Shrimp Scampi with Linguini

 

Do you ever think of recipes as a guideline?

I wanted Shrimp Scampi. 
I had the shrimp but was missing some other ingredients.
I used spaghetti instead of linguini.
I used chicken broth instead of white wine.  Imagine me not having wine.  But, I guess it happens.
I did not have shallots so I used diced onion.
I did not have garlic on hand. Another unbelievable occurrence. So I used garlic powder.
And I did not have a lemon, but I did have a squeeze lemon juice.
And I did not have parsley on hand.

All this to say that it was still wonderful.

INGREDIENTS

1 lb. Linguini or spaghetti
4 Tablespoons Butter
4 Tablespoons Extra-Virgin olive oil, plus more for drizzling
2 shallots, finely chopped
2 cloves of garlic, minced
pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground pepper
1/2 cup dry white wine or broth
Juice of one lemon
1/4 cup finely chopped parsley leaves

DIRECTIONS

Cook Pasta al dente, as directed on the package

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive over medium-high heat.  Saute shallots, garlic red pepper flakes, until the shallots are translucent, 3-4 minutes.  Season the shrimp with salt and pepper, add them to the pan until they turn pink, about 2-3 minutes.  Remove the shrimp from the pan and keep warm.  Add wine and lemon juice and bring to a boil.  Add 2 tablespoons butter and 2 tablespoons olive oil.  When butter is melted, return the shrimp to the pan with the parsley and cooked pasta.  Stir well and season with salt and pepper.  Drizzle over a bit more olive oil and serve immediately. 

Strawberry & Chocolate Icebox Cake

 

1 (14.4-ounce) box chocolate graham crackers
1 (16-ounce) container frozen whipped topping, thawed
1 cup seedless strawberry preserves or jam, slightly melted
1 quart fresh strawberries, sliced thin, with 6 to 8 whole strawberries reserved for garnish
1/2 cup semisweet chocolate chips, melted

 
DIRECTIONS

Line the bottom of an un-greased 9 x 13-inch baking dish with 1/3 of graham crackers.

In a large bowl, combine Whipped topping and strawberry preserves until well mixed.

Spread 1/3 of Strawberry cream mixture over graham crackers.  Place 1/2 of the strawberry slices on top.  Repeat layers 2 more times, ending with strawberry cream.  Drizzle with chocolate and garnish with whole strawberries.  Refrigerate until chilled.

Fourth of July BBQ Menu

The All American Steak

Nothing is more all-American than steak sizzling on the grill. Our All American Steak recipe takes grilled steak to new heights. Check out our flavorful homemade seasoning recipe and awesome creamy Blue Cheese Topping that finishes it off perfectly.

Serves: 4

Cooking time: 20 min

Ingredients

BLUE CHEESE TOPPING

• 4 ounces cream cheese, softened
• 1/3 cup crumbled blue cheese
• 1 tablespoon milk
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

STEAK SEASONING

• 1/4 cup olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (8- to 10-ounce) Harter House Strip Steaks or other favorite

Instructions

1. In a medium bowl, combine Topping ingredients; mix well. Cover and refrigerate until ready to use.
   
2. Preheat the grill.
   
3. In a shallow dish, combine Steak Seasoning ingredients; mix well. Evenly coat each steak in seasoning mixture.
   
4. Grill steaks 10 to 12 minutes, or to desired doneness, turning over halfway through grilling. Top with Blue Cheese Topping and serve immediately.

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Grilled Summer Veggies

Got a grill basket for your barbecue grill? Use it or pick one up and get your gang to eat their veggies with this recipe for Grilled Summer Veggies. The unbeatable smoky cookout flavors will turn those finicky eaters into veggie lovers.

Serves: 4

Cooking Time:5 min

Ingredients

• 1 red bell pepper, seeded and cut into 1-inch strips
• 1 green bell pepper, seeded and cut into 1-inch strips
• 2 yellow squash, cut into sticks
• 1 zucchini, cut into sticks
• 1 tablespoon olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat grill to high heat.
   
2. In a large bowl, combine all ingredients; mix well and place in a grill basket.
   You can also use heavy duty aluminum foil.
3. Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp.

