Comfort Food Recipes

noreply@blogger.com (Susans Musik) — Tue, 25 Jun 2013 15:29:00 +0000

Pecan-encrusted Trout

3 cups pecan halves
1 TBSP walnut oil
2 TBSP creole seasoning
2 eggs
2 cups heavy cream
2 TBSP dijon mustard
1 TBSP creole seasoning
6 (7 to 9 oz) trout filets
1 1/2 cups flour
1 1/2 cups ground pecans
1 cup canola oil

Mix pecan halves, walnut oil and Creole seasoning in a bowl. Place on a baking sheet. Bake at 350 for 10 min. or until light brown. Blend eggs, cream, mustard and creole seasoning in a blender until smooth. Pour over the fish in a shallow glass dish. Marinate covered, in the fridge, for 30 min.
Mix the flour and 1 1/2 cups ground pecans together on a sheet of waxed paper or a large shallow bowl. Dredge the fish in the flour mixture until well coated and shake off excess. Place 2 filets at a time in hot oil in a skillet. Fry for about 3 mi. on each side until the fish flakes easily. Remove from the skillet and place on a baking sheet in a warm oven until time to serve. Sprinkle with toasted pecans.

8-Hour Steak and Black Bean Chili

noreply@blogger.com (Susans Musik) — Tue, 25 Jun 2013 14:36:00 +0000

Steak and Black Bean Chili

Slow-cooker/crockpot

2 lb. boneless top sirloin steak, cubed or 2 lb. ground round
2 TBSP veg. oil
3 (15.5-oz) cans black beans
2 (14.5-oz) cans diced tomatoes
1 lg. sweet onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 can beer
1 (3.625-oz) pkg. chili seasoning kit

Saute steak in hot oil in lg skillet over medium high heat 4 to 5 min. or til browned.
Place steak in a lightly greased slow cooker; stir in black beans and next 6 ingredients. Stir in packets from chili kit, omitting masa and red pepper packets. Cover and cook on low 8 hours.

noreply@blogger.com (Susans Musik) — Thu, 20 Jun 2013 17:47:00 +0000

Rosemary Shrimp of Bayou LaBatre, AL

1/4 cup olive oil
2 lbs. fresh shrimp, pelled, deveined
2 bay leaves
1 tsp salt
1/2 TBSP chopped fresh rosemary
7 or 8 cloves garlic, crushed
1 tsp black pepper
2 tsp. chopped fresh oregano
1/2 tsp lemon juice
1/4 cup dry white wine

Heat the olive oil in a saute pan. Add the shrimp, bay leaves, salt, rosemary, garlic, pepper, and oregano. Saute over low heat for 5 min. or until shrimp are pink. Add wine and lemon juice. Simmer for 10 min. Remove bay leaves and discard. Serve with French bread to dip in the sauce.

4 servings

Easy Strawberry Cream Pie

noreply@blogger.com (Susans Musik) — Thu, 20 Jun 2013 16:29:00 +0000

Easy Strawberry Cream Pie

Two 8-oz. containers vanilla yogurt

1 tsp. vanilla extract

3 1/2 cups COOL WHIP Whipped Topping, the real cream type, thawed

2 cups sliced strawberries, sweetened

One 6-oz. graham cracker crumb crust

Add vanilla extract to yogurt.

Fold yogurt into whipped topping, blend well; fold in strawberries

Spoon into crust

Freeze until firm - 4 hours or overnight; garnish with additional whole strawberries

Let stand at room temp. 10 min. before cutting

Store rest of pie in freezer

Blueberry Cheese Pie

noreply@blogger.com (Susans Musik) — Tue, 18 Jun 2013 19:46:00 +0000

Blueberry Cheese Pie

Crumb crust

Make crumbs in a food processor, using graham crackers or wafers of your choice.

1 1/2 cups crumbs

2 TBSP sugar

pinch salt

1/2 cup butter, melted

Combine crumbs, sugar and salt in a mixing bowl and toss together. Add butter and stir well until blended. With your fingers press and pat the mixture over the bottom and sides of pie plate. Optional - bake in 325 degree oven for 8 min. and then cool.

Filling

8 oz. cream cheese, softened to room temperature

1/3 cup sugar

1 or 2 tsp. vanilla extract

Optional - 1 tsp. lemon or orange extract

2 eggs

Berries

2 cups fresh blueberries

1/2 cup water

1/3 cup sugar

1 1/2 TBSP cornstarch mixed with 2 TBSP water

Preheat oven to 325 degrees. Make cheese custard: In a bowl combine the cheese, sugar, and vanilla (and optional extracts) and beat well. Now add the beaten eggs and stir in gently, by hand. Pour into the baked shell and bake until just set, 25 to 30 min. Remove from oven and cool.

Combine the berries, water, and sugar in saucepan and bring to boil. Reduce heat and simmer, covered, for about 5 min., stirring once. Remove from the heat and add the cornstarch and water mixture. Bring back to a boil and cook for about 1 min., stirring constantly. Remove from heat and let cool until room temperature.

