Quick & Easy Recipes

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Spicy Firecracker Shrimp

Published on June 18, 2013, in Appetizers.

Spicy-Firecracker-Shrimp

Ingredients:
12 frozen jumbo/large shrimp, defrosted
6 egg roll wrappers
Oil for frying
1 tbsp of flour with a little water
(make a paste of this to help seal the wrapping)

For the Marinade-
3 tbsp of Siracha or Hot Sauce
1 tbsp Soy Sauce
1/2 tbsp Rice Vinegar
1 tsp Seasame Oil
3 cloves of garlic
zest & juice of 1/2 a lime
1 tbsp of sugar
Salt and pepper to taste

Method:
- Start by preparing a marinade for the shrimp. In a shallow bowl or zip lock bag, add the siracha/hot sauce, soy sauce, rice vinegar and seasame oil.
- Then grate the fresh peeled garlic cloves, directly into the bowl.
- Zest half a lime, cut it and squeeze it’s juice into the marinade.
- Season the marinade with a sprinkling of salt an pepper. Stir all the ingredients well to mix them. Also add a tablespoon of sugar to balance out all the flavors.
- Toss the shrimp in the bowl or bag and gently mix them around with a spoon to coat them well in the marinade. Cover and place the marinated shrimp in the fridge for 15-30 minutes.
- After the shrimp has had some time to soak in all those flavors. Prepare the wrapping by placing an egg roll/spring roll wrapper on a cutting board diagonally so it looks like a diamond shape. Then cut it in half and repeat with the rest of the wrappers.
- Place a shrimp on left side of the wrapper with the tail sticking out and fold over the left corner wrapping the shrimp as tightly as you can.
- Then fold the top corner down, making sure to cover the top end of the shrimp.Roll the shrimp as tightly as possible and as straight as you can manage until there’s just a little corner left.
- Using your finger apply a little of the flour paste (a little flour and water mix) to the corner of the wrapper and seal it.
- Repeat the same wrapping method for the rest of the shrimp.
- In a pan, add about an inch or so of oil to fry the shrimp.(You can use a deep fryer if you have one, but enough oil to cover at least 3/4 of the shrimp if not the whole shrimp is all you really need) Heat the oil through on medium-high. To test and see if the oil is hot enough for frying, pinch a tiny piece of wrapper and drop it in the oil…if it bubbles and comes to rises to the top quickly it’s hot enough.
- Fry the shirmp in small batches depending on the size of your pan and cook them for 2-3 minutes on each side till golden brown. I’d suggest cooking one to time it and one you take it out, cut it in half to see if the shrimp is cooked through but not rubbery.

Photo from: http://www.recipebyphoto.com/spicy-firecracker-shrimp/

Recipe from: http://picturetherecipe.com/index.php/recipes/spicy-firecracker-shrimp/

 

Ultimate Turtle Cheesecake Recipe

Published on June 18, 2013, in Desserts.

Ultimate-Turtle-Cheesecake-Recipe

Ingredients:
Crust:
1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed)
1/3 cup Margarine (melted)
Filling:
3-8 oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup Sugar
3 Eggs
3 Tbls Lemon Juice
1 Tbl Vanilla
3/4 cup Chocolate Chips
Topping:
1/4 C. mini chocolate chips
1/2 C. caramel ice cream topping
1/2 C. hot fudge ice cream topping
1/4 C. chopped pecans
Directions:
• Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. (13 x 9 can be used in a pinch). (We used regular graham crackers because we had a bunch on hand)
• Beat Cream cheese and condensed milk together until creamy.
• Add remaining filling ingredients until well combined.
• Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling.
• Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl colors.
• Bake at 300 for 1 hour and 15-30 mins-until light golden on top and edges are set and middle moves slightly. Cool completely & Chill. **(I place a pie pan full of water on the lower rack during cooking time for moisture. Also, I turn oven off and leave cake in oven to cool for 1-2 hours before removing from oven)
• Remove outer ring just before topping and serving
• Top outer edge and center with 1/4 cup mini choco. Chips & 1/4 cup Pecans (chopped).
Drizzle melted chocolate chips and caramel topping all over top and drip down sides.
 

Chocolate Mousse Crunch Cake Dessert Recipe

Published on June 18, 2013, in Desserts.

Chocolate-Mousse-Crunch-Cake-Dessert-Recipe

Ingredients:
1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla
Instructions:
Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside.
This can be done several days in advance; just freeze the cakes when you’re done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Prepare ganache (if you haven’t already) according to directions.
With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides.  Sprinkle with additional
Heath bits and refrigerate until ready to serve.
 

Cool, Creamy Chocolate Dessert Recipe

Published on June 18, 2013, in Desserts.

Cool-Creamy-Chocolate-Dessert-Recipe

Ingredients
Crust:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 cup powdered sugar
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
Cooking spray
Filling:
1 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix
Unsweetened cocoa (optional)
Preparation
1. Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.
 

Tasty Steak With Mushroom Sauce Recipe

Published on June 18, 2013, in Beef, Main Dishes.

Tasty-Steak-With-Mushroom-Sauce-Recipe

Ingredients:
  • 6 beef steaks
  • 1 tbsp flour
  • 2 tablespoons rum
  • ½ onion, finely chopped
  • ¼ of a kilo of mushrooms fried in margarine
  • ½ cup cream
  • 6 tablespoons margarine
  • Salt and pepper
Directions:
  1. Melt 2 tablespoons margarine and fry the onion there.
  2.  Then add the flour, stirring constantly. Add the cream, rum, mushrooms and mix well.
  3.  Fry the steaks in the remaining margarine and season. Remove from heat and you can pour the mushroom sauce on top.
  4.  You can serve with cooked vegetables or rice.
 

