Sunday, March 30, 2014

Shrimp Burgers with Spicy Tartar Sauce........


During Lent we are all thinking of new ideas for supper. Here is a perfect Friday night dinner. Or maybe you would rather have it for lunch. But don't forget the spicy sauce to go with it.
Shrimp Burgers
6 Burger Buns
1 1/3 lbs raw shrimp, peeled and de-veined
1/3 mayo
1 tsp salt
1/2 black pepper
2 Tbsp butter
Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse 1 1/4 lbs of peeled, de-veined shrimp in processor. Not too fine, you want chunks of shrimp in it. Toss with crumbs, 1/3 cup mayo, 1 tsp salt and 1/2 tsp black pepper. Form into 4 patties. Melt 2 Tbsp butter in a skillet and cook over medium heat, turning once, until cooked through, about 9 minutes all together. Serve on toasted or grilled buns with iceberg lettuce and tartar sauce. 
This makes 4 servings.
Spicy Tartar Sauce
1 cup mayonnaise

2 Tbsp chopped fresh parsley 
2 Tbsp horseradish (optional or to taste)
1 1/2 tsp Cajun seasoning
1 1/2 tsp lemon juice 
2 tsp onion, finely minced
2 tsp dill pickle, finely minced
1/4 teaspoon paprika
Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours. Makes 1 cup of sauce.
Till next time......
 


Sunday, March 23, 2014

Just Kickin' It At The Park .......

Today is a day for being lazy and just "kickin' it" around the house or at the park. I've been browsing some recipes and have found a couple of good ones for the future. I found a jerk seasoning that I want to give a try and I am sure I will find a few more good recipes. I'm going to try a Sweet and Sour Chicken recipe sometime this week. If it is as good as  I think it will be, I will share it with you. The park is calling me, I can hear it in the distance, so I guess this is it for now. The call to visit the park is too strong to ignore.
Till next time.......

Thursday, March 20, 2014

Lemonade Ice Cream Pie......

Spring is arriving today and Easter is not far behind. If you are looking for a yummy pie, give this one a try.  It has a cool, crisp, lemony flavor and is so creamy and smooth. What more can you ask from a dessert?
Graham Cracker Crust
Crust:
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
Filling:
1 quart (4 cups) vanilla ice cream, softened
1/2 can (6-oz) frozen lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Lemon peel, if desired
Heat oven to 350°F.
In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, mix ice cream, lemonade concentrate, whipped topping. Spoon and spread ice-cream mixture into cooled crust. Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel. 
Till next time.......

Monday, March 17, 2014

St. Patrick's Day.......


Happy St. Patrick's Day to everyone.  Today is one of my favorite days of the year.
Why, well, first because I am Irish and second, because I always get to give a nod to my Grampa. You see, I have the green shamrock tie he wore on St. Patrick's Day and I get to wear it, too. Oh, not tied as a man would wear it, but hanging down as you would wear a scarf. In any case, I get to share this great day with him. This tie was  passed to my Mom and then to me. I am hoping this tie will pass on to  the next generation as well. Happy St. Patrick's Day, Grampa! I know you are watching down on me from Heaven.
Till next time......


Saturday, March 15, 2014

Cappuccino.....

The weather is warming up on some days, so the windows or doors are open a "crack" to let the fresh air in. The children are playing outside and you just need a little time for yourself. Why not whip up a Cappuccino at home, sit back and just relax while you watch the children play or while you watch a movie on TV? And the best part of this Cappuccino; it didn't cost me upwards of $5.00 at a Coffee Bar made by a Barista.
Till next time.......

Friday, March 14, 2014

Sausage Ball Appetizers........

