Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 Tbsp. chopped cilantro

Melt the butter and oil in a heavy skillet over medium-high heat.

Add the garlic, onion and jalapeño.

Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.

**Blogger's Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Avocado & Grilled Corn Salad with Cilantro Vinaigrette

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

recipe credit: Authentic Suburban Gourmet

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss. 

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole
Source: slightly adapted from Wendy and Gooseberry Patch

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.

Linda's Twice Baked Potatoes

Linda's Twice Baked Potatoes

recipe credit: Linda Sparley

6 -8 lg baking potatoes
1 pint sour cream
2 cups shredded cheddar cheese
1 stick butter
1 pint half/half
Bacon pieces
Salt and pepper
Parsley or chives
Paprika

Bake potatoes until fork inserts very easily. Cut each potato in half. Scoop out potato into large bowl. Add butter, sour cream, 1 1/2 cups grated cheese. Salt and pepper. Add 1/2 & 1/2 a little at a time and beat with hand mixer until smooth consistency. Put scooped out skins on baking sheet. Spoon potato back in skins. Top with any or all of the following: Bacon bits, more cheese, parsley or chives, pepper, paprika. Re bake at 350 for about 15 min.
You can also make ahead and refrigerate before final baking. Bake for about 20-25 min.

Easy Mexican Rice

Easy Mexican Rice

recipe credit: simply gluten free

1 cup Risotto (Arborio) rice
2 tablespoons olive oil
½ cup finely chopped onions
1 15 ounce can of chopped tomatoes (I like to use fire roasted)
Approximately 1 cup gluten free chicken stock
½ teaspoon ground cumin
1 clove garlic
1 jalapeno pepper finely chopped – optional

Heat a large skillet over medium high heat. Add olive oil and chopped onions. Cook until onion is soft but not browned, about 3 minutes. Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent. Put onion rice mixture into a microwave safe casserole dish with a lid.

Put chopped tomatoes with their juice, ground cumin, garlic and jalapeno if using into a blender and blend until smooth. Add enough gluten free chicken stock to make 3 cups of liquid and blend.

Add the tomato chicken stock mixture to the rice, stir and microwave on high about 18 – 20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace cover and let stand 5 minutes.

If not using the microwave then add the tomato chicken stock mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until totally absorbed.

Serves 6 gluten free people.

Best Grape Salad

Recipe Credit

Ingredients

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste

Directions

1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Layered Yogurt Fruit Salad (Gluten Free)

Recipe Credit

1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted


1. Mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Makes 8 servings

Jane's Potstickers

Jane's Potstickers

*this recipe belongs to my longtime friend, Nicole's mom & their restaurant, Picabu Bistro was just featured on Diners, Drive-ins, & Dives!!

recipe credit: Jane Edwards

Wrappers:

• 2 1/2 cups unbleached all-purpose flour, plus more for dusting
• 1/2 cup cornstarch
• 1/2 teaspoon salt

Filling:

• 1 pound skinless boneless chicken breast
• 4 tablespoons chopped green onions
• 1/3 cup chopped fresh cilantro
• 1/3 cup frozen corn kernels
• 2 1/2 tablespoons ginger puree
• 1 tablespoon chopped garlic
• 1 tablespoon soy sauce
• 2 tablespoons lime juice

Sauce:

• 2 cups soy sauce
• 1 cup water
• 2/3 cup sugar
• 1 cup white wine
• 1/3 cup rice wine vinegar
• 1/3 cup thinly sliced green onions
• Canola oil, for frying
• Mixed greens, for serving
• Sesame seeds, black and white, for garnish

Directions

For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt. Pour in a small amount of water and turn the mixer onto the slowest setting. Continue to add water until a dough forms. The dough should be firm but pliable. Cover the dough with a damp cloth and rest on a cutting board for 30 minutes. Roll the dough out on a well-floured surface to about 1/8-inch thick. Cut into 4-inch circles.

For the filling: Grind the chicken in a food processor. Transfer to a mixing bowl. Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl. Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well.

For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil. Lower the heat and simmer for 15 minutes. Cool, and then garnish with the green onions.

To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape. Pinch the seam to seal the wrapper shut. Repeat with remaining filling and wrappers.

Heat 1 tablespoon canola oil in a nonstick pan. Working in batches, add the potstickers and cook until the bottom is golden brown. Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes. Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds.

• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Garlic Parmesan Orzo

Garlic Parmesan Orzo

recipe credit: Krista Hollister

2 cups uncooked Orzo
3 tsp minced garlic
1/4-1/2 cup butter
1/2 cup grated parm
1/4 c milk
2 T. fresh parsley, chopped
1 tsp. salt
1/4 tsp. pepper

Cook orzo according to package directions. Saute butter & garlic until tender. Drain orzo and add to skillet. Stir in rest of ingredients & heat thoroughly. Serve!

Herb Roasted Potatoes

Herb Roasted Potatoes

recipe credit: Krista Hollister

Large Baking Potatoes - 1 per person
1 tsp salt
2-3 Tbsp melted butter
chopped herbs (fresh or dried), parsley, thyme, rosemary, etc
garlic salt
grated cheddar & Parmesan cheese

Preheat oven to 425. Peel potatoes and slice into 1/2 inch slices. Spray a cookie sheet with PAM spray and lay the potato slices in a single layer. Drizzle melted butter over the potatoes. Sprinkle with the salt & herbs. Bake for 40 minutes. Sprinkle with the parm & cheddar for another 7 minutes, then broil for 3 minutes to create a brown crust. Serve!

Giada's Lemon Risotto

Giada's Lemon Risotto

recipe credit: Giada's Kitchen Cookbook page 121
4 entree servings or 8 side dish or appetizer servings

• 4 cups low-sodium chicken broth
• 1/2 cup freshly squeezed lemon juice
• 3 tablespoons unsalted butter
  
• 2 large shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan, plus 2 tablespoons
• 1/4 cup mascarpone cheese
• Zest of half a lemon
  
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped flat leaf parsely
  
• 6 lemons, for serving

Directions

In a medium saucepan bring the broth and 1/4 cup lemon juice to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and remaining 1/4 cup of lemon juice and simmer until it has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 1/2 cup of Parmesan, mascarpone cheese, the lemon zest, and the salt and pepper.

To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan and garnish with the parsley. Serve immediately.

Farro with Coarse Pesto

Ingredients

* 8 cups chicken broth
* 1 pound farro
* 2 cups fresh flat-leaf parsley
* 1/4 cup fresh basil leaves
* 2 tablespoons fresh thyme
* 2 cloves garlic
* 1/3 cup extra-virgin olive oil
* 1 tablespoon red wine vinegar
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Pecorino cheese wedge, for garnish

Directions

Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.

Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.

Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.

Recipe Credit

Scalloped Tomatoes

Scalloped Tomatoes

Ingredients

* Good olive oil
* 2 cups (1/2-inch diced) bread from a French boule, crusts removed
* 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
* 1 tablespoon minced garlic (3 cloves)
* 2 tablespoons sugar
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 cup julienned basil leaves, lightly packed
* 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Dilled Cucumbers with Creme Fraiche

Dilled Cucumbers with Crème Fraîche

3 English (hothouse) cucumbers
2 teaspoons salt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1/4 cup crème fraîche (see recipe below or use store-bought)
2 teaspoons fresh lemon juice
Large fresh dill sprigs as a garnish

Peel the cucumbers in vertical stripes. Slice the cucumbers lengthwise, scoop out seeds, and cut into 1/4-inch-thick diagonal slices. Toss the cucumbers and salt in a bowl. Transfer the cucumbers to a colander, and allow to drain for 15 minutes. Pat dry with paper towels.

In a bowl, toss together the cucumbers, chives, dill, crème fraîche, and lemon juice. Garnish with dill sprigs.

Serves 8

Crème Fraîche

1 cup heavy cream
2 tablespoons buttermilk, sour cream, or crème fraîche

Place the cream in a saucepan over medium heat. Heat to 100°F. Stir in the butter, milk, sour cream, or crème fraîche. Pour the mixture into a glass jar and cover. Let sit in a warm place, about 75°F, until the cream has thickened like sour cream, 12 to 14 hours. Cover and store in the refrigerator, where it will keep for 10 days.

Makes 1 cup

Baked French Fries with Parsley, Garlic & Parmesan Cheese

Baked French Fries with Parsley, Garlic & Parmesan Cheese
Adapted from a Bon Appétit Magazine

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.

