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Strawberry Rhubarb Galette

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Strawberry Rhubarb Galette

Our rustic free-form pie is filled with fresh strawberries, rhubarb and sweetened cream cheese, baked in a delicious almond crust! Serve this summer delight with a big ‘ol scoop of vanilla ice cream!
Course: Dessert
Cuisine: French
Servings: 8

Ingredients

PASTRY:

CREAM CHEESE FILLING:

  • 4 oz. cream cheese softened
  • 1/4 c. granulated sugar
  • 1/2 tsp. almond extract
  • 1 sm. egg

FRUIT FILLING:

  • 1 1/2 c. diced fresh strawberries
  • 1 1/2 c. diced red rhubarb
  • 1/3 c. granulated sugar
  • 1 T. cornstarch

EGG WASH:

  • 1 sm. egg beaten with 1 tsp. water
  • 1/4 c. sliced almonds for sprinkling
  • 2 T. turbinado sugar for sprinkling

Instructions

  • PASTRY: Prepare our All Butter Crust recipe. Refrigerate half (1 disc) until ready to use. Freeze the other half (1 disc) to use at a later date.
  • CREAM CHEESE FILLING: In a medium bowl, using an electric hand mixer beat softened cream cheese, sugar, almond extract and egg together until smooth and creamy; set aside.
  • FRUIT FILLING: In a medium bowl, gently toss the strawberries, rhubarb, sugar and cornstarch together until everything is coated; set aside.
  • Place the oven rack in the middle position. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with parchment paper.
  • TO ASSEMBLE: On a lightly floured surface, roll the dough out to a 12-inch circle. Transfer the pastry to prepared baking sheet.
  • Spread the cream cheese filling into the middle of the pastry leaving a 1½-inch border. Pour the fruit mixture evenly over the cream cheese.
  • Gently fold the pastry over the fruit, pleating to hold it in. Brush the pastry with egg wash. Sprinkle with almonds and turbinado sugar.
  • Bake for about 35-45 minutes, or until the crust is a deep golden brown and the liquid bubbles a bit. Cool completely before cutting.

Beef Brisket Street Tacos

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Beef Brisket Street Tacos

Top warm corn tortillas with our spicy beef brisket, avocado crema, pickled red onions, Cojita cheese, and cilantro! A great way to use leftover brisket or pot roast!
Course: Entrée
Cuisine: American, Mexican
Servings: 18 small tacos

Ingredients

PICKLED ONIONS:

  • 1 lg. red onion thinly sliced
  • 2 c. apple cider vinegar
  • 2 T. granulated sugar
  • 2 tsp. kosher salt
  • 1 tsp. black peppercorns

AVOCADO CREMA:

  • 1 avocado peeled and diced
  • 1 c. Mexican crema or sour cream
  • 1 clove garlic minced
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/8 cayenne pepper

BRISKET:

  • 2 T. olive oil
  • 2 c. leftover beef brisket or pot roast
  • 1 (4 oz.) can chopped green chilies
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 1 tsp. Mexican oregano
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

TOPPINGS :

  • Corn tortillas for serving
  • Chopped cilantro for garnish
  • Crumbled Cotija cheese or shredded Monterey Jack Cheese

Instructions

  • PICKLED ONIONS: Thinly slice the onions (I used a mandolin) and place them in a large mason jar. In a saucepan, heat apple cider vinegar, sugar, salt, and peppercorns until dissolved. Pour cider mixture over the onions and cover with a lid. Let sit for at least an hour. Onions can be stored in the refrigerator for up to two weeks.
  • AVOCADO CREMA: In a food processor or blender, add avocado, crema, garlic, cumin, salt, pepper, and cayenne; process until smooth and creamy.
  • BRISKET: Heat olive oil in a fry pan over medium heat. Add leftover brisket or pot roast, green chilies, garlic powder, cumin, cayenne pepper, oregano, salt and pepper. Stir to combine. Heat through until the meat mixture begins to brown. Remove from heat.
  • TO ASSEMBLE: Warm the corn tortillas in the microwave for 30 seconds. Place a small amount of the meat mixture in the tortilla. Top with avocado crema, Cotija cheese, pickled onions, and cilantro. Serve and Enjoy!

