FBF: Shrimp Scampi

FLASH-BACK FRIDAY

SHRIMP SCAMPI

click on image to see full post from 8/9/2012

Variety of Breadsticks

VARIETY OF BREADSTICKS

   

There are so many creative ways to make breadsticks using just a few ingredients. Use the breadstick dough that comes in the can (next to the canned biscuits and cinnamon rolls). Follow the directions on how to pull apart. Try twisting some of them, and leaving a few straight....whatever you like! Once they are cooked, try this variety:

• combine 1 tablespoon melted butter and 1 tablespoon honey, and brush over the breadsticks. Then roll them in chopped almonds.
• drizzle melted chocolate and sprinkle with course sea salt

Can't you just imagine the possibilities?? Great for pot-lucks or picnics! 

Cinnamon Roll Pancakes

CINNAMON ROLL PANCAKES

Pancake Ingredients:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

OXO Cookie Press

As part of the fabulous giveaway, OXO sent a few of us their cookie press to try out and to create a recipe to share with all our wonderful readers.

My first impression (to be honest here) I was was a little bummed they sent a cookie press. I have one already, another popular name brand. And I wasn't that fond of the brand either...so I put it in the back of my cabinet and haven't used it since. So getting the OXO cookie press, I knew I had to create a cookie, as we promised on receiving their product. (So I did!)

First of all, I absolutely loved seeing all the different shapes that came with the basic set, but they also sent an additional case with more shapes....talk about SWEET! The kit came with a little instructional booklet that had a few recipes in the back. Out of experience, I knew I had to stick to something close to those to make sure the cookies kept their shape after being pressed on the pan. Kinda like making sure you use a good shortbread cookie recipe for cookie cutters.

So I dove into the kitchen and came up with a simple solution. I used the provided "Butter Cookie" recipe and then ADDED a kool-aid packet to change up the flavor. It worked! And there are SO many options! [recipe posted below]

After making the dough came the cookie press. I loved how easily the device came apart and together, and there wasn't any tiny pieces to try to keep up with. The entire device was very simple, easy to use. The shape disks were the winners here....the "other" cookie press disks had angled holes so it had to go in the press the right way otherwise it was all a mess. OXO created theirs without having to worry about that. (except the "words" disks...but those are easy to figure out which way to put in in order for it not to come out backwards) So that is definitely a plus!!

The device was so easy to "load" and then to use. Every single "click" there is a cookie. Its actually a really cool device, and so many options and designs to choose from. And however not all the parts are dish-washer safe, the "major" playing components are. But it was easy enough to clean by hand that I didn't need to stick it in the washer anyway.

So over all, I LOVE this cookie press. The other one I have is going to the thrift store. There are so many different flavor combinations I want to try, so it will be on my counter for a while. But here is the recipe from the booklet plus the koolaid pouch.

BUTTER COOKIES

   

1-1/2 cups (3 sticks) unsalted butter, at room temp
1 cup sugar
1/2 tsp salt
2 large eggs, at room temp
1 tsp vanilla extract
4 cups all-purpose flour
1 packet kool-aid, your choice of flavor [I used black cherry! yum!]

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating. Beat in kool-aid packet until well blended.
• Gradually add flour, beating until well incorporated.
• Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
• Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time. [I didn't, and they still turned out fine!]

My favorite disk was the rose one! Add sprinkles before putting them in the oven for a special touch!

ENTER FOR YOUR CHANCE TO GET 

A COOKIE PRESS FOR FREE!

FWF: Deviled Ham Terrine & Roasted Asparagus

This was a great appetizer for dinner, but it was even better as leftovers for a lunch!

For the Introduction to this series of recipes, click HERE

DEVILED HAM TERRINE

1-1/2 lb smoked ham, coarsely chopped

1/2 cup fresh parsley, finely chopped

1/2 cup mayonnaise

6 Tblsp butter, softened

1/4 cup Dijon mustard

3 Tblsp dry white wine

1 celery rib, finely chopped

2 green onions, finely chopped

1 tsp lemon zest

3/4 tsp black pepper

1/4 tsp ground red pepper (optional)

Crackers

Veggies

• Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (do not overprocess)
• Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days.
• Let stand at room temperature 30 minutes before serving. Serve with crackers and veggies.

