Grilled shrimp- scampi style

1 lb large shrimp ( I used the frozen shrimp from Costco)

1 tsp sea salt

1/2 C extra virgin olive oil

4 large garlic cloves, minced

pinch of crushed red pepper flakes

2 TB fresh flat leaf parsley

4 tb freshly squeezed lemon juice

skewers

Peel, devein, and butterfly shrimp ( if you need to)

Soak in ice salt water and allow to stand 15 minutes.

Drain, then dry the shrimp with paper towels

In a bowl mix oil, garlic, pepper, parsley and Lemon and shrimp and toss.

slide shrimp on skewers

Grill each side 2 minutes on direct heat.

Citrus Melts

Citrus Melts
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1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes {lemon or orange}
2 tablespoons freshly squeezed lime juice{lemon or orange}
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
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Directions: In the bowl of an electric mixer cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. Chill dough for at least 1 hour {in bowl, or formed into rolls}. Place mini rounds {I flatten mine} on baking sheets, spaced 1 inch apart, and bake in a 350 degree oven. Bake cookies until barely golden, about 15 minutes {8-12 minutes on the coast}. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat OR frost with favorite glaze.
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Glaze
3/4 c. powdered sugar
1/4 c. butter, softened
1 tsp. lime juice {lemon or orange}
1 tsp. grated lime peel {lemon or orange}
Mix 4 ingredients together until smooth, spread on cooled cookies.

Osteria's roasted tomato soup

3 pounds Roma tomatoes, cut in quarters
1/4 cup olive oil
1/4 cup sugar
3 tablespoons salt
3 tablespoons butter
1 yellow onion, coarsely chopped
6 cloves garlic, minced
3 tablespoons flour
1 quart vegetable stock or broth
2 bunches fresh basil, chopped
1 cup heavy cream
Salt and pepper
Preheat oven to 275 degrees. Place tomatoes in a large bowl and toss with olive oil, sugar and salt. Spread out on a large baking sheet and roast in oven for 1 hour. Chop coarsely and set aside.
Melt butter in a large pot over medium heat. Add onion and garlic and sauté until onions are soft, about 6 minutes. Stir in flour and cook 1 minute. Add stock or broth and roasted tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes. Add cream and cook for 5 more minutes. (For a smoother soup, add an additional 1/4 cup of stock and purée in a food processor.) Remove from heat and add chopped basil. Add salt and pepper to taste. Serves 4.

Cozy Restaurants, Comforting Food

Missy's Cookie bars

2 1/2 Sticks butter

2 C flour

2 C oats

1 1/2 C brown sugar

1 tsp baking soda

1/2 tsp salt

Mix and pour 1/2 of the mixture into a sprayed 9 x 13 in pan. Bake 350 degrees for 10 minutes.

Mix 1/2 jar of caramel sauce with 3 TB flour

bag of chocolate chips

Pour caramel over the baked mixture and then sprinkle with chocolate chips then top with the last half of the cookie mixture (crumble mixture).

Bake 18 minutes.

Reagan's key lime pie

1 big tube cool whip
1 14oz can sweetened condensed milk
1/2 C key lime juice
2 graham cracker pie crusts

Mix 1/2 tub cool whip, sweetened condensed milk and key lime juice together and pour into pie crust. Whip other 1/2 of cool whip and place on top if desired.

Refrigerate to set and keep cold.

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped (optional)
1 can white shoepeg corn, rinsed, drained
½ pound Monterey Jack cheese, grated
1/2 to 1 can black beans, rinsed, drained


Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

Play Dough Recipe

1/4 c. salt
1 1/2 c. water
food coloring
1 1/2 Tbsp. oil
3 tsp. cream of tartar
1 1/2 c. flour

Mix salt and water. Bring to boil. Remove from heat. Add oil, coloring, and cream of tartar. Mix. Add the flour. Mixture will be thick and warm. Knead until smooth, you'll need more flour when you knead it. Store in covered container (after it cools). The color doesn't come off and it lasts a long time. Also, it isn't harmful in the kids eat it.

Chicken Noodle Soup

3 or 4 lg. chicken breasts or thighs
1 pkg. fresh carrots
1 lg. chopped onion
3 stalks chopped celery
1 pkg. Soup Starter (chicken)
Lawrey's seasoning salt

Boil chicken for about 45 minutes in pot of water. Remove and cook chicken, replace chicken in water.

Add remaining ingredients and simmer for about 2 hours or until vegetables are tender.

Add 1 pkg. Grandma's noodles and cook for 45 min. longer.

*Add seasoning salt when you're cooking the chicken.

Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 c. KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 bell pepper, sliced
1 onion, sliced
1/2 c. chicken broth
1 Tbsp. peanut butter
1/4 c. soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Planters cocktail peanuts (I used cashews)
Cook spaghetti in large saucepan as directed on pkg.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken in no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving plater, sprinkle with cilantro and peanuts.
This is obviously a Kraft recipe. It's really quick and easy to make and really tasty! I changed a few things in the recipe, but it's a beautiful dish with all the colors, I used 3 different colored peppers.

