Weekend Recipe Warrior

Happy Thursday!! Today's recipe is a sauteed shrimp over creamy polenta. Polenta has always been one of my favorite dishes. When I was younger, my grandmother used to make this all the time for me and my sister. In those days we called it fried cornmeal mush. Doesn't sound so good but it was really tasty. The creamy polenta (corn meal) is refrigerated until firm and then fried in a pan with butter until it's a crispy golden brown. What could be better than that!!  So here is my quick sauteed shrimp and creamy polenta recipe.  Poletna (Corn Meal Mush) Ingredients: 3 cups water 1 c yellow or white corn meal 1 tsp salt chopped chives - optional Preparation: 1. Bring 3 cups of water to a boil. 2. Add salt and corn meal - stirring constantly3. Cook until thickened, usually about 15-20 minutes 4. Place in bowl, add sauteed shrimp (recipe below) and garnish with chives. Sauteed Shrimp Ingredients: 1 lb shrimp - washed and deveined 2 tsp butter salt and pep

Today we hit over 1000 page views so let's celebrate with some Macadamia Nut Crusted Chicken!!! While eating at Kona Grill on Friday night, I had the most amazing salad with chicken. After doing some digging I found a copy cat recipe for the chicken. I like quick and easy recipes so I made a few tweaks. To speed up the cooking process I use thin sliced chicken breasts. If you choose to use the regular chicken breast, after browning both sides, bake them in the oven at 350 degrees for about 12 minutes. Whether you choose to use thin or regular chicken breast, fry or bake, this dish will turn out absolutely delicious!! You can serve this dish by itself, with your favorite side or cut it up and add it to yesterday's recipe, Oriental Salad with Sweet Soy dressing. Either way, be sure to make plenty because it will not last long....   Kona Grill Macadamia Nut Chicken Ingredients: 8- 4 oz skinned and deboned thin chicken breast slices 1/4 c macadamia nuts - crushed 3 cups o

Hope everybody has had a great weekend! Today's recipe is so delicious it will become one of your favorite go to dishes. I chose to cut all my veggies so it took me about 2 hours to finish this dish. There is a lot of julienning/chopping but you can take a short cut! 😉 Instead of julienning the Napa cabbage, red cabbage and carrots you can buy the bagged coleslaw veggies and do a quick chop. This will save you about one and a half hours of prep time. You may even be able to buy the red bell pepper and green onion chopped as well. The sweet soy dressing  has a perfect balance of salty and sweet that goes great with the veggies!  It only takes about two minutes to make. I also added crushed ramen noodles, shaved almonds and macadamia nut crusted chicken ( recipe will be on tomorrows blog ) for an added crunch. Oriental Salad - makes about 6-8 servings Ingredients: 1 head nappa cabbage - julienned 1 small head red cabbage - julienned 1 small head green cabbage - julienned 2 me

Happy Tuesday!! Today is our three week blogging anniversary so I decided to spice it up a little. On the menu tonight we have a very easy crockpot comfort meal....Spicy 15 Bean Soup with Jalapeno Sausage. When I make this dish it makes me smile because it reminds me of my Dad. He was like a "Soup King". Dad made the best soups ever!! You name it and he could make it from scratch. A bite of his French Onion soup would take me back to the days living in Europe. A slurp of some Minestrone soup and I would be on a gondola floating down the Grand Canal in Italy!! If I wanted to take a trip to Mexico, no problem...a bowl of his Southwest Cabbage soup would do the trick! So today's blog is for my Dad, the Soup King. I grew up on this bean soup recipe....well kinda.....I had to spice it up a few notches. I also used the crockpot instead of the stove top method. Remember, if you don't like it spicy, add regular sausage and diced tomatoes. You can also leave out the sliced jal

Happy Monday!! I can't believe tomorrow will be three weeks since I started this blog! Time sure does fly when you're having fun!!! Hope you and your family are enjoying the recipes as much as we do. I've gotten several recipes from friends that I can't wait to try and blog about. If you have a favorite recipe and pictures you'd love to share, please email or text me! 😊 My family loves shrimp so today's recipe will not disappoint. Normally I don't use wine when I cook but there are a few exceptions, red wine spaghetti and shrimp in a white wine garlic sauce.  There is no need to go and buy an expensive wine to cook with. The best rule of thumb is, if you drink it you can cook with it! The alcohol in the wine will cook out and you will only be left with the flavor. I chose an orange moscato, made in Fredericksburg, because the orange flavor goes great with the garlic, butter and shrimp. You can serve this dish with either pasta, or my favorite, creamy pole