Spicy Shrimp & Cheesy Grits

The spice of the shrimp meld so well with the cheesy grits. It's like a marriage made in Heaven. This baby has become one of our favorite recipes and it's really easy to prepare too. How cool is that!

I must give Giada complete credit for the Spicy Shrimp recipe. She made it as an appetizer but I had a different idea.  Although I did alter the recipe a tad bit, I just can't control myself. The cheesy grits are my original recipe and also my idea to serve it as main dish. I must say that it is a perfect combo!

      SHRIMP RECIPE

1. 2 lb large shrimp (16-20 ct), peeled and deveined  
2. 4 Tbsp extra virgin olive oil
3. 4 tsp Calabrian chili paste
4. 1/2 tsp dried oregano
5. 1/2 tsp kosher salt
6. 1 cup shredded Parmesan cheese

• Prepare shrimp and refrigerate til you are ready to start cooking. I do this part in advance.
• Preheat oven to 425 degrees
• Start cooking grits
• Meanwhile, in a bowl mix together oil, chili paste, oregano and salt. Set aside.
• Toss chili paste mixture into shrimp and marinate while oven is pre heating. TIP-Make sure shrimp are patted dry before you marinate.
• Place shrimp mixture on a large, rimmed cookie sheet in a single layer.
• Add Parmesan on top of shrimp in an even layer
• Once oven is preheated cook for 10 minutes or until no longer pick and cooked through.

      CHEESY GRITS RECIPE

1.  2 cups chicken broth
2.  1/2 cup white instant grits
3.  1 cup reduced fat shredded Italian cheese, it can be a blend or just mozzarella
4.  3 oz reduced fat cream cheese
5.  salt & pepper to taste  

• In a medium size sauce pan bring chicken broth to a boil.
• Stir in grits and whisk well with a wire whisk.
• Bring grits to a boil then turn down to low heat and cover, stirring frequently for about 7 to 10 minutes.
• After grits are cooked add cheeses, salt & pepper.
• Stir mixture well until cheese is melted and fully blended in.
• Cover and remove from heat.

Once grits and shrimp are cooked place a nice size serving of grits on plate and top with the shrimp.

I like to serve this with a nice tossed salad or caramelized brussels sprouts.

TIP--- I buy my organic free range chicken broth and Cook cook grits at Aldi, it's a favorite of mine to shop at. You will find the Amore chili paste (3.2 oz tube), in the canned tomato aisle at a well stocked grocery stores. Or you can even buy it from Amazon. The chili paste comes in a tube like 

toothpaste does.

Killah Klam Chowdah

If you like Clam Chowder, you will love my recipe. It will make your fat cells sing! Without fail every time I make this people tell me that it is the best that they have ever eaten. It's so rich and delicious and your taste buds will do a happy dance while your fat cells are singing with delight. Enjoy!

1. 2 sticks of salted butter, 8 oz
2.  1 cup celery, diced
3.  1 cup onion, diced
4. 1 51 oz can chopped ocean clams
5. 1/3 cup clam base
6. 2 cups water, divided
7. 3 to 4 yellow meat potatoes, peeled and chopped into bite size pieces 
8. 2 qts Half &  Half or 1/2 gallon
9. 1/2 tsp white pepper
10. 1 cup corn starch

• In a large soup pot melt butter and saute celery and onion until translucent. Do not brown.
• Open the can of clams, draining only the clam juice into the soup pot, reserving the clams.
• Mix together well the clam base with 1 cup of HOT water, now add it to the soup pot. 
• Add the potatoes and bring to a boil for 30 minutes, covered.
• Add Half & Half and white pepper. Mix well.
• Stir 1 cup COLD water with corn starch, mix well with a whisk to make sure that there are not any lumps. then add it to the soup pot.
• Stir constantly over medium heat until soup has thickened. You do not want this to lump up or cook on too high of  a heat.
• Once the soup is thick, add the reserved clam from the can. This will heat through in about 5 minutes. Lower burner to lowest heat and serve immediately 

I mail order my soup base. If you can connect with a restaurant supplier you may be able to buy it from them. 

Kale, Sausage & Bean Soup

I have grown to love Kale and what better way to eat it than in a healthier soup version.  I used uncured Hot Italian Style chicken sausage but you can use whatever rings our bell. I was lucky enough to find a pre chopped and cleaned bag of Kale at my local Aldi store. Matter of fact that is where my chicken sausage was purchased too. It has become my favorite grocery store. I also simmered a piece of rind from a Parmesan block. I highly recommend that you not skip this step because it adds a nice flavor to the soup. I save my rinds and place them  into a ziploc baggie and freeze them until I can use them later on. Yum! Also Chicken base is the bomb! It comes in a jar as a paste and you mix it with water. It has a better favor than store bought broth or even bouillon. Once you get hooked on base you will not turn back. You can find it in the soup isle in any well stocked grocery store. I mail order my harder to find flavors like clam and mushroom.

