Shrimp Cheese Grits Casserole

This post was from awhile ago…but making for Christmas gang also!  I am exhausted! I had 30 wonderful kids with me all weekend as we all went to Mardi Gras in New Orleans.  My daughter, Haley, invited 30 of her friends from Wash U in St. Louis to come experience Mardi Gras for the first time.  Many had never even been to the South so of course I had to have lots of food!! We had 5 king cakes and I cooked our classic Louisiana dishes that feed a crowd. I made Shrimp and Cheese Grits from Freezer Friendly Meals, ahead of time and froze so I didn’t have to spend hours in the kitchen when everyone got there.  I also had to make our favorite appetizers kids love to dig into – Hamburger Dip and Super Salsa…both with only a few ingredients and so easy. Of course they were gobbled up! It was a whirl-wind weekend full of fun but good to be back in my routine too!

Shrimp and Cheese Grits for a House Full

Remember, cooking is creative so have fun this holiday season.  Here’s my Holiday Cooking Rules for a “No Stress Holiday Meal”  You can check out my website for holiday menus and recipes.  Recipe is:  Holiday Bars

Rule #1   If you don’t have an ingredient, leave it out-don’t run back to the grocery–no one will know that your cornbread dressing was supposed to have mushrooms, or a cake needed nuts.  I always say if a chocolate soufflé falls, serve it as chocolate pudding with a smile.

Rule #2  Select recipes that don’t only cook in the oven…remember you will have a busy oven so select stove top recipes.

Rule #3   Plan your menu with time saving make ahead recipes to freeze. 

 Rule #4   Prepare what you are comfortable with and pick up or let people bring the rest…you don’t have to prepare every dish to have a memorable meal. 

a)      Order a cooked turkey and garnish with fresh parsley and crab apples to give it a personal touch. 

b)      If you don’t like to make desserts, order festive holiday cookies or pies from your  favorite bakery.

 Rule #5   Ambience: Create an easy centerpiece by filling a glass bowl with pomegranates or seasonal items—no need for expensive flowers.

 Rule #6  Use holiday themed paper goods or plastic plates to serve dessert-easy clean up.

 Rule#7:  Cook trim&TERRIFIC

Last minute fun holiday gift-get a copy of my new fun whimsical cookbook–includes Effortless Entertaining, Foods To Improve…. and the popular Diva Dermatology Chapter

Christmas Recipes with No Kitchen Stress

The red Valentine champagne flutes (from the Dollar Store)inspired me for this SO MUCH FUN party….I cooked but the decorations made the party…and the people.

Valentine table decor

Valentine Candy Decor

Valentine Dinner

Mike and Holly

My Valentine’s Dinner Party February 2009

Crawfish Etouffee

After adjusting back into school after winter break, I realized how much I missed my southern foods!  Within one week I made Crawfish Etouffee and Chicken and Sausage Gumbo both from my mom’s Gulf Coast Favorites book.  All of my friends at school love southern cooking and hover around my kitchen when I am cooking.  I always love to share southern recipes, because my friends always rave about how tasty the recipes are.  Both recipes took very little time and were full of flavor.  The only downside is that seafood is extremely expensive in St. Louis.  After a few grocery bills, my parents cut my southern craving down to only a few seafood recipes per month!

Crawfish Etouffee recipe from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook

The key ingredients in this popular Louisiana staple are tender crawfish simmered with onion, green pepper, and garlic stared with a light roux.   This easy to follow recipe will quickly become part of your Cajun recipe repertoire.

Makes 4 (1-cup) servings

2 tablespoons butter

3 tablespoons all-purpose flour

1 onion, chopped

1/2 cup chopped green bell pepper

1 teaspoon minced garlic

1 cup fat-free chicken broth

1 tablespoon paprika

1 pound crawfish tails, rinsed and drained

Salt and pepper to taste

1 bunch green onion tops only, finely chopped

1.  In large nonstick skillet coated with nonstick cooking spray, melt butter, stir in flour.
2.  Cook over medium heat until light brown, 5–8 minutes, stirring constantly. Add onion, green pepper, and garlic, sauté until tender, 5 minutes.
3.  Gradually add chicken broth, stir until thickened. Add paprika and crawfish. Bring to boil.

4.  Reduce heat, cover, cook 20–25 minutes, stirring occasionally. Salt and pepper to taste.
5.  Stir in green onions, cook another few minutes.

