Margarita Shrimp Cocktail From Heidie Mowery Maxed Out again
Ingredients: 5 tablespoons olive oil 1 ½ pounds large uncooked shrimp ½ cup minced green onion 2 large garlic cloves ¼ cup tequila 2 tablespoons fresh lime juice 1 teaspoon Margarita salt 2 small limes, cut into wedges 2 tablespoons fresh lime juice
At Home Preparation: Peel and devein shrimp and place in a container. Mince the green onion, including some of the green tops and place in container with shrimp. Mince the garlic and add to container with shrimp and green onion.
On Board Preparation: Cut limes into wedges (for garnish) and set aside. Heat the olive oil in a skillet over medium-high heat. Add the container of shrimp, green onion and garlic, cooking 1 minute stirring constantly. Remove from heat; add the tequila. Return to heat. Bring to boil, scraping up any browned bits in the pan. Remove from heat. Toss with 2 tbs fresh lime juice and Margarita salt. If serving cold, refrigerate about 1 hour or until chilled. For garnish, dip the rims of six Margarita glasses or serving bowls in the additional lime juice then into Margarita salt (if desired). Divide the shrimp mixture evenly among the glasses and garnish with a lime wedge. Serves: 6
Chipotle-Lime Crab Crisps From Lisa Kaser MaMa Says...
Ingredients: 48 Baked tortilla chips 1/2 cup reduced fat mayo 1 tsp chopped canned chipotle chili in adobo sauce (I don't use all the chilies) 1 Tbs lime juice 3/4 Lb crab meat (2 6-oz cans) 1/4 cup grated parm cheese 2 Tbs finely chopped peeled jicama 2 Tbs thinly sliced green onions 2 Tbs finely chopped red bell pepper 2 Tbs finely chopped fresh cilantro 1 Tbs finely chopped celery 1 medium avocado, peeled and diced
Preparation: Preheat oven to 350 degrees. Arrange tortilla chips in a single layer on 2 baking sheets. Combine mayo, chili and lime juice with whisk. Combine crabmeat with parm cheese, jicama, green onion, pepers, cilantro and celery. Add mayo mixstirring until well combined. Spoon about 1 Tbs of crab mix onto each chip
Bake at 350 degreesfor 5 minutes or until throughly heated. Top chips with avocado.
Nutritional Information: Serving size - about 3 chips 35 cal, 3.3 g fat, 1.2 g fiber per serving
Preparation: Combine rub ingredients and mix well. In large bowl, toss wings with one tsp oil to one lb wings. Then toss with 1 Tbs of rub per one pound of wings. Cover and allow wings to marinate up to 2 hours at room temp (refrigerate if sitting longer than 2 hours) Grill over medium heat until done, approx. 3o minutes, turning frequently to prevent burning. Wings may also be cooked in 500 degree oven, place on baking sheet and roast for 10 minutes, turn and roast an additional 8 minutes..
Serve with blue cheese dressing and celery
BLT Mashed Potatoes From Lisa Kaser MaMa Says...
Ingredients: 2 1/2 Lbs Russet potatoes, peeled, diced into 2" cubes 1/4 Lb Turkey bacon 2 cups Leeks (white part only) chopped (2-3 leeks) 4 Tbs unsalted butter, softened 1/2 cup fat free half-and-half 4 oz 1/3 less fat cream cheese 3 tsp kosher salt 1/8 tsp cayenne pepper 2 Tbs chopped fresh chives
Preparation: Cook potatoes in slated water about 20 minutes or until tender. Saute bacon until crisp; remove bacon from pan. Saute leeks in bacon drippings; then stirr in bacon. Drain potatoes then return to pan; dry briefly over medium heat, stirring constantly. Mash potatoes and fold in all ingredients.
Grilled Peanutty Banana's From Richard & Carole Butters
Ingredients: 4 Large banana's, firm not over ripe 1/2 cup peanut butter, recommend using a brand label 1/8 cup lime juice 1/2 tsp tabasco (or to taste) 1 Tbs honey 1 Tbs Dijon mustard
Preparation: Grill banana's in skins over medium heat until skins turn dark, turning once or twice. Combine all other ingredients in a bowl until well blended. Remove bananas from grill, peel and cut in halves. Gently heat the peanut butter mixture until it can easily be spooned over banana's.
Serve with grilled meat or as desert.
Asian Turkey Burgers with Sesame Mayonnaise From Lisa Kaser MaMa Says...
Prep Time: 20 Minutes Start to finish: 35 Minutes
Make Ahead: Prepare patties throug step 2. Wrap patties individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in refrigerator before cooking.
