Iron Skillet Shrimp and Crawfish Etouffee

ShrimpCrawfishEtouffeeIron Skillet Shrimp and Crawfish Etouffee Recipe:

  • 1 Stick Butter
  • ½ cup flour (approx)
  • ½ half cup water
  • 1 green bell pepper
  • 1 onion
  • 2 celery stalks
  • 2 carrots
  • 1 can of stewed tomatoes
  • 5 cloves garlic
  • 6-12 oz of crawfish
  • 1 lb shrimp
  • 1 tablespoon of Everglades Spicey seasoning (or your favorite cajun/cayenne)
  • 1 tablespoon parsley

Chop the vegetables up and combine with garlic in a bowl, chop, but keep the tomatoes separate. Make a rue in your cast iron skillet (I used a stick of butter and about half cup of flour or so). Once the rue is at a nice pudding texture, add the bowl of vegetables and water, then let them cook down until partially soft. Add the stewed tomatoes and let it heat back up. Add the shrimp and crawfish, stir.  Add the seasoning and parsley, reduce the heat and cover.  Let simmer for about 10-15 minutes, stirring regularly.

Serve over white rice and enjoy.

Posted in Recipes, Weekend

Micro-Radio on anything !(Wifi, Bluetooth, RFID, NFC, GPS?)




Stanford University researcher have developed a super tiny radio chip that can be integrated onto or into anything!  This device requires no batteries to power it, because it implements power harvesting.  Much like RFID does, the energy from the radio signal actually powers the device.  It can handle ALL of the functions of radio connectivity.  This truly is the next wave in communication technology..





Posted in Gossip, Uncategorized

Tivo acts as a Chromecast-like device with Youtube!!

Tivo acts like Chromecast

After setting up a second Chromecast Unit today, we discovered that the Youtube player in our Chrome browser was able to see our Tivo units that are on the same network.  This is an awesome discovery!  I wonder, though, is this a sign of things to come?  Will Tivo become a screenshare device similar to Chromecast?  I should hope so!  This could revolutionise the usefulness of the Tivo and the idea of making a plain old TV a smart device.  Further testing of playback from other devices will be performed.  Phones and tablets with the youtube app may already have this functionality, but I see a pathway for Google and Tivo, teaming up to turn these devices into the smart devices that they already are.  Teach an old dog new tricks! I think so!

credit: Youtube – Live Hummingbird Cam

Posted in General, reviews, Uncategorized, Weekend

Secret Ingredient Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1/4 cup cream cheese, at room temp
1/2 cup sugar
1 cup packed light brown sugar
1 1/4 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.

When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.

Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.

Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Kelly’s Notes:
Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you’d like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This delicious recipe brought to you by Just a Taste

Posted in General, Recipes, Weekend

Green Tomato Pie

This recipe was shared with me and thought I would share. When I was told this was going to be dessert at my friends I thought I would try it but not sure if I was going to be able to do more then take 1 bite, turned out I ate a whole slice….This reoipe is found on Florida Crystals but definitely wortt he re-share

Green Tomato Pie


Pastry for double-crust 9-inch pie
2 tablespoons – orange marmalade
1/2 cup – firmly packed Florida Crystals® Organic Brown Sugar
1/4 cup – Florida Crystals® Organic Cane Sugar
1/4 cup – quick cooking tapioca
1/2 cup – golden raisins
1 tablespoon – grated orange rind
1/2 teaspoon – cinnamon
1/4 teaspoon – ground ginger
1/4 teaspoon – salt
4 medium – green tomatoes, thinly sliced
2 large – cored, peeled, thinly sliced, Granny Smith apples
2 tablespoons – cold, unsalted butter or margarine, cut in pieces
1 tablespoon – milk
Additional Florida Crystals® Organic Cane Sugar

Preheat oven to 425° F.

Divide the pastry in half; roll out one half and place in a 9-inch pie plate, leaving about a 1-inch overhang. Brush marmalade evenly over the bottom; set other piece of pastry aside.

In a small bowl, combine sugars, tapioca, raisins, orange rind, cinnamon, ginger and salt until well combined.

In prepared crust, layer tomatoes, sugar mixture, apples and a few pieces of butter repeatedly until all ingredients are used. Roll out the remaining pastry and lay it over the filling. Crimp edges together to seal, and make several small slits on top. If desired, brush with milk and sprinkle with Florida Crystals® Organic Cane Sugar.

Bake for 15 minutes; reduce heat to 325° F and bake another 35 to 40 minutes or until golden brown.

Makes one 9-inch pie; 6-8 servings

Posted in Recipes