One of my best friends bought me the Everyday Food magazine by Martha stewart- its little and comes once a month. This months by far is my fave! i searched high and low for the stinking recipe to give her credit and to no avail. The one i foudn that was the closest was from Southern living. This was SO flavorful! The family loved it! I loved that you poured the sauce over the grits. I like my grits creamy- dry is just.. GROSS!
Ingredients
1 1/2 pounds unpeeled, medium-size raw shrimp
1 tablespoon butter
1/2 pound andouille sausage, diced
3/4 cup whipping cream
1/3 cup chicken broth
1/3 cup dry white wine
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper
Asiago Grits
Garnish: chopped fresh chives
Preparation
Peel shrimp; devein, if desired.
Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.
From Southern living, october 2007
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Also from the Everyday food magazine, there is a recipe for Raspberry- Lemon Whoopie pies- i also searched for this recipe and found this posted by a Chelsea on Wegottaeat.com. She said its from the Everyday living magazine, so you're in luck ;)
These are SUPER EASY to make, yummy and perfect for Spring for a shower, party, or just for fun.
RASPBERRY-LEMON WHOOPIE PIES
from Everyday Food Magazine Add Ingredient Add Divider Ingredients
1 stick Butter (room temperature)
1 Cup Brown Sugar
3 tbsp Brown Sugar
1 tbsp Grated Lemon Zest
1 tsp Pure Vanilla Extract
1 Egg
2 1/4 Cups All-Purpose Flour
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Coarse Salt
1 Cup Whole Milk
3/4 Cup Heavy Cream
1 Cup Fresh Raspberries Add Cooking Step Directions
1. Preheat oven to 350. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (Scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tbsp mounds about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3-tbsp brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
Not only a friend of the bride, but a teacher at her school
Not only a friend of the bride, but a teacher at her school
