To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.
No matter how many mouths you need to feed the process is the same! Just get a bigger pot.
- 1/2 lb wild caught shrimp
- 3 red potatoes
- 2 ears of corn
- 1 kielbasa sausage
- Old Bay seasoning packet
Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.
Drain all the water. Toss the Old Bay. Go crazy.
My sweet friends Emily and Nolan told me about this method of cooking up some pizza! Homemade pizza can be so fun but let’s face it – it’s also kinda lack luster. This method helps your turn you regular pizza night into a deep dish adventure of crispy, chewy crust. You can go wild with toppings but for a thick crust pizza- stick to the cast iron.
Cast Iron Deep Dish Pizza
- 1 premade pizza dough (fresh if possible)
- Favorite pizza sauce or pesto
- Fresh cheese (I used mozzarella and parm)
- 3 oz Italian sausage
- 1/2 Jalapeños
- 1/2 Roma tomato
- Heavy cast iron skillet
Crank the oven up high, like 500 high and drizzle the pan with EVOO and toss it in the pan while it preheats.
When ready pull on the pan and plop in about 1/2 of that pizza dough. Begin to poke it down with your fingers to fill the pan. You may have to use more dough but don’t overfill! And be really careful not to burn yourself. I also used a little corn meal on the bottom of the crust for extra crunch.
Place the crust back in the hot oven for 15 minutes. When it’s ready assemble your pizza! Any topping combo will be delicious- i just used leftovers. Toss it back in the oven for another 15 minutes.
When it’s done it will be bubbly, chewy, crisp and as good as any Chicago pie.
Thanks for the idea, Em and Nolan!
Acorn squash are one of my favorite sweet treats but this week I switched up the game! I made a savory version of this little gem and it was just as amazing.
I first saw a version of this on Buzzed but then didn’t use their recipe. Typical.
Sausage and Apple Stuffed Acorn Squash
- 1 acorn squash!
- 1/2 lb Italian sausage!
- 1 apple, diced!
- 1/2 onion, diced!
- 1/2 t dry thyme
- 1 T fresh parsley, chopped!
- 1 garlic clove, minced!
- 1/4 t smoked paprika!
- salt and pep!
- 1/8 cup parm!
Preheat the oven to 400 degrees. Cut a small portion on the acorn bottom off, to give it a solid base. Then remove the top 1/4 and scoop out the seeds. Bake off until tender- about 1 hour. You essentially make a squash bowl.
While the squash is baking, brown the sausage. When cooked, pour off all the excess grease then add onion and garlic. Cook until the onion start to soften.
Mix the sausage love with apple, herbs and spices! (Over)fill your squash bowl with this mixture and top with the parm. Pop it back into the hot oven until the cheese melts, about 10-15 minutes!
As you eat be sure and get a squash scoop with every bite. YUM
My birthday is tomorrow! Woohoo. I’ve reached the age where a birthday is pretty much just another day – BUT it’s a beautiful day where I can eat cake and carbs with ZERO guilt. I started the carb train a night early… so sue me.
ricotta and sausage stuffed shell in brown butter sweet potato sauce
- 1/2 lb Italian sausage browned and drained
- 1 package pasta shells
- 2 cups ricotta cheese
- 1/2 shredded parm cheese
- 1 egg
- 1/2 teaspoon Italian seansonig
- 3 Tablespoons butter
- 3 cloves of minced garlic
- 1 Tablespoon AP flour
- 1 cup boiled sweet potatoes
- 1/2 cup water
- 1 cup milk
- 1/4 teaspoon cayenne pepper
Boil the shells but don’t cook them all the way! About 9 minutes. Drain and cool and set aside.
In your ninja or blender – blitz potatoes and water! Set aside.
Mix cooled sausage, ricotta, 1/2 the parm, egg and Italian seasoning together. Set aside. (I like saying set aside. It’s like a check off a check list.)
Browned butter can be tricky but the key is DO NOT WALK AWAY FROM IT. Place your butter in a large skillet and melt the butter. Bubbles will begin to form as the butter melts, keep whisking the butter as it begins to turn brown. You’ll see the color change and smell the nuttiness.
Remove from heat and add the garlic, cook or about 30 seconds. Whisk in 1 Tablespoon of flour. Add the milk, sweet potato puree and pepper. Whisk well and slowly add the remaining parm. Poor this sauce into a baking dish.
Fill each shell with a heaping tablespoon of your cheese/sausage goodie then place in the dish. Bake off at 375 until bubbly! About 25 minutes. Top with grated parm and something green!
Poblano peppers are perfect. They have flavor and a subtle heat. They come alive when roasted and you can truly stuff them with anything. I’ve been trying to ease off the carb train (which is funny because I also have begun to bake bread) so I didn’t want to stuff them with rice. Clearly jicama is the next choice… said no one ever….
jicama and andouille stuffed poblano peppers
- 2 cups jicama diced
- 3 poblano peppers
- 2 andouille sausages diced
- 1/2 red onion diced
- 1 avocado diced
- 1/2 teaspoon cumin
- 1/2 dried cilantro (or 1T fresh)
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon smoked paprika
- Big pinch of salt and pep
Roast the peppers in a 400 degree oven for about 20 minutes. Allow them to cool before handling them! Slice in half and remove the seeds and pulp. Set aside.
In a large mixing bowl mix jicama, sausage, onion, avocado and spices. Fill the peppers with your mixture and pop back into the hot oven. Cook covered for 20-30 minutes.
The jicama doesn’t completely soften but the texture is similar to the classic rice filling! Top with cheese, sour cream, salsa or cilantro!