Shrimp Salad

This was dinner last night.  It was a nice light dinner on a HOT as H-E double hockey sticks Texas evening.

Ingredients

• 1 lb shrimp, cleaned and deveined
• old bay seafood seasoning
• 1/4 cup mayonnaise (you may need just a little more)
• 1 tsp dry mustard or Dijon or creole mustard 
• 1 tsp vinegar
• 1/2 tsp lemon pepper
• 1/4 tsp garlic powder
• 1/2 tsp creole seasoning
• 1 tbsp fresh parsley, chopped
• 2 green onions including greens, diced fine
• 2 med ribs of celery, chopped
• 4 boiled eggs, chopped
• couple dashes of hot sauce
• salt to taste

Directions

Bring 1 quart or so of water to a boil and add old bay.  Add shrimp and reduce heat.   Cook uncovered for only 3 minutes or until the shrimp turn  pink. Remove with a slotted spoon to a bowl of cold water.   Chop the shrimp in bite size pieces if you are working with large shrimp.  If you have pre-cooked shrimp on hand just throw them in a skillet with a little butter and the sprinkle with old baby and sauté a minute or so, let them cool and then proceed with recipe.
In a separate bowl, whisk together the mayonnaise, mustard, vinegar, salt to taste, lemon pepper, creole seasoning, garlic powder, hot sauce and parsley. Combine with the cooked shrimp. Add the green onion, chopped boiled eggs and celery and check the seasonings. Serve or cover and refrigerate for a few hours.  
Serve on a bed of lettuce or on a sandwich roll with shredded lettuce and cold tomato slices for a yummy sandwich.

Tex Mex Taco Pizza

I’ve been seeing taco pizza on various blogs so I decided to give it a try the other night.  The results were absolutely delicious and you have got to try this.  Here is what I did to make my TexMex style pizza.

Makes one large pizza

Ingredients:

• taco sauce (recipe below)
• pizza dough ( 1/2 recipe below)
• 1 lb ground meat
• 1 tsp onion powder
• 1/2 tsp cumin
• salt and pepper
• 1/2 cup onions, sliced
• 1/2 cup green pepper, sliced
• 1/2 cup black olives, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• shredded lettuce
• sour cream

Taco Sauce

Ingredients:

• 1 (8 ounce) can tomato sauce
• 1/3 cup water
• 1/4 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons instant minced onion
• 1 tablespoon white vinegar
• 3/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon sugar
• 1/4 teaspoon cayenne pepper

 

Directions:

Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.  Remove and cool.

Pizza Crust

This recipe makes 2 large pizzas crusts.

Ingredients:

• 1 1/4 cups warm water 
• 2 packages dry yeast
• 2 tsp  honey
• 1 1/2 tbsp olive oil
• 4 cups all-purpose flour, plus extra for kneading
• Kosher salt

Directions:

Combine the water, yeast and honey in a large bowl.  When the yeast is dissolved, add the olive oil and stir and then add  3 cups of the flour, 2 teaspoons salt, and mix with a large spoon until dough comes together, continuing using hands when the spoon no longer will work for you. While kneading, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough has come together, turn it out onto a floured board and knead it by hand a dozen or so times until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, break up ground beef and brown in skillet, drain renderings and season with onion powder, cumin, salt and pepper. Once meat is done add in 1/4 cup taco sauce, simmer for 3 minutes and stir.   Set aside.

Preheat the oven to 450  degrees.  Punch the dough down and turn out onto a floured surface and divide it into two equal balls. Place on a sheet pan sprayed with cooking spray and cover them with a damp towel.  Allow the dough to rest for 10 minutes.   Use immediately, or refrigerate. To refrigerate, place each dough ball in plastic wrap sprayed with oil. 

After dough rests, press and stretch with finger tips and then roll out  each ball into a 12-14-inch circle or a rectangle if you prefer. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature).  Layer sauce, meat, cheese, onions, bell pepper, onions, black olives and cheese.  Bake at 450 degrees until crust is brown and cheese is bubbly.

Top each slice with shredded lettuce and a dollop of sour cream before serving.

Iced Coffee

Good morning Y’all!  It’s iced coffee time here in North Texas.  We’ve already hit 100 degrees and it’s officially still spring, uhg.   I’ve been playing around with cold brewing coffee since last summer and I think I’ve finally come up with the right ratio to satisfy my taste. 

I drink this in the morning instead of my regular hot coffee,  but if you’re feeling extra naughty, add some Kahlua and Bailey’s and sip on it while you lay in the sun by the pool.

Ingredients:

• 1 cup ground coffee (medium-coarse grind is best)
• 4 cups water

Directions

1.  In a jar, stir together coffee and 4 cups water. Cover and let sit at room temperature overnight or 12-15 hours.

2.  Strain twice through a coffee filter, changing out filter in between.

3.  In a tall glass with ice, mix equal parts coffee concentrate and water, milk or half and half, or to taste.  Sweeten with 1 oz. vanilla simple syrup (recipe below).

Keep remaining coffee concentrate in the refrigerator for up to a month.

