Six Degress of Supperation » Not your mom's cookbook

Shrimp Etouffee

Thursday, August 19, 2010 Posted in Catherine, Entrees

Laissez les bons temps rouler!

This is another one of the recipes that I made on my family trip to Port O’Connor, and it was a hit! I was especially happy that my Dad was impressed, because he was born in New Orleans and loves cajun food. Also, this recipe is adapted from Emeril’s version (and uses his “Essence”), so you really can’t go wrong.

WARNING – there are a lot of ingredients and quite a bit of prep time involved, but it is worth it

Ingredients:

1 stick unsalted butter
1/2 cup flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons minced garlic
2 cups water
2 1/2 teaspoons Essence (you can buy it ready-made at most grocery stores or make it using the recipe below)
2 bay leaves
1 cup seeded and chopped tomatoes
2 tablespoons dry white wine
2 tablespoons fresh chopped parsley
2 teaspoons fresh chopped thyme
1 1/2 – 2 pounds shrimp, peeled
3 tablespoons chopped green onions
white rice

*Note that I doubled the recipe for my extremely large family.

Start by chopping all the veggies for the roux. Thanks to my sister Hannah for helping out with the photos on these…it really helped speed up the chopping process.

Celery…

green bell peppers…

red bell peppers…

p.s. Can we please stop to take notice of the smallest cutting board in the world. This is the only cutting board at our house in Port O’Connor. I know what I am getting my Dad for Christmas.

and the onions (shout out to Rhonda for saving my eyes and chopping the onions for me)…

Set the roux veggies aside.

Chop up the garlic and set aside.

Chop tomatoes, parsley, and thyme and set aside.

Peel and devein the shrimp. If you have a champion shrimp peeler/deveiner for a Dad, feel free to tag him in for this step.

Now that everything is prepped, it is ready to get cookin.

Melt the butter in a large pot over medium-high heat. It doesn’t hurt if you have one on hand that happened to belong to your Great-Grandmother from Louisiana. Dad told me she would have been really proud of my shrimp etouffee .

Add the flour to make a roux and cook, stirring frequently, until it turns into a peanut butter color.

Since achieving a peanut butter color can take quite a while, I highly recommend having a glass of wine handy.

Note that the picture below is before it was taken before it was totally done, and I completely forgot to take a pic when it was completely PB color…I blame the glass of wine.

Add the onions, celery, bell peppers, salt, and pepper. Cook, stirring, until the vegetables are soft (about five minutes).

Add the garlic and cook for about a minute.

Add the water and stir.

Add the Essence and bay leaves and reduce heat to medium.

Add the tomatoes, wine, parsley, and thyme, and cook, stirring, for five minutes.

Have another sip of your wine and smell the deliciousness that is going on at this point.

Reduce to a simmer and cook, stirring, until the mixture thickens (about five minutes).

At this point, you can add more water if you prefer thinner etouffee.

It kind of looks like restaurant-style queso at this point. Mmmmm….queso (I will save that for a later post).

Add the shrimp and cook until they just curl and turn pink (about three to four minutes). Add the green onions and cook for two minutes.

Remove from the heat and remove the bay leaves.

Serve over rice. Some nice crusty bread to soak up all the extra goodness is also necessary.

This really is so good. And, although it was great during our summer vacation, this meal is even more fabulous on a cold and rainy night. Enjoy

.

by catherine

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OMG M&C

Tuesday, August 10, 2010 Posted in Guilty Pleasures, Holidays, Jill, Sides

If you haven’t deciphered the text-speak yet, that translates to Oh-My-God Mac & Cheese! And this mac & cheese really will make you say OMG. It won’t, however, make you skinny. Oh well…my next post will be something more health-conscious, I promise!

I adapted this recipe from the Pioneer Woman’s favorite mac & cheese recipe. I knew it would be fabulous, as she is the purveyor of all things good and cheesy.

