Remembering Family – Recipes, Photos & Travels

Category: What’s for Dinner

• Creamy Cabbage Soup

  Posted at 6:03 PM by rememberingfamilyrecipes

  Feb 5th

  

  • 2 tablespoons unsalted butter
  • salt
  • Freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 onion, sliced
  • 1 large green cabbage, roughly chopped
  • 6 cups vegetable broth
  • 1 cup heavy (whipping) cream
  • 1 pack smoked turkey sausage (optional)
  • liquid smoke 2 -3 tablespoons (optional)
  • Worcestershire Sauce 2 tablespoons (optional)
  • the original recipe didn’t call for the last three items,  I added these for my changes and likes.
  • Calories with out the last three ingredients is 280.

  1. Select SEAR/SAUTE’ and add the butter.  Once melted, add the onion and sauté for 3 to 4 minutes.  Add the garlic and cook for 2 to 3 minutes.
  2. Place the cabbage in the pot and stir to combine.  Season with salt and pepper.  Pour in the vegetable broth.  Add the liquid smoke and Worcestershire Sauce and sausage if desired.  Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
  3. Select PRESSURE and set to HIGH.  Set time to 10 minutes.  Select START/STOP to begin.
  4. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position.  Carefully remove the lid when the unit has finished releasing pressure.
  5. Stir in the heavy cream.  Season again with salt and pepper as needed.  Serve immediately or place in Keep Warm until ready to serve.

  The end results were delicious and creamy.  The turkey sausage was a great added touch in my opinion.  I would definitely make this quick soup again.  The recipe was found in the Ninja Foodi Pressure Cooker Complete Keto Cookbook by Megan Flynn Peterson.  I will add the link below to purchase the cookbook if needed for extra recipes.

  Ninja Foodi Link:

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  Cookbook Link:

  //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=familyrecip04-20&marketplace=amazon&region=US&placement=1641529997&asins=1641529997&linkId=81ce760d15a1150003fc5f5b5acdbf2f&show_border=true&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff

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  Posted in Ninja Foodi, quick meals, Uncategorized, What's for Dinner | Tagged cabbage soup ninja foodi, cooking, family, family recipes, main meals, quick meal, recipes, vegetable

• Crawfish Pie

  Posted at 1:04 PM by rememberingfamilyrecipes

  Oct 16th
  

  

  

  • 1 onion – chopped
  • 1 bell pepper – chopped
  • 2 stalks celery – chopped
  • 1 1/2 tsp. garlic – minced
  • 1 stick butter
  • 1 pound Louisiana crawfish
  • 1 can cream of mushroom soup
  • 1/2 cup bread crumbs
  • 1 egg – beaten with fork set aside
  • 2 – Pie shells   (9″ inch deep dish)
  • Ole’ Bay seasoning
  • two squirts liquid smoke
  • three shakes Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp “Better than Bouillon”  – Lobster Blend

  Saute’ onion, bell pepper & celery in butter until onions are clear.  Add crawfish, and all seasoning along with bouillon and cook until crawfish are cooked about 20 minutes.  Add Cream of Mushroom soup.  Stir and cook about 15 minutes.  Add Bread Crumbs & beaten egg.   When adding egg add very slowly while stirring constantly, this will stop it from cooking immediately.   Season with Ole’ Bay, black pepper, salt and tabasco to taste.   Mix well.  Pour crawfish mixture in one pie shell , spread evenly.  Place other pie shell on top of the crawfish.  Crimp edges to seal and poke holes with a fork on the top pie dough to vent.  Bake according to pie shell directions.

  I had a little trouble with my crust but it was delicious!!!!!

  Enjoy!!

