Grilled Marinated Shrimp

This shrimp recipe is fantastic! A few tips and things I have changed in the past about the recipe. I am so not a fan of touching raw fish of any kind so I have used cooked shrimp, marinated it and grilled it. It was still fantastic however with raw fish is even better. I have learned to suck it up, touch it and clean it, so can you!

I also use organic ketchup and not tomato paste because I do not want to open a whole can for a tablespoon.

Also I love things hot and spicy so I kick up the amount of hot pepper sauce.

Ingredients

• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste or ketchup
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Directions

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Chinese Slaw

This was a fantastic salad that I made today for a meeting! Everyone loved it and so will you. This is a great quick and simple side dish you can bring to a party or for family dinner!

You will need:

1 pkg Dole coleslaw mix
1 pkg chicken flavored Ramen noodles (crushed)
4 T. sesame seeds (one small tones)
1 pkg (30z) slivered almonds
1 bunch chopped green onions - tops and all

Dressing
1/2 cup salad oil
4 T red wine vinegar
4 T sugar
Seasoning mix from ramen noodles

Mix oil and sugar together, add vinegar, mix and microwave for 45 seconds, let sit for a minute and then stir. Let the dressing sit on the counter for at let an hour and stir again before putting the salad right before eating.

Right before serving add slaw and green onions and mix with dressing. Then add almonds, crushed noodles and sesame seeds. Stir well again and enjoy!

Almonds and sesame seeds may be toasted (I did not do this).

Green Chile Burritos (plus bonus recipes!)

After hours of processing 30 lbs of fresh New Mexico green chiles today, my husband and I just had to try them out this evening.  Introducing.....green chile burritos!

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onions
• Taco Seasoning - you can either use a store-bought packet or make your own!  Recipe below***
• 1 (15 oz) can refried beans
• 1/2 cup shredded cheddar cheese
• 4 flour tortillas
• Desired amount of chopped green chiles (will depend upon your taste buds)
• 1 can condensed cheddar cheese soup

Directions

1. Preheat oven to 350 degrees
2. Brown ground beef in a skillet with the onions
3. When beef is about half way cooked, prepare the cheddar soup as directed on can (either on stove top or in microwave.  Add some chopped green chiles to this...as much as your mouth can comfortably handle :)
4. Also when beef is about half way cooked, start heating the refried beans in a skillet as directed on can
5. When meat is almost done, add the taco seasoning as directed by packet (recipe for homemade taco seasoning below).
6. Add to the beef mixture as many green chiles as desired.
7. Lay out tortillas and put down  refried beans in each one.  On top of that layer, place the meat mixture, followed by the shredded cheese.
8. Roll the tortillas with contents into a burrito and place onto greased cooking sheet or casserole dish
9. Smother with green chile cheese sauce
10. Bake 10 minutes

Taco Seasoning Recipe - as promised!  Started using this because it is cheaper and lower in sodium than most store-bought brands.  This recipe yields about 40 servings so make sure you have a container to put the extra in!

• 4 tbsp chili powder
• 1 tbsp ground pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp crushed red pepper flakes
• 1 tsp oregano
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp salt

We served these burritos with some chips and fresh pico de gallo.  In case you want to make your own pico, below is what I usually do.  Amounts can vary depending on what you have around and what flavors you want to come out more.  This is what I have done for the past couple years and like best:

Pico de Gallo

• 4 roma tomatoes, deseeded and diced
• 1/2 yellow or white onion, diced
• 4 jalapeno peppers, deseeded/deveined and diced
• Handful cilantro, chopped
• 3 tbsp lime juice
• 2-3 shakes cumin

Here's the beautiful meal:

Mmm!

Parmesan Crusted Broccoli

My roommate's brother-in-law came up with this fantastic recipe! Please note that my true lack of measuring things will come out in this recipe but I really feel like this is one of those that is best to use your eyeballs...

You will need:

• 2 1/2 cups broccoli uncooked cut in large pieces
• 1 1/2 Tablespoons of olive oil
• 1 Tablespoons lemon juice
• 2 Tablespoons of Parmesan Cheese
• Salt and Pepper to taste

Please note that depending on how much of the broccoli will depend on how much of the ingredients you will use.

Wash broccoli and pat dry. Put in a bowl and toss with olive oil. Mix in lemon juice along with salt and pepper. Then toss the Parmesan Cheese on.

Put directly on grill and cook to desired tenderness. When cooking on the gas grill I turned the side with the broccoli on low and the other side on high and I went out and turned every 5 min or so. I also put the small pieces away from the heat because they take less time to cook.

It takes about 10 minutes on the grill.

I also can't help but wounder if lemon pepper would be good with it. I will have to give it a try next time!

Enjoy!

Bourbon Glazed Salmon

This is one of Maggie's favorite recipes that I have used many times and we both though it would be great to share with all of our readers.

