Creamy One Pan Veggie Shrimp

Creamy One Pan Veggie Shrimp

So you know those evenings where you are scouring through the fridge trying to find anything and everything to throw together for dinner?? That is exactly how this wonderful dinner was created!!!
I knew I had a slab of butter, some fresh garlic, and a lemon or two on hand..and the protein that was left in my fridge was some shrimp!! Let's face it.. anything with a little butter, garlic, and lemon is pretty fabulous!
Since it was the day before grocery store day I was limited on produce and proteins but what I came up with in my fridge turned out beautifully!!! Friends this was such a light and simple supper that literally took me not even ten minutes to make! Shrimp is so quick to cook and veggies only take a few minutes!! One pan meals are a favorite and this one did not disappoint!

Ingredient List


1 lb deveined shrimp - already salted and peppered
1 onion chopped
6 asparagus spears cut into thirds
handful of grape tomatoes-halved
handful of spinach
fresh basil
dash of white wine
butter
olive oil
dash of heavy whipping cream
shredded mozzarella cheese


Method:

In a pan over medium  high heat add in your asparagus and onion along with a nice amount of olive oil. Cook these down a bit and then add your grape tomatoes and garlic and a dash of wine ( be careful not to burn the garlic. Turn the heat down a smidge if necessary).

While these veggies are marrying together go ahead and cook your shrimp in a separate pan. Again, over medium high heat add some butter..once the butter is melted start adding in the shrimp. ( Do not overcrowd your shrimp. Cook them in two separate batches if your pan is not big enough). 2 1/2 minutes per side is usually my golden rule when cooking shrimp. **Watch for the sides to curl and for the shrimp to turn a nice beautiful pink color. Once the shrimp is cooked set them aside.

Once the veggies are cooked go ahead and add in the basil and spinach. Cook these down and add a bit more olive oil..once cooked add a dash of heavy whipping cream. Stir together..your veggies shouldn't look like vegetables floating in whipping cream but instead, a nice creamy finish to the vegetables natural juices. Add the shrimp back into the pan along with all of the vegetables. Top with Fresh mozzarella cheese and squeeze a lemon over the top...add in some cracked black pepper and dinner is ready!!!!!!!!

French Onion Chicken

Good Afternoon Readers!!! 

Thank you for stopping in..I cannot wait to share this chicken recipe with y'all!!! It was so delicious and such an easy spin off of the comforting classic " French Onion Soup". 

Over the course of the holiday my blog posts will probably start to average 1 per week versus my normal 3 per week. I will still be cooking a lot on "stories" and will put a lot of my recipe inspo on instagram. I just really try and cherish this time with my babies! 

Christmas is a very special holiday to me and I have lots of fun stuff planned for my Jaxie this year!!!

Anyways about the Chicken..

You can do this one of two ways- I chose to do chicken thighs but you can also cube up a chicken breast as well and make it more like a "stew".

Ingredients

4 chicken thighs

2 tablespoons all purupose flour

2 cups beef broth

salt and pepper

fresh thyme

1 cup shredded swiss

3 Vidalia Onions

olive oil/butter

Balsamic Vinegar

** Tip**

When doing recipes that call for you to take food in an out of the pot. It is so much easier to cook with paper plates. That way once you are finished you can just throw the mess away and not worry about rinsing any dishes. I ALWAYS have paper plates on hand!!!!!!

Method:

Start by heating up some olive oil in a large skillet or dutch oven. Add the onions and sprinkle in some salt and pepper. Cook the onions down until Caramelized and tender- about 20 or so minutes. add a glug or two of balsamic vinegar and stir this in as well. Set the onions aside on a plate and add a bit more oil to the pot.  Season the chicken with salt and pepper and sprinkle on the thyme. Once your skillet or dutch oven is hot go ahead and sear your chicken on both sides- A nice golden brown is what you want to see on the skin side. Once nicely browned remove the chicken and set aside. Increase your temp to high heat and add in the beef broth. Scrape any of the brown leftover chicken bits from the bottom and stir stir stir! Decrease the temp to medium and whisk in your flour. Season with more salt and pepper. Add in your onions and chicken and sprinkle your swiss cheese on top. Place in a 400 degree oven for 20 minutes or until chicken is cooked through and cheese is bubbly!!!! 

Tomato Bisque with Homemade Meatballs

Good Evening!!!!

I decided to write this post immediately after scarfing down the tomato bisque because friends.. it was SO good!!!!

Like many of you, I CRAVE comforting food during these rare cold fronts here in Texas and lets be honest... Texas mamas you KNOW you are busting out the crock pot, frantically pinning soup recipes, "screen shotting" the temp outside, and basically holing up until spring time...am I right or am I right?? Yeah. We are all #MerryChristmas over here once it drops below 50 degrees. 

