Not too much going on around the Simmons house this week. Tim had a board meeting at church last night and I took Lex to watch the YC softball game. The game was canceled but we had fun hanging out with everyone. I can't believe that Lex is almost the same size as Marc & Heather's little boy, Nathan. Nathan is 10 weeks older than Lex. I weighed him this morning and it said 14.6 pounds... but that is with clothes on so he's probably a little less. Geez, he's only 8 weeks old! My little chunky monkey is getting big. Here is a cute new picture of him.
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I made an appetizer this weekend from Robert St. John's cookbook. I think his recipes are brilliant. If you don't own his cookbook you should get one or all of them. My favorites are Deep South Staples and Deep South Parties. I made this one and put it in the freezer. I baked a few for Tim & I and they are fabulous! I can't wait to make the Hot Pepper Jelly Sauce to go with them. I just know they are going to be to die for with it.
BAKED SHRIMP TOAST
1 qt water
1 tsp crab boil
1 tsp salt
1 1/2 cups small shrimp
1 eight-oz. package cream cheese (i used reduced fat)
1 Tbl onion, finely minced
1/2 cup homemade mayo or top quality store bought
1/4 cup sour cream
1/2 tsp garlic, minced
1/2 cup Parmesan, freshly grated
1 tsp Creole mustard
2 Tbl green onions, finely chopped
1 tsp hot sauce
1/4 tsp Old Bay seasoning
1/8 tsp cayenne pepper
1 small loaf French Bread, cut into 1 inch rounds
Note: I skipped step 1 and used leftover shrimp from a shrimp boil that we had.
1. In a saucepan, bring the water, crab boil, and salt to a boil. Cook the shrimp thoroughly, drain and cool. When shrimp has cooled, rough chop into small pieces.
2. Combine all remaining ingredients except the French Bread. Add shrimp.
3. Spread a thick layer of the shrimp mixture onto the French bread rounds. Place rounds on a baking sheet and freeze. When completely frozen, transfer to an airtight plastic bag.
4. To cook: Preheat oven to 350 degrees. Remove from freezer. Place on baking sheet and cook 15 minutes.
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PEPPER JELLY DIPPING SAUCE
1 Cup water
1/4 cup red chili pepper flakes
1 large red bell pepper, seeds removed
1 Tbl garlic, minced
1/2 cup rice vinegar
3/4 cup corn syrup
1 cup white wine vinegar
1 cup sugar
2 Tbl water
2 Tbl corn starch
1. Bring water to boil in small saucepan. Stir in the chili flakes and simmer 5 minutes. Strain flakes, set aside, and discard water.
2. Place the bell pepper and the garlic in a small, stainless-steel sauce pan with the vinegars and simmer 5-6 minutes. Allow mixture to cool slightly, then puree in a blender. Return pureed mixture to the saucepan and add the sugar and the corn syrup. Bring the mixture back to a simmer.
3. Dissolve the cornstarch in the water and blend into the bell pepper mixture. Once it returns to a simmer, remove from heat. Stir in the red chili-pepper flakes and chill.
4. May be made a week in advance.
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I haven't really done a cooking sessions since Lex arrived so today is my planning day. We've still got a bit in the freezer but I've got to reorganize and figure out a plan and I've got to get a menu together for Lex's Baptism party. Yippee. I'm doing a really cute cake for him and I can't wait.
Speaking of cakes... I'm doing a Lamb cake for the Breaux's baby shower on the 2nd. They are doing farm animals in the nursery so I think this is going to be so cute. I hope they like it. My mom was getting rid of all of her cake pans so she let me have them. My brother is coming this week and bringing them and I am so excited. She has tons of shaped cake pans ... bunnies, puppies, hearts, scarecrows, etc. Now I just have to clean out my kitchen and find a place to put all of them. (as if i need any more kitchen paraphernalia)
I've had a little time lately to be crafty lately. I found a pattern for the baby sling and decided to try my hand at it. I think it turned out super cute and it actually fits better than the ones that i bought. I of course made burpies with matching fabric also.
Well, I'm sure I'm forgetting to post something. If I remember I'll try to post again soon. =)