New Orleans Shrimp

Baby Charleigh and me

April 23, 2012, was a big weekend for two of Andy and my favorite couples.  First off, as I check Facebook in the morning while grogg-ily laying in bed, I suddenly sat up wide-eyed.  My childhood friend, Chaney, had posted a Facebook status that said, "Prayers for a sfe and wonderful dlivery of sweet baby CHARLEIGH! Your mom and dad are ready to meet you!"  Full-well knowing there was only one Charleigh Marie en route, I quickly sent our friend, Thomas, a text, and asked him if Natalie was in labor.   (Thomas & Natalie are mentioned a lot on the blog, they're kind of awesome).  Thomas told me that, indeed, Natalie had gone in the wee hours of the morning, and their little bundle of joy should be arriving any time.  A baby to play with? Yes, please! I am so so excited for the McDaniels and their new baby girl.  Charleigh Marie came into this world on April 23, 2012 at 4:17pm.  She was 7 lbs 1 oz and 20.5 inches, "and both mommy and Char Char are doing great!!" Thomas' Facebook later pronounced.

Later that night, as I was preparing this New Orleans Shrimp for dinner, I saw another Facebook post.

Keri and me with the Easter Bunny at the Fort Worth Boat Club
She's my oldest friend! We met when we were 4 on our boats, Cracker Jack and Keronca.

In fact, my phone had been going insane with alerts, so I wiped the chili powder from my hands and went to go see what all of the fuss was about.  My other childhood friend, Frances, had posted a status that said, "My best friend is engaged!!"  Fran was talking about yet another one of our childhood friends, Keri, who was currently on vacation with her boyfriend, Bradley.  (Side note: Bradley went to high school with Natalie and Thomas... small world!)  Bradley, Keri, and two of their friends had been spending the last few days lounging around Little Dix Bay with frozen concotions in hand, when Bradley suggested Keri and him "get dressed up and go watch the sunset."  I learned all of this, of course, when I frantically picked up my phone, ignored the fact that she was out of the country, and called my oldest friend to ask her the details about Fran's facebook post.

Bradley, Keri, me, and Andy at The Grove in LA, October 2011

Per Keri, she "threw on a little sundress, no makeup, of course," and told Bradley, wet-hair and all, that she was ready.  "What's the big deal?"  she thought, "We're on vacation in the islands, who cares what I look like!"  To Keri's surprise, once atop the mountain to watch the sunset, Bradley had a ring to put on Keri's finger and a photographer to capture the moment.  "I would've gotten more dressed up if I'd known there'd be pictures!!" Keri exclaimed to me.  Nah, capture the moment.  Even without "getting more dressed up," Keri looked gorgeous in the pics, smling away with a bright and shiny new piece of bling on her left finger.  My oldest friend is engaged!! I am so so excited for Keri & Bradley, and I am even MORE excited because this means my LA-stolen friend is going to be moving back home to good ol' Funkytown!

Bradley, Keri, me, and Andy at Keri's apartment in LA, October 2011

Andy and I talked about the baby and the engagement over our dinner of New Orleans Shrimp that night.  We boasted how proud we are of our friends for their happiness and blessings in their lives, and how happy we are that things have turned out so well for them.  I think we may have even cheers-ed to the four of you, too ;-) ...well, 5 if you count Charleigh! Congratulations to Natalie, Thomas, Keri, and Bradley- two couples and four friends who we are SO glad have had such happiness brought to them!

Bradley, Keri, me, and Andy with the Hollywood Sign in LA, October 2011

New Orleans Shrimp
Pinterest.com
Servings: 4; Weight Watchers PointsPlus Value: 6

• 1 tsp paprika
• 1 tsp ancho chili pepper powder *this is different than chili powder!
• 1 tsp cumin
• 1 tsp sugar (or sugar subtitute)
• 3/4 tsp salt
• 2 lbs shrimp- peeled & deveined
• 5 tbsp unsalted butter (or butter substitute, such as Smart Balance Light)
• 3 cloves garlic
• 2 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 3 scallions (aka little green onions)

1. Mix the paprika, ancho chili powder, cumin, sugar, and salt together in a large bowl
2. Add the shrimp to the spices and toss to coat evenly.  Set aside.
3. Melt butter over medium heat in a large skillet
4. Add the garlic & cook, stirring for 1 min -do not brown the garlic!
5. Add shrimp and continue cooking over medium heat, stirring frequently for 3-4 mins
6. Add the Worcestershire sauce, lemon juice, and 2 tbsp water 
7. Cook until shrimp are done (1-2 mins more)
8. Top with scallions

Serve atop rice, we prefer Zatarain's Jambalaya-Style rice.

