Shrimp and Grits

SHRIMP & CHEESE GRITS

This is a super simple dish. I made this on Friday, I was definitely craving it. This is my take on a Carolina classic.

HERE'S WHAT YOU'LL NEED:

1 pound of Shrimp (cleaned and de-veined)

1 teaspoon of cornstarch

1/2 teaspoon of vinegar (white)

1/4 cup of chopped parsley

1/4 cup of chopped scallions

The juice of two lemons

6 strips of bacon (chopped small)

1 teaspoon of sugar

6 cloves of garlic (chopped very fine)

Salt And Pepper to Taste

GRITS 

1 cup of grits

2 cups of water

4 oz butter

2 cups of whole milk

Half a bar of Velveeta

Salt and Pepper to taste

DIRECTIONS:

To cook grits, follow the directions on packaging (replacing 2 cups of water with milk). Add butter to the liquid before adding grits. Once grits are almost done, add cheese, salt and pepper.

SHRIMP

In a medium sized skillet, Cook bacon until crispy. Remove bacon and keep reserved bacon fat. Add garlic and saute'.  Mix cornstarch in water to make a slurry. Pour slurry into reserved bacon fat. Simmer until slightly thickened. Return bacon to skillet, add in lemon juice, vinegar, sugar, and salt and pepper. Add in shrimp. Cook until pink. Lastly add in parsley and scallions. Cook on medium hear for 10 minutes.

SUPER SIMPLE!

I hope you guys like my take on this southern staple. Let me know what you think. You can add other spices and omit some, but this is just the perfect mixture for me,

Moros y Cristianos/ Cuban Style Black Beans and Rice

 

CUBAN STYLE BLACK BEANS & RICE

WHAT YOU'LL NEED:

1 & 1/2 cups black beans, dried

1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced

2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice

DIRECTIONS:

Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for 20 minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 45 to 50 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice and salt and pepper to taste. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes -- until the rice is fully cooked.

Adjust Salt and Pepper if need be, Remove the bay leaf. Serve Hot

FOUR CHEESE MAC

FOUR CHEESE MAC

MAC N CHEESE is definitely a Southern staple. Every country girl should know how to make a good pan. But for those of you who don't, here's my take and my recipe.

WHAT YOU'LL NEED:

1 Box of Macaroni Pasta

Half a stick of Butter (or margarine if you prefer)

2 Cups of Sharp Cheddar (shredded)

1 Cups of Mozzarella (shredded)

1 Cup of Colby Jack Cheese (shredded)

1 Cup of Mild Cheddar

1/2 Tablespoon of flour

2 Tablespoons of Sour Cream

2 Cups of Milk (of your choice, I prefer canned milk)

1 Cup of Seasoned Bread Crumbs

Seasoned Salt, Pepper, Garlic Salt to Taste

DIRECTIONS:

In one large boiling pot, prepare your pasta (as directions state). Don't forget to salt your water.

You can either purchase your cheeses shredded or shred them yourselves but once shredded mix them all in a bowl.

In another large pot, mix your butter and milk and bring to a boil. One milk mixture comes to a boil, add in your seasonings, and half of your cheese. Once thoroughly stirred, add in your flour and let mixture come to a boil. Once it boils, mix in pasta (into the cheese sauce pot). Once its thoroughly mixed, Pour mixture into a baking pan (I always prefer disposable ones as to not mess up more expensive ones). Mix Sour Cream into mixture. Adjust spices as necessary (make sure you taste it).

One top, mix remainder of cheese and bread crumbs.

Cook on 350 degrees for 45 minutes....

Let cool for 10 minutes

Check out pictures of my completed meal!

Ribs, BBQ Chicken, Broccoli and Mac N Cheese

Tuna Pasta Salad

TUNA PASTA SALAD

GM Lovies!!!


I know it's been quite some time since I've rested here to post one of my recipes. There have been a lot of changes with my job and work. That has left little or no time for me to cook. Yesterday was an exception and I was so very happy to get back in the kitchen. I decided to make something so simple but quite delicious.


I made Lemon Pepper Chicken (recipe will be in another post) and TUNA PASTA SALAD!!!!


Very Simple Ingredients but BIG FLAVOR.

