Fish on the grill

By

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August 17, 2020

A summertime favorite! From the lake, ocean, or grocery store to the grill these fish recipes will have you doing flips!

Grilled striped bass

https://www.marthastewart.com/338824/grilled-striped-bass

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Instructions

Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator for 30 minutes.
Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until the skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

Martha Stewart likes to serve her grilled striped bass with her corn and clam chowder sauce. You can find her recipe for it here: https://www.marthastewart.com/350267/corn-and-clam-chowder-sauce

Grilled fish tacos

Grilled Fish Tacos

Ingredients

Fish Tacos:

3 lbs white firm fish (cod, mahi-mahi, halibut, haddock)
2 tbsp oil
2 limes, juice of
4 tsp low sodium taco seasoning (I use homemade taco seasoning)
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
18 small corn tortillas

Mango salsa:

2 large mangoes, peeled & diced
1/2 cup red onion, finely chopped
1 small bunch cilantro, finely chopped
1 lime or lemon, juice of
1 jalapeño, seeded & minced
1/2 tsp salt

Instructions

In a small bowl, whisk taco seasoning, garlic powder, salt, and pepper.
In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
In the meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
Preheat the grill or grill pan on medium-high heat and add a bit of oil to coat.
Cook fish untouched until white and opaque on the bottom, about 4 minutes.
Carefully flip on the other side and cook for another 4 minutes. You might have to cover fish on a grill pan for a few mins to allow to cook through. Probably it will fall apart which is fine. Transfer to a platter.
Warm-up tortillas on the grill or microwave and keep under a towel.
To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla, and top with mango salsa. If you would like to make a white sauce (crema), I included the recipe below in notes.

Notes

Leave as many seeds as you like in jalapeno if you like heat.
Feel free to cut the recipe in half or use fish and mango leftovers the next day in a buddha bowl – anything goes.

Optional white sauce (crema):

1/2 cup plain yogurt, 2%+ fat
1/4 cup mayo (I use avocado oil)
1 lime, juice of
1/2 tsp taco seasoning
1/4 tsp salt
Pinch of cayenne
Ground black pepper, to taste

Grilled whole snapper

Whole Grilled Red Snapper

Ingredients

1 (2-pound) red snapper, gutted and scaled
1 lemon, sliced
5 sprigs fresh rosemary
5 sprigs fresh oregano
1 bulb fennel, sliced
1 small onion, sliced
1/4 cup shaved Parmesan cheese
olive oil
salt and pepper

Instructions

Score the fish on both sides: Cut through flesh at a 45-degree angle down to the bone. Score 1.5 inches apart from fin to the tail.
Rub both sides with olive oil. Sprinkle it with salt and pepper.
Place lemon, rosemary, oregano, fennel, and onion into the open cavity of the fish’s belly and score slits.
Grill on medium-high heat for 7 minutes on each side. The flesh should be firm and separate from the bone easily.
Sprinkle with shaved Parmesan and Enjoy!

Foodie must-haves from Atlanta, Georgia

By

Bailey Woodean

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August 17, 2020

0

Atlanta, Georgia is a hot city! Hot weather and hot food! Here are some incredible Georgian recipes to satisfy the foodie in you!

Rice Pilaf and Kebabs

https://www.atlantamagazine.com/recipes/recipe-rice-pilaf-and-kebabs-from-yallas-chef-todd-ginsberg/

Ingredients

75 grams diced onions
30 grams of butter
200 grams of rice
300 grams of water
Pinch salt
2 pounds ground beef or ground lamb
1 onion
Salt and pepper
Lemon wedges
Sumac (optional)

Foodie must-haves from Atlanta, Georgia: Rice Pilaf and Kebabs

Instructions

Sweat onions in butter. Add rice, water, and pinch salt. Bring to a boil. Cover and place into a 400-degree oven for 18 minutes.
Process onion until finely chopped. Mix with cold meat. Form around skewers or roll into a roulade. Chill. When ready to cook, season with salt and pepper. Cook on medium-high heat, ideally in an oiled cast iron pan, until the meat, is at 145 degrees Fahrenheit or desired doneness.
Plate kebab over rice, sprinkle with sumac, and garnish the plate with lemon.

