I have been a lean mean cooking machine. Well, more like chubby, sweet cooking maniac, but there's really no need to be that technical.
My husband went on strike. He told me that I better fix the old standbys that he was tired of being a guienna pig. So this week, we are eating old boring stuff. Like stir fry. Although I am trying out at least 1 new recipe, maybe 2 if I can sneak them by him.
I'm also going to start adding photo's to my blog. Be afraid. Be very afraid. But if you have a professional style camera that you really want to donate to a good cause, just email me and I'll send you my address. M'kay.
So until I get that awesome camera, just be prepared to have really weird photos. You can thank me later.
Monday, September 13, 2010
Buttery Cinna-bun Cake
Buttery Cinnabun Cake
3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted
2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional
2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
This cake is like a cinnamon swirl cake. It is really very good. However, I would recommend that you put part of your batter in the pan, dump your swirl mixture, then finish off with more batter and swirl. The swirl mixture makes little holes and valleys in the top of your cake, and the icing gets lost later. This is really very good, and not overly sweet. My husband keeps threatening to hold my kitchen hostage until I make it again, so it must not be that bad.
3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted
2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional
2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
This cake is like a cinnamon swirl cake. It is really very good. However, I would recommend that you put part of your batter in the pan, dump your swirl mixture, then finish off with more batter and swirl. The swirl mixture makes little holes and valleys in the top of your cake, and the icing gets lost later. This is really very good, and not overly sweet. My husband keeps threatening to hold my kitchen hostage until I make it again, so it must not be that bad.
Zippy Turkey and Rice
Zippy Turkey and Rice
1 cup uncooked brown rice
1 lb. Lean ground turkey
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes with mild green chilies, undrained
2/3 cup picante sauce
2 tsp chili powder
2 tsp ground cumin
1 can (16 oz) kidney beans, rinsed and drained
1 cup (4oz) shredded reduced fat cheddar cheese, divided
1. Cook rice according to package directions.
2. Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, picante sauce, chili powder, and cumin; heat through. Remove from the heat, stir in kidney beans, ½ cup cheese and cooked rice. Transfer to a 13x9 baking dish coated with cooking spray.
3. Cover and bake at 350* for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Makes 8 servings; 1 ¼ cups
Cal 294; fat 9; fiber 5
I was pleasantly surprised by this dish. It wasn't at all what I expected it to come out like. I used ground turkey and added garlic, pepper, paprika and a little bit of salt. Cumin just wasn't enough for me as far as seasonings go. I didn't bake it. These recipes that want you to cook it, then sprinkle cheese on it and throw it in the oven make me crazy. I just let it simmer in a big skillet until most of the liquid was gone. Then I sprinkled it with cheese, threw the lid on, turned the burner off, made a salad and fixed drinks and the voila dinner was done. And no extra pan to wash; that's always a bonus.
1 cup uncooked brown rice
1 lb. Lean ground turkey
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes with mild green chilies, undrained
2/3 cup picante sauce
2 tsp chili powder
2 tsp ground cumin
1 can (16 oz) kidney beans, rinsed and drained
1 cup (4oz) shredded reduced fat cheddar cheese, divided
1. Cook rice according to package directions.
2. Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, picante sauce, chili powder, and cumin; heat through. Remove from the heat, stir in kidney beans, ½ cup cheese and cooked rice. Transfer to a 13x9 baking dish coated with cooking spray.
3. Cover and bake at 350* for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Makes 8 servings; 1 ¼ cups
Cal 294; fat 9; fiber 5
I was pleasantly surprised by this dish. It wasn't at all what I expected it to come out like. I used ground turkey and added garlic, pepper, paprika and a little bit of salt. Cumin just wasn't enough for me as far as seasonings go. I didn't bake it. These recipes that want you to cook it, then sprinkle cheese on it and throw it in the oven make me crazy. I just let it simmer in a big skillet until most of the liquid was gone. Then I sprinkled it with cheese, threw the lid on, turned the burner off, made a salad and fixed drinks and the voila dinner was done. And no extra pan to wash; that's always a bonus.
