Cilantro Lime Shrimp (Never Enough Thyme)

Ingredients

• 1 tblsp. butter
• 1 tblsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 tblsp. chopped cilantro

Instructions

1. Melt the butter and oil in a heavy skillet over medium-high heat.
2. Add the garlic, onion and jalapeno.
3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
4. Add the red pepper flakes and oregano.
5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
6. Add the tomatoes.
7. Cook, stirring occasionally, until the tomatoes are soft.
8. Add the shrimp, zest and lime juice, salt and black pepper.
9. Cook until the shrimp are just opaque. Be careful not to overcook.
10. Remove the pan from the heat and stir in the cilantro.

Baked Shrimp Scampi (Ina Garten)

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving


Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp.

Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish or better yet, a Glad Ovenware dish (which is what I used). Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover (with a double sheet of foil if using a disposable foil dish or use the lid of the Glad Ovenware dish.) Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

BLT Pasta Salad (A Bird and a Bean)

Ingredients

• 12 ounce corkscrew shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)
• 1/4 cup sour cream
• 4 tablespoons chopped chives
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.  Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.  

Cheesy Ranch Potato Bake (All Recipes)

Ingredients

• 4 pounds russet potatoes, cut into 1/4 inch cubes
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons butter, cubed
• 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
• 1 (8 ounce) bottle Ranch dressing

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Buffalo Chicken Dip

Ingredients:

1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese.  Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.

Guacamole Bruschetta (Just a Taste)

I love bruschetta! :)

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

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http://moneysavingmom.com/2012/01/free-ebook-gooseberry-patch-quick-easy-dinners.html