Summer Broccoli Salad

My kids are officially out of school for summer break as of today. So my stress load increases double and my time is basically cut in half through no fault of their own. You all know how much I love salads. Pasta, chicken, fruit, you name it and I'm all over it. Especially if it keeps well in the refrigerator and can be made ahead of time. Anything that makes quick and healthy lunches is right up my alley.

This salad recipe is really to DIE for. I got the recipe from my Aunt Nancy in Virginia. She being a wonderful hostess usually serves this mouth watering side at just about all parties, backyard BBQ's, and family drop ins. It can add some class to any table and is so quick and yummy. You'll be sure to start adding it to your weeknight menus like I did.

Broccoli Salad

2 heads fresh broccoli

1/2 cup red onion, chopped

1/2 lb of bacon

2 -1/2 Tablespoons red wine vinegar

1 cup mayonnaise

1/3 cup sugar

1-1/2 cups cheddar cheese, grated (or cheese of choice)

Optional add ins: black olives, almonds, cherry tomatoes and sunflower seeds

Substitute: Splenda can be used with great results.

Cook bacon thoroughly and crumble into pieces. Chop broccoli florets into small bite sized pieces. Mix broccoli, onion, bacon and cheese in a large bowl. In a separate bowl combine remaining ingredients and mix well. Pour over broccoli mixture and toss to coat thoroughly. Best if refrigerated over night. Enjoy!

Healthy Snacks #1: CHEESE STRAWS

I'm trying to get back on the horse. These past month my children's diet has been less thanhealthily. Not that we eat perfectly, but prepackaged and take out have increased double.  I've bought more Lunchables than I care to say. Now I'm trying to find a bit of normalcy in my life and spend more time in the kitchen making our meals than buying them. 

This goes for snack foods too. No more Gripes or Little Debbie's. Back to the old recipes and a few new. This recipe is one that my two oldest love to see in their backpacks for school snacks. Light and very crispy. Made with real cheese and so much healthier than store bought cheese crackers. I like being able to pronounce the ingredients in my children's snacks. Pet peeve of mine. Not to say we are perfect...they have had their share of Ritz and Little Debbie's. But these will make you never want to buy a box of cheese crackers again! You can make them extra spicy or mild. Melt in your mouth texture with the perfect snap...great for toddlers, finger food for the big game, picnics, pair with a bowl of hot chili, tomato soup, or a packed lunch. If these replace the cookies in the jar, guarantee your crumb snatchers won't mind!

Cheese Straws

1/2 lb of grated extra shape Cheddar Cheese

1/4 lb of butter, softened

1-1/2 cups sifted flour

1/2 teaspoon salt

1/4 teaspoon red pepper (less for children's snacks)

1/4 teaspoon paprika 

3 teaspoons hot water

In stand mixer cream Cheddar Cheese, butter and water until smooth. Add all dry ingredients. Refrigerate for at least an hour. Using a pastry bag and border tip, pipe out mixture to desired length and shape. Bake on ungreased cookie sheet at 350 degrees for 15 minutes. Let cool and store in an air tight container. 

For a cracker shape, roll dough into a log and wrap with plastic wrap and freezer paper. Freeze, then slice thin before baking. 

Dough freezes well and perfect to keep on hand for unexpected  company.

Enjoy!

Tequila Lime Chicken Enchiladas ...Delicioso!!

The last few weeks I've spent a lot of time on the phone with friends and family. One of those friends is Melissa from Have You Seen My Sanity. Not only has she kept me sane with feeding my Wii Animal Crossing obsession. I tell you...that game is SO relaxing and addictive! We started hooking up our Wii's to let our kids play together but it ended up that we kept each other up late at night time traveling, planting fruit trees, and making our towns super fabulous! Okay, well my town is rockn' sweet...hers...totally ghetto! My Mii has started carrying pepper spray for protection when she ventures into WildPark. So okay yawl have no idea what I'm rambling about...which means only on thing...I rock and you don't. 

Anyway, I'll stop my yammering and get on with this AMAZING recipe. Mel as I call her also makes my stomach growl with all her cooking! Seriously, we live on opposite sides of the county and still I swear I can smell her cooking through the phone...she conned me into making my own salsa...my own Mexican rice and yes my OWN enchiladas. So you know me. I'm totally a southern lady. Spanish, Tex-Mex, south western, and Mexican are some of my all time favorites but I've never really attempted making these dishes at home. Well nothing more than the standard fajitas or Mexican lasagna. And yes...go ahead and slap me....(most was from a can). On my wish list for Mothers Day is Gloria's book Foods and Flavors Of San Antonio. 

