Shrimp Nachos

Hello everyone,
     This dish was so good.  I really wasn't sure how well this dish would go over with the rest of the family, but it was a big hit.  It got a smiley face.  The only thing I think I would change is to put the jalapeno on separately, not everyone likes them and some will refuse to eat anything that has touched a little.  Live and learn.  So here is the recipe, I think this recipe is by SeaPak. 

Popcorn Shrimp Nachos

1 package of popcorn shrimp (we used family size pack)
1 medium tomato, diced
kosher salt (we left this out because the chips were salty enough)
8oz white corn chips
1/2 cup sharp shredded cheese (we used Velveeta)
1/2 cup barbecue sauce (we used salsa instead)
1/2 cup pickled jalapenos chopped ( we used one fresh)
4 scallions both white and green sliced
sour cream (optional)

Prepare the shrimp according to package directions.  Season the tomatoes with salt to taste and set aside.  Place chips into a 9" x 13" baking dish.  Sprinkle half the cheese over the chips.  Drizzle with barbecue sauce.  Scatter shrimp and jalapenos over chips then sprinkle with remaining cheese on top and bake until cheese melts and nachos are golden on top, about 8 minutes.  Scatter the tomatoes and scallions over the nachos and serve immediately with additional sauce and sour cream.

Sausage Pizza, Black Cherry Poke Cake and Nilla Apple Crisp

Hello everyone,
     Yesterday was a busy day in the kitchen.  We tried the sausage pizza.  The dough was from scratch made with dry yeast and Italian seasoning and a little cheese mixed in the dough.  The dough was easy to spread out into the pizza pans.  When making this pizza an important tip to remember is cooking spray!  I thought it would be alright to oil the pans for non-stick, however with the metal pan it was really hard to get the pizza out.  The foil pan worked best.

Sausage Spinach Pizza
Prep time: 35 min.  Bake: 10 min.   Yield: 2 pizzas 8 slices
Recipe by: Elena Falk OH

1pkg. 1/4oz. active dry yeast
1 cup warm water
2 1/4 cups all-purpose flour
2 tbsp. olive oil
1 tbsp sugar
2 tsp Italian seasoning
1/2 tsp salt
1/2 cup asiago cheese ( I used a mixed Italian blend)
3/4 lb. Italian turkey sausage links, thinly sliced
1 can 14 1/2oz Italian diced tomatoes, undrained
2 cups fresh baby spinach ( I left not everyone in the house likes spinach)
6 slices of reduced-fat provolone cheese, halved

1. In a large bowl, dissolve yeast in water.  Add the flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth.  Stir in asiago cheese.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes.  Place in a bowl coated with cooking spray, turning once to coat the top.  Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half.  On a floured surface, roll each portion into 13-in. circle.  Transfer to two 12-in, pizza pans coated with cooking spray.  Build up edges slightly.  Prick dough thoroughly with fork.  Bake at 425 degrees for 5-8 minutes or until edges are lightly browned.
4. Meanwhile, in a large non stick skillet, cook sausage over medium heat until no longer pink; drain.  Place tomatoes in a food processor; cover and pulse until finely chopped.
5. Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese.  Bake at 425 degrees for 8-12 minutes or until crusts and cheese are lightly browned.

     Black Cherry Poke Cake
The black cherry poke cake didn't exactly turn out as I thought it would.  I think I added too much jello to the cake.  The recipe said to add two boxes, but I think I will only add one next time.

    
Black Cherry Poke Cake Recipe:
Prep: 30min.  Total: 4 hours and 30min

2 baked 9 inch round white cake layers, cooled
2 cups boiling water
2pkg. (8 serving) black cherry flavor sugar free gelatin
1 tub fat free whipped topping, thawed
     Place both cake layers, top sides up in clean 9 inch round cake pans.  Pierce layers evenly with large fork at 1/2 inch intervals.  Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved.  Pour evenly over cake layers.  Refrigerate 3 hours.  Dip one of the cake pans in warm water 10 sec; unmold onto serving plate.  Spread with about 1 cup of the whipped topping.  Unmold second cake layer; carefully place on the first.  Frost top and side of cake with remaining whipped topping.  Refrigerate at least 1 hour or until ready to serve.  Decorate as desired.  Store in refrigerator.  Makes 16 servings.

Nilla Apple Crisp, This was fairly east to make and smells
so good while making it with the cinnamon and sugar and the apples.

