Mac and Cheese with Shrimp

My husband loves shrimp and my girls love mac and cheese. I decided to combine them.

This turned out spectacular.T

My husband and kiddos devoured their food like vultures. I take this as a 5 star review on my meal.

This meal is quick, easy and decedent. What more would you want?


Mac and Cheese with Shrimp

1 box of noodles
1 stick of butter
1/4 cp. flour
1 quart of milk
2 cps. Gruyer Cheese
4 cps. Chedder Cheese
1 - 2 tsp salt
1 tsp pepper
1/2 cp. Asiago + 1/4 cp Asiago
1 cp. panko

1lb. steamed shrimp (I bamboo steamed my shrimp as I boiled the pasta. If you do not have a bamboo steamer....Invest in one. They rock.)

1. Add the milk to a pan and warm. Do not boil. Boil the pasta until Al dente
2. Add the butter and then whisk in the flour. Add the hot milk. Add the cheeses: all of the chedder and Gruyer. Add only 1/2 a cp. of the asiago. salt and pepper.
3. Add the pasta. Then transfer to a large pan. I used my Le Creuset Cast Iron. Combine the planko and the Asiago cheese and top the mac and cheese.
4. Bake on 350 for about 30-45 minutes. When it is crusty on the top and bubbly around the sides.

When I removed the mac and cheese I stirred in the steamed shrimp for the hubby.
I added a little heat. I added Old Bay to the steamed shrimp.

I hope you everyone will enjoy!

Review: Viking 5 QT Stand Mixer

What do we know about the Viking Company? Other than every Food Network kitchen and five-star homemaker, the start is quite noble and familiar; a husband wanting to appease his wife. Fed E Carl Jr. was a fourth generation building contractor. While performing and ambitious designing/building of their new home in the 1980’s, The Mr. & Mrs. had a major dilemma.

Fred wanted a commercial range without the dangers of the extreme heat and high energy output. Fred’s wife wanted old chambers range*.

He decided to combine both needs and designed the first high-end residential range – a heavy duty, high performance, and stylish - to achieve the commercial kitchen greatness and removing the shortcomings.

Fred went into mass production in January of 1987 calling his company “Viking”. Yes, American Made!

In 2002, Viking joined the market of selling culinary products such as mixer, toasters, blenders, food processors and other kitchen necessities.

To this day, Viking is passing on Fred’s passion for professional quality and durability to the pro’s, amateurs, and coinsures.

I adore my Viking 5 qt. Stand mixer for numerous reasons: 1) it’s presence is confident and bold 2) the operations are powerful and smooth 3) it’s simple, and 4.)gracefully glides on wheels across the countertop.

Versatility in attachments such as food grinder, shredder, and pasta maker really ratchet up the deal compared to multiple second tier machines. You all know the reputation.

Fred gave his wife what she wanted. I think along the same lines, right Geoff? Hint. Hint.

www.vikingrange.com

* The Chambers stove is a generic name for several different kitchen cooking appliances sold under the Chambers brand name from 1912 to approximately 1988. Their ranges and stand-alone ovens were known for their patented insulation methods, which enabled them to cook on retained heat with the fuel turned off. – via Wikipedia

Awards

I received two awards this week. One award was from Gypsy Mommy's Kitchen (http://gypsymommyskitchen.blogspot.com/)and the other from Jenn @ Bread and Butter (http://breadplusbutter.blogspot.com/).

I am very flattered and honored. I started my blog in middle of April. It has been three in half months and I am thrilled at the accomplishments. My site averages 250-300 hits a day which I think is a vast amount. I hope it continues to increase. I love passing on the passion for cooking. It has received three awards and my recipes have entered Top 9 numerous of times.

I want to thank everyone who faithfully follows my site. Everyone has been so incredible. Thank you very much.....

Award Rules:
1. Thank the person who nominated you for this award.
2. Copy the logo and place it on your blog.
3. Link to the person who nominated you for this award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on each of the blogs letting them know they have been nominated

First thing is first....I have to tell everyone 7 things about myself that they may not know:

1. I am a twin. When my husband first met her he was dumbfounded. We use to play tricks on boyfriends and teachers in HS. We live far apart now. (I live in FL and she lives in OH). It is very hard to be so far away.

2. I grew up in a farm town in OH. I love OH, but my husband packed us up for a job opportunity in 06. We have now lived in FL for almost three yrs.

