Quick Shrimp & Grits

I love going to a restaurant and ordering shrimp and grits, but I love making my own even better.  Let's see if you agree!  Here's what you'll need.....

Servings for 4
Prep Time: 30-40 minutes

Ingredients:

1-1/2 pound of large shrimp in shells
2 garlic cloves chopped
1/2 white or yellow onion finely chopped
1/4 cup chopped flat leaf parsley
1/2 cup Campbell's chicken broth
2 1/2 tablespoons Land O'Lakes butter
1 tablespoon Bertolli olive oil
Morton's salt to taste
McCormick's ground pepper to taste
Jim Dandy Quick Grits
1/4 cup sharp shredded Cheddar Cheese
1 can Rotel Tomatoes

Shrimp:
Peel and devine shrimp; reserve shrimp shells
Season shrimp with salt and pepper
Melt butter in saucepan
Sautee onion, garlic, and shrimp in olive oil and 1 tablespoon of butter; shrimp are done when they are pink in color on both sides

Sauce:
In another saucepan bring chicken broth and reserved shrimp shells to a rolling boil for 7-8 minutes; strain shells away from broth (keep flame on)
Add Rotel tomatoes to chicken broth and simmer for 10 minutes
Add flat leaf parsley and cooked shrimp mixture

Grits:
Follow box directions for grits until done
Add Cheddar Cheese and butter and mix together with grits

Plating:
Place grits in a bowl and top with shimp and sauce; add additional chopped flat leaf parsley to add color.


Enjoy a comforting bowl of warmth and goodness!!!
**Once you try the recipe, let me know what you think and become a follower of the site.**

Remember, eat what you love and love what you eat...I do!

Baked Salmon with Lemon Herbed Rice

If you like salmon and want to have a healthy, well seasoned fish and side dish, this is for you....

4-4oz Salmon filets
1/5-Red Onion (thin sliced)
1 cup -Lemon juice
2-Teaspoons Kosher Salt
2-Teaspoons Black pepper
2-Teaspoons Cajun Seasoning*
2-Teaspoons Garlic & Pepper Seasoning
1 pinch of Crushed Red Pepper flakes
4-teaspoons butter (room temperature)
1-2-teaspoons capers
2-teaspoons olive oil
Dill
2 pieces of foil (12x18in)


Mix all of the seasonings together
On each piece of foil, spread one teaspoon of butter. Sprinkle dill (to taste), red onion, some lemon juice, and seasoning.  Place 2 Salmon filets onto each peice of foil.  Sprinkle with remaining seasoning, capers, olive oil, red onion, and lemon juice.  Close the foil in a packet style.  Bake in the oven for 18-22 minutes or until it reaches your desired consistency. Remove from oven. Serve in the foil packet.  Be careful while opening the packet as the steam can burn your hands.


Lemon Herbed Rice

Zataran's Parboiled Rice
2-teaspoons of Lemon Pepper Seasoning
2-teaspoon of salt
1 -cup of lemon juice
2-teaspoons margarine
1/4 cup chopped fresh parsley**
1/4 cup chopped fresh cilantro**


Follow the directions on the bag for the rice (I use the microwave directions)
After cooking in the microwave on high heat for 5 minutes, add lemon pepper seasoning, salt,1/5 cup of lemon juice, and 1 teaspoon of margarine.  Cook for an additional 20 minutes on 1/5 of the highest power setting for your microwave.  Once the rice has finished cooking, allow it to rest for 5 minutes.  Then add the other teaspoon of margarine, the rest of the lemon juice and the chopped herbs.  Mix all together.

To marry these two dishes together, once the foil packet is open with the salmon inside, spoon in the herbed rice.  It will take on some of the broth inside of the packet.

*I use Tony Cachere's Original Creole Seasoning.
**Dried herbs can be used as a substitute if you do not have access to fresh herbs.
***This recipe will work the same if you only want to cook one filet of salmon in each packet, just modify the amount of ingredients.

Pair this meal with a nice, crisp Riesling and enjoy!

Love what you eat and eat what you love!!!

Smokey Fried Quail

Although they are small, they pack a punch full of flavor. 

Servings for 2

Ingredients:

4 Quail

1 1/2-Teaspoons Salt (Lite Salt can be used as an alternative)

1-Teaspoon Pepper

1-Teaspoon Garlic Powder

1-Teaspoon Onion Salt

1-Teaspoon Liquid Smoke

1-Teaspoon Chili

1/2-Teaspoon Cumin

2-Teaspoons Smoky Paprika 

2-Cups Flour

2-Cups Buttermilk

Vegetable Cooking Oil

Mix all ingredients into buttermilk.  Split (cut) each quail down the middle.  Soak the quail in the buttermilk mixture for 30 minutes to an hour. Heat cooking oil to frying temperature.  Allow buttermilk to drip off of quail. Dust each piece of quail in flour and place in cooking oil.  Cook on each side for five minutes.  Remove quail, place on cookie sheet with paper towels underneath and allow excess oil to drain off. These taste great with store bought sweet rolls and hot sauce.  Enjoy!

Hint: To test if oil is hot enough for frying.  Place the end of a wooden spoon in the oil.  If the oil bubbles around the spoon, it is ready for frying.

Super Scrumptious Chocolate Frosting

This frosting is like none other that you've had.   It's so indulgent that you just can't stop eating it.  It has an additional layer of flavor that makes it super scrumptious.  I use it as a wonderful topping to spruce up package baked sugar cookies and family-sized, box made brownies.  It also works as a quick warm dip for fresh fruit such as strawberries and cherries.

