Like the recipe says, this Spicy Baked Shrimp recipe is yummmmmmy! If I had more Shrimp, I’d make it again right NOW! I halved the recipe for what’s pictured here — I need more Shrimp asap.
I just mixed ALL the ingredients together, added the Shrimp and baked the combination in the oven for 20 minutes. The preparation couldn’t be easier — Love that.
I served the Shrimp with warm crusty Sourdough Rolls that tasted so good dipped in the Sauce. I’m glad I discovered this delicious recipe. It’s officially a new, rustic and fun staple in my food repertoire. You gotta try it too.
I’ve been making this basic recipe for years. I just switch it up between an all in, or some out combination of chopped Red and/or Green Cabbage, grated or chopped Carrots, finely chopped Celery or Celery Seed, chopped Parsley and finely sliced Green Onions.
I then add all to the above — Mayonnaise, White Wine Vinegar, Sugar, Salt, and freshly ground Pepper to taste. This is one of my favorite snacks to have on hand. It’s hard to rival that perfect combination of ingredients.
The Coleslaw above is made with Red Cabbage and Carrots, and the one below is made with Red Cabbage, finely grated Celery and Green Onions. The measurements of the remaining ingredients vary on the volume of vegetables. I’ll usually add a little at a time to dial in that perfect taste and coverage. I tend to have a lighter hand on the Mayo and heavier hand on the Vinegar, without overdoing it.
P.S. I confess that I also happen to like Kentucky Fried Chicken’s Coleslaw and Chic-Fil-A’s Coleslaw, although neither taste like mine, nor each other. Coleslaw has endless variations and it’s a better snack than many.
Post-Post Coleslaw: This one was made with shredded Green Cabbage, grated Carrots, chopped Parsley and finely sliced Green Onions, plus the standard mix-in, as detailed above.
We saw this recipe in a cookbook I recent bought for my Niece’s Birthday — We thought it was so clever and cute that we made it during a sleepover at a family cabin in Lake Arrowhead. That’s us on the cake from left to right, my sister Ami, Niece Lexi, Mom, Me and Niece Bailee.
We look a bit like zombies, but it was fun to make. Our heads are Nilla Wafers, the pillows are Marshmallows, and the bodies are Twinkies. We used Jawbreakers for the eyes, sweet and sour Candy Rope for the bed skirt and trim, and made a Milk Chocolate Cake instead of a Vanilla one.
Here’s a picture of the book cover and recipe. The original looks more polished — It was harder to make than we expected. It’s tricky frosting over the Twinkies, we added toothpicks to hold them in place. The softer the Frosting and bed trim Candy, the better. It was a cool experience together.
Our Cake was posted on Culinarty by Lore as one of (10) Original Food Photos. Take a look at it there and check out her other picks. They are all pretty amazing. Thanks Lore.
I had some leftover Ground Pork from a Soup recipe I made for a contest. The link to that recipe and contest results is below, and with the remaining Pork I made Sausage Patties. To prepare the same, simply add a fair amount of each ingredient (relative to the amount of Pork on hand):
Mix all ingredients into the Pork, then form into patties. Brown the Sausage Patties in a skillet, then finish cooking them in the oven at 450° for another 15 minutes.
I made a quick Pasta Sauce with Crushed Tomatoes, 4 pressed Garlic Cloves, Olive Oil, a Sprig of Rosemary and Salt. I then served the Sausage Patties over Penne Pasta and Sauce. The Sausage had a good flavor, but made me yearn for the lightness of a great Meatball. I learned that I’d rather put the effort into that, but had to try this.
For this Breakfast Sandwich I used a small French Roll, shaved Deli Ham, an Egg and a slice of American Cheese. I cooked the Bread and Egg in a little Butter — The step by step process is pictured below.
It’s as easy as one, two, three, four and hardly takes any time. Breakfast Sandwiches can be made with what’s on hand, a Muffin, Toast, Bacon, Sausage, Cheddar, or whatever. This is what I had and it’s a good combination — A top of the morning meal.
To me, Deviled Eggs are a perfect combination of Mayonnaise, Yellow Mustard, Apple Cider Vinegar and S & P. This is the first time I’ve piped in the filling using a pastry bag. I could use a little more practice. Some turned out good and others needed to be fixed — Once you lose that swirl you can’t get it back, but they all tasted the same. Deviled Eggs are a good pre lunch or dinner snack to have on hand. I’ve even had them for breakfast. Why not?
