Shrimp Gumbo Recipe

image from here

Yesterday I decided I wanted Shrimp Gumbo.
I'm not sure why. I've never had it before. It just sounded good and I'm always up for trying something new.
So I did some research for some recipes, found 3 I liked and combined them.
1. Alton Brown
2. Paula Deen
3. Betty Crocker
Probably Not the most authentic but I didn't have the time, want all of the ingredients, or have the dutch oven to cook in.
So I improvised.
And the results were delicious! At least it was to the those of us who've never had the real thing that live in my house.
Oh and the one of us who's had the authentic-real-deal stuff......well.....he like it too! He liked it to the tune of 3 helpings!
I call that a success.

I thought I'd write down what I did here so I can easily find it when I make it again. And I forgot to take a picture so that's why you get to look at Pepe the King Prawn.

Shrimp Gumbo
1/4 C. Butter or Margarine
1 med. onion chopped
1 red bell pepper chopped
1 banana pepper
1/4 C. chopped celery
2 cloves garlic mashed and finely chopped
2 Tbl. all purpose flour
3 C. beef broth
1 1/2 tsp. fresh thyme finely chopped
3 bay leaves
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4-1/2 tsp. red pepper sauce
10 oz. frozen okra
1 (14.5 oz.) can whole tomatoes un-drained (I used one quart jar of my home canned tomatoes)
1 (6 oz.) can tomato paste
1 lb. cooked-frozen shrimp (thawed and rinsed)
1 lb. smoked cooked sausage sliced
3 C. hot cooked rice for serving

• In a stockpot or dutch-oven melt butter of medium heat. Add onion, pepper, celery and garlic. Cook stirring occasionally for 5 min. or until onion becomes translucent. 
• Add flour and stir well until bubbly.
• Remove from heat and add broth, thyme, bay leaf, salt, pepper, red pepper sauce, tomatoes and tomato paste, okra and sausage.
• Bring to a boil. 
• Reduce heat and simmer 10 - 15 min.
• Add Shrimp, cover and simmer an additional 5 min.
• Serve over rice.

It looks like a lot of ingredients but it came together surprisingly fast and was delicious on a cold February evening.

And just in case you are wondering....Yes it was hard to find Okra in Utah. No one had fresh (of course), No one had canned okra although I was surprised to find canned, sliced potatoes (what's up with that?) and I couldn't find any in the frozen section at a couple of supermarkets plenty for frozen peas, carrots and corn but no okra.

But the man that was ringing up my purchases at Fresh Market in Centerville asked me if I'd found everything I needed. I said "No, I couldn't find any Okra but I guess there's not much of a demand for it here in Utah."

He said, "We have okra. I buy it all the time. I used to live in Louisiana and love okra. I'll go get you some."

He came back with a bag of frozen okra....bless him because I don't think the gumbo would have been the same with-out it.

He wanted to come for dinner but lived too far away and wasn't going to be off work in time.

Maybe I should take some back to Fresh Market today for him to have on his break?

Would that be weird?

Probably.

Anyway, if you decide to try my recipe let me know!

P.S. MDH is already planning on us having it again in a couple of weeks. <3

Traditions and Family Night and a Treat Recipe

I strongly believe that traditions are one thing that help bind a family together.

They are something to look forward to.

And something to look back on fondly.

Yep, I love'em!

I celebrated my birthday this past weekend and according to my 4 year old I am now 80 years old.

Because I'm, "Really, really, really old." as she so kindly put it.

I'm choosing to take it as a compliment because I think she means I have a lot of wisdom and experience;-).

When I was young my mom started a tradition of giving me a Christmas ornament on my birthday.

When I was little she'd put them on my birthday cake. My 5th birthday was amazing, she had a bunch of ice skating and sledding figurines and she made my cake look like an ice skating rink and a snowy hill. All edible of course. (I'll have to dig out the picture and scan it -- she's amazing).

My husband and children have continued this tradition....well they pick me out new ornaments, they don't put them on a cake however. That's okay with me.

I love how they (the kids) pick ones out that they like and it usually applies to what they're into at the time.

My youngest picked out the little Snowman baby pictured above.

We also have a tradition of getting a Christmas ornament when we travel places.

I have a set of Wedgwood Nativity Ornaments that we purchased at the Wedgwood Factory in Stoke On Trent England.

and

This summer we picked up a carved wooden whale in Friday Harbor Washington.

It makes decorating the tree so much fun.

As we pull each ornament out of the box we get to smile and remember what we were doing when we got that particular ornament.

It's one of the things that makes this season enchanting to me.

So we decorated our tree last night.

Every Monday night is Family Night (another tradition I guess you could say)

We have a lot of fun at family night.

