Category: Recipe

Recipe

Pan-Fried Shrimp With Creole Mayonnaise

Suzanne StrengthLeave a comment

These fried shrimp are so yummy!  They remind me of some I’ve had at Carabba’s.  They have an Italian flavor that would also be yummy on Shrimp Parmesan as well.

photo panfriedshrimpwithcreolemayo_zps330a4063.jpg

 

Pan-Fried Shrimp With Creole Mayonnaise

Ingredients

  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 1 1/4 teaspoons salt-free creole seasoning, divided
  • 1/8 teaspoon salt
  • 1/4 cup nonfat milk
  • 3/4 cup dry breadcrumbs
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce

 

directions

  1. Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.

  2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

  3. Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

Recipe

Melt in Your Mouth Lemon Bars

Suzanne StrengthLeave a comment

My daughter Mary Ashley loves to cook with me, but she prefers baking sweets over dinner every night.  So, because I am a wonderful parent, I bribe her to help me make dinner by agreeing to bake a dessert at the same time.  One night we pulled up this recipe as we were making dinner and I tried to shoot it down because it had 3 separate steps.  She insisted, and lo and behold,  was she ever right.  These bars are worth every tiny bit of extra effort.

photo Meltinyourmouthlemonbarsimadeitpin_zps5e05281a-1.jpg

 

Melt in Your Mouth Lemon Bars

Ingredients

  • CRUST
  • 2 c all purpose flour
  • 1 c butter softened (no substituting)
  • 1/2 c powdered sugar
  • FILLING
  • 4 eggs (slightly beaten)
  • 2 c sugar
  • 4 Tbsp flour
  • 6 Tbsp lemon juice
  • FROSTING
  • 1/2 c butter (softened)
  • 1 c powdered sugar
  • 1 tsp milk
  • 2 Tbsp cold water

directions

  1. MIX CRUST INGRED. WITH FORK AS YOU WOULD FOR A PIE CRUST. PAT INTO A 9X13 PAN WHICH HAS BEEN GREASED AND FLOURED. BAKE AT 350 DEGREES FOR 15 MINUTES.

  2. AS CRUST IS BAKING. MIX FILLING. AFTER CRUST HAS BAKED 15 MINUTES, POUR FILLING OVER CRUST AND CONTINUE BAKING FOR 25 MINUTES. COOL BARS COMPLETELY

  3. MAKE FROSTING BY BEATING BUTTER,POWDERED SUGAR AND MILK FOR 6 TO 8 MINUTES ON HIGH SPEED. THEN ADD 2 TBLSP. COLD WATER ONE AT A TIME. BEAT UNTIL SMOOTH. SPREAD OVER COOLED BARS.

 

Recipe

Roasted Lemon Garlic Herb Shrimp

Suzanne StrengthLeave a comment

We love shrimp.  So, here’s another shrimp recipe.  Hope you love it as much as I do.  Serves 2

photo RoastedLemonGarlicHerbShrimp3_zpse510fd2d-1.jpg

Roasted Lemon Garlic Herb Shrimp

Ingredients

  • 1/3 cup olive oil
  • 1 lemon, zested then half cut into thin slices and other half into wedges
  • 3 -4 fresh thyme sprigs, leaves removed
  • kosher salt and fresh black pepper
  • spaghetti or pasta, couscous or rice, for serving
  • 1 lb fresh shrimp, medium-sized, deveined with tails off
  • 5 garlic cloves, minced

directions

  1. Preheat oven to 400 degrees F.

  2. In a 9×13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.

  3. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

  4. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture.

  5. Bake for 8-10 more minutes or until shrimp turn pink and start to curl.

  6. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

 

 

Recipe

Bubblin’ Brown Artichoke Dip from Paula Deen, ya’ll

Suzanne StrengthLeave a comment

original

When I was in school at the University of Alabama, my husband and I lived down the street from the Capstone Inn restaurant that we’d walk to for lunch every now and then.  They had the most amazing artichoke dip I’ve ever had in my life, and served it with fresh-from-the-oven bread.  Since then, I’ve spent many years trying to recreate that awesome dip and this one comes as close as I’ve ever gotten.  Thanks, Paula!

BubblinrsquoBrownArtichokeandCreamCheeseDip_zps65373dd8

Bubblin’ Brown Artichoke and Cream Cheese Dip

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1 3/4 cups grated parmesan cheese (about 7 ounces)
  • 1 (14 ounce) cans artichoke hearts, drained and coarsely chopped
  • 3 scallions, finely chopped
  • 1 garlic clove, finely chopped
  • 3/4 teaspoon hot sauce
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • crackers, tortilla chips or crusty bread, for dipping

directions

1. Preheat the oven to 350°F.

2. Using an electric mixer, beat the cream cheese until it is smooth. Beat in the mayonnaise until combined. Add 1 1/2 cups of the Parmesan, the artichoke hearts, scallions, garlic, hot sauce, black pepper, and salt and mix with a spatula until combined.

3. Scrape the mixture into a wide, shallow gratin or baking dish that’s pretty enough for serving and top with the remaining 1/4 cup Parmesan. Bake until the dip is bubbling and the top is golden, 30 to 40 minutes. Serve hot, with crackers, tortilla chips, or crusty bread for dipping.