So with that said I rifled through my notes and Pinterest boards and came up with a WONDERFUL soup recipe for the cooler weather. 

I decided to pair my soup with some meatballs because I wanted extra protein 

HOWEVER

You could make grilled cheese cubes and serve that atop this soup and it would be absolutely wonderful! 

This soup can be served both Keto and Dairy free. 

As a breastfeeding mama I like to try alternatives to dairy and coconut milk has been my number one FAVORITE!!!

If coconut milk is not for you simply omit this portion of the recipe and add heavy whipping cream of even half and half to make this a more keto friendly version!!!!

Ingredients:

For the Bisque

2 Leeks sliced thin

1 28 oz jar whole or diced tomatoes

1 can full fat coconut milk OR 1/3 cup heavy whipping cream

1/3 cup chopped basil

1 LB ground beef

Worstechire sauce

1 cup breadcrumbs

1 egg

salt and pepper

Method:

Make your meatballs according to my recipe below 

Meatball recipe found 

HERE

Then, Roll them into large balls of 6 or small balls of ten and lay on a baking sheet and bake at 400 for 20 minutes.

Next start your bisque.

Start by sautéing your leeks in some olive oil and salt and pepper..cook until tender and then add your tomatoes. If using whole tomatoes add a bit more olive oil and then break with a large wooden spoon. If using diced just simmer for 7 minutes. Add coconut milk and basil and mix until color is a medium pink. Use an immersion blender to blend everything together. Make sure all tomatoes are puree'd and continue to season to taste. Once the meatballs are finished cooking add them to your bisque. 

Top with fresh buffalo mozzarella cheese and maybe even a pinch of fresh parm :) 

serve and enjoy!

Mama's Meatloaf

Good Morning Friends!!!

I thought I would start off our Monday with a nice simple meatloaf recipe. I did a story on Meatloaf about a week ago and received several inquires. Here's the deal, I was hesitant on even showing people how to make the meatloaf because so many people are turned off by it!! To me, meatloaf is a classic staple when it comes to suppertime and it can be made in a pinch! It's comforting, filling, and can be easily rounded out by some  yummy mashed potatoes and a salad. 

This is my personal meatloaf recipe that I have been making since Brandon and I got married in 2013. Actually come to think of it this was one of the ONLY meals I cooked back then :) I remember I made this for 14 of his oil field co workers and a GIANT pot of golden yukon mashed potatoes. They scarfed down every bite. 

So I will say it's worth your while :)

Ingredients:

1 LB ground beef - I choose to always stick with 80/20

1/3 cup ketchup

1 breadcrumbs

3 celery stalks diced

1 yellow onion diced

3 large carrots skinned and diced

salt and pepper

worstechire sauce

1 egg

Procedure:

In a mixing bowl add your meat, breadcrumbs, egg, seasonings, and few glugs of worstechire. Mix well ...meaning with your hands :) 

Next, in a saute' pan add your veggies with some butter or olive oil and cook down until soft. I also salt and pepper these as well. Once soft, add your ketchup and mix. 

Add the veggie mixture to your meat and fold together. 

Pour this mixture into a greased meatloaf pan and bake at 350 for one hour covered. After the hour is up uncover it and cook it for 10 more minutes.

***TIP***

THESE CAN BE MADE INTO MEATBALLS (GASP!) 

You can totally do my exact same method but instead of putting these into a meatloaf pan you can roll  them into little mini meatloaves. Sometimes I will add a dollop of mashed potatoes on top so it is like a little " cupcake". Jax thew me a bone once and tried it...#toddlers.

But I love a meal that can be made a few different ways and meatloaf meatballs are one of them!!!

I usually pair this with a giant salad and either golden yukon mashed potatoes or sweet potatoes :)

ENJOY!

Chicken Pot Pie Soup

It is Soup weather here in San Antonio!!!!

Last night a Cold Front blew through bringing our temps down to the low 40's!!!

With those temperatures, this soup is absolutely PERFECT to make on a night like tonight. 

I made this in my dutch oven but it is also a crock pot friendly recipe as well. 

Make this tonight and then cuddle up with a cozy blanket and watch a Christmas Movie!!!

