Shrimp Boil Foil-Packets

Shrimp Foil Packets

I was really in the mood for a good ole fashion crawfish boil.  Unfortunately, crawfish “season” typically runs from March through about June.  While visiting the local farmers market about a week ago I purchased a bag of gulf shrimp.  The shrimp had been bought in from the Gulf, peeled and deveined, just the way I like them.  Fresh corn on the cob is on sale at all the local markets right now (September), I purchased 1 pound of smoked sausage at the market and got started on dinner. My prep time in the kitchen was 15 minutes.

My foil pack version of the southern classic brings together smoked sausage (Andouille sausage is another option), gulf shrimp, corn on the cob, baby red potatoes, garlic cloves, green onions and ole bay seasoning.

 

Here is what you will need to get started

Chop sausage.

Chop red potatoes.

Chop corn.

Chop green onions.

Wash shrimp.

 Evenly distribute sausage, corn,

red potatoes and shrimp 

between heavy-duty foil sheets (approximately 12x18)

Add green onions and garlic.

Add old bay seasoning.

Add 1 lemon slice.

 Tightly seal foil packets by folding up the sides over the content

 and tightly folding up the ends over the seam.

Place the foil packets on a cookie sheet.

Bake on 375 for 25-30 minutes.

be careful opening the packets to check for doneness, the steam inside is very hot.

  

Ingredients

1 Lb. smoked or Andouille sausage  sliced (I use ½ Lb.) for 2 packets

4-8 pieces of corn on the cob (2 full cobs cut in 4 pieces)

2 red potatoes, washed and cubed

1Lb. bag  medium uncooked shrimp (peeled and deveined)

1 teaspoon in each packet Old bay seasoning

Green onions 1 stalk of green onion in each packet

1 lemon

This recipe makes 2 packets-double the recipe for 4 packets (and so on) :)

Directions

Heat oven to 375 degrees

Chop sausage, corn, red potatoes, green onion, garlic and lemon (slice lemon)
Evenly distribute sausage, corn, red potatoes, shrimp, green onions, and garlic between heavy-duty
foil sheets (approximately 12x18)

• I use 6-7 medium shrimp per packet
• I use 1 chopped green onion stalk per packet
• I use 1 lemon slice to each packet

Season evenly and generously to taste with old bay seasoning

Tightly seal foil packets by folding up the sides over the content and tightly folding up the ends over the seam.
Bake for 25-30 minutes or until potatoes are tender.
And walla!!!!! Just like that it's finished. Be careful opening the packets to check for doneness, the steam inside is very hot.

 

 

Homemade Pumpkin Coffee Creamer

 

I love drinking coffee with a girlfriend and having a good kitchen table chat.  Some of you may be too young to understand what a kitchen table chat is.   Well, “back in the day” when Keurig cups and Keurig machines were not around, and Starbucks did not exist, we had coffee makers.  Some of you may remember …..Mr. Coffee Coffeemaker J There were a lot on the market but, when I was a young girl my Mama had one and I just thought it was everything.   We would “put on a pot of coffee”, (that’s how my Mama would say it) grab the cream and sugar and visit while enjoying our coffee.

While in the market shopping for coffee creamers, I was not aware that one of the ingredients in my favorite coffee creamer was Vegetable Oil!  Yes, Vegetable Oil! Well, that did it for me.  As I continued to read, there were other ingredients that were not pleasing to say the least I decided to do some research and make my own.

I know, it sounds like a big deal to make coffee creamer, but it’s not!  It is so easy to make. Once you try it you will be hooked.

Your prep time in the kitchen should be about 15 minutes or less.

Here is what you will need to get started. half & half or heavy whipping cream. 

I use the one that I have in the fridge when I am ready to make my coffee creamer.

 They are both delish!

Add Heavy whipping cream or Half & Half.

Add  Sweetened Condensed milk.

Add pumpkin puree

Add Pumpkin pie spice

Add cinnamon.

All the spices have been added.

Add vanilla extract

 all of the ingredients piled into my magic bullet

 

                  This recipe can fill about 3, 8 oz. mason jars with Homemade Pumpkin Coffee Creamer

 

Ingredients

1 cup half and half or whipping cream (I have used both)

1 Can Sweetened Condensed milk

3 tablespoons Pumpkin puree

3 teaspoon Pumpkin pie spice

1 tablespoon pure vanilla extract

¼ teaspoon cinnamon

Instructions

Combine milk, condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract and cinnamon in a mixer.  I use my magic pullet.  Mix for about 30 seconds.  If you are using whipping cream be careful not to mix too long because the mixture thickens.

You can also mix these ingredients together in a bowl.  If mixing in a bowl I would recommend using a whisk. Whisk to combine all ingredients.

• Store in a mason jar in refrigerator
• Shake well before each use. 
• Good for 7 days

 

Enjoy

The Ultimate Comfort Food

Potato Soup is the ultimate in comfort food.   I wish I could put into words just how good this soup really is.  This classic potato soup is simple to make lightened up with milk instead of cream yet perfectly creamy, delicious and ready in less than an hour.

 

 Baked Potato Soup

 Ingredients

1 pound bacon

1 small onion, chopped

2 stalks celery, diced

2 garlic cloves minced

3 tablespoons all-purpose flour

1 cup whole milk

4 cups chicken broth

6 cups peeled and cubed potatoes

2 teaspoon creole seasoning

1 teaspoon garlic salt

Green onions, chopped

Grated cheddar cheese

Bacon bits

 

Directions

1.      In a Dutch oven, or 4 quart saucepan, cook the bacon over medium heat until done.  Remove and crumble.  Reserve drippings, set aside.  Drain off all but ¼ cup of the bacon grease.

2.     Cook onions and celery in reserved bacon drippings until onions are translucent, about 4 to 5 minutes. Stir in garlic to existing mixture of onions and celery.

3.      Whisk in flour.  Cook, stirring constantly, for 1 to 2 minutes.  Whisk in milk, slowly add chicken broth.  Bring the liquid mixture to a boil, Add potatoes, creole seasoning and garlic salt. Cook, stirring constantly, until thickened for about 10 to 15 minutes

Garnish each bowl of soup with cheddar cheese, bacon crumbles and chopped green onions