Posted in Dinner, Seafood

Lori’s Crawfish Étouffée!

So last week I got a package in the mail from my Blog Friend, and Facebook Friend Lori! She sent Normy and I some Crawfish! (Think I said that in another post)

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I was SO excited, I thought about making Crawfish all day and all week!
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Crawfish tails!
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MMMMMMMMMM
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So I didn’t know what to make with these Crawfish, so I asked the woman who sent them… Lori! She emailed me this recipe:

I asked her what this dish is called and she told me it’s Shirley’s Crawfish Étouffée. Well I don’t know Shirley. I got the recipe from Lori, so I will call it Lori’s Crawfish Étouffée!

It’s GOOD!

melt one stick of butter (real butter, of course) I don’t use Margarine! (just so you know)
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sauté one small-ish chopped onion in butter (Lori says she loves onion…well so do I) My words of wisdom: You can never have too much garlic, or too much onion!
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add 1 lb. crawfish and season with salt and pepper and two bay leaves (this is key)
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That’s LOVE right there…Just look at it!
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Old Bay Seasoning (yep we can get it in Colorado Lori)
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This cooks quickly…doesn’t hurt it to let it sit a while sautéing…

Serve over cooked rice….

French bread for soaking up the juices!

PS…sometimes I add an extra tab or two of butter. (I added the extra tab of butter and went to the gym for 2 hours the next day)

I didn’t measure anything really, just did it by taste and it was fabulous!

Normy raved about it! He was a happy Camper!

Oh look there is Normy getting him some Crawfish!
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Thank you Lori! From Normy and Jamie!
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also…this is even sooooo much better the next day…or two…

Posted in Breakfast, Muffins

To Die For Blueberry Muffins

So my last post I told you how I made a fabulous dinner, and a cake and muffins. Well you KNOW I have pictures for you to see! So check them out:

A cake for my friend Andrea’s graduation. I’ve known her since 4th grade…

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Then I made some blueberry muffins for my co workers and Normys

 

Recipe

 

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
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1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries.
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Fill muffin cups right to the top,
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and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

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Posted in Chicken, Dinner

Roast chicken with dijon sauce

So when I made this chicken I had so many things I wanted to do! Like go to the gym, make Normy and I a Fabulous dinner, make a cake for my friend Andrea (who I have known since 4th grade) for her graduation, and then Blue Berry muffins for my co workers and Normys. I tell you, me and my brilliant ideas! So I wanted to do it all and I got it all done! You know who cares that I was up till 1:30 in the morning! I got it done! YAY! Remember I am Just Jamie! Normy said I was pretty amazing for doing do much and getting it all done! I wasn’t so amazing Friday when I had to be up at 6:00AM!

recipe

3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones (I did thighs, and I didn’t do 3 pounds, as it’s just Normy and me)
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1 tablespoon vegetable oil
2 small shallots, thinly sliced
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3/4 cup dry white wine
3/4 cup reduced-sodium or sodium-free chicken broth
1/4 cup heavy cream
2 tablespoons smooth Dijon mustard
1 tablespoon finely chopped chives or the green parts of scallions
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Preheat oven to 450°F with a rack in middle. Pat chicken dry and season generously with salt and freshly ground black pepper. Heat oil in a ovenproof 12-inch heavy skillet (if you’ve got a cast iron skillet, it is great here) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch. Not moving the chicken until the skin releases itself and has a nice bronze on it, which will provide the best flavor and seal in the most juices.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.

Whisk in mustard, chives, and salt and pepper to taste.
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Serve chicken with sauce.

Posted in Potatoes, Side Dish

Jamie’s Cajun Potatoes

Trying to get caught up on the recipes I posted from last week. I have been a slacker at posting and I MISS IT!

SOOOOOO Last week my Blog Buddy Lori mailed me a package! It was Crawfish and some seasoning stuff! SO darn sweet of her! She made my whole week! So One of the things she included in my Yum Yum Package is this stuff…

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So I wanted to use it the day I got it…So this is what I came up with…

So start by preheating the oven to 450 degrees, I picked 450 as I had other things to cook and it needed to be at 450…

So You take one 2 pound bag of small red potatoes and wash them and cut them in quarters, or bite size pieces
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Then take them and put them in a boil, and then take one large, yellow onion and dice it up and put that in the bowl with the potatoes
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Then take the Creole seasoning and sprinkle it over the potatoes. I didn’t measure I sprinkled an amount that looked good to me. This stuff is good, so do a lot!
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Then drizzle in a couple of tablespoons of olive oil and mix potatoes, onion and season up in bowl with a big spoon
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I added a little bit more seasoning and stirred in more
Pour in a baking dish
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spread out so they are spread out evenly in baking dish
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Then bake for 35-45 minutes stirring occasionally, serve warm.

