This was a new shrimp dish I made. I picked up the recipe card at our local grocery store. I loved it, hubs liked it, and I suggest you like garlic if you make this!
2 Tb unsalted butter, divided
2 garlic cloves, minced
2 green onions, chopped (1/4 cup)
1 1/2 pounds raw, peeled, and deveined 36-40 count shrimp, thawed if necessary
1/2 cup refrigerated savory garlic cooking creme (like the new Philadelphia cooking cremes)
1/2 cup shredded swiss cheese
3 Tb dry sherry or white wine
1/8 tsp cayenne pepper
1/3 cup panko breadcrumbs
Preheat oven to 425 degrees. Spray 1 quart baking dish or ceramic or metal pie plate with nonstick cooking spray. In 12 inch skillet melt 1 Tb butter over medium heat. Add garlic and green onions and cook 2 minutes, stirring frequently. Add shrimp and cook 5 minutes or until shrimp turn opaque throughout and reach an internal temp of 145 degrees, stirring frequently.
Add cooking creme, cheese, sherry and cayenne and cook until cheese begins to melt. Pour mixture into prepared baking dish. In microwave safe bowl, heat remaining 1 Tb butter in microwave until melted. Stir in panko; sprinkle evenly over shrimp mixture. Bake 10-12 minutes or until edges bubble and top is golden brown.
It's that time of year again! We're on our second year of gardening and sure have learned a lot. This year we added one more smaller box and still have peppers to get in the ground. This past weekend we planted our corn, zucchini, and lettuce. The strawberries from last year are taking off and are already covered in blooms. The raspberries are doing well and already growing nicely. We planted two new raspberry bushes this year, black raspberries, but they aren't looking too hot. They're still just a stick in the ground with no growth. I'm hoping they're still settling in and will take off soon. Let me know if any of you garden and send me your blog so I can follow along with your gardening successes!
My wimpy lettuce. I'm hoping they perk up soon and get bigger.
Corn - we have on whole bed of corn this year because it did so well last year and was very yummy!
Overall view of garden. This year we also added a fence. Last year I tried peppers and as soon as anything grew, something (rabbits maybe?) stripped them. So I never got any peppers.
I was making Chicken Pot Pie for dinner and decided instead of layering the dough on top and baking in the oven I'd try making it into dumplings and having more of a soup. My husband's vote was that he liked it better, I'm not so sure. I liked it just fine but the textures between the two different ways are totally different. I say this is a keeper but I'll make it both ways still.
See above for the link to my Chicken Pot Pie receipe. You follow all the same steps except for the end:
Mix up the dough. Add a little bit of extra chicken broth or milk to the pot with the vegetables and chicken, probably a cup or two depending on how thick it already is, and bring to a slight boil. Drop the dough mixture by tablespoonfulls on top of the soup mixture. (They will get larger as they cook so I wouldn't make them too big.) Let sit for a minute or two then flip over. Wait a minute or two, push those to the side, and add more dough. Repeat until all dumplings are in and then stir.
I decided to host my very first Blog Hop! I'm always looking for new recipes and enjoy seeing what others are cooking so please share your recipes!
I will usually be posting a recipe myself but this week has been kind of crazy and I haven't had a chance to cook anything new. I do suggest checking out the Potato Leek Soup I made this past weekend. That was a new recipe and is one of my new favorites!
This was in the April 2011 issue of Food Network magazine. I love how pretty this soup is and it was very good. It will definitely be making an appearance next fall when it becomes soup weather again.
Potato Leek Soup with Bacon
2 Tb unsalted butter
1/2 tsp smoked paprika
1 1/2 c cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2 inch pieces
kosher salt and freshly ground pepper
1/2 c heavy cream (I used half and half)
1 1/2 c frozen peas (do not thaw)
1/4 c chopped fresh parsley
*I added just a little bit of shredded Italian cheese blend
Preheat oven to 400 degrees. Make croutons: Melt 1 Tb butter, then mix in paprika in a bowl. Add bread cubes and toss. Spread on baking sheet and bake until golden brown, 8 to 10 minutes.
Meanwhile, cook bacon in large saucepan over medium heat until crisp, about 8 minutes. Transfer with slotted spoon to a paper towel-lined plate. Discard all but about 1 Tb fat from the pan. Add remaining 1 Tb butter, then add leeks and garlic; cover and cook until soft, about 5 minutes. Add broth, 2 cups water, potatoes and 1/4 tsp each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until potatoes are tender, about 10 mintues.
Puree half the soup in a blender, then return to pot. Add cream and bring to a simmer. Add peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve with croutons, bacon and parsley.
4 servings = 446 calories
I got 8 cups out of this so I made 6 servings at 298 calories each.
I know I keep promising to get back to my regular posting and it just doesn't happen. I've been unmotivated these past few months, have had sick kids, and a crazy work schedule.
But Monday April 18th my new blog design is being set up and then I'll be rockin' and rollin' with a new name (Peas & Carrots), new design, and lots of new recipes to come. With the changing weather I'm getting more motivated to cook, have started getting our produce co-op again, and am ready to go!
Just bear with me one more week to get some things together and then I'll be back!
~No meat Friday: fish fry at our church for the hubby and kids, probably veggie sub from Subway for me
~Chicken Puffs (from freezer), corn, fruit
~Sloppy Jo, baked potatos
~Red Beans and Rice, fruit
~Broccoli and Cauliflower Casserole, garlic bread, fruit - NEW!
~Egg Muffins, fruit, toast - NEW!
3 slices bacon
1 1/2 lb fresh asparagus spears, trimmed (frozen works just fine)
1 Tb water
1/2 c chopped onion
1/2 c ranch dressing
Cook bacon until crisp. Drain. Discard dripping from skillet. Place asparagus in microwavable casserole or 10x14 inch dish. Add water. Microwave 4 to 5 minutes or until crisp tender. Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp tender. Stir in dressing. Drain asparagus; top with sauce and crumbled bacon.