Nutritional information per serving: Calories 210, Calories from fat (%) 31, Fat (g) 8, Saturated Fat (g) 4, Cholesterol (mg) 170, Sodium (mg) 257, Carbohydrate (g) 13, Dietary Fiber (g) 4, Sugars (g) 4, Protein (g) 22, Diabetic Exchanges: 1 carbohydrate, 3 lean meat

Terrific Tidbit: The browned flour and oil creates a roux that gives the etouffee that deep rich flavor.

Missing the South – Crawfish Etouffee

Chicken and Dumplings

My husband loves to pitch in and help in the kitchen, but after he had knee surgery last week he has been faithfully recovering on the couch. My mom came in to help out last week, and by helping out, I mean testing loads of her new recipes on us – which of course were delicious! This week I jumped at the chance to feed him home-cooked comfort food to help him heal! After flipping through my mom’s cookbooks I remembered the classic Chicken and Dumplings – my all time favorite growing up!

Chicken and Dumplings from The New Holly Clegg trim&TERRIFIC Cookbook

This Southern comfort dish is great in the winter months and popular in my home. If you prefer a thicker soup, mix a little soup and flour together; then return the mixture to the pot. If you like lots of dumplings, double the recipe and add them all to the soup.

Makes 6 – 8 servings

2 pounds skinless, boneless chicken breasts, cut into small serving pieces

3 quarts water

Salt and pepper to taste

2 (103/4-ounce) cans 98% fat-free cream of mushroom soup

6 chicken bouillon cubes

1/2 cup all-purpose flour

1 celery stalk, cut into pieces

1 onion, quartered

4 carrots, peeled and sliced

2 cups self-rising flour

2 tablespoons canola oil

3/4 cup skim milk

1. Place chicken in large pot with water, salt, pepper, mushroom soup, bouillon cubes, all-purpose flour mixed with little water to make smooth paste, celery, onion, and carrot slices. Bring to boil. Reduce heat to medium, cook 30 minutes, or until chicken is tender.
2. Meanwhile, make dumplings. In small bowl, combine with fork self-rising flour, oil, and milk. Turn onto floured surface, roll dough 1/8-inch thick. Cut into thin strips. Remove celery and onion, bring broth to boil, drop in dumplings. Cook on medium heat, covered, 10 minutes or until dumplings are done. Serve in big bowls.

Nutritional information per serving

Calories 368, Protein (g) 32, Carbohydrate (g) 40, Fat (g) 7, Calories from Fat (%) 18, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 70, Sodium (mg) 1,869 Diabetic Exchanges: 3 lean meat, 2.5 starch, 1 vegetable

Quick Tip: If you’re watching your sodium intake, use a smaller amount of the bouillon cubes, or cut them out of the recipe entirely.

Chicken and Dumplings

Best Beef Brisket

Ever needed a great dish to feed and please lots of people? Best Beef Brisket is a delicious make-ahead recipe that will win over men and women of all ages. And you will never believe how easy it is as all you do is season the meat, pop it in the oven, and forget about it! This is great served with Roasted Vegetables and use leftover brisket…that is if you have any…to make the best sandwiches! And, someone just sent me Black Truffle Barbecue Sauce-and wow is it good with the brisket, or probably even with a spoon!

Best Beef Brisket from Holly Clegg’s trim&TERRIFIC Freezer Friendly Meals
The sweet-spicy sauce infuses the brisket with tons of flavor.

Makes 12 – 14 servings

1 (5-6 pound) trimmed beef brisket
Salt and pepper to taste
1 onion, finely chopped
1 teaspoon ground ginger
1 tablespoon minced garlic
1/4 cup grainy or Creole mustard
1 cup diet cola
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup honey

1. Season brisket with salt and pepper, set aside.
2. In small bowl, mix together onion, ginger, garlic, mustard, cola, ketchup, soy sauce, and honey. Spread over brisket, cover, refrigerate overnight.
3. Preheat oven 325°F. Place brisket and marinade in oven in heavy pot. Bake, covered, 5 – 6 hours or until brisket is very tender.

To Prepare and Eat Now: Slice against the grain and serve.
To Freeze: Cool to room temperature, then transfer both the brisket and the sauce to a freezer container, label, and freeze. Freeze up to 4 months.
To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 325°F. and bake, covered, with sauce. Slice against the grain to serve.

