Low Country Boil

low-country-boil

 

You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.

Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.

 

Low Country Boil
 
Author:
Serves: 10 to 12
 
Ingredients
  • 5 lb. shell-on shrimp (16 - 20 count)
  • 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
  • 6 ears corn, shucked and cut into thirds
  • 5 lb. small red potatoes
  • 1 to 2 pkg. shrimp boil seasoning, depending on taste
  • 2 lemons, sliced
Instructions
  1. In a large stockpot, bring water to a boil with seasoning, and lemons.
  2. When the water is boiling add the potatoes and sausage and cook for 20 minutes.
  3. Add the corn and cook for 10 minutes.
  4. Add the shrimp and cook for 2 minutes.
  5. Drain and serve with cocktail sauce, butter, and sour cream.

 

Share Button

Black Bean, Corn and Feta Dip

 

black-bean-corn-and-feat-dip

Just in time for the National Championship game tonight I bring you this recipe for an excellent dip. This dip would be a great addition to your football lineup! I’ll have this out to munch on tonight at our football party for two. We spend many more nights alone these days. A sure sign of getting older…a quite house with no kids. Oh well, it’s a good thing we like each other.  😍

Our friends, Matt and Teresa, told us about this great dip recipe. It’s a favorite in their house and now a new favorite of ours! The tangy cider vinegar paired with the salty feta is a great combination. (For the best quality always buy the feta chunk, not the crumbles. The same goes for blue cheese.) Teresa doubles the feta, but I did not. I made one addition to the dip after this picture was taken, though. I added about 1/2 bunch of cilantro, chopped. I think cilantro is probably a love it or hate it thing. I love it, I had it, and I added it.

I must add one final note for Wesley…ROLL TIDE!!!  🏈

AAA Amye Signature for blog

 

Black Bean, Corn and Feta Dip
 
Author:
 
Ingredients
  • 2 (15-oz.) cans black beans, rinsed and drained
  • 2 (15-oz.) cans whole kernel corn, drained
  • 8-oz. (1 cup) feta cheese, cubed or crumbled
  • 1 to 2 green onions, chopped (green part only)
  • ¼ tsp. garlic powder
  • ¼ c. olive oil
  • ½ c. apple cider vinegar
  • ½ c. sugar
Instructions
  1. Mix all ingredients together. Cover and refrigerate for 3 to 4 hours. Serve with corn chips.

 

Share Button

Corn Pudding

Corn Pudding

Happy Monday everyone and Happy 20th Birthday to my daughter, Savannah! I was two months pregnant before I even realized that I was pregnant with her.  Due at Christmas, Savannah decided she didn’t want to wait and was born six weeks early by emergency c-section. She has continued to surprise us and bring joy to our lives. She is an independent young woman with dreams and goals. Four years ago I shared the words on Savannah’s 16th birthday card. This is still my wish for her; I love you, Savannah!!

A Little Guide to Life

Be good to yourself,
There are some things everyone deserves-
Love, respect, time to recharge.
Never settle for less.

Seek out your dreams.
Start small. Take it as it comes.
Even a butterfly has to inch along
before getting its wings.

Listen to your heart.
Trust your gut.
If the way seems unclear,
look within you.

Let your voice be heard.
You have a story to tell and opinions that count.
And a difference to make.

Stay curious.
Wonder.
Take every opportunity to learn.
Knowledge is a gift.
It will take you places.

Hold on to what’s important.
Let worries go.
No matter how you look at it,
some things just don’t make sense.
The way you choose to carry on
is what really matters.

And when you make that list of what you want in life,
make another list of what you’ve got.
Be sure to start with all the things
that make you a beautiful person.
There are so many.

Most of all, remember you’re loved.
Always.

The countdown is on, just 17 days until Thanksgiving day! If you are like me, you have started making plans. I have started my menu list, of course, my favorite, cornbread dressing and gravy are high on the list. I’m not sure about the turkey this year…I may go with a ham. I plan to share several recipes over the next few weeks that would be perfect for your holiday table, Thanksgiving through Christmas.

Today’s recipe is for corn pudding. It is a hit everytime I make it. It’s easy to make, which is important during the busy holiday season. I don’t like too many starches on the table, but this is a good alternative for those that do not care for cornbread dressing or stuffing.

 

Corn Pudding
 
Author:
 
Ingredients
  • 1 tbsp. unsalted butter, softened
  • 6 c. frozen corn (32-oz. or 2 lb.), thawed
  • 1 tbsp. granulated sugar
  • 1½ c. heavy cream
  • 6 lg. eggs, lightly beaten
  • 1½ c. shredded sharp Cheddar cheese
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 3 tbsp. chopped chives
Instructions
  1. Adjust oven rack to middle position and heat to 350°F. Grease a 2-quart casserole dish with butter. Bring a large kettle of water to a boil for water bath.
  2. Bring 2 quarts of water to a boil in a large saucepan for corn. Add corn to boiling water and cook for about 2 minutes. Drain.
  3. Add 1 tbsp. sugar to food processor. Add 4 cups of the corn and pulse until you have a rough puree. Transfer to a large bowl and stir in the remaining whole corn, cream, eggs, cheese, salt, cayenne,and chives until combined.
  4. Pour corn mixture into buttered casserole dish and transfer dish to a roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Carefully place roasting pan in the oven and bake until pudding is set and a few brown spots appear around edges and top, (40 to 45 minutes). Remove casserole from water bath, transfer to a wire rack and let stand for 5 to 10 minutes before serving.

