Amy's Chicken Macaroni Salad

Amy's Chicken Macaroni Salad
(Photo by Amy Bradt)

This is very similar to my Shrimp & Macaroni Salad, but I prefer to use just Miracle Whip with chicken, versus the combination of that & mayonnaise.  The smaller Lemon Pepper rotisserie chickens from Walmart are the perfect size and seasonings for this recipe, and much cheaper than buying one and trying to roast yourself!

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
1 cup dry elbow macaroni
1 cup sour cream
1 cup Miracle Whip
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon coarse ground pepper
1 cup chopped celery
1/3 cup finely chopped sweet onion
1 small rotisserie chicken, skinned, boned & cubed
2 tablespoons chopped fresh parsley
6 ounces Colby-jack or cheddar cheese, cubed

Directions
Cook macaroni according to directions, drain, but do not rinse.  In large bowl, mix sour cream, Miracle Whip, salt & pepper.  Add warm macaroni, and toss to coat.  Add remaining ingredients and chill for at least 2 hours.

Grilled Shrimp and Vegetable Kabobs

Grilled Shrimp Kabobs
(Photo by Amy Bradt)

Great light summer recipe!  The marinade is so flavorful, and they're very easy to prepare.  One of our standard "go-to" recipes for grilling time!

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 6 servings

Ingredients
2 1/2 tablespoons tomato paste
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large shallot, coarsely chopped
4 large cloves garlic, coarsely chopped
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1 pound large or jumbo shrimp (21-25 per pound works best), peeled and de-veined
2 medium zucchinis, sliced 1/2-inch thick
1/2 red onion, cut into 1 inch pieces
8 ounces white mushrooms
1 red, yellow or orange pepper, cut into 1 inch pieces

Directions
To make the marinade, combine all of the ingredients except for the shrimp and vegetables in a mini food processor or blender; blend until the mixture forms a smooth paste, scraping sides often.
Combine approximately one-third of the marinade and the shrimp in a medium bowl and stir until shrimp are evenly coated.
Combine the remaining marinade and vegetables in large bowl, and stir until evenly coated. Let shrimp and vegetables marinate at room temperature for 30 minutes - 1 hour.
Preheat the grill to medium-high heat.
Meanwhile, alternately thread the shrimp and vegetables onto skewers (going through the top and bottom of each shrimp).
Grill on each side for about 4-5 minutes per side. Serve with rice pilaf or plain white rice.

Grilled Shrimp & Vegetable Kabobs
(Photo by Amy Bradt)

Notes
You can make this as an appetizer, using the shrimp only.  Just omit the vegetables, the marinade easily covers 2 pounds of jumbo shrimp.

Original recipe from: Once Upon a Chef

Shrimp-Étouffée Stuffed Filet Mignon

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Shrimp-Stuffed Filet Mignon
(Photo by Cuisine at Home)

I've subscribed to Cuisine at Home Magazine since its inception way back in 1997, and have tried many of their wonderful recipes over the years.  This mouth-watering meal is perfect for birthday or other celebration dinners, and you can make most of it ahead of time, so you won't spend all night in the kitchen.  

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 4 servings

Ingredients
For the steaks:
4 filet mignon steaks, 2 inches thick (about 8 oz. each) 
Salt and black pepper
3 tablespoons olive oil

For the étouffée:
2 strips thick-sliced bacon, diced
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup diced celery 
1/4 cup minced green bell pepper
3 cloves garlic, minced
1 teaspoon Worcestershire sauce 
1/4 teaspoon ground thyme
2/3 cup beef or chicken broth
1 cup shrimp, peeled, deveined, and diced (8 oz.) 
Salt and Tabasco sauce to taste
1 slice white or wheat bread, buttered
3 sprigs fresh parsley leaves

For the Béarnaise sauce*:
1/2 cup dry white wine
2 tablespoons minced shallots
6  whole black peppercorns
1 sprig fresh tarragon 
Juice of ½ a lemon
12 tablespoons unsalted butter, cubed
3 egg yolks, beaten with 2 tablespoons water
1 tablespoons chopped fresh tarragon 
1/4 teaspoon Worcestershire sauce 
Salt and Tabasco to taste

Directions
Preheat oven to 400°.
For the steaks, tie each filet with a 14-inch piece of kitchen twine to help hold their shape. Pat filets dry with paper towels and season with salt and black pepper.
Sear steaks in oil in a large sauté pan over medium-high heat, 5 minutes per side. Transfer steaks to a cooling rack. 

Photo by Cuisine at Home

If you cut the pockets while the meat is warm, you'll lose those precious juices, so cool completely before cutting the pockets and stuffing.

Photo by Cuisine at Home

Use the tip of a knife to make an "X" about halfway into the filet.  Avoid cutting through the sides or bottom of the steak.  Lift one of the points from the center, and snip to make a loose flap, repeat this step at each point of the "X".

For the filling, cook bacon in a skillet over medium heat until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste; cook mixture until darkened slightly, about 3 minutes more.
Add celery, bell pepper, garlic, Worcestershire, and thyme. Cook vegetables until softened, 3–4 minutes.
Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season filling with salt and Tabasco. Let filling cool.

Lift the flaps and spoon 2 to 3 tablespoons of the filling into the pockets.  Gently press the flaps down (they won't enclose the filling), then pile 1/3 cup more filling on top.  (At this point, you can finish the steaks in the oven, or cover with plastic wrap and chill for up to a day.  Remove from refrigerator 30 minutes before roasting).

Photo by Cuisine at Home

Before roasting, pulse bread and parsley in a food processor until crumbly. Sprinkle topping over stuffed filets. 

