Baked Coconut Shrimp with Spicy Asian Orange Sauce

Baked Coconut Shrimp with Spicy Orange Sauce

This is a really fast and healthy way to make coconut shrimp. Baking the shrimp instead of frying saves loads of calories without sacrificing taste or that little crunchy bite we all love about coconut shrimp. Using cornstarch helps the coating to adhere much better to the shrimp rather than using flour. Best of all, they can be made ahead of time and than popped into the oven when you are ready to bake.

Fresh Strawberry Sauce





Fresh Strawberry Sauce ready for strawberry shortcakes!

I can't resist all the fresh strawberries, although this recipe works great with blueberries too. It's real simple, just a few ingredients and you have fresh strawberry sauce. A simple sauce to drizzle over about a million things. One of my favorite things to do is to whip something up out of nothing.

Pasta Primavera with Roasted Garlic Shrimp

Pasta Primavera with Garlic Shrimp

This is my version of Pasta Primavera. I like to use firm, crisp vegetables, such as broccoli, carrots, and corn because they hold their shape but you can add any kind of vegetables like bell peppers, peas, onions, tomato, or cauliflower all work well in any combination.  

Penne Portabello in a Light Alfredo Sauce

Before I start this blog post recipe, let me tell you that this is might tasty!  I look for shortcuts in the kitchen, especially when I am making a late night dinner and want to prepare something quick and easy yet delicious and not out of a box. This recipe is for all my newbie cooks out there! This is my secret version of a light creamy alfredo sauce with savory portabello mushrooms and tomatoes. When I find a really good product like Newman's Own Alfredo Pasta Sauce, I like to keep it on hand for nights just like this since I don't always have cream on hand to make my own sauce. Add in fresh sauted vegetables and you have a delicious meal in minutes. I have also included my no-fail Quick Alfredo Sauce which is absolutely delicious. 

Ingredients

• 1 9 ounce box of Atkins penne pasta (18g of fiber!)
• 2 large portabello mushroom caps, sliced thick
• 2 tomatoes, seeded and sliced
• salt and pepper to taste
• 1/4 tsp of garlic
• 1 Tbsp of olive oil or butter to saute the mushrooms
• 1 jar of Newman's Own Alfredo Pasta Sauce
• 1/2 cup Parmigiano-Reggiano, grated

1. Cook the pasta al dente, according to the package, drain and pour back into the pot.

2. In a saute pan, over medium heat, melt the butter (or oil) and garlic. Add the mushrooms and saute until the mushrooms are almost done for about 3 minutes, add in the tomatoes for another minute. 

3. To the pasta, add half a jar (or more!) of the Alfredo sauce and toss lightly. Add in the mushrooms and tomatoes and toss. 

4. Serve immediately in individual serving bowls with little Parmigiano-Reggiano cheese on the top.

Quick Alfredo Sauce from Scratch

Ingredients

• 1 1/2 cups heavy cream 
• 2 Tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp ground black pepper 
• 1/2 cup of Parmigiano-Reggiano 
• 1/8 tsp freshly grated nutmeg

1. Bring 1 cup of the heavy cream and the butter to a simmer in a medium saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. 

2. Off the heat, stir in the remaining 1/2 cup cream, salt, pepper, and nutmeg.

3. Add to the pasta and add in a little of the pasta liquid if you need to. 

Tip: This dish is delicious with shrimp or chicken added.

Enjoy!    

Cafe Salad with Gorgonzola and Spicy Grilled Shrimp

Cafe salad with mustard vinaigrette topped with Gorgonzola and spicy grilled shrimp.  

Once you make homemade salad dressing, you will never want to have bottled dressing again. It takes all of 2 minutes and it's so worth it. I bet you already have the ingredients on hand like I do. Honestly, it's so easy to make and it tastes so much better. I whisk all the ingredients together in the same bowl that I toss the salad in.  When I make this for a dinner party, I'll make the dressing ahead and place the lettuces on top until I am ready to toss and serve.

Mustard Vinaigrette 

• 1/2 tsp of minced garlic or 1 clove
• 1 Tbsp Balsamic vinegar
• 1 tsp of Dijon mustard
• Splash of soy sauce (Tamari soy is my favorite)
• salt and pepper

• 1 Tbsp extra virgin olive oil

Mix all ingredients in a large bowl and than slowly add olive oil while whisking briskly. Add approximately 4 cups of mixed greens or two large handfuls on top and toss.

Toss salad with:
1/4 cup (or more!) of Gorgonzola cheese, broken into pieces
Purple onion, sliced
Tomato slices
Grilled shrimp with spicy seasoning


Tip: Skip the Gorgonzola crumbles and buy a nice wedge instead, it will make all the difference.

Enjoy!

Easy Eggs Benedict with Quick Hollandaise Sauce

Easy Eggs Benedict with Quick Hollandaise Sauce.

I can poach an egg! It feels like the biggest accomplishment when you make a perfect poached egg. The secret is using vinegar in the poaching liquid, this helps to keep the egg together. This is one time that I cheat a little and use a package of Knorr Hollandaise Sauce. It's very good and if you add a little squeeze of fresh lemon into the sauce, nobody will know the difference. I had left over lobster from the night before and added some on top to make this dish extra special.

Ingredients:

• 2 English muffins, halved horizontally
• 4 slices Canadian bacon
• 4 whole eggs for poaching 
• 2 tablespoons distilled white vinegar
• Knorr Hollandaise Sauce
• Cooked lobster or crab for topping
• Fresh squeezed lemon to taste

1. Prepare Hollandaise sauce according to package and keep nice and warm, string occasionally. In a small skillet, over low heat, cook Canadian bacon 2 to 3 minutes per side. 
    