Seriously never a dull moment at our house on Monday evening

Start with a prayer

show and tell

song(s)

lesson

activity (game)

treat

&

bed time

Even our teenagers look forward to it.....I think.....

Everyone gets to take turns being in charge of a different part of the evening.

Lately we've been on a Simon Says for game kick.

Yeah, the teenagers don't like this so much.

The elementary age kids think it's hilarious to make us do funny things.

Like

"Simon says, stand on one foot, pat your head, rub your belly, stick out your tongue and sing the ABC's"

When the teenagers complain we had to remind them that, once upon a time, when Grandma and Grandpa joined us for family night they had them dancing around the room like octopi.

Funny how they tend to forget things like that.

Anyway...

We did have to tell the younger kids that Simon Says it about trying to trick people to get them out not to make them look foolish for your enjoyment.

We all ended up laughing anyway.

I was on treat last night.

and

It was a hit, if I do say so myself.

This recipe comes from another Sister-In-Law (I have 10).

It's so simple and delicious and perfect for holiday get-togethers.

 I thought I'd share.

Creamy Carmel Fruit Dip

• 8 ounces Cream Cheese softened
• 1/2 cup brown sugar
• 1 tsp. vanilla extract

Cream together and serve with fruit. 

Apples are my favorite.

Enjoy!

and

It's never too late to start a tradition!

P.S. I have a couple more holiday traditions I'll be sharing over the next couple of days.
What are some of yours?

Pumpkin Bar with Cream Cheese Frosting Recipe

It's that time of year. 

When the air is crisp with change and as sharp as the crunch of the fallen leaf under foot. 

I love this time of year. 

I love walking in the door and having the warm smell of homemade apple sauce and spiced pumpkin tickle my nose.

I even love the uncertainty of not knowing if today will be a sweater day, a coat day or an umbrella day.

I love that this is the time of year my love and I fell in love or at least admitted that we'd fallen in love.....oh, that was scary and wonderful!

So, in honor of all of these things I love I thought I'd share a fall recipe I love.

Pumpkin Bars with Cream Cheese Frosting.

Not a diet food but oh so worth it. 

And the thing I like most about the frosting recipe is that it's just the right amount of frosting for the cake.

I got this recipe from my sister-in-law who told me she always gets rave reviews when she makes it.

Over the years as I've made this same recipe for different functions I've found her words to be true.

I'm sure you will too.

Pumpkin Bars with Cream Cheese Frosting

• 4 eggs
• 1 2/3 Cup Sugar
• 1 Cup Oil
• 2 Cups Pumpkin (from a can)
• 2 Tble. Cinnamon
• 2 Cups Flour
• 1 tsp. Salt
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda

*Lightly grease and flour a large jelly roll pan. Pre-heat oven to 350°F.

Combine eggs, sugar and oil. Mix well.
Add pumpkin and again mix well.
Add dry ingredients that have been sifted together, mix.
Pour into baking pan and cook on center rack for 25 - 30 min. When done will spring back when lightly touched.

Let cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting

• 2 Cups Powdered Sugar
• 1 Cube Margarine or Butter
• 1 tsp. Vanilla
• 3 oz. Cream Cheese.

Soften butter and cream cheese, beat all ingredients together to make frosting.

*If fat free cream cheese is used it will not beat into a smooth frosting. It remains lumpy.

Enjoy!

Tea for Two with Peanut-Butter Cookies

Well....technically.... it was Water for Two with Peanut-Butter Cookies.

But that just doesn't sound as good does it?

My youngest had a friend over (which is good for both of us because then I'm off the hook for playing Polly Pockets etc. for at least a couple of hours).

I don't know what it is but the youngest thinks she needs to be with someone All.The.Time!

Maybe it is because she's the Youngest and that's what she's used to. I think it just may be. And I can say that because I too am the youngest.

But I do know one thing for sure.......we (youngest and I) are/were not spoiled.....despite what my/her siblings my say.

Okay.

I feel better getting that off my chest.

Anyway, 

She had a friend over. I decided it would be fun to serve them tea (water) with cookies at the little table in her room.

I'm talking towel over my arm, english accent, the whole nine yards.

Yep, I highly recommend it! You should have seen their eyes light up and heard the squeals. It made me feel like maybe I finally got something right as a mother.

Some days those feelings are few and far between. Particularly as I'm learning to navigate the waters as a mother to teenagers.

Put a baby in my arms and I know exactly what to do.

Toddler....no problem.

Preschooler - You can bet your last dollar - we will have a blast together.

Elementary age - We too will be like peas in a pod.

Teenager ---- it's a bit iffy....sad to say.....what's up with the dead look in the eye as soon as I start giving them any sort of help or bit of direction? It goes something like this.

"Mom, where's my ___(whatever)_______?"

