Easter Brunch has been a tradition I started for my family a few years ago. Because Easter is my favorite holiday I have a special dish I prepare usually only at this time of year: Shrimp and Grits. This dish is so good and so easy to make! If you’re invited to my house for brunch you better get there early or you WILL miss out! Here’s the recipe:
1 small to medium onion finely diced
1-2 peppers diced, you can use all one color or a combination I used green and red
1-2 tbsp of minced garlic (I used a paste found at Aldi)
4 slices of bacon diced
2 pounds fresh raw shrimp, peeled & deveined
1-2 tbsp of olive oil
2-3 tbsp of butter
2-3 tbsp of flour
1 cup chicken broth
2-3 tbsp tomato paste
Seasonings: Tony’s creole seasoning, pepper, cayenne (optional), garlic and onion powder, Italian seasoning & old bay
Directions: Season shrimp. Add bacon to sauté pan on medium heat. Cook bacon til crispy, remove from pan to paper towel. Reserve about 1-2 tbsp of bacon grease. Turn heat of to medium high and add seasoned shrimp. Cook about 1-2 minutes on each side until pink. Remove to paper towel with bacon. Add tbsp of olive oil and 1 tbsp of butter then onions and peppers. Sauté til soft. Add garlic and cook for and additional minute. Add another 2 tbsp of olive oil and then flour. Cook for 3-5 minutes, you do not want raw flour! After flour has been absorbed in the veggies, slowly whisk in chicken broth. A gravy should start forming. You can add more chicken broth or water depending on how thick you want your gravy. Stir tomato paste and cook for an additional 2-3 minutes and then add back in shrimp and bacon. Turn heat to medium low. Cook for an additional 2-3 minutes and I taste for seasoning. I add another tbsp of butter to make my gravy creamy and smooth. Serve over grits (see my reels on Instagram for how I make my grits). Enjoy!
This recipe goes fast and is best served immediately so make sure you have your grits ready. If you do create this recipe please be sure to tag me @severalpeoplesmama. I’d love to see it and share!
Hi y’all! Yesterday I hosted a live on my Instagram where I shared my favorite drink Prosecco and 3 cocktails I enjoy making with it. I promised I would post the recipes on my blog today so you can have a reference point. I want to say I had so much fun on the live and maybe got a little tipsy too and I look forward to more lives and sharing more recipes and some girl chat with y’all in the future!
Here are the recipes!
Sunrise and Moonlight Mimosa
Prosecco (my favorite is LaMarca)
Strawberry and blueberry syrup (see this post for the recipe)
Fresh or frozen fruit
In a champagne flute add fruit and then pour orange juice & pineapple juice. Top with Prosecco or champagne. Add strawberry syrup for a sunrise mimosa and blueberry syrup for a moonlight mimosa. Enjoy!
1-2 cups frozen peaches
1 cup of ice
Peach nectar or simple syrup
1-2 tbsp Strawberry syrup (optional)
In a blender add peaches, ice, peach nectar, simple syrup (or sugar, if you want this sweet) & strawberry syrup. Blend until a slushy consistency. Add to a champagne flute and top with Prosecco. Enjoy!
2 ounces of your favorite Gin
1 oz of fish lemon juice or more if you’d like
1 oz of simple syrup (add more if you’d like it sweeter)
1 cup of ice
Lemon peel or twist for garnish
In a shaker add lemon juice, gin, ice and simple syrup. Shake until blended and add to champagne flute. Top with Prosecco and lemon peel or twist. Enjoy! Note: this is my new favorite drink but be careful, that gin will make you sin! Lol
I hope you enjoy these drinks in the future either at a brunch or happy hour or to unwind after a long day. If you do recreate them please tag me on Instagram @severalpeoplesmama
My kids went back to school virtually a few weeks ago and I have realized a couple of things. First I don’t want to be a schoolteacher ever! Second I am still NOT tech savvy. And finally my kids are super hungry in the morning now that they are retired vampires and must wake up early for school. To solve that problem I decided to do what I do best and make them a breakfast board to satisfy their hunger in the morning. This board was easy to create and fun to make! The only thing I actually made for the board was the egg muffin recipe which I’m sharing below but you can totally use frozen and store bought items to make it easier on you. We are going thru enough as parents trying to navigate this new normal of virtual school!
Things you can put on your breakfast board:
Breakfast meats such as bacon and sausage or if you’re feeling fancy you can add ham, steak or pork chops (we’re in the south)
Egg (you can add a platter of scrambled eggs or some egg muffins)
And the list goes on and on! Use what you have but presenting it in a fun way makes the kids want to eat it!
To start your breakfast board I always place my fruit/veggies and I expensive items down first because I like for them to cover most of the board. Then I come back and fill in spaces with the more expensive meats and cheeses. Finally I add spreads, nuts, and garnishes.
Check out my breakfast board and make sure you’re following me @severalpeoplesmama on Instagram to see the video of me putting this together!
Now let’s make some easy low carb/keto friendly egg muffins to go on our board.
4-5 large eggs
1 cup half and half
Seasonings- I used Tony’s creole seasoning, garlic and onion powder and black pepper
Veggies- you can use whichever you like. I used spinach, mushrooms and grape tomatoes
Meat – this is optional. I used deli ham that I needed to use up before it went bad
1 to 1 and 1/2 cup of shredded cheese any kind, I used Mexican blend
1 tbsp of butter
1 tbsp of oil
Preheat oven to 375 degrees. In a sauté pan on medium heat add oil and then butter. Follow with veggies and sauté til softened about 5 minutes. Add meat if using. I do add seasoning to taste to this mixture but that is optional. Turn off heat and set aside to cool. You want this mixture to cool prior to adding to your eggs. Beat your eggs in a bowl (I use a large measuring cup because it makes it easier to pour) add half and half and seasonings. Beat til mixed thoroughly. Add cooled veggie mixture and cheese and mix. Add cupcake liners to muffin pan, this recipe makes approximately 1 dozen. Pour mixture in cups 3/4 of the way. Bake for 25- 30 minutes. The eggs will puff up in the liner but once cooled they will fall again.
I hope you try this recipe! It’s great to prep ahead and can easily be stored in the refrigerator for about a week if they last that long! Breakfast is now necessary at this house and these egg muffins will be on the menu!