Shrimp & Grits, Stuffed Peppers, Chicken Divan #SundaySupper

Humor has a way of bringing people together. ~Ron Dentinger
It is said that Families that share dinner together share more laughter.  It is so true at our  home.  We share more laughs Around the Family Table than anywhere else. #SundaySupper  is always a time for jokes and  laughter.
Three of the funniest people I know are Sandi McKenna, Vicky Akins and Rick Griffin.  I love seeing the world through Midlife Road Trip.  Whether they are laughing at themselves or their adventures, they are absolutely hysterical.
I am thrilled to be breaking bread with them  this #SundaySupper and honored  they would share some of their amazing recipes with me.
~A Day in the ~Mid~ Life
Some Family Tables are shared with folks who share a bloodline. Others are folks who have been brought together by circumstance, common interests and shared passions. Such is the case with the MidLife Road Trip ‘Family’ … A food, travel and adventure show, the MidLife Road Trip has evolved into a community of friends, who like family, gather around the table, albeit sometimes virtual, sharing recipes, meals and dinner conversation.
Wherever you are, who ever you are you are with, if your “Sunday Supper” is brunch, lunch or dinner, make it a celebration!
Sometimes it’s fun to have breakfast for #SundaySupper.  Especially with this recipe:

Shrimp-n-Grits Alfredo with a kick

Shrimp:

  • 10-14 large uncooked shrimp
  • red bell pepper sliced
  • green bell pepper sliced
  • ¼ onion chopped
  • 1 jalapeno diced
  • 3 sun dried tomatoes diced or grape tomatoes halved
  • olive oil
  • salt & pepper
  • ¼ cup heavy whipping cream
  • Bacon can be added at finish if desired
Grits:
  • 1 cup heavy whipping cream
  • 1 cup water
  • ⅔ cup polenta (or grits)
  • ¼ pkg cream cheese
  • ¼ stick butter
  • ½ cup shredded parmesan cheese
  • 6 sprigs fresh cilantro (chopped)
DIRECTIONS
  1. Saute shrimp, red & green bell pepper, onion, jalapeno, over medium heat about 2 minutes.
  2. Add salt, pepper and heavy whipping cream.
  3. Continue cooking until juices are reduced to about ½
  4. Combine water, heavy whipping cream, cream cheese, and butter to a boil.
  5. Slowly stir in grits
  6. Reduce to low heat, continue to occasionally stir until grits are thick & creamy
  7. Stir in Parmesan cheese and chopped cilantro
  8. Plate Shrimp on top of alfredo grits
Rick’s Backstory:

No matter where the MidLife Road Trip travels to, Rick is bound and determined to try Shrimp and Grits. Born and raised in the south, he truly is a shrimp and grits devotee and has developed his recipe. Watch your waistline and grab the defibrillator this recipe isn’t for the diet conscious.

I loved hearing about Sandi’s stay at Rancho La Puerta.  I can only imagine how peaceful, beautiful and inspirational it must be to have stayed there. I could literally sit Around the Family Table listening to Sandi’s stories about her stay.  I am thrilled that she is sharing one of her favorite recipes from her visit.

Colorful Stuffed Peppers 
  • 2 Sweet Yellow Peppers
  • 10 Grape or Cherry Tomatoes halved
  • 1 cup of cooked black beans (if you’re in a hurry canned work well, just drain & rinse)
  • 1 cup of cooked brown rice
  • 1/4 cup minced sweet onion
  • 1/4 cup chopped fresh spinach
  • 1 tablespoon olive oil
  • sea salt
  • dash hot sauce
  • salt and pepper to taste
  1. Cut yellow peppers in half lengthwise.
  2. Remove seeds
  3. Rinse and dry completely.
  4. Sprinkle with olive oil.
  5. Dust with sea salt to taste.
  6. Bake for 20 minutes in pre-heated 375 degree oven
  7. In a large bowl combine black beans, rice, minced onion.
  8. Season with hot sauce. I use Intensity Academy Garlic Goodness.
  9. Toss in spinach and tomatoes.
  10. Stuff peppers evenly with mixture.
Sandi’s Backstory:
Rancho la Puerta in Tecate, Mexico was the inspiration behind this dish. The ‘Ranch’ has been there for 75 years on 3,000-acres and it offers world-class landscaped gardens, an organic farm and internationally known cooking school. Rancho La Puerta is more than a destination spa, it is a life changing experience. It inspired me to look at food differently like these peppers, I incorporated a rainbow of color … like the Ranch encouraged us to do at every meal!
Vicky their  partner in crime loves to cook and bake.  She will warm your heart with her amazing recipes.  I am thrilled she is sharing a family favorite with us:
Chicken Divan
  • 2 bunches fresh, stems trimmed & separated or 2 (10 oz.) pkgs. frozen broccoli
  • ½ c. butter
  • ½ c. flour
  • 4 c. chicken broth
  • 1/2 c. whipping cream or Half and Half
  • 3 tbsp. white wine
  • 1 tsp garlic powder
  • Salt to taste
  • ¼ tsp nutmeg
  • White pepper, to taste
  • 1/4 c. grated/shredded Parmesan or Romano cheese
  • 4-5 boneless, skinless chicken breasts, cooked or approx. 3-4 c. any leftover chicken, de-boned, skin removed. (Chicken may be cooked by whichever method you choose. I prefer grilled or roasted.)
Topping:
  • 2 c. seasoned bread crumbs
  • ¼ c. butter, melted
  • ¼ c. grated or shredded Parmesan or Romano cheese
  • Combine topping ingredients & set aside.
DIRECTIONS
  1. Slice or cube chicken & set aside.
  2. Steam broccoli until nearly done. Drain and set aside. (You can also use leftover broccoli if it’s still firm)
  3. Melt butter and gradually add flour.
  4. Stir constantly with a whisk. Do not brown flour but cook on medium-low for 1-3 minutes. Gradually add chicken broth and stir until thick.
  5. Gently whisk in cream or Half and Half, salt, pepper garlic powder, nutmeg and add cheese.
  6. Place chicken pieces and broccoli in baking dish. A 13 x 9 x 2 inch baking dish works best.
  7. Pour sauce over top, lightly mix, then sprinkle with crumb mixture and bake uncovered in 350 degree oven for 20-30 minutes.
Vicky’s Backstory:

