Wednesday, April 6

shrimp and grits

trying a new recipe for shrimp and grits this week! 

what you need...
1  (14-oz.) can low-sodium fat-free chicken broth
1  cup  fat-free milk
1/2  teaspoon  salt
1  cup  uncooked quick-cooking grits
3/4  cup  (3 oz.) shredded 2% reduced-fat sharp Cheddar cheese
1/4  cup  freshly grated Parmesan cheese
1/2  teaspoon  hot sauce
1/4  teaspoon  ground white pepper

what to do...
Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients

shrimp and grits...
what you need (us davis's are without bacon for a while longer!)...
2  bacon slices
1  pound  unpeeled, medium-size raw shrimp
1/8  teaspoon  salt
1/4  teaspoon  pepper
1/4  cup  all-purpose flour
1  cup  sliced fresh mushrooms
2  teaspoons  canola oil
1/2  cup  chopped green onions
2  garlic cloves, minced
1  cup  low-sodium, fat-free chicken broth
2  tablespoons  fresh lemon juice
1/4  teaspoon  hot sauce
Grits recipe (See above)

  • what to do...
  • Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon

Tuesday, April 5

coconut key lime pie

i know what i am making for the weekend!
coconut key lime pie

what you need...
1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 1/3 cup fresh or bottled Key lime juice
  • 7 large egg yolks
  • Easy Press-In Pie Crust, made with graham crackers
  • 2 cups cold heavy cream
  • 2 tablespoons confectioners' sugar
  • 3 tablespoons sweetened shredded coconut, toasted

  • what to do...
  • Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day). In a large bowl beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Monday, April 4

fun weekend!

fun weekend with Pam in atlanta! more recipes and yummy things to come this week!

Sunday, April 3

happy spring

what an amazing spring day today was! after waking up early to spend time with wilson, pam and i had a great time hanging out and lounging--something i feel like i rarely do on a sunday/any day! we had a great lunch at the ivy's and enjoyed the scoutmob! a beautiful day outside, i was able to finish potting all the rest of my starter seeds, onions, more peppers, tomatoes, cucumbers, and more! i hope that i get some veggie's after all of this work! goal of the week--water all my hanging container plants daily so that they will perk back up and not totally die! 

wilson is loving his spring hair cut and looks pretty cute too i have to say!