Baked in the South

Marinade: 1 lb. beef sirloin (sliced thin against the grain and 1/2 inch thick) 1 teaspoon sugar 1 teaspoon salt 2 tablespoons soy 2 tablespoons lime juice 2 tablespoons minced ginger root 1/4 cup green onions place all the ingredients in a bag and marinade over night Sauce: 1 tablespoon corn starch 1 tablespoon soy 1 tablespoon sherry 1/4 cup chicken broth 1 teaspoon sugar 2 teaspoons sesame oil Mix in a small bowl and set aside Stir-Fry 3 tablespoons vegetable oil 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1/2 tablespoon red pepper flakes 1 lb brocolli florets green onions (chopped) cooked rice Directions: Mix cornstarch, soy, sherry , broth, sugar and sesame oil in a small bowl.  Heat a large skillet and add 2 tablespoons of oil.  Remove beef from marinade and stir-fry in batches for 1-2 minutes until browned.  Set beef aside on a warm plate.  Be sure to cook in batches so not to over crowd, or the beef will get mushy.  Once all the beef is cooked, add 1 tabl

I could have literally eaten the whole dish.  They call this "Crack Dip" because most people can't stop eating it:)  I took this to a Birthday Party and everyone loved it!  It is super easy to put together and only has a few ingredients Ingredients: 3/4 lb. cooked & drained ground sausage (I used Jimmy Dean, but hot italian sausage would be good) 1 block of cream cheese (softened) 1 cup cheddar cheese 1 can Rotel (diced tomatoes & chilis) 1/2 can corn (drained) Mix the ground sausage with the cream cheese, rotel, corn and half a cup of cheddar cheese.  Top with remaining cheese and bake at 350 degrees for 15-20 minutes until hot & bubbly.  Garnish with chopped green onions and serve with tortilla chips or fritos!

  Ingredients: 2 lbs. Irish Sausage 2 tablespoons oil 2 lbs. Yukon Gold Potates (peeled, rinsed, quartered) 1 tablespoon dijon mustard 4 tablespoons butter salt & pepper 1/2 cup heavy cream or whole milk 1 large red onion (sliced thin) 2 teaspoons flour 3 cups beef broth 1 cup red wine 1 tablespoon butter       Directions: Cook potatoes in boiling water until soft (about 20 minutes).  Drain and mash with butter, mustard, cream, salt & pepper to taste. Heat oil in a hot grill skillet, cook sausage until cooked through.  Set aside in a warm oven. For the onion gravy:  Heat 1 tablespoon butter over medium heat in skillet, add onions and flour and cook until soft. Add 3 cups beef broth and 1 cup red wine.  Simmer until reduced for 10 minutes.  Season with salt & pepper.  To serve:  Scoop one cup mashed potatoes onto serving dish, top with two bangers and pour over onion gravy.  and drink a Guiness while your at it:)      

Ingredients: 2 tablespoons lemon zest 3 tablespoons lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon ground pepper 3 tablespoons olive oil 1 small red onion chopped 1 tablespoon oregano 1/4 shaved fennel bulb (use a mandolin) 3 endives separated, and rinsed fennel fronds 12 medium shrimp 2 ounces feta Directions: Preheat oven to 425 degrees.  In a bowl, whisk, lemon zest, lemon juice, salt and pepper and olive oil.  Add the red onion, chopped oregano, shaved fennel.  Roast shrimp in the oven for 2-3 minutes until pink.  Arrange endive leaves on a serving platter.  Add shrimp, spoon a tablespoon of marinade on each shrimp and sprinkle crumbled feta. Garnish with fennel fronds.  Recipe adapted from Martha Stewarts Hors D'oeuvres Handbook

  Ingredients: 3 tablespoons butter 1 small onion chopped 1 package hashbrowns (4 cups)  1 lb country sausage (jimmy dean) 2 cups cheddar cheese 2 cups parmesan 2 1/4 cups milk 8 large eggs 8 cups french bread cubed   Directions: Preheat oven to 350 degrees.  Melt butter and saute the onions and the hashbrowns for 7-10 minutes until soft.  Cook sausage and drain.  In a large bowl, mix the eggs, milk, salt and pepper.  In a greased baking dish, layer bread, hashbrowns & onions, sausage and cheese.  Pour egg mixture on top.  Top with additional cheddar cheese and bake for 50-60 minutes until hot and bubbly.  

  Ingredients: 1 package puff pastry rounds thawed 1 lb chicken breast or tenders 1 16 ounce bag frozen mixed vegetables (peas, carrots, onion, corn, beans, potatoes) 2 cans cream of chicken soup 1 cup of chicken stock 1/3 cup heavy cream   Directions:   Combine chicken, mixed vegetable, chicken soup, chicken stock and heavy cream in a slow cooker.  Cook on low for 6-8 hours. Remove chicken, shred and return to slow cooker.   Cook puff pastry rounds according to package directions.  Slice in half.  Spoon 2 cups of the chicken mixture over half of puff pastry.  Place other half on top of chicken mixture.  Viola!  Dinner is served!

Ingredients: 1/3 cup mayo 2 teaspoons wasabi paste 6 ounces lump crab meat 1 small red bell pepper, chopped 2 tablespoons cilantro, chopped 2 tablespoons fresh lemon juice 2 large ripe mangos, chopped 1 loaf of french bread sliced Directions: In a medium bowl, combine mayo and wasabi.  Add crab, bell pepper, cilantro, lemon juice, salt and pepper.  Top the pieces of sliced french bread with the crabmeat salad, garnish with cilantro and serve. 

    Dressing: 3 cloves garlic peeled and minced 3/4 cup mayo 5 anchovy filets, minced 3 tablespoons parmesan cheese 1 teaspoon worcestershire 1 teaspoon dijon 1 tablespoon lemon juice salt & pepper 1/4 cup olive oil   Whisk the ingredients in a small bowl and set aside   For the Salad:  3 heads of chopped rinsed romaine lettuce 1 lb. chicken breast or tenders 3 tablespoons cajun blackening seasoning 2 tablespoons oil   Heat oil over medium heat in a skillet.  Coat the chicken in the blackening seasoning and cook for 7-10 minutes until juices run clear.  Cut into one inch pieces.   To assemble the salad, toss romaine with dressing until coated well.  Place on a large plate or serving bowl.  Top with blackened chicken, parmesan and croutons.