Wednesday, July 16, 2014

Roasted Shrimp & Broccoli

  • 2 lbs broccoli
  • 1 lb raw large shrimp
  • 4 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1 tsp ground black pepper, divided
  • 1 tsp whole coriander seeds
  • 1/2 tsp ground cumin
  • 1/8 tsp chili powder
  • 1 lemon

  1. Preheat oven to 425 degrees
  2. Cut broccoli into florets and place in a large bowl and drizzle 2 tbsp olive oil
  3. In a small bowl, combine 1/2 tsp salt, 1/2 tsp pepper, coriander, cumin, and chili powder; mix well and sprinkle over broccoli, stirring until coated
  4. Spread broccoli in a single layer on a large cookie sheet
  5. Bake for 10 minutes
  6. While broccoli is cooking, devein and shell shrimp and place them into the same bowl you just used
  7. To the shrimp, add 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, and zest from the lemon and mix
  8. Toss shrimp with broccoli and bake 10 more minutes, tossing once half way through
  9. Squeeze half a lemon over dish once it comes out of the oven and serve with brown rice

My Thoughts:
This dish was very much enjoyed and it was a great way to get my husband to 'like' broccoli.  The original recipe was too salty for us, so I posted this with half the salt that the original had.  Feel free to try either way, we just aren't big salty people.  I would say this meal could feed two adults and a small child, we had leftovers and it was the two of us.  We will be eating this one again mainly because its a tasty healthy meal (and those buggers can be hard to find!)

Source: adapted from The Amateur Gourmet

Monday, June 23, 2014

Egg Salad Sandwich

  • 12 large eggs
  • 2 celery ribs, chopped *optional*
  • 3/4 cup Miricle Whip
  • 1/2 tsp Morton seasoning blend, or to taste
  • 1/2 tsp ground mustard, or to taste

  1. Place eggs in a large pot and fill with cold water one inch above the eggs
  2. Salt water well and and cook on high heat until water begins to boil
  3. Once a almost rapid boil is reached, cover the pot and turn off the heat
  4. Allow pot to sit on burner for 20 minutes
  5. Drain water and place eggs in an icewater bath
  6. Once cooled enough to touch, crack each eggshell a few times and place back into the water for a few minutes (this will help the shells come off easier); remove and discard shells
  7. Mash up eggs using a hand chopper, pastry cutter, or fork
  8. Combine all ingredients and refrigerate until ready to use
  9. Serve over bread

My Thoughts:
I have been in love with eggsald for like, well forever!  It is one of my favorite sandwiches and very cheap to make.  They taste great with or without the celery.

Source:  Mine

Thursday, May 8, 2014

Honey Lime Shrimp

  • 1 lb raw large shrimp, peeled and deveined
  • 1/2 cup olive oil
  • 1/4 cup honey
  • juice from 2 limes
  • zest from 2 limes
  • 2 cloves of garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes

  1. In a gallon size sealable bag, combine all ingredients in bag
  2. Push out as much air as you can and seal; mix it around with your hands so everything combines
  3. Allow to marinade in the refrigerator for 1 hour, flipping the bag half way through
  4. Pull out bag and let shrimp come to room temperature, about 10 minutes
  5. Heat a large skillet over medium heat until hot, make sure it is hot!
  6. Shake off excess marinade from shrimp and cook shrimp for about 45 seconds per side or until they turn opaque; make sure to put them in a single layer and don't crowd the pan

My Thoughts: 
We really enjoyed this shrimp recipe.  I was a bit worried about the red pepper flakes, but it wasn't hot at all!  Just added to the flavor.  It was good stuff and we will make it again sometime.

Sunday, May 4, 2014

Crock Pot Mac & Cheese

  • 16 oz box elbow macaroni, prepared
  • 16 oz block Monterrey jack cheese, cubed
  • 16 oz block Colby cheese, cubed
  • 16 oz Velveeta, cubed
  • 1 stick butter, sliced
  • 16 oz milk
  • ground black pepper, to taste

  1. Grease crock pot
  2. Place 1/3 of the noodles at the bottom of crock pot.
  3. Layer half the cheese, butter, and pepper followed by 1/3 more noodles
  4. Repeat again ending with the last 1/3 noodles on top
  5. Pour milk over mixture
  6. Cover and bake on Low setting for about 4 hours, stirring half way through cooking time

My Thoughts:
This is a great mac and cheese recipe for a side dish.  It does get pretty rich and it is super cheesy!  This recipe would make a crazy amount for a family, so I half the recipe and cook it for about half the time.  It seems to reheat quite well the next day also.

Saturday, May 3, 2014

Potato Bacon Casserole

  • 4 cups frozen shredded hash browns
  • 8 oz bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1 (12 oz) can evaporated milk
  • 1 large egg, lightly beaten
  • 1 1/2 tsp seasoning blend

  1. Preheat oven to 350 degrees
  2. Grease 8x8 glass pan
  3. Layer half the potatoes, half the bacon, half the cheese; repeat
  4. In a separate bowl, combine milk, egg, and seasoning
  5. Pour egg mixture over casserole and cover
  6. Bake for 60 minutes
  7. Remove cover and bake 10 more minutes
  8. Let stand for 10 minutes before serving

My Thoughts:
This was very filling and a nice dish to have once in a while.  You can easily double this and use a 13x9 pan.

Source: adapted from Very Best Baking

Tuesday, April 1, 2014

Better Than Sex Cake

  • 1 German chocolate cake mix (plus additional ingredients as indicated on box)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (17 oz) jar Mrs. Richardson's butterscotch caramel ice cream topping
  • 1 (8 oz) container Cool Whip, thawed
  • 1 (8 oz) bag Heath toffee pieces

  1. Prepare cake as directed on box; allow to fully cool
  2. Using a chop stick or end of a wooden spoon, pierce the cake until covered in holes
  3. Pour condensed milk over evenly cake
  4. Remove lid from ice cream topping and microwave for about 30 seconds so it will pour easily; pour evenly over cake
  5. Spread Cool Whip over cake
  6. Top off with toffee pieces
  7. Cover and refrigerate until ready to serve

My Thoughts:
My mother has been making this cake ever since i can remember.  It is one of my favorite desserts, it is amazing!

Source: family recipe from an unknown source

Saturday, March 22, 2014

Crock Pot Sloppy Joes

  • 3 lbs ground beef
  • Morton seasoning blend, to taste
  • 1 (10.75 oz) can chicken gumbo soup
  • 1 & 1/2 (10.75 oz) cans condensed tomato soup
  • 2 tbsp ketchup
  • 2 tsp ground mustard
  • 1/2 tsp chili powder

  1. Brown beef in a large skillet with seasoning blend; drain fat
  2. Place all ingredients into a crock pot and mix well
  3. Cover and cook on Lo setting for 4 hours
  4. Serve in buns

My Thoughts:
This is the sloppy joe recipe that my mother would make as I was growing up.  They aren't spicy, so they are great for kids, not to mention they are super easy to prepare

Source:  family recipe, original source unknown