Crunchy Onion Barbeque Chicken
Crunchy Onion Barbeque Chicken
½ cup barbecue sauce
1 1/3 cups French fried onions, crushed
¼ cup grated Parmesan cheese
½ tsp pepper
4 boneless skinless chicken breast halves (6 oz each)
1. Place barbeque sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then one side in onion mixture.
2. Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400* for 22-27 minutes or until a meat thermometer reads 170*.
Makes 4 servings; 1 breast half
Cal 286; fat 10; fiber trace
I was pleasantly surprised at how wonderful these turned out to be. However, I didn't have enough onions, so the last breast was a little sparse on the onions. I thought it would be enough, but after crushing the small bag I got from Wally World, we were a little short on onions. The recipe tastes like it should have taken a lot longer to make that it did.
½ cup barbecue sauce
1 1/3 cups French fried onions, crushed
¼ cup grated Parmesan cheese
½ tsp pepper
4 boneless skinless chicken breast halves (6 oz each)
1. Place barbeque sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then one side in onion mixture.
2. Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400* for 22-27 minutes or until a meat thermometer reads 170*.
Makes 4 servings; 1 breast half
Cal 286; fat 10; fiber trace
I was pleasantly surprised at how wonderful these turned out to be. However, I didn't have enough onions, so the last breast was a little sparse on the onions. I thought it would be enough, but after crushing the small bag I got from Wally World, we were a little short on onions. The recipe tastes like it should have taken a lot longer to make that it did.
Parmesan Chicken Fingers
Parmesan Chicken Fingers
1 ¼ cups buttermilk, divided
¾ tsp hot pepper sauce
1 pound chicken tenderloins
5 tbsp grated Parmesan cheese, divided
¼ cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
½ tsp onion powder
¼ tsp garlic powder
¾ cup seasoned bread crumbs
1. In a large resealable plastic bag, combine ½ cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. For the dipping sauce, in a small bowl, combine 2 tbsp cheese, mayo, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.
3. In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.
4. Place chicken in a greased 15x10x1 inch baking pan. Bake at 450* for 15 minutes or until no longer pink. Serve with dipping sauce.
Makes 4 servings
These are really good. I didn't make the dipping sauce though, my husband opted for ranch, so I don't know how the sauce comes out. If any of you actually read this and make this and make the sauce, post a comment so those of us with picky husband's can live vicariously through you. I was a little surprised at the vinegar flavor that you get from the hot pepper sauce. I used Tabasco, which I think tastes like spicy vinegar. So if you aren't cracked up about Tabasco, then let the chicken marinate for less time, or use something different. They were good, in spite of the tabasco.
1 ¼ cups buttermilk, divided
¾ tsp hot pepper sauce
1 pound chicken tenderloins
5 tbsp grated Parmesan cheese, divided
¼ cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
½ tsp onion powder
¼ tsp garlic powder
¾ cup seasoned bread crumbs
1. In a large resealable plastic bag, combine ½ cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. For the dipping sauce, in a small bowl, combine 2 tbsp cheese, mayo, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.
3. In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.
4. Place chicken in a greased 15x10x1 inch baking pan. Bake at 450* for 15 minutes or until no longer pink. Serve with dipping sauce.
Makes 4 servings
These are really good. I didn't make the dipping sauce though, my husband opted for ranch, so I don't know how the sauce comes out. If any of you actually read this and make this and make the sauce, post a comment so those of us with picky husband's can live vicariously through you. I was a little surprised at the vinegar flavor that you get from the hot pepper sauce. I used Tabasco, which I think tastes like spicy vinegar. So if you aren't cracked up about Tabasco, then let the chicken marinate for less time, or use something different. They were good, in spite of the tabasco.
