Rodeo Life

Category: Cook Shack Recipes

  • Chicken -N- Okra Over Rice

    Chicken -N- Okra Over Rice

    4 to 5 chicken breasts
     Chopped okra frozen or fresh
    A little of Savoy’s dark roux or homemade
    Chopped onion, bell peppers, parsley  and chopped garlic
    Cooked rice 4-5 cups

    Directions
    Slice chicken breast in halves or slices . Brown chicken in oil on stove. Then add onions, peppers and garlic. Sauté that with chicken. After chicken is almost cooked thru then add 2-3 tbs of dark roux, I use Savoy’s. Add some water enough to make a little gravy. Then add parsley and okra. Add your desired amount of okra. I use about 2 bags of frozen okra , my bunch likes a lot of okra. Add some more water maybe half of cup or a little more . Let it cook on medium to low until chicken is fully cooking and okra is cooked. Cook your rice separately and then serve chicken and okra over rice. You can also add shrimp or substitute chicken for shrimp. It’s an easy dish and delicious!

    Recipe by Leah Dupre, mother of Casey Dupre, a Louisiana High School rodeo member. This is Casey’s favorite meal.
  • Fish Tacos with Mango Salsa and Chipotle Ranch

    Fish Tacos with Mango Salsa and Chipotle Ranch

    Makes about 6 tacos

    • 3 fillets of Tilapia
    • Corn Tortillas
    • Lime Juice
    • Panko bread crumbs
    • Chipotle pepper powder
    • Ranch dressing
    • Cabbage
    • 1 can black olives, sliced
    • Avocado
    • Cilantro


    Preparation
    Prepare your toppings by cutting up cabbage, cilantro and avocado and place in seperate dishes. Set aside. Place desired amount of ranch dressing into a dish, and gradually add chipotle powder to taste. Set aside. Heat up pan with 1/4 cup canola oil until oil is hot.

    Cooking Directions
    1. Cover a smal plate with lime juice. Cut up tilapia into bite size pieces. Soak pieces in lime juice, then bread with Pacno bread crumbs. Carefully place in hot oil, until cooked through.
    2. Cook corn tortillas in seperate pan on medium heat.
    3. Prepare taco with chipotle ranch, tilapia, black olives, avocado and cilantro

    Recipe by Maya Medina
  • Chicken Bacon Wraps

    Chicken Bacon Wraps

    2 Chicken Breasts
    Instant Rice
    Bacon
    Spinach Tortillas
    Caesar Dressing

    Directions
    Cut cooked chicken into bite size pieces. Bake bacon for 15-18 minutes at 375 degrees. Chop into small pieces. Prepare about 2 cups instant rice. In spinach wrap, place desired amount of Cesar dressing, rice, chicken and bacon. Wrap tightly. Enjoy!

    Recipe by Maya Medina
  • Strawberry Rhubarb Pie

    Strawberry Rhubarb Pie

    This is an annual favorite that I have made for years. Pick rhubarb that is easy to pull from the base. The redder the better as far as the stalks go. It takes four cups for two pies.

    4 cups rhubarb, sliced one inch
    4 cups sliced strawberries
    1 ½ cups sugar
    ½ cup brown sugar
    ½ cup flour
    1 tsp. nutmeg
    ¼ cup fresh squeezed orange juice
    4 tbls butter

    Directions:
    Combine all ingredients above and let stand while you make the crust and bake it.

    Line bottom crust on two pie pans and brush with egg white. Bake for 10 minutes at 400.

    Divide filling between two pies and dot butter on top

    Put top crust on and pinch edges

    Brush with egg white, sprinkle with sugar, and pierce several times with knife.

    Bake 45 minutes at 375

    Make sure you put a piece of foil underneath to catch the runoff!

    Enjoy warm with ice cream or half and half

    Don’t step on the scale for at least a week

    Recipe and Photo by Siri Stevens
  • Strawberry Coconut Pound Cake

    Strawberry Coconut Pound Cake

    Cake:
    1 box pound cake (ingredients on box)1 cup strawberries, sliced
    1 tablespoon balsamic vinegar
    1 tablespoon sugar
    Frosting:
    1 jar whipped frosting
    1 cup whipped topping
    2 teaspoons coconut extract
    1/4 cup flaked coconut
    1 cup fresh blueberries

    Directions:
    Combine strawberries, balsamic vinegar, and sugar in saucepan and cook until consistency of jam. Let cool. Mix pound cake according to box. Pour into cake pan. Spoon all of strawberry mixture and use skewer to swirl on top. Bake according to pound cake mix. Combine whipped frosting, whipped topping, coconut extract, and flaked coconut. Spread frosting on top of cooled cake. Sprinkle blueberries on top of frosted cake and ENJOY!

    Recipe and Photo by Jessica Scherr
  • Mama Sharon’s Potato Salad

    Mama Sharon’s Potato Salad

    5 lbs. of Red Potatoes
    1 large onion – chopped
    1 ½ cups of mayonnaise
    3 tablespoons of yellow mustard
    1 tablespoon of salt

    Directions
    Season with dried parsley – a few fresh green onion tops – for color if desired

    Scrub potatoes – cut bite size chunks – boil until tender – drain completely – cool in refrigerator

    Mix mayonnaise, mustard, salt and parsley

    Blend into potatoes with onions

    Taste – then adjust to your liking

    Recipe from: Kaysie Burgess