The Perfect Sunday Brunch

One of my favorite brunch to prepare when I have weekend guests is my New Orleans style shrimp and grits. Recently I’ve been making my grits in a slow cooker which tends to make them much more creamier without a lot of work on my part.

Here is my brunch recipe. Try it and let me know your thoughts below. I bet you will love this dish as much as I do.

Slow Cooker Shrimp and Grits

Slow Cooker Shrimp and Grits

Slow Cooker Shrimp and Grits

Ingredients

  • 6 Cups Chicken Broth or Stock
  • 1 1/2 Cups Yellow Grits
  • 1 Teaspoon Dried Thyme or 2 Teaspoons Fresh Chopped Thyme
  • Salt and Pepper to Taste
  • 1 Cup Light Sharp Cheddar Cheese
  • 4 Ounces Light Cream Cheese
  • 2 Pounds Raw Shrimp
  • 3 Tbls of Olive Oil and 3 Tbls of Butter to saute Shrimp and to use for topping on grits
  • 2-3 Scallions (Green Onions)
  • Scallions, or Thyme and Extra Cheese for garnish

Directions

  1. Combine chicken broth and grits in slow cooker
  2. Add all other ingredients except shrimp, cheddar cheese, and green onions and cook on low for 3 Hours.
  3. Stir periodically to prevent lumps (If grits have absorbed all the liquid, add some more broth. It will depend on your slow cooker.)
  4. Add cheddar cheese toward the end of cooking.
  5. Saute scallions and shrimp in butter and oil for 5 minutes until done and use for topping on plated grits.
  6. Garnish with extra cheese and/or green onions and thyme

 

Your Seasonal Food Guide for Fall Cooking

The Best Fruits and Veggies to Eat This Fall

Your Fall Seasonal Food GuideFall is the time when we’re really excited to get back into our kitchens and spend some time tinkering again: making long-simmered stews and sauces, braising, baking, and other forms of cooking that we eschew in hotter weather. Luckily, the cooler temperatures bring a whole slew of seasonal goodies to cook with, from crisp apples and juicy pears to hearty greens, sweet root vegetables, and sturdy winter squash. Make the most of what you’ll find at the markets this autumn with our comprehensive guide for buying, storing, and preparing the season’s best produce, plus plenty of recipe ideas to put it all to use.  Click here to view original web page at www.saveur.com

When making your selections, consider the many varieties of winter squash.  They tend to stay fresh longer;  a few weeks on the counter (think about creating a centerpiece on your table) and months in the refrigerator.

Here are 55 Healthy Seasonal Squash Recipes (Click here to view original web page at greatist.com )

Apples, pears, brussels sprouts, parsnips, and cauliflower are all considered ‘Superfoods’ and they are now coming into season.  Make sure you include them when menu planning.  Here are some recipes to get you started.

Free Summer Cooking Classes at Alpharetta Library

2017 Summer Classes

Save the Dates!!

Join me for my first cooking class in 2017..Free!

superfoods-2017

FREE Fall Cooking Classes

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Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

I love, love, love seafood.  Any kind of seafood!  But I especially enjoy boiling seafood on weekends. I will usually make a meal out of it by adding corn on the cob, red new potatoes and when in season, live crawfish.

If you love seafood as much as I do and are intimidated by the idea of boiling seafood yourself, follow my recipe below and you’ll realize how super easy it is.

1. In a large stock pot add the following and bring to a rapid boil.

  • 2 gallons water
  • 2 packs Zatarains crab boil or 1 1/2 cups of Zatarains powder crab boil (sold in gallon containers)
  • 2 tablespoon cayenne pepper or 1 whole pepper
  • 1 bell pepper, quartered
  • 1 large onion quartered
  • 2 heads of garlic
  • 2 lemons, quartered
  • 1 cup rough chopped celery

Optional:

  • Handful bay leaves
  • 1-1/2 pounds small red potatoes
  • 4 half-ears of frozen or fresh corn
  • 1 pound sausage, cut into 3-inch pieces

2.  Add 1 dozen blue crabs and cook for 10 mins and reduce heat to low.

3.  Add 2 lbs large shrimp with heads on and simmer for another 5 mins and turn off.

4.  Let soak for 1 hour to absorb all of the wonderful flavors before serving.

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Spicy Seafood Boil with Blue Crabs and Shrimp Nawlins (New Orleans) Style

Now that your boiled seafood is ready for serving, you may wonder how to go about actually eating them easily.  I’ve been ‘picking crabs’, ‘peeling shrimp’ and ‘pinching tails and sucking heads’ (crawfish of course! LOL!) since I was a kid.  Instead of me explaining to you how to pick (peel) crabs with ease, check out this video demonstrated by Chef Justin LeBlanc of Bevi Seafood in New Orleans.  Enjoy and let me know what you think in the comments below!!

