Roasted Greek Shrimp with Orzo

Some of my best memories growing up revolved around vacations spent along the Gulf of Mexico.  Those vacations were filled with fun in the sun, time spent with family, and delicious meals made unforgettable by the amazingly fresh seafood right out of the Gulf near my home state of Alabama.

To this day, I still love a big plate of fresh shrimp, grouper, snapper, flounder or yes...even raw oysters (with hot sauce and a saltine cracker, of course!). 

The wonderful thing about seafood is that it cooks quickly, plus it's really healthy (as long as it's not fried).  That's always a combination worth smiling about!

This dish for Roasted Greek Shrimp with Orzo has become one of my recent favorites.  It's packed with vibrant flavors that will have your tastebuds singing.  I love Greek ingredients almost as much as fresh seafood, so I'm particularly proud to say this is an original recipe.  

And you know what?  It's SO Easy!

For this dish, fresh Alabama Gulf Shrimp are simply mixed with olives, artichoke hearts, grape tomatoes and fresh parsley.  After a quick drizzle of olive oil and some seasonings, it makes a quick trip to the oven and is roasted for about 10-12 minutes.  A sprinkling of crumbled, feta cheese finishes things off, and the delicious mixture is served atop a bed of warm orzo pasta.  

So, now that you're hopefully craving a big plate of delicious seafood, why not hop on over and check out the Alabama Gulf Seafood website.  It's filled with pretty much anything and everything you ever wanted to know about Gulf seafood, including great recipes.

Bon Appetit, my friends!

Roasted Greek Shrimp with Orzo
by Celeste Ward

Ingredients:
1 lb Alabama Gulf Shrimp, peeled, deveined, with tails on
1  2.25 oz. can sliced olives, drained
6 oz. quartered & marinated artichoke hearts, drained
5 oz. grape tomatoes, halved
1 Tbsp fresh parsley, minced, plus more for garnish
1 Tbsp. extra virgin olive oil
1/8 tsp. garlic salt
freshly ground black pepper, to taste
1/2 - 1 cup feta cheese, crumbled
1 cup cooked orzo pasta (directions below)

Directions:
Preheat the oven to 400 degrees F. 

Place the shrimp in a large mixing bowl.  Next, add the olives, grape tomatoes, and fresh parsley.  Squeeze all excess liquid out of the artichoke hearts and add those to the bowl with the other ingredients.  Drizzle the mixture with the extra virgin olive oil and season with the garlic salt and freshly ground black pepper.

Stir well to thoroughly combine the ingredients.

Spread the mixture into a single layer on a baking sheet lined with a silicone baking mat or parchment paper. 

Roast in the pre-heated oven for approximately 10 - 12 minutes, or until the shrimp is cooked through.

Sprinkle with feta cheese and serve over the warm orzo.  Garnish with fresh parsley.

For the Orzo:
Ingredients:
1 cup orzo pasta
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Salt & pepper, to taste

Directions:
While the Greek shrimp mixture is roasting, cook orzo according to package directions.

Drain the cooked orzo and drizzle with the extra virgin olive oil.  Add the lemon zest and season with salt and pepper.  Stir together and keep warm until ready to serve.

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Old-Fashioned Peanut Butter Cookies

There's something just so marvelous about baking cookies in December while the Christmas tree lights cast a warm glow across the room.  This time of year certainly puts me in the baking mood.  In fact, cinnamon rolls, banana nut bread and perhaps another pecan pie are all in my very near future.

Baking simply makes my heart smile.  :)

Earlier today, my father-in-law mentioned that he had been craving peanut butter cookies.  Little did he know, that the little gears in my head quickly went to work, and a few hours later we were back at their house with a warm plate of these amazing cookies.  

And amazing they are...seriously.  I found a recipe from Bon Appetit magazine over on Epicurious that I tweaked here and there.  I added a little molasses and honey...and also substituted the vanilla extract with butter pecan extract instead. 

The results?  Pure fabulousness!

The molasses and honey made the cookies a little softer in the middle and perfectly crunchy around the edge (just how I like them!).  If you prefer a crunchier cookie altogether, leaving out the molasses and honey should do the trick.

This recipe makes about 3 - 4 dozen, depending on how large you make them.  If you don't need that many, you could easily halve the recipe or freeze the extra dough for later use.

Bon Appetit, my friends!! 

Old-Fashioned Peanut Butter Cookies

Adapted from:  Bon Appetit magazine, January 1998 via Epicurious

Ingredients:

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons butter pecan extract (or vanilla)
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1/4 cup molasses
1 Tbsp honey

Directions:

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Add molasses and honey, mixing until well combined.  Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients. 

For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.) 

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Superb Sweet Potato Souffle

When the holidays roll around, I adore a good Sweet Potato Souffle!  It's one of my very favorite sides this time of year.  Its brown sugary sweetness, perfectly buttery, and pecan-filled topping can't be beat, and then there's the light, airy goodness of the sweet potatoes below.  

Yum.

I found this recipe from Paula Deen and made some changes to the butter and sugar quantities.  One whole cup of sugar in the sweet potatoes seemed like an awful lot, so I cut that amount in half.  I also cut the butter down to 6 Tbsp.  For the topping, I left that alone and didn't really change anything except for a little extra pecans.

The results were wonderful, however, still pretty sweet.  My philosophy is...If it's the holidays, go ahead and indulge because this souffle is quite delicious!  If making this again throughout the rest of the year, I might decrease the sugar in the topping just a little bit, so as not to TOTALLY blow the diet.  ;-)

Bon Appetit, my friends!