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American Berry Trifle

Four simple ingredients are all you'll need for this show-stopping patriotic dessert. Perfect for the 4th of July, our American Berry Trifle is so easy to make and it's big enough to feed a crowd!

Serves: 10

 

 

Ingredients

• 1 (16-ounce) pound cake, cut into 1-inch cubes
• 1 quart strawberries, sliced, with 1 cup reserved
• 1 pint blueberries, with 1/2 cup reserved
• 1 (16-ounce) container frozen whipped topping, thawed

Instructions

1. In a trifle bowl or large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern, as shown.
   
2. Serve immediately or refrigerate until ready to serve.

Thanks to MrFood.com

Cilantro Lime Chicken & Rice Bowl

 

This week, I ordered a Rice Bowl with tiny bites of added pork belly from the Team Taco Carryout restaurant on Cherry Street, near Pickwick.  It was SO tasty, I am still thinking about it.  I wrote down all the ingredients in my bowl, but when I got home, I googled it also to be sure I was getting any seasonings.  This was my favorite recipe that I saw.  I found it at Delish.com.

The nice thing about a rice bowl is that you can basically put anything in it.

Serve this with some crispy tortilla chips, and add a dollop of sour cream, and guacamole.

INGREDIENTS

FOR THE RICE
1 1/2 c. basmati rice
Kosher salt
1/2 c. roughly chopped fresh cilantro leaves
2 Tbsp fresh lime juice
1 Tsp. olive oil

FOR THE CILANTRO-LIME AIOLI
1/4 c. real Mayonnaise
2 Tbsp. roughly chopped fresh cilantro leaves, plus more for serving
1 Tbsp minced jalapeno
1 1/2 Tsp Fresh Lime juice
1/8 Tsp garlic powder
Kosher Salt and Fresh Ground Pepper

FOR THE BOWL
2 Tbsp olive oil
3 c. cooked chicken or you might try Tyson's Grilled and Ready Chicken Breast Strips
2 c. frozen or fresh corn kernels
1 1/2 Tsp taco seasoning
1 (15 oz.) can black beans, drained and rinsed
1 avocado, sliced
1 1/2 c. cherry tomatoes, quartered.

DIRECTIONS
Make rice:  In a sauce pan, combine the rice with 1 3/4 c. water and 1/2 Tsp salt. 
Bring to a boil.  Cover and reduce heat to medium low.  Simmer until the rice is tender
and water is absorbed, about 17 minutes.

Remove rice from the heat and let cool slightly.  Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.

Meanwhile, make aioli:  In a medium bowl, whisk mayonnaise with cilantro, jalapeno, lime juice, garlic powder and 2 Tsp water.  Season with salt and pepper.

In a medium non-stick skillet, heat 1 Tbsp olive oil over medium heat, Add cooked chicken, tossing occasionally, until warm.  Remove to a plate.

Return the skillet to medium and add corn.  Cook corn, tossing occasionally, until warmed through, about 2 minutes.  Season with salt and pepper.  Scrape onto a plate.

Add remaining Tbsp of olive oil to skillet and taco seasoning.  Cook over medium heat, stirring constantly, until spices are toasted and fragrant, about 30 seconds.  Add the black beans and season with salt and pepper.  Cook, stirring occasionally, until beans are warm, about 2 minutes.  Remove from the heat.

Fill 4 shallow bowls with rice.  Top with corn, black beans, tomatoes, avocado, and chicken.

Drizzle each bowl with aioli and garnish with cilantro.

**********************************

VEGETARIAN CHIPOTLE INSPIRED BURRITO BOWL
(Makes 4 bowls)
FROM:  Hip2Save.com

INGREDIENTS FOR CILANTRO LIME RICE

1 Tsp vegetable oil or 1 Tsp butter
2 Tsp fresh cilantro
2/3 c. white basmati rice
1 c. water
juice from 1 lime
1/2 Tsp salt

In a 2 quart heavy sauce pan, heat oil or butter over low heat, stirring occasionally until melted.

Ad rice and lime juice, stir for 1 minute.  Add water and salt and bring to a full rolling boil. 
At boiling, cover and turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. 

Add in the cilantro and fluff rice with a fork.  Set aside.

