Monday, June 26, 2017

Shrimp Boil Foil Packs

Easy, tasty shrimp boil dinners baked or grilled in foil with homemade seasoning, fresh lemon, and brown butter sauce.
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4
• 1 pound shrimp, peeled and de-veined
• 2 ears of corn on the cob, husked
• ½ pound andouille sausage
• 1 pound baby red potatoes OR baby yellow potatoes
• 3 tablespoons old bay seasoning OR homemade seasoning (see note)
• salt and pepper, to taste
• 3 teaspoons minced garlic
• juice of ½ lemon, plus lemon wedges for serving
• 3 tablespoons, melted + ½ cup butter, divided
• chopped fresh parsley, for topping

• Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
• In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
• Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
• Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
• While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
• Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

Friday, June 23, 2017

banana brownies

  • 3 medium, overripe bananas (approximately 1 cup or so)
  • 1/2 cup smooth almond butter (can sub for any smooth nut butter)
  • 2 T - 1/4 cup cocoa powder (more = richer taste)
  • 1
    Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside.
  • 2
    In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, nut butter and cocoa powder and mix very well.
  • 3
    Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
  • For a smoother batter, add all the ingredients into a blender and blend well.
  • For the best texture, enjoy refrigerated.

Tuesday, June 06, 2017

pineapple upside down cake

Preheat the oven to 350 degrees F.
Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt.
When melted, sprinkle the brown sugar over the butter
. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows.
Set the pan aside. Sift the flour, baking powder and salt, then sift once more. Set aside.
Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour.
Stir only enough after each addition to combine.
Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes.

Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

 3 tablespoons butter
 1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained 
 1 1/2 cups sifted all-purpose flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 1/3 cup solid vegetable shortening
 2/3 cup granulated sugar
 1 large egg
 3/4 teaspoon vanilla extract
 2/3 cup milk

Re:   Julie Barker