Buffalo Chicken Stuffed Jalapeno Peppers
1 ½ cup cooked chicken chopped fine
¾ cup sharp cheddar shredded cheese
2 tablespoons hot sauce
3 tablespoons plain Greek yogurt
8 large jalapeno peppers cut in half and seeds removed
1 cup plain Greek yogurt
2 tablespoons cilantro chopped fine
1 lime juiced & zest
Pinch Salt & Pepper
2 cup canola oil
2 eggs beaten
1 ½ cup Italian bread crumbs
Line a cookie sheet with parchment paper and set aside. In a mixing bowl add first four ingredients and mix well. Stuffed each jalapeno halves with chicken mixture nice and tight until out of chicken mixture. Place stuffed jalapeno n cookie sheet and place in freezer for 20 minutes.
Add the Flour in one bowl, the eggs in a second bowl and the Italian bread crumbs in a third bowl. Take the stuffed jalapeno out of the freezer and dip in flour than in egg mixture and than in Italian bread crumbs to form a nice crust all the way around the jalapenos.
On stovetop in a frying pan add oil and heat to 365 degrees. Place half of the jalapeño peppers stuffing side down in oil and fry for about 7 minutes turn and fry an additional 5 minutes until nice and golden on both side places on paper towel to drain excess fat. Repeat for second batch. Let jalapeno rest for 5 minutes.
In a small mixing bowl mix 1 cup yogurt, cilantro and lime juice, zest, salt & pepper. Serve with jalapenos as a dipping sauce
Hi everyone cold and windy weekend after weekend so no fishing rough seas out there so stew it is to warm us up this is a lighter stew because I use chicken and white wine but very filing and will most definitely warm your bellies up!!
Chicken Rosemary Wine Stew
¼ cup extra virgin olive oil
1 pound boneless chicken breast cubed
½ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 ½ tablespoon tomato paste
3 carrots peeled and sliced
5 small potatoes cubed any kind you like
1 cup rutabaga cubed
8 oz. mushrooms
1 small onion finely chopped
¼ cup fresh parsley
2 rosemary springs
2 ½ cups low sodium chicken broth
2 ½ cup dry white wine
On medium high heat on stove top add ¼ cup oil to a Dutch oven. In mixing bowl mix flour, salt and pepper add chicken cubes to flour and coat chicken well.
Add chicken cubes to the Dutch oven but do not crowd the pan and braise chicken cubes in olive oil on both sides just until a nice crust forms on the chicken you may want to do this in two batches.
To the braise chicken add tomato paste, carrots, potatoes, mushrooms, rutabaga, onion and parsley. Mix until chicken and veggies are well coated with the tomato paste. Add chicken broth, wine and rosemary. Bring to a simmer, cover and cook for 2 hours or until vegetables are fork tender.
Simple French Onion Soup
This is a traditional French soup I grew up with that I love so much. With today’s busy life I made it into a simple anytime of the week dinner served with a salad. Even though it’s done in 30 minutes or less you still smell that wonderful long cooked French onion soup that we all love so much! Bon Appetit!
1 onion recipe soup & dip mix
3 cups water
1 cup dry red wine
2 tablespoon olive oil
2 tablespoons butter
1 large yellow onion sliced julienne
2 garlic cloves minced
1 ½ teaspoon fresh oregano finely chopped
1 cups cheddar cheese flavor croutons
2 cup shredded mozzarella
On stove top on medium high add to a medium pot onion soup mix, water and dry red wine. Simmer for 10 minutes.
While soup is simmering on medium heat in a non stick frying pan add oil, butter, 1 teaspoon oregano, onions and garlic sauté until they become translucent. Add to broth and simmer additional 10 minutes.
In 4 small crock separate the soup equally top each with equal amount crouton and mozzarella cheese sprinkle with remaining oregano.
Place soup under the broiler just until cheese is melted and started to golden
This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds red snapper filets chopped small
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
Tropical Smoked Salmon Crostini
Bring the Tropical Islands to your party with these scrumptious creamy smoked salmon crostini top with fresh mango and lime flavors. These little crostini are perfect party appetizer whether you are having an outdoor party by the pool or an elegant indoor evening party and yet simple to make. Making them the perfect appetizer! These pair up with a simple crisp Pinot Grigio or bubbly Champagne sure to impress everyone!
1 French baguette
1 tablespoon olive oil
1 teaspoon sea salt
3 oz smoked salmon
4 oz Philadelphia cream cheese onion & chives
1 teaspoon fresh lemon juice
1 tablespoon fresh cilantro
Put oven on broil. Slice baguette in 1/8 thick slices to make 20 crostinis and place on a line cookie sheet drizzle with olive oil and sprinkle with sea salt toss to coat well and arrange crostini so none over lap. Broil two to three minutes turn and broil another minute or two, make sure you do not burn them.
