Tag: green onions

Seafood Gumbo

Seafood Gumbo

The cold weather in Georgia lately has me craving big bowls of soup, chili, and chowder. One of my favorite meals is seafood gumbo. My mother made a killer gumbo, and what I wouldn’t give for a big bowl at her house.

This gumbo contains succulent shrimp, oysters, crab, and crawfish. Fortunately, I had plenty in my freezer to make a big pot. Serve gumbo over steamed rice with plenty of garlic bread. Reheat over low heat on the stovetop for best results. Use the bits of goodness and add to a quesadilla or nachos the next day. Pick out the seafood and vegetables only, avoiding any extra soupy mixture. You will appreciate having leftovers when you bite into these wonderfully delicious treats!

This gumbo has a slight kick. If you are sensitive to heat, you can adjust the seasonings to your taste. I like my gumbo slightly thick and usually have extra filé on hand, just in case I need it. It is best to add the seafood about 20 minutes before serving to avoid overcooking.

Seafood Gumbo
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Seafood Gumbo

Course Main Course
Author Amye Melton

Ingredients

  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 tablespoon minced garlic
  • 1 cup chopped green onions, divided
  • 1 1/2 gallons water
  • 1/2 pound fresh or frozen okra
  • 1 (10-ounce can) Rotel
  • 1/2 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Old Bay Seasoning
  • Louisiana hot sauce to taste
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 2 tablespoons Paul Prudhomme's Seafood Magic
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 1/2 pounds peeled and deveined shrimp (70 to 90 ct.)
  • 1 pound crab meat
  • 1 pint fresh oysters
  • 2 to 3 ounces Pure Ground Gumbo File

Instructions

  • Make a roux in a large heavy pot over medium heat: Add oil to pot and heat over medium heat, add flour, it will sizzle when it's at the correct temperature. Use a whisk and stir constantly. Stir until it reaches the color of peanut butter. DO NOT BURN!!
  • Add onions, celery, bell pepper, garlic, and 1/2 c. green onions. Cook until ingredients are cooked down.
  • Add water, okra, Rotel, and seasonings and bring to a boil. Reduce heat to low and simmer at least 1 hour. Add seafood and continue to cook on medium for about 15 to 20 minutes.
  • Taste for seasoning. Add file to thicken.
  • Stir in remaining green onions and simmer a few more minutes. Serve over rice in bowls.

Campground Sausage Dip

 

Campground Sausage Dip

I am sure you are familiar with the quote, “Life happens while you are making other plans.” Unfortunately, sometimes we aren’t fully aware of this until “life happens.”

I am not complaining, but for almost a year now, that’s exactly how it’s been for me. It seems like it has been one thing after another, after another, after another. Thankfully, I have an incredible support team of family and friends. And, I think that maybe I can finally see the light at the end of the tunnel.

With all the madness slowing down a bit, Greg and I could finally get away for a few days. We took the camper, met some friends at a nearby park, and just relaxed. Greg reminded me of how I typically obsess over menus, recipes, and groceries for trips like this, but I even surrendered that. It could have been the most relaxing camping trip to date.

One afternoon at camp, we whipped up this fantastic warm dip. It was packed with delicious flavors, and we could cook everything on the grill. I am calling this Campground Sausage Dip. You can add various ingredients to this dish; we used what we had on hand. We served the dip with corn chips and carrot sticks for a great afternoon treat.

Campground Sausage Dip
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Campground Sausage Dip

Course Appetizer
Author Amye Melton

Ingredients

  • 1 pound hot breakfast sausage cooked, crumbled, and drained well
  • 2 8-ounce packages cream cheese room temperature
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 10-ounce package frozen sweet corn thawed and drained
  • 1 10-ounce can Rotel diced tomatoes and green chiles
  • 1 4-ounce can diced green chiles
  • 2 large fresh jalapeño peppers seeds removed and diced
  • 1/2 cup sliced green onions plus additional to garnish top
  • kosher salt and black pepper to taste

Instructions

  • Preheat oven to grill to 350℉.
  • Add the sausage, corn, Rotel, chiles, jalapeños, onions, salt and pepper and mix well. Taste for seasoning. At this point you could always stir in additional salt and pepper, or add some taco seasoning, cumin powder, or maybe some cayenne pepper.
  • Spray a serving dish or skillet with cooking spray. Pour mixture into the dish. Bake in preheated oven or grill until hot and bubbly.
  • Top with additional sliced green onions and serve with corn chips.

Notes

This would be great garnished with fresh, chopped cilantro.  

Blue Balsamic Chips

 

Blue Balsamic Chips

Who out there plans their party menus weeks ahead of time? I have started my list of Super Bowl recipe contenders. Appetizers are the ultimate crowd-pleasers and what we will be serving this year. We seldom order them when we go out. That is unless we decide to split a few for our meal. Which is one of my favorite things to do!

I have been working on my recipe plans. I have a massive stack of cookbooks beside the couch with sticky notes everywhere. I know it’s old school, but I love a cookbook. A book that I can hold, rather than my iPad or computer, has so much appeal to me! If you ask Greg, my obsession with cookbooks is probably a little over the top. Oh well, it’s a cheap habit, and it makes me happy.

