Shrimp Creole [Re-post]

Today was shrimp day at the house. Dear sister spent the day and we made Spring Rolls for lunch and Shrimp Creole for dinner. When I originally posted the Shrimp Creole recipe the camera battery died and I did not get a photo of the finished dish. So I decided to photograph the finished plate today. Now you can see how delicious looking it is. This is really a tasty dish. Probably the easiest and maybe the healthiest of all our Cajun family recipes. I hope you will give it a try some day soon.

Shrimp Creole

Serves 4

Ingredients

1 Tbsp. olive oil

1 large onion, chopped

2 stalks celery, chopped

28 oz. can whole tomatoes, crushed or diced

3/4 tsp. Kosher salt, or to taste

1/4 tsp. Black pepper, or to taste

1/8 tsp. Red pepper flakes, or to taste
1/2 tsp. Cajun seasoning, or to taste

2 clove garlic, minced

5 sprigs parsley, chopped

2 sprigs thyme, leaves only

1 bay leaf

3 lbs. shrimp

Directions

Peel and devein the shrimp. Heat oil in saucepan, add onion and brown. Add tomatoes with juice and celery; cook 10 minutes, stirring thoroughly. Add all other ingredients except shrimp. Cook 10 min, then add shrimp. Cook 20 - 30 min. longer or until shrimp are cooked adding a little water if necessary. Cook covered on a low fire, stirring occasionally. Serve over steamed rice.

For more about this recipe including step by step photos, 

check out the original post [Here].

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Piri Piri Salmon Tacos

I'm bringing Piri Piri back! Yes I am at it again, going to see how many times I can mention Piri Piri in a post. No really, I decided to put all the delicious Piri Piri seasonings, sauces and condiments to use tonight for tacos. I used salmon tonight but I look forward to trying many other varieties of fish and shrimp. The salmon is deliciously smokey from the Piri Piri Seasoning. The Spicy Cilantro Coleslaw adds fresh, sweet heat with the honey and jalapenos. The Piri Piri Mayo is creamy and spicy. It is the Piri Piri Sauce that is in there. I love the sweet flavor of the red bell pepper but it also brings the heat of the bird's eye chilies. It is funny that each component is spicy on their own but when you put it all together it to not too much. It is just right, great flavor and heat. I will definitely make these tacos again. I can't wait to roast a whole side of salmon and make these for Mom. It comes together so easily. This morning I made the Piri Piri Sauce first, then the Piri Piri Mayo and put them both in the frig to blend. Then about an hour before I was ready to eat put the coleslaw together. With all the components ready the cook and assemble was so fast. Another great, fast and healthy dinner thanks to Piri Piri.

Piri Piri Salmon Tacos
Serves 1

Ingredients

5 to 6 oz. Salmon filet
Piri Piri Seasoning, to taste
Kosher salt, to taste
2 to 3 flour tortillas
2 to 3 tsp. Piri Piri Mayo
Spicy Cilantro Coleslaw
Cilantro, to garnish

Lime wedge

Piri Piri Sauce

Directions

Preheat oven to 475 degrees. Grease a baking sheet with a little olive oil. Place salmon on the baking sheet, drizzle with olive oil. Season salmon with salt and Piri Piri Seasoning. Bake for 6 minutes, remove from oven and flake with a fork.


Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. 

To serve spread each tortilla with Piri Piri Mayo, top with Spicy Cilantro Coleslaw, salmon, a squeeze of lime, cilantro and more Piri Piri Sauce. 

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Spicy Cilantro Coleslaw

I don't remember how this recipe came about. I seem to remember making it for a BBQ dinner with the family. It was a huge hit with Mom and dear sister back then. I love the sweet heat in this slaw. The honey and rice vinegar adds just a hint of sweetness. They also balance the heat of the pickled jalapenos. The cilantro is also a great ingredient in this slaw, adds lots of flavor and freshness. This slaw is so fresh and light, perfect for a BBQ, fried fish or on tacos. That is my plan for this slaw tonight. It is going to add crunch to my Piri Piri Salmon Tacos. So I hope you will give it a try and don't forget to check out the tacos too.

Spicy Cilantro Coleslaw

Makes 8 servings

Ingredients

1 bag coleslaw mix

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt, or to taste

2 Tbsp honey

1/4 cup pickled jalapenos, chopped

Directions

Whisk vinegar, oil, salt, honey and jalapenos in a large bowl. Add cilantro and coleslaw mix; toss well to coat and let flavors blend about 30 minutes. 

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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

Ingredients

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)

Directions

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.

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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

Ingredients

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

Directions

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.

Best Ever 5 Minute Microwave Hummus

Honey Roasted Garlic Hummus

Smoky Three Pepper Hummus

Spicy Tomato and Olive Oil Hummus

Spinach and Artichoke Hummus

Traditional Hummus

Wasabi Hummus

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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

Ingredients

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

Directions

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!

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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

Ingredients

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)

Directions

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.

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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

Ingredients

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

Directions

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.

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Just for Laughs! 

Below is my first serving of enchiladas I tried to photograph. 

It was the best photo too!

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