Thanks for the inspiration Mel...both in the kitchen and in the heart. 

Tequila Lime Chicken Enchiladas

3 boneless skinless chicken breast

1/4 cup of Tequila

1/4 cup of lime juice

1 teaspoon grated lime peel

1/2 cup salsa

salt and pepper to taste

2 Tablespoon olive oil

1 cup of shredded Mexican cheese

1 cup of shredded cheese for topping

Tortillas (corn or flour)**

Cut chicken breast into small pieces and place in a bowl. Add tequila and lime juice and let sit in refrigerator for 30 minutes. Heat olive oil in large skillet on medium high heat. Saute your chicken until cooked completely and browned slightly. Add remaining ingredients and continue to saute until chicken for 2 more minutes. Set to the side.

Assemble the your enchiladas with the chicken and cheeses. Roll and place side by side in a deep baking dish. Cover with desired amount of sauce and then top with remaining cheese. Let bake in a 375 degree oven until bubbly and cheese is melted. ENJOY!

**If you are using flour tortillas, let your enchiladas bake sauce free for 15 minutes. This will prevent them from getting soggy in the oven when the sauce is added. 

Simple Enchilada Sauce

makes 4 cups

1 Tablespoon olive oil

4 Tablespoons Flour

1 Tablespoon Cumin

1 Tablespoon Paprika

1-1/2 teaspoon minced garlic

1 Tablespoon Chili powder

4 cups of chicken or beef stock

1/2 cup of tomato sauce

1/2 cup of salsa

Saute oil, flour, and spices in a large sauce pan and make a roux.  Whisk frequently to break up and flour. Your roux should be thick and bubbly. Add stock, sauce, and salsa and let simmer of medium heat, stirring frequently until thickened and smooth. 

Simplicity at it's BEST #3...Pimento Cheese

My husband claims to be a pimento cheese snob. He truly is.....now, but that wasn't always the case.  What he doesn't remember s the first time I made him homemade pimento cheese he asked me what the little red things were. LOL...guess his only experience was the plastic tubes of you buy in the supermarket. Poor man. 

If you have never made your own, I pity you. You are still stuck in the cave man era of sandwich spreads. I promise you this, if you do, then try to sneak back to the prepackaged junk cheese stuff your taste buds will revolt. Then make you swallow your own tongue before it will let that revolting load of crud pass threw your lips again. Mean sneaky little boogers they are. 

Pimento Cheese

4 oz of cream cheese

1- 1/2 cups grated sharp Cheddar cheese

1 cup grated Monterrey Jack cheese (for milder flavor try Colby Jack)

1/2 cups of mayonnaise

3 tablespoons of pimentos

2 medium shallots, chopped fine

Salt and cracked pepper to taste

Let cream cheese sit out until it reaches room temperature. 

The key to good pimento cheese is cheese and how well you cream the cream cheese. Make sure to take the extra 5 minutes to grate your own cheese. It really is simple and makes the pimento cheese so much more lighter and creamier. 

Mix all ingredients well until smooth and fluffy. 

*Great on sandwiches, crackers, use as a vegetable dip or try it on a burger at your next cookout! 

I want to thank my bloggy friend The Blonde Duck from A Duck In Her Pond for the awesome blog awards!! Thank you so much my little chickadee! If you all haven't visited her wonderful website you are missing out! Great food, recipes, humor and stories! 

I pass this award to 

Donna at My Tasty Treasures

Pig Lickin' Cookin'

Karen Domestic Muse

Maui Luau Salmon with a Macadamia Coconut Crust

 I am not really a "fish" person. I'll eat it but its not something I 'll order out, even at a seafood restaurant I'll stay with shrimp, oysters, scallops. That is...unless they serve salmon. Next to salad this particular dish is one I really could eat everyday and never grow tired of. 

It's a cross between two recipes off a seafood recipe site that I just couldn't decide between. So instead of confusing myself more, I infused the two my way. Results were INCREDIBLE! Even the kids approved which surprised me because of the hidden heat.  

If you love Salmon try it. If you love spicy, try it. If you aren't a fish person, try it..and you can thank me later. It has a great kick with the sweet chili peppers yet, not overwhelming then the sweetness of the pineapple and nut crust crunch...trust me...perfection! 