Here is your list of ingredients:

3 cups dry macaroni noodles. This may not look like a lot of noodles before cooking, but trust me they will multiply when you boil them!
1 whole egg, beaten
½ stick of butter
¼ cups flour
2-½ cups whole milk – I have also used skim milk only, lowfat milk only, or skim milk plus half & half, all of which turned out just fine. So just use what you have on hand.
½ to 1 tsp dry mustard. The original recipe calls for 2 heaping teaspoons, but I don’t really like the mustard flavor to interfere with my cheese, so I just use a small amount.
1 pound cheese, shredded. Please do NOT buy pre-shredded cheese in a bag. It’s just not the same as shredded block cheese. You can mix and match cheeses here – use what you like. For this particular recipe, I used 8 oz medium-sharp cheddar, 4 oz pepper jack, and 4 oz of cubed Velveeta (yes, I know, that’s not REAL cheese, but it is oh-so-creamy and great in this dish).
½ teaspoons (or more as preferred)
½ teaspoons seasoned salt
1 tsp black pepper
A dash or two of paprika
Cooked, crumbled bacon (optional)

Now for the cooking:

Boil your macaroni noodles until they are still slightly al-dente (that means not quite soft and done, which you probably already knew, but there you are, just in case). Leave them al-dente since they will cook more when you bake the dish at the very end.

Now you make the base for the cheese sauce, called a roux. It’s easy to burn a roux, since it’s just butter and flour in the bottom of a hot pan, so be careful. I like to use a large soup-pot to make my cheese sauce, so I can pour my noodles directly into the sauce when it’s done. So, melt your butter on the bottom of your sauce pot, then stir in the flour. Whisk this constantly on medium-low heat for about 4-5 minutes. Don’t stop and walk away or you might burn the roux and have to start over!

Now pour in your milk and the dry mustard. Whisk this until smooth, then let it cook for 5 minutes, whisking frequently, until the mixture begins to thicken. After it has thickened, turn your heat down to low. If you have used anything less than whole milk, it will not thicken as much or as quickly. Don’t worry about that, and just move on to the next step. I promise your cheese sauce will still be divine!

Now scoop out a little of this mixture and add it little by little to the beaten egg in a bowl, whisking constantly. This is called tempering, and basically just prevents the egg from cooking like it might if you threw it directly into the pot. After you’ve tempered the egg mixture for a couple minutes, pour it into the sauce pot and whisk until combined.

Now for the BEST part – the cheese! Pour in the cheese and stir until it fully melts. You can add your spices and seasonings once the cheese is melted. Taste it to make sure you like the flavor – add more salt/pepper/seasoning as desired. You may be tempted at this point to just eat a few spoonfuls of this sinful cheesy soup, and there’s nothing at all wrong with that, in my opinion! If you are adding bacon to your mac, now is the time to throw it into the sauce. It is definitely a fun variation, but I never to use a TON of bacon, or else the flavor overpowers the rest of the dish.

Now add the cooked noodles into the cheese sauce and stir it around until all the noodles are coated. Transfer this pot of yumminess to a baking dish sprayed with cooking spray or smeared with butter, then add a handful of shredded cheese to the top if you want to. I just like the crisp coating the cheese makes when it melts over the top of this dish. You can also add in some dried breadcrumbs if you want an extra-crunchy topping. Bake this for 25 minutes or so in a 350-degree oven. You want the cheese on top to be melted and the cheese underneath to be bubbling.

This mac & cheese is always a big hit at potluck dinner parties, and it has quickly become a staple of our holiday table! Enjoy!

by jill

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Peanut Butter Sandwich Cookies

Sunday, July 18, 2010 Posted in Desserts, Guilty Pleasures, Jill

Who here likes those peanut butter Girl Scout cookies called Do-Si-Dos? If you just raised your hand, then get excited – this recipe is for you!! I will be bold and say that these cookies are even BETTER than the Girl Scout ones! The day I discovered this recipe on All Recipes, I think my butt got fatter in anticipation. But oh well…sometimes you just need a thick, fattening peanut butter cookie.

Let’s not waste any more time talking about how much you are going to love these – let’s just make them!