Sylvia’s bloody mary’s

https://sylviassoulfoodbrand.com/blogs/recipes/sylvias-bloody-mary

Ingredients:

1.5 oz of Tequila⁣⁣
1-quart Homemade Mary Mix⁣⁣
3/4 cup Orange Juice⁣⁣
3/4 to 1 teaspoon of Sylvia’s Kickin’ Hot Sauce⁣⁣, or to taste
4 teaspoons Taco Seasoning⁣⁣
Salt and Pepper, to taste
Red Crushed Pepper⁣⁣, to taste
Jalapeño⁣⁣
Bacon⁣⁣

Instructions:

Add all the ingredients to a shaker and fill with ice.
Shake briefly and strain into a pint glass filled with fresh ice.
Garnish with jalapeño slices, bacon, red crushed pepper, and anything else you like!

Georgia Spiced Peaches

https://www.allrecipes.com/recipe/9404/georgia-spiced-peaches/?internalSource=staff%20pick&referringId=1765&referringContentType=Recipe%20Hub

Ingredients

19 pounds Peaches, raw
7 pounds Sugars, granulated
2 cups Distilled Vinegar
1 quart Water, municipal
24 eaches whole cloves
3 tablespoons cinnamon stick

Instructions

Peel peaches and set aside. In a large pot over medium-high heat, boil sugar, vinegar, and water until the syrup is moderately thick.
Add cloves, cinnamon, and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
In a large stockpot, pour water halfway to top with boiling water. Using a holder, carefully lower jars into the pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from the pot. Put jars on a wood or cloth surface, several inches apart, and allow to cool. Jars will be sealed.

Ratatouille Bake

https://www.allrecipes.com/recipe/200877/ratatouille-bake/?internalSource=hub%20recipe&referringId=1618&referringContentType=Recipe%20Hub

Ingredients

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounces) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounces) package frozen cheese ravioli
3/4 cup shredded mozzarella cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender for about 20 minutes.
Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
Bake in the preheated oven until the casserole is bubbling and the cheese is melted for about 20 minutes.

Ice cream sundae Sundays

By

Bailey Woodean

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August 16, 2020

0

I chose to specify these ice cream sundaes as ”Sunday” sundaes because they are so refreshing, rich, and delicious that they can give you a religious experience. Yes, they are that good!

Fresh Strawberry Sundaes

https://www.dessertfortwo.com/wp-json/mv-create/v1/creations/151/print

Ingredients

1 cup diced fresh strawberries
1 tablespoon water
1 tablespoon honey
1/2 teaspoon ground coriander
1-pint vanilla ice cream (or favorite flavor)

Instructions

In a small saucepan, combine the strawberries, water, honey, and coriander. Cook until it comes to a boil. Simmer for 1 minute, skim the foam, and then turn off the heat. Let cool. Mash with a fork, or run through a food processor to make a perfectly smooth sauce.
Serve over scoops of ice cream.

Ice Cream Sundae Brownies

Ingredients

1 box brownie mix 9 x 13-inch size
1/2 cup canola oil
2 large eggs
1 cup vanilla ice cream any favorite flavor works
1 1/2 cups chocolate chips
1/4 cup hot fudge chilled or softened, not hot

Instructions

Preheat the oven to 350 degrees F. and line a 9 x 13-inch baking dish with parchment paper.
In a large bowl mix the brownie mix, 2 eggs, and oil until combined…and thick. I did NOT add the water. Scoop in ice cream, chocolate chips, and hot fudge; mix until combined. Pour into the baking dish and bake for 30-35 minutes or until the toothpick comes clean from the center.
Let cool completely. Remove parchment from baking dish, cut into squares (or boat shapes) and serve.

