Cindy's Recipes and Writings

Tangy Shrimp in Mustard Horseradish Sauce

Posted on March 23, 2012 by Cindy Kerschner

I love shrimp. I drooled when Bubba and Forrest Gump recited all the shrimp dishes they knew. So naturally, I developed this recipe as just another way to enjoy shrimp. I bet if try it, you’ll agree.
Enjoy! Cindy

Tangy Shrimp in Honey Mustard Horsey Sauce
1 lb shrimp peeled and deveined
1/4 cup olive oil
3 Tablespoons honey
1 Tablespoon whole grain Dijon or Creole mustard
1 Tablespoon Horseradish
1 Tablespoon orange juice
1 Tablespoon Parsley
1 tsp orange zest
Preheat oven to 350. Arrange shrimp in a single layer in a baking dish. Mix remaining ingredients in a separate bowl and pour over shrimp. Toss to coat. Bake uncovered for 5 minutes, flip shrimp and cook until pink and opaque.
Serve immediately or chill and toss with mixed greens and your favorite salad condiments.

Posted in daily special, everyday, fasy and easy, healthy, main dish, quick and easy, seafood, shrimp, What's For Dinner? | Tagged daily special, main dish, mustard, seafood, shrimp, tangy | 3 Comments

Tilapia with Fresh Cilantro Lime Tomato Salsa (with Brown Rice with Spinach and Parm)

Posted on March 22, 2012 by Cindy Kerschner

Fresh Salsa adds a kick to this tilapia! Pictured here with Brown Rice with Spinach and Parmesan Cheese. Serve with a salad and enjoy!
Tilapia with Fresh Cilantro Lime Tomato Salsa
4 Tilapia filets
1 medium tomato, diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice and zest of 1 lime
Salt to taste
1 small jalapeno, seeded and diced (optional)
Cooking spray
Preheat oven to 350. Spray baking dish with cooking oil. Place tilapia in dish and lightly spray the top of the fish (this helps keep it moist). Salt and pepper to taste. Cover with foil and bake for 15 to 20 minutes or until fish is white and flaky.
While fish is cooking, make salsa by combining remaining ingredients. You can use salsa immediately or make a day ahead to deepen flavors.
Remove fish and transfer to plate. Spoon salsa over fish and serve.

Brown Rice with Spinach and Parmesan Cheese
2 cups vegetable broth or bouillon
1 cup brown rice
1 cup spinach
1/4 cup Parmesan cheese
Bring broth to a boil. Add rice, cover and reduce heat to low. Simmer for 30 minutes. Add spinach and cook an additional 15 minutes or until rice is tender. Remove from heat and add cheese. Serve.

Posted in brown rice, cookbooks, daily special, everyday, fish, Lent, main dish, rice, seafood, side dish, spring | Tagged brown rice, cookbooks, daily special, Lent, main dish, rice, seafood, side dish, spinach | 1 Comment

Oh Baby! Turkey Farina Meatloaf (skip the breadcrumbs)

Posted on March 21, 2012 by Cindy Kerschner

Farina (Cream of Wheat) is a great substitute for breadcrumbs as a binding agent with ground meat or even vegetable burgers! It is high in iron and easy to digest, heck, its baby cereal! The Farina keeps the meat moist and doesn’t dry it out like breadcrumbs often do. The texture was also a nice surprise. I was expecting it might be grainy but the Farina absorbs just the right amount of mouisture. Give it a try!
Turkey Meatloaf
Active Time:
Total Time:
1 pound ground turkey
1/2 cup farina
1/4 cup diced onion
2 Tablespoons minced garlic
2 Tablespoons Worcestershire Sauce
1 teaspoon seasoned salt or Creole seasoning
2 Tablespoons dried Parsley
1/2 teaspoon cayenne pepper
Place all ingredients together into bowl. Mix. Form loaf and place into loaf pan or baking dish. Cover with foil and bake at 350 degrees for 25 minutes. Remove from oven and slice at 1/2-inch intervals into loaf. Replace foil and bake an additional 15 minutes or until meat is thoroughly cooked.

Posted in Cream of wheat, daily special, everyday, food, ground turkey, healthy, main dish, meatloaf, Uncategorized | Tagged cream of wheat, daily special, everyday, farina, ground turkey, meatloaf, turkey | 2 Comments

Oven Fried Chicken with Cheesy Orzo and Quinoa

Posted on March 15, 2012 by Cindy Kerschner

I love to “oven fry” chicken coating lightly in olive oil and season breadcrumbs with different spices! This orzo dish can be made with chicken or vegetable broth. The quinoa adds a little nutty taste and texture which keeps this delicious side dish from being mushy!

Oven Fried Chicken with Cheesy Orzo and Quinoa
Chicken
2 boneless chicken breasts
1/2 cup plain breadcrumbs
2 tablespoons Parmesan cheese
3 tablespoons olive oil
1 tablespoon dry ranch dressing mix like Good Seasons
1. Preheat oven to 350. Mix breadcrumbs, cheese and seasoning together, set aside. Coat chicken with oil then crumb mix.
2. Place chicken in baking dish and bake for 15 minutes, flip then bake for about an additional 15 minutes until internal temperature reaches 165 and juices run clear.
Cheesy Orzo
1/2 cup dry orzo
1/4 cup quinoa
2 cups chicken or vegetable broth, divided
1/4 cup Parmesan cheese
1 tablespoon dried parsley
1. In a medium saucepan, combine orzo with 1 1/2 cups broth. Bring to a boil, reduce heat and cook uncovered for 10 minutes, stirring often until most of the liquid is absorbed. Remove from heat, set aside.
2. In a small saucepan, combine quinoa and 1/2 cup broth. Bring to a boil, cover and reduce heat to low. Simmer for about 15 minutes or until quinoa separates into spirals and most of the liquid is absorbed.
3. Combine orzo, quinoa, cheese and parsley. Stir and serve.