Fried Shrimp

We love seafood. My husband and I like it all. The homegirlz...well, they are a little picky. One will eat crab and the other won't and the same goes for crawfish and fish. One thing we all agree on is fried shrimp. Everyone has their own version, but we like to keep the batter light; we're not much on heavily breaded shrimp. Once the shrimp are put on the table, it's every man for themselves...no leftovers here!

Fried Shrimp -

Peel and devein your shrimp. We used 2 lbs. In a bowl large enough to hold your shrimp, add two large eggs and a splash of water and blend with a wire whisk. Add 1 tablespoon yellow mustard, 1/2 teaspoon cayenne pepper (optional) and 2 tablespoons of fresh squeezed lemon juice. Let the shrimp hang out in the egg mixture for at least 30 minutes at room temperature.

I know you probably can't see it from this picture, but oh my, this flour is seasoned! Just don't be shy in seasoning the flour. Two cups of all-purpose flour, 2-1/2 tablespoons lemon-pepper, 1 teaspoon cayenne pepper, 2 teaspoons season salt, 1 tablespoon garlic powder. Blend together with a fork. You want to be able to see a slight but noticeable color change in the flour. You may have to play with the seasonings a bit, but go easy with the salt.

Heat oil to 375 degrees. Drain egg batter from shrimp and dredge through flour. Be sure not to flour shrimp until the oil is completely heated or you will have soggy shrimp. Carefully drop shrimp into heated oil. Do not crowd the deep fryer or skillet.

Once the shrimp start floating to the top and are turning a golden brown color, remove them from the oil with a slotted spoon to a plate line with paper towels to absorb the excess oil.

You have to have cocktail sauce with fried shrimp! 1/2 cup ketchup, 1 tablespoon Lea & Perrins, 1 tablespoon fresh squeezed lemon juice, 1 teaspoon dijon mustard. Blend with a fork and dip those scrumptious shrimp and repeat until you can't move!

Sassy Pork Chops

I've been hearing a lot about pork lately..."the other white meat" and I'm sure you have too. I've assumed that pork is another healthy option like chicken and fish. I'm sure you assumed this too. We had I guess you could say a health conscious main dish for dinner.



Sassy Pork Chops -


In a medium bowl combine 1-1/2 cups of milk, 1-1/2 tablespoons minced garlic, 1-1/2 tablespoons white wine, 1 tablespoon crushed red pepper flakes, 1-1/2 teaspoons paprika, and 1 teaspoon salt and stir well. Place 5 to 6 center cut pork chops and soak at room temperature for about 30 minutes.



Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil. Place a lightly greased wire rack on top of the baking sheet and set aside.


In a large re-sealable plastic bag, add the 1 cup Italian bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon `black pepper, 1/4 teaspoon cayenne, and 1/4 cup grated Percorino cheese and shake to combine.



Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture. Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
Arrange the pork chops on the baking rack and drizzle with extra virgin olive oil. Bake for 20 minutes, or until cooked through and the breading is crisp and golden.



We had a health fest and I hope you do too.

E-Z Yeast Rolls

I've mentioned a few times that I can barely bake, I'm intimidated by baking and I don't bake very often because of my phobia. I'm trying to work through my fear of baking by baking. I'll keep you posted on what actually works as well as the disasters. I found this recipe for yeast rolls in an old cook book my Mother gave me. I believe she told me my Dad received it at a sales meeting he attended back in the late 50's or early 60's. It's pretty cool checking out the fare of that era. I tried these rolls and they are REALLY good and REALLY easy....so let's start baking.

E-Z Yeast Rolls -

2 tablespoons shortening

3 tablespoons granulated sugar
1 cup hot water (I heated the water in the microwave for 1 minute)
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour

In a large bowl, mix the shortening, sugar, and hot water with a fork to break up the shortening and dissolve the sugar. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the beaten egg, salt, and flour. Cover bowl with plastic wrap and allow the dough to rise until doubled in size (about 40-45 minutes).

