Wednesday, May 20, 2015

Shrimp Lemoine

Come on everyone let's get messy! This is a dish you should eat with friends and family. It is like eating crawfish, you have to use your hands. You will see why in a minute. This is a recipe passed down to me by my Mother. It is how she recalls my paternal grandmother Maw Maw making it. Maw Maw was a Lemoine so yence the name. I have never seen it anywhere else. I searched and did not find anything similar or with the same name. Definitely a cajun original. It is so simple but so very good. Butter, onions and shrimp; that's it! The secret and what makes it a mess to eat is that you cook the shrimp in the sweet caramelized onions and in their shells. Cooking the shrimp in their shell just boost their flavor. It might be messy to eat but they are packed with flavor. Growing up we would eat it with french bread to scoop up the butter and onions. Mom says she will serve it with baked potatoes too. The parsley and green onions are totally optional. In fact as I remember it, most of the time Mom left them out. I questioned her about it and she said, "if I had them, I used them". I am here to tell you they are delicious either way. Monday dear sister came over and we tried using half the butter to save calories.  They were still delicious but there was little sauce to dip the bread in. So save those calories and indulge every now and then. I hope you will grab a stack of napkins and try it for yourself.

Shrimp Lemoine
Serves 2


1 stick unsalted butter
2 medium onions, sliced into petals
1 lb. shrimp, deveined shell on
Kosher salt and black pepper, to taste
Red pepper flakes, to taste
A handful of parsley, chopped (optional)
2 green onions, sliced (optional)


Melt butter over medium heat in a large pan, add onions and season with salt, black pepper and red pepper flakes. Sauté until onions are soft and they begin to brown and caramelize. Add shrimp and sauté until just opaque. Add parsley and green onion if using, stirring to combine. Check for seasoning and adjust if necessary. Serve with French bread and lots of napkins.

Print It

Linking to:
Buns In My Oven: What's Cookin' Wednesday
My Turn for Us: Freedom Fridays with All My Bloggy Friends

Thursday, May 14, 2015

Hummus Power Bowls

I can't believe how excited I have become over this "no recipe" recipe. I mean it is just a salad really? It was funny how I came to learn about the Hummus Power Bowls, one day a co-worker ordered it at Panera for lunch. Then the very next day someone posted pics and a list of ingredients for a homemade version on My Fitness Pal. Immediately I was making my own at home. Now I am addicted. I have made them for lunch and dinner. They are so quick and easy. I have used deli turkey, can tuna and chicken; all delicious! I think what I love is that the hummus and lemon juice creates a creamy dressing for all the fresh ingredients. I even bought the ingredients and delivered them to my Mom. I also made my dear sister try one with tuna, she doesn't even like canned tuna. See I told you I was a little too excited. There are just so many flavor combinations you could make. Just change the hummus flavor, protein or veggies and you have a completely different bowl. Just you wait and see what I come up with next. Lots of ideas rolling around up there. In the mean time give this basic bowl a try and please comment leaving any combinations you try.

Hummus Power Bowls
Serves 1


Baby spinach
Sliced red onion
Halved grape tomatoes or diced tomato
Sliced cucumber
2 Tbsp. cilantro jalapeno hummus or any flavor you like
Sliced chicken, turkey, ham or flaked tuna
Fresh squeezed lemon or lime juice
Salt and black pepper, to taste


To build a bowl start with baby spinach, top with red onion, tomato, cucumber, hummus and chicken. Season with salt, pepper and a squeeze of lemon.

Here are some Hummus recipes for inspiration.

Linking to:
My Pinterventures: Summer Salads Party

Wednesday, May 13, 2015

Muffy Tortilla Pizza

Here is a quick little post. Today I threw together a recipe made with odds and ends of things I had in the house. I had about an inch and half of a salami stick, a few slices of ham and just a little bit of cheese left in a bag. I always have tortillas on hand and olives in the frig, but today I even had red peppers too. So I decided to make a pizza. I made it a white pizza and left off the sauce, besides there is no sauce on a muffy. Let me tell you, this little Tortilla Pizza has all the flavor of a Muffaletta or "Muffy" but with out all the bread or carbs. It was so delicious! I think if I had pepperoncini and giardiniera I would have added that too. Maybe next time. I will definitely make it again and soon. It taste just like a muffaletta but thin and crispy like a thin crust pizza. So good! I hope you will give it a try.