4 ( 6-8 oz) Salmon filet's, skinned

1/2 cup Macadamia nuts, chopped

1/2 cup Coconut flakes

1/2 cup panko crumbs

2 tablespoons brown sugar

3 tablespoon butter, melted

1/2 cup sweet chili sauce

1/2 cup crushed pineapple

1/2 teaspoon Cajun seasoning

Cut salmon into desired sized pieces. If you can buy skinned, do. If not, good luck..LOL..no just kidding. Using a very sharp knife gently cut close to the skin careful not to tear the fish. Here is a great video on how. How to skin a salmon 

Lightly grease a baking dish with olive oil. Lay salmon down side by side, do not overlap. Salt and pepper to taste. 

In a bowl, mix sweet chili sauce, pineapple and Cajun seasoning. 

Spoon sweet chili mixture on to each piece of salmon.

In a clean bowl, thoroughly combine nuts, coconut, sugar, panko crumbs and butter. 

Spread mixture on top if fish.

Bake in a 400 degree oven for 15-20 minutes or until fish flakes easily with a fork. 

ENJOY!

Simplicity at its BEST #2... Blackberry Cobbler

Cobbler...can you get any simpler? Humble, delicious, cheap, and easy! Seriously good eats. 

Blackberry Cobbler

1/2 cup melted butter

1 cup flour

2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cups milk

1 egg

2 cups blackberries

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Whisk milk and egg together and let sit until room temperature. 

Preheat oven to 350 degree. 

Poor melted butter into a 9x13 baking dish.

Mix flour, 1 cup sugar, baking powder, and salt in a medium bowl. Stir in milk and egg mixture, until the batter is smooth and creamy. Pour into baking dish. 

In separate bowl combine blackberries, remaining 1 cup of sugar, cinnamon, and nutmeg. Spread over batter in baking dish but DO NOT STIR. Batter will come to the top. 

Bake for 35-45 minutes or until deliciously golden brown and bubbly. 

Rocotillo Pepper Pasta Salad with White Baslamic Dressing

Don't forget my Spring Fling Giveaway! You can still enter to win here. Winner will be announced on the 15th.

This week the weather has been just plain out CRAZY. We went from snow and ice to beautiful 80 degree weather. All that gorgeous sunshine has me wanting to spend the days outside and eating lighter summer foods. I'm so ready to plant my garden and reap the benefits of homegrown veggies. Can you believe the weather is changing yet again tonight? Goodbye beautiful, hello freezing rain and 30 degree temps. My sinuses are going to go bonkers. 

Rocotillo Pepper Pasta Salad with White Balsamic Dressing

8 oz Ditalini pasta (cooked and drained)

2 tablespoon olive oil

1/4 cup white balsamic vinegar

2 teaspoons country-style grainy mustard

1/4 cup fresh basil

1/4 cup fresh cilantro

1 large tomato (chopped)

1 Rocotillo pepper (sliced)

1 Banana pepper (sliced)

3 small onion (sliced)

1 large can black olives

1/4 cup Parmesan cheese

In a large bowl whisk, oil, vinegar, and mustard. Toss in pasta, tomato, peppers, onion, olives and mix together. Fold in Parmesan cheese. Salt and pepper to taste. Enjoy!

Those Old Familiars: Scuppernongs and fudge

North Carolina. There is no better place on earth in my opinion. The beautiful beaches, the Outerbanks, wild horses on the Ocracoke Islands, breathtaking mountains, and gentle rolling foothills. 

We have it all, including some of the best vineyards. When explorers first set foot upon these shores they discovered that North Carolina had more grapes than Italy, Europe, and all alike at that day and age.  Our grapes are the oldest cultivated grapes in the world. There is still an original vine called the Mothervine on Roanoke Island that continues to grow and has since the 1500's. And it only grows wild in North Carolina. Ahh, that lovely sweet scuppernong.

 As a child I remember eating hordes of them until we were all sick with its fruity sweetness. Now as an adult I love it even more. Scuppernog wines are my favorite. A sweet wine. It's crisp and slightly sweet. Like plucking a grape from the vine and revelling in all its flavor.  

I've stocked up on my favorite local vintage and have big plans for the up and coming week. 

