Friday, March 23, 2012

Coconut Shrimp Soup

This is a recipe I saw on Ashley's blog a while back and it looked really interesting.  I didn't have any grits in the house which is what she used so I tried to use Polenta.  I do NOT suggest Polenta for this.  It was ok, but I think would have been a lot better with any of her 3 suggestions (grits, rice, or quinoa).  Next time I make it I think I will try quinoa instead. The soup was good though, just shouldn't have put it on Polenta - that's what I get for trying to modify!

Coconut Shrimp Soup
From: Ashley's Cooking Adventures

1 lb Shrimp, cleaned and thawed
2 Tbsp olive oil
1/2 cup onion, diced
2 garlic cloves, minced
1/2 cup tomatoes, chopped
1 tsp red chili flakes
1/2 cup coconut milk
juice of 2 limes
4 Tbsp cilantro, minced
4 servings of prepared grits, rice, or quinoa (if desired)

1. Cook Grits, rice, or quinoa as directed.

2. Heat oil in a large saute pan over medium heat.  Add onions and garlic and saute until softened, about 5 minutes.

3.  Add in shrimp, tomatoes, and coconut milk and raise the heat up to high.  Shake in red chili flakes and stir.  Bring to a simmer for 3 minutes

4. Plate grits or other grain of choice in a bowl.  drizzle lime juice over the top of the shrimp soup and pour over the grits.  Garnish with cilantro and serve hot.


Tuesday, March 20, 2012

Mexican Caviar

I have seen a lot of variations of Mexican Caviar and I finally made one.  I love the addition of black olives to the dip since I LOVE black olives, but I think next time I will chop them up myself because I didn't like the flavor the chopped ones in a can had. 

Mexican Caviar
From: Just Jenn

3 tsp olive oil
3 tsp red wine vinegar
2 tsp tapatio
2 roma tomatoes, diced small
1/2 cup corn
1 (7oz) can chopped black olives
1 (7oz) can chopped green chiles
1 avocado, diced small
1 clove garlic, minced
squeeze of half a lime
pinch of salt
freshly ground pepper

1. In a medium bowl, toss the diced tomatoes, corn, chopped black olives, chopped green chiles, diced avocado and garlic.

2. Mix together the olive oil and red wine vinegar, pour over all ingredients and toss. Add the Tapatio and squeeze of half a lime and toss to coat. Season with salt and pepper.

3. Serve immediately with Chips, but can let flavors mingle in the fridge for a few hours.

Sunday, March 18, 2012

Crock Pot Macaroni & Cheese

I made this to bring to my small group and tried to double the recipe, but my crock pot didn't really hold a double recipe so I had to improvise.  It turned out pretty good.  But how can you go wrong with pasta and cheese!

Crock Pot Macaroni and Cheese
From: and Paula Deen
Prep Time: 20 min
Cook time: 2 1/2 hours

2 cups uncooked pasta
4 Tbsp butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (I omitted the eggs)
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup whole milk
1/2 tsp dry mustard
1/2 tsp black pepper

1. Boil past in water for six minutes.  Drain.

2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

3. In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper.  Add the drained macaroni and stir again.

4. Cook on low for 2 1/2 hours, stirring occasionally.

Thursday, March 15, 2012

Saute of Baby Vegetables

I made this as the side to the Strip Steak with Rosemary Red Wine Sauce.  I tweaked it a little bit but not using pattie pan squash and just using regular green beans and small carrots but it was a great compliment to the steak and quite easy.  My variation is below.

Saute of Baby Vegetables
From: gmgaston
Prep time: 5 minutes
Cook time: 10 minutes

1 lb haricots verts (I used regular green beans()
1 lb baby or small carrots with tops
3/4 lb purple pearl onions, peeled
4 Tbsp butter
salt and fresh ground pepper

1. In a large heavy saute pan, melt the butter over medium-high heat.  Add carrots and pearl onions; saute until tender.

2. Add green beans and saute for 5 additional minutes until tender crisp.  Season with salt and pepper.  Serve immediately.

