Chef Creations

QUICK AND EASY SPINACH PIE

Serves 4-6 2 10-ounce packages chopped spinach, thawed, drained and squeezed dry3 -4 green onions, chopped4 eggs, lightly beaten1/2 cup cottage cheese 1 4-ounce container crumbled feta cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1 teaspoon dill 10 sheets phyllo dough, thawed CRISCO Butter Flavor* No-Stick Cooking Spray Preheat oven to 350 degrees. Spray an 8×8 baking dish with Crisco No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with Crisco Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6...

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PECAN-CRUSTED CATFISH WITH WHITE CHEDDAR GRITS

Serves 4 Fish1 cup flour 1 tablespoon onion powder Salt, to taste3 eggs 2 cups milk 1 bunch fresh thyme, chopped2 cups finely ground pecans Pepper 4 6-ounce catfish fillets 3 cups Crisco Pure Canola Oil Grits4 cups chicken broth 2 cups stone-ground grits (or instant grits)1/4 cup heavy cream 1/2 cup shredded white cheddar cheese Salt and Pepper 4 green onions, thinly slicedFor the catfish: Mix together the dry ingredients in a shallow dish. In another shallow dish, whisk together the eggs and milk. In a third shallow dish, mix the thyme, pecans, and salt and pepper to taste. Coat each catfish fillet in the flour mixture, then egg, then nuts, coating completely. Prepare the grits: Bring broth to a boil in a two-quart saucepan. Reduce heat to simmer. Whisk in grits and cook until grits are soft but not mushy, about 12 to 15 minutes. Stir in heavy cream, cheddar cheese, salt and pepper. In a large, heavy skillet, heat the Crisco Pure Canola Oil to 350°. Carefully place the catfish filets into the hot oil, cook about 8 minutes, turning occasionally, until both sides are golden brown. Divide grits between 4 large bowls. Top each with a catfish filet. Garnish with sliced green onions and...

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SLOW ROASTED SALMON WITH PISTACHIO PESTO, SWEET SAKE WASABI OIL AND TUNISIAN CARROT MASH

Makes 4 servings Slow Roasted SalmonCRISCO Cooking Spray4 center cut, boneless, skinless salmon fillets Salt and pepper Spray a baking pan with Crisco No-Stick Cooking Spray; place the salmon in the pan and spray the fish with Crisco Cooking Spray; season with salt and pepper.Place in a preheated 180° oven for about 25 to 30 minutes, until the fish is just cooked and translucent. Roast longer if you like it more well done. Pistachio Pesto1 cup packed fresh basil leaves3-4 garlic cloves, cut into pieces1/2 cup shelled, roasted pistachio nuts1/4 cup CRISCO Pure Canola Oil1/4 teaspoon salt 1/8 teaspoon black pepper1/2 cup grated Romano cheese Place the basil, garlic, nuts, Crisco Pure Canola Oil, salt, and pepper in a food processor fitted with the metal blade or in a blender and puree. Stop and scrape the sides down two or three times to puree evenly. Add the cheese and process about 10 to 15 seconds. Do not over-process; the pesto should have texture. Sweet Sake Wasabi OilMakes about 1 cup1/2 cup wasabi powder3 tablespoons granulated sugar1/2 cup water2 tablespoons sake1/2 cup Crisco Pure Canola Oil In a bowl combine the wasabi powder and sugar and whisk together to blend well. Gradually whisk in the water and sake. Blend very well. Whisk in the Crisco Pure Canola Oil and let stand about 30 minutes. Whisk well to blend before using. Tunisian Carrot Mash1-1/2 pounds carrots, peeled and cut into small pieces2-3 garlic cloves, finely minced2 tablespoons CRISCO Pure Canola Oil2 tablespoons fresh orange juice1 tablespoon honey1 teaspoon ground cumin1 teaspoon turmeric1/2 teaspoon paprika1/2 teaspoon chili powderSalt and pepper, to taste Place the carrots in a pot with salted water. Bring to a boil and cook until they are very tender. Drain well. Place carrots in a bowl and mash. Add remaining ingredients and mix well. Season with salt and pepper to taste. Salmon can be served warm or at room temperature. To serve: Spoon some Tunisian Carrot Mash on plate. Place Slow Roasted Salmon partially on the Carrot Mash and top each with the Pistachio Pesto and put some on the plate. Drizzle with Wasabi Oil....

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MAMA DIP'S COUNTRY FRIED CHICKEN

Serves 4 Use a whole fryer, cut up, or parts of your choice. It takes about 2 minutes over medium high heat for oil to get hot enough for frying. If it smokes or pops when the chicken touches it, the oil is too hot. Chicken parts1-1/2 cups self-rising flour 1 teaspoon black pepper 1/2 teaspoon salt 1-1/2 cups shortening In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper, and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a skillet, over medium heat, let the shortening get hot. It should be at 350: on a thermometer, or you can test it by taking a piece of chicken and letting the corner touch the shortening: if it begins to fry, the shortening is ready. If the shortening appears too hot, remove the skillet from the heat and let it cool a little.Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken well-done. If you are afraid that the chicken is not done even though the batter is browned, put it in a baking pan and place it in the oven at 350: for 15 minutes. From MAMA DIP’S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher’s website at...

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PENNE WITH ARUGULA ALMOND PESTO

1/2 cup Crisco Pure Canola Oil 2 cups packed fresh arugula leaves1/2 cup shelled, blanched almonds 5-6 cloves garlic, cut into pieces2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup grated Romano cheese 1 pound penne pasta Place the Crisco Pure Canola Oil, arugula, almonds, garlic, lemon juice, salt, and pepper in a food processor fitted with the metal blade, or in a blender and puree. Stop and scrape the sides down 2 or 3 times to puree evenly. Add the cheese and process about 10 seconds. Do not over process, the pesto should have texture. Pesto can be made up to 2 days in advance and stored in the refrigerator.Cook the pasta, drain well, and put it back in the pot it was cooked in. Add the pesto and toss well. Serve with extra grated Romano cheese on the side....

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SOUTHWESTERN BEAN AND CORN SALAD

Makes 6-8 servings 1 (15-ounce) can dark red kidney beans 1 (15-ounce) can black beans 1 (15-ounce) can whole kernel corn 1/2 cup chopped onion 3-4 cloves garlic, minced1 chopped red bell pepper 1/4 cup chopped scallions 2 tablespoons chopped fresh cilantro 1/4 cup Crisco Pure Canola Oil or Corn Oil3 tablespoons fresh lime juice 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper (more or less to taste)Salt and pepper to taste Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro.Stir gently to mix well. In a small bowl whisk together the Crisco Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again.< b>Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving....

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