Prep time: 5-10 minutes

Ingredients:

5 1/2 tablespoons of Evaporated Milk
5 1/2 tablespoons of room temperature butter or margarine
3/4 cups of granulated sugar (regular white sugar)
1/4 cup of confectioner's sugar (powdered sugar)
1/4 teaspoon of Mexican Vanilla Extract
1 cup semi-sweet chocolate chips
1/4 teaspoon of instant coffee granules *

*The coffee granules add that extra layer of flavor which makes the chocolate taste of the frosting more intense.*

Directions:
Combine evaporated milk, butter, and all sugar.  Once combined, bring to a rolling boil for 30-45 seconds.  Immediately remove from heat and add chocolate chips; whisk together to combine chocolate chips with milk mixture.  Once chocolate has started to melt, add instant coffee and continue to mix.

Add the chocolate frosting to warm, fresh baked sugar cookies or warm brownies. 

Either of these can be savored even more if a scoop of vanilla ice cream that has been mixed with a pinch of cinnamon is added or if eaten with a tall, cold glass of milk.  Enjoy!!

Remember, eat what you love and love what you eat!

Shea

A.I.O. Salad (Apple, Iceberg, and Onion)

Here's what you'll need....

1/2 - 1 head of Iceberg lettuce or 1 bag of shredded lettuce
2 Granny Smith Apples that have been refrigerated
1/2 Spanish or Vidalia onion


Salad Dressing:

4-5 Tablespoons of Vegetable or Canola Oil
4 caps full of Apple Cider Vinegar
2 1/2 teaspoons of light brown sugar
1/4 teaspoon black pepper
Salt to taste

Directions:
Before using any fresh vegetable or fruit, please make sure to wash it first....

If using a head of lettuce, thinly slice the lettuce and add it to a bowl.  Peel both apples and  the onion.  Quarter the apples, thinly slice them and add them to the bowl with the lettuce.  Thinly slice the 1/2 onion and add it to the bowl with the lettuce and apples. 

Use a whisk to incorporate all ingredients used for the salad dressing.  Toss salad with the prepared salad dressing. **For additional flavor, top with more fresh ground black pepper and green grapes.**

Enjoy this cool, crisp, and refreshing salad with a nicely grilled pork chop!!!

Remember, eat what you love and love what you eat!!!!

Baby Lettuce Salad with Strawberry Vinaigrette

This is a lovely salad that is sure to please your pallet!  So, take a look at what you'll need.

Salad:

1 bag of Baby Lettuce or Arugula**
12 Strawberries (each quartered with stems removed)
1/2 Red onion (thinly sliced)
1/4 cup chopped roasted red bell pepper
2 small Roma tomatoes thinly sliced


Strawberry Vinaigrette:

6 Strawberries (quartered and finely chopped)
1/2 teaspoon fresh peeled and minced ginger
2 tablespoons vegetable oil
2-3 tablespoons balsamic vinegar
1/4 teaspoon light brown sugar
1/2 lemon--squeeze for juice
Black pepper to taste (1 pinch)

Garnish:

1/4 cup honey roasted pecans OR 1/4 cup of praline pecans
Danish Blue Cheese

Preparation:

Toss together salad leaves, strawberries, red onion, chopped roasted red bell pepper, and sliced Roma tomatoes.  Cover and set aside in refrigerator to chill.

**Butter lettuce, spinach leaves, or any dark green lettuce is a good option.**

In a small bowl, combine (by whisking) finely minced ginger, vegetable oil, balsamic vinegar, light brown sugar, lemon juice, and black pepper.  After whisking together, add chopped strawberries and chill for 15 minutes.

Remove salad and vinaigrette from fridge.  Whisk vinaigrette again.  Toss salad again with vinaigrette and top with pecans and crumbled blue cheese.

Great as a starter for any meal, or pair with a brown sugar, ginger, and soy sauce marinated pan roasted salmon fillet for a wonderful meal.

Add Pino Grigio for the perfect evening.  Enjoy!!!

Remember........eat what you love and love what you eat!!!
Shea

Crispy, Crunchy Eggplant

If you love fried green tomatoes, but can't find any green tomatoes in your area...Or you've become allergic to tomatoes...this is the recipe for you.  I always thought that I wouldn't like eggplant, but I went out on a limb and tried it...and now, I'm a huge fan....so, here's what you'll need....

1-2 Large purple eggplants
1 cup of vegetable oil
1 bag of Seasoned Louisiana Fish Fry**
Salt
Pepper

Prep time: 15 minutes
Cook Time: 20-30 minutes

Directions:
Preheat oven to 400 degrees
Remove stem from the eggplant, and proceed to peel the purple skin off.
After removing the stem and skin, slice the eggplant in 1/4 of an inch slices**
Brush slices on both sides with oil OR dip slices in oil, sprinkle with salt and pepper, then dredge each slice in fish fry
Shake excess fish fry off and place slices onto a baking sheet
Bake for 20-30 minutes, the slices should be slightly crispy (Some slices may crisp faster than others, if so, be sure to remove them so that they don't burn).

Remove from oven, allow to cool.

Crispy, Crunchy Eggplant can be served as a side dish or as a snack. If serving as a snack, the slices taste great when dipped in Ranch dressing or Marinara sauce.

** If Louisiana brand fish fry is not available in your area, use the fish fry of your choice. You can also combine Yellow Corn Meal, seasoned salt, salt, and pepper.  Use that mixture to dredge the eggplant slices.

**The thinner the eggplant is sliced, the crispier and crunchier each slice will be.  You are the judge of the thickness of each slice.

I hope that you enjoy, and remember.....

Love what you eat and eat what you love,
Shea