Chipotle Shrimp

21 Saturday Apr 2012

Posted by in chipotle shrimp, Mexican, shrimp, yummy stuff

≈ 12 Comments

This shrimp is very flavorful. It is spicy. Keep this in mind when making this. I did get this recipe from Rick Bayless’s Mexican Kitchen. This recipe uses Essential Sweet and Smoky Chipotle Seasoning Salsa that I made on day E of the A-Z challenge.

You will need a blender or food processor.
You will also be using your broiler.

Ingredients:

6 cloves of garlic- leave skins on
1 very small onion, sliced about 1/4 ” thick
1 medium-small tomato or 2 paste(Roma) tomatoes)
3/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/4 cup water
2 Tablespoon olive oil
1 to 4 Tablespoons Essential Sweet and Smoky Chipotle Seasoning Salsa
1/2 teaspoon salt
2 pounds of large shrimp- about 50, peeled and deveined

On a griddle or skillet, roast the unpeeled garlic over medium heat. Turn frequently so it doesn’t burn. Once they have softened take them off to cool. They may blacken in spots and that’s OK.
At the same time, lay out the onion on a small piece of foil and set in the skillet. Let it soften and sear. This takes about 5 minutes.
Roast the tomatoes on a baking sheet under the broiler for 12 minutes, turning half-way through cooking.
Take out of the oven and let cool. Peel and put into a blender. Add the juice too.
Add the garlic, onion, cloves, pepper, and water.
Puree.
In a large skillet, heat the olive oil.
When hot, add the puree. Stir for a few minutes until the mixtures darkens.
Turn down to low and cook until thick, about 5 minutes.

One Tablespoon at a time, add the Essential Sweet and Smoky Seasoning Salsa. Taste after each addition before adding more.
Season with salt.
Turn the heat back up to medium-high and add the shrimp.
Stir the shrimp for a few minutes, until the shrimp are done. They will have turned opaque.
Taste a shrimp and season with more salt if needed.
Serve!

These may be cooked a few hours ahead and served at room temperature.
Serves 6.

Instead the the seasoning salsa, you can use 2 to 4 Tablespoons of chopped, canned chipotles.

I have cut the amount of shrimp in half before and used the same amount of sauce. It works!
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Last year’s S- Shrimp Stir-fry

Rhubarb Crisp

20 Friday Apr 2012

Posted by in gluten free, rhubarb, rhubarb crisp, yummy stuff

≈ 10 Comments

Rhubarb is a great springtime treat for a lot of people. Not everyone has had the fortune to enjoy it as it only grows well in colder climates. You might find it in stores or sold at farmer’s markets though.
It is pretty tart and needs to be sweetened before eating. That makes it perfect for desserts.
I came up with this after looking and not finding a rhubarb crisp recipe like what I wanted.
I used oat flour, but feel free to use all-purpose or other flour if you would like.

You will need a 2 quart casserole or baking dish.
Preheat your oven to 375 degrees Fahrenheit/190 Celsius

Ingredients:

FILLING-
6 cups sliced rhubarb- cut each stalk into pieces 1/4″ long
1/2 to 3/4 cup brown sugar, depending on the tartness of the rhubarb and how sweet you’d like
4 to 6 Tablespoons corn starch, if the rhubarb is really juicy use the full 6

TOPPING-
1/2 cup dry oatmeal
1/4 cup oat flour
1/2 cup brown sugar
1/4 cup(1/2 stick) butter
1/2 teaspoon cinnamon

For the filling: In a large bowl combine the brown sugar, rhubarb, and corn starch.
Transfer that to your baking dish.
Set aside.
For the topping: In another bowl mix the flour, oatmeal, brown sugar, and cinnamon.
Cut in the butter with your hands, fork, or pastry cutter until the mixture is all crumbly.
Sprinkle the topping over the rhubarb.
Bake in the preheated oven for 40 to 45 minutes until the rhubarb juice is bubbling thickly all over.
Take out of the oven and let cool for at least 45 minutes. It will be still be plenty warm. If you cut into it sooner the filling may run a lot more than you’d like.

Serves 4-6.

Enjoy!

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Last year’s R- Rhubarb pie

Yummy Queso Dip

19 Thursday Apr 2012

Posted by in Dip, Yummy Queso Dip, yummy stuff

≈ 8 Comments

This is a simple dip. You can make it on the stove or in the crockpot. All up to you. I like to do it in the crockpot and keep it on warm once it is done.

Ingredients:

10-1/4 oz. can cream of mushroom condensed soup
16 oz. Velveeta cheese
12 oz. cooked ground sausage. Any kind is good. Italian or breakfast both work.
16 oz. jar of your favorite salsa

On top of stove, or in a crockpot, combine the soup and Velveeta. When cheese is melted add the cooked and crumbled sausage.
Stir til combined and add your salsa. Mix well and heat through.

Best served warm. Great with tortilla chips.
Enjoy!

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Last year’s Q-  Chicken Quesadillas

If you have seen this before, yes it is a repost. I wasn’t able to get want I needed for my original Q recipe.

