Such a terrible time for this to happen after being featured on Cindy's Lovely Blog

I am actually posting this a as test, I want to see if it will actually post on to my blog.

I've been trying since yesterday evening to post a recipe of the really fabulous pork chops with peach cognac sauce we had at last nights dinner.

I am able to upload photos to blogger, however, I am not able to apply them to my recipe post. 

I've tried both JPG and PNG files, neither will apply to the post.

I even restarted my computer thinking it might fix the issue.

I don't know if anyone else is having these issues with blogger,
I'm not sure how to fix the problem..

I'm hoping if this one posts, I may be able to go back to edit, add a photo and update.

Then maybe that will fix the problem I'm having.

To be continued.


UPDATE
I signed out of blogger than back in.


As you can see, the post did in fact make it on to my blog
But... I am still not able to get a photo to apply to it.
When I go into add a photo / select a file area...
Where it offers the following options
Upload
From this blog
From Picasa Web Albums
From your phone
From your webcam
From a URL
It keeps letting me upload a photo, But... then it will not allow me add it.
It won't even re-apply photos that are already on this blog.
It freezes up and won't even close after I click on cancel or the X in the top right corner.

If anyone has any advice, suggestions I would be very grateful.
In the meanwhile I will search around for someone to contact for technical support.


Thanks so much and Have The Best Day Ever!

Aim

POACHED FISH

This is a great way to avoid fats

No oil or butter needed 

For Such A Plain & Simple Recipe, It Sure Makes A Flavorful Fish.
My son inhaled two fillets before his daddy and I could eat one

Ingredients

2 Celery Stalks, top halves with leaves

3 Lemon Slices

3 to 4 Sprigs of Fresh Parsley (see photos)

1 Bay Leaf

1 (1/4-inch thick) Onion Slice

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon Freshly Ground Black Pepper

2 teaspoons Dried Sweet Basil Leaves

2 cups Water

1 pound Tilapia (4 fillets)

 

Directions

In a large stockpot (roomy enough for 4 fillets)
Add celery, parsley, lemon slices, onion, and seasonings

Pour water in the pot and swirl around to mix in the seasonings

Cover and cook on high-heat

Bring to a rolling boil

Boil for about 5 minutes

The fish turned out so moist and very delicate

It was falling apart as I was getting it out of the pot

 

I served this fish with a squash recipe very similar to the Zucchini Boats

Dianna posted on her wonderful blog over at

http://jesusweadorethee.blogspot.com/search/label/Recipes 

 

Many thanks to Dianna

My family and I really enjoyed these

Hubby said they are his new pizza

That was a huge compliment coming from a man who can eat pizza every night

I didn't have the recipe on the computer in front of me

And I couldn't pull it up on my phone

So I added what I could remember and then a few favorites

Here is what I used...

Ingredients

1 Garlic Bulb, Roasted

1 Zucchini, sliced lengthwise

2 Yellow Summer Squash

1 Tablespoon Olive Oil, divided

1/2 teaspoon Kosher Salt, or to taste

1/4 teaspoon Freshly Ground Black Pepper, or to taste

1 teaspoon Dried Sweet Basil

1/4 teaspoon Dried Oregano Leaves

2 Plum Tomatoes, diced

3/4 cup Fresh Mozzarella Cheese ball, diced

1 cup Fresh Romano Cheese, finely grated

2 Tablespoons Fresh Parsley, stems removed

Directions

Preheat oven to 350 degrees F

Lightly oil a 9 x 13 inch glass PYREX baking dish

Slice all the squash lengthwise, about an 1/8 inch thick

Then place in the oil dish

drizzle olive oil over slices

Season with salt, pepper, basil and oregano

Slice the very top off the bulb of garlic to expose the flesh / meat

Place garlic bulb in a small 501 PYREX  fridgie (with lid)

Drizzle olive oil over garlic bulb

Then season with salt and pepper

Set the Garlic aside until it cools

Once cool enough to touch  squeeze the garlic cloves out of their skin

Then dice (see photo below)

Dice mozzarella balls and grate the Romano

Dice tomatoes

Sprinkle on the diced tomatoes

Then add the diced mozzarella

Sprinkle on the grated Romano

Add fresh parsley leaves and roasted garlic

Look how colorful

Cover with foil and bake for 10 to 12 minutes, or until desired tenderness

Remove foil and place under the broiler for just a couple minutes

We all loved how they turned out

The yellow squash was great but the zucchini was fantastic

My husband said he wants them once a week

The squash in the Flamingo Pink PYREX above were from the 2nd batch

They disappeared while my son and I were in the pool swimming off dinner

Bon Appetite

 So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

 

