Monday, August 25, 2014


My husband and I went to the Bonefish grill yesterday, he has been wanting the saucy shrimp for weeks now.
he was so upset to find out they have removed it from the menu, we had other wonderful food, but he really missed the Saucy Shrimp.  After talking to one of the staff we found out that they will still make it for you upon request ( wish they would have said that BEFORE we ordered Lol)  and our son used to work there so we also got the recipe.
Bonefish Grill Saucy Shrimp & Scallops

2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed
Heat butter in a sauté pan. Add garlic and green onions and sauté
until the aroma fills the air.
Add Kalamata olives and sundried tomatoes - cook for 30 seconds.
Add shrimp and scallops, salt & pepper and sauté until firm - do
not overcook.
Add lemon juice, clam juice and feta cheese - bring to a simmer.
Pour into heated serving dish.
Sprinkle with chopped parsley.
Serve with crusty bread.

Serves 1

Sunday, June 8, 2014


Well at least famous in my little world, Ha Ha. My 8 year old grandson had to call me on the phone and tell me that he ate 2 plates!!  Everyone I make this for just loves it so give it a try the next time you make spaghetti.

1 lb. Italian sausage casings removed (mild or hot)
1-lb. ground beef
1- med onion chopped
4-garlic cloves minced
1-28oz can diced tomatoes
2-6oz cans tomato paste
2-15oz cans tomato sauce
2-cups of water, I rinse out all the cans to get every drop of goodness.
3-t basil
2-t parsley
2-T brown sugar
1-t salt
1/2-t red pepper flakes
1/4 cup good red wine( if you wouldn't drink it don't cook with it)
1-lb thin spaghetti ( we like Angel Hair)
parmesan cheese

In large, heavy stockpot, brown Italian sausage, and Ground beef breaking up as you stir.

2 Add onions and continue to cook, stirring occasionally until onions are softened.

3 Add garlic, tomatoes, tomato paste, tomato sauce and water.

4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5 Stir well and barely bring to a boil.

6 Stir in red wine.

7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn. I cook mine on low and slow for at least 4 hours.
 8 Cook spaghetti according to package directions
 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

I have made this in the crock pot also and just let it go on low all day. Heaven!

This is my base sauce, I sometimes add zucchini, mushrooms, whatever you want

Now just sit back and have a glass of wine and listen to all the complements.





Saturday, June 7, 2014


One of my family members gave me this recipe, and I don't know if it's better to have warm when its just done or after a few days of sitting. I love it both ways, after it's been in the fridge(if it makes it there) let it warm up a bit before you eat it, This dip is addicting you will love it and it's worth the time to really cook the onions.

  • 4 tablespoons (1/2 stick) salted butter
  • 1 medium sweet onion, cut into 1/2-inch-thick rings
  • Fine sea salt and freshly ground black pepper
  • 1 teaspoon honey
  • 3 cloves garlic, chopped
  • 1/4 cup dry vermouth or dry white wine
  • 3/4 cup sour cream
  • 1/4 cup (2 ounces) cream cheese, at room temperature
  • 1 tablespoon finely chopped fresh chives, plus more for garnish
  • Dash of cayenne pepper

    Add the butter to a larger heavy skillet.
    Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
    Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
    Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)


    Monday, April 28, 2014

    Ina Gartens lemon pasta with Roasted Shrimp

    My husband and I both love Ina Garten the Barefoot Contessa on the Food Network. We tried roasting shrimp after seeing a Barefoot Contessa episode a while back and it makes an incredible difference to the flavor. It's so easy to do, it's now our preferred way to cook shrimp. We make this a lot for shrimp cocktails we like to have ours with some warm butter. While we were watching Ina the other day make a lemon pasta with roasted shrimp we had to try it. Of course just like most of her dishes it was amazing you have to try this.

    2 pounds (17 to 21 count) shrimp, peeled and deveined
    Good olive oil
    Kosher salt and freshly ground black pepper
    1 pound angel hair pasta
    4 tablespoons (1/2 stick) unsalted butter, melted
    Zest and juice of 2 lemons
    Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.

    Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

    Friday, March 21, 2014


    Red Lobster Shrimp Gumbo
    1-1/2 cups melted butter
    1-1/2 cups all-purpose flour
    2 cups chopped onions, cut into 3/8″ pieces
    1 cup chopped green peppers, cut into 3/8″ pieces
    1 cup chopped celery, cut into 3/8″ pieces
    1 lb. Andouille sausage, cut into 1/2″ pieces
    1/2 lb. Tasso smoked meat, cut into 1/2″ pieces
    1 tbsp. paprika
    3 tbsp. “Emeril’s Bayou Blast” seasoning
    2 tsp. gumbo file, ground
    1 tsp. ground Ancho pepper (optional for extra heat)
    10 cups cold chicken stock or broth
    2 tbsp. brown sugar
    2 bay leaves
    1/2 lb. shrimp, cleaned and peeled with tails removed
    Salt and Pepper to taste
    Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
    Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
    Add the paprika, the “Emeril’s Bayou Blast” and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
    Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
    Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
    Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
    Serves 10-12
    Source: Red Lobster