Pumpkin Cheesecake

18 Wednesday Apr 2012

Posted by in cheesecake, pumpkin cheesecake, yummy stuff

≈ 10 Comments

I love, love, love cheesecake! It is so rich and creamy and so very yummy! Pumpkin is a flavor most people don’t associate with cheesecake, but it is fabulous.

You will need a 9″ springform pan. If you want your cheesecake thicker you can use an 8″.
Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will also need a stand mixer or a handheld.

Ingredients:

CRUST-
1-1/2 cups graham cracker crumbs. You can buy crumbs or crush 1 pack finely.
5 Tablespoons butter, melted

FILLING-
24 oz. cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup pureed pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

For the crust: Add the crumbs to a small bowl. Add the melted butter and toss with a fork to combine.
Don’t stir or you will get mush. You want it crumbly.
Press the crust onto the bottom of your springform pan. If you have the 8″, you can press the crust part way up the sides of the pan.
Bake for 5 minutes and set to the side .

For the filling: Combine the cream cheese, sugar, and vanilla extract in a mixing bowl.
Blend well with mixer until everything is smooth.
Mix in the pumpkin, eggs, cinnamon, nutmeg, and allspice.
Pour the filling over the crust.

Bake for about 60 minutes.
The top will have darkened a bit and the center of the cheesecake should not jiggle much. A little is OK.
Turn the oven off and leave inside for about 10-15 minutes. Open the door a little though.
Remove to a wire rack to cool.
When cool, put in the refrigerator for a couple hours.
After it has chilled, run a knife around the edge of the pan and remove the side of the pan.

Serves 8-12.
Great with whipped cream, but also good as is.

To soften the cream cheese, take it out of the refrigerator 30 minutes before using.
Cheesecakes sometimes crack. The cracks might not be pretty but it won’t affect the taste any.
If you are wanting to prevent, or limit, cracks: butter the sides of the pan before adding the filling.

It is also possible that the springform pan could leak out some of the butter. To prevent this: wrap the bottom and side of your springform pan with foil.

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Last year’s P- Pancakes

Onion Parmesan Butter

17 Tuesday Apr 2012

Posted by in compound butter, onion Parmesan butter, spread, yummy stuff

≈ 6 Comments

This is a simple to make butter you can use for fresh bread. Or you could even put a dab over freshly grilled steak for some yummy flavor.

Ingredients:

1/2 cup( 1 stick) softened butter
2 Tablespoons Parmesan cheese
1-1/2 teaspoons onion powder- If you have any green onions on hand, cut one up and use that instead.

Put everything into a bowl and blend together with a spoon.
You can use right away, but the longer it sits the more flavor it will have.

Makes 1/2 cup.

Another idea for using the butter is as a compound butter.
You can freeze small amounts and when you make a hamburger stick a piece of frozen butter in the middle. Cook as usual
The burger will turn out juicy with some extra flavor.

Enjoy!

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Last year’s O- Onion Rings

Noodles

16 Monday Apr 2012

Posted by in egg noodles, homemade noodles, noodles, yummy stuff

≈ 14 Comments

Who doesn’t love homemade noodles? Not many people that I know of, that’s for sure. They are very simple to make.You can use any flour you want to make them. It will work. You just get a different flavor and you may need to use more or less.

You will need a floured counter or cutting board to roll out the noodles on.
You will also need a cutting knife and a rolling pin.
You will need a large pan to cook the noodles in.  A 4-5 quart Dutch oven works great.

Ingredients:

1 egg
2 Tablespoon water
1-2 cups flour
1/2 teaspoon salt

In a small break, break an egg. Add the water and salt.
Beat slightly with a fork.
Add about a cup of flour and stir in.
Gradually add more flour until the mixture is really stiff.
With your hands,mix it well until the dough is a ball and not sticky. You may need to add a little flour if it is sticky when you mix.
Let the dough rest while you flour your counter.
Turn the dough out onto your floured counter.
Flour the top of the dough.
With the rolling pin, roll the dough out as thin as possible.
Turn the dough over and flour as needed so it won’t stick to the counter.
If your working space is small, only roll out part of the dough at a time.
When, you have it rolled out as thin as you can or want, cut the dough into quarters.
Flour the dough and layer the quarters on top so you have one stack.
Cut that stack in half and stack those on top of each other, flouring between stacks.
Repeat until you have a rectangle shaped stack of noodle layers.
With your knife, thinly cut the stacks into the length and width of noodles that you want.
Once you have them all cut, make sure all the noodles are separated. They may just come apart from the stack by rubbing them and tossing them in the air. You also may need to carefully divide them if they are stuck.
Let them rest while you prepare your water.
Add about 6 cups water to your pan.
Salt and bring to a rolling boil.
Gradually add the noodles to the pan, stirring them as you add so they won’t clump.
Cook for a few minutes until the noodles float to the top of the pan. This signals they are done.
Drain and serve how you wish.

Makes about 3-4 cups raw noodles.