Here is a sneak peak. What a better why to experiment with my favorite familiar than with another familiar...chocolate. Spicy chocolate scuppernong fudge. A chocolate lovers delight. A smooth, rich and creamy texture with the perfect tangy sweet taste of chocolate and the slight wow of spice. 

Spicy Chocolate Scuppernong Fudge

1/4 lb Oleo

12 oz package chocolate chips

1 lb powdered sugar

1/3 teaspoon cayenne pepper

1/3 cup Scuppernong wine

Butter a rectangular 1 inch deep dish thoroughly. 

In a medium saucepan melt Oleo and chocolate chips together. Set aside. Mix powdered sugar, cayenne pepper and wine together until smooth. Combine both mixtures together. Spoon mixture into buttered dish. Refrigerate fudge for 1 hour. Cut into 1 inch squares using a non serrated  knife. Enjoy!

Easy and Economical: Stuffed Shells

This was my first time making stuffed shells. While growing up, my Godmother would slave away in the kitchen. She would say how hard stuff shells and manicotti was to make. We would all hear curses and ouches coming from the kitchen. Believing that, I really never ventured to the "stuffed" category. 

Since I make a very MEAN lasagna, my mother suggested stuffed shells. I put some thought into it and couldn't come up with why it would be as hard as I remember my Godmother saying it was. You know me, I started playing around basing it off my lasagna ingredients. The results were FANTASTIC. Not only was this cheaper than lasagna...it was such a very easy meal to put together. I've come to the conclusion either my Godmother was a airhead in the kitchen or a total drama queen. Probably both. 

I really love adding the cottage cheese to this. Gives it a great richness and compliments the ricotta perfectly. I did cheat and used shredded Italian cheese. I'm trying to save a little on our food budget and I love the taste of Fontina, Asiago, and Ramano with Italian tomato dishes. No simple Parmesan would do for this dish. I seriously believe I was a rat in my former life. 

Great dish for those families on a budget but don't want to scrimp on flavor! 

Sorry about the poor quality on the pics. I had no time to plate with the kids growling at my feet. 

Stuffed Shells the Homegrown Way

1 box Jumbo shell pasta

1 (80z) package Sargento Classic 6 Cheese Italian Blend

1 (16oz) container Ricotta cheese

1 (16oz) Cottage Cheese

2 tablespoons dried parsley

Sauce of choice (basic meat sauce recipe below)*

Bring a large pot of water to a boil. Add shells. Cook for 12-15 minutes. Pasta should be softened but still firm in the center. Drain and let cool.

In a mixing bowl, combine 1 cup Italian cheese blend, ricotta cheese, cottage cheese, and parsley. Mix well. 

Spread a small amount of sauce on the bottom of casserole or baking dish to prevent pasta from sticking. 

Spoon cheese mixture into each shell and place on baking dish. Top the shells with desired amount of meat sauce. Bake in a 350 degree oven for 30 minutes or until cheese and sauce is bubbly. Top with remaining shredded Italian cheese. Return to oven to melt. ENJOY!

Basic Meat Sauce

2 medium onions, diced

1 tablespoon oil

2 lbs ground beef

1 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon garlic powder

1 (28oz) can stewed tomatoes

2 (5 1/2oz) cans tomato paste

5 cloves garlic

1/4 cup white wine

In a large pot, saute onions in oil. Add ground beef and brown. Drain and return to pot. Add tomato paste, stewed tomatoes, pepper, salt, garlic cloves, Italian seasoning and wine. Cook on low for two hours. 

Chicken Fried Chicken with Cracked Pepper Milk Gravy

Just another country meal that I had to make before the weather gets warmer and lighter food is called for. Try eating heavy in the south with the humidity...its like walking with 40 bricks strapped to your bum, a anaconda around your chest and breathing threw a straw all while on a good dose of Vicodin. Seriously...just don't do it. 

However when the weather is cold there is nothing better than a warm hearty meal on the table. As a wife and mother I love watching the hubby and kids stumble through the door as they toss off their coats and mittens...they sniff the air and immediately know its fried chicken. The drool starts to form on the end of their lips as they beg to help mash the cream potatoes. There is just satisfaction you get when you share love through a good home cooked meal and a warm full belly.

Chicken Fried Chicken with Cracked Pepper Milk Gravy

6 boneless skinless chicken breast

1  1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon garlic powder

4 eggs

1/3 cups water

1/2 cup vegetable oil

 Heat oil on medium high heat.

