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


Ingredients:
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 :)

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.

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

Instructions:
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.

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.

Ingredients:
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)




Instructions:
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.

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

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.

Ingredients:
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)

Intructions:
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 :)

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.

Ingredients:
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

Instructions:
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!

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.

Ingredients 
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

Instructions:

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

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

Ingredients:
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. 

Instructions:
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!

Follow Queen Cuisine on Pinterest

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.

Instructions:
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! 

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).

Ingredients:
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







Instructions:
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.

Salsa Chicken

I make this often when I need something to take to lunch for a few days. It is a fairly easy recipe and super college friendly because it is so cheap.



Ingredients:
2-3 Chicken breast
1 can Cream of chicken soup (fat free)
1 jar of salsa (any size)
2 boil in bags rice
1 can black beans
1 tsp Cayenne pepper
Shredded cheese of choice for topping






Instructions:
1. Combine salsa and soup on medium heat in a medium sized pot.
2. Shred and season chicken and add to the pot with salsa and soup once it is cooked.
3. Boil your rice and rinse your black beans. Heat black beans in a small pot.
4. After your rice is cooked layer your combos. Rice on bottom, salsa chicken in middle, black beans and cheese on top. It is as simple as that. ENJOY!

Chicken-n-Noods

**Disclaimer** This recipe feeds a ton of people. I usually invite my friends over to indulge in a bowl or two and when we have family functions it serrves about 16 people or more. I enjoy these for leftovers or you can freeze them in a muffin tin and eat for months. My Grandmothers both make chicken-n-noods around Thanksgiving and Christmas once it gets cold. I love this and prefer it to regular Chicken noodle soup. The recipe is simple but can easily go left if you over cook the noodles. Here is the recipe.


Ingredients:
1 pkg Wide Egg noodles (dumplings)
1 can of cream of chicken soup (Healthy choice)
2 tbs butter
3 chicken breast
2 cups water
Salt & Pepper
1/2 c Milk
1 box of chicken broth




Ingredients:
1. Boil your noodles in the chicken broth until they swell and soften. (adding pepper as you go). Add the 2 cups of water to the Chicken broth or it will not last to cook your noodles.
2. Boil chicken and then shred in a skillet. After noodles are cooked add chicken to pot with noodles.
3. Add butter and milk then close lid and let excess water simmer down some for about 5 minutes.
4. Add cream of chicken soup last then cover pot for another 10-15 minutes.
5. Let the noodles stand to thicken up and then enjoy!

Skinny Buffalo Tuna Dip

On this snowy, I was looking to heat up a little in a healthy way. I'm doing a almost fat free buffalo tuna dip. The fat comes from the cheese in this recipe, if you can get around it, Use fat free cheese.

Ingredients:
3 cans of Tuna
1 c of Chedder or Colby Jack Cheese
1 c Fat free Ranch
One pkg (8oz) Fat Free Cream Cheese
1/2 c or more to taste Hot Sauce

Instructions:
1. Strain Tuna and spread in skillet.
2. Add cream cheese and when it is melted add ranch.
3. Add cheese and hot sauce last.
4. Mix contents until they are well blended.

Creamy Spinach and Chicken bowties

I haven't made this in years and couldn't find the recipe anywhere so I'm winging it. I bought a huge bag of spinach and have to use it before it goes bad. This means lots of breakfast smoothies and spinach salads. The turnout was delicious and my boyfriend who doesn't like cooked spinach ate it all! I put the pictures in order so you can see what it should look like as you're going.

Prep Time-15 min
Cook time- 30 min

Ingredients:
Baking Dish 9x9 or 9x13
3 Chicken Breast (cooked and cubed)
1 box Bowtie Pasta
1 can Fat-free Cream of Chicken Soup
1 bunch fresh spinach
1.5 tbs Italian Seasoning or
1.5 tbs Basil and Oregano
Mozzarella Cheese for topping

Instructions: Preheat oven to 350 degrees
1. Heat and dice chicken in a skillet on medium heat.
   (Meanwhile, boil your bow tie pasta)
2. Add 1 teaspoon of minced garlic to the skillet and seasonings on top of the chicken.
3. After your chicken is cooked add the fresh spinach on top until it shrinks and is soft.
4. Combine Cream of Chicken soup with 1 can of water and heat in the microwave for 1 min and 30 sec.
5. Strain your pasta after it has cooked and cover the bottom of your baking dish.
6. Add chicken and spinach mixture to the baking dish and mix with pasta.
7. Add heated soup over entire baking dish and mix well.
8. Top with Mozzarella Cheese and bake for 20 minutes at 350 degrees.

