chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, May 22, 2017

Butter Shrimp

Miss F served crawfish macaroni and cheese at her school Farm to Table presentation. One of her good buddies had chosen to present on shrimp. His mom brought in a crockpot full of shrimp and there wasn't a shrimp left! All the kids loved them, especially Miss F. I got the "recipe" from his mom and there wasn't much to it, but it was a huge hit at our house with Miss F's Grammy and Grandad.  My friend recommended HEB's house rub, but I realize that HEB isn't a national chain.  Any seafood rub will work, whatever best suits your taste.  I bet it would be amazing with Cajun seasoning as well. 
Butter Shrimp

¼ cup butter
2 pounds shrimp, peeled and deveined
1 teaspoon HEB House seafood rub (or your favorite spice blend)

Heat the butter over medium high heat, once melted, add the shrimp to the pan. Sprinkle the shrimp with the rub and sauté for 5 to 7 minutes, until the shrimp are pink and cooked through. Serve.
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Thursday, May 18, 2017

Chocolate Mousse

Miss F has a chocolate mousse obsession. Every since she first tasted it in Paris, she has been hooked. And I agree! I also had it for the first time in Paris as a kid and I adored it. It came out in a giant communal bowl and you served yourself from it. Not the most sanitary way to enjoy chocolate mousse at a restaurant, but it was delicious nonetheless.   This is a great dessert to serve at a dinner party because everything is done in advance.  Last dinner party I served this in cute little glasses that I got at the dollar store.  You can top with whipped cream if you are feeling indulgent and whatever fresh berries you have on hand work great. 
Chocolate Mousse

4 cups chilled heavy cream
8 large egg yolks
1/3 cup sugar
2 teaspoons vanilla
2 1/3 cup semisweet chocolate chips

Heat 1 ½ cups cream in a 2-quart heavy saucepan until hot over medium-high heat. Whisk together the yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add the hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over low heat, stirring constantly, until it registers 160 degrees on the thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 2 ½ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 16 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
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Monday, May 15, 2017

Instant Pot Rotel Chicken

Instant Pot Rotel Chicken

1 pound boneless skinless chicken breast
1 can Rotel tomatoes with chiles

Place the chicken in the Instant Pot and cover with the Rotel. Set the Instant Pot to “Poultry” for 30 minutes. Once the Instant Pot is done, do a quick release of the pressure. Shred the chicken with two forks or add it to a KitchenAid mixer and shred with the paddle attachment. Serve in tacos, burritos, enchiladas, etc…
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