Shrimp and Pasta

I was in a rush to get dinner ready last week so the kids can get in the bed that I forgot to take pics! SMH! So I took some some to work with me the next day for lunch and figured I'd take a mobile shot. The day after food on the go! LOL! I used Emeril's Shrimp and Pasta recipe on Food Network and switched up the pasta because I didn't have linguini on hand so I used fettuccine! Oh man...I'm starting to love pasta more and more. We also had toss salad and fried Tilapia with it. Plus I added a piece a fried chicken to my lunch tray that I made that morning for the girls lunch! LOL! Yes, call me greedy! ;)

Ingredients:
1 1/2 lb. jumbo shrimp
2 tsps Homemade Essence 
2 tsps unsalted butter, plus 2 more
1 Tbsp minced garlic
1/2 cup dry white wine
1/4 cup lemon juice
2 Tbsps chopped parsley (I didn't use. Didn't have any on hand.)
1 tsp lemon zest
1/2 tsp salt
1/8 tsp black pepper
1 lb. cooked linguini (I used fettuccine)
1 tsp crushed red pepper flakes
1/4 cup chopped green onions, chopped

Toss shrimps in a med. bowl with the Essence.

Place the olive oil and 2 Tbsps of butter in a large skillet over high heat. Add the shrimps to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn over. Add garlic to the pan and cook for 30 seconds. Add the wine, lemon zest and remaining 2 Tbsps of the butter and cook for 1 1/2 minutes. Season the shirmp with salt and pepper and add pasta, crushed red pepper flakes, and green onions, tossing to coat well. Remove the skillet from heat, add the parsley, and toss to combine. Serve hot.

Enjoy!



Jill's Comfort Zone

Roasted Butter & Chive Shrimps

I just love me some seafood!  There's nothing much too this recipe!  All you need is some butter, shrimps, garlic powder, red pepper flakes, salt & pepper to taste, and some fresh chives.  Clean shrimps, leave the shells on, season with ingredients listed above and marinade in the fridge for about 30 minutes.  Preheat oven 350 degrees.  In a glass baking dish, place stick of butter and place in the oven to melt.  Remove dish from the oven, place shrimps in dish, toss to coat with butter and roast in the oven until pink and cooked through. 

These were served with steamed broccoli, corn on the cob, and Thai Coconut Curry Shrimp over jasmine rice! Yummy!

Enjoy!

Jill's Comfort Zone

Smoked Sturgeon

Last Summer Kevin made room for an organic section in the store. He had brought some organic canned goods, cake mix, tuna and some other things from this sales guy who stopped by the store one day. Along with those items was some cans of Smoked Sturgeon. I've never heard of this type of fish before and knew that I was never going to try it because each can was almost $17.00!!! WHOA!!!! He also knew that these cans were never going to leave the shelves unless we ate them for FREE!!! CTFU! And that's just what we did with some pepper crackers I brought from Trader Joe's! They were truly delish. I just wish that it didn't cost so much because I would truly buy some!


Jill's Comfort Zone

Asparagus w. Truffle Oil Vinaigrette

I love asparagus and so do my kids! Grilled, sauteed, roasted or whatever....I can have them any way except raw!  They are so expensive these days so I don't buy them as much as I use to. It's been months now since I've had some and now I want some.  I served these with grilled steak and chick peas salad.  I used the truffle oil vinaigrette to toss my salad in as well!  Delish!

Ingredients:
2 lbs. asparagus stalked, washed and trimmed
2 Tbsps white truffle oil
1 1/2 Tbsps EVOO
1 Tbsp Balsamic Vinegar
1/4 tsp fresh lemon juice
1/2 tsp sea salt
Black pepper

In a small bowl, whisk together all ingredients and refrigerate until ready to use. Bring to room temperature before using. Put asparagus on a med. high preheated grill for about 3 to 5 minutes and remove. Toss asparagus with enough truffle vinaigrette mixture to lightly coat and serve!

Enjoy!

Jill's Comfort Zone

Sweet & Sour Wings

I had a wonderful Palm's Sunday! Me and the girls went to church with Ciara! I had to give thanks to the Lord for continuing to Bless me! I need to visit more...yes I am guilty!  I sealed the deal on our new place Saturday! Finally getting up outta here! I've been having a taste for some sweet and sour chicken for a few days now so I decided to make some yesterday after service. I also made some Crab Cakes per the girls request with some spinach, white rice and salad. Oh and can't forget some Homemade Tartar Sauce!

