Grilled Shrimp with Garlic

We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.

Ingredients

3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
Special equipment: wooden skewers soaked in water



Directions

Heat the grill to medium.

In a small bowl, whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic. 

Skewer the shrimp and brush with marinade.

Cook the remaining 1/2 cup of the oil in a small saucepan with the sliced garlic until the sliced garlic is lightly golden brown. 

Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade and season with salt and pepper.  

Grill until golden brown on each side, about 1 1/2 minutes per side. 

Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. 

Sprinkle with the remaining thyme and garnish with oregano leaves.




Source

Recipe courtesy of Bobby Flay, 2007

© 2016 Television Food Network, G.P. All Rights Reserved.

Pink Lemonade Stand Cake

Yummy lemon cake and cream cheese frosting!

This cake sounds super special and worth the fuss in making it.  I would not suggest this cake for a beginner baker.

Such a pretty cake!

Ingredients

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon peel
4 large eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon peel
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

Directions

Preheat oven to 350°. 

Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.

Whisk the first five ingredients until blended in a small bowl . 

Cream butter, sugar and lemon peel in a large bowl until light and fluffy. 

Add eggs, one at a time and beat well after each addition. Beat in vanilla. 

Whisk flour, baking powder, baking soda and salt in another bowl. Add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer batter to prepared pans. 

Bake 20-24 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat butter, cream cheese and lemon peel until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.

Place one cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.

Spread remaining frosting over top and sides of cake.

Decorate with sprinkles. Refrigerate until serving. 

Yield: 12 servings.

Nutritional Facts

1 slice (calculated without optional decorations): 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein

Source

Cream Cheese Frittata

Cream cheese in a frittata is something I have never heard of, but it sounds delicious!

Love the combination of ingredients, however, you can add or remove ingredients to suit your taste.  Adding sliced tomato sounds good to me!

The recipe comes from Martha Stewart, so it has to be a good thing . . .

INGREDIENTS 

2 teaspoons olive oil 

2 ounces mushrooms, sliced 

1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces 

1/2 small onion, finely chopped 

1 small garlic clove, minced 

3 large eggs 

1/4 cup half-and-half

4 ounces reduced-fat cream cheese (1/2 bar), cubed 

2 ounces cheddar cheese, shredded (1/2 cup) 

2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup) 

Coarse salt and ground pepper


DIRECTIONS 

Preheat oven to 350 degrees. 

Heat oil over medium heat in a small (8-inch) ovenproof nonstick skillet. 

Cook mushrooms, bell pepper, onion, and garlic about 5 minutes, until almost tender. 

Transfer mixture to a bowl, cool slightly. (Reserve skillet.) 

Add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper to mixture in bowl . . . stir until combined. (There may be a few chunks of cream cheese remaining.) 

Pour egg mixture into reserved skillet; and bake until set, about 30 minutes. 

Heat broiler, and broil until top is golden brown, 2 to 3 minutes. 

Let stand 10 minutes before cutting into wedges and serving.

SOURCE

Frico with Potatoes and Montasio Cheese

This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!

Ingredients

• 1 medium baking potato, 1/2 pound
• 2 Tbsp extra virgin olive oil
• 1 small onion, sliced (1/2 cup)
• 1/2 cup thinly sliced scallions
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 1/2 pound Montasio Cheese, shredded

Directions

Boil the potato in a pan of gently boiling water until it is easily pierced with a sharp knife, all the way through, but still intact and not mushy. Drain and cool the potato, remove skin, and slice into neat ¼-inch thick rounds.

Pour the olive oil into the skillet and cook on medium heat.  Add the sliced onion and scallions. 

Cook for a minute and scatter the potato rounds in the pan. Toss the potatoes with the onion and scallions and season with salt and black pepper. 

Cook for about 5 minutes, tossing frequently, until the potato rounds are lightly crisped and golden.

Pile the shredded Montasio on top of the vegetables. Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese. Turn all the slices over and over this way, until the cheese shreds are well distributed. With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.

Lower the heat and let the frico cook about 5 minutes undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted.

Shake the pan to loosen and put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 5 minutes more.

Slide the frico onto the plate and blot up excess oil from the cheese with a paper towel. Slice into 6 wedges and serve immediately.

Source

Lemon Chicken with Potatoes

Looks easy, delicious and economical . . . great for a beginner in the kitchen.

What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.

This recipe comes from Pillsbury.

Ingredients

3 tablespoons butter

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb baby red potatoes, quartered

1/2 medium yellow onion, cut into large pieces

1 lemon, sliced

1/4 teaspoon pepper


Directions

Heat oven to 400°F. 

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. 

In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken.

Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy.

Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

Photo and recipe source

Crunchy Potluck Taco Salad

This salad looks delicious and would also work as a tortilla or taco shell filling with a little extra meat and cheese.

Quick and easy meal, great for beginners in the kitchen.

Ingredients

1 lb lean (at least 80%) ground beef

1 package Old El Paso™ taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

1/2 cup sliced ripe olives

4 medium green onions, sliced (1/4 cup)

2 cups shredded Cheddar cheese (8 oz)

1/2 cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsley crushed



Directions

Cook beef and taco seasoning mix as directed on seasoning mix package in 10-inch skillet.

Mix lettuce, tomatoes, olives, onions and cheese in a large bowl. 

Stir in beef mixture.

Just before serving, add dressing and chips; toss.