   

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  Posted in Let's Blog about it, Main Dishes, Uncategorized, What's for Dinner | Tagged cajun cooking, crawfish, family recipes, recipes

• good ole’ Red Beans & Rice & cornbread

  Posted at 10:25 PM by rememberingfamilyrecipes

  Oct 12th
  • 
  • 9 cans Van Camp’s New Orleans Style Red Kidney beans
  • 1 container of Holy Trinity
  • 2 squirts liquid smoke
  • 2 shakes Worcestershire sauce
  • 2 large bay leaves
  • 1 tsp. “Better than Boullion” Beef – beef blend
  • 2 stick butter
  • 3 packs of smoke sausage – pork and beef blend ( sliced into bite size pcs.)
  • Montreal steak seasoning
  • tabasco

  Place 2 cans of beans and smash completely, you can also blend it in a food processor.  Place smashed beans and all other ingredients in large pot.

  Cook on Medium until it starts to bubbling about 30 minutes to an hour.  Lower heat to Low to simmer.  Stir every 30 minutes, slightly smashing remaining beans as they cook.  You will cook until it becomes very creamy.  The longer it cooks the better it will be.

  This is a quick way to enjoy Red Beans & Rice without the headache of cooking it from dry beans.  When I cook these no one can tell its from a can.

  Cook rice and serve beans over rice with cornbread on the side.

  Cornbread – I use Jiffy cornbread mix.      ENJOY!

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  Posted in Main Dishes, Uncategorized, What's for Dinner

• Clam Chowder

  Posted at 12:35 AM by rememberingfamilyrecipes

  Oct 9th

  

  • 1 pint heavy whipping cream
  • 1 quart half and half
  • 1 (10 3/4 ounce) can New England clam chowder (progresso)
  • 2 (6 1/2 ounce) cans minced clams – drained
  • 1 can whole baby clams – undrained
  • 5 medium red potatoes – peeled and diced
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 2 (10 3/4 ounce) can condensed cream of potato soup
  • 1 1/2 tsp of Better than Boullion – Lobster base
  • season to taste with, Old Bay Seasoning, Salt, Pepper, and a dash of Liquid Smoke
  • mix one tablespoon of cornstarch with about a fourth of a cup of the half and half -mix well and add to slow cooker.  This will thicken the soup.

  Mix all ingredients into a slow cooker.  Cover and cook on low for 6 to 8 hours  ENJOY!

   

   

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  Posted in quick meals, Uncategorized, What's for Dinner

• Grilled Tuna

  Posted at 6:40 PM by rememberingfamilyrecipes

  Aug 16th
  

  

  • 6 – tuna steaks cut about 1 & 1/2  to 2 inches thick
  • Liquid Smoke
  • Tabasco – Green pepper blend
  • Accent Flavor Enhancer
  • Kosher Salt
  • Black Pepper
  • Red Cayenne Pepper
  • Old Bay Seasoning
  • Bragg’s Liquid Aminos – Soy Sauce

  Place steaks in a shallow pan and lightly or heavily dust both sides of steaks with the ingredients above to suit your taste.   Keep Flipping steaks in the pan to make sure they are fully coated with seasoning.  Place steaks and all the seasoning in a zip lock bag and remove air from the bag and let marinate for about 20-40 minutes flipping about every 10 minutes.  Remove and grill for about 3.5 minutes on each side.  Enjoy!

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  Posted in Main Dishes, Uncategorized, What's for Dinner | Tagged fresh tuna, grilled, grilled tuna, grilling, tuna steaks

• Shrimp Stew

  Posted at 2:44 PM by rememberingfamilyrecipes

  Aug 14th

  

  • 3 heaping cooking spoons of all purpose flour

  •  1/2 container of ” Holy Trinity” onion Mix

  • 7 cups of tap water (NOT HOT) ***(NEVER ADD HOT WATER TO A ROUX ONLY TAP WATER)

  • 1 heaping tbs. “Better than Bouillon” lobster or Shrimp base (I used Lobster)

  • 2 heaping tbs. Tony Chachere’s Roux mix

  • 1 heaping tbs. Tony Chachere’s Brown Gravy Mix

  • 2 bay leaves

  • 6 shakes of Tabasco – (red pepper blend)

  • 2 squirts liquid smoke

  • 1 heaping tbs. butter

  • 6 shrimp (take 6 shrimp out of the 3 lbs and chopped fine)

