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Lemon Garlic Shrimp with Basil
One food item that I make sure to purchase when it goes on sale is bagged frozen shrimp. Found in the freezer aisle next to the fish sticks and other frozen seafood, you have a choice of precooked or raw. I prefer to buy the raw, peeled and deveined tail-on shrimp. If the sale is buy one get one free, I put one of each in my cart. Already cooked frozen shrimp is great to have on hand for impromptu shrimp cocktail when guests stop by (keep a jar of cocktail sauce in your pantry), or for my version of speedy shrimp tacos (recipe below). Since most shrimp sold at the seafood counter has been previously frozen and then thawed, the shrimp from the freezer aisle is a fresher (and less expensive) option since it is flash frozen at the source. Another bonus ~ cooked shrimp lasts up to 2 months in your freezer and raw up to 6 months. Perfect quick cooking protein for last minute meals.
Frozen Shrimp Recipes
For my Mom’s birthday on May 10th (coincidentally also National Shrimp Day), I had planned a meal that included shrimp enchiladas. The temperature had climbed to a sticky 87 degrees and the thought of eating a hot dish lost its appeal. With a few modifications and some items I had on hand, I made speedy shrimp tacos.
- Defrost ¾ pound frozen cooked shrimp under cold running water – remove tails and place on paper towels to remove excess moisture – set aside – warm four 6” flour or corn tortillas according to package directions then wrap to keep warm - heat 2 Tbsp of extra virgin olive oil and 1 Tbsp TSG Outrageously Garlic in a sauté pan over medium-low to medium heat until seasoning has softened and flavor has infused into the oil ~5 min – add shrimp to sauté pan and quickly toss in garlic mixture ~45 seconds – spoon shrimp mixture down center of warmed tortilla – garnish with shredded lettuce, cheese, chopped tomato and cilantro – serve with chips and salsa
toss the shrimp in the olive oil and garlic seasoning just until coated
How good does this look? Easy and delicious!
- Shrimp and pasta are a perfect combination of protein and carbs. Try TSG Lemon Garlic Shrimp and serve over spaghetti or any pasta you have on hand. Feel free to customize this recipe to your family’s tastes. Substitute whole grain pasta for traditional and/or basil for the parsley.
What is your favorite way to use frozen shrimp?
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May 12, 2011
Whether you call it a tater, spud or tuber, the potato is the second most consumed food in the United States. According to potatofacts.net, the average American consumes just under 140 pounds of potatoes every year. This translates to almost 17 pounds of potato chips, over 50 pounds of fresh potatoes, two pounds of canned potatoes, 13 pounds of dehydrated potatoes, and about 55 pounds of frozen potatoes every single year. No wonder the tater has its own day of celebration! “National Tater day was actually named to honor the Kentuckian farmers who would celebrate the end of winter by trading Sweet Potato snippets to plant,” states holidays.theonlinerecipebox.com.
To celebrate National Tater Day, try one of the delicious quick and easy TSG potato recipes below.
Potato Fun Facts
- The Potato was the first vegetable grown in outer space
- New York consumes more potatoes than any other state, followed by Ohio, Florida, Pennsylvania, and Texas
- The world’s largest potato weighed in at 18 pounds, 4 ounces according to the Guinness Book of World Records.
- During the 18th century, potatoes were served as a dessert, hot and salted, in a napkin.
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March 31, 2011
Ahhh spring is in the air……..The season has just arrived and I am already planning meals that incorporate the fresh produce spring has to offer. Moving away from winter comfort foods, my taste buds are more than ready to be tempted with new flavors.
Try brightening up dishes with lemon, enhance recipes with herbs, and highlight veggies to put a spring in your step. Salads will be a fixture on my table this season. They are a great way to incorporate veggies into your diet as a side or main dish. Adding different textures and flavors will keep salad from being run of the mill. Toasted nuts, sunflower or pomegranate seeds add an unexpected crunch and a pop of flavor. What I also love about salads is that they can be made savory, sweet, or a mix of both!
Best of Spring Two Sisters Gourmet Salad Recipes
Try all of these delicious TSG quick and easy recipes that feature spring produce. Your taste buds will thank you!
What is your favorite spring salad recipe?
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March 24, 2011
With March being National Sauce Month, I thought it would be a perfect time to highlight Two Sisters Gourmet delicious line of sauces. From BBQ to Simmerin’ Sauce, TSG sauces are perfect pantry staples to have on hand. What I love about bottled sauce is with a turn of the lid, and a few items from the fridge or freezer, I can create a tasty and satisfying meal. Perfect for bringing gourmet to everyday!
Think Outside the Bottle
It’s easy to get creative with TSG sauces. They are versatile, full of flavor, and no MSG.
Sisters Southern Sweet Barbecue Sauce
We all know that BBQ sauce is great brushed on grilled meats or as a dipping sauce for chicken tenders. Did you know it also makes a great sauce for pizza? Try TSG Southern Barbecue Pizza. Perfect for when the crowd is at your house for March Madness playoffs!