Mini Shepherd's Pies
Mini Shepherd’s Pies
1 pound ground beef
3 tbsp chopped onion
½ tsp minced garlic
1/3 cup chili sauce or ketchup
1 tbsp cider vinegar
½ tsp salt
1 ¼ cups water
3 tbsp butter
1 ¼ cups mashed potato flakes
1 pkg (3 oz) cream cheese, cubed
1 tube (12 oz) refrigerated buttermilk biscuits
½ cup crushed potato chips
Paprika, optional
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
2. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
3. Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
4. Bake at 375* for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375* for 15-18 minutes or until heated through.
These little guys are bite sized geniuses. We loved them. I used ground turkey instead of the beef, and I used the ketchup. I didn't know what chili sauce was and don't want to know. Ketchup and I are likethis close. We are BFF's. I also used whole wheat buttermilk biscuits, because I'm weird and healthy like that. I didn't use the potatoes chips, I'm not sure why, but I didn't use them, and I couldn't really tell that they were missing anything. I did use flavored instant potatoes, they were baby reds with parmesan and garlic, mostly because I didn't want to buy plain ones. They are great, but not that great leftover. So I would recommend fixing just what you need and freezing the rest or attempting to cut the recipe in half. They are actually pretty filling, we had green beans and a salad to go with them.
1 pound ground beef
3 tbsp chopped onion
½ tsp minced garlic
1/3 cup chili sauce or ketchup
1 tbsp cider vinegar
½ tsp salt
1 ¼ cups water
3 tbsp butter
1 ¼ cups mashed potato flakes
1 pkg (3 oz) cream cheese, cubed
1 tube (12 oz) refrigerated buttermilk biscuits
½ cup crushed potato chips
Paprika, optional
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
2. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
3. Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
4. Bake at 375* for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375* for 15-18 minutes or until heated through.
These little guys are bite sized geniuses. We loved them. I used ground turkey instead of the beef, and I used the ketchup. I didn't know what chili sauce was and don't want to know. Ketchup and I are likethis close. We are BFF's. I also used whole wheat buttermilk biscuits, because I'm weird and healthy like that. I didn't use the potatoes chips, I'm not sure why, but I didn't use them, and I couldn't really tell that they were missing anything. I did use flavored instant potatoes, they were baby reds with parmesan and garlic, mostly because I didn't want to buy plain ones. They are great, but not that great leftover. So I would recommend fixing just what you need and freezing the rest or attempting to cut the recipe in half. They are actually pretty filling, we had green beans and a salad to go with them.
Potato Smashers
Potato Smashers
6 small red potatoes (about ¾)
½ cup water
2 center cut bacon strips
2 tbsp reduced fat Italian salad dressing
¼ cup shredded sharp cheddar cheese
Reduced fat sour cream optional
1. Place potatoes in a small microwave – safe dish; add water. Microwave, uncovered, on high for 8-9 minutes or until tender, stirring once.
2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside.
3. With the bottom of a glass, flatten potatoes to ½ inch thickness. In the same skillet coated with cooking spray, cook potatoes in dressing over medium heat for 2-3 minutes or until bottoms are golden brown.
4. Turn potatoes; sprinkle with cheese and reserved bacon. Cover and cook 2-3 minutes longer or until cheese is melted. Serve with sour cream if desired.
Makes 2 servings; 3 potatoes (calculated without sour cream)
Cal 224; fat 8; fiber 3
I was a little disappointed in these, but I didn't follow the directions, so ignore me. My potatoes were kinda large, so I was worried how they would turn out, so I chopped them up and boiled them until they were almost done. Don't be like me. Just nuke bigger taters longer. I was delusional. Then I dumped them in the pan with the dressing and they just wouldn't brown, they more or less became smashed over time, so I repeat don't do what I did. Follow the directions. I will definately make them again, I'll just follow the directions this time. Either that or bake the potatoes and then smash 'em!
