Aunt Melissa's Cajun Shrimp Polenta

I wish I could remember the name of the restaurant where I first tasted the dish that inspired today's original creation....a dish that has evoked fond memories for years .... The restaurant was a lovely surprise that I stumbled upon somewhere in South Carolina.

At the time I was working as a Systems Analyst and found myself trekking cross- country on a huge equipment replacement project that included 6-8 cities over a 10 day period beginning in California, followed by Florida, South Carolina, North Carolina, Illinois and back home again. Obviously, there wasn't a lot of time for sight-seeing, but I will always remember the great food I encountered in South Carolina. I can't even remember what city I was in, but driving down an unfamiliar street, I noticed this small blue wooden house with a restaurant sign out front. Inside, I found an incredible menu I can only characterize as a fusion of old-fashioned southern and eclectic gourmet. The main dish, in particular, I remember as being out of this world. Unfortunately, time has erased the fabulous details, but I recall crawfish tails in a concoction that was too heavenly to be named cheese grits. There was much more to it. Somehow I remember fresh herbs and an incredible sauce, as well.... but time, unfortunately hasn't been kind to details. I would never say that the following concoction even approaches the sublime nature of that long-forgotten entree, but I will say that I'm moderately pleased with the results of this first attempt. It probably goes without saying that I don't have ready access to fresh crawfish tails in LA, but here's my humble attempt at a similar dish:

Aunt Melissa's Cajun Shrimp Polenta

1 can (1-3/4 c) Chicken Broth
2-3/4 c. water
2 cups yellow corn meal
2 cups frozen pre-cooked shrimp
1 med. onion
1 med. green pepper
2 cups packaged broccoli slaw mix (rinsed and drained)
1-1/2 cups shredded cheddar& mozzarella cheese blend
Olive Oil
2 cloves garlic (minced)
1 heaping Tablespoon Tex-Joy Old-Style Cajun Seasoning


In a favorite skillet (mine's cast iron) heat a nice drizzle of olive oil. Chop the onion and add to pan. Wash and chunk green pepper into 1/2 to 3/4 inch chunks and add to onions. Mince garlic and add to pan, topping with the 2 cups of broccoli slaw. Saute all vegetables together, stirring occasionally until translucent but still slightly crisp. Measure broth (approx 1-3/4 cups), combining with enough water to measure 4-1/2 cups. Bring liquid to boil in a large saucepan. Once boiling, add cornmeal, pouring in a steady stream and stirring constantly. Lower heat and cook on low until polenta begins to pull from the sides of the pan. Stir in the cheese until melted and add the saute'd vegetables. Finally, add the precooked shrimp and fold in to distribute throughout. Add a small amount of olive oil to the bottom of an 8x8 baking dish and spread mixture evenly. Sprinkle top with two Tablespoons shredded cheese and bake at 350 for 10-15 minutes until peaks gently brown and serve. (This dish is the perfect size for my Toaster Oven, so I didn't have to heat the kitchen or waste energy unnecessarily in the large oven.)

Enjoy and have a wonderful long weekend!

Aunt Melissa

Broccoli Slaw

Aunt Melissa's FAST and EASY Broccoli Slaw

Juice from 1/2 fresh lemon
1 Tablespoon Honey
1/3 cup Trader Joe's Reduced Fat Mayonnaise
2 Tablespoons Seasoned Rice Wine Vinegar
10 dried apricots
4 cups packaged "Broccoli Slaw"

Whisk or blend the first 4 ingredients to make dressing. (I use the small containerwith the Magic Bullet blender). Wash and drain broccoli Slaw. Slice apricots into small pieces. Toss and enjoy.

Fresh Orange slices or mandarin slices would make a nice addition to this salad. I served with a handful of almonds for a very light lunch. Perhaps next time, I'll just toss a few sliced almonds or walnuts in, as well.

You might consider doubling this recipe. The husband ate 2 bowls and I'm wishing I had another bowl, too.

It's been a couple of hours now... perhaps it's smoothie time.

=)

Happy Thursday!

Aunt Melissa

Bob takes a break

Bob and I take a long walk for about an hour every morning except Sundays, when Steve thankfully steps in and walks Bob while I get ready for church. Lately those morning walks have been happening around 10am and the weather is getting a little hot here in the valley, so we get very creative and find paths along shady lanes. One of our favorite walks around Warner Center is very cool and shady except for the last 1/2 block before we get home.... After walking about 50 feet in the sunshine, Bob consistently runs to the shady side of the price sign at our corner 76 station and rests in shade below diesel fuel prices. =) Isn't he the cutest!?!?

After these long walks, we often want a yummy cool smoothie. This week's favorite recipe follows... (we're on a Tropical theme).


Aunt Melissa's Tropical Smoothies
3 chunks frozen Mango
3 chunks frozen Papaya
1/2 banana
2 T. shredded coconut
1 scoop Vanilla Protein Powder
1/2 scoop Trader Joe's Spicy Chai Latte
crushed ice and water to fill remainder of single serving container

Place all in Magic Bullet, blend and enjoy!

Savory Muffins

Is anyone else out there guilty of collecting interesting seasoning blends, but never really using them? I was alphabetizing the herbs and spices today (yeah, I do that once a year and they stay that way for two hot minutes) and found all of these really interesting spice blends that I never think about and rarely use.... Thus was born the idea for Aunt Melissa's Savory muffins. Now, I don't expect for you to run out and buy any of these strange and exotic blends, but what I hope is that you might take inspiration and come up with your own interesting dish.

After all, everyone's cutting back and most of us are somewhat surprised to find that tucked away in the back of the shelf are really fun ingredients full of possibility. Why not shop at home for something exciting and new? I would love it if you post your new idea in the comments section when you're done.


Aunt Melissa's Savory Muffins


1 Jiffy Corn Muffin Mix (I think any brand would do.)
1/2 c. Corn Flour
3/4 teaspoon Baking Powder
1 egg
1/4 c. Goat Cheese seasoned with 4 peppers
1/2 c. grated cheddar/Monterrey Jack cheese blend
1/2 can cream style corn
1 t. Watkins Grapeseed Oil Liquid Spice Ginger-Garlic
1 t. Key West Style Spice Blend (Lemon, Basil, Thyme)
1-1/2 t. Caribbean Jerk Seasoning
~1/4 cup milk
1 T. Butter (reserved for muffin tins)

Preheat oven to 400 degrees. Mix all ingredients in the order listed, with the exception of the butter. Slice the butter into 12 tiny cubes and place one in the bottom of each muffin tin. Place the muffin tin in the oven for butter to melt while mixing the batter. Once butter is melted, divide batter evenly between muffin tins and bake for 25 minutes at 400 degrees. You might prefer to use parchment muffin cups, but I prefer the brown crustiness of baking right in the tin. The butter prevents sticking and there was no mess cleaning up.

My husband was wild about these muffins. I don't expect you will have the exact same ingredients at home, but why not come up with your own brand of savory muffins and enjoy.

Have a happy weekend!

Aunt Melissa