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Citrus Fish1 1/2 pounds fish fillets
salt and pepper to taste
1/2 cup chopped onion
5 tablespoons chopped fresh parsley
1 tablespoon vegetable oil
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
Orange and lemon slices, for garnish
parsley sprigs, for garnish
Butter slow cooker; sprinkle fish fillets with salt and pepper. Place fish in crockpot. Put onion, parsley, grated orange and lemon rind, and oil over fish. Cover and cook on LOW for 1 1/2 hours. Serve garnished with orange and lemon slices and sprigs of fresh parsley. |
Chicken and Shrimp Jambalaya 1 cup sliced celery
1 large onion, chopped
1 14-1/2-ounce can low-sodium tomatoes, cut-up
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon Worcestershire sauce
1-1/2 tsp Cajun seasoning
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 cups instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper
In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in
rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender.
Makes 6 servings.
Homemade Cajun Seasoning:
In a small bowl combine 1/4 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 to 1/4 tsp ground red
pepper, 1/4 tsp paprika, and 1/4 tsp black pepper.
Recipe found here:
http://lifestyle.msn.com/foodandentertaining/recipes/articleBHG.aspx?cp-documentid=5836950
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