I know it has been like forever, since I posted last, at least it feels like it. Just wanted you guys to know I am working on some new recipes and hopfully will have them posted for you this week! New recipes, how exciting!!! For now, I hope you all are enjoying the warm summer weather, or terenchal down pours which ever you may be experiencing! Keep cooking!!!
Happy Cooking this summer to all my fans!
~Mommy of 6 <3
Tuesday, June 28, 2011
Wednesday, June 15, 2011
PMS Cookies
Thats what they call them.... you know for when you have those PMS cravings! These are awesome, but don't eat too many, they are so not good for you!!!
Ingredients:
1 box ritz crackers
1 jar(s) peanut butter
1 jar(s) marshmallow cream
1 box chocolate bark
Directions:
1. Spread peanut butter, then marshmallow cream onto Ritz crackers.
Ingredients:
1 box ritz crackers
1 jar(s) peanut butter
1 jar(s) marshmallow cream
1 box chocolate bark
Directions:
1. Spread peanut butter, then marshmallow cream onto Ritz crackers.
Tuesday, June 14, 2011
Black and Blue Steak Salad
Black and Blue Steak Salad with Asparagus and Red Peppers
Tender gilled steak in a salad with grilled asparagus, red peppers and onions in a balsamic vinaigrette topped with a tangy blue cheese.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 tablespoon olive oil
1 red pepper, seeded and thinly sliced
1 red onion, cut into wedges
1 pound asparagus, trimmed
1 pound steak such as rib eye, flank, etc., room temperature
salt and pepper or your favourite steak spice blend to taste
1 (6 ounce) bag mixed greens
1/4 cup balsamic vinaigrette
1/4 cup blue cheese, crumbled
Directions
1.Brush the grill with the olive oil and heat it up to medium.
2.Add the red pepper, onion and asparagus and grill until tender, about 5-8 minutes and set aside.
3.Rub the salt and pepper (or steak spice blend) into the steak on both sides.
4.Grill the steak for no more than 2 minutes per side over medium-high heat.
5.Let the steak rest for 5 minutes and then slice it thinly.
6.Assemble salad and toss in the balsamic vinaigrette.
7.Serve salad topped with the steak and blue cheese
This recipe comes from one of my favorite food blogs, I hope you guys enjoy it as much as I do! Go check them out at Closet Cooking
Enjoy~
Mommy of 6 <3
Tender gilled steak in a salad with grilled asparagus, red peppers and onions in a balsamic vinaigrette topped with a tangy blue cheese.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 tablespoon olive oil
1 red pepper, seeded and thinly sliced
1 red onion, cut into wedges
1 pound asparagus, trimmed
1 pound steak such as rib eye, flank, etc., room temperature
salt and pepper or your favourite steak spice blend to taste
1 (6 ounce) bag mixed greens
1/4 cup balsamic vinaigrette
1/4 cup blue cheese, crumbled
Directions
1.Brush the grill with the olive oil and heat it up to medium.
2.Add the red pepper, onion and asparagus and grill until tender, about 5-8 minutes and set aside.
3.Rub the salt and pepper (or steak spice blend) into the steak on both sides.
4.Grill the steak for no more than 2 minutes per side over medium-high heat.
5.Let the steak rest for 5 minutes and then slice it thinly.
6.Assemble salad and toss in the balsamic vinaigrette.
7.Serve salad topped with the steak and blue cheese
This recipe comes from one of my favorite food blogs, I hope you guys enjoy it as much as I do! Go check them out at Closet Cooking
Enjoy~
Mommy of 6 <3
Monday, June 13, 2011
Chex Lemon Buddies
Chex Lemon Buddies
9 cups Rice Chex cereal
1 1/4 cup white vanilla baking chips
1/4 cup butter or margarine
4 tsp grated lemon peel
2 Tbsp lemon juice
2 cups powdered sugar
Directions:
1. Measure cereal into a large mixing bowl and set aside.
2. In a microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave about 30 more seconds or until mixture can be stirred smooth.
3. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food storage plastic bag. Add powdered sugar, seal bag and shake until all the cereal is well-coated.
Enjoy,
~Mommy of 6 <3
Sunday, June 12, 2011
Gooey Fudgy Brownies
Gooey, Fudgy Brownies (makes 20 VERY large brownies)
Ingredients:
2 sticks unsalted butter
12 ounces semisweet chocolate chips
3 large eggs
3/4 Tablespoons instant coffee granules
1 Tablespoons vanilla
1 1/4 cups sugar
3/4 cups all-purpose flour
1/2 Tablespoon baking soda
1/2 tsp salt
1 cup chopped walnuts
Directions:
1. Preheat your oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
2. Melt the butter, 12 ounces of chocolate in a bowl in the microwave on 30 second intervals until smooth {about 3 minutes}. Allow to cool slightly.
3. In a large bowl, stir together eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temp.
4. In another bowl, mix together flour, baking soda and salt. Add to the cooled chocolate mixture. sprinkle walnuts and extra chocolate chips on the top and tap the dish on the counter to set them in the top.
5. Pour into your prepared pan. Bake for 30-35 minutes....until a toothpick inserted comes out clean. DO NOT OVERBAKE!!!! Cool and refrigerate for the best brownies EVER or eat fresh out of the oven, either way you like them they are the best EVER brownies! Cut into 8 large brownies and enjoy your bakery-style brownies!!!
Enjoy the chocolate goodness, and don't forget to do an extra 20 minutes of cardio after eatting these!
~Mommy of 6 <3
Ingredients:
2 sticks unsalted butter
12 ounces semisweet chocolate chips
3 large eggs
3/4 Tablespoons instant coffee granules
1 Tablespoons vanilla
1 1/4 cups sugar
3/4 cups all-purpose flour
1/2 Tablespoon baking soda
1/2 tsp salt
1 cup chopped walnuts
Directions:
1. Preheat your oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
2. Melt the butter, 12 ounces of chocolate in a bowl in the microwave on 30 second intervals until smooth {about 3 minutes}. Allow to cool slightly.
3. In a large bowl, stir together eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temp.
4. In another bowl, mix together flour, baking soda and salt. Add to the cooled chocolate mixture. sprinkle walnuts and extra chocolate chips on the top and tap the dish on the counter to set them in the top.
5. Pour into your prepared pan. Bake for 30-35 minutes....until a toothpick inserted comes out clean. DO NOT OVERBAKE!!!! Cool and refrigerate for the best brownies EVER or eat fresh out of the oven, either way you like them they are the best EVER brownies! Cut into 8 large brownies and enjoy your bakery-style brownies!!!
Enjoy the chocolate goodness, and don't forget to do an extra 20 minutes of cardio after eatting these!
~Mommy of 6 <3
Saturday, June 11, 2011
Fruit Salsa and Cinnamon Tortilla Chips
Fruit Salsa
ingredients:
1 apple (granny smith are great but really any variety will do!)
2 bananas
2 kiwi
1-2 cups strawberries, blackberries, raspberries, blueberries, grapes, mandarin oranges (frozen will even do!)
1 tbsp lime juice
2 tbsp sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
1. Peel and dice your apple, bananas and kiwi and place in a medium size bowl.
2. Mix with lime juice. Then add your additional fruit (dicing up the bigger ones into salsa-sized pieces), sugar, cinnamon and nutmeg and mix well.
3. Refrigerate for 15 minutes to let the juices mix. Serve with cinnamon chips and ENJOY!
Cinnamon Chips
Ingredients:
1 package of flour tortillas
1/2 cup melted butter
1/4 cup cinnamon
3/4 cup sugar
Directions:
1. Mix cinnamon and sugar together in a medium sized bowl and set aside.
2. Cut your tortillas in to chip-sized pieces (I use a pizza cutter to cut them, this way they don't tear).
3. Melt butter and brush both sides of the tortilla chips and then dip into the cinnamon-sugar mixture.
4. Place on greased cookie sheet and bake at 350 degrees for 5-10 minutes. Cool and serve with fruit salsa!!
*A little side note from me to you...instead of using butter, you can just spray your tortillas with cooking spray and then dip them in the cinnamon-sugar mixture. They come out just as tasty although I will say that the butter adds a little something extra, call it a buttery-cinnamon gooey-ness if you will :)
*for a gluten free version use corn tortillas.
