Recipes

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.

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.

iced coffee

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!

coffee-recipe

For additional recipes and information regarding Seattle’s Best Coffee be sure to visit their website.

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?