Shrimp with oven roasted tomatoes and sweet corn

We live on the Alabama Gulf Coast. That means miles of beaches. That means mild winters. That means we can drive in any direction and in a few short minutes we hit water. It really is a good life.

That means fresh seafood. Again, it really is a good life. And field after field of farmland where diligent farmers are busy growing plump juicy tomatoes and beautiful sweet corn. 

The shrimping industry along the Gulf Coast took a hit after the 2010 BP oil spill. The tar balls and oil slick brought shrimping boats to dock, meaning a loss of revenue and livelihood to our local shrimpers. The fear of possible contamination meant, even after the seafood had been declared safe, people didn't want to touch it. 

Even months later 4,200 square miles of the Gulf were closed to shrimping. It was sad. But now it's safe. I guarantee you it is safe. And it is a joyous thing. 

I want to consider myself a locavore. I don't have anything against the super market, but if my neighbor can grow it, make it, catch it and sell it why shouldn't I support them? That includes shrimp. 

We love shrimp at this house. I often get a hankering for some shrimp. And on one particular afternoon I felt the need to combine Baldwin County's finest. I had just picked up some tomatoes from the farmers market. So I decided to combine all our favorite foods in this house (minus chocolate, cubed steak and bacon) and make Shrimp with Oven Roasted Tomatoes and Sweet Corn served over Rice.

What you'll need:

1 lb shrimp

4 ears sweet corn

2 large, plump tomatoes

2 cups rice cooked

Garlic salt

Dried Cilantro

Kosher salt or seasoned salt

Cooking Spray.

Preheat your oven to 350.

Clean each ear of corn and spray with cooking spray. Sprinkle with kosher salt or seasoned salt. Wrap each ear in a piece of aluminum foil and place in oven for 30 minutes.

Next, slice your tomatoes in halves and spray with cooking spray, then sprinkle with garlic salt. You will also roast for 30 minutes. This makes them even sweeter. You will be so happy.

Next, peel and clean your shrimp if you didn't buy them peeled. Place the shrimp in a casserole dish that has been sprayed with cooking spray. Sprinkle with cilantro. You will roast them in the oven for 20 minutes.

Once your corn has finished cooking you will cut it off the ear. Slice your fully roasted tomatoes and mix your cooked rice, corn and tomatoes together in a big bowl. Serve with the shrimp on top.

It's so good.

Freezer Cooking- A time saving dream

Back in the day when I first started reporting for a living I would spend a couple hours on a Sunday afternoon cooking two weeks worth of meals. I would turn on the stereo and dance in the hot kitchen while I made 10 casseroles to stuff in the freezer.

Back then I was driving 90 minutes one way to work and had no time to cook. I had not time to sleep, or breathe or do anything else! Compaired to having a baby that was a breeze! Just kidding.... sort of.

Anywhoo- I have started freezer cooking again, but my new version is, make one for now, save one for later.

Tonight we are having a chicken, corn, brocoli casserole. So, I just made extra. (This is a great way so stretch chicken leftovers, by the way.)

I have also put a beef and penne bake (will post that recipe later)...

...and baked oatmeal in my feezer this week.

What about you?

Chicken casserole:

What you'll need:

1 chicken breasts or 2 cups shredded chicken

1 to 2 pkgs. frozen broccoli

12 ounces cream of chicken soup (homemade recipe here.) (One can will do also. Girl, you don't have time to make soup!)

6 oz. grated cheese (any type)

4 cups cooked rice

1 bag corn

Preheat oven to 350-

Cook chicken until tender. Cut up chicken. 

In a greased pan combine rice, chicken, veggies and soup. Mix it all together. Sprinkle top with cheese and bake 30 minutes. No, you don't have to thaw the veggies.

Mama and Baby Cook: Chicken Tortilla Bake

Again, it is hot here in Alabama. It is hot and it is only May and the days are getting busier and the baby boy is getting cuter and cuter and I don't want to stand around in a kitchen for an hour. I want to play. 

