Skewered Shrimp with Chipolte Adobe Sauce

Published on by carol lou Category: Appetizers, Recipes

When we were traveling in Wisconsin last weekend, during the Memorial Day Holiday, we had a fantastic shrimp appetizer at one of our favorite restaurants..  We were eating at the Red Eye Brewing Company in Wausau, WI.  On the appetizer menu they had skewered shrimp with aioli.  Let’s just say it was perfect and we all commented on how great it was.   As I always do when I find a dish that I want to recreate at home, I took a photo, enjoyed the wonderful meal and headed home with a great recipe inspiration.  Instead of serving these with aioli, I thought a chipotle dip with seasoned shrimp would be my take on this recipe.  This is one of the best new creations I have made – I think you will agree.  Six ingredients and sensational flavor – easy and delicious!

skewered shrimp

Skewered Shrimp with Chipolte Adobo Sauce
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Ingredients
  1. Raw jumbo shrimp, peeled and deveined, tail on
  2. Bamboo skewers, soaked in water
  3. Garlic salt
  4. Cumin
  5. Chili Powder
  6. Chipolte Sauce
  7. 3/4 cup sour cream
  8. 2 chipotle peppers in adobe sauce, chopped
Instructions
  1. Thread each skewer with one shrimp - refer to photo
  2. Lightly dust the shrimp with garlic salt, cumin and chili powder.
  3. Prepare sauce by combining sour cream and chipotle peppers - refrigerate until serving. If you like a sauce with more kick - add an additional pepper.
  4. Grill the shrimp over medium hot coals approx. 2- 3 minutes per side, until they are no longer opaque, do not overcook or they will be tough.
  5. Serve the shrimp with the chipotle sauce.
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Chutney Chicken Salad

Published on by carol lou Category: Recipes, Salads

I just love making cold salads for dinner during these warm summer months.  They are easy to prepare and this salad can be made in advance, as a matter of fact, this salad is better when made early in the day.  The flavors blend after being refrigerated covered for 4 hours or overnight.  This is a great salad to serve with a glass of chilled white wine.  That is my type of summer dinner!

chutney chicken salad

 

Chutney Chicken Salad
Serves 6
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Ingredients
  1. 2 cooked chicken breasts, cut into 1 1/2 inch pieces
  2. 1 apple, diced
  3. 1 cup fresh pineapple, diced
  4. 1/2 cup dried cherries
  5. 3 tablespoons chutney
  6. 1 cup mayonnaise
  7. 1 teaspoon curry powder
  8. Salt to taste
  9. Chilled cantaloupe, halved, peeled and seeded
  10. 1 cup coarsely chopped nuts
  11. Lettuce for garnish
Instructions
  1. In a medium bowl, combine the chicken, apple, pineapple, cherries, chutney, mayonnaise, curry powder, and salt. Cover and refrigerated 4 hours or overnight.
  2. When serving, place the lettuce leaves on individual chilled plates, Cut the bottoms of each cantaloupe half and cut into thick rings. Mound the salad in the center of the cantaloupe, top with chopped nuts.
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Vegetable Pasta Salad with Lemon Dill Buttermilk Ranch Dressing (Vango Salad)

Published on by carol lou Category: Recipes, Salads

Years ago, when we lived in the Upper Peninsula of Michigan, we had a favorite dive hang-out.  Yes, it was a true dive, but the food was delicious.  They made this pasta salad with fettuccine and a dill ranch dressing.  To this day, we still remember the salad and I think I this combination is very close to the original.  I have added the name Vango Salad since that was the restaurant that inspired this dish.  I hope you like it as much as we do.  It is a real throw back recipe for me.

Vegetable Pasta Salad

Vegetable Pasta Salad with Lemon Dill Buttermilk Ranch Dressing
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Ingredients
  1. 1/2 pound fettuccine, cooked according to package directions
  2. Assorted diced or shredded vegetables (zucchini, carrots, celery, peas, or any preferred combination)
  3. Lemon Dill Buttermilk Ranch Dressing
  4. 3/4 cup buttermilk
  5. 3 tablespoons sour cream
  6. 2 tablespoons mayonnaise
  7. 2 teaspoons chopped dill
  8. 1 teaspoon chopped chives
  9. 1 teaspoon grated lemon peel
  10. 1/2 teaspoon Dijon mustard
Instructions
  1. Cook pasta according to package directions, drain. In a large mixing bowl, combine pasta and assorted vegetables. Combine all of the dressing ingredients in a jar and shake vigorously. Pour desired amount over salad ingredients. Mix well. Refrigerate. Just prior to serving, add a bit more dressing if salad appears dry.
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Surprise Muffins

Published on by carol lou Category: Breads, Recipes

I just love making muffins because they are easy to make, quick to bake and always a great breakfast addition.  These muffins are especially good since they have a layer of jam in the middle which is the surprise.  I made these with strawberry rhubarb jam and they were wonderful.  With a fresh cup of coffee – let the day begin!