Notes

Recipe for Smoked Beef Brisket

Smoked Beef Brisket

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Smoked Beef Brisket

Our melt in your mouth smoky beef brisket is so versatile. Serve with potato salad, baked beans, and/or coleslaw. Make BBQ Beef Brisket Sandwiches with Texas barbecue sauce and dill pickles OR make our Beef Brisket Street Tacos they're to die for!
Course: Entrée
Cuisine: American
Servings: 18

Ingredients

  • 1 (12-14 lb.) whole beef brisket
  • 2 T. coarse kosher salt
  • 2 T. coarse ground black pepper
  • 2 T. garlic powder
  • 1/3 c. Dan's Sweet & Spicy Rub or your favorite rub

Instructions

  • Store brisket in the refrigerator until you are ready to start trimming (cold briskets are much easier to work with). Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim the excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
  • In a small bowl, combine the salt, pepper, and garlic together. Sprinkle evenly over the brisket on all sides. Next, sprinkle rub evenly over the entire brisket.
  • Preheat the smoker to 225 degrees using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees (usually takes around 8 hours).
  • On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
  • Close the lid on the smoker and continue cooking at 225 degrees until the internal temperature of the brisket reaches 202 degrees in the thickest part of the meat (takes anywhere from 4-6 hours).
  • Remove the brisket to a large cutting board and allow the brisket to rest for 1/2 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.

Notes

Recipe Link for: Dan’s Sweet & Spicy Rub

Blueberry Jam

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Blueberry Jam

Jamming is a scrumptious way to preserve Summer's bounty of berries.
Course: Canning
Cuisine: American
Servings: 8 (8 oz. jars)

Ingredients

  • 8 c. fresh blueberries
  • 1 tsp. lemon zest
  • 2 T. lemon juice
  • 1 (1.75 oz.) box Sure-Jell fruit pectin
  • 7 c. granulated sugar

Instructions

  • Mash blueberries in a Dutch oven. Add lemon zest, lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly.
  • Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
  • Ladle into sterile jars, leaving 1/4-inch head space. Wipe the rims with a clean damp cloth. Cover with sterile lids and bands; screw bands on fingertip tight.
  • Process jam in a boiling water bath for 10 minutes OR the time recommended by your local extension for your area. Remove jars and place upright on towel to cool completely.
  • Once jam has cooled, check seals by pressing the middle of lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Store sealed jars up to 1 year on the shelf.

Thai Chicken Zoodle Soup

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Thai Chicken Zoodle Soup

Our spicy coconut curry chicken zoodle soup is a tasty way to eat healthy!
Course: Soup
Cuisine: Keto, Thai
Servings: 4

Ingredients

  • 1 T. coconut oil
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper thinly sliced
  • 1 c. baby carrots sliced into rounds
  • 1/2 tsp. grated ginger
  • 2 T. red curry paste
  • 1 c. sugar snap peas
  • 2 c. low sodium chicken stock
  • 1 (14 oz.) can coconut milk
  • 2 c. chicken breast shredded
  • 1-2 med. zucchini spiralized
  • 3 T. cilantro
  • 2 green onions sliced for garnish
  • Lime wedges for serving

Instructions

  • Prep all veggies before you begin.
  • Melt coconut oil in a large pot over medium-low heat. Stir in the onions, garlic, peppers, carrots and ginger with a pinch of salt and pepper. Cook until the vegetables have slightly softened, about 5 minutes.
  • Stir in the curry paste and cook for 5 minutes, stirring occasionally, scraping the bottom.
  • Stir in the chicken stock, coconut milk, snap peas and chicken. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes.
  • Toss in the zoodles from one or two zucchini (add as much as you like). Serve soup immediately garnished with green onions, cilantro and a lime wedge.