Ingredients:
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup sugar
1 Tbsp corn starch
2 Tbsps sesame oil
2 lbs or more wingettes
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp garlic powder
1/2 Tbsp onion powder


Season the wings with salt, pepper, garlic powder and onion powder. Line cookie sheet with foil, spray with olive oil cooking spray and line wings on top.


In a sauce pan, combine red wine vinegar, soy sauce, sugar, cornstarch, sesame oil and 1/4 cup water. Over med-high heat, heat until sauce boils and thickens; boil 1 minute or so. Remove saucepan from heat.

Set oven to 450 degrees; broil 25 to 30 minutes until wings are tender and golden, turning wings occasionally and brushing with sauce during the last 10 minutes of broiling.

Enjoy!


Jill's Comfort Zone

Homemade Tartar Sauce

Ingredients:

1 cup mayo
1 Tbsp sweet pickled relish
1 Tbsp minced onion
2 Tbsps lemon juice
Salt and pepper, to taste

In a small bowl, mix the 1st three ingredients together, stir in lemon juice and season with S&P.  Refrigerate for an hour before serving.

Enjoy!


Jill's Comfort Zone

Crab Cakes

I made these on Palms Sunday and they were delish! I used Zatarain's New Orleans style crab cake mix and just followed the instructions on the back of the box  I used canned crab meat that I brought from Trader Joe's!  Delish!

Ignore the egg but you do need it.  I just wanted to show you the Zatarain's crab cake mix and the cans of crab meat that I used! 

Enjoy!


Jill's Comfort Zone

Bacon Lover

Oh my...did I tell you how much I love bacon!!! Well I do!  I just love me some bacon.  Not blogging about a recipe just sharing my obsession!  ;)

Jill's Comfort Zone

Hot Wings

I found this recipe on CdKitchen.com and just added my own twist to it. They were truly delish! I had to throw these babies in the oven for about 20 minutes so they could get a little crispy. Wet meat is not my thing!

Ingredients:
4lbs chicken wings
1/2 cup cider vinegar
1 Tbsp hot pepper sauce
3 dashes Worcestershire sauce
1 cup BBQ sauce
Peppercorn medley
1 zest of lime
Lime juice
1 med. onion, chopped
Half of red pepper, sliced
Half of green pepper, sliced

Place ingredients in crock pot in the order listed, pouring BBQ sauce all over. Cook on low for 6 hours or high 3 hours.

Enjoy!

Jill's Comfort Zone

Fried Green Tomatoes

I finally got the chance to try fried green tomatoes! I'm not big on tomatoes but wanted to try these because I've heard they were delish! So last September I was looking looking all over for them but the Muslim who has the veggie stand on the corner went and got some for me! I had told him about a week ago that I wanted to try some...that was really sweet of him!

So my friend, Dodger, gave me a recipe to use! Thanks hun! Love ya!!!  Yummy! I didn't even need hot sauce! I just sprinkle some salt and pepper on them and went to town! LOL My cousin told me to sprinkle some Parmesan cheese on it next time!  But after about 4 or 5 of them I had enough...the tomato taste started getting to me. I served some fried fish and salad with them.

Ingredients:
1 cup Ground corn meal
1 cup Flour
1 tablespoon of garlic powder
a pinch of cayenne
A few cups of buttermilk
Salt & Pepper
1/4 cup olive oil (Bacon drippings if you have some. I was out of bacon. :( )

Mix the first 4 ingredients together in a bowl or dish you can dredge in. Then in another bowl put a couple of cups of buttermilk seasoned with some salt and pepper. Slice up your tomatoes about 3/8"-1/2" thick.

Dip, dredge and fry.

Enjoy!


Jill's Comfort Zone

Quick and Easy Pudding Dessert

One day I was reading my friend KB's Sugar-Free Hot Chocolate Pudding recipe blog I wanted some. That is when I thought I had all the ingredients on hand. Anyway, I made do with what I had and settled for the first thing that came to mind. I told the kids what I had in mind, they agreed and so it was. LOL!  Very simple and easy to make!  Yummy too!

Ingredients:
Jell-O Chocolate Pudding Heavy Cream
Milk
White Chocolate
Confectioners Sugar
Topping of your choice (nuts, sprinkles, etc.)

