Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, June 8, 2009
Sunday, March 8, 2009
Sweet and spicy cashew-crusted shrimp
1 cup dry-roasted salted cashews
1/2 cup panko
2 egg whites
1/2 teaspoon salt
1 jar (9 ounces) spicy hot chili jelly
1 pound jumbo raw shrimp (26-30 count per pound), peeled, deveined, last portion of tail left intact
1 Heat oven to 400 degrees. Lightly oil a non-stick baking sheet. Place cashews in food processor; pulse until finely ground. Transfer to a pie plate; stir in the bread crumbs.
2 Put the egg whites and salt into a shallow bowl; beat lightly with a fork until frothy. Microwave 1/4 cup of the jelly in a small dish until melted, about 20 seconds; beat into the egg whites.
3 Pat the shrimp dry; coat the shrimp with the egg white mixture, letting excess drip back into the plate. Dredge the shrimp in the ground cashew mixture to coat nicely on both sides. Put the shrimp onto a lightly greased non-stick baking sheet; repeat with remaining shrimp. Bake until shrimp is pink and coating is golden, 5-6 minutes; cool on wire rack. Serve warm or at room temperature with chili jelly.
1/2 cup panko
2 egg whites
1/2 teaspoon salt
1 jar (9 ounces) spicy hot chili jelly
1 pound jumbo raw shrimp (26-30 count per pound), peeled, deveined, last portion of tail left intact
1 Heat oven to 400 degrees. Lightly oil a non-stick baking sheet. Place cashews in food processor; pulse until finely ground. Transfer to a pie plate; stir in the bread crumbs.
2 Put the egg whites and salt into a shallow bowl; beat lightly with a fork until frothy. Microwave 1/4 cup of the jelly in a small dish until melted, about 20 seconds; beat into the egg whites.
3 Pat the shrimp dry; coat the shrimp with the egg white mixture, letting excess drip back into the plate. Dredge the shrimp in the ground cashew mixture to coat nicely on both sides. Put the shrimp onto a lightly greased non-stick baking sheet; repeat with remaining shrimp. Bake until shrimp is pink and coating is golden, 5-6 minutes; cool on wire rack. Serve warm or at room temperature with chili jelly.
BREAKFAST CHEESECAKE
This is a great recipe for brunch. I actually just pulled it out of my recipe binder to make for a woman's group I am attending this week.
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese (softened)
1 c. sugar
1 egg yolk (save egg white)
Place 1 package crescent rolls in lightly greased 9x13 pan. Press into pan. Beat cream cheese, ½ cup sugar and egg yolk and spread over rolls in pan. Place second package of rolls over cheese. Beat egg white and brush on top.
Combine 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup chopped nuts. Sprinkle on top. Bake 350 degree oven, 30 minutes.
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese (softened)
1 c. sugar
1 egg yolk (save egg white)
Place 1 package crescent rolls in lightly greased 9x13 pan. Press into pan. Beat cream cheese, ½ cup sugar and egg yolk and spread over rolls in pan. Place second package of rolls over cheese. Beat egg white and brush on top.
Combine 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup chopped nuts. Sprinkle on top. Bake 350 degree oven, 30 minutes.
Saturday, March 7, 2009
Roasted Cauliflower
Instead of serving fries when we have sandwiches at dinner time, I either serve Trader Joe's Sweet Potato Fries or I roast cauliflower. If you haven't tried roasting vegetables, this is one of my favorite ways to sneak vegetables into the kids' diets.
Roasted Cauliflower
1 bag of frozen cauliflower
olive oil
sea salt
ground pepper
On a foil-lined baking sheet, toss cauliflower with a couple tablespoons of olive oil, a sprinkle of sea salt and pepper to taste. In a 425 degree oven, roast for 25-30 minutes, tossing occasionally.
Try this with asparagus, broccoli, onions, squash and sweet potatoes.
Roasted Cauliflower
1 bag of frozen cauliflower
olive oil
sea salt
ground pepper
On a foil-lined baking sheet, toss cauliflower with a couple tablespoons of olive oil, a sprinkle of sea salt and pepper to taste. In a 425 degree oven, roast for 25-30 minutes, tossing occasionally.
Try this with asparagus, broccoli, onions, squash and sweet potatoes.
Turkey Cheeseburgers
I am going to start posting some new stuff to the blog and I will label it so you can find it easily. I have been cooking a lot so I am going to share some recipes Mike and the kids enjoy.
Turkey Cheeseburgers
(makes 5-6 burgers)
1 package ground turkey
1 med-size zucchini, grated
1 cup shredded cheddar
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp black pepper
1/2 tsp onion powder
Whole wheat buns
1. Heat broiler, arranging rack so that the burgers will be 2 inches from the heat.
2. In a large bowl combine all the ingredients. Mix and form into patties.
3. Spray broiler pan with Pam and cook burgers for 6 minutes on each side.
4. Serve on buns with your favorite burger toppings.
Turkey Cheeseburgers
(makes 5-6 burgers)
1 package ground turkey
1 med-size zucchini, grated
1 cup shredded cheddar
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp black pepper
1/2 tsp onion powder
Whole wheat buns
1. Heat broiler, arranging rack so that the burgers will be 2 inches from the heat.
2. In a large bowl combine all the ingredients. Mix and form into patties.
3. Spray broiler pan with Pam and cook burgers for 6 minutes on each side.
4. Serve on buns with your favorite burger toppings.
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