Spoon the berries over the custard. Chill for about 2 hours before serving.

This is my family's favorite dessert, ever!

noreply@blogger.com (Susans Musik) — Sun, 16 Jun 2013 18:11:00 +0000

Easy Chess Bars

1 box all-butter yellow cake mix

1 egg

1 stick butter, softened

2 tsp. vanilla (or more if you dare)

3 eggs

1 8-oz package cream cheese

1 box powdered (confectioner's) sugar (3 1/2 cups)

Mix cake mix with 1 egg, butter, and vanilla. Spread in greased 9 x 13" pan. Beat 3 eggs, cream cheese and sugar. Pour over cake mixture and bake at 350 degrees for 30 to 40 min. Cool and cut into bars.

I left mine in for 33 min. and it was perfect. This one is so easy.

Southern Apple Walnut Squares

noreply@blogger.com (Susans Musik) — Sat, 15 Jun 2013 21:55:00 +0000

Southern Apple Walnut Squares

2 cups organic stone ground whole wheat flour

2 cups firmly packed brown sugar

1 stick real butter, room temp.

1 cup chopped walnuts

1 tsp cinnamon

1 tsp. baking soda

1/4 tsp. salt

1 egg

1 cup real sour cream

1 tsp vanilla

2 cups fine chopped peeled tart apples (about 2 large)

Preheat oven to 350 degrees. Lightly grease 9 x 13 baking pan. Combine first 3 ingredients in medium bowl and mix until finely crumbled. Stir in nuts. Press 2 cups of mixture evenly into bottom of prepared pan. Add cinnamon, baking soda and salt to remaining mixture and blend well. Beat in egg, sour cream, and vanilla. Gently stir in apples. Spoon evenly into dish. Bake until cake begins to pull away from sides of dish and tester inserted in center comes out clean, about 35 to 40 min. Let cool completely in pan. Cut into squares. Can be made a day ahead. If you want to, top with vanilla ice cream! Yum!

Creole Seafood and Salad Dressing

noreply@blogger.com (Susans Musik) — Sat, 15 Jun 2013 15:21:00 +0000

Creole Seafood and Salad Dressing

1 cup mayo

1 TBSP tomato paste

1 TBSP tomato sauce

1/2 tsp garlic powder or 2 cloves minced fresh garlic

1/2 tsp celery salt

1/2 tsp cayenne pepper

1/2 tsp sea salt

Hot sauce or tabasco - 3 drops

1 TBSP apple cider vinegar

1/2 tsp lemon juice

chopped fresh parslely - just enough for garnish

paprika to taste

you can vary amounts of spices as needed

this is great with seafood, meats, greens and more

photo from www.jerseyfields.com

noreply@blogger.com (Susans Musik) — Fri, 14 Jun 2013 16:43:00 +0000

Chicken with Tarragon and Mushrooms

6 chicken breasts
organic whole wheat flour or spelt, salt and cayenne pepper
4 chopped green onions and tops
1 pkg fresh mushrooms, sliced
3/4 cups chicken stock
1/2 cup white wine
1 tsp or more fresh tarragon

Lightly dredge chicken pieces in flour, salt, and pepper. Saute til brown on both sides in butter. Remove chicken to side dish. Add green onions and fresh mushrooms to pan and stir til onions are clear. Add more butter as needed. Add chicken stock and wine. Return chicken breasts to pan, adding more wine and stock, if it appears dry. Sprinkle with tarragon.

Cover and simmer for 45 min. to one hour.

Banana Bread Recipe

noreply@blogger.com (Susans Musik) — Wed, 12 Jun 2013 19:52:00 +0000

Recipe for Healthy Banana Bread

1 3/4 cups organic stone-ground whole wheat flour or spelt

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp sea salt

1/3 cup softened butter

2/3 cup maple syrup

2 eggs, beaten

1 tsp vanilla

1 tsp. milk

1 cup mashed ripe bananas

3/4 chopped walnuts (or more)

Mix flour, baking powder, soda and salt together with a fork. Beat butter with mixer. Add maple syrup and continue beating. Stir vanilla and milk into eggs. Add egg mixture to butter mixture. Continue beating with mixer. Add flour alternately with bananas, beat until smooth. Turn into well-greased 9 x 5 x 3 loaf pan and bake in 350 oven about 1 hour or less depending on your oven. This freezes well.

Banana Bread

noreply@blogger.com (Susans Musik) — Wed, 12 Jun 2013 11:52:00 +0000

The secret to good-for-you banana bread - the right kind of flour and the right kind of sweetener. I used organic whole wheat flour - you could use spelt or kamut. And I used real maple syrup, not sugar. Fresh bananas and walnuts made this delicious and simply heavenly right out of the oven. Cool 10 min. and indulge when it is still slightly warm.