Garlic Chives & Cheese Mash Potatoes

5 Idaho Potatoes – peeled and cubed
1 Cup of Milk + 2 Cups of Water
4 cloves of Garlic – smashed & chopped
5 Tbsp of Cream Cheese
½ Cup of Cheddar Cheese
2 Tbsp of Sour Cream
2 Tbsp of Butter(Optional)

Boil the Potatoes in the water & milk along with the smashed and chopped garlic until mashable.
Remove any access liquid and add in the butter, cheeses and sour cream. Mix well and pour it in a oven safe greased dish and bake at 300° for 15 minutes.
Remove and Serve! My girls like their mash tators topped with my buerre blanc sauce :)♥

Bon Appétit!!

Wild Rice

The boxed wild rice have a lot things that one shouldn't find in food, more in a cleaning agent. So, after repeated attempts to conjour up a recipe that tastes good enough and looks pleasing to eyes I finally perfected it. Here's my take on wild rice

Ingredients:-

1 Cup - Long Grain Rice
1/3 Cup - Wild Rice
2 Cups - Chicken/Vegetable Stock
2 Tbsp of Butter or EVOO
1Tsp -Dried Parsley
1 Tsp – Garlic Powder
1 Tsp – Onion Powder
1/3 Tsp – Sugar
1 Tbsp – Celery Diced
1 Tomato – Seeded & Diced
1 Carrot – Shredded (Optional)
Salt to Taste

Wash and soak the Rice for 15 minutes.
Combine all of the spices, stock & butter in a sauce pan
Drain the rice and add that in with the spices & stock.
Bring the mixture to a rolling boil; stir several times until all the visible liquid is absorbed.
Turn down the heat, cover and cook for a total cooking time of 25 minutes. Gently fork the rice to avoid clumping and serve!!

Cajun Salmon

Spicy, bold and savory flavors. This recipe took several tries before I got it to where it's nearly perfect!

Ingredients
8 - 4oz Salmon Filets (Wild Atlantic Salmon)
4 Tbsp - Low Sodium Cajun Seasonings (McCormick’s’ or Pampered Chefs')
4 Tbsp - Butter cut into 8 pats
2 Tbsp - Olive Oil (Use EVOO if available)

Method:-
Remove Skin, wash and pat dry the filets.
I lightly pat them dry with paper towel to remove any excess moisture. Generously sprinkle the Salmon with the Cajun spices making sure to coat all sides evenly.
Once coated, place them in a glass baking pan, cover with saran wrap and let it rest in the fridge for about 20-30 minutes.

Cut the butter into 8 pats, remove the Salmon from the fridge and place the pats on the Salmon and in the Oven at 375° for 20 minutes, turning once. Remove and let the Salmon rest for 5 minutes before serving.

Serve the Salmon topped with Shrimp Beurre Blanc Sauce* on a bed of Wild Rice* with the mashed pototoes* & a salad of fresh greens.

* See Recipes! :)

Lemon Pepper Talapia

A non fussy white fish often overlooked. I wasn't to keen on it at first but last year my girls had it in NY with their Uncle CoCo and raved about it.
Awwal said, mom it was lemony! I figured, I can't go wrong and dove in to try it. It took 2 tries before I perfected it...

Ingredients:-

8-10 Talapia Filets - washed & drained
3 Tbsp of Lemon Pepper  - find a low sodium one
3/4 Cup All Purpose Flour - shifted
Veg Oil - enough to cover 1/4 inch in a shallow frying pan


Method:-

In a baking pan lay the filets and sprinkle lemon pepper on both sides and let it rest for about 15-20 mins. Reserving about 1 tbsp of lemon pepper.
Heat a shallow frying pan with about 1/4 inch of oil in it. Mix in the 1 tbsp on lemon pepper in the flour and roll the filets in the flour and shallow fry them about 2-3 mins on each side.

Use your judgment, the filets should be crispy and light brown in color. Remove from oil and keep them warm in the Oven at 170 degrees.

I serve mine with White Rice & Corn Pilaf or Wild Rice! Garnish with lemon wedges.

* See my Cajun Salmon Recipe for the Tabasco Beurre Blanc Sauce


 

Shrimp Buerre Blanc Sauce

1 Lb – Raw Shrimp (Peeled & Cleaned)
2 Tbsp – Minced Garlic (Garlic Press comes in handy)
4 Tbsp - Butter
4 Tbsp - All Purpose Flour
1 Cup -Vegetable Stock
3 Tbsp - Hot Sauce
1 Tsp – Dried Parsley

In a sauce pan, melt the butter and add in the garlic.
Stir and mash to infuse the butter with garlic. Add in the shrimp and cook them stirring frequently until the shrimp turns pink. (No more than 3 minutes)
Remove the shrimp and add the flour making a roux, whisk in the stock and hot sauce. Bring it to a steady boil and add in the parsley.
Simmer for 5 minutes then add in the shrimp and remove from heat.

Top any baked or pan fried fish with a couple of tablespoon of the sauce & 4-5 shrimps and enjoy!!!