Pomegranate Mint Steak Recipe

Published on June 18, 2013, in Main Dishes.

Pomegranate-Mint-Steak-Recipe

Ingredients:
  • 2 steaks (we chose ones that were a slightly leaner option – top sirloin)
  • 1/2 cup pomegranate juice
  • large handful of fresh mint, minced
  • 1 clove garlic, minced
  • salt and pepper
Directions:
  1. In a quart- or gallon-size ziplock bag, combine the marinade ingredients: pomegranate juice, minced mint, minced garlic, and a pinch of salt and freshly ground black pepper.
  2.  Trim any visible pieces of fat (if applicable) and place the steaks in the bag of marinade. Let marinate as long as you want – we did ours for about six hours, and the flavor was fantastic.
  3.  You could prep the marinade ahead of time and even marinate overnight, too. Store in the fridge while marinating.
  4.  When you’re getting ready to cook, take the steak out of the fridge and leave it at room temperature for around 20-30 minutes. This isn’t mandatory, but if your steak isn’t cold when you begin cooking it, it will cook more evenly.
  5.  To cook: use your favorite method and cook to your favorite doneness. We cooked ours on a skillet over medium heat until they were medium done. You can also sear the steaks on a very hot skillet on both sides, then finish in the oven.
 

Mississippi Mud Cupcake Recipe

Published on June 18, 2013, in Desserts.

Mississippi-Mud-Cupcake-Recipe

Ingredients
  • 1 cup chopped pecans
  • 1 cup butter
  • 4 ounces semisweet chocolate, chopped
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 (10.5-oz.) bag miniature marshmallows
  • chocolate frosting
Preparation
1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
5. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes.
6. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
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Enchilada Pasta Casserole Recipe

Published on June 18, 2013, in Main Dishes.

Enchilada-Pasta-Casserole-Recipe

INGREDIENTS:

  • 1 pound ground beef
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 5 ounces cream cheese
  • 1/4 cup light sour cream
  • 1 can (10 oz.) enchilada sauce (I used the red sauce)
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded monterey jack cheese, divided
  • 1 cup frozen corn kernels, thawed
  • 1 can (4 oz.) diced green chiles
  • 12 ounces egg noodles
  • Salt & pepper, to taste

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
  3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
  4. Add in the cream cheese until melted and combined.
  5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
  6. Pour mixture over the beef and let simmer for 2-3 minutes.
  7. In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture.
  8. Make sure everything is coated in the sauce.
  9. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
  10. Bake for 15 minutes or until cheese has completely melted.
  11. Serve hot. Keep in airtight container for up to 1 week.
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Peanut Butter Sweethearts

Published on June 18, 2013, in Desserts.

Peanut-Butter-Sweethearts

Peanut Butter Sweethearts

makes about 2 dozen cookies

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour
  • 24 dove chocolate hearts
  • extra granulated sugar for rolling, if desired

In a large bowl with a handheld or stand mixer, cream butter and sugars together until light and fluffy.  Mix in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not overmix. Chill dough for at least 30 minutes.

Preheat oven to 350 degrees.  Remove chilled dough from fridge and roll into balls. Spread a thin layer of granulated sugar on a plate and roll each dough ball to evenly coat (if desired).

On an ungreased baking sheet, bake for 8-9 minutes, until the tops begin to *slightly* crack. Do not bake longer than this.  Cookies will look undone, but will firm up as they cool.  Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.

Cookies stay fresh and soft in an airtight container for up to 10 days.

 

No Bake Gluten Free Granola

Published on June 18, 2013, in Breakfast, Snacks.

No-Bake-Gluten-Free-Granola

Ingredients

  • 1/2 cup (112g) toasted almond oil (or 8 tablespoons (112 g) brown butter)
  • 1/2 cup (109g) packed light brown sugar (or 80 grams coconut palm sugar)
  • 1/4 cup (4 tablespoons) honey
  • 1/4 cup (4 tablespoons) pure maple syrup
  • 3/4 teaspoon kosher salt
  • 1 1/4 cups (140g) raw almonds, roughly chopped
  • 1 cup (112g) raw sprouted pumpkin seeds (can use unsprouted raw pumpkin seeds)
  • 1 cup (80g) unsweetened coconut chips
  • 3 cups (300g) gluten-free old-fashioned rolled oats
  • 1 1/2 cups dried fruit, like golden raisins and dried blueberries
Directions
  • Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  • In a large, heavy-bottom pot, place the oil or brown butter, brown sugar, honey, maple syrup and salt, and whisk to combine well. Cook over medium-low heat, whisking frequently, until the sugar is melted (about 2 minutes). Remove the pot from the heat, and add the almonds, pumpkin seeds, coconut chips and oats, and mix to combine and to coat the oats, nuts and seeds in the oil and sugar mixture. Spread into an even layer in the pot, and return the pot to the heat.
  • Cook for about 5 minutes over medium to medium-low heat, and then stir to turn over the mixture. Cover and cook again for about 5 minutes, then stir. Repeat once more, or until the mixture is deep golden brown. Remove from the heat, pour in the dried fruit, and mix to combine. Scrape the granola onto the prepared baking sheet, and spread into an even layer. Allow to sit at at room temperature until completely cool before carefully breaking up the granola into large chunks. Store any leftovers in an airtight glass container with a lid.
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