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!
Tuesday, June 23, 2009
Menu 6.21-6.27
Sunday- Pasta Bolognese from The Pioneer Woman
Monday- Leftovers
Tuesday- Beef Enchilada's from Scrumptiously Sassy with Spanish Rice
Wednesday- Shrimp Baked Lemon Pasta from The Pioneer Woman &myself w/ Spinach Salad
Thursday- Teriyaki Glazed Pork Chops from Sweet Savory Southernw/Rice and Spinach Salad
Friday- Beef Stroganoff from Stephanie Cooks with Spinach Salad
Saturday- Not sure yet. May go out to eat or I'll cook. If I do I'll update.
Monday- Leftovers
Tuesday- Beef Enchilada's from Scrumptiously Sassy with Spanish Rice
Wednesday- Shrimp Baked Lemon Pasta from The Pioneer Woman &myself w/ Spinach Salad
Thursday- Teriyaki Glazed Pork Chops from Sweet Savory Southernw/Rice and Spinach Salad
Friday- Beef Stroganoff from Stephanie Cooks with Spinach Salad
Saturday- Not sure yet. May go out to eat or I'll cook. If I do I'll update.
Tuesday, June 16, 2009
Pasta Carbonara
In light of our recent trip to Europe I figured Mr. B was probably convulsing since he hasn't had Pasta Carbonara in oh say 10 days. Between him and my aunt and I think they consumed about 15 servings of this stuff!
I had made it once before and it was good but not as good as this one. I found this recipe in my Food & Wine Magazine for this month.
Ingredients
6oz pasta (I used Spaghetti and I'm pretty sure I used more then 6oz ha ha)
1 tbl EVOO (which I didn't use)
4 oz Pancetta cut into 1/4 inch thick cubes (I didn't have time to get any so I used bacon)
1 Shallot chopped
1 Garlic Clove chopped (next time I'll use 2 because I luuurve garlic)
1 C Heavy Cream
2 Tbl Parmigiano-Reggiano (I didn't have the good stuff but it still was yummy..oh and I used more then 2 tbl)
4 Lg Egg Yolks
Salt
2 tbl Parsley (which I totally forgot to use even though I bought it)
Ground Pepper (which I'm a loser and my grinder is out..however normal pepper did just fine)
Boil water until al dente, reserve 3 Tbl pasta water (which I forgot to do..no biggie)
In a large pan use the EVOO (which I didn't because I was using bacon it had enough fat). Cook Pancetta until most of the fat has been rendered....about 7 minutes.
Since I used bacon I cooked my bacon in a different pan...then just poured about 1 tbl of the bacon grease into my pan to cook my shallots and garlic.
Add the Shallot and Garlic for about a minute.
Add the cream and let simmer about two minutes.
Add hot pasta and stir to coat, about 1 minute.
Remove from heat and put in big dish. Pour in remaining 3 tbl pasta water (if you forget no biggie), cheese and egg yolks.
Sprinkle with salt and pepper. Add some cheese on top and parsley.
No picture because we ate this so fast we forgot. Next time I will make sure that the pasta has enough time to heat up with the cream mixture...but it was still warm enough. And I think freshly ground pepper will make a huge difference but like I said I was out.
None the less pairing this with my Chateau St Michelle was good enough for me!
I had made it once before and it was good but not as good as this one. I found this recipe in my Food & Wine Magazine for this month.
Ingredients
6oz pasta (I used Spaghetti and I'm pretty sure I used more then 6oz ha ha)
1 tbl EVOO (which I didn't use)
4 oz Pancetta cut into 1/4 inch thick cubes (I didn't have time to get any so I used bacon)
1 Shallot chopped
1 Garlic Clove chopped (next time I'll use 2 because I luuurve garlic)
1 C Heavy Cream
2 Tbl Parmigiano-Reggiano (I didn't have the good stuff but it still was yummy..oh and I used more then 2 tbl)
4 Lg Egg Yolks
Salt
2 tbl Parsley (which I totally forgot to use even though I bought it)
Ground Pepper (which I'm a loser and my grinder is out..however normal pepper did just fine)
Boil water until al dente, reserve 3 Tbl pasta water (which I forgot to do..no biggie)
In a large pan use the EVOO (which I didn't because I was using bacon it had enough fat). Cook Pancetta until most of the fat has been rendered....about 7 minutes.
Since I used bacon I cooked my bacon in a different pan...then just poured about 1 tbl of the bacon grease into my pan to cook my shallots and garlic.
Add the Shallot and Garlic for about a minute.
Add the cream and let simmer about two minutes.
Add hot pasta and stir to coat, about 1 minute.
Remove from heat and put in big dish. Pour in remaining 3 tbl pasta water (if you forget no biggie), cheese and egg yolks.
Sprinkle with salt and pepper. Add some cheese on top and parsley.
No picture because we ate this so fast we forgot. Next time I will make sure that the pasta has enough time to heat up with the cream mixture...but it was still warm enough. And I think freshly ground pepper will make a huge difference but like I said I was out.
None the less pairing this with my Chateau St Michelle was good enough for me!
Wednesday, May 13, 2009
Corn on the Cob w/ Chipotle Lime Butter
I got this wonderful recipe from a girl whom I've just fallen in love with! http://elizabethsedibleexperience.blogspot.com/search/label/Sides
Ingredients
1 sticks unsalted butter, at room temperature
1 lime, juiced
1 teaspoons salt
3/4 teaspoon chipotle chile powder
6 ears corn, shucked
Now since it was just for Mr. B and I, I cut down the butter and corn.
I used a 1/2 stick but had a lot left so 1/3 would've been good and 2 ears of corn. I left everything else because we like seasoning.
Pre-Heat Oven to 400 degree's
Coat each ear with butter generously.
Roll in foil.
Bake for 25 minutes.
Serve with a little more butter on the side.
Super yummy. The corn wasn't the best but out where we lived that is to be expected but it was juicy and flavorful!
Ingredients
1 sticks unsalted butter, at room temperature
1 lime, juiced
1 teaspoons salt
3/4 teaspoon chipotle chile powder
6 ears corn, shucked
Now since it was just for Mr. B and I, I cut down the butter and corn.
I used a 1/2 stick but had a lot left so 1/3 would've been good and 2 ears of corn. I left everything else because we like seasoning.
Pre-Heat Oven to 400 degree's
Coat each ear with butter generously.
Roll in foil.
Bake for 25 minutes.
Serve with a little more butter on the side.
Super yummy. The corn wasn't the best but out where we lived that is to be expected but it was juicy and flavorful!
Cocoa-and-Chile-Rubbed Pork Chops
I also got this from my recent issue of Food & Wine.
Ingredients
2 quarts water
1 1/2 teaspoons crushed red pepper
Kosher salt
Four 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder
Extra-virgin olive oil for brushing
Slap Ya Mama or any cajun seasoning optional
I just glanced at this recipe and luckily Mr. B was late because I didn't realize I had to brine the pork chops but it made it well worth it~!
In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
Let me just say it was raining again! So I just cooked these on our stove on a heat of about 4 so a little lower then Med High heat.
I cooked on each side until a little crust had formed then I flipped them each one more time on a little lower heat of 3.
Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere.
Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat.
Let the chops rest for 10 minutes before serving
I would go light on the dry rub because in some areas it was too much but these came out great and Mr. B loved them. Success!
Ingredients
2 quarts water
1 1/2 teaspoons crushed red pepper
Kosher salt
Four 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder
Extra-virgin olive oil for brushing
Slap Ya Mama or any cajun seasoning optional
I just glanced at this recipe and luckily Mr. B was late because I didn't realize I had to brine the pork chops but it made it well worth it~!
In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
Let me just say it was raining again! So I just cooked these on our stove on a heat of about 4 so a little lower then Med High heat.
I cooked on each side until a little crust had formed then I flipped them each one more time on a little lower heat of 3.
Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere.
Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat.
Let the chops rest for 10 minutes before serving
I would go light on the dry rub because in some areas it was too much but these came out great and Mr. B loved them. Success!
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