1. 10 cups water *
2.  1/3 cup chicken base *
3.  1 Tbsp Olive oil 
4.  1 tsp granulated garlic powder
5.  1/2 tsp freshly ground black pepper
6.  1/4 tsp sea salt
7.  1 cup diced sweet onion
8.  1 cup diced carrots
9.  1 piece of Parmesan rind
10.  1 can of cannellini beans 15.5 oz , drained and rinsed
11.  10 oz of hot Italian Sausage, cooked and sliced thin
12.  12 oz bag of chopped and washed Kale or the equivalent of freshly bought

* You may substitute 10 cups of chicken broth and omit the water and base.

Toss all of the above ingredients into a large soup pot and bring to a boil, then cover with a lid and lower heat to simmer for 45 minutes. Remove Parmesan rind and throw away, serve immediately. 

Eggs in Purgatory - Italian Style

The "Eggs in Purgatory" have been set free. That's right, they are in my belly and I'm fat and happy. Italians are notorious for taking a few simple ingredients and making a delicious meal. I'm here to tell you that you need to add this one to your list. It's quick & easy to make, low cost and so flavorful. It's eye candy too, I know because it made my mouth water.

I have a confession to make. When ever I  prepare fresh garlic I like to sit around afterward and smell my fingers. LOL! Why? Because I love garlic. Maybe it's an Italian thing. Anyway you can serve this on top of bread or use bread to dip into this hearty treasure. I used a hearty slice of garlic bread, but I have also used toasted organic oat bread. You decide, some may even want it on top of an English Muffin.

You will need a 12 inch nonstick skillet with a lid for this dish.

• 2 large garlic cloves, peeled & slice thin, or 1/8 tsp garlic powder
• 1/2 cup finely diced sweet onion
• 2 Tbsp extra virgin olive oil
• One 14.5 oz can of petite diced tomatoes, undrained
• 1/2 tsp. dried oregano
• freshly ground sea salt and freshly ground black pepper, to taste
• 1/8 cup fresh basil leaves, I like to cut it with kitchen scissors
• 4 large eggs
• Shredded Parmesan cheese
• Bread of choice: Garlic bread, English muffin, or a hearty bread toasted.

1. Prepare and set aside above ingredients, even having the eggs cracked open and in separate dishes.
2. Preheat nonstick skillet up on medium heat. Add olive oil, garlic and onion, saute for 3 minutes. Do not brown.
3. Then add canned tomato, oregano and basil. Bring mixture to a simmer til it is nice and bubbly, then cook uncovered for 3 minutes. You may add salt & pepper at this time or on top after it is cooked and plated.
4. Add eggs spread out evenly in skillet and quickly sprinkle a thin layer of shredded Parmesan over top of tomato mixture leaving egg tops exposed. Immediately cover eggs and cook for 3 minutes. No peeky, peeky! You will be poaching the eggs in the sauce. Keep in mind the mixture is hot and egg will continue to set once it is served over bread.
5. Meanwhile as the eggs are cooking toast the bread of your choice
6. Place 2 eggs per plate over top of the bread. Enjoy!  Serves 2

Notice how the eggs are evenly spaced in the skillet. Also I like a 3 minute egg with this dish as it will cook some more once it is removed from the skillet. If you prefer more spice you can add 1/4 to 1/2 tsp of crushed red pepper flakes  at #3.

Smashed Potatoes

Spuds, Tators, Tubers are just a few of the many names for the versatile potato. Smashed Potatoes are kinda like a Twice Baked Potato, only different. :) Once you try these buttery tasting golden brown morsels you will never look at a baby spud the same way again. The golden caramelized cheese on top is the bomb. I like to serve them as a side with Dinner or Breakfast. They are so darn good hot out of the oven, but cold leftovers will be calling you back to the fridge. So make sure you make extra!

These small bags of baby potatoes can be a bit pricey, but I was lucky enough to discover them at a much better price at my local wholesale food club.

• About 40 baby yellow meat potatoes
• olive oil
• freshly ground sea salt
• freshly ground black pepper
• grated Asiago cheese, about 6 oz.

In a medium size pot with salted water boil potatoes for about 20 minutes or until fork tender, then drain in colander. I bake my spuds on a large cookie sheet sprayed with olive oil.

Meanwhile preheat oven to 450 degrees.

I use a juice glass to gently press down the potatoes to smoosh them down (I like the word smoosh). Do not press too flat as you want them to still hold their circular shape.

Next I like to brush on the olive oil, add salt and pepper to taste and sprinkle cheese on top. Place into oven and bake at 450 degrees for 30 - 40 minutes or until golden brown.

Every oven is different so cook time may vary. Enjoy!!!

Peppermint Bark~~ two versions

I have two recipes for you this time. One is only 4 ingredients and the other is only 3. Don't you just love that!

