If you haven't noticed I love the Pioneer Woman! Ree is so damn funny and is so flipping talented it makes me want to vomit.
Here is the Pioneer Woman's site.
Now her version is just pasta, but you know us down in the south we like something to go with it. A co-worker (Vernola)...(she's cajun french by the way)'s cousin still lives down the bayou and he shrimps. So I bought some shrimp from her when she went down and boy they were beautiful. I got 10 lbs and we only have one more bag left...thankfully she's planning a trip down in a few weeks and we'll get more then.
Any who both Mr. B and I loved this dish. I was quite worried Mr. B wouldn't but he surprises me sometimes.
Ingredients
1 lb Thin Spaghetti
6tbl of Butter (Which is 1/2 stick plus 2 tbl)
4 tbl EVOO
2 Cloves of Garlic, Minced
Juice of 1 Lemon
Zest of 1 Lemon
2 C Sour Cream
1/2 Teaspoon Kosher Salt
Grated Parmesan Cheese
Parsley, Chopped
The deed.....
Pre-Heat your oven to 375.
Cook Spaghetti until Al Dente.
In a skillet melt 4 tbl of butter and 2 tbl of EVOO on low heat.
When butter is melted add the minced garlic....take a second to thank the Good Lord that they came up with cooking garlic in butter and EVOO because it honestly is one of my most favorite smells in the entire world.
Squeeze lemon juice into the pan.
Turn off the heat....remember this one!!!
Add Sour Cream and stir together.
Add Lemon Zest and Salt.
Pour mixture over drained spaghetti (which should be in some kind of baking dish)
Mix around a bit.
Bake covered for 15 minutes.
Then remove foil and bake another 7-10 minutes.
At this time add 2 tbl of butter and 2 tbl of EVOO to a pan.
When melted throw in your shrimp.
Season with S&P and Slap Ya Mama (any cajun seasoning).
Cook over medium heat.
Shrimp will turn a beautiful shade of pink when done...only will take about 5 minutes.
Take out pasta bake. Squeeze with a little more lemon.
Add Parmesan cheese and Parsley.
Top with Shrimp.
Voila!
Wednesday, July 15, 2009
Inspiration
So I saw the previews for the movie Julia & Julie. It's based somewhat on Julia Childs' life but also about this girl named Julie who has a boring life and decides she's going to make a recipe from Julia's book every day and blog about it.
Well I don't have Julia Child's book but I do have quite a few others. I first picked up the Fine Dinging in Louisiana book but quickly realized that would be silly because some of those amazing recipes could only be reserved for the weekend...not something I'll have time to whip on on a week night.
So then I pulled out my 2008 Southern Living Cookbook. What's great about this cookbook is it'll have a few recipes in certain months based around the holidays and a few recipes in a specific food category...but then it'll also have a full on meal with main course, side, dessert, and sometimes drink. So those can be reserved for Saturday and Sunday's.
Now of course not every night will be a Southern Living night because Mr. B travels and sometimes we may want some takeout or we'll be out of town but my goal is to try and do as many in a month as I can.
Whoo I'm excited.
I won't start until Sunday because I have two awesome recipes to try Friday and Saturday.
Friday I'm going to be making Shrimp & Cheese Grit Cakes with Bacon Vinaigrette. I got this out of my latest issue of Food & Wine.
Saturday I'm going to be making Horseradish & Herb Crusted Beef Roast with Prosciutto Garlic Asparagus. Even though I didn't get this out of the magazine per say when I was looking on the site for Friday's recipe (Since I was at work and didn't have my magazine with me) I found this gem and was salivating at the mouth. Now granted the asparagus is actually a side I came up with a year and a half ago and love it....I thought it would go nicely together.
And don't forget the wine...wine is good haha
Well I don't have Julia Child's book but I do have quite a few others. I first picked up the Fine Dinging in Louisiana book but quickly realized that would be silly because some of those amazing recipes could only be reserved for the weekend...not something I'll have time to whip on on a week night.
So then I pulled out my 2008 Southern Living Cookbook. What's great about this cookbook is it'll have a few recipes in certain months based around the holidays and a few recipes in a specific food category...but then it'll also have a full on meal with main course, side, dessert, and sometimes drink. So those can be reserved for Saturday and Sunday's.
