Your Lady Gourmet

A few shared recipes....

 

Updated frequently so check often...

Ingredients:

1lb Italian Chicken/turkey sausage

1lbs of Baby Spinach

1Pkg Gnocchi

¼ Cup of Chicken Base

8oz Half & Half

½Onion (diced)

3 Ribs of Celery (diced)

½ Cup Shredded Carrots

1tbs minced garlic

1tbs of Italian Seasoning

½tsp Nutmeg

1tbs Flour

1 Can of Cream of Chicken Soup

4-6 Cups Water

EVOO

Kosher Salt & Black Pepper to taste

 

Directions

• Cook gnocchi according to package directions and set aside until ready to eat.

• Add EVOO and sausage to dutch-oven pot.  While cooking sausage, remember to crumble sausage, until evenly done.

• Sauté the onion, celery, and garlic in the butter and olive oil over medium heat until the onions are translucent, then add the flour and make a roux.

• Let the butter and flour mixture cook for about a minute before adding in ½ of the half and half.

• Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth.

• Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Ingredients:

2Tbs minced garlic

4Tbs Butter

4Tbs EVOO

4Tsps Dried Italian Seasoning

2 cans (11 oz) Pillsbury® refrigerated original breadsticks

Salt and freshly ground black pepper

 

Directions:

• Heat oven to 375°F

• In small microwavable bowl, microwave garlic, butter and oil on High 30 seconds or until butter is melted. Stir in herbs and set aside.

• Unroll dough; separate into 12 breadsticks. Twist and tie each breadstick into a “knot-like” ball; place in ungreased 9-inch round cake pan.

• Spoon butter-herb mixture evenly over top of each knot and sprinkle with salt and pepper.

• Bake 13 to 15 minutes or until golden brown. Serve warm.

Ingredients:

2 cups real mayonnaise
1 cup buttermilk
2 heads of garlic

2 Scallions Minced
2tbs Garlic Flavored EVOO
1 Lemon, juiced
3tbs fresh parsley, minced
1 cup crumbled Bleu Cheese

½tsp Kosher Salt

½tsp Coarse Black Pepper to taste

 

Directions:

• Split heads of garlic, add salt, pepper, EVOO, and wrap in foil. 

• Roast garlic in a 375 degree oven for 35 minutes, then turn oven off and let garlic stay in oven for an additional 15-20 minutes. 

• Once cool enough to handle, squeeze roasted garlic from peel into blender/food processor. 

• Chop scallions and add along with lemon juice, parsley and EVOO to blender/processer.  Blend on HIGH until well mixed.

• Add mayonnaise and buttermilk to a large bowl and mix with a whisk. 

• Stir in roasted garlic mixture until completely incorporated. 

• Add bleu cheese and stir to completely combine. 

• Refrigerate in air tight containers until ready to use.  Serve atop a cool salad made with crisp lettuces.

IBlackened Seasoning Ingredients:

4tbs paprika

3tbs dried thyme

1½tbs onion powder

2tbs garlic powder

1tbs white sugar

1tbs cayenne pepper, or to taste

1tbs dried oregano

2tsp ground nutmeg

2tsps ground cumin

¼ cup New Orlean’s Bayou Dirt Seasoning

• Stir all ingredients until well blended. 

• Store in an airtight container until ready for use.

 

 

Swai Fillets (Cat Fish)

6 Swai fillet pieces

Blackened seasoning

EVOO

Butter

 

Directions:

• Place ¼ cup of blackened seasoning in a shallow dish.  Dredge fish fillets in the seasoning, adding more seasoning to the dish, if needed.

• Heat large skillet over medium-high heat. 

• Once very hot add 1tbs of EVOO & 1 pat of Butter and then the fish fillets.  Place the fish face down on the presentation side.

• Cook until done, about 6-8 minutes per side.

• Serve fish hot with Mango Salsa

 

Mango Salsa can be purchased in most stores.  Buy the salsa that is in the produce section and not in a jar.  Add additional cilantro and jalapeno to your tastes.