Good Morning!
I haven't been blogging lately because I am busy putting my first Recipe Book together!
It should be available by the end of March 2010. It's a small book of my favorite recipes.
I'll make more in the future but wanted to get started with this one! Stay tuned and I'll let you know when it's done!
In the mean time, keep trying new recipes and let me know if you come across any good ones!
I will post a new recipe soon!
Buon Appetito!
Laura
Sunday, February 28, 2010
Monday, February 22, 2010
Grilled BBQ Bacon Shrimp
This is a new recipe I got from Chef Sunny Anderson.
It's so good and easy I want to share it with you.
16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 (1-inch) piece ginger, grated (I used ginger in a tube)
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colassal shrimp, shelled with tail on, deveined (about 1 1/4 lbs)
4 slices bacon
Preheat grill to medium.
Soak skewers in water while preparing the BBQ sauce. In a medium saucepan, melt butter and saute onions and jalapeno, until tender. Season with cayenne, salt, and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.
I served the shrimp skewers with steamed rice.
Buon Appetito!
Laura
It's so good and easy I want to share it with you.
16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 (1-inch) piece ginger, grated (I used ginger in a tube)
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colassal shrimp, shelled with tail on, deveined (about 1 1/4 lbs)
4 slices bacon
Preheat grill to medium.
Soak skewers in water while preparing the BBQ sauce. In a medium saucepan, melt butter and saute onions and jalapeno, until tender. Season with cayenne, salt, and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.
I served the shrimp skewers with steamed rice.
Buon Appetito!
Laura
Saturday, February 6, 2010
Super Bowl Sopapillas
You all are going to love this one! Sopapillas is a Mexican dessert....fried tortillas sprinkled with cinnamon sugar and drizzled with honey! Yummm! Here is an easy way to make them!
fresh soft tortillas
vegetable oil
cinnamon sugar
honey
Our Kroger, in Texas, makes fresh tortillas. Each package comes with 10 tortillas.
Heat up a skillet of vegetable oil, at least an inch deep. Fry each tortilla, one at a time til golden brown. Drain on paper towels and sprinkle with cinnamon sugar.
Arrange on platter and serve with a drizzle of honey.
This is a fun treat for any occasion! I will be making them for Super Bowl Sunday!!
Enjoy!
Laura
fresh soft tortillas
vegetable oil
cinnamon sugar
honey
Our Kroger, in Texas, makes fresh tortillas. Each package comes with 10 tortillas.
Heat up a skillet of vegetable oil, at least an inch deep. Fry each tortilla, one at a time til golden brown. Drain on paper towels and sprinkle with cinnamon sugar.
Arrange on platter and serve with a drizzle of honey.
This is a fun treat for any occasion! I will be making them for Super Bowl Sunday!!
Enjoy!
Laura
Monday, February 1, 2010
Easy Gourmet Pasta
Last night our church had a mission's banquet and asked people to bring in various ethnic dishes. Of course, I signed up for Italian! Pasta is a great food to fix when you're feeding large numbers! So I made pasta with sun-dried tomatoes. It was a hit! Here's the recipe...
Pasta with Sun-dried Tomatoes
1 (8 oz) jar of sun-dried tomatoes in oil, undrained
1 small onion, chopped (I buy frozen chopped onions)
2 garlic cloves, minced
4 skinned & boned chicken breast strips (optional)
3 tablespoon fresh or dry basil, chopped
1 1/2 cups fat-free half & half
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. short pasta (fusilli, bow-tie, spiral)
parmesan cheese to taste
Drain tomatoes and reserve oil for cooking. Chop sun-dried tomatoes. Saute chopped onion and garlic in 2 tablespoon tomato oil. Add chicken and cook until done. Add tomato and basil and cook, stirring occasionally. Stir in remaining 2 T. tomato oil, half & half, salt, and pepper. Toss with hot cooked pasta. Sprinkle with parmesan cheese.
Buon appetito!
Pasta with Sun-dried Tomatoes
1 (8 oz) jar of sun-dried tomatoes in oil, undrained
1 small onion, chopped (I buy frozen chopped onions)
2 garlic cloves, minced
4 skinned & boned chicken breast strips (optional)
3 tablespoon fresh or dry basil, chopped
1 1/2 cups fat-free half & half
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. short pasta (fusilli, bow-tie, spiral)
parmesan cheese to taste
Drain tomatoes and reserve oil for cooking. Chop sun-dried tomatoes. Saute chopped onion and garlic in 2 tablespoon tomato oil. Add chicken and cook until done. Add tomato and basil and cook, stirring occasionally. Stir in remaining 2 T. tomato oil, half & half, salt, and pepper. Toss with hot cooked pasta. Sprinkle with parmesan cheese.
Buon appetito!
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