Martha Ottaway, Roanoke, Virginia Broiled Blackened Salmon 4 (6-8-ounce) farm-raised salmon filets, skin removed 2-3 tablespoons melted butter Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Preheat broiler. Roll each salmon filet on all sides in melted...
1/4 cup green onions, chopped 1⁄4 cup parsley, chopped 2 cloves garlic, chopped 1⁄2 stick butter 1⁄2 pound shrimp, peeled Salt and pepper (red and black) to taste 1 (1- to 2-pound) pork tenderloin Tony Chachere’s Creole Seasoning to taste Saute onions, parsley, and...
Carolyn and Ben’s Pimiento Cheese The original recipe for this pimiento cheese is from my friends Carolyn and Ben Hodges of Brandon. I added a few extra seasonings and have made it hundreds of times. It is so easy, and everyone loves it and requests the recipe. It is...
Seafood Pot Pie 1 (14.1-ounce) package pie crusts 2 tablespoons butter ½ cup chopped celery ½ cup chopped green peppers 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed 1½ cups tiny shrimp, rinsed and drained 1 tablespoon lemon juice 1 (4-ounce) jar...
BELL PEPPERS STUFFED WITH CORN SALAD 3 whole red bell peppers 4 (11-ounce) cans white shoepeg corn, drained 1 green bell pepper, diced 1 red bell pepper, diced 1 green onion, chopped 2 tomatoes, diced and drained Salt and black pepper to taste 2 tablespoons mayonnaise...
2 whole chicken breasts, cooked 1 (12-ounce) bag multi-colored rotini pasta 1 (20-ounce) can chunk pineapple, drained and halved 2 cups seedless purple or red grapes (may be halved) 1 large Granny Smith apple, chopped into bite-size pieces but not peeled 3 stalks...