My kids love these, I know you will too!
~Mommy of 6 <3
ingredients:
1 apple (granny smith are great but really any variety will do!)
2 bananas
2 kiwi
1-2 cups strawberries, blackberries, raspberries, blueberries, grapes, mandarin oranges (frozen will even do!)
1 tbsp lime juice
2 tbsp sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
1. Peel and dice your apple, bananas and kiwi and place in a medium size bowl.
2. Mix with lime juice. Then add your additional fruit (dicing up the bigger ones into salsa-sized pieces), sugar, cinnamon and nutmeg and mix well.
3. Refrigerate for 15 minutes to let the juices mix. Serve with cinnamon chips and ENJOY!
Cinnamon Chips
Ingredients:
1 package of flour tortillas
1/2 cup melted butter
1/4 cup cinnamon
3/4 cup sugar
Directions:
1. Mix cinnamon and sugar together in a medium sized bowl and set aside.
2. Cut your tortillas in to chip-sized pieces (I use a pizza cutter to cut them, this way they don't tear).
3. Melt butter and brush both sides of the tortilla chips and then dip into the cinnamon-sugar mixture.
4. Place on greased cookie sheet and bake at 350 degrees for 5-10 minutes. Cool and serve with fruit salsa!!
*A little side note from me to you...instead of using butter, you can just spray your tortillas with cooking spray and then dip them in the cinnamon-sugar mixture. They come out just as tasty although I will say that the butter adds a little something extra, call it a buttery-cinnamon gooey-ness if you will :)
*for a gluten free version use corn tortillas.
My kids love these, I know you will too!
~Mommy of 6 <3
Friday, June 10, 2011
Gluten Free Chewy Granola Bars
Gluten free chewy granola bars
1 3/4 cup gluten-free quick-cooking oatmeal
1 1/4 cup gluten-free crisp rice cereal
1/2 cup miniature gluten-free semi-sweet chocolate chips
1/2 cup dried cranberries
1/3 cup lightly packed light brown sugar
1/3 cup canola oil
1/3 cup honey
Ingredients:
1. Mix oatmeal and rice cereal together in a medium-sized bowl and set aside.
2. In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat and bring to a gentle boil. Cook, stirring for 1 minute.
3. Remove from heat and pour over oatmeal and rice cereal. Stir until well-coated. Spray 8x8 pan with cooking spray, and pour mixture into an 8x8 pan; lightly pat into pan. Sprinkle chips and fruit on top and press down into pan. Let bars to completely cool, cut into bars and enjoy!
~Mommy of 6 <3
1 3/4 cup gluten-free quick-cooking oatmeal
1 1/4 cup gluten-free crisp rice cereal
1/2 cup miniature gluten-free semi-sweet chocolate chips
1/2 cup dried cranberries
1/3 cup lightly packed light brown sugar
1/3 cup canola oil
1/3 cup honey
Ingredients:
1. Mix oatmeal and rice cereal together in a medium-sized bowl and set aside.
2. In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat and bring to a gentle boil. Cook, stirring for 1 minute.
3. Remove from heat and pour over oatmeal and rice cereal. Stir until well-coated. Spray 8x8 pan with cooking spray, and pour mixture into an 8x8 pan; lightly pat into pan. Sprinkle chips and fruit on top and press down into pan. Let bars to completely cool, cut into bars and enjoy!
~Mommy of 6 <3
Thursday, June 9, 2011
A new Food Pryamid Icon
What is your take on the new icon? What are your opinions? What does your ideal Myplate look like?
Wednesday, June 8, 2011
Peanut butter cups
Who would have thought that there were peanut butter cups out there better than Reese's?
