April Recipe Club

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.

I'm back!

So, I've been asked by several faithful blog followers to update the ole blog.  I apologize for being gone so long!  I'm going to update you on the last three months with a few pics and of course a few hashtags!

I turned the big 3-0 back in February...I celebrated with the family at Highland's.

#bucketlist #bestmealever

My parents surprised me with this custom cake from The Albertville Home Bakery...Nicole never disappoints!

#pink #monogram #peonies

I drug the fam out to The Collins (yes, you heard me right!) for a few drinks after dinner!

#momwasinshock #periodictable

We had an extra "winter break" this year the week of my b'day, so I spent a few days with Sister and the girls...our mom taught her well and she had this spread for me when I woke up!

#threepresents #oneforeachdecade

I celebrated the big 3-0 with work friends at El Barrio for a tasty brunch and then at Avondale for a few beers!

#trunksup

 Celebrated the upcoming nuptials of these two, Chase and Tricia!  Love them!  So excited they're finally tying the knot!

#elmorepartyoftwo

Had a reunion with my favorite ppl from Albertville...never a dull moment when we're together!

#threemusketeers #friendssincebirth

My homies!

#wehaventchangedmuch

I learned that my BFF was PREGNANT!!!

#cantwaittobeanauntagain

Used a little birthday money and bought these new pillows for my couch from Stock and Trade!

#obsessed #thankyouToriforintroducingustoStockandTrade

Received the heartbreaking news that my friend Alex had been diagnosed with Stage 2 Hodgken's.

#prayerwarrriorsforAlex 

Doodle-Bug started her spring soccer season!

#MiaHammintraining

I occupy the Lish at most of the games!

#pinkpower

Kinzi joined the club and turned the big 3-0!

#theyearofthirty

I found out that the Kardashians had gone to Soul Cycle in Beverly Hills...Sister and I were just there in January at the same studio.  

#OMG #OOC #wesawnoonefamousthere #wouldhavediedifwehadseenthem #soucycle #kardashians #ihaveherjacket

In March, I met up with Bailey, precious William and Allison for a walk at Railroad Park!

#heisanangel 

Erica and I redid our bulletin board for The Nest!

#owls #readyforspring

The fam went to our beach house for Spring Break!

#thirdrow #frozen 

A trip at the beach is never complete without a dinner at Bistro!

#prosecco

GrandBobby and DB!

#theyareobsessedwitheachother

The Lish never gave us a dull moment!

#suchapistol #loveher

DB is obsessed with collecting things...she was so proud of this marble from Greyton Bar & Grill.

#shesgrowinguptoofast

We introduced Libby to one of our favorite places...Starbucks, or as I like to call it, Starby's!

#weneededcaffeine

Love a cup with my name on it!

#theyspelleditright #sugarfreecaramelsoylatte

We love a dinner at George's and then pictures afterwards!  

#toowindy #lovemygirls

Sister and her girls!

#stylinmom

In April, I showed up to go to K's soccer game and we were dressed the same!

#twinsies #greatmindsthinkalike

Last week, my classroom and the entire Nest flooded.

#OMG #imanomad #smellsawful

Erica and her mom made me this ADORABLE pillow for Easter...I LOVE it!

#theyaresupercrafty #ilovebunnies #igetitfrommymomma

Jessica turned the big 2-9 and we celebrated out on the patio at Brio!

#greatnight #loveher #cheers

Ok, so that sums up the past couple of months.  I promise to try and keep the blog updated! 

March Recipe Club

Sarah hosted us this month at her beautiful home.  She spoiled us with a champs bar...she knows us well!  ;)  All the recipes this month were from this blog.  All the dishes were very good and everyone enjoyed seconds!

Her beautiful champs bar!

Sarah's Roasted Vegetable Salad with Kale and Farrow

For the vinaigrette:

1/4 c. balsamic vinegar

1 tsp. Dijon mustard

1-2 cloves minced garlic

1/4 c. olive oil

2 Tbsp. chopped fresh basil

2 Tbsp. chopped fresh parsley

1 tsp. chopped fresh rosemary

For the salad:

2 pints cherry tomatoes, cut in half, or 3-4 big ripe tomatoes, chopped into big bite-sized pieces

6 c. finely shredded kale leaves (remove the stems first)

1 c. uncooked farro

3 c. mixed grilled vegetables, such as carrots, peppers, eggplant, zucchini or mushrooms, in bite-sized pieces

Directions:

If you don’t have left-over roasted vegetables, roast some.  (See the note above.)

In the meantime, put all the ingredients for the vinaigrette into a jar, close the lid, and shake until combined.  If you taste it, don’t worry: the balsamic flavor will be stronger than in most dressings, but it will be fine when tossed with the salad.

Cook the farro according to the package directions, adding a little salt to the cooking water.

In the meantime, put the kale and the tomatoes into a bowl.  When the farro is done, drain it and immediately add it to the kale and tomatoes.  (You want it to still be warm so that it wilts the kale a little.)  Mix in the grilled vegetables and toss with most of the dressing.

Let the salad sit on the counter for a few hours so that the flavors meld.  Taste it and add the remaining salad dressing if desired, and season with salt and pepper if necessary.  Serve the salad at room temperature and then store it in the fridge.

Ashley's Baked Chicken Fingers

1 1/2-2 lbs. chicken breasts or chicken tenders

1/2 c. panko breadcrumbs

1/2 c. seasoned breadcrumbs

1/2 c. grated Parmesan or Pecorino Romano cheese

4 Tbsp. butter, melted

1/4 c. mayonnaise

1/4 c. buffalo sauce

1/2 tsp. cayenne (optional, makes it a little spicy)

1/4 tsp. dry mustard (optional)

1/8 tsp. salt

Preheat the oven to 400 degrees.

