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Recipes

Chicken | Fish | Ground Beef | Shrimp | Pork Chops | Veal | Beef | Vegetable

 

JAZZY OVEN - BAKED CHICKEN

Jazzy Oven Baked Chicken

Ingredients - Serves 100


54lbs/1.3 cs (40lbs/cs) fresh cut chicken
3/4 cup Erma & Al's Jazzy Creole Cajun Seasoning
3/4 cup Erma & Al's Garlic Delight Blend
1/2 cup white pepper

Directions

Clean, wash and remove skin on chicken. Separate and count like pieces. Mix all dry ingredients. Season, place in covered maxi pan, refrigerate for approximately 2 hours.Place pan liners on 10 (18 x 26) sheet pans. Remove seasoned chicken from refrigerator, place like pieces on sheet pans and coat with cooking spray. Bake at 350 for approxmately 40 - 45 minutes. Check after the first 25 minutes, rotate pans if needed. Remove chicken using tongs, pan and place in hot food warmer. Adjust seasoning to taste. The longer it marinates, the more the spices will enhance.

Recipe courtesy of Orleans Parish School Board Child Nutrition Department
ONE OF DR. OZ'S FAVORITE CHICKEN DISHES EVER!!

ERMA & AL'S DEMO CHICKEN

Erma & Al's Demo Chicken

Ingredients:

10lbs of bone in chicken
1/4 cup of Jazzy Creole Cajun
1/4 cup of Garlic Delight blend
1 to 2 tablespoons of Jazzy Creole Cajun

Directions:

Remove skin from chicken
Wash chicken
Place in large baking pan
Sprinkle chicken with Jazzy Creole Cajun and
Garlic delight blend.
Cover with foil
Bake in oven at 350 degrees for about two hours
Remove chicken from oven
Pour chicken juice off chicken into
a pot or crock pot adding 1 tablespoon
of Jazzy Creole Cajun and stir well (for more spicy flavor add 2 tablespoons if desire)
Let cool enough to touch
Remove chicken from bone
place chicken in juice
Warm and serve

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JAZZY CRUSTED TILAPIA

Jazzy Crusted Tilapia

Ingredients:

2 Tilapia fillets ( about 3/4 pound)
1 Tablespoon Flour
1 Large Egg, plus 1 tablespoon water
2 Tablespoons of Erma & Al's Jazzy Creole Seasoning
1 Tablespoon of Erma & Al's Onion Delight Blend
1/2 Cup Bread Crumbs
1 Tablespoon olive oil

Directions:

Sprinkle flour on waxed paper. Rub fillets with flour. Beat Egg with water in a shallow dish. On waxed paper, Mix Bread Crumbs with Erma & Al's Spices. Dip floured fillets in Egg wash and roll in Spices and Bread Crumbs mixture, Patting gently so that it sticks to the fish. Heat oil in a nonstick frying pan to medium high. Saute fish about 3-minutes. Turn once and cook for another 3-minutes. Serve immediately.

 

ERMA & AL'S FLAVORED HALIBUT

Ingredients:

2 or 4 (6-ounce) Skinless Halibut Fillets
Erma & Al's Onion Delight Blend
Erma & Al's Garlic Delight Blend
Erma & Al's Jazzy Creole Cajun Seasoning
2 Tablespoons 30 ml Canola Oil

Directions:

Lightly Sprinkle Evenly Over Fish Each Side with Erma & Al's Onion Delight Blend and Garlic Delight Blend. Heat A large Nonstick Skillet Over Medium High Heat. Add 2 Tablespoons 30 ml Canola Oil. Add Halibut to pan, cook 3 minutes on each side or until desired doneness. Remove from Skillet, immediately sprinkle evenly over Fish with Erma & Al's Jazzy Creole Cajun Seasoning and serve.

 

ERMA & AL'S OVEN FRIED CREOLE CATFISH

Erma & Al's Oven Fried Creole Catfish

Ingredients:

Catfish (4-5 ounces per serving)
Erma & Al's Creole Cajun Seasoning
corn meal
non-stick spray
Cast iron pan

Directions:

Heat oven to 475 degrees
Spray pan with non-stick spray
Wash fish, season to taste with Erma & Al's Creole Cajun Seasoning
Roll in corn meal and place in cast iron pan
Bake for 10 minutes
Turn fish and cook another 5 minutes

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ALL-AMERICAN MEAT LOAF (with Erma & Al's Spices)

All American Meat Loaf

Ingredients:

1 1/2 Ounce French Bread, Torn into pieces
1/2 Cup Ketchup, divided
1 Cup Coarsely Chopped Onion
5 Tablespoons Chopped Fresh Flat-Leaf
Parsley, divided
1/4 Cup Nonfat buttermilk
2 Tablespoons Erma & Al's Garlic Delight Blend
1 Tablespoon Dijon Mustard
1 Tablespoon erma & Al's Jazzy Creole Cajun Seasoning
2 Ounces Sharp Cheddar Cheese, diced
2 Large Eggs, lightly beaten
1 Pound Ground Sirloin
Cooking Spray (only for coating pan)

Directions:

Preheat oven to 350. Place bread in a food processor; Pulse 10 times or until coarse
crumbs measure 1 cup. Arrange Bread Crumbs in an even layer on a baking sheet. Bake at 350 for 6 minutes or until lightly toasted; cool. Combine toasted Bread Crumbs,1/4 Cup Ketchup,Onion,3 Tablespoons Parsley, And remaining ingredients in a bowl; Gently mix until just Combined. Transfer the mixture to a 9x5- inch loaf pan coated with cooking spray; do not pack. Bake at 350 for 30 minutes. Brush top of loaf with remaining 1/4 cup Ketchup. Bake an additional 25 minutes or until thermometer registers 160, Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining Parsley.

