Grasshopper Pie

Grasshopper Pie

Ingredients:

Crust
1 package ( 15 oz) mint oreo Cookies
5 tablespoons melted butter

Filling
3 egg yolks
2 cups heavy cream
1/2 cup sugar
pinch of salt
2 teaspoons unflavored gelatin
1/4 cup green creme de menthe
1/4 cup white creme de cocoa

Directions:

Step 1

FOR THE CRUST; Adjust oven rack to middle position and heat oven to 350 degrees .  Process cookies (with filling) in food processor to fine crumbs, about 45 seconds (SAVE SIX COOKIES FOR TOPPING).  Transfer to bowl and drizzle with melted butter, and toss well.  Press crumbs evenly into BOTTOM AND SIDES of a 9-inch pie plate.  Refrigerate crust until firm, about 20 minutes.  Bake until set, 8 to 10 minutes.  Let cool completely on wire rake.

Step 2

FOR THE FILLING; In a medium bowl, beat the 3 egg yokes.  In a saucepan, combine 1/2 cup cream, sugar, and salt.  Sprinkle 2 teaspoons gelatin over cream mixture and let sit until gelatin softens, about 5 minutes.  Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about two minutes.  Whisking vigorously, slowly add gelatin mixture to egg yokes.  Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.  Remove from heat and add creme de menthe and creme de cocoa.  Pour mixture into a clean bowl and refrigerate, stirring occasionally, until filling is wobbly but not set, about 20 minutes.

Step 3

Using a stand mixer or hand mixer, whip remaining 1 1/2 cups cream until foamy (medium speed), about 1 minute.  Increase speed to high and whip until stiff peaks forms, 1 to 3 minutes.  Whisk 1 cup of whipped cream mixture into gelatin mixture until completely incorporated.  Using a rubber spatula, fold the gelatin mixture into remaining whipped cream mixture until no white streaks remain.  Scrape mixture into cooled pie shell, smooth top, and refrigerate until firm, at least 6 hours or preferably overnight. 

Serve, topped with chocolate curls, or crumbled mint oreo cookies, if desired.  Enjoy!

Papaya Salsa

Papaya Salsa


Papayas are nutritional powerhouses.  

Ingredients:

1 papaya, diced
1 red bell pepper, diced
1/4  red onion, minced
3 or 4 tablespoons chopped cilantro leaves
3 teaspoons lime juice

Directions:

Slice the papaya open.  

Scoop out the seeds.  Cut the fruit away from the skin and dice the papaya. 

In a large bowl, toss the diced papaya with the diced red bell pepper, minced red onion, chopped cilantro leaves, and lime juice.   Enjoy!

PAPAYA SALSA IS A GREAT TOPPING FOR GRILLED CHICKEN OR FISH 

Shrimp Bisque

Shrimp Bisque
Original recipe from Better Homes and Gardens magazine

Ingredients:

2 teaspoons seafood seasoning
12 oz fresh or frozen raw medium-size shrimp in shells, thawed
2 stalks celery, thinly sliced (1 cup)
1 - 12 oz can evaporated milk
1 cup milk
2 tablespoons all-purpose flour
2 teaspoons anchovy paste or 1 to 2 anchovies, finely chopped

Directions:

Step 1

In 4-quart Dutch oven combine 2 cups water, seasoning, shrimp, and celery.  Cook, uncovered, over medium-high heat for 5 to 8 minutes or until shrimp shells turn pick and shrimp are opaque. 

Remove shrimp with slotted spoon or tongs; set aside to cool.

Step 2

In a medium bowl whisk together evaporated milk, milk, flour, and anchovy paste.

Pour mixture into Dutch oven.  Cook uncovered over medium-heat for 10 minutes, stirring occasionally.

Step 3

Meanwhile, peel the shrimp. 

Chop about half of the shrimp.

Add chopped shrimp to soup.  Cook for 1 to 2 minutes or until heated through.  Ladle into bowls.  Top with remaining shrimp.  Pass seafood seasoning, if desired. 