Here's a tasty appetizer for any party or gathering. They are simple to make with a touch of spice. Perfect for any group event.
Sausage Ball Appetizers
1 pkg. Jimmy Dean® Hot Pork Sausage Roll (or Original Sausage)
3/4 cup all-purpose baking mix (Bisquick)
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup finely chopped onion
1/4 cup seeded, finely chopped fresh JalapeƱo peppers
1 large clove garlic, minced
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)
Preheat oven to 375°F. Mix all ingredients in large bowl just until blended. Shape into 36 (1-inch) balls.
Place in 2 lightly greased baking pans.
Bake 12-14 minutes or until done (160°F). Test one and make sure it is done.
Serve with toothpicks, if desired.
Make Ahead: Sausage balls can be shaped ahead of time and frozen. When ready to serve, heat oven to 375°F. Place frozen balls on lightly greased baking sheet. Bake 16-18 minutes or until done (160°F).

Dipping Sauce
1 cup Mayonnaise
1 cup mustard 
Mix well and use for a dipping sauce.
Till next time......
 

Sunday, March 9, 2014

Tuna Cashew Casserole.....

Now that Lent is upon us and we are looking for something different to do with Tuna fish, here's a new recipe for you. Well,....not exactly new, as I got it in 1970. So maybe "vintage recipe" would be more appropriate. But it is different and very good.
Tuna Cashew Casserole
1 lg. can of Tuna fish (or 2 small cans)
1 can cream of mushroom soup
1/4 soup can of water
1 cup of celery, sliced
1/2 cup Cashews or Cashew pieces
1/4 of a medium onion, diced
Mix all ingredients and put in Casserole. Top with buttered bread crumbs and bake for 15 minutes at 375F or till bubbly. Serve over Chow Mein noodles.
This is great as a lunch or serve with a salad for supper.
Till next time......

Tuesday, March 4, 2014

Mardi Gras......

Mardi Gras, Fat Tuesday, Shrove Tuesday or Fastnacht Day, it makes no difference what you call today. It is the last day before the strict Lenten Fast for many Catholics and Protestants beginning on Ash Wednesday. Millions or perhaps even billions of doughnuts will be made and sold to use up all the old fat according to custom. It is associated with a carnival atmosphere with drinking, dancing and partying in many areas of the world. Fastnacht is a German term meaning "eve before the fast".
Till next time......


Sunday, March 2, 2014

Chicken and Dumplings.......

We've been in the deep freeze for a while now and nothing says comfort like a nice bowl of chicken and dumplings. So yesterday, before the snow started flying (which by the way, we hardly got a trace of the 2-5 inches expected). I roasted the chicken, picked it off the bones and rolled out some dumplings. The house smelled wonderful, all that chicken goodness filling the house.





Chicken and Dumplings
Chicken:
1 large chicken (4-6 lbs)
2 quarts water
Set oven to 400 degrees F. Place hen in 2 quarts of water in large roasting pan. Sprinkle inside and out with salt and pepper. Bake for 2 1/2 hours or until tender when stuck with a fork. If water boils away, add more. Keep turning the chicken as it browns. Remove from oven and placechicken on a platter. Pour liquid from chicken into a large open pot. (there should be at least 2 quarts).
Dumplings:
2 cups flour, sifted with 1 teaspoon of salt
3/4 hot water 1 tablespoon of Crisco
Sift flour and salt (or mix well w/whisk) into a bowl, Cut in the Crisco, like you would for pie crust and stir in the hot water until it makes a soft dough. Let the dough set for 1/2 hour. (This step is important) Roll the dough out about 1/8 inch thick on a floured board and cut into squares with a knife or pizza cutter. Sprinkle with flour. Let air dry for 15 minutes. Have the liquid from the chicken boiling and drop dumplings into it. Stir with a fork and boil for 6 - 8 minutes or till done. Cooking time will depend on how thick you roll the dumplings. Check them for the tenderness you like. Lift dumplings out with a skimmer and serve in a deep dish with a small amount of gravy. Serves 4 – 6 people.
(I use 1 1/2 recipe of dumplings for 6 people; but then we really like dumplings.) If you are wondering why my dumplings have that nice color and are not that creamy bland color, it's because I add a few drops of yellow food coloring to the pot. 2-3 drops for the whole pot is usually enough. It just makes it more appetizing to me.
Till next time.......