Friday, February 26, 2016

Shrimp and Grits

It has been forever since I've posted but I'm back doing what I love! I've got a new job, more time and a new life :) Anyway, heavy cream is the most amazing thing to cook with. I ate at Midnight Diner is Charlotte and they have the most amazing Shrimp and grits. I gave the recipe a try with my best guesses at ingredients and I'm pretty pleased with the results

12 oz. Shrimp
Fresh Spinach 2 cups whole
Red, Green, Yellow sweet peppers 1 cup chopped
Half a Yellow Onion chopped
1 cup heavy cream
1 cup whole milk or almond milk
3 tbsp. butter
1/2 tsp. cayenne pepper
1/2 tsp. Cajun seasonings
1tbsp flour
Optional andouille sausage
Optional 3 slices cooked bacon
Salt and Pepper to taste.

Instructions: Shrimp and Grits Sauce
(If you're going to have sausage and bacon pre-cook)
1. Heat your skillet to medium heat and add butter.
2. Add flour once butter is melted and combine.
3. Add Heavy cream and stir until the mixture thickens.
4. Add milk to loosen the mixture. Continue to stir over medium heat.
5. Add spinach, peppers and onions to mixture and stir. Give vegetables time to soften.
    Add seasonings here.
6. Add cooked shrimp, bacon and sausage.
7. Spread over grits and enjoy :)

Monday, February 10, 2014

Spinach Zucchini Mini Frittata

It is no secret by now that I love spinach and zucchini. I could literally survive on them both. In efforts to change my eating habits and start eating breakfast everyday instead of every other day, I've turned to meal prepping. Today I cut some time out to make frittatas. Super easy and convenient.

5 eggs
1/4 c Almond Milk
1/2 a large zucchini chopped
1 handful spinach chopped
Pepper to taste

1. Preheat your oven to 375 degrees
2. Chop your zucchini and spinach set aside.
3. Mix your eggs and milk in a bowl and cheese (if you choose).
4. Combine veggies and egg mixture.
5. Add to measuring glass with spout of dish with spout
6. Pour mixture 3/4 full to your greased muffin tin.
7. Bake for 30 minutes and let it cool for 15 minutes before you remove from tin.

Wednesday, November 6, 2013

Pumpkin Cream Cheese Truffles

The air is filled with pumpkin spice lattes and Starbucks has their red cups so it must be that time of year again. I've literally become addicted to making these things with any batter I can get my hands on. So far I've done oreos, key lime, and now pumpkin spice. I'm sure there will be more this holiday season. I bought box pumpkin spice cupcake mix and added some spices of my own. You only need a few ingredients for this delicious desert.

1. Cake Mix or Cake Batter with Pumpkin Spice
    (All spice, Nutmeg, Cinnamin)
2. Cream Cheese (Fat Free)
3. Almond Bark or Candy Coating
4. Sprinkles (optional)

1. Mix cake batter with additional spices.
2. Bake Cake according to Box instructions. (To make things quicker I baked them in a cupcake tin)
3. Let cake cool and crumble in a bowl.
4. Combine cake crumbles with cream cheese.
5. Roll the combination into 1 inch balls and refrigerate for 20 min.
6. Melt almond bark or white chocolate in microwave or on stove. ( I use a chocolate melter on the stove)
7. Dip cake balls into melted almond bark and cover completely.
8. Add Sprinkles on top and allow almond bark to harden.

Sunday, October 27, 2013

5 Refrigerator Rules

Everyone gets a little confused about what can go or stay in their refrigerator. How long can I keep these leftovers? When did we open this salsa? Do pickles ever expire? I did a little research and compiled it all for you all. My family is beginning to experiment with meal prep and it can be a great thing but you have to follow these rules. Here are five rules for your refrigerator to keep you and your family safe.

1. Freeze or Refrigerate food within 2 hours of cooking.

2. Only keep leftover food 3-4 days. After 4 days eat it or freeze it. Mark your leftovers so you remember how long they've been in there. Get creative, Color Code or use stickers.

