By Sue into January’s Food Challenge

INGREDIENTS

• 1lb. Fresh or Thawed Chicken Tenders Drizzle Ingredients
• 3/4C. Reduced Fat Buttermilk 1/4C. Louisiana Hot Sauce
• 1/4C. Louisiana Style Hot Sauce 1/8C. Honey
• 1TBS. Honey
• 1/8tsp. Ground Cayenne Red Pepper Powder
• 1C. Flour
• 3C. Crushed Corn Flakes
• 2eggs
• 2Tbs. Vegetable Oil

DIRECTIONS

Combine buttermilk, hot sauce, honey and cayenne powder in a large bowl. Add tenders and marinade for a half hour.

Preheat oven to 400

Set up a dredge station of 3 shallow bowls
one with flour, one with eggs and one with cornflakes.

Take a large baking sheet and cover bottm with oil place in preheated oven for approx. 10 min.

Dredge tenders one at a time through the flour, then the egg, then the cornflakes, place on pre heated baking sheet, continue dredging until all tenders are on the sheet.

Place back in oven and cook for 15min. Remove from oven and flip each tender over and place back in oven for approx. 10 minutes or until the center of the tenders in no longer pink.

Hot Honey Drizzle

Mix the hot sauce and the honey together and adjust to taste.

Place tenders on plate and drizzle sauce over and or serve as a dipping sauce.

YUMMY!!!

I’ve been very overwhelmed lately so I have to give a huge hug and thank you to my mom who stepped in and “submitted” this recipe.  She’s actually the real foodie between us and I hope that one day she’ll start her own blog!

My mom said this is to die for!  It’s a little more work than  some recipes but she insists that it’s a must try.  I think it sounds delicious and hope to make it soon.  Enjoy!

INGREDIENTS

• ½ cup (1stick) butter
• 1 chicken breast, cut into strips (about 1 cup)
• 16 (21-25 count) shrimp, peeled and deveined, tails removed
• ½ cup sliced andouille sausage, casing removed
• 1/3 cup sliced yellow onion
• ¼ cup sliced red bell pepper
• 1/3 cup sliced green bell pepper
• 1  sliced zucchini
• 1  sliced yellow squash
• 1 cup diced Roma tomatoes
• 1 quart Andouille Cream Sauce (recipe follows)
• 4 cups cavatappi pasta
• ½ cup sliced scallion
• ½ teaspoon chopped fresh flat-leaf parsley

DIRECTIONS

Melt butter in a large sauté pan over medium-low heat.  Increase heat to medium and add chicken, shrimp, andouille, onion, and bell peppers.  Sauté until shrimp and chicken are just cooked through.  Add zucchini, yellow squash, and tomatoes, cook 2 minutes.  Add andouille cream sauce, toss well and bring to a boil.  Remove from the heat and keep warm.  Cook cavatappi in boiling salted water until as dente: drain well.  Pour sauce over pasta, and toss, pulling shrimp, and chicken to the top. Evenly sprinkle scallion over pasta. Sprinkle parsley around rim of bowl and serve.

Note: Can also add ½ cup crawfish tails

ANDOUILLE CREAM SAUCE

INGREDIENTS

• 1 teaspoon canola oil
• ¼ cup diced yellow onion
• 2 tablespoons chopped garlic
• 3 ounces andouille sausage, casing removed (see note)
• 2/3 cup crushed tomatoes
• 2/3 cup cold water
• ¾ tablespoon chicken base
• 2 teaspoons cornstarch
• 1 cup heavy cream
• 2 teaspoons blackening seasoning
• ¼ teaspoon cayenne pepper
• ¼ cup jalapeno-jack cheese, grated

DIRECTIONS

Place oil in a saucepan over medium heat. Add diced onion and sauté 3 to 4 minutes.  Add garlic, stir well, and sauté 2 minutes.  Add andouille sausage and sauté 2 more minutes.  Add crushed tomatoes and mix well to thoroughly combine.  In a mixing bowl use a wire whisk to combine water, chicken base, cornstarch, and cream.  Add liquid to the onion mixture.  Bring to a boil, reduce the heat, and simmer 8 to 10 minutes.  Add blacking seasoning and cayenne and mix well to incorporate.  Add grated cheese to the sauce and blend well.  Allow to simmer until all the cheese has melted, 2 more minutes.