Lunch Box Asian Noodles

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Lunch Box Asian Noodles

Send the kids back to school with something fun and healthy to eat!
Course: Entrée, Soup
Cuisine: Chinese
Servings: 4

Ingredients

  • 1 pkg. instant ramen discard flavor packet
  • 1 cube Knorr chicken bouillon quartered
  • 1 T. soy sauce divided
  • 1 tsp. Sriracha sauce divided
  • 1 tsp. freshly grated ginger divided
  • 1 c. shredded cooked chicken breast divided
  • 1 c. baby spinach divided
  • 1/2 carrot thinly sliced into matchsticks, divided
  • 2 T. scallions divided

Instructions

  • Boil ramen noodles until al dente, about 2 minutes. Drain immediately and run cold water over the noodles to stop the cooking.
  • Place one bouillon cube quarter in the bottom of each Mason jar. Divide soy sauce, hot sauce and fresh ginger between the jars. Top with shredded chicken, pack the noodles down over the chicken. Layer the baby spinach, carrots and scallions on top. Seal and refrigerate the jars until ready to eat.
  • When ready to serve, pour boiling water over the top of the noodles. Screw the lid back on and let steep for 2 to 3 minutes. Stir thoroughly and eat right away!

Chicken Bacon Ranch Pasta Casserole

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Chicken Bacon Ranch Pasta Casserole

My family raves about this casserole! It’s truly the ultimate comfort food!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

ALFREDO SAUCE:

  • 4 T. unsalted butter
  • 5-6 cloves garlic minced
  • 2 c. heavy cream
  • 1/2 c. grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste

BACON & RANCH CHICKEN:

  • 8 slices bacon cooked and diced
  • 4 boneless skinless chicken thighs cut into 1-inch pieces
  • 2 T. olive oil
  • 1 (1 oz.) envelope ranch salad dressing mix

PASTA & CHEESE:

  • 1 lb. rotini pasta
  • 2 c. shredded mozzarella cheese
  • 1 c. shredded cheddar cheese
  • 2 T. chopped parsley leaves for garnish

Instructions

  • Preheat oven to 375 degrees. Lightly grease a 9x13-inch baking dish; set aside.
  • ALFREDO SAUCE: Melt butter in a saucepan over medium heat. Add minced garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste; set aside.
  • BACON: In a large skillet over medium-high heat, add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  • CHICKEN: In a gallon-size Ziploc bag, add chicken, 2 tablespoon olive oil, and ranch dressing mix shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
  • PASTA: Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • TO ASSEMBLE: Add half the pasta to the prepared baking dish and layer with half the chicken and half the alfredo sauce; sprinkle with half of the cheeses and bacon. Repeat layers one more time. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
  • Garnish with parsley and serve immediately.

Lemon Poppy Seed Crêpes with Blueberry Cream Cheese Filling

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Lemon Poppy Seed Crêpes with Blueberry Cream Cheese Filling

These stunning lemon poppy seed crêpes are easy to make and perfect for an elegant breakfast, brunch or dessert!
Course: Breakfast
Cuisine: French
Servings: 10 crepes

Ingredients

BLUEBERRY CREAM CHEESE FILLING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. confectioner's sugar
  • 4 T. lemon juice
  • Zest of 1 lemon
  • 2 tsp. vanilla extract
  • 1 1/2 c. fresh blueberries

CREPES:

  • 1 c. all-purpose flour
  • 1 T. granulated sugar
  • 1 pinch salt
  • 4 eggs
  • 2 c. milk divided
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • 2 tsp. lemon juice
  • 2 tsp. poppy seeds
  • 2 T. butter melted

Instructions

  • BLUEBERRY CREAM CHEESE FILLING: In a medium bowl, add softened cream cheese, confectioners’ sugar, lemon juice, lemon zest and vanilla and beat with an electric hand mixer until smooth and creamy. Add blueberries and smash with a fork until combined; set aside. (As the filling sits the blueberry juice will turn the cream cheese a pretty lavender color.)
  • CREPES: In a large bowl, whisk together the flour, sugar and salt. Make a “well” in the center of the flour mixture and add eggs, 1 cup milk, vanilla, lemon zest, lemon juice, and poppy seeds. With a whisk (I prefer to use a hand mixer) gradually whisk/beat the flour mixture into the liquid mixture. Gradually add remaining 1 cup milk, whisk or beat to remove all lumps then stir in melted butter.
  • Heat a crepe pan or small skillet over medium-high heat. Spray the pan with cooking spray. Pour a 1/3 cup of the batter into the pan. As you are pouring the batter rotate the pan with your other hand to spread out the batter into a circle as thin as possible. Cook about 2-3 minutes on both sides.
  • Serve hot with blueberry filling. Top with more lemon zest, fresh blueberries, drizzle with maple syrup, and/or dust with confectioners’ sugar if desired.

