Potatoes O'Brien

1-1/2 Tbsp Butter

1-1/2 Tbsp Olive Oil

1 large Onion finely chopped

1/2 Bell Pepper - red finely diced

1/2 Bell Pepper - green finely diced

2 pounds New Potatoes (or Small Round Potatoes) peeled and cut 1/2 inch cubes

2 Tbsp Parsley

1. In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
2. Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
3. Do not allow the onion to scorch.
4. Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
5. Transfer to a serving bowl and set aside.
6. Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
7. Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
8. If the potatoes are too dry, add a little more butter or oil.
9. Transfer the browned potatoes to the bowl holding the pepper mixture.
10. Repeat with the remaining butter, olive oil and potatoes.
11. Return the mixture to the pan.
12. Raise the heat to high so that it quickly warms through.
13. Remove from the heat and season to taste with salt and pepper.
14. Add the parsley and stir to combine.
15. Return to the serving bowl and serve immediately.

Creamy Chicken Enchiladas

3 Boneless Skinless Chicken Breasts cooked and cubed

1 can Cream of Chicken Soup

1 cup Sour Cream

1 1/2 cups medium Cheddar Cheese - shredded

1/4 cup Cilantro chopped

12 (6-inch) Flour Tortillas, small

Preheat oven to 350. Line a large baking pan with Reynolds Wrap Heavy Duty 18" Wide Foil. Combine chicken and soup with half (of each) of sour cream, cheese, and cilantro.

Spoon 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Crawfish Rotel

12 oz Crawfish Tails

1 pound Egg Noodles (wide)

1 lb Velveeta

1 can Rotel Tomatoes

1 can Tomatoes - Diced (14.5 oz)

Cube Velveeta and put in crockpot. Add Rotel tomatoes and diced tomatoes. Warm on high until melted. Stirring occasionally. (You could also do this on the stovetop or in the microwave.)

When velveeta is melted, add crawfish tails and continue cooking on high. Cook egg noodles according to package directions and then add to crockpot. Stir and serve.

Roux - Microwave

1 cup Flour (all-purpose)

1 cup Cooking Oil

Mix flour and oil well in a strong microwavable glass dish. Cook on high for 3 minutes. Stir with a fork. Cook on high for 2 minutes. Stir again. Continue cooking on high for 1 minute at a time and stirring until mixture thickens and turns the color and thickness of peanut butter.

Roasted Potatoes with Dill

4 lb small Red Potatoes - quartered

1/4 cup Olive Oil

2 tsp Salt

6 TBSP Dill

Preheat oven to 425 degrees F.

In a baking pan toss together potatoes, oil, salt and dill.  Roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. 

Chicken Tikka Masala

1 cup Yogurt

1 tablespoon Lemon Juice

2 teaspoons Cumin, ground

1 teaspoon Cinnamon, ground

1 teaspoon Cayenne Pepper

2 teaspoons Black Pepper

1 tablespoon Ginger, ground

1 teaspoon Salt

3 Boneless Skinless Chicken Breasts boiled and cut bite-size

4 Skewers, Long

2 tablesppoon Butter

2 cloves Garlic minced

4 teaspoons Cumin, ground

4 teaspoons Paprika

2 teaspoons Salt

2 cans Tomato Sauce - 8 oz

2 cups Heavy Whipping Cream

4 tablespoons Cilantro finely chopped

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 1 teaspoon salt. Stir in chicken, cover and refrigerate for 1 hour.

Set oven to broil on high temperature. Thread chicken onto skewers and discard marinade. Set skewered chicken on foil-lined cookie sheet and broil for 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 4 teaspoons cumin, paprika, and 2 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Serve with rice.

Cheese Biscuits - Like Jim N Nicks BBQ

1-1/2 cups Flour (all-purpose)

2/3 cup Sugar

1-1/2 tsp Baking Powder

1-1/2 cups sharp cheddar cheese shredded

1 Egg

3/4 cup Buttermilk

4 Tbsp Butter melted

1/4 tsp Vanilla

Preheat oven to 350 degrees

Combine flour, sugar, baking powder, and cheese in a large bowl

Whisk egg, milk, butter, and vanilla together in a small bowl

Pour the liquid ingredients in with the dry ingredients and blend

Spoon into a WELL-greased muffin pan (mini or full size)

Bake at 350 degrees for 13 minutes for mini muffins or 20 minutes for full size muffins

Servings/Yield: 24 mini muffins or 12 full size muffins