A few weeks ago, my older brother Garrick FINALLY graduated from college (only took him 10 years!). His graduation was held at Tusculum College's main campus in Greeneville. As many of you already know, Jonathan lives in Greeneville, Home of the 17th President Andrew Johnson. I was really excited to have my whole family in Greeneville. I saw Garrick's graduation as the perfect time to have the family over to Jonathan's house and throw a huge party for Garrick's graduation.
I LOVE to throw and plan parties so I was very excited to host an event for 20+ people. I needed a party menu that I could make relatively fast and a menu that would be fun. I decided to do a Low Country Boil because its easy to feed a ton of people and its a ton of fun. If you are ever entertaining a lot of people, I would definitely recommend making my Low Country Boil!
By the way, I make the Low Country Boil in a Turkey Fryer outside. Because my turkey fryer does not have a straining basket, I use a small fishing/sand crab net to "fish out" the boil. I dump the food out on a table covered with newspaper and everyone stands around the table and eats.
Domestic Diva's Low Country Boil
Ingredients
2 onions, halved
1 garlic head, halved
2-4 packs Zataran's Crab Boil Seasoning Bags
2 bottles Zataran's Liquid Crab boil
3 lemons, halved
1/2 cup Salt
1-2 Beers
3 pounds Red Potatoes, leave small potatoes whole and cut larger one's into two in. pieces
10 ears of fresh corn, shucked and cut in two's
2 pounds Andouille Sausage Links, cut in half
5 pounds Live Crawfish
2 pounds Snow Crab Legs
2 pounds Raw Shrimp in Shell
Directions
In a large Turkey Fryer filled about 3/4 full of water, add onions, garlic, crab boil packs, crab boil liquid, salt, beer, and lemons. When water comes to a boil, add Red Potatoes. 5 minutes later, add Corn, Crawfish, and Sausage. 5 minutes later add Crab Legs. Cook for 10 minutes and add Shrimp. Immediately turn off heat and let sit for 15-20 minutes. Strain or "fish out" contents of pot onto a table covered with newspaper. I usually put the boil into a huge platter and place the platter on the table covered with newspaper. Serve with melted butter, tarter sauce, and cocktail sauce.
**You can omit any of the main meats in the Low Country Boil. Sometimes I just make Crab and Shrimp. I will only use crawfish if they are in season.
Friday, May 28, 2010
Sunday, May 23, 2010
Fancy "Pantry" Breakfast
I did not get a chance to go to the grocery store when I got to Greeneville this weekend. I always cook a big breakfast on Saturday so I had to make a breakfast with items that I already had. Since I had made Shrimp & Grits on Wednesday I still had leftover grits and mushrooms. I decided to made Cheese Grits topped with sauteed Mushrooms and Onions and finished with an over easy fried egg. This Fancy "Pantry" Breakfast was delicious and looked like it would cost $15 on a Fancy Brunch Menu. I hope you like it and get to try it!
Fancy "Pantry" Breakfast
Ingredients
1 package sliced button mushrooms
1 medium onion sliced
1 tbs minced garlic
3 tbs butter
2 tbs olive oil
1/2 cup quick cooking grits
1 1/4 cup chicken stock
1/4 cup shredded cheese
4 eggs
parsley
Directions
In a saute pan over medium head, add 1 tbs butter and 2 tbs olive oil. Add onions and mushrooms and cook over medium low for about 12 minutes. Add garlic and cook 3 minutes. Cover and remove from heat.
In a small pot, bring chicken stock to a rolling boil then add grits. Stir frequently for 5 to 7 minutes. Remove from heat and add 2 tbs butter and cheese.
In a frying pan, add cooking spray and fry eggs to over easy (with yellow still liquid).
In a large bowl, spoon out half the grits, top with sauteed mushrooms and onions, and finish by placing 2 fried eggs on the top. Sprinkle with parsley. I served a couple slices of bacon on the side to add some meat to the breakfast.
Fancy "Pantry" Breakfast
1 package sliced button mushrooms
1 medium onion sliced
1 tbs minced garlic
3 tbs butter
2 tbs olive oil
1/2 cup quick cooking grits
1 1/4 cup chicken stock
1/4 cup shredded cheese
4 eggs
parsley
Directions
In a saute pan over medium head, add 1 tbs butter and 2 tbs olive oil. Add onions and mushrooms and cook over medium low for about 12 minutes. Add garlic and cook 3 minutes. Cover and remove from heat.
