Shrimp Durango

I needed a dish that didn’t have meat in it and was quick.  This is what I found on allrecipes.  I followed some of the advice in the reviews and added more cayenne, garlic & onions.  It came out great and was very easy!  Here is the original recipe.  (I doubled the sauce)

INGREDIENTS: 
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice 
3/4 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste

DIRECTIONS:

1. Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
2. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
3. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

Tilapia Picata

So every Wednesday we eat very late because of work.  I have been trying to do light meals only on these nights. 

I found this recipe on a blog and loved it.  I even did the julienned carrots and zuchini which was a perfect side dish.

Directions:
In a saute pan heat some butter and olive oil. Dredge your fish in some flour seasoned with salt and pepper. Nicely brown both sides of your fish, I prefer tilapia in this, I think it holds up really well and I like the “non fishy” taste.

Gently remove your fish, deglaze your pan with some white wine scraping up the brown bits. Squeeze a half of a juicy lemon in, more if you like, a nice splash of chicken stock, a couple tablespoons of capers, and a little more butter. After it reduces a while, put your fish back in along with some sliced lemons and fresh parsley. Cook a couple minutes more just till the fish is done, and the all the flavors blend together.

Strawberry Cupcakes with Strawberry Cream Cheese Frosting!

I do Not like Chocolate.  Yep- thats right- not at all.  So when it comes to baked goods it can be really challenging to find things I like.  When I came across this recipe on another blog I was excited!!

These came out so Great!  I would use the M**** word but that is my most hated word in the dictionary.  Really- it’s not a pretty word.

Ingredients:

1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin

1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (I wound up buying two packages and using some of the leftover strawberry puree in the frosting.)

4 large eggs

1/2 cup vegetable oil

1/4 cup water

Directions:

Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Frosting:

Ingredients:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

1/4 cup strawberry puree (Measure it from the leftover puree you made for the batter.)

1/2 teaspoon vanilla extract

Up to 7 cups confectioners’ sugar

Freshly sliced strawberries, for garnish, optional

Directions:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip.  Garnish with fresh strawberries, if desired.

Mediterranean Baked Fish

I haven’t updated this in so long.  I have made so many recipes but I just haven’t updates things.  Oops!

Last night I decided to make a fish entree because we don’t really get to eat dinner until 9pm if we are even that lucky on Wednesdays.  We both wanted something light and quick .  I came upon this recipe on allrecipes.com.  Of course  I don’t have a picture.  Even though I finally found my charger, (which had been hiding out in my husband’s glove compartment for months- why was it there- who knows??) I still forgot to take a picture. 

Mediterranean Baked Fish

Ingredients:
1 cup thinly sliced leeks, white parts only
2 garlic cloves, minced
2 teaspoons olive oil
12 large fresh basil leaves
1 1/2 pounds orange roughy fillets ( I used tilapia)
1 teaspoon salt
2 plum tomatoes, sliced
1 (2.25 ounce) can sliced ripe olives, drained
1 medium lemon
1/8 teaspoon pepper
4 sprigs fresh rosemary

Directions:

1. In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
2. Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
3. Cover and bake at 425 degrees F for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.

Enjoy!

Italian Pot Roast

I had been looking for a new pot roast recipe when I stumbled on this one.  It is VERY easy to make - takes some time but easy none the less. I loved it!!!!  Of course I still have yet to find my camera so I do not have a picture of my creation – Sorry. 

Ingredients

• 3 1/2 to 4 pound rump or chuck beef roast
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 large carrot, diced (about 1 cup)
• 1 large celery stalk, diced (about 1 cup)
• 1 medium red onion, diced (1 to 1 1/2 cups)
• 2 garlic cloves, finely minced
• 2 Tbsp chopped fresh flat-leaf parsley
• 1 bay leaf
• 1 Tbsp finely chopped fresh sage
• 3 cups medium-bodied Italian red wine
• 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds

Directions:

Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes. Transfer the meat to a platter.  Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.  Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.)  Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.  Cut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.

