When it comes to seafood, my family seems to devour it like hungry wolves. We seriously can’t get enough. (Emily’s family – not so much, but that’s another story.) Not a week goes by where we don’t eat seafood in some form or another. Maybe we should seek out shrimp-aholics anonymous.

This recipe is one of our absolute favorites. There are many variations and ours is by no means an exact science. (It kind of mimics Old Bay’s Shrimp Boil Shrimp Fest Recipe with several tweaks.) I know we don’t share recipes on EJD very often, but when we do, you can count on them being something that we absolutely love to make and eat.

You will need some smoked sausage, polska kielbasa or something similar. I usually choose smoked turkey sausage, which still tastes amazingly sinful, but cuts out quite a few more calories and fat. We also use 5 red potatoes, 3 ears of corn on the cob, 1 lb. of shrimp, 1/4 cup Old Bay seasoning, and 1 Tbsp salt.

To start, fill a stock pot about half way full of water and put in on the stove top to boil.

While that is heating up, chop up the smoked sausage and red potatoes into bite sized pieces and cut your corn into 2-3 inch sections.

Next, add the Old Bay Seasoning and salt to the water, do the hokey pokey, and mix it all around.

Once the whole combo is boiling hot, grab your timer. Throw in the potatoes and set the timer for 7 minutes. When the bell sounds, put in the sausage and allow another 4 minutes to pass. Ding, ding. Next is the corn. That needs about 8 minutes. By now it is smelling super yummy. Toss the shrimp in and allow everything to keep on cooking for another 4 minutes, then strain and serve to your hungry bunch.

There are only 4 of us and with this amount, we definitely had plenty. Feel free to tweak it to your liking.

Yum Yum Shrimp Boil from Elizabeth Joan Designs

Yield
4 servings

Ingredients
– 1 lb. Uncooked Shrimp, Shell On
– 1 lb. Summer Sausage, cut into 1 inch portions
– 5 Red Potatoes, cut into bite size pieces
– 3 Ears of Corn, divided into 2-3 inch sections
– 1/4 Cup Old Bay Seasoning
– 1 Tbsp. Salt
– 12 Oz. Beer (optional)
– Water
– Parsley

Preparation
Combine the water, Old Bay Seasoning, salt and beer in a pot and bring to a boil. Add potatoes and allow to boil for 7 minutes. Add sausage and allow to boil for 4 minutes. Add corn and allow to boil for 8 minutes. Add shrimp and continue boiling for another 4 minutes. Strain, garnish with parsley, and serve.

During cold and flu season, I strictly crave comfort food. This year is no different. My family has been sick for a couple weeks and a few of us still are. I am finally feeling a little better and ready to get back in the kitchen and cook. This loaded red potato soup is one of my favorites this time of year.

Here are the ingredients I used (plus water, not pictured.)

First, I used sharp shears to cut the bacon into small pieces which was then cooked in a skillet and set aside. Mmmm bacon!

Next, I fried the onions and garlic in olive oil until tender.

Then, the potatoes were cubed and boiled in a large pot until soft.

After that, I drained the potatoes and added the cooked onions, garlic, half the amount of crispy bacon, milk, water and spices to the pot. It was all brought to a boil and then I turned the burner to simmer for 20 minutes. I mashed the potatoes a couple times to break up the chunks a bit. This helped thicken the soup.

Finally, I stirred in 2 cups of shredded cheddar until melted. The soup was dished up and garnished with cheese and bacon. As my husband always says, “Everything is better with bacon!” I know a lot of people in my family would tend to agree with him.

We would love to hear about your favorite comfort foods that get you through this time of year. Hope everyone is staying well.

Loaded Red Potato Soup from Elizabeth Joan Designs
Yield 4 servings

Ingredients
– 14 small to medium red potatoes – cubed
– 1 onion – chopped
– 2 cloves garlic – minced
– 6 strips of bacon
– 1 cup of water
– 3 cups of milk
– 2 1/2 cups of shredded cheddar cheese
– 1/4 teaspoon salt
– 1/2 teaspoon pepper
– 1 teaspoon parsley
– 1 Tablespoon olive oil

Preparation
1. Cut the bacon into small pieces and brown in a skillet.
2. Fry the onions and garlic in olive oil until tender.
3. Cube potatoes and boil in a large pot until soft.
4. Drain the potatoes and add the cooked onions, garlic, half the amount of crispy bacon, milk, water and spices to the pot and bring to a boil.
5. Simmer for 20 minutes.
6. Stir in cheese.
7. Garnish with bacon and cheese.

A few years back, I took a knife skills cooking class and made a salad that over the years has transformed into the one I will be sharing with you today. This salad is so delicious and bursting with flavor.

Grilled Bread Salad from Elizabeth Joan Designs

Recipe
Olive oil for brushing bread
1 Baguette
6 Handfuls of salad greens
Fresh mozzarella, cut into bite-size pieces
4 oz. Spicy capicola, thinly sliced and cut into bite size pieces
1 Red bell pepper- finely chopped
1 Green bell pepper- finely chopped
2 Tbsp. Parmigiano Reggiano, finely grated
2 Tbsp. Basil leaves, roughly chopped
4 Tbsp. Chives, minced
1/4 tsp. Crushed Red Pepper

First, slice the baguette.

Then brush bread with olive oil.

Grill until brown on both sides.

In a large mixing bowl, put salad greens, bell peppers, mozzarella, capicola, crushed red pepper, basil and chives. Toss.

Sprinkle with Parmesan. Serve with bread and dressing of your choice.

This is one of my favorite salad recipes of all time and I love it with a good vinaigrette. Yummy!!! What salad dressing would you choose?