6 small red potatoes (about ¾)
½ cup water
2 center cut bacon strips
2 tbsp reduced fat Italian salad dressing
¼ cup shredded sharp cheddar cheese
Reduced fat sour cream optional
1. Place potatoes in a small microwave – safe dish; add water. Microwave, uncovered, on high for 8-9 minutes or until tender, stirring once.
2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside.
3. With the bottom of a glass, flatten potatoes to ½ inch thickness. In the same skillet coated with cooking spray, cook potatoes in dressing over medium heat for 2-3 minutes or until bottoms are golden brown.
4. Turn potatoes; sprinkle with cheese and reserved bacon. Cover and cook 2-3 minutes longer or until cheese is melted. Serve with sour cream if desired.
Makes 2 servings; 3 potatoes (calculated without sour cream)
Cal 224; fat 8; fiber 3
I was a little disappointed in these, but I didn't follow the directions, so ignore me. My potatoes were kinda large, so I was worried how they would turn out, so I chopped them up and boiled them until they were almost done. Don't be like me. Just nuke bigger taters longer. I was delusional. Then I dumped them in the pan with the dressing and they just wouldn't brown, they more or less became smashed over time, so I repeat don't do what I did. Follow the directions. I will definately make them again, I'll just follow the directions this time. Either that or bake the potatoes and then smash 'em!
Crab-stuffed Filet Mignon
Crab-stuffed Filet Mignon
½ cup lump crabmeat, drained
2 tbsp shredded Parmesan cheese
1 tbsp chopped green onion
1 tsp butter melted
2 beef tenderloin steaks (6 oz each)
¼ tsp salt
1/8 tsp pepper
1. In a small bowl, combine the crabmeat, cheese, onion and butter. Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within ½ in. of the opposite side, forming a pocket. Fill with ½ cup crab mixture. Secure with kitchen string if necessary.
2. Broil 4 inches from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145* medium, 160* well done, 170*). Let stand for 5 minutes before serving.
Makes 2 servings;1 stuffed filet each
Cal 318; fat 14; fiber trace
These steaks were absolutely amazing. My husband liked them so much that he has told everyone (literally) that he has met about them. I'm pretty sure our waiter the other night wasn't impressed with the tasty factor of my steaks compared to the steak house he worked at. They were definitely something different, and they have a gourmet feel to them, it seems like you slaved for hours when you didn't. I did do a few things different, because, I'm weird like that. I added a little bit of garlic powder and pepper to the crab mixture. I couldn't find beef tenderloin at our local grocery store, so I ended up using rib-eyes. Probably not the best choice, but they were the only ones that were thick enough for me to cut the pocket into without cutting through the meat. I highly recommend securing the pockets closed with something. I used toothpicks, and I didn't broil them. I had my husband grill them up. We sprinkled salt and pepper on the outside of the steak, but next time I think I will just use the regular steak seasoning that we do, just a little lighter on it so it doesn't take away from the crab. These were amazing, and my husband asks on a daily basis when we are going to have them again.
½ cup lump crabmeat, drained
2 tbsp shredded Parmesan cheese
1 tbsp chopped green onion
1 tsp butter melted
2 beef tenderloin steaks (6 oz each)
¼ tsp salt
1/8 tsp pepper
1. In a small bowl, combine the crabmeat, cheese, onion and butter. Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within ½ in. of the opposite side, forming a pocket. Fill with ½ cup crab mixture. Secure with kitchen string if necessary.
2. Broil 4 inches from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145* medium, 160* well done, 170*). Let stand for 5 minutes before serving.
