Date Night In – Shrimp & Grits Style

The hubby and I had a date night in Friday night after Mikayla went to bed. We tried making a new recipe for dinner. Shrimp and Grits! (chicken for me since I don’t like shrimp). We used Paula Deen’s recipe and it turned out awesome!

  • 1 cup   stone-ground grits
  • Salt and pepper
  • 1/4 cup  butter
  • 2 cups  shredded sharp Cheddar cheese
  • 1 pound  shrimp, peeled and deveined, left whole if small and roughly chopped if  medium or large
  • 6 slices bacon, chopped into tiny pieces
  • 4 teaspoons  fresh lemon juice
  • 2 tablespoons  chopped fresh parsley
  • 1 cup  thinly sliced green onions, white and green parts
  • 1 large  garlic clove, minced

Directions

1. To make the shrimp and grits recipe, bring 4  cups water to a boil in a medium saucepan. Add the grits and salt and pepper to  taste. Stir well with a whisk. Reduce the heat to the lowest possible setting  and cook the grits until all the water is absorbed, about 10 to 15 minutes.  Remove from the heat and stir in the butter and cheese. Keep covered until ready  to serve.

2. Rinse the shrimp and pat dry. Fry the bacon in  a large skillet until browned and crisp, then drain on a paper towel. Add the  shrimp to the bacon grease in the skillet and saute over medium heat just until  they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon  juice, parsley, green onions, and garlic. Remove the skillet from the heat.

3. Pour the grits into a serving bowl. Pour the  shrimp mixture over the grits. Garnish with the bacon bits.

I highly recommend it! It is time-consuming but we enjoyed some music and wine while cooking together and it was nice not to have to rush to eat! We already have a few ideas for our next dinner date night in. Stay tuned!

~CB

Chocolate Peanut Butter Balls

Happy July! I can’t believe its July already…especially since my tan is seriously lacking for July….Anyways….I found a yummy baking recipe I wanted to share with y’all! My two favorite things are chocolate and peanut butter so this recipe is perfect for me!

Ingredients

  • 2 cups (1 bag) milk chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons salted butter
  • 1/2 cup peanut butter
  • powdered sugar or red sugar for coating/sprinkling

Instructions

In a medium sauce pan over low heat, melt together the chocolate chips, cream, and butter until the chocolate is just about fully melted, stirring constantly. Stir in the peanut butter and continue stirring over low heat until fully melted.

Pour into an 8×8 baking dish and refrigerate for 2 hours (I used a 9×9 pan since I didn’t have an 8×8)

Remove from the refrigerator and use a cookie scoop to scoop out balls of the chocolate mix. After you’ve scooped out all of the chocolate, roll each ball between your hands to shape it. Sprinkle with the red sugar or roll in powdered sugar. Store in the refrigerator.

Makes about 15 truffles, depending on the size of cookie scoop you use. I used a medium scoop.

These would be great to serve at a party or bring as a dessert. Enjoy!

~CB

Easy Baked Chicken With A Twist

I was making dinner last night and wanted to do something a little different. I love the oh so simple baked chicken breast with bread crumbs but after a while it gets boring. Seeing as we have no food in the house and need to go grocery shopping, my options of spicing up my chicken were limited. Have you ever looked around the cabinet or fridge and tried to get creative with whatever you have lying around? Well….I did just that. I looked in the cabinet and my default is always Campbell’s Cream of whatever Soups, but that just wasn’t doing it for me. I was getting frustrated and about to give up and do the plain baked chicken when I remembered I had this in my fridge! 

Sabra roasted red pepper hummus! I can stuff the chicken with this! Here is how I made it:

  • Pre-heat oven to 350 and spray the bottom of 9×13 baking dish with Pam
  • Butterfly 2-4 boneless, skinless chicken breasts (I don’t cut through all the way, just a small slit down the side)
  • Stuff inside of each chicken breast with 2 tablespoons (or more if you like) of roasted red pepper hummus (or any flavor)
  • Dip chicken breasts in beaten egg, then dip into bread crumbs. Coat evenly (you can use a toothpick to hold them together but I didn’t need to since they were thick)
  • Cover and bake for 30-35 minutes

And wallah! Baked chicken with a twist! I also sautéed some green beans in olive oil with S&P and onion.

Have you ever used something lying around to get creative with dinner? Was it a hit or a flop? This was certainly a hit for us and will be repeated!

~CB

Lemon Rosemary Roasted Chicken

Happy Monday friends! I HATE Monday’s! The Bach household was shut down this weekend with what I am assuming is a 24 hour bug going around. I started feeling sick Saturday evening and thought it was food poisoning. Sure enough, Rob got it 24 hours after me and he is home sick today. I am praying my peanut doesn’t get this bug but I am sure she probably will. So now it is a waiting game!

Enough of stomach bugs! I would like to share an awesome recipe from my BF Katie, Lemon Rosemary Roasted Chicken in the crock pot! This is such an easy dish to make and tastes awesome. Below is her recipe that I modified a bit but you can check out her full blog post at LegallyFitBlog.com

Lemon Rosemary Roasted Chicken
Prep Time: 10 minutes
Cook Time:  6-8 hours
Ingredients 
  • 3-5 pound roast chicken
  • 2 tablespoons butter melted
  • a few sprigs of rosemary (the first time i used waaaay too many and the house smelled of rosemary for days! lol oops)
  • half of an onion, diced
  • 2 lemons, cut in half
  • Salt and pepper
 
Directions
  • Ensure that you remove the bag of innards from the inner cavity of the chicken
  • Rinse the chicken and pat dry, coat with melted butter.
  • Place chopped onion inside of cavity, along with half of an unjuiced lemon.
  • Place chicken inside of crock pot 
  • Juice the remaining lemon over the chicken, and then place the lemons alongside the top of it.
  • Arrange the rosemary sprigs along the chicken.
  • Spread about 1/4 teaspoon of salt and pepper over the chicken.
  • Set the timer on your crock pot to six to eight hours, to cook on the low setting. My crock pot tends to cook everything in 6 hours.
And that’s it!
After six to eight hours, check the temperature of the chicken with a meat thermometer (it should be at least 180 degrees).  It should look something like this:
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Thanks to Katie for this awesome and easy chicken recipe! Anyone else have an awesome crock pot recipe they would like to share?