Fried Shrimp

here is my own recipie for fried shrimp which i have used for many years. i hope that you enjoy it as much as i do,

Fried Shrimp

Ingredients

       ·         1 lbs. 41/50 count shrimp

      ·         2 Eggs
      ·         ½ teaspoon Hot Sauce
      ·         1 Teaspoon Cajun Seasoning

Coating

·         1 cup Flour

      ·         2 tablespoons Cajun Seasoning

Additional Items

·         5 cups Oil

      ·         New Orleans Style French Bread or Submarine Rolls
      ·         Tartar Sauce
      ·         Shredded lettuce
      ·         Sliced Tomatoes

Place shrimp, eggs, hot sauce and Cajun seasoning in a medium size bowl then mix thoroughly. Let marinate for 1-2 hours

In a separate bowl add flour and Cajun Seasoning and mix thoroughly.

In medium size pot pour 5 cups of oil and heat on medium high to 375 degrees with frying thermometer, if you don’t have thermometer take a pinch of flour mixture and drop in oil, if it foams up then oil it ready for frying.

Dip shrimp into flour mixture to thoroughly coat then drop into oil and cook for 4-5 minutes.

Remove shrimp from oil and place on paper towel lined plate to drain, let oil come back up to temperature before starting another batch

Cut French bread ¾ of the way thru leaving a hinge on one side, spread tartar sauces on both sides of bread, spread shredded lettuce on bottom, place sliced tomatoes on top of lettuce and add shrimp.

 

Spice Information

Spice Info

Spice:     Bay Leaf
Source:   Wikipedia

Bay leaf (plural bay leaves) refers to the aromatic leaf of thebay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

The bay laurel tree has been cultivated since the beginning of recorded history; it originated in Asia Minor, and spread to the Mediterranean and other countries with suitable climates. Bay leaf is not grown in northern regions, as the plants do not thrive in cold climates. Turkey is one of the main exporters of bay leaves, although they are also grown in areas of Albania, France, Belgium, Italy, Russia, Central America, North America, and India.^[1] The laurel tree was very important both symbolically and literally in both Greece and Rome. The laurel can be found as a central component in many ancient mythologies that glorify the tree as a symbol of honor.^[4] Bay leaves are one of the most widely used culinary herbs in Europe and North America. In the Elizabethan era, some people believed pinning bay leaves to one's pillow on the eve of Saint Valentine's Day would permit one to see one's future spouse in a dream.

Event Planing Tip

Start watching the sales for items you need a few months before the event, if you know you will need disposable utensils, napkins and the like start watching the sales paper. Some stores will have 5/5$ which is what I did for my utensils and napkins. Most will allow you to mix and match

 

For beverages I tend to use 2 ltr bottled drinks, they are not as expensive as canned drinks

Bacon Shortage

when i read this article i was like OMG it cant be true. as everyone know everything taste better with bacon.

Read Full Article with Video

Southern Thangs

ran across these on a fellow southern's cooking website and i though it would be something worth sharing. if your from the south i am sure you have heard most if not all of the following:

A FEW SOUTHERN EXPRESSHUNS:

1. Too lazy to hit a lick at a snake

2. So tired ah’m dead on mah feet

3. Crooked az a dawg’s hind laigs

4. Grinnin’ like a baked possum

5. Fastah than greased lightnin

6. Slow az molasses in January

7. High az a kite

8. Dry az a bone

9. Wild az a buck

10.Blind az a bat

SUTHERN DEFINITIONS

Airish – cool
Biggety – hauty
Buzzard Bait – worn out hoss
Cow grease – buttah
Fahunah – not a native southernah
Hoppin Mad – angry
Jump the broom – marry
Kitchen safe – cupboard
Lunk haid – dumb
Mitey nigh – almost
Marble orchard – cemetary
No a’count – good for nothing
Persnickity – strange or peculiar
Pig Trail – small side road
Rot Gut – bad liquor
Shet – close
Tolerable – feelin pretty good
Well heeled – well off

Taking barbecue to the next level

Here is a interesting article i ran across when reading my daily news. Granted i tend to grill for family and friends every few months are so. i tend to consider myself a pretty good cook when it comes to grilling and cooking which is why i started my food blog. But your never too old or too good at somthing to learn something new,

Taking barbecue to the next level

So you're at the top of your game when grilling steaks. Your chops are tops and the neighbors joke that Bobby Flay is on his way over to challenge you to a beer-can chicken throw-down.