2. In a large skillet, bring water and white vinegar to a low boil. If using a non-stick pan, 1 inch of water is fine or use 3 inches of water if you are not using a non-stick so that the eggs don't stick to the bottom of the pan. Crack eggs one at a time and gently drop each into boiling water.  Cook 4 to 5 minutes, or until eggs are firm on the outside.
    
3. Place toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top eggs with warm Hollandaise sauce and top with lobster if you desire. 

Tip: If making a large batch of poached eggs, use an extra egg as a "test" egg. I like my eggs very runny. 

Meatballs in a Sweet 'n Spicy Asian Sauce with Warm Asian Slaw

This is a great way to take a classic meatball and make it a little modern with an Asian sauce instead.....trust me......everyone will love them! I made yet, another batch of my quick and delicious Nana's Meatballs. I love making a recipe that I can use in different ways. I used half of the meatballs to have with a traditional red sauce over pasta and the other half with the Asian Sauce.  I had two totally different dishes. I like serving the Spicy Asian Meatballs as an appetizer on top of a bed of this delicious Warm Asian Slaw. The next time you want to make meatballs, surprise your family and friends with a little something different. Enjoy!

Asian Dipping Sauce 

• 1/4 cup Thai Chili Pepper Sauce (or more if you like hotter) 
• 1/2 cup Teriyaki Sauce
• 1 Tbsp toasted sesame seeds (optional)
• 2 Tbsp honey
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder 

1. Combine all ingredients in a small sauce pan and bring just to a boil. 

2. Turn off heat and continue to stir and remove from heat. 
3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
4. Sprinkle a few sesame seeds on top if you desire.    

5. This sauce will keep in your refrigerator for a couple weeks.

Warm Asian Slaw

• 2-3 cups Broccoli Slaw or Cole Slaw
• 2 Tbsp butter
• 2-3 Tbsp Sweet n Spicy Asian Dipping Sauce (above)

1. Saute the broccoli slaw with the butter for about 1 minute.

2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.

I like to pile the Asian slaw high and than top with the meatballs.

Note: This would be great over rice too and the sauce would be nice over wings! 

Prime Rib with Horseradish Sauce

PRIME RIB, King of all Beef!! It's really so simple to cook a perfect prime rib. This is a family favorite that shouldn't have to wait for a holiday. I have 2 fool proof methods that are easy to follow and both work perfectly.

Ingredients

• 1 Prime Rib Roast or Boneless Roast
• Lawry's Season Salt or coarse and pepper

Directions

1. Let the roast rest at room temperature for 3 hours, this will ensure even cooking and help you estimate the cooking time better.   

2. I cut the ribs away from the roast and tie them back with cooking string. This makes it easier to cut when it's done but you do not need to do this.  

3. Place the roast in a shallow pan, you do not need a rack...hence "standing rib roast"!

4. Generously season the roast with Lawry's Salt, it's the best. You may use salt and ground pepper if you prefer.  

5. Start at a high heat of 500 degrees for 15 minutes, turn the oven down to a lower temperature of 325 degrees for the remainder of the cooking time. As long as you have the thermometer in the meat, you will not over cook it. If your oven only goes to 450 degrees, that will work fine. Insert the thermometer from the side, it will be easier to find the center without hitting the ribs.

Allow 13-15 minutes per pound for rare, 15-17 minutes per pound for medium rare. Use the guide below to set your thermometer, this is not a cut of meat to guess when it's done.

6. Take the roast out of the oven when the desired temperature is reached. Air on the rare side. Cover with foil and allow to rest for 20 minutes and it will continue to cook.  

Set the meat thermometer to the following:

Rare, 115

Medium Rare, 120 (used above) 

Medium, 125
Medium Well, 130

Let the meat rest for 15-20 minutes before carving to allow the juices to distribute back into the meat.

If you don't have a meat thermometer, here is another fool proof method. This is called Millie's Method! Cook the roast in a 500 degree oven for 5 minutes per pound (for medium rare) and than shut the oven off and let it cook for 1 full hour. It's very important to not open the oven during this time. Let the meat rest before carving. 

Horseradish Sauce

Combine the following and chill:

1 cup of sour cream

1TBL of Dijon mustard

3 TBLs of white horseradish

1 TBL of red wine vinegar

pinch of salt and pepper

Beef Tenderloin with Creamy Gorgonzola Sauce

I made this for our New Years Eve party! 

Trust me. Follow my method. You won't be disappointed! Serving Beef Tenderloin, otherwise known as filet of beef or filet mignon, is an expensive dish BUT keep this in mind: there is absolutely no waste if it's trimmed properly, it's delicious, very tender, easy to make, and it will WOW your guests every time. We like our meat cooked perfectly medium rare and not a spec more! I have adjusted the cooking times for a fool proof roast every time. Instead of a whole tenderloin, this time, I bought 2, 4.5 pound cuts. I think it's easier to handle 2 smaller cuts that are the same size in diameter. This fed 25 people.

Ingredients

• Tenderloin (any size will do, figure 1/2 lb. per person)
• Sea or Kosher Salt
• Pepper
• Olive Oil

Preheat the oven to 450 degrees.

1. Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.     

2. Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan. 

3. Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)  

4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.

5. Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing.  You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end. 

I like to serve a sauce on the side to make the dish even more special. 

Creamy Gorgonzola Sauce

• 1.5 cups heavy cream or half and half
• 3 ounces Gorgonzola cheese crumbles
• 3 Tbls grated parmesan cheese
• 1/2 tsp of kosher salt
• ground pepper
• 2 Tbls fresh minced parsley

Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated. 

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