Cajun Shrimp Diane

This recipe is inspired from one of my favourite dish's at a very famous restaurant chain. Of course this has my spin on it...and I omit the heavy cream that I am sure in included in the restaurant version. Definitely not light on the butter.....so super tasty in my books!

 

First get your spice mix ready. I use a mixture of (about a 1/4 tsp of each) Thyme, Oregano, Basil, Onion Powder, Garlic Powder, Cayenne Pepper, White Pepper, Kosher Salt and Black Pepper. Sometimes I add a few red pepper flakes for even more heat!! Set this aside for now.

In a large deep sauce pan. Melt 1/2 Cup of Butter on high heat.

add 3 chopped Scallions and half your spice mix.

Next add about 1/2 pound chopped Cremini Mushrooms with 3 Minced garlic cloves. Cook until mushrooms are tender.

I like to add about a 1/4 cup of white wine for extra flavour. Let this simmer and reduce slightly. About 5 minutes.

Add your shrimp. I like to use Jumbo zipperback shrimps...but really any shrimp that is accessible to you work fine. Just make sure you remove the shells and devein them.

Allow the shrimp to simmer in the sauce and yes...add a few more chunks of butter.

Finish the sauce with about 4 tbsp of fresh parsley.

Once shrimp are cooked serve over fresh jasmine rice. Sooo good!

A WINNER and a Recipe!

Congratulations to:

Michelle!

Michelle selected Seafood Gumbo as her favourite weeknight dinner...one of my faves as well!!! Congratulations Michelle, please e-mail iamwomanwatchmecook@gmail.com to claim your prize!

This weeks recipe was inspired by a PIN I saw on PINTEREST. One of my new obsessions for finding recipe ideas! (In case you want to follow me on Pinterest..my user name is colemania)

The Pin I saw contained these beautiful cupcakes adorned with what looked like yellow flowers...when in fact they were dried pineapples!! I had to make these!!

So out came my recipe for Pineapple/Coconut Cupcakes with creamcheese frosting!!

Step 1: The Pineapple Flowers

First find a nice and ripe pineapple. Carefully cut the skin off the pineapple...leave the core intact.

Using a sharp knife or small measuring spoon, remove all the brown spots left behind. The holes end up giving the edges of the 'petals' a nice effect.

Using a very sharp knife, slice very thin slices of pineapple. Arrange the slices on a parchement paper lined baking sheet. Bake in a 225F oven for about 1.5 hours, making sure to flip the slices at the halfway point. You may need less or more time depending on your oven.

Once the pineapple slices have dried out and the edges start to brown, remove them from the oven and place each slice in a muffin tin, lightly pressing down the middle. I threw them back in the oven for about 20 minutes to dry out a little more in the tins, then placed the tins in the fridge overnight to set.

STEP 2: Cupcake Mix

In your mixer cream 1 1/2 Cups room temperature butter with 2 cups of granulated sugar on high speed. This mixture should get light and fluffy in about 5 minutes.

Meanwhile, combine your dry ingredients: 3 Cups sifted flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set this aside for now.

Turn your mixer down to low and slowly add 5 eggs at room temperature 1 at a time. Make sure to scrape the bowl down after each addition. Add 1 1/2 tsp of Pure Vanilla Extract and 1 1/2 tsp of Almond Extract. Mix until combined.

In parts, alternate adding the dry ingredients and 1 cup of buttermilk to the mix. Once all have been added to the mixture, make sure you only mix until combined. DO NOT overmix this batter!

By hand, fold in 1 cup of unsweetened shredded coconut.

Spoon mixture into cupcake pans

Bake for 25-35 minutes or until the tops turn a nice golden brown as pictured above!

Allow cupcakes to cool completely.

STEP 3: PINEAPPLE FILLING

While the cupcakes are cooling you can prepare your pinapple filling.

In a saucepan combine 2 eggs + 2 egg yolks, 2 1/2 cups pure pinapple juice, 3/4 cups of granulated sugar over medium heat. Whisk to combine. Then add about 3 - 4 tablespoons of cornstarch.