INGREDIENTS FOR RICE BOWL
2 c. Cilantro Lime Rice
1 c. Monterey Jack cheese
1 cup black beans
1/2 Onion, sliced thin
2 bell peppers sliced thin
1 c. fresh or frozen corn kernels
1/2 head lettuce, chopped
1 Tsp taco seasoning

Optional Toppings
sour cream
avocado or guacamole
salsa
Diced tomatoes

DIRECTIONS
Saute onion and bell peppers with a small amount of butter and season with taco seasoning.
Start with the lettuce.and layer rice, beans, onions, and corn.  Add any additional toppings desired. 

Pork Schnitzel with Garlic Sauce

 

INGREDIENTS

4 Harter House Pork Cutlets
1 1/2 cups all purpose flour
kosher salt and fresh ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or Panko.
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 sprig thyme
lemon wedges

Put the flour in a shallow dish and season with salt and pepper.  Whisk the eggs and milk in another shallow dish and season with salt and pepper.  Put the bread crumbs in a third dish and again season with salt and pepper.

Lightly dredge each piece of pork in flour, then egg, and finally the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate uncovered, for 10 - 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in a nonstick skillet over medium high heat.  Add the thyme sprig and let it fry for about 1 minute to infuse the oil.  Remove the thyme sprig and reserve.  Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.  

Remove to paper towels to drain.  Season with salt and transfer to a serving platter while still hot.  Garnish with lemon wedges and the fried sprig of thyme before serving.

GARLIC SAUCE for 4 cutlets

4 Tablespoons butter
2 clove garlic
2 Lemon, juiced
Fresh Parsley or thyme

Add butter and whole garlic and heat to infuse butter.
Squeeze lemon and add parsley / thyme to the pan.  Mix well and pour over schnitzel.

PORK SCHNITZEL SANDWICH

There is not much better than this Pork sandwich.
Add your favorite sauce. provolone cheese, lettuce, tomato, and  onion, on a toasted bun.

Fresh Blueberry Hand Pies

Ingredients

• 4 cups or 2 pints fresh blueberries, washed and drained
• 1 cup sugar
• 2 tablespoons fresh lemon juice, and grated zest from lemon
• 1 teaspoon almond extract (optional)
• 3 tablespoons Tapioca, dry
• sugar for sprinkling on top (granulated or raw)
• one egg, beaten (optional)
• Pie Crust- recipe below

Instructions

1. Place 1 cup of fresh berries in a medium saucepan. Bring heat to medium high, add sugar. Smash the blueberries with the back of a large spoon, or a potato masher to break berries. Mix the berries with the sugar, fresh lemon juice, and lemon zest. Cook until all of the berries burst or are smashed and the mixture bubbles a bit, about 5 minutes. Continue to stir during cooking so berries and sugar do not burn. Turn off heat. Add almond extract, dry tapioca and remaining berries to cooked mixture in pan. Mix well. Let sit in pan for about 5-10 minutes while making crust. It is fine to let this sit in pan the entire time you are preparing the pie crust.
2. Meanwhile, prepare crust. Follow directions for pie crust recipe.
3. Lightly grease two jelly roll or baking sheets.
4. Preheat oven to 425 degrees.
5. Generously flour clean counter top or surface. Using a round lid ( I used a 6 inch diameter lid) roll out half of the dough to about ⅛ inch thick. Press the lid into the dough to make 3-4 circles.
6. Spoon about ¼ cup of filling into the center of each circle. Fold over the circle to meet the opposite edge and crimp edges firmly to seal. Gently place on baking sheet. Brush with beaten egg wash if desired, cut small slits for steam to escape and sprinkle with sugar. I bake about 4-5 hand pies per baking sheet. Repeat with remaining dough and filling. Bake hand pies for about 15-18 minutes or until golden brown.
7. Remove from oven. If some of the sugars from the filling have seeped out, use a spatula and carefully remove the pie from the baking sheet to another surface to cool immediately after finished baking. This will prevent the hand pie from sticking to the surface of the baking sheet as it cools.
8. After the pies are cooled, sprinkle with additional sugar.
9. Yield: about 8- 6 inch hand pies

Notes / Tips:

-You may use frozen blueberries, if using frozen do not thaw before using.