Serve hot and enjoy!!!

Beanie-Weenie Casserole

This is definitely a childhood favorite. I used to eat all the weenies out and leave the beans and it drove my mother nuts. Sometimes when she was rushed we would just have beans and weenies on the stove top but when she was feeling crafty we would have it with Cornbread on top. This was my first time making it without my Mom so it was sentimental. This meal is super cheap and super easy and college friendly.

Prep Time: 5-7 minutes
Cook Time: 25-30 minutes

Ingredients:
1 pkg hotdogs
1 can baked beans or pork-n-beans
1 box corn bread mix (1 egg, Milk)
A few squirts of ketchup

 

Instructions:
1. Prepare your corn bread mix in a separate bowl.
2. Cut your weenies into 1/2 inch or less slices.
3. Open your beans and add weenies to a 9x9 baking dish.
4. Pour your cornbread mix over the beans and weenie combo.
5. Bake for 25-30 minutes on 400 degrees or until cornbread has cooked through.

Spinach Banana Smoothie

I got a blender a long time ago and I finally used it for my breakfast this morning. Green smoothies freak people out but they taste better than they look. Here is what I used for my Smoothie. I substitute this for any other form of breakfast.  This recipe yields about 2 smoothies for me. No donuts or sausage biscuits this morning :)


Ingredients:
4 c Baby Spinach
1 Frozen Banana broken into peices
1 c Greek Yogurt
Optional: 2/3 Almond milk & Pineapple Juice

Prep Time: 2 minutes
Cook Time: 3 minutes

Instructions:
1. Put your baby spinach in first, then add yogurt, then banana.
2. Blend and occasionally open the top to push the contents down if they aren't blending well.
( I make mine while I'm getting ready in the morning. After its done, I stick it in the freezer until I'm on my way out the door.)
 3. Pour into your favorite glass and enjoy

Follow Queen Cuisine on Pinterest

Smothered Steak

For my Dad's birthday we went out to eat for hopefully a delicious experiences and it was LACK LUSTER! My dad was eyeing the smothered steak but settled for a Cajun chicken wrap. My parents have never prepared steak in our house as long as I can remember, and I didn't really start eating steak until I met my boyfriend. So we didn't opt for Rib eye or any expensive cuts since it really makes no difference to us.

Prep Time: 15 minutes
Cook Time: 1 hour
 
Ingredients
4-5 Slices of thin bottom steak
1/2 small onion
2-3 cups fresh mushrooms
1/4 c of butter
1 can Cream of Mushroom Soup
1 can filled with water
1 tbs Worcestershire Sauce




Instructions
1. First I seasoned my meat with just salt and pepper then I pan seared each side until brown.
2. I moved my seared steaks into a Pirex dish and set it off to the side.
3. Next I chopped my onions and sauteed them with butter and put them a mixing bowl.
4. Next I washed my mushrooms and halved some pieces that were kind of thick and sauteed them as well. Add them to the bowl with the onions.
4. Add your soup, water, and Worcestershire sauce to the mixing bowl and stir well.
5. Cover your steaks in the mixture and bake at 350 for 1.5 hours. If you have thin steaks like I did, it should only take about an hour.

Final step: Serve with Mashed potatoes (with smothering juice on top) and your veggies.

How to make a perfect Omelet

I love Omelets. I usually load mine with tomatoes and spinach but since I made this one for my boyfriend it is quite meaty and cheesy. Here are my tips for getting a perfect omelet every time. This particular Omelet is his favorite combo of salami, ham, and cheese.

