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Shrimp Creole
Shrimp Creole is made with lots of Cajun seasonings and the trinity of celery, peppers and onions. A couple of months ago I went to New Orleans for a short vacation. We had a wonderful time eating yummy Cajun food and beignets. I spent an afternoon at a cooking school also and learned several dishes including pralines and shrimp creole. Here is my version of what I had that day. 5.0 from 1 reviews Shrimp Creole Author: Mary Ellen Recipe type: Seafood, Dinner Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 6 - 8 3 lbs. peeled shrimp 1 stick butter 8 T. flour* 1 14-16 oz. can tomato sauce Trinity 2 C. chopped onions 1 C. chopped celery 1 C. green pepper 1 T. chopped garlic 1 C. chopped parsley 3 bay leaves 3 C. chicken stock 1 T. brown sugar *** Joe's Stuff seasoning to taste or Creole seasoning 1 C. green onions Cooked Rice to serve 3 lbs. peeled shrimp 1 stick butter 8 T. flour* 1 14-16 oz. can tomato sauce Trinity 2 C. chopped onions 1 C. chopped celery 1 C. green pepper 1 T. chopped garlic 1 C. chopped parsley 3 bay leaves 3 C. chicken stock 1 T. brown sugar *** Joe's Stuff seasoning to taste or Creole seasoning 1 C. green onions Cooked Rice to serve Add onions, celery, green pepper and garlic to a pan with the butter. Saute until soft. Add the stock, tomato sauce, bay leaves, chicken stock and brown sugar with the creole seasoning. Simmer for 15 minutes. Add green onions. parsley and shrimp during last 5 minutes of cooking. *Flour - Place flour on a cookie sheet at least 2 inches away from the side of the pan. Bake flour at 350 degrees until golden brown, stirring occasionally. Sift the flour before using. Add onions, celery, green pepper and garlic to a pan with the butter. Saute until soft. Add the stock, tomato sauce, bay leaves, chicken stock and brown sugar with the creole seasoning. Simmer for 15 minutes. Add green onions. parsley and shrimp during last 5 minutes of cooking. *Flour - Place flour on a cookie sheet at least 2 inches away from the side of the pan. Bake flour at 350 degrees until golden brown, stirring occasionally. Sift the flour before using. Maybe you’d like to try? Seafood Stew Shrimp Egg Fu Yung Basil Pesto Shrimp
Spice It Up A Little
 Spice it Up! Tacos made weight watcher friendly. So today I went to Fresh Market in search of Crispy Green Freeze Dried Fruit. I found Crispy Pineapple, Pear, Mango and Banana. I love this stuff! I bought the Crispy Pear and Crispy Pineapple. You get 6 bags for just under $7.00 at 40 calories or less a bag and when I did the caculation at Weight Watchers they are Zero points! If you haven’t tried this product yet be on the watch for it. For dinner tonight I decided I wanted Mexican. I had also found some Multi-Grain Tortillas, 94% Fat Free that are only 1 Point each at 60 calories each. They are made by Tumaroo’s Gourmet Tortillas. I was worried they might be like cardboard but I was wrong. They were actually very good. Teamed with some 95% Ground Sirloin I had a meal plan. Here is the taco before I added the lettuce. I also spread a thin layer (2 tablespoons) of beans on the taco before I added the beef mixture. Spice It Up A Little Author: Mary Ellen Cook time: 45 mins Total time: 45 mins Serves: Serves 4 1 lb. 95% Ground Sirloin 4 Tablespoons Penzey's Taco Spice 1/2 teaspoon salt 1/2 cup chopped onion 1/2 cup Picante Sauce 1/2 cup water Weight Watcher's Mexican Cheese Chopped Lettuce Picante Sauce for top of taco Easy Fat Free Refried Beans 1 can Pinto Beans 1/2 cup chopped onion 1 can chicken broth salt and pepper water - as needed 1 lb. 95% Ground Sirloin 4 Tablespoons Penzey's Taco Spice 1/2 teaspoon salt 1/2 cup chopped onion 1/2 cup Picante Sauce 1/2 cup water Weight Watcher's Mexican Cheese Chopped Lettuce Picante Sauce for top of taco Easy Fat Free Refried Beans 1 can Pinto Beans 1/2 cup chopped onion 1 can chicken broth salt and pepper water - as needed Brown ground sirloin. Stir in spices, chopped onion, Picante Sauce and water. Cook over medium heat for 20 - 30 minutes. Refried Beans Drain beans and rinse well. Add remaining ingredients to a pan with beans and bring to a boil. Cook over medium heat while you prepare the taco filling. Just before serving use a potato masher and mash beans. They should be creamy. If not add a little more water and heat for a few more minutes. Taste for seasoning. Points for 1 Taco with 1/2 cup of the beans is 6 points. The rice was a boxed rice and was 3 points a serving made using the box directions. Brown ground sirloin. Stir in spices, chopped onion, Picante Sauce and water. Cook over medium heat for 20 - 30 minutes. Refried Beans Drain beans and rinse well. Add remaining ingredients to a pan with beans and bring to a boil. Cook over medium heat while you prepare the taco filling. Just before serving use a potato masher and mash beans. They should be creamy. If not add a little more water and heat for a few more minutes. Taste for seasoning. Points for 1 Taco with 1/2 cup of the beans is 6 points. The rice was a boxed rice and was 3 points a serving made using the box directions.
