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Smokey and Savory Green Bean Casserole

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Ingredients:

1 can (10 3/4 ounces) cream of mushroom soup mix
1/2 cup milk
2 tablespoons minced garlic
2 tablespoons liquid smoke
1 tabkespoon ground black pepper
4 cups cut green beans
1 1/3 cups fried onions

Directions:

1) Remove any stems from the green beans and break them in half. Place the beans in a steamer for 30 minutes.
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2) Preheat oven to 350°F. Stir the soup, milk, Liquid smoke, black pepper, steamed beans and 1 cup fried onions in a 1 1/2-quart casserole dish.
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3) Once mixed sprinkle the remaining fried onion over the top.
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4) Tightly covered with tinfoil and bake for 30 minutes or until the bean mixture is hot and bubbling.
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By: Josh Martin

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Posted by on November 21, 2012 in recipes, Recipies

 

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Spicy Shrimp Parmesan Over Salmon Fillet in 4 simple steps

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Ingredients:
12oz thawed salmon fillet
1 lbs frozen shrimp
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh cilantro leaves
1 tablespoon minced garlic
1-2 tablespoons creole seasoning

Directions:

1) Place salmon fillets in steamer. Generously sprinkle creole seasoning onto the pink portion of the fillet. Steam for 20-30 minutes.

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(Note) if you have a multi tiered steamer now would be a good time to steam a Vegitable with your salmon.

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2) About 5 minutes before the salmon is finished combine garlic, olive oil, butter, cilantro, shrimp, and 1 tablespoon creole seasoning in a medium sauce pan. Stir regularly.

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3) Once the shrimp is pink and the cilantro is wilted, add Parmesan cheese. Stir continuously until the Parmesan has melted into the liquid.
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4) Remove salmon fillets. Place shrimp on top of the salmon fillet and pour the remaining liquid evenly on top of the salmon and shrimp.

Enjoy!
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By: Josh Martin

 
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Posted by on November 20, 2012 in recipes, Recipies

 

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Slow Cooked Pork Chops in a Mushroom Sauce

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This recipe my take 8 hours, but it’s well worth it. It’s also extremely quick to prepare. The best circumstance to make this is early in the morning before work.

Ingredients:
4-5 medium pork chops
8 oz chopped mushrooms
1/2 chopped white onion
1 cup white rice
3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons ground pepper
1 26 oz can of cream of mushroom soup

Directions:

1) Lightly spread olive oil on the bottom of your crock pot. Place pork chops in a layer, lining the bottom of the crock pot. Sprinkle ground pepper and garlic over the pork chops.
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2) Place onion and mushrooms over the pork chops
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3) Cover the mushrooms and onions with cream of mushroom soup. Make sure to distribute it evenly.
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4) Cook on low heat for 8 hours.

5) Bring 2 cups or water to a boil. Add rice and simmer until all of the water is absorbed (about 5 minutes) Place pork chops on a bed of rice. Pour remaining sauce onto the rice and pork chops.

Enjoy
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By: Josh Martin
AllStarWine.com

 
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Posted by on November 3, 2012 in recipes, Recipies

 

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