But now you're ready to take it to the next level and make fall-off-the-bone ribs and tender brisket. With the right equipment, wood, meats and recipes, and some time on your hands, you, too, can smoke the competition. Here are a few things to consider:

Read Full Article

Lasagna

Every now and then i get a craving for some itilian food so when i do i make me a big batch of lasagna. Not only does this fill my itilian craving it also gives me left overs for dinner thru out the week. so i hope that everyone enjoys this recipie

Lasagna

Ingredients

·         12  ounces bulk Italian or pork sausage or ground beef

·         1  cup chopped onion (1 large)

·         2  cloves garlic, minced

·         1  14 1/2-ounce can diced tomatoes, undrained

·         1  8-ounce can tomato sauce

·         1  tablespoon dried Italian seasoning, crushed

·         1  teaspoon fennel seeds, crushed (optional)

·         1/4  teaspoon black pepper

·         6   dried lasagna noodles

·         1   beaten egg

·         1  15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained

·         1/4  cup grated Parmesan cheese

·         6  ounces shredded mozzarella cheese

·         Grated Parmesan cheese (optional)

Directions

1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.

2. Stir in undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.

4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.

5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.

6. Place baking dish on a baking sheet. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.

Make-ahead directions: Prepare as above through step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

 

Spice Info

Spice:    Cayenne Pepper
Source: Wikipedia

The cayenne pepper—also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavour dishes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae).

Most cultivated varieties of cayenne, Capsicum annuum, can be grown in a variety of locations and need approximately 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 2–4 feet (0.6–1 metre) in height and should be spaced 3 ft (1 m) apart.
Chilis are mostly perennial in sub-tropical and tropical regions; however, they are usually grown as annuals in temperate climates. They can be overwintered if protected from frost, and require some pruning.

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Cayenne pepper is often spread on sandwiches or similar items to add a spicy flavor. Buffalo-wing sauce contains Cayenne pepper.

Money Saving Tip

Always watch your sale papers for different items: meat, can goods, paper products. Most mega markets tend to prices match but that tends to be on matching items. If you know one of your markets has the sale item from another store then uses it at that store which in most cases will save you a trip.

Don’t forget to check the store online, some stores sale papers may not list all the items on sale. So you may look thru the paper and not see something on sale but if you check online there may be items on sale there that is not listed.

Time Saver Tip

Here are some helpful time saving tips to economize on time during the shopping, cutting and cooking for your favorite homemade meals:

• The readiness of professional cooks can be brought to the home kitchen since many vegetables can be cut in advance and stored in either airtight containers or covered bowls in the refrigerator. Sturdy produce like broccoli and carrots can be cut and stored along with other ingredients that are used at the same time, whereas more moist or pungent ingredients like onion or peppers should be stored separately.

• Dishes with multiple components like a sauce or topping, such as a stir-fry or pasta dish, can often be partially made, reserving the final stages of assembly and cooking for the last minute to ensure freshness. The majority of casseroles can be made completely in advance and refrigerated in their baking dishes, due to their often hearty ingredients and built-in reheating time. Recipes to avoid when thinking about partially cooking are those that contain ingredients that require delicate or quick cooking like wilted greens or seared shrimp

• Another way to save time in the preparation and cooking  your favorite recipes is to choose wholesome shortcut ingredients from the grocery store that lend a handful of saved minutes as well as nutrition to your meal. Keep a stock of canned beans, grains and dried pastas in your pantry and fill the freezer with boxes of precut or partially cooked vegetables like frozen spinach or chopped broccoli.

Creole Potato Salad

Creole Potato Salad

Ingredients

·         3 lb. Red Potatoes

      ·         ¾ cup Mayo
      ·         3 tablespoons Mustard
      ·         3 Eggs
      ·         ¼ cup Relish
      ·         Salt
Peel and dice potatoes then place potatoes and eggs in large pot of salted (2-3 large pinches’) water. Boil on high till potatoes are fork tender and stirring occasionally to keep potatoes from sticking to bottom of the pot.

Once cooked pour into strainer, remove eggs and place in bowl of water to cool down. Now rinse potatoes with cool water to stop the cooking process and then place in large mixing bowl.

Peel eggs and separate whites from yokes and dice egg whites and mix into potatoes, place yokes in separate bowl and set to the side.

Peel eggs, separate yoke and whites into separate bowls. Dice whites and mix with potatoes, mayo and relish thoroughly.

Breakup yokes with fork then add mustard and mix thoroughly then mix in with potatoes mixture and blend thoroughly.

Optional Ingredients

·         ½ diced white onion

       ·         1 small can diced black olives

Spice Info

i was thinking that most people don't know much about the spices that are use in everyday cooking. so what i will be doing is posting information about the different spices that are used in cooking. granted some of the spices i will give information on may not be something that you have used before so i hope that you enjoy and this gives you the courage to explore spices in cooking.

Spice:     All Spice
Source:     Wikipedia
Information:
    
Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit ("berries") of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.
Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox) or "wild allspice" (Lindera benzoin). Allspice is also sometimes used to refer to the herb costmary (Tanacetum balsamita).

