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Cajun Coated Catfish

Add New Orleans zest to your supper tonight with Golden Dipt Oven Easy Cajun Style Mix. It coats the catfish evenly and bakes to a crispy golden brown in minutes.

Prep: 5 min - Cook: 20 min

1 egg
1 pound catfish fillets
1 package McCormick? Golden Dipt? Cajun Style Mix (oven)

1. Preheat oven to 375°F. Beat egg in shallow bowl until well mixed. Dip fish fillets in egg; shake off excess.

2. Roll fillets in Cajun Style Mix to cover evenly. Place on foil-lined baking sheet.

3. Bake 15-20 minutes or until fish flakes easily with a fork.

* For extra hot flavor, use McCormick? Golden Dipt? Cajun Style Marinade instead of egg.

Makes 4 servings

Merwin's Shrimp Gumbo

a.. 1 pound smoked sausage, cut into 1/4 inch rounds
b.. 1/2 cup vegetable oil
c.. 1 (4 pound) chicken, cut into parts
d.. 2/3 cup all-purpose flour
e.. 2 cups chopped onion
f.. 1/2 cup chopped green onions
g.. 2/3 cup green bell pepper, finely chopped
h.. 2 tablespoons chopped fresh parsley
i.. 1 tablespoon minced garlic
j.. 2 pounds medium shrimp - peeled and deveined
k.. 8 cups water
l.. salt to taste
m.. ground black pepper to taste
n.. 1/8 teaspoon cayenne pepper
o.. 1 teaspoon dried thyme
p.. 2 bay leaves
q.. <a href=''>file powder</a> to taste



Directions
1 In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.

2 In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.

3 Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.

4 When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.

5 Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.

6 Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.

Makes 8 servings

Crayfish Cornbread

a.. 1 pound crawfish, peeled
b.. 1 onion, chopped
c.. 1 green bell pepper, chopped
d.. 2 green onions, chopped
e.. salt and pepper to taste
f.. 1 (12 ounce) package dry corn bread mix
g.. 1 (10 ounce) can diced tomatoes with green chile peppers
h.. 1 egg
i.. 2 tablespoons butter, melted
j.. 2 tablespoons shredded Cheddar cheese



Directions
1 Preheat oven to 400 degrees F (200 degrees C).

2 Saute crawfish, onions, bell peppers, green onions, salt and pepper together until crawfish are cooked; approximately 5 minutes.

3 Mix together cornbread mix, tomatoes and egg. Pour cornbread mixture and crawfish mixture into a 9x13 inch baking pan. Bake for 25 minutes.

4 Glaze top of cornbread with butter and sprinkle with cheese. Change the oven's temperature to broil and place the cornbread back in the oven until the cheese has melted, approximately 2 minutes.

Makes 8 servings

Red Beans

a.. 1 small onion, chopped
b.. 1 small green bell pepper, chopped
c.. 2 cloves garlic, chopped
d.. 1 tablespoon fresh cilantro leaves
e.. 1 teaspoon annatto powder
f.. 1 tablespoon olive oil
g.. 1/2 cup diced ham
h.. 1 (16.5 ounce) can red beans, drained
i.. 1 cup peeled and diced potatoes
j.. 1/2 cup peeled and diced pumpkin
k.. 1 cup water
l.. 1 teaspoon salt



Directions
1 In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.

2 Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

Makes 8 servings

Praline Cheesecake


a.. 1/4 cup butter
b.. 1 cup graham cracker crumbs
c.. 3 tablespoons packed brown sugar
d.. 1/3 cup chopped pecans
e.. 2 (8 ounce) packages cream cheese, softened
f.. 1 1/4 cups packed brown sugar
g.. 3 eggs
h.. 1 teaspoon rum flavored extract
i.. 1 teaspoon vanilla extract
j.. 1/4 cup sour cream
k.. 1/3 cup chopped pecans
l.. 1 1/2 cups sour cream
m.. 1/4 cup packed brown sugar
n.. 3/4 teaspoon maple flavored extract
o.. 1/2 teaspoon rum flavored extract



Directions
1 To Make Crust: Melt butter or margarine in a small saucepan. Stir in graham cracker crumbs, 3 tablespoons brown sugar, and 1/3 cup chopped nuts. Pack into ungreased 9 or 9 1/2 inch springform pan.

2 To Make Filling: Beat cream cheese and 1 1/4 cups brown sugar together until smooth and fluffy. Slowly beat in eggs one at a time, just until blended. Stir in 1 teaspoon rum flavoring, 1 teaspoon vanilla, 1/4 cup sour cream, and 1/3 cup chopped nuts. Pour filling into pan.

3 Bake at 350 degrees F (175 degrees C) for about 55 to 60 minutes, until set. Remove pan to cake rack while you prepare topping.

4 To Make Topping: Stir together 1 1/2 cups sour cream, 1/4 cup brown sugar, maple flavoring, and 1/2 teaspoon rum flavoring. Spread over cheesecake. Return to oven, and bake for 10 minutes. Loosen sides of cake. Cool until almost room temperature, then chill for a few hours before serving.

