Monday, April 18, 2016

Creamy Shrimp Enchiladas

I found this recipe through pinterest, from someone else's blog
I adapted it according to what I had on hand, and that resulted in my version of the recipe as follows:

  • 15 oz large shrimp
  •  1 yellow onion, short slices
  • 1-2 tbsp butter 
  • 1 small can diced tomatoes with mild green chili peppers
  • 1-1/4 cup heavy cream
  • 1/2 cup sour cream
  • 2 garlic cloves, pressed
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • freshly ground salt to taste
  • 4-5 flour tortillas
  • 6 oz grated Monterrey Jack cheese
  1.  In a large saute pan, saute onion in butter over medium heat until softened and somewhat transluscent. 
  2. Meanwhile, measure heavy cream, sour cream, garlic and spices all into one measuring cup or a medium bowl and whisk to combine. 
  3. When onions are ready, add in tomatoes and cream mixture and stir well.  Add in shrimp and cook, still over medium heat, until shrimp is almost done. **
  4. Preheat oven to 350 and grease a 9 inch square baking dish.
  5. To assemble enchiladas, add about 1 oz of cheese into center of each tortilla.  Using a slotted spoon, scoop out about 1/4 of the shrimp mixture (draining most of the sauce) into the tortilla.  Close tortilla and place in baking dish, securing with a toothpick to help hold it together.  Repeat with remaining tortillas - filling 4-5 total into one pan. 
  6. Pour sauce over all of the enchiladas trying to cover the entire top, and sprinkle with remaining 2oz grated cheese.
  7. Bake 15-18 minutes, serve hot.

**You can make this ahead!  At this point, you can use a slotted spoon and put all shrimp/veggies into one container, and pour all of the cream sauce into another.  Store in fridge or freezer.  When ready, assumble tortillas and continue.  After 15 minutes, increase oven temperature to 375 for 10 more minutes if needed to warm fully and get a lovely golden melted cheesy top! 

4/18/2016 - Made this with make-ahead method, storing items in fridge until 1 hr before ready to serve.  Made for mom and dennis.  This is at the limit of spiciness for my mom, but was really not very spicy imho.  Original recipe called for 2 tomatoes and 2 jalapenos, but we have several cans of pre-diced tomatoes w/ chilies in the pantry so that was just as easy.  While this is not my favorite enchiladas recipe, it was perfectly easy, we typically have everything on hand, and it tasted pretty good.  Dennis thought it was a little too saucy, so i decreased the cream by 1/4 cup (reflecetd in recipe above)

Stuffed Turkey Tenderloins, Spinach & Goat Cheese

I found this recipe on Pinterest, from Better Homes & Gardens.
Modified very slighty, and here is my version!

  • 4 large turkey breast tenderloins
  • 5 oz fresh spinach, chopped
  • 6 oz log of chevre, cut into pieces and left at room temperature
  • fresh cracked black pepper to taste
  • 2 tbsp olive oil  (not extra virgin)
  • 2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  1. Rinse turkey breasts and pat dry.  Butterfly each tenderloin by cutting lengthwise from end to end, but not the entire way through.  Set aside.
  2. In a large bowl, combine all chopped spinach,  chevre and fresh black pepper to taste; you can try to use a spatula, but really just give in and dig your hands in there to get all the cheese and spinach thoroughly combined to a beautiful sticky mess. 
  3. Split spinach mix into 4 portions, and stuff each tenderloin with 1/4 of the mix using your fingers to really smush in and close tenderloins with toothpicks or kitchen twine to keep inside and hold into place.
  4. In a small bowl, combine olive oil, salt, cayenne; brush evenly over all sides of the tenderloins.   Roll each tenderloin individually, tightly  in aluminum foil or plastic wrap, and refrigerate 4-24 hours.
  5.  Preheat oven to 375.  Unwrap turkey and place in a shallow roasting pan with a lid.  Cover and roast 40 minutes or until turkey reaches 170F.  Remove and discard strings / toothpicks before serving, and slice tenderloins crosswise to plate.

4/11/2016 - made this for mom & stepdad.  Everyone really loved it - super easy to put together, and came out really moist with great flavor.

