2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles
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Crunchy Vegetable Spread
1/4 C. finely chopped celery
1/4 C. finely chopped onion
3/4 C. shredded carrots
1/4 C. diced green pepper
1/4 C. shredded seeded cucumber
1 (8 oz) pkg. cream cheese softened
1 T. lemon juice
1/4 t. white pepper
Place vegetables in a small colander or strainer; drain well. Beat together cream cheese and lemon juice until smooth. Stir in vegetables and pepper.
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Egg Salad Cheese Spread
2 C. shredded process cheese
4 hard cooked eggs, chopped
1/2 C. mayonnaise or salad dressing
1/4 C. sweet pickle relish
1 t. prepared mustard
salt and pepper to taste
Combine first five ingredients in a mixing bowl; season with salt and pepper.
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ASIAN STYLE DRUMSTICKS
1 tsp lemon zest OR 2 stalks lemongrass, minced
2 tbs fish sauce
1/4 cup oyster sauce
2 tbs low sodium soy sauce
2 tsp ginger, minced
3 cloves garlic, minced
2 shallots, minced
1/4 cup light brown sugar
2 tsp pepper
2 pounds chicken drumsticks
In a large bowl, combine first 9 ingredients, mix well. Remove skin from drumsticks. Place in the marinade and turn to coat. Cover and refrigerate 30 min. Heat broiler. Broil chicken 17 min. or until 160 degrees on thermometer. Turn every 5 min.
Strain marinade into saucepan. Add 3/4 cup water and bring to a boil, boil 3 min. Remove from heat and drizzle over drumsticks. Serve immediately. MAKES 4 SERVINGS.
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APRICOT SHRIMP WITH FRUITY COUSCOUS
2/3 cup apricot jam
2 tbs Worcestershire sauce
1/2 tsp each garlic powder and red pepper flakes
3 tbs apricot nectar + 1 cup
3 tbs white wine vinegar
1 tbs vegetable oil
24 extra large shrimp, with tails
1 cup vegetable broth
1/2 cup dried apricots, chopped
1/3 cup sweetened dried cranberries
10 oz box plain couscous
1/3 cup hazelnuts, chopped
2 tbs chopped parsley
In small bowl, stir together first 4 ingredients. Remove 1/2 cup for shrimp. To remaining mixture, add 3 tbs nectar, vinegar and oil for dressing couscous. Heat broiler. Coat broiler pan rack with nonstick spray.
Line up shrimp in 2 rows, 12 to a row and rounded sides touching. Insert two 12 inch skewers through each row to prevent curling. In a saucepan, bring 1 cup apricot nectar, broth, apricots and cranberries to boiling. Add couscous. Cover, remove from heat. Let stand.
Brush some of reserved jam mixture onto on side of shrimp. Broil shrimp, jam side up 3 min. on each side or until cooked through, spreading with remaining jam mixture after flipping.
Once couscous is plumped, after 5 min. fluff with fork. Stir in hazelnuts, parsley and dressing. Spoon couscous onto platter. Top with shrimp. Serve immediately or chill. MAKES 6 SERVINGS
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Chile Cheese Bake
6 slices white bread, buttered and crusts trimmed
2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies, drained
6 eggs
2 cups milk
2 t. paprika
1 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. dry mustard
Place bread, buttered side down in a greased 13 x 9" baking dish. Combine cheeses and sprinkle on top of bread. Sprinkle chilies on top of cheese. In a large bowl, beat eggs with milk, paprika, salt, pepper, oregano, garlic powder and mustard; pour over chilies and let soak into bread. Cover and refrigerate at least 4 hours. Preheat oven to 325. Bake for 55 minutes, or until eggs are golden brown.
