Memorial Day is this weekend. How did that happen? In case you’re entertaining I have a few delicious and easy-to-make grilling recipes to help you out this coming Memorial Day weekend. I love a good shrimp boil! But to be honest, I’ve never done it the traditional way… I’ve always done a grilled shrimp boil.

A few years back I started making shrimp boil kebabs. They are great, but lets face it kebabs take time for skewering and take extra room on the grill. Why not dump all the shrimp boil contents on the top of the grill and let them sizzle for a few minutes. This recipe for a grilled shrimp boil is what I like to call easy entertaining. You can serve this up in large pasta bowls, on a large platter, or do what traditional shrimp boil practice is and serve it on top of the newspaper. I like minimal cleanup so when I make this recipe I like to serve everyone there portion of the grilled shrimp boil in large pasta bowls and I put a big bowl in the center of the table for shrimp peals and corn cobs!

I also want to add that its rare of me to photograph food in its element. I’ve been making this recipe for years and when I started thinking about how I wanted to photograph the grilled shrimp boil I realized I should do it on top of the grill. So as our dinner cooked I began photographing making this one of few hot dinners my husband and I could enjoy! That is true food blogger style… I rush home and hurry up and cook so that way if I plan on photographing dinner that night its done as soon as possible for optimal lighting!

Katie Original Recipe

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Do you love home takeout? I do! I love takeout in general, but sometimes we don’t want to spend the money on eating out so I turn to my home-takeout method. About two months ago I stumbled across a recipe for Shrimp and Veggie Lo Mein. Ironically, although I’m not a big fan of lo mein at the local takeout joints I am head over heals for this Shrimp and Veggie Lo Mein I make at home. So much so that I have made this over a handful of times over the past two months!

I would like to thank my mom for my love of Chinese food. Growing up I would beg for Chinese food for breakfast; back then I would eat chicken and broccoli with white rice. If my mom would have allowed it I would have consumed it for breakfast, lunch, and dinner, and then repeated the same meals over and over again until my little heart was content. Chinese food brings me comfort and I think that might be why I find myself yearning for it when I’m sick. Of course I love homemade chicken noodle soup, but the next best thing in my book is wonton soup and vegetable fried rice. I also love to make my Asian chicken and rice soup, too when I’m sick or on a cold winters day. But since winter has long escaped from sunny Florida I’ll take this Shrimp and Veggie Lo Mein. It’s comforting, light, and best of all you can add as many vegetables and proteins to this simplistic Asian dish.

Adapted from Rachael Ray, April 2013

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Feta. Do you love it? I just started enjoying it last year. I know… I’m a freak of nature. I also just started enjoying most cheeses within the past 10 years of my life. For the most part my hips were thankful of that. I had been dreaming up Greek Crostini appetizer for quite some time now, when it hit me one day as I was purchasing feta from the store. The container of feta just so happened to be a buy-one-get-one free deal. So, I picked up a regular container and a garlic & herb container. I figured I could do something with it. Fast forward about a week later when I was putting together appetizers for Easter dinner. I made my mini crab cakes and I wanted to bring something else for those who might not enjoy crab cakes (which baffles me, but for each is their own).

That’s when it hit me. Smear this creamy Garlic & Herb Whipped Feta spread onto a crostini. Get ready… because you’ll be addicted to this spread. Whether you choose to add it to your next appetizer or smear it on to a bagel. The flavors from the feta combined with fluffy whipped cream cheese will bring your taste-buds divine joy!

Katie Original Recipe

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Do you love Jambalaya? I never did until I made a visit to New Orleans. After that it was love at first sight… I can’t get enough of this starchy-meaty goodness. Yes, those are legit descriptive words in my book. I first visited New Orleans 3 years ago on a business trip. Going to New Orleans changed my taste buds forever. I was never a real fan nor could appreciate creole cooking. I went on a culinary pilgrimage of sorts (of course when I wasn’t working). Soon after returning from NOLA I made a slow cooker version of Jambalaya. It’s a  great recipe, but sometimes I don’t plan ahead for the week and just crave Jambalaya… that’s how this stove top version of Stovetop Andouille and Shrimp Jambalaya was born. 

This hearty meal is perfect for cold months or even when its warm out and you are just looking for a stick-to-your ribs hearty and comforting meal. Now, by no means do I call this authentic, but I find it very similar to those hearty bowls of jambalaya I consumed while visiting New Orleans. My husband on the other hand (whom has never visited NOLA) thinks this is the bees-knees and super authentic. I’ll let him continue to believe that until he too can finally make the culinary pilgrimage and change his taste buds forever.

Check out my recipe over at Food Fanatic for Andouille and Shrimp Jambalaya: Bring New Orleans Home!

Disclosure: I have a working relationship with Food Fanatic and was paid to contribute the recipe. As always all opinions are my own! 

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First off, where has the month gone? I swear I sneezed and we are now mid-month. Less than 1 month until I speak at Blogher Food (yes, I’m speaking and may or may not be a little intimidated) and Food Blog Forum Orlando is THIS WEEKEND! Each month I’ve done a month-long giveaway with some of my favorite products and foods. This month I’ve not only got my favorite products but also new products out on the market!

Y’all know how much I love my Better Zester. I feel like it is the number one kitchen gadget every home cook should own! And the box grater… well the one thing that annoyed me with my old box grater was grating and then having to scoop up all the cheese or veggies… this one has a handy little bottom that captures everything!

Let’s also talk about grilling. Grilling season is in full effect in my home. I love making kabobs! Fire Wire Grilling Tools (made by the same people of Edgeware) have some awesome skewer options! You’ll also get these skewers!

One lucky winner will have the chance to win the following:  Box Grater and Better Zester from Edgeware &  Fire Wire – one loop cable, one set of the double prong skewers. Please enter the mandatory option and “like” the Facebook pages for additional entries. Must reside in the United States and be 18 years of age or older. If the widget does not load please click on the link below.

a Rafflecopter giveaway

Disclosure: I received product for review purposes and products to giveaway. As always all opinions are my own.

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Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by! This Cherry Almond Pound Cake is a fancy version of its sibling…. the traditional pound cake. I’m a sucker for almond extract and if your like me and love the stuff then you’ll love the pound cake. Pound cakes are dense. Partly thanks to the 5 eggs and two sticks of butter. They really do weight over a pound once you bake it in the oven for a good hour or so. I never understood the name until I baked a pound cake and then wrapped it in aluminum foil. I lifted it and realized “wow this really is a pound cake”. I know… those little ah-ha moments in life. You have to love them.

My mom loves pound cakes. It’s typically what she request for dessert if she happens to be eating over at my home. Of course that and homemade whipped cream with some fresh berries on top. But I’m happy to say that with this Cherry Almond Pound Cake  you don’t need any additional toppings to bring it to life. The dried cherries paired with the almond extract is all you need! Whether you are eating this for breakfast or serving this up as filling dessert, your family and friends will love this pound cake!

Adapted from Martha Stewart

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Let’s get our egg casserole on, shall we? I think everyone knows by now I’m an egg white girl, but that doesn’t mean that I deprive my husband of eggs. The man LOVES eggs. A few years ago he would be known to eat 2 dozen eggs in one week. I know some might be concerned about his cholesterol levels. Fear no-more they are perfectly normal.  He has cut down to about just one dozen eggs a week, and with that comes this Sausage, Egg, & Veggie Casserole. This casserole is ideal for entertaining.  Especially if you have a few egg lovers you are feeding. I made this for a few hungry guys the other month and they devoured it. Luckily, I also had a big fruit salad and my homemade cinna-buns alongside. This meant that my husband was the lucky guy of 2 extra slices of this casserole. I must add that this casserole re-heated beautifully over the course of the following 2-days. I even slapped a piece of this sausage, egg, & veggie casserole between an everything bagel. Making for the ultimate breakfast sandwich.

