Hawaiian Style Shrimp Scampi

 Hawaiian Style Shrimp Scampi

 

 

Ingredients:

•  1 pound large Shrimp, shell on, deveined
•  3/4 cup Clarified Butter (see instructions below)
•  1 head Garlic, peeled and chopped
•  1 cup Flour
•  2 Tbsp Paprika
•  1/2 tsp Cayenne
•  1/4 cup White Wine
•  1-2 tsp Sea Salt
•  CalRose rice to serve with

Clarified Butter is recommended, since it has a higher smoke point than regular butter. This will help to prevent the butter and garlic from burning as it cooks. For my easy photo guide to clarifying butter. Two sticks of butter will produce just the right amount of clarified butter for this recipe.  Cut unsalted butter into chunks. Always use unsalted butter to make clarified butter.  Here is how to clarify butter:

Clarified Butter Directions:

1. Over very low heat, slowly heat the butter until it is completely melted. Do not simmer the butter.
2. Some of the milk solids will create a foam on the surface of the butter.
3. Use a spoon to carefully skim off and discard the milk solids.
4. You will reveal the layer of clarified butter.
5. Slowly pour clarified butter into a cup, being careful not to pour in the layer of milk solids which will have collected on the bottom.
6. Two sticks of butter will produce about 6 ounces of clarified butter. It can be refrigerated until you are ready to use.

 Shrimp Scampi Directions:

1. Check that the shrimp have been deveined. 
2. Combine the flour, paprika, and cayenne pepper in a dish. 
3. Toss the shrimp in the flour mixture to coat. 
4. Heat a large skillet over medium heat. Add the clarified butter  and garlic.
5. Cook for a minute or two, then add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side
6. Add the white wine and salt. Cook for a minute or two. Serve with a side of CalRose white rice and spoon over some of the sauce from the Scampi over the rice

 MMMMMMMMMMMMMMM GOOOD!!!!!

Caprese Salad

Caprese Salad

Ingredients:

• Fresh Tomatos (large yellow, red etc)
• Fresh Mozzarella Cheese (sliced not grated)
• Balsamic Vinaigrette with Maple Syrup (rated #1 in survey, click to go the site)
• Red Wine Balsamic Vinegar
• Olive Oil
• Fresh Basil leaves

Directions:

Slice up the tomatoes and place onto a plate.  Lightly sprinkle with Olive Oil.  Place sliced Mozzarella on top of tomatoes and add torn up Basil to each one.  Take a nice amount of the Balsamic Vinaigrette with a splash or two of the Red Wine Balsamic Vinegar into a small non stick frying pan.  Cook on low/medium heat stirring frequently until reduced to a nice thick reduced sauce.  With a spoon drizzle the sauce on top of the tomatoes/mozzarella and basil and serve immediately.

Grilled stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms on the Grill

Ingredients:

• Portobello Mushrooms
• Shredded Mozzarella Cheese
• Shredded Jack Cheese
• Pancetta

Directions:

Remove stems and rinse Portobello mushrooms.  Cook the Pancetta and drain the grease.  Layer the Mozzarella to a desired thickness.  Top with Pancetta and then lightly add Jack Cheese.  Place on grill on LOW and cook until cheese is melted.

Other options:

Add fresh baby spinach under your first layer of cheese. 

Home Made Sloppy Joes

Home Made Sloppy Joes

 

Ingredients:

• 1 lb Ground beef
• 1 lb ground pork
• 1 lb ground veal
• 2 packages onion soup mix
• Garlic salt (to desired taste)
• Italian dressing (small splash)
• 2-3 small cans tomato Sauce
• Ketchup and Mustard (to desired taste)
 

Directions:

Cook them all the meats together with the packages of onion soup mix.  Drain the grease.  Add a little garlic salt and can add a touch of Italian dressing then mix well. Add 2-3 cans of tomato sauce and mix well.  Add ketchup and mustard until you reach the desired taste.

Freezes well.

Macaroni and cauliflower cheese bake

This is a recipe from Jamie's Food Revolution and it's amazing!!!!!

You can either serve this macaroni unbaked, so it's loose, gooey, and silky, or bake it  under the broiler for a a few minutes before serving to give if a crispy, golden topping.  You can even try adding a  grated hard boiled eggs or cooked prawns, but I like the simple style, as here.  Serves 4-6

Ingredients:

• 1/2 head of cauliflower
• 8 ounces Cheddar cheese
• 4 ounces Parmesan cheese
• A small bunch of fresh Italian parsley
• Sea salt
• 1 pound dried macaroni (elbows)
• 1 cup creme fraiche or sour cream

To prepare your pasta:

Remove outer green leaves from the cauliflower and discard.  Slice the end off the cauliflower stalk.  Cut the head into small florets.  Halve the stalk length ways, then slice thinly.  Grate the cheddar and Parmesan into a large heat proof bowl.  Finely shop the parsley stalks and leaves.

To cook your pasta:

Bring a large pan of salted water to a boil.  Add the macaroni and all of your cauliflower and cook according o the macaroni package instructions.  Please the bowl of cheese over the saucepan and add the creme fraiche or sour cream.  Carefully stir so often until the cheese is smooth and melted.  If the water boils up beneath the bowl, just turn the heat down slightly.  Add all of the shopped parsley to the melted cheese and season with a pinch of salt and pepper.  Carefully remove the bowl of cheese using a towel or oven mitts and put aside.  Drain the macaroni in a colander over a bowl, reserving the cooking water.  Return the pasts to the pan, pour in the melted cheese and stir.  it should have a lovely, silky consistency, but if it's took thick add a splash of your cooking water to thin it out a bit.  At this point you can either serve the macaroni  as is, or finish it under the broiler to make it crispy and golden on top.  To do this, preheat your broiler to a medium to high heat.  Add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish .  Place under the broiler until golden and bubbling.

To serve your pasta:

Divide the pasta between places or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.