  • 2 & 1/2 shakes of Worcestershire sauce

  • 1 tsp. minced garlic

  • 3/4 tbs. corn starch

  • 1 tsp. Ole’ Bay Seasoning

  • 1 tsp. Tony Chachere’s seasoning

          Salt and Pepper to taste

  In a heavy gauge pot add flour and brown (see how to make a roux in Reference tab the video shows a gumbo roux but the steps are the same just smaller amount of flour for Stews).  Once Roux is browned add onion mix and the water slowly as it will bubble up.  Add the 6 chopped up shrimp and all other ingredients, excluding the remaining shrimp and the cornstarch.  Cook on a Medium/ High fire making sure to stir so the bottom doesn’t stick.  cook for about 30 minutes.  Take some of the stew and out in a bowl add the corn starch to the bowl and stir until dissolved add the mixture back to pot of Stew.  If you would try to add the corn starch directly to the stew it would clump and would be hard to dissolve.  Cook about another 15 minutes on Medium/low fire.  Add the shrimp or crawfish and cook on Medium/ low fire stirring occasionally for about 20-30 minutes or until shrimp are cooked.  A foam may form on top of stew while cooking spoon off and throw away.  If stew is watery you can continue to cook on low until thickens.    Serve over rice.  Potato Salad or coleslaw pairs very well with this stew.

   

   

   

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  Posted in Main Dishes, Uncategorized, What's for Dinner | Tagged cajun cooking, cajun stews, cooking, crawfish stew, main meals, recipes, shrimp stew

• Roast, Rice & Gravy

  Posted at 2:44 PM by rememberingfamilyrecipes

  Aug 14th
  

  

  

  

  

  

  Stuffing for Roast:

  take a small bowl and mixed the following ingredients

  • 2.5 tbs. minced garlic

  • 1 tsp. “Better than Bouillon” Beef  base

  • 1/2  tsp. Tony Chachere

  • 1/2 tsp. Tabasco – “Green pepper blend” –

    https://www.amazon.com/gp/product/B017IX07OU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B017IX07OU&linkCode=as2&tag=familyrecip0e-20&linkId=b27a72a603a16638f8159e9757d687e3

  • 1/2 heaping tsp. Montreal Steak Seasoning

  • 1 tsp. Worcestershire Sauce

  • 1 squirt liquid smoke

  • 1/2 tsp. jalapeno juice – “may omit”

  • 1 (5.5 – 6 lbs.) –  chuck roast

  • Preheat oven to 450 degrees

  Stuff Roast with 1/2 to 3/4 of the stuffing mixture, reserve the rest for later.  See above picture of how to stuff roast.  You will cut slits into the roast and fill with the stuffing mixture.  Once stuffed dust roast with Tony’s Chachere’s and Montreal Steak Seasoning.  In a black Iron pot or heavy gauge pot, place 1 tbs. olive oil and heat on Medium/High fire. Brown roast on all sides then set aside.  Lower fire to medium and place 1/2 lbs. fresh cajun Sausage removed from casing and break up into pieces and brown.  Add 3/4 container of “Holy Trinity” (see reference items) + 1 cup of water.  Cook for about 8 to 10 minutes.   Add to the onion mixture:  the remaining stuffing mixture,  1 tbs. liquid smoke, 5-6 shakes or Tabasco, 1 & 1/2 to 2 tbs. Tony Chachere’s Brown Gravy mix, 1 tbs. Tony Chachere’s Instant Roux (see reference items), 2-3 bay leaves, 3 heaping tbs. butter (hey no one said this was diet food LOL)  Put fire up to Medium/ high add 4 cups of tap water and place roast back into the pot.  Cover and cook for about 5-10 minutes.  Place covered pot in the preheated oven for about 1 hour checking after 30 minutes to make sure there is still enough liquid in pot if not add one cup water at a time( but you should still have enough liquid).  Place pot back into oven for another 35-40 minutes.  Take the roast out and slice against the grain of the meat.  Cut on a board that has edges because you will want to reserve the juices  from roast that will be on the cutting board and place roast slices and the juices back in pot   cover and place back in oven for another 30-40 minutes until roast is very tender.  If Roast is not tender add about 3 cups of ice on top of roast and place back in oven for another 30 minutes.  Serve gravy over cooked rice and serve with beans, corn or any other vegetables of your liking.   I served it with corn for the kids and black eyed peas for the others.

