Happy Friday! Thank you for your controversial and bold comments on yesterday’s Blog post. I enjoyed reading them.
Some of you have been suggesting that I do some sort of recipe exchange on the Blog. So what I have decided to do today as a test, with spring in the air, and BBQ season just around the corner, is encourage all of you to add some of your favorite recipes for our readers. This way, if something sounds interesting, you can jot it down, or copy and paste, and voila, you have a new recipe! And hey, who isn’t looking for new dinner suggestions? I will add the Shrimp Dish I cooked on Monday night. It’s my mother in law’s recipe, and it’s DELICIOUS! Not very low fat, but very tasty just the same!
Please write your recipe name at the top of your comment in CAPS, so we can easily see what it is. Let’s see what happens. The success of this creation is all in your hands, chiquitas! Think easy and delicious. Think cooking OR baking!
So, ladies, what are you waiting for? Get off the fence, and share some of your favorite spring recipes!!
PS – Please note that with the new Blog, you now have to enter your email address to comment. I know some of you have voiced a dislike for this, but to hide who you are if you choose to comment anonymously, please write Anon as your name, or use initials, or your first name, or whatever you’d like. No one sees your email address anyhow, it remains confidential. I will see if we can put it back the old way, regardless. Don’t stop commenting!
PPS – Don’t forget to REPLY to a recipe to give that person feedback on how it tasted!
xoxEDxox
DELICIOUS SHRIMP DINNER: (SERVED AS MAIN COURSE OR APPETIZER). Great for dinner parties too!
Defrost shrimp in colander in sink under cold water 2-5 minutes
Melt stick of garlic butter (1/4 pound) in large skillet (I use 1/4 or 1/2 of the garlic butter stick depending on how many shrimp)
Put shrimp in skillet
Sprinkle with:
2 tbsp of parmesean cheese
1 tbsp of Italian or seasoned bread crumbs
1 tsp of parsley
Dash of pepper
Squeeze the juice of 1 lemon.
Prepare rice beforehand (I use whole wheat or basmati rice, but any rice will do).
Pour your shrimp over a bed of rice, with a little of the sauce from inside the skillet.
You’re done!!! TASTY AND EASY!
SPRING LEMON SALAD – LEMON DRESSING (C/O My Mom’s friend)
Crisp romaine.
2 tbsp lemon juice
1 tbsp white wine vinegar / champagne vinegar
1/2 cup olive oil
2 tsp grated lemon peel
salt and pepper
Here’s the kicker to make the salad great – SHAVED AGED PARMESEAN CHEESE ON TOP!
Your family or guests will love it!
THIS IS FUN!
INCREDIBLE LEBANESE CHICKEN MARINADE. Put on the BBQ for true deliciousness!!!
(My mother in law’s friend’s recipe)
Your family or guests will FREAK OUT at the taste!
4 oz. veg. oil
2 oz. white vinegar
1 oz. fresh lemon juice
1/2 tsp pepper
1 tsp salt
5 cloves of garlic
pinch of cinnamon
2 1/2 tsp oregano
The longer it marinades the better. Even marinade for 2 days in the fridge. Let it sit on the chicken for great flavoring. A CROWD PLEASER!
SMOKED PAPRIKA SHRIMP WITH LIME DIP (Aka Addictive!!)
Look for smoked paprika in small tins, available in specialty food stores.
It is available in sweet or hot styles.
Lime Dip
1/4 cup (50 mL) sour cream
2 tbsp (25 mL) mayonnaise
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
Chopped fresh coriander or Italian parsley, optional
Shrimp
2 tbsp (25 mL) vegetable oil
1 large shallot, minced
1 tbsp (15 mL) smoked paprika
2/3 cup (150 mL) dry white wine
1 lb (500 g) jumbo raw shrimp, peeled and deveined
2 tbsp (25 mL) chopped fresh coriander or Italian parsley
Garnish
Chopped fresh coriander or Italian parsley
1. To make lime dip, whisk together sour cream, mayonnaise, lime rind and juice in bowl. Set aside.
2. In large nonstick skillet, heat oil over medium-high heat and sauté shallots and paprika for 2 minutes or until turning golden. Add wine and bring to boil. Boil for about 2 minutes or until reduced by half. Add shrimp and coriander and cook, stirring constantly for about 4 minutes or until shrimp is pink and firm.
3. Serve shrimp with dip. Sprinkle with coriander if desired.
Serves 8
Aunt Michele’s Mushroom Tart
1 box Pepperidge Farm puff pastry sheets (freezer area)
3 lbs Basciani Wild Bunch Mushrooms (or any kind you prefer)
1, 2 cup bag of shredded cheddar cheese
2 leeks white only washed and chopped
1 bunch of green onions white and green chopped
8 cloves of garlic minced
3 shallots minced
Salt and pepper to taste
Olive oil
3 Tab of butter
First, clean and rough chop your mushrooms.
Sauté the onion, leeks, garlic and shallots, don’t forget to add salt and pepper to taste. Swirl EVOO (extra virgin olive oil) in large fry pan with butter. Cook until tender on med high, don’t burn the GARLIC! J
Add mushrooms and sauté until most of the liquid has evaporated and mushrooms and browned, about 20 minutes.
Meanwhile, take puff pastry out of freezer and allow to come to room temp while cutting up veggies.
Press puff pastry into the bottom of large cookie sheet with sides, and cover entire pan. Take a fork and press into puff pastry all around. This will prevent if from puffing up all over the place when cooking.
Assemble cheese on top of puff pastry, then add mushroom mixture.
Bake in a preheated 375 degree oven for about 25 minutes until nice and browned and bubbly.
Cut into squares, two bite size if you’d like or whatever size you feel like.
I have a hot plate that I sit the pan on to serve to keep it warm. That is not a requirement since the tart taste yummy at room temp.
Michele’s Pulled Pork
5 or 6 lb pork blade roast
Garlic fresh whole head minced
Black course pepper
Sea salt
3 McCormick’s Pork gravy mix follow directions on back of envelope.
Pre heat oven to 325 degrees. Season entire roast heavy with seasoning all sides rub it in. Place roast in stock pot with lid fat side up add the gravy mixture, cook covered for 3 hours. Check roast flip it over on other side uncover to brown it. Make sure you have enough moisture with gravy and cook another hour or two depending poundage of roast. Keep an eye on it, use your thermometer.
Honeycup Mustard Salmon
1/2 cup of honey
2 tbsp water
2 tbsp of honey cup mustard
4 salmon fillets
combine first three ingredients over medium heat
pour over salmon and broil for 12 minutes
pour second half over salmon and serve
enjoy!
Recipes sound good! Gonna jot some down. Thanks!
One of my favorite salads, hope you enjoy it as well. CB
Millennium Pear & Shrimp Salad
1 head Butter lettuce, washed, drained and torn into bite-size pieces
1-2 fresh Bartlett pears, cored, pared and cut julienne style
1 cup cooked salad shrimp, rinsed and drained
Chunky blue cheese salad dressing (Marie’s, Litehouse or Maytag are good choices)
1/2 cup Hazelnuts, lightly toasted
16-20 grape tomatoes or cherry halved tomatoes
Freshly ground pepper
Divide lettuce onto four serving plates; layer pears onto lettuce; add ¼ cup shrimp to each salad, drizzle each salad with desired amount of blue cheese dressing. Divide hazelnuts and grape tomatoes; arrange on salads. End with freshly ground pepper to taste. Serves 4
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