Tag: Benny Cenac recipes

Spring Salad Bowl Dinners: Easy, Fresh Recipes

 

Nola.com is on the health kick with many of us this spring as we prepare for summer. They stated it best by saying “First comes the New Year’s resolution. Then comes the post-Mardi Gras resolution. That’s followed closely by the post-New Orleans Jazz Fest resolution. At least that’s how it works for me, as I navigate the first part of the year in the Crescent City.” The best part about this article is that it also reveals many healthy shopping tips. But if you are looking to keep it simple for your spring salad bowl dinners here is the recipe below.

Spring Bowl
Serves 4

  • 1 cup water
  • 1/2 cup buckwheat groats (or other whole grains like millet, farro, brown rice or freekeh )
  • Salt
  • 1/2 large or 1 small head lettuce, roughly chopped
  • 4 small handfuls of any preferred greens (spinach, kale)
  • 1-1/2 teaspoons neutral coconut oil
  • Handful of fresh sugar snap or snow peas, strings removed
  • 1 bunch radishes, tops cut off and reserved. Thinly slice bulbs.
  • 1 cup fresh or frozen green peas, thawed
  • 12 asparagus spears, tough ends removed
  • Freshly ground black pepper
  • 1 ripe avocado, sliced
  • Large handful of pea shoots or other microgreens for garnish, optional
  • Handful of fresh cilantro, basil, and mint leaves for garnish, optional
  • Handful of raw chopped pistachios, optional

In medium saucepan, bring the water to a boil over high heat. Add the buckwheat and a pinch or two of salt. Reduce heat to low and cook, covered, for about 15 minutes, or until all water is absorbed and buckwheat is soft. (If using other grains, adjust the cooking method accordingly.)

Distribute lettuce and greens among individual bowls. Spoon cooked grains over greens.

Melt coconut oil in a medium pan over medium heat. Add sugar snaps and pinch of salt and cook until they are bright green, about 3 minutes. Add radish tops and green peas and stir until tops are wilted. Divide this mixture among bowls on top of the grains.

Add asparagus to the pan, season with another pinch of salt and some black pepper, and cook undisturbed for 3 minutes. Flip asparagus and cook for another 3 to 4 minutes, until the spears are soft and bright green. Arrange on top of peas and radish greens.

Southern Style Potato Salad Recipe

Southern Living says it best in this article describing their recipe for southern style potato salad, “This classic potato salad recipe is the quintessential Southern side dish; it often makes an appearance at church potlucks, family celebrations, or game-day cookouts. Packed with onions, celery, sour cream, and bacon, this dish is sure to send your taste buds on a ride. It perfectly complements barbecue ribs, homemade hamburgers, or your favorite casserole. With hearty ingredients and delicious flavor, some would assume it would be hard to make. Don’t fret – this Southern classic is easy to whip up.”

So look no further, the universal potato salad recipe is here and we couldn’t be more excited about it.

Ingredients

  • 4 pounds potatoes
  • 3 hard-cooked eggs, grated
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup celery, finely chopped
  • 2 tablespoons onion, finely chopped
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound bacon, cooked and crumbled
  • Garnishes: chopped fresh parsley, grape tomatoes

How To Make It

Step 1

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Step 2

Stir together potatoes and eggs.

Step 3

Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill. Sprinkle with bacon just before serving. Garnish, if desired.

Perfectly Grilled Steak

 

It’s that time of year where you continuously find yourself outside by the grill each night enjoying the sunset and hopefully something delicious to go with it. Which is exactly why we’ve want to share this perfectly grilled steak recipe with anyone and everyone! This recipe, which is featured on thefoodnetwork.com, is not only the perfect steak recipe, but it is quick and simple as well- what more could you ask for!?

Ingredients

  • 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
  • 2 tablespoons canola or extra-virgin olive oil
  • Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Lemon Garlic Shrimp and Grits

 

The Food Network is always releasing several different recipes to fit many different moods. Whether its comfort food or a healthy meal you are looking for, they are sure to have a pool of delicious recipes to choose from. This lemon garlic shrimp and grits recipe falls under the “healthy weeknight dinner” recipes. A. Because its healthy and B. we can only assume because it can be prepared and cooked in a total of 30 minutes which is perfect for a busy week night.

Ingredients

  • 3/4 cup instant grits
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons unsalted butter
  • 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
  • 2 large cloves garlic, minced
  • Pinch of cayenne pepper (optional)
  • Juice of 1/2 lemon, plus wedges for serving
  • 2 tablespoons roughly chopped fresh parsley

Directions

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Courtesy of Food Network Magazine

Taste of Home: Mom’s Maple Apple Pie

 

A Taste of Home is one of the best recipe website you can find. All of the best home cooked recipes found on one website. Which is why when we came across this apple pie recipe we wanted to share it with everyone!

Apple pie is a favorite for everyone but can easily turn into a cooking disaster if you don’t have the right recipe. This one is a fool proof option that is perfect for the summer weather that is approaching. As stated on the webpage, “Mom’s apple pie might be a cliché, but others have tried and failed to rival my mom’s recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too.”

Make sure to give this recipe a try and don’t forget to add a scope of your favorite vanilla ice cream!

INGREDIENTS

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 medium tart apples (about 2-1/4 pounds), peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1 (14.1 ounces) refrigerated pie pastry
  • 2 tablespoons butter
  • 3 tablespoons maple syrup, divided
  • Warm maple syrup, optional

DIRECTIONS

In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.

Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent over browning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup. Yield: 8 servings.

Asian Grilled Salmon: Food Network’s Top Saved Recipe

 

The Food Network recently released their top 50 most saved recipes from their website. Out of those top 50, the Asian Grilled Salmon was one that we wouldn’t mind making a regular for dinner- not to mention that it only takes 35 minutes for prep and cooking time!

Ingredients

  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.