Emeril's Smothered Shrimp and Chorizo over Grits

I hope all of you have survived your Thanksgiving, house guests and pre-holiday shopping...are you ready for "Cyber Monday"?  Which by the way, started a week ago.  I already did some "cyber" shopping and nailed it on Amazon with some great deals AND free shipping.

However, meal planning is getting a little challenging as of late.  Let's just do a re-cap...

Can't look at turkey or ham for awhile...over did it.

Burned out on veggie side dishes...again, over did it at Thanksgiving.

Don't want any filling pasta...had a few too many slices of Pumpkin(carb) pie.

Don't feel like going to emergency room with E Coli, so salads are out.

Just heard this morning there is now a beef recall...are you kidding me?

Guess that means cookies just made it to the top of my food pyramid!!!!

Luckily, Emeril Lagasse and Sammy Hagar have come to my rescue once again.  I pulled this out of my "Are We Having Fun Yet" cookbook and instantly fell in love with this one.   The spices in chorizo turn up the heat in your bite, then the cool, creamy, cheesy grits smooth it out.  I swear I could swim in these grits!!!  I wish my photo turned out better to look more appetizing.  You have to trust me on this one....sooo good!!!

Emeril's Smothered Shrimp and Chorizo over Grits

Courtesy and adapted from Emeril Lagasse and Sammy Hagar's "Are We Having Fun Yet"

1 Tbl olive oil

2 Tbl butter

3 pounds large, 21-25 count shrimp, peeled and deveined

1 Tbl paprika

1-1/2 tsp salt

1/4 tsp cayenne

6 ounces chorizo sausage, crumbled if fresh or small diced if smoked (about 1 cup)

1 cup onion, small dice

1 Tbl minced garlic

2 Tbl minced shallots

1 Tbl minced green onion bottoms

2 cups chopped vine-repened tomatoes

1 cup shrimp stock or chicken stock

1/3 cup crema (Mexican sour cream)

2 Tbl minced green onion tops

* Chile -Cheese Grits

In a 12-inch saute pan over medium-high heat add the olive oil.  Once the oil is hot, add 1 tablespoon of the butter to the pan.  While the butter melts, season the shrimp with the paprika, salt and cayenne and add them to the pan.  

Sear the shrimp for about 1-1/2 minutes on each side.  You want them a little pink, but not cooked all the way through.  Set the shrimp aside, then add the rest of the butter to the pan.  When the butter melts, add the chorizo and cook until most of the fat renders out of the meat and the sausage is is cripsy.

Add the onion to the pan and saute until soft and translucent.  Add the garlic, shallots, and green onion bottoms and cook for 1 minute.  Add the tomatoes to the pan, cook for 1 minute , raise the heat to high, and add the stock.  Leave it boiling until most of the liquid has evaporated, about 5 minutes.

Add the crema to the pan and stir it in.  Then put the shrimp back in the pan and stir the until they're coated with sauce.  Cook until the shrimp are cooked through, about 3 minutes.

Add the green onion tops to the shrimp and stir, then serve "the whole shebang" over *Chile-Cheese Grits.

** I took a shortcut in the grits department.  I wanted to make Emeril's version, really I did. However, I didn't have all the ingredients, nor the time and patience.  I did however, make the Quick Cheese Grits from my pantry's Quaker Quick 5-Minute Grits container and just added a 4 ounce can of diced green chiles to it.  I'm sure Emeril and Sammy would approve my compromise, don't you think?

Two Years Ago: Turkey Panini

Three Years Ago: Wassail

Four Years Ago: Apple Pie Martini

Five Years Ago: Juicy Apple Popovers

Mushroom Orzo Pasta and Getting Daughter Pranked

So I'm sure by now you have all heard about the #25lb TurkeyChallenge prank that has been tormenting parents all over the world from their precious children....and I was no different!  Since I am not on social media, I had no clue what was about to happen.

I get this text from my daughter last week, immediately panicked and sent her my response:

As if she of course knew my immediate reaction (unbeknownst to me) I went on in my text to offer my services and said that I would be more than happy to cook a turkey for her upcoming "Friendsgiving".

When I read her response, I could not stop laughing!  It took me about 15 minutes to pull it together and respond to her...she got me good!

I was so happy to know I passed in my "mom like" reaction!

Well, if you are in need of one more last minute side dish for your Thanksgiving, Friendsgiving or any other special dinner...this Orzo dish is the perfect match.  The best part is, it's made on the stove top so as to not take up any precious oven space...and I'm not pranking!