Monday, April 11, 2016

Peanut Noodle Pasta Salad

Found this on FB via Tasty Videos,, and this is my version by cutting it in half and making a few adjustments.

1/4 c creamy peanut butter
2 tbsp Kikoman soy sauce (not low sodium)
2 tbsp rice vinegar
1-1/2 tsp. sesame oil 

1 Tbsp. (heaping!) Sriracha  
1-2 tbsp water (to thin, as needed)
1/2 tbsp minced ginger

1-1/2 cloves garlic, minced
1 tbsp brown sugar (optional) 


1/2 lb whole wheat spaghetti pasta (or soba noodles)
1/2 cup shredded carrots / matchsticks
2 cucumber, halved crosswise and shaved using vegetable peeler
1 orange or yellow bell pepper, sliced into 2" strips
1/4 cup sliced green onions (using mostly white to lt green, and not the green ends) 

1/4 cup peanuts, roughly chopped

small hand of cilantro, chopped (optional*)


  1. Bring a large pot of lightly salted water to a boil. Cook pasta to al dente, then drain and submerge in ice bath to stop cooking.  Let drain.
  2. In a liquid measuring cup, combine peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar and whisk together to incorporate.
  3. Combine all sliced veggies into a large tupperware bowl that has a lid. Add in pasta, and pour sauce over; stir to combine.  Garnish with peanuts.
  4. Cover bowl, and leave in fridge for a bit or overnight for flavors to combine.  This is a perfect lunch to go!

    Made this on 4/11/2016, mom and I both really enjoyed taking this to work!  I'll definitely be making it again.

Sunday, April 3, 2016

Chewy Chocolate-Raisin Cookies

found this recipe in a random magazine clipping - no idea where it's from

Makes about 2 dozen

  • 1 cup golden raisins, coarsely chopped
  • 1/2 cup brandy
  • 1-1/2 cup all-purpose flour
  • 3 tbsp dutch-process cocoa powder
  • 1-1/2 tsp ground cinnamon
  • 3/4 tsp coarse salt
  • 4 oz (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup honey
  • 6 oz white chocolate, cut into 1/2 inch pieces
  • 1/2 cup fine sanding or granulated sugar
  1. Bring raisins and brandy to a boil in a small saucepan.  Remove from heat, and let stand for 20 minutes.  Meanwhile, whisk together flour, cocoa 1 tsp cinnamon and baking soda and salt.  
  2. Preheat oven to 325.  beat butter and brown sugar with a mixer on medium until pale and fluffy, about 2 minutes.  Add honey and beat until creamy.  Reduce speed to low, add flour mixture, and bat until combined.  Drain raisins; discard liquid. Add raisins and chocolate to dough.  Mix to combine. 
  3. Whisk together sanding sugar and remaining 1/2 tsp cinnamon.  Scoop 2 tbsp dough.  Roll in cinnamon sugar mixture and shape into a ball.  Toll in cinnamon sugar mixture again to coat completely. Repeat with remaining dough.  transfer to parchment lined baking sheets, spacing 2 inches apart as you work.  Bake until just set and starting to crack, 18-20 minutes.  let cool on sheets. 

Roasted Sweet Potatoes w/ Parsley, Lemon & Walnut Pesto

Serves 4

  • 4 sweet potatoes, scrubbed and cut into 1 inch wedges
  • 7 tbsp extra-virgin olive oil
  • coarse salt and freshly ground pepper
  • 2 cups fresh flat-leaf parsley
  • 1/4 tsp chopped garlic (1 small clove)
  • 1/2 cup raw walnuts, toasted
  • grated zest of 1 lemon
  • 1 tbsp fresh lemon juice
  1. Preheat oven to 425.  On rimmed baking sheet, toss sweet potatoes with 1 tbsp oil.  Season with salt and pepper.   Roast, turning once, until golden and tender, 23-25 minuts.  Let cool slightly.
  2. Meanwhile, pulse parsley, garlic, walnuts, zest and lemon juice in a food processor until coarsely chopped.  Drizzle remaining 6 tbsp oil and process until combined.  Season with salt and pepper.  
  3. Top roasted sweet potatoes w/ 2 tbsp pesto, and can use as dipping sauce.

