Bohemian Nut Slices

Quick and easy pastry for summer.

- Matt Stout

Consumers Financial Company Macadamia Nut Crusted Tilapia with Bacon and Gouda Wrapped Shrimp

Ingredients

  • 1 envelope dry yeast
  • 1/4 c. warm water
  • 1 ts. sugar
  • 2 c. all purpose flour, sifted
  • 1/2 ts. salt
  • 3/4 c. butter or margarine
  • 3 eggs, separated, discard one yolk
  • 1/2 c. sugar
  • 1 ts. vanilla
  • 1 1/2 c. chopped nuts
  • powdered sugar

Directions

Sprinkle yeast over warm water and add 1 teaspoon sugar, let stand 10 minutes or until yeast is softened. Sift flour and salt. Cut in butter until mixture resembles course meal. Blend in egg yolks and softened yeast. Mix until ball is formed. Beat egg whites until stiff but not dry. Gradually add sugar and continue beating until stiff and peaked. Fold in vanilla. Divide dough in half. Roll out each half on a lightly floured surface and place into a 9x13 rectangle. Spread with egg white mixture and sprinkle with nuts. Roll up in jelly roll fashion. Place on a greased baking sheet. Make 1/2 inch deep cuts lengthwise down the center of each roll.

 

Bake immediately without rising at 375° for 22 minutes. Remove and when warm, sprinkle with powdered sugar. Cool thoroughly. Slice diagonally. Makes 26 slices.

Macadamia Nut Crusted Tilapia with Bacon and Gouda Wrapped Shrimp

This a meal I love to break out for grill time!

- Matt Stout

Consumers Financial Company Macadamia Nut Crusted Tilapia with Bacon and Gouda Wrapped Shrimp

Ingredients

  • 2 egg whites
  • 2 large tilapia fillets, cut into halves
  • 20 medium shrimp, pealed and deveined
  • 4 slices apple smoked gouda
  • 10 slices peppered bacon
  • lemon slices
  • 3/4 c. diced macadamia nuts
  • Old Bay seasoning
  • Salt and pepper
  • garlic powder

Directions

Fry one side of bacon so one side is almost done but not crispy. Start charcoal. Coat tilapia with egg white then l1berally coat with Old Bay seasoning and macadamia nuts. Lightly dust with garlic powder, salt and pepper. Set aside and then season shrimp with Old Bay. Wrap shrimp with half a piece of bacon, making sure the uncooked side faces out. Poke with a toothpick and repeat for all shrimps. BBQ both, but close lid and vents to prevent grease fire. Turn both after about 3 minutes. When bacon is mostly done remove the shrimp and place it on foil. Cover with cheese and return shrimp to bbq until cheese is melted. Remove tilapia when It flakes easily. Serve with lemon.

Broccoli Cauliflower Salad

With warmer weather coming it is time to get your salad game on. Toss in some grilled chicken and make this one a full meal!

- Matt Stout

Consumers Financial Company Broccoli and Cauliflower Salad

Ingredients

  • 2 florets of broccoli
  • 1 floret of cauliflower
  • 1 c. mayo
  • 2 tb. vinegar
  • 1 tb. sugar
  • 1/2 c. sunflower seeds
  • 1/2 c. roasted, salted cashews
  • 1/2 c. dried cranberries
  • crumbled, cooked bacon

Directions

Cut broccoli and cauliflower into small pieces. Mix mayo, vinegar, sugar, salt, and pepper together in a bowl.

In a large bowl mix everything together and don't forget to add the bacon!

Carnitas Enchilada Soup

If you have ever made pulled pork you have likely wondered what to do with the leftovers. This recipe is just the trick. First you start with the pulled pork!

- Matt Stout

Consumers Financial Company Carnitas Enchilada Soup

Ingredients

  • 1 1/2 pork loins
  • 1 tb. taco seasoning
  • Kosher salt
  • fresh ground black pepper
  • 6 tb. canola oil, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 ts. ground cumin
  • 1 4 oz. can green chilies
  • 1 c. enchilada sauce
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black beans
  • 2 c. frozen corn
  • 4 c. low-sodium chicken broth
  • 4 small corn tortillas, cut into strips
  • 1 avocado, diced
  • limes, for squeezing

Directions

Preheat the oven to 325° and line a baking sheet with foil. In a large baking dish, rub pork with taco seasoning, season with salt and pepper and drizzle with 2 tablespoons of the oil. Transfer to the pre-prepared pan and roast until internal temperature reaches 145°, about 1 hour. Transfer to a cutting board, cover with aluminum foil, and let rest until cool. Once cool enough to handle, shred.
In a large pot, heat oil over medium-high heat. Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir for one minute. Add canned chillies and cook for 2 minutes. Add enchilada sauce, tomatoes, beans, corn, and chicken broth. Bring to a simmer and let cook for 15 minutes.
Add shredded pork and cook until warmed through.
Meanwhile make tortilla crisps. In a large skillet over medium-high heat, heat remaining oil, add tortilla strips and cook until crisp, tossing to cook evenly. Transfer to a paper towel lined plate and seasoned with salt.
Garnish soup with tortilla strips and squeeze of lime. Enjoy!
Consumers Financial Company Thai Chicken Wraps

Thai Chicken Wraps

This is a tasty and quick recipe that works as a main dish as well as it does as an appetizer.
Enjoy!

- Matt Stout

Consumers Financial Company Thai Chicken Wraps

Ingredients

  • 1 pound ground chicken
  • 1/2 sweet onion, chopped
  • 5 Shitaki mushrooms, chopped
  • 1 tablespoon cumin
  • 1 sm can water chestnuts, chopped
  • 3 tablespoon Thai style chili sauce
    (I use Kikkoman)
  • 2 tablespoon soy sauce
  • 1 head iceberg lettuce
  • salt and pepper as needed

Directions

Saute onion and chopped mushrooms in olive oil; set aside and cook chicken in olive oil until done, about 5 minutes. Season with salt and pepper to taste. Add onion, mushroom and chopped water chestnuts. Cook 3 minutes. Then add Thai chili sauce and soy sauce. Simmer 3 minutes.

Serve inside lettuce leaves with chili sauce for extra flavor.

Enjoy!

Momma Laurie’s Lasagna

Straight from the kitchen of Momma! 'Nuff Said!

- Matt Stout

Momma Laurie's Lasagna

Ingredients

  • 1 lb. hamburger
  • 1 lb. mild Italian sausage
  • 2 cloves garlic, crushed
  • 1 tb. dried basil, crushed
  • 2 26.5 oz. cans spaghetti sauce
  • 2 16 oz. cans Italian style stewed tomatoes
  • 1 8 oz. cans tomato paste
  • 15 wide lasagna noodles
  • 1 c. grated Parmesan or Romano cheese
  • 6 c. cottage cheese
  • 2 tb. dried parsley flakes
  • 4 eggs, beaten
  • 1 ts. salt
  • 2 ts. lemon pepper
  • 8-10 c. grated Mozzarella cheese

Directions

Brown the meat and drain off the fat. Add garlic, basil, salt, tomato paste, and spaghetti sauce. Simmer uncovered 20 minutes stirring occasionally. Cook noodles according to package directions.  Beat eggs, fold in parmesan, cottage cheese, salt, parsley flakes and lemon pepper.  Preheat oven to 375.  Spray pan with non-stick spray.  Spread a think layer of sauce in a pan.  Layer with noodles, cottage cheese mixture and Mozzarella.  Bake 30 min.  Let stand 10 min before cutting.
Super size! Double the recipe except use only 15 noodles and make in a turkey roasting pan.

Garlic Parmesan Roasted Potatoes

These buttery, garlic potatoes are tossed with parmesan goodness and roasted to perfection!!

- Matt Stout

Garlic Parmesan Roasted Potatoes

Ingredients

  • 3 lbs. red potatoes, halved
  • 2 tb. olive oil
  • 5 cloves garlic, minced
  • 1 ts. thyme
  • 1/2 ts. oregano
  • 1/2 ts. basil
  • 1/3 c. parmesan cheese, grated
  • salt and pepper to taste
  • 2 tb. butter
  • 2 tb. parsley, chopped

Directions

Preheat oven to 400. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet.
Add olive oil, garlic, thyme, oregano, basil, parmesan, salt, and pepper.
Gently toss to combine. Place into oven and bake for 25-30 minutes or until crisp and golden brown.
Stir in butter until melted and garnish with parsley.