Makes 2 servings;1 stuffed filet each
Cal 318; fat 14; fiber trace
These steaks were absolutely amazing. My husband liked them so much that he has told everyone (literally) that he has met about them. I'm pretty sure our waiter the other night wasn't impressed with the tasty factor of my steaks compared to the steak house he worked at. They were definitely something different, and they have a gourmet feel to them, it seems like you slaved for hours when you didn't. I did do a few things different, because, I'm weird like that. I added a little bit of garlic powder and pepper to the crab mixture. I couldn't find beef tenderloin at our local grocery store, so I ended up using rib-eyes. Probably not the best choice, but they were the only ones that were thick enough for me to cut the pocket into without cutting through the meat. I highly recommend securing the pockets closed with something. I used toothpicks, and I didn't broil them. I had my husband grill them up. We sprinkled salt and pepper on the outside of the steak, but next time I think I will just use the regular steak seasoning that we do, just a little lighter on it so it doesn't take away from the crab. These were amazing, and my husband asks on a daily basis when we are going to have them again.
Chicken Shrimp Creole
Chicken Shrimp Creole
2 bacon strips
½ pound boneless skinless chicken breasts, cut into 1 inch cubes
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
1 bay leaf
½ tsp salt
¼ tsp pepper
¼ tsp Worcestershire sauce
¼ tsp hot pepper sauce
1 lb. Uncooked medium shrimp, peeled and deveined
3 cups cooked brown rice
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tbsp drippings. Crumble bacon and set aside. Saute the chicken, onion, green pepper and celery in drippings for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the shrimp and reserved bacon; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Discard bay leaf. Serve with rice.
Makes 6 servings; 2/3 cup shrimp mixture with ½ cup rice
Cal 272; fat 6; fiber 4
I was really disappointed in this. It looked really great, it smelled good, but the final product was BLAND!!! There was no flavor to this whatsoever, and I didn't even follow the recipe from the beginning. As I started making this and realized the blandness factor, I started adding and doctoring and seasoning. I added more garlic, onion powder, salt, pepper, cayenne pepper, paprika, chili powder and that's just what I remember. I seasoned the chicken while it was cooking; I added almost double, if not a little closer to triple on the hot pepper sauce. It had heat, but I'm not sure if that was from the Tabasco, or the cayenne pepper.
The next day, I had leftovers for lunch and had mixed the rice in the night before, I definitely liked what that did to the rice, so I would recommend, cutting your liquid in your rice down, and when you run out of liquid, dump the rice into the pot and let it all simmer and bubble for about 10-15 minutes, then serve it. It was a lot better that way, and there was a lot less "juice". I will definitely make it again, but there will be some serious seasoning going on.
2 bacon strips
½ pound boneless skinless chicken breasts, cut into 1 inch cubes
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
1 bay leaf
½ tsp salt
¼ tsp pepper
¼ tsp Worcestershire sauce
¼ tsp hot pepper sauce
1 lb. Uncooked medium shrimp, peeled and deveined
3 cups cooked brown rice
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tbsp drippings. Crumble bacon and set aside. Saute the chicken, onion, green pepper and celery in drippings for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the shrimp and reserved bacon; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Discard bay leaf. Serve with rice.
Makes 6 servings; 2/3 cup shrimp mixture with ½ cup rice
Cal 272; fat 6; fiber 4
I was really disappointed in this. It looked really great, it smelled good, but the final product was BLAND!!! There was no flavor to this whatsoever, and I didn't even follow the recipe from the beginning. As I started making this and realized the blandness factor, I started adding and doctoring and seasoning. I added more garlic, onion powder, salt, pepper, cayenne pepper, paprika, chili powder and that's just what I remember. I seasoned the chicken while it was cooking; I added almost double, if not a little closer to triple on the hot pepper sauce. It had heat, but I'm not sure if that was from the Tabasco, or the cayenne pepper.
The next day, I had leftovers for lunch and had mixed the rice in the night before, I definitely liked what that did to the rice, so I would recommend, cutting your liquid in your rice down, and when you run out of liquid, dump the rice into the pot and let it all simmer and bubble for about 10-15 minutes, then serve it. It was a lot better that way, and there was a lot less "juice". I will definitely make it again, but there will be some serious seasoning going on.
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