Bloody Mary Pickles

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Bloody Mary Pickles

Spicy pickles to enjoy in cocktails or right from the jar!
Course: Canning
Cuisine: American
Servings: 1 pint

Ingredients

  • 3 sm. cucumbers trim ends & quarter lengthwise
  • 3 lemon rounds
  • 1/3 c. clamato juice
  • 2 T. lemon juice
  • 2 tsp. prepared horseradish
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. black peppercorns
  • 1/2 tsp. salt
  • 1 clove garlic sliced into thirds
  • 1 dash Tabasco sauce
  • 1/4 c. Vodka

Instructions

  • Pack cucumbers, lemon rounds, and garlic into a 1 pint glass jar with lid.
  • In a small saucepan over medium heat, combine clamato juice, lemon juice, horseradish, Worcestershire sauce, peppercorns, salt, and hot sauce. Bring to boil, stirring occasionally. Remove from heat and stir in vodka.
  • Pour tomato juice mixture over cucumbers. Wipe the rim clean and seal with a lid. Allow to cool completely, then refrigerate until cold. The longer they sit, the better they taste. Store in the refrigerator for up to 3 weeks.

Tortilla Crusted Salmon with Tropical Fruit Salsa

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Tortilla Crusted Salmon with Tropical Fruit Salsa

Crushed tortilla chips add a delicious crunchy texture to salmon. Paired with our refreshing tropical fruit salsa, this dish is sure to please everyone!
Course: Entrée
Cuisine: American, Mexican
Servings: 4

Ingredients

  • TROPICAL FRUIT SALSA:
  • 1 mango pitted and diced
  • 1 papaya peeled, seeded, and diced
  • 1/2 c. diced fresh pineapple or canned in juice, drained
  • 2 T. red onion
  • 2 T. fresh lime juice
  • 2 T. fresh cilantro
  • SALMON:
  • 4-6 salmon fillets
  • Salt and freshly ground black pepper
  • 1 T. Dijon mustard
  • 4 c. corn tortilla chips crushed

Instructions

  • SALSA: In a small bowl, combine the mango, papaya, pineapple, onion, lime juice, and cilantro; season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  • Preheat the oven to 400 degrees. Coat a large, rimmed baking sheet with cooking spray.
  • SALMON: Season both sides of the salmon with salt and pepper. Brush the top side of the salmon with the mustard.
  • Place the chips in a 1 gallon re-sealable plastic bag, using a heavy rolling pin, crush into fine crumbs. Transfer the crumbs to a shallow dish. Gently press the salmon fillets, mustard side down, into the tortillas crumbs to coat.
  • Transfer the salmon to the prepared baking sheet, crumb side up, and bake for 12 to 15 minutes, until the fish pulls apart when tested with a fork.
  • Serve salmon with the salsa spooned over the top.

Notes

Adapted from Robin Miller - Robin Rescues Dinner

Taco Pasta Salad

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Taco Pasta Salad

There’s nothin’ better than a cold salad on a hot summer’s day. It’s the perfect dish to bring to a potluck, picnic, BBQ or family get-together!
Course: Salad
Cuisine: Mexican
Servings: 12

Ingredients

  • 1 lb. ground beef cooked, drained & cooled
  • 3 T. (1 oz.) pkg. taco seasoning
  • 1 lb. rotini cooked, drained & rinsed with cold water
  • 1 (15 oz.) can dark red kidney beans rinsed and drained
  • 1 green pepper diced
  • 1 sm. yellow onion diced
  • 1 pint grape tomatoes sliced in half
  • 2 c. shredded Colby jack cheese
  • 3 c. shredded iceberg lettuce
  • 1 1/2 c. creamy French dressing
  • 9 3/4 oz. bag Nacho Doritos broken into bite-size pieces