I found the Red Bird mints at my local dollar store, my regular grocery store sells them for $2.69 a bag. I prefer the softer mint to bite into, but if you want more crunch you can break up some candy canes. I must confess my weakest link is candy making. We can conquer our candy making skills together!

Peppermint Bark is a seasonal tradition over the Holidays and I'm going to show you one of the easiest candy recipes ever. Most folks love getting homemade scrumptious goodies over the Holidays. Share the love with your friends and family. Enjoy!






MINI PEPPERMINT BARK CUPS;

• 1 1/2 cups Ghirardelli dark melting wafers
•  3/4 tsp. plus another 3/4 tsp Pure Peppermint Extract
• 2 cups Ghirardelli white melting wafers
• 2, 4 oz bags of Red Bird soft peppermint puffs
• mini Christmas designed paper candy cups.

You will need 1 qt zip lock bags and a meat mallet to break up candy pieces.

1) Open Peppermint candies and place inside a qt size zip lock bag, then place on top of a cutting board. Now break candy into tiny pieces using the flat side of a meat mallet, set aside.

2) Open paper cups and place one each inside the mini muffin tin, set aside.

3) Make a double boiler (one small saucepan inside a medium size saucepan with about 2 inches of hot water in the Medium pan), heating over low heat, now add the dark wafers. Stirring  occasionally with a wire whisk until chocolate is completely melted, it melt quickly. Once chocolate is melted add 3/4 tsp of the peppermint extract and whisk together until it is blended well. 

4) Add the chocolate mixture to the zip lock bag, squeeze out excess air then seal it off. Cut off one corner of the bag and fill each paper cup 1/3 full. It will flow easily and you will not need to squeeze the bag to release it. As a matter of fact it will flow fast and you need to be careful it does not come out to quickly. Set aside, do not refrigerate.

5) Repeat step #3 only using the 2 cups of white chocolate. Then fill paper cups almost to the top with the white chocolate mixture.

6) Sprinkle candy crumbs on top and gently press into the melted chocolate. I used a small iced tea spoon to sprinkle candy crumbs on top. 

7) Cool for about 1 hour then place into a airtight container for later or you may eat some right now.

PEPPERMINT BARK;

• 2 cups Ghirardelli white melting wafers
• Red Bird soft peppermint puffs, leftover from above recipe.
• 3/4 tsp. Pure Peppermint Extract

You will also need a sheet of wax paper and a cookie sheet.

1) Repeat above directions from step #3 on mini peppermint bark cups, but using 2 cups of white wafers.

2) Line cookie sheet with wax paper and spread about a 1/4 inch layer of the chocolate on top.

3) Gently drop crushed peppermints on top of melted chocolate and gently press into chocolate. Place in refrigerator for about 45 minutes or until chocolate has completely hardened.

4) Break bark into uneven portions and place in an airtight container to eat later or you may enjoy some now.

Manicotti

Mom's Manicotti! This recipe has been in my family for many generations. My Italian Great Grandmother taught my Mom how to make these delicious treasures. In turn my Mom shared this recipe with me and you have been chosen to reap the rewards of this family tradition. These babies are so light and tasty in your mouth, but surprisingly filling. It's a little extra work, but oh so worth it. Also this is one of my most requested recipes from my family and friends. It's a favorite of mine as well. I say it's time to spoil those special people in your life. Let those fat cells sing!


MANICOTTI BATTER;

• 2 cups all purpose sifted flour
• 2 cups water
• 1/2 tsp salt
• 8 eggs, beaten
• oil cooking spray, I use the olive oil one

To make pancakes, combine flour, water, and salt. Beat with whisk until smooth, then beat in eggs. Preheat two 5-6 inch nonstick skillets on med low heat and spray with oil. You do not need to oil every time. Put in ¼ cup batter and roll around to distribute evenly. Cook until firm, do not brown. Turn & cook lightly on other side, they cook quickly. Just stack pancakes on a plate, they will not stick together. Continue until all batter is used, this will make about 24 pancakes.

FILLING;

• 2 lbs part skim ricotta
• 3 eggs, beaten
• 1/2 cup Parmesan cheese and some extra to top off later
• 8 oz grated Italian cheese blend, I use reduced fat Sargento
• 1/2 tsp salt

Preheat oven to 350 degrees. Mix together above ingredients well. Place about 2 heaping Tbsp of filling and roll up. Spray large roasting pan with oil and coat bottom of pan with 1 ½ cup spaghetti sauce. Place Manicotti seam side down. Cover lightly with sauce and sprinkle on some more Parmesan cheese. Bake for 45 minutes covered with foil. Makes about 24 Manicotti.

Enjoy!

This recipe was a favorite when I was growing up. It is an old family recipe. You can save time by making the pancakes a day in advance, just stack them up, cover and refrigerate.