Quinoa Fruit Salad a Great Post-Workout Snack for Muscle Building

Quinoa (keen-wah) has been around for thousands and thousands of years, but only has become popular in the last few years.  It originated with the Incas in the mountains of Bolivia, Chile and Peru and continues to be a prominent food source in that region.

Many think that quinoa, which is gluten-free and considered easy to digest, is a grain; but it is actually a seed.  According to Women’s Health Magazine, when cooked, a 3.5 oz serving provides 120 calories and contains eight grams of protein per cup. Plus, it’s considered a complete protein, meaning it packs all nine essential amino acids your body needs to build and repair muscles; which makes it a GREAT post-workout snack.

You can eat quinoa raw or cooked for breakfast, lunch, or dinner and for in between snacks.  One of my go to recipes that I like is a ‘Quinoa Fruit Salad’ with fresh seasonal fruit. During the Summer I use fresh berries and melons and during the Fall pears and apples.  You can boost the sweetness of the fruit with a couple tablespoons of honey, agave, maple or any flavored syrup.  Try it and let me know your thoughts.

Quinoa Fruit Salad with Honey Lime Dressing

Quinoa Fruit Salad with Honey Lime Dressing

Quinoa Fruit Salad with Honey Lime Dressing          serves 5

Ingredients:-

  • 1 cup quinoa
  • 2 cups water
  • Juice of 1 large lime
  • 3 tablespoons honey
  • 1 cups sliced strawberries, blackberries, blueberries or raspberries or combo of all
  • 1 cups diced mango or papayas
  • 1 cups diced peaches
  • 5-6 Mint leaves chopped

 Preparation:

  1. Using a very fine strainer, rinse quinoa under cold water. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil 5 minutes.
  2. Turn heat to low and simmer about 12 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  3. To make the dressing, combine lime juice and honey. Set aside.
  4. In a large bowl, combine quinoa, strawberries, blackberries, mango, pineapple and mint. Pour dressing over salad and mix until well combined. Serve at room temperature or chilled.

Note..You can use any seasonal fresh fruit that you wish. If you use frozen fruit, you must defrost it first.

 

 

FREE Download of Martha Stewart’s Summer Grilling Cookbook …

Here is a free download of Martha Stewart’s Summer Grilling Cookbook that has everything from delicious sides, salads and starters to savory burgers, steaks and chicken, as well as some great desserts and summer drinks.

My favorites are: Emeril’s Grilled Corn with Cheese and Chili, and Grilled Sweet and Spicy Pickles.  What will yours be?

martha stewart grilling cookbook

 

Click here..

 

Chef Lynn will be conducting a FREE cooking demonstration featuring traditional Mardi Gras foods at the Fairburn Public Library in Fairburn Georgia on Tuesday, February 9th at 6pm #cookingclasses #ChefLynn #CustomGourmetSolutions #AChefsLife #UrbanMasterGardenerChefLynn #MardiGras2016 #NOLAGirl4Life

Chef Lynn will be conducting a FREE cooking demonstration featuring traditional Mardi Gras foods at the Fairburn Public Library in Fairburn Georgia on Tuesday, February 9th at 6pm #cookingclasses #ChefLynn #CustomGourmetSolutions #AChefsLife #UrbanMasterGardenerChefLynn #MardiGras2016 #NOLAGirl4Life

Chef lynn is celebrating 5 years of teaching cooking classes at Park Place Senior Ctr in Johns Creek by offering a FREE cooking demonstration on Tuesday January 26th at 11 am for local seniors #ChefLynn #CustomGourmetSolutions #AChefsLife #UrbanMasterGardenerChefLynn #cookingclasses

Chef lynn is celebrating 5 years of teaching cooking classes at Park Place Senior Ctr in Johns Creek by offering a FREE cooking demonstration on Tuesday January 26th at 11 am for local seniors #ChefLynn #CustomGourmetSolutions #AChefsLife #UrbanMasterGardenerChefLynn #cookingclasses

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