Pound each chicken breast lightly to tenderize and flatten. (*I find it easier and less messy to place each piece on a large stripe of plastic wrap and fold it over the top of the chicken. This keeps splashes at bay and counters clean. )

Combine flour, garlic powder, salt and pepper in a shallow bowl. 

In a separate bowl whisk eggs and water together. 

Lightly coat a piece of chicken in flour mixture. Shake off any excess. Then coat with egg and end by rolling it again in the flour mixture. Repeat this for each piece of chicken. 

Fry chicken in hot oil two pieces at time, until golden brown and juices run clear. Approx 8 minutes.

Set aside and keep warm.

Gravy

1/2 cups of flour (plus)

2 cups evaporated milk

4 cups milk

1 teaspoon poultry seasoning

1/2 teaspoon cracked black pepper

salt to taste

To skillet add flour and stir until brown and bubbly roux is formed. Add more flour if needed. Combine remaining ingredients together and add half to the skillet whisking constantly (the better you whisk the less lumps in the gravy). Continue to stir while slowing adding remaining milk. Let simmer one minute. Gravy will thicken as it cools. Remember to keep stirring!! 

Pour over chicken and serve with your favorite southern sides. Enjoy. 

Simple and Sweet: Peanut Brittle

I love simple old fashioned recipes. I am not a candy maker by any means, but if you want to try your hand I suggest starting with simple peanut brittle. It's easy lets you get familiar with sugar techniques. 

Old Fashioned Peanut Brittle

1  1/2 teaspoon baking soda

1 teaspoon water

1 teaspoon vanilla

1  1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tablespoons butter

1 lbs shelled unroasted peanuts*

Butter 2 large baking sheet thoroughly, making sure to include sides. 

In a medium bowl mix baking soda, 1 tsp water and vanilla and set aside.

In a 3 quart sauce pan, combine sugar, water, and corn syrup and cook over medium heat. 

Stir occasionally. Once temperature on candy thermometer reaches 240 degrees mix in peanuts and butter. Stir constantly until candy temperature reaches 305-310 degrees. (the higher the temp the harder your candy) Do not go over 310 degrees. 