If you want to make beef and noodles or chicken and noodles, just add the noodles to your boiling broth and meat/poultry.
Cook for 10 minutes over medium heat. If you want to thicken up the dish, turn the heat down to low and simmer til it is how you like.

The size stack you cut your noodles into is determined by how large or small you want your noodles. My mom and grandma always cut them smaller so they made the stack into a smaller rectangle before slicing the noodles. I like them longer so my stack is a larger rectangle. The smaller the rectangle, the taller the stack will be.

Enjoy!

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Last year’s N- Nachos

Special Mashed Potatoes

14 Saturday Apr 2012

Posted by in mashed potatoes, potatoes, special mashed potatoes, yummy stuff

≈ 12 Comments

Mashed potatoes are great! They are my favorite way to eat potatoes. I started making these when I wanted mashed potatoes, but realized I was out of butter. I had cream cheese.
I figured why not use the cream cheese.

You will need a 2 quart pan with lid.
You will need a potato masher OR a hand mixer.

Ingredients:

4-5 medium size potatoes, peeled and cut up. You will need enough to fill your pan almost full.
water
salt
8 oz. cream cheese, cubed
1/4 cup milk
pepper
dried chopped chives

Peel and cut up your potatoes.
Add to the pan.
Put some water in the pan. Enough to cover the potatoes some, but not completely.
Season with salt. About a 1/2 teaspoon is fine.
Cover the pan and turn the heat on to medium high.
When the water comes to a boil, turn the heat down to low and let cook for another 10-15 minutes or until the potatoes are tender.
Drain.
In a mixing bowl, add the cream cheese and milk. Dump the potatoes into the bowl.
Sprinkle with a little salt and pepper.
Mash the potatoes with the masher or mixer.
Sprinkle some chives over the potatoes and stir in.
Taste and add more salt, pepper, or chives if you want.

Serves 6.

Enjoy!

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Last year’s M- Mexican Lasagna

Lemon Pudding Cake

13 Friday Apr 2012

Posted by in dessert, Lemon pudding cake, yummy stuff

≈ 2 Comments

This is a tasty, simple to make dessert. You mix it up and put it in the oven and you get cake on top of pudding.

Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will need a 1 quart casserole.
You will need a pan big enough to fit the casserole inside.

Ingredients:
2 eggs, separated
2/3 cup milk
1 teaspoon lemon zest
1/4 cup lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon salt

Separate the eggs and put the whites into a bowl and beat with a mixer until the whites are stiff.
Set aside.
In another bowl, combine the lemon juice, lemon zest, egg yolks, and milk. Beat well.
Add the sugar, flour, and salt.
Mix until smooth.
Fold in the egg whites.
Pour into the 1 quart casserole.
Set inside the larger pan.
Put both into the preheated oven.
Pour very hot water into outer pan. It should be about 1″ deep.
Bake until golden brown. This will take 40-50 minutes.
 Take out of oven and water.
Serve warm or cool.

Serves 4-6.
Enjoy!

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Last year’s L-  Lattice Crust

Lemony Garlic Kale

12 Thursday Apr 2012

Posted by in Kale, lemony garlic kale, yummy stuff

≈ 21 Comments

Kale is a super healthy vegetable. It is a member of the broccoli family. What makes it good, in my opinion, is the seasonings you use to serve it with.

You will need a pan large enough to hold the kale. It also needs a tight fitting lid.

Ingredients:

12 cups torn up kale. Use whatever kind of kale you prefer.
Juice from 1 lemon(2 Tablespoons, approx.)
1 Tablespoon olive oil
1/2 to 1 clove garlic, minced- depending on how much garlic flavor you want
1 teaspoon soy sauce
salt and pepper to taste.

Add a small amount of water to your large pan and bring to a boil.
Add the kale, cover, turn down the heat and let it steam for 7- 10 minutes. It need to be tender, but don’t overcook or the kale will be bitter.
While the kale is steaming, mix the remaining ingredients in a large bowl.
Remove the kale from the heat and pour into a colander to drain any water.
Add to the lemon juice mixture and toss to completely coat.
Taste and season with more salt and pepper if needed.

Serve.

Serves 4-6.

Enjoy!

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Last year’s K- Kolaches

Jerk Dry Rub

11 Wednesday Apr 2012

Posted by in Dry rub, Jerk Dry Rub, seasoning, yummy stuff

≈ 4 Comments

Dry rubs impart a lot of flavor to your food. Most times they are used for when you grill meats. But, you can use them to season when cooking inside. You can also use them on vegetables.
Jerk is a type of Jamaican style cooking. Very flavorful and also very spicy hot. It is normally a marinade, but not this time.

You will need a small jar with a lid.

Ingredients:

1 to 2 Tablespoons chipotle chili powder. If you want hotter, use habanero powder. For lower heat use regular chili powder.
2 Tablespoons dried chives
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon kosher OR sea salt
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Put all into a jar.
Screw on lid and shake.

Use as you like for cooking.
Makes about 1/2 to 3/4 cup.

Enjoy!

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Last year’s J- Jalapeno cheddar buffalo burgers