Shrimp and Grits

Recipe courtesy Joe Barnett

Ingredients
Shrimp:
1 1/2 pounds (26-30 count) Wild Georgia Shrimp
2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
Grits:
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete)
1 slice sugar-cured country ham
Directions
First, peel and devein the shrimp.

 In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

Read more at: http://www.foodnetwork.com/recipes/shrimp-and-grits-recipe/index.html?oc=linkback

Banana Pudding - Letter "B"

Olivia is studying letter "B" and I couldn't think of a better letter "B" recipe than my Nana's Banana Pudding! Nana graciously gave Olivia and I a cooking lesson to learn how to make her pudding.

Ingredients:
5 bananas
3 eggs
2 c. milk
1 box of Vanilla Wafers
2 tbsp. all-purpose flour
1 c. sugar
 tsp. vanilla
dash of salt

Directions:
1. First, set your eggs out for one hour to come to room temperature.
2. After an hour has passed, put 2 cups of milk into a sauce pan on medium heat. Keep stirred with a whisk.
3. Put a layer of wafers on the bottom of a glass baking dish. Next cut up all of the bananas. Using about half of the banana pieces, line a row of bananas on top of the wafers.

4. Separate the eggs. With the egg yolk, add 3/4 cup of sugar, 2 heaping tablespoons of flour, and 1 teaspoon of vanilla. Gradually add about half of the milk to this mixture and stir. Then pour it all back into the boiler and stir. Pour half of this pudding mixture onto the wafers and bananas in the dish.
5. Next add another layer of wafers and bananas, followed by the remainder of the pudding.
6. Beat the egg whites with a hand mixer until they are stiff. Add a dash of salt. When the eggs get frothy add 1/4 cup of sugar and 1 teaspoon of vanilla. Spread this on top for the meringue.
7. Bake at 350 degrees until the meringue is slightly brown on top. Enjoy!

Yummy Snowflakes - Letter "Y"

Ingredients:

• 6 flour tortillas
• 6 teaspoons oil or butter or cooking spray (for frying)
• powdered sugar

Directions:

1. Just like you would a paper snowflake, fold the tortillas and cut out shapes from it.

2. Open up the tortillas and see your snowflake.

#'s 3. and 4. are optional

3. Fry them.

4. Dust them with powdered sugar.

http://www.yummly.com/recipe/external/Yummy-Snowflakes-Recipezaar

This book by Janet Craig is a great one to read before you start  making your snowflakes.

• 
  

Fiesta White Chili

Ingredients:

1 can black beans

1 can corn, undrained

1 can Rotel, undrained

1 package ranch dressing mix

1 tbsp. chili powder

1 tsp. onion powder

1- 8 oz. package light cream cheese

2 chicken breasts

Directions:

*This is a crock-pot or slow cooker recipe*

Cook and shred the chicken first. Then drain and rinse the black beans. Place the chicken in the bottom of the pot, then corn, Rotel, and black beans. Top all of this with the chili and onion powders and the ranch mix. Stir. Place the cream cheese on the very top. Cook on low for 6-8 hours. Serve with tortilla chips. Enjoy!:)

*If you want the chili to be thick, add some brown rice in the mixture but watch the chili carefully and add water as needed. 

I only remembered to take this picture before cooking the chili. I will try to remember to take a picture of the finished chili next time. 

X-ray vision Cookies - Letter "X"

These are called "X-ray vision cookies" because they contain carrots, which contain beta-carotene, that help with vision. Does it help with night vision? I don't know but it is a cute name for cookies:) And what other recipe can we make for letter "X"??:) The cookies turned out very delicious! The original recipe calls for 1 cup of chocolate chips but I actually put in 2 cups. :) I want to make these again soon!!!

Ingredients:

2 eggs
1 cup brown sugar, packed
1/3 cup nonfat milk
1/3 cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups semi-sweet chocolate chips
1 cup quick-cooking oat
1 cup carrot, grated
1 cup raisins

Directions:
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, beat eggs, brown sugar, milk and oil.
3. Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the egg mixture and mix well. Stir in the chips, oats, carrots and raisins.
4. Drop by heaping teaspoonfuls onto baking sheets coated with nonstick cooking spray; flatten slightly.
5. Bake for 10-13 minutes or until golden brown; remove to wire racks to cool.

Read more at: http://www.food.com/recipe/x-ray-vision-chocolate-chip-cookies-251162?oc=linkback

Pudding Paint (Edible)

This is a craft recipe to make pudding paint. Pudding paint is an edible paint that kids can use to create fun art work. And they can eat it too! Pudding paint can be used with a paint brush, q-tip, or it can also be used as a finger paint. Pudding paint is easy to make and your kids will love painting with this edible paint.

Ingredients:
1 package of vanilla instant pudding mix
milk for preparing pudding
food coloring
q-tips or paint brushes

Directions:
Prepare the pudding as directed. Divide the pudding into small bowls or a muffin tin. Add food coloring to make desired colors. Put in the refrigerator and store until ready to be used.
Start painting! You can paint on any paper. Store any unused pudding paint in the refrigerator or eat it up instead!

Peanut Butter Play Dough - Letter "P"

Peanut Butter Play Dough
*Be aware of any students in your class that may have a peanut allergy.

Ingredients:
2 c. non-fat powdered milk
2 c. creamy peanut butter
1 c. honey

Mix the above ingredients until the mixture forms a soft, pliable dough. If necessary, add more honey and powdered milk to get the correct consistency. Spoon some onto each child's plate. Ask the children to form the letter "P" with their dough and then form a "P" object or animal. After completing, allow children to eat their art work!