1/2 lb cleaned and peeled cooked shrimp 1 (6 ounce) can crab meat 1 (6 ounce) can salmon, bones removed 1 (7 ounce) can corn kernels, drained 1 cup cooked white rice, leftover is fine 1 tablespoon Cajun seasoning 1/2 cup prepared tartar sauce, plus more for serving 1 tablespoon grainy mustard 2 tablespoons dried parsley flakes salt & freshly ground black pepper 2 eggs, beaten, divided 1/4 cup dried breadcrumb peanut oil, for frying emon wedge, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
1/2 pound sausages, sliced and browned 1 cup chicken broth 2 14 oz. cans canned stewed tomatoes 1/2 cup onions, diced 1/2 cup red and yellow bell pepper, diced 1 teaspoon cajun seasoning 2 cups rice, 5 minute instant
Add all ingredients to a large pot. Simmer for 3 minutes. Add the rice, cover and cook for 5 minutes.
1 14 oz. can salmon, bone and skin removed – may use crab meat for crab cakes 2 tablespoons red or green bell peppers, diced 2 tablespoons onions, diced 1/4 cup milk 1 tablespoon lemon juice 1 cup soft bread crumbs 1 cup Ritz crackers, crushed 1/4 teaspoon Old Bay seasoning 1/8 teaspoon garlic powder 2 eggs, beaten 2 tablespoons grated Parmesan cheese, (optional) dash salt and pepper
Mix together all ingredients. Fry in skillet in just enough oil to cover bottom until browned on both sides. Can also be deep fried like hush puppies. Yummy with cocktail sauce or lemon juice. 4 Servings
1 pound turkey breast tenderloin slices, all visible fat removed 1/2 cup low-sodium chicken broth 1 tablespoon cornstarch 1/8 teaspoon salt 1/8 teaspoon black pepper Vegetable oil spray 2 tablespoons balsamic vinegar 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced 1/4 cup chopped shallots or onion Fresh rosemary (optional)
Rinse turkey and pat dry. Set aside. In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired.
4 Servings
Sharing my love of cooking and favorite recipes with you!
