Tin Foil Shrimp Boil!

Has summer arrived where you live?

It's here in South Florida. How do we know when it makes its appearance here in the Sunshine State?

There are a few tell-tale signs:

- The namesake "sunshine" disappears every afternoon like clockwork and is replaced with sudden rainstorms and torrential downpours instead. Magically, they only happen when you're far from cover and forgot your umbrella.

- Your perfectly straightened hair is curly within 3 minutes of stepping out the door.

- All pools within a 10 mile radius are filled to the brim with groups of extremely wound-up children. {And a thin, oily film from sunscreen & tanning oil. BLEH.}

- You can walk in to restaurants that would usually overflowing at other times of the year. Expensive hotels begin to offer ridiculously cheap special rates.

- Walking outside immediately reminds you of a sauna... without the benefit of being able to shed your clothes.

- Jeans = NO.

- The mere suggestion of a potential storm sends people into a tizzy and clears store shelves of bottled water, batteries, and candles in an instant.

Ahh.... Florida summers. ;)

Sure it's hot, and sticky, and you barely want to move without the promise of a cold rum drink being at your desired destination...but we still love it. {Though we can't wait until it's over just as quickly as it's here.}

I love the thought of cookouts and summer gatherings, especially when the recipes are low-effort crowd pleasers like this fun version of an old fashioned Shrimp Boil.

The first time Steve & I ever had anything like a shrimp boil was during college football season when we were tailgating with friends in Louisiana. They had a giant pot cooking with all kinds of seafood goodies. And we were in love with the idea.

We attempted having our own shrimp boil a few years later during one of our tailgates, but found that our equipment was lacking... we were barely able to get a "Shrimp Simmer" let alone a "Shrimp Boil" with our puny grill. Wah, wah, waaaaah.

Had I given it some thought, I would have traded in that giant pot for these convenient little foil packets! I recently made these in the oven at home {I know it's hot, but that's what air conditioning is for folks!}, but you could definitely throw them on the grill just as easily for an outdoor party. The best part is that you can make these ahead and have them ready to go once your guests arrive.

I'm all for anything that makes for less work on a hot summer day... I'm saving my energy for muddling mojitos! ;)

Tin Foil Shrimp Boil

4 small pieces of corn, either fresh or frozen*
4 small red potatoes, quartered
4 pre-cooked all natural chicken sausage links, cut into chunks {I use  Casual Gourmet brand}
32 pieces of uncooked shrimp {peeled if you'd like, but isn't necessary}
Olive Oil
Old Bay Seasoning
1/4 cup white wine {divided} - or beer, or chicken broth as alternative
Lemon Wedges for serving

1. Preheat the oven to 400 degrees.

2. In the center of a 12x17 inch piece of foil, place corn, potatoes, sausage pieces, and shrimp.

3. Drizzle lightly with olive oil and liberally sprinkle with Old Bay Seasoning.

4. Fold the foil over the contents, then repeat on the other side, lifting and sealing one of the sides tightly. Leave the other side unsealed and pour about 1 tablespoon of white wine into the packet. Seal tightly and place on a sheet pan. Repeat with the other 3 packets.

5. Bake for about 25-30 minutes. Carefully {the steam will be hot!} unfold one packet to check potatoes for doneness.

6. Serve in packets with a lemon wedge.

*I cooked the frozen corn beforehand by boiling until tender.

Mardi Gras Recipe Roundup!

Did you know that today is Fat Tuesday? {Isn't every Tuesday around here?}

This week is just full of all kinds of celebrating -- from Mardi Gras to Valentine's Day -- but since I've already covered a few Valetine's recipes last week, I thought I'd put together a list of some Fat Tuesday favorites!

Last year I dedicated a whole week to Mardi Gras {I even managed to put together a little history lesson for ya} and, man, were those dishes tasty! Here's a little recap:

Cajun Jambalaya - A hearty classic filled with sausage, seafood, and loads of spicy seasoning.

Mini King Cakes - My take on a Mardi Gras tradition, scaled down to portable {and adorable!} size, complete with a step-by-step guide on how to make your own!

Oven Baked Beignets - I know, nothing beats the real, deep fried New Orleans delicacy... but if you're trying not to take "Fat Tuesday" quite so literally, this oven baked version satisfies your sweet tooth without all the guilt.

All these fun foods put me in such a party mood that I even designed some Mardi Gras printables for you! They can be printed out onto sticker paper for some cute treat bag seals, or onto cardstock for party tags you can cut out, hole punch, and tie with ribbon onto party favors.

