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Da Saints!
Good Evening!
Well, the game is going on in the background and my son and hubby are watching it with fevered anticipation. My hubby is a huge New Orleans Saints Fan and in honor of the game cooked up a feast today. I helped.... The menu tonight was: Red Beans & Brown Rice Low Country Shrimp and Baked Cheese Grits Crispy Fish Fingers (for Zoe) Salad Banana Pudding I had a little deconstructed Shrimp and Grits, Salad and a few bites of Red Beans and Rice.  Steve and Emmet indulged in a little Low Country Shrimp and Baked Cheese Grits. I tried a bite and it was amazing!  Spicy Low Country Shrimp recipe from Food Network webite Shrimp:1 1/2 pounds (21 count) shrimp, peeled and deveined2 tablespoons Cajun seasoning  1/4 cup extra-virgin olive oil1/4 pound diced andouille sausage2 teaspoons diced garlic1/4 cup butter 1 teaspoon cayenne pepper2 small chopped piquillo peppers1 teaspoon red pepper flakes1/4 cup chopped fresh herbs (parsley, thyme, basil) Salt and freshly ground black pepperSliced scallionsShrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.I made the Baked Cheese Grits and they were fantastic. I love cheese grits, they are so tasty and filling. 1 teaspoon freshly ground black pepper1 cup grated mozzarella cheese 1/3 cup grated Parmesan Directions Preheat oven to 350 degrees F. Grease a 2-quart casserole with 1 tablespoon of butter. Heat chicken stock in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes. Meanwhile whisk together egg, milk and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving. Steve made vegetarian Red Beans & Brown Rice. He is a traditionalist and we pretty much always have Red Beans & Rice in the house on Mondays ( a New Orleans thing).  Vegetarian Red Beans & Rice Ingredients4 1/3 cups water, divided1 1/2 cups brown basmati rice1/2 teaspoon salt1 tablespoon extra-virgin olive oil1 cup diced onion2 teaspoons minced garlic2 15-ounce cans red kidney beans, or pink beans, rinsed1/2 cup chopped celery, plus 1 tablespoon finely chopped celery leaves1/2 cup diced green bell pepperHot Sauce PreparationCombine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, celery, celery leaves, bell pepper and hot sauce to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.My daughter, Zoe is not a big Shrimp & Grits or Red Beans & Rice fan so I made her Homemade Fish Sticks that she absolutely loved. She really likes just typical kid food and I saw Ellie Krieger make these on her Food Network show and thought that Zoe might really like them.  Crispy Fish Fingers recipe from Ellie Krieger Ingredients 4 slices whole-wheat bread (1-ounce each)Cooking spray1/2 cup whole-wheat flour1 teaspoon salt1/8 teaspoon freshly ground black pepper1 pound flounder fillets 2 eggs, beaten to mix Directions Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat. Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes. And last but not least, I surprised Steve by making Homemade Banana Pudding. He was talking about it just the other day and I happened to have everything in the house so I made a small batch of Homemade Banana Pudding for him. I actually had a few bites of this and it is truly AMAZING!  Homemade Banana Pudding First you need to make a batch of Fresh Vanilla Bean Pudding and then layer that with bananas and Whole Foods Organic Vanilla Wafers. The Whole Foods Vanilla Wafers are "out of this world good", so if you can use them great, otherwise the traditional Nilla Wafer will do. Fresh Vanilla Bean Pudding 2 cups 2 % Mootopia Milk 1/2 fresh vanilla bean, split and scraped 1 cinnamon stick 1/2 cup evaporated cane juice sugar 2 tablespoons cornstarch 1/8 tsp salt 2 large egg yolks 2 teaspoons vanilla extract Microwave milk and the inside of the fresh vanilla bean and cinnamon stick in a 1- quart Pyrex measuring cup until steamy hot, 3-4 minutes. Meanwhile whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in egg yolks, then turn heat to medium and vigorously whisk in milk. Continue to whisk until mixture thickens to pudding consistency, just a couple of minutes. Remove from heat and stir in vanilla. Pour into six custard cups or into an airtight container. Serve warm or cover surface with sheet of plastic to keep skin from forming, refrigerate and serve cold. I have had some might good eats today and did not get everything I wanted done today but the laundry is clean and put away, the dog is groomed, I worked on my yoga sequence, I worked out and I am now starting to get organized for the week. It is going to be a busy week with doctor's appointments, playdates and work. Such is life. The game is proving to be very exciting and stressful for the guys, there is a lot of hooting and hollaring going on right now. I hope all of you have a great weekend and I will check in with you tomorrow.  related searches : Da
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