Shrimp & Cheese Grits

Ingredients:
3 cups cooked grits (Alberts)
1/2 grated cup cheddar cheese ( Land O Lakes)
2 tablespoon butter ( Tillamook)
1/2 stick butter (Tillamook)
2 cup water
1 cup heavy cream ( Knudsen)
1 pound medium shrimp cleaned & peeled
2 Roma tomatoes chopped
3 slice's white onion chopped
4 slices of bacon (Farmer John)
1/8 cup chopped basil
6 tablespoon olive oil. (Pilippo Berio)
1/8 teaspoon Garlic salt (Lawry's)
1/8 teaspoon lemon pepper (Lawry's)

How to:
Take bacon and chop into small pieces. Put 3tablespoon olive oil in sauce pan on medium heat. Add bacon cook till golden brown and done.
In skillet add 2 tablespoons of olive oil & 1/2 stick butter. Let the butter melt, then add shrimp. Season shrimp with garlic salt & lemon pepper. Cook for 3 to 4 minutes. Once done turn off heat.
Chop onion, basil & tomato. Add to bowl put bacon and 1 tablespoon olive oil mix well.
Cook your grits the same as the box instruction. Change half of the water needed with heavy cream. (I.e. if it calls for 3 cups of water. Change it to 1 1/2 cup water & 1 1/2 cup heavy cream.) once grits are done add the cheese mix well. Put top on and let stand for 2 minutes before serving.
When serving take the grits add to plate and put some of the butter sauce from the shrimp pan on top of the grits. Then put shrimp and tomato mixture.

Sour Cream Sauce

Sour Cream Sauce

Ingredients:

8oz Sour Cream (Daisy)

2 tablespoons hot sauce (Red Hot)

2 tablespoon Lemon juice

1/8 cup chopped green onion

1/8 cup chopped fresh basil

1/2 teaspoon Garlic powder (Lawry’s)

1/2 teaspoon lemon pepper (Lawry’s)

½ Celery Salt (Lawry’s)

How to:

Mix all ingredients together in bowl and serve chilled. 

Cheese Potato Roast

Ingredients:

10 small red potatoes sliced in half

1 cup shredded cheese ( Kraft)

1 1/2 cup cheese sauce (Ragu)

1 stick melted salted butter (Land O Lakes)

1/4 teaspoon Lemon pepper (McCormick)

1/4 teaspoon Celery salt (McCormick)

1/4 teaspoon Garlic powder ( Lawry's)

12 oz. chicken broth (Swanson)

Bacon bits ( optional)

Dried chopped Parsley ( optional)

Chopped green onion ( optional)

Chopped fresh basil (optional)

Cooking spray (Pan)

How to:

Take chicken broth and potato halve put in boiling pot and cook for 35 minutes or until fork tender

Per-heat oven to 350.

Once done drain broth off. Take your baking pan, spray with cooking spray. Add the potatoes pour butter over top. The add cheese sauce. It is ok if all the pieces don't get and it will melt to the bottom and cover the pan. Add seasoning cover with shredded cheeses. Add any of the other topping as you like. Cover and bake at 350  for 20 minutes

Chicken Bite Cups

Ingredients:
2 large skinless chicken breast (Foster Farms)
1/2 shredded cheese ( Kraft)
2 Roma tomatoes dices
1 avocado ripe & chopped
1/2 cup shredded carrots (Rousseau Farming Company)
2 cups chopped lettuce
24 small wonton skins ( Nasoya)
2 tablespoons mayonnaise (Kraft)
1/4 teaspoon Lemon pepper (McCormick)
1/4 teaspoon Celery salt (McCormick)
1/4 teaspoon Garlic powder ( Lawry's)
2 Tablespoons hot sauce (Red Hot)
12 oz chicken broth (Swanson)
cooking spray (Pan)
Ranch Salad Dressing ( Hidden Valley)

How to:
Add chicken & broth in boiling pot and cook till done. You may want to cut the chicken in smaller pieces to cut faster and even.
Per-heat oven to 350 degrees. Take a cup cake baking pan and stray with cooking spray. Fit wonton skin in each cup. Cup till golden brown. About 15 minutes. Remove from pan ASAP to stop the cooking.
In large mixing bowl combine all ingredients and mix.
Then place mixture in cup and serve with Ranch dressing for dipping.

