So tonight my husband was wanting to BBQ and I was wanting some seafood. So I went to the store and brought back some pork chops and some shrimp (this will happen when you turn a Cajun girl loose in the store…) and here we are with BBQ shrimp. You don’t actually BBQ the shrimp. And there is no BBQ sauce involved. Hence the pork chops. That man wanted to grill something and I knew me calling some BBQed when he didn’t actually get to man the grill would not fly. So the recipe called for something like 4 pounds of shrimp, but with only big daddy and I eating the shrimp (we have one allergic and the others just would rather not) I decided to cut it way down. I will give you that version. You can always double or triple it or so on. I found this recipe on Pinterest and modified it.
1 lb. large (26/30) shrimp, unpeeled
1/2 stick of butter, melted
3 or 4 shakes of Worcestershire sauce
3 or 4 shakes of hot sauce
2 cloves chopped garlic
1 small lemon cut up
Juice of one small lemon
1 tsp. parsley
2 tablespoons of chili sauce
1 tsp. cayenne pepper
Put your shrimp in a foil lined baking dish. Whisk together the remaining ingredients and pour over the shrimp. Refrigerate for about 30 minutes. Then turn shrimp to make sure the other side is coated. Let them chill in fridge a little longer. As those babies are cooling their jets in that yummy sauce, preheat your oven to 400 degrees. Pop your dish full of shrimp into the oven and cook for 10 minutes. Turn the shrimp over and cook 10 more minutes. Let them sit for about 5 or 10 minutes and then serve with some crusty French bread. Yummmm!
Red beans in the crockpot is one of the very first things I learned to cook. My mom was working as a nurse full time and I helped out with the meals. She would call me during the summer and talk me through the process so I could get them on in the morning. In college, I didn’t have a crockpot so I would make red beans own the stove. It just wasn’t the same but I did it. I have always loved red beans and rice but it wasn’t until I was married (I got my big ole red beans crockpot! As I call it) and pregnant with my first child that I developed a deep appreciation (some would call it obsession) with crockpot red beans. And consequently, I craved them throughout all 4 pregnancies. Guess because I was growing some Cajun bebes. 👶 Anyway, the old Cajun saying is red beans and rice and sheet washing on Mondays. I don’t always abide by that but it is definitely a great way to think. I have not researched into where that saying got its start, but I have the theory. My theory is that Mondays generally just stink. Not see if it was always discussed with such disdain as it is now, but pretty sure Mondays have been earning their bad rep since way back when. So what better way to counteract the negative impact of a Monday than with a pot of red beans and some fresh sheets? I am sure there is far more to it, but that is my hunch. I have had some requests for me to post the recipe on my blog so I am honoring the requests.
When I was growing up, Momou made some pickled sweet peppers and would keep them in this little glass container. My daddy would pour the juice over his red beans. I have her recipe for her peppers and she gave me one of the little containers when I got married but I have not worked up the courage to attempt to make them. I will though. So for now I buy banana pepper rings and they are awesome. If you like a little kick to your beans (authentic kick at that) then banana peppers are amazing!! ~AMB
Cajun Mama Red Beans and Rice
1 bag of red beans (I only use Camellia beans)
1 onion, diced
1 bell pepper, seeded and diced
2 stalks of celery, chopped
1 package of sausage, sliced (I use Eckrich skinless sausage)
Soak your beans in the crockpot overnight. The next morning drain the water and cover beans with fresh water plus some. Add veggies. Add salt and pepper, at this point use sparingly. You can add more later as necessary.)
Cook for 6 hours on low. After this, add sausage and more salt and pepper if desired. Again use sparingly as sausage will add salt to the flavor. Cook for another hour on low. Season to taste and then serve. Yum! Enjoy!!!
Red beans and rice…so perfectly simple or simply perfect?
So my mother in law and father in law came for a visit this weekend. It was so nice to be with them. They are probably 2 of my most favorite people on Earth. I share no genetic link to them, and yet they treat me like their daughter. They are wonderful grandparents and just fun to be with. Anyway, enough of the mushy love talk…let’s get down to business. My mother in law said she had made one of her roasts this past week and how good it was. She is in fact the wonderful soul who taught me how to cook the roast I had always wanted to cook. This weekend though, she upped her game a little. Told me about a few new additions to her roast recipe and I thought I would share with y’all. I decided on Saturday that a roast would most definitely be on the menu this week. So, I hope I am not being too basic here, but roasts can be tricky. I hope you like this recipe and I promise as I get more of this blogging stuff going on, I will offer more and more recipes and some will be more complex, but being married to a good ole country boy, this is the kind of food I tend to cook more often. So bare with me and please forgive me for not always blogging like I should, it is summer time and my monkeys, I mean kids, are all under foot. Ok so back to the roast…this is what my precious mother in law–Deb the Magnificent 😉 does. It is pretty foolproof and yields fantastic results.