Nutritional information per serving: Calories 286, Protein (g) 41, Carbohydrate (g) 9, Fat (g) 9, Calories from Fat (%) 28, Saturated Fat (g) 3, Dietary Fiber (g) 0, Cholesterol (mg) 83, Sodium (mg) 507, Diabetic Exchanges: 6 lean meat, 0.5 other carbohydrate

Best Beef Brisket

I am Holly’s father, a laryngectomee (my larynx or voice box is removed), and I speak with an artificial larynx.  I have visited many throat cancer patients in the hospital after they had an operation where they lost their voice, and I always give the patients the Eating Well Through Cancer Cookbook. After I had my throat cancer operation I was very weak. I had to have cancer treatments for three months. I also had to have nutritional meals to gain back my strength.

I was very lucky to have a daughter who is a cookbook author. In order to get me through this crisis Holly would put nutritional recipes together, send them to my wife, and my wife would prepare the recipes for my dinner. Every morning I would have a nourishing breakfast. For lunch I would eat the leftovers from last night’s dinner. For dinner my wife would cook the new recipes that Holly would send every day.  

There was 78 patients going through cancer treatments with me.  I saw many of them lose lots of weight, some had to be fed through the stomach and many of them were hospitalized because they were too weak. I believe because of this attention to nutrition I was able to exercise every day and go to the golf course driving range and hit golf balls.  I was the only one in our group that did not lose weight and gained my strength back.

Holly took the nutritional recipes that she sent me as the basis for her cancer cookbook. She collaborated with a very knowledgeable nutritional oncologist and together they wrote their cancer cookbook. Every time I visit a throat cancer patient in the hospital I give them Eating Well Through Cancer.  The great comments I receive after their cancer treatments makes me understand why this is such an important cookbook that has sold over a half million copies.

I love sweets so Holly’s comforting, trim & terrific Easy Banana Bread really hits the spot!

My Larynx Cancer and Nutrition Experience

Ooey Goey Squares

Who Dat!!! Go Saints, it’s a black and gold Super Bowl!!! My husband and I had some friends over to watch the game last night and we used our new grill (a gift from Chad’s parent’s for our wedding anniversary). It’s the new infared kind, he couldn’t wait to use it and I must say it produced some juicy steaks. I’m sure it didn’t hurt they were Omaha Steaks, but they were so moist! We also made a green bean casserole, salad and yummy cresent roll bread dish. And of course we had dessert, Ooey Gooey Squares, from my mom’s The New Holly Clegg trim&TERRIFIC Cookbook, and I don’t think I overcooked them this time. Finally…

Also, we ate at two really good restaruants this weekend with some friends. A FAVORITE of mine Victor Tango’s and Si Tapas which I’d never been to (both in Dallas)! At VT’s we had miso glazed sea bass scewers, chicken and waffles, ahi tuna nachos, and braised short rib with a rutabaga mash, which I must admit was awesome and i thought was some type of mashed potato at first. We had a vareity of tapas at Si Tapas, however, I really wanted the Paella, a favorite meal of mine. Next time, Chad said he’d go back with me

Who Dat and some good food!

Coconut Shrimp with Pineapple Salsa

I was elated when I heard that coconut was one of the hot “2010 food trends” announced at the Fancy Food Show.  My favorites have always been avocado(which we now know is a healthy fat and I want on anything savory) and coconut I want on anything sweet.  So, it won’t surprise you that I have a Coconut Shrimp recipe in my Gulf Coast Favorites cookbook.  And, I was testing another version of coconut shrimp last night—which was wonderful.  Both oven baked, helps to reduce the calories and fat!  Of course, coconut makes many of my desserts and my secret there to reduce fat is coconut flavoring.  With coconut flavoring, I get the flavor without the fat—and I use less coconut as I still want to taste the texture.  Whether sweet or savory, coconut makes my ingredient list often in my recipes!

Coconut Shrimp with Pineapple Salsa from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Coconut shrimp is one of my personal favorites, and this easy oven baked version will win you over! Fragrant Pineapple Salsa complements the shrimp nicely, but the shrimp may also be served alone or on a salad.

 Makes 4–6 servings

 1/3 cup cornstarch

1/2 teaspoon cayenne or to taste

Salt to taste

3 egg whites

1 1/4 cups flaked coconut

1 1/2 pounds medium peeled shrimp

 1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray

2. In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.

3. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.