Ingredients – Cookies:

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats – pay attention to the labeling, these are not the same as the regular rolled oats

Ingredients – Filling:

3 tablespoons butter, softened
1 cup powdered sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

Directions:

Get out two large mixing bowls. In one, cream together ½ cup of softened butter, ½ cup peanut butter (creamy), white sugar, brown sugar, and vanilla.

Then add the egg and beat the mixture well until the egg is fully combined. No need to use a hand mixer – a large mixing spoon works just fine.

In the other bowl, combine the flour, baking soda, baking powder, and salt. Stir this dry mixture around a few times to combine. Add this dry mixture to the creamed peanut butter mixture and combine well. Now add in the quick cooking oats and stir.

On a greased cookie sheet, drop teaspoons of cookie batter a couple inches apart. This works best if you put the batter in the fridge for a few minutes to harden it up a bit. Make sure your dough scoops are very round and all roughly the same size. You want the cookies to spread evenly since you will be sandwiching them together later. Before sticking them in the oven, smoosh each cookie a little with a fork to flatten them out just a bit.

Bake at 350 for 8-10 minutes, depending on how your oven cooks. I baked my cookies for exactly 9 minutes, and they were perfect. You want the edges of the cookies to begin to brown. The middle might not quite look done, but that’s OK, just let them settle on the cookie sheet for a few minutes after you take them out of the oven.

While the first batch is in the oven, you can quickly whip up the oh-so-delicious filling. I like to make a bit more filling than the original recipe calls for – maybe one and a half times the original quantity. More filling is never a bad thing when it’s this tasty! Just rinse out one of the bowls you used earlier to cream together 3 tablespoons of butter with the powdered sugar, ½ cup smooth peanut butter, and the heavy whipping cream. Try not to eat the entire bowl of this filling before the cookies are finished baking…it may be best just not to taste the filling at this point.

When the cookies have fully cooled, make sandwiches by spooning some filling onto one cookie and smashing another on top. But don’t smash too hard, because these cookies are pretty thin and fragile and you don’t want to break them.

Well, there you have it. Only let your friends try these if you are OK with bringing them to every party from now on.

NOTICE: These are not a calorie-conscious treat, in case you were in any way deceived up to this point (perhaps by the picture of butter and sugar in a bowl)! Can we claim some health benefits becuase they contain oatmeal? Please? No? Oh well. Just enjoy them and schedule a few extra hours at the gym!

by jill

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Onion & Cheese Beer Bread

Thursday, July 15, 2010 Posted in Breads/Pastries, Catherine

I absolutely love homemade bread, but making homemade bread can be very time consuming. However, with beer bread, there is no kneading, no yeast needed (the beer does the work), and no waiting for the dough to rise. And of course, it is delicious! Let’s get started…

Ingredients:

1 Tablespoon Olive Oil
½ Cup Finely Chopped Onion
¼ Teaspoon Ground Black Pepper
2 Garlic Cloves, Minced
3 Cups All-Purpose Flour
3 Tablespoons Sugar
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Cup Shredded Monterey Jack Cheese
1 12oz. Bottle Lager-Style Beer
2 Tablespoons Butter

Start by dicing the onion.

Next, if you are like me, you will have to take a break because your eyes are burning and watering from chopping an onion. But I got all I needed without having to leave the room this time .

At least chopping garlic doesn’t make me cry (note that I chopped some extra garlic here for another recipe…you just need two cloves for the bread).

Preheat the oven to 375 degrees and heat the olive oil in a small skillet over medium-high heat. Add the onion and cook for 10 minutes, or until browned, stirring occasionally.

Stir in pepper and garlic and cook for another minute. The whole house should be smelling really good at this point.

Set aside the yummy oniony, garlicky mixture.

Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk.

Make a well in the center of the mixture.

Add the cheese, onion mixture, and beer to the flour mixture.

I won’t tell anyone if you steal a small sip.

Speaking of beer…I made this bread for my family last week during our annual 4th of July trip to Port O’Connor…a trip that includes our annual “Dolphin Point Olympics.” One of the events is beer pong. While Josh and I won last year, my beer pong champ of a husband couldn’t make it down this year, so my sister Hannah and I teamed up.

We were the Pink Ladies.