DEB’S CHUCK ROAST
1 3-5 lb. chuck roast
Dales marinade and seasoning
1 packet onion soup mix
Bacon grease (yeah yeah, not healthy, I know…for the purpose of this roast just comply ok? You will be glad you did)
Salt and pepper
Mushrooms (I used jarred this time because I had some on hand, but she used fresh and I will next time too)
1 cup French fried onions (the last 2 are her new additions that she says made this perfect roast even better and thickens your gravy)
Pour some Dales into a plastic container or a glass bowl that will your roast will fit in. Then put your roast in the dales. Make sure it gets on there real good. And then flip it. Same thing. Then leave it. Let it soak on one side for 15 minutes or so. Then flip it and let it soak on the other side for the same amount of time. Now pour some flour onto a large plate or a dish. Season the flour with salt and pepper. Now dredge the roast, using a big fork or some tongs, in your seasoned flour. Coat it on all sides. Meanwhile, heat some bacon grease over medium low heat (you can use some cooking oil, but Deb says use bacon grease and far be it from me to argue with her) in a large skillet. Brown your roast on all sides until it is nicely browned on all sides. Now transfer that baby into your roasting pan. Cover the roast with the French friend onions. Stir about one cup of water and the onion soup mix. Add some Dales to that. Pour the mixture over the roast. Add your mushrooms. Cover and cook in oven that has been preheated to 350 degrees for about 2 hours. I turn mine after an hour or so to ensure it cooks evenly. Now, it is ready when it is fork tender. Just take your fork and stick it in the roast. If you can turn the fork easily, it is most likely ready. The gravy will be a beautiful rich brown and be so good over rice. (Or mashed potatoes. But I don’t do that since we have potato salad with ours most times). I hope you enjoy it and let me know what you think.
My addiction to lemon is something that did not come until I was older. When I was pregnant with my first, I could not get enough lemon. Now, if given a choice between lemon bars or brownies I would absolutely choose the lemon bars. Zesting a lemon is one of my favorite kitchen tasks because of the wonderful smell. So it is no wonder when I found this recipe on Pinterest and it said baked ricotta with LEMON, chives and garlic I was all over it. Total no brainer. So I have set about my task of zesting and juicing my lemon and operation baked ricotta will be underway and I will let y’all know How it turns out. The recipe came from Recipes from the Kitchn. Back to my lemony happy place now. Ahhhh
Ok y’all! I promised you the recipe for this so flipping amazing and easy you will want to make it for everyone you know including your mailman, cream cheese corn and I am going to keep my promise. So here it goes…it’s really so easy it is almost criminal that it tastes so good. Aren’t those the best recipes?
I am updating this recipe post as it was the first one I ever posted and I felt the need to say more about this family recipe. This is my mom’s recipe and I have no idea of it’s origins, and once you take a bite, you will not either. I have to double this recipe for my family of 6 each time and it is almost where I need to triple it. Everyone comes and scoops some “tastes” out of the pot into a bowl and then we don’t have much left for the actual meal. This is the perfect side dish to a roast or smothered chicken. It is definitely one of our favorites! And I even took a picture for the post today! I’ve come a long way baby (yes that is a cigarette slogan from the 80’s. That was my mama’s brand…ah memories!! lol!!! ) Enjoy!!!
cream cheese corn
Makes 5-6 small servings
stuff you need~
1 medium onion, chopped fine
2 Tablespoons Butter
1 (10 ounce) can of corn, drained (I used niblets whenever possible)
2-3 oz cream cheese
Melt your butter in a 2 quart saucepan. Sauté onion until tender. Lower your heat some. Stir in the drained corn. Add cream cheese and stir until combined well with corn. Add salt and pepper to taste. You can add a little bit of milk to loosen it up some if the mixture is too thick.
just a taste
I have 2 kiddos who are not feeling great so we are hanging around the house and we are chillin and grillin as big daddy calls it. Hanging by the pool and laying low. Going to see my sweet friend Lexie B who just had her 6th bambino After while and that is about all. Oh and posting the recipe for yummy cream cheese corn for my Cajun mama friends. Stay tuned….and enjoy your Saturday. Hope you are doing something fun and cooking something good!! (Or better yet having someone else cook it for you!)
Hey y’all! I am new to this blogging business so be patient please. I will definitely get used to it quickly and get to posting recipes and other things.