Spicy Grilled Shrimp

This recipe is THE BEST. We just love it. it is easy to make and doesn't take very long. Tom has been on a low fat diet and this is perfect for it. The recipe has no additives or oils. It has all natural spices so there are no added sugars. Perfect food for any diet or for all those sea food lovers.

Ingredients

• 2 large cloves garlic
• 1 tablespoon coarse salt
• 1 teaspoon cayenne pepper (you can lessen if you don't want it too spicy)
  
• 2 teaspoon paprika
• 2 tablespoons olive oil (optional) we don't use
  
• 2 teaspoons lemon juice from lemon
  
• 2 pounds large, raw shrimp, de-veined (easy peel) we use the 26-30 count ($4.99-$9.99)
  

Directions

1. Preheat grill for medium heat.
2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Once coated, place on bamboo skewers.
   
   
3. Lightly oil grill grate (optional). Cook shrimp for 3 minutes per side on medium, or until they turn a pinkish color. Transfer to a serving dish, garnish with lemon wedges, and serve.
   

Split Pea Soup with Crescent Rolls

This was our dinner tonight, and I must admit it was a good one. I was a little nervous as most recipes I find in cookbooks or magazines don't exactly turn out looking (or tasting) as I would have hoped. But this turned out great and was very easy to prepare. I put in less of the ingredients my family doesn't like (onion, celery, parsley), but still used some for flavor.

Split Pea Comfort Soup

Ingredients:
1 package (16 oz.) dried green split peas, rinsed
1 Hambone OR 2 cups diced ham
3 carrots, peeled & sliced
1 medium onion, chopped
2 stalks of celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1 1/2 quart hot water


Directions:
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf.



Crescent Dinner Rolls

Ingredients:
1 pkg (1/4 oz) active dry yeast
1/4 C. warm water (110-115 degrees)
1 Tb. + 1/2 C. sugar, divided
3/4 C. warm milk (110-115 degrees)
3 eggs, slightly beaten
1/2 C. butter, softened
1 tsp. salt
5-5 1/2 C. all-purpose flour
Melted butter


Directions:
1. In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the millk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1- 1/2 hours. Punch dough down.

2. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

3. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove from pans to wire racks. Makes 2 dozen.

Ziploc Omelets

I received this in an email this morning. I love quick and easy recipes especially when the clean-up is easy. It would also be great for camping. Just make before you leave and pack it in a cooler to boil up for breakfast.

Ziploc Omelets:
This works great! Good for when you're alone or when all your family is together. The best feature is that no one has to wait for their special omelet. Have the guests write their name on a Quart Size Ziploc Freezer Bag with a permanent marker.

1. Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake and combine.

2. Put out a variety of ingredients such as: Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash Browns, Salsa, Etc.

3. Each person adds prepared ingredients of choice to their bag and shake the bag to mix them well.

4. Make sure to get the air out of the bag and zip it up.

5. Place the bags into rolling, boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot. If you have more omelets, make another pot of boiling water.

6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

7. Nice to serve with fresh fruit; everyone gets involved in the process and it becomes a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready in the morning. And in just 13 minutes you have a nice omelet for a quick breakfast.

Ginny's Yummy Melt In Your Mouth Brownies

1 1/2 sticks of butter
1 1/3 c chocolate chips
1c sugar
1c brown sugar
4 eggs
3 tsp vanilla
1/2 tsp salt
1/2 c flour

Melt chocolate and butter together and then add sugar, eggs and vanilla to the mixture
stir then add flour and salt.
Use a pan little smaller than a 9x13 grease or tinfoil pan.
Bake at 350 for 40 min. or when tooth pick comes out clean one inch from side of brownies.
I had these brownies last night and they were to die for!

Peanut Butter, Marshmallow, Chocolate Covered Oreos

12 Oreo Cookies

12 teaspoons peanut butter

12 Tablespoons Marshmallow Cream

½ Cup semi-sweet chocolate chips

2 Tablespoons heavy cream

1. Place Oreos onto a wax paper covered baking sheet. Spoon peanut butter evenly over Oreos, spreading gently. With cookie scoop, place marshmallow cream over peanut butter layer. Place entire baking sheet of oreos into freezer for 30 minutes or until firm.

2. Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until chips are melted. Stir in heavy cream until shiny and smooth. If not smooth, add a touch more cream until smooth and shiny. Spoon chocolate over cookies, spreading carefully around edges. **If marshmallow cream starts peeking through a few minutes after coating with chocolate, just add additional chocolate over white areas.**

3. Place in refrigerator to chill for 30 minutes and serve. Keep any leftovers in refrigerator.

Pastel Cookies

1c sugar
3oz jello mix
1 egg
1 1/2c butter
3 1/2c flour
1tsp vanilla
1tsp baking powder
bake at 400 for 8 min.
Roll the cookie dough in little balls and bake

Sweet and Sour Chicken

Boil chicken until pulls apart.
1c water
1/2c sugar
1/3c vinegar
1/4c pineapple
1/4c soy sauce
2T lemon juice
1c chopped carrots
1/2c onion
bring to boil and add chicken
thicken with corn starch and add pineapple chunks
serve over rice

Peach Cobbler

4 C. sliced fresh peaches
2 Tbsp flour
1 Tbsp butter
3/4 C. sugar
1 Tbsp lemon juice
Cinnamon

Place peaches in 9x13 pan. Sprinkle with sugar, flour & cinnamon mixture. Pour lemon juice over and dot with butter. Drop mounds of shortcake batter evenly over peaches. Bake at 425 degrees for 30 minutes.

Shortcake batter

2 C. flour
4 tsp baking powder
1/3 C. shortening or margarine
3/4 C. milk
1/2 tsp salt
3 Tbsp sugar
1 egg, well beaten


Sift dry ingredients. Cut in shortening until mixture becomes coarse crumbs. Combine egg and milk and stir into dry ingredients until just moistened.
I usually double the peach recipe to the shortcake recipe. Serve with ice cream or whatever you like!

Lighter General Tso's Chicken

Another great one from Oct. '08 Everyday Food mag. We called it "Sarge's Chicken" in order to encourage our 2 year-old to try it, and he loved it. He kept asking for more!

1 1/4 c. long grain brown rice (I just used jasmine)
1/4 c. cornstarch (I didn't have so I used Wondra)
1 lb. snow peas, trimmed and halved crosswise (I probably used 1/2 lb and it was fine)
4 cloves garlic, sliced
2 tsp peeled and grated fresh ginger
3 Tbs light-brown sugar
2 Tbs soy sauce
1/2 tsp red pepper flakes (I just used a couple dashes and it was spicy enough)
2 large egg whites
course salt and ground pepper
1 lb. boneless/skinless chicken breasts, cut into 1-inch pieces
2 Tbs vegetable oil

Cook rice according to package or rice cooker/etc. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch/Wondra and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch/Wondra, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Lift half chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden brown 6-8 mins. Transfer to plate; repeat with remaining oil and chicken, and set aside (reserving skillet with browned pieces).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 mins. Return chicken to skillet (with any juices); toss to coat. Serve with rice.