Etoufee = a-two-faye

This past weekend our strange February weather resumed to normal.

The old folks might say we had a "cool-snap".

Have you ever heard those words?

Anyhow, perfect time to have a warm bowl of

Shrimp Etoufee

This is such a quick dish to prepare.

Definitely not to be labeled healthy,

 due to the number of cans to be opened.

But very tasty and (heavy).

Quick was what I needed, because the

 three hungry guys needed something "substantial" and fast.

I served the etoufee with garlic bread. 

The serving dish to the left of the bowl was for the bread.

My picture taking had to be fast too,

because they were not waiting around long for me to

change settings on the camera and do any staging.  :)

Shrimp Etoufee

(easy recipe to half)

2 cans  cream of celery soup

2 cans cream of mushroom

2 cans Rotel (I use mild)

1/4-1/2 cup green onion chopped

1 stick butter (unsalted)

2 tsp. garlic

1&1/2 lbs. shrimp (pre-cooked & frozen)

Optional: I added a tsp. of liquid shrimp/crab boil

not necessary because I have prepared with or without

Saute green onion in butter.

Open and place contents of cans in large pot.

Add sauted onions & butter.

Heat until bubbly and add thawed & de-tailed shrimp.

(I run warm water over my shrimp and pull tails off.)

Let simmer on low or place in crock pot on low for about

an 30-60 minutes. (be careful will stick easily)

Serve over rice. 

Hope you enjoy!

~Karen

~food, fun & football

hAViNg FUN

 with the youngest son today

I took requests for the evening meal

and he suggested

Jambalaya

Zatarain's New Orleans Style

Jambalaya Mix Original

and added sausage & pre-cooked chicken

GEAUX LSU!!!

~Bisquick Queen

...such a great product & can be used in so many tasty ways.

~

I'm afraid I could be re-named the Bisquick Queen

sharing a quick but delicious recipe with you today

Brunch Pancakes

1-1/2 cups Bisquick

1 tablespoon sugar

2 eggs

3/4 cup milk

1/4 cup syrup (I use Mrs. Butterworth's)

1-1/2 cups shredded Cheddar Cheese

10-12 slices bacon, fried & crumbled

Heat oven to 425 deg. Grease 9X13 pan. Beat together by hand

Bisquick, sugar, milk, syrup and 1/2 cup cheese until smooth.

Pour in dish.  Bake uncovered, until toothpick inserted in

center comes clean, for approximately 10 to 15 minutes.

Sprinkle with remaining cheese and bacon while hot.

Serve with syrup.

I know what you are thinking cheese & syrup?

Amazingly a great combination.

Have a great week & let me know if you give

this one a try.

"It's Oh SO Good"

This quick recipe comes to you from days gone by.

The quaint little restaurant/gift shop was located

in Shreveport, LA and I am so glad

I purchased their small cookbook.

I have tried several recipes from the cookbook,

and this recipe is definitely a keeper.

So quick and with ingredients

that I usually have on hand.

Everything tastes better with cheese!

Onions are sauted in butter until shiny.

Chopped parsley from my herb garden "pot"

add color & flavor

Ready for the oven

&

Cooling in the pan

This would be so pretty in a round dish.

Be sure & read what the recipe says about slicing.

I served this with a grilled chicken salad.

Sorry, no pictures of the place setting,

 the sweetheart was hungry and read to eat.

Just a tasty & great simple pleasure.

Linking to the following:

{everything's peachy}

Our neighbor shared some peaches with us.

Peeled & Cut up Peaches

Water & Sugar Added

Simmered until tender

This recipe is a basic cobbler recipe,

but with a topping to add it over the top!

butter in pan

(love this old enamel pan - perfect for shelling peas in)

Ingredients gathered

Mixed by hand and placed into the pan.

But, wait!

Do you see the sugary shiny ingredient on top?

Sugar and vanilla blended with a fork and placed on top,

makes for a crispy sweet topping.

Warm - straight from the oven.

How do you like yours?

Warm

with Ice Cream

without Ice Crean

or

Cold

???

I prefer mine the next day,

after it has chilled in the refrigerator.

The next time you make a peach cobbler,

you try adding the sugar & vanilla on top.

See what you think!

Linking to:

Inspiration Friday

Foodie Friday

~Impressive, Easy, Delicious & Quick

I've been saving this one to share with you for Valentine's Day

and

the day has slipped up on me!

Do you need something sweet for Monday?

I am sharing with you a

Tried & True One

I can not count the many times
I have baked this cake.

