Another Shrimp Recipe

I whipped this up the other night.  The measurements aren’t exact because I just sort of made it up as I went along.  Yes, I’m a freak for shrimp.  I can’t help myself, I just love the little crustaceans.  We will just call this recipe…ummmmm…
Shrimp and Noodles with Lemon Cajun Cream Sauce

• 2lbs. large shrimp, cleaned and deveined
• 1/2 c. chopped onions
• 1/2 c. chopped celery
• 1/3 c. butter
• 3 tbsp. olive oil
• juice of 2 lemons
• 1/2 c. heavy cream
• 3/4 c. parmesan cheese
• a splash of chicken broth
• Old Bay Seafood
• garlic powder
• lemon pepper
• kosher salt
• 3 dashes Tabasco
• 1 large package egg noodles

Arrrrrrrr you ready?  Cook celery and onions in butter and olive oil until translucent.  Add shrimp, lemon juice, garlic, Old Bay, lemon pepper, chicken broth,  salt  and Tabasco and cook until shrimp are pink. 
Cook egg noodles as indicated on package. 
After shrimp are done add the cream and parmesan cheese and cook 2-3 minutes until the sauce thickens slightly.  I didn’t think about it at the time but you could add a little lemon zest to brighten if wanted.  Add the egg noodles and  give it a taste and season more if needed.  Arrrrrrrr you hungry?

First Day of Spring

When the Carolina Jasmine is blooming in North Texas the following is not supposed to happen.

But it did.  That’s just weird.   How was your first day of spring?

Magic Layered Chicken Salad

I like to make this in the spring around Easter time.  After all, it is rabbit food of sorts.  This salad is amazing and delicious and yes, fattening.  Try it anyway, you only live once.

• 1/2 head iceberg lettuce torn into bite size pieces
• 1 chicken, deboned and torn into bite size pieces
• 1 can green peas, drained
• 1 can sliced water chestnuts, drained
• 1/2 cup celery, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup purple onion, chopped
• 4 boiled eggs, chopped
• 1 pint mayonnaise
• 2 tbsp. sugar
• 12 oz cheddar cheese, shredded

Cook chicken and debone.  Mix mayo and sugar together.  Layer all ingredients in the order listed above.  Refrigerate overnight or at least 6 hours so that flavors can marry (and live happily ever after).  Be sure to layer in the order above because magic really does happen and the mayo keeps the lettuce fresh and the flavors are wonderful.  Trust me!

Mexican Corn Bread and a Story

Beans and cornbread are basic country cooking .    Believe it or not but this was served at the reception when I married the ex.  It was a lovely event.  LOL!  We didn’t intend to serve beans and cornbread but we had some hungry people attending so my ex-mother in law pulled out the leftovers from lunch and served it up on the good china.  I still laugh about that red neck wedding reception.  Now if that’s not country I’ll kiss your…

Mexican Corn Bread

• 1lb. ground meat, optional
• 2 C. yellow corn meal
• 1 C. flour
• 3 tsp. baking powder
• 1 tsp. soda
• 3 tbsp. sugar
• 2 tsp. salt
• 4 eggs
• 1 C. buttermilk or regular milk (I like buttermilk)
• 1 C. cheddar cheese, grated
• 1 C. onion
• 4 jalapeno peppers or 1 can green chilis
• 1 can cream corn
• 3/4 C. oil or melted butter

Brown ground meat with onion and mix together with all other ingredients.  Bake at 350 degrees for 30-40 minutes until top is slightly browned.  Be sure not to overcook or it will become dry.  This serves a lot of people!

Serve with a big pot of pinto beans.  I don’t have an actual recipe for beans but the trick to good pinto beans is cooking in an aluminum pot or an iron pot and stirring with a wooden spoon.  This must be done slow and you must season with ham or ham bone or dry salt meat.  Some people season beans with smoked ham hocks but I don’t care for them.

Ranch Primavera Noodles

Ingredients:

• 12 ounces dry pasta
• 1 cup chopped broccoli
• 3 carrots, chopped
• 1/2 cup fresh sliced mushrooms ( I didn’t use)
• 1/2 green bell pepper, chopped
• 1/4 cup  onions, chopped
• 3/4 cup ranch-style salad dressing
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• season salt and pepper to taste
• juice of half a lemon

Directions:
1.Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
2.Mix in mushrooms, green pepper, onions, lemon juice, salad dressing, and cheese. Season with garlic powder, season salt and pepper to taste. Serve hot or cold.

Broiled Tilapia Parmesan

 

Broiled Tilapia Parmesan

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ready In: 15 Minutes

Servings: 8

This is a great fish recipe.  The fish is broiled with a creamy cheese coating for an impressive flavor and texture. 

Ingredients:

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions:

1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

I served it with Primavera Noodles and Hillbilly was a happy man.

Better Than Take Out Fried Rice

 

Chinese:
How To Make Egg Fried Rice
This is the recipe I used to make Fried Rice and it is yummy.  Hillbilly doesn’t know it yet but we’re having it again this week.  He will be thrilled I’m sure.   I added shrimp and water chestnuts when I made it.  Directions below.
Egg Fried Rice Recipe. A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost!
Step 1: You will need

• 4 cups pre-cooked jasmine rice (refrigerated)
• 4 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 eggs, beaten
• 4 tbsp peanut oil
• 2 tbsp shredded carrots
• 4 tbsp frozen peas, thawed
• 1 spring onion or scallion, sliced
• 2 garlic cloves, minced
• salt and white pepper
• 1 cup diced chicken or shrimp
• 1 wok
• 1 wooden spoon

• Serves:
• 2 to 4 (only 3 at my house)
• Preparation Time:
• 15 minutes
• Cooking Time:
• 10 minutes

1. Add a little oil to a hot wok, cook the meat and remove from wok.  Add a few more drops of oil and drop in the egg and stir rapidly to break it up.
   
   
2. Add another drop of oil to the wok, followed by the garlic and the rice. Stir until well mixed
   
   
   TIP 
   Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. This makes it the perfect consistency for fried rice dishes.
   
   
3. Add the peas, carrots, and spring onions and water chestnuts and mix thoroughly.
   
   
4. Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.
   
   
   Another useful tip
   White pepper is the perfect choice to use with any Asian dish. Its special flavor goes well with this style of cooking.
   
   
5. Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat.