FBF: Rosemary Ribeye Steak & Bread Salad

FLASH-BACK FRIDAY

ROSEMARY RIBEYE STEAK &BREAD SALAD

click on image to see full post from 8/4/11

Shrimp with Cocktail Sauce

SHRIMP WITH COCKTAIL SAUCE

The Shrimp:
Peel and devein the shrimp, leaving the tails. Steam for 1-2 minutes then put them in an "ice bath" to stop the cooking process. [an "ice bath" is a large bowl of ice water]


The Sauce:
1/2 cup chili sauce [or you can use ketchup]
2 tblsp horseradish
1/4 tsp sugar
1/2 tsp course salt
1/2 tsp freshly ground black pepper

2 tsp lemon juice

1 tsp Worcestershire sauce

2 garlic cloves, minced [optional]

4 drops tobasco sauce [optional]

• Mix ingredients together and chill. Serve cold with shrimp!

Looks good, huh? Because it WAS!

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

When my hubby took his company command, he wanted something special to give his soldiers when they get back from deployments, or leaving or whatever the case might be. So I gathered images from his K9 company and created this composition in photoshop. This is a really small rendering/quality of the picture. It looks wonderful printed out and framed. My hubby loved it and said I make a really good commander's wife. HAHA! I'm loved =)

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Quick Shrimp Tacos

On our trip to Mississippi then Alabama's Gulf Shores, we bought 65 POUNDS of shrimp to bring back with us. We love shrimp that much! And its much cheaper that way, duh! So I'm going to make lots of shrimp dishes because I have LOTS of shrimp!

QUICK SHRIMP TACOS

8 6-inch tortillas
1 lime
1/2 cup sour cream
1 tsp ground coriander
kosher salt
2 tblsp extra virgin olive oil
1/3 cup  red onion, finely diced
1 lb medium shrimp, peeled and deveined [est about 5 per taco]
1/2 tsp ground cumin
1 cup finely shredded cabbage
1 cup loosely packed fresh cilantro

• Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.
• Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.
• In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.
• Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

recipe from www.finecooking.com

FBF: Fresh Frasiers

FLASH-BACK FRIDAY

DARING BAKERS CHALLENGE: FRESH FRASIERS

click on image to see full post from 7/27/11

Purple Mashed Potatoes

I saw these in our commissary and I grabbed them because I've never seen them before and I love experimenting with new foods! Turns out, they are quite popular, and quite loved! I kept hearing they are great when roasted, so I didn't listen and made them into mashed potatoes.

PURPLE MASHED POTATOES

2 pounds purple potatoes, estimated 9-10 pieces
4 tblsp butter
1 tblsp rosemary
2 tsp salt
milk

• Boil potatoes until tender, about 15 minutes. Drain.
• In a large kitchen-aid mixer, beat potatoes, butter, rosemary, salt and enough milk to make it right consistency.
• Adjust seasoning to your taste!

Click HERE to see recipe for the cinnamon pork tenderloin

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

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CALLING ALL W/W BUTTONS!

If you would like to swap w/w buttons, let me know! I'm making a new section in my blogroll for these hops I love being a part of every week.

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We've been spending a LOT of time at the pool this summer! Its just way too hot to be anywhere otherwise!

~Please follow Cookin' for my Captain via GFC, FaceBook or Networks Blog!

~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...

...and add your "Wordless Wednesdays" up below!