Monday, September 30, 2013

New Orleans BBQ Shrimp

One of my favorite types of meal to cook is recreating from a favorite. It is so fun and you get the immediate satisfaction from the labor and love you put into the meal and you surely saved a few dollars by doing it at home. My husband requested one of his favorite dishes from an Emeril Lagasse restaurant. He rarely requests anything that isn't his pie or his oatmeal bars, so I knew I had to make it.

This meal was a little more in-depth than I anticipated, but it was worth every bite. It was delicious and I had one happy husband, which was the most important thing. We cooked this meal together one Saturday night and enjoyed our time together just as much as the food. This is definitely a meal that you need to make for the special someone in your life, sometime when you want to show a little extra love or attention, Mother's Day, Father's Day, a birthday. It takes some time, but is so worth the end results.

This recipe makes enough for 4, if serving as the main entree, I am sure you would still have some leftover.
Source: Emeril Lagasse

3 lbs. of Large Gulf Shrimp, in the shell
2 tablespoons of Creole Seasoning, homemade or store-bought
2 tablespoons of Olive Oil
1/4 cup of Onions, chopped
2 tablespoons of Garlic, minced
3 Bay Leaves
3 Lemons, peeled and cut into fourths
2 cups of Water
1/2 cup of Worcestershire Sauce
1/4 cup of Dry White Wine
1/4 teaspoon of Salt
1/4 teaspoon of Cracked Black Pepper
1/2 cup of Heavy Cream
2 tablespoons of Butter
Bread or Biscuits for serving with

First, peel the shrimp and only leave the tail on, reserve the shells and place the shrimp in a large ziplock bag sprinkle one tablespoon of the creole seasoning in the bag and shake around, coating all of the shrimp. Place the bag in the refrigerator until ready for use.

Now, heat one tablespoon of oil in a large pot over high heat. When the oil is heated, add the onions and garlic and sauté for minute, add reserved shells, remaining tablespoon of creole seasoning, the bay leaves, lemons, water, worcestershire, wine, salt, and pepper to the pot. Stir well and bring to a boil, when the pot is boiling, reduce the heat to low and let simmer for 30 minutes. After the 30 minutes has elapsed, remove the pot from heat and let cool for 15 minutes.

When the pot has cooled, strain the liquid into a small saucepan, there should be about 1 1/2 cups. Place the saucepan over high heat and bring to a boil, cook until the liquid is dark and syrupy, this should take about 15 minutes and will only make about 4-5 tablespoons, which is the barbecue base.

Next, heat the remaining one tablespoon of oil in a large skillet over high heat, when the oil is hot add the shrimp and sauté them for 2 minutes, occasionally shaking the skillet. Add the cream and the barbecue base and cook for 3 more minutes. Remove the shrimp to a large platter and whisk the butter into the sauce, drizzle the sauce over the shrimp and place biscuits around the platter.


Happy Cooking,
The Barbee Housewife

Sunday, September 29, 2013

Meal Plan September 29-October 5

We have a short week for cooking this week, because we are going out of town for my brother's 30th birthday! Wahoo! I also had one roll-over from last week, the pork, because we went to Sam's Club and the had some awesome filets of beef that we had to have.

Sunday: Pan-Seared Pork Tenderloin with whole grain mustard sauce, spinach salad with warm bacon vinaigrette, roasted potatoes

Monday: Honey Walnut Shrimp, steamed rice, romaine salad with ginger dressing

Tuesday: Brown Sugar Salmon with rosemary mustard sauce, sweet potato, spinach salad

Wednesday: Mozzarella stuffed Meatballs with whole wheat pasta, copycat Olive Garden salad

Thursday: Sloppy Joe Cola Hot Dogs, chips, fruit

Friday: Out of Town

Saturday: Out of Town

Friday, September 27, 2013

Homemade Creole Seasoning

Throughout my adventures of cooking, I have realized how important it is to make things from scratch. They ALWAYS taste better, you know exactly what is going into your food, and it gives you a sense of accomplishment. I just think it is the way things should be done, make time to do these small details and your food and stomach will thank you.