Ingredients:
3 Eggs for a medium skillet.
     (2 eggs for a small skillet.)
Skillet
Salt & Pepper (to taste)
Preferred Toppings- Meat, cheese, or veggies (chopped preferred)
Vegetable Spray

Instructions:
1. Spray pan WELL so that your egg won't stick and turn on medium heat. Don't turn it on high or your egg will cook too fast.
2. Whip eggs until they are an even consistency. Add seasonings here.
3. Pour eggs into skillet and make sure it covers the entire surface area. This should be a small or medium skillet unless you want a really large omelet.
4. When your Omelet has begun to cook a little bit, add your toppings to one side only of the omelet.
5. When the clear side of your omelet (the one without toppings) is almost completely cooked take your spatula or fork and pull one side over to cover the other. I do this by putting my spatula underneath the clear side then taking my fork or finger and pulling it over.
6. Let the contents melt once your omelet is folded for about 30 second to a minute or whenever you notice it is cooked enough to flip.
7. Flip your Omelet and push down with your spatula to make sure the inside is cooked to your liking. Some people like their eggs runny.
8. After you're sure it is done, flip one more time and serve. 

Jambalaya

I have a serious addiction to Cajun food. Especially if it has seafood involved. My Uncle moved away from North Carolina to Mississippi. However, he usually brings up a big bag of craw-fish when he comes during the summer. The Gumbo his wife makes is amazing. Jambalaya and Gumbo are different. Gumbo being more of a soup or stew and Jambalaya being more rice based. Here is my recipe. This is a Non-slow cooker recipe. Don't be intimidated by the long ingredients list, this isn't to hard. If you're not one for spicy food, go easy on the cayenne pepper and the hot sauce. This recipe calls for Multi-tasking. Chop your veggies first and then work on your meat while the rice and vegetables are softening.

Prep Time: 20 minutes
Cook Time: 30-40 minutes

Ingredients:
1 pkg Smoked Sausage (2 cups)
1 pkg Shrimp 1-2 lbs (De-veined and tails off)
2 Chicken Breast (diced)
Jambalaya Rice Mix - 1 8-oz box
Water - 2 1/4 cups
Brown Rice 1 cup
Chicken broth (homemade is best) 2 1/4 cups
Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
Bell peppers a mix 2 cups total
Celery, chopped - 1 cup
Garlic, minced - 1 heaping Tablespoon
Diced tomatoes - 1/3 of a 14-oz can
Sugar - 1 pinch
Hot sauce - several sprinkles
Oregano - 1 teaspoon
Cayenne pepper - 1/2 teaspoon
Cajun Seasoning to Taste

Instructions (Grab a large Stock Pot)
1. Start off with chicken broth steaming in stock pot. 2  1/4 c
2. Thinly slice sausage and then brown it in batches in a skillet (DO NOT DRAIN). Pour remaining fat into the stock pot with Chicken broth. After, use the same skillet to cook your chicken breast.
3. Add Cajun Rice and brown rice to pot with 2  1/4 c water on Medium Heat. 
4. Add chopped onions, bell peppers, and celery to pot. (If you want softer veggies cook them in a skillet first for about 5-7 minutes on HIGH heat.)
5. Next Add diced tomatoes and spices. Make sure your mixture doesn't try out but you also don't want it to be to liquidy.
6.  Stir Often and cook for an Hour as the rice absorbs the liquid. Taste it as you go! Make sure the rice and vegetables are as tender as you would like. If not then add water.
7.  When the rice has absorbed as much moisture as it can,  slowly add in the cooked shrimp.  Cover and cook for 2 more minutes. Remove from heat and you're done.

Pecan Crusted Swai

Swai is a white fish with a mild (slightly sweet) kind of taste. I've never had it, that I know of, or cooked it. I saw it and since I was home with my parents thought it would be a great crowd to try it out on. I really do not like nuts unless they are dipped in chocolate. However, my Mother and Father are nut fanatics so I decided to do a Pecan crusted Swai Recipe.

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
4-6 Swai fillets (or substitute with Tilapia)
1 cup finely chopped Pecans
1 tsp pepper
1 tsp garlic powder
2 eggs
1/2 cup Bread Crumbs or Ritz Crackers




Instructions:
1. Defrost fish fillets and Preheat oven to 400 degrees.
2. Crush Pecans with a rolling pin. You can also process them but Pecans have lots of moisture so putting them in a grinder makes this paste-like.
3. Place crushed pecans on a plate and add bread crumbs and seasonings.
4. Dredge the Swai in egg and cover with pecan mixture completely.
5. Bake for 17-20 minutes.  

With Sides