Money Saving Tip

1. If you plan on buying items in bulk you can save some money by going in with a friend, that way you end up only spending half of the cost for your bulk items

2. Instead of buy the expensive flavored waters just add a slices of lemons, orange, lime or your favorite fruit. this will not only save you money but you wont have to worry about the multiple plastic bottles you will have to depose of

3. Buying Generic or store brand can save you lots of money and majority of the time they taste just as good as name brand. if you find that one doesn't suit your taste try a different brand

4. Buy fresh produce when in season or on sale and then package and freeze for later use. items like bell peppers, onions, carrots, corn and green beans are just a few of the items that store well when frozen

Spice Tip

When a recipe calls for a fresh herb or spice but all you have on hand is the dry variety, in most cases the dry do. Adding dried or powdered spices in place of the fresh spices to soups, stews and dressings will have little impact on the final dish. However, certain dishes that call for herb being fresh, such as pesto or sandwiches with basil, will suffer if you substitute the dry variety.

So here are some steps for converting fresh to dry or powered:

• Dried Spice:
• Use 1 ½ teaspoons of a dried spice in place of 1 tablespoon of the fresh variety for the majority of herbs and spices

• Powdered Spice:
• Use ½ teaspoon of a powdered spice to replace 1 tablespoon of the fresh variety for the majority of herbs and spices. Powdered spices are more concentrated than dried, so you need less of it.

• Exceptions:
• Substitute the same amount of the dry spice for the fresh variety for the following spices: chervil, chives, marjoram and parsley. These spices lose their strength in drying and require you to add more to be comparable in taste.

 Special Note: After converting the amount of the spice from fresh to dry, start by adding less of the dried spice to your dish. Taste your dish while you are cooking and add more of the spice, if necessary.

A day to remember 9/11

Let’s all take a moment to remember those who lost their live on this day 11 years ago. Our heart and prayers go out to the love ones of those that were lost, they will always be remembered.

Event Tips

Here are some tips for any event that your planing, so dont wait till the last minute. Depending on the event you will need to give your self some time like from a week for a simple BBQ gathering to a few months for a Christmas party. so here are some things to remember:

• Make a plan: Decide on the theme or occasion, the time and place, number of guests, the food and drinks, and the décor. For a planning details see the following for a Entertaining Guide.
• Make a list: What needs to be done? When does it need to be done? What can you do ahead of time? Make a battle plan, adjusting as you go, and cutting out the unimportant things if you end up tight on time.
• Leave your party groceries in the bags: Once you have put away all of the perishable goods, leave the rest in the bags and place them off to the side so you don’t have to go hunting for them later.
• Use a combination of homemade and purchased foods: If you have the time and resources to make everything from scratch, great! Many of us don’t, however, or, even if we do, we are bound to run out of time or to have forgotten that one essential ingredient, so it’s best to have at least one or two purchased foods on hand at all times that you can prepare quickly and easily if needed.
• Pull out all of your serving dishes and utensils and set the table a day ahead of time so you aren’t rushing to do so at the last minute.
• If you’re running out of time, go back to the basics: Get the most essential things done first. Take a walk through your home (or the venue) from the door through all of the spaces your guests will venture, note the things they are most likely to notice and leave the rest for another day.
• Watch your local sales for any items that you may need, this will save you a good bit of money depending on how far in advance the event is.

Money Saving Tip

Don’t examine things you don’t need.

 

The more you interact with something, the more likely you are to buy it, virtually all unplanned purchases…come as a result of the shopper seeing, touching, smelling, or tasting something that promises pleasure, if not total fulfillment. Do you know why grocery stores place those displays in the aisles? To intentionally block traffic. They want to force you to stop, if only for a moment. It only takes a few seconds of idly staring at the Chips Ahoy! to convince you to buy them. Stay focused and stick to your shopping list.

Spicy Baked Chicken Wings

For all you wing lovers out there here is a recipe i put together for baked wings. granted i love the deep fried wings but the clean up and the house smelling like fried foods not so much. so hope you enjoy.

Spicy Baked Chicken Wings

Ingredients

·         2 lbs. wings

      ·         1 tablespoon Cayenne Pepper
      ·         ½ tablespoon red pepper flakes
      ·         2 tablespoons liquid smoke
      ·         Favorite wing sauce or BBQ sauce(optional)

 

Heat oven to 425 degrees

Place wings in large mixing bowl and add ingredients then mix thoroughly place in zip top bag and marinade for 1-2 hours

Place on foil lined cookie sheet spacing wings to where they do not touch

Bake for 15 minutes then turn wings over and back another 15 minutes

In small bowl pour your favorite wing sauce or BBQ sauce then brush over wings and cook another 5 minutes then turn over and brush with wing sauce

Coupons

Only use coupons on items that you use don’t get it just because you have a coupon for it. A rule of thumb is ‘if you wouldn’t buy it w/o a coupon then why would you buy it with one”

 If there are certain products that you like signup for emails from the company’s website and also use social networking (Facebook, twitter etc.). This way if they do give out coupons you will get them on products that you really use and also you don’t have to buy a paper to get them. Just print out and take with you to the mega markets.