Spinach Chicken Parmesana with Red Wine Marinara - This Post is A Complete Dinner including Appetizer and Dessert

Here's a complete meal including appetizer-salad, entrée, side, bread *&* dessert.
My husband and I were married on his Aunt Mary's birthday
I made this menu on our Anniversary
We also catered it to his Aunt
She thought it came from a gourmet restaurant ;^)
What a compliment that was

Appetizer *&* Salad in One

Stuffed Mushrooms on a Bed of Balsamic Baby Greens

This is another recipe I "concocted" to impress my Foodie brother.

He *Loved* them BTW ;^)

Serves 24
1 pound (about 24) large white mushrooms, wiped clean with a moist paper towel
2 Tablespoons extra virgin olive oil, divided
6 ounces Sweet or mild Italian sausage, casings removed and crumbled
1/4 cup Vidalia or red onion, minced
1/4 cup Red bell pepper, minced
1/4 cup Green bell pepper, minced
2 cloves Roasted Garlic, smashed
1 1/2 teaspoons Flat leaf Italian parsley
1/4 teaspoon McCormick's Gourmet Collection Italian seasoning
1/4 teaspoon McCormick's Gourmet Collection Pesto seasoning
2 Tablespoons Goya White Wine
1/4 Cup Swanson Chicken broth
1 Cup Chicken flavored Stovetop Stuffing mix, ground into crumbs and toasted
1/2 Cup Fancy shredded Mozzarella cheese
1/4 Cup freshly grated Parmesan cheese
3 Tablespoons Balsamic vinegar (I use the spritz bottle)
4 Cups mixed Salad  Baby Greens, (tossed in Balsamic vinegar or spritz after assembling) 

Method:
Preheat oven to 400 degrees F.

Remove stems from mushrooms, finely chop enough stems to equal 1/2 cup and reserve.
Place mushroom caps in a mixing bowl and toss with 1 Tablespoon olive oil.
Arrange mushroom caps on a shallow baking sheet and set aside.

Heat remaining oil in a medium frying pan over high heat.
Add sausage, onion, garlic, parsley, Italian seasoning, pesto seasoning, reserved mushroom stems, wine and chicken broth.
Sauté; breaking up sausage into small pieces until cooked throughout and nicely browned (about 5 minutes).
Remove from heat, add stuffing bread crumbs, both cheeses, and stir just until cheese melts.

Stuff mushroom caps with sausage mixture and bake for 10 to 15 minutes, until mushrooms are tender and cheese is slightly golden.

To Plate;
Place 1 cup of Baby greens on each salad plate
Top each with 3 stuffed mushrooms, then spritz with balsamic vinegar.
Serve immediately.

Note:
Even if you're not a big Stove top fan, try it in this recipe before using another name brand.
I promise you will like it in this dish.

You can freeze the extra 12, If they last that long. ;;^)

 

Entrée

Spinach Chicken Parmesana

ingredients
1 1/4 pounds Boneless Chicken Breasts (about 4)
1 Large Egg, beaten
1 package McCormick Parmesan Chicken Seasoning for Baked Chicken
1/4 cup All-Purpose Flour (I use Washington)
1/4 cup Yellow Cornmeal (I use Indian head)
2 Tablespoons Freshly Grated Parmesan Cheese
1 (8 oz) can Tomato Sauce (I use Hunts)
3/4 cup shredded Mozzarella Cheese (I use Kraft)
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Unsalted Sweet Cream Butter (I use Land O' Lakes)
Fresh Baby Spinach Leaves
3 cloves Garlic, minced
1 Tablespoon Olive Oil
 

Directions
Preheat oven to 400 degrees F.

In a sauté pan over medium heat, add 1 Tablespoon olive oil
Then the spinach and garlic
Sauté just until leaves are wilted and the garlic is fragrant, about 1 1/2 to 2 minutes
Remove from pan and set aside for later use

Rinse chicken, and pat dry with a paper towel

Mix parmesan chicken seasoning, cornmeal, flour and parmesan cheese together.
Beat eggs.