Vicky Akins is the MidLife Road Trip’s Production Assistant. Her talents don’t stop there. She is an accomplished cook and baker. How lucky can one Road Trip Show be? As passionate as she is about the show, she is equally as passionate about what goes on the dinner table. From time to time she shares some of her delicious ‘productions’ and this is one of those…

~It is such pleasure to share a Fabulous #SundaySupper with great friends!

If you want to see how funny these #Nuts really are,  join their Therapy Session on Twitter every Tuesday at 3:30 pm EST.  I promise it will be a good time!

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#SundaySupper Progressive Dinner Will Make You Droooool!

 

 

 

 

 

 

 

 

 

 

I have always known that eating Supper Around the Family Table is the best nourishment we can give our families. It is about so much more than just the food that is served.  It is something that the entire family looks forward to. It is about commitment to each other, positive communication and time together. In my heart I know that this is the most important thing I have done for my family.

What I did not realize until recently is how powerful food can be. I have met, connected and shared recipes with an amazing group of people that were brought together by our love for food, family, friendship and mutual respect for each other.

I am honored to say that we are kicking off the first #SundaySupper of 2012 with a Progressive Dinner hosted by some of the most amazing Cooks, Chefs, Moms, Dads, Wine Connoisseurs.   Their recipes and blogs will blow you away!

They have put together the most impressive #SundaySupper that I could ever have imagined!

  • We are starting off our Progressive Dinner Cocktail Hour with Oyster Shooters by my friend Jeff @catholicfoodie ~ www.catholicfoodie.com Seriously, how fun is that! Who wouldn’t want to join us for this Progressive Dinner
  • Valerie @ValerieMCathell  from http://artc1heartnsoul.blogspot.com/ is bringing some amazing appetizers: Prosciutto Puffs & Stuffed Mushrooms…Yum!
  •  Have I mentioned that we have our own wine connoisseur, Eileen @wineeveryday from www.wineeveryday.net  She has a passion and knowledge for wine that is second to none.  Eileen  paired Valerie’s mouth watering appetizers with  Mumm Napa Brut Prestige … What could possibly be better?
  • Sue @ssunithi from http://www.suesnutritionbuzz.com/ is keeping us healthy! I love her recipes and when she decided to contribute her Tuscan Chicken, Bean and Spinach Soup and Eileen paired it with 2010 Rooster Hill Vineyards Medium Sweet Riesling … it truly was a match made in Heaven!
  • Salad time brings us to Renee’s @reneedobbs  www.magnoliadays.com  scrumptious creation of  Pear and Stilton Salad Paired with Perrin Reserve 2010 Cotes du Rhone Blanc.  Renee’s recipes are so inspiring.  I love her photography, creativity and most of all inspiration!
  • I am excited to be bringing the Main Course to our #SundaySupper Progressive Dinner  and am honored to say I am cooking a Rustic Chicken Dish inspired by Mario Battali joining us for #SundaySupper on 12/5/11.  He whipped up and tweeted the most amazing Rustic Chicken….Seriously, who wouldn’t want some?  Click here to see his  #SundaySupper Rustic Chicken . Eileen suggested I pair it with  2009 Annabella Caneros Pinor Noir  
  • And with that yummy Wine Sauce in the Chicken… you need some bread to go along… Luckily Donna @dbcurrie from http://cookistry.blogspot.com/ was baking some fresh Brioche for us… Is there anything better than homemade fresh baked bread….totally drooling!
  • Just when we think we can’t eat another bite… Erin @bigfatbaker http://bigfatbaker.com/blog/ brings us …. Lavender Shortbread Cookies.  Not only is Erin an amazing baker and cook, she is a student at Purdue.  Her blog is just fabulous and she amazes me with her energy! Eileen suggests we pair the yummy cookies with  Cupcake Prosecco.  What a way to end our meal!
 It is so true that Food brings us together and I am so fortunate to be breaking bread this #SundaySupper Around the Family Table with such a great group!
Join us today and every Sunday as we bring #SundaySupper Around the Family Table to your home!
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