Thursday, May 14, 2015

a few recipes

I've been looking through old recipes and making things i haven't made for a while, or trying things i haven't tried yet but have wanted to.

This one was a new one that i've been wanting to try out.  A keeper!

Cauliflower cakes:
1 head cauliflower
2 large eggs
1/2 cup cheese
1/2 cup bread crumbs
1/2 tsp. cayenne pepper
olive oil

Cut cauliflower into florets and cook in boiling water till tender.  Drain.  Mash while warm.  Stir in eggs, cheese, bread crumbs, cayenne, and salt to taste.

Coat bottom of a griddle or skillet with oil over med-high heat.  Form the caul. mixture into patties about 3" across.  Cook until golden brown and set, about 3 minutes per side.  Keep each batch warm in oven while cooking the rest.  (i just covered them in tin foil and they stayed warm)

The boys really liked this shrimp scampi.  No leftovers on this one.  It's delicious!

Shrimp Scampi with veggies:

1/4 cup olive oil (or more)
1 lb. peeled and deveined shrimp
1 zucchini, chopped
1-2 tomatoes, drained and chopped
2-3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/2 cup cooking wine
1 tsp. salt
1/2 tsp. pepper
juice of 1/2 lemon (or more)
5 T butter
1 lb angel hair pasta
fresh or dried parsley to garnish

- Bring a 6 qt. pot of water to boil
- In the meantime, heat oil in large skillet over high heat, then saute shrimp, stirring once or twice, about 2 minutes.  Transfer to bowl.
- Add garlic to remaining oil in skillet along with red pepper flakes, cooking wine, salt, pepper and cook over medium heat for about 1 minute.  Add butter to skillet, stir until melted.
- Saute chopped veggies in garlic mixture for about 2-3 minutes or until slightly tender.
- Add shrimp back to skillet, squeeze in lemon juice.  Turn off the heat and cover the skillet.
- Cook pasta in boiling water until tender, about 3 minutes.  Drain pasta in colander, reserving some of the pasta cooking water.
- Toss pasta well with shrimp mixture and add in parsley.  Add a bit of the cooking water if needed to keep pasta moist.
- Serve immediately and enjoy!

Clay and I made this fruit pizza one afternoon.  A few hours later i took a picture of it and this is all that was left!  Also, you can be creative with how to arrange the fruit, but that was Clay's job and it's more fun to just throw the fruit onto the pie.

Fruit Pizza

Crust: (cookie dough recipe)
1/2 cup butter
1/3 cup brown sugar
1/3 cup sugar
1 egg
1 1/3 cup flour
3/4 tsp. baking soda
3/4 tsp. vanilla

Cream butter and sugars.  Add remaining ingredients.  Mix until smooth.  Spread on pizza pan and bake at 375 for 10 minutes.  cool.

1 -8 oz cream cheese, softened
8 oz. whipped topping
1/2 c sugar
Blend together and spread on top of cooled cookie crust.

Arrange fruit of your choice on top.  Such as - strawberries, bananas, grapes, peaches, blueberries, raspberries, kiwi, etc.

Orange glaze:
1/2 cup sugar
1 T cornstarch
1/2 cup orange juice
dash salt
1/4 cup water
Mix and bring to boil, until thickened.  Cool slightly.  Make sure all fruit is covered/sealed.  Enjoy!

**  I cut back on the sugars all 4 times and it was still sweet and very yummy.

Not sure if i ever shared this one, but if you want a quick and easy lunch (or supper), quesadillas are a good one.  The boys love these (seems like i base meal quality on whether or not the boys like it!)  I use chicken (or bunny :), but you could also do ham and cheese, ground beef with taco seasoning, pork, etc.

Chicken Quesadillas:
Preheat oven to 425.

-Brush oil on the bottom of a soft tortilla (9" burrito size), place on a cookie sheet.
-Layer cooked, diced chicken, tomatoes with green chilies, and shredded cheese on the tortilla.  Place another shell on top and brush the top with oil.
-I make 2 or 3 of these and use a full can of tomatoes with green chilies between 2.  
-Bake for 10 minutes or until they start to brown.  Serve with salsa, sour cream, etc.

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