Here’s an oldie but a goodie that I will be making this year. Homemade crispy, crunchy potato chips topped with alfredo/blue cheese sauce, drizzled with balsamic glaze, and sprinkled with bacon and green onions. If that does not make your mouth water, I’m not sure what would!

Blue Balsamic Chips
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Blue Balsamic Chips

Course Appetizer
Author Amye Melton

Ingredients

  • 4 medium potatoes scrubbed
  • peanut oil for frying
  • salt to taste
  • 1 cup prepared Alfredo sauce
  • 6 ounces blue cheese crumbles plus more to spinkle over the top
  • 1/4 cup Ranch dressing
  • 4 strips bacon fried crisp, drained and chopped
  • 3 green onions green part only, chopped
  • 1 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch

Instructions

  • Slice scrubbed potatoes thin. Soak in ice water for about 10 minutes. Drain and dry well.
  • Heat oil to 350℉ - 375℉.
  • While oil is heating, pour 1 cup alfredo sauce in a saucepan. Heat to boiling then reduce to a simmer. Add 6-ounces blue cheese crumbles and 1/4 cup Ranch dressing. Stir to combine. Remove from heat and allow to rest.
  • In another saucepan combine vinegar and water. Bring to a boil. Reduce heat to a simmer annd stir occasionally. Make a slurry by adding 1 teaspoon water to the cornstarch. Add to the balsamic mixture and stir. (You need this to be thick enough to coat the back of a spoon. If 1 tablespoon cornstarch isn't enough, make up a little more.). Set aside.
  • Fry potatoes to desired crispness. Drain well on paper-towel lined pans. Salt to taste.
  • Place chips on a serving plate. Drizzle chips with blue cheese sauce, then drizzle with some balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.

Breakfast Tomatoes

We have tomatoes in abundance right now. They are not the prettiest tomatoes, but they sure are delicious! We have enjoyed tomato slices with everything, grilled tomatoes, tomato pies, tomatoes on burgers and of course the best way of all, a juicy tomato sandwich!

Tomatoes are packed with vitamins and antioxidants that have been linked to many health benefits, including reduced risk of heart disease and cancer.

While searching for new ways to serve them up I ran across the recipe for Breakfast Tomatoes. Becoming a huge fan of poached eggs while in Louisiana back in November, I was excited to try this recipe. Baked ten minutes the egg was still runny like a poached egg. Bake longer to cook your egg through.

I have a feeling these breakfast tomatoes will be on our breakfast menu all summer.

Breakfast Tomatoes
 
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Ingredients
  • Tomatoes
  • One egg for each tomato
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Freshly grated Parmesan (or grated cheese of your choice)
  • chopped green onions, for garnish
Instructions
  1. Preheat oven to 400℉. Line a cookie sheet with parchment paper and set aside.
  2. Slice ¼-inch from the stem end of tomato. Hollow out the tomatoes by removing the core with a knife then carefully scoop out the ribs and seeds using a spoon. Leave the walls of the tomato intact as best you can.
  3. Drizzle with olive oil, sprinkle with salt and pepper and place on prepared pan. Bake tomato for 5 minutes.
  4. Remove tomato from oven. Crack each egg into a small bowl and then slide the egg into the hollowed out tomato. Sprinkle with additional salt and pepper. Return to oven and bake until egg is cooked to your preference, approximately 10 minutes if you want to keep the yellow runny.
  5. Remove from oven. Top with grated Parmesan cheese and chopped green onions and serve immediately.

 

Hissy Fit Dip

hissy fit dip

 

One of my all-time favorite dips and a recipe that I originally posted on NJSD back in 2012, this Hissy Fit Dip is a hit everywhere I take it.  I’m not a huge fan of curry, but the small amount in the recipe really works.

This is best served warm but believe me, if it lasts until it cools down people will still eat it.  You can serve the dip with crackers and chips, but I think it is best with fresh vegetables.  I have literally witnessed people putting Hissy Fit Dip on their hot dogs and hamburgers though.  I’m telling you, it’s that good!

I typically pick up white American in my supermarket deli department.  Hissy Fit Dip is not a budget friendly dip to make but it is worth every penny!

Hissy Fit Dip
 
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Ingredients
  • 6-oz. sour cream
  • 8-oz. cream cheese, softened
  • 8-oz. Velveeta cheese, cubed
  • 1 c. white American cheese, shredded
  • ½ - 1-lb. pork sausage, crumbled, cooked and drained
  • ¼ c. green onions, finely chopped
  • 1 tsp. worcestershire sauce
  • 1 tsp. onion powder
  • ½ tsp. ground sage
  • ¼ tsp. curry
  • ⅛ tsp. cayenne pepper
  • dash of garlic powder
  • sea salt and fresh cracked pepper, to taste
Instructions
  1. In a mixing bowl, combine all ingredients; stirring until well blended. Place in a baking dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggies.