That Chicken Salad from the Deli

I love Chef-y presentations!

Prep Time: 10 minutes
Cook Time: N/A
Serving Size: 5 cups


1 Cup Miracle Whip (ewwww I know, but trust me on this one)
2 Tablespoons fresh Basil leaves, cut into chiffonades
Juice from 1 fresh Lemon
Zest from 1 fresh Lemon
4 Cups cooked Cold Chicken, chopped or diced
2 Cups Seedless Red Grapes
1 Cup fresh Snow Peas, cut
1 Cup Red Onion, large diced


Mix Miracle Whip ("MW Lite" works great) with basil , lemon juice, & lemon zest. Add chicken, grapes, pea pods and onion. Stir together and chill.

Use the Lite Miracle Whip, and a 1-cup serving is less than 200 calories!


Submitted By: Lauren Kamp

State: MI

Contest: n/a

Gelatin Jigglers

“Less Jiggle” Jigglers

Prep Time: 20 minutes active, plus chilling

Cook Time: 5 minutes

Serving Size: 24

4 boxes (sugar free) Jello, any flavors

4 packets unflavored gelatin (Knox)

1 and 1/2 cups fat-free Greek Honey Yogurt (2-6 oz tubs)

1/2 cup cold Water

5 1/2 cups boiling Water

Sprinkle 2 packets of unflavored gelatin over 1/2 cup cold water in a medium size bowl. Let stand until the gelatin "blooms" (5 minutes)

Add 1 and 1/2 cups boiling water to dissolve gelatin completely. Add the greek yogurt, use a wire wisk to combine. Set this aside so it can cool to room temperature.

Line a 9x13 pan with a sheet of plastic wrap. In a small bowl, mix together 1/2 package of unflavored gelatin (about 1 and 1/2 tsp) with 1 package flavored jello. Add 1 cup boiling water, stir to dissolve. Let it cool to room temp and pour it into the prepared pan.

Refrigerate for 15 minutes. (While this chills, make the next jello flavor the same way, allowing it to cool as well)

When the first layer has chilled, pour some of the yogurt mixture (a little more than a cup) over it. Return to refrigerator for 15 minutes.

Continue mixing ahead the flavored jello, and alternating layers every 15 minutes. 

When all layers have been added, let it chill for about 3 hours (or overnight) until completely firm.

Holding each end of the plastic wrap pan liner, lift the slab out of the pan. Place the Jello "slab" on a countertop or cutting board, cut to desired shapes. (cover your counter with paper or the Jello will stain.) Store refrigerated in a covered container.

ALTERNATE ENDING: Pour each jello flavor into separate plastic sandwich containers. Allow to set for 20 minutes. Remove when set, and cut into 1" cubes. Toss the cubes into a 9x13 pan, and pour yogurt mixture over it. Refrigerate for 1 hour or until firm. Cut into 24 squares.

Submitted By: Kristin Plaugher, EMT

Wisconsin, USA

Contest: Nationwide EMT

Maque Choux

Cajun Maque Choux

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 4

12 ounces Bacon, chopped

2 large Onions, chopped 

1 each: Green and Red Bell Pepper, chopped 

1 can mild Rotel diced Chili Tomatoes or Stewed Tomatoes (alternatley: 2 fresh tomatoes)

2 cups Corn whole kernels/niblets (fresh,frozen or canned)

1 small can (about 4 oz.) PET Evaporated Milk 

1 bunch chopped Shallots (green onions/scallions) 

Salt

Ground Cayenne Pepper 

In a large deep Cast Iron skillet, cook bacon over medium-high fire till brown, but not fully crisp, then remove and set aside. Add onions and bell peppers and sauté 10 minutes, then add in Rotel and Shallots. Continue cooking another 5 minutes. Add in corn, and evaporated milk. Season to preference with salt and cayenne pepper. 

Bring down fire to very Low heat, and cook another 15 minutes stirring a few turns every couple of minutes. Return bacon to mix, then cover and cook another 5 min.  Turn off fire and let sit (covered) 10 min.

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

Red Beans and Rice

Fortified Red Beans with Vitamins A,B,C and O

 (Andouille, Bell pepper, Celery, and Onion! )

Prep Time: 4 hours and 30 minutes

Cook Time: 2 hours

Serving Size: 8

Beans:
1 lb. small Red Bean (soak 4 hours)

3 Smoked Ham Hocks or Ham Bone

1 medium Yellow Onion, finely chopped

2 Bay Leaves

2 teaspoons of Salt

The Rest of the Deliciousness: 

12 ounces Andouille sausage links, cut into 1/4 inch slices

1 cup Yellow Onion, chopped

1 cup Green Bell Pepper

1 cup Celery, chopped

3 cloves Garlic, minced

1 tablespoon lite Olive Oil or Vegetable Oil

1 tablespoon Chili Powder

1 teaspoon Paprika

1 teaspoon Salt

1 teaspoon Pepper

Rice, to your preference

Rinse and sort dried beans. In a bowl, cover beans with water and soak 4 hours. 

