Summer Time App Or Light Supper

 Summer is quickly approaching and I am 100% here for it. Anyone that knows me knows not only is summer my favorite season, but I like it HOT! The hotter the better. Some who know me very well find this odd because I am what my grandma called a "hotbox". Yes, I'm the girl running around in flip flops in winter and running the AC year round. So why would someone who is always on the verge of spontaneous combustion like the heat and humidity of the next few months? 

Easy. As my husband says "You don't have to shovel sunshine!" I can always find relief inside with some chilly AC, or even better in the cool waters of a pool! If I had it my way every day of summer would be sunny and 85+. 

One thing I do find myself saying a lot during the dog days of summer is "It's too hot to cook." Now, 9 times out of 10, I end up cooking anyway, or I've already looked at the forecast when meal planning (yes, that is how OCD I am....I check the weather before I plan meals for the upcoming week.) and planned on a light meal in anticipation.

Some of the things we love on those nights when the thermometer still reads 90 at supper time are pasta salads, tuna salad sandwiches,  and big salads topped with grilled chicken or shrimp. 

I also love taking dishes we usually eat as an appetizer and making them into a main dish. This Bang Bang Shrimp is a perfect example. The amount this recipe makes is great for a cookout app, but if I take the same amount, add a pasta salad and fresh summer time fruit (hello, watermelon) on the side, it's a light meal perfect for a scorcher of an evening.

Now, this quick version of the favorite appetizer does take a little help from the store with some frozen popcorn shrimp, so you will have to turn the oven on. But it's not for long, and if you happen to have an air fryer, you could always cook the shrimp in that instead! 

I can't wait for those nights when it comes time for supper and I'm hot from being outside in the sun all day. Or better yet, tired from a fun day at the pool. Summer is my time and I am ready to welcome it, and all of its tasty foods with open, tanned arms! 

 

Bang Bang Shrimp

1 (18-20 oz.) box frozen popcorn shrimp

1/4 cup sweet Thai chili sauce

2 TBS mayonnaise

1 1/2 TBS honey

1 TBS sriracha

Boston lettuce, for serving

Chopped green onions, for garnish

Sesame seeds, for garnish

Cook shrimp according to package directions. I add a few extra minutes to make sure the shrimp are nice and crispy. In a medium bowl whisk together chili sauce, mayo, honey and sriracha. When the shrimp are cooked, transfer to a large bowl. Pour dressing over and gently mix until well coated. Serve on lettuce leaves, garnished with green onions and sesame seeds. 

 

Shared at Weekend Potluck

Beach Dreams

It is FINALLY!!! Spring Break. (Sorry, I had to yell that because it seriously felt like it was never going to come. In January and February we actually have quite a few random days off school, but once March hit...pretty sure it lasted 8 weeks with 59 days!

Praise be, we have the next week off to rest, revive, rejuvenate and hopefully have a little fun too. Oh, and if you think the boy is more excited than me? It's a pretty even match! What can I say? I don't like sharing him; and I adore having him home with me!

We are not a traveling spring break bunch because of the annual beach vacation we take every summer. We went to Florida one time over spring break and I vowed never again. It just isn't my cup of tea. Too. Many. People. So, we have a stay-cation at home and find some fun things around here to do.

But it always happens. my social media feeds start to feature beach pics from all our friends that are sitting by the pool, splashing in the waves, or playing in the sand and I become a little melancholy. I'm sure it has something to do with the fact that "spring break" in Indiana doesn't really feel like spring. After all, it snowed here yesterday. Yes. I said. Snow.

This year I'm fighting those feelings. I decided if we can't be at the beach we can still feel like we are. These sandwiches are absolutely something we would enjoy during our vacay; and the boys immediately told me I have to make them when we are down there this summer.

I think these would be perfect for bridal or baby showers; and of course with it being Lent right now, many of you are always looking for new seafood suppers.

If you're headed to some place warm for your break, I'm very happy for you. (Seriously!) But please, try to pack up some of that warm sunshine and bring it back to the rest of us! Sharing is caring!

Shrimp Salad

1 (12 oz.) bag frozen salad shrimp, thawed & drained

1/3 c. mayo

1/2 tsp. Worcestershire sauce

2 tsp. lemon juice

1 1/2 tsp. Old Bay Seasoning, extra for garnish

1/2 tsp. seasoned salt

2 celery ribs, chopped

Pepper to taste

Mini Sub Buns

Boston Lettuce

Lemon Wedges  

In a large bowl combine shrimp, 1/2 tsp. Old Bay and 1 tsp. lemon juice. Set aside while you prepare dressing. In a small bowl whisk together mayo, remaining Old Bay, lemon juice, Worcestershire,  seasoned salt and pepper. Add celery and dressing to shrimp. Chill for 1 hour before serving. If mixture is very wet (mine was) drain some liquid off before serving. Serve on buns with lettuce, sprinkled with extra Old Bay & lemon wedges on the side.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Another Recipe Contest

Yep, once again I am trying to see if a recipe I create can be named "best in show." I have to admit, I really enjoy entering recipe contests, but just don't have as much time to do them right now as I would like. (For those of you keeping track, I am almost 9 months pregnant...hence the short on time issue!)

But when I heard about this one from JSL Foods, I decided to make the time to enter one more before my days are completely full of bottles, diapers and cooing!

The idea was simple. They would send me whichever of their products I wanted to incorporate into a recipe and then I got to play and create in my kitchen. How cool!

I decided to use their Teriyaki Yakisoba Noodles, but in a different way than I normally would.