 

Share Button

Chicken Burrito Bowls

2015Apr13_4993 copy

Have you had a chance to visit a Chipotle restaurant?  I am in love with their burrito bowls!  It’s simply all of the delicious burrito ingredients, layered in a bowl, without the flour tortilla.

I usually eat at Chipotle when I’m visiting my mom.  The chain hasn’t quite made it to Garfield yet!  If I get a craving I use this recipe to make them at the house.  The recipe looks quite long and intimidating but it’s actually very simple.  With ingredients such as canned beans and frozen corn it comes together fairly quick.  I like to set up a buffet and have everyone fix their own bowl, topping it exactly as they like.   My recipe is a variation of a recipe I found on iowagirleats.com.  This recipe makes a lot but reheats well.

Chicken Burrito Bowls
 
Author:
Serves: 6 to 8
 
Ingredients
  • 3 lb. boneless, skinless chicken breast, or thighs, or a combination
  • extra-virgin olive oil
  • Seasoning:
  • 1 tbsp. chili powder
  • 2 tsp. garlic powder
  • 1¼ tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. onion powder
  • ¼ tsp. dried oregano
  • ¼ tsp. cayenne powder
  • Beans:
  • 1 (15-oz.) can black beans
  • 1 (15-oz.) can Ranch Style beans (I used Real Western flavor)
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • Cilantro-Lime Rice:
  • 2 c. water
  • 1 tbsp. canola oil
  • ½ tsp. salt
  • 1 c. long-grain white rice
  • ¼ c. chopped cilantro
  • juice of ½ lime
  • 1 (12-oz.) bag Steamin' whole kernel corn
  • Optional Toppings: avocados, sour cream, chopped tomatoes, fresh cilantro, guacamole, shredded cheese, shredded lettuce, jalapeños, lime juice, fresh salsa, diced green onions
Instructions
  1. Chicken:
  2. Mix the chili powder, 2 tsp. garlic powder, salt, ½ tsp. cumin, onion powder, oregano, and cayenne powder together in a small bowl. Brush both sides of chicken breasts with olive oil. Sprinkle seasoning on both sides of chicken. Grill chicken over medium-high heat until the juices run clear and chicken is cooked through. Remove from grill, cover with foil, and let rest for 5 minutes. Chop chicken and set aside.
  3. Beans:
  4. While the chicken cooks, prepare the beans and rice. For the beans, combine the black beans and the Ranch style beans in a saucepan. Add ½ tsp. ground cumin and ½ tsp. garlic powder. Bring to a simmer and heat until the beans are heated through. Remove from heat, set aside.
  5. Rice:
  6. To prepare the rice, bring 2 c. water, 1 tbsp. oil, and ½ tsp. salt to a boil in a saucepan. Rinse rice in a strainer, under cold water, then add to the boiling water, place the lid on pan. Lower heat to medium-low, and simmer until rice is tender and water absorbed. Add juice of ½ lime and ¼ c. chopped cilantro. Fluff with a fork.
  7. Corn:
  8. Follow the directions on the package and steam the corn in microwave.
  9. To assemble your burrito bowl place a serving of rice in the bottom of a bowl. Top with beans, then corn. Add chicken, then toppings of your choice.

 

 

Share Button

Texas Caviar

 

Texas-Caviar

This is how we will be enjoying our peas on New Year’s day.  No peas and greens on New Year’s day in the South would be a crime.  It’s an old Southern tradition, superstition, or folklore…call it what you may, but it stands in our house.  Peas are for luck and prosperity and greens are for money and this practice dates back to the Civil War.

My friend, Beth, was kind enough to share her recipe for Texas Caviar.  It is delicious and could not be easier!  She often replaces the 14.5-oz. can of tomatoes with fresh salsa.  Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant.  This dip is best made 24 hours ahead of time.  You can adjust the amount of green scallions  and jalapeños, if desired.

This will be great to serve to those gathered around the television on New Years day.  I know that Greg and Wes will love it while watching Alabama and Ohio State.

5.0 from 1 reviews
Texas Caviar
 
Author:
 
Ingredients
  • 1 (15.8-oz.) can Black-eyed Peas, rinsed and drained
  • 2 (11-oz.) can Shoepeg corn, drained
  • 1 (10-oz.) Rotel tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 3 to 4 green scallions, chopped
  • 1 jalapeño, chopped (add more to taste, if preferred)
  • ¼ c. bell pepper, any color
  • ¼ c. chopped cilantro
  • 1 (8-oz.) bottle Zesty Italian salad dressing
Instructions
  1. Mix all ingredients in a large bowl. Cover and refrigerate at least 24 hours before serving. Serve with Tostitos scoops.

 

Share Button