"It's in the ---(and they're gone)--."

It's a good thing they're still so darn cute and helpful occasionally  most of the time. ;-)

OKay! Back to the cookies!

The tea party was a hit. They loved the cookies. They want the same treatment every time they get together. I'd say that's a success.

So I thought I'd share what I consider to be the perfect Peanut-Butter Cookie recipe with you.

Maybe you can be the best mom on the block for a day too.

The Ultimate - Perfect Peanut Butter Cookies

1C. butter (the real deal no substitutes)

1C. white sugar

1C. brown sugar

2 eggs

1 tsp. vanilla

1C. peanut butter

1 tsp. baking soda

2 1/4 to 3 C. flour

Preheat oven to 375℉.

Soften butter, combine and mix well with sugars (until creamy). Add eggs and vanilla, mix well. Add peanut butter and mix well.

Sift together baking soda and flour. Add to wet mixture a little at a time.

Once all ingredients are combined drop dough by teaspoons onto un-greased cookie sheet and bake 8 - 10 minutes.

Remove from oven and let set 2 minutes and then remove from cookie sheet to wire rack to cool completely.

Voila! The perfect peanut butter cookie!

Enjoy!

Lemon Glazed Scones Recipe

I don't know what it is about stormy weather that makes me want to bake.

Possibly it could be that turning on the oven helps to warm up the house?

I don't know.....

And....just so you know....

The responsibility for this snow storm rests completely on the heads of my boys.....

.....they prayed for it!!!

Those pesky boys!☃

Today I'm breaking out an oldie but a goody for our family. So I thought I'd share.

I can't remember for sure where I got this recipe. Maybe FamilyFun...not sure.

Here goes! Enjoy!

Lemon Glazed Scones

Ingredients

• SCONES:
• 2 cups flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Finely grated zest of 1 lemon
• 3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
• 1 cup heavy or whipping cream, plus a little for brushing

• 1 egg yolk, beaten slightly
• 1/2 teaspoon vanilla extract
• LEMON GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon extract
• 1 tablespoon melted butter
• 2 tablespoons heavy or whipping cream

Instructions

1. Heat the oven to 400°. Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.
3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
4. Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
5. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.
6. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
7. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze. Makes 8 scones.

Zucchini Recipe --- Zucchini Patties --- My favorite summer meal!

I love this time of year! Mostly because my husband's garden is starting to produce some really tasty vegetables. Believe it or not I enjoy zucchini.....particularly if they're picked before they get too big.

Growing up my mom always made these Zucchini Patties and I loved them then just as much as I do now.

I love them with sweet corn on the cob and a nice juicy watermelon.

Hands down my favorite summer meal!

I figured I'd share this summer treat with you and I hope you enjoy them too.

I wish my photography skills were a little better because I'm afraid I can't make them look as appetizing as they really are.

Zucchini Patties

2 small zucchini grated (about 2 cups)

4-6 eggs

1 sleeve crackers

1 1/2 cups grated cheese (Colby-jack is my favorite, my husband prefers pepper jack)

1/2 tsp. kosher salt

Olive Oil

Grate the zucchini. I leave the skin on but you can peel it if you like. Also a food processor would work great for this but I don't have one.

Add eggs. I used 6 because I have a large family and the eggs were on the small side.

Mix the eggs and zucchini with a fork.

I use a whole sleeve of crackers, it may take a little more or a little less. You'll know when you have enough if your mixture resembles very thick pancake batter.

Crumble the crackers into your zucchini egg mixture.

Add 1/2 tsp kosher salt. At this point you can add onion and peppers too but my family prefers it without

Mix everything with a fork....see thick pancake batter.

Add the grated cheese.

Heat a gurgle of olive oil (about a Tablespoon) in a skillet on medium to medium low heat.

Place a large spoonful of the mixture in the skillet, again, very similar to pancakes.

Let cook until golden brown (about 2 minutes) flip and cook on the other side.

When both sides are golden serve with fresh salsa, corn and watermelon.

I really hope you love them as much as I do!

Chocolate Cream Cheese Cake

Chocolate Cream Cheese Cake

Filling
1- 8 ounce package cream cheese, softened
1/4 Cup sugar
2 Tablespoons butter or margarine, softened
1 Tablespoon cornstarch
1 Egg
2 Tablespoons Milk
3/4 teaspoon vanilla

Cake
1 Package Devil's food cake mix
1 Cup water
1/3 Cup Vegetable oil
3 Eggs

Chocolate Topping
2/3 Cup Semi-sweet chocolate chips
2/3 Cup heavy cream
1/2 teaspoon vanilla

White Chocolate Drizzle
2 ounces white chocolate
2 teaspoons vegetable oil
1/4 teaspoon vanilla

Preheat oven to 325 degrees. Spray Fluted or Bundt Pan with nonstick cooking spray.