Roast filets on a rack, 20–30 minutes. Let filets rest, then remove strings.

For the sauce, heat wine, shallots, peppercorns, tarragon sprig, and lemon juice to a boil in a saucepan. Simmer liquid until reduced to 2 tablespoons, about 5 minutes. Reduce heat to medium.
Gradually add butter a few pieces at a time, whisking constantly until melted. Decrease heat to low; strain and return liquid to saucepan.
Slowly whisk egg yolk mixture into butter mixture a little at a time. Cook sauce until thickened, about 3 minutes.
Off heat, add tarragon and ¼ teaspoon Worcestershire; season with salt and Tabasco. Serve sauce over filets.

Notes
*I usually just use the Knorr Béarnaise sauce....unless my brother-in-law, Mike, is here...I wouldn't hear the end of it if I made packaged sauce for him!

Original recipe from: Cuisine at Home December 2005

Pan-Seared Scallops with Asparagus and Pancetta

Pan-Seared Scallops with Asparagus & Pancetta
(Photo by Amy Bradt)

This summer favorite is very easy to prepare, and tastes incredible!  The original recipe said it served 4.....yeah, right....We usually have no leftovers with just the two of us. 

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 2 servings

Ingredients
12 medium asparagus spears
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup diced pancetta, or center-cut bacon (about 3½ ounces)
Olive oil
12 sea scallops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup freshly squeezed orange juice
2 tablespoons dry vermouth
1 tablespoon butter
2 tablespoons chopped chives
2 tablespoons parmesan cheese, shaved

Directions
Cut asparagus spears into 2½-inch-long pieces. Toss with olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Set aside and keep warm.

Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.  Pat scallops dry with paper towel, then sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops about 3 minutes per side, until nicely browned. (Cook in batches if scallops don't fit in the skillet without touching.) Remove from pan and keep warm in the baking dish with the asparagus.

Add orange juice and vermouth to skillet used to cook the scallops. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

Place 6 scallops on each serving plate, forming a triangle in center of plate. Arrange 6 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan cheese.

Notes
I always serve with Zatarain's New Orleans Style Rice Pilaf, and use all of the asparagus, not just the tips.  

Original recipe from: Coastal Living July 2004

Evelyn's Crawfish Cornbread

Evelyn's Crawfish Cornbread
(Photo from Pinterest)

Here is another recipe from my son-in-law's mother, Evelyn.  I included the instructions for baking in a cast-iron skillet, as her recipe is very similar to the one I found in Southern Living magazine back in 2009.  Whether you bake it that way, or in a regular 9x13-inch pan, this stuff is freaking awesome!!!

Printable Recipe

Recipe by: Evelyn Haynes                                                                   Yield: 8 servings

Ingredients
2 tablespoons butter
1 small onion, finely chopped
1/2 cup green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 (14¾-ounce) can cream-style corn
1 1/2 cups grated cheddar cheese
3/4 cup chopped green onion
2 cups yellow cornmeal
3 teaspoons baking powder
2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
1 pound frozen, peeled crawfish tails, thawed and drained

Directions
Preheat oven to 400°.  Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.  Meanwhile, melt butter in a large skillet over medium heat.  Add onion and bell pepper; sauté 5 minutes or until onion is tender.  Remove from heat.  Stir in seeded and minced jalapeños.

Stir together milk, oil, and eggs in a large bowl.  Stir in corn, cheese, onion mixture, and chopped green onion.

Stir together cornmeal and next 5 ingredients just until blended.  Stir in milk mixture, stirring just until dry ingredients are moistened.  Stir in crawfish.  Pour into hot cast-iron skillet.

Bake at 400° for 45 minutes or until golden brown.  Serve immediately.

Note: To make cornbread in a baking dish, prepare recipe as directed, but pour batter into a well greased 13- x 9-inch baking dish.

Crawfish Cornbread
(Photo from Pinterest)

Notes
One of these days, I'm going to try making just regular cornbread and smother with Shrimp Étouffée!  Saw this picture from Superior Seafood in NOLA, and it made my mouth water!

Cornbread with Shrimp Étouffée
(Photo by Superior Seafood)

Grandma Judy's Goulash

Grandma Judy's Goulash
(Photo by Amy Bradt)

This is a great comfort food that my Mom is famous for.  The key here is to let the tomato juice simmer until it reduces and thickens.  Add the noodles right before serving, or they will get too soft and mushy!

Printable Recipe

Recipe by: Judy Soyez                                                                     Yield: 8-10 servings

Ingredients
1 1/2  to 2 pounds hamburger
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 teaspoon ground pepper
1 (46-ounce) bottle tomato juice (about 6 cups)
1 teaspoon sugar, more or less to taste
1 1/2 teaspoons beef bouillon granules
2 teaspoons Italian seasoning
1 (15-ounce) can red kidney beans, drained (optional)
1 medium green pepper, chopped
1 medium onion, chopped
1 cup uncooked elbow macaroni

Directions
In a large electric skillet or dutch oven, crumble beef and cook over medium heat until no longer pink; drain grease from pan. Sprinkle salts & pepper over meat and continue frying until meat is nicely browned.
Add the tomato juice, sugar, bouillon and Italian seasoning, and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add onion, green pepper and beans, continue simmering for another 30 minutes to thicken sauce.
Cook macaroni according to package directions for al dente in unsalted water (do not overcook). Drain and add to beef mixture, heat through and serve immediately.

Grandma Judy's Goulash
(Photo by Amy Bradt)

Notes
I normally don't put the kidney beans in mine, as the grandkids aren't big fans of them.