These go great with some steamed rice! Very easy to make, and tastes like restaurant quality!
2 Tbsp butter 2 Tbsp Olive Oil 2 garlic cloves, minced 1-1/2 lbs medium shrimp, peels and deveined 3 Tbsp Tequila 1-1/2 Tbsp lime juice 1/2 tsp salt 1/2 tsp Chili Powder 4 Tbsp coarsely chopped Cilantro Heat butter and oil on medium heat. Add garlic and shrimp. Cook about 2 minutes, stirring frequently. Stir in tequila, lime juice, salt and chili powder. Cook 2 more minutes, stirring frequently, until shrimp are pink and glazed. Toss in cilantro and serve over hot steamed rice.
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This recipe tastes exactly like Schlotzsky's Deli Bread! Fill with your favorite lunchmeats, cheese and veggies, and you're in for an all-star lunch or dinner!
Pam spray Saran wrap 5 ovenproof, panm sprayed, cornmeal dusted soup bowl, 5" in diameter 1/2 cup warm water 1 Tbsp granulated sugar 1 package RapidRise dry yeast 3/4 cup very warm milk 1/2 tsp salt 1/4 tsp baking soda softened in 1 Tbsp water 2-1/2 cups all-purpose flour In a large mixing bowl, combine warm water, sugar and yeast. Let sit for about 5 minutes until very bubbly. With wire whisk, gradually add the flour in small bits until completely mixed.It will be thick and sticky. Divide the dough between the 5 prepared soup bowls. Spray the tops of each with Pam and cover with a piece of Saran wrap. Let rise almost an hour or until above the rim of the soup bowls. Discard Saran wrap pieces. Preheat oven to 375 degrees. Bake on center rack of oven about 20 minutes or until golden brown. Let cool in containers on wire rack, spraying the tops of each with Pam to keep soft. Turn bowls upside down to remove bread. To use for sandwiches: Slice in half horizontally and grill on a lightly buttered hot griddle or toast in broiler til golden. Fill with your favorite sandwich fixings, and enjoy! This is so delicious and a true winner for Valentine's Day!
1 prepared graham cracker pie crust (you can also use chocolate!) Filling: 1 lb cream cheese, softened 1/2 cup granulated sugar 2 eggs 1/2 tsp vanilla extract Raspberry Mousse: 1-1/2 tsp gelatin (Plain or Raspberry flavored) 1-1/2 Tbsp cold water 1/2 cup raspberry preserves 2 Tbsp granulated sugar 1 cup heavy whipping cream Preheat oven to 325 degrees. For the Filling: Cream the cream cheese, sugar, eggs and vanilla extract until thoroughly blended. Pour into the prepared crust. Place on a baking sheet and bake for 25 minutes. Cool and put in fridge to cool completely. For the Mousse: Sprinkle gelatin over cold water, stir and let sit one minute. Microwave on high for 30 seconds or until gelatin is completely dissolved.. Combine gelatin with preserves. Chill 10 minutes. Whip cream until soft peaks form. Add 2 Tbsp of sugar and continue whipping until stiff peaks form. Measure out 1-1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into desired servings and top each piece with a dollop of reserved whipped cream. This is a favorite of mine to make whenever we BBQ on the weekends! Goes awesome with steaks.
2 fresh jalapeno peppers 8 medium sized shrimp, peeled, deveined and cooked 8 strips of bacon sour cream Cut tops off of jalapeno peppers and remove seeds. Slice each jalapeno into 4 long strips. You can do them smaller if you don't like it so hot. Cut a slit into the back of each shrimp where it was deveined. Place a slice of jalapeno in each slit and then cover with cream cheese. Not too much, or it melts out! I like to microwave the bacon for a minute so that its halfway cooked. Wrap bacon around each shrimp, securing in place with a toothpick. Grill until bacon is nice and crispy. Watch for flare-ups on the grill or else you'll burn some bacon! These are so easy to make and so yummy, you better make extra because everybody loves these!
2 cups flour 1/2 cup Panko bread crumbs 1-1/2 tsp salt 1 tsp black pepper 1/2 tsp baking powder 1 cup buttermilk ( or milk+1 tsp vinegar, stir and let sit for 5 minutes) 1 large sweet onion, cur into 1/2" slices Vegetable oil for frying Preheat oil in deep fryer or large deep pan. Place buttermilk in a bowl and set aside for now. In separate bowl, mix together flour, panko, salt, pepper and baking powder. Dip onion rings in flour, then buttermilk, then flour again. Place in the hot oil without crowding them too much. When they're golden brown, remove and drain well! A truly awesome family favorite, this is a classic that everybody loves!