 So if you are entertaining this weekend for mother’s day and want to make a light breakfast casserole that is chocked full of meat and veggies I would highly suggest you make my Sausage, Egg, & Veggie Casserole. Note, that if you don’t have all the veggies on hand or if you don’t like one of the vegetables you can always omit or replace with another vegetable. Either way if you are a lover of all things eggs you must give this easy casserole recipe a try!

Katie Original Recipe

Remember, to check out all of these other amazing recipes for Brunch Week.

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Christine & Terri will be hosting Pin Chat Live tomorrow, Saturday, May 11 from 2-3pm EST. The chat is similar to a twitter chat but on Pinterest and you can even watch them on a Google+ Hangout OnAir. If you can make it you’ll have the chance to win prizes from Lodge Cast Iron just for participating! Make sure you follow the #BrunchWeek Pinterest board. The will also be announcing all the giveaway winners for the big $1800 giveaway!

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Growing up I was a picky breakfast eater. Well heck, I was a picky eater altogether. I hardly ever ate meat, wouldn’t eat pasta with sauce on it, and preferred a bread and butter sandwich over a grilled cheese sandwich any day of the week. And yes, my mother totally let me eat a thick slathering of butter on white bread. It was delicious; however, I don’t think I could ever eat that now. The one breakfast food I did enjoy, besides cinnamon raisin bread slathered with butter and extra cinnamon sugar (by the way do you see a reoccurring butter theme here. I can assure you that my mother is not Paula Deen.) was french toast. Whether it was in the “stick” form or just a piece of white bread dipped in thick egg wash and fried until golden brown. I loved me some french toast. And let’s also take note that I never dared to eat the “real stuff”. You know thick grade A maple syrup. I thought that was garbage (ask me now and I’ll tell you much different). Instead I poured a hefty amount of the high-fructose corn syrup variety.

So fast forward 20+ years to present day. I’m not as picky of an eater (and definitely not for breakfast). I also have a much more refined pallet. I appreciate grade A maple syrup and I adore stuffed french toast. After making fresh cinnamon raisin bread I knew the first thing I wanted to do was stuff it with a creamy filling and fry it up. Then I worked with my friends over at Dixie Crystals Sugar to develop this recipe for Cinnamon Raisin Banana Stuffed French Toast. This recipe utilizes Dixie Crystals Confectioners Powdered Sugar. Both in the egg wash and in the filling. I incorporated a ripe banana in the cream cheese filling to give additional flavor and sweetness to the filling.

I have been using Dixie Crystals Sugar for years now. So I was super excited to meet the marketing team behind the brand last winter at Mixed. It was beyond a natural fit to work with them and I’m so grateful I’ve had the opportunity. I’ve had the chance to taste (and test) some really delicious recipes like Apricot Bars, Carrie’s Cranberry Cobbler, and Double Choco-Bacon Muffins. All great recipes fit for any brunch. Do the photos look familiar? You guessed it, taken by yours truly! Remember if its brunch for two or for twelve… this Cinnamon Raisin Banana Stuffed French Toast is sure to hit the spot!

Head on over to Dixie Crystals Sugar to get the full recipe for Cinnamon Raisin Banana Stuffed French Toast.

Stay connected with Dixie Crystals Sugar: Facebook, Twitter, Pinterest, and YouTube

Don’t forget to check out all the amazing brunch recipes today!

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Disclaimer: I was compensated to create the recipe and photos for Dixie Crystals Sugar. As always all opinions are my own. 

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Wow, day 4 of brunch week. I hope you have been following along with all the amazing brunch week recipes! Today, I’m sharing a granola recipe. Not just any granola… This is my coconut cherry granola that made its debut at the Central Florida Food Blogger Bake Sale this past weekend.

Granola is a great make-ahead food. I love to make granola every other week. I typically mix it in with my morning greek yogurt and fruit. If you were entertaining for brunch I would suggest making one or two varieties of granola and creating a granola bar. Chopped fresh fruit, plain or vanilla greek yogurt, granola…. you get the idea. Let your guest build yogurt parfaits! You also won’t have to stress over who likes to eat what… when you give your guest the option it takes the stress off the hostess-with-the-mostess… yah I totally just said that.

