Supper – Page 3 – Some Kinda Good

Restaurant-Quality Creole Shrimp Skewers

Published on February 22, 2012February 22, 2012 by RebekahLeave a comment

What’s for supper? That’s always the ultimate question. This recipe for Creole Shrimp Skewers for Mardi Gras was just the ticket on Fat Tuesday, especially since I already had all the ingredients on hand. I came across it while scrolling through my Facebook Newsfeed. Thanks for posting it and inspiring me Food Network!

To make creole seasoning, mix these ingredients together in a small bowl. Not pictured: Onion powder.

Man alive, this is some good stuff y’all. It’s hot, but LAWD, it’s good. I couldn’t stop tasting it.

Melt 6 tablespoons of unsalted butter.

Thaw, devein and peel 1 pound of shrimp (you can always purchase the shrimp ready to cook to save time).

I like to use metal skewers. I find that they are much easier to thread than wooden ones, plus, you don’t have to soak them. Spray them with a non-stick spray before skewering the shrimp. I had large skewers, so I put about 4 shrimp on each one.

I failed to get a picture of the seasoning and butter melted because I was just too excited. However, these are the shrimp after they’ve been basted in the delicious creole seasoning and butter, all ready for the oven. Line a baking sheet with aluminum foil or parchment paper, grease and place the skewers on the pan to go into the oven. Roast for 12 minutes at 425 degrees.

I made brown rice to go alongside the creole shrimp, then drizzled a little extra butter right over top. Seriously delicious–I mean restaurant-quality good. Definitely going to keep this recipe around!

Pepper Steak Stir Fry Like Mama Fixed It

Published on February 8, 2012February 18, 2016 by Rebekah1 Comment

Pepper steak stir-fry is an impressive yet quick weeknight meal. Good enough for guests, too!

Few meals stand out in my memory like pepper steak stir fry. It was one of my favorite foods mama cooked growing up. I’m not really sure what it was about it, but I loved the little strips of meat that were uniquely mine paired with crunchy water chestnuts and sautéed vegetables. In my mind, it was special, a step above the average spaghetti or taco night.

My brother and I always had to help in the kitchen when we were little, and my job was to set the table. Joey had to put the ice in the glasses. It was this kind of meal that I would anticipate greatly while folding the napkins and placing the silverware.

Once I grew up and moved away, for the longest time pepper steak was not available in my grocery store. I learned to substitute ground beef, but it wasn’t until I made dinner last night that I realized just how much I’d missed it.

I seasoned the pepper steak with salt, pepper and garlic powder, then got out my indoor grill pan. The key to achieving those pretty grill marks is a really hot pan and a nicely greased surface. I used extra virgin olive oil.

This meal comes together so quickly and is perfect for a weeknight supper. While the vegetables are cooking and your meat is grilling, cook up some instant brown rice using chicken broth instead of water.

I seasoned the vegetables with some salt and pepper, then added a little heat with some crushed red pepper flakes. I like it hot. 😉

Add the meat to the vegetable mixture…

Then pour your sauce right over the top. This sauce is so simple: soy sauce, chicken broth, sugar, cornstarch and dry yellow mustard. The cornstarch is what thickens it up, the rest of the ingredients bring the flavor.

Allow the sauce to thicken up in the pan for just a few minutes. Meanwhile, fluff your brown rice with a fork, season and add butter.

You can tell the sauce has thickened when the consistency begins to stick to the bottom of the pan or coat the back of your spoon. It takes about 3 minutes.

Plate the dish by spooning a good amount of brown rice into a bowl. Top the bed of rice with the meat and vegetable mixture, then sprinkle over something crunchy like sesame seeds or slivered almonds. Isn’t that pretty?

Pour yourself a glass of tea and enjoy!

To make this recipe, you’ll need these ingredients:

1-2 pds pepper steak
Minute brown rice
16 oz. bag of frozen stir fry vegetables
1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
1 Tbs cornstarch
1 Tbs sugar
1 Tbs ground, dry yellow mustard
Seasonings: salt, pepper, crushed red pepper flakes
Sesame seeds or slivered almonds for garnish

What foods bring back good memories for you?

Meat and Three in One

Published on January 25, 2012January 31, 2012 by Rebekah7 Comments

Hamburger meat is a common staple at my house, so I’m always looking for new ways to use it. If you’ve got left over mashed potatoes around the house, this recipe for Hamburger Pie is a great way to use them up. Plus, it’s quick, you only need a few ingredients and because everything you need is in one dish, clean up is a breeze!

Hamburger Pie (This recipe was inspired by Better Homes and Gardens New Cookbook, 14th Edition)

1 pound lean ground beef
1 small onion
1/2 cup frozen green peas
1/2 cup frozen corn
1 Can Cream of Celery Condensed Soup
1/2 cup Shredded Cheddar Cheese
Salt and Pepper

First, brown lean ground beef and onion in a skillet, then drain and season with salt and pepper.

You can use any frozen vegetables you like. I chose green peas and corn because it’s what I had in the freezer. They’re colorful and pretty to look at too. 😉 Just defrost.

Throw your vegetables in the pan with the ground beef…

Then mix in a can of condensed soup to hold everything together. I had Cream of Celery and it worked just fine.

Once it’s all mixed together, add the mixture to a greased casserole dish.

It’s so nice to be able to get the potatoes right out of the refrigerator, no work required!

Spread the mashed potatoes evenly over the top of the vegetable mixture.

Top with shredded cheddar…then drizzle with a little olive oil. Bake at 350 degrees for about 30 minutes.

While the Hamburger Pie bakes in the oven, serve up a garden salad.

The dish is so pretty and comforting.

Creamy mashed potatoes, vegetables and lean ground beef…not bad for the waistline either. Enjoy!

What are some of your favorite ground beef recipes? Feel free to share new ideas!

Easy Stuffed Bell Peppers

Published on December 13, 2011May 29, 2019 by Rebekah6 Comments

Stuffed peppers are one of my favorite dishes to create. They’re colorful and you can pretty much stuff them with anything. Continue reading “Easy Stuffed Bell Peppers” →

That Chili Don’t Need Nothin’ But Eatin’

Published on December 1, 2011February 11, 2019 by Rebekah5 Comments

There’s nothing quite like golden brown corn bread and chili on a cold night. I like to make mine Neely style, beginning with a little pig in the pan and sautéing some onion and bell pepper. I let the vegetables get soft, then add my seasonings–chili powder, garlic powder, italian seasoning and of course, salt and pepper. Then comes the ground beef and after it’s brown, I add a can of italian diced tomatoes. Then I drain a can of light red kidney beans and a can of dark red kidney beans and throw them in. I follow that up with a little beer, whatever you have around the house…gives it great flava flav. And just like my daddy would say, “That chili don’t need nothing but eatin’!” Continue reading “That Chili Don’t Need Nothin’ But Eatin’” →

What I like to call “The Help Spread”

Published on November 30, 2011January 31, 2012 by Rebekah2 Comments

Shortly after watching the popular movie The Help, I was inspired to go home and create a southern spread. On the menu: fried chicken, macaroni and cheese, farm raised green beans, made from scratch biscuits, fried okra and apple pie.