If you follow my blog at all, you might have noticed over time that there aren’t any seafood recipes on here. That’s because of one simple reason: I don’t paticularly care for seafood. (Fish, to be exact.). It may or may not have a little something to do with fishing with my Dad as a kid. Catching the buggers were fun but cleaning them…..notsomuch.
These days, it seems like he spends way more time talking about fishing than actually fishing.
Dad sure does love his Zebco fishing pole though.
So in order for my blog to be sharing a seafood recipe, it must be pretty darn good. Am I right?
Or am I right??
This is good stuff. My manly man is still raving about it.
And my daughter said to let everyone know that it tastes way better than it looks.
(For all those moms out there with children that can only eat beautiful food.)
I’ve been trying to watch the waistline a bit lately and turns out, shrimp is quite low in calories and packs a nice protein punch.
Does this make me a born-again seafood lover?
I’ll get back to ya on that….
And once again, it’s made in the slow cooker so it’s super simple to put together. Just remember to add the cooked shrimp, cooked bacon and evaporated milk after the potatoes are thoroughly cooked through.
1- 12 Ounce Can Evaporated Milk (fat free can be used)
16 Ounces Shrimp (Cooked, Peeled and De Veined)
1- 14.75 Ounce Can Creamed Corn
4 Slices Cooked Bacon, Crumbled (or pre cooked real bacon pieces)
Place the first 8 ingredients in a medium sized slow cooker. (onion, potatoes, celery, broth, corn (not creamed), worcestershire sauce, bay leaf, and paprika). Cook on low for 6-7 hours. After 6-7 hours, add shrimp, bacon and evaporated milk and creamed corn. Cook on low for an additional 30 Minutes. Serves 8.
It has always been a goal of mine to have one of my recipes selected to be featured in a Gooseberry Patch Cookbook.
I’ve been a fan of Gooseberry Cookbooks for a very long time. I think the biggest reason I like them so much is that the recipes in their cookbooks are from regular people who want to share their tried and true family favorites with other people, like you and me.
Well, last fall it happened.
My recipe for Slow Cooker Apple Pie was chosen!
I had this recipe posted on my blog for quite some time.
I’m not a big fan of eating in the morning and my manly man has been encouraging me to get on the breakfast bandwagon all week. So I pulled out all my smoothie recipes on the blog and decided to get going.
These smoothies run right around the 200 calorie mark (give or take a few), so they give you a good boost without loading up your calorie count for the day. I can also enter my ingredients into the recipe calculator on the Lose It app and it will tell me how many calories, also nutrition info. This one is for the Pineapple Cheesecake Smoothie recipe. (Which I am drinking right now!)
I’ve made these easy and tasty pretzel treats before with regular hershey kisses. But this year I decided to change things up a ‘lil bit by topping the pretzels off with a mint flavored kiss. The particular kind I used was a Mint Truffle filled kiss.
They turned out fabulous (insert sing-songy Liberace enunciation here):
These pretzel treats also added a nice addition to my rotation of holiday goodies this year…
Green Chocolate Melts or White Chocolate Melts with tiny bit of green food coloring (for garnish)
Arrange pretzels on parchment paper lined baking sheet. Top each pretzel with an unwrapped kiss. Place in preheated 200 degree oven for approx. 4 minutes or until chocolate has softened. Do not overheat. Kiss should keep it's shape. Remove from oven and immediately lightly press a green M & M in each pretzel. Refrigerate until hardened. Drizzle with melted green chocolate for garnish. Store in air tight container.