You could even sprinkle even more of the seasoning when you eat them…

Posted in Mushrooms, Side Dish

Garlic butter roasted mushrooms

Hey, did you know that…I LOVE MUSHROOMS? I don’t think I ever told you! HA! I tell you every time I post a recipe and then I tell you that I told you the last time I told you when I made a post on Mushrooms! (did that make sense?)

So I haven’t posted much lately…You miss me…
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Here’s a picture of me incase you forgot what I look like! (You likes my new shirt?)

Whenever I hangout with friends, or family I am ALWAYS the one to take pictures and bring my camera! I NEVER forget my camera. I ALWAYS make it a point to bring my camera, as I love pictures! And my thought is, practice makes perfect. So I take a lot of pictures, I know this as people **always** make comments on the amount of pictures I take, (kind of gives me a complex). It makes me sad sometimes since I am the only one taking the pictures, I am not in a lot of them. So I miss the pictures with family members or friends. Sometimes I feel like the family photographer. So that is why I take pictures of myself. Cause I miss out on those family and friend ones…So then it’s Just Jamie…So there you go, now you know a little bit more about me…Now your day is complete. Take pictures, and include everyone. The End!

Now let’s cook some FUNGUS! MMMMMMMMMMMMMMMMM

 

Recipe

 

1 pound mushrooms white, halved lengthwise if large (as always the recipe calls for 1 pound I used 2)
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2 tablespoons capers, rinsed and chopped
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I Love Capers
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3 large garlic cloves, minced
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I love Garlic
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2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
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Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper
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in a 1 1/2- to 2-qt shallow baking dish.
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(Funny story, Normy saw the cubes of butter (Yes BUTTER) he thought it was chunks of cheese and almost grabbed one and ate it)
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Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.
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Posted in Steak

Steak al la Jamie

Two words that I hear every day of my life from Normy: I’m Hungry! Well those two and a couple other’s but we can’t discuss that on here as I may offend someone. So we will just stick to food on here…I hear that every day, I’m Hungry. I’m Hungry. Hey tell me something I don’t know honey! Good thing I like to cook cause the man is always hungry! So when a man is Hungry you feed him MEAT!

I just made this up! I came home one night, tired and sore from the gym and I had to come up with something quick, so I came up with this steak…

It’s just Flat Iron Steak and you rub these three things on both sides.

Kosher Salt

Garlic Salt

McCormick Montreal Steak Seasoning (Love this stuff)
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I just did it by taste and I was very generous with the garlic salt and steak seasoning
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Then preheat you grill on high and when its all hot and ready to go, slap that meat on the grill and grill 10-12 minutes depending how rare you want it.
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Then let it sit for a few once its done cooking so all the juices get back in the steak and its not to hot to eat, Then slice away
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and your hubby won’t say I’m hungry anymore for at least a couple hours. Until he’s hungry again!

Posted in Dinner, Salads, Seafood

Chilled Calamari Salad with Lemon and Parsley

I had a busy night (as always), went to the gym, then had to bake a cake, and make dinner. When I made this salad. I wanted something quick, and fresh and good, oh and light so this is what I went with…

But first you must check out the cake I made while I ate the meal I am about to give you the recipe for…

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Turned out pretty awesome…

OK now back to cooking!

Recipe

1/4 cup red onion, minced
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1/2 cup celery, chopped
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, minced (no stems)
1 clove garlic, sliced
1 1/2 lemons
1 1/4 tsp red wine vinegar
salt and fresh pepper to taste
1 lb fresh squid, tube and tentacles cleaned

Rinse squid and slice tubes into 1/2 inch rings. Leave the tentacles whole and set aside. Prepare a bowl of water with ice.

In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper.

Bring a medium pot filled with water and a pinch of salt to a boil. Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 – 60 seconds. Quickly drain when cooked and add to the ice bath until cool, 4 – 5 minutes.
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Perfect on a hot summer’s day…

Combine squid with the salad and toss well. Taste for salt and add additional seasoning and lemon juice if needed. Cover and refrigerate at least an hour.