Muffy Tortilla Pizza
Serve 2


2 small flour tortilla 
olive oil cooking spray
4 Tbsp. Italian cheese blend or Mozzarella, shredded
3 slices of ham, chopped
6 black olives (kalamata), sliced
6 green olives, sliced
6 slices of a hard salami stick
1 jar roasted red pepper, torn


Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Spray one side of each tortilla with olive oil spray. Place tortilla spray side down on a piece of aluminum foil. Sprinkle each tortilla with cheese. Top with ham, olives, salami and red peppers. Place your tortillas and foil on the sheet pan in the center of the oven and bake for 8 minutes. Remove from the foil and enjoy!

Print It

Wednesday, May 6, 2015

Chicken Stroganoff Spaghetti Squash

This Chicken Stroganoff is a recipe I have been making for years. It originated as a Weight Watchers recipe. Over the years I have made it with more or less of the ingredients. I have used chicken broth and chicken bouillon. It always turns out great. I think it has a lot going for it. It is the flavor combination. I love the creamy tangy sauce with the chicken, onions and mushrooms. The sour cream, mustard and red wine vinegar is what makes the dish special. Those ingredients are what transforms plain old chicken, onions and mushrooms into stroganoff. This sauce is so delicious just on it's own. I usually serve it over no yolks egg noodles. SO GOOD! But I thought it would be great on spaghetti squash. Well, it was FINE. Spaghetti squash did not add anything or take anything away from this sauce. It was a nice low carb meal but the star is still the Chicken Stroganoff. So try it over egg noodles, rice, veggie noodles, spaghetti squash or even in a baked potato. Just give it a try.

You know what is NOT FINE? These pictures! I am having trouble with my camera at the moment. I think the battery is going bad. It doesn't seem to hold a charge for very long. Every time I turn it on I have to reset the date stamp, flash, etc. I think it changed some other settings too. All these pictures are really sad, but I have been wanting to share this recipe with you for a long time. So I went for it. I am not hung up on perfect at the moment. HA HA! It's still about cooking and sharing food.

Chicken Stroganoff Spaghetti Squash
Makes 4 servings


1 large spaghetti squash
1 Tbsp + 1 tsp vegetable oil, divided
16 oz. boneless skinless chicken breasts, sliced
12 oz. sliced mushrooms
1 medium onion, quartered and sliced
2 cups low-sodium chicken broth
1 Tbsp. all-purpose flour
4 Tbsp. light sour cream, plus more for garnish
1 tsp. red wine vinegar
1 tsp. Dijon-style mustard
Kosher salt, black pepper and red pepper flakes, to taste
Parsley, chopped for garnish(optional)


To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

To prepare stroganoff: Slice chicken breast against the grain into 1/4” thick slices. Season with salt, black pepper and red pepper flakes. In large skillet, heat 1 tablespoon olive oil; add chicken.  Cook over medium-high heat, stirring frequently, until golden brown.  Remove chicken from skillet; set aside.

In same skillet, heat remaining teaspoon olive oil; add mushrooms and onions.  Cook stirring frequently, until all liquid has evaporated and onions are golden brown. Sprinkle with flour and continue to stir until flour is incorporated and no longer smells like flour.

Slowly add chicken broth to skillet, stirring constantly to deglaze the bottom of the pan. Bring liquid to a boil over high heat and reduce heat to a simmer.  Continue to simmer about 10 minutes, stirring frequently until desired thickness (like a gravy).

Add reserved chicken stirring into broth mixture; simmer until heated through about 5 minutes.  Remove skillet from heat; stir in sour cream, vinegar, mustard, and pepper. Taste for seasoning and adjust if necessary.