Peanut Butter Cups
Ingredients:
1 cup peanut butter
1/4 cup sugar
2 Tablespoon coconut oil, butter works fine for this as well!
10 whole graham crackers, whirled to crumbs in the food processor
2 cups chocolate chips
18 cupcake liners
Directions:
1. Line 18 muffin cups with paper muffin liners.
2. Over low heat stir the peanut butter, sugar and 1 Tablespoon of coconut oil together in a small sauce pan until melted and smooth
3. Remove from heat and stir in graham cracker crumbs
4. Divide evenly between the 18 (or so) cupcake liners
5. Pop in the freezer while you melt the chocolate chips and remaining 1 Tablespoon of coconut oil in a double boiler, stir occasionally
6. When melted remove the peanut butter cups from the freezer and spoon chocolate evenly between the 18 cups
7. Place in refrigerator until 1/2 hour before serving, let them warm up a bit so you can bit through the chocolate
Delish!!! This recipe comes from "Hey whats for dinner, Mom?" blog, and man does she know what she is doing!!!
Enjoy
~Mommy of 6 <3
Peanut Butter Cups
Ingredients:
1 cup peanut butter
1/4 cup sugar
2 Tablespoon coconut oil, butter works fine for this as well!
10 whole graham crackers, whirled to crumbs in the food processor
2 cups chocolate chips
18 cupcake liners
Directions:
1. Line 18 muffin cups with paper muffin liners.
2. Over low heat stir the peanut butter, sugar and 1 Tablespoon of coconut oil together in a small sauce pan until melted and smooth
3. Remove from heat and stir in graham cracker crumbs
4. Divide evenly between the 18 (or so) cupcake liners
5. Pop in the freezer while you melt the chocolate chips and remaining 1 Tablespoon of coconut oil in a double boiler, stir occasionally
6. When melted remove the peanut butter cups from the freezer and spoon chocolate evenly between the 18 cups
7. Place in refrigerator until 1/2 hour before serving, let them warm up a bit so you can bit through the chocolate
Delish!!! This recipe comes from "Hey whats for dinner, Mom?" blog, and man does she know what she is doing!!!
Enjoy
~Mommy of 6 <3
Tuesday, June 7, 2011
Baked Mac and Cheese
Baked Macaroni and Cheese
Ingredients:
8 oz elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
2 ¼ cups sharp cheddar cheese, shredded, separated {i like to change it up some and add some asiago, parmesan, or mozzerella cheeses to the mix as well}
1/4 cup cauliflower puree
1/4 cup carrott puree
½ tsp chili powder
¼ tsp cayenne pepper
½ tsp paprika
Salt & pepper, to taste
Directions:
1. Preheat oven to 400 degrees.
2. Bring a medium saucepan of water to a boil. Add macaroni and cook to al dente. Drain and set aside.
3. While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Stir in flour to form a paste and cook for 1 minute.
4. Reduce heat to medium-low. Whisk milk into flour mixture and slowly bring to a boil, stirring frequently. Reduce heat to low and stir in 2 cups of the cheddar cheese. Cook and stir over low heat until the cheeses have melted and the sauce is smooth.
5. Stir in spices and vegetable purees.
6. Combine macaroni to cheese sauce.
7. Spray 13X9 baking pan with cooking spray. Poor Mac and cheese into pan.
8. Sprinkle additional cheese over the top. Cover with foil.
9. Bake in preheated oven until hot and bubbly (about 35- 40 minutes).
Ingredients:
8 oz elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
2 ¼ cups sharp cheddar cheese, shredded, separated {i like to change it up some and add some asiago, parmesan, or mozzerella cheeses to the mix as well}
1/4 cup cauliflower puree
1/4 cup carrott puree
½ tsp chili powder
¼ tsp cayenne pepper
½ tsp paprika
Salt & pepper, to taste
Directions:
1. Preheat oven to 400 degrees.
2. Bring a medium saucepan of water to a boil. Add macaroni and cook to al dente. Drain and set aside.
3. While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Stir in flour to form a paste and cook for 1 minute.
4. Reduce heat to medium-low. Whisk milk into flour mixture and slowly bring to a boil, stirring frequently. Reduce heat to low and stir in 2 cups of the cheddar cheese. Cook and stir over low heat until the cheeses have melted and the sauce is smooth.
