Kimmy's Kreations: Fried Shrimp Fettuccine

I've had a craving for more seafood in my life lately, so I've been trying to step outside my comfort zone and make some seafood dishes that may be a bit new to me.  I don't think I have ever actually deep-fried shrimp, so this definitely counts as new.  This dish is delicious, but it's also super rich, so you won't be able to eat a lot at one time before your taste buds are blown out.  Definitely worth the effort of zealously monitoring the Dutch oven oil temperature.

Note: While I appreciate all the flavor in this, the alfredo sauce was a bit salty from the combo of seasonings and cheese.  I backed the seasonings off a bit in the recipe below.  Also, I used a combo of Parmesan and Pecorino Romano, since I had both in the fridge, and why not.

Fried Shrimp Fettuccine
From Kimmy’s Kreations

1 pound large shrimp, shelled, but tail on
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons seafood seasoning, such as Old Bay
2 teaspoons smoked paprika
1 teaspoon garlic pepper
1 large egg, beaten

For breading:
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon seafood seasoning, such as Old Bay
4 teaspoons smoked paprika
2 teaspoons garlic pepper

For alfredo sauce:
2 cups heavy cream
2 teaspoons Badia Complete Seasoning
2 teaspoons seafood seasoning, such as Old Bay
1½ cups grated Parmesan cheese
Cooked fettuccine

Coat shrimp in seasoning and toss with egg. Combine breading ingredients in a Ziploc, dump shrimp in and toss to coat. Fry shrimp at 355°F to 360°F until golden brown, about 2 to 5 minutes, depending on shrimp size.

Heat cream with seasonings until it thickens slightly, add cheese. Toss cooked fettuccine with alfredo sauce and serve with shrimp on top.

Makes 4 servings

Lauren's Latest: Gingerbread Cream Pie and Karen Demasco: Gingersnap Pie Crust

I originally made a version of this pie for Thanksgiving.  I used a pre-made graham cracker crust, different spice amounts, different milk amounts, basically different everything.  It was...okay.  For a gingerbread pie it was decidedly not gingerbread spicy.  But I could tell that it could be so much more.  So back to the drawing board.  And what you see below is what I came up with. So. Much. Better.  The crust helps significantly, but bumping up the spices and bringing down the milk helps the filling out quite a bit.  This is pretty darn tasty now.

Note: This uses the BIG BOX of pudding, not the little one.  Don't be tricked, or else your pie will be soup.  I also add ¼ teaspoon meringue powder when I'm mixing up the whipped cream, just to give it a little extra help on the stabilization front, but not absolutely necessary.

Gingerbread Cream Pie
Loosely adapted from Lauren's Latest blog

1 (9-inch) prepared Gingersnap Pie Crust (below)

1 (5.1-ounce) box instant vanilla pudding mix (BIG BOX)

1½ cups cold whole milk

2 tablespoons unsulphered molasses
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

1½ cups heavy cream

¼ cup powdered sugar

In a large bowl, whip vanilla pudding with milk. Let sit 3 minutes to thicken, then stir in molasses and spices.

In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold one third of the whipped cream into the pudding mixture, and then pour the pudding into the pie shell. Top with the remaining whipped cream and sprinkle with a little ground nutmeg for garnish, if desired. Refrigerate for a couple of hours before serving.

Gingersnap Pie Crust

Adapted from Karen Demasco, as seen at Martha Stewart

2 cups gingersnap cookie crumbs (from approximately 9 ounces gingersnap cookies)

¼ cup packed light brown sugar

1 tablespoon all-purpose flour

½ teaspoon kosher salt

5 tablespoons unsalted butter, melted

Combine the cookie crumbs, brown sugar, flour, salt, and melted butter in a small bowl until well mixed.  Dump the crumbs into a 9-inch pie dish, and using a measuring cup, press the crumbs into the bottom and sides of the dish.  Place in the refrigerator for 30 minutes.

Preheat oven to 350°F.  Bake refrigerated crust for 10 minutes, or until set.  The crust should be fragrant.  Let cool completely before making the filling.

Always Order Dessert: Cranberry Sauce Bread

Over the years I've really enjoyed experimenting with different recipes for cranberry sauce, but after the big day is done, I'm always pondering what to do with quite a lot of leftovers.  No matter how delicious the cranberry sauce, it's never going to be the star of the show.  And there's only so many things you can do with the excess (turkey cranberry sauce panini?).  I figured there had to be something I could make that would allow me to continue to experience the deliciousness of my homemade sauce, and luckily I came across this recipe.  This bread could not be any easier, and it is warm, comforting, and delicious, especially with a cup of coffee or tea.

