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Cranberry Lemon Sourcream Muffins

20 Dec

Part two of a very Cranberry Christmas!

These muffins go so fast when I bake them I usually bake up dozens. They freeze well and thaw quick enough to enjoy with your morning coffee for breakfast (lunch and dinner…)

I always over do the cranberries, but I like them tart. You could up the sugar to 1 cup if you prefer it sweeter.

It should be noted that you can substitute the lemon for 2 limes or 1 orange, depending on your tastes.

Lemon Cranberry Sourcream Muffins

Cranberry Lemon Sour Cream Muffins

1/2 cup sour cream
3/4 cup granulated sugar
3 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
zest of one lemon
juice of one lemon
pinch of salt
1 teaspoon vanilla extract
½ cup melted margarine
2 cups frozen cranberries (Less here would be okay)

Preheat oven to 350°.

Mix the sour cream, eggs, sugar, and salt together in a large bowl.

Add the lemon zest, lemon juice, and vanilla extract.

Add the flour and baking powder and stir until well mixed.

Add the melted margarine and mix well qutil the batter is creamy. Add in the cranberries.

Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

You can also use loaf pans or mini loaf pans but note that the baking time will be longer (Over 45 minutes.)

Gyro Burgers

13 Aug

Ingredients

  • 3/4 cup peeled, seeded, and shredded cucumber
  • 2 1/4 cups plain yogurt
  • cheesecloth
  • 2 1/2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 red onion, thinly sliced
  • 1/2 teaspoon lemon juice
  • 1 teaspoon ground sumac
  • 1 pound ground beef
  • 1 small sweet onion, minced
  • 1 1/4 teaspoons crushed red pepper flakes
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1 tablespoon Urfa biber
  • 1 tablespoon butter, softened
  • 1/2 red bell pepper, chopped
  • 1 teaspoon kosher salt, or to taste
  • 2 tablespoons olive oil
  • 4 hamburger buns

Directions

  1. Place the grated cucumber on a heavy-duty paper towel or clean kitchen towel. Top with another towel, and pat dry; set aside. Scoop the yogurt into a large square of fine cheesecloth, twist the ends to close, and squeeze to remove excess moisture.
  2. Transfer the strained yogurt to a bowl, and stir in 2 1/2 teaspoons of lemon juice. Gradually add 1 tablespoon olive oil, whisking constantly, until fully incorporated. Mix in the garlic, dill, and drained cucumbers; cover and refrigerate.
  3. Combine the red onion, 1 teaspoon lemon juice, and sumac. Cover and refrigerate.
  4. Place the ground beef in a bowl and add the minced onion, red pepper flakes, coriander, cumin, Urfa biber, and butter. Mix gently with your hands until all of the ingredients are well distributed.
  5. Place bell pepper in blender and blend until it is mostly pureed. Pour off any excess liquid, and add the bell pepper and kosher salt to the meat; mix well. Divide the meat into 4 equal portions and form into patties slightly larger than the buns, as the patties will shrink a bit.
  6. Preheat an outdoor grill for high heat, and lightly oil the grate.
  7. Brush the patties with 2 tablespoons olive oil and grill on high and direct heat about 5 minutes per side or until done to your liking. Place each burger on a bun; top the burgers with cucumber and yogurt tzatziki and the lemon-soaked red onion and sumac mixture.

Mardi Gras Cajun Crawfish and Shrimp Etouffe

8 Mar

  • 1/3 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 small green bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 fresh tomatoes, chopped
  • 2 tablespoons hot sauce
  • 1/3 teaspoon ground cayenne pepper (optional)
  • 2 tablespoons seafood seasoning
  • 1/2 teaspoon ground black pepper
  • 1 cup fish stock
  • 1 pound crawfish tails
  • 1 pound medium shrimp – peeled and deveined
  1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
  2. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
  3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

New Orleans Catfish Fries

7 Mar

Ingredients

  • 1 (10 ounce) fillet frozen catfish
  • 1 teaspoon cayenne pepper, or to taste
  • 1/2 cup corn flour
  • salt and pepper to taste
  • 1 quart oil for frying

Directions

  1. Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
  2. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
  3. Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
  4. Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
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