Goudy Straight Trippin'

Author: deandragoudy

  • Garlic Shrimp in the oven

    Quick and easy shrimp recipe!
    Ingredients:
    • 1/2 stick of butter
    • one lime, juiced
    • lime zest, whole lime
    • 2 Tbl garlic and herb seasoning
    • 2 Tbl fresh cilantro
    • 2 lb fresh shrimp
    Melt the butter in the pan in the oven. Once melted, take the pan out of the oven and lay the shrimp in the butter. Zest your lime over the shrimp, then add the lime juice over the shrimp. Sprinkle your garlic seasoning and cilantro over the shrimp. Put in the oven and bake at 350 for 15 min. Serve over pasta or rice.

    You can also marinade the shrimp a day before – we typically buy our shrimp from the market and marinade overnight in a chipotle rub.

  • Cheesecake cookies

    I made these this weekend for a party – so delicious! And they were so good, I made them for the boys at work as a Thank You for helping with some boxes! Needless to say, there were not any to bring back home! These cookies are easy to make and are really cute.

    Ingredients:

    * 1 package (14 oz) refrigerated chocolate chip cookies (the ready to bake ones) 
    * 4 oz cream cheese, softened 
    * 2 tbsp unsalted butter, softened 
    * 3/4 tsp vanilla
    * 1 1/4 cups powdered sugar
    * 3 tbsp miniature semisweet chocolate chips (regular size work just fine as well)

    Heat oven to 350F. Spray wells on the Deluxe Mini Muffin Pan lightly with oil using The Kitchen Spritzer. Place one cookie dough round in each well. Bake 15-20 minutes or until golden brown. Press center of cookie with the Tart Shaper as soon as you take it out of the oven. Cool completely in pan, about 20 minutes. Carefully remove cookie cups.

    Meanwhile, mix all other ingredients well to make the cheesecake filling. Spoon cheesecake filling into center of each cookie. Top with chocolate chips. Serve immediately or refrigerate and serve cold.

  • And we’re back!

    I cannot believe it has been since September since I have written. So much has taken place in the past six months, hopefully I will be able to squeeze it all in! I have tried to keep the recipes updated though not as frequent as I would have like and I am certain there new and exciting recipes for everyone to try in the upcoming weeks.

    I hope everyone enjoys the new look of the site. I have updated our collage picture as well. My daughter informed me I needed to take Micah’s picture off of it and so the decision to change the style took place as well. Why remove Micah you ask? Well, back in early to mid-October, we decided to go ahead and take Micah back to the States. My residence visa was not done and would not be finalized until December probably (yes as of this writing it is finally complete), which would mean that Micah’s visa process would not be completed until around his birthday which is in February. And with him turning 18 and wanting to go back to the States at that time, we decided to go ahead and send him back now (October). And since our tourist visas were at the their max renewal, a surprise trip to the States we took! We talked to his sister who said that he could stay with her until he finished his schooling and could get signed up with the Air Force and shipped off to boot camp. He is doing well and only has one course left to complete and will graduate in the next month.

    If you are wondering where Stephen was during this trip back home, he as always was the dutiful husband and stayed here in Bahrain working awaiting my return right before Thanksgiving. I had a wonderful time seeing our children and grandchildren but was definitely ready to get back home. Wow, that is a weird thing to type, ha!

    Since then it has been quiet but we have been busy. Dinner with friends, movies, starting a new job at the video store (I get bored a lot during the day and it is something to do and I get to meet new people), starting a new job selling Pampered Chef products – need some new kitchen items? I am your girl!! We can do Facebook parties and you don’t even have to clean your house!! We are also in the process of moving. Yes I know this will be third time in less than a year, but if you have known us for very long you know this is not really something new either. Our longest residence was in Azle – an amazing farm house on 74 acres! We decided that the villa is just really too large, 3 bedrooms (two of which stay closed), 3 bathrooms, a maids room that only holds boxes, laundry room and nice size kitchen. So we went looking a few weeks ago and found a nice flat with an AMERICAN size washer and dryer (very uncommon here), with housekeeping included and internet and cheaper! We move on the 15th. I will miss not being able to walk on base whenever I want and just walking over to the Hughes, our wonderful cookouts and hanging out around the fire-pit, however, life changes and this too we shall embrace!