Enjoy!!

Peppery Brown Sugar Salmon

I love fish but rarely cook it at home. I usually like to be able to buy it and cook it the same day.  This past Saturday I finally got a chance to make this recipe that I saw on a blog I love, Ezra Pound Cake.   It was probably the easiest recipe I have ever made but it still had a TON of flavor.  I served it with my version of an Autumn Salad which was Spinach leaves, Glazed Walnuts, Apples, Craisins and Crumbled Blue Cheese with a White Balsamic Dressing

Peppery Brown Sugar Salmon

From Recipezaar.com

Serves 4

• 1 1/2 pounds salmon fillets (bones removed)
• 3 tablespoons brown sugar, packed
• 1/2 teaspoon onion powder
• 1/2 teaspoon lemon pepper seasoning
• 1/4 teaspoon cracked black pepper
• 1 tablespoon butter, melted

1. Preheat oven to 425 degrees F.

2. Pat the salmon fillets dry.

3. Brush with melted butter.

4. Combine the seasonings in a small bowl and mix.

5. Sprinkle the seasonings over the salmon, and press down gently.

6. On a lightly greased baking sheet, bake for 20-25 minutes. Line the sheet with foil for easy cleanup.

 

ENJOY!!!

Happy Halloweenie!!!

White Chili

I love Chili but I always make the same kind.  I know there are millions of recipes but I never get around to trying them.  So when I found this one on my friend April’s blog- I couldn’t resist.   This recipe had a little kick to it which I didn’t expect.  You could easily adjust it though to suit your needs.

(forgive the picture it was done on my phone)

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4 ounce) can diced jalapeno peppers
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14.5 ounce) cans chicken broth
• 3 cups chopped cooked chicken breast
• 3 (15 ounce) cans white beans
• 1 cup shredded Monterey Jack cheese

Directions

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 -30 minutes, stirring occasionally.  Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. I also added about a tablespoon of fresh salsa to mine as April suggested.  

Enjoy!!

Potato Pancakes- (Not healthy at all!)

Every once in awhile I want something that is just plain old bad for me!  So while I was lounging around on Sunday- I saw the local news channel do a segment on potato pancakes.  I haven’t had one in ages and I have never made one.  I went about my day decorating and cleaning - I still couldn’t't get them out of my mind.  That was it I knew I had to make them.  The recipe couldn’t be easier- and they were amazing!

 

Ingredients:
4 Potatoes
1 Small Onion
Bread Crumbs
1 Egg
Oil
Salt & Pepper to Taste

Directions:
Grate Potatoes and onion using a box grater. Add Egg.  Add breadcrumbs – enough to dry out mixture.  Heat oil over medium-high heat.  Grab a scoop of mixture, flatten it out to resemble a small pancake.  Drop in oil.  Cook for about 3 minutes on both sides.  Drain on paper towels.  Top with Apple sauce, sour cream, caramelized onions the choices are endless.

Enjoy!

Homemade Chicken Stock

I love homemade chicken soup.  There are also countless other recipes you can use chicken stock for.  You have much less sodium in a homemade stock then store bought.  I make it and freeze it.

To make things really easy I will usually use a store bought rotisserie chicken and a fresh soup package.(you know in the produce section where they have bundled up a package of fresh herbs like rosemary, thyme, dill, along with onions, turnips, carrots and celery stalks.) 

Place  chicken carcass with some meat and skin left on in a pasta pot with strainer. Cut the onions, celery, carrots in large chunks add to pot with fresh herbs.  Cover with cool water and bring to a boil.  Let simmer for about 2 hours or even longer.  Add salt and pepper to taste.  Cool and remove all vegetables and bones.  Strain stock.  Now it’s ready to use or freeze.  You can refrigerate and remove more fat once chilled.

Enjoy!