Rinse and clean the chicken, and if you have chicken breasts instead of tenders, use kitchen scissors to cut the breasts into strips.  (It doesn’t matter how wide

your strips are, just try to be consistent so your pieces will cook evenly).  Place the chicken pieces on a paper towel and pat dry.

In a pie tin or large shallow bowl, combine both bread crumbs, Parmesan, the cayenne and dry mustard (if using) and salt.  Stir to combine.  Drizzle the melted butter over the dry ingredients and mix with a fork (or better yet, your hands) until the dry ingredients are evenly moistened.

In a separate small bowl, combine the buffalo sauce and the mayonnaise. Stir to combine.  Have a baking sheet lined with parchment paper or a pyrex dish handy.  To prepare the chicken fingers, take a piece of chicken and dip part of it in the buffalo sauce mixture.  Use your fingers to lightly coat the chicken—you don’t want it totally gloppy otherwise your chicken fingers will be soggy.  Then dredge the chicken in the crumb mixture, flipping it over and using your fingers to lightly pack a thick crumb coating onto the chicken.  Transfer the chicken finger to the baking sheet.  Repeat with the remaining chicken.  (You may need two baking sheets or do two batches.)

Bake the chicken until it’s cooked through.  This may only take 10-15 minutes for thin pieces of chicken, longer if the chicken you  have on the thick side.  Confirm the chicken is no longer pink in the middle by cutting a piece off one of the thickest chicken fingers and testing it.

Serve with dipping sauces like BBQ, ketchup, buffalo sauce, honey mustard, or ranch.

Anna Kate's Spinach Salad with Dates, Toasted Almonds and Clementine Vinaigrette

a couple handfuls of spinach

a handful of almonds, toasted in a toaster oven or over medium-low heat in a skillet (but watch them carefully so they don’t burn!)

a few dates, chopped into small pieces

2 clementines (you can substitute tangerines)

1 Tbsp. olive oil

1 tsp. cider vinegar

1/2 tsp. Dijon mustard

1/2 tsp. honey

salt & pepper to taste

Zest the two clementines, placing the peel in a small bowl.  Squeeze the juice from one half of one clementine into the zest.  Add the olive oil, cider vinegar, mustard, honey, and a dash of salt and pepper, and whisk together with a fork.  Taste the dressing and add more of any of the ingredients to your taste.

Put the spinach, dates and almonds in a large bowl.  Drizzle a little dressing over the salad and toss gently.  Taste it and add more dressing, salt or pepper to your liking.

Virginia's Apple Butter Bundt Cake

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

1 c. (2 sticks) butter (at room temperature)

2 c. packed brown sugar

1/4 c. honey

1 tsp. vanilla

2 eggs

2 c. apple butter

1 c. walnuts or pecans (optional)

confectioner’s sugar (for dusting)

vanilla ice cream (optional accompaniment)

Preheat oven to 350 degrees.

In a bowl, combine flour, baking soda, salt and cinnamon.

In a mixer, beat the butter, honey and brown sugar until light and fluffy.  Add the eggs and vanilla and beat until combined.  With the mixer on low, add the bowl of dry ingredients until combined.  The batter will be really thick.

Beat in the apple butter and nuts (optional).

Butter a bundt or tube pan.  Transfer batter to the pan and smooth out the top.

Bake at least 60 minutes, or until toothpick comes out clean and not gooey.

Let cake cool completely before loosening the cake with a butter knife and inverting onto a serving plate.   Dust with confectioner’s sugar.

Serve warm or at room temperature with vanilla ice cream, if you like.  Or eat it for breakfast.  Reheat a slice by popping it in the microwave for 20 seconds.

Caron's Meatloaf Sliders

1 1/2 tsp. vegetable oil

1/2 medium onion, finely chopped

3/4 lb. ground beef chuck

1/4 lb. ground pork

1/4 c. dried bread crumbs (such as dried Italian-style bread crumbs or panko bread crumbs)

a scant 1/4 c. milk

1 tbsp. ketchup

1 tbsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. dried thyme

1/4 tsp. dried sage (optional)

12 small slices of your favorite cheese (optional, for melting on top of the sliders)

12 soft dinner rolls or slider-sized hamburger buns

toppings such as tomato, lettuce, etc.

For the piquant sauce:

6 tbsp. brown sugar

1/2 c. ketchup

1/2 tsp. nutmeg

2 tsp. dry or prepared mustard (I prefer dry)

Directions:

First, make the piquant sauce.  Combine all the ingredients for the piquant sauce in a small saucepan over medium-low heat.  Cook, stirring occasionally, until the brown sugar has dissolved and the sauce is smooth, about 5 minutes.  Set aside.

Now make the sliders.  In a medium skillet, heat the oil over medium heat.  Add the onion and cook, stirring occasionally, until the onion is tender, about 7 minutes.

In a medium-sized bowl, combine the sauteed onions, beef, pork, bread crumbs, milk, ketchup, mustard, salt, thyme and sage (optional).  Mix to combine, and then shape into patties about 3/4″ to 1″ thick and the size of the slider buns.

You can cook the sliders on a grill or in a skillet with a lid on the stovetop.  Oil the grill grates or the skillet and preheat to medium heat.  Cook the sliders, covered, about 4 minutes, or until they’ve formed a crust on the bottom.  Turn the sliders over and grill about 3 minutes longer, covered, until they’ve formed a crust on the other side.  Top with the cheese and cook for about 1 minute more, covered, to melt the cheese.  Check a slider for desired doneness, and if they’re ready, remove from the heat.

Place sliders on the buns (which you can toast, if you want) and smother in piquant sauce.  Serve with any other desired toppings or condiments.