Now of course not every night will be a Southern Living night because Mr. B travels and sometimes we may want some takeout or we'll be out of town but my goal is to try and do as many in a month as I can.
Whoo I'm excited.
I won't start until Sunday because I have two awesome recipes to try Friday and Saturday.
Friday I'm going to be making Shrimp & Cheese Grit Cakes with Bacon Vinaigrette. I got this out of my latest issue of Food & Wine.
Saturday I'm going to be making Horseradish & Herb Crusted Beef Roast with Prosciutto Garlic Asparagus. Even though I didn't get this out of the magazine per say when I was looking on the site for Friday's recipe (Since I was at work and didn't have my magazine with me) I found this gem and was salivating at the mouth. Now granted the asparagus is actually a side I came up with a year and a half ago and love it....I thought it would go nicely together.
And don't forget the wine...wine is good haha
Baked Potato Soup
I must apologize for being such a loser. I have a ton of recipes that I really need to write about but haven't.
Good thing is Mr. B is out of town the rest of the week so tonight I'll have time. I can even upload a picture of my yummy soup.
I got this recipe from A Year of Slow Cooking. She has set out to make a meal in the crock pot every single day. She does main courses, sides, breads, desserts, and even drinks. She just came out with a cookbook.
Now generally Mr. B doesn't like a lot of stuff in the crock pot because the flavors all blend together and I have to admit this does happen a lot....but this soup....this soup oh I loved it!
Ingredients
Let me preface this by saying you're going to get a whole lot of soup here. We ate a total of 4 bowls and I froze the rest. This is easily a serving of 8 but I'd say more like 12. Next time I will probably cut it down.
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese
crumbled bacon, shredded cheddar cheese, and green onion or chives as garnish (optional)
And if you know me I added in some salt, pepper, and Slap Ya Mama...I eye balled it. Whatever you think would be good to your buds.
Now onto the action!
Use a 6 quart or larger slow cooker.
Peel and dice the potatoes, and put them into the stoneware.
Add onion and garlic.
Sprinkle in the seasonings, and pour in the broth.
Cover and cook on low for 8 hours, or on high for 4.
You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. (I used the blender and I just think it gave it that creamy texture I was looking for)
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on.
(Now I didn't do this right. I actually added the cream cheese and let it cook the allotted time then did the immersion blender. It worked out fine. So either way is good.)
Cook on high for about 30 minutes, or until the cream cheese is completely dissolved.
Stir a few times during the 30 minutes.
That's it! Now top with your favorite toppings...and let me tell you...it does taste just like a baked potato and it's sooo yummy.
We ate this when it was 95 degree's outside. Yes Mr. B gave me some slack about it but even he enjoyed it!
Good thing is Mr. B is out of town the rest of the week so tonight I'll have time. I can even upload a picture of my yummy soup.
I got this recipe from A Year of Slow Cooking. She has set out to make a meal in the crock pot every single day. She does main courses, sides, breads, desserts, and even drinks. She just came out with a cookbook.
Now generally Mr. B doesn't like a lot of stuff in the crock pot because the flavors all blend together and I have to admit this does happen a lot....but this soup....this soup oh I loved it!
Ingredients
Let me preface this by saying you're going to get a whole lot of soup here. We ate a total of 4 bowls and I froze the rest. This is easily a serving of 8 but I'd say more like 12. Next time I will probably cut it down.
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese
crumbled bacon, shredded cheddar cheese, and green onion or chives as garnish (optional)
And if you know me I added in some salt, pepper, and Slap Ya Mama...I eye balled it. Whatever you think would be good to your buds.
Now onto the action!
Use a 6 quart or larger slow cooker.
Peel and dice the potatoes, and put them into the stoneware.
Add onion and garlic.
Sprinkle in the seasonings, and pour in the broth.
Cover and cook on low for 8 hours, or on high for 4.
You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. (I used the blender and I just think it gave it that creamy texture I was looking for)
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on.
(Now I didn't do this right. I actually added the cream cheese and let it cook the allotted time then did the immersion blender. It worked out fine. So either way is good.)
Cook on high for about 30 minutes, or until the cream cheese is completely dissolved.
Stir a few times during the 30 minutes.
That's it! Now top with your favorite toppings...and let me tell you...it does taste just like a baked potato and it's sooo yummy.
We ate this when it was 95 degree's outside. Yes Mr. B gave me some slack about it but even he enjoyed it!
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