Main Dishes Archives - Page 5 of 7 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
The Journey Continues
 What journey you say? Week 2 of Weight Watcher’s started today and I have to admit last week was easier than I thought it would be and I lost more than 5 lbs. I am surprised at the quality of the pre-packed Weight Watcher foods you can buy. I remember the last time I bought a low fat cream cheese it went straight into the garbage. The Weight Watcher cream cheese is actually edible! Today I bought some Mini Dark Chocolate Raspberry Bars and I would buy these again even if I wasn’t trying to lose weight and they are only 1 point. So tonight for dinner we had grilled pork loin center cut chops, roasted butternut squash, cranberry apple salad and some grilled zucchini. Dinner tonight was 9 points. I loved the Cranberry Apple Salad and luckily I had some frozen cranberries. Sugar free jello can really be your friend. LOL This salad would be really good with chicken also. I can see this as a staple in my fridge. A cup of this salad is 1 point. The grilled zucchini is easy to do, cut it into spears, spray lightly with Pam. Season with salt, pepper and any spices you like. I tend to use a spice by Penzeys called Mural of Flavor, a salt free seasoning they make. We love it and I use it often. I roasted the squash for about 30 minutes at 400 degrees in a convection oven. I sprayed again lightly with Pam and added salt and pepper. One cup of this is one point also. Apple Cranberry Salad Author: Mary Ellen Prep time: 4 hours 10 mins Total time: 4 hours 10 mins Serves: Serves 4 1 cup(s) cranberries 1 cup(s) water 6 packet(s) Sweet ‘N Low Granulated Sugar Substitute 1 serving(s) cranberry sugar free jello 3/4 cup(s) celery 1 medium apple(s) 1/4 tsp table salt 14 pecan halves 1 cup(s) cranberries 1 cup(s) water 6 packet(s) Sweet ‘N Low Granulated Sugar Substitute 1 serving(s) cranberry sugar free jello 3/4 cup(s) celery 1 medium apple(s) 1/4 tsp table salt 14 pecan halves Cook cranberries in water until they pop. Add sweetener and cook 3 minutes. Remove from heat and add Jell-O to hot cranberries. Add celery, apple, nuts and salt. Pour into serving bowl and refrigerate until set. Cook cranberries in water until they pop. Add sweetener and cook 3 minutes. Remove from heat and add Jell-O to hot cranberries. Add celery, apple, nuts and salt. Pour into serving bowl and refrigerate until set. Lemon Orzo Salad Macaroni Tuna Salad Turkey Taco Salad
More Washington, DC
 This is perhaps my favorite new restaurant and I hate that it is so far away! Zaytinya is on 9th Street and G. Zaytinya serves Mezze and it is best described on their website as “Mezze, also known as meze, maza and mezethes, are the small plates of the Eastern Mediterranean and the Middle East. Under the direction of James Beard award-winning chef, JosÃ AndrÃs, Zaytinya’s extensive menu reflects the rich, regional diversity of classical and contemporary Greek, Turkish and Lebanese cuisine. It wouldn’t be accurate to describe mezze as an appetizer. These small bites are not typically served preceding a meal. Mezze are better described as party food, a meal meant for socializing. The perfect thing to serve at gathering of friends and family. A drink, a little conversation and mezze shared by everyone at the table. ” It all starts here. Once we were seated our waiter came over and suggested we start off with some hummus and their signature olive oil with a pomegrante reduction and their homemade pita bread. Next we got Fattoush which was tomatoes, cucumbers, red onions, green peppers,radishes and pita chips with a pomegranate vinaigrette. One of the fun things was we never knew what was going to be served next. The mezzes are served as soon as they are ready. In the front was their Spanokopita made with their house made phyllo filled with spinach and feta cheese. In the back was Roasted Cauliflower with sultans, caper leaves and pine nut puree. This was perhaps my favorite dish and I can’t wait to recreate it at home. As soon as I do I will post the recipe. This was their Seasonal Mushrooms with sauteed mushrooms, dates and toasted almonds. If you notice my friends didn’t even wait for me to take the picture here before digging in. Everything was so delicious that each new mezze was a true delight. Our final luncheon dish was their Kebab Tasting Platter with lamb souvlaki, kofte, chicken kebab, mahanek served over harissa pita with tomatoes, cippolini onions and toum. It is hard to decide which one was best! By this time we are all really full but decided if dessert was only half as good as what we had already had we had to try it. Zaytinya did not disappoint. I had Chocolate Visne with milk chocolate cream and cherry sorbet with three