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  Posted in Main Dishes, Uncategorized, What's for Dinner | Tagged chuck roast, family meals, rice and gravy, roast, Sunday meals

• Simply Scallops

  Posted at 10:34 PM by rememberingfamilyrecipes

  Aug 11th

  

  • 1 tsp. Kosher salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
    •  zucchini noodles (about 2 zucchini’s)
    • 1/2 -1 cup shredded carrots
    • 8-10 scallops rinsed and dried
      • 3 tbs. butter
      • 2 tsp. olive oil

  Mix together first 4 ingredients listed above in small bowl.  Dust both sides of scallops with seasoning mixture.  In a pan, add olive oil and butter and heat on medium fire.  Add seasoned scallops & cook for 3 minutes.  While the scallops are cooking take spoonfuls of the melted butter and olive oil and cover each of the scallops, flip all scallops and cook for an additional three minutes, still covering the scallops with the melted butter.   Remove set scallops aside.  Take zucchini noodles and shredded carrots toss in the olive oil and butter for a few minutes.  Plate noodles and place scallops on top drizzling the oil and butter over the scallops and noodles.   Enjoy!

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  Posted in quick meals, What's for Dinner | Tagged quick meal, scallops, zucchini noodles

• Having a great Day with J

  Posted at 10:28 PM by rememberingfamilyrecipes

  Aug 8th

  Today I had the great pleasure of spending the day with my grandson.  He is always a happy child and he has a way to make your day shine when he’s around.  He loves cooking “making recipe” as he calls it.

  

  so happy he is “making recipe” with Nana

  

  

  tasting

  

  boy boy boy

  

  loves to stir the pots

  

  pulling out is dough

  

  adding tons of cheese

  

  he even likes to clean up after

  He spent a few hours with his Nanny having a fun snack at the local cookie store.  Then home with Nana to spend the afternoon.  We cuddled in the lazy boy and watched a few movies then decided to “make recipe” Pizza night.

  We took a rotisserie chicken breast and a leg quarter, (we deboned it), had artichoke hearts ( cut into bite size pieces) a 1/2 jar of Bertolli Garlic Alfredo sauce that was left over from other meals within the week I had left over.  We warmed the Alfredo sauce in small pot with about 1 heaping tsp. of Smoked Paprika,  a few shakes of Tabasco (jalapeño blend) and about two heaping tbs. of Kraft’s Parmesan & Romano blend cheese (I always that handy in keep in my fridge).  We made our homemade pizza dough set that aside covered for 45 mins to rise.  I then took, ground beef, 8 strips of bacon cut up in to tiny pieces, Canadian bacon (cut to bite size), diced ham & a handful or two of “Holy Trinity”  (see reference items) I browned all the meats with a few seasonings of choice.

  Our dough was ready we divided it, a personal for J,  a deep dish for the all meat mixture, and a thin for the artichoke, chicken Alfredo pizza.  We worked our dough baked each for about 7 mins. for the two larger pizzas and about 4 mins. for J’s pizza.  Removed from oven then layered our pizza sauce the meats, then topped with Lots of Mozzarella cheese.  Bake on Pizza setting (some ovens may not have pizza setting so if your oven does not just set to bake) at 425 degrees for about 20-30 mins. for the deep dish,  about 10-20 mins. for the thin and about 10-12 mins. for the personal pizza depending on amount of toppings.

  

  Jax’s pizza extra Mozzarella

  

  Alfredo Chicken & Artichoke

  

  Deep Dish All Meat Pizza

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  Posted in Uncategorized, What's for Dinner | Tagged chicken Alfredo & artichoke heart pizza, chicken Alfredo pizza, cooking with children, family recipes, homemade pizza, meat pizza

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