Raspberry ripple sundae

https://www.greatbritishchefs.com/recipes/raspberry-ice-cream-sundae-recipe

Ingredients

Ice cream

1l traditional ice cream
1l raspberry ripple ice cream

Raspberry sauce

225g of raspberries
2 tbsp of caster sugar
60ml of water
1/2 tsp lemon juice, freshly squeezed

Caramelized almonds

60ml of water
100g of caster sugar
135g of almonds, whole and unblanched
1/2 tsp flaky sea salt

To serve

200g of fresh raspberries
ice cream wafers

Instructions

First, make the caramelized almonds. Place the almonds, water and caster sugar in a large heavy-based frying pan over a medium heat
Stir constantly with a wooden spoon until all of the sugar has dissolved and the mixture starts to boil
Lower the heat and continue stirring for a few minutes more. The mixture will crystallize and become sandy
Continue stirring and the sugar will slowly start to liquefy again. The almonds become coated in caramel and will begin to look shiny. If they look like they are burning lower, or remove, from the heat
Tip the almonds onto an ungreased baking sheet and spread them out. Sprinkle with salt and leave to cool
While the almonds are cooling, place the raspberries, sugar, and water in a food processor and purée until smooth
Pass the purée through a fine sieve with the back of a spoon to remove any seeds. Stir in the lemon juice and refrigerate until needed
When you are ready to serve the sundaes, place tall sundae glasses, ice cream tubs, raspberry sauce, caramelized almonds, fresh raspberries and wafers on the worktop in front of you (you can leave the caramelized almonds whole or chop some as you prefer)
Pour a little raspberry sauce in the bottom of each sundae glass and add a few fresh raspberries and chopped caramelized almonds
Add a scoop of each flavor of ice cream to each glass. Repeat in layers until you reach the top, followed by a final sprinkle of nuts. Top with a wafer and a few fresh raspberries. Serve immediately.

Skillet suppers

By

Bailey Woodean

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August 15, 2020

0

Hearty Skillet Supper

https://www.readyseteat.com/recipes-Hearty-Skillet-Supper-2151

Ingredient

1 pound lean ground beef (93% lean)
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
1 can (8 oz each) Hunt’s® Tomato Sauce-No Salt Added
1-1/4 cups hot water
1 cup Birds Eye® Mixed Vegetables
6 ounces dry whole wheat medium shell pasta, uncooked
1/2 cup shredded part-skim mozzarella cheese

Instructions

Cook beef in a large skillet over medium heat until crumbled and no longer pink, stirring occasionally; drain.
Stir in remaining ingredients, except cheese. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta are tender. Sprinkle it with cheese.

Skinny one-pan skillet Caribbean jerk chicken

https://www.thecookierookie.com/caribbean-jerk-chicken-skillet/#wprm-recipe-container-37568

Ingredients

3 green onions chopped
3 garlic cloves finely chopped
1 habanero chile seeded and finely chopped (important to remove the seeds, this puppy is HOT, handle with care)
1/3 cup fresh lime juice
2 tablespoons low sodium soy sauce
1/4 cup olive oil plus 1 tablespoon
1 tablespoon packed light brown sugar
1/2 teaspoon cinnamon
salt and pepper to taste
4 large boneless skinless chicken breasts

For the mango salsa

2 large mangos peeled pitted and diced
1/2 red bell pepper finely chopped
1/4 cup red onion finely chopped
1/4 cup fresh cilantro finely chopped
1/4 cup fresh lime juice
2 tablespoons chopped jalapeno pepper

Skinny one-pan skillet Caribbean jerk chicken

Instructions

In a high powered blender, combine the green onions, garlic, chile, lime juice, soy sauce, 1/4 cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.
Coat all four chicken breasts generously with the jerk paste. Place in a large ziplock bag and place in the fridge for at least 2 hours, preferably overnight.
When ready to make the dish, preheat the oven to 350F and remove chicken from the fridge.
Make your mango salsa by combining all the ingredients in a medium bowl and setting aside.
Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil. Swirl to coat the bottom of the skillet.
Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing but not completely cooking the chicken through.
Remove the skillet from the heat and cover in the mango salsa.
Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink)
Garnish with more cilantro and chopped jalapeño if desired.
Enjoy!

