Shrimp and Grits

Bo loves shrimp and grits and these were his favorite we have had yet!

INGREDIENTS

2 C water
1 (14 1/2 oz) can chicken broth
3/4 C half-and-half
3/4 tsp. salt
1 C regular grits (I used quick grits and they were fine)
3/4 C shredded cheddar cheese
1/4 C grated parmesan cheese
2 Tbsp. butter
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper (I used black pepper, just fine)
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 tsp. black pepper
1/8 tsp. salt
1/4 C flour
1 C sliced mushrooms (I didn't have these and just did without, it was still great)
1/2 C sliced green onions
2 cloves garlic, minced
1/2 C fat-free low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/4 tsp. Tabasco sauce
lemon wedge

INSTRUCTIONS

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; (I think I forgot the drippings part...) crumble bacon and set aside.

Sprinkle shrimp with pepper and salt; dredge in flour.

Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chricken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits fro skillet.

Place grits in bowl topped with shrimp, crumbled bacon and lemon wedges.

Find the original post HERE.

Green Beans

I made these the other night and Bo said they are the best green beans he has ever had. I just googled how to cook green beans and cooked the basic recipe they had at the top. They were actually really tasty!

INGREDIENTS

1 pound fresh green beans, trimmed and snapped in half
3 Tbsp. butter
3 cloves garlic, minced (I used minced garlic)
2 pinches lemon pepper
salt to taste

INSTRUCTIONS

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 mins. Drain water. Add butter to green beans; cook and stir until butter is melted, 2-3 minutes.

Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Find the original recipe HERE.

Chicken Pot Pie

I got this recipe from Jen and Bo absolutely loves it.

INGREDIENTS

1 package (10 oz) frozen peas and carrots (I just used the mixed blend of veggies I have from Costco)
1/3 C margarine or butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/3 C chicken broth
2/3 C milk
2 1/2 to 3 C chicken, cooked and cut into chunks
pastry shell for 9 inch 2 crust pie (See below)

INSTRUCTIONS

Saute onion and butter. Add flour, salt and pepper. Cook stirring constantly until mix is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Pour mixture into pie crust lined with pastry crust, top with other pastry crust. Bake at 425 degrees for 35 minutes.

Thanks to LaRie Nelson for giving Jen the recipe.


CRUST 

**Double this recipe so you can have a top and bottom of the pie.

INGREDIENTS

1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water

INSTRUCTIONS

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press dough evenly into the bottom and sides of the pie plate.

Double the recipe and add the other half to the top with cuts on top so that the pie doesn't explode. Pinch top and bottom part of pie crust together.

You can find the original recipe HERE.