Did I tell ya’ll I have a slight addiction to TikTok? I mean I think it’s a good one because it really has my creative juices flowing which means trying new recipes that happen to be delicious! This includes this Shrimp Toast recipe I saw scrolling one day and I tweaked it and recently made it for our Easter brunch and I have to tell ya’ll I was more than happy to make it again and share with ya’ll! Anything for science, HA! Let’s make it!
1 loaf of French bread
1 package of raw shrimp (peeled and deveined and you ca get the small ones because it really doesn’t matter for this recipe)
1/2 cup of mushrooms chopped (optional)
1 cup of raw spinach
1 8 oz block of cream cheese, softened
1 1/2 cups of shredded cheese, your choice ( I used mozzarella, Parmesan, and Mexican blend)
1 whole clove of garlic
1-2 cloves of garlic, minced
2 tablespoons of olive oil, divided
1-2 tablespoons of butter
Seasonings of choice (I used onion and garlic powder, cajun seasoning and ranch dry mix)
1-2 tablespoons of lemon juice
Preheat oven to 450 degrees. In saucepan on medium high heat add a tablespoon of olive oil and butter and begin sautéing mushrooms and spinach until wilted. Add shrimp (and more butter if needed) and season. Once shrimp is just cooked remove from heat and set aside. Slice French bread in thick slices and add to parchment lined baking sheet. Pour over olive oil and spread and add to broiler to toast for 1-2 minutes. DO NOT LEAVE or you will burn your toast! Ask me how I know. Remove slices and take whole garlic clove and rub each slice. Set aside. Add cooled shrimp mixture to bowl with cream cheese and mix well. Add about a cup of cheeses of choice and mix again. Scoop mixture on each slice of bread and add more shredded cheese on top. Bake in over for about 10 minutes and then put in broiler for 1-2 minutes to brown (listen to me do not walk away)! Remove and let set for about 5 minutes and enjoy! I served this with all the normal brunch regulars and I also made this for an early dinner with a simple side salad.
Pro home cook tip: When seasoning food pour it in your hand first, then sprinkle. This will prevent you adding too much!
If you make this please invite me over! or at least tag me on Instagram lol.
My goal for the summer is to spend the least amount of time possible in the kitchen and the perfect way to accomplish that is to cook meals that require me not standing around the stove! Sheet pan dinners are perfect for this!
Now this meal did require some prep but you can cut down by not marinating the chicken ahead of time or preparing during a weekly meal prep. Let’s cook!
1 1/2 to 2 pounds of chicken (I used boneless, skinless chicken tenders and thighs to cut down on cooking time. If you use larger pieces or skin cook for an extra 20-25 minutes or until chicken reaches internal temperature of 165 degrees)
1 cup Greek Vinaigrette (I used Ken’s)
2-3 tablespoons of oregano
2-3 tablespoons of garlic salt
2-3 tablespoons of all purpose seasoning (I used Trader Joe’s 21 seasoning salute but Italian seasoning can work here as well)
1/4 cup of olive oil
2 tablespoons of red wine vinegar
8-10 cloves of garlic minced
1/2 red onion finely chopped
1-2 cups zucchini sliced into coins
1-2 cups yellow squash sliced into coins
1-2 cups of yellow potatoes quartered
Place chicken in bowl and add 1/3 of olive oil, 1/3 cup of Greek vinaigrette, 1/3 of minced garlic, 1/3 garlic salt, 1/3 oregano, 1/3 all purpose seasoning & 1/3 red onion. Add juice of 1/2 lemon. Add all of red wine vinegar. Mix until chicken is coated and set aside to marinate for at least one hour. When ready to cook, pre heat oven to 400. As a shortcut I pre-cooked my potatoes only in the microwave for 3 minutes so they would be fork tender. In another bowl add potatoes and 1/3 of Greek vinaigrette, oil, seasonings, garlic and red onion. Mix to coat and add to sheet pan sprayed with oil. Repeat with zucchini and squash in same bowl and then add to sheet pan. Add juice of the other half of the lemon over veggies. Cook in oven for 45-50 minutes or chicken reaches internal temp of 165 then (you may want to check and turn the chicken and veggies about 20 minutes into baking). Set oven on broil and broil for 5-8 minutes. I garnished with crumbled feta cheese, kalamata olives, and banana pepper rings. Then dinner is done!!!