Carrot-Pistachio Pesto w/ Bulgar & Chickpeas

Serves 4
  • 1/2 cup cracked bulgur
  • 3/4 cup boiling water
  • coarse salt and freshly ground pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 scallion, thinly sliced
  • 1/4 cup dried fruit (such as currants, golden raisins or chopped apricots)
  • 1/2 cup fresh mint leaves, torn if large
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 1/4 tsp chopped garlic (about 1 small clove)
  • 1/4 cup shelled pistachios, toasted
  • 1/4 cup extra-virgin olive oil
  • 1 lemon wedge
  1. Place bulgur in a heatproof bowl, and add boiling water.  Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 mintues.  Fluff with fork.  Stir in chickpeas, scallions, dried fruit and mint.
  2. Meanwhile, pulse carrots, garlic, pistachios in a food processor until coarsely chopped.  Drizzle oil nd process until combined.  Season with salt and pepper. 
  3. Stir pesto into bulgur mixture.  Squeeze with lemon and adjust seasoning, if necessary.

Pear Blue Salad

  • mixed salad greens
  • 2 fresh Bartlett Pears, cored and sliced
  • 2 tbsp minced shallots or green onions
  • 1/3 cup chopped walnuts
  • 1/4 cup crumbled blue cheese
  • 3/4 cup balsamic vinegar
Top greens with everything, toss gently, drizzle with balsamic to taste.

found this in "The good life magazine" fall 2012

Cranberry Apple Galette w/ Lime & Ginger

Serves 8-10

  • 1-1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 10 tbsp unsalted butter, very cold or frozen, cut into 10 pieces
  • 2-1/2 tbsp veg shortening, very cold or frozen, cut into 2 pieces
  • 3 tbp ice water
  • 3 tbsp ground nuts
  • 3 tbsp dry bread crumbs
  • 2 cups cranberries, fresh or frozen (if frozen, thaw and pat dry)
  • 1 medium apple, peeled, cored and cut into 1/2 inch chunks
  • 1/3 cup plump dried cranberries (optional)
  • 3/4 cup packed light brown sugar
  • 1 1-1/2 piece fresh ginger, peeled and minced
  • grated zest of 1 lime
  • juice of 1/2 lime
  • 3 tbsp raspberry jam or jelly
  • decorating or granulated sugar, for dusting
  • 10x sugar for dusting
For the Crust
  1. Put flour, sugar and salt into food processor fitted with a metal blade; pulse to combine.  Add butter and shortening; pulse until you have pieces the size of fat green peas - don't overmix.
  2. Add 1 tbsp ice water and pulse once. Repeat just until dough looks evenly moistened and sticks together when pinched. 
  3. Form dough into a ball; then flatten into a disc.  Wrap in plastic and chill for at least one hour.
Put it Together
  1. Preheat oven to 400.  Line a baking sheet with parchment.
  2. On a floured surface, roll dough out to large 1/8" thick circle; trim to a 12 " diameter. Transfer to baking sheet, cover and chill. 
  3. mix together nuts and bread crumbs.
  4. in another bowl, toss together all remaining ingredients except decorating and 10x sugars, then stir. 
  5. Remove crust from fridge.  Leaving a 3-inch boarder, sprinkle center of dough with nut and crumb mixture; top with cran filling.  Fold boarder of the dough into the filling - it will pleat.  Brush dough very lightly with a little water; sprinkle with 1-2 tsp decorating sugar. 
  6. Bake 35-40 minutes until crust is brown, cranberries have popped, and filling is bubbling.  Place baking sheet onto a rck to cool for 10 minutes. 
  7. Gently remove galette from baking sheet and let cool on a rack.  Serve warm or at room temperature after lightly dusting with 10x sugar.

Sausage, Pepper & Cornbread Skillet Pie

20 minutes prep, total 40 minutes.

Found this recipe in Woman's Day Magazine, April 2011.