Do you ever feel that way? Well here is a recipe that will have you darting in the kitchen for a brief minute and then gives you lots of time to play, fold clothes or sit in a closet and cry during nap time. (Just kidding on that last part.... maybe.)

This is Chicken Tortilla bake and at just $6 it is a quick, easy and cheap meal. 

What you'll need:

Two cups chopped chicken, cooked (this is great for leftovers)

1/2 bag frozen corn

8 tortillas cut in strips

1 can black beans drained and rinsed

1 jar salsa

2 cups cheese

One pan greased

Preheat your oven to 350

Place a few tortilla strips in the bottom of the pan. 

Cover in chicken, beans, corn, salsa and cheese. Mix together. Add more tortilla strips and more cheese. 

Place in oven for 30 minutes. Voila!

Chicken Tortilla bake. Just $6. This is a quick, easy and cheap meal. What you'll need:Two cups chopped chicken, cooked1/2 bag frozen corn8 tortillas cut in strips1 can black beans drained and rinsed1 jar salsa2 cups cheeseOne pan greased
Preheat your oven to 350Place a few tortilla strips in the bottom of the pan. Cover in chicken, beans, corn, salsa and cheese. Mix together. Add more tortilla strips and more cheese. Place in oven for 30 minutes. Voila!

Apple Stuffed Roast Chicken

What you'll need:
A Chicken - About 5 pounds
One large apple
1/2 bulb of garlic
16 oz Bag of carrots
Spicy Brown Mustard
Olive Oil
Kosher Salt

Preheat your oven to 375. Sprinkle EVOO in your pan.
Remove all skin and fat from the outside of the chicken. Rinse the bird. If the chicken came with giblets you can throw them out. Line your pan with carrots.
Stuff apple, onion and garlic. If there is any leftover apple, onion or garlic, throw them in the bottom of the pan.
Rub the bird with mustard and oil. Sprinkle with salt. Cover with aluminum foil and roast for 2 hours. (That's 20 minutes per pound plus 20 minutes.)

Salad:
A bag of rinsed spinach
2 oranges
Basil
Olive Oil
Balsamic Vinegar
Gorgonzola Cheese

Throw the spinach in the bowl. Cut the peal off your oranges and squeeze any left over orange from the peal over the spinach. Add your orange segments.
Sprinkle spinach with 2 tbsp olive oil and 2 tbsp. balsamic vinegar.
Place in fridge to chill. Once you're ready to serve add your cheese.

Don't forget to hop over to Romance on a Dime for Take it On Tuesday. Betsy is the best!

The leftovers challenge part 4: Zucchini and Pork Parmesan

Okay, let's all let out a big deep breath. Four straight days for pork. Anyone getting tired of it yet? Think of all the cash you're saving - that's what I keep telling myself.

Day four: Zucchini and Pork Parmesan. I know, it sounds odd. And I guess it kind of is. But it tastes great. I promise. The lightness of the zucchini makes you forget it's pork.

Okay, deep breath. Let's get started.

What you'll need:

For the veggie packed pasts sauce you will need:

1 cup sliced mushrooms

5 good size Roma tomatoes peeled (refer here)

2 tbsp minced garlic

1/2 diced onion

1/4 cup fresh basil or 1 tbsp dried

2 tbsp sugar

1 pinch kosher salt

1 can tomato paste

2 tbsp white wine

2 cups of shredded pork cut into small peices.

Olive oil

Optional: carrots, spinach any vegetable you can think up. This is a great way to hide vegetables.

You will also need:

Zucchini

1/2 to 1 cup Shredded mozzerella cheese

Preheat your oven to 350 and grease a glass pan

Cut your zuchini into spears and spray with cooking spray. Place in oven for 10 minutes to roast.

(Note. The sauce in the picture does not contain the pork. It is a photo from the Veggie packed homemade pasta sauce recipe.)

Sauce: In a pan heat up your olive oil and add your onions.

