Andrea's Shrimp Creole

2 T oil or butter
1-2 Red bell pepper, chopped
1-2 orange bell pepper, chopped
1/2 c celery, chopped
1/2 c onion chopped
1 bay leaf
2-3 large clove garlic, minced
salt and white pepper
16 oz tomato juice
2   141/2  cans diced petit tomatoes
1/2 tsp chili powder
2 tsp paprika (or more)
2 tsp worcesthsire
1/4 tsp cayenne
2 lb 21/25 wild gulf shrimp
hot sauce

heat oil and saute onion and garlic
add paprika, tomatoes, tomato juice, and chili powder
add worcestershire and hot sauce (to taste)
simmer and reduce
If sauce is too thick, add some water, if too thin, mix 3/4 tsp cornstarch with 1/4 c water
Add shrimp and cook 2-3 min
garnish with green onion tops or parsley

Tiramisu

1. • 2 cups boiling-hot water
   • 3 tablespoons instant-espresso powder
   • 1/2 cup plus 1 tablespoon sugar, divided
   • 3 tablespoons coffee liqueur
   • 4 large egg yolks
   • 3 egg whites
   • 1/3 cup dry marsala or (dry white wine with a tablespoon of brandy)
   • 1 pound mascarpone (2 1/2 cups) leave out for half hour before using
   • 1 cup chilled heavy cream
   • 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
   • Unsweetened cocoa powder for dusting (1/4 cup)

1. 1. Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.Whip egg whites till stiff peaks form. Chill
   2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar  using a handheld electric mixer until tripled in volume, 5 to 8 minutes. . Beat in mascarpone until just combined.
   3. Beat cream in a large bowl until it holds stiff peaks.
   4. Fold mascarpone mixture into whipped cream gently but thoroughly.Fold in egg whites
   5. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Top with half the cocoa.  Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
   6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
   7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Cooks' Note

You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder.
Tiramisu can be chilled up to 2 days.

 Dip the lady fingers QUICKLY into the coffee mixture. Make sure the egg mixture cools off a bit before blending in the mascarpone. Check that the mascarpone is at room temp before beating into the egg mixure. The key is to take your time, don't answer the phone or the door for about 8 minutes,, DO NOT STOP WHIPPING!  The brand I got from Whole Foods was creamy and luscious (sorry for the plug); the brand from my local supermarket was grainy. limit the number of ladyfingers to one package instead of 2; I used an 11 X 7 pan instead of the bigger one.letting the custard cool fully before combining it with the cheeseI also chose to pre-whip the mascarpone and then fold the components together (zabaglione into mascarpone, whipped cream into both).Brush the mixture onto the lady fingers. Use more cream or whipped egg whites

Green bean casserole in a crock pot

2 bags frozen green beans
2 cans cream of mushroom soup
2/3 cup milk
pepper
1 6 oz can french fried onions, divided
1/2 cup Parmesan grated

Place everything but half the onions in crock pot. Cook on low 4 hours. (may want to heat on high briefly just to get it going). Before serving, toast remaining onions in a saute pan and top the casserole with them.

Turkey stuffing

• 1 1/2 sticks butter
• 1 cup stock 
• 1 cup chopped onion
• ½ cup pine nuts or chopped walnuts
• 6 to 8 cups stale bread into small cubes
• 1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
• Salt and freshly ground black pepper
• ½ cup chopped scallions
• ½ cup chopped fresh parsley leaves
•  
• Melt butter over medium heat in a large, deep skillet,  Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, a few more minutes
• Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. Add enough stock to moisten. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
• Pack into turkey before roasting or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees. (you can cook it up to 3 days in advance and warm it up right before dinner.)

Holiday sweet potato wedges

Serves: serves 8 as a side dish

Ingredients

• 4 sweet potatoes, peeled and cut lengthwise into wedges
• kosher salt and freshly ground black pepper
• 6 tablespoons butter
• ½ cup maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon chili powder

Instructions

1. Preheat oven to 400°F. Melt butter in small pan. Stir in maple syrup, cinnamon and chili powder and cook for 2 minutes on low heat. Place sweet potatoes on cookie sheet greased with coconut oil. Season  with kosher salt and freshly ground black pepper. Brush on some of the sauce.  Roast 10 minutes.
2. Turn potatoes, brush sauce on other side. Roast 10 more minutes, till sweet potatoes are tender.
3. Raise the oven temperature to 475°F and roast additional 3-5 minutes or until wedges begin to brown. Serve immediately topped with any remaining sauce.

Roast Chicken Thighs Provençal

Ingredients

• 8 boneless chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons herbes de Provence
• 1 lemon, quartered
•  8-10 cloves garlic, peeled
•  4-6 medium-size shallots, peeled and halved
• ⅓ cup dry vermouth
• 4 sprigs of thyme, for serving

• Nutritional Information

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Preparation

1. Preheat oven to 400. Season the chicken with salt and pepper. 
2. Swirl the oil in a large roasting pan, and place the chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.
3. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the  meat cooked through.
4. Serve in the pan or on a warmed platter, garnished with the thyme.