ROASTED ASPARAGUS

2 lb fresh asparagus

2 Tblsp pan drippings from the Roast [or use 2 Tblsp Olive oil and Salt & Pepper to taste]

1 lemon, thinly sliced

• Preheat broiler with oven rack 3 inches away from heat.
• Snap off and discard tough ends of the asparagus [Click HERE for clearer instructions] and toss with pan drippings and lemon slices.
• Arrange in a single layer on a jelly-roll pan. Broil 4 to 9 minutes or until browned.

For the Introduction to this series of recipes, click HERE

"Feast with Friends"

~Quick Winter Pickled Veggies

~Deviled Ham Terrine

~Kumquat Martini

~Fennel-Crusted Rib Roast

~Roasted Asparagus

~Warm Greens with Cornbread Croutons

~Buttermilk Panna Cotta with Zinfandel-Poached Figs

Curried Carrot Soup [Slow-Cooker]

I'm taking a week off from posting dinners from Christmas so I can post these other fabulous dishes I've made! I've had a couple friends ask for recipe, so I didn't want them waiting too long!

CURRIED CARROT SOUP

1 garlic clove, minced
1 large onion, chopped
2 Tblsp oil
1 Tblsp butter
1 tsp curry powder
1 Tblsp flour
4 cups chicken or vegetable broth
6 large carrots, sliced
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1-1/2 cups plain yogurt or light sour cream
Soup crackers

• In a skillet, cook minced garlic and onion in oil and butter until veggies are limp, but not brown.
• Add curry and flour. Cook 30 seconds. Pour into slow cooker.
• Add chicken broth and carrot. Mix together well.
• Cover. Cook on high for about 2 hours, or until carrots are soft.
• Puree mixture in blender. Hold top on tightly with a thick towel. (the heat tends to push the lid of the blender off)
• Return to slow cooker and add seasoning. Keep warm until ready to serve.
• Add a dollop (of daisy!) of yogurt or sour cream to each serving.

Elegant Holiday: Green-Grapes Salad and Olive Rolls

For the Introduction to this series of recipes, click HERE

TOSSED GREENS-AND-GRAPES SALAD

(Salad on top right)

3/4 cup olive oil
1/4 cup red wine vinegar
1-1/2 Tblsp Dijon mustard
1-1/2 tsp honey
1/8 tsp salt
1/8 tsp pepper

1 (15oz) pkg spring greens mix or sweet baby greens
2 cups seedless red grapes, halved
1 cup salted, roasted cashews
2oz Manchego cheese, shaved

• Stir together olive oil and next 5 ingredients in a large serving bowl. Add spring greens and next 3 ingredients, and toss. Serve immediately. 

EASY ASIAGO-OLIVE ROLLS

1 (13.8oz) can refrigerated pizza crust dough
1/4 cup refrigerated olive tapenade
1/2 cup grated Asiago cheese
1 tsp chopped fresh rosemary
1 Tblsp butter, melted

• Preheat oven to 450 degrees F. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting a 1 long side. Cut into 10 (1-1/4 inch thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

For the Introduction to this series of recipes, click HERE

Fondue Fun: Tomato & Herb Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Tomato-and-Herb Fondue

Fondue:

1 tblsp butter

1/4 cup chopped sweet onion

2 garlic cloves, minced

2 (14.5oz) cans fire-roasted diced tomatoes

1 tsp tomato paste

1/2 tsp lemon zest

1/4 cup chopped fresh basil

Serve with:

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.

• Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.

Mississippi Mud Fondue

I have no  picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.

Fondue:

1 cup heavy cream

1 (12oz) package dark chocolate morsels

1 (7oz) jar marshmallow creme

1/2 tsp vanilla extract

Serve with:

brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans

• Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments. 

Guilty Pleasures: Cappuccino-Chocolate Coffeecake

This recipe is really simple and the flavor in the end isn't overly sweet and the coffee-flavored chocolate swirls in the cake give it a great touch. I especially love the coconut mixture on the top! This is a great dish to bring to a brunch or coffee event!

CAPPUCCINO-CHOCOLATE COFFEECAKE

1/3 cup flaked coconut
1/4 cup chopped nuts
1/2 cup sugar, divided
3 Tblsp butter, melted, divided
2 cups Bisquick mix
2/3 cup milk
1 egg
1/3 cup semisweet chocolate chips, melted
2 tsp powdered instant coffee

• Heat over to 400 degrees F.
• Grease an 8x8-inch square pan.
• Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter. Set aside.
• Beat remaining ingredients (including remaining sugar and butter), except chocolate chips and coffee, in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared pan.
• Stir together melted chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled effect. 
• Sprinkle coconut mixture evenly over top.
• Bake 20-25 minutes or until golden brown. Serve warm.
• Serves 6-8.

