Orange-Avocado Shrimp

Orange-Avocado Shrimp

Another winner from Jim and Sherry.

What you need

-        1 pound frozen large peeled and deveined shrimp, thawed

-        Salt

-        1 lime (if small – I use 2)        

-        2 tablespoons extra-virgin olive oil

-        1/8 teaspoon crushed red chili flakes (I use more like a healthy ¼ tsp. of red pepper  flakes.)

-        2 oranges, peeled and chopped (I like the orange, so I use 2 large)

-        1 avocado, pitted, peeled, and chopped (I use at least 2)

-        4 cups cooked rice

Directions

1.   Bring a large pot of salted water to a boil. Add the shrimp and cook until pink and opaque throughout, about 5 minutes. Drain well and rinse under cold running water until cool. (I chop the shrimp into small chunks so that it goes farther.)

2.   Into a large bowl, zest the lime and squeeze the juice. Whisk in the oil, chili flakes, and a pinch of salt. Add the shrimp, oranges, and avocado and gently fold together. Spoon over rice.

3.       We like to serve with Costco’s Mango-Orange bottled salsa

Pineappe Pudding Cake

Pineappe Pudding Cake

I got this recipe from Jim and Sherry Noeldner after spending a delightful weekend at their "B & B" in Hansville.  The cake was light and tasty and enjoyed by all present.

1 (18.5 oz.) box yellow cake mix (do not use the pudding in the mix type)

2/3 cup sugar  (I use about ½ cup)

1 (20 oz.) can crushed pineapple (including the juice)

1 (6 oz.) package vanilla pudding mix

1 tub non-dairy whipped topping (I use the bigger tub)

Flaked or shredded coconut (I toast first)

Directions:

1.    Grease and flour a 9 x 13 inch cake pan, bake the cake according to package directions.

2.    Poke lots of holes into the top of the cake (best to use something like a wooden skewer, but a toothpick will work – poke about every inch.)

3.    Mix pineapple and sugar and pour over warm cake.

4.    Make the pudding according to package directions and pour over cake. (I use instant pudding – but recipe actually calls for cooked.)

5.    Chill in refrigerator. (I go ahead and do the next step before putting in frig to chill and it works just fine.)

6.    Spread whipped topping over cake and sprinkle coconut on top.

7.    Store in frig.

 

Cheesies

Cheesies
From Nanci Zombro

2 Cups grated Sharp Cheddar Cheese
1/2 Cup grated Parmesan Cheese
1/2 Cup Butter
3/4 Cup Flour
3/4 tsp salt
dash cayenne pepper
1/8 tsp nutmeg

1 egg, beaten, mixed with 1 tsp water
smoked paprika
pecan halves


Mix together the first seven ingredients.  Roll into a log and wrap in plastic wrap to chill.
When thoroughly chilled.  Cut into 1/4 inches slices.  Brush with egg water and sprinkle with paprika.  Place a pecan half on each round.
Bake at 350 for about 12 minutes.

(Pecan halves are optional so you can do them without but then they're awfully plain looking)

Quiche Lorraine

I nine inch pastry dough

 (for Bryce and Rachel)

Ingredients

12 slices of bacon, lightly cooked and cut up

1 cup shredded Swiss Cheese (Gruyere or Comte’)

1/3 cup minced onion, lightly sautéed

1 TBSP flour

4 eggs

2 cups whipping cream

¾ tsp salt

¼ sugar

1/8 cayenne pepper

1/8 nutmeg

Directions

Heat oven to 450 degrees

Mix flour with bacon and onion at the last minute of sauté’

Sprinkle bacon, cheese and onions over bottom of the pie shell

Whisk eggs and add remaining ingredients.

Pour over bacon mixture.

Cook in hot oven for 15 minutes.

Turn oven down to 300 degrees and cook for 30 more minutes.

Quiche is done when knife comes out clean.

Let stand for ten minutes before cutting!

Voila’, you have a perfect Quiche!

Dark Chocolate Mousse

http://www.browneyedbaker.com/2013/04/16/chocolate-mousse-recipe/

Yield: 6 to 8 servings
Prep Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes

A fabulous recipe for classic chocolate mousse.

Ingredients:

8 ounces bittersweet chocolate (60% cacao), finely chopped  (I used 4 oz bittersweet & 4 oz semi-sweet)
5 tablespoons water
2 tablespoons Dutch-process cocoa powder
1 tablespoon brandy
1 teaspoon instant espresso powder  (I didn't have this)
2 eggs, separated
1 tablespoon granulated sugar, divided
⅛ teaspoon salt
1 cup + 2 tablespoons heavy cream

Directions:

1. Combine the chocolate, water, cocoa powder, brandy and espresso powder in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of water set over low heat, so that it is barely simmering. Stir the mixture frequently until it is completely melted and smooth; remove the bowl from the heat.
2. In a large bowl, whisk together the egg yolks, 1½ teaspoons of the sugar and the salt until it is slightly thickened and pale in color, about 30 seconds. Pour the melted chocolate mixture into the egg mixture and whisk to combine. Let cool until it's slightly warmer than room temperature, about 5 minutes.
3. Whip the egg whites using a stand mixer with a whisk attachment on medium speed until foamy, about 1 minute. Add the remaining 1½ teaspoons of sugar and increase the speed to medium-high. Continue to whip until soft peaks form, about 1 more minute. Gently whisk one-quarter of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and gently fold into the chocolate mixture using a rubber spatula until just a few white streaks remain.
4. Wipe out the mixing bowl and then add the heavy cream to the bowl. Again using the whisk attachment, whip the cream on medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, at least another 15 seconds. Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into individual serving cups, cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours.
Notes:

• If you are concerned about using raw eggs in this recipe, look for pasteurized eggs - almost all grocery stores carry them now.
• You can omit the brandy if you do not drink alcohol. You may substitute vanilla extract, adding it to the egg yolks, sugar and salt in step #2.

(Recipe from The Science of Good Cooking)
From our neighbor Nancy Elliot!  Really tasty!

Crepes

Crepes Suzette by Alton Brown

I have used this recipe many times and it has never failed me.  It is simple to make and so much fun to play with. 
 

Sweet Crepes:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

Sauce for Suzzette!

1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue
until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.