Serves 10
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ROASTED SEA BASS
1 pound fillet Chilean sea bass, cut into 4 pieces
2 tbs olive oil
1 cup each cubed zucchini and yellow squash
1 cup chopped onion
1 clove garlic, peeled and finely chopped
1/3 cup white wine
2 cups halved red and/or yellow grape tomatoes
1/4 cup thinly sliced basil
Heat oven to 425 degrees. Season fillets with salt and pepper, if desired. Place on foil lined baking sheet and drizzle with 1 tbs oil. Roast 15 min. or until fish flakes easily.
In skillet, warm remaining oil 30 seconds. Add zucchini, squash and onions. Cook 5 min. or until vegetables are softened and lightly golden brown. Stir in garlic. Cook 30 seconds or until fragrant.
Stir in wine bring to a boil, scraping up any brown bits. Cook 2 min. or until almost all liquid is absorbed. Add tomatoes and cook 2 min. or until softened. Stir in basil. Spoon vegetables over fish. MAKES 4 SERVINGS
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BBQ SLOPPY JOES
1 pound lean ground beef
1 medium onion, diced
2 cloves garlic, finely chopped
1/2 tsp Italian herb seasoning
1/2 tsp salt
1/4 tsp pepper
1 yellow summer squash, diced
1 cup barbecue sauce
12 small egg twist dinner rolls OR other dinner rolls
1/2 pound coleslaw
12 sweet and sour pickle slices
In skillet, combine first 6 ingredients, cook breaking up meat, 5 min. Add squash cook 4 min. Stir in barbecue sauce, heat through. Remove skillet from heat. Split roll horizontally. Top each bottom with 1 tbs coleslaw and 1/3 cup meat mixture. Top with a pickle and top of bun. MAKES 12 SERVINGS.
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Cut meat into strips 1/4 inch wide and 3-5 inches long. PLace in bowl. Add tenderizer, oregano, cornstarch, parsley, and sherry. Sprinkle with salt. Mix and let stand for at least 15 minutes. Separate onion slices into rings and fry in oil for 2-4 minutes. Stir constantly. They should still be somewhat crisp. Remove to a heated platter. Place steak strips in skillet used for onions, stirring constantly for 2-4 minutes. Add more oil if needed. Put onions back into skillet and heat through.
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Meatball Cassoulet
2 15-ounce cans Great Northern beans, rinsed and drained
2 cups tomato juice
1 12-ounce package frozen cooked Italian meatballs, thawed
8 ounces cooked smoked turkey sausage or Polish sausage, halved
lengthwise and sliced
1 cup finely chopped carrot
1 cup chopped celery
1 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice,
meatballs, sausage, carrot, celery, onion, Worcestershire sauce,
basil, oregano, and paprika.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat
setting for 4 to 4-1/2 hours.
Makes 4 or 5 servings.
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Cajun Chops
Combine paprika, salt, sage, cayenne and black peppers and
garlic powder; coat chops well on both sides with this seasoning
mixture. Heat butter over high heat just until it starts to brown.
Put chops in pan, reduce heat to medium.
Fry on both sides until dark brown, about 6 to 8 minutes.
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Cold Tacos
2 lbs. lean pork, or part turkey breast, and pork
2 bay leaves
1 T. coriander seeds
1 onion, chopped
1 large or 2 medium avocados, peeled, seeded and chopped
2 pkg. cream cheese, softened (8 oz. each)
1 cup chopped fresh cilantro
Salt pepper and green taco sauce
Boil pork in water seasoned with bay leaves and coriander until tender. Drain and cool. Chop meat and add the remaining ingredients, seasoning to taste with salt, pepper and green taco sauce. Make a roll of the mixture and chill well. Slice in 1 inch slices and arrange on a serving tray with a bowl of green taco sauce for dipping. Decorate tray with fresh cilantro sprigs. This recipe was developed after a trip to Ensenada and stopping at a roadside "Taco Stand". Cold boiled pork was rolled with onions and chili sauce in a flour tortilla and handed out in a piece of waxed paper.
Enjoy.....
Karl
Karl & Bobbi
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