Very lightly dust chicken with flour mixture
then dredge in egg
then coat on both sides in the seasoned flour mixture by pressing the chicken into the breading

Heat oil and butter in pan add coated chicken and cook on both sides until golden brown.
Remove from pan and place in a 13x9-inch baking pan.
Bake uncovered 15 to 20 minutes or until done. (no pink remains)

Pour Marinara sauce over chicken, add spinach layer, then top with cheese.
Bake 5 minutes or until cheese is melted.

NOTE:
Spinach can be placed in or on the chicken

Serve stuffed mushrooms on baby greens first then serve the chicken parmesan over pasta or add a side of mashed potatoes (I use Marinara sauce for gravy), and garlic bread.

 

 

Red Wine Marinara Sauce

ingredients

1 Envelope/Packet (1.5 ounce) McCormick Italian-Style Spaghetti Sauce
2 cans (14.5 oz) each Hunts petite diced tomatoes
1-2 Tablespoons Fresh (homemade) Roasted Garlic (5-6 cloves)
Splash of Worcestershire sauce
1/4 cup Red Cooking Wine
1 Tablespoon extra virgin olive oil
Parmesan cheese, freshly grated

Method
Combine all ingredients in a 2-quart sauce pan.
Bring to a boil; cover and simmer 15 minutes, stirring occasionally.
Garnish with freshly grated parmesan cheese.

 

Side Dish

Creamy Cheese and Garlic Potatoes
Guaranteed no lumps with the use of a potato ricer
This recipe makes the smoothest and creamiest potatoes
Ingredients
1 Garlic Bulb
1 teaspoon Olive Oil
Pinch Salt
Pinch Pepper

For the mashed potatoes
 2 ½ pounds Yukon Gold Potatoes
4 Tablespoons (½ stick) Land O' Lakes Sweet Cream Butter, melted
 ½ Cup Heavy Whipping Cream or Evaporated milk
 4 ounces softened Philadelphia Cream Cheese
 1 Cup Sour Cream
1/2 cup Freshly Grated Parmesan Cheese or White Cheddar Cheese
 2 teaspoons kosher salt, or to taste
 1 teaspoon Fresh Ground Black Pepper, or to taste

Directions
Preheat oven to 350 degrees F.
Slice off the very top where the root area is to expose the flesh of the garlic

Place bulb of garlic bulb with skins on, (except for the top)
in a small PYREX dish with lid
or place on a sheet of aluminum foil, wrap lightly by pulling up sides and twisting the top closed
Bake for 35 to 40 minutes.

I'm use to it so I can squeeze out the roasted garlic from their skins fresh out of the oven
But you may want to allow the garlic to slightly cool before handling

Place the roasted garlic in the bowl of a mini food processor, puree
Or you can mash with a fork until smooth. Set aside.

Using an electric mixer or stand mixer, whip together the butter, cheeses and sour cream
Set aside for later use

Peel and cube the potatoes into 1 inch squares
Place potatoes in a 4 quart pot cover with cold water
Bring to a boil, allow potatoes to boil until for tender.
The whole process from start to finish should take 18 to 20 minutes
Drain completely, then transfer to a large glass or stainless steel mixing bowl
(Using glass & steel will retain the heat of the potatoes)
Run potatoes through a potato ricer, like the one shown in the photo below

Once all the potatoes have been ran through the ricer

Add the whipped cheese mixture and warm heavy cream
Seasoned with salt, pepper and pureed roasted garlic.
Gently mix, just enough to incorporate all the ingredients
Sprinkle with freshly chopped chives

 Then serve immediately.


Chefs Tip
The key to light fluffy potatoes is to not overmix.
 

 

 Bread

Parmesan Garlic Bread

ingredients

1 loaf Italian bread ~or~ French
1/4 cup Land O' Lakes Unsalted Sweet Cream Butter, softened
2 Tablespoons Freshly Grated Parmesan or Kraft Parmesan Romano Cheese Blend
4 to 5 Cloves of Roasted Garlic or 1 teaspoon Spice Islands Garlic powder
1/2 teaspoon Onion powder
1/4 teaspoon Italian seasoning
1 teaspoon Freshly Chopped Flat Leaf Italian Parsley
1/2 teaspoon Freshly Chopped Basil Leaves or Spice Islands Dried Sweet Basil

Method:
Preheat broiler
Split bread in half (horizontally) and place cut side down on work surface.
Combine remaining ingredients and spread on bread.
Place on broiler pan and brown lightly (which will happen quickly).

