Enough break!After more than 2 months I haven't posted my new 'expriment' in this blog, today... I have decided to start blogging again. So here is my first posting after my break. Actually I cooked and took the pictures about 2 months ago, but haven't had time and good mood to blogging since then.Traditional Market is a place that always gives me an exciting experience.Yup, I really enjoy
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Shrimp Salad
Shrimp salad is a great summer lunch.
Serve it on a bed of lettuce or spinach.
Buy your shrimp already cooked and dress it to your taste.
Refrigerate at least 30 minutes to get it nice and chilled. Serve with hot French bread or popovers.
Shrimp Salad
1 LB shrimp, cooked and peeled, tails removed (dry on paper towels)
1/3-1/2 C mayonnaise
1-2 celery ribs, diced-about 1/2 C
1-2 green onions, chopped-about 1/4 C
salt and pepper to taste ( I used 1/2 t garlic salt, 1/8-1/4t pepper)
2 T chopped fresh parsley
1 T lemon juice
Combine all ingredients and chill.
Optional add-ins: chopped tomato, cubed avocado, chopped fresh cilantro
or: 2 hard-cooked eggs, chopped, 1 t Dijon mustard, fresh dill
*or you can buy a good shrimp salad already prepared at Costco.
Links: Life In Grace
Popovers
Popovers, hot from the oven and ready for breakfast with jam and butter or lunch and dinners as a bread side. Serve them with rib roast beef (prime rib) and au jus and use them to sop up the natural gravy like individual Yorkshire pudding. Yummy any way serve them.
These popovers are so easy to make.
A simple batter, just eggs, flour, milk, salt and oil.
Whisk until blended and let it rest about 10 minutes or longer.
Spray 8 custard cups generously with cooking spray or grease with shortening.
Divide batter into the custard cups. It will fill them about half full.
You can also use a popover pan or even a cupcake pan.
They will be puffed high
and golden brown when done.
Remove from pans and serve right away.
They only take 30 minutes in the oven.
Popovers
2 eggs
1/2 t salt
1 T vegetable oil or melted butter
1 C flour
1 C milk
Whisk eggs, salt and oil until blended. Whisk in flour and milk. Let batter rest at least 10 minutes
while you preheat the oven to 425 and generously grease a popover pan or 6 custard cups.
Pour batter into cups and bake for 25-30 minutes. Pierce tops with the tip of a sharp knife to release the steam. Serve hot.
Enjoy!
Rita
Raspberry Butter and Cinnamon Honey Butter
Two flavorful butters to serve with hot from the oven popovers, biscuits, scones, waffles, even toast.
Raspberry Butter
1 stick butter, room temperature
1/3 raspberry preserves (I prefer seedless)
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
You can also use strawberries.
Cinnamon Honey Butter
1 stick butter, room temperature
3 T honey
1-1/2t cinnamon
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
Keep leftover butters covered in the refrigerator.
Have one of each and decide which is your favorite. I still can't decide.
I'm linking to Foodie Friday
1 stick butter, room temperature
1/3 raspberry preserves (I prefer seedless)
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
You can also use strawberries.
Cinnamon Honey Butter
1 stick butter, room temperature
3 T honey
1-1/2t cinnamon
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
Keep leftover butters covered in the refrigerator.
I'm linking to Foodie Friday
Swiss Chicken Bake
This is an easy chicken dinner to make. You can put it together earlier in the day if you are going out or have a busy day. Pop it in a 350 oven for about 45-50 minutes. I like to serve it with glazed carrots, a fresh green vegetable or a simple salad. I had spinach salad this time and a nice bottle of wine. I cut the recipe in half if just for the two of us. This recipe will serve 4-6.
Swiss Chicken Bake
6 boneless chicken breasts
6 slices of swiss cheese
garlic-salt-pepper combo
1/4 lb sliced fresh mushrooms
1 can cream of chicken soup
1/2 C white wine or dry sherry
2 C Pepperidge Farm Herb Seasoned stuffing
1/2 stick butter, melted
Place chicken in greased 9x13 baking dish. Season with garlic salt and pepper. Top each chicken breast with a slice of cheese. Top with mushrooms. Combine the soup and wine and pour on top. Combine the melted butter and stuffing crumbs and spread on top. Bake @350 for 45-50 minutes.
Enjoy!
Swiss Chicken Bake
6 boneless chicken breasts
6 slices of swiss cheese
garlic-salt-pepper combo
1/4 lb sliced fresh mushrooms
1 can cream of chicken soup
1/2 C white wine or dry sherry
2 C Pepperidge Farm Herb Seasoned stuffing
1/2 stick butter, melted
Place chicken in greased 9x13 baking dish. Season with garlic salt and pepper. Top each chicken breast with a slice of cheese. Top with mushrooms. Combine the soup and wine and pour on top. Combine the melted butter and stuffing crumbs and spread on top. Bake @350 for 45-50 minutes.
Enjoy!
Buenos Dias Breakfast
After an early morning Sunday tennis game, I mixed this up and popped it in the oven. That gave me plenty of time to shower and dress. Iced tea and a salad with citrus segments and sliced avocado were great great accompaniments. You can double the recipe and bake it in a 9x13-inch baking dish.
Buenos Dias!
Mexican Brunch Pie
5 eggs
1/4 C flour
1/2 t baking powder
dash salt
2 T butter melted
1-1/2 C (12-oz) small-curd cottage cheese
1 (4.5-oz) can chopped green chilies
2 C (8-oz) shredded Monterey Jack cheese
or a Cheddar/Jack combo.
Beat eggs with; flour, bp, salt, melted butter. Stir in remaining ingredients. Pour into a greased 9-inch
pie pan. Bake 350 for 35-40 minutes, until puffed and golden. serves 4-6. Leftovers can be micro warmed the next day.
BLT's
I know you don't need a recipe for BLT's but I wanted to share how I make my bacon. I love to make bacon this way, it cooks up nice and crispy. All you do is preheat oven 350. Lay bacon out on large cookie sheet (with sides!).
Bake bacon about 20 minutes. After 15 minutes, take out of oven and flip bacon over. Return bacon to oven. After 20 minutes if bacon isn't done, just check every 5 minutes until it's as crispy as you want it. Drain on paper towels.
As you can see I do make my BLT's a little different. I like to use toasted english muffins. Try it you'll like it! Fits a large slice of tomato perfectly.
Spring Salad
Spring Salad with Poppy Seed Dressing is a favorite of ours. We had it this week as a side with Shrimp Curry. The sweetness was a nice compliment to the curry. It's also goes well with many other dishes. You could add cooked chicken or shrimp to serve as a main luncheon dish.
Mix up the dressing ingredients in a jar.
Put all the salad ingredients in a bowl.
Drizzle on dressing, toss and serve.
Spring Salad with Poppy Seed Dressing
Bag Spring Salad Mix
Glazed Pecans
Dried Cranberries
Goat Cheese, crumbled
POPPY SEED DRESSING:
1/2 C canola oil
1/3 C sugar
1/3 C apple cider vinegar
1-1/2 t poppy seed
1 t dry mustard