Monday, June 6, 2011

ANGRY Shrimp

In my cooking lesson with Chef Brad from Crossaints Bistro & Bakery, I learned how to make foods ANGRY.  You have to have a blend of chopped Cherry Peppers in your fridge! 
It’s quite simple.  Purchase a jar of pickled cherry peppers.  Remove the stems and run them through the food processor.   Put them back in the jar with the original pickle juice and you are all set for making dishes ANGRY!

Now my ANGRY shrimp are actually more “disgruntled” than ANGRY.  I am the only one that likes ANGRY food in the house, so I have to watch my “temper” when cooking. 

1 cup uncooked Jasmine rice
1 Tbsp Olive oil
2 Tbsp light margarine
1 cup white wine
4 Tbsp fat free creme cheese
1 tsp crushed red pepper flakes
2lbs shrimp (peeled and deveined)
1 tsp fresh thyme
2 cloves garlic
1/2 cup of chopped green onions

Cook 1 cup of Jasmine rice per package instructions.
In a large skillet or dutch oven heat oil over medium high heat. Add fresh chopped thyme and garlic cooking for a minute or two.
Add the "cherry bombs" and red pepper flake stir to mix. Add the wine and margarine. Bring to a boil and reduce heat to simmer.
Add creme cheese and stir to melt down.

Add shrimp cooking and green onions for about five minutes or until shrimp are done. Stir occassionally.


If it starts to get a little to thick add a few tablespoons of water to mixture. I usually add a couple, but it varies.

Serve over rice.

Saturday, June 4, 2011

Chicken Casserole


Had a busy day in the kitchen today, so you know I had fun!
I kicked off the morning preparing an all-in-one-bowl cheese grits and soft scrambled egg breakfast for Nattie G and Matthew.  Matthew had all four wisdom teeth cut out yesterday, so this was perfect for him.
 I then began boiling a whole chicken for a chicken casserole to be delivered to the family of a special little one that just had her two week birthday. 
Spices like bay leaves, thyme, basil, onion powder, and garlic go in the pot with the bird.
Once the chicken was cooked, I set it out to cool before picking it clean.  (The dogs were happy tonight as I picked some of the little pieces and skin for them.)  I set some shrimp out to thaw and then went to the gym for a five mile date with the elliptical machine and some strength training.

Returning from the gym, I proceeded to prepare a pot for boiling the shrimp.  I used a Zatarain’s Crab Boil bag for seasoning.  Cocktail sauce is a must for boiled shrimp so I prepared it with some HOT horseradish to give it that special kick.  The shrimp was for another special lady and her pre-graduation party today!
Now back to preparing my meal for little Harper Lin’s family.  The chicken was put into an aluminum foil pan (sprayed with non-stick spray) and spread evenly around the bottom.  Next I emptied a can of Campbell’s cream of chicken and a can of cream of mushroom and spread these evenly over the chicken.  I then sprinkled with fresh chopped thyme (why is it that Jim Croce’s song Time in a Bottle always comes to mind making me sing while picking the leaves off?)  and pepper.  Draining two cans of green beans, I then spread them evenly over the soups. 
Melting a stick of butter in a sauce pan was next while I put a bag of Pepperidge Farms stuffing mix in a mixing bowl.  When the butter was melted I poured it over the stuffing mix and stirred thoroughly.  Then take the mixture and spread over the top of the green beans in the casserole dish.

Once all that is spread out and even, take a can of chicken broth and pour into the casserole moving it all around as you pour.  Finally place the casserole in a preheated oven (350 degrees) for 45 minutes uncovered.

To complete the meal I made my newest salad (cucumber and onion) with a side of sautéed corn and a loaf of French Bread courtesy of the Harris Teeter bakery. 
For dessert it was fresh strawberries and angel food cake.
I'm not sure of the calorie content of this casserole, in moderation it's not to bad.  On another note, I use an Omaha Steaks syrofoam cooler to keep my food hot for transporting.  I have had food stay in this cooler for three to four hours and then still burn my mouth!

I hope they ENJOY!

Friday, June 3, 2011

Grilled Salmon with Veggie Medley

Matthew is not a salmon fan, so since he had his wisdom teeth cut out today… we were having salmon for dinner!  Oh, don’t worry, we fed him too.  He had mashed potatoes, grits with soft scrambled eggs, and jello.

I set up the salmon with some olive oil, salt and pepper and let it sit while I prepped the rest.   I like to try new things and experiment with them.   I made zucchini boats with crème cheese and parmesan cheese.  Stephanie liked them, but I’m pretty sure she was just being polite.  I couldn’t eat mine.  The crème cheese was great (even though these pictures make it look burnt).  It was the zucchini that was bad.  It was very rubbery.  I’ll fill you in on all that when I get it right. 

We also had the sautéed corn that I blogged earlier, but I changed it up a little tonight adding zucchini into the mixture.  All in all a great healthy meal, well with the exception of the zucchini boats.

Not everything works out in my kitchen!
Have a great day!

Thursday, June 2, 2011

Creamy Cucumber and Onion Salad

This is a simple salad that I learned during my cooking lesson with Chef Brad!  It tastes wonderful and is low calorie.  The following recipe serves 8 with a calorie count of 38 calories per serving, unless you DOUBLE the serving like me on this one for 76 calories.   I think I can swing the extra on this one!

6 medium cucumbers (peeled and seeded)
1 large red onion
1/2 cup of fat free plain yogurt
1 tsp fresh oregano
2 tbsp (or three) white wine vinegar
Salt & Pepper to taste (lots of pepper!)


Julienne the red onion and put into a bowl of ice water for about ten minutes. (This reduces the sulfur strength of the onion and sweetens it)

Cut the cukes in half lengthwise. Slice cucumbers on an angle about a half inch thick after seeding the halves.

Put the cukes in a mixing bowl, add yogurt, oregano (roughly chopped), and salt and pepper.
After onions have soaked, add them to the bowl and the white wine vinegar.
Stir to blend and serve. Chill if desired.