Chicken Parmesan Pasta Skillet

Ingredients

1 tbsp olive oil
2 cloves garlic minced
2 Portobello mushrooms sliced
1 1/2 cups dried orzo
1 cup of water
1 (700mL) jar tomato/spaghetti sauce
1 cup shredded mozzarella
1 cup chopped baby spinach
Chicken Parmesan
4 chicken cutlets
2 eggs
1 cup flour
1 cup breadcrumbs
Salt & pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat. Meanwhile, coat each chicken breast in egg, then in flour, then in breadcrumbs. Sprinkle it with salt & pepper, then place in a skillet and fry for about 3-4 minutes per side.
When breading becomes a bit more solid, continue to fry chicken in the middle of the pan and add garlic and mushrooms around, sautéing for about 5 min.
Add orzo, water, and tomato sauce, then bring to a boil. Lower heat to medium, then cover the skillet with a well-fitting lid and let simmer for about 12-15 min, checking and stirring often until orzo and chicken are completely cooked through.
Remove the lid and add cheese to the tops of each chicken breast. Stir in spinach and cover with lid again, cooking for another 1-2 minutes.

Winner! Winner! 30-minute chicken dinner!

By

Bailey Woodean

-

August 15, 2020

0

Winner! Winner! 30-minute chicken dinner!

Short on time but still have a family to feed? Check out these two chicken dinners that are delicious, easy, and can be med in 30 minutes!

Spicy Chicken Dinner with corn and zucchini Recipe

https://www.crazyforcrust.com/spicy-chicken-dinner/

Ingredients

Chicken

1 pound chicken breast tenders or boneless skinless chicken breast
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
2 tablespoons olive oil divided

Vegetables

1 small red onion diced (about 1 cup)
1 red bell pepper diced
1 jalapeno seeds and ribs removed and diced
1 medium or 2 small zucchini cut small
2 cloves garlic minced
2 cups frozen corn
Salt and pepper to taste
1 Lime

Instructions

If you’re using full chicken breasts, slice them into smaller uniform size pieces (about 4 per breast depending on size).
Mix salt, garlic powder, onion powder, Italian seasoning, smoked paprika, and chili powder in a small bowl. Sprinkle over both sides of the chicken.
Heat a skillet over medium-high heat and add 1 tablespoon olive oil to the pan. Add the chicken in a single layer. Cook about 5 minutes per side or until the chicken is almost cooked through (cooking time depends on the thickness of chicken).
Remove chicken to a plate. Add remaining oil to the skillet and turn heat to medium.
Add the onion, bell pepper, and jalapeño to the pan. Cook, stirring occasionally until the vegetables start to soften, about 3-4 minutes. Add zucchini and garlic. Season vegetables with about 1/2 teaspoon each salt and pepper. Cook until zucchini starts too brown.
Add corn to the pan and stir all the vegetables together. Return the chicken to the pan and nestle it in the vegetables. Cover and finish cooking until the chicken is done (internal temperature of 165°F), corn is hot and zucchini is cooked to your liking (less time if you like it al dente, more if you like it softer).
Remove from heat and squeeze the juice of one lime over the pan. Add salt and pepper to taste.
Serve hot. Store leftovers in the refrigerator in an airtight container for up to 2 days.

