Serve plenty of French bread for sopping up the spicy butter goodness.
2 sticks of butter melted
3 tablespoons of Worcestershire sauce
2 tablespoons of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
Directions:
Heat oven to 400°F.
Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.
Pour mixture into a large baking dish or pan
Add the shrimp and top with lemon slices.
Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
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This recipe is one of our favorites. It is always a crowd pleaser!
Tomato Pie
Ingredients:
1 deep dish pie crust, baked
3 tomatoes peeled, sliced and drained (salt and pepper to taste)
½ cup of chopped green onion
¼ cup of fresh basil chopped
2 ½ cups of grated Colby and Monterey jack cheese
½ pound of bacon fried, drained and crumbled
1 ½ cups of mayonnaise (Hellman’s)
Salt, pepper and garlic powder to taste
Directions:
Preheat oven to 350 degrees and lightly brown pie crust. Peel tomatoes, cut tomatoes in half and then slice. Drain tomatoes on paper towels. Meanwhile mix the next six ingredients together. Layer tomatoes and mayo mixture in baked pie crust. Bake for 30 minutes.
These are so good and very easy to make. Our dear friend Griff came up with this recipe. We hope you like it as much as we do.
Tempura Apples
Ingredients:
2 apples (your choice)
1 cup Tempura Batter
¾ cup ice water
1 teaspoon cinnamon, reserve ¾ teaspoon
¼ cup confectioner sugar
¼ granulated sugar
¼ dark brown sugar
Directions:
Heat oil 350 degrees. Core and slice each apple into 12 slices. Mix water, tempura batter and ¼ teaspoon of cinnamon together. Generously coat apple slices with tempura batter. Fry apples until golden brown on all sides. Remove with a slotted spoon and drain on a paper towel. Mix the 3 sugars and reserved cinnamon. Toss apples in sugar mixture and serve immediately.
Asian Shrimp Skewers
Ingredients:
1 tablespoon ground ginger
4 cloves garlic, smashed
½ cup reduced sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons brown sugar
3tablespoons chopped green onions
¼ cup sesame oil
Ground black pepper
¼ teaspoon red pepper flakes
1pound large shrimp, shells and tails on
Directions:
Combine first 9 ingredients in a medium bowl. Place shrimp in a large zip lock bag, pour the marinade over, and let marinate at room temperature for 30 minutes.Skewer shrimp and grill until done.
Cobb Salad
Ingredients:
½ head iceberg lettuce, shredded or chopped
2 cups spinach leaves
½ bunch watercress, coarse stems discarded
6 slices bacon, cooked crisp
1 tomato, seeded and chopped fine
2 ripe avocado peeled and sliced
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
½ cup of blue cheese
Directions:
Make the salad. Arrange the bacon, the tomato, the avocado and egg decoratively over the greens and garnish the salad with blue cheese.
DRESSING:
2 hard-boiled egg yolks, mashed
1 tablespoon coarse ground mustard
1 tablespoon honey
1 tablespoon salad vinegar
½ tablespoon Worcestershire sauce
½ cup vegetable oil
2 tablespoons green onion
Salt and freshly ground black pepper
Directions:
In a small bowl whisk together the egg yolks, mustard, honey, salad vinegar and Worcestershire sauce. Add the oil in a slow stream, whisking, and whisk the dressing until it is well blended. Add the green onions and salt and pepper to taste.
White Chicken Chili
5 chicken breasts
1 large onion, chopped
2 tablespoons of olive oil
1 tablespoon of cumin
1 ½ teaspoon of chili powder
½ teaspoon garlic powder
1 16 ounce envelope of spicy ranch seasoning mix
1 4 ounce can of green chilies
1 can of rotel tomatoes
Cup of diced fresh tomatoes
2 Cans of great northern beans
1 can white kidney beans
32 ounces of chicken broth
4 ounces of cream cheese
Directions:
Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.
We like to serve our chili with tortilla chips or beach bread.
Beach Bread
½ stick of butter
1 clove of garlic minced
¾ cup of ripe tomatoes (drained)
Cajun seasoning (Slap ya Mama)
½ cup of mayonnaise
3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf of French bread
Directions:
Preheat oven to 350 degree. In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes. Season with Slap ya Mama. Mix mayo, cheese and parsley. Mix mayo mixture with butter mixture. Cut loaf of bread in half and then cut bread lengthwise. Spoon mixture on bread and bake for 5 minutes? Then broil for an additional 3- 5 min. Watch closely. Cut bread into individual portions. Use bread for dipping and sopping.
Ingredients:
28 ounce can whole tomatoes
1 bell pepper, diced
1 jalapeño, diced (seeded optional)
2 cloves garlic, minced
1 small onion, diced
Salt to taste
Directions:
Combine all ingredients in a blender and blend until combined.
This cake recipe is so easy, moist and delicious.
1 pkg. (2-layer size) yellow cake mix
1 pkg. 3.4 ounce French Vanilla Instant Pudding
4 eggs
2/3 cup whipping cream
1/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped walnuts
1 ½ tablespoon of granulated sugar
¼ tsp ground cinnamon
2 tsp. powdered sugar
HEAT oven to 350ºF.
BEAT first 6 ingredients with mixer until well blended. Add brown sugar and nuts; mix well.
Sprinkle sprayed pan with sugar and cinnamon.
POUR into 3-L fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup walnuts, diced
Directions
Preheat oven to 375° F.Combine the flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely.
Sass! 