Vanilla Simple Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 tsp vanilla

Directions:

Bring to boil, remove from heat and stir in 2 tsp vanilla.  Store in the refrigerator and use as needed.

Scalloped Potatoes and Pork Chops

Ingredients

• 6 tbsp butter, divided
• 1 1/2 tsp salt
• 1/2  tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 cup chicken broth
• 3/4 cup whole milk
• 6 pork chops, season with whatever you like
• 1 large onion, sliced
• 6 cups thinly sliced red potatoes
• 1 tsp garlic powder
• 1/2 tsp celery seed
• 1 tbsp fresh chopped parsley
• 1 tsp fresh chopped thyme

Directions

1. Preheat oven to 350 degrees F.
2. In skillet brown seasoned pork chops in 2 tbsp butter. Remove chops and add 2 tbsp butter along with sliced onions.  Once the onions are slightly tender stir in flour and cook a minute.  Next add in salt, pepper, garlic powder, celery seed, parsley, thyme, milk and chicken broth.  Bring to a boil and remove from heat and stir in 1 tablespoon butter.  Give it a taste and adjust seasoning if needed.
3. Spray a 9x13 inch pan with cooking oil and place pork chops in the bottom.  Next, and potatoes.  Pour the onion gravy mixture over all. 
4. Cover and bake for 45 minutes. Uncover and bake for an additional 30 minutes or until potatoes are tender.

I’m a Hero in Her Eyes

On Wednesday night while trying to watch the season finale of American Idol, the weather man interrupted the show to let us know that we were under a tornado warning.  The storm hit us shortly after, bringing with it golf ball sized or bigger hail and heavy rain.  A tornado had been spotted just west of here and we were in the projected path.  Being the drama queen that she is, First Born ran into the other room announcing that a tornado was headed right for us.   She didn’t think about shielding The Rae Rae from the truth and ultimately scared my sweet baby.  I wonder about that child sometimes…

Mini Me scooped the kids up and along with First Born went to take cover in the bathroom.  Mini Me played games with Rae to keep her from being too scared.   By this time the sirens had been activated so Hillbilly and I began looking out the windows to see if we could see anything headed our way.  I realize this is NOT what you are supposed to do but we are Texans and we don’t take cover until the last possible second because we might miss something. 

During the storm Rae was really nervous.  She had already asked me if a tornado was going to get us and I told her that First Born had been mistaken that all we were going to get was a little hail and that’s why she had to stay in the bathroom.  She comes to me when she wants the truth.  She knows Nana is a no nonsense kind of gal.   I explained that she needed to be in there away from the windows.  This made her feel a little better but as she heard the hail hitting the house she told her Mom that Nana needed to come in the bathroom because she could make it stop.  Right after she had said that I had decided that it was time for me to hang out in the bathroom too, just in case.  Mini Me told me what she had said and just like that the hail stopped hitting the house and the rain stopped.  Nana had done it!  She made the hail and wind stop!!!  I’m a hero…at least in her eyes.

Guacamole and Rio Grande Limeaid

Have you been to San Antonio during Cinco de Mayo?  I have and it’s a beautiful thing to see with the colorfully dressed dancers and beautiful decorations.  I’m just doing a little reminiscing this morning.  Just thinking about it makes me want to bust out my sombrero and head down to the river walk to enjoy the fiesta.  I would wear this beautiful blouse while I sipped an ice an ice cold margarita and munched on warm chips and cold guacamole. 


If you can’t make it down to San Antonio today, do what I’m going to do and make guacamole and margaritas, then take a siesta. 
Guacamole

• 3 avocados
• 1 small tomato, diced
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• dash of Worcestershire sauce (secret ingredient)
• dash of Tabasco
• salt and pepper
• a few shakes of  fajita seasoning (optional)
• 1 tbsp fresh lime juice

Mix together leaving avocado slightly chunky.  Please don’t pulverize the avocados.  What did they ever do to you?
Rio Grande Limeade

• 2 (12 oz) cans frozen limeade concentrate, thawed and undiluted
• 3 cups tequila
• 3 cups water
• 2 cups orange liqueur
• 1 cup fresh lime juice
• garnish with lime slices

Stir together first 5 ingredients. Chill 8 hours. Serve over ice and garnish if desired.
This recipe makes a perfect margarita, not too tart, not too sweet.

Macaroni Salad

A great macaroni salad recipe.  Try it with or without ham.  It can be a main dish or a side dish.  It’s up to you…
Ingredients:

• 12 oz bowtie or macaroni pasta  or whatever kind you happen to have in the pantry
• 1 small chopped onion
• 1/2 cup chopped celery
• 1/3 cup sweet pickle relish
• 1 cup chopped ham (for the carnivores)
• 1/2 cup shredded cheddar cheese or a little more
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp apple cider vinegar
• 2 tsp lemon juice
• 1 tbsp sugar
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp pepper

Directions:
Cook pasta al dente according to package directions and cool.   Place in large mixing bowl.
Mix mayo, sour cream, vinegar, lemon juice, sugar, dry mustard , salt and pepper in a separate bowl.  Taste and adjust seasoning if needed.
Add onion, celery, relish, ham and cheese to pasta and mix with dressing.  Serve immediately or refrigerate.