Mr. Bijoy Writes

For many a century, cheese has been a tasty addition to many dishes. As Wisconsin has grown to be the heartland for American cheese, many Wisconsin recipes have come forth to create an especially cheesy cuisine. I learned how to make this soup on a short tour of Wisconsin. It’s an easy and quick crowd pleaser that works as a rich side soup for any occasion. Ingredients: 2 tablespoons of butter 1 ½ teaspoons of salt 1/3 cup of chopped celery ¼ teaspoon of ground black pepper 1/3 cup of chopped onions 4 cups of diced peeled potatoes 1 cup of shredded cheddar cheese 3 cups of chicken broth 2 cups of milk 1 dash of paprika Ok, so: In a big pot, melt the butter over medium-high heat. Saute the celery and onion in the butter until the celery gives and the onions are tender. Add in the potatoes and the broth then let this simmer for about 12 minutes, covered, or until the potatoes are tender. In small batches, puree t

This simple, classic fish entrée is a St. Louis take on a cajun classic. The easy preparation in hand with the satisfying product is great. Ingredients: 4 eight ounce red snapper filets 5 tablespoons of melted butter 1/2 tablespoon hungarian paprika 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne, or hot red, pepper 1/2 teaspoon thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon oregano Ok, so: Thoroughly mix everything but the red snapper and butter in a small bowl and set aside. Heat a very large skillet over medium-low heat. Brush the red snapper filets with melted butter until evenly coated, then add another light coating of the seasoning prepared earlier. Place the filets on the skillet, skin-side down. Drizzle some more melted butter over the fish and cook for four to five minutes. Flip the filets and cook for another two minutes. If any melted butter is left over, top the filets with it right before remov

I like to make things easy for you, so here you go! An easy chicken dish that feeds a fair number of folks! 1/2 cup butter 1 cup boiled mushrooms 2 tsp minced garlic 1-1/2 cups of cubed, cooked white potatoes 3 lbs chicken breasts, cut into pieces 1 cup petit pois 1 tsp parsley Salt and pepper to taste In a heavy skillet, melt the butter and saute the chicken until almost done. Then add the mushrooms, garlic, and potatoes and saute for about 5-10 minutes more. As soon as the chicken is tender add the petit pois and the parsley for a quick heating.

Ok, so I really like asparagus. Yeah, I know it has a tendency to smell odd in some people's pee. Just being real here.... Anyways, I like grilled asparagus, but most people enjoy it in some sort of dip. Here's a fun secret, making a good, hot asaparagus dip is SUPER easy. Ready? Here we go! What ya need: Two 12oz cans of asparagus spears 1.5 cups of mayonnaise, don't use the fake crap 1.5 cups of fresh grated Parmesan cheese Two fresh cloves of garlic, finely chopped Salt & Pepper, to taste Ok, so: Preheat your oven to 350º. Open the cans of asparagus, drain out the fluid and chop the spears. Now get yourself a mixing bowl, throw the asparagus and the other ingredients (yes, all of them) in said bowl and mix well. Put this mixture in a baking dish and throw it in the oven. In about 20 minutes, you should see a slight browning and bubbling on the top of the dip. It might take 25 minutes depending on altitude and all that other hoopla. Regardless, when you see that brown

Crawfish Etouffee... I mean, do I need to say more? This recipe is a very easy way to go about making it happen. A classic you need to just go ahead and eat today. What ya need: 2 pounds crawfish 1 stick butter (1/4 lb) 1 cup onions, finely chopped 1/2 cup bell pepper, finely chopped 1/2 cup celery, finely chopped 1 tablespoon garlic, finely chopped 1 can cream of shrimp soup 1 can cream of golden mushroom soup 1 teaspoon Tabasco Sauce 2 tablespoons tomato ketchup 1/2 cup green onions and parsley Salt & pepper, to taste 1/2 cup water Ok, so: In a 4 - quart heavy pot, saute the onions, bell peppers, celery and garlic in the butter. Stir until everything is all soft. Add the cream of shrimp soup and golden mushroom soup, Tabasco, tomato ketchup, and the salt & pepper, to taste. Reduce heat to medium-low and stir to keep the stuff from sticking to the pot. Add water if needed, then add the crawfish, green onions and parsley. Cook this for about 15 minute