Note:
You have to stay close by and keep a very close eye on the garlic bread because it will burn easily.
 

Dessert

 

Pineapple Upside Down Cake
This is THE BEST version of this cake I've ever had.
Growing up *everyone* loved my mothers version
This even beats moms homemade
I am usually all about homemade but trust me once you try this version using the boxed cake mix and pineapple juice you will use it all the time.
It makes a light 3 inch high super moist cake
Ingredients
Topping
1/2 cup Unsalted Sweet Cream Butter
1 cup Firmly Packed Light Brown Sugar
1/2 teaspoon Pure Vanilla Extract
1 can (20 ounces) Dole Pineapple Slices, in natural juice - reserve juice
Maraschino Cherries, halved and drained
Toasted and Candied Walnut and Pecan halves, ground into crumbs, Optional
Cake
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 package (4-serving size) Vanilla instant Pudding and Pie Filling Mix
4 Large Eggs
1 teaspoon Pure Vanilla Extract
1 cup Reserved Pineapple juice
1/2 cup Corn Oil

NOTE
 I've found that corn oil makes super moist cakes

Directions
Preheat oven to 350 degrees

For topping, melt butter in 13 x 9 x 2-inch baking pan in oven.
Remove from oven,  stir in brown sugar and vanilla, spread to cover bottom of pan.
Sprinkle toasted coconut and crumbled nuts over top, if desired.

Arrange pineapple slices, place maraschino cherries in center of each pineapple ring. Set aside.

For the cake...
combine cake mix, pudding mix, eggs, pineapple juice and corn oil in large mixing bowl.
Beat at medium speed with electric mixer for 2 minutes.

Pour batter evenly over fruit in pan.

Bake at 350 degrees for 45 to 55 minutes
or until toothpick inserted in center comes out clean.

Invert onto serving plate.

I like to add toasted coconut, a caramel drizzle, dollop of cool-whip and a cherry.
A sprinkle of ground nuts would look lovely as well

   Bon Appetite

 

 So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

Banana Cream Stuffed French Toast with A Warm Strawberry Maple Syrup

My Daily Dish for the day is...

French Toast

Stuffed French Toast

This is one of the things my family and friends have requested I make for them since I was a teenager 

This Stuffed Version of My French Toast is just as Delicious as it is Visually Pleasing

It is sure to impress any recipient

*&* truly worthy of being served on your best set of dishes

I serve them with a light dusting of powdered sugar, a drizzle of my homemade warm strawberry maple syrup (recipe below) then top with fresh slices of strawberries

and a side of maple sausage links

*BANANA CREAM FILLING*

Mmm this cream tastes like a banana cheesecake

Ingredients

3/4 cup Carnation Evaporated Milk

1/8 cup White Granulated Sugar

2 Large Egg Yolks

3 Tablespoons Land O' Lakes Salted Sweet Cream Butter

1/2 cup Very Ripe Mashed Bananas

1/2 Tablespoon Pure Vanilla Extract

1/2 teaspoon Apple Pie Spice

8 ounce Brick Philadelphia Brand Cream Cheese, softened

1/8 cup Powdered Sugar

 

*NOTE*

The addition of a couple drops of black walnut extract is lovely in this filling but not always easy to find

Directions

Place cream cheese, mashed bananas, and powdered sugar in the bowl of a stand mixer

Whip together until smooth; set aside

In a saucepan over medium-high heat add butter, milk, sugar, and egg yolks;

Whisking constantly, until thickened

This should take about 12 to 15 minutes

Add the banana cream cheese mixture, vanilla and apple pie spice

Continuously stirring

 

Remove from heat

Allow to cool, slightly

Spread about 1/8 cup of the filling on one side of the bread (inner side)

Top with a plain slice of bread

Set aside until all sandwiches have been prepared for dredging

*DREDGE*

This is such a child pleasing tasty mixture

In one sitting my best friends 5 year old ate 7 slices of French toast dipped in this

I could not make it fast enough for him

I was afraid his little belly would burst

Funny thing was when I sat the first plate in front of him

he said it didn't look like the French toast his mommy makes

I thought uh oh then asked him what his mommy's looks like

he said black

Ingredients

3 Large Eggs

2 Tablespoons Whole Milk

1 Tablespoon Freshly Squeezed Naval Orange Juice

1/2 teaspoon Apple Pie Spice

1/8 teaspoon Ground Nutmeg

1 teaspoon Pure Vanilla Extract

 

