Crabmeat Puffs

Note: I am lucky to have boys that will eat anything. These crabmeat puffs are really good with a salad for a quick meal on a crazy weeknight or they make a wonderful appetizer for your next party.

Crabmeat Puffs

Ingredients:
1 (6 oz) can crabmeat
1 jar Old English Cheddar Cheese spread
1/2 cup margarine, softened
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
1/2 tsp. lemon pepper
1 Tbsp. Mayonnaise
1 package English Muffins

Directions:
Mix first seven ingredients. Spread on split English Muffins. Put in the freezer for at least 15 minutes. Store in freezer until you are ready to use. When ready to serve: Broil. Serve whole as an entree and serve quartered as an appetizer.


For more great recipes to serve your picky and not to picky family, go visit Lisa and Lana at Tempt My Tummy Tuesday!

Shrimp Scampi

Note: The only problem with this recipe is that there are never any leftovers!

Shrimp Scampi

Ingredients:

2 cup cooking oil

1 Tbsp. paprika

4 cloves garlic, pressed

juice from 1/2 lemon

salt

cayenne pepper

24 large shrimp

1/4 lb. garlic butter

12 oz. vermicelli, cooked

chopped chives

Directions:

Prepare marinade of oil, paprika, garlic, lemon juice, salt and cayenne. Marinate shrimp 6 to 8 hours. Drain and sate in garlic butter. Remove and keep hot. Saute cooked vermicelli in garlic butter. Serve mounds of vermicelli with shrimp. Sprinkle with chives.

Copycat Applebee's Honey Grilled Salmon

Note: Hubs is going to order salmon if we go out to eat so I decided to find a copycat version of some of his favorites.

Copycat Applebee's Honey Grilled Salmon

Ingredients:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8ounce) salmon fillets (without skin)


Directions:
1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
3. Watch the sauce closely to be sure it doesn't bubble over.
4. Preheat barbecue grill to medium heat.
5. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
6. Grill the salmon for 4 to 7 minutes per side or until done.
7. Serve salmon with a small cup of the honey pepper sauce on the side.
Makes: 4 servings

Julep's Catfish Tacos

Note: We enjoy eating at Julep's restaurant. They gave us their recipe for Catfish Tacos when we were doing a cookbook for my son's school. We love this dish and hope you do too. Honey, don't you think it is time for a lunch date? I hear Julep's calling our name!

Catfish Tacos

Ingredients:

2 (8 oz.) catfish fillets

2 cup cornmeal (seasoned to taste)
2 jalapeno-cheddar tortillas
2 Tbsp remoulade sauce
1/2 cup pepper jack cheese
1 whole onion
4 eggs
1 cup flour

Directions:
In hot skillet with small amount of olive oil (enough to coat of pan), add onions and immediately reduce heat to simmer. Cook for about 20 minutes or until dark brown. Once finished cooking, fold in cheese until melted. Blacken catfish. Put caramelized onion mixture in middle or tortilla. Place 1 tablespoon remoulade sauce on each tortilla, spread evenly. Place catfish filet on tortilla. Tuck sides of tortilla and roll. (Add remoulade sauce to edges to help edges stick.)

For more great Tempt My Tummy Recipes go to Blessed with Grace.   

WFMW - Five Ingredients or Less!!

This week's WFMW challenge is to post recipe with five ingredients or less. This is right up my alley because I am all about recipes and meals that are quick and easy, but delicious!! Below is a set of recipes that if you add a simple salad, you've got supper!

Quick and Easy Shrimp Alfredo

1 stick butter
1 pint heavy cream
8 ounces Romano cheese, shredded
1 can cheddar soup
4 cups cooked shrimp, crawfish tails or chicken (whatever you have on hand)

Add the cream, butter and soup in a saucepan over medium-high heat, a little at a time. Add the seafood or chicken and blend. (If you want some color and a little extra flavor, you can toss in some chopped green onions.) Serve over tortellini.

Parmesan Rolls

12 frozen Parker House rolls

¼ to ½ cup butter, melted

¾ cup finely grated parmesan cheese (the powdery consistency)

Dip each frozen roll in butter, then in cheese (on all sides). Place on greased cookie sheet and let defrost and rise for 6-8 hours. Bake at 375 for 10-12 minutes or until golden brown.

Quick Chocolate Chip Cookies

1 Duncan Hines White Cake Mix
3 medium eggs
½ c. sugar
½ c. oil
1 (6 oz.) pkg. chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together until smooth (except chocolate chips). The batter will be very stiff. Stir in chocolate chips. Place by tablespoon on cookie sheet. Bake only until lightly brown. Keep in airtight container.