Monthly Archives: July 2011

New Round of Recipes

Here are some new and old recipes that have been in the circulation lately.

Summer is so wonderful for grilling and this first one is super easy to prep, cook and clean up:

Grilled Fiesta Shrimp

  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 teaspoons Creole seasoning, divided
  • 1/2 cup (2 ounces) preshredded Mexican-blend or cheddar cheese
  • 1/2 cup drained canned whole-kernel corn with sweet peppers (such as Green Giant)
  • 3 tablespoons chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups hot cooked long-grain rice
  • 1. Prepare grill to medium-high heat.
  • 2. Arrange shrimp in the center of a large piece of heavy-duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning, tossing to coat. Top shrimp with cheese, corn, cilantro, and beans; sprinkle with the remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.
  • 3. Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.

Another shrimp recipe comes from the good ole’ Pioneer Woman.  Here’s the link.  This one is so fresh, so good.

  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
  • 2 whole Zucchini, Sliced On A Slight Diagonal
  • 2 ears Corn, Kernels Sliced Off
  • 1/2 cup Grape Tomatoes, Sliced In Half Lengthwise
  • Salt And Freshly Ground Pepper, To Taste
  • Chopped Fresh Herbs, If Desired

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Hint: Much better after it’s been allowed to cool for a bit! Yummy and refreshing.

Here’s the direct link for mouth watering pictures and the PW humor


This one is from Chesed and has been a huge hit with many.  It really is a complete meal in itself, but if you wanted to, you could do a small salad or fruit for a side.

Turkey Chili Pot Pie

  • 1 package(s) (8 1/2-ounce) cornbread or corn muffin mix
  • 1 cup(s) frozen corn kernels, thawed
  • 1 pound(s) sweet potatoes, peeled and chopped
  • 1/4 cup(s) water
  • 1 tablespoon(s) vegetable oil
  • 1 large (1-pound) onion, finely chopped
  • 1 pound(s) lean ground turkey
  • Salt
  • Pepper
  • 2 clove(s) garlic, finely chopped
  • 1 tablespoon(s) finely chopped pickled jalapeños
  • 1 tablespoon(s) chili powder
  • 1 teaspoon(s) ground cumin
  • 2 can(s) no-salt-added fire-roasted diced tomatoes, drained
  • 1 can(s) no-salt-added rinsed black beans, drained
  • 1 tablespoon(s) chopped fresh cilantro leaves, for garnish
  1. Preheat oven to 400 degrees F.
  2. In medium bowl, prepare cornbread mix as label directs, but use only half of liquid specified. Fold corn into batter; set batter aside.
  3. Place sweet potatoes and water in microwave-safe medium bowl. Cover with vented plastic wrap and microwave on High 5 minutes or until tender.
  4. In deep 12-inch enamel-coated or well-seasoned plain cast-iron skillet, heat oil on medium-high. Add onion and cook 5 to 7 minutes or until browned, stirring occasionally. Add turkey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until lightly browned, breaking up meat into small pieces. Add garlic, jalapeños, chili powder, cumin, and sweet potatoes with their liquid. Cook 1 minute, stirring.
  5. Add tomatoes, beans, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Heat until bubbling, stirring occa­sionally. Dollop cornbread mixture over top, leaving 1-inch rim around edge. With spatula, spread mixture to cover most of surface.
  6. Place skillet on foil-lined jelly-roll pan to catch any drips. Bake 22 minutes or until golden brown on top and bubbling. Garnish with cilantro.
Optional:  I don’t have a cast iron skillet, so I just bake mine in a casserole dish and I’ve had no problems with it.  This is also great as leftovers.
I need to find some good watermelon recipes.  I’ve been loving that fruit this summer, probably have consumed 2 whole melons on my own.  Happy summer cooking!
A picture for all who visit this site for the rug rats 🙂

Susannah wearing my old dress made by my Mom.

Josiah loves to help me cook.

Birthday party at the farm