    Hope everyone has a wonderful Wednesday and I promise I will keep up my posting and not slack too much in the future!

    I will also post pictures of the new place.

    Love and blessings,

    Deandra & Stephen

  • Cream Cheese Brownies

    Cream Cheese Filling:

    8 oz cream cheese

    2 T butter, softened

    1 cup powdered sugar

    1 tsp vanilla

     

    Bake plain brownies of your choice.  Mix together Cream Cheese Filling.  Remove brownies from Brownie Pan.  While brownies are still warm, make a slit in the side of them.  Use the Easy Accent Decorator, Decorator Bottle Set, or Wilton tip #230 to fill cream cheese mixture into the brownies.  If the brownies are really soft, it may not be necessary to make a slit in them.  Watch the tops and bottoms of the brownie as you fill it; you will see it grow as it gets full, so you’ll know when it’s filled enough.  Keep leftover brownies refrigerated.

  • Chicken Parmesan Soup

    This is a Pampered Chef recipe and it is delicious!

    Ingredients:
    1/4 of a 16-oz loaf French bread
    2 tbsp olive oil
    3 tbsp Garlic & Herb Rub, divided
    1 1/2 cups unsalted chicken stock
    2 cups marinara sauce
    1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained

    2 1/2 cups (625 mL) diced cooked chicken breasts
    3 garlic cloves
    1 oz (30 g) fresh Parmesan cheese
    3/4 cup (175 mL) shredded mozzarella cheese, divided

    Directions:
    1. Cut bread into 3/4-in. (2-cm) cubes. (You
    should have about 2 cups/500 mL.)

    2. Toss bread cubes, oil and 1 tbsp (15 mL)
    of the rub in Deep Covered Baker.

    3. Microwave bread cubes, uncovered,
    on HIGH 3–4 minutes or until they
    begin to brown, stirring every minute.
    Spread croutons over a piece of
    Parchment Paper to cool.

    4. Stir stock, remaining 2 tbsp (30 mL)
    rub, marinara sauce, tomatoes,
    chicken and garlic pressed with Garlic
    Press into baker.

    5. Microwave, covered, on HIGH
    11–13 minutes or until soup is hot.

    6. Grate Parmesan using a fine grater.

    7. Carefully remove baker from
    microwave and stir in Parmesan.

    8. Top soup with half of the mozzarella
    and sprinkle with half of the croutons.
    Top with remaining mozzarella.

    9. Let stand, covered, 2–3 minutes or
    until cheese is melted. Serve soup
    with remaining croutons.

    Yield: 6 servings

    Nutrients per serving: (about 1¼ cups/300 mL): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g

    Cook’s Tip: Garlic Oil can be
    substituted for the olive oil, if desired.

    Croutons can be stored at room
    temperature in an airtight container or
    resealable plastic bag for 3 to 5 days.
    Make extra and save them for your
    salad!

  • Taco Ring

    Ingredients

    • 1 lb ground beef
    • 1 small onion, diced
    • 2 cloves of garlic, minced
    • 1 pkg taco seasoning mix
    • 1 cup (4 oz) cheddar cheese
    • 2 Tbsp water
    • 2 8 oz refrigerated crescent rolls

    Directions

    • Preheat oven to 375
    • Brown ground beef and drain grease.
    • Stir in taco seasoning, water and cheese.
    • Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center. (start with North, South, East and West, then place one NE, SE, NW, SW, then fill in the rest of the gaps with the remaining crescent roll triangle pieces)
    • Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.
    • Bake 20 to 25 minutes or until golden brown.
    • You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.

    Variation: You can also add refried beans to the ring before placing the meat, some have also added mexican corn as well. 

  • Red Velvet Oreo Truffle Brownie Bars

    Red Velvet Oreo Truffle Brownie Bars

    Ingredients
    •1 Duncan Hines box Red Velvet cake mix 
    •1/2 cup butter, melted 
    •2 eggs 
    •1 package white chocolate pudding mix
    •6 tablespoons vegetable oil 
    •1 package Oreos 
    •8 ounce package cream cheese, softened 
    •1/2 package (1/2lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)
    •mini chocolate chips for garnish 

    Directions
    Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer, otherwise, use a very sturdy spatula and be prepared to use some elbow grease). 