5. Stir in spices and vegetable purees.
6. Combine macaroni to cheese sauce.
7. Spray 13X9 baking pan with cooking spray. Poor Mac and cheese into pan.
8. Sprinkle additional cheese over the top. Cover with foil.
9. Bake in preheated oven until hot and bubbly (about 35- 40 minutes).
Monday, June 6, 2011
Rosemary-Onion Potatoes
What a yummy Side dish to go with all the yummy grilled food we have been sharing!
Ingredients:
6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
1. Heat 1 inch water (salted if desired) to boiling in saucepan.
2. Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
3. Heat grill to medium heat.
4. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
5. Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.
Ingredients:
6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
1. Heat 1 inch water (salted if desired) to boiling in saucepan.
2. Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
3. Heat grill to medium heat.
4. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
5. Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.
Sunday, June 5, 2011
Grilled Halibut and Tomato-Avocado Salsa
Grilled Halibut
1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
2 tablespoons canola or soybean oil
2 tablespoons lemon or lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
Tomato-Avocado Salsa
3 medium tomatoes, chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and coarsely chopped
1 small jalapeño chili, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon or lime juice
Directions:
1. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
3. Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
You may have heard of the Mediterranean “diet,” which includes a high consumption of fish, fruits, raw and cooked vegetables, the use of olive oil and wine in low to moderate amounts. A major study in Italy confirmed that eating a diet rich in these foods lowers the risk of heart disease.
Recipe from Betty Crocker
Enjoy~
Mommy of 6 <3
1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
2 tablespoons canola or soybean oil
2 tablespoons lemon or lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
Tomato-Avocado Salsa
3 medium tomatoes, chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and coarsely chopped
1 small jalapeño chili, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon or lime juice
Directions:
1. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
3. Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
You may have heard of the Mediterranean “diet,” which includes a high consumption of fish, fruits, raw and cooked vegetables, the use of olive oil and wine in low to moderate amounts. A major study in Italy confirmed that eating a diet rich in these foods lowers the risk of heart disease.
Recipe from Betty Crocker
Enjoy~
Mommy of 6 <3
Saturday, June 4, 2011
Grilled Seafood Kabobs
These were raved about last summer, looking forward to making them again!
Ingredients:
1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
Directions:
1 Heat coals or gas grill for direct heat.
2 Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
3 Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
4 Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Tips: The exact heat of the grill or coals, as well as the outside temperature and wind, can affect your grilling time. Keep a close eye on those kabobs--they may be done before you know it!
Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.
 |
| Recipe and Picture from Betty Crocker |
1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
Directions:
1 Heat coals or gas grill for direct heat.
2 Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
3 Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
4 Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Tips: The exact heat of the grill or coals, as well as the outside temperature and wind, can affect your grilling time. Keep a close eye on those kabobs--they may be done before you know it!
Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.
Friday, June 3, 2011
Caramelized Chili Shrimp
 |
| Picture from BettyCrocker.com |
Ingredients:
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon kosher (coarse) salt
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
1 clove garlic, finely chopped
zest and juice of 1 lime
1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
1/4 medium fresh lime
1. Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2. In resealable 1-gallon food-storage plastic bag, mix: sugar, flour, salt, chili powder, cayenne, garlic, juice and zest of a lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
3. Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp.
4. Make rice and when done serve out one serving, top with shirmp and squeeze juice from 1/4 lime over shrimp. Serve immediately.
YUM!!!
Enjoy~Mommy of 6 <3
Thursday, June 2, 2011
Chocolate and Berry dessert
 |
| Picture from BettyCrocker.com |
Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries
Directions:
1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2 On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
3 Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4 In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
5 Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer
Recipe and Picture from Betty Crocker
Stay cool during these hot days,
~Mommy of 6 <3
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