 

There are serveral websites for coupons out there, the one that i tend to check on a regular basis is coupons.com. i have had pretty good luck with their coupons on items i do use on a regular basis and there is no signing up, just go to there website find the coupons you want then print them out. the only thing you have to do is install their coupon printer.

Cost Saving Tips

Shopping List

Start by checking the pantry and fridge for items you already have, and only put items on the list that are needed to make your meals for the week.

Once you have your list, check coupon circulars and printable coupons to see if there are any that match your needs.

With the list and coupons done, it’s time to shop. I found that shopping alone with a full stomach helped me stay under budget and a growling stomach didn’t entice me to buy all those fun treats at the end of the aisles.

Travel: Take a tour of Savannah with Paula Deen

It goes without saying that The Lady and Sons is one of Paula Deen's favorite places in Savannah, Ga. It's the restaurant that propelled her to her first cookbook and to Food Network stardom. It's also the place where the careers of her sons, Jamie and Bobby, were launched.

The Deens don't work out of the restaurant any more – well-trained managers and staff take care of that – but you'll find their food sensibility and Southern hospitality throughout the three-floor facility in the heart of Savannah's Historic District.

They'll seat you for lunch or dinner – or a Sunday buffet – and you can order off the menu or hit the buffet and try a little bit of everything. A server wanders the restaurant to deliver hoe cakes and cheddar biscuits that are worth the carbs. For a break from the usual comfort food, try the asparagus sandwich ($9.99). If you'd rather take a lesson from the healthier side, try the Salmon en Papillote ($19.99) under the "Not My Mama's Meals" heading. People with other dietary issues will be happy with the gluten-free flourless chocolate torte or sugar-free cheesecake ($5.99 each).

Read Full Article

Beef Lover's Sweepsteaks

H-E-B

 Do you love beef as much as we do? Make sure to enter our Beef Lover's Sweepsteaks for a chance to win beef for an entire year along with other great prizes! Go to www.heb.com/beef to for more details and official rules. (See Official Rules)

Time Saver Tip

what i do to save time when grocery shopping is at the beginning week i start a list of the items that i need or use on a regular basis. so when grocery day comes around i am not running from fridge to pantry looking to see what i need.

when making your grocery run plan your trip, hitting the furthest one out and then working your way back. i generally have 3-4 strores i go to for my grocercy's and visit them in this order based on what items are on sale for the week.

Spice Shelf Life

I know that i am not the only one who has dry spices in the cupboards. The good news is, spices do not spoil. The bad news is, they lose their strength.  For the longest i have wondered just how long they are good for. After doing some research on the web i came across the following guide lines on the McCormick website:

Ground spices (nutmeg, cinnamon, turmeric): 2 to 3 years

Herbs (basil, oregano, parsley): 1 to 3 years

Seasoning blends: 1 to 2 years

Whole spices (cloves, peppercorns, cinnamon sticks): 4 years

Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)

Extracts: 4 years (except for vanilla, which will last forever)

Also McCormick offers a Fresh Tester on their website for many of their spices goods:

McCormick Fresh Tester

Buffalo Chicken Sliders

what inspired me for this receip was the buffalo chicken hot pockets i discovered at the grocery store. i normally pickup hotpockets to take to work for lunch instead of going out. after seeing what was in them i figured i should be able to make them at home, so i hope you enjoy them as much as i do:

Ingredients

·         3 lbs. of boneless chicken breast

      ·         1 tablespoon Cajun Season All
      ·         1 teaspoon Cayenne pepper
      ·         ½ teaspoon red pepper flakes
      ·         Bottle Wing Sauce
      ·         Zip Top Bag or Brown and serve bag
      ·         Hamburger Buns

Place chicken in zip top bag then add dry ingredients and ½ cup of the bottled wing sauce, seal zip top bag and mix thoroughly. Place in refrigerator for 1-2 hour or overnight to marinade

Heat Grill to 350-400 degrees

Grill 3-4 minutes per side till done

Dice grilled chicken breast and place in a large bowl

Add ½ cup of wing sauce and mix thoroughly

Serve on Toasted Hamburger Buns

 

Welcome

i would like to welcome everyone to my food and cooking blog. i will be giving some of my favorite recipes i have discovered and cooked over the years along with some tips for saving money and time. i hope that everyone enjoy my blog as much as i do.