Monday, August 17, 2009

Stir-Fried Shrimp with Garlic and Chile Sauce

Bring on the shrimp! My family loves shrimp (aside from hubby who could go with out, but he will eat it if it is there), so I tried something new last night and it was pretty good. I realized I must like sweet and sour dishes more so than what this dish turned out to be, but it was still good. You cannot go wrong with garlic and spice!

The Menu:
Stir-Fried Shrimp with Garlic and Chile Sauce
Fried Rice



The Original Recipe:
I found this in a Cooking Light magazine. I ripped it out and stuck it in my home made cookbook to try... and last night was the perfect night!



Stir-Fried Shrimp with Garlic and Chile Sauce


1/2 cup fat free less-sodium chicken broth
2 teaspoons cornstarch
1 tsp. sugar
2 tsp. Chinese rice wine or dry sherry
2 tsp. low-sodium soy sauce
1/4 tsp. white pepper
1 tbls. canola oil
1 1/2 lb. large shimp, peeled and deveined
2 tbls. minced garlic
1 1/2 tsp. minced fresh ginger
1 jalapeno pepper seeded and finely chopped
1/2 cup green onions, sliced
1/2 tsp. dark sesame oil


Directions:
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger and jalapeno; stir fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

* I used red pepper flakes instead of the jalapeno.

My Fried Rice (<-- click here)

Wednesday, August 12, 2009

Grilled Spinach Hamburgers

I wanted to grill out once again. I got this neat little smoker box that fits in my gas grill, so I fill it with some charcoal and light that and then turn the gas on, and voila, the smell of a charcoal grill (with flavor) with out the huge mess and such fast cooking!



The Menu:
Grilled Spinach Hamburgers



The Original Recipe:
Someone suggested this on Babycenter and I fixed it up my way!
I served it with a nice slice of tomato from the garden and some mayo on top.



Grilled Spinach Hamburgers


1 1/2 lb. ground meat
1 cup thawed spinach ( I used frozen)
1/2 cup shredded mozzarella cheese
4 tsp. Onion soup mix


Mix all ingredients together and grill!

Tuesday, August 11, 2009

Coconut Blender Pie

MMMM!!! Need I say more? I think I just about love all the recipes I post on here. You are just crazy to not try at least one of them! I made this for my husband who just loves coconut (and he could use a little fattening up if I may say so, lol)

The Menu:
Coconut Blender Pie

The original Recipe:
My stepmom is gracious enough to keep handing out her recipes to me! So, a big THANK YOU! goes out to her!

Coconut Blender Pie

4 eggs
1 1/4 cup sugar
1/2 cup flour
1/2 tsp. baking powder
2 cups milk
1/2 cup melted butter
1 1/2 cup coconut
1 tsp. vanilla

Combine in blender in order. Blend 1 minute exactly. Pour into well greased & floured 10 in. pie pan. Bake 350 degrees for 45 minutes. Makes its own crust.

Zucchini Pepperoni Casserole

So, yep, we have a ton of zucchini from the garden, again this year. I tasted this dish at a church function this past weekend. I fell in love! It is delicious!!

The Menu:
Zucchini Pepperoni Casserole


The Original Recipe:
My stepmom shared this with me. She got it from the lady who makes it for the church functions! How convenient. :o)

Zucchini Pepperoni Casserole

4 beaten eggs
1/2 cup oil
1 cup sliced and diced pepperoni
3 cups cubed zucchini
2 small cans mushrooms undrained
1/2 cup chopped green peppers
1/2 tsp. tsp. parsley
1/2 tsp. oregano
1/2 tsp. onion powder (or onion salt)
1/3 tsp. garlic powder (or garlic salt)
1/3 tsp. pepper
1/2 cup grated parmasean cheese
1 1/2 cup bisquick

Mix all ingredients together. Pour into 10x12 baking dish. Bake 350 degrees for 35 minutes or until top is brown. * I used canola oil for this dish.

Monday, August 10, 2009

Stuffed Zucchini

YUM!!! and the leftovers.. YUM!!! It was delish!!


The Menu:
Stuffed Zucchini



The Original Recipe:
I have heard of this before and attempted it one other time, but never got it quite right.. I was scared to try and scoop the seeds from the zucchini, so I just chopped it up instead and baked it all together... This time I used my own way and it was sooo good.. and the leftovers were even better! The flavors really came out!



Stuffed Zucchini


2 medium sized zucchini
1 lb. ground beef
2 tsp. Italian Seasonings
1 small onion, chopped
1 clove garlic, chopped
2 small tomatoes, chopped
1 egg
1/2 cup Italian style bread crumbs
salt and pepper to taste
1 can Italian stewed tomatoes
Feta Cheese


Cut zucchini lengthwise. Scoop out seeds with a spoon (It was rather easy. I thought it was going to be difficult, but it really wasn't) sprinkle with salt (i used smoked sea salt..mmmm). Combine hamburger meat, Italian seasoning, onion, garlic, tomatoes, egg and breadcrumbs until mixed together. Stuff Zucchini halves. Place on pan and cover with stewed tomatoes (mine fit in a 9x13 pan). Bake 350 for about an hour. Test to see if zucchini is soft. Add cheese generously to top. uncovered bake for 20 minutes more... delish!!
*Would taste great using loose ground pork!

Cauliflower and Ham casserole

Well, I guess this blog has turned into an occasional, post on my free time, blog. I have been ever so busy. I love to keep my recipes here, though, so I am trying to keep up with as much as I can.


The Menu:
Cauliflower and Ham Casserole

TheOriginal Recipe:
I have been wanting to make some dishes like this for awhile. I found this on Taste of Home website.

Ingredients:
4 cups chopped fresh cauliflower
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream
2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted
Directions: Place cauliflower in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.


The Way I Made it My Own:
I added some more flavor and tweaked it up a bit... We all really enjoyed it and even my "meat eater" son of the family LOVED it!

Cauliflower and Ham Casserole

Ingredients:
4 cups chopped fresh cauliflower
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1 small onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream
2 cups cubed fully cooked ham

TOPPING:
1 cup Ritz crackers
1 tablespoon butter, melted


Directions: Place cauliflower in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. Meanwhile, in another large saucepan, melt butter with onions and saute until translucent. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.