Let's jus call it what it is... Pigs in a Blanket... Pillsbury would like to call them Mini Crescent Dogs but I think my name for them sounds more fun. So I forget what was the occasion... but in high school, we were having a get-together to make signs for my friend's graduation from law school. And my friend, Carissa, taught me this neat trick with Pillsbury Crescent rolls and mini hot dogs. In this case, I used Hillshire Farms Lil' Smokies.
It's really good as appetizers and a nice lil snack to bring over. For all you cheese-lovers out there, I took some sliced Sharp cheddar cheese and rolled it in there with the hot dog. Extra yummy!
Here's the basic recipe:
http://www.pillsbury.com/Recipes/showrecipe.aspx?rid=9898&WT.ac=crescents_holidayApps_getRecipe_MiniCrescentDogs
I'm excited!! I was in Safeway today, trying to figure out dinner and instead of walking straight by the fish section--that (usually) scary looking display case of foreign raw foods to me--I stopped to take a look and see what I can do... :o) After taking a moment, I decided to get some sole. As I fumble over my order with the butcher (same as the guy who handles the meat???), I finally decide on two fair sized fillets and place them carefully in to my basket... and then I walk briskly to the fruits and vegetables section of the market where I feel most comfortable. (haha)
So when I get home, I open up my America's Test Kitchen Cookbook and I find this recipe for Sole Meuniere with Browned Butter and Lemon. Instead of typing out the recipe for you this time... I've provided a link of a very close to the same recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16763,00.html
Good luck! No notes on this one, just follow the recipe and you should be fine! I added a bit more seasoning when marinating before breading... it was perfecto! :o)
Do you like shrimp?? Shrimp, I have to say, is the least scariest seafood to cook with for me... I guess that's why I finally decided that it was time for me to buy a 2 lb. bag of shrimp from Costco to make my life easier:o)
My cousin and her family were coming over, so I thought why not try something new. Whenever I break out the stockpot, it always means leftovers anyways... but not this time. I think it easily fed the whole house and some. And who doesn't like a little sausage and shrimp with some rice! sounds great to me!!
Shrimp Jambalaya
1 tbsp vegetable oil
8 oz. andouille sausage, sliced 1/4 inch thick (We were being kosher, so I found some beef sausage--it was perfect)
1 onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
5 garlic cloves, minced
1 1/2 cups long-grain white rice
1 tsp salt
1/2 tsp minced fresh thyme or 1/8 tsp dried
1 (14.5 oz) can diced tomatoes, drained with 1/4 cup juice reserved
1 (8 oz) bottle clam juice
1 1/2 cups low-sodium chicken broth
1 lb. extra-large shrimp, peeled and deveined
2 tbsp minced fresh parsley
1. Heat the oil in a large Dutch oven over med-high heat until shimmering. Add the andouille and cook until lightly browned, about 3 minutes. Transfer the sausage to a paper-towel lined plate, leaving the fat in the pot.
2. Add the onion, celery, and bell pepper to the fat in the pot and return it to medium heat. Cook, scraping up any browned bits, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
3. Stir in the rice, salt, and thyme and cook for 1 minute. Stir in the tomatoes, 1/4 cup reserved tomato juice, clam juice, broth and browned sausage. Bring to a boil, scraping up any browned bits. Reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
4. Scatter the shrimp over the rice and continue to cook, covered, until the rice is tender and the shrimp have cooked through, about 5 minutes longer. Stir in the parsley before serving.
It was fun and delicious! The surprise was... that I threw in crab too!
Sidenote: Does anyone else think that I'm getting better at my food photography??? :oP
