~ Honey Grilled Shrimp~

For dinner I made Honey Grilled Shrimp which was great with baked potatoes and the Beer Bread I made as well.

 

 What you need: 1 lb shrimp shelled, water and skewers.

 

In a large bowl, mix together the contents of large bag with 1/3 cut water. Add shrimp, toss to coat, cover and marinate in the refrigerator for an hour. I thought I took photos of the shrimp in the marinade but I guess I didn't.  Sorry..

 

Preheat grill to high heat. Thread shrimp onto skewers and discard marinade.

 

In a small bowl, stir together second package with 1/4 cup water.  

 

 Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling. Shrimp can also be skillet grilled as well, and if so, do not use the skewers.  I grilled my shrimp in a cast iron skillet not the grill and they turned out fine!

 

After putting on our dinner plate, I drizzled more of the honey-butter sauce over top.  The shrimp with the beer bread and potatoes made for a really great dinner with very little effort!  Get some today! 

~ Cajun Creole~

I made Cajun Creole tonight.  Here is the original blog from when I first made it.

 

This time I just made it with shrimp though and did not add sausage.

 

 

I also only used about 1/2 cup of water as opposed to a cup and a half so that it was more of a sauce on top of the rice and not something that had to be eaten out of a bowl.  It was good!

 

Plate up!  Get some today!

Mexican Meatloaf

Tonight we had Mexican Meatloaf that I do in the crock pot.

 

Here is the link to how to make this meal that has a nice kick to it!

 

It was great making it today so that it would be ready in time for Superbowl~

 

 

~ Chicken Etoufee

Sorry I haven't blogged lately but it does not mean that I haven't been using my Southern Belle Gourmet mixes!

Sometimes I am having repeats of dinners I have already posted on here.  A few weeks ago I made the Etoufee but used chicken this time and it was yummy!

Here's a photo of the serving plate:

 Here's a link to my blog where I first posted it. 

Just used chicken instead of shrimp.

New Year's Day Dinner

Tonight we made one of our favorites Skillet Lasagna with garlic bread!

I'll add the picture tomorrow. For some reason cannot add it on this laptop!

Here's the link from May with the step by step instructions.  For a quick lasagna this is GREAT!

Chinese Night

This evening I made Chinese! :)

These are actually dishes I have blogged about before. 

We had Kung Pao Chicken and Fried Rice

These were so delicious once again!  Please click on each title and it will take you right to my step-by-step blog about these easy to make tasty dishes!

~ Beef Stroganoff ~

Last night for Christmas Eve, Eve (lol) dinner I made Beef Stroganoff.  But before that in the afternoon I made some 5 Minute Fudge for my hubby whose sweet tooth was bothering him.  ;-)

I had not made this Beef Stroganoff before but it was a hit and my hubby wants it again, soon!

Ingredients: 1 lb ground meat, water and 1 package of Beef Stroganoff.  We decided to splurge for the holidays so instead of ground meat, we got a pound of filet mignon to use for the beef. 

Directions: Brown 1 lb ground meat and drain off fat.  Since I used filet, I drizzled a little olive oil into the skillet and browned the cubed cut filet but left the juices in and just lessened the amount of water slightly.

 Add 4 cups water...

And the contents of the package

Stir, bring to a boil, reduce heat, cover and simmer for 15-20 minutes...

or until noodles are tender.

 Top with sour cream if desired. May also add pkg of peas and can of mushrooms for a different treat!

We just made it as is and it was delicious!  Plate up!

Beef Stroganoff

Etoufee (with photos this time)

Last night I made Etoufee and although I posted this a while back I did not have the photos as my husband deleted them by accident.  So before that could happen again, I got all the photos on my blog! :)

This Etoufee dish can be made with shrimp, crawfish or ground sausage.  I like to make it with shrimp as I never see crawfish available at the store anyway and I don't really care for ground sausage.  

Ingredient:  Package of Etoufee (on my website in the Cajun category), 1 lb of your choice of meat (mentioned above), 1/2 cup margarine, 1 chopped celery stalk, water and 8 oz can tomato sauce.  When I went to get the tomato sauce we had none but we did have a jar of Salsa and it worked out splendidly!

Directions: Cook 1 lb of your choice of meat, in a large pot with 1/2 cup margarine and 1 chopped celery stalk  You will see the celery stalk missing here and that is because my husband does not like it. Otherwise it definitely would be in there!

 

 

  Add the mix , 1 1/2 cups water and 1 (8oz) can tomato sauce (in my case I added 1/2 jar of the Salsa)

 Cool on low for 20 minutes.  (meantime I cooked some long grain and wild rice to serve it with.

 Serve over rice.  Here is the finished plate!  Just delicious!

 You can get this and many other wonderful dishes here!

~ Etoufee ~

Well I knew this would happen eventually...I made this dish the other night and my husband deleted the photos I took thinking I had already downloaded them ...well I hadn't.  So I apologize that I will not have all the photos to post here.  I'm definitely making it again because we loved it, and I'll post again then with step by step photos as usual!  

I guess I've been living under a rock because I didn't even know what Etoufee was and didn't know what to expect.  I made it with shrimp and we had it over Rice Pilaf and it was really good!  We had some leftover and hubby had it on toast the next day.

Here's the Directions: Cook 1 lb of your choice of meat (shrimp,crawfish, or ground sausage) in a large pot with 1/2 cup margarine and 1 chopped celery stalk.  I did not include the celery stalk as hubby does not like it (I could probably list what he DOES like and the list would be a short one). I would have liked the celery in it as it would have added some more texture (and that slight celery crunch to the dish). Add the Etoufee mix , 1 1/2 cups water, and 1 (8oz) can tomato sauce.   Cook on low for 20 minutes. Serve over rice. Makes 4 cups.

Here is the photo from the website. It just really had a nice flavor!

Get some here