Spicy Shrimp Nachos

Recipe Courtesy of Better Homes and Gardens

Prep Time  20 minutes
Total Time  25 minutes
Serves 8

One word.  Awesome!

Ingredients:

1          cup mango

1          medium red sweet pepper, chopped

2          T. finely chopped red onion

1          fresh jalapeno, seeded and finely chopped

2          T. packed brown sugar

2          T. Jamaican jerk seasoning

1          lb. peeled, deveined shrimp, uncooked

8          cups tortilla chips

4          oz. Pepperjack cheese, shredded

Directions:

1                    Preheat broiler. For salsa, in a bowl, stir together mango, sweet pepper, onion and chile pepper; set aside. In a large bowl, stir together brown sugar and jerk seasoning. Add shrimp and toss to coat. Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1-2 minutes each side or until shrimp are opaque. Remove and set aside.  If desired, coarsely chop shrimp.

2                    Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese. Broil 4-inches from heat for 1-2 minutes or until heated through and cheese is melted.

Chicken Tostadas with Mango Salsa

Happy Cinco de Mayo Week!   I'll be posting Mexican inspired recipes this week that are simple and delicious!


To kick it off, I'm re-posting one of my all time favorites:  Chicken Tostadas with Mango Salsa.   If you choose not to try the Tostadas, you MUST try the mango salsa.  It works great as a topping or alone with tortilla chips. 


Recipe Courtesy of Taste of Home


Chicken Tostadas with Mango Salsa
Prep Time   30 minutes
Total Time  50 minutes
Serves 6

Ingredients:

• 1/3 cup orange juice
• 5 tablespoons lime juice, divided
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken breast halves
• 2 medium mangoes, peeled and diced
• 1 small red onion, chopped
• 1/2 cup minced fresh cilantro
• 1 serrano pepper, seeded and minced
• 2 tablespoons finely chopped candied ginger
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 6 corn tortillas (6 inches)
• 3 cups coleslaw mix
• 6 tablespoons fat-free sour cream

Directions:

In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes.
    For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving.
    Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-7 minutes on each side or until juices run clear. Cut into thin strips.
    In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream. Yield: 6 servings.

Country Fried Steaks with Gravy

Recipe Courtesy of Taste of Home

Prep Time 15 minutes
Total Time 30 minutes
Serves 4

The ultimate comfort food!

Ingredients:

5 tablespoons all-purpose flour, divided

1/4 cup cornmeal

1/2 teaspoon salt

1/4 teaspoon pepper

4 beef cube steaks (about 1 pound)

1 egg white

1 teaspoon water

2 tablespoons vegetable oil, divided

Gravy:

1 tablespoon butter

2 tablespoons all-purpose flour

1-1/2 cups milk

1 teaspoon beef bouillon granules

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/8 teaspoon pepper

Directions:

Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture.
    In a skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
    Meanwhile, for gravy, melt butter in a saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks

Easy Seafood Paella

Recipe Courtesy of Parents Magazine

Prep Time  20 minutes
Total Time:  4-5 hours (slow cooker) or 20 minutes (stovetop)
Serves 6

Ingredients:

• Nonstick cooking spray
• 3/4 cup chopped assorted, colored sweet peppers; chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1 cup uncooked regular brown rice
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground turmeric
• 12 ounces fresh or frozen shrimp; thawed and deveined with tails off
• 12 ounces tilapia fillets, cut into 3/4-inch pieces
• 1 cup frozen peas

Substitute:  Don't have turmeric on hand?  You can substitute with ground mustard

Directions:

1.  Coat a 3-1/2 to 4-quart slow cooker with cooking spray; add peppers, onion, and garlic and set aside. In a large microwave-safe bowl combine the broth, rice, thyme, crushed red pepper, and turmeric.  Microwave on high for 4 minutes or until just boiling.  Pour over vegetables in slow cooker.
2. Cover; cook on low-heat setting for 4 hours.  Stir in shrimp, tilapia, and peas.  Cover; cook 45 minutes more, stirring once.  Remove cooker from liner; let stand, covered, for 10 minutes (fish should flake, shrimp should be opaque, and rice should be tender).

Stovetop Method:

1. In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add peppers, onion, and garlic.  Cook and stir for 4 minutes or until tender.  Stir in crushed red pepper, turmeric and rice.  Cook and stir for 1 minute.  Add chicken broth and thyme; bring to boiling; reduce heat.  Cover and cook for 30 minutes.  Add shrimp, tilapia, and peas.  Cover and cook for 10 minutes more or until rice is tender, shrimp are opaque and fish flakes.  Remove from heat and let stand for 10 minutes.

