Getting Results for Dinner-- Week of 12/12/22

This week’s recipes from CookingBride.com.

MONDAY

Shrimp Creole

Ingredients

• 1 pound medium shrimp peeled and deveined
• 2 tablespoons unsalted butter
• 3/4 cup chopped onion
• 1 small green bell pepper diced
• 1/4 cup diced celery
• 1 clove garlic minced
• 1/2 cup chicken or shrimp stock
• 2 tablespoons tomato paste
• 14.5 ounce can diced tomatoes
• 3/4 teaspoon Cajun seasoning
• 1/2 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Hot cooked white rice
• 2 green onions optional

Instructions

1. Melt butter in a large sauté pan or pot over medium heat.
2. Add the onion, bell pepper and celery. Sauté the vegetables until tender, about five minutes.
3. Add the garlic and sauté for another 30 seconds.
4. Add the chicken or shrimp stock, tomato paste, diced tomatoes, Cajun seasoning, Italian seasoning, and parsley. Stir to combine. Bring the sauce to a boil, then simmer for 10 minutes.
5. Stir in the shrimp. Continue to simmer until shrimp are pink and opaque, about five minutes.
6. Season with salt and pepper to taste.
7. Serve shrimp creole over cooked rice. Garnish with green onions, if desired.

TUESDAY

Chicken Peanut Stew

Ingredients

• 2 1/2 pounds boneless skinless chicken thighs
• 1 tablespoon oil
• 1 onion diced
• 1 green bell pepper diced
• 1 stalk celery sliced
• 2 cloves garlic minced
• 2 tablespoons tomato paste
• 1 14.5 ounce can diced tomatoes
• 1 tablespoon creamy peanut butter
• 1 cup sliced okra
• Salt and pepper to taste
• Hot cooked white rice
• Chopped peanuts for garnish, optional
• Cilantro for garnish, optional

Instructions

1. Place the chicken thighs in a large stock pot. Cover them with water.
2. Bring the water to a boil, reduce the heat, then simmer the chicken thighs for 20 minutes. Remove the pot from the heat.
3. Remove the chicken thighs from the pot and set aside until cool enough to chop into 3/4-inch chunks.
4. Reserve three cups of the remaining broth from the pot.
5. Heat the oil in a large skillet over medium heat.
6. Add the onions, bell pepper and celery and cook for 7-10 minutes until the vegetables are tender.
7. Add the garlic and sauté for 30 seconds.
8. Add the tomato paste, diced tomatoes and peanut butter. Stir until combined with the vegetables.
9. Add the reserved chicken broth and okra and bring to a boil.
10. Reduce the heat to medium low, then simmer uncovered for 30 minutes.
11. Add the diced chicken pieces back to the pot and cook until heated through, about 1-2 minutes more.
12. Season with salt and pepper, to taste.
13. Serve over hot cooked rice and garnish with chopped peanuts and cilantro if desired.

WEDNESDAY

Southern Tomato Pie

Ingredients

For the buttermilk biscuit crust:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold unsalted butter grated
• 3/4 cup cold buttermilk more if needed

For the tomato pie:

• 2-3 small to medium ripe tomatoes sliced ¼-inch thick
• 2/3 cup shredded Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup finely chopped herbs such as basil, parsley, and oregano
• 1/8 teaspoon ground black pepper

Instructions

For the buttermilk biscuit crust:

1. Preheat oven to 450 degrees. Position rack in the middle of the oven.
2. In a large bowl, combine flour, sugar, baking soda, baking powder and salt.
3. Add the butter and stir until pieces of butter are mixed evenly throughout the flour mixture.
4. Add three-quarters cup of buttermilk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
5. Turn dough out onto a floured surface. Lightly knead 10 times.
6. Form the dough into a 5-inch round. Then, using a flour rolling pin, roll the dough out into round measuring at least 13-inches wide and about ½-inch thick.
7. Fit the dough into a 9-inch pie plate or quiche pan.
8. Using the tines of a fork, prick about a dozen holes into the bottom of the crust. This will prevent any bubbles from forming in the crust as it’s baking.
9. Bake for about 8-10 minutes, until the crust is just starting to turn brown.

For the tomato pie:

1. Arrange the tomato slices on a layer of paper towels. Pat the tops dry with another paper towel to remove any excess moisture.
2. Combine the cheese, mayonnaise, herbs, and 1/8 teaspoon pepper in a small bowl. Spread the herb cheese mixture over the top of the biscuit crust.
3. Arrange the tomato slices over the cheese.
4. Return the pie to the oven and bake for an additional 10-15 minutes until the tomatoes are heated through and the cheese is melted.
5. Allow the pie to cool for 15 minutes before serving.
6. Cut into slices and serve warm.

THURSDAY

Bacon, Lettuce & Tomato Wedge Salad

Ingredients

• 1 head iceberg lettuce cut into quarters (eighths if the head is large)
• 1 cup cherry tomatoes halved
• 4 strips bacon cooked, diced

Buttermilk Bleu Cheese Dressing:

• 1 large egg
• 3 cloves garlic
• 1 cup vegetable oil
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 8 ounces blue cheese coarsely crumbled

Instructions

1. In a blender or food processor, combine egg and garlic cloves.
2. While the machine is still running, slowly add oil in a thin stream.
3. Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine.
4. Pour dressing into a bowl and stir in cheese.
5. To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with halved cherry tomatoes and bacon crumbles.

FRIDAY

Blueberry Peach Cobbler

Ingredients

• ½ cup unsalted butter
• 2 cups peeled and sliced peaches
• 1 cup fresh or frozen blueberries
• 2 cups white granulated sugar
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• ¾ cup milk
• Whipped cream or ice cream optional

Instructions

1. Preheat oven to 350 degrees.
2. Place the butter in the oven in an 8 x 8 baking dish until it is melted.
3. In a medium mixing bowl, combine the peaches and blueberries with one cup of the sugar. Set aside.
4. In a separate mixing bowl, combine the remaining cup of sugar, flour, baking powder, salt and milk.
5. Remove the melted butter from the oven. Pour the batter over the top of the butter. Do not stir.
6. Pour the fruit over the top of the batter. Again, do not stir.
7. Bake for one hour until the crust has risen to the top and is golden brown.