Cajun Baked Fish

Cajun Baked Fish, spicy and simple, with no extras and it is PERFECT!

Ingredients

2 pounds fish, your choice
1/2 white cooking wine
1 (8 oz.) can diced tomatoes; drained
4 Tablespoons extra virgin olive oil
2 Tablespoons fresh basil; chopped
Our Cajun Seasoning

Directions

Pat dry the fish with a paper towel.

Rub both sides with oil and sprinkle with Cajun Seasoning.

Put fish in greased 2-quart casserole dish.

Sprinkle on top diced tomatoes.

Pour in white cooking wine.

Cover. 

Bake at 350 degrees F for 30 minutes, or just until fish flakes easily.

Sprinkle with fresh chopped basil.

Remove and serve.

Grilled Turkey Burrito

"Grilled Turkey Burrito" gives your meal a completely new life and packs a ton of wonderful flavor. Your whole family loved it even though it's healthy!

Ingredients

1 tablespoon ground cumin

1 tablespoon chili powder

1 1\2 teaspoons sea salt

2 pounds turkey tenderloins, cut into half-inch cubes

1 cup Avocado Corn Salsa

1 package flour tortillas

2 limes, cut into wedges

8 ounces sour cream

1/2 head of lettuce, shredded

1 cup Cheddar cheese, grated

1 8oz. can black beans 

Directions

Combine in a cup chili powder, ground cumin sea salt to make rub.

Place cubes in a plastic bag or large dish; poor dry rub over turkey cubes and coat turkey thoroughly.

Let turkey marinade 1 to 2 hours or until Avocado Corn Salsa is made.

Bread turkey on to bamboo or metal skewers. (If you are using bamboo skewers you must soak them at least 20 minutes in water to prevent burning.)

Grill turkey, on a cover the grill over medium heat about 6 minutes or until no longer pink and center, turning once.

Remove turkey from the grill, squeeze lime wedges over them.

Brush flour tortillas a very lightly with water and Grill 10 to 15 seconds per side.

Top with Avocado Corn Salsa, sour cream, cheese, black beans and lettuce, if desired.

Serve.

Baked Crispy Chicken

"Baked Crispy Chicken" is has lots of flavor and lots of crunch from the corn flakes, you won’t miss the deep frying.

Ingredients

1 chicken, cut into pieces

1 cup unsweetened cornflakes, crumbs 

1/2 teaspoon ground pepper

1 teaspoon sea salt

1/2 cup cream

Directions

Preheat oven to 350 F.

Combine the crumbs, sea salt and pepper in a large bowl.

Place cream into a shallow bowl.

Dip the chicken in the cream.  

Then roll in seasoned crumbs.

Place chicken skin side up, in a baking dish.

Bake uncovered for 1 hour, or until cooked through.

Crispy Cheddar Chicken

You may never fry chicken again after tasting this baked Crispy Cheddar Chicken.

by: Erin P.

Ingredients

4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons sea salt
1/8 teaspoon black pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 teaspoon dried garlic powder

Sauce 

1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Directions

Crush crackers.  

If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 

Pour the milk, cheese and cracker crumbs into 3 separate small pans. 

Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. 

Dip each piece of chicken into the milk and then the cheese. 

Press the cheese into the chicken with your fingers. 

Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

Sprinkle the dried parsley over the chicken. 

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. 

Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

Sauce

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. 

Stir it over medium high heat until the sauce is nice and hot. 

Serve over the chicken.

Chicken Nacho Dinner

This "Chicken Nacho Dinner" awesome! The flavor combination is just delicious.

Ingredients

8 cups baked corn tortilla chips
4 cups shredded or cubed grilled chicken
1 (15 ounce) can black beans, rinsed and drained
1 cup prepared salsa
2 cups shredded Cheddar cheese, mild or sharp
1/2 cup diced tomatoes
1/2 cup diced onion
Sour cream

Directions

Preheat oven to 350°F.

Arrange the chips in the bottom of a shallow roasting pan.

Top the chips with the chicken, beans, salsa and cheese.

Bake until the cheese melts.

