Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Thursday, March 23, 2017

BLT Wedge Salad

BLT Wedge Salad

6 slices of bacon, cut into ½ “ pieces
½ cup mayonnaise
½ cup sour cream
¼ cup milk
1 tablespoon apple cider vinegar
2 teaspoons pepper
2 teaspoons garlic salt
1 head of Iceberg lettuce
18 grape tomatoes, halved

In a small skillet, fry the bacon over medium heat until crisp. Drain on a paper towel and cool. In a medium bowl, whisk together the mayonnaise, sour cream, milk, vinegar, pepper and garlic salt. Cut the lettuce into 6 wedges. Place the wedges on serving plates, top each with the bacon, tomatoes and dressing, serve.

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Monday, March 20, 2017

Garlic Sizzling Shrimp


Is it bad that Miss F and I devoured nearly this entire pan of shrimp? That's how good they are. This recipe comes from Emeril Legasse (feel free to use his "essence" in place of the Tony's) and it is fantastic. I served these with corn on the cob and biscuits, a full on southern meal. The shrimp would be great over polenta or rice. Next time I make this, I will serve it with a big garden salad.
Garlic Sizzling Shrimp

1 pound shrimp, peeled and deveined
1 teaspoon Tony Chacheres or other Cajun seasoning
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon roughly chopped garlic
3 tablespoons chicken broth
1 tablespoon freshly squeezed lemon juice

In a medium sized bowl, toss the shrimp with the Cajun seasoning and salt. Set aside.

Heat the oil in a large skillet over medium high heat, when hot, add the butter and garlic. After 30 seconds, add the shrimp and cook for 3 minutes, until the shrimp are cooked through. Add the broth and lemon juice, cook for 1 minute more. Serve.
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Thursday, March 16, 2017

Best Buttermilk Biscuits


I love biscuits. I remember making biscuits at least once a month once I got my own apartment. These were of the Bisquick variety, usually in drop form, because I was too lazy to use a biscuit cutter. I may have finally found my most favorite ever recipe. The major break through for me was cutting the biscuits into squares instead of using a biscuit cutter...no wasted scraps! More importantly, no overworked biscuit dough. These biscuits are incredibly fluffy and quite perfect. Maybe it's the stick of butter that goes into them...
Best Buttermilk Biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, cut into cubes
1 cup buttermilk

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a Silpat. In a mixing bowl, sift together the flour, baking soda and salt. Add the butter cubes to the bowl, using two forks or a pastry cutter, work the butter into the flour until it is the size of small peas. Slowly stir in the buttermilk just until combined. Turn the dough out onto a floured board and shape into a 12” x 9” rectangle about 1” thick. Cut the dough into twelve 3” squares and place onto the prepared baking sheet. Bake for 14 minutes until golden brown. Serve.
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