My Cooking Spot

When Girl Meets Kitchen

Baked Cajun Lemon Shrimp

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Baked Lemon Shrimp

 

The hubs and I have been on a real shellfish kick as of late. I think it is because finally I convinced him to try a piece of lobster dripping with melted butter, and he hasn’t looked back. Ever since he had that mouth watering bite, he has been willing to try all shellfish. I am not complaining. I have always had a love for it.

I have always been intimidated when it comes to cooking shellfish. I have never cooked lobster or crab and I have always wanted to try cooking them, but it is such a finicky dish. At least for me anyway. I always feel that I will undercook or overcook shellfish and there is that fine line of being rubbery. And I am not a fan of that at all.

So I thought I would start out slow, and give shrimp a chance and see if I could make it at home, and feel like it tastes like it was cooked at a restaurant. I have tried making shrimp in the past, with less than desired results.

I wanted to try it again. I thought the first step is to find a good shrimp. I went to Whole Foods and asked the guy behind the fish counter what they use and what he suggested to buy. He steered me to some uncooked jumbo shrimp. He advised that if I bought the pre-cooked shrimp, I would be cooking it twice, and then it would be super rubbery. I didn’t even consider that, so I am glad I asked him.

This recipe is so easy, and literally can be on your table in 10-15 minutes. This is my favorite shrimp recipe, and crazy easy.

Lemon Shrimp

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Sour Cream Chicken Enchiladas

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Hey everyone! It’s Madison from The Wetherills Say I Do again. I’m back with another one of our favorite recipes. Growing up in New Mexico, I’m used to having green chile on everything. If you’re wondering what I’m talking about, check out my green chile mac & cheese post from a while back. Okay, you back?

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I love traditional enchiladas, you know, corn tortillas and that red enchilada sauce? In New Mexico, we do things a little differently and in my house, we do them even more different. I have always preferred flour tortillas to corn tortillas, so I really wanted to create a recipe that captured the heart and soul of enchiladas but with flour tortillas. Start with some shredded chicken, add sour cream and a bit of cream of chicken, top with green chile and shredded cheese and there you go!

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This recipe is super easy to make. I almost always make shredded chicken using my crock pot. It’s so easy to throw everything in the pot before work and it’s all ready to go once you get home. I love it! You can also bake or boil your chicken and then shred, whatever is easiest for you. Because of the mixture of sour cream and cream of chicken soup, you wind up with a creamy and delicious combination to mix with your chicken.
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Spring Farmers Market Tacos

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Spring weather is finally beginning to show up and that means farmers markets are beginning to look bountiful after the meager winter months. To celebrate, I put together a little appetizer made entirely of farmers market sourced ingredients. It’s simple to make, aside from some precision chopping, and meets a number of allergy friendly requirements with the exception of the cream cheese. I’ve called it a taco, since that’s the best way to describe how to eat it. You grasp the sides, pinch together, and the cream cheese grips the radishes and chives.

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You should be able to find all the produce at your local farmers market if spring weather has made it to your part of the world and if you’re lucky – you may find some fresh and locally produced cream cheese.  If you’ve never had fresh cream cheese, I would highly recommend seeking it out and using it instead of anything that comes in a box. Here in Seattle, my favorite dairy vendor is Glendale Shepherd – who can be found at the University District Market.

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Copycat Krispy Kreme Recipe

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Copy-Cat Krispy Kreme Recipe

Krispy Kreme was popping up all over cities about 10 years ago, but since then, many of them have closed, and it is not as easy to get those melt in your mouth treats. Those doughnuts right out of the oven could not be beat. So if you miss those doughnuts, then here is a recipe that is a great copycat doughnut that is so good. If you don’t have a deep fryer, or you’re too nervous to fry them in a pot, you can also fry these puppies in a shallow frying pan with some oil.

If you do have a Krispy Kreme shop near you, a great thing that they do for kids is give a free doughnut for every ‘A’ that your child receives on their report card!

Fun Fact about the doughnut: American captain Hanson Gregory came up with the ring-shaped doughnut on his ship in 1847. Tired of the raw centers of regular doughnuts, he cut out a hole with a tin pepper box before frying.


So let’s get to the recipe for some delish doughnuts.

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Krispy Kreme Copycat Doughnuts


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Copy Cat Krispy Kreme Recipe

Ingredients

    For the Dough
  • 2 (1/4 ounce) packages yeast
  • 1/4 cup water (105-115)
  • 1 1/2 cups lukewarm milk (scalded, then cooled)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • canola oil
    • For the Glaze
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 -6 tablespoons hot water

Instructions

  1. Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
  2. Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.
    3. For the Glaze
  3. Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
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