Mardi Gras Label by

I haven't gotten around to trying out the recipe ideas I have in mind for this year, but I'm hoping I'll have some time to get in the kitchen and test them out this week. So, stay tuned and give these a try in the meantime!

Do you have any Mardi Gras favorites?

Thanksgiving Special Edition: Sides & Sweets

Well, it's here.

The culminating culinary event of the year: Thanksgiving.

I realize that you've probably already decided on your menu for Thursday. I understand that you might have already purchased a small farmer's market-worth of produce and a turkey so big that it has quite possibly been pecking at anabolic steroids for the course of its existence and are probably thinking to yourself, "Thanks for nothin', chick."

I applaud you for your foresight and planning.

But I know that some of you are still sitting there, surrounded by dogeared cooking magazines with an empty fridge and sparse pantry completely overwhelmed and wondering how you're going to pull this thing off.

Not to worry.

I am here to tell you that you can do it. Really, you can. I have faith in you.

Now, take a deep breath and do not freak out about what I'm going to say...

I am not going to show you how to cook a turkey.

Why? Why, for the love of all things, am I not?

Because you don't need my help. There are about 5 billion tutorials, recipes, methods, and techniques out there, most of which I'm sure you've already seen multiple times, on how to roast a turkey. Nothing I tell you is going to be so earth-shatteringly revolutionary that it will cause Martha herself to show up at your doorstep and beg you for the recipe.

Showing you how to properly prepare, or truss, or baste or slice a turkey is not going to make your mother-in-law like you any more than she does. And let's face it: No matter who shows you how to make this bird, no matter how amazing the step-by-step instructions...  several of you will still forget to defrost the bird, or turn on the oven, or remove the bag of giblets from the cavity.

That's what makes it Thanksgiving.

So, now that I've delivered this shocking news, let's move on and get to taking about what IS going to make your Thanksgiving menu stand out.

Sides and Sweets.

In my opinion, they're what can really turn a predictable meal up a notch.

So... are you ready?

I'm starting off with a controversial side: Stuffing. Or dressing. The name alone is enough to start a debate. {Which do you call, it by the way?}

Can I be honest? {Has anyone answering that question with, "No." ever stopped me?}

I don't think I ever ate "real" stuffing/dressing growing up. I'm pretty sure the only version I ever had was the kind that comes in a cardboard box and doesn't taste much different. That could be why I've never been very interested in it.

But this stuff... Oh my. So good. Like, "You can keep the turkey." kind of good.

It's Sausage, Kale & Butternut Squash Stuffing/Dressing.

I used homemade bread in mine and the results were amazing. I totally understand if you're not about to start your adventures with bread baking this week, though, and a good store bought artisan loaf should do the trick.

Next up {I'm doubling up this week since I've given myself only THREE days to share all of this incredibleness with y'all}: Lemon-Scented Broccoli Soufflé.

It's a great way to get a veggie on the Thanksgiving table without having to resort to the old standbys. Plus, the fact that it's a soufflé makes it pillowy and light, leaving more room for sampling the rest of the goods. Lemon zest works perfectly here to brighten up the flavor of the broccoli and add a fresh, citrusy punch.

Tomorrow, I've got two more sides for you to consider... and Wednesday... well, that's the day you'll really want to stop by. ;)

Now, get cookin'!

 

Sausage, Kale & Butternut Squash Stuffing/Dressing
slightly adapted from Food Network

4 tablespoons butter {plus extra for greasing dish}
1 pound sweet Italian sausage {I used Organic Chicken Sausage}
2 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced {about 2 1/2 to 3 cups}
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
Approximately 4 cups stale onion focaccia, cubed {Or any crusty bread. I made my own using this recipe.}
1 egg
2 cups low-sodium chicken broth
1  cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Butter a large casserole dish {approx. 3 quart} and set aside.

2. Melt 1 tablespoon butter in a large pan with high sides {or a Dutch oven}over medium high heat, and add sausage. Cook until browned and no pink is visible.

3. Add leeks, squash, and salt and pepper to taste. Cook until leeks are tender, about 4 minutes.

4. Stir in chopped kale and cook until just beginning to wilt, 4-5 minutes.

5. Add cubed bread and remaining 3 tablespoons of butter, and toss together gently, careful not to break up bread too much.

6. In a bowl or large glass measuring cup, whisk together broth and egg until combined. Add 1/2 cup of grated Parmesan and a pinch of salt.

