Sunday, March 16, 2014

Recipes from today's show..shrimp tacos, 10-minute salsa, pepper jack rice bake and banana pudding cups :)







1 ½  lbs. large shrimp, peeled

2 tablespoons olive oil

Juice of ½ of a fresh lime

2 tablespoon Weber Mango Lime Seafood Seasoning

2 Pablano peppers, sliced

1 onion, sliced

2 cloves garlic, minced

1 tablespoon sugar

Flour tortillas, heated

Place shrimp in a large pan or container in a single layer and drizzle olive oil, fresh lime and seafood seasoning over them.  Let marinate for about 30 minutes.  Meanwhile, sauté peppers, onion, sugar and garlic together in a skillet over medium-high heat for about 10 minutes or until softened.  Grill shrimp on high for 2 minutes on each side or until done, or cook in a skillet or wok for 5-6 minutes or until done, stirring often.  Place shrimp and veggie mixture in a flour tortilla and serve with my 10-minute blender salsa J



1 (28-ounce) can diced tomatoes

1 (10-ounce) can original Rotel

1 (10-ounce) can HOT Rotel (if you like heat, otherwise, use 2 original Rotels)

1 small onion, finely chopped

1 tablespoon sugar

3 cloves garlic, minced

1 large Jalapeno, seeded and chopped

1 teaspoon salt

Juice of 1 whole lime

½ to ¾ cup fresh Cilantro, chopped

Because this makes such a large batch of salsa, you want to place the  ingredients in blender in 2 batches.  So first, add large can of tomatoes along with onion.   Blend for just about 30 seconds and pour into a large bowl.   Next, add the 2 cans of Rotel and the sugar and blend for just 30 seconds.  Add this to the bowl and stir in all remaining ingredients well.   This is delicious served right away but even better as it sits in the fridge overnight. J  Enjoy!



1 small onion, chopped

1 red bell pepper, chopped

1 tablespoon olive oil

2 bags Success Rice, cooked

8-ounce carton sour cream

1 can cream of celery soup

2 cans chopped green chilies

2 (8-ounce) blocks pepper jack cheese, grated and divided

1 teaspoon each salt and pepper

Cook the onion and bell pepper in the oil for 7 to 10 minutes.  In a large bowl, combine the veggies and all the ingredients together except for ½ the cheese.  Pour into a greased 13x9 baking dish.  Cover with foil and bake at 350 for 35 minutes.  Remove from the oven and add remaining cheese on top.  Bake uncovered for 5 minutes more or just until cheese is melted.  Let sit for 5 to 10 minutes before serving.



1 bag Pepperidge Farm Chessmen cookies

1 large box vanilla pudding

3 cups cold milk                 

1 can Reddi Wip

2-3 bananas, sliced

6 strawberries for garnish

6 six-ounce glasses (I like to use wine glasses)

Mix the pudding and milk together and place it in the fridge for 15 minutes or until set.  Place cookies in a large Ziploc bag, seal and crush with a glass.   Place a few tablespoons of crushed cookies into the bottom of each glass.  Next top with 3 tablespoons of pudding, and place 8 to 10 slices of banana over pudding in each cup.  Top with Reddi Wip and garnish each with a fresh strawberry or raspberry.  Enjoy J




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