 

ERMA & AL'S QUICK AND LIGHT RECIPE
GROUND TURKEY & GROUND BEEF BURGER

Burger

Ingredients:

Preheat oven to 325 degrees
Mix:1lb.All Natural Fresh Ground Turkey
1lb.All Natural Fresh Ground Beef
1/3.Cup of Erma & Al's Jazzy Creole Cajun Seasoning
1/3.Cup of Erma & Al's Onion Delight Blend
Mix well

Directions:

Grease Baking pan with Pure Olive Oil. Form your Burgers,place Burgers in Baking pan.
Bake in preheated Oven for 20 minutes uncovered 10 minutes on each side.
Carefully remove from oven,Let your burgers sit for 1 minute serve or enjoy them Hot out the oven. Serve on bun with your favorite condiments.

Recipe for Turkey Burgers: Use 2lbs.Of Fresh Ground Turkey.
Recipe for Ground Beef Burger: Use 2lbs.Of Fresh Ground Beef.

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ERMA AND AL'S DIABETIC FRIENDLY
LOW FAT SHRIMP STUFF MIRLITON

Sorry, No Photo Available

Ingredients:

4 Large Mirlitons
1Large Chopped Onion
1Large Stalk Chopped Celery
1Pound cleaned Chopped Shrimp
1Bay Leaf
1/2 teaspoon of Erma & Al's Diabetic Friendly
Season All
1/4 Stick low fat margarine
1/2 Large Chopped Bell Pepper
1 teaspoon Minced Garlic
1 teaspoon Erma & Al's Garlic Delight Blend
2 Cup Stale French Bread- soaked in water squeezed
2 tablespoons parsley
1 cup seasoned bread crumbs
2 Tablespoons melted low-fat margarine
1/2 teaspoon Erma & Al's Jazzy Creole Cajun Seasoning

Directions:

Cut mirlitons length-wise into halves-cover with water and bring to a boil. Reduce heat and cook slowly for 20-30 minutes until tender. Remove from heat allowing mirlitons to cool slightly. Scoop out pulp with spoon, leaving firm shell approximately 1/4 inch thick. Mash pulp and set aside. Heat 1/4 stick of low-fat margarine in large saucepan-add onion,bell pepper, and celery. Saute' until lightly browned. Add Shrimp and Minced Garlic-Cook until Shrimp are Pink Add Mashed Mirliton.Bread,Bay Leaf,Erma and Al's Diabetic Friendly,Garlic Delight,Jazzy Creole and Parsley. Cook on low-heat until thoroughly blended. Pile mixture into shells,sprinkle with bread crumbs and use 2 Tablespoons of melted margarine to dot the tops of the prepared shells. Bake at 350 degrees for 15-20 minutes until light brown and heated through.

To Make Recipe Low-Sodium: Use soda crackers instead of bread crumbs.

Makes 8 Servings

CREOLE SHRIMP WITH CREAM SAUCE

Sorry, No Photo Available

Ingredients:

3 Tablespoons olive oil
2 Tablespoons Erma & Al's Jazzy Creole
1 Pound large shrimp,peeled and deveined
1 Tablespoon Erma & Al's Garlic Delight
1/2 Cup diced red bell pepper
1/4 Cup shallots, Finely chopped
1/2 Cup White Wine
1/3 Cup Heavy Cream
1 Teaspoon Erma & Al's Onion Delight
1 Teaspoon Erma & Al's Jazzy Creole

Directions:

Season washed shrimp with 2 Tablespoons Jazzy Creole and 1 Garlic Delight,sprinkle all over. Put shrimp in covered container,Refrigerate for approximately 2 hours to marinate remove from refrigerator.Heat oil in large non-stick skillet on medium heat.Add shrimp, cook until shrimp turn pink, Remove from skillet; Keep warm. Add Bell Pepper into skillet,cook and stir 3 minutes.Stir in shallots cook and stir 3 minutes longer. Add White Wine; cook 1 minute, stirring through and through. Stir in cream, 1 Teaspoon Onion Delight and 1 Teaspoon Jazzy Creole; Simmer 3 minutes until thickened. Add shrimp to skillet and stir until heated through. Serve over Rice or pasta if desired.