Chicken Burrito Skillet

Ingredients

2 tablespoons olive oil divided
2 boneless, skinless chicken breasts cut into 1″ bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long-grain white rice
1 can (15 oz) black beans drained and rinsed
1 can (14.5 oz) petite diced tomatoes drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2½ cups chicken broth
1 cup shredded cheese
chopped tomatoes, sour cream, avocado optional toppings

Instructions

In a large skillet pan, over medium-high heat, add 1 tablespoon of olive oil, chicken chunks, salt, and pepper. Cook chicken until no longer pink and slightly browned about 5 minutes. Remove chicken from the pan and drain the juices from the pan.
* The chicken does not need to be completely cooked through but it should be cooked most the way (it will look cooked).
In the same pan, over medium-high heat, add the remaining 1 tablespoon oil and rice. Sauté rice until lightly browned, while stirring constantly, for 1-2 minutes or until rice is slightly browned and smells fragrant.
Stir in beans, canned tomatoes, seasonings, and broth; bring to a boil. Once boiling, place chicken on top (DO NOT stir into rice mixture).
Cover with a lid and reduce heat to medium-low. Let cook for 20 minutes or until all liquid is absorbed and rice is cooked through.
Remove from heat. Sprinkle it with cheese. Let stand, covered until the cheese is melted. Serve with all your favorite burrito toppings, flour tortillas, or over shredded lettuce.

Nachos with a twist!

By

Bailey Woodean

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August 14, 2020

0

Loaded bbq chicken nachos

https://tasty.co/recipe/loaded-bbq-chicken-nachos

Nachos are one of the most versatile snacks (or appetizers) that exist! This recipe demonstrates how something deliciously simply like nachos can become a filling meal!

Ingredients

1 tablespoon canola oil
2 breasts chicken breast, finely diced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
¾ cup BBQ sauce
13 oz tortilla chips, 1 bag
2 cups shredded cheese, shredded
½ red onion, finely sliced
1 tomato, diced
8 strips bacon, cooked, crumbled
2 tablespoons fresh parsley, finely chopped
½ cup sour cream
1 avocado, diced

Instructions

Preheat the oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
Bake for 15 minutes.
Drizzle the sour cream and sprinkle the avocado on top. Serve!
Enjoy!

Mediterranean pita nachos

https://www.landolakes.com/recipe/19151/mediterranean-pita-nachos/

This recipe demonstrates how tortilla chips are not the only chips that can be used! It also shows that nachos span cuisines worldwide!

Ingredients

Cheese sauce

10 (3/4-ounce) slices Land O Lakes® Italian Blend
1/2 cup milk
1/4 teaspoon crushed red pepper

Chips

1 (8-ounce) package pita chips

Toppings

1/2 cup cooked crumbled hot Italian sausage
1/4 cup sliced banana peppers
1/4 cup sliced green onions
1/4 cup sliced Kalamata olives
1 small (1/2 cup) tomato, seeded, chopped
1 tablespoon capers, rinsed

Ingredients

Combine cheese, milk, and red pepper in a saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth.
Arrange pita chips in a single layer onto a serving platter. Top with cheese sauce and toppings. Serve immediately.

Baked dessert nachos

https://www.foodnetwork.com/recipes/trisha-yearwood/dessert-nachos-3877543

Finally, this recipe demonstrates how nachos are not only a snack or appetizer but that they are also perfect as dessert!

Ingredients

1 1/4 cups plus 1 tablespoon sugar
1 tablespoon ground cinnamon
1 box (2 crusts) prepared pie dough in a roll
1 egg, beaten
2 cups fresh raspberries
1 tablespoon lemon juice
1 to 2 tablespoons water, if needed
2 cups cream
2 teaspoons vanilla
1 cup of chocolate chips
1/2 cup roasted salted peanuts, chopped

Instructions

Preheat the oven to 375 degrees F. Line two baking sheets with parchment.

Mix together 1 cup of the sugar and the cinnamon in a bowl.

Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.

While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.

Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.

Whisk together the remaining 1 cup cream, 1 tablespoon sugar, and vanilla in a bowl until light and fluffy.

When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.

Use up those apples!

By

Bailey Woodean

-

August 14, 2020

0

While it isn’t quite an apple picking season, it will be here before we know it! During the apple picking season, families make a day of going to their local apple tree farms and gathering fresh apples and other autumn goodies. If you have ever been to one of these events then you know that more often than not you come home with far more apples than you intended and you need a way to use them before they begin to rot. Here are a few examples of how to use a bunch of apples before they go bad!