Makes 4 servings.

Beef Fried Rice

Beef Fried Rice

Recipe courtesy of Sandra Lee

Ingredients

* 2 tablespoons canola oil, divided
* 2 egg yolks, leftover from Fortune Cookies recipe
* 1/2 cup leftover broccoli from Crispy Orange Beef with Broccoli recipe
* 1/2 cup bean sprouts
* 1/2 cup leftover beef, from Crispy Orange Beef with Broccoli recipe
* 2 cups leftover cooked rice from Crispy Orange Beef with Broccoli recipe
* 3 tablespoons soy sauce
* Freshly ground black pepper
* 1 scallion, thinly sliced

Directions

In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside.

Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions.

Potato Latkes and Spiced Applesauce

Potato Latkes with Roasted Spiced Applesauce

You can also prepare these several hours in advance and rewarm them in a 400ºF degree oven for 10 to 12 minutes.

Serve with my Roasted Spiced Applesauce.

3 large russet potatoes, about 2 pounds
2 large eggs
1/3 cup beer
1/2 cup all-purpose flour
1 teaspoon salt
Freshly ground black pepper
1 small onion, halved lengthwise and thinly sliced
Canola oil
1 recipe Roasted Spiced Applesauce

Peel and coarsely grate the potatoes. Using the grating blade, you can also use a food processor for this step. Place the grated potatoes in a bowl of water and set aside.

In another bowl, whisk together the eggs, beer, flour, salt and pepper to taste. Add the onions. Drain the potatoes and pat dry on paper towels. Add to the egg and onion mixture. Toss well to combine.

Pour a few tablespoons of oil in a heavy non-stick frying pan and heat over medium high heat. Using a slotted spoon, spoon some of the mixture into the hot oil forming a round pancake. Cook in batches until golden and crispy, 3 to 4 minutes per side. Remove from the pan and serve immediately with Roasted Spiced Applesauce.

Makes 12 pancakes and serves 4 to 6


Roasted Spiced Applesauce

Use a variety of apples for flavor and texture. McIntosh apples are also a good option.

3 Granny Smith apples, peeled and cut in half
3 Pink Lady apples, peeled and cut in half
2 tablespoons melted butter
3 tablespoons brown sugar
1/4 teaspoon cinnamon
Pinch of freshly grated nutmeg
Pinch of ground allspice

Preheat an oven to 375ºF degrees.

Drizzle the butter on the bottom of a roasting pan or baking sheet. Sprinkle the sugar over the butter. Put the apples in the pan cut-side down in a single layer. Sprinkle with the spices. Roast the pears in the oven until soft, 45 minutes. Remove from the oven and let cool. Place the apples in a bowl and with a potato masher, mash until some is smooth and the remainder is slightly chunky.

Potato Pancakes

Ingredients

* 2 cups mashed potatoes
* 1 egg, beaten
* 1 teaspoon salt
* 1/4 cup shredded Cheddar cheese
* 1 tablespoon butter

Directions

1. In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Recipe Credit

Lemon Risotto

Lemon Risotto

Recipe courtesy Rachael Ray

Directions

Ingredients

* 1 quart chicken stock
* 2 cups water
* 1 tablespoon extra-virgin olive oil
* 1 small to medium onion, chopped
* 2 cloves garlic, finely chopped or grated
* 1 cup Arborio rice
* 2 lemons
* 1/2 cup white wine
* 1/2 teaspoon sugar
* 2 tablespoons butter, cut into small pieces
* 1/2 cup grated pecorino cheese, a couple of handfuls
* 2 tablespoons slivered mint leaves
* A handful basil tops, shredded or torn
* Salt and freshly ground black pepper

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Broccoli and Gruyere Gratin

Broccoli and Gruyere Gratin
Adapted from Real Simple

Serves 8

3 large bunches of broccoli, roughly chopped (about 12 cups)
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover and steam until just tender, about 4 to 5 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper. Toss the sauce with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35-40 minutes. Let sit 10 minutes before serving.

For A Potluck

BEFORE YOU LEAVE: Prepare the gratin but do not bake. Leave at room temperature for up to 2 hours or refrigerate for up to 1 day.

WHEN YOU ARRIVE: Bake at 375 degrees from room temperature, 40 to 55 minutes.

Recipe credit: Noblepig.com