3. I have two baby girls: Alexandra, 4yrs old and Bailey Leland, 18 months.

4. I have inherited the passion for cooking from my mother. My mom still cooks amazing dinners. I remember when I was growing up she made everything from scratch: Egg noodles, Tomato Sauce, Jam, and so on.

5. I have two BA's. I have a BA in Criminology and BA in Psychology. I was a counselor for drug addicted teens until I had my first baby in 05. I have been a stay at home mom since. My greatest accomplishment is my children.

My husband also graduated with a BA in Criminology. That is where we met. We walked down the isle together for our diploma in 03

6.I am in an amazing stay at home mommy group. At each I bring goodies.

7. I might have to move to Gainesville, FL in September for only a yr. CRAZINESS

My nomintations

1. NataliesKillerCuisine @ http://natalieskillercuisine.blogspot.com/

This site is always full of funny stories and great recipes.

2. Cookin Canuck @ http://cookincanuck.blogspot.com/

This is by far one of my fav. sites to visit.

3. Spork and Foon's @ http://sporkandfoon.typepad.com/

This site always contains great recipes...

4. Cajun Chef Ryan @ http://cajunchefryan.rymocs.com/blog2/

I love spicy...He always has great eats.

5. Kiss my Spatula @ http://kissmyspatula.com/

Always sharing unique tasteful dishes.

6. Brown Eyed Baker @ http://www.browneyedbaker.com/

Has the best cookies, cakes and yummies

7. Heavenly Housewife @ http://www.donutstodelirium.com/

She is always witty and creative. I love her site.

Thanks to everyone and love ya all!!!!

Lattice Peach Pie with Homemade Vanilla Bean Ice cream

What is better on a hot summer day then a huge slice of homemade peach pie with a BIG scoop of Vanilla Bean Ice Cream?


In my opinion, there is nothing more comforting. My girls must agree. They both took turns running into my kitchen pointing to the ice cream maker and making annoying noises until I feed them a heaping spoonful of the homemade vanilla bean ice cream. haha...They both kept running back and forth begging for the vanilla sweetness.



I usually make my own crust recipe, but I received the Food Network Magazine this week. I wanted to try a few things from the magazine. One section of the magazine is all about pie with many different fillings. I figured I would give it a try. I love the Food Network Mag. and it always has some really phenomenal recipes.


Food Networks Recipe of Peach Pie:



Crust:
3 1/2 cps. flour
1/4 cp. sugar (I used my vanilla sugar)
1 tsp. salt
3 sticks of butter, cold, cut in 1 in. pads
1 TB of white vinegar
1/2 cp. ice water

Add the flour, sugar and salt into a food processor. Add 1 stick of butter at a time. Pulse. It should be crumbly and the size of peas.

This is what it should look like. Then add the vinegar and water. Pulse three times. Remove from the food processor and put on a floured counter. Knead a few times. Cover and put it in the refridge for 1 hour.

FILLING:

2 1/2 pounds of peaches, skinned removed and cut into slices.

1 cp. brown sugar

Juice of one lemon

2 heaping TB of quick cooking Tapioca

1/2 tsp. vanilla (I used the BVBC Vanilla Paste)

1/4 tsp. cinnamon (I added a little more. I love cinnamon)

Dot with 4 TB of butter

Mix all of the ingredients. Add to a pie shell and dot with the butter.

Bake on 400 for an hour.

I used a Emile Henry pie pan and it worked wonderful. But whatever you have will work beautifully. This pie is outstanding. I give Food Network Mag. five stars.

My Vanilla Bean Ice Cream

2 cps. heavy cream

3 cps. whole milk

1 cp vanilla sugar

1 vanilla bean

1. Add them to a sauce pan. Split the vanilla bean and add the pulp and the vanilla bean. Cook the milk and cream just until the sugar dissolves. (Should still be pretty cool) Add to the ice cream maker...Remove the vanilla bean and add to the ice cream maker. If it is warm let it cool. Refridge. Let it work its magic for about 30 minutes and the add to a container and refridge until firm.