Mushroom Orzo Pasta in Asiago Thyme Sauce

Courtesy of Carlsbad Cravings

2 Tbl olive oil

3 Tbl unsalted butter

16 oz. white button mushrooms, cleaned, dry, and sliced

1 shallot, minced

4 garlic cloves, minced

1 Tbl reduced sodium soy sauce

2 cups uncooked orzo pasta

4 cups low sodium chicken broth

1 tsp Dijon mustard

1/2 tsp EACH dried parsley, dried thyme

1/4 tsp EACH salt, pepper

For sauce:

3 oz. cream cheese, softened

1/2-3/4 cup freshly grated Asiago cheese

1 cup frozen petite peas, thawed

1/4 cup milk (plus more as needed)

1/2 cup pine nuts

Add pine nuts to Dutch oven/stockpot and toast over medium heat until browned in spots.  Remove to a plate.

Melt butter with olive oil in the same Dutch oven/stockpot over medium heat.  Increase temperature to medium-high heat and add mushrooms.  Spread mushrooms into an even layer and let cook for 3 minutes without moving.  Add shallots and cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are browned.  Add soy sauce and garlic and cook 30 seconds.

Stir in all remaining Orzo ingredients up through salt and pepper.  Bring to a boil then reduce to a simmer.  Simmer, uncovered for 5-8 minutes,, stirring often so the orzo doesn't stick and burn.  Test your orzo at 5 minutes and continue to cook until al dente.

Once orzo is cooked, reduce heat to low and stir in cream cheese until melted followed by Asiago cheese until melted.  Stir in peas and warm through.

Add additional milk until it reaches desired creamy consistency.  Season with salt and pepper to taste.

Wishing you and your families and friends a blessed, thankful and grateful Thanksgiving holiday season!

Suzanne

Two Years Ago: No Boil Slow Cooker Mashed Potatoes

Three Years Ago: Wassail

Four Years Ago: Apple Pie Martini

Five Years Ago:  Whipped Feta Crostini

Thanksgiving Pumpkin Trifle and Giving Thanks

It's the Sunday before Thanksgiving....are you ready?!?!  I am thankful for the fact that I procrastinated long enough this morning that by the time I made it to do my shopping the Bronco game had started and the morning rush was gone.  There were still a few cranky stragglers shopping, but I was not about to let them get to me.

Since we have been holed up for the past four months doing projects and getting settled into our home, I thought now would be a good time to walk through our street and introduce ourselves to our neighbors...and I even game with gifts.

Last night I knocked out two batches of my Suzie's Pumpkin Bread and packaged them all up.  I made bags for each neighbor of bread, napkins and contact information for us.  It was a beautiful sunny day today and perfect for getting out there and meeting everyone.

Since I got a little overzealous and made a few too many loaves of pumpkin bread, I tried something new this year to use them up.  Thanksgiving Pumpkin Trifle!  Oh my goodness!  I actually don't know what else to say.

Pumpkin Trifle

(3) mini loaves pumpkin bread

Smuckers Caramel sauce

Praline pecans

Craisins

1 tub Cool Whip (or make your own whipped cream from scratch)

Cut up one loaf into 1" pieces.  Layer pieces at bottom of trifle dish.  Spread 1/3 of the whipped cream over bread.  Drizzle caramel sauce over whipped cream.  Sprinkle 1/4 cup of the pecans and Craisins over caramel sauce.  Repeat for 2 more layers.  Cover with plastic wrap and chill for 2 hours.  

Enjoy every beautiful spoonful of thanks!

Two Years Ago: Pumpkin Pie Crunch

Three Years Ago: Bourbon Glazed Salmon with Savory Roasted Peppers

Four Years Ago: Two Ingredient Pumpkin Muffins

Five Years Ago:  Churchill Downs Signature Barbecue Shrimp

Bacon Wrapped Chicken Bites and Really Bad Dog

Someone is rapidly trying to get themselves on Santa's naughty list and it isn't my husband or kids...Princess Brinkley is having a tough go of it lately.

We made the mistake of leaving our home office door open while we were at work...and came home to this.  It was just our spiral notebook...of ALL OUR PASSWORDS!

Then we made the mistake of leaving (what is normally okay to do) the bedroom door open while we were away at work...and now someone no longer has a bed.  Honestly she doesn't' care though because she just sneaks up on my legs in the middle of the night anyway.

