See Ya!!!

I hope anyone who views this blog enjoys and tries the recipes!!! I will try to update this blog as often as I can. TTL.

Shrimp Gravy over garlic cheese grits

This can easily be made for dinner!!! Shrimp gravy is low country cooking at its best!!!

I bag of large or jumbo shrimp, thawed and shells removed
Four slices of cooked bacon, crumbled and set aside
Bacon drippings
Two slices of American cheese or a handful of cheddar cheese
1tbl of garlic powder
1tbl of flour
Small container of mushrooms sliced
2tsps of chopped garlic or more to your liking
1tbl of butter or more to your liking
2 cups of water (measure this out, as you may not need all the water)
Garlic salt

Make the grits according the instructions on the box. Add the cheese, garlic powder, butter, salt and pepper. Keep warm.

Saute mushrooms and garlic in the bacon saved bacon grease for about 4 minutes. Add the flour, stirring constantly.

Add water little by little, until you get a nice brown gravy and it starts to thicken and get a silky look to it.

Add your shrimp and cook until the shrimp turns pink, add garlic salt and pepper. Serve over the grits with the crumpled bacon sprinkled on top. Wow!!

Roast Beef

This recipe is made in a crockpot!!! Remember to sear any meat before placing it in a crockpot as we all know, crockpots don't get meat nice and brown and caramelized!!!!

4lbs of any kind of roast beef ( get whatever is on sale)
1/4 cup of worcestershire sauce
Salt
Pepper
Vegetable oil
1 or 2 packets of lipton onion soup mix

Turn your burner onto medium high and pour enough vegetable oil to coat the bottom of your skillet.

Generously season the roast with salt and pepper.

Place the roast beef in the skillet (you may have to cut it in half to get it to fit) get a nice sear on all sides. Take the roast out of the skillet and put in crockpot.

Pour the 1/4 cup of worcestershire sauce in the hot pan scrape the drippings. Pour those drippings over the roast.

Combine 3/4 cup of water and the lipton onion soup mix and pour over the roast beef. Cook on high for 4-6 hours or low for 8-10 hours until the meat is tender and falls apart.

To make gravy: Remove the meat from the crockpot and mix some water and 1/2 tbls of flour in a cup.

Turn the crockpot on high and pour the flour/water mixture in the crockpot, stirring with a whisk until blended. Put the lid on the crock until the sauce thickens, about 15 minutes.

Put the roast beef back in the crockpot and serv with fresh steamed peas and mashed potatoes.

Spaghetti Casserole

Southern Living inspired this delicious recipe!!! I have learned to always serve this casserole with extra sauce, and this also freezes well!!!!

1box of thick spaghetti
1 package of turkey pepperoni (it is not as greasy)
1 lb of mild ground pork sausage
1 and 1/2 jar of spaghetti sauce
1/4 cup of parmesan cheese
1 package of italian cheese blend

Cook the spaghetti according the box instructions. Drain well, and place in lightly greased 13X9 inch baking dish.

Brown the sausage in a skillet until no longer pink. Clean out the skillet and place the pepperoni over medium-high heat until crisp (about 4 minutes).

Top the spaghetti with the sausage; pour sauce over the sausage. Arrange half of the pepperoni slices evenly over the sauce. Sprinkle with the cheeses. Arrange the rest of the pepperoni over the cheeses . Cover with foil.

Bake at 350f for 30 minutes. Take foil off, and place back in the oven and bake for another five minutes until cheese is nice and brown.

Chicken and Dumplings

This is comfort food at is best!!! Easy and filling, this is the perfect meal for todays snow storm!! Enjoy!!!

A family pack of chicken thighs or drumsticks
Salt to taste
Pepper to taste
1/2 tsp garlic powder
1tbl of poultry seasoning
3 chicken bouillion cubes
4 cups of self-rising flour
1/4 cup of shortening
tbl of bacon fat (optional)
1/4 tsp of red pepper
1 1/3 cup of milk
Four potatoes
Two carrots chopped

In a big stock pot, cover the chicken with water, salt, pepper and garlic powder. Bring to a gentle boil until the chicken is done. Take the chicken out of the pot and set aside to cool. While the chicken is cooling, skim the fat off the top of the broth left from the chickens broiling.

Skin and bone the chicken. then coursely chop the chicken. Add the chicken, bouillion cubes, salt, pepper, carrots and potatoes to the pot and return it to a simmer.

Combine the flour and poultry seasoning. Cut in the shortening and the bacon drippings (again this is optional) until the mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn the dough out on a floured surface and roll out 1/4 inch strips. Drop the dough into the pot of boil broth a few at a time, stirring gently. Turn the heat down and simmer for 25 minutes .

Sorry!!!

Sorry I have been away for soo long!!! I promise to start updating my blog and posting delish recipes!!!!

Sunday Breakfast

I used to fix a huge breakfast every Sunday followed by the rest of day cooking and baking. Recently, I got away from fixing such a huge breakfast, favoring baking cakes and cookies and preparing more complex meals for dinner.

Now that summer is coming, I have decided to bring back the Sunday Breakfast starting today! Below is the recipe for the breakfast I made this morning courtsey of Southern Living, which is my favorite magazine for good creative recipes. I took this recipe from their cookbook and changed some of the measurements.

Apple and Spice French Toast:

Six Granny Smith apples
2 cups of sugar, separated
Five eggs
1 cup of milk
2tsp of vanilla
2tsp of nutmeg
2tsp of cinnamon
1 loaf of Italian bread
Butter

Cut the bread into slices and leave to stale out on a cooling rack, or you can use fresh italian bread if you want to skip this step. *

Mix the eggs, milk, 1 cup of the sugar and vanilla. Set aside.

Cut the apples into slices or chunks squeeze some lemon over them to keep them from browning.
Mix the remainder of the sugar, nutmeg and cinnamon. Set aside

Put the stale bread into a 13x9 inch pan. Pour half of the milk mixture of the bread. Top with the apples. Pour the rest of the egg mixture over the apples and top with sugar mixture and dot with butter.

Put in the refrigerator overnight.

Turn oven to 350f and while the oven is preheating, bring the french toast to room temperature. Bake at 350f for one hour. Top with powdered sugar or syrup. This french toast goes great with Chai Tea and brown sugar bacon.

* You can use french or brioche bread as well.


Brown sugar bacon: 1/4 cup of brown sugar and very thick sliced bacon. Line a cookie sheet with parchment paper and turn oven to 425f. While oven is preheating, place bacon on parchment paper and sprinkle with brown sugar. Bake for 10-15 minutes until brown and crunchy looking. Enjoy!!!!