Serious Steak and Grilling Sauce
Who says steak sauce is just for steak? A perfect side dish, Sassy Baked Beans is a 5 ingredient recipe using items that you may already have on hand. This dish comes together in a matter of minutes and is full of protein.
Vermont Maple Dijon Grilling Sauce
Meatballs….we all have our favorite tried and true recipe. Want a meatball to remember? Try meatballs with Vermont Maple Dijon sauce — perfect party food.
Island Ponzu Sauce
Chicken and Shrimp Stir Fry is a delicious all in one meal. For an even healthier version, serve over brown rice or quinoa.
Slow Cooker Sauces
TSG’s Simmerin’ Sauce line up is an international flavor journey – no passport needed! In additional to making supper a snap when used in a slow cooker, these simmerin’ sauce recipes can also be made on the stove top. Perfect for when time is of the essence.
Tuscan Country Simmerin’ Sauce
A trip to Italy not in the budget? Tuscan Country Simmerin’ Sauce brings the fresh flavors of the Tuscan countryside to your table. Try the Simply Delicious Chicken Cacciatore – perfect comfort food after a long day.
Asian Barbeque Simmerin’ Sauce
Take a culinary trip to the Far East with Asian Barbeque Simmerin’ Sauce. Hints of soy, sesame, garlic, chili, and ginger combine for true Asian flavor. Try Hot & Sour Chicken Soup, perfect for when you feel a cold coming on!
Mild Madras Curry Simmerin’ Sauce
Your last stop on our International flavor tour is to India with Mild Madras Curry Simmerin’ Sauce. Tempt your family with Curried Butternut Squash Soup. Also a perfect recipe for when you’re expecting dinner guests.
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March 17, 2011
With the current chill in the air, I can’t think of another comfort food that warms you from within like chili. Similar to what I found while writing The Great Stuffing Debate, people are passionate about their chili. From beef to vegetarian, beans or no beans, there is a chili for everyone. In addition to being so versatile, chili is a great way to feed a large family. And with hectic schedules being the norm, this dish is perfect for leaving on the stove to feed your hungry crew as they arrive home at different times. Another option is to make slow cooker chili that can be easily put together before you leave for work (it can cook for up to 10 hours on low). When you arrive home from a long day, the enticing aroma will greet you at the door – add a salad and cornbread for a complete and satisfying meal.
My friend Linda mentioned that her favorite part of eating chili is adding different toppings. Enter an Aha! moment for my next get-together at home – a make you own chili bar. In addition to the traditional shredded cheese, diced onions, and sour cream, I am going to put out bowls of cilantro (Linda’s favorite), limes, sweet corn, crushed corn chips, diced peppers, and slices of cornbread. Another friend of mine Nicci, along with her husband Mike sponsor a chili cook off at their home. This year there was a tie that resulted in a taste off between the top two chilies. How much fun is that?
*Need some jazzy cornbread recipes to serve with your chili? Check out Corny Beer Bread with a Mexican Twist or Spicy Corn Muffins with Cheddar perfect complements to your chili
*Want an all in one dish? TSG’s Chili Potpie with Cheddar Beer Biscuit Topping will hit the spot.
*Perfect for Meatless Mondays, try my favorite chili recipe The Best Vegetarian Chili Recipe in the World – even meat eaters will ask for seconds!!
*Did you know that there is an International Chili Society? Check out their informative website for upcoming chili cook-offs.
What is your favorite way to warm up with chili?
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February 10, 2011
I just read an interesting statistic. Thanksgiving is the biggest day of the year for food consumption. The second biggest day? If you guessed Christmas, Easter, or the 4th of July guess again – this honor goes to Super Bowl Sunday! Since the majority of the food that will be consumed on game day will be in front of the television, appetizers are a popular choice. Bring on the chips (14,500 tons will be consumed), dip, wings, pizza, meatballs, and veggie platters (remember — it’s all about balance…).
Hosting the Super Bowl festivities at your house? Celebrate in the end zone with Two Sisters Gourmet – whether you are rooting for the AFC or NFC we have your menu plan covered – Touchdown!
AFC Super Bowl Sunday TSG Appetizer Picks
NFC Super Bowl Sunday TSG Appetizer Picks
Morning after the Super Bowl………..
Can’t wait to try our Super Bowl appetizer picks? Easy online shopping is a click away…Go Team!!
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January 20, 2011
I love using my cast iron skillet mostly for its versatility. What other pan can you bake, broil, caramelize, fry, sauté, sear, use on the grill, and serve from. But what makes mine special is its history. A gift given to my Mom from her Mother- in-Law, this cast iron skillet dates back to 1958. Taken on many trips to the state park, it was packed in the car along with the kids, food, road maps, and a Boxer named Grimmick. Bacon and eggs, pancakes, chili, and baked beans were cooked or heated up in the cast iron skillet on a grate over the park fire pits. As the 5th child I missed out on those early family trips, but owning this cast iron skillet with its history makes me smile each time I use it.