Cranberry Sauce Bread
Adapted from Always Order Dessert blog

1½ cups cranberry sauce, divided use
⅓ cup canola oil
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1½ cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

Preheat oven to 350°F (or 325°F for convection). Grease a 9x5-inch loaf pan and set aside.

In a large bowl, stir together 1 cup of the cranberry sauce, oil, sugars, egg, and vanilla. Add the flour, salt, baking soda, and ground cinnamon. Mix well just until evenly combined.

Spread into the prepared pan. Dollop the remaining cranberry sauce on top and swirl the sauce into the batter with a knife to make a marble pattern.  Bake about 50 minutes, or until a tester inserted in the center comes out clean.

Aunt Nellie's and Reddit: Creamed Onions

Each year I look for something new and interesting to make for Thanksgiving, and I have to pilot the recipes for myself before introducing them to the family at large (this is how fennel became a Thanksgiving staple).  I've long been fascinated with creamed onions, but the thought of having to peel five thousand pearl onions always gave me pause.  When I saw it could be done with jarred onions, this recipe got moved to the top of the pile.  This dish really gives me a whole 1950's nostalgia feeling.

Note: I had a really hard time finding these onions.  Not even Amazon had them in stock.  I did end up ordering from a random grocery website, but if you see them in stock in your area, just grab them.

Creamed Onions
Adapted from Aunt Nellie's and u/C4bl3Fl4m3 on Reddit

2 (15-ounce) jars Aunt Nellie’s Holland-Style Whole Onions
¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour
1½ cups half-and-half

2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese

1½ teaspoons Badia complete seasoning

¼ teaspoon dry mustard
Pinch nutmeg

1 teaspoon kosher salt

½ teaspoon ground white pepper

Salt and ground white pepper
¼ teaspoon paprika

Drain onions, reserving ½ cup of the liquid.

Melt butter in 2-quart saucepan over medium heat. Stir in flour; cook and stir 1 minute, until bubbly. Stir in half-and-half, onion juice, and sherry; cook and stir 2 minutes or until sauce thickens. Stir in cheese, Badia seasoning, mustard, nutmeg, salt, and pepper. Add onions; pour into a 1½-quart baking dish sprayed with nonstick cooking spray; sprinkle with paprika. Bake at 350ºF 15 to 20 minutes, uncovered, until bubbly.

Spicy Bourbon Cranberry Sauce

For years I've been trying to find a cranberry sauce recipe that yields something sweet and sour and complex.  I've been disappointed multiple times (although the sauces themselves were fine, if basic).  So finally I decided it was up to me to work out what I wanted.  I knew I wanted citrus, and I'm never going to turn down the opportunity to add bourbon.  But then I thought - what if it was a little spicy?  And not just spicy, a little smoky?  I'm honestly really happy with the way this turned out, and I think I've finally found my cranberry sauce.

Note: As much as I love fresh orange juice, I feel like the stuff in the bottles has a stronger orange flavor.  For this recipe I used a little bottle of pulp-free Simply Orange.  I used Maker's Mark as the bourbon, but you do you.  Also, the number of chipotles is determined by how spicy you want the cranberry sauce: one if serving to grandma, two if you want some zing, 3 or more if you like searing the skin off your tongue.

Spicy Bourbon Cranberry Sauce

1 (12-ounce) bag cranberries
1 cup orange juice
½ cup granulated sugar

½ cup packed light brown sugar
Finely grated zest of one orange

1 to 2 chipotles in adobo, finely chopped
1 cinnamon stick
Pinch of kosher salt
2 to 3 tablespoons bourbon
1 teaspoon vanilla extract

Wash cranberries; pick out any mushy ones and discard. Add cranberries to a medium saucepan along with the orange juice, sugars, orange zest, chipotle pepper, cinnamon stick, and salt. Bring to a boil over high heat, then reduce heat to medium. Cook, stirring frequently, until berries have popped and softened and mixture is thickened.

Remove from the heat and add in the bourbon. Return to the heat for 30 to 60 seconds, then remove from the heat and add the vanilla. Let cool.  Remove cinnamon stick and refrigerate until serving.

The Country Cook: Butter Dip Biscuits

I'm a big sucker for a good biscuit, but I've also not found a good recipe for that perfect flaky buttery biscuit nirvana, so I occasionally play with random recipes I find.  This one had me intrigued, with its butter on the outside instead of the inside.  It definitely is not the recipe I'm looking for, and the biscuits turned out a bit dense, but this makes sense with the butter in the pan instead of the dough.  They do come together quickly if you need a bread with dinner.