Instructions

  • In a large skillet, cook ground beef over medium-high heat until no longer pink; drain excess grease. Stir in taco seasoning and water, cook according to package directions; set aside to cool.
  • Meanwhile, bring a large pot of salted water to a boil, cook pasta al dente, according to package directions; drain and rinse under cold water.
  • In a very large bowl, gently toss together seasoned beef, cooked noodles, beans, green pepper, onion, tomatoes, lettuce, and cheese.
  • Pour French dressing overall; gently toss until everything is well coated.
  • Stir in the chips just before serving, Enjoy!

Buffalo Chicken Zucchini Boats

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Buffalo Chicken Zucchini Boats

These delicious zucchini boats are stuffed with buffalo chicken and topped with creamy ranch or bleu cheese dressing! A great way to use up summer squash!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 med. zucchini halved lengthwise
  • 2 c. shredded rotisserie chicken
  • 4 oz. cream cheese softened
  • 1 c. shredded cheddar cheese divided
  • 1/4 c. Frank's Red Hot Buffalo Wing Sauce
  • 1/4 c. green onions plus more for garnish
  • Ranch or bleu cheese dressing for drizzling, optional

Instructions

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with foil; set aside.
  • Slice zucchini in half lengthwise; scoop out insides, leaving a 1/4 inch border.
  • In a large bowl, combine chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, and green onions and season with salt and pepper.
  • Spoon chicken mixture into the zucchini boats and sprinkle with remaining 1/4 cup cheddar.
  • Bake until zucchini is tender and cheese is golden, about 15-20 minutes.
  • Drizzle with Ranch or Bleu cheese dressing if desired and garnish with more green onions.

Thai Peanut Noodles

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Thai Peanut Noodles

A delicious one-pot vegetarian meal done in less than 30 minutes!
Course: Entrée, Side Dish
Cuisine: Thai
Servings: 8

Ingredients

  • 8 oz. spaghetti broken in half
  • 3 T. sesame oil divided
  • 1 T. minced garlic
  • 1 T. minced ginger
  • 3 green onions sliced, white & green parts separated
  • 1 red bell pepper thinly sliced
  • 1 lg. carrot thinly sliced into matchsticks
  • salt to taste
  • PEANUT SAUCE:
  • 1/4 c. peanut butter
  • 3 T. soy sauce
  • 2 T. rice vinegar
  • 2 T. honey
  • 2 T. water
  • 1 T. Sriracha sauce
  • 1/2 tsp. red chili flakes optional
  • GARNISHES:
  • 2 T. chopped cilantro
  • 3 T. chopped roasted peanuts
  • Juice of 1 lime
  • 1-2 tsp. toasted sesame seeds

Instructions

  • Break spaghetti in half. Cook according to package directions. Drain spaghetti and return to the pot. Add 1 tablespoon sesame oil, toss to coat; set aside.
  • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, water, Sriracha and red pepper flakes if using; set aside.
  • In a wok or large skillet over high heat add 2 tablespoons sesame oil. Once hot, add minced garlic, ginger and the white part of the green onion; Sauté for a minute.
  • Add red bell pepper and carrots and cook for 1-2 minutes. Veggies should be crisp-tender.
  • Add the peanut butter sauce and cook for 1 more minute.
  • Add the cooked spaghetti gently toss so that noodles are well coated with the sauce. Cook for a minute; season with salt to taste.
  • Garnish with green onions, cilantro and peanuts. Squeeze lime juice over all and sprinkle with sesame seeds.
  • Cook’s Note: Prep all veggies in advance because this dish cooks quickly!

