Hi everyone!! Hope your week has been great!! Here is a good weekend recipe to get out and fix on your grill. I love shrimp as I have said before in other recipes I have posted. So I though why not bring you another great shrimp recipes. It has a little kick but not enough to make it burn. Hope you enjoy it as much as we did 🙂
Spicy Grilled Shrimp
1 large clove garlic
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish
Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt.
Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste.
In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.
Transfer to a serving dish, garnish with lemon wedges, and serve.
Hi all!! Here’s another great recipe for Recipe Friday!!
There are a few dishes that can be fixed a few different ways. This one is no exception. I have fixed chicken enchiladas several different ways but seems like I keep coming back to this one. It is a really simple quick version and is an all around favorite. Enjoy!!
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.
Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up.
Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk.
Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Hi everyone!!! Hope your week has been great and you got everything done that needed to be done. I know it’s hard but hey we have to do our best and keep moving right? Right!! So for todays recipe I am going back to our old stand by: Chicken. I mean who can say they don’t like chicken? Not many if anyone at all. We all compare everything unknown to us to chicken and to be honest I think there are more chicken recipes out there then anything else. I guess really it’s because it is the most common cheap food out there next to eggs.
So anyway, this is a cool recipe I stumbled upon when trying to find something to do with my chicken. It is a really simple recipe and seems to go over very well with everyone in my family. Hope you enjoy it 🙂
Roast Sticky Chicken: Rotisserie Style
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture.
Place 1 onion into the cavity of each chicken.
Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
Let the chickens stand for 10 minutes before carving.
Whoo Hoo!! Today is the World Cup Final!!!!! I am so excited for this game!! It should be the best of them all!! France vs Croatia….who would have ever thought these two teams would have made the finals!! Best of luck to both teams!!
Here is a good wing recipe for a great wing snack. They are really simple and turn out so tender. Hope you enjoy them as much as we did!!
Restaurant Style Buffalo Chicken Wings
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
dash ground black pepper
1 dash garlic powder
In a small bowl mix together the flour, paprika, cayenne pepper and salt.
Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
The oil should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.
Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Today is one of the final games of the World Cup 😦 But I’m going to enjoy every minute of it!! Today is England vs. Belgium for the third place spot. Should be a really good game. They actually played earlier in the games and Belgium won. SO let’s see what happens!!
Since this game is first thing in the morning thought we could have a breakfast treat along with a nice cup of coffee. These are really good for a quick breakfast treat: Donut Muffins. Enjoy!!
1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
Stir in the milk, then mix in the baking powder and flour until just combined.
Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl.
In a separate bowl, mix together 1/2 cup of sugar with the cinnamon.
Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
OOO…SHRIMP!! Ok maybe an over exaggeration…but I do love shrimp!! I’m always looking for new ways to fix it because not only me but my family loves it as well. If we could eat it more often we would. But like with everything we have to balance it out 🙂
This is a recipe I found awhile back and I gave it a try. It turned out amazing. I hope you enjoy it as well!!
Grilled Garlic and Herb Shrimp
2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deviened
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.
Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
Remove shrimp from marinade, drain excess, and discard marinade.
Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Good Morning all!!! It is a start to the finish. We have 4 teams that I don’t think anyone thought would be in the finishing rounds. Good luck to them all!!
Well today I thought we could use something sweet for a snack and what better then Nutella!! This recipe actually only makes 18 but you can adjust the amount to the number needed.
Nutella Sandwich Cookies
3 egg whites
¾ cups granulated sugar
¼ teaspoon cream of tartar
Pinch of kosher salt
½ teaspoon pure vanilla extract
2 cups chocolate-hazelnut spread (such as Nutella)
Preheat the oven to 275°F. Line two baking sheets with parchment paper.
Make the Meringue: In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and sugar to combine.
Remove the bowl and place it over a medium pot of simmering water. Warm the mixture, whisking constantly by hand, until the sugar has dissolved, 1 to 2 minutes. Transfer the bowl back to the electric mixer.
Add the cream of tartar and the salt, and whip on medium-high speed until the egg whites are thick and can hold a peak. Add the vanilla extract and beat just until combined.
Bake the Meringue: Using two spoons, drop 2-tablespoon dollops of meringue onto the prepared baking sheets. They don’t need to be perfect, but should be around the same size.
Bake until the meringues are crisp but not golden, about 1½ hours. Cool completely. (The meringues can be made a day or two ahead and stored in an airtight container.)
Assemble the Sandwich Cookies: Spoon 1 to 2 teaspoons chocolate-hazelnut spread onto the flat side of a meringue cookie. T
op with another meringue cookie and gently press to seal (not too hard, as the meringues are a bit fragile).
Repeat with the remaining cookies and chocolate-hazelnut spread. Serve immediately.
What a set of games!!! Who would of thought that Belgium and France would have come out of this set of Quarters!!! Wow!! I hate to see Brazil and Uruguay go but someone has to. Can’t wait till see today’s games!!
Well until they start…here is a good recipe for wontons. With this recipe you can adjust the ranch dressing or use different kind of meat…ground sausage, ground beef, shrimp, or even add canned tomatoes. The following is a pretty basic recipe. Enjoy!!
Sausage Wonton Appetizers
1 lb ground sausage
1 1/2 c shredded mozzarella cheese
1 c shredded sharp cheddar cheese
8 oz ranch salad dressing
1 pkg rectangular wonton wrappers
Brown sausage in skillet and drain.
Add cheeses and salad dressing(adjust amount of dressing to your taste) and mix together.
Place wonton wrappers into mini muffin pan.
Fill each with a teaspoon of sausage mixture.
Cook at 350 degrees about 10 minutes or until slightly browned and cheeses are melted.