-Depending on the juiciness of the berries, you may end up with (up to) ½ cup of liquid in the pan after cooking the berries. If so, make sure to mix all of the ingredients well in the pan before spooning onto the crust. The sugar will dissolve and the tapioca pearls will settle to the bottom of the mixture, so make sure to get to the bottom of the mixture each time you spoon fruit onto the round of pastry. If you end up having a bit of liquid leftover in the pan, no worries. I used a slotted spoon to remove the fruit from the pan, which worked well because my berries were quite juicy.

-The tapioca will not dissolve completely before baking. You will still be able to see the little specs of tapioca as you spoon out the fruit onto the dough. They will dissolve as they are baked.

-I have dry food storage and used a large white lid from one of my cans for the template to cut out my hand pie crust. You could also overturn a bowl and run a knife edge around the edge of the bowl for a template.

-The best way to store any leftovers is on a plate uncovered in a dry climate. If you are in a humid climate, cover with foil or Saran Wrap. Best eaten the day they are made!

-For tips on making pie crust, read original post on Best Flaky Pie Crust.

Best Basic Flaky Pie Crust

 

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1 cup shortening
• ½ cup very cold water

Instructions

1. Mix flour and salt. Cut in shortening with pastry blender or knives. Add water. Stir with fork until flour is absorbed and dough comes together.

Author: Si Foster

thisgrandmaisfun.com

Caprese Salad & Robert Mondavi Wine

 

 

I don't know what reminded me of this, but tonight I have to have a Caprese salad.

We're also having a Porterhouse Steak from Harter House and baked potatoes with fresh chives and sour cream.  And of course a bottle of wine! 

My wine tonight is Robert Mondavi.  

California Wine - Cabernet Sauvingnon has velvety layers of blackberry, plum and cassis highlight our Cabernet Sauvignon. The wine has the sweet black cherry and dark berry fruit character that distinguishes California’s finest Cabernet Sauvignons, and its ripe fruit is supported by velvety tannins.

Around the dinner table or out on my patio, it's a wine I am going to share with my favorite people.


Caprese Salad

Ingredients:
1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin Olive Oil


Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil.

 Makes 4 servings.

Asian Braised Pork shoulder

This recipe comes from Marina at Circle B Ranch.

Ingredients

Extra-virgin olive oil
One 3-pound pork shoulder
Kosher salt
5 cloves garlic, smashed and finely chopped
One 2-inch piece ginger, peeled and grated
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 to 4 cups chicken stock
1/2 cup hoisin sauce
1/2 cup brown sugar
1/4 cup sambal oelek (Chili Paste - Can substitute Siracha)
1/4 tsp 5 spice
Zest and juice of 1 orange, zest removed in wide strips with a peeler

Instructions

1. Preheat the oven to 300 degrees F.
2. Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
3. Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, hoisin sauce, brown sugar, sambal, 5 spice, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
4. Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
5. When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
6. Serve the pork draped with the sauce. Also serve the pork shoulder with Pickled cucumber and daikon salad.

Pickled cucumber and daikon (radish) salad.

Ingredients

2 carrots, julienned
1 hothouse cucumber, sliced thinly, preferably on a mandoline
1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
3/4 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons brown sugar
1 tablespoon sambal oelek (Chili Paste - Can substitute Siracha)
1 teaspoon grated ginger
1 clove garlic, smashed and finely chopped2 scallions, sliced thinly on the bias

Directions

In a large bowl combine the carrots, cucumbers and daikon. 

In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry. 

Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions. 

Peach Kuchen

This recipe comes from Mary Brown, one of my very favorite customers.
It was delicious!  ~Shelly

Sassy Cinnamon enhances the custard-like topper.

1  2-layer size white cake mix

1/2 cup flaked coconut, toasted

1/2 cup butter

1  1-pound 13-ounce can sliced peaches, drained (3 cups)

5 tablespoons sugar

1 1/4 teaspoons cinnamon

2 cups sour cream

2 slightly beaten eggs

Combine cake mix and coconut.

Cut in softened butter till mixture resembles coarse crumbs.

Lightly press into bottom and 1/2 inch up sides of a 13 x 9 baking pan.

Bake at 350 degrees for 10 - 15  minutes.  

Arrange peach slices over crust.

Blend sour cream and egg; pour over all.

Bake at 350 degrees, just till sour cream is set.  About 10 minutes.

Makes 10-12 servings.