Creamy Polenta with Sautéed Veggies!

• Creamy Polenta
  From tenyearsofgreenpan.com 
  Adapted by me...
  1 clove garlic, minced
• 4 cups filtered water
• 1 cup polenta
• 1 tablespoon unsalted butter
• 1/2 cup grated Romano cheese, plus more to serve sea salt, to taste black pepper, to taste
• 3 tablespoons olive oil
• 1 cup sugar snap peas, halved
• 1/2 cup green onions, diced
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup halved cherry tomatoes
• 1/4 cup fresh basil, chopped
• ​1 teaspoon lemon juice
  
  
  1. In a large sauté pan heat the garlic over low for one minute while stirring almost constantly. Add in the water and bring to a boil.
  2. Add in the polenta one 1/3 cup at a time, stirring constantly to avoid clumps. Reduce the heat to a simmer and cook while stirring until water is absorbed and the polenta is softened. Add more water as needed.
  3. Remove from the heat and add in the butter and cheese, and stir to combine. Taste and add salt and pepper as desired. Scoop polenta into a bowl and cover.
  4. Wipe the pan clean and return to the stove. Heat the oil over medium heat and toss in the snap peas, onions, corn, tomatoes and basil. Season with salt and pepper and sauté for about 3 minutes or until vegetables are cooked al dente. Finish with a squeeze of lemon.
  5. Divide polenta into four bowls, top with vegetables and more cheese and black pepper.
  6. Eat warm! 
     
     
     

Easy breakfast Bakes

Easy Breakfast Bakes!
Sausage Crescent Bake

2 pkgs. refrigerated crescent dough
1 lb. country pork sausage
1- 8 oz. pkg. cream cheese (cubed)

Brown sausage in a skillet. Drain fat.

Stir in cream cheese and cook on low until melted. Mix well.

Spread 1 pkg. cresent roll in bottom of 13 x 9 pan. (Pinch seams together.)

Pour sausage mixture over and spread evenly.

Place the other pkg. crescent roll dough over top of sausage to form top crust.
Bake at 350 for 15 to 20 minutes or until golden brown.

Cut in squares to serve.


Egg & Sausage Casserole with Crescent Rolls


Ingredients:

■1 lb. pork sausage
■1 (8 oz.) package refrigerated crescent roll dough
■8 eggs, beaten
■2 c. shredded mozzarella cheese
■2 c. shredded cheddar cheese
■1 t. dried oregano
Instructions:

1.Place sausage in large, deep skillet. Cook over med-high heat until evenly brown. Drain, crumble, set aside.
2.Preheat oven to 325 degrees F. Grease 9×13 pan.
3.Line pan with crescent roll dough and sprinkle with crumbled sausage.
4.In large bowl, mix beaten eggs with cheeses. Season with oregano. 
Pour over the sausage and crescent rolls.
5.Bake 30 min. or until knife in center 
comes out clean

Sheet Pan Shrimp Boil

what an easy way to have a Shrimp Boil!!! Easy prep, easy clean up & SO tasty! ENJOY!


I will definitely be making this again. So much easier, cooking & clean up & SO tasty!


Sheet Pan Shrimp Boil
Adapted from recipe that I found online...
1 lb. Dutch yellow potatoes
4 ears of corn, cut in thirds
1 large onion, coarsely chopped
4 cloves of garlic, sliced
1 lb. andouille sausage, sliced
1-1/2 lbs. Shrimp, peeled & deveined, tail on
1 Tbsp. Old Bay Seasoning
1/3 cup melted butter
Fresh parsley for garnish

Cook potatoes in boiling salted water for about 13 minutes. Add corn last 5 minutes. Drain.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 

Place drained potatoes & corn, shrimp, sausage, onions, garlic on baking sheet. Sprinkle with Old Bay. Drizzle melted butter over. Toss to coat. Bake for 15 minutes. Sprinkle with parsley & serve. 

JUNE 2017 NEWSLETTER

June 2017 Newsletter 

Food for Thought: 

June 3rd always reminds me of Momma's birthday...and of Momma no longer being here.
Unaware You’d Leave So Soon
By Paula George Smith
November 5, 1993
The years flew swiftly by, and we didn’t take the time to grasp them within…
Yet memories of days gone by, will always remain within my heart.
Unaware you’d leave so soon, we should have spent those days more wisely.
You held my hand, taking unsure steps; falling down, you’d pick me up again.
Rebellious days through childhood and youth, your love did not depart.
Unaware you’d leave so soon, I would have spent the days more wisely.
From Momma to Grandma, you knew the love in each one’s grin…
And cherished them, as Grandma’s should, you carried that love within your heart.
Unaware you’d leave so soon, we should spend the years ahead more wisely.
Addie Alberta Taylor George Richardson
June 3rd, 1920 - November 5th , 1988

Food for your tummy! 

Being from Pensacola, seafood has always been a favorite of mine! Fiesta Shrimp Dip has to be one of my absolute favorites! I always double or triple the recipe, it's that good!

Fiesta Shrimp Dip
"Some Like It South" Pensacola Junior League Cookbook
Fiesta Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook my shrimp in water with
onions, lemons and Old Bay seasoning)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!! 

Another favorite is grilled fish or sauteed fish! Here's one of my favorites!

Spicy Grilled Fish
4 red snapper or orange roughy fillets (6 ounces each)
1 tablespoon Olive Oil
2 teaspoons Smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme 
Optional Seasoning: Use 2 Tbsp. Caribbean Jerk seasoning.
Directions
Brush oil over fish. In a small bowl, combine the seasonings; 
sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. 
Coat grill rack with cooking spray before starting the grill. 
Grill fillets, covered, over medium heat for 3-5 minutes on each side 
or until fish flakes with a fork. 
I use my grill basket for ease in turning fish.
Yield: 4 servings. 

Not to forget...

> Jack Daniels Tipsy Grilled Salmon
> 1 lb. salmon fillets
> 1/3 cup Jack Daniels
> 1 Tbsp. lemon juice
> 2/3 cup brown sugar
> 2 Tbsp. butter, melted
> Mix last four ingredients. Pour over fish and 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.

Paula's Caramelized Onion Dip
Paula George
3 large sweet onions, peeled and cut into strips
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. kosher salt
1 tsp. fresh ground pepper
16 oz. sour cream
4 oz. softened cream cheese
1/2 cup mayonnaise
1 tsp. hot sauce
1 Tbsp. worcestershire sauce
2 Tbsp. horseradish
In large skillet, heat oil and butter over medium heat; add onions, salt and pepper. Cook over medium heat, stirring frequently until onions are caramelized(about 45 minutes) and golden brown. Set aside and cool. Mix remaining ingredients in large mixing bowl until smooth, add onions, beat with electric mixer for 1 minute to combine and chop the onions. Cover and chill 1 hour before serving. 
Great served with tray of crudites, chips or crackers for dipping. 

Paula's Smoked Salmon Spread
Paula George
1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread or "good" crackers to spread on. 


Enjoy!