SHRIMP AND RICE...SPICY GOODNESS

 

Good Morning from the great state of Texas....
oh honey, I have got a prize winning recipe for you today!
My mother was a fabulous cook and this recipe was featured
in a local MISSISSIPPI magazine crowning Miss Helen
as COOK OF THE MONTH!
It was a summer favorite in our household and it brings
back such sweet memories to me....
I know y'all are gonna love it!

I thought it would be lovely served on a new plate design
from The Pioneer WOMAN.....

SHRIMP AND RICE CASSEROLE
1 onion chopped
1 green pepper chopped
1/2 cup butter
2 cups rice, raw
1 can Pettie Diced Tomatoes
1 can Cream of Chicken Soup
1 can Cream of Onion or Celery Soup
2 lbs. raw shrimp
1 T. OLD BAY seasoning
salt and pepper to taste

Melt butter in your sauce pan.
To the melted butter, saute chopped onion and green pepper.
Saute until tender and remove from pan.
In same pan, add the shrimp and saute until pink..about 3-5 minutes.
Combine the shrimp and onion, green pepper in a mixing bowl.
Then add your rice, both cans of soup, tomatoes and Old Bay.
Season with salt and pepper to taste.
Bake in a 9 x 13 baking dish at 350 degrees for one hour.

IT'S GONNA BE GOOD Y'ALL!

“Magic exists. Who can doubt it, when there are rainbows and wildflowers,

 the music of the wind and the silence of the stars?
 Anyone who has loved has been touched by magic.
It is such a simple and such an extraordinary part of the lives we live.”
~ Nora Roberts 

FAMILY DINER NIGHT

 HELLO  LOVES....
it's Saturday and a family dinner party has been planned
here at Estelle's and on the menu for the gathering is
a spicy Cajun Jambalaya and Banana Pudding....
so we have a full day of preparation underway...

I wanted the tablesetting to be colorful, yet casual

I decided on Banana Pudding since it's one of my son's favorites.....
the kind with pudding mix, sour cream and cool whip...

Done..now it can just chill in the fridge until we are ready for
this creamy and delicious sweet ending....

Now, believe it or not....
this is my very first attempt at making a good jambalaya...
it is quite a process....
lots of veggies , along with roasted chicken, andouille and fresh shrimp

And, my darling little Lucy was keeping me company
as I was pretending to be a chef in the kitchen....
I started the homemade stock before the chopping of all the
vegetables was underway....
I allowed the vegetables to simmer most of the day
in my favorite stockpot in order for all the herbs
and spices to marry and become deeper and richer in flavor....

I kept the appetizers light in order for everyone
to enjoy the aroma and come to the table hungry

Cajun Jambalaya is a little of alot of ingredients....
peppers, onions, okra, tomatoes, celery, garlic and lots of spices....
it was often called a peasant soup.....little bit of everything...

and now for happy faces.....family..
cocktails and conversations.....

Often times. you mix the rice into the soup,
but I prefer serving the soup OVER the rice.....
and it was HUGE hit....
people went back for seconds....
oh yes, served with hot french bread!

It was a cold, rainy evening and this was the perfect dinner
to enjoy a family gathering....

Normally,  I would serve a Bread Pudding,
but this dessert was a cool and creamy option....

Our sweet Otis enjoyed a bit of french bread....
It's a good thing to bring family together
in order to catch up and enjoy good food and pleasant conversation...
y'all have a good week...

CROCKPOT SHRIMP LINGUINE

It's too hot to cook...
I am waiting patiently for summer to pass....
I think it just may make me somewhat unmotivated
to do much...but.....it's a great time to prepare
salads, fruits of the season and use that crockpot for many dinners...
Today, I have a recipe you will just love...
I plan on making this alot......



Our family is a lover of gulf seafood and this crockpot shrimp pasta
is so easy, ready in two hours and smells and tastes amazing... 

Place a layer of fresh lemons in the bottom of your crockpot...
3-5 sliced organic lemons...



Top the lemon slices with frozen raw shrimp....
season with Old Bay, Lemon Pepper,
minced garlic and onion powder.



Then top with sliced butter.....one stick required



Top all of this with one 16 ounce package of Linguine, broken in half..
Pour 32 ounces of chicken broth over all....

Cover and set your crockpot on high for 2 hours or so.....

Oh the aroma...serve with hot french bread....

Top with shaved parmesan and fresh cilantro.....
Y'all enjoy

APPETIZERS FEATURING MY FAVORITE CRAB SPREAD

It's summertime and the livin' is easy....
bring out those cute paper plates and napkins
and serve up a delicious, but easy Friday night dinner
of light appetizers that your family can pick and choose
from an array of tiny bites......

Y'all, I thrifted this marvelous cookbook and want
to make every single recipe in it...the best of southern cuisine....
and tonight I featured a recipe that caught my eye immediately...
it is SO good!!!!

MY FAVORITE CRAB~

Charleston's Gracious Beginnings
1 1/4 cup mayonnaise
1 1/2 cups lump crabmeat
3/4 cup shredded sharp cheddar cheese
1 1/2 t. horseradish
4 T. Country French Dressing

Mix all ingredients together. Serve cold with your favorite cracker's.

This is a copy of the Old Trawler's recipe

Who doesn't love a hard boiled egg
served with crab and a toasted baguette!

An easy Italian meat and cheese plate

Roasted tomatoes, Burrata and mozzarella

For a sweet ending...it was an easy Tiramisu....
espresso soaked lady fingers, layered with a mascarpone whipping cream and
a sprinkling of cocoa!

The livin' is easy....and so delicious!

 

BIRTHDAY DINNER FOR HIM and THE TOTAL ECLIPSE

Good Morning Kindred Spirits....
I hope this finds you feeling good and happy...
we celebrated a family birthday this week
of one of our kiddos...and
it was a fun-filled event....
a concert with his brother and friends,
an evening in Arlington attending a
Texas Ranger baseball game and then
a special dinner with Mom and Dad!
 

Memories from Maine....

a day in Cape Elizabeth

Love this one of a zen moment on the beach.....

I thought it might be nice to share our menu for this special celebration...

it was casual, and so delicious....

preparing a special dinner for your family can be considered your

love language......

THE MENU

Million Dollar Dip
Shrimp Tacos with Citrus Slaw
Strawberry Cheesecake Shortcake



This is a really good appetizer dip
made with ranch seasoning, sour cream, cream cheese,
shredded cheddar and crispy bacon.....men love this....

Even better topped with some strawberry jam....

The maine course was grilled shrimp....the Barefoot Contessa way...

I decided to crisp up the flour tortillas for these tacos
and this really kicked it up a notch...I plan on doing this next time too....

The slaw had a fresh citrus dressing made with orange juice, fresh lime juice,
a bit of sour cream and jalapenos....

so fresh and tangy.....

These shrimp tacos tasted so fresh and light....

I also prepared a Strawberry Cheesecake layered with angel food cake....

I think he may have really enjoyed his special dinner.....

Now, it was outdoors to experience the Total Eclipse.....

I mean to tell you, this was a awesome experience....
it was magical, spiritual and awe inspiring.....
total nighttime darkness and silence.....



to me, it was God speaking to us all.....