Don’t be alarmed – I am only referring to jumbo peeled shrimp with some garlic and Key Limes * This recipe may be a good idea for a New Year’s Eve appetizer * In a large saute pan on medium heat – add 1/8 cup of olive oil ( some optional butter may be melted in also) and stir * add 2 Tbsp of minced garlic and saute for about two minutes * Season with one Tbsp of Old Bay and one tsp of crushed red pepper * Squeeze 2 or 3 Key Limes into the pan and add the rinds for extra flavor * Bring the key lime garlic sauce to to a very light boil and add a bag of jumbo peeled shrimp for the New Year * Saute for approximately 2 to 3 minutes until the shrimp are opaque * Place the shrimp on a serving plate and skewer each one with a toothpick * Now think of a creative way to distribute these tasty Key Lime Kritters * Or serve as a main dish with vegetables * However you choose – remember to wish good things for the New Year * Have a happy 2016!
Quiche can be frozen for another day and a few extra on hand may come in handy for unexpected guests * Best to bake quiche varieties in a pastry shell – which can be made at home ( 1 cup flour, 1/4 tsp salt, 1/3 cup shortening plus a Tbsp, and 2-3 Tbsp cold water added slowly will create a dough that can be wrapped in plastic wrap and then rolled two inches larger than the baking dish) or purchased (the 9 inch pastry crust is sufficient). * Preheat the oven to 375F and prebake the pastry crusts for 10 minutes on a baking sheet * first with a foil covering for a few minutes and then without for the remainder * Remember to poke some holes in the bottom of the pastry crust so it does not bubble * Remove from oven and set aside to cool * In a medium skillet saute 1/3 cup of chopped onions, add 3/4 cup of mushrooms and also saute in olive oil * place on the bottom of the cooled pie crust * add sun dried tomatoes and either fresh or frozen spinach so that the reds and greens are present but not mixed on top of each other * Mix 4 eggs with 1 3/4 cups of half and half and fill the pastry crust * Add 1/4 tsp salt, 1/4 tsp pepper and 1/8 tsp cayenne red pepper * Gently add in 1 cup of shredded swiss cheese so that most of the cheese is on top of the filling and still covered by the egg and cream mixture * Return the pastry crust to the oven for 40 to 45 minutes * Remove and let cool for about 10 minutes * It should make six to eight servings and they usually go fast so best to bake a number of varieties * Other cheeses can be used – meat products such as ham or bacon may be added – and of course there is a market place full of vegetables that can be included with an egg, cream and cheese quiche * If you decide to make one….go for at least three!
This may be a good time to re-bake another stash of holiday cookies * Once they are baked and cooled consider painting them with a colored icing glaze * 1 cup of sugar (powdered) becomes icing when 3 Tbsp of milk and some choice food coloring is added * The following holiday cookie recipe is for a small amount of cookies * The recipe can be easily doubled for double the quantity and does not need refrigeration before rolling * We begin by adding 1 1/4 up of flour, 1/2 tsp baking powder and 1/8 tsp salt to a bowl and set the dry mix aside for a moment * Blend 1/4 cup of butter at room temperature and 1/2 cup of mixed white and brown sugar by hand or in a mixer until completely blended * add one egg and and one tsp of vanilla or almond extract and combine into the wet mix * Slowly add the flour – baking powder – salt mix into the wet batter until a ball of dough forms * No yeast – so no wait time * Roll out the dough on a floured surface until it is nice and thin (less than a quarter inch) and cut into festive shapes using different cookie cutters * Place on a cookie sheet with either parchment paper or a butter coating on top and bake at 400F for about 9 minutes * take out before the cookies turn oven brown and let them cool * Mix some colorful icing using blue, green, red, yellow, and a lot of white food coloring for the pallet * Using model type paint brushes try your color and design skills on the cookie surfaces * Find a good hiding place to hold these treasures and consider adding more Holiday Cookies soon to the stash!
Source: Warm Maple Mushrooms
Have you been thinking about spinach and salads like I have been for the last few days * need more greens in the diet * Take a 6 oz bag of fresh baby spinach and rinse it well * fill a bowl with ice, cold water and spinach and place in the refrigerator * Preheat a large saute pan and add 2 Tbsp of olive oil * add one finely chopped small shallot * add 8 oz of sliced white mushrooms * Cook and stir 3-4 minutes or until the mushrooms soften * In a separate bowl whisk together 3 Tbsp of maple syrup – 2 Tbsp of deli-style mustard – 2 Tbsp of lite olive oil * add to mushrooms and cook for 1 – 2 minutes or until warm * Remove the spinach from the refrig and spin dry * Place spinach in a salad bowl and add the mushroom mixture * Toss to coat * Top with 2 oz of crushed pecan pieces * Some recipes call for sherry or white wine vinegar instead of 2 Tbsp of olive oil * It’s not my preference, but some people like the taste * As for me vinegar is best used as an astringent for the skin * Warm Maple Mushrooms can also make a nice topping for steak