* Tip* I bought a rotisserie chicken and took all the meat off of the bones then chopped it all up to shave off some time on this meal. Also instead of chopping up veggies you can buy a veggie medley in the frozen section and just throw them in the pot and cook them down :) 

Ingredient List:

2 cups cooked chicken- chopped

3 large carrots skinned and sliced

1 yellow onion chopped and diced

3 large celery stalks chopped

1/2 cup frozen peas

1/3 cup flour

32 oz chicken stock low sodium

salt and pepper

 nutmeg 

butter/olive oil

freshly grated sharp cheddar cheese

biscuits or oyster crackers for serving * optional*

Method:

place about a tablespoon or two in a large pot or dutch oven over medium high heat and let the pot get warm. Throw the onion, celery, and carrot in and cook them down until soft. Next, add your flour and coat the veggies well, then add your chicken stock and stir well. Add the chicken and peas and your seasonings ( with the nutmeg I eyeballed it but about 1/8 teaspoon should be fine). let this simmer for an hour and then serve with shredded cheddar and warm biscuits. 

HOW EASY IS THIS?! 

One "Pot" Roast

Happy Monday!!!

Hopefully most of y'all aren't to exhausted from the time change. The time change is the death of me every fall and spring.. 

#babies

Speaking of fall.. 

I made a delicious one pot meal last night that had the comfort of fall all wrapped up in one amazing dinner!! Most of y'all are meat and potatoes lovers I am assuming.. and if you're not then surely you know someone who is?! 

I LOVE to make a pot roast when I am serving a bunch of people, for a holiday meal, or just to have some yummy leftovers for lunch throughout the week.  This is definitely a meal that serves plenty but it's a must have for these cooler fall and winter months!!!! 

You can either make this in a dutch oven pot or just your crock pot!!!!

Ingredients:

1 yellow onion chopped

1 beef shoulder roast ( you decide on the LB )

2 cloves of garlic minced

1 sprig of rosemary

1 heaping TBSP of tomato paste

3 large skinned carrots cut on a bias ( slant)

2 cups beef broth

1/2 cup red wine

flour

butter

olive oil

salt and pepper

red potatoes quartered 

Method:

In a large Dutch Oven start by heating up some butter/olive oil on medium high heat. Lightly dust your slab of beef with flour and then lay it in the oven ( you should hear the meat start to sear).
 Salt and pepper ( liberally) the slab of beef that is facing up ( do this to all four sides).
Once you have a nice sear or crusty brown on the outside set the meat aside. IN the same pot add your onions and carrots and allow them to cook down.
Be sure to add more olive oil or butter at this time if you need too. Add in the garlic and continue to stir.. then add your tomato paste and rosemary spring taking care to stir really well for about 4 minutes.
Turn off your heat at this point and then go ahead and add in your wine and beef broth. Deglaze the pan and scrape off any brown bits from the bottom. Once the liquid has set for a few minutes go ahead and turn on the heat once more back to medium heat. Add in the beef and lay the potatoes nicely around it.

 Cook UNCOVERED at 350 for an hour.

THEN 

Put the lid on and cook COVERED at 275 for 2 hours.

The meat will truly just fall apart!!!!

One Pot Southern Shrimp!!!!

Welcome back!!!!!!

I just wanted to say thank you to each and every one of you who has taken the time to post one of my recipes, thrown me a shout out on Instagram, and for ALL the continued encouragement!!!!

I am not sure of the future for Kitchen Diaries but I know one thing. I LOVE to cook and I love to inspire other mamas to cook!!!! One reader or a thousand.. I will continue to keep on posting for you wonderful ladies :)

It is such a pretty day here in San Antonio!! The boys and I got an amazing workout this morning, headed off to vote, then grabbed some lunch on our way home to nap. I think we are going to spend the evening outdoors too!! Weather like this just makes me happy!!!

A while back on stories I created a one pot dinner that included a southern style of shrimp and a variety of veggies!! I cooked it southern style and it came out beautifully!!! I substituted white rice for Cauliflower but again, like with all of my recipes YOU can choose where you would like to mix and match your veggies and starches. 

Ingredient List:

 1 LB wild caught gulf shrimp, cleaned and deveined

1 green bell pepper chopped

1 yellow medium onion chopped

8 oz package sliced mushrooms

1 tub of cauliflower rice

almond flour

worstechire sauce

hot sauce

chicken broth

butter

parmesean cheese

Method:

In a dutch oven ( favorite) or any large pot melt 2 table spoons of butter over medium high heat. Add the onion, mushrooms, bell pepper and cook down a bit. Add the cauliflower rice and cook that down until its nice and browned. Add extra oil if you need too.. you can also salt and pepper and season these veggies how you like.  Once the veggies are browned add parmesan cheese to this and let it mix well. 

In a separate bowl combine your shrimp with a few glugs of worstechire and hot sauce ( we love louisiana). Coat well and let marinate for about 10 minutes. 

In another separate bowl combine a 1 cup of chicken broth with 1/2 cup almond flour and whisk together until slightly thickened. 

add the shrimp to the pot of veggies and pour the almond flour and chicken stock over everything. 

Bake at 350 for 15 minutes or until shrimp is cooked. DO not overcook the shrimp.

SO EASY!!!