Note: I put the andouille sausage in my mini food processor to grind it up for the cream sauce.

Get free easy recipes delivered to your inbox from Kraft!

Remember my Shrimp Stroganoff Casserole? Well, it’s in the April issue of Taste of Home! I found out a while back that it was going to be in there and was so excited! I was told it had been made in several of the Taste of Home testing kitchens and they were giving it thumbs up all around, which made me feel very good.

Casseroles really are making a comeback it seems even though they’ve always been a part of our family’s meal time.  You really can make a lot with very few ingredients which is great for big families and freezes well for smaller families.

I love breakfast casseroles, dessert casseroles, and of course casseroles that serve as a main dish.  I don’t think I could have ever fed 50 cowboys & cowgirls without a casserole!

Thanks for letting me brag a little!

P.S.  They took a good picture of the dish but I think mine is better…..just sayin’

P.P.S.  If you don’t have cream of shrimp, cream of chicken will do!  I get asked that a lot;)

This is mine…..well, maybe their shrimp looks better than mine huh?  lol

I know first hand how some people tend to react to shrimp and cheese but there are some tasty dishes out there including this one with one of my favorites types of cheese, Parmesan.

INGREDIENTS:

• 1 pound large raw shrimp, shelled and deveined
• 1/4 cup olive oil, divided
• 1-1/2 cups onions, diced
• 3 cloves garlic, minced
• 1 can (16 ounces) diced tomatoes with juice
• 1 cup fresh asparagus, diced
• 1/3 cup dry white wine
• 1 cup black olives, halved
• 1 pound rotini pasta, cooked and drained
• 1-1/2 cups (6 ounces) Wisconsin Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, julienned
• 1 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS:

In a large skillet over medium heat, cook shrimp in 2 tablespoons of oil for
about 3 minutes or until opaque, stirring often. Remove shrimp from skillet;
set aside.
In same skillet, cook onions and garlic in remaining oil for 3 minutes.

Add tomatoes, asparagus and wine; heat to boil. Reduce heat to low; simmer
for 5 minutes. Add cooked shrimp and olives; heat through.

In a large bowl, gently combine pasta, shrimp-vegetable mixture, cheese,
parsley, basil, salt and pepper. Serve immediately. Refrigerate leftovers.

Get more cheesy recipes at Eat Wisconsin Cheese

Arriving in Nashville at the Hotel Preston, I only had one thing on my mind…food!  I was starved I tell you so when everyone said let’s get a bite to eat in the hotel restaurant, I was right with them.

I decided to go with the Blackened Salmon.  And please note that it is pronounced as SAA-MON, not SALLL-MON.  Yep, I was corrected because here in TEXAS, we say SALL-MON.  Anyhoo, I took pictures but was disappointed with the turn out.  Went to check my camera settings today and noticed they were way off..must have been like that  from the beginning and since my batteries went dead, I wasn’t able to take anymore pics throughout the conference anyways.  Oh well…..enjoy!

P.S.  It was good but the cheese sauce was a slight disappointment and I thought it was too sweet.

P.P.S.  The breakfast was killer and I LOVED it!

P.P.P.S.  Last day to enter into Amy’s $50 giveaways on her reviews of the Mercedes GLK! HURRY

By Katherine into January’s Food Challenge

INGREDIENTS

• 1 mango, peeled, pit removed
• 3 Tablespoons hot sauce (use your favorite brand!)
• 1/2 cup honey
• 1/2 teaspoon sea salt
• 1 teaspoon freshly cracked pepper
• 24 large raw shrimp
• 2 cups cornflakes
• 1 cup angel flake coconut, sweetened
• 1 large egg, beaten
• Vegetable oil for deep frying
• Spring Green salad mix

DIRECTIONS

1. Peel the mango, and cut away from the pit, dropping the fruit into a blender. Add in the hot sauce, honey, sea salt and pepper, and blend until smooth (use a spatula to push down the sides as needed to blend thoroughly). Cover and keep refrigerated until ready to use.

2. Heat oil for deep frying, at least 3 inches deep in a large (3 qt. or larger) saucepan.

3. Peel and clean the shrimp. Pour the cornflakes into a zip type storage bag and crush until fine. Add in the coconut and combine well.