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To purchase this cookbook, Go to Quail Ridge Press.

Guilty Pleasures: Sweet Potato Custard Pie

Another FANTASTIC delight from the book "Guilty Pleasures." I haven't been disappointed in anything that I've made so far! I can tell that this cookbook will stay out front in my cookbook collection.

SWEET POTATO CUSTARD PIE

1 cup mashed cooked sweet potatoes [I found this in a CAN--made the process much faster!]
1 cup sugar
2-1/2 tblsp butter, melted
2 eggs, separated
1 tsp vanilla
1-1/2 cups scalded milk
Pinch of nutmeg
1 (9-inch) deep dish pie shell or 2 (9-inch) regular pie shells

• Mix potatoes, sugar, and butter; beat well. 
• Add egg yolks, vanilla, milk and nutmeg; beat together well. 
• Beat egg whites stiff, adding them last; stir well. Pour into pie shell(s). 
• Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F for 20 minutes (deep dish may take longer).  [I used deep dish, and increased the time to 40 minutes and 30 minutes]
• Test for doneness with a knife. Serves 8.

"Like" CookBook Ladies on FaceBook.

Follow on Twitter.

View & Follow CookBook Ladies' Blog.

To purchase this cookbook, Go to Quail Ridge Press.

Sweet Roasted Pumpkin Seeds

SWEET ROASTED PUMPKIN SEEDS

2 cups raw seeds, rinsed and dried
3 tsp cinnamon
2-1/2 tsp pumpkin pie spice
3 Tblsp butter, melted
1 tsp vanilla

• Preheat oven to 325 degrees F.
• Cover cookie sheet with a sheet of parchment paper.
• Toss seeds with all ingredients. Spread over prepared cookie sheet.
• Roast for 20 to 25 minutes or until seeds are dry and lightly brown.
• Let cool on the cookie sheet until easily handled.
• Store in air-tight container.

Broccoli Cheddar Soup (crock-pot)

BROCCOLI CHEDDAR SOUP

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 
2 tablespoons margarine 
1 (10 ounce) can cream of chicken soup 
1 1/2 cups milk 
1 lb Velveeta cheese, cubed [half of the big box they usually come in]
1 (10 ounce) package frozen chopped broccoli

• Saute onion and green pepper in onion.
• Add all ingredients in crock-pot.
• Cook on low for 3 to 4 hours.
• Stir well and serve with crackers

recipe from Food.com

Like Soup? Check these out!

  

Pumpkin Scones

PUMPKIN SCONES

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg [I used egg replacer for a friend and it worked just fine too!]

• Preheat oven to 425 degrees F. 
• Lightly grease a cookie sheet or line with parchment paper. 
• Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. 
• With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside. 
• In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. 
• Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle (about 9 inches across). Use a large knife to slice the dough into 8 or 12 (for smaller portions) equal portions, similar to how a pizza is cut. 
• Place on prepared baking sheet from step 2. Bake for 14–16 minutes until scones turn light brown.
• Place on wire rack to cool.

Spiced Glaze:

1 cup powdered sugar 
3 Tablespoons powdered sugar [use if needed to get the right consistency]
2 Tablespoons whole milk [I used Almond milk, absolutely delish!]
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

• Mix all the ingredient, stirring until all combined. If its too runny, add a little more powdered sugar, stirring until completely mixed in before adding more.
• Drizzle or brush over the scones. Let completely dry (it will harden as it dries).

recipe directly from Moms Who Think.com

Like pumpkin? Try these recipes!

  

Banana Sunflower Seed Cookies

BANANA SUNFLOWER SEED COOKIES

1-1/2 cups all-purpose flour
1 tsp baking soda
2 very ripe medium bananas, peeled and mashed
1/2 cup butter, at room temperature
1/2 cup granulated white sugar
1/2 cup shelled sunflower seeds
1/2 cup miniature chocolate chips

• Whisk together flour and baking soda in a small bowl. Set aside.
• In a large bowl, beat bananas, butter and sugar until well combined.
• Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips.
• Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.) 
• Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper. 
• Scoop about 1 tablespoon of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 15 to 17 minutes until edges are lightly golden. 
• Yield: about 24 cookies

