Tag: how to

Cajun Shrimp!

Cajun Shrimp
This shrimp recipe couldn’t be any easier! I served my shrimp with grits, but you certainly don’t have to. I had been making this Cajun shrimp for a while before it ever occurred to me to put it alongside grits. But you could make the grits and call it shrimp and grits!

You can make the Cajun Shrimp recipe from fresh or thawed frozen shrimp. If you buy it not peeled and deveined, you’ll need to, and a portion of the video above is devoted to showing you how if you don’t already know.

Cajun Shrimp, serves 2 (4 WW SP per serving)

  • 1 lb. of shrimp, peeled and deveined
  • 2 Tablespoons olive oil
  • 2 Tablespoons Whole Foods Market Blackened Cajun Seasoning
  • 1 lemon, juiced

Pre-heat oven to 400F. Cover a rimmed baking sheet with foil and spray with cooking spray, if desired. Thaw shrimp if using frozen, and peel and devein if necessary. Toss the shrimp in a bowl with the oil and seasoning and place on the baking sheet in a single layer. Bake uncovered for 8 minutes. Remove from the oven and pour the lemon juice over the shrimp on the baking sheet, and toss gently with a spatula. Serve with pasta, rice, zoodles, or grits.

Grits, serves 2 (6 WW SP per serving)

  • 1/4 c yellow stoneground grits
  • 2 cups cooking liquid (I prefer 1/2 water and 1/2 chicken broth)
  • 2 Tablespoons half and half
  • 1/2 teaspoon salt

Bring liquids to a boil in a small saucepan and add grits and salt. Reduce heat to low and stir frequently to prevent sticking for about 30 minutes. Grits may be done sooner, depending on how warm the “low” setting is on your stove. Before serving, stir in the half and half and adjust seasoning as needed. Consult the package directions for the grits you purchased.

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Easy Roasted Chicken

Roasted Chicken
The act of cooking a roasted chicken with the one you love has become the height of romantic kitchen endeavor. Who would have thought that the culinary coupling of a prince and Hollywood royalty would inspire us all to want to master this roasted bird? Harry and Megan made the at-home date night of roasting a simple chicken chic when they announced that that’s precisely what they were doing when he popped the question. Do you want to get cooking with the one you love?

When you roast your own chicken you control the seasoning and with my recipe, you can create a beautiful pan sauce of onion and lemon to serve along with your chicken. This roasted chicken would be great alongside the rosemary roasted potatoes that I showed you how to make in a previous video.

Click here to learn about the perfect potatoes to pair with your poultry!

Roasted Chicken

  • whole chicken, 3-5 pounds
  • 1/2 lemon
  • 3-5 peeled garlic cloves
  • medium red onion
  • salt and pepper to taste, or dried herb blend to taste
  • 2 1/2 Tablespoons butter, melted

Pre-heat your oven to 425F. Rinse the chicken and pat dry the outside skin thoroughly with paper towels. Add the lemon half and garlic cloves to the inside of the chicken and tie the legs together with a bit of cooking twine. Tuck the wing tips under the breast. Slice the onion into rings and place in the bottom of a dutch oven or pan that can be used on top of the stove. Place the chicken on top of the onions. Brush with the melted butter and season with salt and pepper or dried herbs. Add a few tablespoons of water to the bottom of the pan to prevent the onions from burning. Place the pan in the preheated oven for one hour. Remove the pan after one hour and check the onions. Add more water if the onions are getting too dark around the edges. Return to the oven for an additional 30 minutes. After the 30 minutes, remove the chicken from the oven and move it to a platter to cool. Carefully remove the lemon from the chicken and squeeze some of the juice and pulp into the pan juices and onion. Alternately, when removing chicken from the pan, make it a point to insert a fork into the lemon so that the juices will drain back into the pan. Place the pan of juices and onion on a stove burner set to medium and simmer the sauce until it has thickened slightly. Serve the pan sauce along with the chicken.

Equipment used in YouTube Video

LeĀ  Creuset Dutch French Oven https://amzn.to/2F9Irt9

Peugeot Pepper Grinder https://amzn.to/2SZRPmY

This blog post is not sponsored, but sometimes I use affiliate links.

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Crustless Quiche! or egg casserole, or baked eggs…

Do you love quiche but not the added points and calories from the crust? Or maybe you’re looking for a gluten free option? My crustless quiche is the answer. It is truly crustless because it does not rely on an alternative crust (think sweet potato, almond flour, etc.), but is instead baked in a pie plate coated with cooking spray.

It contains much less cheese and cream, half and half, or milk than a traditional quiche, but instead focuses on the filling of spinach and mushrooms that I used. You could use other fillings that you like, such as bell peppers, onions, or add meats such as ham and bacon.

I really think of this recipe as a formula that you can make your own, depending on what you have on hand. You can also call this breakfast casserole or egg casserole, but I call it quiche since I’m making mine in a traditional glass pie plate. Get creative! Let me know in the comments what combinations of cheese, vegetable, and meats you think would work in this “formula.”

Crustless Quiche

Makes 8 servings 1 WW Smart Point per slice

  • 8 eggs
  • 2 teaspoons olive oil
  • 3 Tablespoons half and half
  • 1/4 feta cheese, or cheese of your choice
  • 3 cups fresh spinach
  • 1 cup sliced mushrooms
  • 1-2 Tablespoons water
  • 1-2 teaspoons of dried herbs, or fresh herbs to taste. I used dried Italian seasoning, but have tried tarragon in the past with great results. This is an optional ingredient.
  • Chopped garlic and meats are optional, but meats should be thoroughly cooked before adding to the egg mixture.

Preheat your oven to 350F. In a large skillet, saute the mushrooms in the olive oil and a pinch of salt until softened. Add the spinach and stir until thoroughly wilted. Transfer the spinach and mushrooms to a pie plate coated in cooking spray. Break the eggs in a large bowl and whisk in the cheese, half and half, and seasonings. Pour the egg mixture into the pie plate and use the whisk to adjust the ingredients to make sure they are evenly distributed. Bake for 45 minutes. Remove from the oven and allow to cool for a few minutes before slicing into 8 even pieces. Enjoy!

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