3. If its growing, TOSS IT. Any mold or signs of fuzziness should be tossed, even if it smells okay.

4. Ditch the door: Don't store Milk or Eggs in your refrigerator door because the temperature fluctuates. Store your eggs, milk, and anything with short shelf life in the middle of your shelf where the temperature is the most consistent.

5. Re-use those left overs. Left over rice, chicken, and veggies can go together to create great soups, stews, or casseroles. Get creative with your leftovers and try not to be wasteful. Check out this website for ideas for your leftovers. The Left Over Queen

Tuesday, July 16, 2013

Southern Salmon Patties

I learned this recipe from my grandma. It is one of things I really love but do not eat too often. I prefer pan searing or frying with olive oil but you can use whatever oil you chose. There are no special seasonings to this simple southern delight.

1 can of Pink Salmon (any brand) or 2 baked or grilled salmon fillets
1/2 cup of Pepperidge Farm Stuffing (bread crumbs)
1/4 cup of chopped onions
1 egg
Olive Oil
Cast Iron Skillet (or regular skillet)

Step 1:Blend bread crumbs and onions into the can of pink salmon.
Step 2: Add egg last and stir until all contents well blended.
Step 3: Flatten salmon mixture into patties as large or as small as you like but not too thick.
Step 4: Add olive oil into your skillet and set on medium.
            Wait until oil is sizzling then add each patty.
Step 5: Cook each side for about 3 minutes or until golden brown.

Final Steps:
Really good as salmon burgers or with buttermilk biscuits and some veggies. Enjoy :)

Tuesday, July 9, 2013

No bake Oreo dirt Cake

I was desperate this fourth of July for a dessert.My almond bark for my truffles would NOT melt and I literally had 30 minutes before family and friends were arriving. I opened the pantry and saw 2 boxes of instant pudding and oreos. I decided to go with it. Use whatever flavor of Oreos you want. The picture to the right is just some awesome alternative flavor options.

1pkg Oreos
1 8 oz Cream Cheese (Low or no Fat)
2 boxes instant vanilla pudding
1 container whipped cream
1 cup of Milk or Soy Milk

1. Crumble Oreos in a freezers bag to create your crust. After it is crumbled mix it with cream cheese and layer the bottom of a glass dish. For crunchy crust OMIT cream cheese. I was going for a soft crust.
2. Prepare the first box of instant pudding. Cascade the finish product over the crust of your choice.
3. Dip Oreos into milk for just a second and lay on top of pudding. Repeat until entire layer of pudding is covered with cookies.
4. Repeat step 2.
5. For the final step cover the last layer of pudding with cool whip. It spreads better after it has warmed just a little bit.
6. Crumble about 3 or 4 Oreos for the topping and ENJOY!

Monday, June 24, 2013

Firecracker Grilled Salmon

We love Salmon. Mostly any way that it may come. When I saw this recipe in Southern Living magazine, I knew we had to try. It was really simple. It really boils down to just preparing the
marinade and grilling. It will be a big hit this summer when all the family comes into town. 
Below is the picture of some of the ingredients that you may have to make a trip to the store to buy.

6 (6-oz.) salmon fillets 
Some of the ingredients you'll need
1/2 cup vegetable oil 
1/4 cup reduced-sodium soy sauce 
1/4 cup balsamic vinegar 
1 tablespoon honey 
2 teaspoons finely chopped garlic 
2 teaspoons dried crushed red pepper 
1 1/2 teaspoons ground ginger 
1 teaspoon sesame oil 
1/2 teaspoon table salt 
1/4 teaspoon onion powder


1.Place salmon fillets in a large zip-top plastic freezer bag.
2.Whisk together vegetable oil, soy sauce, balsamic vinegar, honey, garlic, dried crushed red pepper, ground ginger, sesame oil, table salt, and onion powder.
3.Pour over salmon, reserving 1/4 cup mixture. Seal and chill 30 minutes.
4.Preheat grill to 400° (high) heat. Remove salmon from marinade; discard marinade.
5.Grill salmon, without grill lid, 4 to 5 minutes or until fish is cooked through and flakes with a fork, turning occasionally and basting with reserved marinade. Remove and discard skin

