Family Recipes Blog to Share Family Recipes

•    2 c small diced white bread
•    2 c prepared mayonnaise
•    4 egg yolks
•    4 T chopped parsley leaves
•    2 Tminced chives
•    4 teaspoons Dijon mustard
•    Dash hot red pepper sauce
•    1 lemon, juiced
•    Gray salt
•    Freshly ground black pepper
•    2 pounds jumbo crabmeat
•    8 T butter
•    1 tablespoon crab boil seasoning (recommended: Old Bay)
In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.  Preheat the oven to 425 degrees F.  Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.   Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.

•    1 cup shelled pistachios
•    1 teaspoon dried oregano
•    1 teaspoon dried thyme
•    1/2 teaspoon garlic powder
•    4 tilapia fillets
•    Salt & freshly ground black pepper
•    3 tablespoons honey mustard
•    1 1/2 tablespoons olive oil, divided
•    4 ounces prosciutto, diced
•    4 tablespoons pine nuts
•    6 cups fresh chard leaves
•    1/4 cup crumbled Gorgonzola or blue cheese
In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

•    2 tablespoons olive oil, divided
•    2 pounds large or extra-large shrimp, peeled and deveined
•    Salt and freshly ground black pepper
•    1 teaspoon dried oregano
•    1/2 cup mayonnaise
•    2 tablespoons minced fresh chives
•    2 tablespoons minced sweet gherkins
•    1 teaspoon finely grated lemon zest
•    Cooked ditalini (1 pound)
•    2 cups diced roasted red peppers (from water-packed jar)
•    1 bell pepper, seeded and diced
•    1/3 cup diced pickled jalapeno peppers
•    1/4 cup chopped fresh parsley leaves
•    2 tablespoons red wine vinegar
Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest.  Mix well and season to taste with salt and pepper.
In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and
vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce.
Reserve extra shrimp (about 1/2 pound cooked) for another meal.

•    5 medium lemons, divided
•    1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
•    4 firm-textured fish fillets (1 lb.)(cod/tilapia/salmon)
•    1 lb. asparagus, trimmed
SQUEEZE juice from 1 of the lemons; mix with the dressing. Pour half of the dressing mixture into large resealable plastic bag. Add fish fillets; seal bag. Marinate in refrigerator at least 15 min. Cover and refrigerate remaining dressing mixture for later use.
MEANWHILE, preheat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard bag and marinade. Place 8 of the lemon slices on grill grate; top with the fish. Brush with some of the reserved dressing mixture. Cover grill with lid.
GRILL fish 5 min.; turn over. Add remaining 8 lemon slices & the asparagus to grill. Grill an additional 5 min. until fish flakes easily with fork & asparagus is crisp-tender, brush with the reserved dressing. Remove fish, lemon slices & asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish/asparagus.

• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 bag (1 pound 8 ounces) refrigeratedscallop-     cut potatoes
• 3 green onions, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon coarsely ground black pepper
• 4 pieces skinless salmon fillet (6 ounces      each)
• Green onions for garnish
1. Preheat oven to 450 degrees F. In small bowl, combine chili powder, brown sugar, and salt until blended.
2. In 13- by 9-inch ceramic or glass baking dish, toss potatoes with chopped green onions, olive oil, pepper, and 1 tablespoon chili mixture until evenly coated. Cover with foil and roast 20 minutes.
3. Meanwhile, with hands, rub remaining chili mixture on top of salmon fillets. Place fillets over potatoes and roast, uncovered, 10 to 12 minutes longer or until fish flakes easily when tested with a fork, and potatoes are tender. Garnish with green onions.

•    1 small onion, chopped
•    2 Tbsp. Butter
•    2 cups uncooked long grain rice
•    1 can (14.5 oz)stewed tomatoes
•    1 teas. Worcestershire sauce
•    1 teas. Salt
•    3 cups chicken broth
•    2 teas. Old Bay seasoning
•    1 lb. Medium raw shrimp
•    fresh parsley to garnish
In Dutch oven or saucepan melt butter, add chopped onion and saute until onion is transparent and tender.  Add uncooked rice and stir to coat rice with butter.  Continue to cook and stir 1 minute on medium heat.  Add stewed tomatoes to rice.  Add Worcestershire sauce, salt, broth and seasoning to pan.  Bring to a boil, stir once, reduce heat to simmer, cover tightly and cook 20 minutes.  While rice is cooking, peel and devein shrimp.  Quickly remove lid from rice pan, add shrimp, replace lid.  Turn stove heat off and allow shrimp to steam for 10 minutes.  Toss together, garnish with parsley.

•    1/2 cup all-purpose flour
•    1/4 teaspoon salt
•    1/2 teaspoon freshly ground black pepper
•    1/4 teaspoon cayenne pepper
•    1 1/2 pounds fresh shrimp, shelled and deveined without tails
•    1/2  cup olive oil
•    1/2 cup chicken stock
•    4 cloves garlic, minced
•    1 shallot, chopped
•    1 Pinch Lemon Zest
•    1 tsp Lemon Juice
•    1/2 cup fresh parsley, minced
•    1/2 teaspoon dried oregano, crushed
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.  In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.  In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.   Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.   Place the serving dish of shrimp in a preheated broiler for about 2 minutes
Toss the mixture with some angel hair pasta, parmesan, red pepper flakes and poured the olive oil/shrimp over the top. It turned out great! The key with the shrimp is to fully butterfly them, dry them out using a paper towel, flour them and refrigerate before sauteing.

•    4 (6 to 6 1/2- ounce) catfish fillets
•    1 tablespoon plus 2 teaspoons Essence or other seasoning salt
•    1/4 cup fresh lemon juice
•    2 tablespoons minced parsley leaves, plus chopped parsley for garnish
•    2 tablespoons minced garlic
•    3/4 cup yellow cornmeal
•    1/4 cup all- purpose flour
•    1/2 teaspoon salt
•    1 cup vegetable oil
•    Lemon wedges, for serving
Place the catfish in a shallow bowl or baking dish. Season the fillets with 1 tablespoon plus 1 teaspoon of the Essence. Add the lemon juice, parsley, and garlic. Turn the catfish several times to coat evenly. Allow mixture to stand at room temperature for up to 10 minutes.   Combine the cornmeal, flour, salt, and the remaining Essence in a shallow bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.
Heat the oil in a large, deep, cast iron skillet over medium-high heat. When the oil is hot, add the catfish, in batches, and fry until golden brown on both sides, turning once, 3 to 4 minutes per side.
Remove catfish from the skillet with a slotted spatula and drain on paper-towels. Season with salt and serve immediately with additional parsley and lemon wedges.

•    1 red onion, diced
•    2 cloves garlic, chopped
•    Olive oil, for sauteing
•    1/2 cup breadcrumbs
•    4 catfish fillets
•    Garlic Butter Sauce
In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
Garlic Butter Sauce:
•    4 tablespoons butter
•    1 lemon, juiced
•    2 cloves garlic, minced
•    1 cup chicken stock
•    Salt and freshly ground pepper
Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.