Cindy's Recipes and Writings

Cod with Shrimp Scampi

Posted on March 13, 2012 by Cindy Kerschner

Cod is one of the cheaper types of fish but it takes a little coaxing to bring out the flavor. I think shrimp makes everything (just about everything) taste better!
Cod with Shrimp Scampi
Moist flaky cod is topped with salad shrimp in a buttery garlic sauce.
1 pound cod filets (haddock or other favorite white fish)
1 cup cooked salad shrimp, thawed and drained
4 Tablespoons butter or margarine
4 Tablespoons olive oil
2 Tablespoons minced garlic
3 Tablespoons white wine
1 Tablespoon seafood seasoning
1 Tablespoon dried parsley
1. Preheat oven to 350. Arrange cod pieces or filet in a shallow baking dish. Sprinkle with seafood seasoning.
2. Combine oil, butter, garlic and wine in a small sauté pan. Cook over medium heat about 2 minutes. Add shrimp and parsley. Reduce heat and simmer for 2 minutes or until shrimp are heated through.
3. Pour shrimp mixture over cod. Cover with foil and bake until fish is no longer clear and easily flaked with a fork (about 20 minutes). Enjoy!
Pictured here with Parsley Potatoes.

Posted in daily special, everyday, fasy and easy, fish, Lent, main dish, quick and easy, seafood | Tagged cod, daily special, fish, Lent, main dish, scampi, seafood, shrimp | Comments Off

Acorn Squash with Italian Sausage Stuffing

Posted on March 8, 2012 by Cindy Kerschner

This recipe works as well with turkey or hot sausage. You pick!
Acorn squash with Sausage Stuffing
1 medium Acorn squash
1/2 lb. Loose Italian Sausage ( turkey, pork or hot)
1/2 cup celery, diced
1/4 cup onion, diced
1 Tablespoon oil
1 egg
2 cups dry bread cubes
1. Preheat oven to 350 degrees. Cut Squash in half lengthwise, remove seeds and place cut side down into a glass casserole dish. Add about 1/2 inch of water. Place uncovered on the center rack and roast about 45 minutes or until squash shell feels soft to the touch (it indents a little but doesn’t break).
2. While squash is roasting, sauté sausage, celery, onion and oil over medium heat until sausage is no longer pink.
3. Place sausage mix and bread in bowl, mix, add egg, mix again and place in casserole dish. Place in oven with squash and allow stuffing to thoroughly heat. See those bubbles in the squash dish? It was boiling!
4 Remove squash and place cut side up onto plate. Fill cavity with stuffing. Serve extra stuffing on the side with a salad.

Posted in daily special, food, healthy, main dish, squash, What's For Dinner? | Tagged daily special, everyday, food, main dish, recipes, sausage, squash | 4 Comments

Light Sweet and Spicy Turkey BBQ

Posted on March 7, 2012 by Cindy Kerschner

Turkey BBQ
This Turkey BBQ is great way to use leftover turkey. The sauce is light, sweet and slightly spicy.
3 cups cooked turkey, shredded
1/2 cup celery, diced
1/4 cup diced onion
1/2 cup chicken broth
1/4 cup ketchup
2 Tablespoons chili sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar

1. In a medium saucepan, add broth, celery, onions. Bring to boil and cook for one minute. Reduce heat to medium-low then add turkey. Cover and simmer for 5 minutes.
2. While turkey simmers, mix together brown sugar, chili sauce, ketchup and Worcestershire. Stir mixture into simmering turkey. Continue cooking uncovered over low heat, stirring occasionally to blend flavors.
3. Serve on your favorite roll or enjoy as is with a salad on the side.

Posted in bbq, daily special, fasy and easy, food, healthy, leftovers, main dish, reduced-calorie, sandwich, turkey, What's For Dinner? | Tagged bbq, daily special, food, leftovers, main dish, recipes, reduced-calorie, sandwich, turkey | Comments Off

Beef and Cabbage Stew or Casserole

Posted on March 6, 2012 by Cindy Kerschner

I love to make a hearty stew that can double as a casserole just in case I’m not in the mood for “soup”. The beef melts in your mouth and the potatoes soak up that beefy flavor. Delicious!
Beef and Cabbage
2 lbs. cubed mock tender roast or other stew beef
1 medium head of cabbage (about 2 pounds) cut into 2-inch chunks
4 medium potatoes, peeled and cut into 1-inch pieces
64 ounces beef broth
1 cup chopped celery
1 medium onion, chopped
1 cup baby carrots
2 Tbs. Maggi Seasoning
2 Tbs. Olive oil
3 Tbs. dried Parsley
Salt and Pepper
1. In a large Dutch oven or stew pot, add beef and oil, season with salt and pepper and brown on all sides over medium-high heat.
2. Reduce heat to medium, add broth, celery, onions and Maggi. Add a little water if necessary to ensure meat is totally covered in liquid. Bring to a boil, stir then reduce heat to a simmer. Simmer meat for until fork tender (about 2 to 2 1/2 hours).
3. Remove meat, set aside. Add cabbage to broth and return to a boil. Boil for 10 minutes then add carrots and potatoes. Reduce heat to medium and cook about 10 minutes until vegetables are tender but not mushy. Add meat and parsley. Stir. Serve as either a hearty stew and enjoy the rich beef broth or plate and serve as a casseole.