Cheese Steak Casserole

Travis James Bourque

Ingrеdіеntѕ:
1 1/2 роundѕ lеаn grоund bееf
2 bеll рерреrѕ
1/2 уеllоw оnіоn
1 сlоvе gаrlіс
1 teaspoon ѕеаѕоnеd salt
4 ѕlісеѕ Prоvоlоnе cheese
4 lаrgе eggs
1/4 сuр hеаvу сrеаm
1 tеаѕрооn hоt ѕаuсе
1 teaspoon Worcestershire sauce

Directions:
*
Preheat oven tо 350 dеgrееѕ. Sрrау a 9x9 bаkіng dish with nоn-ѕtісk ѕрrау.
Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.
Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.
When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring
often, untіl bееf is cooked thrоugh аnd vеgеtаblеѕ hаvе ѕоftеnеd a bіt.
Drain grеаѕе from thе ѕkіllеt and роur mіxturе into thе рrераrеd bаkіng dіѕh.
Tеаr thе cheese іntо ѕmаll pieces аnd place оvеr the beef mixture.
Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.
Pоur thе egg mіxturе оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.
Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving.
Stuffed Bell Peppers
12- large bell peppers
6# ground beef
2- med to large onions
Bell pepper tops
Italian seasoned bread crumbs-about 2 cups
6-eggs scrambled a little
2-cups uncooked rice
A lot of Tony Chachere, & Slap your Mama, some salt, black pepper, lemon pepper.

Cut tops of bell peppers, clean all seeds out.

Save bell pepper tops to add to meat. I scald peppers in boiling water for three sec. let them
drain.

Chop onions and pepper tops in food chopper.

I mix ground meat in a large pan add eggs, bread crumbs, all seasoning, onions, peppers, rice.
Mix real well. Stuff bell peppers, let them fry just a little with a little oil at bottom of pot. You
will have enough meat to make meat balls, not everyone eats the peppers.
I use 4- large cans of Contadina extra thick and zesty tomato sauce, and one large carton of
Swanson Beef Broth to make gravy.
Cajun Black Eyed Peas
6 cups chicken Broth
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
salt, to taste, if necessary
1 teaspoon ground black pepper

Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Add the rest; stir
to blend. Cover the slow cooker and cook on low for 6 to 8 hours until the peas are tender.
Chicken And Okra Gumbo
Prep: 40 min. Cook: 1-3/4 hours
Makes 10 servings

Ingredients
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
2 quarts water
1/4 cup canola oil or bacon drippings
2 tablespoons all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (28 ounces) tomatoes, drained 2 cups fresh or frozen sliced okra
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
2 tablespoons sliced green onions
Minced fresh parsley
Hot cooked rice
Directions
Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for
30-45 minutes or until chicken is tender.
Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from
bones; discard bones and cut into meat into cubes; set aside.
In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5
minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until
mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra,
bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat
through.
Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Ground Meat Spaghetti

My Family’s Spaghetti with Meat Sauce

1 pound ground beef (or use all ground turkey)

1 pound ground turkey
2 jars Chunky Ragu Mama’s Special Garden Sauce
2 14.5 ounce cans of Italian stewed tomatoes
2 carrots
1 large stalk of celery
1/2 onion
1/3 bunch of spinach
1 small package button mushrooms (optional)
2 fresh garlic cloves
2 pinches of pre-minced garlic from the jar
1/2 tablespoon brown sugar
3 tablespoons milk
2 bay leaves
Olive oil
Salt and pepper to taste
1/3 package of whole wheat spaghetti
2/3 package of enriched wheat spaghetti
Pam cooking spray water 1) I use my mini food processor to chop the onions, celery, carrots, and spinach into tiny little
pieces. I started to do this because certain members of the family don’t like onions or celery. I like to finely chop the
carrots because it really sweetens and enhances the flavor of the sauce. Usually I don’t add spinach, but because I had
some in my fridge today I went ahead and chopped that up too. This is where I would also throw in my steam and
chopped cauliflower if I had any on hand.

2) Chop the garlic into large pieces. I do this because the larger the garlic, the less potent it is. Sometimes I’ll just quarter
the garlic. If you like strong garlic flavor, mince the garlic or consider using a garlic press or pre-minced garlic out of the
jar.

3) In a large stock pot, heat a small amount of olive oil over medium heat. Add fresh garlic then all of the chopped veggies.
Sautee for about 5 – 7 minutes. Remove veggies from pot and set aside.

4) Before I brown the ground meats, I use a knife to chop and tenderize the meat.

