Monthly Archives: July 2018

Black Rice Salad with Mango and Peanuts

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A very delicious and very nutritious salad (see info below). Although we enjoyed it, we made a couple of alterations to the recipe. We would reduce the cilantro by half and increase the amount of peanuts for a better balanced mouthful.

Nutritional Content
Calories (kcal) 370 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 64 Dietary Fiber (g) 7 Total Sugars (g) 15 Protein (g) 9 Sodium (mg) 300

BLACK RICE SALAD WITH MANGO AND PEANUTS (Yield: 4 Servings)

Ingredients:

  • 2 oranges
  • 1/4 cup (or more) fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
  • 2 cups black rice
  • Kosher salt
  • 2 just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
  • 1 cup 1/2 cup fresh cilantro leaves
  • 1 cup finely chopped red onion (about 1/2 large onion)
  • 1/2 cup 3/4 cup unsalted, dry-roasted peanuts
  • 6 scallions, thinly sliced
  • 2 jalapeños, seeded, minced

Directions:

  1. Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
  2. Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
  3. Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
  4. Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

~ BonAppetit.com ~

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Shrimp and Grits

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According to Cook’s Country “This Carolina classic is famous for its tender shrimp, silky gravy, and creamy grits” and I couldn’t agree more. This recipe does require a bit of time, but it is so worth it. Includes a nice lesson on making a simple shrimp stock as well.

SHRIMP AND GRITS (Yield: 4 Servings)

Ingredients (Grits):

  • 3 tablespoons unsalted butter
  • 1 cup grits
  • 2 ¼ cups whole milk
  • 2 cups water
  • Salt and pepper

Ingredients (Shrimp):

  • 3 tablespoons unsalted butter
  • 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
  • 1 tablespoon tomato paste
  • 2 ¼ cups water
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • ½ teaspoon Tabasco sauce, plus extra for serving
  • 4 scallions, sliced thin

Directions (Grits):

  1. Melt 1 tablespoon butter in medium saucepan over medium heat.
  2. Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt.
  3. Increase heat to medium-high and bring to boil.
  4. Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes.
  5. Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste.
  6. Cover and keep warm.

Directions (Shrimp):

  1. Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shrimp shells and cook, stirring occasionally, until shells are spotty brown, about 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Reduce heat to low, cover, and simmer for 5 minutes.
  2. Strain shrimp stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have about 1 1/2 cups stock (add more water if necessary to equal 1 1/2 cups). Wipe out skillet with paper towels.
  3. Cook bacon in now-empty skillet over medium-low heat until crisp, 7 to 9 minutes. Increase heat to medium-high and stir in shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until edges of shrimp are just beginning to turn pink, but shrimp are not cooked through, about 2 minutes. Transfer shrimp mixture to bowl.
  4. Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in shrimp stock until incorporated. Bring to boil, reduce heat to medium-low, and simmer until thickened slightly, about 5 minutes.
  5. Stir in shrimp mixture, cover, and cook until shrimp are cooked through, about 3 minutes. Off heat, stir in lemon juice, Tabasco, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve over grits, sprinkled with scallions, and passing extra Tabasco.

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~ CooksCountry.com ~

Deviled Egg Pasta salad

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Used up bits and pieces of leftover pasta to make this salad. Lots of fresh ingredients and a nicely blended dressing. Next time, I think I will use Miracle Whip instead of mayonnaise and increase the amount of mustard to get just the right balance of flavors.

DEVILED EGG PASTA SALAD (Yield: Servings)

Ingredients:

  • 16 oz. salad macaroni or Ditalini pasta
  • 1-1/2 cups Mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons sweet pickle relish
  • 6 hard boiled eggs, sliced
  • 2-3 ribs celery, finely chopped
  • 1/2 cup black olives, sliced
  • 4 oz. jar pimientos, drained
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon paprika
  • garnish with green onions

Directions:

  1. Prepare pasta according to the directions, drain and let cool completely.
  2. Prepare hard boiled eggs, let cool and slice.
  3. In a large mixing bowl, combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions.
  4. Chill until ready to serve.

~ ButterYourBiscuit.com ~

Oven Roasted Baby Back Ribs

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OVEN ROASTED BABY BACK RIBS (Yield: 4 Servings)

Ingredients (Rub):

  • 1/4 cup packed brown sugar
  • 1/4 cup chili powder
  • 3 tablespoons paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne

Ingredients (Sauce):

  • 2 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 1-1/2 cups ketchup
  • 1/2 cider vinegar
  • 1/3 cup packed brown sugar
  • 1/3 cup yellow mustard
  • 1/4 cup molasses
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon liquid smoke (optional)

Directions:

  1. Line a large roasting pan or rimmed baking sheet with foil. Arrange two 2-pound baby back rib racks on the roasting pan. In a bowl, whisk together the brown sugar, chili powder, paprika, salt, black pepper and cayenne. Rub the spice mixture onto both sides of racks. Let the ribs stand, meaty sides up, at room temperature, for 1 hour.
  2. Arrange the oven rack in the lower third of the oven, and preheat the oven to 325F. Cover the roasting or baking sheet tightly with foil and bake for 1-1/2 hours.
  3. In a 3-to-4 quart saucepan over medium-low heat saute the onions in the vegetable oil, until tender, 10 to 15 minutes. Add minced garlic and cook for 1 minute more.
  4. Add the remaining sauce ingredients. Simmer, stirring occasionally, until nice and thick, about 15 minutes more.
  5. Let the sauce cool for a bit, then puree in a blender or food processor until smooth.
  6. Remove the foil cover and turn racks so the bone ends curve up, then baste ribs with the pan juices and spread them generously with 1 cup of barbeque sauce. Continue to bake ribs, uncovered, for another 30 minutes.
  7. Turn the racks over once more, then baste them once again with pan juices and top them generously with more sauce. Continue to bake the ribs until they’re tender when pierced with a paring knife, 30 to 45 minutes more.
  8. To get that crispy caramelized finish, give the ribs a few minutes under the broiler. Broil the ribs, meaty sides up 4 to 6 inches from the heat until browned (2-3 minutes).

~ Epicurious.com ~

Caprese Stuffed Garlic Butter Portobellos

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CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS (Yield: 5-6 Servings)

Ingredients:

  • 2 tablespoons butter
  • 2 cloves garlic — crushed
  • 1 tablespoon fresh chopped parsely
  • 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel
  • 5-6 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar (optional)

Directions:

  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine butter, garlic, and parsley in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered sign down, on a baking tray.
  3. Brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and is golden in color (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

~ CafeDelites.com ~

Maryland Crab Cakes

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MARYLAND CRAB CAKES (Yield: 3 Servings)

Ingredients:

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery, from one stalk
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • Vegetable or canola oil, for cooking

Directions:

  1. Line a baking sheet with aluminum foil.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

~ GiovanniRanaUSA.com ~

Broccoli Apple Salad

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A fresh salad everyone will love.

BROCCOLI APPLE SALAD (Yield: 4-6 Servings)

Ingredients (Salad):

  • 4 cups fresh broccoli florets
  • ½ cup shredded carrots
  • ¼ cup diced red onion
  • 2 large apples, finely chopped
  • ½ cup pecans, coarsely chopped
  • ½ cup dried cranberries

Ingredients (Creamy dressing):

  • ½ cup lite mayonnaise
  • ½ cup low fat Greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Directions:

  1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
  2. To make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt and pepper.
  3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

~ TheRecipeCritic.com ~