Serves 6
  • 2 tsp olive oil
  • 1 lp italian sausage links
  • 2 lg red bell peppers, sliced
  • 1 lg onion, sliced
  • 3 cloves garlic, finely chopped
  • 1 bunch swiss chard, stems discarded, leaves coarsely chopped (apx 8 cups)
  • kosher salt and pepper
  • 1 8.5-oz box corn muffin mix
  • 1/2 cup grated parm (2 oz)
  • 1/3 cup milk
  • 1 large egg
  1.  Heat oven to 400.  Heat the oil in a large cast-iron skillet over medium heat.  Add sausage adn cook, turning, until browned on all sides, 3-4 minutes.  Transfer the sausages to a cutting board and cut into 1 inch pieces.
  2. Add peppers and onions to the skillet and cook, stirring occasionally, for 4 minutes.  Stir in garlic.  Add the chard, 1/2 tsp salt and 1/4 tsp epper and cook until chard is beginning to wilt, 1-2 minutes.  Remove from heat and stir in sausage.
  3. Meanwhile, in a bowl, whisk together corn muffin mix, parmesan and 1/4 tsp pepper.  Ad milk, egg and mix to combine.  Spread batter over sausage mixture, laving a 1/2 inch boarder.  Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15-20 minutes.

Easy Raspberry-Pecan Rugelach Pinwheels

Mae in a combination of jam and nuts as you have on hand or desire.
Apricot + Walnut,
Strawberry + almond
Raspberry + pecans

15 minutes, 55 minutes cooking.
Makes 20 pcs.

  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 refrigerated rolled pie crusts
  • 1/2 cup raspberry jam
  • 1/2 cup pecans, finely chopped
  1. Heat oven to 400.  Line a baking sheet with parchment paper.
  2. Sprinkle a clean work surface with 1 tbsp sugar and 1/4 tsp cinnamon.  Unroll one piec rust, place onto sinnamon mixture and press gently to adhear to crust. 
  3. Spread half the jam evenly over the crust adn sprinkle half the pecans over the top.  Starting at one end, tightly roll the dough into a log. Repeat with remaining ingredients. 
  4. Trim ends of each log, then cut into 1 inch thick slices, stand them on edge (sugared dough side up and down) on the prepared baking sheet, spacing them 2 inches apart.  Bake until golden brown, 20 to 25 minutes.  Transfer to a baking rack to cool completely.

Tip:  Baked pinwheels can be stored at room temperature for up to 3 days before serving; they stay fresh for about 1 week. 

Creamy Pasta w/ Leeks, Peas & Parm

 Found this recipe in a Woman's Day magazine April 2011. Apx 25 minutes.

Serves 4

  • 12 oz orecchiette pasta
  • 1 10-oz pkg frozen peas
  • 1 lemon
  • 2 tbsp olive oil
  • 4 leeks (white and light green parts only) sliced into half-moons
  • kosher salt and pepper
  • 3/4 cup heavy cream
  • 1/8 tsp nutmeg (opt)
  • 2 tbsp fresh tarragon, chopped
  • 1/4 cup grated parmesan (1 oz)
  1. Cook pasta to directions, adding peas during the last 2 minutes of cooking; drain.
  2. Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on the diagonal (or use zester)
  3. Heat oil in a large skillet over medium heat.  Add leeks, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender, 6-8 minutes.  Add cream, lemon zest and nutmeg and simmer until slightly thickened, 2-3 minutes. 
  4. Add pasta and peas to skillet and toss to combine; fold in the tarragon.  Serve w/ parm befoe serving.

Chocolate-Apricot Nut Bars

Makes 6 Bars.

Cut from a magazine.  Says it should take 10 minutes, and bars should be wrapped individually in parchment.

  • 1-1/2 cups dried apricots
  • 1/2 cup raw almonds, toasted
  • 2 tbsp unsweetened shredded coconut, toasted
  • Coarse salt
  • 1/2 oz dark chocolate, melted
  1. Pulse apricots, almonds, 1 tbsp coconut and a pinch of salt in a food processor until finely ground.
  2. Line 9 x 5" loaf pan with parchment, leaving an inch overhang on all sides.   Transfer mixtue to pan and press firmly to form a rectangle.
  3. Use parchment overhang to remove from pan.  Drizzle mixture with chocolate and sprinkle with remaining coconut
  4. Transfer to the refrigerator and leave until firm, about 15 minutes.  Slice into six bars.  Store in airtight container for up to 5 days. 