Have you ever thrown a pack of ground beef into the pan and then as it cooks you find that there are long hamburger
strings of meat or large chunks of meat? Ok, maybe this is my type-A, anal-retentive gene kicking in, but I really don’t like
it when I find a long string of cooked hamburger meat in my spaghetti sauce. I like it when my ground meat is really
minced . I also believe that when the meat is minced it absorbs the seasoning much better. 5) Brown the ground beef. Add
salt and pepper and a pinch of minced garlic to start building layers of flavor. Drain the excess fat. I use a colander to do
this because I like to get rid of as much of the excess fat as possible. Leave the beef in the colander.

6) Next, brown the ground turkey, season with salt, pepper and a pinch of minced garlic. Then add the ground beef back to
the pot. Add the cooked veggies.

7) Drain the canned stewed tomatoes. The reason I don’t add the liquid from the canned tomatoes is because it makes the
sauce too watery. I chop the bigger chunks of tomatoes into bite-sized pieces, then add these to the pot.

SHOPPING TIP: I buy my canned Italian stewed tomatoes at Costco. S&W brand. It’s cheaper than buying them at the
supermarket individually and I use these for soup, sauce, and chili so its convenient to have on hand.

8) Next, add 2 jars of Chunky Ragu Mama’s Special Garden Sauce. Add brown sugar, bay leaves and milk.

COOKING TIP: I never used to add milk to my tomato sauces until I watched an episode of Emeril Lagasse on Food TV (my
fave channel I can’t live without). Apparently it mellows the acidity of the sauce and adds a bit of richness to it. I use low-
fat skim milk which is what I keep in our fridge but use heavy cream or whole milk if you want your sauce more rich.
9) Bring the pot of sauce to a boil, them reduce to low and simmer for 30 minutes to 1 hour. When I make this sauce
earlier in the day, I’ll simmer it for up to 2 1/2 hours. This reduces the sauce and really deepens the flavor of the sauce.
Stir occasionally.

10) As the sauce simmers, I skim off the excess oil that floats to the top of the sauce.

11) Add salt and pepper to taste if necessary.

12) In a second large pot, bring water to boil. Salt the water. Then I spray the water with some Pam cooking spray. I don’t
use olive oil in the water because I found that Pam helps to keep the spaghetti noodles from sticking better than olive
oil.13) Boil pasta for 8 to 10 minutes. We like our pasta al dente. Drain.

You’re done! Just plate the pasta and spaghetti for a delicious dinner.
Smothered Okra Tomatoes with Shrimp

Ingredients:
2 quarts fresh okra, sliced (PicSweet Frozen will work if fresh Is not available, just not as good as fresh)
1 pound small to medium shrimp, peeled and deveined
3 cups diced tomatoes
¼ cup vegetable oil
3 to 4 cloves chopped garlic
1 cup diced onions
1 cup diced celery
½ cup diced yellow bell peppers
½ cup chicken stock or shrimp stock if available
Slap Ya Mama to taste or salt and cracked black pepper to taste

Directions:
In a 4-quart saucepan, heat oil over medium-high heat.
Sauté okra, onions, celery, bell peppers and chopped garlic approximately 30 minutes.
Stir constantly until okra stops “stringing.”
Stir in tomatoes and chicken stock, bring to a low boil and cook approximately 45 minutes, stirring occasionally.
Add shrimp and continue to cook additional 15–20 minutes.
Mexican Cornbread

2 or 3 jiffy cornbread mixes

3 eggs
2.5 c milk
1 can sweet corn, drained
1 packet dry taco seasoning

Mix all together well (will be a little lumpy) and set aside.

Spray cooking spray in large baking pan and set aside and get the over preheating to 400 degrees.

1 lb ground beef or turkey

Fresh mushrooms
Fresh red onion, chopped
1 packet dry taco seasoning

Brown meat and add onions and mushrooms. Cook down and add taco seasoning. Set aside.

1 small can green chiles, diced

1 can kidney beans
Lots of shredded cheese
Taco Bell mild taco sauce, or other liquid taco sauce (this one isn’t necessary but I love the flavor)

Pour about half the cornbread mix in pan. Even out. Layer on some cheese, the meat mixture, green chiles, kidney beans,
more cheese, and the rest of the cornbread mix.

Bake at 400 about 25 minutes or til browned on top and cooked through. (You can test this by sticking a wooden
toothpick in the center. If it comes out clean- its done. Wet cornbread mix will stick to it otherwise and you know to cook
it a little longer.)

Once cooked through, I pour the taco sauce all over the top and smooth out with a spoon and top with more cheese. You
can skip the taco sauce and just add cheese.

Bake a little more til cheese melts. And enjoy!! ♥️

Shrimp and Corn Soup

Servings
Makes 4 quarts
Ingredients
5 Tbsp unsalted butter
1 Tbsp canola oil
5 Tbsp all-purpose flour
1 cup onions, diced
1 cup green bell peppers, diced
1 cup celery, diced
2 Tbsp garlic, minced
2 cans whole corn kernels
2 cans creamed corn
4 Tbsp Chef Paul Prudhomme’s Shrimp Magic®
1 quart heavy cream
1 cup milk
2 cups seafood stock
10 sprigs fresh tyme
2 whole bay leaves
2 lbs small shrimp, peeled and deveined

How To Prepare
In a heavy pot on medium high heat, add butter and oil. When butter is melted, add flour and stir to make a roux,
cooking for 3 minutes until blonde roux is achieved. Add onions, bell peppers, celery, and garlic and cook for 5-8
minutes, until vegetables are soft. Add corn, creamed corn and Shrimp Magic®, stirring well to incorporate. Bring to a
simmer, then add cream, milk, seafood stock, thyme, and bay leaves. Cover and cook for 45 minutes. Uncover, add
shrimp, and simmer for additional 15 minutes. Serve hot.
Catfish Courtbouillion

Ingredients
4 pounds dressed cut-up catfish
1/2 cup vegetable oil
1 clove garlic
1 large onion, chopped finely
1 cup celery chopped and a few minced celery leaves
1/2 cup bell pepper, chopped fine
1/2 cup green onions bottoms; then cut up the onion tops
2 tbsp or more of finely chopped parsley
1 can tomato paste or 2 according to taste
1 large can tomatoes
Salt, red and black pepper to taste
1 cup water (approximately) Directions
Allow 1/2 to 3/4 pounds of dressed, cut-up catfish per each adult. Apply salt, black and cayenne pepper and paprika to
fish. Dip fish generously in flour and fry in a hot vegetable oil until deep golden brown all over. Remove and drain on
paper towels.

In large (preferably black cast iron or heavy aluminium) Dutch oven, prepare the following:

Sauté the ingredients in the order given (oil, garlic, onion, celery, bell pepper, green onions, onion tops, parsley, tomato
paste, canned tomato) and cook over medium heat uncovered until grease comes to the top.

Place the fried fish in this preparation so that no piece is touching each other.

Lower the heat, add water and put the lid on pot cooking slowly for approximately 30 minutes more being very careful
not to stir (as this would break the fish). If absolutely necessary, swish whole pot with the lid on gently from side to side
to avoid breaking up the fish.
Chili
INGREDIENTS
1 tbsp olive oil
1 lb organic, grass-fed ground beef 85/15
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp cayenne pepper
2 14.5 oz cans diced tomatoes
1 8 oz can tomato sauce
1 cup black olives, sliced
1 15 oz can no sodium added pinto beans, rinsed and drained
cheddar cheese, optional garnish
sliced green onions optional garnish
full fat greek yogurt, optional garnish INSTRUCTIONS
In a large, deep skillet, heat olive oil over medium-high heat.
When oil is hot, add onion and cook until tender.

Add ground beef and cook until browned.

Add bell peppers, garlic, and all the spices, and stir to incorporate. Cook for 10 minutes, or until bell
peppers begin to become tender.

Add diced tomatoes, tomato sauce, olives, pinto beans, and bring to a boil.

Reduce to a simmer over medium heat, cover, and cook for an additional 10 minutes, stirring
occasionally.

Serve with a sprinkling of grated cheddar cheese, sliced green onions and a dollop of greek yogurt, if
desired.
CREOLE GREEN BEANS
Ingredients
1 package 16 ounces frozen cut green beans (use fresh if you have them)
5 pieces of bacon cooked, diced (optional)
1 medium onion chopped
1 clove garlic minced
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cajun seasoning
1 can 14-1/2 ounces diced tomatoes with green chilies, undrained
Instructions
Cook beans according to package directions. Meanwhile, in a skillet, over medium heat, cook bacon until
it is crisp. Remove bacon. Stir in chopped onion and cook for about 5 minutes or until clear. Stir in
minced garlic for about 1 minute.
Stir in the Worcestershire sauce, salt and pepper until blended. Stir in diced tomatoes and chilies. Bring
to a boil; cook and stir for 2 minutes. Drain green beans and add to skillet. Stir in bacon until evenly
distributed.