Recipe and photo source

Grilled Three Cheese Potatoes

Those potatoes look delicious!

Love this easy prep recipe that is also versatile.  Change the type of cheese or make additions like fresh mushrooms to suit your family's tastes.

Please note that although this is meant to be cooked on the grill, it can also be baked in the oven.  See note on recipe.

Yield: 6-8 servings

Ingredients

• 6 large potatoes, sliced 1/4 inch thick
• 2 medium onions, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound sliced bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced chives
• 1 to 2 teaspoons seasoned salt
• 1/2 teaspoon pepper

Directions

Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) coated with cooking spray.

Combine Parmesan cheese, 3/4 cup each cheddar and mozzarella.  

Sprinkle cheeses over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. 

Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.

Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. 

Open foil and sprinkle with remaining cheeses.

Can also be cooked it in the oven at 350° for an hour.



Recipe and photo source

Mushroom Cheese Bread

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

This recipe comes from one of my favorite recipe sources, Taste of Home.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

Ingredients

• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup mayonnaise
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped green onion
• 1 loaf (1 pound) unsliced French bread

Directions

Combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. 

Cut bread in half (lengthwise) and spread cheese mixture over cut sides.

Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. 

Slice and serve warm. 

Yield: 10-12 servings

Recipe and photo source

Originally published as Mushroom Cheese Bread in Quick Cooking July/August 2005, p37

Florida Gulf Shrimp and Sweet Pepper Stir Fry

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.

Ingredients:

• 1 pound Florida shrimp, peeled and deveined
• 3 Florida bell peppers, assorted colors, sliced
• 1 large onion, sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon Florida honey
• 1 cup Florida orange juice
• 1/4 cup cornstarch
• 1/4 cup low-sodium soy sauce
• oil for cooking
• sea salt and fresh ground pepper to taste

Directions:

Lightly coat shrimp with cornstarch.

Preheat a large sauté pan over medium-high heat.

Add 1 tablespoon of olive oil to pan.

Add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.  Don't overcook!

Remove the shrimp from the pan, add the peppers and onions and cook 4 minutes.

Add honey, orange juice and soy sauce to the pan.

Turn the heat up slightly and bring the liquid ingredients up to a boil.

Turn the heat back down to medium-high until the sauce is thickened (about 3 minutes).  Add shrimp back to the pan.

Serve over rice.

Garnish with sesame seeds.



Recipe and photo source

Chocolate Bundt Cake

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Ingredients

For the cake

• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream (4 ounces)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the glaze

• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl. 

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.

VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

Photo and recipe source

Collection of Salad Dressing Recipes

Why use store-brought commercial salad dressing when it is so easy to make homemade dressing?  It is so much better, you control the ingredients and you can tweak it to your family's taste.

Salad dressings are not just for salad anymore . . . I love baked chicken and potatoes drenched in italian dressing and stir fry chicken made with asian salad dressing.  Experiment and you will be surprised with the results!

Chef John's Ranch Dressing

Honey Mustard Dressing

Catalina Dressing

Absolutely Fabulous Greek Dressing

Avocado Goddess Salad Dressing

Rich and Creamy Blue Cheese Dressing

Raspberry Vinaigrette Dressing

Cilantro Lime Dressing

Sweet and Spicy French Dressing

Italian Dressing Mix

Asian Ginger Dressing

Southwest Fiesta Dressing

Creamy Corn Casserole

A corn lover's dream casserole!

This recipe has been listed on All Recipe's website for quite some time and has over 2000 reviews.  Most of the reviews are raves about the casserole and many are now including it in their Thanksgiving Meal . . . that is special!

I would not change a thing until I make it the first time.


UPDATE

While the casserole was baking, it made the house smell better than bread baking!

The casserole itself was delicious and we will make it again and again.  Not that it was too plain, but to enhance the flavor, both The Captain and I agreed some pepperjack or cheedar cheese would be awesome . . . some diced peppers would also be great.

Ingredients

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream



Directions

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease baking dish (9x9 inch).

Combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. 

Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.



Photo and recipe source

Raspberry Lemonade Cheesecake Bars

A delicious looking cheesecake bars recipe from Betty Crocker!

Ingredients

Crust

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup butter, softened 

1 egg 

1 teaspoon finely grated lemon peel

Filling

2 packages (8 oz each) cream cheese, softened 

1/2 cup sugar 

1 tablespoon finely grated lemon peel

2 eggs 

1/3 cup fresh lemon juice

1 cup fresh raspberries

Directions

Heat oven to 325°F. 

Spray bottom only of 13 x 9-inch pan with cooking spray.

Mix crust ingredients with spoon until soft dough forms in a large bowl. 

Press dough in bottom of pan. 

Bake 15 minutes. 

Remove from oven to cooling rack and cool 10 minutes.

Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently. 

Add eggs, one at a time and beat until just blended. 

Beat in lemon juice. 

Reserve 1/4 cup filling and set aside. 

Spread remaining filling over cooled crust.

Mash raspberries with fork.  Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. 

Stir puree into reserved filling. 

Drop spoonfuls of raspberry mixture on cream cheese layer. 

Carefully swirl into top of cream cheese layer with a knife.

Bake 30 to 35 minutes or until filling is set. 

Cool 30 minutes on cooling rack. 

Refrigerate about 2 hours or until cooled completely. 

Cut in 6 rows by 4 rows.

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Photo and recipe source