Note: If you want a seasoned biscuit, I recommend adding some to the butter before adding the dough.  That way it all gets baked together.  I also used a weird pan size for mine, so they made 6 big biscuits instead of the 9 you would get from a square pan.

Butter Dip Biscuits
From The Country Cook blog

½ cup (1 stick) salted butter
2½ cups all-purpose flour
1½ tablespoons granulated sugar
1 tablespoon baking powder
1½ teaspoons kosher salt
1¾ to 2 cups buttermilk

Preheat oven to 450°F. Grease a glass or ceramic 8x8-inch or 9x9-inch baking dish.

In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.

In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a sticky batter forms. If batter still seems too dry, add a tad bit more buttermilk until the batter is thick and sticky.

Pour biscuit dough into baking dish (right on top of the melted butter). Some of the butter will run over the top of the dough. You can spray your hand with some nonstick spray to help spread the dough out evenly in the pan. Cut the dough into 9 squares with a sharp knife (as best you can). This will help with cutting later when the biscuits are baked.

Bake, on the middle oven rack, for about 25 to 30 minutes, or until the biscuits are golden brown on top and spring back to the touch.  Rotate the dish once during baking to ensure even browning.

Gennie's Bishop Grill: Candied Butternut Squash

Many years ago I came across a recipe book for an old Dallas restaurant called Gennie's Bishop Grill.  I'd only ever made one other recipe from it, for peanut butter pie, and I figured it was about time that I took a look to see if anything else seemed interesting.  I finally came across this recipe, and even though it seemed like an obscene amount of butter and sugar, I went ahead and tried it.  I'm glad I did - this squash is pretty fantastic.  I had to stop myself from picking pieces out of the dish.  Definitely a holiday or once-in-a-while treat, but delicious.

Note: I had to cook my squash closer to the 2 hour mark, but just keep checking it until it's tender.  Low and slow.

Candied Butternut Squash
From Gennie's Bishop Grill cookbook

3½ pounds butternut squash cubes
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
½ cup honey
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon orange extract
1 teaspoon almond extract
2 teaspoons vanilla extract

Place squash cubes in a large casserole dish.  Preheat oven to 275°F.

In heavy saucepan, melt butter. Stir in brown sugar, honey, and spices. Bring to a rolling boil; cook for five minutes and then remove from heat. Stir in extracts.

Pour syrup over squash. Cover casserole with foil tightly, sealing all edges. Cook for 1 to 2 hours, depending on size of squash cubes, until squash is tender.

Makes 8 servings

Get Off Your Butt and Bake: Chicken Broccoli Supreme

I may have printed this recipe off in around 2008, with every intention of making it.  I have no idea what happened.  Somehow it got shuffled to the back of the line.  Which is unfortunate, because this is a really delicious casserole.  And since there's not much to it other than making the sauce, it only takes about 20 minutes to throw together.  I served it with mashed potatoes, but honestly it's probably just fine on it's own, maybe with a slice of freshly baked bread on the side.

Note:  In order to steam my flowerets, I put them in a microwave-safe bowl, added a tablespoon or two of water, and covered the bowl.  I then nuked them for 2 minutes.  Worked out great, especially if you don't want to drag the steamer out.  Also, I think you could probably forgo the cheese in the sauce and just use 1½ cups on the top.  The sauce is pretty darn delicious without covering it up with cheese.

Chicken Broccoli Supreme
Adapted from Get Off Your Butt and Bake blog

1 pound fresh broccoli flowerets, steamed for 2 minutes
3 cups cooked chicken, broken up into bite-size pieces (meat from one rotisserie chicken)
3 cups shredded sharp Cheddar cheese, divided use

Sauce:
⅓ cup unsalted butter
⅓ cup all-purpose flour

1 cup chicken broth
2 cups whole milk
2 teaspoons Badia complete seasoning
1 teaspoon Kinder Garlic and Herb with Butter seasoning

Topping:

½ cup (1 stick) unsalted butter

2 long sleeves Ritz crackers (~50 crackers)

1 tablespoon poppy seeds

Preheat oven to 350°F.  In greased 9x13-inch baking dish, layer the broccoli and chicken, then set aside.

In saucepan over medium heat, melt the butter.  Sprinkle the flour over and stir until it smells slightly nutty, about 2 to 3 minutes.  Do not let flour brown.  Whisk in the chicken broth, milk, and seasonings, and continue stirring until sauce has thickened.  Turn heat down to low, and add 1½ cups of the cheese. Stir until melted.  Pour over the chicken and broccoli.  Top with remaining cheese.

