Linking up with Rachel at In No Simple Language today for Menu Monday!
Sunday: Orzo with Chicken, Andouille, and Soy Beans
Monday: Work Dinner at the Opryland with M! H is going to the amazing Rachel's house...who already has 3 boys of her own!
Tuesday: Crockpot Chicken Tacos from Lynsey's blog!
Wednesday: Hot Turkey Sandwiches with a Salad
Thursday: Chicken Ceaser Salad
Friday: Steaks with Broccoli
Saturday: Out
Here is the Shrimp & Grits recipe from last week! It was so good we made it again for breakfast on Saturday with come changes!
Recipe from Kevin and Amanda
2 cups water
2 chicken bouillon cubes or 2 tsp chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup sharp cheddar cheese, shredded
2 chicken bouillon cubes or 2 tsp chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup sharp cheddar cheese, shredded
1 pound shrimp, peeled and deveined, without tails
cajun seasoning
4 slices thick cut bacon
2 teaspoons fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced
cajun seasoning
4 slices thick cut bacon
2 teaspoons fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced
Arrange bacon on a cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for 15 mins on each side, or until done. Chop into 4 slices into bite-sized pieces and reserve the bacon grease from the bottom of the pan.
In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.
Add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.
Serve the grits in bowl and top with the shrimp. Enjoy!
Makes 2 servings.
Read More http://www.kevinandamanda.com/recipes/dinner/shrimp-and-grits.html#ixzz1ov1SXwWj
Our changes for Saturday were minor, we didn't use the chicken stock which cut down on the salt!
And this is how we are feeling this morning after Daylight Savings time!
And this is how we are feeling this morning after Daylight Savings time!
Not sure where in Opryland your dinner is... but the Mexican style place in there is amaaaaaazing! Also, when you get a chance, go check out Jaks right in the heart of the "honky tonks", might be the best BBQ I've ever had. Merchants (also in that area) has an awesome brunch menu as well!
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