Carla's Kitchen Capers: Shrimp and Grits My Way

Carla's Kitchen Capers: Shrimp and Grits My Way: I have been wanting to make shrimp and grits like forever but didn't think hubbs would like it. Well today I did and he loved it!!! After ...

Shrimp and Grits My Way

I have been wanting to make shrimp and grits like forever but didn't think hubbs would like it. Well today I did and he loved it!!! After researching recipes all day this is my version based on the heat he could take and the flavors he loves.
For the shrimp stock:
add the shells to a pot with a bay leaf, a slice of lemon and salt and pepper, simmer 10-12 minutes.
For the shrimp:
1 lb shrimp shells reserved
1 roma tomato seeded and diced
1 rib of celery peeled and diced
1 large shallot diced
4 tablespoons olive oil
1/4 cup white wine
juice of 1/2 a lemon
2 tablespoons butter
2 tablespoons flour
1 cup shrimp stock
1 cup water
cayenne, smoked paprika, adobo, salt and pepper to taste
Toss the shrimp with 2 tablespoons of the oil add the remaining oil to a skillet and brown the shrimp nicely on both sides remove from the pan and set aside. Next add the butter, celery and shallot and cook about 5 minutes, deglaze with the wine and lemon juice, add the flour to make a roux, cook over low heat about 3 minutes and then add the shrimp stock and the water simmer on low.

For the grits:
1 cup of slow cooking grits
2 cups shrimp stock
2 cups water
1 cup milk
1 tablespoon of butter to finish
salt and pepper
Add the liquid to a pot with the salt and pepper (to taste as always), bring to a boil whisk in the grits and turn the heat to low, simmer about 15-20 minutes until it's the thickness you like, finish with the butter.

To put it all together, add the shrimp back to the sauce and heat through, add grits to a plate top with the shrimp.
* I garnished with green onion and cilantro 
** You can add cheese to the grits if you like
*** Very comforting....

Carla's Kitchen Capers: Bacon Wrapped Roasted Chicken

Carla's Kitchen Capers: Bacon Wrapped Roasted Chicken: Today I decided to wrap my Sunday roaster in bacon, I don't know why I haven't tried this sooner. It was so moist and tasty, and the added...

Bacon Wrapped Roasted Chicken

Today I decided to wrap my Sunday roaster in bacon, I don't know why I haven't tried this sooner. It was so moist and tasty, and the added flavor for the gravy was awesome. I don't like to eat the chicken skin so the crispy bacon was an added bonus!! What I did:
I made a veggie bed for the chicken to sit on I diced carrots, celery, onion, parsnips, and added one lemon sliced. Toss it all together with butter bits, olive oil, goya adobo, dry thyme & sage, old bay seasoning, a couple bay leaves, salt and pepper. Season the cavity of the chicken and put some of the veggie mixture inside, lay the bird on the veggie bed and season the skin place the bacon on top and roast. My bird was close to 8 lbs and it took 2 1/2 hours on 350. 
To make the gravy:
Remove the bird from the roasting pan and set aside to rest then add 2 cans of chicken broth to the pan and scrape up all the brown bits, that's where all the flavor is. Strain the liquid into a sauce pan and smash up the veggies to get all the flavor out. Discard veggies and bring the broth to a boil. Thicken the gravy with an slurry, I used 2 tablespoons of flour to 1/2 cup of water but you can use corn starch also. Taste and re season it needed.
* I served it with mashed potatoes and green beans
** I plan on using the leftovers to make chicken pot pie adding some fresh veggies during the week

Carla's Kitchen Capers: Coconut Mounds Gelato

Carla's Kitchen Capers: Coconut Mounds Gelato: I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My h...

Coconut Mounds Gelato

I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My hubb's loves Mounds so he was my inspiration for this one.
For the base:
2 cups of whole milk
1 cup of heavy cream
4 egg yolks
1/2 cup sugar, plus 1/4 cup
1/2 tsp vanilla (optional depending on flavor of choice)
combine in a medium sauce pot milk, cream and 1/2 cup of sugar. Heat but do not boil over low heat stirring often about 5 minutes. Meanwhile in a bowl whisk egg yolks and 1/4 cup of sugar, temper with cream mixture and return to pot over low heat cook until thickened (keep stirring) and coats the back of a spoon. Transfer to ice cream maker until semi frozen and add.
My add ins:
1 1/2 cups sweetened flaked coconut
1 cup dark cocoa chips
1 tablespoon vanilla
Mix well and put into a freezer safe dish, cover with plastic wrap and let set over night.

*if you don't have an ice cream maker no worries, just put in a freezer safe dish and stir every 1/2 hour till set
**use the base to make your favorite flavor

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken: Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with ...