Spinach, Red Pepper & Feta Quiche

Recipe Courtesy of Tastebook.com

Prep Time  20 minutes
Total Time  50 minutes
Serves 6

Great for brunch or dinner!

Ingredients:

1 frozen pie shell

3 T. olive oil

1 cup chopped onion

2 (4 oz) jars chopped pimentos, excess liquid squeezed out
1 medium red pepper, seeded and chopped

3 garlic cloves, minced

1 (10 oz) package frozen spinach, thawed, excess liquid squeezed out and chopped

3 large eggs

¼ cup grated parmesan

1 cup milk

2/3 cup crumbled feta

Directions:

1.      Preheat oven to 350.

2.      Line pie crust with aluminum foil.  Bake for 15-20 minutes.

3.      Increase oven temperature to 375.

4.      In large skillet, heat oil over moderate heat.  Add onion and cook until softened.  Turn up heat. Add pimentos, red pepper, garlic and spinach and cook until heated through.  Drain off liquid.

5.      Beat eggs and add parmesan cheese and milk.  Add spinach mixture and feta. 

6.      Pour into pie shell.

7.      Bake on sheet pan for 30-35 minutes or until set.

Pasta Rustica with Chicken Sausage and Three Cheeses

Recipe Courtesy of Williams-Sonoma

Prep Time 15 minutes
Total Time 45 minutes
Serves 6-8

This will become a family favorite!

Ingredients:

2 Tbs. olive oil

1 yellow onion, chopped

2 garlic cloves, minced

3/4 lb. chicken or turkey sausage, casings removed

1 tsp. dried basil

1 tsp. dried oregano

1/4 tsp. hot red pepper flakes

1 can (28 oz.) tomatoes in puree, tomatoes coarsely chopped and puree reserved

Salt, to taste

1 lb. penne pasta

1 1/4 cups ricotta cheese

2 cups shredded fontina or mozzarella cheese

1/2 cup grated Parmigiano-Reggiano cheese

Directions:

In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and puree and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt.

Preheat an oven to 350ºF. Lightly oil a baking dish.

Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.

In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.

Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot.

Beef & Potato Hand Pies with Dipping Sauce

Recipe Courtesy of Martha Stewart

Prep Time  30 minutes
Total Time  50 minutes
Serves 8

Ingredients:

1 tablespoon olive oil
1 small yellow onion, diced small
Coarse salt and ground pepper
2 garlic cloves, minced
1/2 pound ground beef
1 tablespoon paprika
1 medium Yukon Gold potato, diced into small pieces
1/2 cup golden raisins
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Directions:

1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
2. On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square.
   
   

   

   
   I didn't have raisins on hand so I substituted red grapes.  They worked well. 


3. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

The pies can be made the night before.  Place in single layer on baking sheet, cover and refrigerate until ready to use.

Dipping Sauce:

1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/2 teaspoon Worchestershire sauce
Ground pepper to taste

Mix all ingredients in small bowl. Cover and refrigerate for several hours before serving.

Crunchy Noodle Salad

Original Recipe Courtesy of Ina Garten, Food Network
* Revised Slightly

Prep Time  15 minutes
Total Time  35 minutes
Serves 8-10

This thai-style salad pairs well with chicken or can be eaten as a vegetarian main dish.

Ingredients

1 lb thin whole wheat spaghetti
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup low sodium soy sauce
3 tablespoons sesame oil
1 tablespoon honey (or substitute 1 tablespoon granulated sugar)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons sesame seeds
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, diced
4 scallions, diced
1 cup broccoli florets, chopped into small pieces
3 tablespoons chopped parsley leaves

Directions

Cook pasta according to package directions. Drain and set aside.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, broccoli, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Ice Cream Sandwich Cake

Recipe Courtesy of Taste of Home

Prep Time  10 minutes
Total Time  45 minutes
Serves 8-10

Your guests will never believe this cake is made with store bought ice cream sandwiches.  Simply delicious!

Ingredients:

1 12-count box of ice cream sandwiches
1 container whipped topping, thawed
1 1/2 cups chocolate syrup
1 1/2 cups caramel syrup
2 Heath bar candy bars

Directions:

Line 13x9 baking dish with ice cream sandwiches, cutting them to fit as needed. 

Spread caramel topping over ice cream. Top with whipped topping,

Drizzle chocloate syrup over whipping topping.  Chop candy bars and sprinkle on top.

Freeze for 45 minutes before serving.