Quickly remove from heat and mix in baking soda mixture. Quickly pour half of candy mixture into baking sheets. Spread quickly and let cool. Break into desired size pieces. 

~~~

*Note* You can use salt roasted peanuts but do not add them until candy reaches 300 degrees. 

A yummy mouth full...Rum Honey Soaked Banana Walnut Cake

My youngest crumb snatcher is addicted to bananas. I have to make sure and buy at least two bunches at every shopping expedition. The last time the bananas were so green it made me pucker just looking at them. So I decided to be fun and buy the baby bananas. 

First I'll tell you one thing...HARD to peel...second, they looked great on the outside but mushy and over ripe on the inside. Mark wouldn't go near them. Who could blame him right. So sitting on my counter sat two large bunches of baby bananas...I just knew the gnats were going to move in within seconds and carry us all off. 

What do you do, you make banana bread right? Okay, I was a little bored with that idea...so this scrumptious cake was born.

Rum Honey Soaked Banana Walnut Cake

2 cups sugar

1/2 teaspoon salt

2 1/2 cups flour

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla

1/4 teaspoon banana flavoring

1 1/3 teaspoon baking soda

1/4 cup buttermilk

1 1/2 cups walnuts, chopped

5 bananas or 15 baby bananas (extremely ripe)

For glaze sauce

1/4 cup Dark Rum

1/8 cup water

4 tablespoons butter

1/4 cup honey

Preheat your oven to 350 degrees. 

Grease and flour a bunt or tube pan well. 

Peal and mash bananas until it looks like a paste.

In a large bowl dissolve baking soda in buttermilk and let sit for 2 minutes. Be careful of foam over flow. If it doesn't foam, its okay. Doesn't always foam for me either. 

Combine sugar, salt, flour, oil, eggs, vanilla, banana flavoring, nuts and bananas to buttermilk mixture. Mix by hand, careful not to over mix. 

Bake for 50 minutes to 1 hour or until tester stick comes out with a small amount of sticky batter. Do not bake until tester is completely clean or you will have a dry banana cake. 

The last 5 minutes of baking time for cake. Bring all ingredients for glaze/sauce to a boil in a small sauce pan. Let boil for 3 minutes. Once cake is removed from oven, pour sauce over hot cake, especially around the sides. Let cake sit for 20 minutes before removing from pan to completely cool. Sprinkle cake with powder sugar and ENJOY!

**Freezes well

Stuffed Pork Chops with Rosemary-Grape Stuffing

This is another meal that my meat and potato man drools over. Seriously, if you want to use your skills in the kitchen to win a hotties heart this Valentines day, make this. Serve with a side of wild rice and roasted asparagus and you'll be sure to score some bling...or at least some serious couch cuddles. 

Stuff chops with Rosemary-Grape Stuffing 

Serves 4

2 tablespoons olive oil, divided

2 leeks, white part only, rinsed and chopped

1 cup seedless red grapes, rinsed, and halved

2 teaspoons dried oregano

1 teaspoon dried rosemary, divided

1 1/2 cups unseasoned bread cubes or day old bread

1/2 cup chicken broth

4 bone in pork chops 1-1 1/2 inch thick 

1 1/2 cups Japanese style bread crumbs (panko crumbs)

1 stick butter

Directions

Preheat oven to 375 degrees 

Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute leeks for 3 minutes, then add in grapes and saute another minute. Add in 1/2 teaspoon rosemary, oregano, and salt and pepper to taste. Stir to coat grapes/leeks mixture. Move mixture to a large bowl and add bread cubes and broth. Mix thoroughly and set aside.

Slice pocket into chops using a non serrated knife. Slicing horizontally into the side of the chop just to the bone. Season the chops with house seasoning and stuff with grape mixture, allowing to overflow. 

Heat remaining olive oil in a large skillet brown each chop on both sides and set aside. 

In a small bowl combine panko crumbs, melted butter, and remaining 1/2 teaspoon rosemary. Spread crumb mixture on top of each chop and transfer to baking dish. Finishing cooking chops for 15 minutes or until thoroughly cooked. Enjoy.

Taste of the South: Shrimp and Grits

To a southerner, eating breakfast without grits is practically a sin. Die hard connoisseurs of grits will tell you only stone ground long cooking grits are worth the time and others think the invention of quick cooking grits are better than sliced bread. I don't mind quick cooking grits, but can spot instant from a mile away. Personally I think eating a hand full of dirty gravel has more appeal. 

Grits, like oatmeal can be enjoyed with many add-ins. Only difference is they are savory instead of sweet. Red eye gravy, various cheeses, breakfast meats, eggs, and seafood just to name a few. 

Shrimp and grits or breakfast shrimp, is a traditional Low Country dish, yet enjoyed throughout the south. The base of this dish is grits with shrimp sauteed in bacon fat or butter. As times change so do traditional dishes. Now this simple breakfast of fishermen has made its presence on the menus of fine restaurants throughout the country. It's not just for breakfast anymore. Below is the recipe my family enjoys. 

Shrimp and Grits

Grits

4 cups water
2 1/2 cups chicken broth
1 1/2 cups half and half
1 1/2 teaspoon salt
2 cups grits (long or quick will work fine)
1 1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4 tablespoons butter


Shrimp

6 slices bacon
2 lbs medium shrimp, peeled and deveined
1/2 cup flour
2 cups sliced mushrooms
1 cups chopped green onion
4 cloves garlic, minced
1 cup chicken broth
4 tablespoons fresh lemon juice
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce

Directions

