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Author: Subject: Your Favorite Self isolation Food/Recipe

Universal Peach





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  posted on 5/28/2020 at 09:39 PM
During the "Quarantine" period I've gone back to fixing some of my go-to foods I did while in college.
One of our favorites is my version of Shrimp n' Grits.

One pound bag of frozen wild caught US shrimp (gotta support US jobs) with heads removed, uncooked.
One quarter pound stick of butter, not margarine.
Your favorite type of grits, Quick, standard, but no instant grits.
Slap Ya Mama seasoning.
Gouda cheese slices (5 to 6)

Put shrimp (frozen) in pot large enough to allow twice as much cold water as shrimp.
Add one quarter teaspoon Slap Ya Mama seasoning to pot.
Bring to slow boil. (Singing Margaritaville not required)
Follow directions of your favorite Grits, but add one half of the stick of butter while the water is coming to boil.
good time to add this note, make FOUR SERVINGS of the Grits.
While stirring in the Grits, start adding the Gouda slices while stirring.
Keep adding the slices until the grits start to thicken.
Remove the grits from heat and finish stirring in the Gouda slices until they are as thick as you like. Just don't go overboard, the grits will thicken more as they cool.
(I like mine to just start being stringy.)
Scoop shrimp from water (no need to drain) and split between two plates. Add grits to plate until you have a nice pile besides the shrimp.
Serve in as romantic situation as you please.
Oh yeah, put the rest of the butter in a small bowl and microwave for 30-45 seconds to share as the "dipping sauce" for the shrimp.

 

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True Peach



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  posted on 5/28/2020 at 11:27 PM
I don't to hardly any food prep. My wife does almost all the cooking. I grill stuff that either comes out of the package or she marinates beforehand. That is the extent to which I cook.

But I do snack. Speaking of shrimp, I had some Gulf of Mexico caught shrimp tonight. Just cold cocktail style.

One of my favorite snacks is celery with some hot sauce. Most people like some ranch or humus with carrots and celery, I like hot sauce.

Pretty simple here.

 

Peach Master



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  posted on 5/29/2020 at 04:09 PM
Here is one for zucchini enchiladas I have been working on. Make sure you find an enchilada sauce that you really like - some of the canned sauce is not that great tasting, but some of it is. Or, you can make your own sauce.

One onion, diced / A few cloves of garlic, smashed or spoonfuls of minced garlic / two medium zucchini, diced / 10 oz. package of queso fresco (Mexican crumbling cheese) / One can of diced tomatoes with green chiles (Ro-Tel) / One bunch green onions, chopped / One bunch cilantro, chopped / Ground black pepper / Corn tortillas (soft) / Canned red enchilada sauce / Monterey Jack cheese or a Mexican cheese like Chihuahua, shredded / White queso cheese dip

Mix tomatoes/green chiles, queso fresco, most of the green onions, and most of the cilantro in a strainer over a large bowl to let any liquid drain away.

Saute diced onion and garlic for ten minutes.

Add diced zucchini and some black pepper to the onion for the last five minutes.

Mix the heated onion and zucchini with the other stuff in the strainer. I usually add more black pepper, too.

Preheat the tortillas with a tiny amount of oil wiped on each side in the oven at 400 degrees for about three minutes.

Fill and roll the tortillas with the mixed ingredients on a foil-covered cookie sheet or baking pan.

Cover with enchiladas with enchilada sauce and shredded cheese and bake for 10 - 15 minutes at 350 degrees. Keep an eye on them... when they start to burn, it happens quickly.

Put three or four enchiladas on a plate, add more enchilada sauce, drizzle with queso cheese dip, and garnish the top of the whole thing with the remaining green onions and cilantro and maybe a little more black pepper.

That's it. Eat 'em up.






[Edited on 6/1/2020 by adhill58]

 

Zen Peach



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  posted on 5/30/2020 at 10:54 AM
I make a mean Thai stir-fry.....

