Weekly Recap: Spring Break Menu + Deck Prep and Gardening

And that’s a wrap for this week on Pinch Plate Party. It was spring break this week so things were a litlte more laid back!

Be sure to check out this post for a recap of what we did, what we ate, and what we used this week! If you’re interested in the weekly menu just check out the “on The Menu” section for each weekday.


This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.


MONDAY

What We Did

Shared an everything bagel deviled eggs recipe! This is a great way to use up leftover eggs from Easter.

Pressure washed the back deck.

Links for the Day


Tuesday

What We Did

Shopped at Home Depot for herbs and vegetables for the backyard potted garden

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Weekly Recap: National Cleaning Week + X-Stool Project Build

And that’s a wrap for this week on Pinch Plate Party. Be sure to check out this post for a recap of what we did, what we ate, and what we used this week! If you’re interested in the weekly menu just check out the “on The Menu” section for each weekday.


This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.


MONDAY

What We Did

Shopped for lumber at Home Depot and kicked off National Cleaning Week with Maid Pro Smyrna

On The Menu


Tuesday

What We Did

Shared a “recipe” for a non-toxic fabric refresh spray.

On The Menu

Links for the Day

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Quick and Creamy Shrimp and Grits

This shrimp and grits recipe is a favorite in our home. Cooking the grits in water and milk is the secret to their creamy texture. The best part is that this recipe comes together in 20 minutes.

Quick and Creamy Shrimp and Grits

  • Servings: 2-3
  • Difficulty: easy
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Ingredients


6 slices of bacon, cut to a half inch dice
12 oz peeled, raw shrimp
3 green onions, sliced (green tops & whites separated)
2 cloves of garlic, minced
1 tsp smoked paprika
Salt and pepper
1 recipe of prepared quick and creamy grits
(recipe below)

Directions

Toss the shrimp with the smoked paprika and salt and pepper to taste. Set aside. In a frying pan, fry the bacon until crispy (8-12 minutes). Once cooked, remove the bacon from the pan and set on a paper towel to drain.

Reserve 2 teaspoons of bacon fat and then pour off the rest. Cook the garlic and the whites of the green onion in the reserved bacon fat over medium heat until fragrant and slightly softened (about 1 minute)

Add the shrimp to the frying pan and cook for 4-5 minutes, or until shrimp are cooked through.

To serve, layer grits and the shrimp mixture then top with the crispy bacon and the remaining green onion.

Serve warm.

Quick and Creamy Grits

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients


3/4 cup of quick cooking grits
1 cup water
2 cups milk
Salt to taste

Directions

In a medium saucepan, bring the water and milk to a boil. Once it comes to a boil, immediately lower the heat to medium-low.

Pour the grits into the milk mixture and quickly whisk to avoid any clumps from forming. Cover and cook for 5-7 minutes stirring occasionally. If your grits become too thick, add water a tablespoon at a time to thin. If they’re too thin, cook for a few minutes longer.

Salt to taste.