This spice mix has been a big part of my cooking lately and I am always finding new uses for it. I can't wait to share some of those recipes, but first, I had to share the seasoning. Another bonus to using this homemade seasoning is you can easily control your sodium intake by decreasing the salt. You can cut this recipe in half if you need to, but if you love spicy, you will love this. This is Emeril Lagasse's signature Essence seasoning, that he even sells, it is that great.
Source: Emeril Lagasse

2 1/2 tablespoons of Paprika
2 tablespoons of Salt
2 tablespoons of Garlic Powder
1 tablespoon of Black Pepper
1 tablespoon of Onion Powder
1 tablespoon of Cayenne Pepper
1 tablespoon of Dried Oregano
1 tablespoon of Dried Thyme


Mix together all of the ingredients until thoroughly combined.

Store in a airtight container.

This will yield 2/3 cup of homemade creole seasoning.


Happy Cooking,
The Barbee Housewife

Wednesday, September 25, 2013

Pumpkin Pie Spiced Almonds

Pumpkin, pumpkin, pumpkin, it's here! I love pumpkin spice lattes, pumpkin syrup for my coffee, pumpkin ice cream, I love it all!!! And, did I mention, I am going to be a bridesmaid in my brother's wedding?!Ya, I don't need all of my pumpkin favorites, so lucky for me, I have found pumpkin greek yogurt and pumpkin granola. Everywhere I look there is more pumpkin, more temptation, I just need it! That is where this comes in, pumpkin pie spiced almonds. I get the sweet taste of pumpkin that I love and none of the guilt that comes with eating a cream cheese pumpkin muffin.

 These are perfect to carry around and eat for a snack whenever the temptation hits. They were very easy to make and really did not take much effort. I used homemade pumpkin pie spice, because I had all of the ingredients in my cabinet and you know, I just like making my spice mixes from scratch. Perfect.
Source: adapted from, A Work In Progress

2 cups of Raw Almonds
3 teaspoons of Cinnamon
3 teaspoons of Pumpkin Pie Spice, homemade or store bought
1/2 teaspoon of Sea Salt
4 tablespoons of Agave Nectar or Honey
2 teaspoons of Vanilla Extract

First, pre-heat your oven to 325 degrees.

Now, in a medium sized bowl add the almonds and then all of the spices. Give it a stir and add teh honey and vanilla, stir well to combine.

Next, line a baking sheet with aluminum foil and spray with non-stick spray. Spread the almonds on the pan in an even layer.

Roast for 10 minutes, flip one, and roast for 5-10 more minutes, keep your eye on them so they do not burn.

Store in an airtight container.


Happy Cooking,
The Barbee Housewife

Tuesday, September 24, 2013

Homemade Cinnamon Chips

Do you remember that decadent delicious Caramel Latte Bundt Cake that I posted last Friday? If not, just scroll down it is only a few post down. Well, there is a story to go along with that cake. I decided I wanted to make it/had to have it, so I wrote down the ingredients and convinced my husband to go run some errands, promising I only needed 5 things! Well four grocery stores later, I decided I could easily make these homemade and it would be way less hassle. At the last grocery store, I only bought a few extra ingredients to make these cinnamon chips from scratch.

These cinnamon chips were so easy to make, all you do is mix up the ingredients and let them bake. This recipe made 2 cups worth of cinnamon chips and all I can say is, I am glad I only needed 1/3 cup for my cake. These are so delicious and are so versatile, so far I have dropped one in my coffee and topped some ice cream with them! Ethan has eaten quite a few handfuls plain and proclaims they are way better than store bought chips.

I do not think I will ever be purchasing them again, mainly because I drove myself crazy on the search and these are so easy. I told my mom about this escapade and later in the day she sent me a picture of her bag of cinnamon chips from the grocery store in her small town, Texas. Oh well, these are fabulous and I can't wait to try out more yummy things with them!
Source: Confessions of a Bright-Eyed Baker

2/3 cup of Sugar
3 tablespoons of Cinnamon
2 tablespoons of Vegetable Shortening
2 tablespoons of Light Corn Syrup

First, pre-heat your oven to 200 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray.

