Recipe of the Day: Bacon Wrapped Barbecue Shrimp


Bacon Wrapped Barbecue Shrimp
Makes 3 servings

16 large shrimp, peeled and deveined
8 slices bacon
barbecue seasoning, to taste

Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp–the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little–over cooked shrimp are tough and rubbery–and a real shame.

Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.

Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won’t tear the foil — you can throw that away and only have to scrub the rack.

Recipe of the Day: Tuna Casserole


This is another recipe from my childhood that was my second favorite comfort food (after macaroni and cheese). My mother made lots of casseroles since it was, at the time, inexpensive and could be stretched to feed a family of five.

When I grew up, I continued to make this but embellishing it more than my mother had with sauteed onion, sour cream and crushed chips on top. The topping could be anything like seasoned bread crumbs or crushed French fried onion rings.

It’s a great recipe to make to find some comfort while in self-qurantine.

Tuna Casserole

4-5 ounces of uncooked egg noodles
1/4 cup butter or margarine
1/2 chopped onion
1/4 cup flour
1 and 1/2 cups milk
1 can of cream of celery soup
1/2 cup of sour cream
1 cup of shredded cheddar cheese
1 cup of Velveeta cheese, cubed
1 can of tuna, drained
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
crushed potato chips

Cook egg noodles according to package directions, drain and set aside. Melt butter in a saucepan and cook chopped onion until tender and translucent. Add flour and cook for one minute until bubbly, but not browning. Add milk, and cook over low heat, stirring constantly until thick and creamy. Remove from heat and add cheeses, tuna, mustard, garlic, and sour cream. Stir together. Pour noodles into baking casserole dish and pour the sauce over the top. Sprinkle with crushed potato chips and paprika. Bake uncovered at 350 degrees for 25 minutes.

Comfort Food: Macaroni and Cheese

If there is one recipe that I’m known for it, would be macaroni and cheese. My recipe is an adaptation of my mom’s and grandmother’s recipes and I make it a lot. It’s easy to do, a little more time consuming that opening a box of Kraft’s but much better.

I have on nephew who still hasn’t forgiven me for putting onions in my macaroni and cheese. Apparently that is sacrilege. 

Cindi’s Special Baked Macaroni and Cheese

2 cups of uncooked elbow macaroni

1/4 cup of butter

1 chopped onion

1/4 cup of flour

2 cups milk

8 to 10 ounces of grated Cheddar cheese

4 to 5 ounces of Velveeta cheese, cubed

salt and pepper to taste

garlic powder or garlic clove, chopped or minced (optional)

Fill 2 quart saucepan with cold water and a little salt. Bring to a boil

and add macaroni, cook for about 10 minutes or until tender. Drain and rinse and put aside. Melt butter in another saucepan. Add chopped onion (and optional chopped garlic) to melted butter and cook until translucent and slightly browned. Blend in flour and cook over low heat, stirring, until smooth and bubbly. Stir in milk and continue stirring until sauce becomes thick and creamy. Remove from heat. Stir in grated cheese and cubed cheese and blend until melted. Rinse macaroni in hot water and drain again. Pour macaroni into a casserole dish. Add cheese sauce and mix. Sprinkle with paprika. Bake uncovered at 375 degrees for 20 to 30 minutes, until hot and bubbly and slightly browned on top.

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