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Bronzing and Oven Roasting- 4 Recipes for A Quick Meal

I don’t want to cook! So here are my go-to recipes for a fast and easy meal that has great flavor. Bronzing was developed by Chef Paul Prudhomme as a substitute for his blackening technique which cannot be done in a home kitchen due to the smoke and high heat. I use all his Magic Seasonings depending on the type of meat I cook. Some seasonings are hard to find, so I have included the recipe for Poultry Seasoning. It is good to make up and keep on hand, especially for days like this! Enjoy

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*Bronzed Chicken Breasts

Chef Paul Prudhomme invented the technique of blackened fishB a method not suitable for indoor home cooking since it produces so much smoke. His bronzing methods are just as delicious

Ingredients

  • 1 stick butter melted
  • 8 boneless skinless, chicken breast halves, well chilled
  • about 1 tablespoon plus 2 teaspoons Cajun Magic Poultry Magic in all

Instructions

  • Heat heavy griddle or large, heavy aluminum illet to 350 F, about 7 minutes over medium heat (2 inch flame) on gas stove, about 23 minutes over medium to medium-low heat on an electric stove. Or use an electric skillet.
  • Dip chicken in melted butter and sprinkle generously with about 2 teaspoon Poultry Magic. Lay chicken on hot griddle or skillet surface. Cook chicken until underside is bronze in color, 4 to 5 minutes. (Watch and you=ll see white line coming up sides as chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Turn chicken and cook until done, about 4 to 5 minutes more. Serve immediately

Notes

Variation: Bronzed Trout- use fresh trout fillets or other firm-fleshed fish, about 2 inch thick at thickest part. Use Cajun Magic Seafood Magic
for seasoning.
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Poultry Seasoning

Recipe for Magic Poultry Seasoning
Course Main Course
Cuisine Cajun
Keyword Magic Seasoning
Author Paul Prudhomme

Ingredients

  • 2 tablespoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika

Instructions

  • Mix all seasonings together and store in a spice container.

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Oven Roasted Potatoes-No need to peel the potatoes!

Course Side Dish
Cuisine American
Keyword sweet potatoes
Servings 4

Equipment

  • baking sheet

Ingredients

  • 3 tablespoons olive oil
  • 3 to 4 cloves garlic minced
  • 4 medium baking potatoes cut into 1 inch pieces
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese optional

Instructions

  • Combine first 5 ingredients in a 13x9x2 inch metal baking pan; toss gently to coat. Bake at 500 F for 25 minutes or until potatoes are tender, stirring every 10 minutes. Sprinkle with cheese; bake 5 additional minutes.
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Oven Roasted Broccoli

Course Side Dish
Cuisine American
Keyword broccoli
Servings 4

Equipment

  • baking sheet

Ingredients

  • 1 ½ pound broccoli florets
  • 1/3 cup Parmesan cheese
  • ¼ cup olive oil
  • 3 teaspoons minced garlic
  • ½ – ¾ teaspoon kosher salt
  • 1/4 teaspoon red chili flakes

Instructions

  • Preheat oven to 425 F. Lay broccoli florets onto a baking sheet covered with foil.
  • Season the broccoli with 1/4 cup Olive Oil, 3 tsp. Minced Garlic, 3/4 tsp. Kosher Salt, and 1/4 tsp. Red Chili Flakes. Put into the oven for about 20-25 minutes.
  • Sprinkle 1/3 cup Parmesan Cheese over the top of the broccoli and return to the oven until the cheese melts.
  • Remove from the oven and serve – super simple, easy, and delicious!

Notes

Some times i add an onion.

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    Mexican Pizza

    This recipe was used for a unit on food for children. It is quick and easy enough for children. I often used it for a quick meal at home.

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    Quick Mexican Pizza

    This is a perfect kid recipe.
    Course Main Course
    Cuisine Mexican
    Keyword cheese, flour tortilla, hamburger meat
    Servings 4 people

    Ingredients

    • 2 cups 8 oz/ shredded Colby/Monterey Jack cheese
    • 2 lb. ground beef
    • 4 flour tortillas 10 in.
    • 1/4 cup salsa
    • 1 /2 tsp. Chili powder
    • 2 tsp. Cumin
    • green/red peppers onions, mushrooms, etc. (as desired)

    Instructions

    • Cook meat, drain. Stir in chili powder and cumin seasonings. Spread 1/4 cup salsa and 1/2 cups meat mixture on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake in preheated 400 degree F oven 8-10 minutes or until crisp and lightly browned.

