CHEW THIS! Angela Kudlets’ Sheet Tray Shrimp

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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 http://yournextgreatdish.com 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, http://www.naturiffic.com

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!

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CHEW THIS! Slow Cooker Pot Roast with Vegetables

Slow Cooker Pot Roast with Vegetables

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 6th 2015 edition. By: Blaise Doubman 

A warm and delicious slow cooker meal, perfect for cold weather…
Blaise Doubman

I have to admit that I’ve never been a slow cooker fan, until recently. I’m not sure why. Perhaps it was because of the “slow cooking” process? I’ve never been one to have an extreme amount of patience, and the whole concept of cooking something over the course of several hours never really appealed to me. If you feel the same way, let me reassure you of something that I’m sure will change your mind. When you cook food low and slow, especially meat, you will have the most succulent and tender piece of meat you can ever imagine. There’s absolutely nothing wrong with the process of “slow cooking” and this method can actually be used to benefit you in the long run by eliminating the clean up of several pots and pans, and by adding time to your day.

If you are like almost every single person in the world today, you need more hours in the day, am I right? You work a hectic job, try and get everything done for everybody else and don’t have that much time to cook when you finally get home in the evenings. And believe me, after a full, hectic and stressful day, a warm home cooked meal is exactly what is needed. Grabbing something from a fast food chain just will not warm and comfort the soul like something fresh and made at home where you control what goes in, and stays out, of the finished dish. Prepare this complete meal in the morning, go about your daily life, and come home to a meal that is warm, soothing, flavorful and completely satisfying. Try this worry and hassle free meal for a surefire hit!

Slow Cooker Pot Roast with Vegetables

It’s essential that you cut the beef roast in half to ensure even cooking. This recipe is very versatile and can be made with a variety of vegetables other than potatoes and carrots. For something different try fennel with the onions, or even fennel, onions, celery and garlic. Experiment with whatever vegetable and flavors you desire. You can also experiment with the types of beef used, and use any boneless cut from the chuck or round – such as a rump roast or a bottom round roast. It’s really about preference. I have found, though, that the boneless beef chuck shoulder roast results in the most tender and succulent result. If you want to add even more flavor to the recipe, brown all sides of the roast in a skillet with a little flour before adding it to your slow cooker. This will develop a “crust” which will help lock in the final juices.

1, 4-5 pound boneless beef chuck shoulder roast
4 large potatoes, washed, peeled, and medium diced
4 large carrots, washed and medium diced
2 cups white pearl onions
2 teaspoons salt
2 teaspoons black pepper
3 ½ cups water
1 package dry onion soup mix
1 package brown gravy mix
1 package au jus gravy mix

Start by spraying your slow cooker liner with a light coat of non-stick cooking spray.

Place the diced potatoes, diced carrots and pearl onions in the slow cooker, and sprinkle them evenly with the salt and black pepper.

Cut the boneless beef chuck shoulder roast in half with a sharp knife and place it in the slow cooker, on top of the vegetables. Depending on the size of the roast, you may need to push it down into the center of the vegetables, to make sure the lid fits.

Pour in the water, and sprinkle in the dry onion soup mix, brown gravy mix and au jus gravy mix. Place the lid on the slow cooker.

Cook on high for 4 hours, or cook on low for 8 hours.

Roasted Lemon Chicken

Originally published on “Blaise the Baker” March 3rd, 2015

I have had several people ask me for chicken recipes, and I posted about this one on Facebook tonight. It is super easy and really delicious! Versatile too! I made mine on a bed of potatoes and carrots – but you could use anything you would like – such as onions and fennel (which I have done before and is just as delicious)!

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Roasted Lemon Chicken

1 large roasting chicken (6-7 pounds)
Olive Oil
Salt
Black Pepper
4 tablespoons butter, softened
6 cups mini carrots
6 cups washed and sliced potatoes (skin on)
4 lemons
2 cups chicken stock
Chicken seasoning (optional)

Start by preheating your oven to 425 degrees F and spray a large roasting pan with non-stick cooking spray.

Remove chicken giblets and dispose. Run the chicken under running water – inside and outside to remove any impurities, etc before patting dry with a paper towel. Place in roasting pan.

Sprinkle the chicken with quite a bit of salt and black pepper. If using – sprinkle with a few tablespoons of chicken seasoning.

Next, flatten out the 4 tablespoons of softened butter between your hands, and place it gently underneath the breast skin – on the top of the chicken. Do this by gently pulling back the skin from the breast, being sure not to separate the two completely. Place the butter under and gently press the skin to spread evenly.

Next, add the mini carrots and sliced potatoes around the chicken in the roaster.

Sprinkle the potatoes and carrots with quite a bit of salt and pepper.

Drizzle olive oil over everything – the chicken and the vegetables.

Cut the lemons in half, remove seeds carefully, and squeeze over everything. After squeezing, place lemons inside the chicken cavity.

Finally, pour in 2 cups of chicken stock.

Cover, and place in preheated oven for 1 1/2 – 2 hours, or until fully cooked.