Blueberry Orange Granola Bars

My husband loves snacks for the mornings to eat during his drive to work. I know everyone is probably sick of the things I do for him, but he does a lot for me too. Geoff works his butt off so I can stay home and raise our beautiful girls. I will never be able to show him how much I appreciate that. This is not just for him. My girls love them too and they are very good for you....
ENJOY
Granola Bars
(adapted from Allrecipes.com as Playgroup Granola Bars)

4 cps. oats
2 cps. brown sugar
1 cp. wheat germ
2 tsp. cinnamon
2 cps. flour
1 1/2 tsp. salt
1 cp. honey (I subbed some blueberry syrup. I wanted a more of a blueberry taste)
2 eggs
1 cp. Blood Orange O Olive Oil, (Veg. Oil if you do not have the flavored Oil.)
2 tsp. Vanilla Paste
1/2 cp. sunflower sees
1/2 cp. almonds, slivered
1/2 cp. pecans
1 cp. dried blueberries
1 cp. dried cranberries

I added all the dry ingredients, nuts, dried blueberries and cranberries.


I then added the eggs, oil, honey (If you want sub Blueberry syrup), and O Blood Orange Olive Oil. (Or reg. oil)

All you need to do is mix the ingredients just to combine.

Look at how wonderful that looks. When it is finished being mixed push it into a greased 13x11 pan. Bake on 350 for 35 minutes. Let it cool and cut into bars.

A New Favorite: Feijoada

I must admit I do not know to much about this meal except it is from Brazil. I will do some research. I will let you know.....But I do have to come clean all together. I found this recipe in Everyday with Rachael Ray Mag. I know. I know. I KNOW. There is a lot of people that do not care for her. Truthfully, there is a lot of recipes that I do not care for, but recipes like this makes up for it. As soon as I saw the recipe I KNEW I had to make this for my husband.....
My husband informed me after one bit that he wants this meal every other week. Which is fine with me. This meal was pretty easy and I cook by itself most of the day.
It was a success.


FEIJOADA
6 TB O Jalapeno Olive Oil (Or Reg. Oil)
2 lbs of pork shoulder, cubed
1 ham hock
1 lb of smokes sausage, cut in small bit sized pieces.
1 lb dried black beans, RINSED
1 LG. red onion, chopped
2 dried bay leaves
4 cloves, minced
2 cps. of long grain rice
salt and pepper.
1 jar of pickled jalapenos (I used the jalapenos and the juice)


I have no idea if anyone has heard of O Olive Oil from California. But they make flavored Olive Oil that is quit amazing. I used the Jalapeno and Lime to make this dish.
Brown the pork on medium heat with 2 TB of Olive Oil. (You will use the rest of the Olive Oil to make Black Refried Beans
Cut the sausage. I used Surry Sausage (Which I do know about. It is a sausage only created in Surry, VA. IT ROCKS.) and diced 1 onion. Half for now and half for later.
Add it to the pot. Add with 3 bay leaves, pepper,sausage, 8 cups water, bag of black beans 1/2 the onions and ham hock.
I then minced garlic (4 cloves) into the pot. Cover it. Let it cook on medium heat(a simmer) for a few hours. Then you get.........
I added rice, jalapenos, and the other half of the onions. (You need to brown the other half of onions and add a little of the ground beans and mash...Almost like black beans refried beans and you add it back to the pot.) I used the half the juice of pickled jalapenos and almost all of the jalapenos.
This was really good and spicy...I think this would be a GREAT Burrito filling too.....
Enjoy

BBQ Steak Salad for the Husband

BBQ Marinade for the Flank Steak

1 2-3 lbs flank steak
1 TB Liquid Smoke
1/4 cp. BBQ sauce
1/2 cp. oil
1/2 cp. soy sauce
3 TB steak sauce
3 TB red wine vinegar
1. Whisk this together and pour over a 2-3 lb. flank steak. Let sit over night.
2. Grill 4-5 minutes on each side. Let rest for 10 minutes

Bag of good Onion Rings

3. Bake on 415 for 25 minutes. Turn half way through......Make sure they are really crispy.

THE SALAD
Lettuce (Red Leaf, Green Mix)
1 Carrot, Shredded
2 cp. Cheddar Cheese
12 cherry tomatoes, cut in half
1/2 cucumber diced
1/2 red onion
3 ears of corn cut from the cob

4. Mix all together in a large bowl., except the cheese. Top with the grilled steak and Onion rings. Add the cheese to the top. For the dressing: I usually add a little BBQ sauce into a little ranch. My husband does not like Ranch and uses Italian dressing. It depends on what you favor.

I must admit this is one of my favorites. I love huge salads with fries or onion rings. I am from close to the PA area where they put french fries on everything. This is so good and refreshing......

Enjoy