Streusel-Filled Coffee Cake

This is my Grandma Mary Stout's recipe and is best served with melted butter on top!

- Matt Stout

Streusel-Filled Coffee Cake

Batter

  • 1 1/2 c. sifted flour
  • 3 ts. baking powder
  • 1/4 ts. salt
  • 1/4 c. sugar
  • 1 egg
  • 1/4 c. milk
  • 1/4 c. shortening
  • 1 ts. vanilla

Streusel Topping

  • 3 tb. butter
  • 3/4 c. brown sugar
  • 3 tb. flour
  • 3/4 c. chopped walnuts or pecans
  • t tb. cinnamon

Directions

Streusel Topping: Melt butter in a sauce pan, stir in brown sugar, flour, nuts, and cinnamon. Set aside.
Batter Mix: In a separate bowl whisk flour, baking powder, salt, and sugar. Cut in shortening using a pastry blender or potato masher. Mix should look like fine corn meal. In a small bowl, beat the egg with a fork then mix with milk and vanilla. Pour into batter mix and stir together with the fork. Preheat the oven to 350°. Butter th3e sides and bottom of a 9x9 square pan. Drop half of the dough in globs on the bottom of the pan and spread as evenly as you can. Sprinkle one half of the streusel mix over the batter. Layer the remaining batter over this and then cover with the rest of the streusel topping. Bake 25-30 minutes.

Matt’s Award Winning Curry Coconut Wings with Spicy Mango Jelly

My absolute favorite wing recipe! Be sure to make enough!!

- Matt Stout

Matt's Award Winning Curry Coconut Wings with Spicy Mango Jelly

Batter

  • 4 eggs
  • 2 c unsweetened coconut
  • 2 c flour
  • 1 ts garlic salt
  • 1 ts paprika
  • 1 ts dried rosemary
  • 1 ts ginger powder
  • 1 ts salt
  • 1 ts black pepper
  • 1 ts cayenne pepper
  • 1.5 ltr peanut oil or vegetable oil

Rub

  • 12 oz mango nectar
  • 2 tb Hughe's Barn Burner Rub (call Matt for info or substitute 1 tb cayenne pepper & 1 tb chipotle pepper)
  • salt

Spicy Mango Jelly

  • 2 ripe mangoes
  • 1/2 c sugar
  • 3 minced red Thai chilies
  • 1/3 c water
  • 1 minced habanero pepper
  • 5 saffron threads (optional)

Directions

Combine ginger beer and curry powder in large bowl. Place wings in liquid, cover, and fridgerate for at least 6 hours. Boil mangoes for 5 minutes and cool. Pit and peel mangoes then mash in saucepan with potato masher. Remove from pan. Add sugar and heat on low until sugar dissolves and thickens up. Return mangoes adding peppers and saffron. Cook on low until thick, approximately 15 minutes.
Dry wings and prepare charcoal grill. Place wings on medium heat for ten minutes per side. When almost done brush each side with mango nectar & then rub with rub mixture. Remove and prepare batter by combining coconut, flour, and remaining spices. Beat eggs. Dip wings in coconut flour mix, then in the egg mix and then back in the coconut flour mix. Fry in 1.5" oil at 375 1 to 2 minutes per side until golden brown. Serve with spicy mango jelly on top!

Perfect Machaca

Making this the night before gives the most amazing flavor, you must try this recipe!

- Matt Stout

Perfect Machaca

  • 3 lb. chuck roast
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 2 teaspoon garlic powder
  • 2 teaspoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • salt & pepper, to taste
  • 3 tablespoon vegetable oil
  • 1 15 oz. can diced tomatoes
  • ½ cup beef broth
  • 2 bell peppers, sliced
  • 2 onions, sliced
  • 2 jalapeños, sliced
  • juice of two large limes

Directions

In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.
Cover and cook on low for 8 hours.
Serve immediately with your favorite toppings!  This meat is great for nachos, burritos, tacos, or salad!
NOTE:  If you are in a hurry, you don't have to chill the meat overnight.  However, for BEST flavor it is advised to chill as directed for 8-24 hours before cooking.