Despite a valiant effort, we lost…badly…to a team that had never played beer pong before…my grandparents!!

Do you see me slumped over in defeat? Unbelievable.

Anyway, back to the beer bread…

Stir the mixture until just moist. Don’t overmix or the bread will get tough.

Spoon batter into a 9×5-inch loaf pan coated with cooking spray. Drizzle 1 Tablespoon of melted butter over the top.

Bake for 35 minutes…and get ready for your house to smell AMAZING!

Take out of the oven and drizzle with remaining 1 tablespoon of melted butter.

Bake for an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean.

Let the bread cool in the pan for five minutes, and then remove from the pan to cool completely.

Slice and enjoy. I recommend slathering the piece with butter .

Look at those yummy bits of cheesy, oniony goodness in there. Mmmmm.

Also, the leftovers (if there are any) make for really good toast at breakfast.

by catherine

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Dear Neglected Blog,

Tuesday, July 6, 2010 Posted in News, Sarah

I haven’t blogged in awhile. All of my “Six Degrees” girls have been taking care of me. I haven’t cooked at all (unless tacos count… which are actually “facos” in our house because we prefer them with the Morning Star meat). I’ve been spending all of my time with this guy:

Grant - 5 weeks old!

Because they have all traded off making dinner and dessert for our family, I have nothing to post. I should have been taking pics of all the delicious food they brought to us, but that idea didn’t come to me until today. I’m so fortunate to have such great friends. Anyone with children will understand how much of a help ready-made meals are, and thanks to my friends, we have enjoyed 5 whole weeks of this luxury. I’m SO thankful for the great food and great friends!

Today several of us met up for a potluck, and once again, we ended up with lots of the leftovers. Here’s a sampling of the dishes – they were all delicious!

Jill's Mac & Cheese, Jill's Brisket (her first time to make it - and it was SO GOOD!), and Erin's pasta salad.

by sarah

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Super Soft Snickerdoodles

Wednesday, June 30, 2010 Posted in Desserts, Erin

Lately I have been on a cookie/baking kick and these tasty treats made the cut for the blog (another unfortunate chocolate chip cookie experiment did NOT). I found the recipe on recipezaar.com and when I read that the woman who posted it got it from an old news clipping in her Great Grandmother’s recipe box I was sold. Those are the best kinds of recipes! These things stay so nice and soft even after a couple of days, not that they will stick around that long. I took a gallon zip-lock of them to work and they were gone before lunch. I knew then that this recipe is a keeper!

Ingredients:

1 c butter, softened

1 ½ c sugar

2 large eggs

2 ¾ c flour

2 t cream of tartar

1 t baking soda

¼ t salt

3 T sugar

3 t cinnamon

Instructions:

Preheat oven to 350 degrees.

Combine the butter, 1 ½ cups of sugar, and eggs thoroughly in a large bowl. You also want to combine the flour, cream of tartar, baking soda and salt in a separate bowl.

Once the sugar mixture is completely mixed (as seen below) you will add the flour mixture until it is completely mixed in.

Who knew butter, sugar and eggs were so tasty together? I might have salmonella….

When you add the flour mixture to the sugar mixture it will get really bally. It is going to take some work to get it all combined, but just keep at it!

Once the dough looks like cookie dough, put the mixing bowl and the cookie sheet in the fridge to chill for about 10-15 minutes.

Now, grab a bowl or dish of some sort and combine the 3T of sugar and 3t of cinnamon. This is what you will use to give the snickerdoodles their signature cinnamon and sugar coating.

Pull your dough and pan out of the fridge and start to scoop one inch globs. Make a ball, roll it around in the cinnamon sugar and put it on the pan.

Pop these babies in the oven for about 10 minutes until they look like…..

Ooooh, I want them now!

Remove them from the cookie sheet immediately after they come out of the oven. Lay them out to cool, but of course eat one (or seven) immediately to make sure they taste as wonderful as they look before distributing.

Stats

Difficulty: Easy

Time: 15 minutes prep + 10 minutes for each sheet of cookies

Make again: I think I found my go-to snickerdoodle recipe!