Nilla Apple Crisp



    Prep: 20 min.  Total: 55 min. 
8 cups thinly sliced peeled granny smith apples about 4 large
1/2 cup firmly packed brown sugar divided
2 tsp ground cinnamon divided
1/3 old fashioned quick cooking oats
1/4 cup cold margarine
25 crushed vanilla waffers crushed about 1 cup crumbs
1 1/2 thawed whipped topping
     Preheat oven to 350 degrees.  Toss apples with 1/4 cup of brown sugar and 1 tsp. cinnamon.  Spoon into 8 or 9 inch square baking dish.  Combine oats, the remaining 1/4 cup brown sugar and 1 tsp cinnamon in medium bowl.  Cut in margarine with a pastry blender or two knives until the mixture resembles coarse crumbs.  Add waffer crumbs; mix well.  Spread crumbs evenly over apples bake 30 to 35 minutes or until apples are tender.  Serve warm or cooled.  Top with whipped topping.

Greek-Style Skillet Supper with recipe

Hello everyone, 
      This recipe is by McCormick.  It got a smiley face however the next time I fix this there will be changes.  Instead of adding the tsp of cinnamon it will be only a half of tsp, the pasta will be cooked separately other than that the recipe was good.  

       Greek-Style Skillet Supper by McCormick
Prep time: 5 minutes     Cook Time:  25 minutes     Makes 6 servings

1lb ground beef (or turkey that's what we used)
1/2 cup chopped onion
2 tsp oregano leaves
1 tsp. ground cinnamon
1/2 tsp. garlic powder
1 can of reduced sodium beef broth
1 can of diced tomatoes, undrained
2 tbsp tomato paste
1 1/2 cups penne uncooked pasta
1 1/2 cups spinach or green beans
3/4 cup feta cheese (we used mozzarella)

COOK: ground beef and onion in a large skillet on medium high heat until beef is no longer pink, stirring occasionally.  Drain fat.  Add oregano, cinnamon and garlic powder, mix well.
STIR: in broth, tomatoes and tomato paste.  Bring to boil.  Reduce heat to medium, cover, cook 10 minutes or until pasta is nearly tender.  Stir in spinach or green beans and 3/4 cup of cheese.  Cover, cook 5 minutes longer until pasta is done. 

Let's Dish...

 Hello everyone,
     I've been so bust this past week that I haven't had a chance to blog about the new composition cookbook.  I have a little time right now so here we go.
     This dish to the right is Savory Shrimp and Chicken Meal.  This one gets a smiley, but it didn't have a lot of flavor.











                                                                                                 This dish was Beef Sirloin Steak with Baby Spinach:  I put the baby spinach in right before serving because my daughter and husband doesn't like spinach so I served there's with broccoli.  I didn't use sirloin steak, I substituted it with Steak-ums instead.  This one got a smiley face as well.













Teriyaki Pineapple Turkey Burgers not everyone wanted to try; but they did.  I was a little unsure about this too, but it got a smiley face.  It turned out that the burgers needed a little more something, but other than that there was no complaints.

 This is layer 1 of my daughters 13th b-day cake.  I kind of messed up since I am not use to working with fondant.  The cake pan that I looked smaller that the one for the bottom layer and it turned out to be the same size so if I had of known I would've made the fondant to fit on tall cake...oh well live and learn.

Caribbean Chicken with green beans, pineapple and rice.  This one didn't make it to smiley face status.  It needed more something and we really didn't like the green beans with the pineapples, it was suppose to be asparagus but only one person in our household eats them so we opted for green beans.

This was suppose to be the topper for my daughters birthday cake.  I had never worked or molded rice crispy treats before, and I went a little over board with the size.  We had to have it off to the side of her cake.  It turned out ok in the end and the kids really didn't mind as long as they got to eat it.

This cake was for one of our GA's (Girl's in Action ministry).  It was also her birthday.  We surprised her with it Friday night. 

The End of Compostion Notebook Cookbook 1

Hello everyone.  Today is the last dinner recipe of the 1st cookbook.  Teriyaki Chicken with Confetti Rice.  This one got a smiley face with a side note; my son didn't like the chicken but loved the rice.  Next week I will be starting on the desserts from this cookbook.  The dinners will be in the second composition book cookbook.  I wonder how long this next cook book will take me to get through.  I am so excited about the desserts and the new dishes to come.  Here is a picture of the Teriyaki Chicken with Confetti Rice:

Pioneer Hearty Beef Stew

Hello everyone, another hit.  I have to put a smiley face on this one too.  This is made with gravy mix, beef tips, mixed veggies and a can of tomatoes.  I didn't have to worry about the sauce not being gravy like, which my hubby likes that.  Instead of rice I mixed tri-colored noodles in before serving.  Thanks for reading, God Bless.

Glazed Oriental Chicken

Hello everyone.    
    
     This dish was a hit.  If you like Chinese food, cashews and Cole slaw then this one would be a great one for you to try.  My daughter would like this with mushrooms and no cashews, my son liked it but soon grew tired of; I guess the taste I'm not sure...he is nine...lol.  My husband said that is was missing some sort of spice.  I think it was good just like it is although adding mushrooms would be what I will do next time.  I have only two more dinner recipes to try out of my first composition book then I move on to desserts.  I can't wait. Thanks for reading; God Bless.