Dice those peeled tomatoes and toss them in the pan with you basil let your tomatoes and onions cook for about 10 minutes then add your white wine, tomato paste, pork and sugar. Stir, stir, stir. Then add your garlic and kosher salt and let simmer about 8 minutes.

 Pour the sauce on top of the zucchini and sprinkle with mozzarella cheese and bake another 10 minutes.

The leftovers challenge part 3: Pork "Fried" Rice

We are in day three of our leftovers challenge and I think we are doing okay. Tomorrow I might run screaming through the cotton field if I have to look at anymore pork, but today we are plowing through. Day three- Pork Fried Rice!

This seems so first thought, and I guess it is. When my husband came home and saw what I was making he said, "I thought you should make this." Great minds think alike, and so do ours. ;) See what I did there?

This was simple, it required little time or effort and there was no actual frying involved.

Let's get started.

What you'll need:

2 -3 cups shredded pork

1/2 cup oyster sauce (this is cheap and found at most grocery stores on the exotic food aisle.)

2 cups cooked rice

1 - 16 ounce bag frozen peas (I bought mine at the Dollar Tree. Yup, we're cheap.)

2 cups chopped carrots

1/2 onion

2 greased skillets

Grease a skillet and saute your onions and carrots over a medium heat. Don't crowd the pan or it won't get done.

In a separate greased skillet add your cooked rice. We used brown. (Only $.15 a serving.) Add your oyster sauce to the rice and let and stir it all in so that the rice is thoroughly coated.

Add your pork, carrots and onions to the rice and dump in the peas. Yes, the peas will add a little bit of moisture as they thaw, this is okay.

Once everything is hot, mixed and ready serve it up!

The leftovers challenge part 2: Pulled Pork Pizza with Homemade Whole Wheat Crust

It's day two of the leftovers challenge and we're still cooking - pun intended. My pork tacos were a big hit with hubs and got the bearded thumb of approval.

Now on to day 2. Pulled Pork Pizza. Pizza is one of my favorite things to make because a few ingredients go a long way. I make leftovers pizza all the time when I have 1/3 of an onion, a little bit of chicken and some cheese leftover. You can get a lot for your dollar with a pizza. Plus, homemade crusts are delicious and costs less than $1 to make.

Let's start with our crust. It's so easy.*Note. This will make 2 crusts. You can store one in the fridge for up to a week or stick it in the freezer for later.

What you'll need:

Print crust recipe

1 cup all-purpose flour (preferably unbleached, but whatever you have works)

1 cup whole wheat flour

1 tsp yeast

1 tsp olive oil

1 cup HOT water (but not boiling)

1 extra cup flour the pan

Preheat your oven to 350.

In a bowl combine your flour, yeast, oil and water. 

Then mix.

You won't need to knead the dough. *snickers at need to knead.

Cover in a dark, damp rag and let sit for about 20 minutes. It will need to double in bulk.

After your dough has doubled you will want to flour your pan directly and roll the dough flat. I use an old glass bottle. No need for fancy equipment.

Stick that crust in the oven for 10 minutes. It will come out golden and delicious. You can even top it with herbs and grated parm before you put it in the oven if you want to make it extra special. I highly reccomend this step.

Okay, step 2 our toppings.

I used about a 2 cups shredded pork, two sliced Roma tomatoes, some various herbs, 1/4 onion, Romano cheese and bbq sauce from a bottle. (Later this week I will attempt to make my own.)

Layer your toppings on your crust and place back in the oven for 20 minutes at 350. The end.

 

Prosciutto and Kale with Orzo

Kale! Kale! Kale! It's not just for making chips and soup no one wants to eat. I was sure of that. I had half a bag of kale left over last week and since I am now living a waste not want not lifestyle I really didn't want it to go to waste.

So I thought and I walked around my kitchen and I pulled everything out of my cabinets and then it came to me! One of my favorite things to make is a pizza with caramelized onions and prosciutto. The salty and the sweet are incredible together.

What if I took my favorite elements of the pizza and made pasta I could throw in some baby bella mushrooms and the kale and the meaty baby bella and the bitter kale would balance each other. Right? Yes!