I usually use chicken, but have also used pork.

My wife loves veggies, so I cut up whatever we have in the house - mushrooms, peppers, celery, carrots....

Cut up the meat and start stir-frying it.

Once it is mostly done, add cashews or peanuts to the wok.

Then dump in all the veggies.

After they have been heated, add Thai peanut sauce to coat.

Let it mix in for awhile, then add Udon noodles. Add a little more peanut sauce, stir it all together and cook for another 2 minutes.

Very tasty......

 

Universal Peach



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  posted on 6/1/2020 at 08:45 PM
Been Jonesing some catfish lately so I went to one of the family farms and got some from the "old" pond.
After working several hours to clean a half dozen of those creatures, I had a good mess for supper.
Got some corn oil, Zatarans' Fish Fry, some ears of corn, and cole slaw.
Heated up the oil while slicing tomatoes and dredging the catfish in the batter.
When the oil sizzled when I dropped in a small piece of the batter, I started frying the fish one at a time.
Put on a big pot of water to boil (have the corn in the pot and fill enough to where the corn floats).
When the water begins to boil, let cook for eight to ten minutes (depending on how soft you want your corn).
wife kept saying just fix five cause you know I'll just leave some.
I cooked all six (just under a pound each).
cook the fish until the begin to float and turn over. cook about half the time it took for them to float.
Served up the plates and had a quarter pound stick of butter (no margarine) some salt and pepper, and plenty of napkins on hand.
About two spoonfuls of cole slaw was left.

 

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Extreme Peach



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  posted on 6/1/2020 at 08:54 PM
Been eating more frozen pizzas, dont know why and grilling more steaks than normal?.......Peace
 

Universal Peach



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  posted on 6/1/2020 at 09:04 PM
quote:
Been eating more frozen pizzas, dont know why and grilling more steaks than normal?.......Peace


Have you tried Boston Market dinners?

 

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True Peach



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  posted on 6/1/2020 at 09:14 PM
Catfish, wish I could've had some too!

As for frozen pizza, we freeze left over pizza. Stays good for even over a year, some topping vary though. Heat up at 350 for 20 minutes and sometimes it almost tastes as good as fresh! I don't buy frozen pizza, just save leftover slices in the freezer.

 

Extreme Peach



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  posted on 6/1/2020 at 09:21 PM
I eat some frozen dinners at work and the Bostons are good! Mostly Lean Cuisine when I eat em now..........I am are dog gone mayonnaise freak, been eating tons of chicken and Turkey sandwiches just slathered in mayo, that stuff is making my belly look like a big beach ball, if You All wasn't Friends, I wouldn't tell You that ugly sh!t........Peace.....still be mindful about staying clear........joe
 

Universal Peach



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  posted on 6/1/2020 at 09:51 PM
quote:
Catfish, wish I could've had some too!

As for frozen pizza, we freeze left over pizza. Stays good for even over a year, some topping vary though. Heat up at 350 for 20 minutes and sometimes it almost tastes as good as fresh! I don't buy frozen pizza, just save leftover slices in the freezer.


Red Baron individual pizzas are good. Twenty minutes in a toaster oven and two make a good lunch.
Vienna Sausage makes a good mid-meal snack too. Armour has out Smoked and Bar-B-Que ones. The B-B-Q is best.

PORK RINDS, when Twang was open I'd get them as my appetizer. Buford and I both shared a love for those high cholesterol treats.
I found a guy in Pulaski county that cooks them in his back yard. Get several bags when i'm close, but one bag seems to disappear before i get home.

 

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Universal Peach



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  posted on 6/2/2020 at 06:32 PM
46th Anniversary today, so for dinner I fixed grilled Thai sweet chili shrimp, corn on the cob, and T-Bones.
Cake for desert.

 

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Ultimate Peach



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  posted on 6/2/2020 at 08:32 PM
Cuisinart ice cream maker has been a great kitchen gadget that makes some great ice cream.

 

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