We are Asian food fanatics, but in the summer time, we are also salad ones too. We like eating lighter, cooler and more refreshing meals when the sun is beating down and it's too hot to move. So I decided I could take these tasty noodles, add some fresh ingredients, a tasty sauce and create a salad that is both filling and light at the same time.

This makes a terrific main dish, with some fresh fruit on the side. Or whip up a big batch of it for your next cookout. Feel free to add whatever veggies you think you would be delicious, I think I might add zucchini next time.

If you want to learn more about JSL Foods and all the great products they have to offer, check them out online, on Facebook and Twitter. Or, look for them at your local Safeway or Target store. Oh, and wish me Good Luck!!

Sweet n Spicy Asian Noodles Salad

3 packages Fortune Teriyaki Yakisoba Noodles, sauce packets discarded

1 (12 oz.) bag frozen cooked medium shrimp, thawed and tails removed

1 (8 oz.) bag frozen shelled edamame, thawed

1 lb. fresh broccoli crowns, cut into florets

1 red bell pepper, julienned

1/4-1/3 c. creamy peanut butter

1/4 c. soy sauce, extra for serving

1/4 c. lemon juice

1/2 c. chicken broth

3 TBS sesame seeds, extra for garnish

1-3 tsp. sriracha, to taste

Bring 2 large pots of water to a boil. When they are rapidly boiling, add noodles to one, and broccoli to the other. Cook EACH 2 minutes total. Immediately transfer both the noodles and broccoli to a large bowl of ice water to stop the cooking process. Drain well.  In a medium bowl whisk together soy sauce, lemon juice, chicken broth, peanut butter, sriracha and sesame seeds. Transfer noodles and broccoli to a large bowl. Pour sauce over. Add shrimp, peppers and edamame. Toss to combine. Chill for at least an hour before serving. Stir well again. Sprinkle with extra sesame seeds. Serve with extra soy sauce on the side. *NOTES* I use 2 teaspoons of sriracha, because I can't take much heat. Feel free to use less or more depending on the heat level your family enjoys. Or, you can always serve extra on the side. When you pour the sauce down over the noodles, you will notice extra. This is fine because it will absorb a lot while chilling. 

Cool Suppers for Hot Days

Oh summer, how I love thee. Even when the thermometer reads 90 before noon, the Indiana humidity is at 110%, and my 8 month pregnant body has sweat coming out of places I never knew existed. Yes, even with all of that, I am still summer's #1 fan. See, we have a saying in our family, "You don't have to shovel sunshine."

Did you catch that? 8 months pregnant. So many people are telling me "Wow this is flying by, but I'm sure it's not for you." Well, I have to be honest, IT IS! I can't believe our baby boy will be here in such a short amount of time. But, with so much left to do to get his nursery ready, he needs to keep baking a while longer!

Being pregnant in the summer isn't something many women would be okay with, but I am. Alex's birthday is in September, so apparently I'm just destined to enjoy the dog days of the season carrying a few extra pounds; and it's a blessing I am so thankful for.

But that doesn't mean I can't find my own ways to beat the heat. We are regulars at our local splash pads and pool. And I can always get inside with AC and put my feet up. Plus, when it comes to dinner time, I can make sure meals are light, cool and refreshing.

Such is the case with this terrific salad. Sure, it would be great at a picnic or at your July 4th cookout, but it also makes a tasty meal on a hot evening. I served it with some fresh fruit on the side and we were all satisfied without feeling stuffed.

These hot days are what I long for during those bitter cold winter months, so I for one will not complain. I will just find ways to make it a little easier on myself and this little bundle of joy of ours!

Shrimp Pasta Salad

1 lb. medium shell pasta

1 (12 oz.) bag frozen cooked shrimp, deveined, shell off, tail on, thawed

1 red bell pepper, diced

3 ribs celery, diced

1/4 c. mayo

1/4 c. zesty Italian dressing

2 tsp. Chesapeake Bay Style seasoning, plus extra for garnish

Salt and Pepper to taste

Cook pasta according to package directions. Meanwhile, remove tails from shrimp and cut each shrimp in half. In a large bowl combine shrimp, pepper, and celery. In a small bowl whisk together mayo, dressing and seasoning. When pasta is cooked, drain, rinse with cold water and drain well. Add to shrimp mixture. Pour dressing over. Season with salt and pepper. Mix well. Chill 2 hours. Before serving, sprinkle with extra seasoning. *NOTE* You might ask why buy tail on shrimp if you're going to take them off? I find with frozen shrimp, they keep their shape better if they are frozen with the tails on, and then removed later.

One Extra Pot

So, I wish I could "advertise" this as a one pot wonder, but I can't tell a lie. It would be false advertising and I just can't do that. However, it only takes one extra pot, so it's like a very close cousin! That's all. Just one more, and it is barely going to get dirty, so it only half counts. 

I think one of the reason why when searching for recipes we all seem to stop at the ones labeled "one pot" or "one skillet" is because life demands meals be quick, both for cooking time, and clean up. Let's face it, those huge meals taste great and are so satisfying, but the after math? I for one always wish for the dish fairy to show up...and she never does....lazy witch. You know the ones I'm talking about. Where it seems like every single dish/pan/pot/utensil in the kitchen is dirty and piled up in the sink. Even with the added blessing of a dishwasher, the amount of work can seem daunting. So when I can give my family, and all of you, a dish this delicious, and make the promise of only two pans...it's a successful food blogger day. 