What you'll need:

Prosciutto a 3 0z package (I got mine on sale at Publix for $3.99)

1 medium size sweet onion

2 Roma tomatoes

4 cups Kale (it cooks down)

1 carton baby bella mushrooms (regular white button mushrooms or canned mushrooms could work too)

Garlic (duh) 3 cloves or one tbsp minced.

Orzo

Get your Orzo going according to the instructions.

Heat up your oven for 350 and placed your Prosciutto in a greased cookie sheet. You will cook the Prosciutto in the oven for 8 minutes until it renders. (Becomes crispy.)

Break it into pieces and place in a serving bowl.

Heat up your skillet over a medium heat and drizzle with olive oil. Add your chopped onion. It will take 30 minutes to properly caramelize. (But that's not quick? I know. I didn't say this would be fast.)

Add your minced garlic once the carmelzation process seems good and almost done.

Chop up your tomatoes and place it in a bowl with the Prosciutto.

Add your kale and mushrooms to the skillet with the onions and cook for about 5 minutes. You don't want the leaves mushy.

Once your orzo is finished put it in the bowl with the Prosciutto and tomatoes.

Add the onion, Kale, mushroom mixture to the orzo and mix everything together. This is a really good mix of flavors. Believe me.

Print this recipe

Sausage Pepper Bake - Mama and Baby in the Kitchen

It's hot. So hot and it's only March. So that means it's only going to get hotter in Alabama. Why am I complaining now? I should reserve my complaints for August, right? This is a quick, easy and simple meal that requires few ingredients. 

Also, you want something cheap. Right? We are all about cheap. And nothing complicated. Nothing fancy? Got it. Here we go.

What you'll need:

Print recipe

One 14 ounce package of sausage ($2.50)
One green pepper ($.66)
One red pepper ($.66)
One yellow pepper ($.66)
1/3 of an onion or a whole small onion ($.35)
1 lb of potatoes ($1.19)
Cooking spray. (.05)
Total: $6.07!
Preheat oven to 350.
Chop all your vegetables and add to a grease pan. Then add your sausage. And spray with Pam. You can add salt and pepper or your favorite seasoning.
Bake at 350 for 30 - 45 minutes.

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Mama and Baby cook: Panko Crusted Tilapia Taco

 Print this recipe

Want to feed your entire family (4) for less than $10? Of course you do. Try this amazing Tilapia Taco. It's sweet. It's spicy. It's wonderful!

Five4FiveMeals.com presents a cooking show where I show you how to cook a meal for a family of four for less than $5 a person.

Today we make Panko Crusted Tilapia Tacos. This recipe yields 8 small tacos and costs less than $2.00 per person.

What you'll need:

Taco:

Four 4 oz Tilapia filets
1 cup Panko Crumbs
1 tbsp dried cilantro
1 tbsp lemon pepper
Tortillas
1/2 cup cheese

Peanut Sauce:
4 tbsp creamy Peanut Butter
4 tbs hot water
1 1/2 tbsp brown sugar
1 1/2 tsp cayenne pepper
1 tbsp lemon juice

Pico De Gallo:
2 Roma tomatoes, diced
1/4 sweet onion, diced
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 tbsp lemon juice
heaping table spoon garlic, minced

Preheat your oven to 350.

Taco:

Mix the panco, cilantro and lemon pepper. Wet your fish and press into the taco. Place on a greased cookie sheet and bake for 20 minutes.

Pico De Gallo: Mix tomato, onion, cilantro, 1/2 cup fresh cilantro, 1 jalapeno seeded and minced, garlic. Place in fridge.

Peanut sauce: Using a jar, scoop in 4 tbsp peanut butter, add 4 tbsp hot water, brown sugar and lemon juice and shake (with the lid on of course). It will be the consistency of salad dressing so you will need to refrigerate for 20 - 30 minutes.

Place the fish on your tortilla and cover with peanut sauce and pico de gallo and a little cheese.