Ingredients: About 1/2 cup seasoned bread crumbs (add last to make mix the correct consistency) 12 oz lean ground turkey breast 18 oz can sliced water chestnuts, rinsed and chopped 2 Tbs hoisin sauce 2 green onions, trimmed and sliced 1 Tbs minced fresh ginger 2 cloves garlic, minced 1/4 tsp salt 1 1/2 tsp toasted sesame oil 1/4 cup sesame mayonnaise, if desired - see separate recipe
Preparation: Pre heat grill to med-high. In large bowl add ground turkey, water chestnuts, hoisin, green onions, ginger, garlic and salt; mix well. Add bread crumbs. Mixture will be moist. With dampened hands. from minture into four 1/2 inch thick patties. Brush patties with sesame oil. Grill until browned and no linger pink in center, approximately 5 minutes per side. (if using meat thermometer should read 165 degrees). Prepare sesame maonnaise, if desired, to serve with burgers.
Nutritional Information: Per serving: 270 cal; 3 g fat (1 g sat,1 g mono); 53 mg chol; 19 g carbs; 24 g protein; 4 g fiber; 405 mg sodium + bonus: 17% DV fiber; 292 mg potassium (15% DV)
Sesame Mayonnaise
Prep Time: 5 Minutes Start to finish: 5 Minutes
Make Ahead: The mayo will keep, covered, in the refrigerator for up to 2 days
Preparation: Combine all ingredients in a small bowl; whisk until well blended.
Notes: Variation: Scallion-lemon mayonnaise Replace soy sauce and sesame oil with 1 Tbs chopped scallions, 1/2 tsp freshly grated lemon zest, 1 Tbs lemon juice, salt & pepper to taste.
Nutritional Information: Per serving: 31 cal; 3 g fat (0 g sat,1 g mono); 2 mg chol; 2 g carbs; 0 g protein; 0 g fiber; 71 mg sodium
Jamaican Rice From Lisa Kaser MaMa Says...
Ingredients: 1 cup fancy pearl rice 1 medium onion, chopped 2 tsp garlic minced 1 habanera or scotch bonnet chili, seeded and finely chopped * To get a real kick use 2 peppers and some seeds/membranes 1 can green pigeon peas 1 can lite coconut milk 2 Tbs olive oil 1 chicken bouillon (cubed or granulated) or up to 4 cups chicken stock
Preparation: Drain peas by pouring the liquid into a measuring cup that is at least 4 cups. Mix the coconut milk into the pea liquid. Add enough stock (water if using bouillon) to make 4 cups. Set aside. In a large frying pan, saute' the onion, garlic, and chili until soft. Add Rice and fry, stirring constantly. Add a little olive oil and stir to coat the rice. Continue to fry until golden. Add liquid and peas. Stir carefully to blend. Bring to a boil then cover and simmer until the liquid is absorbed (about 30 min.)
Note: If pegeon peas are unavailable, substitute canned bean or peas, black eyed peas, or red beans. I use canned Goya brand green pigeon peas found in the Mexican aisle at Meijer. I also use homemade chicken stock if available - otherwise Emeril's All Natural Chicken Stock
Grilled Italian Eggplant From Richard & Carole Butters
Ingredients: 1 Large eggplant 1 Package sliced provolone cheese 1 Ripe tomoato sliced Olive oil Kosher salt Oregano
Preparation: Peel and slice eggplant in 1/4 inch clives, salt with kosher salt and drain for 1 hour. Wipe with damp paper towel to remove the salt. Mix the olive oil and oregano; use enough to coat both sides of the eggplant witha pastry brush. Grill over a medium heat. Cook until soft, turn halfway through and have grill marks on both sides. In the mean time, grill tomato slices until they are very warm then place the tomato slice on teh egg plant; top with the porvolone cheese. Close grill lid and turn off heat. Remove eggplant when the cheese has melted; serve warm.
Tipsy Paddington Skewers From Richard & Carole Butters
Ingredients: 1/2 Lb chicken breast, cubed 1/2 Lb shrimp, peeled & deveined 1 Large can pineapple chunks, drained 2 Tbsp 90-proof bourbon of choice 1/2 cup orange marmalade
Preparation: Mix marmalade and bourbon. Brush on scewered meat and pineapple. Grill until done
Note to Yuppies: No, you can not use Scotch
Corn That Will Make You Nuts From Richard & Carole Butters
Ingredients: 1 tsp salt 2 Tbsp olive oil 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp cayenne 1/4 tsp white pepper 1/4 tsp paprika 1/4 tsp black pepper 1/4 tsp dry mustard 1/4 tsp dried thyme 1 med onion, chopped 1 bay leaf 3 cloves garlic, minced 1 16-oz can creamed corn
Preparation: Saute' onion in olive oil until soft, add spice mix and the bay leaf. Reduce heat, add creamed corn and bring to a low simmer. Remove bay leaf and serve in preheated bowl. Best when served with grilled meat.