This is another way to really stretch the budget when it comes to seafood. If you haven't seen me sing the praises of the frozen options in the stores today, you are now. The 12 oz. bag I used in this recipe cost me about $5, and easily fed our family of three. Oh, and if you're wondering if you have to buy the ones with tail left on per the recipe, it's a personal choice. I like to use them in dishes like this because they shrink less. But if you don't mind that, and don't want to mess with the tails when chowing down, feel free to use tail off. 

Between the garlic and lemon, this is bursting with flavor, and even with the cheese and milk, I think it's still super light. Add a veggie and maybe some bread on the side and supper is on the table in under 30 minutes! And your clean up will be even less than that!

Lemon Garlic Shrimp and Rice Skillet

Inspired by Diethood

2 c. instant white rice

2 c. water

2 chicken bouillon cubes 

6 TBS butter

5 large garlic cloves, finely chopped

12 oz. frozen medium shrimp, tail on, thawed

6 TBS milk

1/2 c. shredded Parmesan cheese

1 1/2 TBS dried parsley, extra for garnish

Juice of 1/2 lemon

Salt and Pepper to taste 

In a medium pot, bring water and bouillon cubes to boil. Add rice. Stir. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Set aside. (These were my directions. Check your box!) In a large skillet, heat butter over low heat. Add garlic and cook for 2-3 minutes until fragrant, stirring constantly. Add shrimp, salt and pepper. Cook and stir, until shrimp are pink, about 5 minutes. Move shrimp to sides of pan, add rice. Stir well. Add milk, cheese and parsley. Stir to combine and cook for 1-2 minutes more until thickened. Remove from heat. Squeeze lemon over. Sprinkle with extra parsley. 

 

Shared at Weekend Potluck

Those Hot Summer Nights

It won't be long before all those folks that were just complaining about snow and freezing temps a few months ago are now whining it's too hot and they are melting. But not me. Nope. I refuse to complain about the heat. Even though I am hot blooded by nature and sweat like a Democrat at at GOP party, you will never hear me say it's too hot, or  wish it could cool down. However, I do have to find ways around the heat when I can.

When the temps get to a point where at dinner time, it's still 98 degrees with 110% humidity, nobody in our house wants to eat. A common phrase you will hear in our house during the summer is "It's just too hot to eat right now." But that's not a complaint. It's an observation. So many nights during those dog days supper gets postponed until later in the evening; which is fine, but means we need something a little lighter. One because who wants really heavy food when it's so hot and two, because we don't want a huge meal only a couple hours before bedtime.

When those nights hit, I turn to things like salads and lettuce wraps...a lot. They fill us up, are cool, refreshing and satisfying, but still light too. These are sure to make an appearance on our summer time dinner table again and again. They are so easy to make, have amazing flavor and put some of our favorites things into one hands friendly dish. Oh, and if you're having a party, your guests would go ga-ga for these too! Plus they can be super budget friendly, stretching both seafood and veggies a long way!

I can't wait until it's so hot outside. It's my favorite time of year. I love being in the sunshine, or laying in the pool, or enjoying the heat from inside my nice and cool air conditioned house!

Spicy Shrimp and Noodle Lettuce Wraps

1 (12 oz.) bag small frozen shrimp (deveined and tail off), thawed

2 TBS sriracha sauce

2 TBS olive oil

4 large garlic cloves, minced

Salt to taste

1 package Pork Ramen Noodles

Green Leaf Lettuce, cleaned and separated

1 red bell pepper, diced

3 large carrots, julienned

3 green onions, chopped

4 large radishes, thinly sliced

2-3 TBS soy sauce

In a large plastic storage bag, combine shrimp, sriracha, oil, garlic and salt. Toss to combine. Chill in fridge for several hours before cooking. Cook Ramen noodles according to package directions, drain and allow to cool. Once cool, mix with soy sauce in medium bowl and stir to separate noodles. Set aside. Heat a large skillet over high heat. Add shrimp and cook on both sides, until golden brown, about 5-7 minutes.To build wraps, place some Ramen noodles on lettuce leaf. Add veggies and then shrimp. Serve with extra sriracha and soy on side.

Shared on The Country Cook May 22, 2015

Mystery Ingredient

As some of you know already I am lucky enough to be part of the Yum Squad for Peanut Butter & Co., the makers of the best peanut butter I've ever tasted! We squad members had a challenge put to us a couple months ago, and I for one was up for the task! 

It was simple. We were sent some of their delicious peanut butter and a mystery ingredient, and we were to create a recipe using those. Easy right??!!! Well, if I'm being completely honest I was a bit nervous when my box got here, because it could have had anything in it. What the heck was I going to do if I was supposed to mix peanut butter with anchovies? Or pigs feed? Or chocolate covered grasshoppers? Okay...so my imagination kind of got carried away. 

So, can you imagine my pure relief and joy when I opened it up, and there was a bottle of sriaracha? Yep, something I already cook with. Something I have in my cupboard at all times. Something my boys will pretty much put on anything. Whew....how lucky was I? 

The second I thought of the hot of sriaracha and the sweet of peanut butter, my tongue immediately called out for something Asian! It's a flavor combo we have all the time in Asian dishes I make at home, and ones we have at our favorite restaurants. They meld so well together, and taste so great, it's one of those things you would never guess go together, but truly do. 

Need a seafood dish for your Lent meal tonight? This would certainly put a little spice in your step! I love this recipe because it's a great base that you can build from. Take the noodles, add whatever veggies you like, and swap out the shrimp for chicken or pork. You'll still get a tasty, simple meal! 

I'm not always a fan of surprises. I think sometimes life can throw you some doozies, but in this case, it was a fun, and even more importantly, absolutely delicious surprise. Oh, and my friends at Peanut Butter & Co. have some peanut butter they want to give you too! Just scroll down below the recipe to see how to enter to win! 

