An Accomplished Woman
Week #3 - October
Traditional or Brunch
Sandwich or Breakfast
Ouf with family
Soup or Salad
Breakfast Casserole Cinnamon Rolls Fruit
Shrimp and Grits
Lasagna. Ceasar Salad Garlic Bread
Tacos Queso Cilantro Lime Rice
Red Beans and Rice Garden Salad
Potato Soup in Bread Bowls Garden Salad
To Do on Saturday To Do on Sunday:
Soak the red beans overnight Boil the lasagna noodles and put lasagna together
Make cheese grits
Brown hamburger for tacos
Rinse the beans, add ham hocks and cover with water. Simmer for 5 hours
Prepare Salad and cut up vegetables
Shrimp and Grits
Meanwhile, heat the oil in a pan over medium-high heat.A dd the sausage,cook about 3 minutes and set aside. Toss the shrimp in the cajun seasoning, add the shrimp to the pan and cook, about 2-3 minutes and set aside.
Heat the oil in the pan, add the onions, peppers and celery and cook until tender, about 5-7 minutes. Add the garlic, thyme and cajun seasoning and cook until fragrant, about a minute.
Add the broth and tomato and simmer to reduce a bit, about 5 minutes Add the sausage and shrimp, season with salt and pepper, mix in the cream, green onions and parsley and remove from heat.
Serve the shrimp over the grits
Red Beans and Rice
Soaked the red beans overnight night. Add a ham hock, two bay leaves and enough water to cover the beans and the ham hock.
Next cook on gentle for 6 hours. Remove the ham hocks and bay leaves, smash some of the beans to make a thick mixture.
Saute an onion, diced in some olive oil. When the onion is almost translucent, add a T. of garlic, Creole seasoning, a t. of oregano. Heating the spices and herbs makes them release their flavor better.
Add sliced andouille sausage, and onion mixture back to the beans. Season with salt and pepper. Cook for another 30 minutes. I usually cook for another couple of hours but that is me.... Ladle over rice and add hot sauce to taste.
Bake the potatoes in a 350 degree oven for 1 hour.
Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.
Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn.
4 yellow onion
5 large potatoes
1 pound of tomatoes
Red bell pepper
Green bell pepper
1 medium jalapeno pepper
Bunch of cilantro
Green Lettuce for Garden Salad
Romaine Lettuce for Caesar Salad
2 to 3 ham hocks
2 pounds bacon
1 ¾ pound of ground beef
1-1/4 pounds ground mild Italian sausage
2 1/2 pounds of andouille sausage
1 pound of shrimp
15 oz. Ricotta Cheese
12 oz. Mozzarella Cheese, shredded
2 pounds of shredded cheddar cheese (tacos and grits)
Kosher salt p
inch garlic powder
1 (16 ounce) package Lasagna noodles
1 jar of spaghetti sauce
1 box of Chicken Stock
2 lbs of small red beans