Spicy Firecracker Shrimp I recently bought a big bag of frozen jumbo shrimp from Costco. So, if you see a lot of shrimp recipes on here…that’s why. Shrimp are also my favorite seafood ingredients to cook with, cos they’re quick to cook, absorbent to any kind of spices and flavoring you use and they are super delicious! I’ve seen Firecracker Shrimp recipes all over the Internet, and while I loved the concept, from what I read of the ingredients, I didn’t think they would have that much flavor. So I made my own spicy shrimp marinade, influenced by Asian flavors and let the shrimp marinate for about half an hour before wrapping them in egg roll wrappers. They turned out absolutely divine! 12 frozen jumbo/large shrimp, defrosted 6 egg roll wrappers Oil for frying 1 tbsp of flour with a little water (make a paste of this to help seal the wrapping) 3 tbsp of Siracha or Hot Sauce 1 tbsp Soy Sauce 1/2 tbsp Rice Vinegar 1 tsp Seasame Oil 3 cloves of garlic zest & juice of 1/2 a lime 1 tbsp of sugar Salt and pepper to taste
Jambalaya Recipe Jambalaya My friends taught me how to make their homemade jambalaya recipe. And it's a total winner. Some people make popcorn to celebrate the Academy awards. Some might whip up a fancy cocktail or two. First of all, I learned that these two make a pretty darn cute team in the kitchen. For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux. You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion. Then add in your meat. Saute those up until mostly cooked. Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir. Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through. Then serve it topped with a little fresh parsley and scallions for garnish. BAM. Big thanks to John and Cate for Jambalaya 101. Learn how to make this easy and delicious homemade jambalaya! Ingredients:
Chicken, Spinach and Cannellini Bean Quesadillas HEALTHY ALERT! We've put the cheesecake behind us, walked a thousand miles uphill backwards, and now we're ready for some tasty food that our bodies are going to thank us for. Chicken breast, spinach and cannellini beans equals lean protein, Popeye pectorals, and enough fiber to keep things moving in a positive manner, so to speak. We're not slouching on flavor here though folks. First some basics on the chicken. Cannellini beans remind me of potatoes. Chicken, Spinach And Cannellini Bean Quesadillas 1 1/2 -2 cups seasoned, cooked and diced chicken breast meat 1 TBSP olive oil 1 cup diced onion 1 cup diced red bell pepper 1 banana pepper, diced a pinch of crushed red pepper flakes salt and pepper 1 clove garlic, minced 1 (heaping) TBSP all purpose flour 3/4 cup chicken broth 4 cups fresh baby spinach, stems removed, coarsely chopped 1 (15.5 ounce) can of cannellini beans, drained and rinsed In a large skillet heat olive oil over medium-high heat.
Honey Walnut Banana Bread My mom’s made banana bread for as long as I can remember. I don’t like the fruit. At all. Theres just something about the texture that’s really off putting to me. I don’t care for the taste much either. As, it turns out, my husband isn’t a fan of Banana Bread, but as I was baking it he said it smelled really good. Here’s my recipe for super moist, melt in your mouth Honey Walnut Banana Bread, a must try in my books! Honey Walnut Banana Bread Ingredients: 3 Ripe/over ripe Bananas, mashed up 1/2 Cup butter (1 small stick) 1/2 cup Honey 1/2 Cup Brown Sugar 1/2 tsp vanilla 2 eggs (room temperature) 1/4 tsp Baking Soda 1 tsp Baking powder 1/3 tsp Cinnamon Powder 1/4 tsp salt 1 1/4 cup of Flour 1/2 cup Oats 1 cup Chopped Walnuts Method: - Preheat your oven to 350F. - Take the cake out and let it cool for a few minutes, but you have to try a slice while it’s still warm….and you have to try it with a little butter….mmmmmm it just melts in your mouth!
Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes I always love a good crock pot recipe and let me tell you this one is excellent. This recipe comes from Jenny at Picky Plate. Thanks Jenny for sharing this one, it was FABULOUS! This dish was simple to make, but impressive enough you could serve it to company. Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes 6 pork chops, ½ inch thick1 pkg dry Ranch Dressing Seasoning1 (10¾ oz) can Cream of Chicken Soup4 lbs peeled, cubed potatoes5 Tbsp butter1 cup fresh grated Parmesan cheese6 cloves roasted garlic (directions in notes)1 to1½ cups milk (any milk will do, I used skim)1 Tbsp salt, or to tastefresh cracked black pepper to taste Place pork chops, ranch seasoning and soup into a crock pot on low heat for 6 hours.About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Roasted Garlic – Preheat oven to 350 degrees F.