caramels. This was perhaps the best dessert I have ever had and remember I am a former pastry chef. My friends ordered the next 2 desserts. This one really surprised me. I usually hate yogurt but this dessert could make me a yogurt lover. This was their Fresh Cheese â€œTartâ€ with pistachio shortbread, Greek honey thyme ice cream and sweet walnuts. I wasn’t all that crazy about this one but my friend loved it. This is what all of our plates looked like when we were done. We’re in DC for a few more days and I have a couple of more great DC restaurants to share with you. This restaurant is true foodie heaven! Josa Andra’s’ is the chef and he has a new PBS show on Saturdays. He also is coming out with a new cookbook in the fall. I did get some recipe cards at the restaurant and almost bought a cookbook until I realized it was in Spanish!
Vegetable Lasagna
 My mom was hungry for vegetable lasagna while I was home so I decided to make it for her and make some for the freezer. It is a fairly easily recipe to make but it does take quite a bit of time due to all of the steps involved. First you want to make a cream sauce and add monterey jack to it to taste. I made about 10 cups for a 9 x 13 pan and 3 8 x 8 pans. I also used a head of cauliflower, a bunch of broccoli, a pound of carrots and a large bag of frozen spinach for my vegetable mixture. You want to blanch of the vegetables first and then mix together. I added enough of the cream sauce to bind it together. Set aside. I then added to a bowl about 30 oz. of cottage cheese, 2 cups of parmesan cheese, 3 eggs, salt and pepper. I seasoned the mixture with some basil. Boil your lasagna noodles, I used 1 1/2 packages. To assemble the lasagna, layer the noodles, the vegetable mixture, cottage cheese mixture, cream sauce and some additional cheese. I did 3 layers total. Heat the oven to 350. Bake for at least an hour. Mixture will be bubbly and lightly browned. I’ll post a single recipe the next time I make it. This is one of those dishes I make without a recipe so I have never written amounts down.
Turkey on the Grill
 I have a turkey on the grill right now and decided I may as well take pictures of the process. First I brined the turkey for 6 hours in salt, brown sugar and water. I used 2 cups of kosher salt, 1 cup brown sugar and water to cover the turkey. I also add some ice to the water to get it cold faster. Refrigerate until ready to grill. I brined this one about 6 hours. When you are ready to grill, remove the turkey from the brine and rinse. Place the turkey on a cookie sheet or aluminum pan that has been lined with foil. Heat your grill. My grill has 3 burners so I turn the middle burner down low, the end one off and the one where I keep the smoking chips on high. My grill stays around 375 degrees doing it this way. I soaked some oak and mesquite wood chips for 15 minutes before grilling, I added 1/3 to my wood chip tray over the high burner. You will add the rest of the chips during the cooking at any point while you are checking in on the turkey. I can’t help it I have to open the grill and adding the chips give me a reason too! This is what my turkey looked like when I first checked it after a hour. I also add a butter herb mop to the turkey with a brush. This is what my turkey looked like at a little over 2 hours. This was a 12 lb. Honeysuckle White turkey. This guy is one of a couple turkey still left from last holiday season. I learned when I first moved here that turkeys are not really stocked year around so they can be really pricey in the summer. I always stock up so I have turkey for summer grilling. Turkey on the Grill Author: Mary Ellen 1/2 cup butter 1 cup chicken stock 2 cloves garlic - crushed or 1 teaspoon garlic powder 4 tablespoons assorted fresh herbs 1/2 cup butter 1 cup chicken stock 2 cloves garlic - crushed or 1 teaspoon garlic powder 4 tablespoons assorted fresh herbs Melt butter with chicken stock. Add fresh herbs and garlic, cook for a few minutes and remove from heat. Brush on turkey several times while grilling. Note: This time instead of the fresh herbs I normally use, I used Penzey's Mural of Flavor. If you haven't tried this mixture yet from Penzey's, sample it next time. I love it and use it as a seasoning mixture on everything from burgers to chicken. Melt butter with chicken stock. Add fresh herbs and garlic, cook for a few minutes and remove from heat. Brush on turkey several times while grilling. Note: This time instead of the fresh herbs I normally use, I used Penzey's Mural of Flavor. If you haven't tried this mixture yet from Penzey's, sample it next time. I love it and use it as a seasoning mixture on everything from burgers to chicken. Grilled Pork Chops Sirloin Steak Skewers Kamado Grill Roast Chicken Enjoy!