Superb Sweet Potato Souffle
Adapted from:  Aunt Peggy's Sweet Potato Souffle - Paula Deen

Ingredients:
Souffle:

• 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
• 1/2 cup granulated sugar
• 3 eggs, beaten
• 1/2 cup milk
• 6 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Topping:

• 1 cup packed light brown sugar
• 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
• 1/2 cup self-rising cake flour
• 1 cup chopped pecans

Directions:

Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot. 

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Simple & Amazing Cranberry Sauce

There were many years where our Thanksgiving table was always graced by the congealed cranberry sauce of the canned variety.  You know the one - It plops out of the can with a "thwack" and then is sliced into slivers before being served.  However, I had a wonderful revelation a few years back...HOMEMADE cranberry sauce.  Why had I not been making it at home all along??

It's incredibly easy and results in a much tastier accompaniment for that oh-so-delectable cornbread dressing that we look forward to all year long.  After all, we put so much love and care into the dressing, that it's a shame not to pair it with something homemade and delicious as well.

For the past several years, I've made this Double Cranberry-Apple Sauce.  But, I wanted to try something new this year - something a little easier and maybe not quite so tart.  This recipe for Simple & Amazing Cranberry Sauce was perfect.  Minimal ingredients, majorly easy and incredibly scrumptious.  This one is definitely going in my Thanksgiving folder as a new favorite.

Bon Appetit, my friends!  :)

Simple & Amazing Cranberry Sauce
Adapted from:  Savory Sweet Life


Ingredients 
(recipe can be doubled if feeding a big crowd)

12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum

Instructions
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. 

Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

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Chicken (or Turkey) Noodle Soup - Put Those Leftovers to Good Use!

I've had a sick hubby on my hands over the past few days.  He better start feeling better soon, though, because there's a lot of good eatin' to be done tomorrow on Thanksgiving!  Something tells me that after that first bite of the cornbread & sausage dressing that he looks forward to for 364 days a year, he'll be much better!  (Speaking of Thanksgiving, this dish would be a perfect way to use leftover turkey!)

Last night, he was feeling extra sick and pitiful...sore throat, headache, etc, etc...It's just that time of year, I reckon.  I had some leftover chicken already cooked from the previous night, so Chicken Noodle Soup sounded perfect...easy, yet comforting.

There's just something about chicken noodle soup when you're sick, don't you agree?  In fact, when Brad and I were just dating, he had to work one night and wasn't feeling well.  I surprised him by showing up at work with some yummy Chicken Noodle Soup, and it put the biggest smile on his face....and made him feel a little better.  That's been his request ever since when he's feeling under the weather. 

This recipe is incredibly simple.  Brad LOVES carrots, so I doubled the amount to two and added a dash of garlic powder for extra flavor.  The freshly ground black pepper adds a nice little kick.  I finished it off with a garnish of fresh, minced parsley for bit of pretty color.

Bon Appetit, my friends!  :)

Chicken Noodle Soup

Chicken (or Turkey) Noodle Soup 
Adapted from:  My Recipes.com


Ingredients:
4 cups Reduced Sodium Chicken Broth
Generous dash ground black pepper  
2 medium carrots, sliced
1 stalk celery, sliced
1/2 cup uncooked egg noodles
1 cup shredded cooked chicken or turkey
Garlic powder, to taste 
1 tsp fresh parsley, minced, for garnish

Directions:
Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.

Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often.   Season with garlic powder and garnish with fresh, minced parsley.

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Parker House Rolls

Can you believe that Thanksgiving is right around the corner??  In the midst of all the football games, brisk walks around the neighborhood with autumn leaves tumbling through the air, cozy scarves, warm boots, pumpkin pies, and colorful drives through town surrounded by fall colors, isn't it wonderful to stop and think about all the things we have to be thankful for?  It's a season of treasured time spent with family and new memories made.  I love it.

As your family gathers around the dining table this year for your Turkey Day feast, what recipes and dishes will you be making?  Are they treasured family recipes that have been passed down from generation to generation, or will you be adding a new favorite this year?

Our meal always consists of a very traditional New England spread...Sweet Potato Souffle, Maple-Glazed Roast Turkey, Homemade Cranberry Sauce, Cornbread Dressing with Sausage, Broccoli & Cheese Casserole, Creamed Corn, an array of different desserts, and ROLLS...you can't forget the rolls!  After all, yeast rolls make for a PERFECT leftover turkey sandwich the next day.  And folks, leftover turkey sandwiches is where it's at!

I stumbled upon this recipe for Parker House Rolls in the November 2012 issue of Bon Appetit magazine.  The magazine's Features Editor, Carla, included this recipe along with a story of how she first made these rolls for her family's Thanksgiving feast 15 years ago.  She originally found them in The Fannie Farmer Baking Book from 1984, and they've been her favorite ever since.

You've probably already got most, if not all, of the ingredients this recipe calls for.  It's a simple one that's difficult to mess up.  They came out delicious and might just make an appearance of their own on my Thanksgiving table. :)

Bon Appetit, my friends!

Parker House Rolls

Adapted from:  Bon Appetit magazine, November 2012

Ingredients:
1 envelope active dry yeast

1 cup whole milk

1/4 cup vegetable shortening

3 tbsp sugar

1 1/2 tsp kosher salt

1 room temperature large egg

3 1/2 cups all purpose flour

1/4 cup unsalted butter

flaky sea salt

Directions:

Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.

Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.

Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows.

Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt over. Serve warm.

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Cookbook Giveaway Winner

Thank you all SO very much for entering my latest giveaway for an autographed copy of "DADGUM That's Good, Too!" by John McLemore!!  It's an awesome cookbook, and I'm thrilled to be able to give one away to a lucky reader.

So, without further ado, the winning comment is:

COMMENT #30:

Andrea said... 

 

I follow you on Pinterest.

 

Andrea

November 5, 2012 6:31 PM  

 

Congratulations, Andrea!!!  Your cookbook will be on its way to you very soon!  :)

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