Weight Watchers Salsa Roll Ups Be sure and join me on Facebook for the latest updates on new recipes! I am always on the look out for more appetizers/finger foods for parties and these little guys hit the spot! We all loved them! They are extremely easy and fast to throw together. And guess what…they are a Weight Watchers recipe…What’s not to love!?! By Chef in Training October 15, 2011 Be sure and join me on Facebook for the latest updates on new recipes! Ingredients Print This Recipe Instructions Mix philadelphia cream cheese and salsa; spread onto tortillas. Points Plus+ 2 Per Serving Makes 10 Appetizers (2 little roll-ups per serving)Nutrition Information:Calories 90, Fat 4.5 g, Cholesterol 10 mg, Carbs 8 g, Fiber 0 g, Protein 3 gPoints Plus+ 2 Per Serving Enjoy! recipe from: Weight Watchers Recipes Linking up to these parties and here
Cinnamon Sugar Pull-Apart Bread Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. If you wonder how, I’ll show you… Here’s the list of ingredients. 1. 2. 3. You can also melt the butter in milk in a small saucepan over medium-low heat. 4. 5. I kneaded the dough by hand for about 10 minutes. You can, of course, use an electric mixer and have the job done in about half the time. 6. O-oh, we have a serious case of yeastafalitis here. Or, in other words, this is what happened after I let the dough rest for one hour. 7. 8. 9. 10. Melt the butter (in the microwave oven or in a saucepan). 11. 12. 13. I went horizontally, it’s the rebel in me. Joy said she drooled at this phase. 14. 15. 16. 17. 18.
Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce - The Best Salmon I've Ever Eaten Share on Pinterest Okay so, I wrote a long post about the pure amazingness of this salmon then I went to cut and past it below the photo and forgot to paste it, posted it and lost my “paste.” Yeah the most frustrating and stupid thing ever! I hate when that happens! Share on Pinterest Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten Ingredients 4 (6 oz) salmon fillets, rested at room temperature 20 minutes 8 tsp flour, divided 2 Tbsp honey, divided zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2) 2 Tbsp extra virgin olive oil 1 recipe Browned Butter Lime Sauce, recipe follows Browned Butter Lime Sauce 6 Tbsp salted butter, diced 3 Tbsp fresh lime juice 1 clove garlic, minced 1/2 tsp salt 1/2 tsp freshly ground black pepper Directions Place butter in a small (light colored) saucepan.
Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries I had been wanting to make stuffed savory stuffed puff pastry for awhile. Probably for the past, oh, seven years, give or take. My sister is the queen of puffed pastry appetizers but this is one of those cooking projects that just never happened for me. Until now. A shipment of locally-grown avocados that all decided to ripen on the same day and I wanted to put them to a creative use. So I got busy puffin’ The assembly line After baking: Warm, cheesy, melted avocado and salsa-filled bites. Crispy edges Scott likes brown corners. I don’t. I am all about the melty middles. This is what I used to create the puffy packages. They were a huge hit with the family and if you’ve never worked with puff pastry before, I assure you, it’s very easy. Scott kept saying they reminded him of something he ate all the time at various Bar Mitzvahs he attended growing up. I told him, “There’s an egg wash on these. But then he asked for a third puff. Print Save
Favorite Recipes from 2011 Can you believe 2011 is almost over? Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. 1. 2. 3. 4. 5. 6.No Bake Nutter Butter Nutella Pie–this pie is amazing. Hope you all had a great year! Trackbacks/Pingbacks Pingback: Favorite Recipes from 2011 « Capppo Leave a Comment Baked Chicken and Spinach Flautas Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing! We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them. You guys, these are so good. I was worried that the flautas wouldn’t be filling enough on their own, so I served them with some refried beans. Baked Chicken and Spinach Flautas 1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon ground Cumin 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced 3 cups Baby Spinach, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa, for serving Preheat the oven to 450*F. Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5
Crispy Chicken Wraps Direct from one of my favorite food magazines on the planet, these Crispy Chicken Wraps from Cook’s Country are simple, extremely fast to put together, require NO heating up the oven in the summer temps, and are incredibly delicious. Once again, my kids and husband (and myself) ate them up and the verdict was I should make these again…and often. A perfect summer, weeknight, FAST meal! Served with a light green salad and some fresh fruit and veggies (or perhaps this delicious fruit concoction) and this is a perfectly perfect meal. Ingredients 1/3 cup mayonnaise, light or regular 1/4 cup chopped fresh cilantro 3 scallions, sliced very thin 2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference) 2 tablespoons sour cream, light or regular 2 teaspoons hot sauce (this does not make them spicy but adds great flavor!) Directions Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Recipe Source: adapted from Cook’s Country
Baked Sweet Potato Fries Here's my twist to the the usual oven-roasted sweet potato fries, just lightly coat them with Panko breadcrumbs before baking. They look and tastes wicked, fries were nice and crunchy on the outside whilst the sweetness and moisture was nicely retained on the inside. I am pretty sure these Baked Sweet Potato Fries will be a sure winner with everyone. Baked Sweet Potato Fries Ingredients 1 Medium-Sized Sweet Potato, peeled1 Egg, beaten2 Tbsp All-Purpose Flour½ tsp Cayenne Pepper¼ tsp Sea Salt or to taste1 Cup Panko Breadcrumbs Baking Pan/Tray, lined with parchment paper, and spray lightly with canola oil. Method Preheat the oven to 425˚F. Trim the peeled sweet potato in the shape of a rectangle. In a medium sized plate, combine the flour, salt and pepper. Toss the sweet potatoes with the flour; dip into the beaten egg, and coat with Panko (Japanese breadcrumbs).
Pork Tenderloin with Pan Sauce This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY! I'm pretty happy with the time change from last week. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts! Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Source: Adapted from For The Love of Cooking