Recipe

Snappy Strawberry Jalapeno Sauce

Suzanne Strength1 Comment

I have this weird obsession with collecting jars.  Like the Classico pasta jars?  They are so pretty, I hate to recycle them right away.  I also love the fancy smaller jars that olives or spreads come in…anything really, but if it has a different shape I’m in!  Unfortunately, the glass cupboard (that’s where I keep them) gets so full that I’ve had them come tumbling out.  So, when this happens, I set my mind to using a few of them up.  This snappy sauce was perfect!  Easy and when I needed a quick appetizer to take to Game Night at a friends, I grabbed my jar and headed out the door.  It was delicious!

photo snappystrawberryjalapenosauce_zps443d1c72.jpg

Snappy Strawberry Jalapeno Sauce

Ingredients

  • 2 (18 ounce) jars strawberry preserves
  • 1 (12 ounce) jars pickled jalapeno peppers, drained

For Dip

  • 8 ounces softened cream cheese
  • 8 ounces finely shredded sharp cheddar cheese

directions

  1. In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.

  2. For Dip: Combine cheeses and spread on serving plate. Top with one cup of sauce and serve with crackers. (I like garlic wheat thins).

    thdoggie

Recipe

Recipe: Buttermilk Ranch Cheese Ball

Suzanne StrengthLeave a comment

Cheese balls show up on every Christmas sideboard, don’t they?  And no wonder.  They can be made ahead, kept in the fridge and just set out with absolutely no fuss…and they are delicious.  Truly one of the world’s perfect foods.  I enjoy them as a midnight snack with a few crackers, as well.  This one is so simple it is crazy, but yummy!

photo RanchCheeseball_zpsa6a30d67.jpg

Buttermilk Ranch Cheeseball

Ingredients

  • 1 tablespoon sour cream
  • 1 (1 ounce) package Ranch dressing mix
  • 1 (8 ounce) package cream cheese
  • 1/2 lb cheddar cheese, shredded
  • 1/4 cup finely chopped pecans

directions

  1. Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
  2. Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

Recipe

Spinach Artichoke Dip

Suzanne StrengthLeave a comment

Dips.  Is there anything better than a good hot, cheesy dip for your party?  Easy to whip up, and slap out on your sideboard with a sliced load of some yummy French bread from the bakery.  This one will make you friends.

spinachartichokedip_zps9398052b

Spinach Artichoke Dip

Ingredients

  • 2 cups parmesan cheese
  • 1 (10 ounce) boxes frozen chopped spinach, thawed
  • 1 (14 ounce) cans artichoke hearts, drained and chopped
  • 2/3 cup sour cream
  • 1 cup cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced

directions

  1. Preheat oven to 375°F.

  2. Mix together Parmesan cheese, spinach, and artichoke hearts.

  3. Combine remaining ingredients and mix with spinach mixture.

  4. Bake for 20-30 minutes.

  5. Serve with crackers or toasted bread.

Recipe

Garlic Rosemary Roasted Pork Loin

Suzanne StrengthLeave a comment

This recipe is dedicated to my precious grandfather, Newt Strength.  He loved pork more than anyone I know, except for maybe my father.  He came to visit me once in North Carolina before he passed away and I made him this pork loin.  He loved it.  It’s one of the last things I was able to do for him.  I love and miss you, Newk!

Garlic Rosemary Pork Loin
Garlic Rosemary Pork Loin

Garlic Rosemary Roasted Pork Loin

Ingredients

  • 2 lbs boneless pork loin roast
  • 3 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • salt and pepper
  • 1/4 cup olive oil
  • 1/2 cup white wine

directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Crush garlic with rosemary, salt and pepper, making a paste.

  3. Pierce meat with a sharp knife in several places and press the garlic paste into the openings.

  4. Rub the meat with the remaining garlic mixture and olive oil.

  5. Place pork loin into oven for 2 hours, turning and basting with pan liquids.6

  6. After 2 hours remove pork roast to a platter.

  7. Heat the wine in the pan and stir to loosen browned bits of food on the bottom.

  8. Serve with pan juices.

Recipe

Garlic Shrimp

Suzanne StrengthLeave a comment

Seafood is my passion.  I love it, LOVE IT.  I need to cook it more often, but it does intimidate me at times.  This recipe is simple and delicious.  Not low calorie, but 2 out of 3 ain’t bad.

Garlic Shrimp

Ingredients

  • 8 fresh Texas toast thick bread, slices
  • 5 tablespoons olive oil, divided
  • 1 1/2 lbs peeled large raw shrimp (2 0/25 count)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 4 fresh thyme sprigs
  • 2 tablespoons jarred minced garlic
  • 2 tablespoons minced shallots or 2 tablespoons sweet onions
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley Garnish
  • lemon zest
Garlic Shrimp
Garlic Shrimp

directions

  • Preheat grill to 300° to 350° (medium) heat. Drizzle 1 side of bread slices with 3 tablespoons olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter.

  • Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 tablespoons olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and sauté 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.

Source: Southern Living

Recipe

Seared Scallops With Bacon, Tarragon and Lemon

Suzanne StrengthLeave a comment

I love seafood.  When we go home to Florida, that is maybe what I look forward to most.  Right after our family.  Oh, and those beautiful beaches.  OK, so it is 3rd on my list.  We usually get home once a year, for one week, so for the rest of the year I’m here in North Carolina.  Lots of lovely restaurants here, but you just can’t compete with a town right on the Gulf of Mexico, now can you?

To get myself through to my next visit, I make these favorites:

Seared Scallops With Bacon, Tarragon and Lemon

I’m sorry for the crummy picture, sometimes I forget to snap one until too late and have to do a rush job.  Plus, as you can see, these were frozen scallops, so have some of that discoloration that looks like freezer burn.  It didn’t matter.  They were absolutely delicious!  This recipe came to me as an appetizer, but I put them over pasta noodles I’d tossed with a little butter and Parmesan cheese and made them into a full meal.

Seared Scallops with Bacon, Tarragon & Lemon
Seared Scallops with Bacon, Tarragon & Lemon

If you’d like the full recipe, see it here:

Seared Scallops With Bacon, Tarragon and Lemon