 Surprise muffins

 

Surprise Muffins
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Ingredients
  1. 2 cups flour
  2. 3 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 2 tablespoons sugar
  5. 2 egg
  6. 1 cup of milk
  7. 1/4 cup canola oil
  8. Jam
Instructions
  1. Preheat oven to 425. Grease 12 muffin cups. Combine dry ingredients in a medium bowl. Mix together egg, milk and canola oil. Add to dry ingredients and mix just until all is moist. Fill cups 1/2 full of batter, top each with 1 teaspoon of jam, top with additional batter to 2/3 full. Bake 15 - 20 minutes, until golden brown. Especially good served warm.
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Academy Strawberry Pie

Published on by carol lou Category: Desserts, Recipes

This recipe has a wonderful story.  This recipe is from my mother-in-law’s recipe collection, she made each of us a wonderful cookbook of family recipes.  The Academy Pie came from one of their dear friends that they met while Navy families stationed at the Naval Torpedo Station in Keyport, WA.  Their friend Stu said that this pie tastes just like the pie he was served at the Naval Academy when he was a midshipman in the 1950’s.  How can you not like a pie that has such a wonderful story.  I must admit, it is just delicious and a tribute to the gourmet skills at the Naval Academy.  That is a big shout-out when I live with a USAF Academy grad!  I wonder if USAFA has a recipe that is equally remembered?

academy pie

 

Academy Strawberry Pie
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Ingredients
  1. 1 baked and cooled pie shell
  2. 1 quart washed and hulled strawberries
  3. 1 cup sugar
  4. 3 tablespoons cornstarch
  5. 1 cup water
  6. Whipped cream, for serving
Instructions
  1. Mix 1 cup sugar and 3 tablespoons cornstarch in a 2 quart sauce pan. Slowly stir in 1 cup of water. Over medium heat, cook, stirring until smooth. Add 1 cup of sliced strawberries. Continue cooking and stirring over medium heat until thing and clear. Remove from heat. Cool.
  2. Stir in remaining berries, reserved a few for garnish. Pour into cooled crust and chill until set firmly, approx. 3 hours. Top with whipped cream and garnish with reserved berriesl
Pastry for one crust
  1. Sift one cup of flour and 1/4 teaspoon of salt. Cut into it 1/2 cup of shortening. Work shortening in lightly with fingers until it forms fine crumbs. Add 4 tablespoons very cold water and blend well. Chill slightly and roll out on lightly floured board. Place in pie or tart pan, prick bottom and bake 450, 15 minutes.
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Chili Dogs

Published on by carol lou Category: Main dishes, Recipes

I have been thinking about everything summer.  Chili Dogs came to mind immediately.  In my estimation, a grilled hot dog topped with wonderful toppings is one of the small pleasures of summer.  A wonderful addition to your hot dog bar is the additional of chili.  I  think I have the perfect combination of spices in this chili, if you like to kick the heat up, you can certainly adjust the amounts to add more heat.  You can make this ahead and freeze the chili until you need it.  Thaw and reheat the next time you are serving hot dogs.  Onions, cheese and condiments of your choice will delight your family and friends.  I have hosted large “Hot Dog Happy Hours” and must say they are one of my favorite parties.  I always serve potato chips along side.  I buy every flavor I can find from dill pickle to salt and vinegar.  Guests just love tasting all of the flavors they normally would not purchase at the store. Hot dogs, chips, cold beer –  Happy grilling!

Chili Dogs

 

Hot Dog Chili
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Ingredients
  1. 2 # ground beef
  2. 20 oz. can crushed tomatoes
  3. 1 medium onion, finely diced
  4. 2 tablespoons chili powder
  5. 1 garlic clove, minced
  6. 1/2 teaspoon paprika
  7. 1 teaspoon Dijon mustard
  8. 1 teaspoon Worcestershire sauce
  9. 1 teaspoon cumin
  10. 1/2 teaspoon ground cloves
  11. 1 teaspoon sugar
  12. 1 teaspoon vinegar
Instructions
  1. In a Dutch oven over medium high heat, brown meat with the onion and garlic. Add remaining ingredients. Bring to a boil, reduce heat and simmer uncovered 35 - 45 minutes. Stir frequently.
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Marinated Green Beans

Published on by carol lou Category: Recipes, Vegetables

Memorial Day weekend is the kick-off to summer. Time for picnics, BBQ’s, and outdoor fun.  When planning your outing and food menu, these green beans are sure to be a hit.   Served cold or at room temperature, you can make them ahead and they are ready when you are.  Pack in your cooler and you are set.  These beans are absolutely addicting.  Cold, crunchy and with a fantastic marinade, this is the perfect picnic fare for Memorial Day weekend. 

