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Creole Seasoning Recipe

Creole Seasoning

Instead of going out and buying expensive brand name creole seasoning, use this recipe and make up a delicious batch of your own homemade creole seasoning. What I like about this particular recipe is that we grow our own onions and garlic – easily dried. In our herb garden we have oregano (perennial), basil, and thyme (perennial).

Ingredients

1 tablespoons onion powder
1 tablespoons garlic powder
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon dried thyme
1 tablespoon black pepper
1/2 tablespoon cayenne pepper
2 1/2 tablespoons paprika
1 tablespoons kosher salt

Directions

In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. That’s it folks – simple, straight forward and very tasty. Use this for all your creole seasoning needs.

Store in an airtight container for up to three months.

Makes 10 tablespoons

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Flounder With Tomato Caper Salsa Recipe

Flounder With Tomato Caper Salsa Recipe

Flounder With Tomato Caper Salsa recipe is simple to make. The flounder can be broiled in an oven or grilled over the BBQ. Just keep it simple and for this recipe stay away from breading and frying the fish.

Ingredients:

2 Plum Tomatoes                                 1 shallot chopped
1/3 cup chopped Kalamata olives    ¼ Tsp. of crushed red pepper
3 Tbsp. capers                                      1 Tbsp. olive oil
3 Tbsp. chopped bell pepper             4 flounder fillets
1 Tbsp. of lemon juice

Directions:

Salsa: In a medium bowl add the tomatoes, Kalamata olives, capers, bell pepper, shallot, and crushed red pepper. Drizzle with the olive oil. Mix well, salt and pepper to taste. Set aside – it’s all done

Flounder: Preheat your oven on a low broiler setting. Spray a pan with non-stick spray (Pam) Place flounder fillets on pan and pour the lemon juice over. Salt and pepper very sparingly. Place in broiler – stay with it the flounder will cook fast.
When the fish is white and flakes take it out. Pour the salsa over and…Bon Appetite.

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Poached Flounder Recipe

Poached Flounder

This poached flounder recipe is tasty, easy to make and is healthy.

Ingredients:

2 lbs. of flounder fillets            ½ cup sliced mushrooms
2 garlic cloves – minced          ½ Tsp. of paprika
1 Tbsp. of olive oil                     2 Tbsp. of fresh parsley
2/3 cup chicken stock
2 Tbsp. of lemon juice
1 Tbsp. of lemon zest

Directions:

Put the oil in a large heated skillet. Add the minced garlic and cook until tender. Do not let it get dark brown or burn – terrible taste. Anyway, once tender, add the lemon juice, lemon zest and chicken stock. Bring to a boil. Lower heat and add the flounder and simmer   until the flounder can flake easily with a fork – about five minutes. Once flounder is done, remove from the skillet and place on a plate and cover with aluminum foil.

Continue cooking ingredients in the skillet until it reduces by about half. Add the mushrooms and cook until tender – maybe two to three minutes. Add paprika, salt and pepper to taste.

Cook another minute and remove from heat. Pour over the flounder, sprinkle on the fresh parsley and serve.

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Blackberry Vinaigrette Recipe

Blackberry Vinaigrette

This blackberry vinaigrette is a great summertime salad dressing. Try it with homemade apple cider vinegar and enjoy.

Ingredients:

1/3 cup Apple Cider Vinegar
1/2 cup Extra virgin olive oil
2 Tbsp. Sugar
1 cup fresh blackberries

Directions:

To Make your blackberry vinaigrette, start by whisking together vinegar, oil and sugar in a medium bowl until well mixed. Stir in blackberries, and season with salt and pepper to taste if desired. Cover and refrigerate for at least 1 hour, or until ready to serve. Serve at room temperature.

Makes about 1-3/4 cups

Serve this light and refreshing vinaigrette over a spring mix salad or fresh fruit salad. If desired, substitute blackberries with strawberries.

Place all ingredients in leak-proof jar or container, and shake vigorously until well mixed.

Can be made a day ahead. Cover and store in refrigerator until ready to serve. Store in refrigerator for up to 1 week. Serve at room temperature.

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Blackberry Roll Recipe

Blackberry Roll Recipe

Ingredients

1-3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup plus 1 teaspoon sugar (divided use)
4 T. shortening
2/3 – 3/4 cup milk
3 tablespoons butter, melted
6 cups fresh blackberries (divided use)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Powdered sugar
Whipped cream

Instructions

To make your blackberry roll, combine flour, salt, baking powder and 1 teaspoon sugar. Cut in shortening with a pastry blender. If you wish, you can use a food processor. Be careful not to over mix and when adding the shortening to the processor just pulse 5 – 8 times.

Add milk; mix well. Turn the dough out of the bowl onto a lightly floured board; knead several times until you can form a nice round dough ball. With a rolling pin, roll out the blackberry roll ball to a thickness of 1/3-inch then brush with some melted butter.

Place the 3 cups of the berries evenly on the dough, sprinkle the 1/2 cup of the sugar, cinnamon and nutmeg evenly around. Roll the dough up like a jelly roll, pinching seams together. Brush with melted butter.

Place in a well-oiled – you can spray with Pam (less calories), 13 x 9-inch baking pan. Surround with remaining berries and sugar. Bake at 425°F. for about 30 minutes. Sprinkle the blackberry roll with powdered sugar. Slice and serve with sauce from the pan and a dollop of whipped cream.

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