I'll share my recipe, if you'll share yours, July 28, 2012

11 years ago

Zesty Lime Shrimp and Avocado Salad

1 lb jumbo cooked shrimp, peeled and deveined, chopped*

1 medium tomato, diced

1 avocado, diced

1 jalapeno, seeds removed, diced fine

1/4 cup chopped red onion

2 limes, juice of

1 tsp olive oil

1 tbsp chopped cilantro

salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.

Comments (4)

ntt_hou
11 years ago
Sometime, I'm lazy to cook and just want a simple lo mein vegetable noodle. I boil spaghetti and frozen stir fry veggies together, enough to make 1 bowl. Drain and mix in 1 tspn. of hoison sauce with 1 tspn. of oyster sauce while it's still hot.

That's it.
nodakgal
11 years ago
Thinking of making a batch of Apricot Slush. With this heat I should have done it long ago! It's been a few years since I made this, but it is good!

Frozen Apricot Slush

1 qt pineapple juice
1 qt apricot juice (not sure I've seen this lately but the V-8 Splash juice has got to have some sort of apricot blend)
12 oz frozen lemonade
12 oz frozen orange juice
1 pint apricot brandy
1 cup vodka
Mix & freeze in ice cream pail. To serve, fill glass half full, then add 7-Up or Squirt to fill the glass.
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Mother used to make the frozen ambrosia salad, and I loved it, patti! This is to die for, so delicious. GS had it almost everynight on trip for dessert. On ship they call it CHOCOLATE MELTING CAKE Here's my recipe, tried and true and comes out perfect ever single time. Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I bake mine EXACTLY 13 minutes and serve in the ramekins, same as Carnival
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I posted an Iced Tea Syrup on Tuesday (recipe below) and I made it yesterday. I cut it in half, and since I don't like sweetened tea, I cut back the sugar. I used a little less than 1 1/2 cups sugar. It's very good! Still too sweet for me, so I'll tweak it to my taste. ICED TEA SYRUP Add 28 tea bags to 7 cups of boiling water. Steep for 15 minutes. Remove tea bags and add 4 1/2 cups sugar. Bring to a boil to melt sugar. Remove from heat and cool. Store in refrigerator in a closed jar. Makes 2 quarts of syrup. When ready to make tea, mix 1 cup syrup to 2 quarts of water. Add lemon to taste. You can also add orange juice. I use 3 cups of sugar because 4 1/2 cups is too sweet for me.
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Gosh, so many good recipes today! I think I'll wait for cooler weather to try these. CINNAMON BUN MUFFINS (Framed Cooks) 1/3 cup butter, softened 1 egg 1 1/4 cups flour 1 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup brown sugar 1/8 cup finely chopped pecans 1 teaspoon cinnamon 1 cup sugar 1 teaspoon vanilla 2/3 cup milk Glaze Ingredients 1 cup confectioner's sugar, sifted 1/2 teaspoon vanilla 3 tablespoons milk 1. Line a muffin tin with 12 standard sized paper liners and preheat oven to 350. 2. Mix together flour, baking powder and salt. 3. In a separate bowl, mix together brown sugar, pecans and cinnamon. 4. Put butter in a mixer and beat on high speed until fluffy, about 30 seconds. Reduce speed to medium and slowly pour in sugar, scraping down the sides of the mixer as needed. Beat for about 2 minutes. 5. Add egg, beating well, followed by vanilla. 6. Reduce speed to low and alternately add flour mixture and milk in about 3 stages. 7. Spoon one tablespoon batter into each muffin cup. Top with a generous teaspoon of cinnamon mixture. Spoon remaining batter on top of each muffin, and then sprinkle with a generous topping of cinnamon mixture. 8. Bake for 15-20 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in the muffin tin until the muffins are cool enough to take out, and then remove and finish cooling on a rack. Glaze Directions 1. Mix sugar, vanilla and milk in a small bowl until smooth. 2. Drizzle glaze over top of muffins (or you can make your own disposable pastry bag by filling a zip-close sandwich bag with the glaze, snipping off one corner with a scissors and squeezing the glaze out through the opening.
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Jasdip
11 years ago
I used to make a slush similar to that years ago, too Nodakgal. It was very popular!!! (pssssst, glad to see ya)

This is on the agenda for dinner tonite. I'm using 3 boneless breasts and I'll decrease the sauce ingredients.

Sticky Chicky (Eat, Shrink and Be Merry)

16 boneless skinless chicken thighs
1/2 cup barbecue sauce
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup honey or maple syrup
1 tbsp chili powder
1 tbsp Dijon mustard
1 tbsp grated gingerroot
2 tsp minced garlic
1 tsp cumin
1 tbsp cornstarch

Preheat oven to 400*
Spray a 9x13" baking pan with cooking spray. Arrange chicken in a single layer.

Whisk all sauce ingredients, except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides.

Bake, uncovered, 40 minutes or until chicken is no longer pink into the center. Remove chicken from pan and keep warm.

Pour sauce into a small pot and bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth and stir into sauce to thicken.
patti43
11 years ago
This sounds good and it won't heat up the kitchen (or me).

COMPANY CASSEROLE (CD Kitchen)

1-1/4 c. raw converted rice
1/2 c. melted butter
3 cups chicken broth
4 cups cut-up cooked chicken
2 cans sliced mushrooms, drained
1/3 cup soy sauce
1 package (12 ounce size) frozen shelled shrimp
8 green onions, chopped
2/3 cup slivered almonds

Mix rice with melted butter or margarine in slow cooker. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and some green onions to sprinkle over top. Cover and cook on low 6 to 8 hours, or High 2 to 3 hours.

I'll share my recipe, if you'll share yours, July 28, 2012

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ntt_hou

nodakgal

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Jasdip

patti43

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