Spicy Peanut Noodles with Shrimp

2 TBS vegetable oil

1 (13.25 oz.) box whole grain thin spaghetti

1 (12 oz.) back frozen shrimp, thawed 

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 1/4 c. matchstick carrots

1 garlic clove, minced

1/4 c. soy sauce

1/4 c. creamy peanut butter

1/4 c. lemon juice

1/2 c. chicken broth

1-3 tsp. sriracha sauce, to taste

4 green onions, sliced on bias

1/3 c. chopped cashews

Cook pasta according to package directions. In a medium bowl whisk together soy sauce, lemon juice, peanut butter, chicken broth and sriracha until smooth. Set aside. In a large skillet, heat oil over high heat. Add shrimp and garlic. Saute' until shrimp are almost completely pink. Add peppers and carrots. Saute' stirring often until peppers are crisp-tender, about 5 minutes. Pour peanut butter sauce into skillet. Bring to a boil. Reduce heat to low and simmer, about 5 minutes until sauce is slightly thickened. When pasta is cooked, drain well. Add to a large bowl. Pour shrimp sauce down over. Mix well to coat evenly. Toss until completely combined. Garnish with chopped green onions and cashews. *NOTE* I like to use shrimp with the tail on to decrease shrinking. 

Shared on The Country Cook Mar. 6, 2015

Asian at Very Good Recipes

To Enter: Leave a comment telling me what savory dish you love to make with peanut butter! 

(1) Winner Will Receive:

(1) Jar Smooth Operator (creamy) Peanut Butter
(1) Jar of His/Her Choice Peanut Butter 
(See flavors here.)

Disclaimer: I received free product as part of The Yum Squad. All thoughts and opinions are my own. 

Happy New Year!!

Well, it's officially over. Christmas has come and gone. We've watched the ball drop and welcomed in 2015, and now there is nothing left to look forward to until summer. Okay, that's not true at all, but I always tend to get a little down after the holidays. 

But now, it's time to focus on the new year. I hope to be bringing you lots of yummy things this year, so you know I had to start out right away...and with something fantastic.

Last year when I asked folks what they would like to see more of on EMM, two things were said more than any other. Casseroles and Slow Cooker recipes. Well, I didn't ask this year, but I'm guessing those two would once again be at the top of the list. So many of us are super busy, and both of those categories hold meals that we can fit into our jammed schedules. 

That being said,  I figured having my first post of 2015 being a casserole would be a safe bet. Not to mention, this is a seafood supper that takes some help from the store, but is still very budget friendly. You can feed a crowd with this without spending a fortune. 

I'm so happy you've decided to join me in the new year. I am so thankful for all of your love and support, year after year. I wish many things for my 2015, and I look forward to sharing all of them with you, along with some tasty recipes to share with your family too! 

Creamy Shrimp and Wild Rice Casserole

1 (12 oz.) bag cooked, medium shrimp, thawed (I like the ones with tail left one)

3 (4 oz.) boxes wild rice mix, cooked according to package directions

8 oz. white mushrooms, sliced

1 tsp. hot sauce

1 c. heavy cream

1/2 c. sliced almonds

2 TBS butter

1 TBS dried parsley, extra for garnish

Salt and Pepper to taste

Preheat oven to 350. Grease a 9x13 baking dish. Saute mushrooms in butter until brown. Remove to a bowl and add rice. Allow to cool slightly. Add hot sauce, shrimp, cream, salt, pepper and parsley. Stir well to combine. Transfer to baking dish. Top with almonds. Bake, uncovered for 30-45 minutes. Garnish with extra parsley. 

Shrimp at Very Good Recipes

Soul Food Saturday

Ever have one of those days where you have thought about what to make for dinner all day? That you have to make it, because it literally has become a craving in the back of your mind by this point? Because you are for sure you have all you need for the recipe you dive in head first without double checking…Yep that was me with this recipe. I’d gotten nearly through and found I was missing a main ingredient! What’s Jambalaya without rice? Well normally it would just be meat, seafood and veggies with a delicious sauce. But suddenly my mind went back to a day of watching one of our favorite shows. Swamp People. Bruce made Jambalaya Pasta. Jambalaya PASTA!!! I was just as surprised to see it as some of you may be just hearing it. I had pasta! This is where the recipe continued, and you get to try something new with me. Grab a fork and bring your best pasta twirling skills, this one is going to be good!

 

 

Spicy Sausage and Shrimp Jambalaya Pasta

 1 TBS olive oil     

1 lb. fresh spicy sausage links, sliced

2 yellow bell peppers,  julienne

2 lb. precooked, frozen salad shrimp

1 medium sweet onion,  sliced

2 tsp. Granulated garlic   

Salt to taste

3 tsp. ground cumin      

2 TBS. flour

1/2 lb. Cooked noodles (I used fettuccine)

In a large skillet add oil and sausage pieces. Stir to coat with oil and cook until browned.  Cover and lower the heat. Cook until sausage is no longer pink. Remove sausages from pan. Then add onions, peppers, and half of seasonings. Sprinkle with a touch of salt. Stir to combine. Cook until peppers and onions have softened.  Add shrimp and remaining seasonings. Stir to combine. Cover and simmer until shrimp is warmed through. Add flour to a small bowl with 1 c. of cooking liquid. Stir to combine and remove lumps. Raise heat slightly till juices are near boiling. Add flour mixture and stir to combine. Allow for mixture to boil and begin to thicken. Add sausages back to the pan and stir to combine. Cook until thickened and sausage has heated through. Stir in cooked pasta.

