I didn’t take pictures. I thought it would just be one of those average recipes that wouldn’t be worth a post…but oh my gosh…it was fabulous.So, I looked for a picture and this is very close to what it looks like:
I was in sort of a hurry to get something thrown on the table last night before we all started running in opposite directions so I grabbed a bag of frozen shrimp out of the freezer, dumped it in a colander and ran some water over it so it wouldn’t be quiet so cold. Meanwhile I melted about 1/2 cup of butter in a frying pan and minced 6 cloves of garlic.
All I did was dump the shrimp and garlic in the frying pan with the butter and saute for about 5 minutes (until the shrimp turns pink). Then I added some lemon pepper seasoning, salt and about 1/4 cup of dried parsley flakes. Stir it well and serve.
Yes, it really was that easy, that quick and that fabulous!!! I paired it with steamed vegetables and Fettuccine Alfredo. It would be great with rice as well.
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Sweet potatoes are something that we love in our house. We love them baked, we love them as fries, and we love them in pies and biscuits. They are so versatile and easy to fix. One of our favorites:
3 large sweet potatoes, peeled and cut into cubes
1 cup balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
2 TBSP Honey
2 TBSP Brown sugar
2 chipolte peppers, minced
Place the sweet potato cubes in a large baking dish. Mix all the other ingredients except the brown sugar together and pour over the sweet potatoes, mixing well. Sprinkle the brown sugar over the potatoes and bake on 400 degrees for approx. 30 minutes or until fork tender.
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I like to torture my kids. It is just way to much fun and I can’t seem to help myself. Last week I went up to Collegedale TN to take my older sister to the Little Debbie Outlet. She had never been and has been wanting to go for quite some time…so, off we went. While in Collegedale I swung by one of my dear friends house to see their new baby and visit for a little bit. While we were visiting, my dear friends sent lots of goodies home with us fresh okra, fresh pumpkins, and peppers…like these:
They are called Rooster Spur Peppers. I had a bowl full of them sitting on the kitchen counter. So, that eveing while I was cooking supper and Tate comes in to see what we are having, he sees the bowl. He is the nosey kid. The one that thinks he has to know everything. Who you are on the phone with, what is in a wrapped box, whether for him or not. He is just nosey. So, he starts in with the questions. Where did the pepper come from, what kind is it, Is it hot, etc. I told him that I had never had them before so I wasn’t sure how hot they were. Well, he HAS to try them so I cut off a tiny piece of the pepper that never made it past the tip of his tongue. He then has to let Erin try it…so, I cut off another small piece of the pepper and Tate takes it to Erin. Erin tries the pepper and comes running into the kitchen with tears in her eyes. Well, with all of the commotion, Bric has to get in on the pepper tasting. No one wants to take the word of the other that it is really hot. So, he tries the pepper, ends up with a burning throat…and then it happens. Bric rubs his eyes…because they were watering…from the hot pepper. Now, they are on FIRE from having pepper juice in them.
Now, I want you to look at these peppers again:
They might be a little over an inch long, they are not big at all. So that should give you an idea of what a little piece was taken…for 3 people to try. And all I could do is laugh at each and every one of them the whole time.
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Golly geeze this stuff is good. My family can almost eat a pint in one sitting. We love it that much. And, the other day we only made one batch, which is about 6 pints. That doesn’t last long especially when you split it up between several families. So, I am teaching my neighbor through the woods how to make it today. And, I am making me another batch as we go along. Wanna make it with us? Here is how:
Tomato Relish
12 Large ripe tomatoes (peeled and diced)
6 large onions
6 bell peppers ( 3 green, 3 red)
3 TBSP salt
1 1/2 cups cider vinegar
2 cups sugar
*3 hot peppers if you like yours with a little kick
Chop up your onions and pepper into small pieces ( I use the food processor…Hamilton Beach if you are listening, I DESPARATELY need a new one) and mix in with the tomatoes. Add all the other ingredients, place in large stock pot and cook on med heat for 1 1/2 hours, stirring occasionally to keep from burning. You can cook it down as much as you like. Some people like it a little soupier, some like it thicker.
Now, if you want to can yours you will need some small jars. You can use either pint size or jelly size. I use pints. Make sure your jars are clean. I run mine through the dishwasher, making sure to use the heat cycle so they will be hot when I go to fill them. Place the lids in a pot with water and boil them so they are sterilized and hot for sealing the jars. After you have your relish to the consistency that you want just fill your jars while the relish is hot (yep, everything needs to be hot). Put your lids on and after a bit you will hear your lids popping, meaning they are sealing. Once you open a jar be sure to store it in the refrigerator.
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