In a large stockpot, add soaked beans with their water, ham hocks, onion, bay leaves and salt, adding water if necessary to cover beans by at least 1 inch. Bring to a rolling boil for 15 minutes, then reduce heat and cook for 1.5 hours on high simmer. Add water if necessary to maintain water level above beans. 

In a large skillet, heat oil and lightly sauté onion, bell pepper, celery, garlic, and sausage. Season with chili powder, paprika, salt, and black pepper. 

After 1.5 hours or when beans become fork tender (soft), remove 1 cup of beans and mash with potato masher or fork and return to pot. Add sautéed vegetables and sausage and continue to simmer for 45 minutes, stirring occasionally. Watch for desired consistency which should be a thick bean gravy. Add additional salt to taste.  Serve over hot rice.

Submitted By: Stewart Hooper, EMT

Alabama, USA

Contest: Nationwide EMT

Fried Ribs

Chicken Fried Ribs

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 10 minutes

2 racks Baby Back Ribs cut into individual ribs 

1/2 cup all-purpose Flour 

1 teaspoon Kosher salt

1 tsp Garlic Powder

1.5 teaspoons Worcestershire pepper 

4 Eggs, lightly beaten 

2 cups Panko bread crumbs 

Oil for Frying

Season flour with salt, garlic powder, and Worcestershire pepper. Dredge the ribs in the seasoned flour and shake off excess. Dip in eggs, and then thoroughly coat with Panko. 

Heat oil to 325°F. Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)

Submitted By: Nicholas Sabella, EMT-Paramedic

California, USA

Contest: Nationwide EMT

Date: 1/31/12

One Dish Meal

Lloyd’s One Dish Meal




Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 4

1 15 ounce can Lima Beans

1 15 ounce can Golden Corn

1 15 ounce can Ranch Style Beans

1 15 ounce Green Beans

1 lb. Ground Meat

2 (8 ounce) cans of Tomato Sauce

1 (16 ounce) package of Elbow Macaroni

1 package Velveeta Cheese

Preheat oven to 375 degrees Fahrenheit. 

In a medium skillet, brown ground meat. Open all cans of beans and corn and drain, except the ranch style beans. In a casserole dish place the lima beans on bottom, then layer corn, green beans, then ranch style beans. Layer ground meat, then elbow macaroni.  Pour the tomato sauce over macaroni and slice cheese into squares and cover entirely. Cook till cheese is browned.

Submitted By: Lloyd Vance, EMT

Texas, USA

Contest: Nationwide EMT

Shrimp Etoufee

Shrimp Etoufee Quick and EZ


Prep Time: 15 minutes
Cook Time: 45 minutes

Serving Size: 8 tourist or 4 Cajuns (2 on Good Friday and 1 if it’s a Leap Year)

Etouffee? Sounds good, but what the heck is it? Well...think of this as the Molly Cyrus/Hanna Montana of Cajun/Creole Cooking: ”da best of boat dem worlds.”

Best defined as a cross between smothering with onions and making a stew/sauce piquante.  You right: that there will make a puppy pull a box car!

1/2 stick of Butter (8 oz.) or Butter flavored Crisco

3 Onions, chopped

1/2  cup Flour

2 lbs. Shrimp (headless, peeled and deveined) 

2 tablespoons Tiger Sauce

2 tablespoons Pickapeppa Spicy Mango Sauce

2 tbsp/ Zatarain’s Shrimp & Crab Boil (lemon) or Old Bay

1 can Rotel diced Chili Tomatoes (mild)

1 tbsp. granulated Garlic

2 stalks of Celery, chopped

1 cup Shrimp/seafood Stock

1 each: Green, Red and Yellow Bell Peppers, chopped

1 bunch (about 2 handfuls) of chopped Shallots (green onions/scallions)

1 tablespoons Tabasco Sauce

2 whole Bay Leaves

2 tablespoons Parsley Flakes

1/2 cup Water

Cayenne Pepper, Shrimp/Crab Boil, and Salt to taste

Marinate: Season shrimp with salt and cayenne to preference (I usually do a heavy coat of each.) In a container of your preference add seasoned shrimp, tiger sauce, pickapeppa, shrimp/crab boil and chill. 

Melt butter in a heavy 5-8 qt. pot or Dutch Oven (I recommend Magnalite or Cast Iron,) on medium heat. Sauté onions 5 minutes then slowly add in flour, 1 tablespoon at a time, stirring constantly, until blended and smooth with a light golden color.

Couyon; What kinda Roux is that? This is a little different; it’s a Blonde Roux (Jole Blon), not dark chocolate as in a stew.

Add marinated shrimp to the roux mixture.  After about 5 minutes add in rotel, garlic, celery and stock. Wait another 5 min. then add in peppers, shallots, Tabasco sauce and Bay Leaves. Bring down heat to Low and simmer for 30 min. Add in parsley after 15 minutes.

If needed, use a couple of ounces of water at a time to prevent sticking/scorching.

Serve over about an Ice Cream scoops’s worth of hot white rice. About a lb. (2 cups) should be plenty enough. For this, I like to use Water Maid medium grain.

Oh yeah; If you didn’t figure it out on your own; remove the Bay leaves before serving; Tell your friends when you opened the door, the wind blew them in there!

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

2/20/12