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Lifestyle Blog

Louisiana Crab and Shrimp Stew

9/8/2023

1 Comment

 

Ingredients
2lbs of shrimp, peeled and deveined -reserve the heads and peelings for seafood stock
6-12 boiled crabs, cleaned and split in half
1 lb of lump crabmeat
1/4 cup corn oil
1/2 cup all purpose flour
1 red bell pepper, diced finely
1 green bell pepper, diced finely
2 onions, diced finely
6 garlic cloves, diced finely 
2 bay leaves
Garlic Powder, to taste
Onion Powder, to taste
Smoked Paprika, to taste
Oregano, to taste
Culture Creole Seasoning, to taste
Badia Complete Seasoning, to taste
6 cups of seafood stock
Green onions, to garnish
Optional: Cornstarch/water mix to thicken
Seafood Stock
1 onion, cut in fourths
1 bell pepper, cut in fourths
5-6 peppercorns
6-7 garlic cloves
2 pieces of celery, cut in large pieces
4 bay leaves
Directions
Seafood Stock
In a 6 quart pot, add all of the stock ingredients and fill the pot with water.  On medium high heat, allow the mixture to boil while prepping the stew.
Stew
  1. In a large, heavy bottomed stock pot, on medium heat, combine the flour and oil.  Continue to stir.  
  2. As the roux begins to darken, reduce the heat to low medium and continue to stir until it reaches a dark brown color.
  3. Once the roux has reached the desired color, add the raw seasonings, minus the garlic.
  4. Stir until the raw seasonings begin to soften (3-4 minutes), then add the garlic.
  5. Stir another minute. 
  6. Season the roux and raw seasonings with dry seasonings.
  7. Stir in the warmed seafood stock and bring to a boil on high heat.
  8. Reduce the heat and add the crabs. Allow to simmer about 20 minutes.
  9. Stir in the lump crab meat and shrimp.
  10. Add a cornstarch slurry to thicken, if necessary. (1:2 ratio, 1bs of cornstarch and 2 tbs of cold water, mixed well)
  11. Allow the stew to simmer until the shrimp are cooked, about 10 minutes.
  12. Remove the bay leaves.
  13. Serve over rice, garnish with green onions.
1 Comment

French Bread Pizza

9/7/2023

0 Comments

 

1 loaf of French Bread
2 cups of shredded mozzarella
1 14oz jar of pizza sauce
1 package of Hormel Pepperoni
1lb of Italian Sausage
½ red onion, chopped finely
½ green bell pepper, chopped finely
2 tbs of butter
Freeze dried basil, to taste
Freeze dried parsley, to taste
Freeze dried oregano, to taste
1 tbs of garlic paste
Garlic Powder, to taste
Onion Powder, to taste
Italian Seasoning, to taste
Badia Complete Seasoning, to taste
 
Directions:
  1. Preheat the oven to 400 degrees F.
  2. Slice the French bread in half, lengthwise.
  3. In a small bowl, melt the butter and stir in parsley, oregano, basil and Italian seasoning.
  4. Using a small brush, spread the butter/herb mixture onto each piece of bread.
  5. Place in the oven about 5 minutes, remove and set aside.
  6. In a skillet on medium heat, season the Italian sausage to taste with the dry seasonings and cook until done.
  7. Drain the grease and set aside.
  8. Spread a thin layer of pizza sauce on each piece of bread.  I didn’t measure here, I just didn’t make the layer of sauce very thick to prevent the bread from being soggy.
  9. At this point, add as much or little cheese as you like and follow with your meat and veggie toppings.
  10. Top the pizza off with a final layer of cheese and bake for about 8-10 minutes or until cheese is melted.
  11. Enjoy!
0 Comments

Viral Crunchwrap

9/7/2023

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Ingredients
1 lb of grounds beef
Garlic Powder, to taste
Onion Powder, to taste
Adobo Seasoning, to taste
Culture, Creole Seasoning
Taco seasoning (follow package instructions)
 1 yellow onion, diced finely
4 large burrito tortillas
4 tostados
Shredded cheese
Suggested Toppings:
Pico de Gallo
Cilantro
Fresh jalapeno, sliced and deseeded
Shredded Lettuce
 
Directions:
  1. Preheat the oven to 350 degrees F.
  2. In a skillet, season and cook the ground beef.
  3. Add in the diced onion and cook until softened.
  4. Place the tostados in the oven and heat about 5 minutes.
  5. Remove from the oven and set aside.
  6.  Layer some shredded cheese onto the burrito shell.
  7. Add the ground beef on top.
  8. Add toppings, here I added Pico de Gallo, chopped cilantro, fresh jalopenos.
  9. Next, layer the tostado shell.
  10. Add sour cream (the amount is up to you) and spread it on the tostado.
  11. Add more meat, cheese and toppings (here I added shredded lettuce, pico, jalopenos.
  12. Fold the tortilla, vertically on each side and the fold the remaining edges to form a circle.  Press it tightly to seal.
  13. In an oiled skillet, on medium heat, place the crunch wrap in the skillet. Brown each side for a minute or two.  Enjoy!
0 Comments

Beef Stew

9/7/2023

1 Comment

 
​I adapted this recipe from Once Upon A Chef. You can find that recipe here. The only changes I made was the seasoning of the beef. I also added
celery to the list of raw seasonings used.
I used the following:
Onion Powder, to taste
Seasoned Meat Tenderizer, to taste
Italian Seasoning, to taste
Garlic Powder, to taste
Black Pepper, to taste
Badia Complete Seasoning, to taste
Culture Creole Seasoning, to taste
2 stalks of celery, chopped roughly and sautéed with the onions and garlic.
1 Comment

Twice-Baked Potatoes

9/7/2023

0 Comments

 
4 large Russet Potatoes
Olive Oil
1 cup of Colby Jack Cheese, finely shredded
1 cup of Mild Cheddar Cheese, finely Shredded
6 pieces of cooked bacon, chopped
2 tbs of sour cream
Garlic Powder, to taste
Badia Complete Seasoning, to taste
Onion Powder, to taste
Black Pepper, to taste
Seasoned Salt, to taste
Culture Creole Seasoning, to taste
1 stick of butter, melted
4 green onions, diced finely
1 tbs of parsley, diced finely
Parsley, for garnish.
 
Directions:
  1. Preheat the oven to 400 degrees Celsius
  2. Coat each potato with olive oil.
  3. Poke multiple holes, on all sides of the potatoes with a fork.
  4. Bake for 1 hour or until softened.
  5. Slice the top of each potato off with a knife and discard.
  6. Gently scoop the contents of the potato into a bowl.
  7. Save each potato skin and set aside.
  8. Season the potatoes with the dry seasonings.
  9. Add the melted butter, sour cream, green onions, parsley and half of the cheese to the potatoes.
  10. Use a spoon to mix potato and toppings together.
  11. Use a potato masher to smooth and mix the potatoes even further.
  12. Refill each potato skin with the potato mixture.
  13. Top each potato with the remaining cheese and bake until the cheeses melt.
0 Comments

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    Brandy, creator of BMyCurlfriend


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