Cooking Tips

This is the best teriyaki sauce. You will make great teriyaki chicken. Let your meat marinade for 1 hour prior to cooking. You can get this at your local market. I get mine from Trader Joe's.

Rib Eye Steak Pizza

Ingredients:
1 Rib Eye Steak
1 pre made pizza Crust ( Boboli)
2 cups shredded Mozzarella cheese (Sargento)
1 Cup of Shredded Cheddar cheese (Sargento)
1/4 cup roasted red bell peppers (Mt. Olive)
1 cup salsa Verde (Ortega)
½ halve ripe sliced avocado
1/8 cup chopped fresh cilantro
Sliced Red Onion
Montreal Steak seasoning (McCormick)

How To:
Pre-heat oven to 550. Cook your steak on grill to your liking. Well done, Medium or Medium Rare. Keep in mind your meat will cook more in the oven with the completed Pizza.
Season steak and cook on grill. Let it rest for 10 min. prior to cutting. When ready Slice in thin cuts.
Take your pre-made pizza crust and put the salsa all over it, as if it was sauce. Cover with the 2 chesses. Add steak, avocado, red pepper, onions & cilantro. Let cook in over for 15 minutes or until your crust looks golden brown on the edges.

Shrimp Pizza

Ingredients:
1 Pound Medium shrimp cleaned a peeled
1 pre made pizza Crust ( Boboli)
3 cups shredded Mozzarella cheese (Sargento)
3 tablespoons crushed garlic
1/8 cup olive oil (star)
1/8 cup chopped fresh basil
Sliced Red Onion
½ stick salted butter (Land O Lakes)
1 teaspoon lemon pepper (Lawry’s)
1 teaspoon garlic salt (Lawry’s)

How To:
Pre-heat oven to 550. In small sauce pan melt butter. Add shrimp lemon pepper & garlic salt.
Cook shrimp till lite pink.. About 2 minute in melted butter.
Take your pre-made pizza crust and put olive oil all over it, as if it was sauce. Then rub your crushed garlic in with olive oil. Cover with cheese. Add shrimp, onions & basil. Let cook in over for 15 minutes or until your crust looks golden brown on the edges.

Juicy Shrimp

INGREDIENTS:
½ small onion, diced
1 celery rib, diced
5 cloves Garlic, minced
½ cup (1 stick) unsalted butter (Land O Lakes)
2 quarts low-sodium chicken broth (Swanson)
1 ½ tablespoon rosemary (McCormick)
2 teaspoons dried thyme (McCormick)
1 teaspoon ground black pepper (McCormick)
1 teaspoon celery seed (McCormick)
1/2 teaspoon fennel seed (McCormick)
1 teaspoon red pepper flakes (McCormick)
8oz clam juice (Snow's)
3 tablespoons of tomato paste ( can tomato paste) ( Del Monte)
1 cup beer ( Heinneken)
1 ½ pounds shrimp, with tails
1 loaf French bread

DIRECTIONS:
Fry onion, celery, garlic in the butter until fragrant and soft in a large pot.
Take all the spices (rosemary, thyme, pepper, celery seed, fennel seed, pepper flakes) and cut/crush them enough that they remain whole but are broken to more easily release flavor.
Pour in broth, and mix in rosemary, thyme, pepper, celery seed, fennel seed, clam juice, pepper flakes, & tomato paste. Place cover on pot to maintain consistency.
Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir beer into the broth mixture and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque.
Serve with bread.

Strawberry Short Cake

Ingredients:

1 Package white cake mix (Duncan Hines)

1 ½ Quarts fresh strawberries

¼ Cup granulated sugar ( C & H)

1 ½ Cups whipping cream ( Great Value)

¼ Cup powder sugar (C & H)

1 Teaspoon vanilla extract (McCormick)

Butter flavor cooking spray (Pan)

How to:

Preheat oven to 350 degrees. Prepare cake according to package directions. Spray baking pan with cooking spray 2 round 9-inch cake pans; pour batter into pans. Bake cakes until done.  Cool on baking rack.

Set aside 8 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl. Sprinkle with sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 minutes.

Beat whipping cream in a medium bowl with mixer on high until stiff peaks form. Add powder sugar and vanilla, continue mix until mixed will.

Now Place 1 cake on dish, cover with mashed strawberries. Top with whipping cream. Place second layer on top. Spread with remaining cream. Garnish with Strawberries. 

Enjoy