favorite recipes

Here is our favorite shrimp recipe when we are at Conch Out. It is easy to make and to clean up, plus the house doesn't smell like shrimp the rest of the week. I make the sauce a day or more ahead of time. We use this recipe for a surf 'n' turf dinner, buying filet mignons at a wonderful meat market just west of Panama City Beach. It is called The Carousel Meat Market and these are the best steaks I've ever had. (If this doesn't come through on the message board forum, I will send in in an attachment with private e-mail message. Have fun at Grayton. We can't get down there until October this year, but will have two weeks then and another two over the Christmas holiday.

We use this recipe for a surf 'n' turf dinner, buying filet mignons at a wonderful meat market just west of Panama City Beach. It is called The Carousel Meat Market and these are the best steaks I've ever had. (If this doesn't come through on the message board forum, I will send in in an attachment with private e-mail message. Have fun at Grayton. We can't get down there until October this year, but will have two weeks then and another two over the Christmas holiday.

Thanks so much... I know the Carousel, shopped there many times.
I am sure we will use this recipe, it looks wonderful.

I have two drink recipes for you, both of which I created.

Magnolia (non-alcoholic version of a Mimosa)
3 parts Fresca
1 part Orange Juice
Pour in tall glass over ice and garnish with slice of lime.


Smoothie
1 part Kettle One Vodka
2 parts Fresca
1 part Orange Juice
Serve in tall glass over ice. Stir. (do not shake b/c Fresca will spew.)

GRAYTON BEACH GROUPER SOUP

4 servings

1 1/2 lbs. Florida grouper fillets
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon ground marjoram
non-stick cooking spray
1 teaspoon ground savory
2 15-ounce cans tomato sauce
1 cup chopped green onions
8 ounces sliced, fresh mushrooms

Cut fillets in pieces, approximately 2" x 2"; toss with paprika.
Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork.
Remove from heat, set aside and keep warm.
In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender.
Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions.

SoWal Gazpacho

[font=Verdana, Arial, Helvetica, sans-serif]8 large tomatoes
2 cucumbers
1 large green bell pepper
1 large yellow bell pepper
1 small purple onion
1 jalapeno pepper, seeded
1 large garlic clove
1 (32-ounce) bottle vegetable juice
1/3 cup red wine vinegar
1 tablespoon grated lemon rind
? cup fresh lemon juice
2 teaspoons salt
1 teaspoon paprika
2 to 3 teaspoons hot sauce
Toppings: sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, chopped fresh mint
Garnish: green and yellow baby tomatoes, fresh basil sprigs
[/font]
[font=Verdana, Arial, Helvetica, sans-serif]PEEL tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers, and onion into quarters. Remove and discard cucumber and bell pepper seeds.
PROCESS vegetables, jalapeno pepper, and garlic in a blender or food processor until almost smooth, stopping to scrape down sides. Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours. Serve with toppings, if desired. Garnish, if desired.
Yield: 12 ? cups.
Prep: 20 min., Chill: 8 hrs.[/font]

Grilled Corn with Jalapeno-Lime Butter

[font=Verdana, Arial, Helvetica, sans-serif]? cup butter, softened
2 jalapeno peppers, seeded and minced
2 tablespoons grated lime rind
1 teaspoon fresh lime juice
6 ears fresh corn
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

COMBINE first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill 1 hour.
RUB corn with olive oil; sprinkle evenly with salt and pepper.
GRILL corn, covered with grill lid, over high heat (400? to 500?), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
Yield: 6 servings.
Prep: 25 min., Chill: 1 hr., Grill: 20 min.
[/font]

:clap_1: THANKS GUYS, THEY ALL SOUND WONDERFUL.

Food and recipes - my daughter's and my specialty! Check out http://webpages.charter.net/driddle/beachrecipes.doc and you won't be disappointed.

Food and recipes - my daughter's and my specialty! Check out http://webpages.charter.net/driddle/beachrecipes.doc and you won't be disappointed.

My mouth is watering....those recipes look wonderful.
Thanks:clap_1:

Crockpot Gumbo

Since there's nothing more we can do about Dennis other than wait to see what happens today, my mind has shifted to recipes. Here's a recipe I use for crockpot gumbo. I got it off the Internet and have made it several times. Let me know what you think if you make it. (when I'm really lazy, I just buy the frozen chopped onions and peppers and use those...). It's nice to put all the stuff in the crockpot, spend the day at the beach and doing other things, then come home and have a meal waiting for us (other than the rice). And the left overs are very good, too.

Paula

SLOW COOKER GUMBO
INGREDIENTS:
? 3 tablespoons all-purpose flour
? 3 tablespoons oil
? 1/2 pound smoked sausage, cut into 1/2 inch slices
? 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
? 1 1/2 to 2 cups frozen cut okra
? 1 cup chopped onion
? 1/2 cup chopped green bell pepper
? 3 cloves garlic, minced
? 1/4 teaspoon ground cayenne pepper, or to taste
? 1/4 teaspoon ground black pepper
? 1 can (14.5 ounces) diced tomatoes, undrained
? 1 cup frozen medium shrimp, cleaned and cooked
? 1 1/2 cups uncooked regular long-grain white rice
PREPARATION:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp and rice. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice.

I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.

Here is one of the most sinful yet simple desserts you can make:

Sea Turtle Bars

1 box (12 oz) vanilla wafers (Nilla brand ONLY)
3/4 cup melted butter (not margarine)
1 bag (10 oz) chocolate chips
1 cup chopped pecans
1 jar (12 oz) carmel ice cream topping

1. Crush Nilla Wafers - put them in a zip lock bag and pound away.
2. Mix crumbs with melted butter and press into a greased 13 x 9 inch pan.
3. Sprinkle with chocolate chips and nuts.
4. Drizzle the carmel topping over the top.
5. Bake at 350 for 13 - 15 minutes. Cool then chill before cutting.