Slowly whish the mixture until it starts to thicken (about 10 minutes). Remove from heat and cool. I kept mine in the fridge until I was ready to frost the cupcakes.

When the custard filling was completly cold I used a piping bag with a narrow tip to pipe the filling into the cupcakes.

STEP 4: Creamcheese frosting

For the creamcheese frosting combine 1 pound creamcheese at room temp with 1 1/2 cups of butter (also at room temp) and 1 tsp Pure Vanilla extract. Cream on low speed until smooth. Slowly add about 2 cups of Sifted Icing Sugar, adding until mixture is smooth and sweet to your taste.

Don't forget to lick the bowl!

Pipe the frosting on the cooled cupcakes

Decorate with Pineapple Flowers!!

And there you have it!! A dessert almost too pretty to eat!!





A Giveaway!!!!!!

To honour 1 year of blogging and all you lovely readers for sticking around...I am Woman, Watch me Cook is hosting its first giveaway!

Lately, I have been pretty pressed for time when it comes to preparing dinner. With work, working out and trying to get a good nights sleep...fast and easy has been what I need. You can only eat so many Grilled Cheese sandwich's before you need a switch-up. So that is when I turn to my collection of cookbooks. Cookbooks are an excellent source of inspiration...and the cookbook for the giveaway this week is one of my favourites!

Oh Jamie...you saved my week!

TO ENTER THE GIVEAWAY:

1. Register with google reader and subscribe to my blog

or

2. "LIKE" I am Woman, Watch me Cook" on Facebook (Link at the bottom of the blog)

3. Once you have done 1 or 2 leave a comment below answering the following question:

" What is your favourite weeknight meal?"

Entries will be accepted until Wednesday March 14th, 5pm EST. Winner will be announced Thursday morning with this weeks recipe (Pineapple, Coconut Cupcakes! Yumm!)

Good Luck All!!!

OMG I missed my Birthday!

On March 3rd my blog turned 1...and I completely missed it. Sorry Blog...Happy Belated Birthday

(Baking Cupcakes to honour this milestone tomorrow night...stay tuned for the recipe and a giveaway!!)

HAPPY BIRTHDAY I AM WOMAN WATCH ME COOK!!

Steak, Caramelized Onion, Mushroom and Brie on Foccacia

I love making sandwich's for dinner...they are fast , yummy, and you can really pack a lot of flavour into them. This is one of my favourites (and Hubs too!!) because really...who doesn't like steak sandwich's!

Steak, Caramelized Onion, Mushroom and Brie on Foccacia

 Take 1 Large Spanish Onion and thinly slice. Add to a saucepan on high heat with a drizzle of Olive Oil. Once the onions start to sweat a bit, turn the heat down to low and allow the onions to slowly caramelize (about 30 minutes)

 I like to add a splash of beer every so often to the onions while they are cooking. Gives them so much extra flavour. Once the onions are pretty brown, add 2 minced garlic cloves. Let them cook with the onions for about 5 minutes or so.

 In a second pan add about 2 Cups sliced cremini mushrooms with 1 tsp butter (medium high heat)

 Cook the mushrooms until they are nicely browned. Set these aside with your caramelized onions.

 Now for your steaks...since I wanted a quick (cheap) weeknight meal I used fast fry steaks. They are thin, cheap, and fast to cook. Great for sandwich's! Season the steaks with Salt, Pepper and Garlic Powder.

 Heat up your pan on high with 1 tsp of butter.

 Add the steaks and fry quickly on both sides.

 I cooks these to a medium rare. Which is pretty fast since the steaks are so thin.

 You are now ready to assemble the sandwich. I like to use a rosemary foccacia, and since this bread is so dense, I only use 1 slice and make it an open faced sandwhich.

 Slice your bread on half and layer on the ingredients starting with the brie cheese. If I have it, I sometimes spread a little homemade garlic butter on the bread...but it doesn't really need it.

 Layer the Brie, Steak then top with the onions and mushrooms. Throw the whole sandwich under the broiler for a couple minutes to melt the cheese and toast the bread.

Serve with simple mixed greens and good quality balsamic vinegar. Super messy sandwich, perfect for eating with a knife and fork!