The Barefoot Contessa’s Mustard-Roasted Fish

 

Ingredients:

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Directions:

Preheat the oven to 425 degrees

 Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top

 

 

 

Peter's Sherry Shrimp

Recipe and photo courtesy of Peter Francis Battaglia

 

Wild US caught shrimp, dusted with seasoned flour

Sauté till almost done in olive oil

Add more olive oil, a sliced clove of garlic, and deglaze the pan with some sherry

Reduce, then add the shrimp back and lightly cook on both sides for 1 min per side

Add a small pat of unsalted butter, mix around in the pan

Squeeze in some fresh lemon

Season with a little sea salt, black pepper and some chopped parsley

Serve on crostini.

Malisa's Baked Chicken Chimichangas

 

 

Recipe and photo courtesy of Malisa Thompson

Ingredients:

 

8 oz. of cream cheese

8 oz. Of pepper jack shredded cheese

1 1/2 tbsp Taco seasonings

1 lb. Cooked chicken, shredded

flour tortillas

cooking spray

 shredded cheddar cheese

greens onions

guacamole

sour cream and salsa

(I didn't use any seasoning I used red chilies instead)

 

Directions:

 

Dice up raw chicken and boil till cooked. Mix together cream cheese, pepper jack cheese, cheddar cheese (I used sharp white cheddar cheese or just sharp cheddar) green onions (optional chillies) and seasonings (I just use my hands).

Fold in your chicken after its cooked and shredded. Divide among your tortillas. Tuck in sides and roll up each tortilla.

Spray cookie sheet or casserole dish with cooking spray.  Put chimichangas with seam down spray the tops of chimichangas with cooking spray and bake at 350 degrees for 15 minutes, flip and bake for another 15 minutes.

Serve with your choices salsa, sour cream, guacamole and enjoy.

Valerie's Crab Cake Stuffed Mushrooms

 

Recipe and picture courtesy of Valerie Alava Ross

Ingredients:

 

1 lb crab meat

1/4 cup diced onions

1/4 cup diced celery

 (both quick sautéed in microwave or stovetop till soft)

 1 egg

 1/4 cup mayo

1/4 cup panko

1 tbsp dijon mustard

Old Bay Seasoning

juice from 1/2 lemon

cayenne pepper

1 tsp worcestershire sauce  

dash of tobasco sauce

 

Directions:

 

Combine ingredients. Wash and stem them. Fill each shroom with mixture, top with a melted butter/panko mixture (crumb topping). Bake @ 350 for 20 minutes.

 

 

Juleigha's Mississippi Pot Roast

 

Recipe and photo courtesy of Denise Morgan Evans and Juleigha Roberts-Frick

 

Ingredients:

 

A pot roast (It should be labled 'pot roast' or 'chuck roast)

1 pkg of dry au jus mix (I use Johnny's)

1 pkg of dry ranch dressing mix (I use Hidden Valley)

1 cube of butter (1/2 cup) (not margarine)

10 or so pepperoncini peppers with about 2 TBS of the juice.

 

 

Directions:

 

Place roast in crock pot, sprinkle on the dry mixes, add the butter and top with the peppers. Set on high for 6 hours. We use a dense crusty bread to dip in the au jus. No need for butter on the bread.

Judy's Home Made Catalina Dressing

 

 

Recipe and picture courtesy of Judy Crox

 

1/2 a Yellow Onion, roughly chopped

1/2 cup Ketchup

1/4 cup Red Wine Vinegar

1/8 cup Honey

1/8 cup Light Brown Sugar

1/2 tablespoon Worcestershire Sauce

1 teaspoon Paprika

3/4 teaspoon Kosher Salt or more to taste

1/4 teaspoon Black Pepper

1/2 teaspoon dry mustard

1 cup Extra Light Olive Oil or Canola