Next Time: Personally, I think icing is gross, but other people would probably enjoy these iced or with sprinkles. They would look pretty too!

by erin

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Baked Parmesan Asparagus

Wednesday, June 23, 2010 Posted in Erin, Healthy, Quick & Easy, Sides

This asparagus is delicious. I really only kind of like asparagus, but this recipe makes me love it. I am going to be bold and say I have never had asparagus at any restaurant or prepared any other way that I have enjoyed more than this. It is pretty much the easiest thing ever too.

Ingredients:

Asparagus

Olive Oil

Sea Salt (sea salt is my personal preference)

Balsamic Vinegar

Parmesan Cheese

*Sorry I don’t give much instruction as to ingredient amounts, but it is really based on taste and how many asparagus (asparagi?? probably not…) you are prepping. It is pretty easy to eyeball.

Instructions:

1) Preheat oven to 500 degrees.

2) Start by spreading the asparagus out on a cookie sheet and drizzling it with olive oil. Use just enough olive oil to coat the asparagus. Mix the asparagus around so that each piece has a nice, shiny layer of oil coating it.

3) Sprinkle just a bit of sea salt over the asparagus to taste. Follow up with as much parmesan cheese as your little cheese-loving heart desires.

4) Bake at 500 degrees for about 10 minutes or until the asparagus reaches your desired level of cookedness (yep, I said cookedness). Do you like it crunchy or with a little squish to it?? (less time = crunch, more time = squish)

5) Drizzle with balsamic vinegar. If you are like me and pick it right off the pan like it is a potato chip in a bowl, then drizzle it right on there. If you are going for some form of decent presentation then go ahead and transfer that asparagus to a serving dish and drizzle the vinegar once the transfer has successfully been made.

6) Eat and enjoy!

Difficulty: Easy

Time: 12 minutes, including bake time

Make Again: Make it all the time

Next Time: Any ideas? I kind of love it the way it is!

by erin

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Guiltless Chicken Cordon Bleu

Tuesday, June 22, 2010 Posted in Entrees, Healthy, Jill, Quick & Easy

For me, chicken cordon bleu brings back memories of being a kid. I remember my mom serving this dish when I was little; I think maybe the Schwann’s man brought it to our house. I always loved it…I mean, why wouldn’t you? It’s breaded chicken filled with ham and cheese!!

The traditional version of chicken cordon bleu is less than health-conscious – artery-clogging cheese, fatty ham, and thick breading, all pan fried to a crisp golden brown. Tasty, yes…healthy, no. This new and improved version is fantastic. It has all the rich flavor of the original without all the heaviness. By subbing in thinly sliced deli ham and Laughing Cow cheese for the usual fillings and baking the dish in the oven, you save a ton of calories without losing flavor.

And, it’s super easy to make. You can’t go wrong! I really think it’s part of a great family meal that will grace my dinner table for years to come.

Assemble your ingredients:

Chicken breasts, pounded very thin between sheets of wax paper
Laughing Cow Light Cheese – 1 wedge per piece of chicken
Thinly sliced deli ham
Italian seasoned bread crumbs
Cayenne pepper
1 egg, or 1/4 cup pourable egg whites
½ Tbsp butter, melted in glass measuring cup

First thing’s first. Preheat your oven to 400 while pounding the crap out of your chicken breasts. I like the wax paper and meat mallet method best.

When it’s pretty thin and uniform in it’s appearance, place two slices of ham onto each chicken breast. You may need to tear them up a bit so they don’t hang over the edges of the chicken.

Now put one wedge of Laughing Cow cheese on top of the ham and spread it around. Then fold the edges of the ham over so that you are creating a pocket for the cheese.

Now roll the edges of your chicken in so that they overlap each other, as if you were rolling a burrito. Secure along the seam with toothpicks. Salt and pepper each chicken breast lightly.

In a measuring cup, crack one egg (or use the pourable egg whites, like I did) and whisk it together with the melted butter and a bit of water. Brush the egg wash onto the chicken, then dredge each piece in the bread crumbs, making sure you coat it evenly. (I like to sprinkle a bit of cayenne into my bread crumbs to give the chicken a little kick). Lay each piece in a sprayed baking pan, seam side down. Bake at 400 degrees for 30 minutes.