Add confectioners sugar and heavy cream in a mixing bowl; whisk until liquid becomes thick and foamy.  Prepare pudding as directed on the box.  Place in dessert bowls, top with whipped cream, shaved chocolate and your desired topping.  I put nuts & chocolate on mines and chocolate sprinkles on the other two for the girls.

Enjoy!

Jill's Comfort Zone

Sweet & Sour Sauce

This sauce goes well with chicken, ribs whatever you like!  I've used this recipe to make sweet and sour chicken in my crock pot before and it was really good.  I've also made sweet and sour veggies using this recipe as well.  

Ingredients:
1/3 cup rice vinegar
4 Tbsps brown sugar
1 Tbsp ketcup
1 tsp soy sauce
2 tsps cornstarch mixed with 4 tsps water

Mix the vinegar, brown sugar, ketcup, and soy sauce together and bring to a boil in a small pot.  Mix together the cornstarch and water, add to the other ingredients and stir to thicken. 

Enjoy!


Jill's Comfort Zone

Homemade Blender Mayonnaise

I can't remember if I found this recipe in Kraft Foods magazine or Rachael Ray's.  After my back surgery, I couldn't really go out the house yet.  I couldn't get down the steps just yet nor was I suppose to be in the kitchen cooking but I'm hard headed at times.  I had a taste for potato salad but ran out of mayo.  I was determined to make me some potato salad so I made my own mayo.  Hey, it got the job done!!!   


Ingredients:
2 pasteurized eggs

1 1/2 to 2 Tbsps lemon juice or white wine vinegar, divided
1/4 tsp salt
1/8 tsp pepper
1 cup canola oil or EVOO (for thicker mayo, slowly add up to 1/4 cup additional oil)

Blend eggs, 1 1/2 Tbsps of the lemon juice, salt and pepper in blender 30 seconds or until frothy and well-blended.  With machine running, slowly pour in oil in a very thin stream.  Egg mixture will begin to thicken after half of the oil has been absorbed.  Stir in remaining 1/2 Tbsp lemon juice for more lemon flavor, if desired.  Refrigerate, tightly covered, up to 7 days.

Enjoy!
 
Jill's Comfort Zone

Green Bean Skillet

I truly have a hard time with measurements guys because I just go free-handed until I'm satisfied with the taste!!!!  Aggghhh!  Bad habit I inherited from my mom.  I have so many dishes I want to share with you but can't because I don't have the exact measurements to give you!  :(  I'm planning on making this sometime this week so I will be sure to take my time and estimate how much of each ingredient you should use.  This dish is so simple you can't really go wrong with the measurements.  The flavors are awesome!

Ingredients:
Potatoes, cut into bite size cubes
Green beans, fresh or frozen
Green onions, chopped
Red & green peppers, chopped
Garlic, minced
Pancetta
Smoked paprika
Red crushed pepper flakes
Salt
Peppercorn medley
EVOO
Basil, dried or fresh
Oregano, dried or fresh
Butter

I use either half or the whole pack of Pancetta depending on the amount of green beans I'm making. 

Using a little bit of EVOO I brown up the Pancetta in a large sauce pan. 

Once I've chopped up my veggies, I season them with salt and pepper.  Before adding them to the pan, I melt the butter in the pan, add a little more EVOO and then add the veggies.  If you are using fresh green beans, I would add them along with the other veggies.  If you are using frozen green beans, I would add them once the potatoes are semi tender.  Add the rest of the ingredients and toss together, mixing well.  Cover, cook over med. high heat for about 35 minutes until veggies are crisp and tender.  Make sure you stir moderately.

Enjoy!


Jill's Comfort Zone

Mexican Baked Cheese Shells

A few weeks ago I tried to whip this together and it didn't come out good to me. The kids and Kevin enjoyed it but I found it to be way too dry! I had brought some Taco Cheese blend but I can't remember the brand. I usually don't buy any other kind of shredded cheese except for Kraft. I had actually brought that brand because I did try it before on my taco salad and it was good. So I brought some more for my tacos but since I didn't make the tacos I wanted to use the cheese before it went bad. I guess it's just not good for melting...SMH!

Well last night I tried my hand at this dish again! This time I had my Kraft cheese and used the Mexican Style Cheddar Jack and baby it was the bomb! ;) I served this dish with baked BBQ beef short ribs, collard greens, white rice and corn bread! Yummy!!!!!  2nd time around was a charm!  Next time I want to add a little cream cheese to it. 