Grease muffin pan and spoon in dough into prepared muffin cups (halfway in each cup), and allow to rise again until doubled in size.

Bake in preheated 425 degree oven for 10-12 minutes until golden brown.

Ok, it was an eating fest...my teen loves bread and I actually did all of this for her.

Chicken Salad - My Way

There are just so many ways to make chicken salad. I'm not going to claim this is the best chicken salad ever on the face of the earth, but it is the way I like it. You can use this as a basis to add or subtract ingredients you like and come up with your ultimate chicken salad recipe.

Chicken Salad (My Way) -

Starting off with a rotisserie chicken from the grocery store makes this step simple.

Boil three eggs - I only used two for the salad, my teen asked for one.

While the eggs are boiling, de-bone the chicken and discard the skin. Shred the meat into the size you like. We like ours a bit on the chunky side.

Finely chop 1/2 red onion, 2 scallions, 2 stalks of celery and about 2 tablespoons of celery leaves.

In a large bowl, mash the yolks of the 2 boiled eggs with a fork and finely chop the egg whites.

Add 1 cup of mayo, 2 tablespoons dill pickle relish, 1 tablespoon Creole or spicy brown mustard, salt and cayenne pepper to taste. Blend well.

Add the chopped veggies and the chopped egg whites, blend and then add a couple of dashes of Louisiana Hot Sauce.

And 1/4 cup of heavy whipping cream. Fold in the chicken.

Now that's a sandwich for a warm, humid summer evening. Make some chicken salad today!

Shopping Bag Etiquette

This is semi-food related, we have to "make groceries" to cook them. Since "Going Green" is the big buzz word these days I was wondering if any of you have purchased re-usable shopping bags from your area grocery stores. You have probably seen these 'green' re-usable shopping bags and each store has their own bag with their logo on it.

My question is this - Is it acceptable grocery shopping etiquette to use any re-usable shopping bag regardless of the logo, or do you have to use the correct bag per store? Should I be more worried about not using plastic bags or having that particular store's bags?

This is silly, but I am sure I am not the only one with that question. I really think the whole idea is to reuse shopping bags, not to promote a store. Last time I checked there were no shopping bag police.

I'd like to read your thoughts!

Tag You're It!

April from Abby Sweets tagged me for a meme, so here we go...

Here are the rules:
1. Link to the person who tagged you.
2. Post the rules on the blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post.
5. Let each person know they have been tagged by leaving a comment on their blog.6. Let the tagger know when your entry is up.

Ok Abby...
*I love to cook. Big surpise, I know...
*I like to sit on my front porch, talk to my husband, drink coffee and at gaze at the mountains.
*I love hanging out with my daughters, they are my “budz”.
*I love long dinners with really good friends and a good glass of wine.
*I am blessed to have such wonderful friends.
*I am afraid of clowns.
Now, I am supposed to tag 6 more people...

John from My Viewfinder
Lanny from Lagniappe
Paula from It's All Gouda
Prudy from Prudence Pennywise
Leah from A Corner of My Kitchen
Lori from Lori's Daily Photo

Bananas Foster by Brennan's

Bananas Foster by Brennan's

I have to admit that out of all the various types of fruits out there, bananas are my all time favorite. Bananas don't stand much of a chance in my house of getting brown specks all over them.

I was able to get my hands on one of the most internationally famous dessert recipes. But before we start making impressive desserts, I want to share with you it's origin so that way when you impress your friends with your cooking talents, you can also impress them with your smarts!

In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation, Owen's way of promoting the imported fruit. At the same time, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of and a very good friend of Owen. Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu.

Thirty-five thousand pounds of bananas are flamed each year at in the preparation of its world-famous dessert.

Ingredients:

1/4 cup (1/2 stick) butter

1 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup banana liqueur

4 bananas, cut in half lengthwise, then halved

1/4 cup dark rum

4 scoops vanilla ice cream

Directions: Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Say to yourself over and over again that this is good because fruit is involved.

P.S. These are not my photos...Brennan's shared