     

    Spread the red velvet brownie layer into a greased and floured 9 x13 pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

    Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.

    Crush package of Oreos in the manual food processor. Stir together crushed Oreos and cream cheese until blended smooth. I used my mixer for 2-3 minutes. 

    Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.

     

    Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer. I used a whole bag of chocolate chips.

    Sprinkle with mini chocolate chips while still warm. Let cool completely before cutting into squares.


    Helpful tips: 

    • Melt cream cheese for 15 seconds in a microwave to soften.
    • You can use regular chocolate pudding if you cannot find white chocolate pudding mix.
    • You can also use regular sized chocolate chips instead of minis for top layer.

     

  • Black Bean Salad

    Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

    I found this recipe on Pinterest of course! It’s perfect for entertaining because it’s festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits. I have made it several times, once as a garnish for our mexican food night and Stephen put the salad on his tacos and once for a friends get together. It does involve a fair amount of chopping  — nothing difficult but it does take some time to put together. Enjoy! 

    Ingredients

    • 2 15-ounce cans black beans, rinsed and drained
    • 3 ears fresh cooked corn, kernels cut off the cob or 1 can of corn
    • 2 tomatoes, diced
    • 2 cloves garlic, minced
    • 2 tablespoons minced shallots, from one medium shallot
    • 2 teaspoons salt
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons sugar
    • 9 tablespoons extra virgin olive oil, best quality 
    • 1 teaspoon lime zest (be sure to zest limes before juicing them)
    • 6 tablespoons fresh lime juice
    • 1/2 cup chopped fresh cilantro, plus more for garnish
    • 2 Hass avocados, chopped

    Directions

    Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

  • Reese’s Cookie Brownie

    Reese’s Cookie Brownie

    This recipe is easy and fun!! It makes delicious Reeses cookie brownies and only uses 3 ingredients. If your looking for a crowd favorite or just an after dinner dessert you will love this!!! Trust me there will be no leftovers!

    Ingredients:

    • Pillsbury chocolate chip cookie dough

    • Duncan Hines chewy fudge brownie mix

    • Reese’s peanut butter cup miniatures or regular size (prefer regular)

    Directions:

    1. Preheat oven to 350 degrees

    2. Pull apart cookie dough and line the bottom of cupcake pan or square individual brownie pan.

    3. Top the cookie dough with Reese’s peanut butter cup (upside down)

    4. Top peanut butter cup with brownie mix.

    5. Bake for 18-20 minutes.

    6. Enjoy!!!

    I used one 16.5 ounce package of Pillsbury chocolate cookie dough and one box of brownies (had some leftover) to make only 12 cookies. I will be testing this again in the future to see if that is again the correct amount!

  • Chicken Cordon Bleu

    Stephen and I started a new way of eating this month called Clean Eating, basically no sugars (unless natural), all whole wheat and no processed foods, so far so good! Pinterest is my best friend! I love searching for new recipes on there and testing them out to see how Stephen likes them. This one I made last night and it was scrumptious!

    INGREDIENTS:

    • 2 4-oz boneless, skinless chicken breasts

    • 2 large spinach leaves, washed stems removed

    • 2 wedges light cheese

    • 1 oz ham

    • Paprika, to taste

    • 1 clove garlic, minced

    • 1 tsp extra-virgin olive oil

    • 1 cup mushrooms, sliced

    • 1/8 tsp ground black pepper

    DIJON YOGURT SAUCE

    • 1/2 cup nonfat Greek yogurt

    • 1 tbsp Dijon mustard

    • 1/2 tsp 1% buttermilk

    • 2 tbsp chives, chopped

    INSTRUCTIONS:

    1. Preheat oven to 400°F. Pound chicken with a mallet to 1/4-inch thickness. Be careful not to tear apart the breast. Lay 1 spinach leaf on top of each breast. Then spread cheese wedge to cover spinach. Top with 1/2 slice ham, folding ham over as needed to fit breast. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of breast with paprika. Bake in oven for 20 minutes, until chicken is cooked through.

    2. While chicken is baking, sauté garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.

    3. To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.

    4.  Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top. 

    Variations: I did not make it with the mushrooms or the yogurt sauce. I did add some crushed croutons to the top (I was out of my homemade bread crumbs!) And our chicken took a little longer than 20 mins.