Mrs. C Does Stuff

The end of February and March were rough for us.  Two out of the four of us got the flu, one of us had a respiratory infection, one had a viral infection and a bought with an allergy flare up.  We've spent the last few weeks trying to get well.  And, in the midst of all that, Mr. C and I painted our bedroom.  We are still working on remodeling our room, and we will share that with you later. Today, I'm sharing a recipe I created for smothered okra and shrimp.  This one includes tomatoes, which I know some do not.  My dad always talks about the smothered okra my grandmother used to make.  I don't have her recipe for it unfortunately.  So I started experimenting until I found something we both liked.  My mom makes smothered okra also, but her recipe doesn't include tomatoes and sausage in lieu of shrimp.  There are so many different ways you can make this dish, this is just my version of it. Ingredients: 1/3 container of chopped ...

I love soup!  Actually, I can and do eat it year round.  But, in the fall and winter, soup is a staple.  Chicken soup is absolutely one of my favorites.  Lately, I've been working on perfecting my own recipes.  Ingredients: 1 Rotisserie Chicken (like the kind found in grocery store delis), torn off the bone 3 Russett Potatoes, diced 1 Pound Carrots, diced 8 Ounces Creole Seasoning Blend (Usually includes onions, bell pepper, celery, green onions, parsley, garlic; I prefer Guidry's) 4 Stalks Celery, diced 3 Teaspoon (or 6 Cloves) Minced Garlic 14 Ounce Can Diced Tomatoes 10 Ounce Can of Rotel Tomatoes 3 Tablespoons Salt 1 Teaspoon Pepper 2 32 Ounce Chicken Broth 8 Cups Water 1 Pound Ditalini Pasta For the rotisserie chicken, my local grocery store sells one that is considered "naked".  It has skin on it, but it is not seasoned with any lemon pepper, creole or Italian seasonings.  As I tear it from the bone, I remo...

So, for now, let's take a break from nursery project posts. I'm pretty sure some are starting to get tired of them. Plus, I have some new recipes to share. This is one of Mr. C's favorite cakes. I am actually surprised i haven't already posted this recipe. It is a good coffee cake, for those in the world that actually like coffee. For people like me, it's a good cake to eat for breakfast with a nice glass of milk. Cake Ingredients: 1 box of yellow cake mix (I use Duncan Hines) 1 tsp of vanilla extract 1 cup of water 1/3 cup of vegetable oil 3 eggs 1/4 cup of flour Caramel Glaze Ingredients: 1/2 stick of butter 1/2 can of Eagle brand condensed milk (7 ounces) 1/2 cup white sugar 1/2 cup of light brown sugar To start, work on the cake first.  Here I have most of the ingredients laid out on the counter. Mix together the cake mix, eggs, water, vegetable oil, vanilla extract and flour. Spray a bundt pan with cooking spray.  This will help ...

This is the recipe we use to make shrimp fried rice at home.  The best part of the whole recipe is that it contains no msg.  To make the recipe more healthy, you could substitute the white rice for brown rice if desired. Ingredients: 2 eggs, scrambled 1 shallot, chopped finely 1 medium onion, chopped finely 2 stalks of green onions, chopped 1 teaspoon of minced garlic 1 pound of shrimp, peeled and deveined 1 cup of carrots, chopped 1 cup of peas 4 cups of cooked rice (use day old cold cooked rice for best results) 1/2 cup of soy sauce salt and black pepper to taste Scramble two eggs in a skillet and set aside for later. Chop the shallot, onion,  and green onion and throw in a pan.  Add the minced garlic and brown.  If the seasonings start to stick to the bottom of the pan, use a bit of water, about a half a cup, to deglaze the pan. Add in the shrimp and let cook until the shrimp is thoroughly cooked. Then, add...

Baked tilapia is a staple around our house.  It is a quick and easy weeknight meal and it is quite tasty.  I usually serve it with potatoes or rice pilaf.  It's also great with green beans. Ingredients: Paprika Parsley Salt Black pepper Oregano Thyme Lemon juice Butter (a 1/2 teaspoon for each piece of fish) You can use fresh or frozen tilapia for this recipe.  If using frozen, allow the tilapia to thaw. Sprinkle on the paprika, parsley, salt, black pepper, oregano and thyme on the fish.  Then pour on a little lemon juice, just a few drops on each fillet. Put a half teaspoon of butter on top of each piece of fish.  Bake the fish in the oven at 350 degrees for 25 - 30 minutes. 

Fall is upon us, the weather is finally starting to get a little bit cooler.  It is time to usher in the warm broths.  One of my favorites is shrimp and corn soup.  There are a few local restaurants that make great versions.  I have tried to replicate those.  I prefer a creamier broth, as opposed to a tomato based broth, although recipes for both are out there.  Here, I will show you how I made mine. Ingredients: 1 onion, finely chopped 1 bell pepper, finely chopped 2 tablespoons minced garlic 3 bunches of green onions 1 stick of butter Salt and pepper to taste 1/2 teaspoon cayenne pepper 1 1/2 cups dry sherry 2 lbs peeled and deveined shrimp (can be frozen) 1 pint of heavy whipping cream 1 16 ounce package of Velveeta cheese In a large stock pot, cook down the onion, bell pepper, garlic, green onions, butter and dry seasonings.  Cook the seasoning mixtures until translucent, stirring occasionally.   While the se...