This was a very light, yummy, recipe that actually took no time to whip up and it has an easy clean up which is always great in my book. You can’t tell me that doesn’t look yummy folks, and by the pool too. I decided to clean everything and place into separate bowls so that the clean up would be quick, and the assembling process would also be easy. Since my oldest is always asking is the food ready, this is a prime time for me to enlist his kitchen help with dinner.
You can use any potatoes of choice I love red potatoes because they are so creamy, and they cook really nice and tend to hold together very well. You can also use any sausage of choice that your palette may like better. I am only going on the likes of my brewd of fellas.
Olive oil is what I use in my house, and prefer over anything else. I have used several brands of olive oil, and I am not biased against any other brands, but I do prefer EVOO (Extra Virgin Olive Oil). It is a lot healthier for you, and cooks at a higher heat rate than any other.
If you can see pictured in the upper right hand corner there is some seasonings that I used for this dish, and I could have used Old Bay Seasoning for seafood, but I am not always fond of the taste, but will try to get past it at times. I am not picky just have preferences (LOL)!!
Here is my big, big boy coming in to help me while he keeps asking if its done. He is doing the assembling, and I am very proud of what he has learned thus far in the kitchen with me. I wouldn’t have it any other way, and loves his culinary enthusiasm.
Don’t forget the butter, you will not regret how AMAZING it is in end!! Pssssssssstttttt… (secret) I sometimes melt a little to dip my shrimp in, in the end..
RECIPE AS FOLLOWS:
2 lbs shrimp (depending on size of your family)
2 packs of sausage (any kind you like) I used Chappel Hill Garlic from Brenham,TX (yummy)
4 ears of corn (secret to peeling shucks, and hair off corn) Microwave for 4 minutes let cool then it will all peel right off, I promise.
10 small red potatoes (depending on size of your family)
Olive oil ( Each foil packet needs 1 TBSP of olive oil)
Butter (Each foil packet needs one tsp pat of butter).
Seasoning of Choice ( I used Tony Chacheres, and garlic powder, and black pepper)
Foil (wrap in two sheets of foil for each packet)..
Tell me how it turned out friends…..
Blackberry Cobbler…. Summer Recipe
I am such a lover of blackberries especially when they are in season, and they can be so yummy when they are ripe. The only drawback is having to pick them when they have thorns, but I am here to help folks. There is an orchard not too far from here called Matt’s Family Orchard, and they have thorn less blackberry picking, and it is amazing!! If I don’t eat myself silly before I get home, especially the boys and I! I decided to try out a blackberry cobbler recipe from a dear friend of mine, and it turned out so yummy.
Blackberry Cobbler Recipe:
This recipe is very easy to follow…..
My family loves when I try new recipes, and they constantly come back and ask me is it done yet???(in their most cheerful voice)…
Heat oven to 325 degrees.
Take the butter and place in a small casserole dish, and melt for a few minutes in heated oven.
Take a 1/2 cup of sugar and soak your blackberries and raspberries in the sugar.
Combine remaining dry ingredients in a bowl.
Pour ingredients in your butter mixture that was melted. (DO NOT STIR)
Spoon blackberry and raspberry mixture on top of batter. (DO NOT STIR)..
Bake at 325 degrees for an hour (or until golden brown)
Serve warm with your favorite vanilla ice cream….
Notice how the butter is still on top, and not mixed. This will keep the berries from being crushed, and destroy the butter on top.
This will be the perfect start to your summer…. Let me know what you think……….