In a small pot, bring chicken stock to a rolling boil then add grits. Stir frequently for 5 to 7 minutes. Remove from heat and add 2 tbs butter and cheese.
In a frying pan, add cooking spray and fry eggs to over easy (with yellow still liquid).
In a large bowl, spoon out half the grits, top with sauteed mushrooms and onions, and finish by placing 2 fried eggs on the top. Sprinkle with parsley. I served a couple slices of bacon on the side to add some meat to the breakfast.
Rotel Mexi-Bake
I am submitting this recipe in the "Rotel Across America" recipe contest. I hope I get picked as one of the top ten!
1 lb ground Beef or Turkey
Sour Cream
Directions
Preheat oven to 350 degrees.
Drain can of Rotel Tomatoes, saving the juice in a measuring cup. This should yield about 1 cup of Rotel Juice. Prepare Mexican Rice as directed on package, however instead of using 1 3/4 cup water, use 1 cup Rotel Juice and 3/4 cup water.
Brown and drain ground beef in a saute pan. Return beef to pan over medium heat, add taco seasoning mix and 1/4 cup water. Mix thoroughly and reduce until most of the liquid has evaporated. Add 1/4 cup Velveeta cheese, Rotel tomatoes, and kidney beans. Reduce heat to low and cook until cheese is incorporated and melted.
In a large casserole dish, place a single layer of tortilla shells on the bottom of the dish. Spread half of the Salsa over the tortilla shells, half the ground beef mixture, half of the rice, and 1 cup of the shredded cheese. Repeat layer of tortilla shells, using the rest of the ingredients.
Place in oven for about 20 to 25 minutes until hot and bubbly.
Serve Mexican Bake topped with Sour Cream. Great with Tortilla Chips, Salsa, Guacamole, or Rotel Dip.
Serves 6-8.
**This dish is a great make ahead meal. I make the Mexican Bake in Oven Safe Tupperware and freeze it. The night before I want to serve the dish, I put it in the refrigerator to thaw.
MEXI-BAKE
Ingredients
4-6 Flour Tortilla Shells
1 lb ground Beef or Turkey1 package Taco Seasoning Mix
1 can Red Kidney Beans (rinsed and drained)
1 can Rotel tomatoes
1/4 cup Velveeta Cheese
2 cups Shredded Mexican Blend Cheese
1 jar Salsa (15.5 oz)
1 5.4 oz bag of Mexican Rice
Tortilla ChipsSour Cream
Directions
Preheat oven to 350 degrees.
Drain can of Rotel Tomatoes, saving the juice in a measuring cup. This should yield about 1 cup of Rotel Juice. Prepare Mexican Rice as directed on package, however instead of using 1 3/4 cup water, use 1 cup Rotel Juice and 3/4 cup water.
Brown and drain ground beef in a saute pan. Return beef to pan over medium heat, add taco seasoning mix and 1/4 cup water. Mix thoroughly and reduce until most of the liquid has evaporated. Add 1/4 cup Velveeta cheese, Rotel tomatoes, and kidney beans. Reduce heat to low and cook until cheese is incorporated and melted.
In a large casserole dish, place a single layer of tortilla shells on the bottom of the dish. Spread half of the Salsa over the tortilla shells, half the ground beef mixture, half of the rice, and 1 cup of the shredded cheese. Repeat layer of tortilla shells, using the rest of the ingredients.
Place in oven for about 20 to 25 minutes until hot and bubbly.
Serve Mexican Bake topped with Sour Cream. Great with Tortilla Chips, Salsa, Guacamole, or Rotel Dip.
Serves 6-8.
**This dish is a great make ahead meal. I make the Mexican Bake in Oven Safe Tupperware and freeze it. The night before I want to serve the dish, I put it in the refrigerator to thaw.
Thursday, May 20, 2010
I got a COMMENT! Wahoo!
Today I received a comment on my post "Mexican Bake" from way back when. I must say that I was thoroughly excited to just receive a comment! To further my excitement, it was from a complete stranger AND it was from ROTEL. The comment suggested that I enter my Mexican Bake Recipe, which contains ROTEL tomatoes, in their recipe contest.