Directions

In a shallow glass pie plate

Whisk together eggs, milk, OJ, vanilla and apple pie spice

Place stuffed sandwich in egg mixture, let stand 10 seconds

Flip and allow opposite side to stand 10 seconds

Repeat with remaining stuffed sandwiches

Place on a preheated and oiled griddle or in a skillet

Cook 3 to 4 minutes per side or until lightly golden brown

*OPTIONAL TOPPINGS*

Light Powdered Sugar Dusting

Drizzle of Warm Strawberry Syrup

Fresh Strawberry Slices

*WARM STRAWBERRY MAPLE SYRUP*

Look at that beautiful deep red color with bits of strawberries

Ingredients

18 ounce Smuckers Strawberry Preserves

1 cup Frozen Strawberries, thawed & pureed

1/2 teaspoon Strawberry Extract

1/4 cup Pure Maple Syrup

2 Tablespoons Freshly Squeezed Naval Orange Juice

Directions

Heat preserves in a saucepan over medium heat

Add pureed strawberries, extract and orange juice

Bring to a boil, then stir in maple syrup

Simmer until desired thickness is achieved

*NOTE*

For a smooth syrup use an immersion blender

Remove from heat

Keep the syrup hot by pouring it in a glass or metal syrup dispenser, serve immediately

This is a beautiful uranium green vintage syrup pitcher made by Hazel Atlas Glass Company

 

 

I served them on this lovely purple swirl plate made by Gibson and given to me by my Grammy

NOTE:

If you don't really have time to stand at the stove

you can start at the Dredge step

Using Hawaiian bread, sliced thick is wonderful in the baked version

But plain white bread works just as well, its just thinner

Once you dredge all the slices of bread on both sides

Place them in a lightly buttered 9x13" glass baking dish

I recommend Pyrex, of course

At this stage you may place in the oven

or cover and refrigerate overnight to bake the next morning

Bake at 350° F for 25 to 30 minutes

Flip once halfway through baking time

They're still very delicious without the filling

 

 

 

So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

Seafood Medley

This lovely seafood medley can be served inside crepes or over rice.

Ingredients
1 Tablespoon Unsalted Sweet Cream Butter
1 Tablespoon Extra Virgin Olive Oil
1/4 cup Celery, minced
1/4 cup Vidalia Sweet Onion, minced
1/8 Green Bell Pepper, minced
1/8 cup Red Bell Pepper, minced
4 (10.75) cans Campbell's Condensed  Cream of Shrimp Soup
1 1/2 cups Heavy Whipping Cream
2 Tablespoons Sherry or Brandy
1 Tablespoon Freshly Minced Parsley
2 cups Cooked Lump or Backfin Crab Meat
2 cups Poached Flounder
2 cups Sautéed Sea Scallops
2 cups Steamed Shrimp, chopped
4 Scallions, sliced
Old bay seasoning

Directions
In a skillet over Medium-high melt together the butter and olive oil
Add vegetables, sauté until tender
Place cooked vegetables in a food processor and puree
In a saucepan over low heat soup, milk and sherry
Allow to simmer until heated throughout
Add minced Parsley
Add the vegetable puree to the sauce, stir to blend

*POACHED FISH*
2 cups Water
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Freshly Ground Black Pepper
1 Lemon Slice
1 Onion Slice
1 Celery Stalk, Cut into thirds
3 to 4 Sprigs of Fresh Parsley
1 Bay Leaf

Directions
Add all ingredients to a saucepan over medium-high heat
Bring to a rolling boil
Add fish
Boil for 5 minutes
Break fish into chunks, add to sauce

*PAN SEARD SCALLOPS*
Sea scallops have such a wonderful flavor
but you can use your favorite scallops

Ingredients
For the marinade
1/2 Tablespoon Extra Virgin Olive Oil
1 teaspoon Shallot juice
2 Large Cloves Garlic, minced
2 Sprigs Fresh Rosemary or Thyme

