You can also do a Low Country boil that is easy. Take shrimp, scallops, sausage, red potatoes, corn cut into 4ths, and anything else you like, add to a big pot and add some seafood seasoning...Old Bay I think. Quick and yummy.
1 lb. peeled and cooked shrimp 1 lb. crabmeat 1 c. milk 1/2 c. heavy cream 1 (8 oz.) can tomato sauce 4 stalks celery, finely chopped 1 med. yellow onion, finely chopped 1/4 c. flour 1 bell pepper, cut into quarters 1/4 c. butter 16 oz. chicken or fish stock 1 tsp. Worcestershire sauce Dash of Tabasco Scallions, chopped up 2 bay leaves
Start with butter and flour in a large soup pot to make a roux. Add onion and celery; cook until onion is clear. Add chicken or fish stock. Next, add milk, bay leaf, Worcestershire sauce, and Tabasco. Next, add tomato sauce, 4 quarters of green pepper. Cover and simmer for 1 hour. Take out pepper pieces. Prepare shrimp, cleaned, cooked, and deveined. Add crabmeat and shrimp. Add heavy cream. Be careful when reheating - don't boil.
Enjoy
Bomb 8/09. Brief piecing 12/10. D-2/12 Two incredible kids D9,S6 Leading new life! “Success is not to be pursued; it is to be attracted by the person we become."
Check out America's Test Kitchen for great recipes. They've tried the recipe every way possible, and have come up with what they consider the best way. Everything I've cooked from there H has LOVED!
Southern Style Chicken and Dirty Rice by America's Test Kitchen
Ingredients 1 tablespoon of vegetable oil 8 ounces of kielbasa sausage, cut in 1/2 inch pieces 1 onion, minced 2 celery ribs, minced 1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces 4 garlic cloves, minced 1 tablespoon minced fresh thyme or 1 teaspoon dried 2 teaspoons chili powder 1/8 teaspoon cayenne pepper 3 tablespoons all-purpose flour 1 1/2 cups of low-sodium chicken broth 2 pounds boneless, skinless chicken thighs, trimmed Salt and pepper 2 cups instant rice 2 scallions, sliced thin
Serves 6 to 8.
Heat oil in skillet on medium to medium high heat. Cook kielbasa until well-browned, about 5 minutes.
Add the onion, garlic, celery, bell pepper, chili powder, thyme and cayenne to the kielbasa until veggies are softened and onion is lightly browned, about 8 to 10 minutes.
Add flour.Stir for about 2 minutes to incorporate and cook flour. Then whisk in broth, making sure to scrape up tasty bits on the bottom of the pan. Transfer mixture to slow cooker.
Season your chicken thighs with salt and pepper on both sides.
Place the chicken in the slow cooker and move it around a bit so that it's covered in the sauce. Cook on low for 4 to 6 hours
After you've gone to get a massage (or 3) and return to your slow cooker deliciousness, break apart the chicken with any utensil, or just look at it really, really intensely--the meat falls apart quite easily. Stir in rice and 1 tsp salt and cook on high for 30 minutes.
Question: How do you know a chicken is cooked? I did the roast chicken recipe with the garlic and lemon, 3.5 lb chicken, 25 minutes on 350 and 30 minutes on 375. It said 30-45 but since the weight was at the low end of the range I used the low end of the time. I tested the temp at the thigh just like it said and the temp was right. Rested it on the counter while I reduced the sauce. Then, when I went to serve it, it was undercooked. This happens to me a lot - it's either rubbery or dried out, this time rubbery. I didn't know what to do with it so I threw it back on the stove in the sauce and covered it, and gave it 10 more minutes simmering. S12 already had no appetite from having tried a leg that wasn't done enough. It turned out kind of a bummer meal. (Fried rice the next night was good though)
Adinva 51, S20, S18 M24 total 6/15/11-12/1/12 From IDLY to H moving out 9/15/15-3/7/17 From negotiating SA to final D at age 50 5/8/17-now: New relationship with an old friend __ Happiness is a warm puppy.
I failed at Bubba burgers last night, and I didn't think that was even possible! I followed the instructions. I got the Angus type, put two on the preheated grill, did not mess with them, when I saw juices on top (a significant amount, covering the top) I flipped. I poked a thermometer in a few minutes later and got 162 like the directions said so I took them off the grill, cut one and saw it was light brown throughout so I served them. S14's friend got the one I cut and he ate it and didn't complain, but that's him. S14 got the other, ate it and said it made him feel sick, wasn't cooked enough inside, didn't like it. Ideas?
Also, to share one that I'm known for, but actually got from my first live-in au pair who learned it from her grandma. Crepes - a good thing to make if your spouse is annoyed by a messy kitchen because you have lots of time to put stuff away and when you're done the kitchen is clean.
Heat griddle on medium heat (may need to lower heat if they start cooking too fast later).
Melt the butter. Whisk in the milk, water, salt, sugar - we usually leave out salt and sugar and it doesn't hurt, and vanilla. Whisk in the eggs until it's all well mixed. Whisk in the flour. It's not like muffins, you don't have to worry about mixing it too much; it is fine to whisk it as much as you want and get it really smooth.
By now the griddle's heated enough, spray it lightly with cooking spray and put about a ladle-full, maybe 1/4 to 1/2 cup batter, on the griddle. Lift and tilt to spread the batter out as thin as you can get it. Go clean up. It'll be a few minutes.
When it's set enough that you can get a spatula under without ripping it too much, flip and give it another couple of minutes while you put stuff away.
When it's dry on both sides, or lightly golden brown, it's done.
For some reason these are very forgiving so it's hard to really overcook it. If it ends up stiff instead of flexible, cook the next one less time.
As they're done, stack them up on a plate. Carolyn used to sprinkle a little sugar on each one to keep them from sticking but we don't do that and they don't stick.
They're best hot, so put one on a plate and microwave it 30-60 seconds to get it hot again. I love them with a little butter, sugar, and lemon juice. My kids put bananas and chocolate syrup on them. Carolyn liked cut up mangoes on them. My friends like savory breakfast so they put sausage and cheese on them. Whatever you like! They're even good cold, rolled up with jelly.
They store well in the fridge, much better than pancakes, so you can make a bunch and have them all week.
Adinva 51, S20, S18 M24 total 6/15/11-12/1/12 From IDLY to H moving out 9/15/15-3/7/17 From negotiating SA to final D at age 50 5/8/17-now: New relationship with an old friend __ Happiness is a warm puppy.