Serve chicken and sauce over spaghetti squash. Garnish with additional sour cream and chopped parsley(optional). Also delicious over egg noodles or as a stuffing for baked potatoes.

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Saturday, May 2, 2015

Crawfish Enchiladas

Someone PLEASE! PLEASE tell me what is the best way to plate and even photograph enchiladas! It is so difficult! Yesterday when I made these enchiladas I gave up trying to get a photo and just ate. I put the leftovers in the frig. This morning I tried again. They were cold and much easier to serve. The results are much, much better; but you still can't tell there are two enchiladas on the plate. If you have any tips I would love to hear them.

Well back to the food! These are not a Cajun or Mexican recipe I got from Maw Maw or a Mexican grandmother. This is just something I made up many years ago. I think it might have even been a pantry and frig raid. You know those nights when you make something out of what you got. They turned out so good. There was something about Louisiana crawfish, the trinity of veggies, the cream of mushroom soup and the enchilada sauce that almost replicates an ettouffe. But then again you can still taste the chilies in the enchilada sauce. Oh and the cheese! That's definitely more Mexican than Cajun. These crawfish enchiladas might be the best of both worlds. I hope you will give them a try. This is a delicious way to celebrate Cinco de Mayo with a little bit of Louisiana style.

Crawfish Enchiladas
Serves 4 to 5


1 to 2 tsp. olive oil
1 small onion, diced
2 ribs celery, sliced
1/2 green bell pepper, diced
Handful of fresh mushrooms, sliced
1 lb. frozen crawfish tails, thawed
1 can reduced fat cream of mushroom soup
1 can red enchilada sauce (mild)
1 to 2 cups Italian cheese blend, shredded
8 to 10 small flour tortillas
Kosher salt, black pepper and red pepper flakes, to taste
Parsley, to garnish


Set crawfish aside to thaw. Preheat oven to 375°. Next chop the all veggies into a small dice. Heat a skillet over medium high; add a tsp or more olive oil and sauté onion, celery and bell pepper. When onion is translucent add mushrooms. Sauté a little longer until mushrooms are soft. Add crawfish and heat through. Then add cream of mushroom soup and 1/3 can of enchilada sauce. When heated through add a hand full of cheese and stir to melt cheese. Take off stove and roll a spoon or two of filling in flour tortillas. Place in baking dish. Reserve some filling pour over top of enchiladas. Top with the remaining enchilada sauce and some more cheese. Bake for 20 minutes. Serve garnished with parsley. Delicious with a green salad and avocado as a side.

Just for Laughs! 
Below is my first serving of enchiladas I tried to photograph. 
It was the best photo too!

Linking to:
Reasons to Skip The Housework: Skip The Housework Link Party
Dizzy Busy & Hungry: Wine'd Down Wednesday

Thursday, April 30, 2015

Alambre Chicken Tacos

Mom and I  usually schedule our hair appointments together and go out for a late lunch. A tradition that started when she had foot surgery and needed someone to drive her there. The other day wwent to El Mariachi a Mexican restaurant in Bossier City, LA. I have told you about the Mushroom Enchiladas there, but this time I wanted to try something new. They had a plate on the menu called Alambre. It was so good! It was served fajita style with the tortillas on the side. I chose chicken but you can get beef too. I loved how smokey they were. The bacon must be responsible for that. I also loved all the veggies. It was so good I had to try making them at home.

It seems from searching around that Alambre translate to "wire". Many say it refers to shishkabobs. Although they have never been served the dish on a wire or shishkabob. It may or may not be cooked that way but it is usually plated off the skewer. Alambre is almost always composed of meat, onions, peppers, bacon, all grilled, on a tortilla, optionally with hot layer of cheese on top.

I have made my version of these tacos three times now. I have served them to Mom, Dad and dear sister. Everyone said they are really good! Believe it or not they are great as a make ahead meal too. The bacon and grilling add great smoke flavor. My guess that is why they reheat well. They are bulked up with onions, peppers and mushrooms; so it really stretches out the protein. It easily makes eight tacos and serves four. I highly recommend trying this for your Cinco de Mayo celebration. They are easy to make and you will crave more when they are gone.

