Grumpy’s Recipes
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Grumpy's Go To Seasoning
Grumpy’s Go To Spread
1 stick/4oz butter, softened
2 tsps Grumpy’s Go To Seasoning
2 tsps fresh chopped parsley
2 tsps finely grated Parmesan
Combine all ingredients.
Store in fridge if not using right away.
Use to make your own garlic bread.
Brush it on fresh baked rolls.
Brush it on corn on the cob.
Melt and drizzle over popcorn.
Use it on a baked potato for an extra pop of flavor.
Toss with cooked pasta.
Use it in lieu of plain butter in an savory dish.
Find instructional videos on YouTube under
Grumpys_kitchen
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Grumpy's Et Etcetera Seasoning
Grumpy’s Caramelized Onion Dip
1 tsp oil (Olive, Avocado, etc)
1 tsp butter
1 large onion (white or yellow), small dice
4 oz cream cheese, softened
½ c mayonnaise
½ c sour cream
1 tsp Worcestershire Sauce
1 TBSP Grumpy’s Et Etcetera Seasoning
2-3 green onions, finely sliced
Heat oil & butter in a skillet over medium high heat. Once butter is melted, add diced onions and stir frequently for 3 minutes. Reduce heat to medium low and continue cooking, stirring occasionally, until onions have caramelized. Remove onions from pan and set aside to cool.
While onions cool, combine cream cheese, mayo, sour cream, Worcestershire sauce, and Et Etcetera either by hand or with a mixer. Once onions are cool, stir caramelized onions and green onions into the cheese mixture. Chill until ready to serve.
Makes approximately 1½-2 cups.
Find instructional videos on YouTube under
Grumpys_kitchen
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Grumpy's BBQ Butt Rub Seasoning
Grumpy’s BBQ Cheeseball
8oz softened cream cheese
4oz grated sharp cheddar cheese
2 tsps Grumpy’s BBQ Butt Rub Seasoning
2 sliced green onions
2 slices cooked bacon, chopped (optonal)
Combine cream cheese through green onions and shape into a ball.
Chill until ready to serve.
For a more flavorful dish, roll in some extra shredded cheddar and the chopped bacon before serving.
Find instructional videos on YouTube under
Grumpys_kitchen
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Grumpy's Mardi Gras Blend Seasoning
Grumpy’s Shrimp & Andouille Dip
3.5oz Andouille Sausage (or sausage of your choice) diced small
4 medium size raw shrimp
1 ½ tsp Grumpy’s Mardi Gras Blend Seasoning
1 ½ tsp Grumpy’s Go To Seasoning, divided
2 oz grated Parmesan cheese
4oz grated Monterey Jack cheese
3 oz grated sharp cheddar cheese
4oz softened cream cheese
1 tsp Worcestershire sauce
1 tsp fresh squeeze lemon juice
1 tsp hot sauce (your brand of choice)
1 Tbsp fresh chopped parsley
2 sliced green onions
1 Tbsp prepared horseradish
2 Tbsp ketchup
Saute’ sausage in a pre-heated pan over medium high heat for one minute to get some color and release some fat. Remove sausage from pan and cool.
Add 1 tsp of oil to pan and add shrimp. Sprinkle shrimp with ½ tsp of Go To Seasoning and cook over medium heat, about 1 minute. Flip shrimp, sprinkle with ½ tsp Mardi Gras Blend Seasoning and cook one more minute or until shrimp are cooked through. Remove from pan and cool.
Mix, by hand or with mixer, 1 tsp each of Mardi Gras and Go To along with the remaining listed ingredients.
Chop the cooked shrimp to a similar size as the sausage. Mix shrimp and sausage into cream cheese mixture.
If serving cold, place in fridge to chill.
If serving hot, bake at 350 degrees for 15 minutes or until heated through and cheese is melty.
Makes approximately 2 cups of dip.
Serve with crackers, chips, tortillas, etc.
*** If you don’t have Go To Seasoning yet (what are you waiting for?) you can substitute with equal parts salt and pepper until you get some Go To!
Find instructional videos on YouTube under
Grumpys_kitchen
Grumpy's Broccoli Cheddar Soup
Ingredients
- 2 Tbsp butter
- 1 Tbsp oil of choice
- 1/2 c onion,medium dice (optional)
- 2 stalks celery, medium dice
- 2 carrots, peeled, medium dice
- 2 heads of broccoli, separate stems from florets, medium dice on stems
- 3 cloves garlic, chopped (approx 1Tbsp)
- 3 Tbsp flour
- 2 c chicken stock/broth or vegetable broth if you want to make this vegetarian
- 2 c milk
- 1 Tbsp Grumpy’s Go To Seasoning
- 1/2 tsp Grumpy’s Et Etcetera Seasoning
- 8 oz grated sharp yellow cheddar, divided
- 1 Tbsp fresh parsley, chopped, divided
- 2 green onions, sliced, divided
Instructions
- In a 6-8 qt stockpot over medium heat, combine the butter and oil and stir until butter is
- melted.
- Add the onion (if using), celery, carrots, and broccoli stems. Sauté for 2-3 minutes until starting
- to soften.
- Add the garlic and sauté another minute.
- Then add 3 Tbsp of flour to make a roux. Stir 1-2 minutes until flour is incorporated.
- Add 2 cups of broth and 2 cups of milk, stir and bring to a light simmer (takes about 5
- minutes). Once at a light simmer let cook another 15 minutes, stirring frequently.
- Add the Go To and the Et Etcetera seasonings and stir to combine.
- Add the broccoli florets and stir. Cook about 5 more minutes or until the florets are softened.
- Add 6 oz of the grated cheddar and 3/4 of the parsley and green onions. Stir until the cheese
- is melted and combined, about 1 minute.
- Ladle into serving bowls and top with the remaining cheese, parsley, and green onion. Would
- be amazing in a bread bowl!
- For a smoother soup you can blend half of the mixture with an immersion blender and then
- combine with the rest.
- Can make vegetarian by using a vegetable broth/stock instead of chicken.
- Make it heartier by adding crumbled bacon.
