The temperatures around here have been dipping kind of low lately in the mornings, and just like I for the most part only use my crock pot in the fall and winter, I only eat oatmeal during the colder months. My Saturday schedule called for an early start time without the children. Seeing that I still had a ton of apples left over from the orchard that I needed to do something with, it only made sense to whip up some crock pot apple oatmeal so that they could have breakfast when they woke up.
So listen. The authenticity of Jamaican flavoring on this jerk chicken is about as real as Ms. Cleo’s accent. Okay? I needed to say that before proceeding. So while you won’t feel like you are chasing this down with a Red Stripe with your feet up on a beach in Montego Bay, let me say this was really good. REALLY GOOD, and it was simple.
Something about the Fall brings out the black Martha Stewart, Ree Drummond and Ina Garten in me. I despise cooking in the Spring and Summer but the Fall and Winter makes me want to go out and buy every kitchen gadget known to man. Somebody remind me to have a housewarming.
This shop has been compensated by #CollectiveBias Inc., and it’s advertiser. All opinions are mine. #SauceOn
If you didn’t know, Mimi is all about the quick meal. 30 minutes or less the better. I found a recipe for sweet and spicy chicken tenders and decided to give it a whirl with El Yucateco hot sauce. There are a number of El Yucateco varieties available, I decided to go with the Chile Habenero that I picked up from Walmart.
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.
Mimimal chopping was involved
You do know everything tastes better with a little butter.
5-7 minutes in the pan
Ready to eat
Here’s the recipe
- 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
- 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.
- 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.
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.
I’m participating in a Seattle’s Best Coffee® blogger campaign and received compensation as part of the program.
I don’t drink coffee daily but when I want a cup, I want a cup. Until recently I didn’t own a coffee maker and would have to find my way to Dunkin Donuts, McDonald’s, Starbucks or whoever was near to satisfy my coffee craving when it reared it’s head. For those of you that have real coffee addictions you know how expense this can get over time.
After finally getting the coffee maker, I was literally stumped at what coffee brands to purchase. I saw the big named ones but wasn’t looking to pay $9 and up for a bag of coffee and me being the cheapo that I am, I would purchase the less expensive brands and the taste would be just that…cheapo.
With this campaign, I ventured out to my local Publix and picked up a few bags of Seattle’s Best Coffee House Blend. I was familiar with the brand and at $4.99 a bag, I was excited to give it a go. As the weather has warmed, I prefer iced coffee to hot coffee for obvious reasons. To be honest I prefer iced coffee year round because I like tasting the sugar at the bottom that didn’t completely dissolve. I know…weird.
I have made iced coffee before by brewing in the maker, adding cream and sugar and placing in the refrigerator overnight. This time I followed the Seattle’s Best So Simple Iced Coffee recipe. I actually like this recipe better because it creates a concentrate that you can just add water to as needed.
The taste of this particular blend is light and smooth, which I like but if you want more of the “heavy” coffee taste there are a number of blends to chose from.
Seattle’s Best Coffee is now available at Publix stores, and from now until July 4, you can snag a bag or three of Seattle’s Best Coffee for just $4.99, or K-cup packs for just $5.99.
Happy to share the Simple Iced Coffee Recipe. Give it a try!
For additional recipes and information regarding Seattle’s Best Coffee be sure to visit their website.