Like I mentioned above, I sold this coconut cherry granola at our annual food blogger bake sale. I happened to be the only granola recipes contributed this year. You know–I try to balance out all the unhealthy and fattening baked goods with a little healthy. A nice breakfast treat. While we are on the topic let’s talk about the Central Florida Food Blogger Bake Sale for a minute. This was my second year co-organizing the bake-sale with my good friend Julie from The Little Kitchen (and third year particiapting). I’m always amazed by the generosity of our fellow food blogging community.

This year we were at The Winter Garden Harvest Festival. With that being said all participants needed to attend the entire day. No one complained… even though it was raining, we all just enjoyed the presence of one another. We talked about food, and baking, blogging, and our personal lives. Despite our rainy weather we all had a great time. I’m sad to say we didn’t raise half the amount of money that we did last year (I know a big part was weather and the other part was that so many of us had pre-sales and other fundraisers outside of our one-day bake sale). However, even though we didn’t raise as much as we wanted I know that all of the money is going to a great cause. We all are fighting to end childhood hunger in America. 1 out of 5 kids in America struggle with childhood hunger! That’s over 16 million children! According to the No Kid Hungry site we helped feed 14 children for an entire year!

I must also give a big special shout-out to the amazing sponsors who donated to our raffle. Without them we wouldn’t have raised half the amount that we did!

• KitchenAid donated a $300 Food Processor which our friend over at Droolius.com happened to win!
• OXO donated 4 $150 Baking Gift Baskets!
• KINGS Bowling (a super cool new bowling alley here in town) donated $100 gift certificate
• World Market donated $100 gift card
• Tommy Bahamas Restaurant & Bar donated $100 gift card
• FirstWatch donated $60 in Brunch Bucks
• CRAVE Restaurant donated $50 gift certificate
• Mother / Daughter Matching Pretty Flips set ($60 value)
• Mannix Vanilla Prize Pack

Katie Original Recipe

Remember, the brunch recipes don’t stop here. Please go check out the other amazing brunch week recipes:

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type

Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook

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Scones are one of those delectable brunch items that are super fancy sounding and people think they are so hard to make. Let’s get this straight… they are so easy to make. I’ll be the first one to admit that over the past few years I’ve been intimidated to make scones. The first time I ever tried making scones was from a box mix. On the back of the mix there was a recipe for ramping up the recipe from muffins and making them into scones. I was up for the challenge… with a few additional steps I had made scones.

It wasn’t until last year that I tried tackling scones from scratch. Seriously, what was I waiting for? I made these orange-poppy scones for the Queen’s Diamond Jubilee tea party we had at work. We shopped at the only British store in town and purchased a wide-variety of teas, biscuits (which are really cookies), clotted cream, and store-bought scones. Of course I decided to bring some homemade scones to the celebration. Of course not only were my co-workers impressed but they are were so thankful for the homemade variety. Scones are so incredibly easy to make!

Now, back to these blueberry scones with lemon glaze. The other weekend I didn’t have any eggs on hand for breakfast. I also knew that we would not go out to eat that morning. Breakfast in our house is one that typically is done leisurely on the weekend with eggs, potatoes, a breakfast meat, and on occasion will start with a bowl of chopped fruit or a pastry! Weekend breakfast is truly an experience that we look forward to. So what was I to do with no eggs… well make scones (of course after . Luckily, I had a pint of local blueberries in the refrigerator, so at that point I knew I was destined to make blueberry scones. The lemon glaze was a no brainer since I typically like a sweeter scone and I knew that the powdered sugar from the glaze would sweeten these babies right up. Dense like a typical scone yet moist in the center. Nothing worst to me than eating a rock-hard scone.

Make these scones for mom (or someone who is close to you) this mother’s day!

Recipe Adapted from Food Network

Don’t forget to check out the other amazing Brunch Week recipes:

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Strawberry Scones by Real Housemoms

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks

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