Ingredients:
Uncooked shrimp with tails on
1/4 cup butter
1/4 cup olive oil
1/2 cup chopped fresh cilantro leaves and stems
4 large garlic cloves, chopped
1/2 tsp crushed red pepper
3 TBSP lime juice
1/4 cup shedded parmesan cheese
Directions:
Peel shrimp. Cook in Butter and oil until pink and cooked through. Add remaining ingredients. Serve over rice or pasta.
Ingredients for 2 quarts:
1 cup strong *anise hyssop tea made from fresh cuttings (see directions below)
1 and 1/2 cups milk
1 cup plus 2 TBSP Sugar
3 TBSP flour
1/2 tsp salt
2 eggs, beaten
2 and 1/2 cups fresh blueberries
2 tbsp lemon juice
2 cups heavy whipping cream or half and half
1 TBSP anise liqueur or 1 tsp anise extract plus 1 TBSP rum.
(1 TBSP rum will work without additional anise flavor if the hyssop tea is strong enough)
Directions:
Combine blueberries and lemon juice in a small saucepan. Heat until the berries burst and can be easily mashed. Process in a small food processor if desired. I like to leave some visible blueberry chunks. Cool.
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Microwave directions: cook on high for 2 minutes, whisk, cook 2 minutes longer, whisk again, repeat until thickened.
Gradually stir 1 cup of hot mixture into beaten eggs. Add egg mixture into remaining hot mixture. Cook one minute on stove or in microwave (if using microwave method). Add blueberry mixture.
Refrigerate at least 2 hours.
Add cream and liqueur before freezing in ice cream maker.
Anise Hyssop Tea:
Cut about 4 cups of fresh Anise Hyssop leaves and flowers. Remove tougher stems. In a large saucepan, add about 2 cups of water to the Hyssop. Bring to a boil. Turn off heat, cover and allow the mixture to gradually cool. Leave the pan cooling on the stovetop for an addition hour or so for a strong tea. Strain out the leaves and flowers before using in the ice cream recipe.
Ingredients for 2 quarts:
1 cup plus 2 TBSP Sugar
3 TBSP flour
1/2 tsp salt
2-1/2 cups milk
2 eggs, beaten
2 cups heavy whipping cream
1 TBSP vanilla extract
Directions:
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Microwave directions: cook on high for 2 minutes, whisk, cook 2 minutes longer, whisk again, repeat until thickened.
Gradually stir 1 cup of hot mixture into beaten eggs. Add egg mixture into remaining hot mixture. Cook one minute on stove or in microwave (if using microwave method).
Refrigerate at least 2 hours.
Add cream and vanilla before freezing in ice cream maker.
Ingredients:
1 and 1/2 cups unbleached flour
1/4 cup shortening
1/4 cup butter
1/2 tsp salt
1 tsp cinnamon
1 Tbsp sugar
5-6 Tbsp water well chilled
Directions:
Cut butter and shortening into flour. Add remaining ingredients. Combine into dough. Roll out to 1/8″. Cut in roughly 6″ circles. Fill with fruit fillings (raspberry, apple, lemon, sweet potato, blueberry, etc.) Before baking, brush with egg and sprinkle with cinnamon sugar.
Bake at 375 on parchment paper or a non-stick baking sheet for about 25 minutes.
Shrimp Taco Ingredients:
1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges
For the Slaw and Shrimp Taco Sauce:
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic peeled
1/2 small jalapeño seeds and membranes removed
1/4 cup finely chopped fresh cilantro leaves
1/4 salt
Zest and juice of 1 small lime about 2 teaspoons zest and 3 tablespoons juice
2 cups shredded cabbage or slaw mix
Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining ½ tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
Assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.
Ingredients:
2 pints of salad tomatoes (grape or cherry)
Extra Virgin Olive Oil
Garlic Clove
1/4 cup chopped fresh basil
8 oz. block of feta cheese
kosher salt
cracked pepper
red pepper flakes (to desired taste)
10 oz. pasta, gluten free works well too
Directions:
Preheat oven to 400 degrees.
Using a casserole dish sprayed with olive oil spray or coated cast iron pan, add 2 pints of grape tomatoes into dish.
Place one block of feta cheese direction in the center of the tomatoes. Sprinkle with chopped garlic and basil.
Sprinkle entire dish with kosher or sea salt, black pepper and then drizzle with olive oil.
Place dish in oven for 45 minutes or until the tomatoes burst and are easily smashed.
Meanwhile prepare the pasta. I also like to add grilled and sliced chicken.
Remove tomato mixture from oven, mix well, stir in pasta.
Makes 2 loaves
Ingredients:
Bread:
4 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut
1 cup chopped nuts, optional
Glaze:
11/2 cups sugar
3 tablespoons butter
3/4 cup water
1 teaspoon coconut extract
Preheat oven to 325 degrees. Spray 2 (9-by-5-inch) loaf pans with nonstick cooking spray. Lightly flour pans. Set aside.
To mix bread: In large bowl, combine eggs, sugar, oil and extract. Gradually add flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.
To bake bread: Bake for 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack.
Remove from pans.
To prepare glaze: In medium saucepan, combine sugar, butter, water and extract. Bring to a boil. Boil for 5 minutes, stirring occasionally. Pour over warm loaves. Let stand for 3 to 4 hours. Store in refrigerator.
Ingredients:
1 pound raw shrimp (may used cooked shrimp) with tails removed.
1 pound fresh asparagus
2 Tbsp olive oil
1 tsp salt
1/2 tsp crushed red pepper
1 tsp minced garlic
1 tsp minced fresh ginger
1 Tbsp soy sauce
2 Tbsp lemon juice
Directions:
In a large frying pan, heat olive oil over medium-high heat. Add shrimp to the pan. Season with the crushed red pepper and salt. Cook until shrimp is pink. Set shrimp aside.
In the same pan, heat additional olive oil. Stir fry the asparagus, garlic, and ginger until tender-crisp. Return shrimp to the pad. Add lemon juice and soy sauce. Serve over cooked rice.
Ingredients:
1 pound ground chicken
3/4 cup Panko breadcrumbs
1 large egg
1/2 tsp garlic salt
1/2 tsp minced onion
2 green onions, thinly sliced
Franks Red Hot Sauce (original flavor)
Directions:
Preheat oven to 420 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, Panko breadcrumbs, egg, garlic salt, minced onion and green onions. Roll mixture into 1 to 1-1/4″ balls forming about 24 meatballs. Place meatballs onto baking sheet. Bake for 7 to 8 minutes. Turn meatballs over, brush with Hot Sauce. Bake for another 7 to 8 minutes. Place meatballs in a slow cooker. Add more hot sauce. Cook on low heat for 2 hours. Serve with ranch or blue cheese dressing. Very hot and spicy!
Ingredients:
6-8 slices bread
6 eggs
1-3/4 cup shredded cheddar cheese
3/4 cup swiss cheese shredded
1 cup milk
1/4 tsp nutmeg
2/4 tsp salt
1/8 tsp pepper
1 tsp dry mustard
Ham, bacon or sausage cooked and chopped
Directions:
Cut crusts off bread, butter one side of 4 slices of bread. Line the bottom of an 8×8 glass pan with the buttered bread. Mix remaining ingredients. Pour half the egg mixture over the bread. Put on another layer of bread (unbuttered). Pour remaining egg mixture over the top and sprinkle with cheese. Let stand for at least an hour. Bake at 350 degrees, uncovered, for about 45 minutes.