Looking through my mother’s cookbooks the other day, I was reminded of my mom teaching my brother and I how to create a weekly meal plan when we were younger. She worked full-time outside the home, so she put our ass to work whenever she could to help out around the house. . . . we survived! You can download a meal planner and grocery list below. A meal planner and a shopping list are the best ways to save money when planning meals for your family – big or small.
I inherited a few of my mom’s cookbooks – I like looking through them to see her notes, I miss her handwriting. I was going through her Emeril Lagasse’s cookbook and it brought up memories of her and I watching his first-of-it’s-kind cooking show “BAM” – “Kickin this up a notch” and a few of his other sayings, along with Emeril’s storytelling and let’s not forget the LIVE band which made it an awesome show. I have such wonderful memories of Ms. Bev (my mom) and myself hanging out – laughing and telling stories in the kitchen.
***Enjoy the recipes – my mother made both of these delicious dishes***
Do you have stories of cooking with your mom?
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Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.
Even though you may be tempted, don’t rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.
*Shrimp and Rice create an excellent source of iron, a mineral important for transporting oxygen to working muscles*