Broccoli Salad From Richard & Carole Butters
Ingredients: 1 large onion, chopped 1 large bunch broccoli, chopped 1 cup raisins, plumped in hot water 8 slices bacon, cooked & crumbled 1 cup mayonnaise 1/4 cup sugar 2 Tbsp white vinegar
Preparation: Mix mayonnaise, sugar, and vinegar. Toss with other ingredients. Serve chilled.
Cheese Potatoes From Betty Shrout
Ingredients: 8 medium potatoes 1 cup mayonaise 1 lb. box Velvetta cheese 3 tbl. butter 1 medium onion 1/2 cup chopped green olives 1/2 lb. bacon fried crisp to crumble
Preparation: Cook potatoes until tender, then peel and cut into cubes Add onion, mayonaise and cubed Velvetta Melt butter and drizzle over mixture in a greased cassorole Add chopped olives and bacon on top Bake at 350 for 1/2 hour
Apple Pie Pizza From Betty Shrout
Ingredients: Pastry for 9 inch two crust pie 6 tart apples 1/2 cup sugar 1 tsp. cinnamon 1/4 tsp nutmeg
Crumb topping 3/4 cup flour 1/2 cup sugar 1/2 cup butter or margarine
Use a red skin apple I use Jonathan apples I also sprinkle a little lemon juice if I think the apples are not tart enough
Preparation: Do no pare apples. Cut into 1/2 inch slices Beginning at edge of crust and overlapping slices cover crust with apples Stir together the sugar, cinnamon and nutmeg and sprinkle over apple slices Mix flour, sugar and butter until crumbly for topping Top with crumb topping mixture Bake at 450 degrees 30 to 40 minutes until edge is rown and apples tender Watch closely because crust tends to burn Cover with foil if it looks like its browning to quickly
Spiced Peaches From Betty Shrout
Ingredients: 3/4 cup cider vinegar 3/4 cup sugar 3 cans #2 - 1/2 can size cling peaches 5 cinnamon sticks 2 dozen cloves 1/2 cup red hots
Preparation: Drain peaches, save 1 can juice Add sugar, vinegar, cinnamon and cloves to saved juice Heat juice to boiling and stir in red hots Pour mixture over peaches
Barbecue Beef From Betty Shrout
Ingredients: 2-1/2 to 3-1/2 lb chuck roast 1 large onion 2 tbs vinegar 2 tbs brown sugar 4 tbs lemon juice 1 cup ketchup 2 tbs worcestershire sauce 2 tsp chili powder 1-1/2 cups water 1 tsp crushed red pepper (optional)
Preparation: Place raw meat in roasting pan with onion and celery on top Combine remaining ingredients and pour over meat Cover and bake at 350 degrees 2 to 4 hours (depending on size of roast) or slow cook 250 degrees for 8 to 10 hours until beef is tender Remove eat, pour off fat and shred with a fork while still hot Mix meat with sauce from pan
Cheesecake Three Cities Spain From Betty Shrout
Ingredients: Crust 11ea 5x2 1/2 inch graham crackers ground fine 1/3 cup unsalted butter softened 1/3 cup sugar 1/8 tsp salt Filling 3ea 8oz packages cream cheese softened 4 large eggs 1 tsp vanilla 1 cup sugar Topping 16 oz container sour cream 1 tbs sugar 1 tsp vanilla
Preparation: Preheat oven to 350 degrees Crust Stir together crumbs, butter, sugar and salt Sprinkle half of mixture onto bottom buttered 9 inch springform pan near rim pressing evenly about 1 1/4 inch up side Sprinkle remaining crumbs onto bottom and press evenly over bottom
Filling In mixing bowl blend cream cheese until fluffy and add eggs a little at a time Continue beating on low speed until just mixed Beat in vanilla and sugar on low speed until just mixed Pour filling into crust and bake in middle of oven for 45 minutes Remove from oven and let stand 5 minutes Cake may not set in center until it cools, keep oven on Topping Stir together sour cream, sugar and vanilla Drop spoonfulls of topping around edge of cand and spread gently and evenly Bake cake an additional 10 minutes Transfer cake in pan to rack and let cool Cover and chill overnight Remove side of pan and transfer cake to plate Allow cake to reach room temperature (approx 30 minutes) Serve with fresh strawberries
