Shrimpy Shrimp

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This recipe graciously inspired by Grechinlin.

The Goods
25-30 pieces of large shrimp cooked, peeled, deveined
1 medium white onion
2 shallots
3 heads garlic
1 Tbsp. parsley
7 springs of chives
2 Tbsp. butter
1 Tbsp. olive oil
2 shakes paprika

The Gettin’
1. If frozen, thaw the shrimp under running water.
2. Add olive oil and butter in a small skillet, until melted.
3. Finely dice onion, shallot, garlic, parsley, and chives.
4. Add onion and shallot to skillet, let those cook until soft.
5. Add garlic and cook for a couple more minutes.
6. Add the shrimp, chives, paprika, and parsley, and let cook through.

The Take
So we had one problem when we made this…  It was good, but we felt like the shrimp themselves needed more flavor.  Perhaps instead of precooked/frozen, next time we’ll try fresh.  The sauce was good and the shrimp were good, but we wanted more integration!

Total Time: 30 minutes
Prep – 10 minutes
Cook– 20 hours

Yield: 2 servings

Level: Easy

Death by Carnitas

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This recipe GRACIOUSLY stolen from David Lebovitz.

The Goods
7-8 pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
salt
3 Tbsp. neutral vegetable oil
2 cinnamon sticks
2 1/2 tsp SCD chile powder
3 bay leaves
1/2 tsp. ground cumin
5 cloves of garlic, peeled and thinly-sliced

The Gettin’
1. Rub the pieces of pork shoulder all over with salt. Refrigerate for up to 3 days.
2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. (If your cooking vessel is too small to cook them in a single-layer, cook them in two or more batches.)
3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.
4. Heat the oven to 350 degrees.
5. Add the pork back to the pan and add enough water so the pork pieces are 2/3 submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.
6. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
7. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.
8. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.
9. Immediately upon tasting, you may die. Please take precautions for such a response.

The Take
So even when you accidentally smoke up the house, spill grease on the floor, and suffer through mind-blowing smells you wish you could tweet (it is a bad thing in the torture sense) it is all worth it. 

Total Time:  5 hours 30 minutes
Prep –  1 hour
Cook–  4 hours 30 minutes

Yield: 10 servings

Level: Intermediate

Dill-ightful Veggies

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This recipe graciously conjured by Lauren’s Madre.

The Goods
1 (16 ounce) package frozen broccoli, cauliflower, & carrots
2 Tbsp. butter
1 Tbsp. chopped fresh dill
salt and pepper to taste

The Gettin’
1. Add water and frozen vegetables into a pot and bring to boil.  Let boil 5-8 minutes.
2. While, vegetables are boiling, chop the dill, and set aside.
3. Drain water from vegetables.
4. Add butter, dill, salt, and pepper to vegetables over heat and stir until butter melts and covers the veggies.

The Take
So quick, so easy, so good… so why aren’t you making them yet?

Total Time: 7-10  minutes
Prep –  2 minutes
Cook–  5-8 minutes

Yield: 4 servings

Level: Easy

¡Es Guacamole!

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This recipe graciously stolen from allrecipes.com.



The Goods
3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 tsp. salt
1/2 cup shallots
3 Tbs. chopped fresh cilantro
1 medium tomato, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper

The Gettin’
1. In a medium bowl, mash together the avocados, lime juice, and salt.
2. Chop onion, cilantro, tomato, and garlic.
4. Mix in onion, cilantro, tomato, and garlic.
5. Stir in cayenne pepper.
6. Serve immediately.  Guacamole will brown quickly!

The Take
Éste es guacamole perfecto. Usted tiene que intentarlo con tocino curruscante o con pollo. ¡Yum!

Total Time: 10 minutes
Prep –  10 minutes

Yield: 6 servings

Level: Easy

Bakin’ Bacon

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This recipe inspired by many sources.

The Goods
1 package SCD bacon (no sugar added.)

The Gettin’
1. Preheat oven to 425 degrees.
2. Line baking sheet with foil.
3. Place nonstick cooling rack on top of the foil lined baking sheet.
4. Line slices of bacon without overlapping on cooling rack.
5. Cook in oven for 20 minutes or until desired crispness is reached.

The Take
Do you love bacon?  Are you tired of the troublesome grease pops and painful burns when cooking bacon?  Wouldn’t you rather be watching TV than standing over the sweltering hot stove for your bacon?  If you answered yes to any of these questions, this dish is for you!  Bakin’ Bacon!  It is so easy to do, even ______ can enjoy bacon with ease!  If you’re interested in leading a happier and more successful life, try Bakin’ Bacon!  Enjoy Bakin’ Bacon for only 1 easy payment of $2.95 at your local grocery store (shipping and handling not included).

We love bakin’ our bacon.

Total Time: 30 minutes
Prep –  10 minutes
Cook–  20 minutes

Yield: 4 servings

Level: Easy

How Lauren Got Cocky, or Scrambled Eggs

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This recipe created masterfully by Lauren.

IMAG0810

The Goods
12 eggs
salt and pepper to taste
1 cup chopped portabella mushrooms
2 bundles of scallions

**For best results cook in grease from either SCD sausage or SCD bacon, otherwise oil or butter may be used.**

The Gettin’

1. As mentioned before, for out-of-this-world-wet-your-pants-what-the-am-I-really-not-in-heaven-can-this-I-can’t-believe-how-oh-my-word-*CENSORED* results, begin by keeping grease from previously cooked SCD sausage in skillet.  SCD bacon will create a lessor, but-seriously-can-you-go-wrong-with-bacon, effect.  Oil or melted butter will be fab and delish, if you begin with them in the skillet instead.
2. In mixing bowl, crack eggs and add salt and pepper to taste.
3. Beat egg mixture until well blended. Set aside.
4. Cut off the long green leaves and any roots from scallions.
5. Chop remaining white base of scallions along with portabella mushrooms into chunks.
6. Pour egg mixture, onions, and scallions into skillet on medium heat.
7. Continue cooking – pulling, lifting, and folding together- until egg becomes thickened and no visible liquid remains.  No need to stir constantly.
8. Take off heat and immediately, you just got served.