2 cups Sea Scallops
1/4 teaspoon Old Bay Seasoning

1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter

Directions
Rinse scallops under cold water
Drain and pat dry with paper towels
Season scallops with Old Bay
Mince a shallot, place minced shallot in cheesecloth, close tightly and squeeze out liquids
In a ziploc bag add the olive oil, onion juice, garlic and rosemary
Add the scallops to the bag, toss to completely coat the scallops
Seal the bag and refrigerate for at least one hour
Heat a 10-inch skillet over medium-high heat
Add oil, once the oil begins to smoke, add the butter
Then carefully place one scallop in the pan at a time, making sure they do not touch each other
Chefs Tip
Do not dump the scallops and their juice in or you will be "boiling" not pan searing
Sear the scallops for 2 1/2 to 3 minutes
Or until they develop a golden brown crust and opaque
Flip once, Sear for an additional 1 1/2 to 2 minutes on the other side or until opaque and they spring back when pushed in the center
Remove from heat, cut the scallops in half, then add to the sauce

*STEAMED SHRIMP*
Ingredients
1 1/2 cups Beer
1/2 cup Water
1/2 cup Cider Vinegar
6 Tablespoons Old Bay Seasoning
1 teaspoon Dry Mustard

In a 2 quart pot over medium-high heat, all ingredients except the Shrimp
Bring to a rolling boil, then add the shrimp
Cover with glass lid, cook 3-5 minutes
Remove shrimp
Stain and reserve shrimp broth
Peel shrimp, then add to the sauce

Rice
After all the above cooking you will appreciate this short cut rice
6 cups Minute Rice
3 cups Water
3 Cups Shrimp Stock
Bring water and strained shrimp broth to a boil
Add rice, stir, cover and allow to sit for 3 to 4 minutes or until rice absorbs all the liquids

After adding all the cooked seafood to the sauce, gently stir and serve over rice or in crepes with extra sauce over top
Sprinkle with Scallions

SHRIMP CREOLE

I usually mince most veggies, it releases more flavor and some members of my family do not like the texture of peppers, onion, etc. but you can cut them to your preference any cut is fine in this recipe.

Ingredients
1 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil

2 large orange bell peppers, minced
2 large red bell pepper, minced
2 large green bell peppers, minced
1/2 cup celery (tops included), minced
1 vidalia sweet onion, minced

26 baby carrots, minced

Sauce

1 cup low-sodium chicken stock

3 (14 oz) cans No salt added Del Monte Stewed tomatoes, pureed 

10.5 oz can Campbell's condensed tomato soup
2 (10.5 oz) can Campbell's condensed tomato Bisque

2 Tablespoons light brown sugar

1 Tablespoon French's Worcestershire sauce
2 Tablespoons fresh lemon juice

1 large garlic bulb, roasted

1/4 cup fresh parsley, minced

Palm of freshly minced sweet basil
2 teaspoons dried oregano

Chili powder, to taste 

Cumin, to taste 

Garlic powder, to taste

2 teaspoons old bay seasoning
1/8 teaspoon ground cayenne pepper
2 lbs (16-22 count) shrimp, deveined

2 bottles of beer

2 bottles of water, use beer bottles

1 cup apple cider vinegar 

Old Bay seasoning, to taste 

4 cups Strained Shrimp Stock, reserved from steaming shrimp
4 cups white minute rice

Directions 

To cook the rice bring the shrimp stock to a boil, add minute rice, cover and allow to rest for 5 minutes before using.

In a large skillet over medium heat; melt olive oil and butter, then add the orange, green and red bell peppers, celery, carrots and onions. Add 1 cup chicken stock. Cook vegetables until fork tender then add to the Creole sauce.

In a large stock pot add chicken stock, stewed tomatoes, both tomato soups, brown sugar, Worcestershire, lemon juice, garlic, parsley, basil, oregano, old bay, chili powder and cumin; mix well. Simmer for at least one hour. Add the cooked 🍚 rice to the sauce.

In a stock pot add beer, water, vinegar and old bay, bring to a boil. Add shrimp, cook until pink. Peel shrimp, add to Creole sauce. I mince some of the shrimp to add extra flavor.

At the point you can toss in raw shrimp and cook until pink (about 10-12 mins) or add cooked shrimp and simmer just until shrimp is heated throughout.

I ended up making Shrimp Creole, Chicken Creole and a Shrimp *&* Chicken Creole.

Note 
I sometimes make homemade fried rice which I mound using a scoop style measuring cup then I drizzle the Creole sauce over the mounded rice.

My SIL had three servings!
There is No better compliment than that in my opinion.

I also made a Chicken version tonight for my brother who doesn't eat shellfish.

I boiled the chicken and seasoned the boiling water with rosemary, Italian seasoning, parsley, paprika, turmeric, curry, saffron and garlic powder.