Ingredients:
2 large eggs
1/2 cup milk or more
5 to 6 Tbsps butter, melted
2 (8oz) pkgs Mexican Style Cheddar Jack
S&P, to taste
1 lb. med shells, cooked
1 1/2 Tbsps Hot Mexican-Style Chili Powder
3 Tbsps Hot Chipotle Salsa

Preheat oven 350 degrees.  

Prepare shells as directed on box.  Drain and place shells in a baking dish.  In a small mixing bowl, add eggs, milk, and chili powder; whisk well.  Add the egg mixture, cheese, salsa, S&P, and butter to the baking dish; stir every thing together real good; and bake for approximately 35 to 40 minutes.   After the 1st 10 minutes or so, remove baking dish from the oven and stir so that the cheese that has melted can blend throughout the dish.  Then return dish to the oven and let it cook until done. 

Enjoy!


Jill's Comfort Zone

Indian Spiced Beef Patties

Back in August 2009 I was going through my recipe books again.  I'll have to take pictures of my kitchen bible's (my homemade recipe books) one day and blog about them.  Anyway, these were the best burgers ever!!!  Taste sort of like a Gyro...minus the cucumber taste.  hehe

I used ground spices except for the fennel seeds because I had them on hand and wasn't going out to spend $25 or more on spices I already have!  I did have to buy the cardamom seeds because I didn't have any and I couldn't find the pods either!  OMG...I love the smell of fennel!  My kitchen was smelling lovely when I was toasting the spices...especially when I started grinding the fennel seeds using my mortar and pestle!  Ahhhhh....

Then I was pissed off because I couldn't find my fresh cilantro that I brought the other day!  I brought two containers and couldn't find neither one of them so I had to used dried cilantro!  Boy was I pissed!!!  I must have left them at the grocery store...so I thought!  Two days later while I was going through my grocery bags that were left unpacked BINGO!  You know I really was pissed!  Since my back surgery, I can't bend down so that's the kids job to unpack the groceries, etc.  I was sure Sabrina passed me the cilantro to put in the fridge that day.  SMH!

You might want to make less sauce because I had plenty leftover but none went to waste.  I used the sauce as a dressing for my salad the next day and as a dipping sauce for my carrots!  Truly delish guys!  ;)

Ingredients:

Spice Blend

2 tsps coriander seeds (I used ground coriander)
1 tsp cumin seeds (ground)
1 tsp fennel seeds
6 cardamom pods, seeds removed, pods discarded (ground)
2 whole cloves (ground)

Sauce

1/2 cup plain yogurt, preferably greek
1/2 cup finely chopped cilantro (I used dried so used less amount)
1/4 cup sliced green onions
1 Tbsp lime juice
1/4 tsp coarse salt

Beef

2 Tbsps olive oil
1 cup finely chopped onion
2 tsps minced garlic
1 1/2 lb. ground beef
1/2 cup fresh bread crumbs
1/4 cup plain Greek yogurt
1 1/2 tsps coarse salt, divided
1/2 tsp black pepper, divided
1/2 tsp cayenne pepper

Pitas

8 pita flatbreads, warmed (I used Whole Wheat Pita Bread)
1 cup thinly sliced red onion
1 cup diced tomato (I used canned diced tomatoes because I got lazy!  LOL)

Heat small dry skillet over medium heat until hot.  Add all spice blend ingredients; toast 2 to 3 minutes or until spices are fragrant, stirring constantly to prevent burning.  Grind spices in spice grinder or with mortar and pestle.  *I was so busy rushing I forgot to take a picture of this part!  Sorry guys!  :(*

Place 1 tsp of the spice blend in small bowl; stir in all sauce ingredients.  Refrigerate.

Heat oil in same skillet over medium heat until hot.  Cook onion and garlic 5 minutes or until onion is softened.  Place in large bowl; refrigerate 10 minutes to cool.
Add all remaining beef ingredients and remaining spice blend; gently min until well-blended.  Form into 8 (4x3 inch) oval patties about 1/2 inch thick.  Heat grill.  Grill patties, covered, over medium heat or coals 8 to 10 minutes or until thoroughly cooked and no longer pink in center, turning once.  Place on warm pitas; fold pitas.  Top with sauce, red onion and tomato.

 Not your perfect shaped patties but they were perfect for me, my family and friends!  :)

Tried and it was delish!

Can't you tell?  LOL!


And there you have it....Indian Spiced Beef Patties!!!  Yummy!

Enjoy!


Jill's Comfort Zone