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Showing posts from June, 2010

Sausage Cheese Puffs

These are pretty old school.  I remember eating them when I was growing up.  I think they have stuck around because they are simple to make and taste good.  I like to serve them with a sweet honey mustard for dipping.

Sausage Cheese Puffs 1 lb roll sausage
2 1/2 cups shredded sharp cheese
2 cups biscuit mix
1/2 cup water
1 tsp baking powder

Heat oven to 350
Combine ingredients in large bowl until blended
Shape into 1 inch balls (I use a cookie scoop)
Place on a lightly greased cookie sheet
Bake about 20-25 minutes or until golden brown

Sweet Honey Mustard
1/4 cup mayonnaise
1 Tbl yellow mustard
2 Tbl honey
1 tsp sweet pickle juice

Shrimp Bisque

My sister gave me this recipe while living in Louisiana, and it quickly became our family's favorite soup!


Shrimp Bisque
Courtesy of Andria Lightfoot

1/2 cup butter 1 medium onion, diced 1 green pepper, diced 1 lb cooked shrimp thawed, peeled & deveined with tails off 1 lb crawfish tails (optional) 1 can cream of potato 1 can cream of mushroom 1 can diced potatoes 1 can creamed corn 1 can rotel tomatoes 2 cups half & half Tony Chachere’s seasoning to taste green onion, chopped for garnish if desired
Directions In a large pot melt butter and sauté onion & green pepper Add all cans and Tony’s Allow to simmer 20 minutes Add half & half and sea food Bring back to simmer and cook until shrimp are warmed through


Honey Lime Chicken Enchiladas

These are so so so so good. I shredded a rotisserie chicken, which made them even better! I highly recommend it!  One of my family's favorites.


Honey Lime Chicken Enchiladas
Adapted from {Mel's Kitchen Cafe}
1/3 cup honey
1/8 tsp lime zest
1/4 cup lime juice (about 2 large limes)
2 tsp  chili powder
2 tsp minced garlic
1 lb. boneless skinless chicken breasts (about 2) cooked & shredded
12 white corn tortillas
2 cups Mexican blend cheese, shredded
2 1/2 cups Macayo's green enchilada sauce
1 cup of heavy cream

Directions
Preheat oven to 350°
In a medium bowl whisk together honey, lime juice, chili powder, and minced garlic
Add cooked and shredded chicken into mixture and toss
Allow to marinate at least 30 minutes up to 1 hour in the fridge
Heat large griddle to 350°
Lightly brown tortillas on each side
Grease a 9x13 baking dish with cooking spray
In a medium bowl combine enchilada sauce and heavy cream
Spread about 1/2 cup of the mixture in the bottom of the oiled baking …

love to cook 'cause I love to eat...

That pretty much sums it up. I wanted to start a recipe blog to compile all my favorite dishes to share with my friends and family. I don't profess to be any kind of a fancy cook, but I know what I like, and I hope you will like it too!