Peel and chop mango in small cubes and add to a mixing bowl add lemon juice and finely chopped cilantro season with fresh cracked black pepper mix well and set aside.
Chopped salmon in fine pieces and add to separate mixing bowl add cream cheese mix until well blended. Spread a thin layer of creamy salmon mixture over each cooled crostini utilizing entire mixture top each with a half teaspoon chopped mango. Enjoy!
Fire Cracker Shrimp with Spicy Mango Ramoulade
1 1/2 pound jumbo shrimp peeled and deveined
1 tablespoon water
½ teaspoon cayenne pepper
1 cup instant potato flakes
1 cup crushed Ritz Crackers reduced Fat
1/2 cup mayonnaise
½ teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon Creole mustard
1 green onion chopped fine
½ mango peeled and chopped small
Pinch Salt & pepper
Preheat oil to 375 degrees F.
In a bowl beat egg, water and cayenne pepper together. Toss shrimp in egg mixture and let sit 15 minutes. In a separate bowl combine potato flakes and Ritz crackers. Next toss shrimp in Ritz cracker crumbs to coat well.
Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray.
In a small mixing bowl add remaining ingredients and mix well. Serve shrimp with mango roulade while shrimp are still warm.
See link below—
1 pound cod
1 pound crab meat
½ pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 carrot peeled and finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
12-ounce bottle lager such as Warsteiner Premium Dunkel
2 1/4 cups seafood stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 ounces sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed baguette toasts, for serving
If fish and crab is frozen in a large pot with water bring to a boil place a steam basket in pot and steam crab and cod for 8 minutes remove crab legs keep steaming the cod an additional 7 minutes remove meat from crab legs and coarsely chop fish and crab. Set aside.
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, carrot, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of seafood stock and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes season with salt and pepper add seafood stir. Top soup with bacon. Serve the soup with garlic toasts.
2 cups mashed potatoes hot
1 1/2 tablespoon olive oil
5 oz. mushroom chopped
1 shallot finely chopped
1 pound bay scallops
¼ dry white wine
2 tablespoons butter
2 tablespoons flour
1 teaspoon fish base or clam base
1 ½ cups milk
½ teaspoon black pepper
¼ cup dry white wine
1 teaspoon lemon zest
1 ¼ cup Gruyere cheese shredded or Swiss cheese
Spray with non-stick cooking spray 6 (5inch) baking scallop shells or small ramekins
In a non stick sauté pan add oil mushroom and green onions sauté 3 to 4 minutes. Remove mushroom from sauté pan add to the same pan scallops and ¼ cup of wine cook scallops 2 to 3 minutes just until they start to turn white but not cooked all the way thru.
In a small sauce pan add butter and flour whisk for about a minute to cookout the flour taste add milk and whisk until thicken add 1/4 cup wine and black pepper whisk again until incorporated. Add the sauté mushroom, green onions to the white sauce.
Add equal amount of scallops at the bottom of each shells or ramekins. Add potatoes to a piping bag pipe equal amount of mashed potatoes around the edge of the dishes or scallop shells to create an elevated border. Spoon equal amount of the white mushroom sauce over the scallops fill just below the top of the potatoes. Top with Gruyere/Swiss cheese. Broil under the broiler just until cheese is melted and tops are starting to get golden like an Au gratin dish.
Old Fashioned Pan Fried Trout
1 large (or )2 medium trout
2/3 cup flour
2/3 cup cornmeal
½ teaspoon sea salt
½ teaspoon pepper
¼ cup extra virgin olive oil
3 tablespoons butter
In a large zip lock bag add flour, cornmeal, salt and pepper. Add trout and coat well.
In a large cast iron pan add oil and butter on medium high heat when butter is all melted add trout and cook 10 to 12 minutes. Turn and cook an additional 10 minutes. Squeeze a lemon wedge over trout and garnish with chives serve with additional lemon wedges.
One of the biggest cooking competition in the world! To be able to compete in this time of competition you have to have previously qualified for a specific category through recipe competition. This year I qualified in 3 different category with my wins in the previous 12 month period. Dessert, Recipe and Seafood category!!Of Course seafood is my favorite food to cook I wasn’t about to pass this opportunity and gave me the opportunity to compete with 48 other competitors in seafood category all but 5 were all professional chefs so I had to represent the Tampa Bay area and my town of New Port Richey, FL as a home cook! It was my second year in a row in qualifying to compete at the World Food Championship! I can’t wait for this year it’s going to be here in Kissimmee, Florida. I was also asked to do a seafood cooking demonstration while I was there competing. Here are some highlights of my experience!