Cinnamon Butter

1/2 lb. butter, softened
3 Tbsp. cinnamon
1/2 lb. powdered sugar

Mix well with an electric mixer. Store in airtight container and keep refrigerated. This recipe yield about 16 oz. It's great on homemade bread.

Soft Sugar Cookies

1 cup butter
1 1/2 c. sugar
Cream together

1 cup sour cream
2 eggs
1 tsp. vanilla
blend

1 tsp. baking powder
1 1/2 tsp. soda
pinch of salt
3 1/2 c. flour
mix in bowl

Add everything together, mix.
Refrigerate for an hour.
Use a lot of flour when rolling out.
Use cookie cutters. Place on ungreased cookie sheets.
Bake at 350* for 8 minutes. Let sit before removing from cookie sheet.

Then frost cookies with the cream cheese frosting recipe from the oreo cookie recipe.

Oreo Cookies

2 pkgs. devils food cake mix
1 1/4 c. shortening
4 lg. eggs

Frosting:
1 1/2 lb. powdered sugar
1 (8 oz.) Philly cream cheese
1 cube butter (1/2 c.)
1 tsp. vanilla

Mix first 3 ingredients until sticky. Use 1 tsp. mixture and roll into balls. Put on cookie sheet, ungreased. Allow plenty of room to form a circle. Bake at 350* for 5 to 8 minutes. Makes 4 dozen complete cookies.

Frosting: Mix all ingredients. Frost cookies, putting flat sides of cookies together.

Cyndi's Halibut

Soak Halibut (1/2 lb to 1 lb filet) in 1/2 Cup of milk and 1 TB salt for an hour or more, covered in the fridge.

Drain and discard milk.

Dip halibut in 1/2 package of crushed saltine crackers. Put in a baking dish.

Melt 1/4 C butter and pour over filet.

Bake 400 degrees for 15-20 minutes.


Tartar Sauce
1 C mayonaise (I use light)
bunch of fresh parsley chopped
1 large dill pickle chopped very fine
1 TB pickle juice
1/2 onion chopped very fine
salt and pepper to taste

mix and refrigerate

Banana chocolate chip muffins

Preheat oven to 400 degrees. Line 12 muffin tins with liners or spray with non-stick cooking spray.

Mix dry ingredients:
1 1/2 C flour
1/3 C sugar
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Mix wet ingredients:
1/2 Cup unsalted butter, melted
1 large egg
1 C sour cream or plain yogurt
1 tsp vanilla
1 ripe banana, peeled and cut up
1/2 C semi sweet chocolate chips

Mix dry and wet ingredients together and spoon in 12 muffin tins almost to the top. Bake 20 minutes or until it comes clean with a toothpick.

Martha Stewart's chocolate panna cotta

Ingredients

Serves 6
1 cup milk
1 package (2 teaspoons) unflavored gelatin
2 cups heavy cream
1/4 cup sugar
1 pound milk chocolate, finely chopped
2 teaspoons pure vanilla extract
Strawberries or raspberries for garnish

Directions

Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.

Carmelitas

I get asked for this recipe whenever I take these anywhere. They're addicting!

1 1/2 c. flour
1 1/2 c. old fashioned oats
1/4 t. salt
1/2 t. baking soda
1 1/2 c. firmly packed brown sugar
1 1/8 c. melted butter
14 oz bag caramels (48)
1/2 c. whipping cream
1 12 oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in saucepan over low heat. Sprinkle 1/2 of mix into 9x13 ungreased pan and flatten. Bake at 350 for 10-15 minutes until lightly browned on edges. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining mix on top and bake at 350 for 15 minutes. Cool completely before cutting.


**I've used canned evaoporated milk in place of the whipping cream and it works just great.

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon
Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Once Prepared, Twice Baked


4 baking potatoes (Idaho)
4 slices turkey bacon, chopped and cooked until crisp
1 cup light sour cream
1/2 cup shredded Cheddar, plus more for garnish
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, as optional garnish
1 pound boneless and skinless chicken strips
1 tablespoon Dijon mustard
1/2 cup grated Parmesan
2 teaspoons olive oil
1 (8-ounce) can tomato sauce
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out flesh, leaving a 1/4-inch shell and transfer flesh to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells and discard any remaining shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake). Bake 20 minutes, until golden brown. If desired, top with chives before serving.

To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.

Pasta with chicken meatballs

1 pound orecchiette pasta ( I used medium shells)
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken (you can get this at Harmons)
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

This is Giada's recipe, it is her kid-friendly recipe. My family devoured it.

Cafe Rio Pork

3 - 4 lb pork roast
1 c. brown sugar
1 can coke
1Tablespoon cumin
1 bottle red taco sauce

Mix all together and pour over meat. Cook in crockpot for 12 hrs over low heat.


Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

I got this recipe from Missy Tripp. It was on my email and so I had to put it somewhere.

Island Fruit and Mixed Green Salad

Island Fruit and Mixed Green Salad
Recipe courtesy Chef Jill Davie
Show: Party Starters
Episode: Hawaiian Holiday

For the vinaigrette:
1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil (I use less)
For the salad:
1 mango, peeled, seeded and cut into 1/4-inch strips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This is for Gina. I would half the recipe and use a lot less oil.