Ingredients:

- Salmon Fillets

- 6tsp unpacked brown sugar

- 3 tbsp bourbon

- 2 tbsp soy sauce

- 1 tsp ground ginger

- 1 oz. lime or lemon juice (I use lemon)

- 3 cloves of minced garlic

- 1 gash black pepper

Directions:

Combine all ingredients and and let marinate for 1.5 hours in refrigerator. (This is what the recpie says, however I let mine marinate for 3 hours and have let it marinate for as long as 6 hours before)

I grilled the salmon on my gas grill. I turned one side on high and turned the side that the salmon was on to low. I put the thinkest part of the salmon towards the most heat in tin foil with the juices. As you can see I created a little boat for the salmon to sit in leaving the top open.

It took about 20 minutes to cook it but I think the time will change depending on the grill.

I had it with green beans that I boiled it in water with half of an onion cut up and Ham Bullion. I used one tablespoon for every cup of water. The Ham bullion adds a great flavor! Just cook to desired tenderness. I also cut up red potatoes really thing and grilled them in a foil packet with some pepper and garlic salt.

Knock Off Red Lobster Cheddar Biscuits

Admit it.  We all go to Red Lobster for one thing and one thing only: the amazing cheesy biscuits that come before the meal is served.  They are so good.

And since Tonia posted a "knock off" recipe last week, I just had to do something to keep up.  I hope you love these as much as my husband and I do!

Ingredients

• 2 1/2 cups bisquick baking mix 
• 3/4 cup cold milk 
• 4 tbsp cold butter
• 1/4 tsp garlic powder
• 1 heaping cup grated cheddar cheese

• 2 tbsp butter, melted
• 1/4 tsp dried parsley flakes
• 1/2 tsp garlic powder
• Pinch salt

Directions

1. Preheat oven to 400 degrees
2. Combine bisquick and butter in a bowl.  Do not over mix.  Butter should be in about pea-sized chunks.
3. Add cheddar cheese, milk, and 1/4 tsp garlic powder
4. Drop 1/4 cup portions onto an ungreased baking sheet
5. Bake 15-17 minutes, until tops begin to brown
6. Toward the end of the baking time, mix together the remaining ingredients
7. Brush the buttery mixture over the tops of the baked biscuits and serve.

Right out of the oven

Mmm!

Raspberry Mojito Recipe

While down in Florida, Amy and I played with the perfect Raspberry Mojito Recipie

1 Tablespoon simple syrup (make it buy heating up equal parts of sugar and water on the stove top, don't boil) and let cool before putting in drink.

1/2 Tablespoon of non-alcoholic strawberry daiquiri mix (optional)

7ish fresh mint leaves chopped up

1/2 lime, squeeze out juice then put the half of lime in glass

4 oz. raspberry rum (or any kind of rum) Amy used raspberry vodka and it was GREAT as well

8 oz. of diet 7up

Small handful of frozen raspberries

Mix all together add ice and drink!!! If you did not want to add the raspberry part of the recipe just leave them out and enjoy an amazing drink!!

Knock off lettuce wrap from PF Changs

While visiting my friend Amy in Florida she wanted to make Lettuce Wraps like PF Changs makes with a few healthy twist to it...

Ingredients:

4 chicken breasts

1/2 cup chopped mushrooms

1/2 cup chopped onion

1 tsp. each of salt and pepper

1 tsp. onion powder

2 cloves garlic minced

1 tablespoon olive oil

1 head of iceberg lettuce

1/2 cup House of Tsang Classic Stir-Fry Sauce (any stir fry sauce will work...) We used enough to cover, might need a bit more or less...

Everyone meet Amy!

Cut up chicken breast into bite size pieces. Heat up olive oil in pan and add chicken, garlic, salt, pepper and onion powder. When chicken is halfway cooked, add chopped mushrooms and onions. When fully cooked drain any excess liquid and cover with stir fry sauce. Let simmer for 5 to 10 minutes.

Place in large lettuce wrap, role up and eat like a taco! Serve with a side of steamed veggies.

A few ideas to try... if you enjoy water chestnuts those would be good in there as well. Tomorrow night we are going to try the same thing only using Sweet and Sour Sauce. Should be YUMMY!

God Bless, Tonia

Pesto Tortellini

I stumbled upon a gem of a tasty recipe this past week and wanted to share it with everyone.  It mixes lots of different flavors and was well-received at my house!

Ingredients

• 1/2 lb tortellini (ravioli works too...I accidentally bought it instead of tortellini when I made this!) with your favorite filling.  I recommend cheese or spinach/ricotta)
• 1 avocado, diced
• 1 pint grape tomatoes (cherry tomatoes work too but gush too much for me), cut in half
• 3 slices bacon, cooked
• 1/2 small onion, diced
• 4 tbsp heavy cream
• 2 tbsp pesto
• 1 tbsp olive oil

Directions

1. Fry bacon. Blot away the grease.  Chop into small pieces
2. Boil tortellini as directed by packaging
3. While tortellini is boiling, sauté diced onion in olive oil until translucent
4. When tortellini is done, drain and add to pan with onions along with bacon, pesto and cream.  Mix 
5. Remove from heat.  Quickly add halved tomatoes and diced avocado and stir gently, but well.

Enjoy this delightful dish!