Grandma's Corn Fritters

This is my Grandma Dorcas' un-fancy recipe for corn fritters. 

  • 1 cup cream corn
  • 1/3 cup bisquick
  • 1 egg
  • 1 tbsp sugar
Mix ingredients well.
Fry like pancakes.

Broccoli Rabe Pesto w/ Pasta & Turkey Sausage

Found this in a whole living magazine from march 2012.

Serves 6

  • 1 bunch broccoli rabe, tough stems removed
  • 1/3 cup toasted pine nuts
  • 1/3 cup freshly grated Parmesan, plus more for sering
  • 1/3 cup plus 1 tbsp extra virgin olive oil, plus more for drizzling
  • 1/4 tsp red pepper flakes
  • 1 lp spicy turkey sausage, sliced 3/4 inch thick
  • 1 lb whole wheat linguine
  1. Bring large pot of well-salted water to boil.  Blanch broccoli rabe until just tender, about 1 minute.  Reserving cooking water, tansfer broccoli to an ice water bath until cool, then drain. 
  2. Pulse brocoli, pine nuts, and parm in a food processor until coarsely chopped.  Drizzle 1/3 cup oil and process untl smooth.  Season with salt and red pepper flkes.  
  3. Heat remaining 1 tbsp oil in a large pan over medium high heat.  Brown sausage, turning until cooked through, 5-7 minutes. 
  4. Meanwhile, cook pasta in reserved water according to package instructions.  Reserve 1-1/2 cups cooking water and drain.  
  5. Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency.  Serve w/ Parm and a drizzle of oil. 

Orange Side Salad

found this in a whole living magazine.

Serves 4

  • 2 small orange bell peppers, halved and seeded
  • 5 medium carrots, trimmed, scrubbed and halved  (espec. french carrots)
  • 2 tbsp olive oil, plus more for drizzeling
  • course salt and freshly ground black pepper
  • 1 navel orange, peel and pith removed, sliced
  • 1 clementine, peel and pith removed, sliced
  • 1/4 cup fresh goat cheese
  • 1/4 cup toasted hazelnuts, chopped
  • 1 tbsp sherry vinegar
  1. Preheat oven to 425.  On rimmed backing sheet, drizzle pepper and carrots with olive oil and season with salt and pepper.  Roast, flipping once, until golden brown and tender, about 20 minutes. 
  2. Arrange roasted carrots and peppers with the oranges on a platter.  Top with crumbled goat cheese and hazelnuts.
  3. Whisk vinegar and remaining 2 tbsp oil; season with salt and pepper. Drizzle over veggies.

Brussel Sprout Slad w/ Dates

Found this recipe in an InStyle magazine from November 2012. 

Serves 8

  • 1-1/2 lb brussels sprouts
  • salt
  • 2 tbsp. butter
  • 2 tbsp olive oil
  • 2 tbsp sherry vinegar
  • juice of 1/2 lemon
  • 9 dates, diced small
  • 1/2 cup hazelnuts, lightly toasted and skinned (rub w/ dish towel when warm)
  • 2 tbsp sunflower seeds
  • freshly ground black pepper
  1. Cut ends off sprouts; peel off all leaves
  2. Place 1/4 c water in 2 qt saucepan, add pinch of salt and bring to boil.  Add sprouts, cover, and cook over high for 2-3 minutes, until leaves are tender and bright
  3. Immediately pour cold water into the pan to stop cooking; drain well.  Use paper towels to pat dry. 
  4. For dressing, melt butter ina pan over medium high heat until it's bubbling and brown; pour into a bowl.  Add oil, vinegar, lemon juice, dates and 1/4 tsp salt.  Mix well.
  5. Dress sprouts, sprinkle in nuts and seeds; gently toss.  Add pepper to taste.