During the apple picking season, families make a day of going to their local apple tree farms and gathering fresh apples and other autumn goodies.

Apple crisp

https://www.allrecipes.com/recipe/229274/apple-crisp-perfect-and-easy/

Ingredients

2 ½ cups Apples, raw
1 cup Wheat flour, white, all-purpose, enriched, bleached
1 cup Sugars, granulated
½ teaspoon Spices, cinnamon, ground
¼ teaspoon Salt, table
½ cup Butter, with salt

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
Arrange apple slices evenly in the prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
Bake in a preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Apple Pie Bars

https://sallysbakingaddiction.com/salted-caramel-apple-pie-bars/#tasty-recipes-75002

Ingredients

Shortbread Crust

1/2 cup (115g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spoon & leveled)

Apple Filling

2 large apples, peeled and thinly sliced (1/4 inch thick)*
2 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Streusel

1/2 cup (40g) old-fashioned oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (30g) all-purpose flour (spoon & leveled)
1/4 cup (60g) unsalted butter, cold and cubed
homemade salted caramel sauce (step-by-step photos included)

Instructions

Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

No shrimpy flavors here!

By

Bailey Woodean

-

August 13, 2020

0

Shrimp is one of the most popular types of seafood found in grocery stores, restaurants, and fish markets around the world. They can be added to pasta dishes, skewered and grilled, sauteed with vegetables and so much more! Here are some incredible shrimp recipes that are certainly not short on flavor!

Popcorn shrimp tacos with cabbage slaw

Popcorn Shrimp Tacos with Cabbage Slaw

Ingredients

2 cups coleslaw mix
1/4 cup minced fresh cilantro
2 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced, optional
2 large eggs
2 tablespoons 2% milk
1/2 cup all-purpose flour
1-1/2 cups panko bread crumbs
1 tablespoon ground cumin
1 tablespoon garlic powder
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
Cooking spray
8 corn tortillas (6 inches), warmed
1 medium ripe avocado, peeled and sliced

Instructions

In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt, and if desired, jalapeno; toss to coat. Set aside.
Preheat the air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, garlic powder, and ground cumin. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
In batches, arrange shrimp in a single layer in a greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
Serve shrimp in tortillas with coleslaw mix and avocado.

One-pan sweet chili shrimp and vegetables

One-Pan Sweet Chili Shrimp and Veggies

Ingredients

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
3 tablespoons sweet chili sauce
1 tablespoon canola oil
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
3 green onions, chopped
1/4 cup minced fresh cilantro

Instructions

Preheat oven to 400°. Place shrimp, zucchini, mushrooms, and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice, and soy sauce. Pour over shrimp mixture and toss to coat.
Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Hawaiian Shrimp

https://whatsinthepan.com/hawaiian-shrimp/#wprm-recipe-container-6895

Ingredients

2 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 tbsp flour
12 oz. shrimp cleaned and deveined
1/2 stick unsalted butter
7 garlic cloves minced
2 tbsp olive oil
Fresh chopped parsley optional for garnish

Instructions

Place paprika, salt, black pepper, and flour in a large resealable bag. Shake well to mix.
Add the shrimp to the bag, seal it, and shake to coat the shrimp with the flour mixture. Set aside.
Add the butter to a large 12 inch cast iron skillet. Once the butter has melted, add the chopped garlic, and cook for 2 to 3 minutes until you see the garlic is translucent and dark. It will cook fast!
Remove the garlic from the pan and add olive oil to the pan. Once heated, add your shrimp to the pan.
Cook the shrimp over medium-high heat for 2 to 3 minutes on each side. Do not overcrowd the pan.
Once all the shrimp are cooked, pour the removed garlic over the shrimp right inside the skillet. Reheat, stir to combine, and sprinkle with chopped parsley.

Rather just dip your shrimp? Try this!