The flavors of this meal were amazing and we all enjoyed it. It was even better the next day as leftovers. We will definitely add this to the rotation. Make sure you check out my reels on Instagram to see how I made this!
Recently I was gifted some delicious sausage from a friend and I challenged myself to come up with a quick 30 minute meal using it. The sausage is Lord & Barrett Sausage Co. Creole Style Green Onion Smoked Sausage & I highly recommend because it was delicious and I’m personally not a big fan of smoked sausage. Let’s make the recipe!
Smoked Sausage (sliced)
1/2 medium onion chopped
1/2 cup of peppers chopped (I used a combo of red, yellow and orange mini sweet bell peppers but you can certainly just use a green bell pepper)
2-3 cloves of garlic minced
1 cup heavy whipping cream
1/2 cup of Parmesan cheese
2 packages of fresh ravioli – I only used one but you definitely need mor because not a lot come in the package
Seasonings- I used Cajun seasoning, garlic & onion powder
1-2 tbsp of olive oil
1-2 tbsp of butter
Chopped fresh or dried Basil (optional)
Directions: Prepare water to boil for pasta according to package. Heat skillet on medium heat and add a tablespoon of oil and sauté sausages until crispy or cooked though which took me about 5-8 minutes. Remove sausage and drain oil excellent for about a teaspoon. Add butter and cook onions, garlic & peppers until soft. Make sure once water boils to add ravioli and cook til al dente. Reserve a cup of pasta water in case you need to thin your sauce out later. Season lightly & then add heavy whipping cream to onions and peppers mixture. Let cook until simmering and then add sausage, cooked ravioli and Parmesan cheese. Taste for more seasoning and add if needed. Top with more cheese and Basil.
This recipe is delicious, quick, doesn’t require a lot of ingredients and easy to make. Perfect to get you in and out of the kitchen during the summertime! I also made a video to show how I made this on Instagram. Follow me @severalpeoplesmama Let me know if this is something you or your family would enjoy!
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!
I’ve been trying to make this soup for weeks and I’m so glad I finally did! Instapot Bacon Cheeseburger Soup is easy, doesn’t require a lot of work (use real bacon bits instead of cooking some and save yourself even more work) and was delicious and filling. Perfect for a cold fall or winter day. Let’s cook!
1 1/2 pounds of ground beef
1/2 cup of chopped onions (I buy frozen from Kroger)
1/2 to 1 cup half and half
6 slices of uncooked bacon chopped (or use bacon bits)
Seasonings (you will season to taste)
Velveeta (I used a 1/4 of a 16 oz block)
1 cup Colby Jack cheese shredded
2 cups chicken broth or beef broth
1-2 cups of water
1 package of frozen southern style hash browns (cubes, or you can use the potatoes ‘o brien)
Your favorite cheeseburger toppings such as tomatoes and pickles
Set instapot on the sauté function and spray or oil pot. Add uncooked bacon and fry til crispy. Remove bacon and bacon fat. Add grown beef and cook til almost brown. Add onions to cook with beef until completely brown. Drain fat and add seasonings. Don’t overseason as you can add more later to taste. Turn off sauté function. Add velveeta cheese, bacon (reserve a little to top your soup later) frozen hash browns and then add broth and water (if needed) making sure it’s enough to cover the ingredients. Place lid on the Instapot and set on high pressure for 10 minutes. Make sure valve is set to seal. Once done go ahead and turn valve to vent for a quick release. Once pressure is released remove lid and mash potatoes. Add more cheese and then half and half. Stir and taste to see if more seasoning is needed. Serve with cheeseburger toppings.
I made a short reel on Instagram to show exactly how I made this soup so make sure you are following me @severalpeoplesmama to watch! Also tag me there if you decide to make this recipe! I definitely think you should!