Tuesday, March 13, 2012

Strip Steak with Rosemary Red Wine Sauce

I made this for our Valentines dinner (yes it is taking me a while to post things).  I added mushrooms to the recipe and it was delicious.  It reminded me of the seared sirloin with shrooms - it was quite similar.

Strip Steak with Rosemary Red Wine Sauce
From: The Food Network
Prep Time: 5 minutes
Cook time: 25 minutes

4 boneless strip steaks (1 inch thick)
1/2 tsp salt
1 Tbsp cracked black pepper
3 Tbsp Olive Oil
1/4 cup chopped onion
2 Tbsp chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 tsp dark-brown sugar (omit for SB Phase 1)
1 cup sliced mushrooms (optional)

1. Season steaks with salt.  Press pepper on surfaces.

2. Heat oil in large heavy skillet over high heat.  Add steaks.  Lower heat to medium; cook, turning once, 6 minutes per side for medium rare, 8 minutes per side for well-done.  Remove to warm platter, keep warm.

3. Add onion to skillet; cook until browned, stirring, 2 minutes.  Add half the rosemary, half the garlic and cook, stirring, 20 seconds.

4. Add wine, increase heat to high; boil vigorously 2 minutes (I also added mushrooms at this point).  Add broth, sugar and meat juices that have collected on platter.  Boil 10 minutes more or until liquid is reduced by half, about 1 cup.  Add remaining rosemary and garlic.  Pour over steaks and serve.

Saturday, March 10, 2012

Warm Winter Chick Peas with Brussels Sprouts

This is a great easy and healthy side dish.  I made mine without bacon because I didn't have any in the house and it was still delicious.  I highly recommend it!

***Obviously I forgot the chickpeas, butter, pepper, nutmeg, and parmesan for the picture ***

Warm Winter Chickpeas with Brussels Sprouts
From: How Sweet It Is

2 Tbsp Butter
1 cup sliced mushrooms (I used baby bellas)
6-8 brussels sprouts, thinly sliced (I used more like 10)
1 can (15oz) Chickpeas, drained and rinsed
2 slices bacon (I omitted)
2 Tbsp Toasted pecans, Chopped
1/4 tsp pepper
1 pinch nutmeg
grated parmesan for topping

1.  Heat large skillet over medium heat and add 1 tbsp butter.  Add mushrooms and saute for about 5 minutes, or until they begin to caramelize, stirring occasionally.

2.  Add brussels with a pinch of salt and remaining butter, stirring to coat, then cook for another 5 minutes.

3.  Add Chickpeas, bacon, pecans, pepper and nutmeg, then stir and let sit for 5-6 minutes until chickpeas are warm and the flavors come together.  Serve warm with grated parmesan on top.

Wednesday, March 7, 2012

Easy Chocolate & Salted Caramel Mug Cake

I see a lot of different types of Mug Cakes on Pinterest and this Salted Caramel one caught my eye.  I had all the ingredients in my cupboards except the caramel, but I did have caramel sauce so I tried that.  Note to self: caramel sauce does not work the same in recipes as regular caramel.  The cake turned out great and delicious, just not much of caramel flavor as I was hoping for.  So I just drizzled caramel sauce over the cake and the ice cream I put on it!

Easy Chocolate & Salted Caramel Mug Cake
From: The Family Kitchen
Prep time: 2 min
Cook time: 1 min 30 sec

4 Tbsp flour
4 Tbsp sugar
3 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 egg - beaten
3 Tbsp skim milk
1 Tbsp vegetable oil
2 Salted caramels

1. In a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug.  Drop caramels into center of mixture one at a time.

3. Microwave on high for 1 minute and 30 seconds.  If needed [if cake is still gooey], microwave on high for up to an additional 30 seconds. Serve with ice cream if desired.


Related Posts with Thumbnails