To make the topping, melt the butter and add the poppy seeds; stir well.  Crush the crackers in large zip-top bag with a rolling pin; don’t crush too small.  Add the cracker crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese in the casserole.

Bake, uncovered, for about 30 minutes, or until hot and bubbly.

Makes 6 to 8 servings

RecipeTin Eats: Arroz Rojo (Mexican Red Rice)

While most people view the rice and beans that come with Tex-Mex plates as a bit of an afterthought, I've always considered them to be something that can really elevate the whole dinner if done properly.  I really notice if a restaurant has particularly good sides, because to me it means that they're paying attention to everything, not just the stars of the show.  So in an effort to bring that same attention to my home kitchen, I decided it was time to whip up some red rice.  This recipe makes a super tasty rice, and you are free to add peas and carrots if you so desire.  I personally think it's fantastic as is.

Note: The bouillon and seasoning I've used can be found in Mexican groceries (or honestly, in regular groceries if you live somewhere like Texas), but can also be ordered from Amazon.

Arroz Rojo (Mexican Red Rice)
Adapted from RecipeTin Eats blog

1½ tablespoons unsalted butter

2 garlic cloves, minced
½ small white onion, finely chopped
1 cup long grain white rice
2 cups chicken broth
2 tablespoons tomato paste

1 cube Knorr tomato bouillon with chicken

1 packet Sazón with cilantro and annatto

¼ teaspoon kosher salt
1 jalapeño pepper, whole

1 sprig cilantro

Heat butter in a large saucepan over medium heat. Add onion and rice, and cook for 4 to 5 minutes, or until onion is translucent and rice is just beginning to color.  Add garlic; stir briefly.  Add tomato paste, and toss with rice mixture for 30 seconds or so. Add broth, salt, and seasonings, stir until tomato paste is dissolved. Plonk in the jalapeño and cilantro. Cover, bring to simmer, then lower heat to low so the water is simmering gently.

Cook for 20 minutes or until the liquid is absorbed (tilt pot to check).  Remove from heat, leave lid on and rest for 10 minutes. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork, then serve.

Makes 4 servings

Rick Bayless: Barbacoa de Res (Beef Barbacoa)

My absolute favorite taco at Taco Cabana is the beef barbacoa breakfast taco.  I love that thing deeply and passionately, especially with cheese and salsa ranch on top.  But for some reason, I never thought to make my own.  I figured it was just a braise, but it just seemed like a lot.  That is, until I found this recipe.  The whole thing gets taken care of in the slow cooker, and you just show up at the end to eat the delicious food.  That is definitely a recipe I can get on board with.

Note: I was convinced that six hours wasn't going to be enough to make this beef delicious, but it absolutely was.  The pieces were falling apart as I tried to lift them from the sauce.  I used a Shiner Bock in my version, but I think Rick Bayless says Modelo Negra is also a good choice.  It looks like he's further tinkered with the recipe since I grabbed it; the version below is what I made.

Barbacoa de Res (Beef Barbacoa)
Adapted from Rick Bayless

For the optional lining of the slow cooker:

A 12-inch chunk of agave leaf (penca de maguey) OR a dozen or so good-size avocado leaves (available at Mexican groceries) OR a 2-foot piece of banana leaf

For the beef:
2 tablespoons vegetable oil or freshly rendered pork lard
3 pounds beef cheeks
1 (12-ounce) bottle of beer
Salt

For the red chile adobo marinade:
2 dried guajillo chiles, stemmed, seeded and torn into large pieces
2 dried ancho chiles, stemmed, seeded and torn into large pieces
4 garlic cloves, peeled and roughly chopped
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 canned chipotle chile en adobo
¼ teaspoon ground cinnamon, preferably Mexican canela
½ teaspoon dried Mexican oregano

For serving:
Your favorite hot sauce or salsa
A little chopped white onion
A handful of cilantro leaves

Roast the agave leaf being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces. If using avocado leaves, scatter half of them on the bottom of the slow-cooker and set the others aside.

In a large (12-inch) skillet, heat the oil over medium-high. Pat the beef dry with a paper towel, sprinkle generously with salt and lay it in the skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Transfer the meat to the slow cooker.

Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat, if you are using them, and pour the beer over the top. Cover with the remaining avocado leaves, if using. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer.

When you are ready to serve, coarsely shred the beef and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion, and cilantro. Grab some tortillas, if you like, and you’re ready to make some delicious tacos.

Makes 6 servings