Even More Take Out At Home

So...we aren't having the best of luck when it comes to our favorite Chinese restaurants here in town. Let me explain. We live next to a shopping plaza, and we were lucky enough to fall in love with a Chinese buffet that went in a few years back. Fortune Buffet was a tasty, budget friendly place for us to take our little "big eater" to fill him up. But even more than we enjoyed their buffet, we loved zipping over there for their take-out. They were one of the few buffets in town that when you ordered it to-go, they made it fresh and just didn't get it off the buffet. And oh, could they make some tasty food! In fact, we said on multiple occasions we enjoyed their take-out more than the buffet. Well, here about 6 months ago, a sign went up on the door that they were "finding a new location." Evidently they never did, because they haven't opened again any where we can find, and we miss them.

So then, last summer a place went in called The Paper Lantern. It was actually a family owned business specializing in Chinese and Vietnamese cuisine. Mr. Everyday actually tried them first, raved about them, went in so many times for lunch that he became a regular and got to know the owners, and then turned little man and I on to them too. They were super inexpensive, and had tasty, traditional food. We loved it!

Well, about a month ago, we were sitting here one evening when a news alert came on saying a fire had broke out at a Fort Wayne restaurant, and due to the extremely cold temps and winds, fire fighters were having a hard time getting in under control. Sadly, it was The Paper Lantern, and the entire thing was destroyed. Nothing left. It was so incredibly sad to watch and see the aftermath. The couple that owned it is completely devastated and while they hope to rebuild, aren't sure if they can go through it again. I guess only time will tell.

Now, with those back stories, you can understand why I've been pretty desperate to recreate some of our favorite Chinese foods in my own kitchen. This one happens to be the hubby's favorite. When ordering Chinese take-out, 9 times out of 10, this is what he would order.

Honestly, I never knew it could be so easy to make at home. But this could be a weeknight supper with no trouble at all! The most important thing to remember is you want to use pre-cooked rice! It makes for the best fried rice. I think the best way to do it is to make the rice the night before, put in the fridge over night and when it's time for supper, you're off to a good start!

I told my husband we have to stop raving about restaurants we love, because we seem to be a bit of bad luck. But until we find another place we love as much as we did these two, at least we can still enjoy favorites at home!

Shrimp Fried Rice

1 (12 oz.) bag frozen small 60/80 ct. , tail off, shrimp, thawed

4 c. pre-cooked brown rice (see note below)

1 (12 oz.) bag frozen peas and carrots

3 green onions, chopped on a bias

1/2 tsp. cornstarch

2 TBS oil, divided

3 eggs, beaten

2 TBS soy sauce

Salt and Pepper to taste

In a medium bowl toss shrimp, cornstarch, salt and pepper. Allow to sit at room temperature for 10 minutes. Heat a very large skillet on high heat. Add 1 TBS oil and swirl to coat pan. Add shrimp, and move around so they aren't overlapping. Do NOT move for 30 seconds and allow to fry. Flip over and fry for another 30 seconds, until almost cooked through. Remove with a slotted spoon to plate, leaving behind as much oil as possible. Turn heat to medium. Add eggs, stirring very quickly to scramble. When eggs are almost done, dish out and add to plate with shrimp. Wipe skillet out and return to high heat. Coat with other 1 TBS oil and saute green onions about 15 seconds. Add rice and stir well to mix. Allow the rice to cook untouched for 1-2 minutes until a sizzle is heard. Toss the rice to cook on all sides. Add 1 TBS soy sauce and stir well. Add shrimp, peas and carrots and eggs back in to finish cooking. Cook until heated through, about 5 minutes. Add another 1 TBS soy sauce, mix and serve hot. *NOTE* I find the best rice to use is made 24 hours ahead of time, and chilled in fridge.

Shared on The Country Cook Mar. 14, 2014

 

Our New Year

January 1, 2014. What was on your table that day? I know many of you are answering with pork, black eyed peas, collard greens...all those things that are supposed to bring you luck in the New Year. And honestly, most years those are the types of things that are on my table too; but not this year. Why? Simple. My hubby made a request for something a little different for our holiday meal; and was so excited when I obliged his request!

As most of you know, we spend the night before at home, as a family, eating from a huge buffet of appetizers all night long, while we wait for the ball to drop. And usually included in that array of yummy things is a shrimp ring. It's a must. Well, this year, Mr. Everyday asked since we were having so many other things, if we could skip the cocktail shrimp and wait until the next day to have shrimp instead....in a cream sauce...over pasta. Yes, he wanted me to take my tried and true Alfredo sauce recipe, add shrimp to it, and recreate one of his favorite pasta dishes of all time.

Now to be honest, if I didn't already have this easy, never fail sauce recipe, I might not have been so inclined. After all, it was a holiday and I deserved some down time, especially after preparing that huge buffet the night before. But I knew I could make him happy, and not have to put forth too much effort.

If you have tried my Alfredo sauce before, you'll be happy to know this is the same base recipe, just with a couple extra steps to add the shrimp. If you never have, and enjoy a good Alfredo sauce at your favorite Italian restaurant, I highly suggest you give this one a try! It's so easy, and tastes just like those you order out. (And if you don't groove on the shrimp, simply leave those out! It doesn't effect the sauce recipe at all!)

I hope you enjoyed something yummy on New Year's Day! If it was something traditional, maybe some good luck is headed your way! But for us, we went in the other direction and enjoyed something new and yummy that can easily be your supper tonight!

