SHRIMP AND GRITS

I love Shrimp and grits so searched the net for a good recipe and found this Low Country Shrimp and Grits...from All Things Food, Cooking with Mary and Friends:

Low Country Shrimp and Grits

17Ingredients

340Calories

45Minutes

Ingredients

for the grits...

1 cup grits (stone ground) (Can sub Quick Grits if time constraint-follow package directions)

3 1/2 cups water

1 cup chicken stock

1 1/4 teaspoons kosher salt

2 tablespoons butter

2/3 cups shredded sharp cheddar cheese

1/3 cups grated parmesan cheese(opt)

ground black pepper (Course, to taste)

for the Shrimp

1 1/2 pounds large shrimp (peeled and deveined)

2 tablespoons olive oil

freshly ground pepper

salt

2 garlic cloves (minced)

4 teaspoons fresh lemon juice

1 1/2 teaspoons sauce (sauce)

1/3 cups white wine(opt-can sub chicken broth)

3 dashes parsley flakes

Directions

 Method
To prepare the grits, in a large sauce pan over medium heat, combine the grits, water, chicken stock, salt, and butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 25-30 minutes. Remove from the heat and stir in the cheddar and Parmesan cheeses, and course-ground pepper.

Peel and de-vein shrimp. In a fry pan over medium-high heat, warm the olive oil. Toss in the garlic and saute' until the garlic is just slightly browning.

Add the shrimp, Chesapeake Bay Rub, salt and pepper, stirring well. Add white wine, lemon juice and hot sauce; cook until shrimp is pink and heated through.

Remove from heat and serve over grits. Sprinkle on some parsley flakes; serve immediately.

Read full directions on All Things Food, Cooking with Mary and Friends: http://www.cookingwithmaryandfriends.com/2015/03/low-country-shrimp-and-grits.html

BEEF AND VEGETABLE SOUP

We have had a few days in the last month that were a little chilly when I was visiting my cousins in Northern PA, so I took advantage and made BEEF AND VEGETABLE SOUP. It is a family favorite and a comfort food for us all. Enjoy!

BEEF AND VEGETABLE SOUP

1 2-3 lb chuck roast
Lawry's seasoning salt
1 large onion
3 tbs minced garlic
1 14oz can diced tomatoes
1 16 oz diced tomatoes
Veggies frozen or fresh- 8-10 oz ea: green beans, corn, peas, edamame,cabbage, lima beans*
5 carrots, peeled and sliced
4 medium potaoes, peeled and cut in bite size pieces
3 stalks of celery, sliced
2 tbs Worchestershire sauce
3 tbs basil (to taste)
Pepper to taste
2 handfuls fresh baby spinach

In a 10-12 qt pot. add beef, seasoned front and back w/ seasoning salt. Add rest of ingredients except spinach. Cover all with water to 2 inches over all in pot. Bring to boil. Cover and Lower to simmer and simmer 2-3 hrs. Add spinach and cook 30 more minutes. Serve with crusty rolls and a salad.
Serves 10+


TIPS-
   I used a frozen roast this time and it did very well.

* Vegetables-use what you like. I have also put in cabbage and mushrooms. Be creative.

HOMEMADE ICE CREAM ANYONE??

HOMEMADE ICE CREAM ANYONE?? Are you ready for the most amazing, awesome and fairly easy recipe for home made Ice cream? My late mother in law had this recipe/ It is fabulous! It is using a cooked custard. If you have made homemade ie cream from all raw ingredients, it was probably grainy? Right?  With about 1/2 hour prep time, you can have creamy, delicious ice cream.

Phyllis  Leonard’s Ice Cream Custard

1 qt milk or ½ & ½

2 cans sweeten condenced milk

2 cans evaporated milk

8 whole eggs, beaten

¾ c sugar

3 tsp vanilla extract

½ tsp almond extract

½ jar marshmallow fluff (1/2 cup)

In a large metal pot, scald the 1 qt of milk, DO NOT BOIL In a large bowl, Whisk together evaporated and sweet milk. Put in fridge to chill. Beat eggs and sugar together. To scalded milk add the beaten eggs slowly- whipping in  (TIP: Mix a little of the scalded  milk to egg mixture first, then add SLOWLY to hot milk wisking vigorously). Heat milk and egg mixture to almost boiling. DO NOT BOIL. Remove from heat and whisk in til smooth the vanilla, almond extract and marshmallow fluff. Pour the hot mixture into the cold milk mixture, mixing thoroughly.