I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.

Thanks, Sea Turtle. I'll definitely try this when I'm there next week (I'll also make the gumbo). I really don't like to cook much when at the beach (too hot, too lazy). Sounds like a tasty recipe for a family.

Best,
Paula

I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.

Well, Sea Turtle. I tried this recipe today and we just finished it and it was AMAZING! Very easy and we were due for a new recipe. Kids loved it. Grown-ups loved it. If you or anyone have any other great crockpot recipes, please pass them on. I submitted my crockpot gumbo which is excellent as well, but don't know if anyone tried it. I'd like to try a crock pot pot roast but haven't tried that yet.

This chicken recipe will become a family classic.

Thanks.

Ok...... now I'm really hungry!!!! These recipes sound soooo good!! I just might have to try them here in Texas! :clap_1: Great Thread!!

Grilled Corn with Jalapeno-Lime Butter

[font=Verdana, Arial, Helvetica, sans-serif]? cup butter, softened
2 jalapeno peppers, seeded and minced
2 tablespoons grated lime rind
1 teaspoon fresh lime juice
6 ears fresh corn
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

COMBINE first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill 1 hour.
RUB corn with olive oil; sprinkle evenly with salt and pepper.
GRILL corn, covered with grill lid, over high heat (400? to 500?), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
Yield: 6 servings.
Prep: 25 min., Chill: 1 hr., Grill: 20 min.
[/font]

Yum...that sounds wonderful! Can't wait to try it! Thanks Kurt! :clap_1:

Kurt.... are you a closet chef? The recipes are great! all of you!! :funn:

I had a sneaking feeling that I'd be a happy girl when we put in a new stove at our condo! Someone's going to be doing some cookin' the next time she's down at the beach.... :clap_1: :clap_1: :clap_1:

Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.[/QUOTE]

I made this and everyone loved it. So easy and sooooo good! Thanks! It will also be a family classic here.

Here's an amazing and pretty easy bread pudding recipe. It is a perfect dessert for a cool evening (or a decadent breakfast for a cool morning on the porch, especially if it's heated up a bit in the microwave or a snack before a nap in the afternoon). I always double the recipe.

BREAD AND BUTTER PUDDING

Serves 4 ? 6

3 tablespoons unsalted butter, plus extra for greasing
1 ? cups milk
1 ? cups heavy cream
1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract
3 large eggs
? cup plus 2 tablespoons granulated sugar
3 small soft bread rolls, cut into thin slices (I like using the soft whole wheat slices of bread from the supermarket -- I take the crusts off)
? cup golden raisins or sultanas, soaked in warm water and drained
2 tablespoon apricot jam (heated) ? I usually skip this
2 tablespoon confectioners sugar ? I usually skip this

Preheat oven to 325 and generously butter a deep, 2 ? quart, oval casserole dish.

In a heavy-bottomed saucepan, combine the milk, cream, and vanilla and slowly bring to a boil over low heat. Just as it is about to reach boiling point, remove from the heat.

In a large bowl, beat together the eggs and granulated sugar until the mixture is pale yellow. Then slowly pour in the milk and cream mixture, stirring continuously.

Butter the bread slices with one-quarter of the butter and arrange them on the bottom of the dish. Sprinkle with raisins, then pour the milk and egg mixture through a strainer over the bread. (I never bother with the strainer.)Do not sorry if the bread floats to the top. Dot with the remaining butter and cover with parchment paper (I skip the parchment paper).

Place the disk in a deep roasting pan and add enough hot water to come halfway up the side of the casserole dish. Bake at 35 ? 45 minutes, or until firmly set around the sides but still wobbly in the center.

Remove from the oven and let cool for a short while. Then using a pastry brush, lightly brush the top with a thin coating of heated apricot jam. Sift the confectioners sugar over the top and serve warm. (It's so good that I never bother with the apricot jam or confectioner sugar -- I like keeping things -- and tastes -- simple)

From A Glorious Harvest, by Henrietta Green

Thanks for bring this back, Paula! I had missed some of the slow cooker recipes. I bought one like 6 years ago and never USED it! I'll go fetch it and try some of these....wouldn't a crock pot be ideal for someone like me that HATES to cook?

Sueshore:

I love the crockpot (making pasta sauce and meatballs in it for dinner tomorrow night). Crockpot also makes excellent minestrone because it cooks the beans and vegetables in broth slowly all day. My husband and I both work, so the crockpot comes in handy about once a week since we sometimes need a quick dinner and don't want to order out (have to pay for our little slice of heaven in SoWal you know!). And it's also useful when at the cottage in SoWal because I don't want to cook much when we're there. So, I'm always on the look-out for meals/desserts that can be made in the crockpot or in advance.

I have a nice Mexican Lasagna (nachos, salsa, meat, beans, cheese layered) that I made last week that I'll post one of these days -- it can easily be made ahead. Kids loved it -- and so did the adults.

By the way, when I was in SoWal last weekend with friends, I figured out that Angelinas take-out was an excellent way to have a no-cook, relatively inexpensive meal because their meals are so big they can serve two people easily (e.g., especially their pasta meals). We just got two take-out meals for the 4 of us and had wine and dessert at home.

Best,
Paula

Does anyone have a good breakfast casserole recipe they could recommend? Or something else special that you do for holiday mornings?

I usually make this Christmas Morning.

Breakfast Casserole

6 eggs
1 cup half and half
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
6 slices of Texas Toast (thick cut, crusty white bread)
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated Cheddar cheese


In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.


Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set