I found all of these recipes on allrecipes.com. My mom told me about one. What you see here is crab Rangoon cups, bacon wrapped cocktail weenies in brown sugar glaze, spinach balls, and a cream cheese mold topped with tri-pepper salsa. There was nothing left after my girl party!
Spicy Shrimp and Grits December 14, 2010
First, I need to apologize for the absence of my bloggingness – I did not have my priorities straight. Second, before I post this scrumptious update, I need to give big ups to allrecipes.com. This website has provided me with tons of information to expand my culinary attempts. Usually, when I get an idea, I visit this website to see if others dared the same recipe. With that being said – Here is one of my favorite soul-warming recipes with some Louisianan flare: Spicy shrimp and grits. Though we did not use authentic Andouille, we did use a medium heat sausage. The sausage was cooked in the skillet with about 1/4 cup of diced onion. The shrimp, green onion, green bell pepper, and minced garlic were all sautéed in the skillet. Cook the grits in chicken broth instead of water, add salt to taste(we prefer kosher or sea salt). After the meat and veggies are all sautéed(don’t over cook because this hangs out in the over for about 30-45 minutes) combine in 9×13 dish. The grits take about 20 minutes so I start them first and then the skillet stuff. That way everything is finished by the time the grits come off. Pour the grits in the baking dish with other ingredients and add 3/4 cup of Monterrey jack and cheddar mixture. Stir. Add another 1/4 cup of cheese over the top. Bake until cheese bubbles and slightly browns. ENJOY!!!
Spring Rolls & MooGooGaiPan September 15, 2010
That’s right, we did crab Rangoon and felt brave enough to make spring rolls. I would love to say that this turned out gloriously; however, it did not. I found the perfect recipe for spring rolls… and bought the wrong wrappers! Somehow we managed to purchase the wrappers that you steam, we had no idea. So we fried them! It was awful. I am giving you a picture only to say that we will try this recipe again with the right wrappers! The moo-goo turned out great! I had always wondered how to do the “white” sauce and it’s not difficult at all. Because the moo-goo was a success, we will try the spring rolls again except with a different entrée. Enjoy the images and create the flavor with your imagination! Side note: if you try to do anything but steam the “steam wrapper” the end result is quite chewy and disheartening. Also, we bought every single ingredient(for both recipes) at our local Asian SUPERmarket for a grand total of $17, this includes the sauces and oils that can be used for multiple recipes in the future! Can’t beat a meal for two under $20.
Enchilada! September 8, 2010
Long-time no blog!!! Well, we went Mexican for a while… This post is about our enchiladas and spicy cornbread. Kevin made the enchiladas using large tortillas, ground turkey, taco sauce, enchilada sauce, and a lot of shredded cheddar. Yum!! They were delicious. My cornbread contained a little bit of creamed style corn, finely chopped jalapeno, and a couple of other ingredients that I can’t remember because this was a week or two ago… If you want to try these recipes, let me know. We obviously tweaked them a bit like we do with every recipe. Check out the pics, the meal was over all fantastic!
Adventures in Culinary Attempts 