Top with lettuce, tomatoes, and onions.

Server with sour cream.

Louisiana House Seasoning

A great, all-purpose seasoning blend you make yourself with common spices from your pantry.

Ingredients

1 cup sea salt

4 tablespoons white pepper powder

4 tablespoons garlic powder

Directions

Mix ingredients together and store in an airtight container for up to 6 months.

Potato Chip Chicken Casserole

The trick to this recipe is to combine potatoes with thick potato chips; cheddar cheese, sour cream and onion, or jalapeno flavored chips make this dish absolutely delicious.

Ingredients

1 cup cooked bacon, chopped
2 cups cooked chicken, chopped
1 can cream of chicken or cream of mushroom soup
1 cup milk
3 cups potato chips; cheddar cheese, sour cream and onion, or jalapeno flavored crushed
1 large potato, sliced thinly
grated cheddar cheese

Directions

In a medium sauce pan add milk and soup and bring to a boil; mix until there are no more lumps of soup, remove from heat and set it aside.

In a large bowl add half the bacon, chicken, and chips mix ingredients together.

Grease a large baking dish and place a layer of the sliced potatoes on the bottom.

Then a layer of the bacon, chicken, and chips mixture.

Sprinkle grated cheddar cheese on top.

Repeat layering steps until there is no more mixture of bacon, chicken, chips and potatoes left.

Pour the soup over the top.

Sprinkle grated cheddar cheese and bacon on top.

Bake 30 - 45 minutes at 350 degrees F.

Parmesan Chicken Fingers with Dipping Sauce

Golden and crispy "Parmesan Chicken Fingers with Dipping Sauce" are a firm favorite of most children. If you want to win the hearts of the younger generation this delicious recipe is just what you need. 

Ingredients:

2 pounds chicken tenders
1 cup grated Parmesan cheese
1 (15 ounce) can tomato sauce
4 cloves roasted garlic
1 Tablespoon sun-dried tomato paste
1 teaspoon oregano
1 teaspoon basil
1/4 black pepper
1/2 teaspoon sea salt 
pinch sugar

Directions:

Preheat oven to 375°F.

Coat a baking sheet with cooking spray.

Combine the chicken tenders and Parmesan cheese in a large bowl and toss to coat the chicken.

Transfer the chicken to the prepared baking sheet.Bake for 20 to 35 minutes until the chicken is cooked through.

Combine the tomato sauce, tomato paste, oregano, basil, pepper, garlic, sea salt, and sugar  in small saucepan over medium heat.

Simmer for 15 - 20 minutes.

Serve the chicken fingers with the dipping sauce on the side.

Pineapple Glazed Chicken

"Pineapple Glazed Chicken" is fast-n-delicious and easy to prepare. The family will love it! Mine could not stop eating this tasty meal fit for a queen and king.

Ingredients:

4 boneless, skinless chicken breasts cubed

1 medium red pepper

1 (15 oz.) can chunk pineapple (do not drain)

Sea salt and white pepper

1/4 cup honey

1 Tablespoon soy sauce

1 teaspoon curry 

1 Tablespoon apple cider vinegar

2 Tablespoons butter

1/4 cup packed brown sugar

Optional: To kick it up a notch a pinch or two of cayenne pepper 

Directions:

Glaze mixture:

Drain pineapple chunks, reserving 1/2 cup juice. 

Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together. 

Brown Chicken:

Pat chicken dry with a paper towel.

Salt and pepper chicken breasts.

In a skillet melt butter and add chicken cubes, brown in butter over medium heat.

After the chicken is browned add the glaze mixture.

Simmer for 6 to 8 minutes.

Whisk cornstarch and vinegar together until smooth, then whisk into glaze. 

Continue cooking until liquid is thickened and forms a sauce. 

Serve over rice.

Garnished with parsley, cilantro, scallions, or chives before serving. 

Garden Minestrone Soup

"Garden Minestrone Soup" is packed with nutrients, you've hit the jackpot with this one. This is a wonderfully hearty soup that your family and friends will rave above. Plus, it is one way to get your children to each their vegetables.