Greek Orzo Salad

Recipe Courtesy of AllRecipes.com

Prep Time  30 minutes
Total Time 40 minutes
Serves 10

INGREDIENTS

• 2-3/4 cups and 1 tablespoon uncooked orzo pasta
• 4 (6 ounce) cans marinated artichoke hearts
• 2 tomato, seeded and chopped
• 2 cucumber, seeded and chopped
• 2 red onion, chopped
• 1-2/3 cups crumbled feta cheese
• 2 (2 ounce) cans black olives, drained
• 1/3 cup and 1 tablespoon and 1 teaspoon chopped fresh parsley
• 1 tablespoon and 2 teaspoons lemon juice
• 3/4 teaspoon dried oregano
• 3/4 teaspoon lemon pepper

DIRECTIONS

1.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

2.  In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

3.  Just before serving, drizzle reserved artichoke marinade over salad.

Baked Coconut Shrimp with Curried Apricot Sauce

Recipe Courtesy of Better Homes and Gardens

Prep Time 30 minutes
Total Time 40 minutes
Serves 6-8

Ingredients

24  fresh or frozen jumbo shrimp in shells

1  cup mayonnaise or salad dressing

3  tablespoons apricot preserves

1  teaspoon curry powder

2  tablespoons cooking oil

1-1/2  cups shredded unsweetened coconut, toasted

1/4  cup cornstarch

1  tablespoon sugar

1/2  teaspoon salt

3  slightly beaten egg whites

Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Set aside.

2. For sauce, in a small bowl stir together mayonnaise or salad dressing, apricot preserves and curry powder. Cover and chill until ready to serve.

3. Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a large shallow dish combine the coconut, cornstarch, sugar, and salt. In another small shallow dish place the egg whites. Dip shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with Curried Apricot Sauce. 

Boston Cream Pie Parfaits

Recipe Courtesy of Diets in Review.com

Prep Time  10 minutes
Total Time 20 minutes + chillling time
Serves 6

Pound cake topped with vanilla custard, whipped cream and chocolate sauce

Ingredients

1/2 cup vanilla pudding mix

1/4 cup granulated sugar

1/2 cup water

2 1/2 cups skim milk

3 Tbs. chocolate syrup

1 1/2 cups reduced-calorie whipped topping

Prepared pound cake, cubed

Directions

1.     Combine vanilla dessert mix, sugar, water, and milk in medium saucepan; mix well

2.     Place over medium heat and cook, stirring constantly, until mixture comes to a boil and begins to thicken

3.     Remove from heat and quick chill by placing saucepan in a larger pan of ice water

4.     Cool to room temperature, stirring occasionally

5.     Place 1-2 pound cake cubes in bottom of parfait glasses

6.     Pour half of pudding on top of cake  

7.     Top with half of chocolate syrup, spooning syrup along edge of glass

8.     Top with 1 cup of whipped topping

9.     Repeat with remaining pudding and syrup

10.  Garnish with remaining whipped topping

11.  Serve chilled

Turkey Tetrazzini

Recipe Courtesy of Parents.com

Prep Time  20 minutes
Total Time  4-6 hours, low heat
Serves 6-8

Ingredients

·                                 4 slices turkey bacon

·                                 1 tablespoon canola oil

·                                 1 1/2 - 2 pounds turkey tenderloin, cut into 1-inch pieces

·                                 1/8 teaspoon black pepper

·                                 1 small onion, chopped (1/3 cup)

·                                 1 8 ounce container fresh mushrooms, quartered

·                                 1 cup reduced-sodium chicken broth

·                                 1/4 teaspoon ground nutmeg

·                                 1/4 cup grated Parmesan cheese

·                                 Nonstick cooking spray

·                                 1/4 cup frozen peas

·                                 1 ounce reduced-fat cream cheese

·                                 8 ounces multigrain spaghetti, broken and cooked according to package

·                                 1/4 cup grated Parmesan cheese

1. In a large skillet, fry bacon in oil over medium-high heat for 4 to 6 minutes or until brown and crisp. Transfer to large bowl and crumble. Season turkey with black pepper. Brown in same skillet, about 2 to 3 minutes (turkey will not be cooked through).

2. Coat inside of a 4-quart slow cooker with nonstick spray and add in turkey, onion, mushrooms, chicken broth, nutmeg, and 1/4 cup Parmesan; stir to combine. Cover and cook on low-heat setting for 4 to 6 hours. Mix in peas, cream cheese, and cooked spaghetti. Let stand, uncovered, for 15 minutes. Top each serving with additional cheese. Makes 6 to 8 servings.