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ERMA AND AL'S BREADED PORK CHOPS

Erma and Al's Breaded Pork Chops

Ingredients:

4 Center Cut Pork Chops
2 Cups bread crumbs whole wheat or plain
2 eggs
2 1/2 cups milk 2%
1 1/2 Tablespoon Erma & Al's Garlic Delight
1 1/2 Tablespoon Erma & Al's Onion Delight
1 1/2 Tablespoon Erma & Al's Jazzy Creole Cajun
Oliver Oil Spray
Meat Mallet Tenderizer.

Directions:

Tenderize each Chop with mallet on both sides. Sprinkle Flour on Wax Paper
Rub Chops with Flour, Set aside. On wax paper,mix bread crumbs with Erma and Al's Garlic Delight, Erma and Al's Onion Delight, and  Erma and Al's Jazzy Cajun. Mix egg and milk in bowl, dip floured chops in eggs and milk wash Roll in bread crumb mixture, patting gently so that it sticks to the chops. Heat oven to 375 degrees, Spray non-stick pan with olive oil spray. Place Chops in pan bake for 15-minutes on both sides until chops are brown and cooked.

ERMA AND AL'S DIABETIC FRIENDLY LOW FAT PORK CHOPS

Erma and Al's Diabetic Friendly Low Fat Pork Chops

Ingredients:

6 Pork Chops (loin or center cut)
2 eggs whites
1/2 teaspoon Erma and Al's Diabetic Friendly
Season All
1 Cup soda cracker crumbs (or low fat bread crumbs)
1/2 teaspoon Erma and Al's Jazzy Creole Cajun Seasoning
2 Tablespoons low-fat of skim milk
2 Tablespoons Parmesan cheese
Non-Stick cooking spray

Directions:

Spray baking dish with vegetable spray. Combine crumbs, cheese Erma & Al's Diabetic Friendly and Jazzy Creole Seasoning in one bowl,Combine egg whites and milk in another bowl. Dip Chops in crumb mixture to coat, then in egg mixture and once again in crumbs. Place in baking dish, cover and cook at 350 degrees for 45-minutes or to desired doneness.

Makes 6 servings.

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BAKED BROCCOLI POTATO

Baked Broccoli Potato

Ingredients:

4 Small potatoes, peeled and diced
2 Teaspoons reduced- calorie margarine
1/2 Teaspoon Erma & Al's Garlic Delight Blend
1 Teaspoon salt (optional)
1/4 Cup skim milk
1 10- ounce package frozen chopped broccoli
1/4 cup grated cheddar cheese (about 1 ounce)

Directions:

Cook, drain, and mash potatoes with margarine, Erma & Al's Garlic Delight blend
salt (optional) and milk
Preheat oven to 350 dgrees
Cook broccoli according to package directions. Drain well fold into mashed potatoes
Put in casserole dish sprayed with nonstick vegetable spray. Sprinkle with cheese.
Bake for 15 minutes or until cheese melts.
(yield 4 cups, serving size 1 cup)

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ERMA & AL'S FLAVOR VEAL ROAST

Erma & Al's Flavor Veal Roast

Ingredients:

Carrot, peeled and coarsely chopped
1/2 large onion, peeled and coasely chopped
3 small red potatoes, peeled and quartered
1/4 cup dry white wine
1/2 cup water
1 1/2 pounds veal breast, deboned and rolled
1/4 teaspoon rosemary
1Teaspoon Erma & Al's Diabetic friendly season all
1/4 Teaspoon Erma & Al's Onion Delight Blend
1 Teaspoon Erma & Al's Jazzy Creole

Directions:

Preheat oven to 325 degrees
Combine carrot, onion, and Potatoes in bottom of shallow roasting pan. add wine and water. put veal in pan and surround with vegetables. Rub seasonings on both sides of roast. Cover with foil
Roast for 2-3 hours or until tender. If necessary, add additional water to pan
remove roast to heated platter. separate fat from pan juice by skimming off with
a spoon.
Serve Natural juice with cooked vegetables along with roast.
(yield 4 servings)

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ERMA & AL'S FLAVOR BEEF BRISKET

Erma & Al's Flavor Beef Brisket

Ingredients:

2 medium onions, finely chopped
2 Garlic clovers, finely chopped
2 Tablespoons prepared mustard
1 1/4 Teaspoons brown sugar substitute
1 Tablespoon worcestershire sauce
1 Tablespoon of Erma & Al's Jazzy Creole cajun
1 Teaspoon of Erma & Al's Garlic Delight Blend
1/4 cup low sodium soy sauce
1/4 cup red wine
1 Tablespoon light molasses
3 1/2 pound center-cut beef brisket

Directions:

Preheat oven to 325 degrees
Center a 24-inch length of 18-inch wide heavy- duty foil in a 13 by 9-inch baking pan
Combine all marinade ingredients
Place brisket on center of foil
Pour sauce over meat. Bring end of foil together evenly and fold over and continue folding down to top of meat fold sides up to make a neatly seated package
Bake 3 1/2 hours or until meat is tender
Remove from oven. put meat on heated serving platter. Trim excess fat and slice
Skim excess fat from sauce. Serve sauce with meat.
(yield 8 servings)

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