Next, in a medium-sized bowl, mix the sugar, cinnamon, shortening, and syrup together until combined well and crumbly.

Now, spread this mixture onto your prepared baking sheet. Flatten the mixture out with the back of a spatula or your hands until it is very thin {about 1/4 inch thick} and even thickness throughout.

Bake for 35 minutes. Let cool completely and then use a pizza wheel or knife to cut into small chips. Store in an airtight container until ready for use. They should keep for awhile, just like any other baking chips.


Happy Cooking,
The Barbee Housewife

Monday, September 23, 2013

Cowgirl Chicken Sandwich

You know those build your own burger bars that were so popular a few years ago, are they still popular? I don't know, thankfully my husband got his fill of them. I went to so many, because he loved them, but I don't really LOVE burgers like that. I think I can make a perfect one at home with just a few ingredients, two prime examples. One of the reasons I didn't like them may be because I am extremely indecisive and would just load my burger up with lots of crazy ingredients that I loved individually, but it just didn't have that great cohesive taste. Now, getting on to the point, this chicken sandwich is loaded with lots of crazy ingredients that I love, but it has that delicious cohesive taste.

These sandwiches were one of my favorite meals that we have had, it just hit the spot. Ethan spotted the Hawaiian rolls at grocery store and those were the perfect vehicle for these sandwiches. I will urge you not to skip any step of making this sandwich and have them exactly as written and as an added bonus, they were ready, on the table, {and probably eaten} in 30 minutes.

This recipe will make 4 sandwiches and is easily doubled or cut in half.
Source: A Taste of Home Cooking, as seen on Sparks in the Kitchen

2 large Chicken Breasts, boneless & skinless, cut in half horizontally
Salt & Pepper
Olive Oil
8 pieces of Bacon, cooked
4 slices of White Cheddar Cheese
1/2 cup of BBQ Sauce
1 Avocado
Juice of 1/2 of a Lemon
4 Buns, Hawaiian Roll Sandwich Buns
4 leaves of Romaine
4 slices of Tomato

First, pre-heat a grill pan or skillet to medium-high heat, you could also grill these.

Season your chicken breast liberally with salt and pepper and drizzle with olive oil. Add to the pan and cook for 4-5 minutes and flip; cook for 3 more minutes. Brush the chicken with 1/2-1 tablespoon of bbq sauce and then top with cheese. Place on a plate and cover with foil.

Now, cut the avocado in half, pit it, and mash with the lemon juice. Season with salt and pepper, to taste.

Next, assemble your sandwich. On the bottom bun, place 1/2-1 tablespoon of bbq sauce, top with the chicken {cut it in half if it won't fit}, then bacon, lettuce, and tomato. On the top bun, place the avocado mixture. Squish together and serve immediately.


Happy Cooking,
The Barbee Housewife

Sunday, September 22, 2013

Meal Plan September 22-28

I have decided to try and post my meal plans on Sunday here on The Barbee Housewife. It may help or inspire some of you who are also meal planning or it may just get your hopes up for upcoming recipes that will be coming soon to a blog near you!

Sunday: Champagne poached salmon with cream sauce, roasted dill potatoes, & steamed green beans

Monday: Korean beef tacos {crock-pot} & cucumber slaw

Tuesday: Smothered Italian chicken with roasted tomatoes and spinach & angel hair pasta

Wednesday: Creamy corn & pepper taquitos & mexican-style rice

Thursday: Pan-seared pork tenderloin with whole grain mustard sauce, roasted sweet potatoes,  & sautéed spinach

Friday: Cheese tortellini with pumpkin alfredo sauce, & french bread

Saturday: Out for a birthday celebration!

Friday, September 20, 2013

Caramel Latte Bundt Cake

Dessert for breakfast is not always an acceptable choice, until it is coffee cake, then it is okay. It is more than okay, it is perfect. Coffee cakes are always a hit at any shower and I am always hoping there is some leftover that I can have for breakfast in the morning. This coffee cake is no exception. It is delectable, so fabulous that you should offer to bring dessert over for someone. It is so impressive and seems a little intimidating with two glazes, but do not let that steer you awry. They come together in a snap.