After I got home from a day full of pushing pills, driving all over East Tennessee, and working out with my favorites trainer at Heidi's Hell Hole, I made my Mexican Bake to refine the recipe and RELAX. I must say it turned out pretty delicious. I will post the new recipe, which I will call Mexi-Bake, and photos tomorrow.
My precious mom sat around and watched me make my Mexi-Bake. She was even taking pictures! By the way, when my mom takes pictures, it takes her like literally 15 seconds to take a picture. It is one of the most annoying, yet humorous things that she does. Anyway, when I finished compiling my Mexi-Bake, my mom exclaimed, "That was Quick"! Mexi-Bake is quick AND its easy AND its delicious AND it freezes well.
I must say that this ROTEL comment, as small as it is, it has lit a fire under my bum. I am excited now about the possibility of entering other recipe contests (exactly what a Domestic Diva should be doing)! A killer burger idea came to me as I was driving home today that reflects my Vietnamese heritage. I can't wait to test the idea!!! I can feel it, my Vietnamese burger is going to be a hit! I can feel the Domestic Diva coming out strong in me! Wahoo!
After I got home from a day full of pushing pills, driving all over East Tennessee, and working out with my favorites trainer at Heidi's Hell Hole, I made my Mexican Bake to refine the recipe and RELAX. I must say it turned out pretty delicious. I will post the new recipe, which I will call Mexi-Bake, and photos tomorrow.
My precious mom sat around and watched me make my Mexi-Bake. She was even taking pictures! By the way, when my mom takes pictures, it takes her like literally 15 seconds to take a picture. It is one of the most annoying, yet humorous things that she does. Anyway, when I finished compiling my Mexi-Bake, my mom exclaimed, "That was Quick"! Mexi-Bake is quick AND its easy AND its delicious AND it freezes well.
I must say that this ROTEL comment, as small as it is, it has lit a fire under my bum. I am excited now about the possibility of entering other recipe contests (exactly what a Domestic Diva should be doing)! A killer burger idea came to me as I was driving home today that reflects my Vietnamese heritage. I can't wait to test the idea!!! I can feel it, my Vietnamese burger is going to be a hit! I can feel the Domestic Diva coming out strong in me! Wahoo!
Wednesday, May 19, 2010
Low Country Shrimp and Grits
Jonathan and I just returned from a weekend trip to Charleston. This was my first trip to the city. Charleston was amazing and the food there was absolutely delicious.
We had Shrimp and Grits at two of Charleston's famous restaurants, Poogan's Porch and Hominy Grill. The restaurants had very different interpretations of the dish. I was motivated by my trip to Charleston to try my own version of the popular Southern dish. My Low Country Shrimp and Grits turned out great, and it was incredibly easy. I hope you like it!
Low Country Shrimp and Grits
Ingredients
2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter, cut into tablespoons pieces
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper
2 Pounds Shrimp, peeled and deveined
1/2 cup Sliced Mushrooms
1 Pound Andouille Sausage
8 strips Bacon, chopped
5 tablespoons Lemon Juice
3 tablespoons chopped Garlic
3 tablespoons chopped Parsley
1 1/2 cups thinly sliced Green Onion
Directions
Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream. Set aside.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, sliced Andouille sausage, mushroom, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into serving bowl and top with shrimp mixture. Serve with a slice of lemon.
We had Shrimp and Grits at two of Charleston's famous restaurants, Poogan's Porch and Hominy Grill. The restaurants had very different interpretations of the dish. I was motivated by my trip to Charleston to try my own version of the popular Southern dish. My Low Country Shrimp and Grits turned out great, and it was incredibly easy. I hope you like it!
Low Country Shrimp and Grits
Ingredients
4 cups Chicken Stock
5 tablespoons Butter, cut into tablespoons pieces
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper
2 Pounds Shrimp, peeled and deveined
1/2 cup Sliced Mushrooms
1 Pound Andouille Sausage
8 strips Bacon, chopped
5 tablespoons Lemon Juice
3 tablespoons chopped Garlic
3 tablespoons chopped Parsley
1 1/2 cups thinly sliced Green Onion
Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream. Set aside.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, sliced Andouille sausage, mushroom, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into serving bowl and top with shrimp mixture. Serve with a slice of lemon.
Charleston Cheese Grits
Charleston Cheese Grits
Ingredients
2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper
Directions
Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream.
Ingredients
2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper
Directions
Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream.
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