Thursday, September 3, 2015

Arugula and Spinach with Grilled Peaches Salad

A recipe for peppery greens topped with the perfect sweetness of a grilled peach.







































  • 3 large peaches, peeled and halved
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 6 cups arugula and spinach mix
  • 1/2 cup freshly grated Parmesan Cheese
  • peach vinaigrette 


Gently toss peaches in canola oil.
Salt and pepper to taste.
Grill, covered with grill lid, 2 minutes on each side or until charred.
Serve over arugula and spinach.
Top with Parmesan cheese.
Serve with peach vinaigrette .







































Peach Vinaigrette Recipe

Peach Vinaigrette

Making salad dressing at home is so easy.  Try this Southern peach dressing recipe for a bit of sweetness and tang.






  • 1 large peach, peeled and chopped
  • 6 tablespoons canola oil
  • 2 tablespoons Champagne vinegar or white vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt 
  • 1/8 teaspoon pepper                



Process  peach, oil, vinegar and honey in a blender until smooth.
Add salt and pepper.
Chill until ready to serve.


































Wednesday, September 2, 2015

Shrimp Bisque

A creamy rich bisque recipe that creates a soup with intense shrimp flavor. 








































  • 1 pound shrimp in shells
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • water
  • 2 tablespoons butter
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups heavy cream
  • smoked paprika

Peel, devein and chop shrimp coarsely, reserve shells
Chill shrimp until later.
Place shrimp shells, carrots, celery, garlic and salt into a 1-quart saucepan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Pour broth through strainer, discard solids.
Melt butter in saucepan.
Add tomato paste and flour.
Cook 2 minutes.
Add reserved shrimp stock, stirring to blend.
Bring to a boil.
Reduce heat to a simmer.
Add heavy cream.
Simmer 10 minutes.
Add shrimp to bisque.
Simmer 10 minutes.
Serve, garnish with a sprinkling of smoked paprika.





































Printable Recipe

Tip:
Shrimp stock can be made anytime you have shrimp shells.  It can be frozen up to 3 months.  Use to add another level of flavor to other seafood dishes.






Tuesday, September 1, 2015

Focaccia

A simple, easy recipe for a flavorful classic focaccia bread.  Focaccia is great on its own or for sandwiches.







































  • 2 1/4 teaspoons dry yeast or 1 packet
  • 1 tablespoon sugar
  • 1 3/4 cups warm water
  • 5 cups all-purpose flour
  • 1 tablespoon salt
  • 3/4 cup extra virgin olive oil, divided

Mix yeast, sugar and warm water together into a mixer bowl.
Let mixture set for 15 minutes in a warm place.
Add flour, salt and 1/2 cup olive oil to bowl.
Mix well.
Using a dough hook knead for 5 minutes on medium speed.
Remove from bowl onto lightly floured work surface.
Knead by hand two to three times, shaping into a ball.
Place in a lightly greased bowl, cover and let rise until double in bulk, at least 1 hour.
Grease a sheet pan with remaining olive oil.
Place dough onto sheet pan, pressing it to fit pan.
Turn dough over to coat with oil.
With fingers poke holes all over dough's surface, pressing completely through dough.
This will give it the dimpled look of focaccia.
Let rise in a warm place until doubled in bulk or about 1 hour.
Bake in a preheated 425-degree oven for 25 minutes or until golden brown.







































Printable Recipe

Cost $2.30  


Sunday, August 23, 2015

Easy Butterscotch Sauce

A super simple recipe for butterscotch sauce. Perfect for a butterscotch sundae.








































  • 1/2 cup evaporated milk
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract

Heat milk, sugars and corn syrup over medium heat until sugars dissolve.
Remove from heat.
Add vanilla and rum extract.
Chill.
Blend with an emersion blender until smooth.
Makes about 1 cup.






































Printable Recipe

Saturday, August 22, 2015

Easy Fudge

Easy fudge recipe for a mouth watering, unforgettably delectable candy.








































  • 1 2/3 cups sugar
  • 2/3 cup evaporated milk
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 11.5-ounce package milk chocolate chips
  • 16 large marshmallows
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts


Combine sugar, milk, butter and salt in a medium sized saucepan.
Bring to a boil, cook 5 minutes, stirring constantly.
Stir in chocolate chips, cook until melted.
Remove from heat; add marshmallows, vanilla and nuts, mixing well.
Pour into a 8-inch pan.
Cool and cut into squares.







































Printable Recipe

Tuesday, August 18, 2015

Shrimp Pate'

A delectable mildly spiced shrimp spread recipe.






































  • 1 pound shrimp, cooked
  • 1 stick butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Cajun seasoning
  • 1 teaspoon lemon juice
  • minced chives for garnish

Place all ingredients, except chives, into bowl of food processor.
Blend until paste.
Place in mold and chill.
Unmold and garnish with chives.
Serve at room temperature with crackers or toast points.

Tip: 
I used a leftover boiled shrimp that was spicy.  If using precooked or steamed shrimp from supermarket you will need to add more seasoning.