CHEW THIS! Angela Kudlets’ Sheet Tray Shrimp

Angela Kudlets.jpg

The following “Chew This!” column has been reprinted from “The Courier-Times”, Saturday, October 5th 2019 edition. By: Blaise Doubman

Angela Kudlets’ Sheet Tray Shrimp
Blaise Doubman

I am not for sure when exactly my friendship with Angela Kudlets started but I am so grateful that whatever happened to fall into place, fell into place. Immediately we started talking and it was like we were long lost family members! She is one of the sweetest, down to earth, talented individuals I have come across. She is multi-talented for sure because not only is she a self-taught home cook and chef, she is also a self-publishing businesswoman with her own cookbook, recipe developer, brand ambassador, social media expert, recipe tester and television personality! She has appeared on several television programs and podcasts across the Midwest and even did a few cooking demonstrations for audiences at Williams-Sonoma! What did she prepare? Flank steak fajitas that she prepared in her Gotham Steel Pro Series pans. Yes, she is also an ambassador for Gotham Steel, Naturiffic seasonings and Pampered Chef, more on that later. She has helped me in my online social media career more than I can say. She even helped get my “Blaise the Baker” Facebook fan page finally deleted after months and months of me having no access to my own page! Something that I did not think would ever happen! She has a booming website located at with several delicious recipes that she has shared with everyone and a social media presence that is not only fun but delicious and informative as well! Even recently she expanded her brand into partnering with “Pampered Chef” and encourages online parties where you can earn free products! Yes, I threw a party, yes it was fun and yes, I got a lot of free products! It was a blast! Ha!

I highly recommend you follow her online and check out her website, where she even sells scones in a variety of flavors, made to order and freshly shipped! I was honored to be a part of her debut cookbook, “The Everyday Cook’s Cookbook” in sharing my recipe for peanut butter pie and I have been wanting to share my friendship with Angela, with all of you for awhile now! Browsing her website lately, there is one recipe I keep coming back to and that is her sheet tray shrimp! It is so good, so healthy, so flavorful and so colorful! With her permission I decided that was the recipe I wanted to share here with all of you! It was also perfect timing because on my contact page, I have been finding more requests for seafood recipes, perfect! Try this recipe soon and as always, drop me a comment and let me know what you think! Shout out and special thanks to Angela Kudlets of “Your Next Great Dish” for the friendship and support over the years and thank you so much for the permission to share one of your fabulous recipes!

Angela Kudlets’ Sheet Tray Shrimp

This is a fabulously colorful dish that people will go crazy over! Substitute the shrimp for your favorite cut of chicken but be sure to adjust the bake time accordingly. I love the seasonings and freshness that this dish offers! The “Naturiffic” Gourmet Salt can be purchased online by visiting,

1/2-pound jumbo shrimp, shelled & deveined
1/4 small red bell pepper
1/4 small yellow bell pepper
1/4 small orange bell pepper
1/8 small green bell pepper
1/4 purple onion
1 large navel orange
2 bunch asparagus, trimmed
4 bulbs garlic, fresh
1 medium lime
1/8 teaspoon coarse ground black pepper
“Naturiffic” brand Gingery Orange Gourmet Salt

Slice orange and lime into thick wheels.

On a 1/4 sheet tray, arrange the orange slices, lime slices, asparagus, peppers, and onions in a single layer.

Place shrimp on top of vegetables.

Sprinkle with desired amount of Naturiffic seasoning.

Place garlic in each corner of the sheet Tray.

Bake at 425 degrees for 25-30 minutes until shrimp is no longer translucent and the vegetables are fork tender.

Remove garlic, orange and lime slices and discard.

Ask and Answer: Several of you have written in about “Mona Brown’s Grand Champion Jade Express Chicken with Rice” and wondered if the recipe could be made ahead and then frozen. There shouldn’t be a problem with this but be sure to adjust the baking time by about 10 minutes. Several of you also wanted to know if the recipe could be tweaked by substituting the white rice for brown or a cauliflower version. Absolutely! Make according to your tastes!

CHEW THIS! Salmon Patties

Salmon Patties


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 2nd 2017 edition. By: Blaise Doubman 

Salmon Patties are on the Dinner Menu
Blaise Doubman

I grew up eating salmon patties and I love everything about them! I love how versatile the recipe can be, see my notes below, I love how quick they are and I especially love the family memories that come along with eating them. My Mom, Darla, has made these for my family and I for many years and every time she does they disappear quick! My Grandma Deloris has made them over the years, as has my Grandma Barbra. Each of their recipes are slightly different – the recipe below is my version – but all of them taste delicious. Asking me to pick a favorite would be like asking me to pick who I love the most! My answer? All of them of course! And the side dishes to go along with them are endless! Baked potatoes, macaroni and cheese, macaroni and tomatoes, pasta salad, green beans, baked beans, rice, polenta, broccoli, and on and on. I am getting hungry just thinking about them! What about you?

Salmon is good for you too! Did you know that salmon is rich in Omega-3 fatty acids, high in Vitamin B, is a good source of potassium, a great source of protein, may reduce the risk of heart disease and may even benefit weight management! Salmon is also good for the brain, helps with inflammation and may even keep your hair healthier! Now, if all of those reasons are not reasons enough to eat salmon, I am not sure I can help you! Even if you are not really a seafood person, I would highly recommend giving these a try! Healthy, nutritious and delicious! I hope that soon your friends and family will see that salmon patties have joined your dinner menu.

