Saturday, January 23, 2016

Shrimp and Grits

For a yummy, quick dinner, shrimp and grits does not disappoint!  I have tried several variations of this dish and this one is my favorite.  The hot sauce is saved for just my hubby to add to his plate, since the rest of us don't like the spicy version.  I add extra spinach because it shrivels as it cooks and spinach is healthy.

1 cup uncooked instant grits
1/2 cup grated parmesan cheese
salt and pepper
1 Tbsp olive oil
1 Tbsp all-purpose flour
1 1/4 cups chicken broth
1/2 cup green onions
2 garlic cloves, minced
1 Tbsp lemon juice
2 cups fresh baby spinach
hot sauce

1.  Prepare grits according to directions on package.
2.  Whisk in parmesan cheese and 1/2 tsp pepper.  Keep warm.
3.  Sprinkle shrimp with 1/4 tsp pepper and 1/8 tsp salt and cook in large, nonstick skillet over medium high heat until pink.  Remove and keep warm.
4.  Pour oil in skillet over medium heat. Stir in flour, cook for one minute.
5.  Stir in chicken broth, green onions, garlic, lemon juice, and 1/4 tsp salt. Cook stirring for 3 minutes.
6.  Stir in shrimp and spinach.  Cook for one minute or until spinach is wilted.
7.  Serve immediately over grits.  Add hot sauce if desired.

Pumpkin Muffins

I'm usually not a fan of pumpkin dishes, but these muffins are so delicious!  The secret ingredient that makes them so yummy is the butterscotch morsels.  It's so hard to eat just one!  The recipe comes from a girl named Amy at my inlaws church.  She shared her secret family recipe from her grandmother (Gammy June) on my SIL's mommy blog not long ago, and I am so glad she did!  No need to adapt this recipe.  The original recipe is perfect every time.

2 cups sugar
1 cup oil
3 eggs, beaten
16 oz can pumpkin
3 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ground cloves
3/4 tsp salt
1/2 bag butterscotch morsels

1.  Preheat oven to 350 degrees and grease or line muffin tin.
2.  Combine sugar and oil, beat in eggs.
3.  Add pumpkin and mix well, add all other ingredients.
4.  Pour batter into muffin tins and bake for about 20 minutes.

Chicken and Shrimp Jambalaya

In an effort to eat healthier and lose weight I have come across some new recipes lately that my family really enjoys.  I've made this about three times now and every time I'v made it my husband says it is one of his favorite recipes.  It is from He and She Eat Clean, which I have found to be a helpful resource.  The first two times I made this recipe the rice was still hard and I had to transfer the soup from the crockpot to a pot on the stove to boil it longer.  That's annoying!  Nobody wants to wash extra dishes, or find out that dinner is not ready at dinnertime!  The last time I made it, I remembered to cook the rice before adding it to the crockpot, but the shrimp wasn't cooked and the transfer had to happen again.  Next time I make it I plan to just cook it all on the stovetop.

3 large, boneless, skinless chicken breasts, cubed
1/2 cup diced green bell pepper
2 cups diced celery
2 cups diced yellow onion
2 cups diced tomatoes
2 cups chicken broth
6 oz can tomato paste
2 cloves minced garlic
3 Tbsp cajun seasoning
1 tsp salt
1 lb shrimp
2 cups rice

1.  Combine first ten ingredients in a large pot on stovetop.
2.  Boil 10 min and then add rice.
3.  Lower heat to simmer and cook covered for 15 min.
4.  Add shrimp, cook over medium heat for about 5 minutes, or until shrimp is fully cooked.

French Toast

This time last year I posted a recipe for Cinnamon French Toast Sticks and since then I have found a similar recipe that I like better because you don't cut the bread into sticks.  Growing up, I never liked french toast.  My mom never made it and my only memory of tasting it was at breakfast buffets, which we all know focus more on the quantity rather than the quality.  The idea of french toast always seemed good to me, and last year when I made some at home we all loved them!  I have to double the original recipe to feed my bunch. So glad I found this recipe for a tasty morning treat!

8 eggs
1 1/3 cup milk
1/2 cup flour
1/2 sugar
1/2 tsp salt
1 1/2 tsp cinnamon
2 tsp vanilla
16 slices of Texas style (thick) bread

1.  Preheat griddle to 350 degrees and grease well with butter.
2.  Mix all ingredients, except for bread, and whisk well.
3.  Dip bread in mixture, coating on both sides.
4.  Place coated bread on hot griddle and cook for a few minutes on each side.
5.  Serve warm, sprinkled with powered sugar and syrup.

Thursday, January 21, 2016

Parmesan Crusted Tilapia

I made this recipe tonight for dinner to go with our Confetti Quinoa Salad.  My husband said this was his favorite way I've ever made tilapia and my kids begged for more.  So, it's blogworthy and I'm sharing it to remember it.  Mix a few ingredients together, dip the fillets in the mixture, bake it in the oven and make your family happy.

1 cup grated parmesan cheese
2 tsp paprika
1 Tbsp dried parsley
salt and pepper
3 Tbsp olive oil
5 tilapia fillets

1.  Preheat oven to 400 degrees and line cookie sheet with aluminum foil.
2.  Mix dry ingredients in a bowl.
3.  Dip fillets in olive oil and then in dry mixture.
4.  Place fillets on cookie sheet and bake for 10-12 minutes.

Confetti Quinoa Salad

I had never even heard of quinoa until a couple of years ago when I found a recipe on Pinterest for a quinoa and corn side dish.  Some say it's like a mix between rice and pasta.  I think it leans more towards the rice taste/texture.  Come to find out it's a good source of protein, fiber, and iron.  It's just as easy as rice or pasta to prepare and this dish adds some healthy veggies that you simply mix together after preparing the quinoa.   

2 cups cooked quinoa, cooled
14 oz black beans, drained and rinsed
1/2 red bell pepper, diced
1 avocado, diced
2 green onions, sliced
1 tsp dried cilantro
3 Tbsp lime juice
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients and serve.  :)

This recipe adapted from this recipe.