Friday, October 26, 2012

Tater Tot Casserole

We recently watched Napoleon Dynamite. We have watched it a million times, and one of our favorite scenes is the one regarding the "tots".  "Give me your tots" is a line often said in our house! One after another of the boys quoted that to me when they heard what I was making for dinner. They think they are so funny, and original! Ha! Whether you have watched Napoleon Dynamite and quote it like we do, or not, I think you will enjoy this simple yet satisfying tater tot casserole.

Tater Tot Casserole
1 1/2 lbs. ground beef
1 onion, diced
1 can cream of mushroom soup
1 can diced green chilies
2 cups shredded cheddar cheese
1 bag tater tots
Lawry's seasoning salt

Brown onion and ground beef. Drain fat away. Mix with green chilies and cream of mushroom soup. Pour into greased 13 x 9 inch baking dish that has been sprayed with nonstick spray. Sprinkle cheese on top of beef. Place the tater tots in a single layer on top of the cheese, sprinkle with Lawry salt  and pepper. Bake according to the tater tot bag. I baked mine longer because we really like crispy tots!

*Big thank you to my sister-in-law Wendee for sharing this delicious recipe!

Thursday, October 25, 2012

BBQ Cajun Shrimp

This is a recipe that my brother and his wonderful wife shared with our family. It is so good, probably due to the large amount of butter that the recipe calls for.  Butter = good, am I right? Anyways, this is a recipe you will want to eat, so skip lunch and then you will be good- at least that is what I tell myself!

BBQ Cajun Shrimp
2 dozen large raw shrimp with tails still on (about 1 lb.)
Seasoning Mix:
1 tsp. ground cayenne pepper
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

1/4 lb. (1 stick) plus 5 Tbsp. unsalted butter
1 1/2 tsp minced garlic
1 tsp. Worcestershire sauce
1/2 cup clam juice
1/4 cup room temperature beer

In a small bowl, combine seasoning mix. Combine 1 stick of butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over med-high heat. When butter is melted, add shrimp. Cook for 2 minutes shaking pan in a back and froth motion. Add remaining butter and clam juice, continue to cook and shake for 2 more minutes. Add beer and cook and shake for 1 minutes longer. Remove from heat and serve immediately with chucks of french bread.