4. Bake 15 minutes, turn shrimp, and continue baking another 5–10 minutes or until shrimp are done.

Nutritional information per serving

Calories 192, Protein (g) 20, Carbohydrate (g) 15, Fat (g) 4, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 168, Sodium (mg) 265  Diabetic Exchanges: 1 carbohydrate | 3 lean meat

Pineapple Salsa

 Makes 2 cups

1 1/2 cups finely chopped fresh pineapple

1/3 cup chopped red onion

2 tablespoons finely chopped fresh cilantro

1/3 cup pineapple preserves

1 tablespoon finely chopped fresh jalapeño

1 tablespoo lime juice

1. In bowl, combine all ingredients.

Nutritional information per serving Calories 69, Calories from fat 0%, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 15 g, Protein 0 g,  Diabetic Exchanges1 fruit

Terrific Tidbit: If you don’t want to make the pineapple salsa, pick up a fruity salsa.  To save time, buy pre-cut fresh pineapple or use canned pineapple. Use nice size shrimp to cut preparation time.

Coconut Shrimp with Pineapple Salsa

Every time someone has a birthday and I ask “what cake do you want?”–the answer is Chocolate Italian Cream Cake.  If you thought an Italian Cream Cake was the best, wait until you taste my chocolate version.  Did you know my Italian Cream Cake was the #1 recipe in Cooking Light Magazine in their anniversary issue years ago–need I say more.  I always believe everyone should have a birthday cake and candles.  Now one thing, if you don’t cook much–this cake is a little more time consuming as it is three layers and you have to beat the egg whites separately–don’t give up yet as it is worth the effort–and that decadent chocolate cream cheese icing!!! 

Chocolate Italian Cream Cake

I guess I have made so many of these cakes through the years I can whip this cake up in minutes.  There is only one person who makes this cake as quickly as me– my daughter, Haley–in fact, when she is home, I tell her to do it for me.  As I am writing this, I just made the cake for my husband’s birthday cake–at his request when I asked, “What cake do you want?”  I guess I should quit asking and start cooking.

Chocolate Italian Cream Cake:  From:  Holly Clegg trim&TERRIFIC Home Entertaining: The Easy Way

The Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite.  I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch.

Makes 16-20 servings

1/2 cup margarine or butter

1/4 cup canola oil

2 cups sugar

2 large eggs, separated

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 cup buttermilk

1 tablespoon vanilla extract

1 teaspoon coconut extract

1/2 cup chopped pecans

1/2 cup flaked coconut

4 large egg whites

Chocolate Cream Cheese Icing (recipe follows)

1.  Preheat oven 350 degrees.  Coat three 9-inch pans with nonstick cooking spray.

2.  In mixing bowl cream butter and oil.  Gradually add sugar and beat until light and fluffy.  Add 2 egg yolks, one at a time, beating well after each addition.

3.  In small bowl, combine flour, cocoa, and baking soda.  Add flour to sugar mixture, alternating with buttermilk and ending with flour.  Beat after each addition.

4.  Add vanilla, butter, and coconut extracts and pecans.

5.  In mixing bowl, beat all six egg whites until stiff peaks form.  Fold beaten egg whites into batter mixture.  Pour batter evenly into cake pans.  Bake 20-25 minutes, until top spring back when touched.  Cool cakes in pans 10 minutes, then turn out onto racks to cool thoroughly.  Frost layers and sides with Chocolate Cream Cheese Icing.

 Chocolate Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons margarine or butter

1 (16-ounce) box powdered sugar

1/4 cup cocoa

1 teaspoon vanilla extract

1.In mixing bowl, beat cream cheese and butter until smooth.

2.Mix together a little powdered sugar with cocoa and and add to cream cheese mixture.  Gradually add remaining powdered sugar beating until light.  Blend in the vanilla.

Nutritional information per serving:

Calories 382, Calories from fat (%) 36, Fat (g) 16, Saturated Fat (g) 4, Cholesterol (mg) 30, Sodium (mg) 225, Carbohydrate (g) 56, Dietary Fiber (g) 1, Protein (g) 5, Diabetic Exchanges: 3.5 other carbohydrate, 3 fat

Chocolate Italian Cream Cake-The Ultimate Cake