Quinoa with prunes

From Dr. Oz

Ingredients

Makes 1 serving

1/2 cup quinoa, rinsed

1 cup water

1 pinch nutmeg

1 tsp grated ginger

1 tbsp flax seed oil

1/3 cup chopped prunes

1/4 cup rice milk

Directions

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.

Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.

Stir in the prunes and rice milk. Cover again and cook another 5 minutes.

Before serving, stir in 1 tbsp of flaxseed oil.

Crock Pot Beer Chicken

found this on Crepes of Wrath

I would skin chicken or use boneless breasts - flavor is very good but potatoes sat in greasy beer. I'd removed about half of the skin so it wasn't too bad. Very easy, great flavor, tasty potatoes. Add carrots next time

Ingredients

• 1 3-4 pound chicken, cleaned and patted dry
• 3 tablespoons + 1 tablespoon olive oil, divided
• 6-8 small potatoes, halved
• 1/2 a large onion, roughly chopped
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 12-ounce beer (I recommend something on the sweeter side, like a summer ale)

Instructions

1. Clean and halve your potatoes, chop your onion, and add both to your crock pot. Combine your salt, oregano, paprika, mustard powder, red pepper flakes, and black pepper in a small bowl. Drizzle 3 tablespoons of olive oil over the potatoes and onion, then sprinkle in half of your spice mixture. Toss to coat.
2. Clean your chicken and pat it dry (remember to remove any gizzards from the inside). Rub the chicken with the remaining spice mixture and 1 tablespoon of olive oil. Place the chicken on top of all of the vegetables, then pour the beer around the chicken (not directly on top of it). Turn your crock pot on “high” for 4-5 hours, until the chicken is cooked through.
3. Now, you can definitely go ahead and serve your chicken straight out of the pot, but if you have the time, turn your broiler on, place the chicken pieces and potatoes on a baking sheet (be careful pulling them out, as the chicken will be fall-apart tender at this point) and broil for 2-3 minutes or so, to crisp everything up just a bit and give it a nice color.

Crepes of Wrath

Cajun Shrimp Macaroni and Cheese

 From Brown Eyed Baker

 Cajun Shrimp Macaroni and Cheese

Ingredients:

9 tablespoons unsalted butter, divided
1 pound shrimp, peeled, deveined and chopped into ½-inch pieces
1 teaspoon Cajun seasoning, divided
Salt and fresh ground pepper, to taste
1 pound cavatappi pasta (or shaped pasta of your choice)
4 tablespoons all-purpose flour
3 cups whole milk
12 ounces Pepper Jack cheese, shredded (about 3 cups), divided
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 cup Panko bread crumbs

Directions:

1. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
2. In a 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp and ½ teaspoon of the Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside.
3. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
4. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
5. Once the sauce comes to a simmer, stir in 9 ounces each of the Pepper Jack and 6 ounces of the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining ½ teaspoon Cajun seasoning, salt and pepper, and turn off the heat.
6. Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
7. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs.
8. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.
9. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

Grilled Cheese Sandwich variations

First, use good bread. Not that junk in a loaf called "sandwich bread." Use fresh French, Italian, or sourdough bread, sliced a bit thicker than regular sandwich bread.

Next, use really good cheese. None of those plastic-wrapped slices. Use real cheese that is easy to melt: Havarti, Colby, provolone or muenster. Or a combo of 2-3. I would not use mozzarella b/c it's chewy, and would not use sharp cheddar b/c it doesn't melt so great... you could use a mild cheddar, though.

Spread outside of bread w/ soft butter, place on a skillet or grill pan over med. heat. Don't walk away or you'll burn it! (ask me how I know...) Check cooking side often, and when the shade of golden brown you like, flip to other buttered side. Check often, then when done, remove to plate, cut into pieces and scarf down!

Red and Black Cafe variations:
Grilled focaccia bread, tomato, mozzarella, pesto
Swiss, mozzarella, cheddar on grilled focaccia bread

*Grilled Mozzarella and Tomato Panini Sandwiches
8 slices sourdough or Italian bread
8 slices Mozzarella cheese
1 large tomato, cut into slices
1/2 cup pesto
2 tablespoons extra virgin olive oil

Preheat grill for medium heat. Place cheese on 4 slices of bread. Spread pesto over cheese and top with tomato slices and remaining bread. Brush both sides of sandwiches with oil and place on the grill. Cook each side for about 4 minutes, or until cheese is melted. Remove from heat and serve.

*Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo Sandwich

 2 slices (1/2-inch-thick) sourdough, multi grain or another hearty bread
4 slices thick-cut bacon, cooked crisp
4 slices Cheddar
1/2 Granny Smith apple, cored, sliced thin
Roasted Red Onion Mayo, recipe follows
Butter

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.
----Roasted Red Onion Mayo:----
1 medium red onion, chopped
2 teaspoons olive oil
Salt and pepper
1 cup mayonnaise
Preheat oven to 375 degrees F.
On a small rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.


*Sweet and Spicy Grilled Cheese Sandwiches
2 teaspoons canola oil
1 large red onion, finely diced
Salt
Freshly ground black pepper
3 ounces sharp Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced, divided
1 large or 2 medium beefsteak or hothouse tomatoes, sliced
Cooking spray

Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.

Baked Crab Supreme

This was a favorite in our early days.  So delicious and easy.

1 pkg corn bread (I use Jiffy), prepared
2 - 6 1/2 oz cans crab meat or pkg frozen
1 cup white or cheese sauce
1/4 sherry
1 tsp salt
cheese

Prepare corn bread per pkg directions.
Place thin layer of corn bread in bottom of greased baking dish (maybe and 8 " square or round casserole). Cover with crab. pour sauce w/sherry over meat. salt and pepper. Cover mixture with cheese (cheddar, amarican, provolone, whatever).  Bake at 350 deg for 20 minutes. Garnish with paprika.

white sauce: in small saucepan, melt 2 T butter. Stir in 2T flour and whisk away for a minute or two while the roux binds (medium heat).  Add 1 - 1/14 cups milk and whisk over medium heat until it thickens (just a few minutes.)  Add sherry and some cheese - maybe 1/2 cup.