Salmon Patties

This recipe is very versatile! Add lemon juice and lemon zest to the salmon patties, or even orange zest and parsley. Also the salmon patties can be fried in olive oil instead of vegetable oil if you desire. I prefer red salmon over the pink variety but feel free to use whichever variety you please. Also feel free to mix in turmeric, paprika or basil. You can also bake these in the oven by placing them on a baking sheet and placing them in a 375 degree oven for 10 minutes per side. The outer patty will be crisp and the inside tender, just like the frying method.

2 cans red salmon, bones removed, undrained and flaked
1 sleeve of saltine crackers, crushed fine
2 large eggs, slightly beaten
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/3 cup pure vegetable oil

In a large skillet heat the pure vegetable oil over medium heat.

In a large bowl combine the prepared red salmon, crushed saltine crackers, large beaten eggs, chopped green onion, minced garlic, salt and black pepper.

Form into patties about ½-inch size in thickness and place gently into the hot vegetable oil. Do this in batches, giving the salmon patties room to breathe and cook properly.

Cook the salmon patties until browned on both sides, which is usually around 5 minutes per side. Be careful flipping them – this is hot work and the oil may splatter!

Once done cooking, remove and place on paper towels to drain some of the oil.

Serve hot.

Ask and Answer: I recently made homemade cinnamon rolls and posted the step by step process on my Facebook page. I had several people write to me and wonder the difference between dry yeast and instant yeast. The answer is – both yeasts can be used in whatever recipe you have that calls for yeast. However, dry yeast needs to be dissolved in a liquid before using – such as a milk and sugar mixture – whereas instant yeast can be mixed right in. I personally never use anything that says “fast rise” or “rapid rise” when it comes to buying yeast. I always buy the regular rising yeast because I find the results consistent.

CHEW THIS! Shrimp Scampi and Angel Hair Pasta

Shrimp Scampi and Angel Hair Pasta


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 7th 2014 edition. By: Blaise Doubman 

Prepare a shrimp and pasta dinner in less than 30 minutes!
Blaise Doubman

How about preparing a complete meal for four to six people in less than 30 minutes? All you need is this recipe and perhaps a side salad and some garlic bread. I was inspired to create something with seafood that was not only delicious, but fast and easy. I also wanted to create a recipe that could be made in less than 30 minutes – from start to finish! And seafood is a miracle food containing a lot of health benefits! Did you know that eating just 8 ounces of seafood per week reduces the risk of heart disease by more than 35%? Did you know that the fatty acids found in seafood can actually make you live longer? Yes – these are scientifically proven facts! How exciting is that!?

My love of shrimp scampi started early. When my Grandpa Max and my Grandma Deloris would take me out for seafood, shrimp scampi is what we would always order. It wasn’t until just recently that I started adding pasta to my shrimp scampi…and I discovered that I loved it even more! Baking it in the oven with grated Parmesan cheese and breadcrumbs take it to the next level and add a “salty crunch” to the dish.

Shrimp Scampi and Angel Hair Pasta

Frozen smaller shrimp are best used for this recipe. Adding salt to the boiling water is very important in “flavoring” the pasta. It’s really your only chance to do so. Undercooking the pasta will allow the pasta to finish cooking in the hot sauce and in the oven at the end. I used “Panko” style breadcrumbs for more of a “crunch” but regular breadcrumbs are fine. Store any leftovers in the refrigerator for up to 2 days.

12 oz. precooked frozen shrimp (small sized, cooked, peeled, deveined, tail off)
1 stick of butter (4 oz.)
¼ cup olive oil
1 heaping tablespoon minced garlic
Juice from 2 lemons
1 teaspoon black pepper
1 pound angel hair pasta
1 tablespoon salt
½ cup grated Parmesan cheese
¼ cup bread crumbs

Start by getting your pasta water ready. Fill up a large pot (about half way) with water and place over “high” heat.

Next, melt the stick of butter together with the olive oil and minced garlic in a large skillet over medium heat, stirring occasionally.

Place the frozen shrimp in a colander and run cold water over the shrimp for about 5 minutes, to thaw out the shrimp. Toss the shrimp a few times to ensure even thawing.

Once the pasta water starts to boil, add the 1 tablespoon of salt. Stir gently and then add the angel hair pasta – cooking it only for 4 minutes.

Set a timer for 4 minutes and preheat your oven to 450 degrees F.

Once the shrimp is thawed, remove from colander and place in skillet with melted butter, olive oil and garlic.

Squeeze into the skillet the juice of 2 lemons and sprinkle in the black pepper, stirring well to combine everything. Keep the heat under the skillet to medium.

With the pasta still al dente (meaning still firm to the bite) carefully reserve about ¾ cup of the starchy cooking liquid from the pot and then drain. Return the pasta to the pot.

Add the shrimp scampi and it’s sauce to the pasta and stir really well to combine – distributing the shrimp evenly throughout the pasta.

Add the reserved starchy cooking liquid. (How much you use here will be up to the pasta – but generally you will add about half of what was reserved. When the pasta is slick and glossy – enough has been added.)

Next, spray a medium sized baking dish with non-stick cooking spray, and pour in the combined shrimp and pasta and even out with the back of a wooden spoon.

Evenly top the shrimp and pasta with the grated Parmesan cheese and bread crumbs.

Place into preheated oven for 5 minutes, until the top is nicely browned.

Remove from oven and serve hot.