Easy Shrimp Fettuccine Alfredo

12 oz. bag frozen, small (60/80) shrimp, peeled, deveined, tail removed, thawed

2 c. heavy cream

1 stick, plus 2 TBS butter, divided

4 cloves garlic, minced, divided

1/2 c. grated Parmesan cheese

3/4 c. mozzarella cheese

2 TBS dried parsley, extra for garnish

1 lb. fettuccine

Salt and Pepper to taste

Cook pasta according to package directions. While it's cooking, in a large skillet heat 2 TBS butter over medium heat. Add shrimp and 2 cloves garlic. Cook, 5-7 minutes, stirring often, until shrimp are pink and cooked through. Melt 1 stick butter in medium saucepan over medium-low heat. Add 2 cloves garlic, cream and black pepper to taste. Bring to a simmer stirring often. Add Parmesan and stir until well blended. Simmer 8-10 minutes until thickened. Add mozzarella and stir frequently until blended and smooth. Set aside but keep warm. Just before pasta is ready to drain, add shrimp to sauce. Add parsley. Stir to combine. Adjust seasoning if necessary. Drain pasta. Add to a large bowl. Pour sauce over. Mix well with tongs to coat. Garnish with extra parsley if desired. 

Shared on The Country Cook Jan. 10. 2014

Seafood Supper In 30

This time of year I think it's easy to fall into what I like to call a "holiday food rut". Sure, we all have our holiday meal traditions, and I am in no way saying they should be ignored, changed or forgotten. They are just one of the things that make this season so special. But what I'm talking about is that most of us are so busy preparing for those holiday meals, we forget we still have to cook supper every night. So, we are either turning to leftovers from those gatherings, throwing something together at the last minute, or even eating out while we are shopping. So, today I'm sharing something that is going to change all of that.

This simple seafood supper is perfect for a busy weeknight, after a long, tiring day; but it's also pretty enough to entertain with. Maybe you've got friends coming over, or heaven forbid, you invited the boss over for a festive meal. Or, maybe you're going all Clark Griswold and your family is coming for Christmas, but staying for a week or more. Now you can feed them a delicious seafood meal without breaking the bank, or your back standing over the stove. This can be on the table in about 30 minutes and they will be so impressed!

Do you use the frozen shrimp from your grocery store? Well, if you've never tried it, I strongly encourage you too. And if you're a loyal reader of EMM you've heard me talk about this before. I think it's one of the greatest bargains in stores today. Totally fresh, already cleaned, flash frozen shrimp for about $5. It's a great way to serve seafood, stretching it to feed many. Sure that 12 oz. bag wouldn't feed many if you were going to fry them up as a main dish, but taking them and using them as a component in a stir fry, or pasta, works perfectly.

So when I was thumbing through my buddy Christy Jordan's newest cookbook, I was so excited to see someone else using the frozen shrimp in a simple recipe. This pasta has intense, pleasing flavors. Tons of lemon and garlic really make the shrimp shine, and the buttery sauce clings to every inch of the pasta.

If you're trying to avoid the holiday food rut, or are simply looking to feed a crowd on a budget, this is the perfect meal for you. Impress your family, guests, and your stomach with a scrumptious seafood supper tonight!

Easy Shrimp Scampi Pasta From Come Home to Supper

1 lb. thin spaghetti or angel hair pasta

1 (12 oz.) bag frozen raw, peeled, deveined, tail on shrimp, thawed

2 tsp. lemon pepper seasoning

2-3 large cloves of garlic, minced

1 stick butter

Juice of 1 lemon, divided

2 tsp. dried parsley

Bring a large pot of water to boil. Cook pasta according to box directions. Meanwhile, in a large skillet melt butter. Add shrimp and garlic. Cook for 2 minutes until shrimp are just beginning to turn pink. Add lemon pepper seasoning. Stir. Continue to cook until shrimp are cooked through. Add half of the lemon juice. Reduce heat to low and set aside to stay warm. When pasta is cooked, drain well and transfer to a large bowl. Add parsley and rest of lemon juice to shrimp sauce and stir to combine.  Pour over pasta and mix well. Garnish with extra parsley.

Shared on The Country Cook Dec. 6, 2013

Football and Soul Food { A Review and Giveaway with KYVAN }

"Cooking is a way of life in the South, and nobody knows that better than NFL Pro Reggie Kelly, owner of KYVAN Soul Food Selections." 

The above line is the first in the "about" section of the KYVAN website. I couldn't introduce today's new products to you any better than that, so I decided to allow them to do it for me. For those of you who don't follow NFL football like we do, Reggie Kelly played 13 years professionally with the Cincinnati Bengals and the Atlanta Falcons; and even though he has traveled the world, he never forgot where he came from.

 "Since I was a little boy, cooking in my household has been an event within itself and my family is a big reason why I love to cook.  Growing up, they would always tell me, "Reggie, when you cook, make sure you do it with love."  "My family believed  that great meals should be prepared  in such a way that once eaten,  it would touch your "SOUL". I gathered that I should cook in such a way that first time visitors would feel welcomed..feel as though they are a part of my family."

Named after his children, Kyla and Kavan, KYVAN is truly a family owned and operated business. And I love that! From barbecues sauces, to salsa to seasoning mixes, they have a little something soul for everyone! So I was honored when Reggie's wife, Sheila contacted me about trying some of their delicious products in my kitchen and then sharing with you!

I decided on the Sweet Barbecue Sauce and the Blackberry Honey, and I can tell you right now I made a very wise, and yummy, choice. I am a barbecue sauce snob. I'm the first one to admit that. I have to love it from the first bite, or I won't enjoy it. And with KYVAN's...I certainly did. It's sweet but not too sweet. It really allows the flavor of the meat (or in this case seafood) still shine through. It compliments without overpowering. 