WHAT YOU'LL NEED:

• Bowtie Pasta (or any shaped pasta you prefer
• Mayo (I used the Balsamic Salad Dressing Mayo by Hellmann's)
• Fresh Parsley
• Celery
• Green Onion
• 2 to 3 cans of Tuna in Water (depends on how much Tuna you want)
• 3 tablespoons of Robust Italian Dressing
• 2 tablespoons of lemon juice
• Salt n Pepper to taste

DIRECTIONS:

After cooking and draining pasta, Mix all wet ingredients in a separate bowl. Put all the herbs and spices over cooked pasta, mix in Tuna, then pour over dressing mixture (make as little or as much as you want depending on how creamy you want your salad). MIX ALL TOGETHER and Voila, YOU'RE DONE!!! SIMPLE, EASY, DELICIOUS

Jalepeno Big Mouth Burgers with Parmesan Parsley baked fries

BIG MOUTH BURGERS AND BAKED FRIES

It's Sunday and I was the mood for something delicious and messy so why not BURGERS!!!!!


TO BEGIN:
I'll start with the Parmesan Parsley Baked Fries because you want to get these cooking before you even get into the burgers

WHAT YOU'LL NEED:

3 to 4 Idaho potatoes cut in wedges (skin on)
1 bundle of fresh parsley, chopped
Extra Virgin Olive Oil
1/2 packet of Italian Dressing Seasoning
2 handfuls of grated parmesan cheese
Pam or some other butter cooking spray.

DIRECTIONS:

You want to begin by spraying you pan with the butter cooking spray
After that mix all ingredients in plastic dish.
Drizzle enough oil over to coat all potatoes and mix.
Then assemble potatoes in baking pan.
Cook on 365 degrees for 45 minutes to 1 1/2 hours. Depending on how crunchy or soft you like your potatoes. (I like mine less crisp).

Now on to the BURGERS. I call them big mouth burgers because they are massive.

WHAT YOU'LL NEED:
Ground Beef
1/2 packet of Italian Seasoning
2 tablespoons of bbq sauce
4 tablespoons of Worschtishire sauce
5 scallion cut
1 cup of fresh parsley, chopped
2 teaspoons of minced garlic
seasoned salt and pepper to taste
handful of parmesan cheese
Cheddar cheese slices
Sliced pickled jalepeno


DIRECTIONS:
HEAT YOUR GRILL. I USED A GEORGE FOREMAN GRILL.

Mix all ingredients except jalepeno and cheese slices.

Make patties about an inch thick.

Put cheese slice on one patty and jalapeño on top.

place another patty on top and seal corner so that cheese and peppers are encased in both patties. Grill for about 15 minutes for well done burgers. They stay juicy...

 Serve with whatever toppings you desire. I put bacon, lettuce, tomato, pickle, mustard and extra jalapeño on mine.

Below is the END Result!! SO GOOD!!!! THESE BURGERS ARE MESSY SO KEEP LOTS OF NAPKINS HANDY.

Tomatoe,Cucumber,& Watermelon Salad

TOMATOE, CUCUMBER & WATERMELON SALAD

This salad is probably more befitting in Spring and Summer due to vegetables and fruit being more fresh and available. But I like as a quick side dish to fish, a quick lunch, or a nice snack. Last night I was thinking of what I should make for lunch and I have left over cucumber and tomato and watermelon. So why not???

Super simple recipe.

WHAT YOU'LL NEED:

1 tomatoe cored and diced (I prefer beefsteak tomatoes)
1 cucumber peeled and diced
1 cup of watermelon chopped
(Red onions are optional, I don't like them)
Pinch of parmesan cheese (feta would also be great in this)

Dressing:
1/2 cup of apple cider vinegar
2 tablespoons of lemon juice
2 tablespoons of EVOO: extra virgin olive oil
1 teaspoon of sugar
Pinch of Garlic powder
Pinch of dried basil
Pinch of onion powder
Salt and pepper to taste

DIRECTIONS:

Mix all ingredients together for the dressing. Whisk well.

Combine all vegetables and fruit.  Drizzle dressing over the top. Toss in parmesan and mix.

You're done!!

This fresh dish cleans the palette. As stated, it pairs well with fish and chicken.

Let me know what you guys think! Until next time.  Xoxo