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- Shrimp Stew
  
  Posted at 2:44 PM by rememberingfamilyrecipes
  
  Aug 14th
  - 3 heaping cooking spoons of all purpose flour
  - 1/2 container of ” Holy Trinity” onion Mix
  - 7 cups of tap water (NOT HOT) ***(NEVER ADD HOT WATER TO A ROUX ONLY TAP WATER)
  - 1 heaping tbs. “Better than Bouillon” lobster or Shrimp base (I used Lobster)
  - 2 heaping tbs. Tony Chachere’s Roux mix
  - 1 heaping tbs. Tony Chachere’s Brown Gravy Mix
  - 2 bay leaves
  - 6 shakes of Tabasco – (red pepper blend)
  - 2 squirts liquid smoke
  - 1 heaping tbs. butter
  - 6 shrimp (take 6 shrimp out of the 3 lbs and chopped fine)
  - 2 & 1/2 shakes of Worcestershire sauce
  - 1 tsp. minced garlic
  - 3/4 tbs. corn starch
  - 1 tsp. Ole’ Bay Seasoning
  - 1 tsp. Tony Chachere’s seasoning
  Salt and Pepper to taste
  
  In a heavy gauge pot add flour and brown (see how to make a roux in Reference tab the video shows a gumbo roux but the steps are the same just smaller amount of flour for Stews). Once Roux is browned add onion mix and the water slowly as it will bubble up. Add the 6 chopped up shrimp and all other ingredients, excluding the remaining shrimp and the cornstarch. Cook on a Medium/ High fire making sure to stir so the bottom doesn’t stick. cook for about 30 minutes. Take some of the stew and out in a bowl add the corn starch to the bowl and stir until dissolved add the mixture back to pot of Stew. If you would try to add the corn starch directly to the stew it would clump and would be hard to dissolve. Cook about another 15 minutes on Medium/low fire. Add the shrimp or crawfish and cook on Medium/ low fire stirring occasionally for about 20-30 minutes or until shrimp are cooked. A foam may form on top of stew while cooking spoon off and throw away. If stew is watery you can continue to cook on low until thickens. Serve over rice. Potato Salad or coleslaw pairs very well with this stew.
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  Posted in Main Dishes, Uncategorized, What's for Dinner | Tagged cajun cooking, cajun stews, cooking, crawfish stew, main meals, recipes, shrimp stew
- Roast, Rice & Gravy
  
  Posted at 2:44 PM by rememberingfamilyrecipes
  
  Aug 14th
  Stuffing for Roast:
  
  take a small bowl and mixed the following ingredients
  - 2.5 tbs. minced garlic
  - 1 tsp. “Better than Bouillon” Beef base
  - 1/2 tsp. Tony Chachere
  - 1/2 tsp. Tabasco – “Green pepper blend” –
    
    https://www.amazon.com/gp/product/B017IX07OU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B017IX07OU&linkCode=as2&tag=familyrecip0e-20&linkId=b27a72a603a16638f8159e9757d687e3
  - 1/2 heaping tsp. Montreal Steak Seasoning
  - 1 tsp. Worcestershire Sauce
  - 1 squirt liquid smoke
  - 1/2 tsp. jalapeno juice – “may omit”
  - 1 (5.5 – 6 lbs.) – chuck roast
  - Preheat oven to 450 degrees
  Stuff Roast with 1/2 to 3/4 of the stuffing mixture, reserve the rest for later. See above picture of how to stuff roast. You will cut slits into the roast and fill with the stuffing mixture. Once stuffed dust roast with Tony’s Chachere’s and Montreal Steak Seasoning. In a black Iron pot or heavy gauge pot, place 1 tbs. olive oil and heat on Medium/High fire. Brown roast on all sides then set aside. Lower fire to medium and place 1/2 lbs. fresh cajun Sausage removed from casing and break up into pieces and brown. Add 3/4 container of “Holy Trinity” (see reference items) + 1 cup of water. Cook for about 8 to 10 minutes. Add to the onion mixture: the remaining stuffing mixture, 1 tbs. liquid smoke, 5-6 shakes or Tabasco, 1 & 1/2 to 2 tbs. Tony Chachere’s Brown Gravy mix, 1 tbs. Tony Chachere’s Instant Roux (see reference items), 2-3 bay leaves, 3 heaping tbs. butter (hey no one said this was diet food LOL) Put fire up to Medium/ high add 4 cups of tap water and place roast back into the pot. Cover and cook for about 5-10 minutes. Place covered pot in the preheated oven for about 1 hour checking after 30 minutes to make sure there is still enough liquid in pot if not add one cup water at a time( but you should still have enough liquid). Place pot back into oven for another 35-40 minutes. Take the roast out and slice against the grain of the meat. Cut on a board that has edges because you will want to reserve the juices from roast that will be on the cutting board and place roast slices and the juices back in pot cover and place back in oven for another 30-40 minutes until roast is very tender. If Roast is not tender add about 3 cups of ice on top of roast and place back in oven for another 30 minutes. Serve gravy over cooked rice and serve with beans, corn or any other vegetables of your liking. I served it with corn for the kids and black eyed peas for the others.
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  Posted in Main Dishes, Uncategorized, What's for Dinner | Tagged chuck roast, family meals, rice and gravy, roast, Sunday meals
- Good ole’ Roast, rice & gravy
  