      Confetti Pasta Salad

      Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!

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      Confetti Pasta Salad

      Inspired by Jason’s Deli Recipe
      Course Salad
      Cuisine American
      Keyword marinated artichokes olives, pasta, pimentoes, Tex Joy Seasoning
      Servings 8

      Ingredients

      • 16 oz. rotini pasta
      • 1/2 cup vegetable oil
      • 3 Tablespoons lemon juice
      • 1 to 2 tablespoons Tex Joy Steak Seasoning to taste
      • Dash Tabassco
      • 1 -4 ounce jar diced pimento drained
      • 1 -4 ounce can sliced ripe olives
      • 4 green onions sliced

      Instructions

      • Cook pasta according to package directions.
      • Combine next 4 ingredients and pour over hot pasta. Toss and store in refrigerator until cool.
      • Toss with pimento, olives and onions. Chill in the refrigerator until serving.

        Santa Fe Cheesecake

        Santa Fe Cheesecake is simply a savory cheesecake; one that can be made ahead of time and refrigerated. After unmolding and garnishing, it makes a beautiful appetizer that takes little last minute preparation. This is a good recipe to keep in your files for easy preparation.

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        Santa Fe Cheesecake

        This was a hit at Ashley and Greg=s wedding reception in PA!
        Course Appetizer
        Cuisine Mexican
        Keyword cream cheese, jalapenos, savory, tortilla chips

        Equipment

        • 9 inch springform pan

        Ingredients

        • 1 cup finely crushed tortilla chips
        • 3 tablespoons butter melted
        • 2 -8 ounce packages cream cheese, softened to room temperature
        • 2 eggs
        • 8 ounces shredded Colby/Monterey Jack cheese blend
        • 1 -4 ounce can chopped green chilies, drained
        • 1 or 2 jalapeno peppers seeded and chopped fine
        • Dash of hot pepper sauce
        • 1 cup sour cream room temperature
        • 1 cup chopped orange or yellow bell pepper to garnish
        • 2 cup chopped tomatoes to garnish
        • 1/4 cup sliced black olives to garnish

        Instructions

        • Preheat oven to 325 degrees. In a small bowl, combine tortilla chips and melted butter. Press onto the bottom of a 9 inch spring form pan and bake for 15 minutes.
        • In a large bowl, beat cream cheese and eggs until well blended. Mix in shredded cheese, green chilies, jalapeno pepper and hot pepper sauce. Pour over tortilla chip crust and bake for 30 minutes. Spread sour cream evenly over warm cheesecake. Run a knife around edge of cheesecake to loosen from pan. Cool before removing rim of pan. Chill thoroughly.
        • Garnish cheesecake with peppers, tomatoes and olives before serving.

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          Roasted Tomato Salsa

          Restaurant Style Salsa is a great recipe to keep in the refrigerator for snacking but if I have fresh tomatoes, this is the recipe I use. I love the taste of the roasted vegetables and how the flavors marry. It is a little more trouble, but well worth the effort. Enjoy!

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          Roasted Tomato Salsa

          Recipe from Art Institute of Houston
          Course Appetizer, Party Food
          Cuisine Mexican
          Keyword dip, salsa, tomatoes

          Equipment

          • Food processor or blender
          • immersion blender

          Ingredients

          • 1/2 pound tomatoes core and quarter
          • 1 Jalapeno pepper deseed and quarter
          • 1 small onion peel and quarter
          • 2 cloves garlic peeled
          • 1 pinch cumin
          • 2 tablespoons oil
          • salt and pepper to taste

          Instructions

          • Prepare all ingredients as listed; toss with oil and seasoning and place on a sheet pan. Roast in a 450 degree F oven until roasted.
          • Puree all ingredients together in a food processor or blender. Cool and refrigerate. Taste and adjust seasonings before serving with tortilla chips.

          Notes

          An immersion blender can be used to mix the salsa.

          This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

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