7. Pour egg mixture over bread and cook for about a minute, or until most of the moisture is soaked up by the bread.

8. Pour into prepared casserole dish and sprinkle with remaining 1/2 cup of Parmesan cheese.

9. Bake about 40 minutes, until top is golden and mixture is cooked through. Cool for 5-10 minutes before serving.


Lemon-Scented Broccoli Soufflé
Adapted from Cooking Light

3/4 pound broccoli, finely chopped
1/3 cup all purpose flour {or, to make gluten free, use rice flour}
1 1/2 cups milk {I used 2 %}
1/3 cup non-fat Greek yogurt
1 tablespoon fresh grated lemon zest
3/4 teaspoon salt
3 eggs - separated, plus 3 extra egg whites {6 eggs total}
1 garlic clove, grated or minced

1. Preheat oven to 325 degrees. Prepare a soufflé dish by coating in non-stick cooking spray.

2. Bring a pot of water to a boil and add chopped broccoli, cooking for about 4 minutes or until tender. Scoop out with a slotted spoon and drain on a paper towel.

3. Whisk flour and milk together in a saucepan and bring to a boil over medium high heat, stirring constantly. Cook for about a minute or two until slightly thickened.

4. Reduce heat and add yogurt, lemon zest, salt, 3 egg yolks, garlic, and whisk until fully combined. Stir in broccoli and and set aside.

5. In a separate bowl, beat 6 egg whites to stiff peaks with a hand mixer.

6. Scoop about 1/3 of stiff egg whites into broccoli mixture, and carefully fold in without deflating egg whites. Add remaining egg whites and fold together until incorporated and fluffy.

7. Pour into prepared baking dish, smoothing top.

8. Bake for about 40 minutes until risen and slightly golden on top. Serve immediately.

{Chicken} Sausage & Pepper Quinoa

I have a confession to make: I am a blog-oholic.


That's right. Because one blog simply wasn't enough, I've gone and started another one, Behind the Pink Curtain, for my little Etsy shop.


And now I find myself conflicted on whether I should spend time blogging about all the things happening in my kitchen OR the projects going on on my coffee table. {a.k.a. "The Craft Studio". Here's a pic of it on my Facebook page.}


If you've never tried blogging before, I'm here to tell you that it can be a whole lot of fun. Especially if you're a wannabe writer like me. It can also take up a whole lot of time, especially if you like to make sense with somewhat coherent sentences {I am not always successful at this} and try to take pretty pictures {I am definitely still working on this part!}.


So, when you start giving yourself so many side-projects {you know, aside from regular life and real work}, you start having to become selective about how you spend your time. And, in my case, the labor intensive recipes and important things like cleaning the house grocery shopping and doing laundry go by the wayside.

Sometimes, that means having to get creative with the ingredients you have in your fridge and pantry... which can get a little scary depending on what's in there.

Except, you know how they say that some of the best inventions came about completely unexpectedly? Well, now I know why.

This was a last minute, completely made up dish that Steve and I both wound up loving quite a bit. And because it's made with chicken sausage instead of pork sausage, and quinoa instead of pasta, you end up with that yumminess you love from classic Sausage and Peppers without all the guilt. Score!

I have been majorly slacking in the photography department lately, so I didn't really take flattering pictures... but I promise you, it tasted much better than it looks.

Anyway, the plan is to work on my time management and share fun/exciting/quality stuff on BOTH blogs... until I lose my mind. ;) But have no fear we have a good headstart of month or two before that actually happens. {I think}

Meanwhile, give this Chicken Sausge & Pepper Quinoa a try and let me know how you like it!

{Chicken} Sausage & Pepper Quinoa

1 cup quinoa, rinsed
1 1/4 cups water
1/2 teaspoon  salt
1/3 {ish} cup of marinara sauce {jarred or homemade}, plus extra for topping
1 teaspoon Italian seasoning blend
1-2 tablespoons olive oil
3 chicken sausage links {I used organic Hot Italian}, casings removed & chopped into 1/2 inch bits
1 large green pepper, cut into strips
1 large yellow pepper, cut into strips

Bring 1 1/4 cups of water and salt to a boil in a medium pot over medium high heat. Add rinsed quinoa and cover. Return to a boil, then reduce and simmer until most of the water is absorbed. Stir quinoa, then return lid to pot. Reduce heat to low and allow to steam until all water is absobed and quinoa is tender. Fluff with a fork.

Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium high heat. Add chopped chicken sausage and allow to brown lightly. Add peppers and saute until tender and golden in parts, about 12-15 minutes {it takes a while, hang in there}.

Stir about 1/3 cup marinara sauce and 1 teaspoon of Italian seasoning blend into quinoa. {I also had a tiny bit of leftover calzone filling consisting of ricotta, mozzarella, spinach, onions, garlic, and Italian spices that I added in as well.}

To serve, plate quinoa and spoon extra sauce over top if desired. Top with sausage & peppers.

Just My Luck

There must be something about St. Patrick's Day that invites disaster to my kitchen. Seriously.

Last year while doing some St. Patty's Day baking, a careless move caused me to drop about half of my cupcakes all over the floor. No good.



This year, I managed to nearly flood my kitchen, spilled an entire bag of candy melts everywhere {and some places, I'm sure, that I haven't even discovered yet}, and turned out a completely botched recipe {that I'm now trying to figure out what to do with so I don't have to throw it all away}. Sigh.

Isn't St. Patty's Day supposed to be "lucky"???

While I clean up the mess I made yesterday, I'll go ahead and leave you with a recipe I was able to handle without total catastrophe.

The only connection I can make to the Emerald Isle is the fact that it's got some green in it. I'll take what I can get.

As a side note, this recipe was the first time I've ever {knowingly} eaten broccoli rabe. I wasn't sure what to expect, but it turns out I liked it. I imagine that on it's own it's a bit on the bitter side because even with the sausage and cheese toning it down a bit, I could still taste that tinge of bitterness. {Though it could have been my bitterness from the day's events. Who knows.} All in all, though, I'll probably be using it again.

Hoping to post my St. Patty's contribution tomorrow... that is, if I can manage to avoid another fiasco!

Pasta with Sausage and Roasted Broccoli Rabe
Adapted from Real Simple

1 bunch broccoli rabe, rinsed and stems cut
1 pound sweet Italian sausage, casings removed {I always use chicken sausage, but you can use what you like}
2 cloves garlic, grated or minced
1/2 pound mini shells {I used gluten free brown rice pasta}, or your favorite pasta
1/3 cup grated Parmesan
1/4 cup sharp white cheddar {or your favorite melty white cheese}
2 tablespoons butter, cut up into pieces
Lemon {optional}
olive oil
salt

Preheat oven to 400 degrees. Line a medium  sheet pan with a piece of foil.  Bring 2 pots of water to a boil  on the stove over high heat. {One for pasta and one for broccoli rabe}.

When water boils, add broccoli rabe and boil for 1 minute. Drain in a colander, and when cooled slightly, shake out excess water. Place onto prepared sheet pan and drizzle with olive oil. Sprinkle lightly with salt. Put in preheated oven and allow to roast for 15-20 minutes, or until wilted and tender.

Meanwhile, add pasta to second pot of boiling water and cook according to package directions until al dente. 

While pasta cooks, add sausage to a large skillet over medium high heat, and break up until crumbly. {I like to use a potato masher for this job.} Cook until beginning to brown and no longer pink. Add garlic and allow to cook one minute. Remove from heat and set aside.

When pasta is ready, drain reserving about a half cup of the pasta water. Scoop pasta into the crumbled sausage mixture. Remove broccoli rabe from oven and add to pasta & sausage. Combine gently.

Add butter. Sprinkle cheeses over top. Mix together, adding a ladle full of pasta water at a time until desired consistency is reached and a "sauce" is created.

Squirt a few teaspoons of fresh lemon juice over pasta. Season with salt to taste if desired.

Mardi Party

This week kicks off Mardi Gras, the gluttonous and debaucherous festival that is celebrated near and far; from revelers on the streets of New Orleans to homes, bars, and restaurants nationwide. Like St. Patrick's Day, Cinco de Mayo, and various other festive days on our calendars, many have jumped on the celebratory bandwagon though most have no idea what or why they're celebrating to begin with.

Let's face it: We like to party. And we don't need a reason.

Since I'm down with any occasion that calls for food and drink{s}, I thought I'd pull out my feathered mask and don my Mardi Gras beads {purchased, not "earned", of course} and post a few recipes this week that will get you into the spirit whether Bourbon Street is down the road or on the other side of the world from where you live.