My favorite use is searing meat which is easily accomplished using cast iron. The key is a scorching hot pan and not disturbing the meat as it develops a nice caramelized crust (see below). This usually takes only a couple of minutes per side. You can then transfer the skillet into a hot oven to achieve your desired internal temperature. After removing from the oven, it is important to let your meat “rest” for 5 – 10 minutes so the juices redistribute and not all end up on your cutting board (which will result in dry meat). Since using this cooking method, I have not grilled or broiled a steak. It is that good!
Cast iron seared steak
Cast Iron Tips/Fun Facts
- It is important that you season and clean cast iron properly for it to last you a lifetime and keep a nonstick finish. Read Cast Iron Cooking for great tips.
- In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.
- George Washington’s mother thought so much of her cast iron cookware she made special note in her will to make sure the right person received it!
- Want a fun recipe to try in your cast iron skillet? Check out this recipe for Iron Skillet Pizza.
What is your favorite dish to cook in a cast iron skillet?
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January 13, 2011
From stuffing to dressing, cornbread to oyster, this is the one part of the Thanksgiving meal (besides the turkey) that families are adamant about sticking to their favorite recipe.
To Stuff or Not to Stuff
That is the question! Stuffing is referred to as the mixture that is prepared and then cooked inside of the bird. The term dressing is used when baking the mixture in a dish outside of the bird. According to allrecipes.com’s Thanksgiving Trends survey, 41% prefer dressing, 27% prefer stuffing and 32% don’t care as long as it ends up on the Thanksgiving dinner table (I fall into this group!)
If you choose to stuff your Thanksgiving turkey, the experts at Butterball have prepared tried-and-true guidelines for stuffing your turkey. For a quick stuffing demo check out the video below.
What’s in Your Stuffing?
One thing is for sure, stuffing recipes vary across the country – depending on the ingredients traditionally available in each region. Below is a sampling of popular stuffing ingredients.
North – hearty white bread, celery, sage, poultry seasoning
South – depending on what part of the south it is either cornbread or rice based with Cajun or Creole influences
Southwest – poblano peppers, cornbread, chorizo
New England – Oysters, bacon, chestnuts
West – Sourdough, wild mushrooms, almonds
What region are you from, and what is your favorite Stuffing recipe?
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November 18, 2010
Versatile, sweet, savory, decorative – Pumpkins truly represent the fall season and holidays. A member of the gourd and squash family, the pumpkin dates back to 7000 – 5000 BC with pumpkin like seeds that were found in Mexico. Today, eighty percent of the US pumpkin supply is available in October. Recently, the largest pumpkin world record was broken on October 9th by a Wisconsin grown pumpkin that weighed in at 1810.5 pounds!
Most parts of the pumpkin are edible – flesh, seeds, leaves and even the flowers. Out of all the ways to use pumpkin, the most popular dish has to be pumpkin pie. The infamous pumpkin pie originated when Colonists sliced off pumpkin tops, removed the seeds, and filled the insides with milk, spices, and honey. The pumpkin was then baked in hot ashes. A great way to get pumpkin pie taste without having to bake is Pumpkin Pie Dip. This is my friend Rachel’s signature dish for fall potlucks. A creamy blend of pumpkin, cream cheese, and spices, this dip has all the taste of pumpkin pie without all the fuss. For dippers, Rachel suggests butter cookies, vanilla wafers, or gingersnaps to replicate pie crust.
My signature fall dish is pumpkin cake roll. Check out TSG Pumpkin Roll for a quick and easy version. For presentation, I like to leave the cake roll unsliced — plate it on a festive platter – dust powered sugar on top and complete the look with a couple mini gourds or pumpkins.
Pumpkin Cake Roll
For your next get together try Pumpkin Ginger 3 Layer Loaf Cake and make it your fall signature dessert!
Pumpkin Fun Facts
- The top pumpkin production states are Illinois, Ohio, Pennsylvania and California.
- The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
- Pumpkins were once recommended for removing freckles and curing snake bites.
- Nutrients found in Pumpkins – Beta-carotene, Fiber, Vitamins C and E, Potassium, Magnesium
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October 28, 2010
So I try not to make this a commercial – but sometimes the temptation is overwhelming! We just came back from national conference where we got to introduce the new line up of Two Sisters Gourmet products! I’ve been holding back on this information, but now I get to brag! We have got some phenomenal new items. If the reaction of the Consultants is anything to go by, the items we samples are winners!
Perfect Pumpkin Gingerbread Mix (does take a can of pumpkin puree)
Brazen Buffalo Blue Cheese Seasoning Mix – start with a dip and go wild!
Great Caesar’s Ghost Seasoning Mix – have a little Caesar on everything, it’s not just for salad!
Incredible Creamy Caramel Sauce – so decadent they haven’t invented a word for it yet!
Dreamy Dark Chocoate Sauce – for those who know that chocolate is good for you!
Artisanal Rosemary Wheat Bread – treat yourself to a rosemary heavan!
Hoppin’ Jalapeno Mustard – add a little zip to turkey, and everything!
Head to our Recipe Box and find your Consultant today and don’t miss a moment of enjoyment!
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August 5, 2010
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