Saturday, May 4, 2013

Tater-tot Breakfast Casserole

This breakfast casserole is my absolute favorite! I love preparing the sausage the night before and just adding everything else and sticking it in the oven while I ready. I made it for Christmas morning this year so my Mom could sit back and relax while we opened gifts. If you try this recipe, I'm sure it will become a family favorite for you too. I'm really partial to sausage brands. Neese's is the way to go on the East Coast. Feel free to use whatever meats you want.

Prep time- 10 minutes
Cook time: 45 minutes

1 pkg Neese's Sausage (or ground sausage)
4 eggs (beaten)
2 cups of milk
2 cups of shredded cheddar cheese
1 bag of tater-tots. 

Preheat Oven to 350 degrees
1. Cook ground sausage until brown and spread on the bottom of 9x13 baking dish. (I use glass)
2. Layer cheese on top of meat.
3. Mix eggs and milk together and pour on top of meat and cheese.
4.  Add more cheese if you'd like, then top with tater-tots.
5. Bake for 40-45 minutes on 350. ENJOY!

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Monday, April 15, 2013

How to cut a Pineapple

Every year when spring and summer roll around I really enjoy fresh pineapple and watermelon. However, they can be a pain to cut into. Here is how I cut my pineapple. First make sure that your pineapple is ripe. If it is very green then most likely it isn't ready. One way to test is pulling out the leaves on the crown. If they come out easily then you're good to go. If they don't budge then give your pineapple a little more time. 

Tip: Pineapples have splinters that feel like shards of glass. Seriously ,they hurt. Wear kitchen gloves or be extra careful when cutting with your bare hands. 

I always refrigerate after cutting. If you're looking for a great source of Vitamin C, pineapple is a great healthy way to go. I like to include fresh pineapple into my smoothies.

1. Put your pineapple in the refrigerator for about 30 minutes before cutting. Hold it upside down for about 30 seconds to get all of the sugar that has settled at the bottom of your pineapple to run back through to the top of the fruit.
2. Twist the crown off of the pineapple and set aside.
 *If you put the crown in soil, a new plant will grow*
3. Cut off the very top layer and the very bottom layer, about a quarter inch thick.
4. Cut off the skin on four sides of the pineapple as shown in the picture.
5. Once the pineapple is bare take a potato peeler or a paring knife and remove any of the remaining skin or little brown circles, they aren't the best tasting thing to eat.
6. Slice your pineapple now about an inch thick. To remove the core, take your paring knife and simply cut in a complete circle around dark center of your slice. Next just push it out and you are free to leave your pineapple in slices core free, or cut them into bite sizes.

Refrigerate and Enjoy! 

Wednesday, April 10, 2013

Buffalo Chicken Grilled Cheese

If you can't tell by now, I'm a fan of the buffalo flavor. I fell in love with this website that is completely dedicated to grilled cheese. I wanted to give credit where credit is due because that girl is awesome. Here is the link for the original Blue Buffalo grilled cheese recipe Grilled Cheese Social. I changed the recipe a little to fit my diet and taste preference. (I'm not blue cheese fan).

One loaf sliced French Bread
1/2 8 oz Fat free Cream Cheese
2 cans of 10 oz chicken (drained)
2/3 c Cheddar Cheese
Hot Sauce to taste
Ranch for dipping

1. Slice your french bread and butter one side of each piece. Make sure you're matching your slices so your grilled cheese will go together well.
2. Mix Cream Cheese and Cheddar Cheese in a bowl and spread both sides the non buttered side of your bread slices.
3. Mix hot sauce and chicken together.
4. Add chicken mixture to one side of the cheese slices.
5. Place the butter side down onto your skillet on medium heat.
6. Flip sandwich until it is grilled to your liking and the cheese is melted.
7. ENJOY or Dip in ranch for extra flavor.