And the Blackberry Honey...well, let's just say that I could drink that stuff with a straw! It is truly some of the best honey I've ever had. (Oh, and after you use it in this recipe, try it on some cornbread still warm from the oven. We did and Oh My-lanta...it was to die for!) 

I didn't just taste quality, I could taste the love and attention that goes into every single KYVAN product. You can tell they enjoy what they are doing, and want to bring the very best products to their consumers. 

I thought the flavors of the barbecue sauce and honey would actually compliment each other very nicely, so I decided to feature them both in a light summer time salad, perfect for lunch or supper. The crunch, fresh veggies, sweet barbecued shrimp and tangy yet sweet dressing all play off each other so well, it's a real flavor extravaganza for your taste buds! 

We love a big salad meal during these dog days of summer, and if you do too, you are gonna love this one. Plus, you have the chance to win your very own samples of the same things I used in this recipe. Just keep scrolling down for the GIVEAWAY! And be sure to check out KYVAN on all their social media outlets (Listed below) for more info!

Barbecued Shrimp Salad with Blackberry Honey Vinaigrette

14 medium shrimp, tail on
2 garlic cloves, minced
1 TBS lemon juice
3 TBS olive oil
Salt and Pepper to taste
1/4. KYVAN Sweet Barbecue Sauce
1 (5.5 oz) container field green lettuce mix
1/4 c. sliced almonds
1/2 c. red onion, sliced thin
4-6 medium radishes, sliced thin

Dressing:
2 TBS Dijon mustard
2 TBS red wine vinegar
1 TBS olive oil
1 tsp. KYVAN blackberry honey

In a medium bowl combine shrimp, garlic, lemon juice, olive oil, salt and pepper. Mix to combine. Marinade 1-2 hours in fridge. When ready, preheat grill to medium-high. Spray with cooking spray. Skewer shrimp. Sear on both sides for about 1 minute. Reduce heat to low. Baste shrimp with barbecue shrimp until cooked through and pink. About 5-7 minutes.

To make dressing, whisk together all ingredients until well combined. To assemble salads, divide lettuce, onions, radish and almonds evenly on 2 large plates. Top each salad with 7 shrimp each. Serve with dressing on side. Makes 2 dinner size salads.

Shared on The Country Cook Aug. 2, 2013

Shrimp at Very Good Recipes
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********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday Aug. 9, 2013  

One Lucky Winner Will Receive:

(1) Sweet Barbecue Sauce
(1) Blackberry Honey

Mandatory Entry:

1.Become a fan of KYVAN on Facebook. Leave a comment when you have.

Extra Entries:

1. Follow KYVAN on Twitter. Leave a comment when you have.

2. Follow KYVAN on Pinterest. Leave a comment when you have. 

3. Follow KYVAN on Instagram. Leave a comment when you have.

4. Take a look around the KYVAN site. Tell me what other product you would love to try.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with free product for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

New Smyrna Living

As many of you already know, we once again took our annual family vacation to New Smyrna Beach, Florida...loving every single minute!

For 3 weeks in June/July, we played in the waves, swam in the crystal clear pool, felt the sand between our toes, and most of all, enjoyed time together as a family, just the the three of us. 

One of our favorite things to take full advantage of while we are just yards away from the Atlantic Ocean is the incredibly fresh and delicious seafood! I love sending the boys to the local seafood market and knowing what they bring home just came in on the boat that morning! You can't get much better than that! And we've really learned over the years that for what it would cost for one meal at a restaurant, we can buy enough to feed all three of us, leaving us so full we could burst! 

This year one of the things I decided to make were Po'Boy Sandwiches because we got such an incredible deal on shrimp. They were practically giving the stuff away! 

If you have had an traditional Po'Boy down in Louisiana, you know just how delicious they are. Now I've never been lucky enough to experience the "real" thing, but Mr. Everyday has, and he said these were close...very close. They make a tasty, quick weeknight supper for summer. Plus, even if you're not getting the deal we did on shrimp, they allow you to make a little go a long way, so they make a seafood treat economical. 

We are still trying to get back into the swing of things...and we've been home two weeks! But hey, three weeks on the beautiful beach will do that to you, and the recovery is 100% worth it!

Shrimp Po' Boys Adapted from Simply Recipes

1 lb. medium shrimp, shelled, deveined and tails off

1 1/2 c. flour

1 TBS Cajun seasoning

1 TBS Old Bay seasoning

Salt and Pepper to taste

Vegetable oil for frying

Iceberg lettuce

Sliced tomatoes

Sliced dill pickles

Hoagie buns

Sauce: 

1/4 c. whole grain mustard

1 1/4 c. mayo

1 tsp. dill pickle juice

1 tsp. hot sauce

1/8 tsp. garlic powder

1-2 tsp. Cajun seasoning

1 TBS Old Bay seasoning

In a small bowl whisk together all ingredients for sauce. Mix well. Set in fridge to chill for about an hour. In a medium bowl combine flour, 1 TBS each Cajun and Old Bay seasoning, salt and pepper. Mix well. Dredge shrimp in flour and set on a plate for about 5 minutes. Heat oil over medium in a large pot or deep sided skillet. Fry shrimp in small batches for about 5-7 minutes each. Drain shrimp on paper towels. To assemble sandwiches, spread sauce on both sides of bun. Line with lettuce, tomatoes and pickles. Divide shrimp evenly among sandwiches, about five or six each. Makes 5 sandwiches