But first, some history about Mardi Gras. {I never said these recipes wouldn't come with a price.} Literally translating to "Fat Tuesday" in French, Mardi Gras preceeds Ash Wednesday {imagine that, a Tuesday that comes before a Wednesday.} which commences the Lenten season on the Christian calendar. Basically, Mardi Gras is the last chance to get sinful behaviors out of your system before the start of Lent - a time of fasting, repentence and prayer - in the weeks days leading up to Easter.

In New Orleans, Mardi Gras is synonymous with "PARTY!" and the rich tradition of music, food, and celebration has been around for ages. {Since the 1700's, in fact, according to this source}.

Sadly, I've never been to New Orleans, though it is on my list of places to visit soon. {Hint, hint hubs!} I have to admit that now that I'm well beyond my college years, I don't feel like I'm missing out on too much by not attending Mardi Gras. {If I want to trip over intoxicated people, I would rather do so in the comfort of my own home after a few bottles of wine on girl's night. But thanks.} I do hope that one day I'll get to make my rounds in the Big Easy and check out all they have in store for foodies as they're known for some good eatin' in those parts.

Anyway.... food.

I can't vouch for the authenticity of this Cajun Jambalaya recipe {aside from the fact that it's adapted from Emeril's recipe}, but I can say that it definitely isn't lacking in the flavor department. It's rich, spicy, and delicious. And not all that difficult to put together, which makes it a winner in my book.

So, get into your kitchen and, in the words of Mardi Gras revelers..."Laissez les bons temps rouler"! {Let the Good Times Roll}

Cajun Jambalaya
Adapted from Food Network

12 medium shrimp, peeled, deveined

1 tablespoon Creole seasoning, recipe follows

2 tablespoons olive oil

1/2 of a medium onion, chopped

1/2 of a medium green bell pepper, chopped

2 stalk celery, chopped

2-3 cloves garlic, minced

1/2 cup tomatoes, chopped

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1 cup rice

3 cups chicken stock

5 ounces Andouille sausage {or your favorite}, sliced

Creole Seasoning

2 1/2 tablespoons paprika

1 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1/2 - 1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly. Store in a cool, dry place.

For Jambalaya:

In a bowl combine shrimp and Creole seasoning well, set aside.

In a large saucepan heat oil over high heat. Add onion, pepper and celery,  and saute, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until most of the liquid is absorbed and the rice becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender, carefully stir in shrimp and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning if desired.

Pick a Peck of Peppers

Confession: Sometimes when I go grocery shopping, my attention gets completely diverted by beautiful produce. I guess you can say I have a wandering eye when it comes to gorgeous fruits and vegetables. {Don't laugh. It's a serious problem.}

There I am one minute, dutifully crossing things off my list, and then suddenly out of the corner of my eye I see an exceptionally attractive artichoke or a seductive bunch of tomatoes on the vine and - just like that -  my cart and I are making our way over to items we have no particular use for, like moths to the flame.

Such was the case with a particularly inviting pair of cubanelle peppers that made their way into my shopping cart earlier this week. Their lime green, shiny outsides made them look like they belonged in a set of plastic vegetables that come with those Fisher Price kiddie kitchens. I knew I had to have them.

Cubanelles - Source

What I didn't know was what the heck I was going to do with them. Are these things spicy? No idea. Do they have a strong taste? Not a clue. Luckily, my best friend {Google} had all the answers I needed.

After a little research, I found a recipe that happened to include several things I already had on hand {my favorite kind!}. It was easy to put together and turned out to be pretty tasty, too. {The husband cleaned his plate, but c'mon... what else is new?}

Please ignore the burnt edges around the dish... I kinda left them in the oven too long. ;)

As it turns out, I like cubanelle peppers and would definitely pick them up again. That is, unless the broccoli happens to be especially bewitching that day... ;)

Are you as easily swayed as I am, or do you stick to your guns with grocery list in hand? What items have snuck their way into your grocery cart recently? Your secret's safe with me!

Stuffed Italian Style Cubanelle Peppers
Adapted from Food.com

4 cubanelle peppers, topped and seeded

1 small onion, diced

1 lb bulk Italian sausage

4 garlic cloves, mashed and minced

1 (14 ounce) can crushed tomatoes

6 oz chicken stock

1/4 cup of chopped fresh basil

1 cup of pre-cooked rice

1/4 cup of grated mozzarella cheese

Pinch of cayenne pepper

Salt to taste

1. Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.

2. Add garlic and cook for about 40 seconds, until fragrant.

3.Add crushed tomatoes {I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks}, chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened.

4. Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste.

5. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I used the extra as a bed for the peppers}. 

6. Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot.