Sweet and Spicy Shrimp

I like to eat seafood about once a week and I’m always looking for new recipes.  The peaches in this dish provide a sweet contrast to the spicy red pepper flakes.  If you’re a sweet and savory person, the kind of person like me who puts pineapple on pizza, you’ll love this recipe!

Ingredients

 Vegetable oil
1 lb peeled, deveined large shrimp
Red pepper flakes
Red bell pepper
1 can (15 oz) sliced peaches in heavy syrup (I used lite)
½ cup white rice
1 T grated ginger (I substituted ground ginger)
2 T chopped fresh cilantro

Directions

1. In a medium saucepan, prepare rice.
2. Chop bell peppers, set aside.
3. Heat 1 T oil in a large nonstick skillet over medium-high. Cook shrimp and a pinch of red pepper flakes until shrimp are opaque. Transfer to a plate.
4. Heat 1 t oil and cook the bell pepper for 1 minute. Add the full can of peaches (with syrup). Bring to a boil and cook until thickened. 
5. Stir in shrimp and ginger, sprinkle with cilantro.
6. Serve over rice.

From Del Monte

Candied Sweet Potatoes

Sweet potatoes have always been the highlight of Thanksgiving dinner for me; I could eat a serving with dinner and with dessert! You can’t go wrong by mixing sweet potatoes with butter and brown sugar. This recipe was a hit with my friends; everyone complimented them and gobbled them up!

Ingredients

4 pounds sweet potatoes, quartered
1 1/4 cups margarine or butter
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows ( I only used about 1/3 cup). Return to oven and bake until marshmallows are golden brown.

From AllRecipes.com

Pork and Broccoli Stir Fry

Stir fry is so simple; many people tell me they don’t need a recipe for it. Just pick out your favorite meats and veggies, sauté them together and voila! I, however, always like to have a plan. This Rachael Ray stir fry recipe stuck out to me because it combines some of my favorite flavors – garlic, ginger and soy sauce. If you’re the type who likes to experiment, feel free to add some of your favorite veggies to the pan (water chestnuts might work well).

Ingredients

1/3 cup Oyster sauce
3 T vegetable oil
12 oz boneless pork chops, thinly sliced
8 oz broccoli florets
8 oz shiitake mushrooms, sliced (I just bought a pack of gourmet mushrooms)
4 cloves garlic, chopped
2 T minced fresh ginger (I substituted 1 T ground ginger)

Directions

1. Chop your broccoli and any other non-meat ingredients you are preparing by hand (ginger, mushrooms). Set aside.
2. Mix the oyster sauce with 1 cup water, set aside.
3. Heat 1 T vegetable oil in a large nonstick skillet on high heat.
4. While the skillet heats, chop the pork into bite-size pieces.
5. Cook the pork in the skillet until the pieces are golden brown, 2-5 minutes.
6. Transfer the pork to a plate.
7. Add 2 T veg. oil to the same skillet and cook broccoli and mushrooms for 2 minutes.
8. Add the garlic, ginger and oyster sauce mixture to the skillet and cook for 3 minutes.
9. Return pork to the skillet and cook for 1-2 minutes. Serve.

From Rachael Ray

Fiesta chili dip

A hearty dip that fills people up is always a hit at casual parties. This meaty dip can be made a day in advance, simply refrigerate it and add the cheese before baking. You can serve it topped with sour cream or guacamole but I enjoyed it plain. My friends loved this cheesy, Mexican style dip!

Ingredients

1 T vegetable oil
1 lb ground turkey
½ t salt
2 t chili powder
1 t ground cumin
1 can (15 oz) vegetarian chili with beans
1 can (11 oz) corn kernels, well drained
½ cup thinly sliced scallions
½ cup chunky tomato salsa
1 cup shredded Mexican cheese blend

Directions

1. Preheat the oven to 350 degrees. 

2.In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Brown, 5 to 7 minutes.

3. Stir in the chili powder and cumin. Add the chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 1.5 quart baking dish. Sprinkle the cheese evenly on top.

4. Bake for 20 to 25 minutes, until cheese is melted. Serve warm.

From Great Party Dips by Peggy Fallon.

Tilapia Tacos

Eating fish at least once a week is a healthy habit. To make it work, I need a variety of recipes to keep fish interesting. I found this recipe in my October issue of Everyday with Rachael Ray. Tilapia is not only very affordable, it is also sustainable. According to the magazine, "it's the world's second most successfully farmed fish." This yummy taco recipe includes an easy pineapple-black bean salsa that was so good, I might even make it just with tortilla chips!

Ingredients
3 pineapple rings
1 lb tilapia fillets
1.5 T olive oil
2 T lime juice
1 can black beans, drained and rinsed
1/2 cup chopped cilantro
1/4 cup chopped red onion (I substituted sweet onion)
2 T finely chopped jalapeno
8 corn tortillas, warmed (note that these are flimsier than flour tortillas)
Salt and Pepper

Directions
1. Preheat the broiler.
2. Line a baking sheet with foil and arrange the pineapple slices on it. Broil 12-15 min until lightly browned.
3. Season the fillets with salt and pepper. Rub with half a tablespoon of olive oil and arrange on a foil-lined baking sheet. Drizzle with 1 teaspoon lime juice.
4. Broil fish until flaky, 8-10 minutes.
5. Chop the onion and cilantro and place in medium mixing bowl. Cut pineapple rings into chunks and add to bowl with black beans, 2 T lime juice, jalapenos and 1 T olive oil.
6. Use a fork to flake the fish and divide among tortillas.
7. Top with the black bean salsa.

Cherry-Plum Crumble

Plums are cheap and juicy at the end of summer in Michigan and this easy Rachael Ray recipe is a great way to use them. You can serve it with vanilla ice cream, or use it as a topping for cheesecake as a few of my friends did.

Ingredients
6 plums, sliced
½ cup cherry preserves
5 T chilled, unsalted butter
1 ¼ cups oatmeal cookie mix (you can buy this or just make your own. I made it using the dry ingredients from the oatmeal cookie recipe on the back of a rolled oats container.)

Directions
1. Preheat oven to 400 degrees.
2. Slice plums.
3. Grease a 7 by 11 inch baking dish, toss in plums and preserves.
4. In a bowl, mix oatmeal cookie mix with butter.
5. Scatter the oatmeal mix over the plum-cherry mix, bake for 30 minutes.

Hot and Steamy Artichoke Dip

I have a weakness for creamy artichoke dip appetizers and was delighted to find an easy recipe for making them at home. This was a hit with my friends, served with tortilla chips. Like many dips, it looks odd but tastes great!

Ingredients
6 oz jar of artichoke hearts, drained and chopped
¼ cup mayo
¼ cup sour cream
1/3 cup freshly grated Parmesan cheese
2 T finely minced red onion (I substituted white)

Directions
1. Preheat the oven to 325 degrees.
2. Slice artichokes and onions, mix in medium-size mixing bowl with all ingredients.
3. Transfer to a small casserole and bake until bubbling hot, about 15 minutes.
4. Serve immediately.

From Party Dips by Sally Sampson.

S’More Dip

There is nothing better than toasting marshmallows at a campfire and making gooey s’mores, but sometimes I wish I could make the toasty treat indoors. Behold s’more dip: it has all the ingredients of s’mores - indoors! (The photo is a triple-batch of this recipe because I had friends coming over).

Ingredients

1 cup of milk chocolate chips

2 T Milk

1 ¼ cups mini marshmallows

Graham crackers for dipping

Directions

1. In a medium sauce pan add chocolate chips, milk and 1 cup of marshmallows. Mix over medium heat until melted and smooth.

2. Use a rubber spatula to scrape chocolate mixture into a small casserole dish.

3. Top with remaining marshmallows.

4. Place dish under broiler for 1 minute or until the top has started to brown.

5. Serve with graham crackers.

Veggie Baked Ziti

This easy vegetarian recipe is great for potlucks and pasta lovers. You can make this ahead of time and store it in the fridge overnight, which I did. About two hours before serving, pull it out and set your slow cooker to simmer. Your home will smell of the cheesy deliciousness!

