Maw Maw Olga's Oyster Dressing

One of my favorite dishes Mom would make for the holidays was her Oyster Dressing.  

Maw Maw Olga’s Oyster Dressing

2 medium onions, minced

½ cup bell pepper (green or red), minced

2 green onions, minced

1 tablespoon parsley, minced

½ cup celery, minced

½ cup butter

2 – 3 dozen oysters, chopped (reserve oyster liquid)

3 to 4 cups of Stove Top Stuffing – Chicken Flavor (or bread crumbs)

½ cup of Stove Top Stuffing crushed (used to top off dressing)

1 egg

Season with Lemon Pepper

 1.       Melt butter in saucepan.

2.       Sauté first five ingredients with seasoning, until onions are transparent.

3.       Add chopped oysters and simmer approximately 15 minutes.

4.       Add Stove Top Stuffing and mix well. Add some oyster liquid if mixture is too thick.

5.       Add egg and mix well.

 Place mixture in a baking dish. Sprinkle the crushed Stove Top Stuffing over dish and add several pieces of butter on top to help dish brown.

 

Bake about 35 to 45 minutes at 350

Stuffed Shrimp Mirlitons (Chayotes)

 

Stuffed Shrimp Mirlitons (Chayotes)



4 mirlitons

1 pound of shrimp, peeled, deveined and cut in pieces

1 cup of bread crumbs (Italian bread crumbs if available

½ stick of butter

1 onion, chopped minced

2 cloves garlic, minced

½ cup celery, minced

2 tablespoons of parsley, minced

Salt and pepper to taste

½ cup of white wine

½ cup of water

 

1. Cut mirlitons in half and remove the seed.  Boil mirlitons until tender on medium heat for about 35 minutes or until pulp seems to be tender for removal. 
2. Remove mirlitons from pot and let cool.  When cool scoop out pulp and set aside. Save the halved skins to be used to fill with stuffing.
3. Melt butter and sauté onions, garlic and celery until clear.  Add raw shrimp and cook until pink. 
4. Mash pulp of mirlitons and add to pot with shrimp.  Cook for about 5 minutes stirring several times so mixture will not burn on the bottom. 
5. Add bread crumbs, parsley, salt and pepper to taste.  Mix all together and spoon mixture into the half shells. 
6. Add to bottom of pan the white wine and water.  This will prevent the mirlitons from sticking.
7. Place stuffed shells in baking pan and top each shell with bread crumbs. 
8. Bake at 350°F for about 30 minutes or until golden brown.

 TIP:

Shrimp, may be substituted with crawfish, ham or hamburger meat.

Asparagus and Lemon Risotto with Artichoke Hearts

Asparagus and

Lemon Risotto with Artichoke Hearts

 

This Microwave Recipe was taken from the Cooking Light magazine issue May 2013 with a couple of alterations I made for adding more Arborio rice and the artichoke hearts.

This risotto is not covered while microwaving. Be sure you are using at least a 2-quart bowl to allow plenty of room for the liquid to boil

 

 

¾ cup chopped onion
2 tablespoons butter

1 tablespoon olive oil

2 garlic cloves, minced

12 oz bag of uncooked Arborio rice or other medium-grain rice*

3 ¼ cups unsalted chicken stock*

1/3 cup dry white wine

1 pound asparagus, trimmed and cut into ½-inch pieces

3 or 4 Vigo Artichoke hearts chopped*
½ teaspoon grated lemon zest
1 ½ tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ ounces shaved Parmigiano-Reggiano cheese (1/3 cup), divided (I substituted ‘Finely Shredded – Parmesan cheese.

Step:

1.       Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes.
2.       Stir in rice; microwave at HIGH 3 minutes.
3.       Stir in stock and wine; microwave at HIGH stirring the rice for 30 seconds at 4 minute intervals for a total of 16 minutes.
4.       Add asparagus and artichoke hearts; microwave at HIGH 2 minutes
5.       Stir in lemon zest and juice, salt, pepper, and half of cheese. Top with remaining cheese 

Serves 4 

Note: * I altered the recipe