Slow Cooker Chicken Gyros

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Slow Cooker Chicken Gyros

Tender slow cooked chicken wrapped in warm pita bread, topped with homemade Tzatziki sauce and your choice of toppings!
Course: Entrée
Cuisine: Greek
Servings: 6

Ingredients

  • 2 lbs. boneless, skinless chicken breast
  • 1/2 red onion chopped
  • 2 cloves garlic pressed
  • Juice of 1 lemon
  • 1 c. plain Greek yogurt
  • 2 T. olive oil
  • 2 T. red wine vinegar
  • 2 T. dill weed
  • 2 T. Greek seasoning
  • 1 T. ground oregano
  • Warm Pita bread for serving
  • TOPPINGS :
  • Chopped lettuce
  • Sliced tomatoes
  • Chopped red onions
  • Sliced English cucumbers
  • Sliced kalamata olives
  • Homemade Tzatziki sauce
  • Crumbled feta cheese

Instructions

  • Coat the inside of a slow cooker with non-stick cooking spray.
  • Place the chicken in the bottom of the slow cooker. Top with red onions, garlic, lemon juice, Greek yogurt, olive oil, red wine vinegar, and seasonings. Use the back of a spoon or spatula to spread over chicken.
  • Cover and cook on LOW for 4 hours. If chicken is frozen cook on LOW for 6 hours.
  • Remove the lid and shred the chicken with two forks. Keep the chicken in the juices it cooked in until ready to serve.
  • Place chicken on warm pita bread or Naan. Top with lettuce, tomatoes, red onion, cucumbers, olives, Tzatziki sauce and feta cheese.

Homemade Dole Pineapple Whip

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Homemade Dole Pineapple Whip

A sweet and refreshing amusement park treat, that’s incredibly easy to make at home, Enjoy!
Course: Beverage
Cuisine: American
Servings: 6 cups

Ingredients

  • 1 whole fresh pineapple chopped and frozen
  • 1/2 c. cold milk your choice
  • 1/2 c. cold sweetened condensed milk

Instructions

  • Peel, core and chop pineapple into small chunks. Place pineapple chunks into a 1 gallon Ziploc bag and freeze for several hours.
  • Place frozen pineapple chunks into a food processor or blender; pulse a few times. Add milk and condensed milk; blend until smooth.
  • Serve in cold glasses, topped with whipped cream, a pineapple wedge, and maraschino cherry.

Shrimp Boil Spaghetti

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Shrimp Boil Spaghetti

Two summer-time favorites (pasta salad and shrimp boil) come together to make one fantastic family meal! Serve warm or cold!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 2 T. Old Bay seasoning
  • 1 lb. spaghetti
  • 1 T. extra virgin olive oil
  • 1 med. onion chopped
  • 1 lb. andouille or kielbasa sliced into coins
  • 2 c. fresh corn cut from the cob
  • 1 lb. med. shrimp peeled and deveined
  • 4 green onions thinly sliced

Instructions

  • Add 2 tablespoons Old Bay to a large pot of salted boiling water. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain
  • Meanwhile, Heat olive oil a large skillet over medium heat. Add onion, cook until tender, about 5 minutes. Stir in sausage until heated through and begins to brown. Add corn, shrimp, and reserved pasta water; bring to a simmer.
  • Add cooked spaghetti and green onions; toss until combined.

Raspberry Cheesecake Shooters

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Raspberry Cheesecake Shooters

Sweet no-bake treats served in disposable shot glasses!
Course: Dessert
Cuisine: American
Servings: 22 Shooters

Ingredients

FILLING:

  • 1/3 c. granulated sugar
  • 1 T. cornstarch
  • 3 c. frozen raspberries divided
  • 2 tsp. lemon juice
  • 1/2 T. butter

CRUST:

  • 1/2 c. graham cracker crumbs
  • 1 T. granulated sugar
  • 2 T. butter melted

CHEESECAKE:

  • 2 (8 oz.) pkg. cream cheese room temperature
  • 1/4 c. sour cream
  • 1 tsp. vanilla extract
  • 2 c. confectioner's sugar
  • 1/2 c. heavy cream
  • Whipped cream and fresh raspberries for garnish