And there you have it - a creamy, delicious main dish!

Sorry for the grainy pic – I think I was 1) in a hurry and 2) holding the camera too close to the food…but I wanted you to be able to see the yummy filling!

The Stats:

Difficulty: Easy

Time: 40 minutes

Make Again: Of course

Next Time: I wonder what the flavored Laughing Cows would taste like as the filling – I think they have garlic herb and onion…could be interesting. I love the original so much, though, I just don’t know if I could bring myself to abandon it. Also, I would like to lighten this up even more by leaving the bread crumbs off and grilling it. Would that even work? I dunno…maybe I will find out someday and let you know.

by jill

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My New Love

Thursday, June 17, 2010 Posted in Catherine, News

First of all, I want to apologize for not posting in a while…something I blame on the fact that my camera broke while we were in Mexico a month ago. However, I will no longer be able to blame my lack of posts on my lack of a camera.

Drumroll please……..

I would like to introduce you to the newest member of the Shepherd household…my new love…the Nikon D90.

I have been dreaming about getting a camera like this for a long time, and thanks to all the birthday contributions from my fam (Dad, Mom, Mimi, Gary & Betsy, and my fabulous hubby), I am now the proud owner of this beautiful camera. It may take me a while to get used to it, but hopefully my photos won’t disappoint .

by catherine

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Parmesean Crusted Tilapia

Tuesday, June 15, 2010 Posted in Entrees, Erin, Healthy

This one is super fast and easy guys. Pretty tasty too! You might even have most of the ingredients readily available in your pantry (except for the fish of course). It reminds me alot of the oven baked chicken recipe (sorry, obviously I gravitate towards certain types of recipes) but it is quicker and makes less of a mess. Also, it bakes so fast that it is really easy to do as a quick meal even though it doesn’t taste or look like it.

Before we get started I would like to apologize for the pictures in this week’s post. I couldn’t find my camera and I wasn’t about to waste a good recipe OR put off dinner any longer, so the iPhone was just gonna have to cut it! (<– I wrote this last night and this morning I found the camera in my bag… I’m an idiot.)

Ingredients:

4 Tilapia filets

Olive Oil

Salt

Pepper

1 T chopped flat parsley leaves

2 tsp paprika

3/4 c fresh grated parmesean

1 or 2 large lemons (I like alot of lemon)

Preparation:

Combine the cheese, parsley, paprika and then add some salt and pepper to taste. Mix all of this in a bowl big enough to toss the fish around without making a grody fish mess. This is what mine looked like……

Next, I like to make an assembly line to cut out as much mess as possible. This way you can avoid a crumb covered counter, olive oil drippage, and all that stuff you don’t feel like dealing with after you’ve eaten a delicious dinner and just want to relax. Once you have your assembly line, well…. assembled, you are going to start by rolling the fish around in the olive oil, then cover it in the cheese mixture.

Once the fish has made it’s way through the assembly line, it is ready for the oven. Just arrange the filets on a pan covered in foil.

Bake for 10-12 minutes until the fish is opaque through the thickest parts of the filet and it flakes easily. It should look about like this…..

This picture kinda grosses me out, but it isn’t gross, I promise! I blame it on the iPhone photo quality. All that cheese grease – it’s the iPhone….

Now serve, garnish with some lemon slices, and enjoy! That is pretty much all there is to it! Super fast and easy, just like I said. I was a little weirded out by all the grease in the pan in the end, but I guess that is what happens when you bake cheese. Despite the pools of grease, this can still be considered a pretty healthy recipe. For those of you that aren’t crazy about fish….. it is actually not very fishy at all.

Difficulty: Easy

Time: 25 minutes (including bake time)

Make Again: Sure thing

Next Time: I might try to give it a little kick by adding something spicy to the cheese mixture.

*Inspired by “Everyday with Rachael Ray” Magazine

Stay tuned for the asparagus recipe I used to prepare my side featured in the first picture!

by erin

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