The Take
Her head was in Texas- that’s right- it was bigger.  The table talk was flattery toward the wizardry of the eggs… who compliments eggs?  The better question is… who wouldn’t compliment these!

Total Time: 15-18 minutes
Prep –  10 minutes
Cook–  5-8 minutes

Yield: 7 servings

Level: Easy

Bacon Bundles… Ain’t Nothin’ Wrong With That

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This recipe stolen graciously from Rachael Ray.

The Goods
1 1/2 lbs. asparagus spears, trimmed 4 to 5 inches long tips
extra-virgin olive oil, for drizzling
few grinds black pepper
4 slices center cut bacon
Chopped chives or scallions, optional garnish

The Gettin’
1. Preheat oven to 400 degrees F.
2. Lightly coat asparagus spears in extra-virgin olive oil.
3. Season the asparagus with black pepper.
4. Divide the asparagus spears into a total number of four groups.
5. Take a group of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat until finished with each group.
6. Place bundles on baking pan into oven for 12 minutes.

The Take
We decided to have some friends over for a great meal and knew we would have all the burners in use, our plate was full so to speak.  Instead of pan cooked asparagus, we went with the oven.  The group seemed pleased with the result overall.  In general I prefer it cooked with butter over oil, but it was nice to pop it in and out with ease!

Total Time:  20 minutes
Prep –  8 minutes
Cook–  12 minutes

Yield: 4 servings

Level: Easy

Cheers to Cheers!

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This is a recipe created graciously by Jordan, THE stud muffin.

IMAG0945

The Goods
1 bottle dry sparkling wine
fresh strawberries
* the love of your life (this could be you)

The Gettin’
1. Open bottle of bubbly.
2. Pour into glasses.
3. Place one strawberry into each glass.
4. Enjoy a very happy SCD 1 year anniversary with the love of your life, thanks Jordan.

The Take
Jordan, Mr. Snazz, pants treated me to a very special day vaca including splurging for a couples massage – what – a – guy.  I should compliment the hotel we stayed at because we brought a prepared SCD meal along and room service heated it up and brought it like room service along with covered dishes and ice water.  Thanks to the Kimpton company for great customer service.  Thanks to my husband, too…. 🙂

Total Time:  2 minutes 1 year
Prep –  2 minutes
Married – 1 year

Yield: 2 servings

Level: Easy

Honey, Mustard Sauce is lovin’ on that Tilapia.

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This recipe graciously inspired by the back of a package whose brand I have forgotten, oh yeah.

[Insert delicious picture here!]
[Please forgive us recipe thieves
for indulging in the dish before
taking any photos… ok seriously,
we were dying you guys! Trust
us, you have got to try it!!!!!!!]

The Goods
4 tilapia filets
2 Tbsp. butter
1 1/2 Tbsp. honey
2 Tbsp. Mustard
2 tsp. finely chopped parsley
salt and pepper to taste

*optional- 1/4 chopped pecans, lemon wedges and parsley for garnish*

The Gettin’
1. Preheat oven to 450 degrees.
2. Place tilapia in a lightly greased baking pan.
3. Sprinkle with salt and pepper.
4. In small skillet or microwave-safe bowl, melt butter and honey together.
5. Stir in mustard to butter and honey mix and brush on fish.
6. Sprinkle parsley (and if desired pecans) evenly over fish.
7.Bake 8-10 minutes or until fish flakes easily when tested with a fork.

The Take
Simple and satisfaction characterize this meal.  You know when you get home and you really wish you didn’t have to make anything AND you’re so hungry that the thought of waiting a second seems earth shattering?  Sometimes the best recipes come on the package itself, and well, credit is due to a package from Tom Thumb. When you don’t want to labor, but you want a sweet meal- Honey Mustard Tilapia.

Total Time:  23-25 minutes
Prep –  15 minutes
Cook–  8-10 minutes

Yield: 4 servings

Level: Easy

Hamburger Help Me Stoup

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This recipe inspired and derived from Lauren’s Pop’s Hash, the concept of Hamburger Helper, and the new genre categorization by Rachael Ray.


*What’s thicker than a soup and thinner than a stew… STOUP!  Thanks Rachael Ray for our new genre!*

The Goods
1.5 lbs. ground beef (80/20)
4 large portabella mushrooms, cut into 2 inch chunks
handful of baby carrots
15 sprigs of fresh chives, chopped
3 springs oregano, leaves only
16 fluid ounces tomato juice (we used three small cans of Campbell’s)
salt and pepper to taste

The Gettin’
1. Begin cooking ground beef with salt and pepper in large skillet.
2. Once meat is browned add in tomato juice, chives, oregano, mushrooms, and carrots into skillet and let simmer with lid for 20 minutes.

The Take
Lauren liked this more than I did.  If I would change anything, I would use half and half tomato juice and SCD ketchup to give it an extra twang from the vinegar.  Or maybe I would just add vinegar…  or Tabasco sauce… hmm…

Total Time: 40 minutes
Prep – 10 minutes
Cook–  30 minutes

Yield: 6 servings

Level: Easy