Wednesday, February 26, 2014

Shrimp Creole

 If you need a great, quick and easy meal for Mardi Gras, this Shrimp Creole dish is an excellent one!  For guests who like more heat, you can provide some hot sauce for their spicy taste buds. 

This recipe comes from The Dallas Morning News by guest columnist, Ann McCann.  It is colorful and has wonderful texture and flavor.  I hope you give it a try!

2 tablespoons olive oil
2 cloves minced garlic
1/2 cup chopped green bell pepper
1/2 cup chopped red or yellow bell pepper
1/2 cup diced celery
1 onion, peeled and chopped
1 (14-ounce) can diced tomatoes, including juices
1 (8-ounce) can tomato sauce
1 1/2 teaspoons Creole Seasoning, such as Tony Chachere’s
1 tablespoon Worcestershire sauce
Salt to taste
Minced parsley to taste (I used dried parsley)
1 pound (25-count) raw shrimp, peeled and deveined (see Note)
Tabasco sauce
White rice or brown rice, cooked

Heat the oil in a large sauté pan and sauté garlic until soft. Add bell pepper, celery and onion and cook until translucent.
Add tomatoes, tomato sauce, seasoning and Worcestershire sauce. Simmer 10-12 minutes. Stir in parsley and season to taste.
When ready to serve, add shrimp (partially thawed if frozen) and simmer on medium-low heat until shrimp are fully cooked and pink, about 6 minutes.
Prepare rice according to package directions while the shrimp cooks.   Add a few drops of Tabasco.
Serve in warm bowls over rice with Tabasco for additional seasoning.
Makes 4 servings.

Note: If using cooked shrimp, heat only long enough to warm the shrimp.

I am sharing this with these lovely parties:

Make It Pretty Monday
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck

Monday, February 24, 2014

Hello Kitty Cookies

For my birthday tea today I made Hello Kitty cookies to celebrate being on Medicare!! Oh my word, can I really be this old??  Yes I can, but I certainly don't feel it.  I might as well keep having fun and enjoying Hello Kitty things. I thought I'd share the cookies with my family as party favors,  and enjoy some with a cup of my favorite eggnogg'n tea. 

 Isn't this cookie adorable?  I used my favorite sugar cookie recipe, found here.
You can use your favorite buttercream frosting or royal icing.  Royal icing would be prettier and smoother, but I prefer the flavor of buttercream.   Icing gels were used for the eyes, whiskers and bow.  I had special yellow candies for the nose, but a yellow M&M would work, too. 
My plateful of cookies ready to share with my family!  

I am sharing this with these lovely parties:

Tuesday, February 18, 2014

February Note Cards

For Vee's Note Card Party for the month of February, it's always about the food for my theme.   Please stop by and visit all the wonderful note cards that are shared. 

 Can I invite you inside for some 20 Minute Chicken Pozole?  It'll surely warm your heart and soul.

Then you can choose to have some tea or coffee with Red Velvet Souffles with Whipped Sour Cream.

Maybe you'd just like to sample some Fair Scones?
I would be happy to send you home with some, if you'd prefer.  

Thank you for viewing my note cards.  

I'm sharing this with:

Monday, February 17, 2014

Fair Scones

 I am having some camomile tea, fresh strawberries and a scone with Blueberry Lavender Jam.  A sweet blogging friend sent me the beautiful toile bookmark that she made.  The tulips send a cheerful message that Spring will soon be here.  I am using my Katie Alice mug that I received from Vee, at a teacup/mug exchange that Stephanie had, awhile back.  If you'd like to participate, Stephanie is having one again,  and you can read about it at The Enchanting Rose.

 No, these scones are not "fair" tasting, they are named "Fair Scones", dating back to the early 1900's.  The scones are a signature food attraction served at state and local fairs across the northwest. My dear friend/neighbor, who said these scones were always a favorite of hers,  brought me a box of the mix,  along with a jar of Blueberry Lavender Jam,  from her visit to Seattle.  The mix contains 4 cups and there was a recipe on the back for making waffles, besides the scones.  I decided to measure out 2 cups and make half scones and half waffles.  My son that is here with me,  came out when he smelled the homemade goodness drifting through the house,  and sampled the waffles with some strawberries on top.

              Maybe some of you from the Northwest have tried this wonderful mix?

I am sharing this with these lovely parties:

Thursday, February 6, 2014

Red Velvet Soufflés with Whipped Sour Cream

Michael Lee West of Rattlebridge Farm is having her Mystery Ingredient Club for February and the ingredient is one that many of us share a love for and that is Chocolate!  I found this recipe in my 2012 Southern Living Cooking for Christmas. Do not let the word "soufflé" intimidate you. This is a wonderful recipe and the best part is that it can be prepared and frozen a week in advance!!

1 T.  butter
3 T.  sugar
1 (4-oz.) bittersweet chocolate baking bar, chopped (I used Ghiradelli 60% Cacao Bittersweet Chocolate Baking Bar)
5 large eggs, separated
1/3 cup sugar
3 T.  milk
1 T.  red liquid food coloring
1 t.  vanilla
Pinch of salt
2 T.  sugar

Whipped Sour Cream

1.  Preheat oven to 350 degrees. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 T. sugar, shaking out excess. Place on baking sheet.

2.  Microwave chocolate in a large microwave safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30 second intervals. Stir in 4 egg yolks, 1/3 cup sugar and next 3 ingredients. (Discard or save the remaining egg yolk.)

3.  Beat 5 egg whites and salt at high speed with a heavy duty electric mixer until foamy. Gradually add 2 T. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow intention around edges of mixture. This will help the soufflés rise.

5. Bake at 350 degrees for 20-24 minutes or until soufflés rise and are set. Dust with powdered sugar; serve with Whipped Sour Cream.

NOTE:  To bake frozen souffles, remove from freezer and  proceed to step 5. No additional time is needed.

Whipped Sour Cream

3/4 cup whipping cream
1/2 cup sour cream
2 T. sugar

Beat together all ingredients at medium speed with a heavy duty electric mixer for 45 seconds or until lightly whipped and pourable. Serve immediately.

Yes, I enjoyed every bite!

I am sharing this with:  

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