Refrigerate overnight. Freeze in Ice Cream Maker according to directions.

Enjoy!

Buon Appetito!

tip> Add fresh fruit to the ice cream as toppings or incorporate it during the freezing after the ice cream begins to get a little hard.

MATZO BALL SOUP

MATZO BALL SOUP

What a fabulous spring we have had in No Va this year...it started in February! Today temperature was 70 and my daughter Emily is recovering from gallbladder surgery. She hasn't been able to keep anything down and requested this soup recipe she got from her BFF, Jenny's grandmother, Marquerite.  I made my Chicken Soup. We used the Streit's Matzo ball soup mix. I did not use the broth mix-only the matzos with a few alterations. To the matzo ball mix add: 1/4 tsp salt, 1 Tsp parsley, 1/8 tsp pepper and 1/2 tsp onion powder. Let stand 15 min. in fridge. Form balls, handling gently. Makes approx 12-15 balls. Follow cooking directions.

These were amazing. It was my first time eating these little dough balls of pleasure! They were yummy!
Enjoy!

Buon Appetito!

Fritatta Italiano

This is a different twist on an omelet. Feel free to use your favorite veggies.

Fritatta Italiano

2 Tbs Olive Oil (add more as needed)
1 small onion, sliced thinly
1 medium potato sliced thinly
5 mushrooms sliced thinly
handful spinach
5 spears asparagus, cooked til tender, cut
6 grape tomatoes cut in half
1/2 c shredded cheese (asiago, fontina or provolone)
5 eggs, scrambled with milk.c
4 tsp milk or cream
salt and pepper to taste

In a fry pan heat olive oil on med high. Saute onions til lightly browned. Remove, add potatoes. Saute til browned and fork tender. Add mushrooms, saute til soft. Return onions, add spinach. Toss until spinach is cooked. Add tomatoes to top. Top that with cheese. Pour egg mixture on top. Add salt and pepper. Cover. On medium heat cook til set. Remove lid and put under broiler til browned. Serve with biscuits and fresh fruit.

Egg Casserole for Brunch

This is the family favorite for holiday brunches. You can use egg substitute for the eggs if preferred. Also can add to the basic recipe: spinach, chives, asparagus, ham, sausage or other types of cheese. Use your imagination and the favs of your family!

Egg Casserole for Brunch
serves 5

8 slices of bread, buttered on one side and cut into
    bite size pieces
9 eggs, scrambled with 1/4 cup of water or milk
1 cup shredded chedder (or more to taste)
Salt and pepper to taste
1/4 tsp Basil, Parsley, onion powder

Preheat oven to 375. In an oblong 8x11 (approx) baking dish, spray with Pam. Dump in bread, cheese. Scramble eggs and add spices, salt and pepper. Pour over bread and cheese. Toss to coat. Spread out evenly. Add additional cheese to top if preferred. Bake 30-40 min til bubbly and knife inserted in center comes out clean. Serve with fresh fruit and a slice of ham!

Buon appetito!

This second photo I added tomatoes, ham , asparagus and spinach to the basic recipe

Herb Chicken in Pockets

Happy Mothers Day to all Mom's this weekend! Enjoy being pampered! Sorry I have been out of pocket the last 2 weks. My sister was taken to ICU so I had to make an emergency trip to GA. She is in need of a Lung-Liver transplant so prayers are requested!

Last night I made Herb Chicken in Pockets for dinner. These can be done in the oven or on the grill!

Kids loved them-thought they were cute. Serve on top of rice and add the juices from the pocket on top of the chicken! Add a veggie and salad. Dinner done!

                                                                     Before cooking

Ready to eat!

Herb Chicken in Pockets

4 Chicken breasts (with or without skin...your choice)
Any or all of the following: I used those underlined
Sliced onions or onion powder, garlic powder, basil, rosemary, parsley, salt and pepper, marjoram, thyme, oregano-to taste
foil
Spinach, fresh, washed (opt)
Butter , margarine or olive oil

Tear foil large enough to seal around chicken. Place a handful of spinach leaves. Top with a chicken breast. Top with seasonings of choice. I usually sprinkle it on. Top with a pat of butter or sprinkle with a little olive oil. Seal tightly. Place on a cookie sheet. Preheat oven and Bake at 400 degrees 50-60 min.

TIP: Be creative-sprinkle on a little wine, add shredded cheese or use a couple of tablespoons of salsa, spaghetti sauce or canned soup. I did not put spinach in the kids pockets! Wanted them to eat it! Tho they love spinach in salads! Cleanup is easy!