Shared on Make Ahead Meals July 22, 2013
Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

Shrimp at Very Good Recipes
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More Simple Seafood

While our family loves seafood, I will be the first to admit I don't make enough of it. When I am making out my weekly meal plan, I need to start remembering our friends fish, shrimp, clams, etc. But when I do make it, it has to be simple, and inexpensive. I have shared before I think seafood intimidates some home cooks because they think it's too complicated for them; and I also think some families shy away form it because of the cost. And I'm sure that is why I am not as quick to add it to our weekly menu~ because I have a ton of meat in the freezer, and only about 1/10 of it is seafood. When I shared my Shrimp Stir Fry with you I explained I developed the recipe around the fact that frozen shrimp is pretty economical. And that is exactly why I was able to make this recipe without blowing our grocery budget. That, and I took a little help from the store because the boxes of rice were on sale for 10/$10. Even though this recipe is not complicated at all, and not a lot of money, it is pretty enough to entertain with. Maybe you're hosting some friends for a holiday meal, but don't want to serve the typical holiday fare everyone will get Christmas Eve and Day. Or maybe you're having a dinner party for New Year's Eve instead of braving the restaurants and clubs. This would be perfect for both. The three of us love seafood so much, I really need to start cooking more and more of it, especially if every recipe is as easy as this!

Lemon Garlic Shrimp Over Wild Rice
1 (1 lb) bag 41/60 Shrimp, peeled and deveined ( I like tail on), thawed and drained
2 ( 4. 3 oz) boxes long grain and wild rice
Ingredients for rice~ mine took 3 cups water and 2 TBS olive oil
2 TBS olive oil
1 lemon, juiced
1 tsp lemon zest
4 garlic cloves, minced
2 TBS butter
Salt and Pepper to taste
Dried Parsley, for garnish

In a medium sauce pan prepare rice according to package directions. Season shrimp with salt and pepper. In a large skillet heat 2 TBS olive oil on medium heat. Add seasoned shrimp and cook for 2 minutes. Add garlic and continue to saute, stirring often for 4-5 minutes until shrimp are opaque and pink. Add lemon juice and zest, stirring bits off bottom of skillet. Once combined, turn heat to low and add butter. Cook and stir until butter melts and combines with garlic to form a loose sauce. To serve, place a bed of rice on each plate. With a slotted spoon, place shrimp on top. Using a non slotted spoon, drizzle butter garlic sauce over top. Garnish with parsley. Makes 4 servings

Shared on Lady Behind The Curtain Dec. 12, 2012
Shared on Miz Helen's Country Cottage Dec. 13, 2012
Shared on The Country Cook Dec. 14, 2012

Shrimp at Very Good Recipes
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Frozen Is My Friend

In a perfect world I would have a fish market just down the street where I could go and get fresh seafood any day I wanted, every day if I wanted. But alas, this is northern Indiana and while some of our supermarkets have a nice seafood counter, it's just not quite the same. Yes, I can go to the nearest Kroger and get some fine looking fish and seafood out of their case, and it tastes great, but sometimes I wish for what we were lucky enough to have in Florida during our summer beach vacation. When I shared my Fried Oysters and Crispy Cajun Shrimp with you I told the story of how we love visiting the market as soon as the boats come in with the fresh catch of the day~ it doesn't get more fresh than that! Not to mention taking out the "middle man" makes it so much more affordable. In fact, the only problem with using my supermarket's seafood counter is that it can get a bit pricey. But I have found one way around this...bagged frozen shrimp. I can find various sizes, tail on or off, EZ peel, already deveined, etc at an economical price to feed our family of 3. Yes, I still buy fresh, but I save that for special occasions when we are home in the Hoosier State. Other nights when I just want shrimp for an "everyday" supper I turn to the frozen and they work really great in recipes. And I have found that since I discovered this little trick we are able to eat shrimp more often because I'm not waiting for those special occasions or trying to find room in the grocery budget for them. If you are blessed to live on a coastline where seafood is at your fingertips any time you wish, I am green with envy. But if you are like me and want to cook with shrimp but not break the bank, check out the frozen section the next time you are at your store. You might be just as pleasantly surprised as I was!

Shrimp Stir Fry
1 12 oz bag (71/80ct) frozen deveined shrimp, thawed
1 c. frozen broccoli, thawed
1 c. frozen asparagus, thawed and cut into 1 inch pieces
3 medium carrots, peeled and julienned into 1 inch pieces
4 scallions, greens only, cut on a diagonal into 1 inch pieces
2 small green bell peppers, seeded and julienned into 1 inch pieces
2 (4 oz) cans mushrooms, drained
1/4 c. teriyaki sauce
Soy sauce to taste
3-4 TBS vegetable oil
Salt and Pepper to taste

To begin, make sure all thawed veggies and shrimp are VERY dry. Preheat vegetable oil in an electric skillet to 375. The key to this is making sure the oil is screaming hot and the ingredients are super dry. You don't want spatter if water hits the oil. When oil is hot, add carrots, mushrooms, peppers and broccoli. Stir and cook for 5 minutes. Add asparagus and scallions. After about 2 minutes, add shrimp, season with salt and pepper and cook until pink and opaque. At this point, turn heat down to 325. Add teriyaki sauce and soy. Stir and let flavors combine until veggies are completely cooked and flavors are combined, about 5-7 more minutes. Serve over rice, noodles or on the side with some egg rolls.

Shared on Mandy's Recipe Box Oct. 16, 2012
Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on The Country Cook Oct. 19, 2012

Shrimp at Very Good Recipes
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