Makes 9 inch cheese cake

OVERNIGHT OVEN MASHED POTATOES

10 medium potatoes
8 oz. pkg. cream cheese
1 sm. carton sour cream
1? sticks butter or margarine
1 c. shredded Cheddar cheese

Cook potatoes until done.
Drain and add remaining ingredients (except cheese) and whip until smooth.
Place mixture in a casserole dish.
Refrigerate overnight.
Place Cheddar cheese on top and bake 45 to 60 minutes at 325 degrees.



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Chicken Puttanesca

. 12 ounces skinless, boneless chicken thighs or breast halves
. 1 14-1/2-ounce can tomatoes, cut up
. 1/4 cup dry red wine or chicken broth
. 2 tablespoons tomato paste
. 2 tablespoons balsamic vinegar or red wine vinegar
. 1 tablespoon cornstarch
. 1/2 teaspoon salt
. 1/4 teaspoon pepper
. 1 tablespoon cooking oil
. 2 cloves garlic, minced
. 8 ounces fresh medium mushrooms, quartered (about 3 cups)
. 1 small onion, chopped (1/3 cup)
. 12 pitted ripe olives, halved
. 3 anchovy fillets, cut into 1/2-inch pieces (optional)
. 3 tablespoons snipped parsley
. 8 ounces spaghetti or other pasta, cooked and drained
. Parsley sprigs (optional)


1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.
4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired. Makes 4 servings.

Caputo's Florentine Chicken Breasts




Ingredients:


a.. 4 oz fresh spinach, cleaned and chopped

a.. 4 oz. fortina or swiss cheese, shredded (may substitute feta cheese)

a.. 1/4 cup grated parmesan cheese

a.. 2 green onions, trimmed and chopped

a.. 1 egg, beaten

a.. salt and freshly ground black pepper to taste

a.. 2 spilt (4 pieces) chicken breasts, boneless, skinless, pounded flat to 1/3 inch thickness

a.. 1/2 cup olive oil

Method:
In a medium boil combine the spinach, cheeses, green onions, egg, and salt and pepper. Mix well. Lay the flattened chicken breasts on a cutting board. Place about 1/3 of a cup of the spinach mixture in the center of the chicken breasts and roll them up and secure with a toothpick.

Heat the olive oil in a medium skillet and brown the rolls on all sides over medium high heat. Reduce the heat to medium and finish cooking until done, about 15 to 20 minutes. Serve immediately.

Baked Ziti del Mar

Ingredients:

6 Tiger Shrimp

4 oz. lobster meat

4 oz. Bay scallops

1 cup tomato sauce

2 oz. Mozarella cheese

1 T Pecorino cheese

3 slices of Provolone

2 cups Penne pasta

2 T Extra virgin olive oil

2 T White wine

2 T Seafood stock


Preparation:

Sautee shrimp, lobster and scallops with olive oil. Deglaze with white wine and seafood stock.

In a bowl or a dish add 1/2 cup of tomato sauce and 1 cup of pasta. Add seafood and top with Romano and Mozarella cheese. Ass remainder of pasta to pan with sauce and seafood broth. Pour over seafood, top with provolone and bake for 10-12 minutes at 350 degrees.

Lowfat Caryn's Chicken

Serves 4 servings

Fat: 1.77
Carbs: 29.94
Protein: 29.70
Calories: 254.52
Alcohol: 0.00

4 skinless, boneless chicken breast halves - pounded thin
6 oranges, juiced
3 tablespoons thinly sliced green onion
ground black pepper to taste


Directions
1. Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.
2. Put the orange juice, chives (or spring onions) and black pepper into a skillet over medium heat (not high heat, or the juice will burn and go bitter).
3. Poach the chicken in the juice mixture until it is cooked through. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.

Candied Ginger and Rosemary Squares

Prep: 10 min, Cook: 40 min.
a.. 2 cups unsalted butter, softened
b.. 1-3/4 cups sugar
c.. 4 cups all purpose flour
d.. 1 tsp. salt necessary
e.. 2 large eggs, beaten
f.. 1 cup crystallized ginger, chopped
g.. 3 Tbs. fresh rosemary, chopped, or 2 Tbs. dried
h.. 1 Tbs. water
Preheat oven to 350°F. Beat together butter and sugar in a bowl until light. Sift together flour and salt and add to butter mixture. Add 3/4 of the beaten eggs, reserving the rest for glaze. Stir in ginger and rosemary. Spread in 9x13 inch pan. Mix together reserved egg portion and water in a bowl and brush over batter. Bake 35-45 minutes. Squares are done when a toothpick inserted in center comes out clean. Cut into squares when cooled.


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Fruit Smoothie

1 pint fresh strawberries, stemmed and sliced or 2 cups frozen strawberries, slightly thawed
1 cup 1% milk
1 cup (8 ounces) plain or vanilla low-fat yogurt
1/2 cup honey
1 tsp vanilla extract
1 cup crushed ice (5-6 cubes)



1 In a blender or food processor container, combine all ingredients; process until smooth.
2 Serve immediately.
3 For variety, use 2 cups any fresh or frozen fruit or combination of fruits such as sliced strawberries and bananas or sliced peaches and whole raspberries.