Makes 4 servings.
224 calories

Grilled Potato Hobo Packs

Grilled  Potato Hobo Packs
Original recipe by Cooks Country

Ingredients:

2 pounds Yukon Gold potatoes (about 3 large), scrubbed
1 tablespoon olive oil
3 garlic cloves, peeled and chopped
1 teaspoon minced rosemary (or minced thyme)
1 teaspoon salt
1/2 teaspoon pepper

Directions:

Step 1

Cut each potato in half crosswise, then cut each half into 8 wedges. 

Place potatoes in large bowl and wrap tightly with plastic wrap.  Micro-wave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.  Carefully remove plastic wrap and drain well.  Gently toss potatoes with oil, garlic, thyme, salt, and pepper.

Step 2

Cut four 14 by 10-inch sheets of aluminum foil.  Working with 1 sheet at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal.

Step 3

Preheat grill.  Turn all burner to high, cover, and heat grill until hot, about 15 minutes.

Step 4

Grill hobo packs, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking.  Cut open foil and serve.

Serves 4

Chicken Piccata

Chicken Piccata
Recipe submitted by Cindy Chandler

Ingredients:

1/4 cup olive oil, divided
1 pound boneless, skinless chicken breasts, butterflied to 1/2-inch-thick scallopini. (scallopini definition - cutlets that have been pounded thin and coated with flour)
1 teaspoon kosher salt, divided
1/2 cup Wondra (instant) flour
1 medium shallot, peeled and minced
4 leaves fresh sage, torn into small pieces
8 lemon slices, 1/8-inch thick
1 clove garlic, thinly sliced
1/4 cup chicken stock
2 teaspoon lemon juice
3 tablespoons brined capers, drained, rinsed and lightly chopped
1 tablespoon minced flat-leaf parsley
2 tablespoons unsalted butter, cold
ground black pepper

Directions:

Arrange 2-foot length of waxed paper on the counter and drizzle a teaspoon of olive oil on it.  Arrange the chicken scallopini in the waxed paper, leaving a least 3 inches between them.  Set a second sheet of waxed paper over the chicken.  Using the flat side of a meat mallet or rolling pin, gently pound the chicken to a uniform 1/4 inch thickness.  Season the chicken with 3/4 teaspoon of the salt.

Heat a large stainless steel skillet over medium-high heat.

While the pan heats, place the Wondra flour in a wide, shallow bowl.  Dredge each piece of chicken through the flour, coating both sides and shaking off any excess.

Add the remaining olive oil to the skillet, then add the chicken, working in batches if necessary.  Cook for three minutes per side, or until golden and just cooked through. 

Remove the chicken from the pan to a platter.  Lower the heat to medium.  Add the shallot, sage and the lemon slices to the pan.  Cook for 1 minute, then add the garlic.  Cook for 30 seconds, then add the stock, lemon juice, capers and parsley.  Simmer for 2 minutes, then whisk in the cold butter.  Season with salt, if necessary, but capers have a saline brine, so taste first.  Add some black pepper.

Pour the pan sauce over the chicken.

Serve w/ roasted potatoes and asparagus

4 servings
360 calories

Recipe submitted by Cindy Chandler

Spaghetti and Meatballs, Now That's Italian!

Spaghetti and Meatballs, Now That's Italian!

Ingredients:

"All Time Favorite Tomato Sauce" (recipe post, April 2012)

2 tablespoons olive oil
1 large onion, chopped
4 rounded teaspoons minced garlic
2 - 28 oz can crushed tomatoes w/ puree
1 - 15 oz can tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 crushed red pepper flakes
2 to 3 tablespoons Italian seasoning

Meatballs
1 lb ground beef
1/2 cup Parmesan cheese
2 eggs
1/2 cup bread crumbs (Italian bread crumbs of course)
2 tablespoons Italian seasoning
1 teaspoon salt
1/2 tablespoon minced garlic
2 - 4 tablespoons olive oil (for frying meatballs)

Spaghetti
1 lb box spaghetti

Directions:

Step 1

Prepare the "All Time Favorite Tomato Sauce" (see recipe post, April 2012)

http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

All Time Favorite Tomato Sauce

Step 2

While the Tomato Sauce is cooking, prepare the meatballs.  Mix together the ingredients (ground beef through minced garlic).  The olive oil is used for frying the meatballs.