  Posted at 2:30 PM by rememberingfamilyrecipes
  
  Aug 14th
  Recipe coming ………. Check it out on Main Dishes. Green Beans and Corn will be added to sides as well!
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  Posted in Uncategorized
- Veggie Stuffed Bell Peppers
  
  Posted at 7:46 PM by rememberingfamilyrecipes
  
  Aug 12th
  veggie stuffed bell pepper
  
  Recipe found in “Main Dishes” tab! Check it out for a easy & tasty meal.
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  Posted in Uncategorized | Tagged stuffed peppers, vegetable, veggie meal
- What’s for a quick breakfast?
  
  Posted at 1:25 PM by rememberingfamilyrecipes
  
  Aug 12th
  The Nectarines were looking awesome in the grocery store yesterday so I picked up a few and they were so juicy and sweet. I decided to make a smoothie this morning because I was going to be moving around a lot today so to me it is easier to carry a meal on days like this than to sit down to one.
  - one organic or regular Banana
  - 1/2 nectarine
  - handful of frozen blueberries
  - 1 & 1/2 heaping “Simply Jif” creamy Peanut butter ( OMIT if you have a nut Allergy)
  - 1 heaping tsp. “Barlean’s Organic Omega 3” (Flax-Chia-Coconut flavor
  - 1/2 cup “Naked” fruit smoothie juice – Mighty Mango flavor (or your favorite flavor)
  - 2.5 oz. “Oikos Triple Zero” Greek Yogurt – Vanilla flavor
  layer ingredients in Ninja Personal Blender & Blend until smooth and enjoy.
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  Posted in Uncategorized
- Having a great Day with J
  
  Posted at 10:28 PM by rememberingfamilyrecipes
  
  Aug 8th
  Today I had the great pleasure of spending the day with my grandson. He is always a happy child and he has a way to make your day shine when he’s around. He loves cooking “making recipe” as he calls it.
  
  so happy he is “making recipe” with Nana
  
  tasting
  
  boy boy boy
  
  loves to stir the pots
  
  pulling out is dough
  
  adding tons of cheese
  
  he even likes to clean up after
  
  He spent a few hours with his Nanny having a fun snack at the local cookie store. Then home with Nana to spend the afternoon. We cuddled in the lazy boy and watched a few movies then decided to “make recipe” Pizza night.
  
  We took a rotisserie chicken breast and a leg quarter, (we deboned it), had artichoke hearts ( cut into bite size pieces) a 1/2 jar of Bertolli Garlic Alfredo sauce that was left over from other meals within the week I had left over. We warmed the Alfredo sauce in small pot with about 1 heaping tsp. of Smoked Paprika, a few shakes of Tabasco (jalapeño blend) and about two heaping tbs. of Kraft’s Parmesan & Romano blend cheese (I always that handy in keep in my fridge). We made our homemade pizza dough set that aside covered for 45 mins to rise. I then took, ground beef, 8 strips of bacon cut up in to tiny pieces, Canadian bacon (cut to bite size), diced ham & a handful or two of “Holy Trinity” (see reference items) I browned all the meats with a few seasonings of choice.
  
  Our dough was ready we divided it, a personal for J, a deep dish for the all meat mixture, and a thin for the artichoke, chicken Alfredo pizza. We worked our dough baked each for about 7 mins. for the two larger pizzas and about 4 mins. for J’s pizza. Removed from oven then layered our pizza sauce the meats, then topped with Lots of Mozzarella cheese. Bake on Pizza setting (some ovens may not have pizza setting so if your oven does not just set to bake) at 425 degrees for about 20-30 mins. for the deep dish, about 10-20 mins. for the thin and about 10-12 mins. for the personal pizza depending on amount of toppings.
  
  Jax’s pizza extra Mozzarella
  
  Alfredo Chicken & Artichoke
  
  Deep Dish All Meat Pizza
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  Posted in Uncategorized, What's for Dinner | Tagged chicken Alfredo & artichoke heart pizza, chicken Alfredo pizza, cooking with children, family recipes, homemade pizza, meat pizza
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