Alambre Chicken Tacos
Serves 4; Makes 8 tacos


1 large (12 oz.) boneless skinless chicken breast
1 tsp. olive oil
Sazon Seasoning, to taste
4 strips center cut bacon, cut into 1-1/2” pieces
1/2 green bell pepper, cut into 1/2” pieces
1/2 yellow onion, cut into 1/2” pieces
8 oz. sliced mushrooms
Kosher salt and black pepper, to taste
8 small flour tortillas
3/4 cup Monterrey jack cheese, shredded


Preheat grill on high for ten minutes. Meanwhile drizzle chicken breast with olive oil and season with Sazon. Lower grill to medium high and grill chicken 6 to 7 minutes each side. Remove from grill and cover with foil to rest. Place bacon in a skillet over medium high heat, when bacon begins to brown push to one side and add onions and peppers. Saute until they begin to soften and onion starts to get translucent, add mushrooms. Season with a little sazon, salt and pepper; cook until mushrooms begin to brown. Meanwhile slice or dice chicken, add to the pan
 and stir in bacon. Top with cheese and cover to melt the cheese. To serve place a spoon of filling on each tortilla.

Or as a make ahead meal leave cheese off. Store chicken filling when ready to eat warm a serving of filling for 30 seconds in the microwave on High. Then place filling on two tortilla, top with cheese and place back into the microwave for 30 seconds.

Nutritional Information per serving*: Calories 366, Total Fat 15 g, Saturated Fat 8 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Trans Fat 0 g, Cholesterol 56 mg, Sodium 1300 mg**, Potassium 312 mg, Total Carbohydrate 36 g, Dietary Fiber 1 g, Sugars 2 g, Protein 21 g.

*Information from the My Fitness Pal calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

**Sodium should be less if you make your own Sazon.

Print It

I used homemade Sazon Seasoning
Because I can control the sodium that way.

This is the color you are looking for on the bacon. 
When you see the bacon is not quite brown 
push it aside and add the onion and peppers.

See the bacon continues to brown.

I served a little light sour cream and store bought guacamole 
to garnish the tacos. I also served a side salad with 
Creamy Mexican Dressing. The restaurant serves rice and beans.

Linking to:
Carole's Chatter: Food on Friday - Bacon
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Life Is Fantasmic: Saturday Dishes - Cinco de Mayo
Reasons to Skip The Housework: Skip The Housework Link Party
Dizzy Busy & Hungry: Wine'd Down Wednesday

Saturday, April 25, 2015

Huevos Rancheros Tortilla Pizza

Surprise! Here's another Tortilla Pizza. I know, you are not surprised are you? I woke up this morning and wanted something simple for breakfast. My first thought was an "Egg Thingy" with re-fried beans and salsa. Well although tasty it looked like a mess. So while thinking how to improve on the idea it came to me that a tortilla pizza would be nice and neat. And it was; very easy to assemble and serve. I think this could easily become a common breakfast around here. Best part almost nothing to clean up. I love all the flavors mixed together in a perfect bite. The yolk and salsa are delicious with the beans and egg. So happy that there are leftover ingredients just waiting for me in the frig. 

Huevos Rancheros Tortilla Pizza
Serve 1


1 small flour tortilla 
olive oil cooking spray
2 Tbsp. low sodium vegetarian re-fried beans
1 tsp. diced pickled jalapenos
2 Tbsp. 2% sharp cheddar cheese
1 large egg
2 Tbsp. salsa (green or red)


Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Spray one side of tortilla with olive oil spray. Place tortilla spray side down on a piece of aluminum foil. Spread tortilla with re-fried beans. Top with diced jalapenos, cheddar cheese and egg. Place your tortilla and foil on the sheet pan in the center of the oven and bake for 9 minutes. Remove from the foil, drizzle with salsa of you choice and enjoy!

Print It

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Life Is Fantasmic: Saturday Dishes - Cinco de Mayo

Related Posts Plugin for WordPress, Blogger...