Sunday, April 29, 2012

New Orleans Style Barbecue Shrimp

I know I haven't been blogging much this year but I have been cooking.  Sometimes life gets busy, sometimes I have other priorities and lately blogging has not been on the top of my list.  But, I still have many recipes I want to share as well as document for my own benefit.  This is one such's quick, it's easy, it's delicious.  My kind of meal, especially when shrimp is involved.  I love, love, love shrimp.  I'm always trying to find new ways to prepare it and use different flavor combinations.

There are several ways to make New Orleans Barbecue Shrimp.  It usually involves alot of butter and you cook the shrimp with the shells on.  You have to dig in with your hands and peel the shrimp.  This method uses peeled and deveined shrimp and you eat it with a fork.  Much easier.  This was a super simple dinner to make during the week.  I served it with rice.  You can also add a side vegetable or salad to round out the meal.  It was great for lunch the next day too.      

New Orleans Style Barbecue Shrimp
Recipe by Once Upon A Chef

Serves 4

  • 1 teaspoon paprika
  • 1 teaspoon ancho chili pepper powder or regular chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 pounds large shrimp, peeled and deveined
  • 5 tablespoons unsalted butter
  • 3 large garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice, from one lemon
  • 3 scallions, white and green parts, thinly sliced
  1. Mix the paprika, ancho chili powder (or chili powder), cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
  2. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and 2 tablespoons water and cook until shrimp are done, 1-2 minutes more. Place scallions over top and serve.


Mom's Cooking Club Lesson:  The original recipe calls for ancho chili powder.  I can't find this spice at my local store so I substituted with regular chili powder.  It worked fine in this recipe.  Recommend that you serve with rice. 

Saturday, February 25, 2012

Mini Garlic Monkey Bread

I mentioned recently that I've discovered Pinterest and I'm a little addicted to it.  Well, here's another Pinterest find.....Mini Garlic Monkey Bread.  In a word....Yummy!  

These little garlic breads are fun to make and fun to eat.  Buttery, crispy and soft, full of garlic and Parmesan cheese.  Like I said.....Yummy!

This recipe is from the site Real Mom Kitchen.

Mini Garlic Monkey Bread
Recipe by Real Mom Kitchen

12 mini monkey breads


2 cans (7.5oz) buttermilk biscuits (I used Pillsbury brand)
6 Tbsp butter, melted
3 cloves garlic, minced
2 Tbsp dried parsley flakes
1/4 cup grated Parmesan cheese plus 2 tbsp to sprinkle on top if desired


1. Cut biscuits into 4 pieces and place in bowl.  I used pizza cutters to cut the biscuits which made it very easy.

2. Combine the melted butter, garlic, parsley and 1/4 cup Parmesan cheese together.  Pour over the biscuit pieces.

3. Gently toss the biscuit pieces to evenly coat with the butter mixture.

4. Using a 12 cup muffin pan, place 6-7 biscuit pieces into a muffin cup.  Use the additional 2 tablespoons of Parmesan cheese to sprinkle on top of the biscuits.

5. Bake at 400 degrees for 12-14 minutes until golden brown.  Serve warm.


Mom's Cooking Club Lesson:  I am finding so many great recipes and a ton of inspiration from Pinterest.  It's a work in progress but my virtual bulletin boards are growing.  Check out my other pins by clicking on the Pinterest button below. 

Follow Me on Pinterest


Thursday, February 16, 2012

Italian Days at Publix....$25 Publix Gift Card Giveaway

***Giveaway is now closed.  Congratulations to Laura E., comment #21 chosen by  Thanks to everyone that entered.***

It's Italian Days at Publix (my favorite grocery store) and I'm happy to share some information about this event as well as offer a $25.00 Publix gift card to one of my readers.

Italian Days at Publix will be from February 16th - February 29th.  You can find great prices and coupon savings on some of your favorite brands including Progresso, Green Giant and Muir Glen.  

While visiting Italian Days at Publix from February 16th through February 29th, you can also enter the Taste the Tradition Italian Days Sweepstakes for a chance to be 1 of 500 shoppers that will win a $100 Publix® gift card, sponsored by General Mills.

To enter to win the Taste the Tradition Italian Days Sweepstakes and download great coupon savings and delicious recipes, look in-store or follow the instructions below:
  1. Click – Stay up to date with the latest General Mills promotions happening at Publix, by visiting Once you’re registered and logged in, you can participate in any the current promotions.

  2. Call – If you’d prefer to enter the sweepstakes and participate in other promotions via telephone, feel free to call the General Mills hotline, at 1.800.627.6059, and be sure to say that you want to enter the 2012 Italian Days Sweepstakes.  Please be sure to provide your complete contact information (Full name/address/zip code/phone #).

  3. Mail – If you prefer to participate via mail-in entry, print and mail your complete contact information   (Full Name/address/zip code/phone #) to 2012 Italian Days Sweepstakes, P.O. Box 44257, Atlanta, Georgia 30336.

***To enter for your chance to win the $25.00 Publix Gift Card, leave me a comment and tell me what is your favorite Italian meal.

