Friday’s Recipe Exchange

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!!


funny 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!



    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!


    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!


    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!


    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


    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

    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

  5. 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.

  6. 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.

  7. 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


  8. 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

  9. Hi there very cool web site!! Guy .. Excellent .. Superb .. I will bookmark your site and take the feeds additionally…I’m satisfied to seek out numerous helpful information right here within the put up, we’d like develop more techniques in this regard, thanks for sharing. . . . . .

  10. Normally I don’t learn article on blogs, but I wish to say that this write-up very forced me to check out and do it! Your writing style has been amazed me. Thanks, very nice post.

  11. Just want to say your article is as amazing. The clarity for your publish is just spectacular and that i can suppose you’re a professional in this subject. Well along with your permission let me to snatch your RSS feed to keep up to date with drawing close post. Thanks one million and please carry on the rewarding work.

Leave a Reply

Your email address will not be published.