2 minutes if you want the tops to look golden.
  4. Garnish with parsley and serve.

Southern Seafood Gumbo

Homemade Shrimp and Sausage Cajun Gumbo

Southern Seafood Gumbo

Ingredients:

  • 4 tbsp. butter
  • 1/4 c. all-purpose flour
  • 1 small yellow onion
  • 1 medium green bell pepper, chopped
  • 2 celery ribs, chopped
  • 2 cloves garlic, minced
  • 12 oz. andouille sausage, sliced into 1/2″ pieces
  • 1 tbsp. cajun seasoning (without salt)
  • kosher salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 (15-oz.) can fire-roasted diced tomatoes
  • 4 c. chicken broth
  • 1 lb. shrimp, peeled and deveined
  • 3 green onions, sliced
  • cooked white rice, for serving

Directions:

  1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
  2. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
  3. In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
  4. Serve spooned on top of white rice.

Hash Brown Casserole

Hash Brown Casserole

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Spray one 9×13 inch pan with non-stick cooking spray.
  2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
  3. Bake in the preheated oven until browned, about 35 minutes.

 

Pineapple Banana Bread

Hummingbird cake

Pineapple Banana Bread

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 34 teaspoon salt
  • 1 cup chopped walnuts (optional)
  • 3 large eggs, beaten
  • 1 cup canola oil or 1 cup vegetable oil
  • 2 cups mashed very ripe bananas
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) can unsweetened crushed canned pineapple, drained

Directions:

  1. Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon& the salt.
  3. Stir in walnuts.
  4. In separate bowl, mix eggs, oil, banana, vanilla& pineapple until well combined.
  5. Add wet ingredients to dry ingredients, stir just until moistened.
  6. Pour equal amounts into pans.
  7. Bake about 50 to 55 minutes or until toothpick in center comes out clean.
  8. Cool for 10 minutes on racks; remove from pans and continue cooling.

Pickled Red Onions

Pickled red onions

Pickled Red Onions

Ingredients:

  •  1 red onion, thinly sliced (use a mandoline if you have one)
  •  1/2 cup apple cider vinegar
  •  1 tablespoon granulated sugar
  • 1 teaspoon whole cloves (optional)
  •  1 1/2 teaspoons salt
  •  1 cup hot or warm water

Directions:

  1. Slice the red onions as thin as you can. I use a mandoline.
  2. Stuff all the red onions in the jar of your choice. A bowl will work too.
  3. In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.

Pomegranate Champagne Punch

Pomegranate champagne mimosa cocktail

Pomegranate Champagne Punch

Ingredients:

  • 16 ounces pomegranate juice
  • 12 ounces cranberry juice
  • 3 tablespoons cinnamon syrup
  • 3 tablespoons lemon juice
  • 8 ounces citrus vodka
  • 1 (750-milliliter) bottle Champagne or sparkling wine
  • 12 ounces ginger ale
  • Garnish: pomegranate seeds, seasonal fruit, mint, rosemary, or citrus slices

Directions:

  1. Gather the ingredients.
  2. Place a frozen ice ring or large chunks of ice and some of the fresh fruit in a punch bowl.
  3. Add all of the ingredients except the wine and soda and stir well.
  4. Slowly add the ginger ale and Champagne.
  5. Garnish with pomegranate seeds and other seasonal fruit, mint, rosemary, or citrus slices.
  6. Ladle into individual serving glasses, including a few fruits in each.
  7. Serve and enjoy!

Bread Pudding with Bourbon Sauce

Bread Pudding with Bourbon Sauce

Ingredients:

Bread Pudding:

  • 1 loaf French bread, cut into 1 inch cubes (16 oz.)
  • 4 cups milk
  • 3 large eggs, beaten
  • 2 cups sugar
  • 1 cup raisins
  • 3 tablespoons butter
  • 2 tablespoons pure vanilla extract

Bourbon Sauce:

  • 12 cup butter, softened
  • 1 cup sugar
  • 1 large egg, well beaten
  • 2 tablespoons Bourbon

Directions:

Bread Pudding:

  1. Preheat over to 325 degrees.
  2. Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
  3. Add eggs, sugar, raisins, butter and vanilla; stir well.
  4. Spoon mixture into a greased 3 quart casserole.
  5. Bake, uncovered, for 1 hour or until firm.
  6. Cool in pan at least 20 minutes before serving.
  7. Spoon into individual serving bowls; serve with Bourbon Sauce.

Bourbon Sauce:

  1. Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
  2. Add egg, stirring briskly with a wire whisk until well blended.
  3. Cook over medium heat 1 minute.
  4. Remove from heat, cool slightly; stir in bourbon.