Servings: 4

Baked Chicken With Provolone And Ziti
2 boneless chicken breasts
1/2 tsp. basil
1/2 tsp. dill
1/2 tsp. garlic powder
1/4 tsp. parsley
3 c. Prego sauce or your own
2 slices (lg.) Provolone cheese
1 lb. Ziti, cooked and drained

Put the chicken breasts in a baking pan, sprayed with a non-stick
spray.

Sprinkle herbs on top of chicken breasts.

Bake uncovered at 350 for 1 hr.

Meanwhile, heat the sauce, and cook the Ziti separately (cook ziti
according to directions on the box).

Once the Ziti is cooked and drained, return to the saucepan, and put
a pat of margarine or butter in it. Mix well, and pour into another
1 1/2 qt. sprayed baking dish.

When the chicken is finished baking, put it on top of the ziti, and
sprinkle with Parmesan cheese.

Pour the sauce on top of all, and place the cheese on top of the
chicken.

Put under the broiler until the cheese is melted, and bubbly.

Three Pepper Pilaf

Prep: 15 min - Cook: 30 min

1 medium yellow onion chopped
2 tablespoons butter or margarine
1 cup chopped assorted bell peppers such as yellow green and red
3/4 cup long grain white rice
2 teaspoons HERB-OX? chicken flavored instant bouillon granules
1 1/2 cups water
1/4 teaspoon white pepper

In large saucepan, cook onion and peppers in hot butter until tender but not brown. Add water, uncooked rice, bouillon granules and pepper. Bring to boiling. Cover, reduce heat and simmer 15 to 20 minutes or until the rice is tender and the liquid is absorbed.

Stir in crumbled bacon, if desired.

Makes 6 servings


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Catfish Pecan


a.. 1/2 cup cornmeal
b.. 1 teaspoon salt
c.. 1/4 teaspoon ground black pepper
d.. 1 1/4 pounds catfish
e.. 3 tablespoons vegetable oil
f.. 1/2 cup pecans, finely crushed
g.. 5 wedges lemon, for garnish
h.. 5 sprigs fresh parsley, for garnish



Directions
1 Preheat oven to 500 degrees F (260 degrees C).

2 In a large bowl, mix the cornmeal, salt and pepper. Dip the catfish in the cornmeal mixture; coating well.

3 Place catfish on a flat, greased baking sheet. Pour the oil over the fish.

4 Bake in the preheated oven for 15 minutes or until catfish flakes easily when tested with a fork. Sprinkle with pecans toward the end of the cooking period.

5 Garnish with lemon wedges and parsley sprigs.

Makes 5 servings

Bourbon Sausage


a.. 1 (16 ounce) package little smokie sausages
b.. 1/2 cup packed brown sugar
c.. 3/8 cup cocktail sauce
d.. 1/2 cup bourbon



Directions
1 In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.

Makes 6 servings

Creamy Au Gratin Potatoes


a.. 4 russet potatoes, sliced into 1/4 inch slices
b.. 1 onion, sliced into rings
c.. salt and pepper to taste
d.. 3 tablespoons butter
e.. 3 tablespoons all-purpose flour
f.. 1/2 teaspoon salt
g.. 2 cups milk
h.. 1 1/2 cups shredded Cheddar cheese



Directions
1 Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

2 Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

3 In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

4 Bake 1 1/2 hours in the preheated oven.

Makes 4 servings

Frying Pan Okra

a.. 1 tablespoon butter
b.. 3 onions, sliced
c.. 1 pound fresh okra, sliced in 1/8 inch pieces
d.. 1 1/2 teaspoons ground turmeric



Directions
1 Melt butter in a medium saucepan over medium heat and saute onion until translucent. Stir in okra and turmeric. Reduce heat to low and cook 15 minutes, or until tender.

Makes 8 servings

Cajun Cake


" This cake was born on the bayou. It has a caramel pecan sauce that soaks into the cake.. "



a.. 3 cups all-purpose flour
b.. 1 1/2 cups white sugar
c.. 2 teaspoons baking soda
d.. 1/4 teaspoon salt
e.. 2 eggs
f.. 1 (20 ounce) can crushed pineapple with juice
g.. 3/4 cup white sugar
h.. 3/4 cup evaporated milk
i.. 1/2 pound butter
j.. 1 cup chopped pecans
k.. 1 1/2 cups flaked coconut



Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2 In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended.

3 Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. Have topping ready when cake is done.

4 To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.

5 When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.

Makes 1 - 9x13 pan

BRUSSELS SPROUTS w/ BACON

1 pound Brussels sprouts
? pound bacon
? cup onions, minced
2 tablespoons butter, to 3 tbsp, optional
Salt and pepper, to taste

Trim and wash sprouts.
Make an "x" in the bottom of each sprout for even cooking.
Steam or blanch until barely tender.
Cook bacon until crisp remove.
Drain bacon grease, discard all but 2 tbsp fat.
Add onions to drippings.
Cook until wilted and lightly browned.
Add sprouts and reheat.
Add 2 to 3 tbsp butter, if desired.
Add cooked bacon and toss.