Louisana BBQ Shrimp

Makes 2 Servings

If you want to make more than two servings, do so in seperate batches- one recipe fills a large skillet but serve while piping hot and stir the sauce frequently while serving. Everyone peels their own shrimp at the table and stirs the shrimp in the sauce along with dipping french bread in the sauce!

2 dozen large shrimp with shells - about 1 pound

Seasoning Mix:
1 teaspoon ground red pepper- preferably cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon rosemary leaves crushed
1/8 teaspoon oregano leaves

1 stick plus 5 tablespoons unsalted butter -total needed
1 & 1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 cup basic shrimp stock - to make:peel 2 raw shrimp and put shells in 1 cup boiling water
1/4 cup beer at room temperature

Rinse the shrimp in cold water and drain well. In a small bowl combine the seasoning mix ingredients. In a large skillet combine 1 stick of butter, garlic, Worcestershire and seasoning mix over high heat. When the butter is melted, add the shrimp. Cook 2 minutes, shaking the pan vs stirring in a back and forth motion. Add the remaining 5 tablespoons butter and the stock, cook and shake pan 2 minutes. Add beer and cook and shake 2 minutes. Remove from heat. Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and shrimp and sauce surrounding it.

ie: Lagniappe: a certain percentage of oil is released when butter is melted, shaking the pan in back and forth motion and addition of stock to the butter keeps the sauce from deprecating and having an oily texture- stirring doesn't produce the same effect

Banana Ice-Cream

This is SO easy, so healthy and so good! We have so many banana trees in our yard, this is a fun way to eat them!

INGREDIENTS:

Bananas

Milk

DIRECTIONS: 

Slice up the bananas and freeze them in a ziplock bag. Put the frozen slices into the blender with a little milk and blend until the consistency of ice-cream, and enjoy!

Really Easy, Really GOOD Chili!

I had this chili at my friend, Robyn's, and it was SO good, I had to get the recipe. She had gotten it from a friend who has even entered it into contests and won! Robyn and I were both so surprised that it was so easy, but grateful! Yum!

INGREDIENTS:

2lbs ground beef 

1/2 onion, chopped 

1tsp ground pepper 

1/2 tsp garlic salt 

2 1/2 c. tomato sauce 

8oz salsa 

4 TBS chili seasoning mix 

15 oz light red kidney beans 

15 oz dark red kidney beans

DIRECTIONS:

Cook beef and onion together until onion is tender and beef is done. Add rest of ingredients and simmer on low for at least an hour.

Pork Tenderloin Papakarish with Egg Noodles

I found this in my Cooking Light magazine, and tried it for something different!



 It was a good, everyday kind of meal! You can find the recipe HERE.

Eggs in Hash Brown Nests

I've been on a kick to try new breakfast items on the weekends- and I thought these would be fun! Thanks to Pioneer Woman, for another great recipe. I did use refrigerated hashbrowns instead of fresh potatoes, but they still turned out just fine! You can find the recipe HERE.

Oven Baked Tacos

I found this recipe on pinterest, and I ended up taking it for a 'tailgating' dinner- it was super easy to make and take along, and very yummy!

 

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce 
1 (16 ounce) can fat free refried beans 
2 cups shredded reduced fat Colby-jack cheese 
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments- 
Lettuce (shredded) 
Tomato (diced) 
Salsa 
Guacamole 
Sour Cream
Olives, sliced  

Preheat the oven to 400 degrees.  

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
Remove from the oven and top with any optional condiments for serving. 

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in. 

Carrot Pumpkin Muffins

I was looking for an alternative to the regular sugary treats for my husband's birthday, and my friend Ana sent me this recipe! It turned out super yummy and I think you could totally put zucchini, bananas, spinach, kale, or any other creative fruit and veggie!

INGREDIENTS:

1 1/2 C. Whole Wheat Flour
1 1/2 tsp. Pumpkin Pie Spice
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 egg, lightly beaten
1 cup canned pumpkin
3/4 cup honey
2 TBL applesauce
1 TBL. canola oil
1 cup shredded carrots

DIRECTIONS:

Preheat oven to 350 and coat 12 muffin pans with cooking spray. Mix first four ingredients in a large bowl. Mix the egg, pumpkin, honey, applesauce and oil in a medium bowl until combined (don't overmix). Fold in the carrots and add to the dry mixed bowl. Bake for 25 minutes. These muffins freeze well.

I also made cream cheese frosting for the top:

• 1 cup (8 ounces) cream cheese
• 1/2 cup (4 ounces) no sugar added apple juice concentrate or guava nectar
• 2 teaspoons pure vanilla extract