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Roasted Rosemary Shrimp with Arugula and White Bean Salad

Yield

4 servings (serving size: 1 1/2 cups salad and about 6 shrimp)
Ingredients

* Shrimp:
* 2 tablespoons olive oil
* 1 tablespoon fresh lemon juice
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 3 garlic cloves, crushed
* 1 1/2 pounds jumbo shrimp, peeled and deveined
*

Salad:
* 2 tablespoons fresh lemon juice
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon minced fresh garlic
* 1/4 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 5 cups arugula leaves
* 1/2 cup vertically sliced red onion
* 1 (15-ounce) can cannellini beans, rinsed and drained

Preparation

1. Preheat oven to 400°.

2. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.

3. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.

4. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
Nutritional Information

Calories:
334
Fat:
13.6g (sat 2g,mono 7.8g,poly 2.5g)
Protein:
37.7g
Carbohydrate:
13.6g
Fiber:
3g
Cholesterol:
259mg
Iron:
5.4mg
Sodium:
690mg
Calcium:
156mg

Laraine Perri, Cooking Light, JUNE 2009

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Grilled Potatoes

thinly slice potatoes (red are best), use 2 layers of ~14″ sheets of aluminum foil, pile potatoes onto center of foil, leaving wide edges of

foil clear. Dot with lots of butter and S&P, add whole or sliced garlic cloves if desired. Could also add sliced onions if you like them.

Fold edges of foil up and crimp all edges to seal into packets. Grill over indirect heat, turning 1/2 way through, about 20-30 min. Enjoy!

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Pomegranate Margaritas

All credit to my neighbor Allison for this one!

1/4 cup sugar
1/4 cup hot water
3/4 cup pomegranate juice
3/4 cup tequila (or more…)
1/2 cup fresh lime juice (about 6 limes)
1/4 cup orange liqueur

1. Stir together sugar and hot water until sugar is dissolved. Stir in pomegranate juice and next 3 ingredients.
2. Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. cover with lide and shake for 30 seconds or until thoroughly chilled. Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Serve immediately.

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Dave’s Killer Eggnog

3 eggs, separated
1/2 cup sugar
1/2 cup bourbon
1/4 cup light rum
2 cups milk
1 cup heavy whipping cream

Beat egg yolks until thick, add sugar slowly, then add bourbon slowly, add rum & milk, then chill

Beat egg whites & whipping cream separately & fold in with the rest.

Best dusted with freshly grated nutmeg.

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Key Lime Cheesecake

My sister’s favorite, from an old Usenet post.

3 8-oz pkgs cream cheese (room temp)
1 cup white sugar
3 eggs
1/2 cup plus 3 Tbsp key lime juice
1/4 cup sour cream
zest of one regular lime
1 tsp vanilla
dash salt

Beat cream cheese until smooth and add sugar. Blend well and add eggs, one at a time – blend in sour cream, vanilla, and salt. Slow (at low speed) add key lime juice and blend until smooth. Add zest.

Pour onto prepared crust. (Either graham cracker or animal cracker crust – 1 cup cracker crumbs, 1 1/2 T melted butter, 1 T sugar. Bake at 325 for 15 minutes.

Wrap the cheesecake pan in a double layer of aluminum foil and put in larger shallow pan and add boiling water to a 1″ level in pan, being careful not to get any water in cheesecake.

Bake at 325 for an hour, turn the oven off and let it rest in the oven for another hour.

Remove from oven and cool for about 1 hours before refrigerating overnighe.

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Penne with Chicken & Smoked Gouda

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound penne pasta
3 cups chicken — cooked and cubed
1 cup roasted red peppers — drained and sliced
1 package frozen chopped spinach — thawed and drained
1/4 pound bacon — cooked and crumbled
1 cup half and half
8 ounces smoked Gouda cheese — shredded
1/4 cup Parmesan cheese — grated
1 teaspoon garlic — crushed

Cook pasta according to package instructions. Drain and place in large bowl.
Stir in chicken, red peppers, chopped spinach, and bacon. In a small
saucepan over low heat, stir half-and-half, cheeses, and garlic until melted
and well blended. Pour over pasta.

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Crockpot Jambalaya

I made this tonight and it was a huge hit. I tend to find crockpot dishes bland and disappointing but this one was perfect.

1 pound smoked sausage, sliced into 1/2″ rounds
1 pound boneless, skinless chicken thighs, cut into 1″ chunks
1 pound raw shrimp, peeled, deviened (I use 26/30 count)
1 28 oz can crushed tomatoes
2 cups chicken stock (or one 15 oz. can)
2 yellow onions, diced
2 celery ribs, diced
1 jalapenoe, seeded and deviened, minced
4-6 garlic cloves, minced
2 bay leaves
.5 tsp dried thyme
.5 tsp cayenne
2 tsp kosher salt

Dump everything except shrimp in crockpot and stir. Cook on high for a 3-4 hours, adjust seasonings, then reduce heat to low. Stir in shrimp and cook until shrimp is opaque, 15-30 minutes. Serve over rice.

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Lavosh

Lavosh presented by The Inn at Thorn Hill
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2/3 cup water
1 each egg white
2 tablespoons butter (melted)

Toppings:

1 each egg
Sesame seeds to taste
Pepper to taste
Pepetias to taste
Parmesan cheese to taste

Preheat oven to 400 degrees.
In a large bowl stir together salt, flour, sugar. Add water, 1 egg white and melted butter. Mix well enough to make a stiff dough. Knead until dough is smooth, about 5 minutes. Divide dough into 10 balls on a slightly floured surface until paper-thin. Place on a greased baking sheet. Brush with egg and sprinkle topping on top. Bake in a preheated oven for about 10-12 minutes till browned

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Apple-Raisin Bread Pudding

Bon Appétit | April 2001

yield: Makes 6 to 8 servings

ingredients

2 cups whole milk
1 cup sugar (I used half, as indicated in comments)
4 large eggs
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups) (I used leftover whole wheat dinner rolls to make 4 cups)
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes (I used 2)
2/3 cup raisins
Additional ground cinnamon

Vanilla ice cream

preparation

Preheat oven to 350°F. Butter 11×7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.

Spoon pudding into bowls. Top with vanilla ice cream and serve.