I don’t get the chance to cook too many seafood dishes because I’m practically the only one in my household who actually eats seafood these days. I decided this weekend to cook something from Paula Deen that I found in one of her magazines, JUST FOR ME! It was actually pretty easy, all things considered, and very tasty.
Creole Shrimp and Lobster Bisque
- 2 cups half and half
- 1 teaspoon Paula Deen’s Creole Blend Seasoning
- 1/2 lb steamed medium size peeled, deveined, steamed and chopped fresh shrimp
- 3 cups chicken broth
- 1/3 cup all purpose flour
- 2 cloves minced garlic
- 2 stalks finely chopped celery
- 1 small finely chopped white onion
- 4 tablespoons butter
- 2 steamed fresh lobster tails
Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
Pasta is from God. It can’t be bad, I refuse to believe it. Dinner the other night for us was Spaghetti Carbonara. Delish! I clipped the recipe from a magazine a few years ago, but found a link to it online: Spaghetti Carbonara
12 ounces spaghetti
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 large eggs, lightly beaten
1 cup grated Parmesan cheese (about 4 ounces), plus more for topping
Freshly ground pepper
2 tablespoons chopped fresh parsley
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
- Add the eggs, Parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more Parmesan.
When we lived in Osceola, Arkansas we attended the First Presbyterian Church and each Wednesday night we had a fellowship supper. Each family brought a dish to share and we enjoyed each others company and broke bread together. Sue Moody brought this one night and I just loved it. She graciously shared her recipe with me over 20 years ago and I still make it often!
2 tablespoons lemon juice
1 (1 1/4 ounce) packet taco seasoning mix
21 ounces commercially prepared bean dip (plain or jalapeno)
1 cup green onion, chopped
3 tomatoes, seeded and chopped
8 ounces sharp cheddar cheese, grated
Peel, pit and mash avocadoes in medium bowl.
Add lemon juice, salt and pepper.
In separate bowl, combine sour cream, mayonnaise, and taco seasoning.
To assemble, spread bean dip on a large, shallow platter.
Top with avocado mixture.
Put on sour cream and taco mixture.
Sprinkle wit chopped onions, tomatoes, and olives.
Cover with shredded cheese.
I have a TON of potato casseroles in my recipe files. You need them. Perfect for taking to potlucks, always welcome at cookouts, and the perfect comfort food to take to new parents or sick loved ones. This one is creamy and delicious and I’d even eat it with eggs and bacon the next morning.
1⁄2 – 1 garlic clove, minced
1 (3 ounce) package cream cheese, cut in cubes
1 (10 1/2 ounce) can condensed cream of mushroom soup or (10 1/2 ounce) can cream of celery soup
3 -4 cups southern style hash browns
1⁄2 cup shredded cheddar cheese
Preheat oven to 400°F Butter a 1 quart casserole dish. In sauce pan, sauté onion and garlic in butter over med heat until tender. Stir in cream cheese cubes and undiluted soup; cook, stirring constantly, until smooth and hot. In casserole, alternate layers of frozen potatoes and cream cheese sauce, ending with sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.
Midnight snacks. My weakness. I like to have a little snack before I head off to bed, so I make a batch of these to keep in my fridge and grab two or three to nosh on while I wrap up my computer time. They are pretty light so don’t make you feel all bloated if you indulge a little later in the evening.
1 (8 ounce) carton cream cheese (softened)
1 (3 1/2 ounce) can chopped black olives
1 (3 1/2 ounce) can chopped green chilies
1 tablespoon chopped green onion
1 (8 ounce) package flour tortillas
Mix all except tortillas and spread on tortillas. Cut and serve with salsa.
Cinnamon French Toast Bake
Christmas morning is probably the only morning that I’ll prepare a delicious and indulgent breakfast casserole. I’ll pull bacon and eggs together on special occasions: a niece spending the night, overnight guests visiting and the like, but the rest of the year we eat cereal or just wait for lunch hours to roll around.
This casserole is super sweet and decadent. The kids loved it. Christmas is a time for happiness, that’s my only excuse for making this delicious sugar bomb!
Cinnamon French Toast Bake
1/4 cup butter, melted
2 (12.4-ounce) cans Pillsbury(R) refrigerated cinnamon rolls with icing
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 1/2 cups maple syrup
Icing, from cinnamon rolls package
Powdered sugar, for dusting
- Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.
- Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish.
- In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup.
- Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
- Meanwhile, remove covers from cinnamon bun icing and microwave on Medium (50-percent), 10 to 15 seconds or until thin enough to drizzle.
- Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired.
Yesterday began my month of Christmas baking and cooking! This is the most wonderful time of the year 🙂 We are all so busy, sometimes it feels good to just stay home and have a day of fun. And fun for me is spending time in my kitchen.
These little trifles are adorable and portable! Usually a trifle is in a big glass bowl, a formidable and elegant offering. These individual trifles are perfect for giving or for a party.
I will give you the recipe that I used for my chocolate cake. It’s easy, it’s moist…but if you wanna, you can certainly use a devil’s food cake mix. Entirely your preference!
Here’s the recipe I used: One Bowl Chocolate Cake Mix. It’s very moist and tastes good with nearly any frosting you want to top it with 🙂
One-Bowl Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- 1 cup canola oil
- 1 cup buttermilk
- 1 cup hot water
- Frosting of your choice
- Colored sprinkles, optional
- Preheat oven to 350°. Grease a 13×9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.
- Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.
Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners’ sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk to achieve desired consistency.
For the trifle itself, I used the recipe I found at Blooming Homestead: Chocolate Trifle