In a large pot bring water, chicken broth, half and half and salt to a boil. Whisk in grits gradually and reduce heat and simmer for 10 minutes or until thickened, stirring occasionally. Add cheddar cheese, Parmesan, and butter. Set to the side and keep warm.

Fry bacon in a large skillet until crispy. Remove and drain on paper towel to remove excess oil. Reserve 2 1/2 tablespoons of bacon drippings in the skillet. Crumble bacon and set aside.

In a medium bowl, combine flour, pepper and salt. Dredge shrimp in flour shaking off any excess.

In hot bacon drippings saute mushroom until tender. Stir in green onion and garlic; saute for another 2 minutes. Add shrimp and continue to saute until another 2 minutes until thoroughly cooked (approx. 2 minutes). Stir in remaining chicken broth, lemon juice, and hot sauce. Continuously stirring to loosen bits from bottom, cook for another 2 minutes.

Serve grits topped with shrimp mixture on top and crumbled bacon. Enjoy.

Almond Pesto Chicken

I absolutely love chicken. Its so transitional and cheap. Especially when they run sales, I tend to stock up. Easy to feed a household of 6. This dish is a wonderful stretcher, very filling and easy to toss together. 

Almond Pesto Chicken

2 cloves garlic, chopped

1/4 cup unsalted almonds

1 cup fresh basil, plus*

6 tablespoons olive oil

1/4 cup Parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon black pepper

2 1/2 lbs chicken breast

3 Tablespoons cider vinegar

Optional add-ins: 1 large Tomato chopped, red peppers flakes, marinated olives

*1/2 cup of dried basil can be substitute but does not equal the same flavor as fresh in this dish

Slice chicken breast into stripes and slightly brown in a lightly greased skillet. Do not cook thoroughly. Set to the side.

Chop the garlic, almonds, and 1 cup basil in a food processor or blender. Fold in 1/4 cup oil, Parmesan, salt, and 1/4 tsp of pepper to the mixture. 

Spoon 1/2 of your pesto over the chicken and broil in a grease baking dish for 10 minutes. Turn chicken and top with remaining pesto and broil for another 6 minutes or until chicken is cooked thoroughly. 

Mix remaining basil, 2 tbs olive oil, remaining pepper, and cider vinegar and your optional add-ins, in a small bowl and serve over chicken and toss with your favorite pasta.

When life gives you lemons...Make Pound Cake!!

My husband truly has the largest sweet tooth known to man. He has always loved the pound cakes from Starbucks. Dense, sweet, and buttery...but I hate him paying for something I know I can make just as delicious at home. I've search the Internet up and down, back and forth to find a copy cat recipe...but alas nothing was found. Those that were did not measure up to his standards. Starbucks actually buys their cakes from Solana Beach Baking Company who has their recipes under lock and key. So I decided to experiment. 

Took me a little testing and some flops, but I finally have my own copy of their lemon pound cake down to a science. Melt in your mouth zesty lemon flavor and a dense, moist, and heavy texture as pound cake should be. Paired with the lemon icing...its just fabulous. Life can hand me lemons anytime...I'll just make pound cake.

Lemon Pound Cake with Lemon Icing

1 2/3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3 large eggs

1 cup sugar

2 Tablespoons salted butter, softened

1 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

Juice from two medium lemons (approx 1/3 cup)

1/2 cup vegetable oil

Icing

1 cup plus 1 teaspoon powdered sugar

2 Tablespoons whole milk

1/2 teaspoon pure lemon extract

Preheat oven to 350 degrees.

Grease a 9x5 loaf pan well. 

In a medium bowl mix flour, baking soda, and baking powder. 

In mixing bowl or stand mixer, cream butter.  Add sugar, eggs, vanilla, lemon extract, lemon juice and oil until mixed well. 

Add dry ingredient mixture to your mixer and blend until smooth. No not over mix. 

Pour batter into prepared pan and bake for 45-50 minutes or until testing stick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.

Let cake cool before icing.

For icing blend powdered sugar, milk, and lemon extract until creamy. Ice the top of your cake and let the icing drip down the sides of your pound cake.  Let icing set before slicing. 

Who's Got Crabs?

I DO!

 Okay, so they are not the kind that causes itching and you can't find them pole vaulting off public toilet seats...But  promise you..people actually do want you to pass these around. 

If anyone knows our family, you know we go nuts over good seafood dishes. Shrimp, scallops, oysters, fish, and of course crab meat. There are so many different ways to prepare crab cakes. Each area hasn't their own distinct recipe. Me, eh, if it has real crab meat I'm not going to turn it down. 

This recipe is a cross between your typical Maryland crab cake and Paula Deen's recipe. It's not exactly a Maryland crab cake, yet, not to far off.

These hold up great without to much flaking and would make great Crab Cake burgers. 

Me, I like them just the plain ole fashioned way...with a fork. 

Country Crab Cakes

1 lbs crab meat

1/2 cup chopped green onion

3/4 cup bread crumbs

2 eggs

1/4 cup mayonnaise

1 teaspoon Old Bay Seasoning

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon lemon juice

Flour for dusting

1/2 cup Oil for frying (omit if baking)

Remove all shells from crab meat. 

Combine all ingredients except oil in a large mixing bowl. Mix evenly and form into patties and dust lightly with flour.

Heat oil in skillet over medium heat. Carefully place cakes in hot oil. Fry for 4-5 minutes until browned, then flip gently and fry for another 4 minutes.