Chocolate Chip Cake

1 package devil's food cake mix
1 small package instant chocolate pudding
(add dry pudding mix to cake mix)
4 eggs
1/2 cup cooking oil
1 cup sour cream
1/2 cup warm water
6 oz. of semi-sweet chocolate chips

Preheat oven to 350 degrees.  Spray bundt pan
with pam.  Combine all ingredients, except chips and beat 3 minutes at medium speed.  Add chips and beat 1 additional minute.  Pour into prepared pan.  Bake 55 to 60 minutes.
Let set in pan on rack for 10 minutes.
Remove from pan and cool on rack.

Top with cool whip & cherry.
Drizzle with Hershey's syrup.

And save calories by serving with

(I am in no way compensated by Coca-Cola for advertising their product. :)

ENJOY!

Happy Valentine's Day

Sharing at

 

 

**gUmBo**

gumbo (gum′bō)

a soup made thick with unripe okra pods,

 usually made with tomatoes, vegetables,

 and chicken, ham, or seafood

flavorful & freezable

~a few of the necessities~

let's get this out of the way first thing - see the jar to the right?

that's right it says brown flour (that will be your roux)

Roux:-A mixture of flour and fat cooked together & used as a thickening.

The browned flour offers a more healthy version of roux!

Recipe for Browned flour

preheat oven to 400-450 degrees

  Place 1-1/2 cups of white flour in an iron skillet.

put in oven, stirring often, when it begins to brown.

It will turn the color of cinnamon.

You will need to turn vent fan on!

This flour will be used to thicken your gumbo.

(you can keep this on hand if your make excess)

 ~~~

The following recipe belongs to my father-in-law.

He shared the recipe in our previous church's cookbook.

We moved away from the convenience

of eating from "his pot" so I was forced

to master the "concoction".

~~~

Chicken Gumbo

North LA makes more poultry & pork gumbo

whereas South LA makes more seafood

(you can add shrimp, sausage, duck, & squirrel)

Finally the original recipe!

1 gallon water, 1 onion chopped, 1 Tablespoon salt,

1 Tablespoon Tony Chachere's Creole Seasoning

1 whole chicken cut in half with skin and fat removed

~put water in a large pot, bring to boil, add onions & seasonings~

Add chicken and boil until done.  (I put mine in a pressure cooker)

Let chicken cool down, for taking off bone.

Ok, chicken is out of pot. Leave broth in pot.

 Let's start adding ingredients to

the broth that was left over from the chicken.

1 can of Chicken Broth added to the broth in pot

1 cup Tomato Sauce

1 can Cut okra & tomatoes (mashed)

1 can Ro-tel

1 package of Lipton Onion Soup Mix

1-1/2 cups of Browned flour

Add chicken to mixture.

Let simmer.

Serve over rice & sprinkle some File' on top

Better the next day.

Did I say you need one of these to make it?

I also thought you might like to know

 what we eat with our gumbo.

Spicy Crackers

1-1/3 cups of canola oil

1 Tablespoon of Red pepper

1 pkg. original Ranch dressing mix

blend together oil, pepper, & dressing mix

Using a large mouth gallon jar or container,

place one sleeve of crackers in jar,

pour 1/4th of mixture over crackers,

add next sleeve and pour mixture over those,

continue repeating layers.

You will need a jar that seals off tightly.

Rotate jar occasionally, so mixture will

disperse over all crackers.

Crisp and long-lasting.

You can't just eat one!

Linking to:
Shelly's Fabulous Food Fridays

&

Vanessa's Soup Exchange

Refreshing and Sweet

I visited with Richella at Imparting Grace this morning.  She had made a sweet treat without firing up the oven.  I thought I would share a couple of recipes this morning. The first one is my fondest memory of the lunchroom at school and if I might add my grandmother was a lunchroom lady.  Just wish I could remember if she gave me seconds on these or not.  She probably did, since I love them so well! 

Schoolhouse Cookies or No-Bake Cookies
2 cups of Sugar
1/3 cup of Cocoa
1/2 cup of Milk
1 stick of unsalted butter
Place in boiler on medium heat.  Stir constantly and bring to rolling boil for 1 minute.
Remove from heat and add:
1 cup of peanut butter
1 teaspoon of vanilla
1-1/2 cups of oatmeal
Drop onto foil.  Enjoy and don't eat too many!


On the lighter, healthier, and refreshing side......

Pineapple Fluff
1 (15oz.) can or large can of crushed pineapple drained (leave a little juice in it)
1 small pkg. sugar-free french vanilla or plain vanilla instant pudding
1 16oz. carton of Fat-free vanilla yogurt (I use Stonyfield French Vanilla)
1 8 oz. lite cool whip.
Mix pineapple with pudding, add yogurt and fold in Cool Whip.  Let set in refrigerator a couple of hours before serving. 

I hope you will try the Pineapple Fluff it is a life-saver when you are counting calories, fat grams, points, or whatever. :)