Ingredients

1 cup finely minced onion 
3 cloves finely minced garlic

1 cup finely minced celery 

1 cup finely minced carrot 

1/4 cup Can't Believe It's Not Butter 

1/2 cup garbanzo beans 

1/4 cup kidney beans 

1/2 cup whole dried peas 

1/2 cup white pea beans 

3/4 cup sliced carrots 

3/4 cup coarsely chopped yellow onion 

3/4 cup sliced celery

3/4 cup chopped red bell pepper 

1/4 cup brown or white rice

1/4 cup barley

1 cup shell macaroni

1 1/2 Tablespoons minced parsley 

12 teaspoon oregano

1 teaspoon basil

2 teaspoons soy sauce

3 quarts vegetable stock

Sea Salt and Pepper to taste

Parmesan cheese

Directions

Slowly sauté finely minced onion, celery and carrot in butter until very brown. 

Add all the ingredients (except parmesan cheese) and about 3 quarts of vegetable stock to the crock pot.

Cook on low until beans are almost about 7 to 8 hours.

Get the macaroni ready by rinsing and set side.

About 20 minutes before serving time add the macaroni.

Ladle into bowls and sprinkle with Parmesan cheese.

Serve with garlic bread.

Frozen Chocolate and Coconut Covered Bananas

Kids will love dipping bananas in melted chocolate and rolling them in shredded coconut to make this tasty frozen treat.

Ingredients

4 large ripe bananas, peeled and cut into thirds crosswise

3/4 cup semisweet or bittersweet chocolate chips, melted

1/4 cup shredded coconut

Directions

Line a baking sheet with parchment or wax paper. Insert a popsicle stick into the cut end of each banana half. 

Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with shredded coconut (Reheat chocolate, as needed, to keep it melted.) 

Place the bananas on the baking sheet and freeze until frozen, about 2 hours.

Tips:

To melt chocolate, microwave on Medium for 1 minute. 

Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. 

Stir until melted.

Key Lime Coconut Bars

Life’s a beach with luscious Lemon Supreme cake mix, flaky coconut and Key Lime frosting creations. 

Ingredients

1 pkg. Duncan Hines® Lemon Supreme cake mix

2 large eggs

1/2 cup (1 stick) butter, melted

1/2 teaspoon coconut extract

1 cup + 1/2 cup sweetened flaked coconut, separated

1 can of Duncan Hines® frosting creations™ Frosting Starter

1 packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix

Directions

Preheat oven to 350°F. Grease or line a 9 x 13 pan with non-stick foil.

Mix cake mix, eggs, melted butter, coconut extract and 1 cup of flaked coconut together in a large bowl.

Using your fingers, press dough evenly into pan.

Bake for 18 minutes. Cool completely.

Spread remaining 1/2 cup of coconut on a sheet pan and toast in the 350°F oven for 5-8 minutes, checking coconut often to prevent burning. 

Remove from oven when coconut is lightly toasted.

Pour packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix into can of Duncan Hines® frosting creations™ Frosting Starter. 

Stir until evenly blended.

Frost bars with Key Lime frosting you just created. 

Cut into bars then sprinkle toasted coconut on top of each bar.

Mojito Limeade

Mojitos are so refreshing. They do take a bit long to make than many other cocktails but are so worth it. Server Mojito Limeade at your BBQ & pool party. It will be a BIG hit!

Ingredients

1/2 cup fresh mint leaves, plus sprigs for garnish

2 limes, cut into wedges, plus more for garnish

2 cups crushed ice, plus more for serving

1 cup Lime-Mint Syrup, recipe follows

1 liter white rum

1/2 cup fresh lime juice

Club soda

Directions

Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. 

Add Lime-Mint Syrup, rum, lime juice, and more ice. 

Top off with club soda, to taste. 

Pour into glasses over ice and serve. 

Garnish each glass with a lime wedge and mint sprigs.

Lime-Mint Syrup:

2 cups sugar

2 cups water

2 limes, zest

1/2 cup fresh mint leaves

Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. 

Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. 

Strain out the mint and zest and refrigerate the syrup, covered, until cold.