NOLA Shrimp and Rice

I woke up, looked in my pantry, and saw two things....Shrimp and Rice.

 I wanted something easy to make with those items, but it needed to be delicious and flavorful. I contemplated going to the grocery store but after typing in shrimp and rice in Google.....I found a Yummy dish!

This dish did not disappoint. I followed Martha Stewart's recipe for her New Orleans Shrimp and Rice. Of course I had to stop and taste through each step and make sure that it was seasoned the way my family likes it. I suggest you do the same. I didn't have to deter much from her recipe though. I omitted the hot sauce and added a few different colored bell peppers. I wanted the colors of the peppers to shine through. It worked!

This makes enough to feed 3 people...2 big, 1 little, for 2 nights.

I served this dish over Jasmine rice for the hubby and little. For me, I sautéed a zucchini I spiraled and put the shrimp over that. I added a few drops of Tabasco to give mine a little kick.

NOLA Shrimp and Rice

1 stick of butter
1 tbsp. flour
1 orange bell pepper, seeded and stem removed. Diced
1/2 red bell pepper, seeded and stem removed. Diced
1/2 yellow bell pepper, seeded and stem removed. Diced
1 yellow onion, diced
2 stalks of celery, diced
1-28 oz. can of crushed tomatoes
1- 14 oz. can of chicken stock
2 lbs. Shrimp, peeled and deveined, tails removed
1 tbsp chopped parsley
1 1/1 tsp. Cajun Seasoning
1/2 tsp. Paprika
1/2 tsp. Kosher salt
2 c. Jasmine Rice (or any other rice you like)

In a large Dutch Oven, melt the stick of butter. Add flour and stir until lightly brown, about 3 minutes. Add bell peppers, onions, and celery. Sauté until veggies are tender. Add tomatoes, parsley, and chicken stock. Stir and bring to a boil. Add shrimp and stir so sauce covers the shrimp. Simmer for 15 minutes or until all shrimp are pink. Serve over rice or spiraled zucchini like me!

Creamy Crock pot Chicken

This super yummy chicken was invented by yours truly this past weekend. I am so sure that there are many variations of this Crock pot meal, but I assure you that mine is the best! Ha!

Creamy Crock Pot Chicken

4 chicken breasts (bone in our out, your choice)

1 can cream of chicken

1-8oz. package of cream cheese

1/2 c. chicken broth (low sodium)

1 package ranch dressing packet 

1 tsp. turmeric

Place chicken breast in crock pot. Pour cream of chicken and chicken broth over the chicken. Sprinkle turmeric and ranch dressing packet over mixture. Cook on low for 4-5 hours or high for 2-3 hours. Once chicken is cooked through, remove to a plate and reserve. Cut up cream cheese into bite size pieces and place in the broth inside of the crock pot. Stir to combine all ingredients. Once combined, put chicken back in the mixture and cover. Set to low and let cook for another 30 minutes. Serve over rice or noodles. 

Enjoy!

French Toast Bake

 

This is insanely delicious. I used to believe that there should be a law that does not allow you to mess with cinnamon rolls in a can. They come already seasoned. You pop the can open with a spoon or smash it against the side of the counter, because let's be real you can never pull the paper off and it pops. Kind of like the macaroni and cheese box that tells you to push that triangle at the top of the box in and pull back. If you have ever been able to do that successfully without using a knife or scissors please comment below. I have NEVER been able to do that and I used to go hard core on some macaroni and cheese after school. Give me some spiral with butter and a splash of milk mixed with that yummy powder. Call me gross if you want..That stuff was great!

I Digress.....

Oh and Trader Joe's Cinnamon Rolls....Yeah I can eat 3 in one sitting. It's madness! If you haven't tried them yet you are missing out on life. They need to be eaten at night, in front of the TV, in your pajamas or yoga pants. And you cannot feel guilty about eating them. Because moderation people...mod-er-a-tion.

Luckily you can use this recipe and also eat them in the morning because you need to buy two packs..Why?? Because you will hate your life if you just buy one. My Trader Joes is far. Like get in the car and drive 20 minutes far. At least that's far to me. 

Pillsbury Cinnamon Rolls knock my socks off too, don't get me wrong. I will go hard with those too. But to me those are breakfast only Rolls. They both work so pick your poison favorite.

This French Toast bake adds the richness of butter, eggs, and milk to the mix. Then topped with the yummy frosting right when it comes out of the oven. 

I've tried this recipe with Trader Joe's Cinnamon Rolls and Pillsbury Cinnamon Rolls. Trader Joe's are a bit bigger and have a more cinnamon taste. Either one will work. 

 French Toast Bake

1 can cinnamon rolls 

1/2 C. milk

1 egg

1 tsp. cinnamon

1 tsp vanilla

3 tbsp. butter (I used Land O Lakes) 

Preheat oven to 350 degrees. Melt butter and put in an 8x8 Pyrex dish or whatever dish (similar size) you have with sides. Mix milk, cinnamon, vanilla, and egg together. Open can of cinnamon rolls and slice each roll into 8 individual pieces. Place all the pieces in the egg and milk mixture and stir to combine. Put into the 8x8 dish and bake uncovered for 20 minutes or until brown on top and done in the middle. Heat frosting that came in the cinnamon roll pack for a few seconds in the microwave. Pour over the French Toast. Serve warm. 

You can top with roasted pecans or walnuts and/or add some hot maple syrup if you really feel naughty. 

Enjoy!

Best Brisket Ever!

I've been trying to meal plan lately. Life with a toddler means I don't have much time to cook during the week. Especially with an hour commute every morning to work/daycare....followed by another hour in the afternoon. YEP!!!

So I've been trying to plan meals early in the week, and then working with the homie at work (shout out AB!) to plan out easy meals that don't require me to be in front of the stove for 3 hours every night.
She told me about some really good and healthy nachos she made using skirt steak. I thought it might be good with brisket, so that Sunday I meal prepped my brisket in the crockpot. It was AMAZING!

I added a few liquids to a small brisket, cooked it in the oven on a low temp, and 7 hours later, it was perfect!

On Sunday we ate it with roasted herb potatoes and green beans. On Monday we ate leftovers, and then on Wednesday, I made nachos with what was left. I'll post that recipe later......but first......

Brisket

1/2 lb Brisket

1 c. of Red Wine ( I used Trader Joe's Brand)

3/4 c. Chicken Broth

1/4 c. Liquid Smoke Mesquite Flavor

3/4 c. Soy Sauce

1/4 c. Worcestershire Sauce

1 tsp. Meat Tenderizer

Preheat oven to 300 degrees. Place Brisket in a large dutch oven, fat side up. Mix all liquid ingredients together. Sprinkle meat tenderizer over brisket (fat side). Pour all liquid ingredients over the brisket and cover with dutch oven lid. Place in oven and cook for 6-8 hours. I cooked mine for 7 and it was perfect. Once you take it out let it rest on top of the stove for 30 minutes. Remove fat layer and cut. Place back in the liquid to let the meat absorb more liquid. Enjoy.

* If you can't find the brisket in 1/2 lb, you can double the recipe, or have your butcher cut it for you.