For filling, beat cream cheese, sugar, butter and cornstarch until well blended, Add egg, milk and vanilla, Mix until smooth; set aside.

For Cake, combine cake mix, water, oil and eggs; mix according to package directions.
Spread 1 1/2 C. cake batter evenly in pan. Spread evenly with filling. Slowly pour remaining cake batter over filling. Bake 55-65 min. (It consistently takes exactly 60 min for me.) Cool in pan 10 minutes. Loosen cake from edge and center of pan. Invert on cake plate.

For glaze, place chocolate and vanilla in a medium bowl. Bring cream to a boil over high heat, strain while pouring over chocolate. Let set for 5 minutes. Stir, it will look waxing and chunky but keep stirring it will become smooth shortly. Let set and cool 8-10 minutes or until chocolate falls in ribbons from spoon. After cake has cooled spoon onto cake letting the chocolate drip over the sides. Let chocolate cool and set-up

For drizzle, Microwave white chocolate and oil on high for one minute. Stir until smooth. Spoon into a Ziploc bag. Snip a small hole in one corner of bag and drizzle the white chocolate over the cake.

Refrigerate 15 minutes.

Yield approx. 16 servings.

Notes: I rarely make the white chocolate drizzle for two reasons 1) I usually don't have white chocolate on hand. 2) It's just, more work and the cake is still delicious without it.

It does make it look really good though.

I think you could replace the vanilla with other flavors of extracts like: lemon, mint, orange, etc.

The cake is great with canned cherry pie filling and I would think also with other fruit toppings.

Lets face it chocolate tastes great with EVERYTHING!!!!!!!

As my daughter said, "Forget love! I'd rather fall in chocolate!"

Oh Whipped Cream -- Thou Art Dangerous!

I love me some cream.
I love it in all of it's forms. Whipped, sour, with chocolate, in cakes, on top of fruit, mixed in hot chocolate. The list could go on and on.
I don't love that it can make parts of my body look.....well.....cheese-ish......cottage cheese-ish to be specific. But I love cream nonetheless.

MDH went Costco shopping for me.
Look what he picked up!
A 3 pack!

Dangerous I'm telling you. Dangerous but tasty.

So I haven't shared any recipes lately (ever?).
For my son's birthday he requested chocolate cake with chocolate ganache frosting, berry sauce topping and whipped cream.
Oh so decadent! and a great choice for a birthday cake.
I learned about ganache while living in Reno. A lady made a cake for a cub-scout event (of all places) using chocolate ganache frosting. After my first taste I knew my life would never be the same.
Alton Brown (food network) has some great tips for making chocolate ganache glaze and frosting.
So, I thought I'd share.
Click here for the web site.

Ganache Frosting Recipe

courtesy Alton Brown, 2004

Prep Time: 12 min

Inactive Prep Time: 2 hr 0 min

Cook Time: 4 min

Level:Easy Serves:approximately 3 1/2 cups

Ingredients

16 ounces bittersweet chocolate, chopped fine

16 ounces (2 cups) heavy cream

Directions

Place the chopped chocolate into the bowl of a food processor.Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

A couple of changes I made.
I don't have a food processor and I don't buy expensive chocolate in the big blocks, so, I just use chocolate chips and whisk the heated cream and chips by hand. Really no need for a food processor and it turns out tasty every time. I've even been known to add a little vanilla, also very tasty.
Enjoy!

Watermelon ----- Mmmmm---Gooood!

There's something you need to know about me. I LOVE fruit!!!!!! If I could I would live on fresh fruit. If you ever want to give me a gift just bring me a nice fresh fruit salad and I'll love you forever. I'm very loyal that way.

My family is probably sick of watermelon already this summer because I can't get enough. But, I have to gorge myself now just so I can make it through the winter months when the watermelon just isn't as good and it's way too expensive.

I've been buying seedless watermelon because, lets face it, it is so much easier to eat. Yesterday, however, the grocery store I went to was OUT of seedless...........what?.......how could that be?.......so......I.....bought........a SEEDEd melon!!!!!!!!!!!!!!! Oh my it was SOOOOO GOOOOOD! The juiciness and sweetness was beyond compare. I just wanted to put my face right into the melon and eat until I passed out.

Wish I was this cute doing that.

Oh watermelon I love you!!!!

I love you when you're square.

I love you with a face.


I even love you carved as flowers with a weird twig sticking out.


Bring on the melon! Bring on the summer fun!

Watermelon Cooler
By, Paula Deen
1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup Lemon Sorbet
1 lemon, zested
1 1/2 cups cold water
Watermelon wedges and mint, for garnish
Directions
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.