1 large egg 1 cup buttermilk (or milk+1 tsp vinegar, stir and let sit for 5 min) salt & pepper & garlic powder to taste 1/2 cup all-purpose flour 1/2 cup bread crumbs (I prefer Panko style) 2 medium sized beef cutlets, hand tenderized (just pound with a mallet for a while) vegetable oil for frying Preheat oil in large pan or deep fryer. Stir together egg, buttermilk, salt, pepper and garlic powder. In seperate bowl, blend together flour and bread crumbs. I like to season the flour mixture with salt, pepper and garlic as well. Batter steaks by first dipping in flour, then egg, then flour again, coating well. Place steaks into hot oil and fry until it turns golden brown. If doing in a pan, don't have the heat too high or else the batter will burn before the steaks get done in the middle! Remove and drain well. Serve with gravy on top! For gravy: 1/2 cup reserved drippings 1/4 cup all-purpose flour 4 cups milk salt, pepper and garlic powder to taste I usually drain most of the oil out of the pan, leaving behind about 1/2 cup oil and all the little crunchies from frying the steaks. Gradually add the flour to the hot oil, stirring constantly to prevent scorching. Slowly add the milk in small amounts, stirring fast and well to prevent clumping. The secret to smooth gravy is don't stop stirring! Keep stirring until it's nice and smooth and well mixed. Add salt, pepper and garlic powder to taste. If gravy gets too thick, stir in some more milk in small amounts until it's the desired thickness. These are so delicious, and taste just like Chili's boneless wings!
1 cup all-purpose flour 2 tsp salt 1/2 tsp black pepper 1/4 tsp cayenne pepper 1/4 tsp paprika 1 egg 1 cup milk 2 chicken breast fillets 4-6 cups vegetable oil 1/4 cups Frank's Louisiana sauce (or Crystal) 1 Tbsp butter or margarine Pre-heat oil in a deep fryer or deep pan. Combine flour, salt, black pepper, cayenne and paprika in small bowl. In another small bowl, whisk together egg and milk. Slice chicken breasts into 6 pieces. Dip each chicken piece into first the egg mixture, then the flour mixture, coating well. Repeat to double dip each piece. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. Drop each piece of chicken into the oil and fry for 5-6 minutes or until each piece is browned. As chicken fires, combine the hot sauce and butter in a small bowl. Microwave for about 30 seconds or until butter is melted, then stir well. When the chicken pieces are done frying, remove and drain on paper towels. Place the chicken pieces in a large bowl. Pour the sauce over the chicken, then put another large bowl upside down on top of the other bowl. Gently shake until each piece is thoroughly coated. Pour the chicken onto your serving plate and serve with blue cheese or ranch dressing! Here is a homey breakfast style dish that is also delicious for dinner too!
3 cups frozen shredded hash browns 3/4 cups shredded cheese (any cheese- cheddar- Monterrey jack, be creative!) 1 cup diced cooked ham 1/4 cups sliced green onions (or jalapenos if you like it spicy!) 4 beaten eggs 1-1/2 cups milk 1/8 tsp salt 1/8 tsp black pepper Preheat oven to 350. Coat a 2 quart square baking dish with non-stick spray. Arrange the shredded hash browns in the bottom of dish. Sprinkle with the cheese, ham and green onions. In a bowl, combine the eggs, milk, salt and pepper. Pour egg mixture over the potato mixture without mixing. Bake, uncovered for about 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes to set before serving! This ones a true winner for birthdays! It's actually pretty easy to make, but looks like you put a lot of effort into it!
3/4 cup butter, softened 2 eggs, at room temperature 2-3/4 cups all-purpose flour 1-1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1-1/2 cups sugar 2 tsp vanilla 1-1/4 cups buttermilk (or regular milk+1 tsp vinegar, stir and let sit for 5 minutes) 2/3 cup chocolate flavored syrup Preheat oven to 350. Grease and flour a 10" tube pan. In medium bowl, stir together flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream butter, sugar and vanilla until fluffy. Add eggs one at a time and beat thoroughly. Alternately add flour mixture and buttermilk to butter mixture and mix well. Reserve two cups of the batter and pour the rest into the prepared pan. Add the chocolate syrup to the remaining two cups of batter and blend well. Pour chocolate batter on top of vanilla batter in pan. DO NOT MIX!! Bake for about 50 minutes or until toothpick comes out clean. Cool 15 minutes in pan and then remove from pan and continue cooling. Drizzle cake with chocolate icing. Chocolate Icing: 1/2 cup semisweet chocolate chips 2 Tbsp butter 1 Tbsp light corn syrup 1/4 tsp vanilla Combine all in a small saucepan and cook over low heat, stirring frequently until chocolate melts and mixture is smooth. Immediately pour over the cake and enjoy! I absolutely love carrot cake, and this recipe is absolutely delicious! I can just roll over and die for the cream cheese frosting too! My husband doesn't normally like carrot cake, but he loved this one!
Cake: 2 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 2 cups sugar 1-1/2 cups vegetable oil 4 eggs 3 cups grated carrots 1 cup chopped nuts (I like pecans, but you can use whatever) 1/2 cup raisins (optional, but it's way better with them!) Preheat oven to 350. Combine the flour, baking powder, baking soda, cinnamon and salt in a bowl. In separate bowl, combine the sugar, oil, eggs, carrots, nuts and raisins and mix well. Add the flour mixture to the wet mixture and mix well. Pour into 13x9 pan and bake for about an hour or until toothpick comes out clean. Let cool completely. For frosting: 1 package of cream cheese (roughly 250 grams, doesn't have to be exact) 1/4 cup butter, softened about 2 cups confectioner's sugar Cream together the cream cheese and butter. Add the powdered sugar gradually, until you have a nice fairly thick icing consistency. Ice the cooled cake, and be prepared to go back for seconds! |
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