Entries will be accepted until Friday, February 24th, 2012 and the winner will be announced shortly after.  Please leave your email address in your comment so I can contact the winner.  Also, the winner will be selected by

Note: Even if you don't live in a state that has a Publix but you have family or friends that do, you can still enter.  What a great gift to send someone that you care about.

***Giveaway open to U.S. residents only***

Disclosure:  The Publix Gift Card, information and giveaway have been provided by General Mills through MyBlogSpark.  Thank you very much.  

All other thoughts and opinions are mine.  Publix is the grocery store I shop at every week.  I love the Italian Days event.  It's a great time to stock up on some of my favorite foods and ingredients.  

Mom's Cooking Club Lesson:  Make sure to visit the website:  to enter the sweepstakes, download coupons and get some delicious recipes.    


Sunday, February 12, 2012

Garden Vegetable Frittata

Have you ever made a frittata before?  If not, it's really something you should try.  It's a one skillet meal that can be eaten for breakfast, brunch, lunch or dinner.  You can't say that about alot of dishes.  It's great for a Sunday breakfast or those busy weeknights.  It is truly versatile....and delicious!

I saw this recipe being made by Kelsey Nixon on The Cooking Channel.  I immediately went to my computer and bookmarked it.  I have made it several times and it's just one of those "keeper" recipes.

Garden Vegetable Frittata
Recipe by Kelsey Nixon


2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, sliced thin
1 cup torn baby spinach
2-3 green onions, sliced
1 cup grape tomatoes, halved
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 - 2 cups shredded Asiago cheese (I've used Parmesan also)
Kosher salt and freshly ground black pepper


Preheat the oven to 375 degrees F.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.  Place potatoes in the skillet and saute for about 6-8 minutes, until tender but firm.  Remove potatoes from the skillet.  Add another tablespoon olive oil, and add the spinach, green onions, tomatoes, and garlic.  Saute for an additional 1-2 minutes or just until the spinach is wilted.  Season the vegetables with salt and pepper.  

2. In a medium bowl, beat together eggs, basil, cheese, salt, and pepper.  Pour into the skillet over the vegetables.  Reduce heat to medium-low and scramble the eggs for 1 minute.  Return the potatoes to the skillet.  Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.  Drizzle olive oil around the edge of the pan to ensure easy removal.

3. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.  (Check earlier so your eggs do not get overcooked)  Serve straight out of the skillet, or flip onto a serving plate.  Garnish with shredded Asiago cheese and fresh basil, if desired.  Cut into wedges. 

Protein and vegetables all in one bite.  Add a side of fruit for a super healthy meal.


Mom's Cooking Club Lesson:  You can easily change up the vegetables in this dish.  You can add mushrooms, asparagus, zucchini or yellow squash.  You can leave out the potatoes or one of the other vegetables.  Make it your own with your favorite vegetables and enjoy it all year round.


Monday, January 30, 2012

Mini Peanut Butter Brownies

I'm back!!!!!  Wow!  It's been over 2 months since I last posted anything.  I attempted to do the 12 Weeks of Christmas Cookies.  I only got to week 7.  I tried to keep up.  I wanted to add recipes to my blog.  But then, life happens.  Since August I had been studying for a huge certification exam for work.  It took over all my spare time.  There wasn't much cooking or baking going on.  Honestly, on top of all my other responsibilities (full-time job, teenage daughters, husband, home), I just couldn't blog anymore.

Well, I'm happy to report that I passed my certification test a few weeks ago.  I earned my PHR certification! (Professional in Human Resources)  It was really a big accomplishment for me.  I graduated college 25 years ago (yikes!) so it's been quite a long time since I've had to study.  But it's over and now I can get back to my "normal" life.  

I hope I still have some visitors to my blog.  Because you don't want to miss these fantastic little peanut butter and chocolate brownie bites.  Can I just say they are AWESOME!  They are very rich.  I had to down 2 glasses of milk after I just ate one.  

Perfect bite size dessert for this weekend's Super Bowl.  These will be making an appearance at my office Super Bowl food day later this week.  

I found this recipe on Pinterest.  I am new to Pinterest and it is really fun and addicting.  This is a simple recipe.  It uses a box brownie mix.  I recommend Ghirardelli Double Chocolate Brownie mix but I'm sure any boxed mix or even a from scratch recipe will work just fine.   

Mini Peanut Butter Brownies
Recipe by Baked Perfection

Makes 30-40 mini brownies


1 box of your favorite brownie mix (I used Ghirardelli Double Chocolate)
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter


Preheat oven to 350 degrees. Spray or grease 30-40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

***I had to use a back of a spoon to push down the centers to form a well to hold the peanut butter and chips.  Do this while the brownies are still warm.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half to one teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

To remove brownies, take a sharp knife and go around edge of brownies to loosen from pan.  They will pop out easily.  They also need to cool in the pan before removing or they will fall apart. 


Mom's Cooking Club Lesson:  Here's another brownie bite recipe that brings together the perfect combination of peanut butter and chocolate.....

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