This post is part of the recipe swap that is put on by A Taste of Home Cooking, the category was blogger's choice, so I got to choose exactly what I wanted to make from Hezzi-D's Books and Cooks and this did not disappoint. It will be my new go-to for coffee cake, because really? Who doesn't like a caramel latte? 
Source: Hezzi D's Books and Cooks, originally adapted from The Baker Chick

For the Cake:
2 cups of Flour, all purpose
1 cup of Brown Sugar
8 tablespoons of Butter, cold and cut into cubes
1 cup of Sugar
1 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1/2 teaspoon of Salt
1 cup of Milk
1 Egg
2 tablespoons of Instant Ground Espresso Powder
1 teaspoon of Vanilla
1/3 cup of Semi-sweet Chocolate Chips
1/3 cup of Cinnamon Chips

For the Caramel Glaze:
1/4 cup of Caramel Ice Cream Topping
1 cup of Powdered Sugar
1 tablespoon of Milk
1 teaspoon of Vanilla

For the Espresso Glaze:
3 tablespoons of Milk
2 teaspoons of Instant Ground Espresso Powder
1 cup of Powdered Sugar

First, pre-heat your oven to 350. Butter and flour your bundt cake pan and set aside.

Now, in a large bowl combine the flour and the brown sugar. Add the butter, use your fingers to crumble it into the mixture, until it resembles sand. Remove 1/2 cup of this mixture and set aside.

Next, add the sugar, baking powder, baking soda, and salt, mix until well combined.

In a medium bowl, combine the milk, egg, espresso grounds, and vanilla. Mix well and pour into the flour mixture. Mix well to combine and then stir in the chocolate chips and cinnamon chips. 

Pour half of the batter into your prepared bundt pan, sprinkle the reserved crumb mixture in, then add the other half of the batter on top.

Bake for 40 minutes. Remove and let cool in the pan for 15 minutes on a wire rack. Carefully flip the pan over onto the rack and let the cake cool completely.

With a mixer, blend together the ingredients for the glazes in separate bowls, add more powdered sugar to reach desired consistency. Pour each glaze into a ziplock bag and cut the corner off. Drizzle onto the cake and let the glaze harden.


Happy Cooking,
The Barbee Housewife

Tuesday, September 3, 2013

Fried Brown Rice

Fried rice is on of those foods that I have always loved. Ordering Chinese food in and sharing all of the little take-out boxes is so fun. I do not think I have ordered Chinese food to-go in many, many years, and I do not miss it. I have been making fried rice at home a few times a month for at least two years. The recipe I use, which I will blog at some point, I promise, takes a little time, but is so worth it. This recipe combines the best of both worlds, taking almost no time at all and has the great addition of tomatoes. This recipe is for 3 servings at 3/4 cup each, feel free to double, triple, quadruple, this recipe, but whatever you do, make sure and serve this with the Asian Meatballs with Lime Sesame Dipping Sauce. Yum. 
Source: Skinnytaste

1 cup of Brown Rice, uncooked or 2 1/2 cooked brown rice
Cooking Spray
1 Large Egg + 1 Large Egg White, scrambled
4 Scallions, chopped
2 cloves of Garlic, minced
1 Tomato, chopped
2 teaspoons of Soy Sauce
1 teaspoon of Fish Sauce

First, cook your rice according to package directions. If using leftover, bring to room temperature. 

Now, spray a nonstick skillet with the cooking spray. Add the eggs and cook for 1-2 minutes. Remove and set on a paper plate. 

Spray the skillet again with cooking spray and add the scallions, garlic, and tomato. Saute for about 1 minute and then add the rice. Cook for about one minute and then add the soy sauce and fish sauce. Cook for 1-2 more minutes, add the egg back. Mix the egg in well and remove immediately. 

Add more soy sauce to taste. 

Serve warm. 


Happy Cooking,
The Barbee Housewife