Crock-Pot Potato Medley

CROCK-POT POTATO MEDLEY

1 pound of mixed potatoes, (such as red potatoes, golden potatoes and purple potatoes, and the combination is usually called a "medley")
2 tblsp butter, plus 1 tblsp
2 tblsp olive oil
1 tsp dried thyme
1 tsp dried rosemary

• Wash and slice potatoes in half or into similar sized pieces. Toss in olive oil, thyme and rosemary.
• Melt butter and pour into bottom of crock-pot. Add potatoes on top. Dice the 1 tablespoon into small pieces and place over potatoes.
• Turn crock-pot on low and cook 4 to 4-1/2 hours or until fork tender. Turn to warm until ready to serve

Shrimp Scampi

More shrimp!

SHRIMP SCAMPI

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/4 cup dry white vermouth
• 1 tablespoon freshly squeezed lemon juice [about 1/2 lemon]
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1/4 teaspoon grated lemon zest
• 1/8 teaspoon garlic powder

1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Season the shrimp with salt and pepper.
2. Heat a large skillet over medium heat. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and put the shrimp pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt, pepper and garlic powder and toss to combine. 
4. Divide the shrimp among 4 plates or arrange on a platter and serve with lemon to squeeze over top.

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

Veal Chops & Spaghetti Squash

VEAL CHOPS WITH THYME AND ROSEMARY

2- 8-oz veal loin or rib chops about 1-inch thick1 tablespoon of vegetable oil3 tablespoons vegetable oil3 cloves garlic, minced2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme

• Preheat the oven to 250°F.
• Season the veal chops well with salt and pepper.
• In a small bowl, mix 1 tablespoon of vegetable oil with the garlic, rosemary and thyme spread the mixture over both sides of the chops.
• Heat an oven-proof skillets over medium high heat.
• Heat oil over high heat and when hot, place the chops in each skillet and sear the meat for approximately 3 minutes per side.
• Serve warm and with the spaghetti squash.

SPAGHETTI SQUASH

• Preheat oven to 375 degrees F.
• Slice spaghetti squash in half across the smaller width. Remove the seeds and "guts" using a big spoon.
• Invert the squash sides on a cookie sheet and cook for 45 minutes.
• Remove squash from oven and let cool for 15 minutes or until easy to handle.
• Use a fork and scrape out the squash and place into a bowl. 
• Sprinkle a couple tablespoons of brown sugar and a few tablespoons of butter and mix thoroughly until it is all melted.
• Serve warm with veal chops.

Italian Chicken & Corn Kabobs

Hope you aren't tired of kabobs yet!



1 stick butter, melted
1 package italian seasoning
4 ears of corn, sliced in 1-1/2 inch rings
3 boneless chicken breasts, sliced into 1-inch chunks
2 large green bell peppers, cut into 1-inch pieces

• Combine butter and seasoning, set aside.


• Alternate between corn, bell peppers and chicken on a metal skewer (or wood skewers that have been soaked in water). Baste the butter mixture over top.


• Grill on medium heat for 8 to 10 minutes, rotating as needed. Baste with butter mixture again towards the end of cooking time.


• Serves 4 (2 adults and 2 kids, or it can serve 3 adults, or 6 kids....)

Grilled Salmon with Blueberry Sauce

For Salmon:
6 Salmon Fillets (individual serving size) if you are using cedar sheets, OR 1 salmon fillet, uncut, skin on if using cedar plank
Olive Oil
Kosher salt 

For Sauce:
1 cup fresh blueberries
2 tablespoons balsamic vinegar
1 tablespoon sugar
½ cups chicken broth
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoons butter
Salt And Pepper, to taste

• Soak cedar planks or sheets in water for 30 to 45 minutes. I used sheets and I knew they were ready when they could bend and tie around the salmon. [see picture below]


• Rub salmon with oil and sprinkle with salt. Wrap sheets around salmon, or place salmon on the plank and grill on low for 10 minutes, turning once if in sheets, OR grill on low for 15 minutes if on plank, or until it turns opaque.

For Sauce:

• In sauce pan, saute shallots and garlic in butter until tender, remove from heat.


• In another small sauce pan, cook blueberries, vinegar, broth and sugar until reduced by half (about 20 min). Strain with a mesh strainer, and combine liquid with onion mixture and add salt and pepper to taste.


• Serve sauce over the salmon. Great with asparagus and noodles!