4. Dip the shrimp in the beaten egg and then drop into the cornflake coconut mix. Press the coating onto the shrimp, covering thoroughly. Drop a cornflake into the oil to test for frying temperature, the cornflake should sizzle and pop immediately to the surface. Slip the shrimp into the hot oil, and fry until golden brown, and crisp, about 4-5 minutes.

5. Serve with the Sweet and Spicy Mango dipping sauce, atop a bed of fresh spring greens!

6. ENJOY!!!

serves: 4
prep time: about 5-10 minutes
cook time: about 5 minutes

EDITED:  I did win 1st place and was featured in the Taste of Home quarterly magazine! WOOHOO!

Voting began Thursday, October 30th and goes until Nov. 23rd!!!  I’m sharing my Shrimp Stroganoff recipe with you guys today!!  This is the recipe that I submitted into the Velveeta Casserole Challenge and I’m hoping that you all think it’s great enough to vote for!  In fact, you need to stay tuned because I’ll be having some wonderful prizes to hand out during the challenge weeks.

As I’ve said before, I chose to make this easy and fast so with that said, here’s the recipe!

INGREDIENTS:

• 1lb. Uncooked, deveined shrimp
• 4 cups of fresh broccoli florets
• 12oz bag of Egg Noodles
• 9oz Sour Cream
• 16oz Kraft Velveeta Cheese (half of the big 32oz box)
• 1 can Campbell’s Cream of Shrimp

DIRECTIONS:

Cook egg noodles according to package directions. Drain and toss in broccoli & shrimp. Pour into a 13×9 casserole dish. In a saucepan, add Velveeta cheese, cream of shrimp, and sour cream until melted together. Add salt and pepper to taste. Pour on top of noodle mixture and bake at 350’ for 25 minutes.

Super easy and super tasty!

If you ain’t grillin’, you ain’t feelin’…………the yummy in your tummy!  With the electric bills sky high and of course Summer still here, we try to cook as much as possible outside and shrimp is no exception.  What I love about skewers, is that you can put anything you want on them and it always turns out good.

Since we’re rationing right now, we only had a few ingredients to work with, but no matter…it was ALL good.  And there really isn’t anything special about these but they’re always an outdoor grilling favorite around this bunch so I thought I’d share it.  Oh, and you can thank my parents for the name of the recipe because Cowboy Kabobs just wouldn’t have worked;)  They’re so creative and I just love to call them up and make them think of recipe names at night when they’re tired and fixing to eat and go to bed:)

INGREDIENTS:

• Anything you want!
• We used….
• Shrimp (UnCooked & deveined)
• New Potatoes (cubed & boiled til tender)
• Onion
• Cherry tomatoes

DIRECTIONS:

We used the cooked shrimp in a bag from Wal-Mart.  It’s already done up, just heat and serve basically.  So all you do is layer the ingredients in what ever order you choose.  Not hard to do but I do recommend the a thinner skewer.  The thicker ones tend to split things open and are a real pain.  We have metal ones like these 6 Chrome Plated 18 Inch Shish-Ke-Bab Skewers but went with the wooden ones seen in the picture.  You just need to soak them in water for about 20minutes.  Anyways, once you have them all “kabobbed”…..throw em’ on the grill!  Not for too long though so you don’t overcook the shrimp. Be sure to season to taste with salt, pepper, garlic butter, or whatever you like.  We put extra salt on the maters (or tomatoes for you non-country folks).

TIP: If you are using fresh uncooked shrimped, I recommend you NOT boil the new potatoes as they will cook at the same time;)

I really need better lighting!

Kabob ingredients!

Shrimp up close

PreGrilled Kowboy Kabobs

Grilled & Ready to eat Kowboy Kabobs

This recipe was submitted by Dennis from the emealsforyou.com website. He also happens to be sponsoring my current giveaway for the 10yr membership to his website.

INGREDIENTS:

• 1 lb shrimp, deveined, shelled
• 2 Tb oil, olive
• 4 cloves garlic, chopped
• 1 pinch salt and pepper to taste

DIRECTIONS:

Place the shrimp, olive oil, chopped garlic and salt and pepper in a large plastic bag. Shake the bag and let stand for 20 minutes. Preheat oven to 400 degrees. Place contents of bag on a jellyroll pan (cookie sheet with a lip) and cook in oven for 10 minutes or until lightly browned.

Recipe Summary Complexity: Easy
Serves: 6
Category: Appetizer