Thursday, June 15, 2017
Whether you call these babies crawdads or crayfish they are good! On Beaty's Creek we have our choice of big or small and blue or red varieties. The kiddos and my MIL are masters at catching them. I can catch them too but only if they "catch" me first, if you know what I mean.... We have been eating crawdads out of Beaty's Creek since Sean and I were little ones so our kids have little choice but to continue the tradition. Beaty's Creek is a beautiful little spring fed creek that is clear with a rock bottom so the crayfish are always so clean and pretty. I love living here for the natural beauty and the natural "food" that abounds. This is What's Cookin on Beaty's Creek today.
5 pounds crawdads- *see note below* cleaned
To clean your freshly caught crawdads you remove the the 3rd tail piece and pull. This is deveining the crawdad and much easier than shrimp. Now bring your water to a boil with 1 cup oil and 1 cup salt. I taste my water to see if it tastes good, make sense?? Like you do for pasta. When water is boiling, drop crawdads in and boil for 3 minutes then drain and enjoy!! Add Old Bay if you want a spicy version.
*This is how we clean our crawdads after we have cleaned our crawdads. Hee hee. Bring water to almost a boil in your tea kettle. Now pour hot water over your cleaned crawdads, and mix them around in the water. Pour water off and cook crawdads, as you like.
Thursday, May 25, 2017
I ate a slaw somewhat similar to this while growing up. I've actually never made this type of slaw for myself so I mixed this one up in head, scary I know. This particular recipe is great with any grilled meat. My husband who is not a big vinegar fan enjoyed this side dish too. Give this a try the next time you want a cool salad to go with your grilled dinner. This is What's Cookin on Beaty's Creek today.
2 packages Ramen Noodles of your choice-crunched up
1/2 cup balsamic vinegar
1/4 cup canola oil
Or use 1 cup of Paul Newman's Balsamic Vinaigrette instead of the oil and vinegar
1 cup salted sunflower seeds
1 package broccoli slaw
1/4 cup white sugar
2 T soy sauce
2 T butter
Melt butter into a medium sauce pan. When melted, add in the crunched up noodles and toast in pan until slightly golden. Let noodles cool completely. Now mix together the balsamic vinegar, canola oil, sugar, Ramen noodle seasoning pack, and soy sauce. Place broccoli slaw in a bowl with a tight fitting lid and pour over dressing. Cover and place in fridge for at least 2 hours. Right before serving, add the sun flower seeds and noodles. The noodles are very crunchy and taste so good in this salad. A weird combo but a good one!