Ingredients

1 box of rigatoni pasta
1.5 jars of marinara sauce
2 cups mozzarella cheese
Water
Butter
2 cups chopped zucchini
1 T garlic powder

Directions

1. Cook pasta to al dente. Drain and reserve pasta.
2. Butter the sides of a slow cooker.
3. Pour in enough marinara sauce to cover the bottom.
4. Layer in about half the pasta.
5. Add 1 cup of chopped zucchini.
6. Add 1 cup of mozzarella cheese.
7. Sprinkle with half the garlic powder.
8. Repeat layers (sauce, pasta, zucchini, cheese, garlic powder).
9. Cook on low for 4 hours.

Apple Harvest Chili

It felt like fall had come early last week so I was in the mood for a hot bowl of chili. The nuts and dried apricots in this sweet and spicy chili give it a satisfyingly filling texture. The recipe is meatless, but if you are serving it for vegetarians make sure to substitute vegetable broth for the chicken broth.

Ingredients

1 16 oz jar thick and chunky salsa
1 16 oz can yellow hominy (or corn), rinsed and drained
1 16 oz ounce can black beans, rinsed and drained
1 14 oz ounce can reduced-sodium chicken broth
1 Granny Smith apple, cored and chopped
2/3 cup snipped dried apricots (you can also use golden raisins or dried cranberries)
1 T unsweetened cocoa powder
2 t chili powder
A few dashes of hot sauce
2/3 cup coarsely chopped cashews
Lime wedges (optional)

Directions
1. Chop the cashews, apple and apricots, set aside.
2. Open the canned beans and hominy (or corn), rinse and drain.
3. Combine salsa, hominty (or corn), beans, chicken broth, apple, apricots, cocoa powder and hot sauce in a large pot or Dutch oven.
4. Bring to boiling, reduce heat and simmer, covered, for 20 minutes.
5. Just before serving, stir in cashews.
6. If desired, garnish with a slice of lime or apple.

From Midwest Living

Coconut Chicken

The curry gives these sweet chicken fingers an unexpected kick, and they go really well with mango peach salsa and chips. This is great when the summer heat puts you in the mood for something tropical!

 Ingredients

1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken breasts
1/2 teaspoon salt
2 egg whites

 Directions

1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
2. Cut the chicken in strips and sprinkle with salt. Set aside.
2. Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder in a medium bowl.
3. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres.
4. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.
5. Serve with salsa.

Adapted from the Deen Brothers.

Beer Shrimp Boil

When the 90 degree days roll in for July, it can be tempting to ditch the kitchen and run out for dinner (free air conditioning!). But when you would rather relax with your family and peel shrimp together, this is the recipe for you. It takes a little time, but the ingredients and steps are as simple as could be. In my opinion, serving it with a loaf of French bread is required.

Ingredients

3 (12-ounce) bottles lager beer
1 cup water
1 T Cajun seasoning
1 t salt
1 t black peppercorns
1 lemon, juiced, halves reserved
1 stick unsalted butter
1 lb large shrimp, head and shell left on, rinsed well
French bread

Directions

1. Cut the lemon in half and juice it. Save the juice in a bowl, place lemon halves in a large pot.
2. Add beer, water, Cajun seasoning, salt and peppercorns to the pot. Bring to boil over medium heat.
3. Cover and boil for 10 minutes.
4. Rinse the shrimp. Add the shrimp to the pot of boiling beer. Cover it and turn off the heat. Cook for 3 minutes, or until pink throughout.
5. Use a slotted spoon to remove the shrimp and transfer to serving bowls.
6. Put the stick of butter in a small saucepan and melt. Add the lemon juice. Turn off heat.
9. Add ½ cup of the beer boiling liquid to the butter with lemon juice and simmer for 2 minutes. Pour into small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side. (Put out empty bowls for the shells.)
10. Serve with French bread.

From Food Network

Strawberry Ice Tea

Combining two summer favorites - fresh strawberries and refreshing ice tea - makes a fabulous drink for a hot and humid day. If you don't enjoy ice tea, try mixing 2 tablespoons of the pureed strawberry with a lemon-lime soda. I tried this with Sprite and it was delicious!

Ingredients
1 package (about 2 cups) strawberries
1/3 cup sugar
1/2 lemon
1/2 gallon ice tea

Directions
1. Boil 1/2 gallon (8 cups) of water. Pour over 2 tea bags and allow to steep for 3-5 minutes. Chill in refrigerator. (I chilled it overnight)
2. Wash and cut the stems off of the strawberries. Place in blender and puree. You may need to stir the strawberries around a few times to help it puree (I did).
3. Strain the pureed strawberries into the iced tea.
4. Juice the lemon and add to iced tea.
5. Stir in sugar until dissolved.
6. Chill until ready to serve.

Tuna Cakes

Canned tuna is so versatile; I have used it in gumbo, macaroni and cheese, wraps and sandwiches. This recipe tries something new: it mixes tuna with a hearty stuffing for satisfying, cheesy cakes. The cakes are tasty eaten plain or on a bun. This recipe makes about four servings and the leftovers make great lunches!

Ingredients

2 cans (5 oz each) canned tuna, drained
1 cup bread crumbs (or stuffing mix)
1 cup shredded cheddar cheese
¾ cup water
1 carrot, shredded
1/3 cup mayo
2 T relish
1 T vegetable oil

Directions

1.       Combine all ingredients except vegetable oil in large bowl.

2.       Cover and place in refrigerator for 10 minutes.

3.       Heat 1 T vegetable oil in large nonstick skillet on medium heat.

4.       Remove tuna mix from refrigerator. Use an ice cream scoop to add tuna portions to the skillet.

5.       Working with 3 portions at a time, flatten each portion with a spatula to make a patty. Cook until golden on each side, about 2 minutes per side.

6.       Continue until you have finished the mixture.

Adapted from Kraft.com

Sesame Pork Chops

I love making pork chops, shake and bake makes it so easy! But shake and bake gets old after a while so I was glad to see this simple recipe for switching it up in Everyday with Rachael Ray magazine.  These turned out very juicy and flavorful, I didn't need to serve any sauce with them.

Ingredients

1 lb pork chops (I like the thick bone-in chops)
6 T soy sauce
3 T brown sugar
2 T rice vinegar (I used regular white vinegar)
1 T vegetable oil
½ cup sesame seeds

Directions
1. Preheat oven to 400 degrees.
2.  Line a baking pan with foil and vegetable oil (or spray oil).
3. In a resealable bag or container, mix soy sauce with the brown sugar and vinegar. Add the pork and marinate in the fridge for about 20 minutes.
4. Pour the sesame seeds in a medium bowl. When the pork is finished marinating, place each chop in the bowl and press seeds into both sides.
5. Place the sesame seed coated pork chops on the prepared baking ban. Cook for 20 minutes.

Adapted from Everyday with Rachael Ray.

Cindy's Pineapple Side Dish

My mom tops ham with pineapple slices, which I love, so when my boyfriend’s aunt shared this savory pineapple recipe with me I could not resist making it on Easter. The dish was thoroughly enjoyed and eaten up, I had to actually cover it to make sure no one took the last little leftover bit. My friends raved about the cheesy, crunchy topping. It  goes well with ham and probably would be nice with pork too.

Ingredients

2 large cans pineapple chunks in pineapple juice
½ cup flour
½ cup sugar
1 cup shredded cheddar cheese
1 stick butter
1.5 cups crumbled Ritz crackers (about 1 sleeve).

Directions
1. Open the pineapple cans and drain and reserve the juice. Set aside. Preheat oven to 350 degrees.
2. Butter a 1.5 qt baking dish. Spread pineapple chunks in dish.
3. In medium bowl, mix flour and sugar and spread over the pineapple.
4. Pour HALF of the juice over the flour, sugar, pineapple mixture.
5. Top with shredded cheese.
6. In a small bowl, melt 1 stick of butter. Pour over the dish.
7. In a plastic bag, crumble the crackers. Measure out 1.5 cups and sprinkle on the pineapple.
8. Bake for 30 minutes at 350 degrees.

The Best Homemade Chocolate Chip Cookie Recipe Ever

These are the best homemade chocolate chip cookies I have ever made! A friend made them for a few parties and I asked for the recipe. He told me it was the Best Chocolate Chip Cookie Ever recipe and he was right. I will never use another chocolate chip cookie recipe again!

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup tightly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
6 to 7 ounces bittersweet chocolate chunks (one generous cup; it’s fine to just use half a 12-oz bag)

Directions

1. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
2. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
4. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour, and preferably 24-36 hours.
5. Preheat oven to 350°F. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or silicone mats. Spoon the dough, using a large cookie scooper or a tablespoon, 2 inches apart onto the prepared baking sheets.
6. Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center. To ensure even baking, turn the sheets front to back and switch racks halfway through.
7. Remove the sheets from the oven and carefully slide the parchment or silicone mats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

From Debbie Koenig

Fruit Dip

As the weather gets warmer, you'll find more varieties of fruit at the grocery store. I was able to find a very good cantaloupe, which was the main ingredient in my fruit salad. Just chop up your favorite fruits and serve with this dip for an easy and healthy appetizer or side. The dip will disappear fast, and don't be surprised if your friends start dipping other treats into it!

Ingredients
7 oz container of marshmallow fluff
8 oz block of cream cheese
1 T of fruit preserves (I used raspberry).

Directions
1. Place the cream cheese in a small mixing bowl and allow to soften. Place in the microwave for 10-20 seconds if you're short on time.
2. Scoop all of the marshmallow fluff into the bowl and mix with the softened cream cheese until well blended.
3. Add your favorite fruit preserves to the mixture.
4. Refrigerate until ready to serve.

Shrimp and Egg Salad

With Easter around the corner, it’s fun to find different ways to serve hard-boiled eggs. This easy recipe comes from an AllRecipes booklet. I enjoyed eating it on a bed of romaine lettuce for dinner, but it would also make a great appetizer on crackers or cucumbers, or you can make it into a sandwich. The mayo was a bit much, you could probably get by with ½ a cup. One recipe review suggested using ½ cup mayo with ¼ cup sour cream.

Ingredients

1 lb large peeled and deveined cooked shrimp (I used a frozen pack of medium shrimp)
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion (I omitted this)
2 hard-boiled eggs, chopped
¾ cup mayo
salt and pepper

Directions

1. Place the eggs in a small pot and fill with water until eggs are covered. Slowly bring to a boil.
2. While the water boils, chop celery and onion and place in medium mixing bowl. Shred in the carrot.
3. Once the water is boiling, remove from heat and cover the pot for 10 minutes.
4. At this time, add shrimp to the mixing bowl. If you are thawing frozen shrimp, you may want to rinse with water.
5. When the eggs are finished cooking, drain the hot water out and add ice water.
6. When the eggs are cool enough to handle, peel and add to mixing bowl.
7. Scoop the mayo into the mixing bowl and blend shrimp, eggs and veggies.
8. Salt and pepper to taste.

Corned Beef Dinner

My mom would make corned beef with cabbage on St. Patrick ’s Day and I always looked forward to it. This year I made it myself and couldn’t believe how simple it was! I started with a 2.5lb piece of meat in my 3.5 qt slow cooker. It was a tight fit at first, but the meat shrinks and it turned out perfectly. The recipe called for four servings, but I think it could stretch to six with all the leftovers I have!

Ingredients

• 1 small onion, sliced
• 4 small carrots, cut into chunks
• 2 medium potatoes, cut into chunks
• 1 corned beef brisket with spice packet (about 2 pounds)
• 2/3 cup unsweetened apple juice
• 3 whole cloves
• 2 T brown sugar
• 1/2 t grated orange peel
• 1/2 t mustard
• 2 cabbage wedges

Directions

• Chop onions, potatoes and carrots. Place in a 3qt or larger slow cooker.
• In a medium bowl, grate the orange peel and whisk with apple juice, cloves, brown sugar, mustard and contents of spice packet.
• Place the brisket in slow cooker on top of veggies. Pour the juice over it and cook on high for 4 hours.
• Chop the cabbage into bite-size pieces and add to slow cooker for 30 minutes.
• Set the slow cooker to warm until you are ready to serve.

Adapted from Taste of Home http://www.tasteofhome.com/Recipes/Corned-Beef-Supper