Since I have been so busy this week cleaning up messes, decided on our "nosh night" for dinner...which is just a grown up version of adult snacks.

Sweet Chicken Bacon Wraps

Courtesy of Paula Deen

1-1/4 pounds boneless, skinless, chicken breasts

1 pound package sliced bacon

2/3 cup firmly packed brown sugar

2 Tbl chili powder

Preheat oven to 350 degrees.

Cut chicken breasts into 1-inch cubes.  Cut each bacon slice into thirds.  Wrap each chicken cube with bacon and secure with a wooden toothpick.  Stir together brown sugar and chili powder.  Dredge wrapped chicken in mixture. 

Coat a rack and broiler pan with nonstick cooking spray.  Place chicken wraps on rack in broiler pan.  Bake 350 for 30 to 35 minutes or until bacon is crisp.  

Yes, they were THAT GOOD, unlike my Labrador!

Maple and Rosemary Chicken and Good Fall Books

We are gearing up for our 2nd snowfall of the season and temps are seriously dropping...either that or I am just becoming a bigger whimp each year with the chilly air.  I have been diving into all my recipes for some comforting, warm recipes from my archives and also looking for new ones to try out.

Since I have three more weeks until my car will be ready for pick up, I am still more bus bound that usual, getting to and from work.  No matter though, I have stocked up on my new fall books (and recipes) and ready for some great reading!

This chicken will warm your heart, bones and kitchen!  It is incredibly easy and flavorful all in one beautiful bite.  I made baked sweet potatoes with it, to really drive it home...(by bus of course).

Maple Rosemary Grilled Chicken

Courtesy of Damn Delicious

1/2 cup maple syrup

1/4 cup reduced sodium soy sauce

3 Tbl olive oil, divided

1 shallot, minced

2 Tbl chopped fresh rosemary

1 Tbl freshly squeezed lemon juice

1 Tbl Dijon mustard

3 cloves garlic, minced

Kosher salt and fresh ground black pepper, to taste

6 boneless, skinless chicken breasts

2 fresh rosemary sprigs

In a small bowl, combine maple syrup, soy sauce, 2 Tbl olive oil, shallot, rosemary, lemon juice, Dijon mustard and garlic; season with salt and pepper to taste.

In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight.  turning the bag occasionally.  Drain the chicken from the marinade, discarding the marinade.

Preheat grill to medium high heat.

Brush chicken with remaining 1 Tbl olive oil; season with salt and pepper to taste.  Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Serve immediately.  We enjoyed this chicken with a baked sweet potato.  Excellent dinner to get you into the fall mood.

Two Years Ago: Surprise Quiche

Three Years Ago: Cioppino

Four Years Ago: Sweet Shrimp and Spicy Sausage Skewers

Five Years Ago: Pear Tart

Cowboy Beans and Hot Dog Budget

Well I have good news and not so good news.  I finally heard from my insurance adjuster and collision specialist after my deer incident.  The good news is my car is not totaled.  The not so good news is I now have to come up with $xxxxxx of deductible money by the time they are done with my car so I can pick it up.  Looks like my fireplace design is going to be put on hold for a few months.  To keep it all in perspective though, thank God I didn't have any medical issues from the accident, my insurance covers my rental car and everything will be okay.

In order to save our money to retrieve my car, looks like we'll be on a hot dog and beans budget for the next few months.  These beans are totally worth it though.  They are so rich, flavorful and delicious!  They are even better the next day for lunch leftovers!

Baked Bean Casserole

Adapted from Trisha Yearwood

1-1/2 pounds lean ground beef
1 small onion
(2) 16 ounce cans Bush's Baked Beans (any flavor)
1/2 cup barbecue sauce
1/2 cup ketchup
2 Tbl dijon mustard
2 Tbl Worcestershire sauce
1 Tbl soy sauce
4 Tbl brown sugar
8 slices bacon, cut into pieces and cooked

Preheat oven to 350 degrees.  Spray a large cast iron skillet with non-stick cooking spray.

Brown the ground beef and onions.  Add the bacon pieces, baked beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture.

Simmer for 5 minutes.  Cover the cast iron skillet with aluminum foil and bake for 45 minutes.  Remove the foil and continue to bake for an additional 10 minutes.  Let the beans stand for 10 minutes before serving.

Two Years Ago: Surprise Quiche
Three Years Ago: Biscuits and Gravy Breakfast Bake
Four Years Ago: Creamy Artichoke Bruschetta
Five Years Ago: Cherry Cheesecake Brownies