Instructions

  • Place 22 (2 oz.) plastic shot glasses into a 9x13-inch pan; set aside.
  • FILLING: In a medium saucepan, combine granulated sugar, cornstarch, 2 1/2 cups raspberries, and lemon juice over medium-low heat. Stir frequently until raspberries release their juices.
  • Increase heat to medium-high and bring to a boil, stirring frequently. Boil, stirring constantly for 1 minute, and remove from heat.
  • Add in the remaining 1/2 cup of raspberries and butter. Stir until the butter is melted and the raspberries are soft and broken; set aside to cool while you prepare the crust and cheesecake.
  • CRUST: Using a fork, combine graham cracker crumbs and granulated sugar. Stir in melted butter.
  • Measure out approximately 1 1/2 tsp of the graham cracker crumb mixture into the bottom of each shot glass and lightly tamp down. Set prepared shot glasses aside and make your cheesecake filling.
  • CHEESECAKE: In a stand mixer or with an electric hand mixer, beat together the softened cream cheese, sour cream, and vanilla extract until completely combined.
  • With a mixer on low speed gradually add confectioners’ sugar until combined. Slowly add heavy cream, beating until combined. Gradually increase speed to medium, and then high, and beat mixture on high speed for 2 minutes. Transfer the mixture into a large Ziploc bag, seal and refrigerate until ready to use.
  • TO ASSEMBLE: Once the raspberry filling has cooled, portion out a heaping tablespoon on top of the crust in each prepared shot glass.
  • Snip the corner of the Ziploc bag holding the cheesecake mixture, and pipe the cheesecake on top of the raspberry filling, filling each shot glass to the brim with cheesecake.
  • Just before serving, top with whipped cream and fresh raspberries, if desired.

Notes

Inspired by: Spend with Pennies

Salmon Niçoise Salad

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Salmon Niçoise Salad

A glorious summer salad made with grilled salmon, fingerling potatoes, green beans, hard-boiled eggs, cherry tomatoes, and niçoise olives, dressed with red wine vinaigrette, olives, and capers.
Course: Entrée, Salad
Cuisine: French
Servings: 4

Ingredients

VINAIGRETTE:

  • 1/4 c red wine vinegar
  • 1/4 c. plus 1 T. olive oil divided
  • 1 1/2 T. Dijon or stone ground mustard
  • 1/4 c. minced pitted niçoise or kalamata olives
  • 2 T. minced shallots or yellow onion
  • 1 T. capers
  • 1 T. chopped fresh tarragon or thyme
  • 1 pinch granulated sugar optional
  • Kosher salt and black pepper

GRILLED SALMON:

  • 1 1/4 lb. center-cut salmon fillet skin on, about 1" thick
  • olive oil for drizzling
  • Kosher salt and black pepper

SALAD:

  • 1 1/2 lbs. fingerling potatoes halved lengthwise
  • 1 lb. fresh green beans trimmed
  • 16 grape or cherry tomatoes cut in half
  • 1 c. pitted niçoise or kalamata olives
  • 1 head butter lettuce leaves separated
  • 4 lg. hard-boiled eggs peeled and quartered

Instructions

  • VINAIGRETTE: In a pint jar fitted with a lid, combine red wine vinegar, 1/4 cup olive oil, and mustard. Add the finely chopped olives, shallots, capers, tarragon, sugar if using, and 1⁄4 teaspoon pepper; shake to combine.
  • Place potatoes in a large microwave-safe bowl. Poke a small hole in each potato. Cover and microwave until just tender, about 6-8 minutes; set aside until cool enough to handle then cut in half lengthwise.
  • In a separate large bowl, toss the potatoes and green beans with the remaining 1 tablespoon of olive oil and 1⁄4 teaspoon each of salt and pepper.
  • GRILLED SALMON: Preheat the grill to medium-high.
  • Pat salmon dry with a paper towel. Drizzle fillet with olive oil and then sprinkle with salt and black pepper. Grill skin side down, covered, until opaque throughout about 10 to12 minutes; transfer to a cutting board.
  • While the salmon is grilling, add the potatoes and green beans to a grill basket and cook, covered, until tender and begin to char for about 4 to 5 minutes per side, then add to the bowl with the dressing and toss.
  • TO ASSEMBLE: Using a fork, flake the salmon into big chunks, discarding the skin. Display salad on a platter for self-serving or divide the lettuce, eggs, potatoes, green beans, and salmon among the plates, spooning over any remaining dressing.