Form meat into 2-inch balls.

Heat the olive oil in large frying pan (If the oil is not hot enough, the meatballs will stick).  Slightly cook and brown the meatballs (be careful not to fully cook the insides of the meatballs).  Use a spatula to gently lift and turn over the meatballs.

Transfer the meatballs to the sauce pot and bring to a boil. 

Cover and simmer for 1 hour, or more.  Stirring freguently.  I personally simmer the tomato sauce for 2 to 3 hours.  Here's another hint, . . . make the tomato sauce and meatballs one day ahead of planned dinner.  The sauce is always better the next day and all the hard work is already done!

Step 3

Prepare spaghetti, as directed on package. 

Step 4

Pour the delicious tomato and meatball sauce over the spaghetti, and serve with a salad and bread.  Enjoy!

Pico de Gallo

Pico de Gallo

Ingredients:

4 large plum tomatoes, seeded and finely diced
1/2 medium white onion, finely diced
2 tablesppons fresh lime juice
2 tablespoons chopped cilantro
1 serrano chile, finely diced (optional)
Pinch of salt

Directions:

In a large bowl, toss all the ingredients together and let stand at room temperature for at least 1 hour.

The Pico de Gallo can be made ahead and refrigerated overnight. 

SERVE WITH STEAK TACO'S, SALADS, ETC

Mango - Cucumber Salsa

Mango - Cucumber Salsa

Ingredients:

1 mango, peeled and cut into 1/2-inch dice
1 medium cucumber, peeled, seeded and cut into 1/2-inch dice
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
3 tablespoons white onion, cut into 1/2-inch dice
Season w/ salt

Directions:

In a bowl, combine the mango with the cucumber, cilantro, lime juice and onion.  Season with salt.

Serve the Mango - Cucumber Salsa with grilled Steak Taco's or Fish Taco's. 

David discovering the Mango - Cucumber Salsa @ the Shrimp Wagon.  Oahu, Hawaii

Frank tasting the local Fish Taco's w/ Mango - Cucumber Salsa.  Yummy!

(L) Garlic Fries  (R) Fish Taco w/ Mango - Cucumber Salsa

Shrimp Scampi w/ Spaghetti Squash

Original recipe by Dr. Oz

Ingredients:

1 lb raw, peeled and deveined shrimp, with tails removed (recommended: tiger prawns)
2 tbsp white wine
4 oz Asiago cheese, shredded
Scampi Butter (see recipe below)
1 - 3 lb Spaghetti Squash (see cooking instructions below)
Fresh arugula, for garnish

Directions:

Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese. Serve over hot spaghetti squash and garnish with fresh arugula.

Scampi Butter

Ingredients:

1/2 cup unsalted butter, softened
1 tablespoon minced garlic
2 tablespoon minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced

Directions:

In a bowl, mix together all ingredients with a wire whisk, until well blended.

Spaghetti Squash

Ingredients:

1 medium spaghetti squash (about 3 pounds)

Directions:

Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin.

Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is fork tender and pulls apart in strands (it is better to under cook if you are not sure).

Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin; at the same time, fluff and separate the squash into spaghetti-like strands.

Discard the skin.

You can reheat the squash strands by dipping them in boiling water with a strainer just before serving.

Makes 8 servings


Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.

Good Ole Carrot Cake

Good Ole Carrot Cake
Original recipe by Betty Crocker

Ingredients:

Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (6 medium carrots)
1 cup coarsely chopped walnuts

Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Directions:

Preheat oven to 350 degrees.

Step 1

Grease bottom and sides of one 13 x 9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. 

In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. 

Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. 

Stir in carrots and nuts.  Pour into pan(s).

Step 2

Bake 13 x 9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean.  Cool rectangle in pan on cooling rack.  Cool rounds 10 minutes; remove from pans to cooling rack.  Cool completely, about 1 hour.

Step 3

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. 

Gradually beat in powered sugar, 1 cup at a time, on low speed until smooth and spreadable.  Frost 13 x 9-inch cake or fill and frost round layers with frosting.

Store in refrigerator.