Portuguese Shrimp

Wow! I can't believe we are in September! Where did the month of August go? It's been awhile since I have posted we have been so busy. I got to experience a concert with my six year old niece, Saige...I will never be the same again! We went to see the Jonas Brothers...rock on! My parents just purchased a Lake House for the whole family to enjoy. We are so excited but of course they put us all to work Labor Day weekend. I can't wait until we all start cooking together. Which reminds me....my mother used to make this recipe all the time growing up. Its quick and easy and soooo tasty.

Ingredients:
24 lg. shrimp
1 tsp. brandy extract
1/2 tsp. ginger
1/2 tsp. lemon pepper
2 cans (8oz) tomato sauce
2 tsp. A-1 steak sauce
2 med green peppers (diced)
2 med red pepper (diced)
4 green onion sliced
1 TBS. onion flakes
Cooked rice

• Combine brandy, ginger, lemon pepper, shrimp together and marinate 20 minutes.
• In a skillet add tomato sauce and remaining ingredients. Bring to a boil, then add shrimp.
• Do not over cook shrimp.
• Serve over rice.

All-American Patty Melt

I was craving some comfort food and I was flipping thru some cookbooks and came across Rachael Rays Top 30 Comfort foods. Perfect I thought and it will be done in thirty minutes! My favorite part....I have told you before my husband is a picky eater...so I didn't tell him what I was making he assumed I was making hamburgers. When we sat down for dinner he raised his eyebrow and looked at me and said "I don't know about this?" Give me a high five! I scored!!! He loved it! Now if I can just talk him into Turkey & Wild Mushroom Meatloaf Patties I'll have another recipe to share.
Ingredients:
1 lb. ground sirloin
2 rounded Tbsp dill pickle relish
2 Tbsp steak sauce
1 Tbsp Montreal steak seasoning (McCormick)
2 tsp. sweet paprika
A drizzle of extra-virgin olive oil
3 Tbsp butter, divided
1 lg. onion, thinly sliced
8 slices rye, white, or pumpernickel bread
8 deli slices Swiss Cheese

• Heat a large nonstick skillet over medium-high heat.
• Mix meat and relish, steak sauce, steak seasoning, and paprika. Divide meat and form 4 large, thin patties.
• Add oil to pan and cook burgers 3 or 4 minutes on each side. Take patties out and add another drizzle of oil and 1 Tbsp butter. When butter has melted into oil, fry onions until just tender, 5 minutes. Slide onions onto patties.
• Return pan to the stove and add the 1 Tbsp butter and 2 slices of bread. Top each bread slice with another slice of bread and press the patty melts together. Cook 2 or 3 minutes on each side to set the sandwich and toast the bread.
• Add remaining tablespoon butter to pan and repeat process to make 2 more sandwiches. Cut sandwiches from corner to corner.
• Serves 4
  

Apricot Squares

My father loves apricots. When I came across this recipe it made me think of him so of course I baked a batch and brought him a plate full. Did I mention I am his favorite? ;)
This recipe can be easily adapted you could use any flavor of preserves. If your like me you have a few jars in the refrigerator what a great way to use them and make room for more condiments!
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg
1 tsp lemon extract
3 cups all-purpose flour
4 tsp grated orange peel
1tsp baking powder
1/4 tsp salt
Filling:
1 jar (18oz) apricot preserves
2 tsp lemon juice
1 tsp grated lemon peel

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and extract.
• Combine flour, orange peel, baking powder and salt; gradually add to creamed mixture and mix well.
• Set aside one-third of mixture for the topping.
• Press remaining dough into a greased 13-in. x 9-in. baking pan.
• Combine preserves, lemon juice and peel; spread evenly over crust.
• Crumble reserved dough over filling. Bake at 350 degrees for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.
• Yields: 2 dozen

adapted from Taste of Home Bake Sale 2009 pg.8

Slow Cooker Pulled BBQ Pork

Hello everyone! Sorry its been so long. I meant to post some recipes while I was away on vacation but I got the flu and food was the last thing on my mind.

I made this recipe last week and it was the easiest and quickest meal ever! I put the ingredients together in the morning and in the evening instant meal!

1 (3lb.) pork shoulder (I used picnic)

1 cup of your favorite BBQ sauce

1 small onion chopped

Combine all ingredients in crock pot and cook on low for 7-10 hours. When done shred the meat and serve!

Chicken Picatta

Hello everyone! I'm sorry its been so long since my last post this month has just flown by. I noticed I have two new followers thank you and welcome. Hope everyone is having a wonderful summer. I have been busy teaching vacation bible school and my husband and I have a sailboat so we have been hitting the water as much as possible!!
I was watching Barefoot Contessa one day and she made this recipe and it looked so quick and easy I thought I would give it a try. Well, I was in such a hurry at the grocery store I accidentally picked up chicken strips instead of chicken breasts. By the way if you haven't purchased chicken that is already trimmed and pounded...BUY IT!! It saves me time although I always found pounding chicken somewhat therapeutic...well I have rambled enough. Everyone have a nice week !
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

The Lady's Cheesy Mac

I live in the South and no potluck is complete without someone bringing the mac and cheese. Of course, this recipe came from Paula Deen we love her! My favorite part is the corner edges they are a little crunchy. This side dish is perfect with just about any meal.


Ingredients
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Directions
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Kansas City Style Pork Ribs

This picture doesn't do any justice to my ribs! They were so tender the meat just fell off the bones. I am used to a sweeter taste I have never tried "Kansas style" before. I have been to Kansas City on business but I never had an opportunity to try ribs! These ribs give a little kick oh my they were so good...finger licking good.

Ingredients
2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
Dry Rub:
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Directions
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City Barbeque Sauce:
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Yield: 3 cups

Recipe courtesy of food network The Neelys