Shrimp and grits

4 cups water

Salt and pepper

1 cup stone-ground grits 

3 tablespoons butter 

2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 

6 slices bacon, chopped 

4 teaspoons lemon juice 

2 tablespoons chopped parsley 

1 cup thinly sliced scallions 

1 large clove garlic, minced 

 Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Matzoh ball soup

Another great way to have chicken soup with with Matzoh Balls.

Chicken wild rice soup

I love making chicken soup in the Insta Pot, but I am always looking for a way to change up the soup the following day so it doesn't feel like leftovers. This was good. I maybe added too much rice, but experience will help next time I do it. The trick to wild rice soup is added cooked rice to your soup. Wild rice takes up to an hour of cooking and can absorb 4 or 5 times its volume in liquids. It will suck your soup dry if you add it in its uncooked form.

Shrinky dinks

Shrinky Dinks can be made from #6 plastic.  #6 plastic is the classification for Polystyrene (aka Styrofoam). When you think Styrofoam you’re likely thinking of disposable cups or take out containers.  This is NOT what you want to use for this project!  While Polystyrene is used to make the items I just mentioned, the same type of plastic is used to make clear containers that are cheap, lightweight, and easily formed into shapes.  You frequently see them as take out containers for salads or lids for pans made out of aluminum.  These are types of plastic we want to use for this project.  Polystyrene is actually quite difficult to recycle, so reusing it for a project like this is a great way to keep it out of landfills!  

When using recycled #6 plastic, you’re likely to only find smooth surfaces (the kits on Amazon have a rough side and a smooth side) That’s why you’ll need permanent markers for this project.You’ll get a much better result using a permanent marker on the plastic than any other type of medium.  Make sure your plastic is really clean and dry before getting started, especially if you’re using old take out containers. You can simply wash them with dish soap and water.  ou’ll need a good pair of scissors to cut out your shapes and you can also use a hole puncher if you’re planning to make your DIY shrinky dinks into charms. You’ll also need parchment paper so the plastic won’t stick to the sheet pan you’ll bake them on.  

Now for the fun!  You can draw whatever you want.  You can even trace designs since the plastic is clear. Also remember that the plastic will shrink up to about 1/3 the original size of the designs. If you plan to make it into a charm, it’s a good idea to use a hole puncher to put a hole in the plastic before you shrink it.  It will be impossible to do once you’ve baked your DIY Shrinky Dink. Once you’ve colored in your designs, cut them out. 

Now you’ll want to arrange your designs on a sheet pan, with a sheet of parchment paper underneath them.  This will keep your dinks from sticking to your pan and ruining it.  You’ll need to preheat your oven to 350 degrees.  Once the oven reaches temperature, place your sheet pan on the middle rack. It won’t take very long for them to shrink up, only about 2 to 3 minutes, so I DO NOT recommend walking away from your oven.  Don’t freak out if your designs start to curl up.  That’s perfectly normal.  They’ll uncurl again.  Once your designs have uncurled and are flat again, they won’t shrink anymore, so you can take it out of the oven.   Be super careful, since they’ll be hot.  You’ll want to let the cool for a few minutes before trying to handle them.

Salmon and fried rice

The key to a great bowl of fried rice is to use cold, day-old rice. Make a large batch of rice the previous day and use the leftover to make fried rice (this recipe calls for 2 C. dry rice). Also, use the special butter! 

Garlic Butter

1 stick butter

2 cloves garlic

1 lemon (juiced)

2 tsp. soy sauce  

• Saute the onion and carrots until golden brown. In the last minute or two, add the green onion. Set aside.
• If you are using chicken (or shrimp), heat up some oil and saute your chicken breast. Take it off the heat, dice, and place back into the pan. In the last minute or two of cooking, flavor it with some garlic butter. Mix until chicken is fully coated. Set aside. (You can also add a little terryaki sauce for a treat)
  
• Scramble the eggs use a little butter so it doesn't stick (2-4 depending on side of eggs) and set aside. Cook at a low enough temperature it remains a little fluffy and doesn't dry out.
  
• Now it’s time to assemble the fried rice. Pour safflower oil into a wok or a large frying pan over high heat. Add the rice and mix it well so it gets coated with oil. Add the garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Add in the vegetables, chicken, and egg. Stir well until combined.
• Season your fried rice with soy sauce, salt, and pepper (to taste). Top with sesame seeds and enjoy.