Remove, allow to sit covered for about 20 minutes, and serve.

Enjoy!

CHEW THIS! Eggplant and Tomato Casserole

Eggplant and Tomato Casserole

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, March 1st, 2015 edition. By: Blaise Doubman 

Eggplant Casserole would be perfect dish for “Meatless Mondays”…
Blaise Doubman

I think a lot of vegetables get a bad name without people first having even tried them! Take eggplant for example. The vegetable is not only delicious to look at – a deep, glossy, nightshade of purple – but is actually delicious to eat! Have you tried eggplant? If not – how come? Its taste is very much similar to a squash – very light in texture and absorbs flavors beautifully when cooked alongside tomatoes, butter and garlic for examples. Eggplant is delicious when substituted for the meat in lasagna and even better in casseroles – like this one! Try it once and you’ll be a fan…

Eggplants also have a lot of health benefits! Did you know that eggplants are full of vitamins and minerals and that they also help with cardiovascular health and free radical protection? See – they are a wonderful vegetable! And a lot of people are now participating in a movement called “Meatless Mondays” where on Mondays; all dishes made for the day contain no meat. This movement started online as a way of promoting good health, healthy eating, and more vegetable consumption. A lot of people have started this, and really benefiting from not only the health benefits – but by experimenting in the kitchen with things they would have never tired before, and absolutely loving the results! This casserole will be a hit with your family and friends.

Eggplant and Tomato Casserole

Casseroles are beginning to be a thing of the past – and I want to change that. Casseroles (especially this one) can be made ahead, refrigerated or even frozen until ready to bake off, and can provide leftovers for the next day. This casserole is so flavorful you won’t believe it – and you won’t miss the meat! This recipe is also very versatile. You can use frozen onions instead of fresh, and canned diced tomatoes instead of dicing your own. Panko breadcrumbs are used in place of regular breadcrumbs because of the delicious crunch they provide. Leftovers can be kept covered in the refrigerator for up to 3 days. Also – when picking an eggplant, chose one that is dark purple and heavier feeling – this will ensure freshness.

2 tablespoons salted butter
1 large onion, diced
1 medium sized eggplant
½ green bell pepper, diced
1 15 oz. can tomato sauce
1 teaspoon salt
1 teaspoon black pepper
2 large tomatoes, cleaned and diced
1 16 oz. container cottage cheese
1 cup Panko breadcrumbs

Start by preheating the oven to 350 degrees F and by spraying a 2-quart baking dish with cooking spray.

Cook the diced onion and butter together in a medium sized skillet over moderate heat until the onions are tender and translucent.

Next, peel the eggplant and cut off both ends. Cube the rest of the eggplant into cubes roughly about ½-inch big.

Add the eggplant to the cooked onions and stir in diced green pepper, tomato sauce, salt and pepper. Cover this with a lid and allow to cook for about 20 minutes – or until the eggplant is tender – stirring occasionally.

Next, once the mixture is cooked and the eggplant tender, add in the diced tomatoes, stir and cook for another two minutes.

To assemble the casserole, place a layer of the vegetable mixture on the bottom of the prepared casserole dish and spread evenly, followed by a layer of the cottage cheese and then the bread crumbs. Do layers of this – ending with the vegetables – until you have used all of the ingredients. You should have between 3 and 4 layers of the vegetables.

Place, uncovered, in the preheated oven for 30 minutes.

Remove from the oven and allow to rest slightly before serving.

Parmesan Whole Roasted Cauliflower

Originally published on “Blaise the Baker” February 20th, 2015

I am really beginning to LOVE roasted vegetables. Almost any vegetable you can think of can be tossed with a little olive oil, salt and pepper – and roasted in a 425 degree oven for 30 minutes.

Take this basic recipe, and accommodate it to your needs, and you have a hundred new recipes at your disposal. Know what is even better than roasted vegetables?! Using them to make roasted vegetable SOUP the next day – but that is another posting for another time…

Let us focus on cauliflower for a moment. I HATE cauliflower… so I did some research on it and started experimenting…

What I found – was that cauliflower can be made to be DELICIOUS! Try this recipe and tell me what YOU think!

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Parmesan Whole Roasted Cauliflower

1 head of cauliflower
3 tablespoons olive oil
2 tablespoons spicy yellow mustard
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon grated Parmesan cheese

Start by preheating your oven to 425 degrees F.

Line a baking sheet with aluminum foil.

Prep the cauliflower by removing the bottom leaves and stems. Cut the bottom part of the cauliflower off so that it’s “flat” on the bottom – that way it will set firmly on the baking sheet.

In a medium sized bowl, mix together the olive oil, spicy yellow mustard, salt and black pepper.

Brush this mixture evenly all over the head of cauliflower.

Place in preheated oven for 60 – 70 minutes.

Once removed from the oven, sprinkle the grated Parmesan cheese evenly all over the head and serve hot.

This is delicious cut into wedges, squeezed with lemon and eaten hot.

Enjoy!