Caron's Honey Lime Shrimp
1 pound large shrimp, peeled and deveined
1/4 -1/2 cup olive oil
2 T -4T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes - more if you like it HOT
1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
Rhonda's Fruit Salad
Anna Kate's Pimento Cheese Twice Baked Potatoes
6 large baking potatoes, washed and dried
2 Tb olive oil
1 Tb kosher coarse salt
1/3 cup of soft butter
3 oz of soft cream cheese
1/2 cup sour cream
2 1/2 cups of shredded cheddar cheese - divided
1 4 oz jar of diced pimentos drained
1/2 tsp salt
1/2 tsp ground pepper
Instructions: Preheat oven to 350 degrees and line a baking sheet with foil. Rub the potatoes with olive oil to coat skins, sprinkle with kosher salt.
Dede's Baked Ziti
3/4 bag ziti noodles
1 lb. ground beef
1 package taco seasoning
1 cucp water
1/2 package cream cheese
1 1/2 cup shredded cheddar
rotel
Boil pasta until just cooked. Brown ground beef and drain, mix taco seasoning mix and water with beef for 5 minutes. Add cream cheese to beef mixture. Stir until melted (add rotel here). Remove from heat. Put pasta in casserole dish. Mix 1 cup of cheese with beef mixture and mix gently. Top with cheese. Bake for 350 for 30 minutes.
Jordan's Stuffed Shells
1 Box Jumbo Shells
Cheese Mixture
12 oz mozzarella cheese
3 C. ricotta
3 eggs, slightly beaten
3/4 C parmesan cheese
1 t. salt
2 T. parsley (dried)
3/4 t. oregano
1/4 t. pepper
Sauce
2 lbs beef
1 sm. onion
1 Lg. Ragu (or your favorite spaghetti sauce)
1 sm. Ragu
Cook shells. Cool with a colander in cold water. Make spaghetti sauce. Cook onion in meat.
Cover the bottom of a 9x13 casserole dish with spaghetti sauce.
Stuff shells with the cheese mixture.
Place stuffed shells in casserole in a single layer.
Spoon sauce over the shells. You can save some to serve on the side.
Bake uncovered at 350 degrees for 35-40 minutes.
Makes about 40 shells so it is an easy recipe to share with others or freeze.
Whitney's Cilantro Lime Rice
2 cups chicken stock {I used broth and it was fine}
1 cup Jasmine rice
1 large lime, juiced
2 garlic cloves, crushed
2 tbsp butter, cut into small cubes
1 pinch crushed red pepper
1 large handful fresh cilantro, chopped
Salt and pepper to taste
Cook rice according to package directions. While the rice is cooking, prepare and combine the rest of the ingredients in a bowl and set aside. Once the rice is finished cooking, add other ingredients and mix well.
Melanie's Broiled Salmon with Lemon and Olive Oil
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice, divided
2 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh or dried rosemary
Vegetable cooking spray
2 cups hot cooked brown rice
4 cups arugula or uncooked baby spinach
Garnishes: lemon slices, rosemary sprigs
Sprinkle salmon fillets evenly with salt and pepper.
Place fillets, lemon rind, 1 tablespoon lemon juice, 1 tablespoon oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.
Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.
Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
Arrange rice and arugula on a serving platter; top with fillets.
Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon oil; drizzle evenly over fillets. Garnish, if desired.
Amy's Blueberry Corn Mini Muffins
Muffins
1 cup Yellow Corn Meal
1/2 cup All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 Tablespoons Sugar
1 cup Buttermilk
1/2 cup Milk
1/2 teaspoon Baking Soda
1 whole Egg
1/4 cup Shortening, Melted
1/2 teaspoon Vanilla
8 ounces, weight Dried Blueberries
Vanilla Butter
1 stick 1/2 Cup Butter, Softened
1 whole Vanilla Bean
2 Tablespoons Sugar
Preparation Instructions
Preheat oven to 400 degrees. Combine corn meal, flour, salt, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried blueberries (you can use a little more or a little fewer if you'd like.)
Pour into a greased mini-muffin pan, trying to make sure blueberries stay evenly distributed. Bake for 10 minutes or so, or until golden brown.
To make the vanilla butter, combine the softened butter, the caviar from the vanilla bean, and the sugar. Stir until totally combined, then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)
Lauren's Collard Greens
Bunch or bag of Collard Greens
Low Sodium chicken broth
3 slices of bacon
salt and pepper to taste
TBS of EEVO
Bring chicken broth, bacon and EEVO to a boil. Add Collards and return to second boil. Then cover and simmer on low for 50 to 60 minutes. Salt and pepper to taste.
Ashley's Bottega Salad
2 T fresh lemon juice
4 T olive oil
salt and pepper
Mix with arugula (spinach can be added) and top with shaved parmesan.
Virginia's Bunnytail Bonbons
1 1/2 (4-oz.) white chocolate baking bars, melted according to package directions
1 (8-oz.) package cream cheese, softened
3/4 cup crushed coconut cookies
1 tablespoon coconut rum or water
1/8 teaspoon kosher salt
Parchment paper
1 1/2 cups shredded coconut
Preparation
1. Beat chocolate and cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Add cookies and next 2 ingredients, beating just until blended. Spread in a parchment paper-lined 9-inch pie plate; cover and chill 2 hours.
2. Shape into 1-inch balls (about 2 tsp. per ball), and place in a single layer in a parchment paper-lined jelly-roll pan. Cover and chill 12 to 24 hours. Roll balls in coconut; chill 1 hour before serving. Refrigerate in a single layer in a container up to 1 week.
Note: We tested with Baker's Premium White Chocolate Baking Bar and Pepperidge Farm Sweet & Simple Coconut Cookies.