marinated green beans

Marinated Green Beans
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Ingredients
  1. 1 - 2 pounds green beans, snip off ends
  2. 1/4 cup olive oil
  3. 1/4 cup red wine vinegar
  4. 1 clove garlic
  5. 1/2 cup grated parmesan cheese
  6. 1/2 teaspoon oregano
  7. Salt and pepper, to taste
  8. 1/2 cup toasted slivered almonds, toasted
Instructions
  1. Steam green beans for 4 - 5 minutes. While beans are steaming, heat olive oil over medium heat in a small sauce pan. Add garlic and cook 1 - 2 minutes, do not brown. Reduce heat and add oregano and vinegar. Cook 1 minutes, remove from heat. Drain green beans, toss with olive oil mixture. Cool slightly, toss with parmesan and almonds. Serve warm or refrigerate and serve chilled.
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Port Glazed Caramelized Onions

Published on by carol lou Category: Recipes, Vegetables

One of our favorite summertime favorites are burgers on the grill.   What a better topping than caramelized onions and fresh mozzarella. I thought I would make homemade hamburger buns and found this King Arthur Flour recipe that is absolutely delicious.  This dinner was a triple crown winner – wonderful buns, great burgers and unbelievably delicious onions.  Warm weather is here – time to bring out the grill and try this favorite.

port glazed caramelized onions

Port Glazed Caramelized Onions
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Ingredients
  1. 1 tablespoon olive oil
  2. 2 medium red onions, sliced thin
  3. 1 tablespoon fresh thyme
  4. 1/4 cup port
  5. Salt and pepper, to taste
Instructions
  1. Heat a skillet over medium heat, add olive oil and sliced onions. Cook onions, stirring frequently until soft, approx. 10 minutes. Season onions with salt and pepper and fresh thyme. Add port wine and reduce heat to medium low. Continue cooking until the wine is reduced and onions are brown and caramelized. These can be made ahead and reheated prior to serving.
Notes
  1. I topped grilled hamburgers with slices of fresh mozzarella and port caramelized onions. These onions would also be terrific with grilled meat, chicken, use as a topping on flat bread, or serve with goat cheese on an appetizer tray.
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Butter Pecan Sauce

Published on by carol lou Category: Desserts, Recipes

If you ever need a quick and easy dessert, this sauce recipe is for you.  In under 10 minutes, you can have a wonderful dessert sauce ready to serve.  Perfect over ice cream, but equally delicious over pound cake.  If you have ice cream in the freezer, you have dessert ready to go.  If you want to make this ahead, simply cool after cooking, refrigerate and reheat just prior to serving. 

butter pecan sauce

Butter Pecan Sauce
Serves 4
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Ingredients
  1. 1/2 cup dark brown sugar
  2. 1 tablespoon cornstarch
  3. 3/4 cup water
  4. 1 tablespoon butter
  5. 1/4 cup chopped pecans
  6. Ice cream
Instructions
  1. In a sauce pan, mix together brown sugar and cornstarch. Add water and cook and stir over medium heat until thickened and bubbly, about 5 minutes. Stir in butter, add pecans. Serve warm.
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Pasta Primavera

Published on by carol lou Category: Main dishes, Recipes

Pasta Primavera was named because it uses the vegetables that are available in the spring.  Even though, you can find these vegetables year round, it is typically associated with spring.  This is one of my ‘go-to’ pasta dishes.  These are many times when I want to make a quick delicious dinner that is easy to prepare.  I prefer to use freshly grated parmesan cheese when cooking, it adds such great flavor and far surpasses pre-grated cheese that is found in the stores.  Parmesan is a hard cheese, the easiest way to grate the cheese is to cube the cheese and process in your food processor until fine.

pasta primavera

 

Pasta Primavera
Serves 4
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Ingredients
  1. 2 cloves of garlic, minced
  2. 1 tablespoon olive oil
  3. 1 onion, peeled and diced
  4. 2 ripe tomatoes, diced
  5. 1 tablespoon fresh basil, minced
  6. 1 teaspoon oregano
  7. 1 medium zucchini, coarsely grated
  8. 1/2 cup red wine
  9. 1 egg, beaten
  10. 1/2 cup grated parmesan cheese
  11. 1 pound of cooked pasta
Instructions
  1. Prepare pasta according to package directions.
  2. In a large sauce pan, heat oil and cook onion until translucent over medium heat. Add garlic and cook an additional 1 - 2 minutes, stirring frequently. Add tomatoes, basil, oregano and zucchini. Cook over medium high heat for 5 minutes, stirring frequently. Add the wine and simmer to slightly reduce moisture. In a small bowl, beat egg, slowly add some of the hot liquid, while stirring, into the egg to temper the egg (if you do not temper the egg, you will end up with a scrambled egg in your sauce). Add the egg to the vegetable mixture. Add the cheese. Salt and pepper to taste.
  3. Drain pasta and add to sauce. Simmer a few minutes. Serve.
Adapted from from the Frugal Gourmet
Adapted from from the Frugal Gourmet
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