Popovers Make Leftovers Special
 We were having leftover pot roast tonight and I was trying to think of something different to do with it, so I made popovers and filled them with mashed potatoes and surrounded it with the leftover roast beef and gravy, carrots and green beans from our garden. This is a perfect make ahead dinner and you only have to make the popovers before serving and heat the rest. Popovers are easy to make, they are just eggs, flour, milk, butter and salt. They take less than 5 minutes minutes to mix up and about 30 minutes to bake depending on your pan. Leftover popovers are wonderful with butter and jam or dipped in real maple syrup like they do in New England. Popovers Make Leftovers Special Author: Mary Ellen Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 6 1 tablespoon butter - melted butter - for greasing tin 1 cup all-purpose flour 1/2 teaspoon salt 2 large eggs 1 1/4 cups milk 1 tablespoon butter - melted butter - for greasing tin 1 cup all-purpose flour 1/2 teaspoon salt 2 large eggs 1 1/4 cups milk Heat oven to 450 degrees. Lightly grease and flour a popover tin. In a large bowl, whisk together milk, eggs, buuter and salt. Add the flour and fold until just blended. Fill the popover cups two-thirds to three-quarters full. Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake 20 minutes more, until well browned and crusty. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately. Makes 6. Heat oven to 450 degrees. Lightly grease and flour a popover tin. In a large bowl, whisk together milk, eggs, buuter and salt. Add the flour and fold until just blended. Fill the popover cups two-thirds to three-quarters full. Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake 20 minutes more, until well browned and crusty. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately. Makes 6.
Main Dishes Archives - Page 6 of 7 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Easy Shrimp Enchiladas
 Easy Shrimp Enchiladas Looking for something quick and easy that won’t leave you standing in a hot kitchen? These shrimp enchiladas might just be what you’re looking for. So gather up your ingredients and lets get to cooking! Once you have your filling made, spread out the mixture on a soft taco. Pour the remaining sauce over your prepared enchiladas. Bake until lightly browned and top with fresh cilantro. Easy Shrimp Enchiladas Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Seafood Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 2 12 oz. large shrimp (I used 12 - 15 per pound) 1 can tomatoes with green chilies 1 cup heavy cream or fat free half and half ½ cup low fat sour cream ¼ teaspoon garlic powder 4 medium tortillas About 5 oz. low fat Mexican cheese, grated cilantro - optional for garnish 12 oz. large shrimp (I used 12 - 15 per pound) 1 can tomatoes with green chilies 1 cup heavy cream or fat free half and half ½ cup low fat sour cream ¼ teaspoon garlic powder 4 medium tortillas About 5 oz. low fat Mexican cheese, grated cilantro - optional for garnish Preheat oven to 400 degrees and grease a 9-inch baking dish. Drain the can of tomatoes and reserve the juice. Add the tomatoes to a saute pan with the garlic. Heat over medium heat. Stir in the heavy cream and sour cream. Bring to a boil. Add the shrimp and remove from the heat. Do not cook the shrimp. Place some of the cheese on the center of each tortilla. Using a slotted spoon put a quarter of the shrimp mixture in each tortilla. Roll tortilla and place in dish seam side down. Pour remaining sauce over the tortillas. Bake for 15 - 18 minutes or until hot and bubbly. Top with chopped cilantro. Preheat oven to 400 degrees and grease a 9-inch baking dish. Drain the can of tomatoes and reserve the juice. Add the tomatoes to a saute pan with the garlic. Heat over medium heat. Stir in the heavy cream and sour cream. Bring to a boil. Add the shrimp and remove from the heat. Do not cook the shrimp. Place some of the cheese on the center of each tortilla. Using a slotted spoon put a quarter of the shrimp mixture in each tortilla. Roll tortilla and place in dish seam side down. Pour remaining sauce over the tortillas. Bake for 15 - 18 minutes or until hot and bubbly. Top with chopped cilantro. Maybe you’d like to see another of our recipes? Cod with Zucchini Noodles, Tomatoes and Basil Lemon Garlic Shrimp and Asparagus Rotini Pasta Garlic Shrimp with Roasted Italian Vegetables Pin It!