Cooking

Y’all know I loves a quick meal. Nothing grinds my nerves so, than being stuck in a hot kitchen in the summer.

This week I went with a recipe that I’ve made before but it’s been awhile. I even mentioned it last year on my 5 Quick and Easy Meals for Summer post.

I got the recipe from Martha Stewart. The only tweak I made was substituting Old Bay for the Cajun Seasoning in hopes that it wouldn’t be so spicy this time around and it worked. I served ours with rice but I could easily see subbing the rice for grits. I wish I would’ve thought of that. Nothing like creamy grits with fish or shrimp.

Anywho.

Barbecued Shrimp

Mimimal chopping was involved

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You do know everything tastes better with a little butter.

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5-7 minutes in the pan

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Ready to eat

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Here’s the recipe

Ingredients

    • Coarse salt
    • 1 1/2 cups long-grain white rice
    • 2 tablespoons unsalted butter
    • 1 large celery stalk, diced small ( 3/4 cup)
    • 1 small bunch scallions, white and green parts separated and thinly sliced
    • 2 garlic cloves, thinly sliced
    • 2 teaspoons Creole seasoning
    • 1/2 cup Worcestershire sauce
    • 1 large lemon, sliced into 1/4-inch-thick rounds
    • 1 3/4 pounds shell-on extra-large shrimp, deveined

Directions

  1. In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
  2. Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
  3. Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.

In case you hadn’t noticed Easter is just around the corner. With the hustle and bustle of buying dresses and practicing Easter speeches it is so easy to wait until the last minute to make plans regarding Easter dinner and post service fellowship.

Last year the family and I joined my best friend and her family for brunch at a local restaurant. This year she is hosting everyone at her home for a family style  brunch. We’ve been requested to contribute a few dishes to the feast and being that I cook alright for us I would rather just pick up something that is ready to heat and eat for a large group of people. Mishap proof, cause something always goes wrong when I try to cook in large batches. I know my lane.

After visiting the Honey Baked Ham headquarters in December and having the opportunity to taste the majority of their heat and eat options I already know where my dishes are coming from.

These two were my favorites:

Honey Baked Ham Sweet Potato Pie

Honey Baked Ham Cheesecake Sampler

In the event you weren’t aware Honey Baked Ham also offers Turkey Breasts in addition to their signature Hams. Outside of the premium meats, there are also a plethora of options for heat and eat sides as well as delectable desserts.

Garcia Studio, Inc. 933 Fielder Avenue NW Atlanta, GA 30318 404-892-2334

Garcia Studio, Inc. 933 Fielder Avenue NW Atlanta, GA 30318 404-892-2334

Head over to your local Honey Baked store to see the selections for yourself.  Please visit MyHoneyBakedStore.com for locations and hours as well as HoneyBakedOnline.com for shipping orders.

Honey Baked Ham will also be hosting a Twitter chat on April 15, 2014. April 15 is not just known as tax day but is also recognized as ” National Glazed Spiral Ham Day”. Please join us for a great conversation revolving around Easter family traditions using the hashtag #HoneyBakedEaster

Now for the fun part. Honey Baked Ham is offering one of you a $50 Gift Card to get your Easter dinner started. Winner must be a US resident. Contest will end on April 15. Good Luck!

a Rafflecopter giveaway

 

I was provided compensation to facilitate this post. All opinions are mine. You already know!

After I had major success with Barefoot Contessa’s mustard roasted potatoes, I sought about finding a recipe for roasted sweet potatoes. I came across a recipe for Herb Roasted Sweet Potatoes  on Overtime Cookand went in.

Herb Roasted Sweet Potatoes

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The ingredients needed were minimal. Wouldn’t you know I had all of the items on hand except for dried parsley. I had one better, I had FRESH parsley. That almost never happens.

Herb Roasted Sweet Potatoes

After cutting 4 medium sized, peeled sweet potatoes into small cubes I added in the ingredients, then tossed making sure all potatoes were coated with the herb/olive oil mixture.

Herb Roasted Sweet Potatoes

Once everything was mixed well I placed them into a flat layer on top of a wax paper covered cookie sheet.

The recipe called for parchment paper, not sure if there is a difference but there might be seeing that some of my precious sweet potatoe cubes were left stuck to the paper.

I digress

Herb Roasted Sweet Potatoes

Placed in a 450 degree preheated oven for 30 minutes, flipping the ones that weren’t stuck every 10 minutes.

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Talk about delicious. YUM.MERS.

Herb Roasted Sweet Potatoes

You do know some stuff isn’t right if it isn’t a little burnt crispy around the edges.

Recipe:

Ingredients:
4 sweet potatoes, peeled and cut into small cubes
2 teaspoons kosher salt
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 Tablespoons extra virgin olive oil

Instructions:
Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.
Combine all ingredients in a bowl. Toss to coat everything evenly. Spread in a single layer on prepared cookie sheet. Place in oven.
Bake at 450 for 30 minutes, turning every 10 minutes.

Have you tried a new recipe lately?