Baked Catfish Creole

Baked Catfish Creole By Chef K.T. Murphy Ingredients: —-FOR SAUCE—- 3/4 cup melted butter 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped bell pepper 1/4 cup diced garlic 2 each bay leaves 2 can tomato sauce (8 oz) 1 cup fish stock 1/2 teaspoon sugar 1 pinch dry thyme 1 pinch dry…

Baked Artichoke & Crab Spread

Baked Artichoke & Crab Spread By Chef K.T. Murphy Ingredients: 14 oz can artichoke hearts-drained and chopped 1 cup parmesan cheese — grated 6 oz can crab meat — drained and flaked 1/2 cup mayonnaise Instructions:  Preheat oven to 325F. Combine first 4 ingredients in bowl. Transfer to 8 1/2 x 5″ baking dish. Sprinkle with…

Baked Crab Meat & Avocado

Baked Crab meat & Avocado By Chef K.T Murphy Ingredients: 1 waldine van geffen 1/4 lb butter 2 can cream of mushroom soup 1 lb lump crab meat 1 cup evaporated milk 1 salt and pepper 2 avocados; peel — slice 2 tablespoon bread crumbs 1 butter — melted 1 can anchovy fillets   Instructions: …

Baked Crab Potatoes

Baked Crab Potatoes By Chef K.T. Murphy Ingredients: 2 cup crab meat 4 large baking potatoes 4 tablespoon butter 1/2 cup onion; chopped 1/2 cup mushrooms; sliced 1 ground pepper to taste 1 cup dry vermouth 2 tablespoon low-fat plain yogurt 2 tablespoon sour cream 1/4 cup half and half 3/4 cup gruyere cheese  …

Baked Clams With Black Bean Sauce

Baked Clams With Black Bean Sauce By Chef K.T. Murphy Ingredients: 24 clams 1 tablespoon sesame oil 2 teaspoon ginger, fresh; finely grated 2 teaspoon garlic; minced 1/2 teaspoon red pepper flakes 1/4 cup fermented black beans; rinsed & mashed 2 tablespoon wine, white 1 tablespoon soy sauce 3 tablespoon scallion; chopped white and green …

Baked Eggs With Crab Meat

Baked Eggs With Crab Meat By Chef K.T. Murphy Ingredients: 8 oz crab meat, canned or frozen 8 eggs 1/2 cup milk 1 salt and pepper to taste   Instructions: Pick over the crab meat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a…

Baked Crab Quesadillas

Baked Crab Quesadillas By Chef K.T. Murphy Ingredients: 1/3 cup unsalted butter or margarine 1/4 cup vegetable oil 1/2 cup chopped onion 2 jalapeno pepper,seeded 1 and finely chopped 1 centiliter garlic, minced 1 lb lump crab meat, drained 1/4 cup mayonnaise 1 tablespoon chopped fresh cilantro 1 teaspoon salt 16 8-inch flour tortillas 1/3…

Baja Seafood Stew

Baja Seafood Stew By Chef K.T. Murphy Ingredients: 1/2 cup onion; chopped, 1 medium 1/2 cup green chiles; chopped 2 each cloves garlic; finely chopped 1/4 cup olive oil 2 cup white wine; dry 1 tablespoon orange peel; grated 1 1/2 cup orange juice 1 tablespoon sugar 1 tablespoon cilantro; fresh, snipped 1 teaspoon basil…

Bacon & Oysters

Bacon & Oysters By Chef K.T. Murphy Ingredients: 12 oysters, selected 12 bacon slices, thin Instructions: Wrap each oyster, well-drained, in bacon. Skewer with wooden toothpick. Bake on a pan in a medium oven until bacon browns.   All the best, Good Food makes For Better Decisions. Chef Murph  

Bacalao A La Viszcaina (Basque Style Codfish)

Bacalao A La Viszcaina (Basque Style Codfish) By Chef K.T. Murphy Ingredients: 2 lb thick salt cod, desalted and cooked, cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid) Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO: 1/4 cup pure Spanish olive oil 1 large green bell pepper,…

Baked Sweet Potatoes with Black Beans

Baked Sweet Potatoes with Black Beans By Chef K.T. Murphy Ingredients: 15oz can black beans, rinsed 4 medium-sized sweet potatoes, scrubbed 1 tbsp extra-virgin olive oil 2 medium tomatoes, diced 1 tsp ground coriander 1 tsp ground cumin ¾ tsp salt ¼ cup reduced-fat sour cream ¼ cup fresh cilantro, chopped Instructions: Preheat oven to…

Very Easy BBQ Chicken Sandwich

Very Easy BBQ Chicken Sandwich By Chef K.T. Murphy Ingredients: 1 1/2 cup lite mayonnaise 1/4 c white wine vinegar 1 tablespoon pepper 1 teaspoon Creole mustard 2 garlic cloves, minced 2 teaspoons horseradish 1/4 cup water 3 cups shredded cooked chicken 5 slices low fat wheat bread, toasted Lettuce Tomato slices Pickle slices Instructions:…

Bangin’ July Fourth Potato Salad

Bangin’ July Fourth Potato Salad By Chef K.T. Murphy Ingredients: 3 1/2 pounds red potatoes 1 cup lite mayonnaise 1 (4.5 ounce) can of green chilies, chopped 1/3 cup cilantro, chopped 3 green onions, chopped 2 Tablespoons lime juice 1 garlic clove, minced 4 slices of bacon, cooked and crumbled Instructions: Place a large pan…

Beef Pasta with Red Peppers

Beef Pasta with Red Peppers By Chef K.T. Murphy Ingredients: 1 lb penne pasta 1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, crushed 1 lb ground beef 1/2 tsp ground fennel 1 14oz can tomatoes 2 red peppers, halved and sliced 1/2 cup water 1 small beef stock cube 1 tsp sugar…

Black Bean & Vegetable Soup

Black Bean & Vegetable Soup By Chef K.T. Murphy Ingredients: 1 lb dried black beans (or other beans your choice) 8 cups water 1 ½ tsp salt ½ cup dry red wine 2 tsp dried basil 1 tsp dried marjoram ¼ tsp pepper 2 cups onions, chopped 2 cups red potatoes, chopped 1 cup celery,…

Blackberry Sizzle Topping

Blackberry Sizzle Topping By Chef K.T. Murphy Ingredients: 1/2 teaspoon low fat margarine 1/2 cup blackberries 1/4 cup lite maple syrup 1/8 teaspoon nutmeg Instructions: Place the margarine in a skillet over low heat. Let the margarine melt completely. Place the blackberries in the melted margarine. Cook 3 minutes or until the fruit just starts…