Tag Archives: Recipes

Counting Down to Cinco de Mayo: Shrimp Tacos

Posted on by Laurie

Tacos don’t have to be just ground beef and shredded lettuce. There are so many yummy fillings that can go in a taco to make a casual yet delicious meal.  On a gorgeous evening, we love to sit outside and eat shrimp tacos … while drinking margaritas, of course!

Shrimp Tacos

1/2 c. cooked fresh corn kernels

1/2 c. chopped cherry tomatoes

1/3 c. diced orange bell pepper (or other sweet pepper)

1/4 jalapeno pepper, diced

1 T. fresh lime juice

1 T. olive oil

1 lb. raw shrimp, cleaned and shelled

1 clove garlic, minced

1/4 t. ground cumin

1/4 t. ground chipotle

8 fresh corn tortillas

shredded cheese.

(1) Toss together corn, tomatoes, orange bell pepper, jalapeno pepper (optional), and lime juice. Salt and pepper to taste. Set aside.

(2) Preheat a large skillet over medium heat. Add olive oil, shrimp, garlic, cumin and chipotle. Cook, stirring occasionally, just until the shrimp are about two-thirds cooked. Add reserved corn mixture to the skillet. Stir to combine ingredients. Continue cooking until shrimp are fully cooked.

(3) While shrimp finish cooking, warm tortillas. When shrimp are done, place two tortillas on each plate. Top with shrimp mixture then with shredded cheese. Serve right away.

Blackberry Mojito: A Festive Warm Weather Cocktail

Posted on by Laurie

If you are planning a warm weather party, you might be looking for a fun cocktail to serve. Blackberry Mojitos are a festive drink for Spring and Summer celebrations.

Blackberry Mojito (1 Serving)

(1) Muddle (i.e. crush together) several fresh mint leaves, 6 large blackberries, 1.5 T. of sugar in the bottom of a short cocktail shaker.

(2) Fill shaker with crushed iced. Add 2 oz. rum of your choice. (Lighter rum will yield a lighter drink color.) Squeeze the juice of one lime into shaker. Shake vigorously for 1 full minute to chill drink and melt ice.

(3) Run a slice of lime around the rim of a cocktail glass. Dip glass in sugar. Fill glass with ice cubes.

(4) Strain cocktail into glass. Garnish with a slice of lime and sprig of fresh mint. Serve right away. Have fun at your party!

Just Out of the Oven: Chocolate Chip Banana Muffins

Posted on by Laurie

My husband has a hard time starting his day without chocolate. So I make these muffins (or a variation thereof) pretty frequently!

Chocolate Chip Banana Muffins

Makes 10

2 c. all-purpose flour

1 c. granulated white sugar

1 T. baking powder

1/2 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground mace

1/2 t. ground ginger

1 c. mashed banana (about 2 lg.)

1/2 c. canola oil

2 lg. eggs

2 t. vanilla extract

1 1/4 chopped chocolate or chocolate chips

honey for glazing

1. Preheat oven to 400 degrees F. Spray 10 half-cup size ceramic ramekins* with baking spray. Set aside.

2. In a large bowl, whisk together dry ingredients (except chocolate). Set aside.

3. In a medium bowl, whisk together wet ingredients (except honey). Stir wet ingredients into dry ingredients until the dry ingredients have been absorbed. Stir in chocolate.

4. Scoop batter into prepared ramekins. Use the back of a spoon to shape the batter in each cup into a slight mound. Place ramekins on baking sheets and bake for about 20 minutes or until firm to the touch.

5. Remove baking sheets from oven and place on cooling racks. Immediately spoon honey over muffin tops.

* If you don’t have ramekins, use a standard 12 muffin baking pan.

Just out of the Oven: Bill’s Blondies

Posted on by Laurie

Getting ready for check-in, I just made a batch of Bill’s Blondies (honey-glazed, milk chocolate chip, cinnamon blondies). Boy do they smell good!

Bill’s Blondies

(from Confectionately Yours, p. 31)

1 c. all-purpose flour

1 t. ground cinnamon

1/2 t. salt

1/2 c. unsalted butter, melted

1 c. light brown sugar, firmly packed

1 lg. egg

1 t. vanilla extract

1 c. milk chocolate chips or 5 oz. chopped milk chocolate

about 3 T. honey

1. Preheat oven to 350 degrees F. Butter an 8″ square baking pan.

2. In a small bowl, whisk together flour, cinnamon and salt. Set aside.

3. Place the butter in a medium size bowl. Stir in the sugar. Beat with a mixer on medium speed for 1 minute. Beat in the egg and vanilla until the mixture is light and fluffy. (This takes several minutes. Do not underbeat.)

4. On lowest mixer speed, beat in the dry ingredients and then the chocolate.

5. Spread the batter evenly in the baking pan. Bake for about 24 to 26 minutes or until blondies start to pull back from the edge of the pan and the center feels almost firm to the touch.

6. As soon as you remove the pan from the oven, place it on a wire rack and then drizzle honey over the top of the blondies. Spread honey around evenly using the back of a spoon. cool and then cut into squares. If desired, chill before serving.

Bill's Blondies

Carob Brownies for Dogs

Posted on by Laurie

Abbey, Penny & Peachy approved!

1 c. brown rice flour

3/4 c. quick cooking rolled oats

3 T. toasted carob powder, sifted

1/2 c. creamy low sugar peanut butter (without artificial sweeteners)

2 lg. eggs

1 T. unsulphured blackstrap molasses, optional

about 1/2 c. cold water

(1) Preheat oven to 350 degrees F. Spray an 8″ square baking pan with vegetable oil. 

(2) Combine all of the ingredients, except the cold water, in a large bowl. Beat in enough water to form a soft but not wet batter.

(3) Press batter onto bottom of baking pan. Bake for around 15 minutes or until firm to the touch. Cool on a wire rack and then cut into squares. Place left-overs in zip top bag and freeze.

Image

Sugared Peach Muffin Recipe

Posted on by Laurie

2 c. all-purpose flour

3/4 c. + 2 T. granulated sugar, divided

1 T. baking powder

1 c. Honey Vanilla Yogurt

1 stick unsalted butter, melted

2 lg. eggs, lightly beaten

1 t. orange extract

2 c. peaches (fresh or frozen), peeled and cut into 1/2″ chunks

Preheat oven to 400 degrees F. Prepare muffin cups (12 standard or 10 1/2-cup ramekins) with baking spray or with butter and flour. In a large bowl, whisk together flour, 3/4 c. of the granulated sugar and baking powder. In a medium bowl, whisk together yogurt, butter, eggs and orange extract. Stir yogurt mixture into dry ingredients. Fold in peaches. Divide between muffin cups. Using the back of a spoon, shape each cup of batter into a slight mound. Sprinkle muffins with the remaining 2 T. sugar. Bake 15 to 20 minutes or until done. Muffins are firm to the touch when done. Recipe from A Taste of Morning p. 50.