Keep on cooking'!

-Katherine

Blackened Chicken

The first time I had blackened chicken was in a Blackened Chicken Pasta at Razzoo's- a Cajun restaurant, one of which is close to my house.  On my first visit to Razzoo's, I didn't eat fish, but I couldn't fathom getting a cheeseburger or a salad at a Cajun food restaurant, so chicken was my next best option.  As it turned out, the first bite of my Blackened Chicken Pasta was when I fell in love with Cajun food.  I love the spices, the zip, and the way that it makes your mouth water just from looking at it.

Last November, my boyfriend, Andy, organized a trip to New Orleans for his 26th birthday.  I was excited about my first visit to The Big Easy- excited about Bourbon Street, Hurricanes, Hand Grenades, and most of all- authentic Cajun cooking.  And luck for me, by the time we went to New Orleans, I had become an avid fish eater- something neither my mom nor I ever thought would happen.

We flew out super early on Friday, November 12th- Andy's birthday.  We were on Bourbon Street with our first Hurricanes in hand by 10:00am.  With only two full days in town, we had to get started early.  The first restaurant where we at was Acme Oyster House.  Acme Oyster House was a fun little hole in the wall, famous for their oysters on the half-shell and red and white checked table cloths.  I feasted on Chargrilled Oysters on the half-shell, boo fries (French fries with roast beef gravy and cheese on top- aka heartattackonaplate), and a fried catfish po-boy.  Go big or go home, right?  That night was a whirl of hand-grenades, hurricanes, mechanical bull & whale riding, dancing, The Beach, and whistles.

At The Beach- Happy 26th Birthday, Andy!

The next day called for brunch, so we used Andy's Yelp app on his iPhone.  If you're ever in a new city, Yelp is awesome.  It lets you look for restaurants, bars, and local hot spots.  You can read reviews and see menus, all from your phone.  You can get it from the Apple iPhone app store here.  We went to a place simply called Eat, a cute little restaurant inside of an old flat that used to be a house, I think.  At least that's what it looked like.  Nawlins is very alcohol and drink friendly, and Eat is BYOB.  I went down to the closest bar and picked up some mimosas and bloody marys and brought them back to the boys at brunch.  This second day, Saturday, we adventured to Harrah's for a little gambling, watched some college football, and ate beignets at New Orleans' famous Cafe du Monde.  We were covered in powdered sugar by the time we were ready for yet another meal.  For dinner, we went to a highly recommended place called Red Fish Grill.  Again, since -New Orleans is crazy drink friendly, we took in our frozen drinks from down the street right on in the restaurant.  I had Hickory Grilled Redfish- served on the half-shell with tasso and wild mushroom potatoes, topped with sauteed Louisiana jumbo lump crabmeat and lemon butter sauce- it was uh-mazing.

Michael, Andy, me, Chuckles, and Adam: Eating our beignets at Cafe du Monde

Inspired by our trip to Nawlins, a few weeks ago I made blackened chicken.  I have bought blackening rubs from Central Market before, but I made my own this time, and it was delicious.  We had baked potatoes for a side, so I've included a link to that recipe, also.  Enjoy!

Adam, Chuckles, Michael, me, and Andy: Outside of Harrah's

Blackened Chicken 

Kate Strickland

Servings: 2, Weight Watchers PointsPlus Value: 3 (the only calories are in the chicken!)

• 1/2 tsp paprika
• 1/8 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp dried thyme
• 1/8 tsp ground white pepper
• 1/8 tsp onion powder
• 2 skinless, boneless chicken breast halves

1. Preheat oven to 350 degrees
2. Lightly grease a baking sheet
3. Mix together paprika, salt, cayenne pepper, cumin, thyme, white pepper, and onion powder
4. Oil the chicken breasts with cooking spray on both sides
5. Coat the chicken breasts evenly with the spice mixture
6. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot
7. Place the chicken in the hot pan, and cook for 1 min
8. Turn and cook 1 min on other side
9. Place the breast on the prepared baking sheet
10. Bake in the preheated oven until no longer pink in the center and juices run clear (at least 5 mins)

Blackened Chicken with Baked Potato