Homemade Yum Yum Sauce

https://www.aspicyperspective.com/homemade-yum-yum-sauce/

Ingredients

3/4 cup mayonnaise, could be low-fat
3 tablespoons granulated sugar
1 tablespoon ketchup
1 teaspoon rice vinegar
1/2 teaspoon Lawry’s Seasoned Salt

Instructions

Mix all ingredients together. Whisk in 3 tablespoon water to thin out the sauce. Taste and add more seasoning salt if desired.
Cover and refrigerate until ready to serve.

Tiramisu!

By

Bailey Woodean

-

August 13, 2020

0

Celebrating this delicious classic in more ways than one!

Classic tiramisu

https://www.dominosugar.com/recipe/tiramisu

Ingredients

3 large Egg yolks
3/4 cup Domino® Golden Sugar
¼ teaspoon Salt
1 ½ cups Heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
½ teaspoon Pure vanilla extract
2 cups Espresso coffee
2 tablespoons Rum (optional)
26 pieces Ladyfingers
¼ cup Cocoa powder

Instructions

In a large heatproof bowl, combine egg yolks, ¼-cup sugar, and salt. Set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar dissolves and the egg yolks turn to a light-pale yellow color. About 5-6 minutes. Remove from heat and set aside. Allow the mixture to cool. Stir occasionally.
In the bowl of an electric mixer fitted with the whip attachment, whip the cream and the rest of the sugar (1/2-cup) until soft peaks form. Add vanilla and mascarpone cheese and continue whipping at medium speed until stiff peaks form.
Fold the mascarpone mixture with the cool egg yolk mixture until combined and smooth.
In a shallow dish, mix espresso with rum.
Assemble. Dip ladyfingers, one at a time in the coffee mixture. Arrange in a single layer on the bottom of the pan. Spread half of the mascarpone cream on top. Dust half of the cocoa powder over it. Repeat process for the second layer of ladyfingers, cream, and cocoa.
Refrigerate for at least 4 hours or overnight.

Chef’s Tip

To make a 3-layer tiramisu, use the same amount of ingredients but use a loaf pan to assemble the cake.

Tiramisu Chocolate Mousse

https://tasty.co/recipe/tiramisu-chocolate-mousse

Ingredients

Crust

36 chocolate sandwich cookies, crushed

Mousse

1 envelope unflavored gelatin
3 tablespoons espresso, brewed, cold
1 tablespoon rum, cold
⅓ cup water, boiling
1 cup of sugar
⅔ cup dark chocolate powder
2 cups heavy cream, cold
2 teaspoons vanilla extract

Topping

8 oz whipping cream
8 oz mascarpone cheese
4 tablespoons powdered sugar

Instructions

Crush cookies in a bag and set aside.
Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
Add boiling water and stir until gelatin is completely dissolved.
Mix sugar and cocoa in a large bowl.
Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
Pour in gelatin mixture and beat until well-blended.
Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
Enjoy!

Tiramisu cookies

https://www.marthastewart.com/313069/tiramisu-cookies

Ingredients

5 large eggs, separated
1 cup granulated sugar
3 tablespoons instant espresso powder
1/2 cup cake flour, (not self-rising)
1/4 teaspoon salt
Unsweetened Dutch-process cocoa powder, for dusting
3/4 cup mascarpone cheese
1/4 cup plus 1 1/2 teaspoons confectioners’ sugar, sifted
3 tablespoons almond-flavored liqueur, such as amaretto
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate, melted

Instructions

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
In a clean bowl, using a clean whisk attachment beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into the yolk mixture in 3 additions until well combined.
Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
Stir together mascarpone, confectioners’ sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
When ready to serve, brush the cookies’ flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
Spread a generous 1/2 teaspoon mascarpone filling over the chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.


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Ingredients

Instructions

Martha Stewart likes to serve her grilled striped bass with her corn and clam chowder sauce. You can find her recipe for it here: https://www.marthastewart.com/350267/corn-and-clam-chowder-sauce

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Ingredients

Instructions

Rather just dip your shrimp? Try this!

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Classic tiramisu

Ingredients

Instructions