Have you seen Soy Chorizo? Do you like Chorizo? I love Chorizo, but made the mistake of reading its ingredients one day. And one I can’t get out of my head is salivary glands. After reading that I didn’t eat Chorizo for several years. I’ve since loosened up and will eat it in a restaurant — I just try not to think about it. 🙂
At home I use Soy Chorizo. It’s almost as good as the real stuff, but the peace of mind makes it terrific. I’m not grossed out making it and the Chorizo flavor is there. I bought this one from Trader Joe’s and Mother’s Market has it too.
Here I made Chorizo and Eggs. I removed the Soy from the casings (plastic) and fried it in a skillet. It cooks differently than regular Chorizo, since no fat (oil) comes out. It’s almost hard to tell when it’s done because it doesn’t get much darker. I cooked it for about 10 minutes then added the Eggs and cooked until done. I served all in warmed Flat Bread with Sour Cream. It’s good stuff.
I came across the Peaches and Cream Pops recipe and fell in love with the picture. It looked and sounded great. I just had to make them immediately.
Since I didn’t have actual Popsicle molds, I made mine in small plastic wine glasses generally reserved for a good picnic. They worked well for this too. I also used Yellow and White Peaches in mine, and added a little Honey, which is optional in the recipe.
My final picture isn’t as pretty as the one in the original recipe, but they tasted great. I now want Popsicle molds and I’m inspired to make a multitude of flavors. I currently have a fresh cut Pineapple on hand. Hhmmmm, maybe that’s the next flavor.
This recipe is effortless and delicious. Just rub the Corned Beef Brisket with Brown Sugar and the Spice Mix that usually accompanies vacuum packed Corned Beef. Pour any 12 ounce Beer lightly over the Brisket and into pot, cover and cook for 2 ½ Hours at 300°.
I like to cook Cabbage and Carrots on the side in a little Butter, Salt and Water, then I add a little Apple Cider Vinegar at the end. I usually don’t add Potatoes to this dish because they tend to break apart. I like all pictured with a little Mustard. It works so well!
They’re somehow comforting and so good, crunchy and warm. Any size Sandwich will do. This is just a quick snack. A small French Roll, shaved Ham, and American Cheese on my George Foreman. His grill comes in handy, so don’t rule it out. I want another Sandwich now.
I’m saving $3 a Cupcake. The trick is to make them, so I created My Own Cupcake Shoppe. I’ve tried to make mine better than those previously reported on Nibbles of Tidbits. Some Cupcakes are better than I’ve purchased, but none as good as the best. I’m still striving towards that.
I made all Cupcakes pictured and will post the step by step process when advised that it’s not being published elsewhere. That’s currently unknown. Until then, enjoy the concept. It was fun making them. Better pictures to be provided in a future post.
So far I’ve made the following flavors: Orange, Lemon, Lime, Raspberry, Pineapple Coconut, Carrot Pecan, Snickerdoodle, Marble, Bailey’s Irish Cream, White and Milk Chocolate Chips, and Chocolate Mint.
I stumbled onto this blog http://www.deliciousasianfood.com/ and learned that its writer was running a contest. What fun! He’s offering a $100 prize too. Who can’t use that these days? The challenge is to make one of his recipes and post about it on your blog — Then votes will be collected on his blog. PLEASE vote for me, Entry #17. 🙂
Thanks for the cool challenge. I decided to make the Egg Flower Minced Pork Soup, because it has very few ingredients and I’ve never added a minced (ground) meat to a Soup before. I’ve been excited to make it all week, but finally got the chance up against the Malaysian timezone. Good thing I picked a relatively easy recipe.
Yum! It was better than expected. I did it. I put the Onions in first, then lowered the temperature to a simmer and added the Pork, Eggs and Green Onions. It was pretty flavorful. I will definitely make it again. Thank you Delicious Asian Food.
I finally tried it. To me it tastes like Cauliflower, but with less flavor. I didn’t expect that. It’s a pretty color and fun to try, but I wouldn’t go out of my way for it, unless I needed its color contribution to a dish.
I prepared a dish I make often with Cauliflower. This time it’s ‘Roasted Broccoflower’ with Lemons, Garlic, Olive Oil and S & P. It’s so simple and good. If needed, the exact cooking instructions from a previous post are linked below.
Lo Siento. I’m not really sure why I’m trying to speak Spanish right now – HA. I tried a recipe I saw Rachael Ray make on 30 Minute Meals. It’s called Potato Salad Fra Diavolo. The combination sounded really interesting to me, so I made it, but didn’t like it.
That was a bummer, since I was hoping to eat it for lunch throughout the week. I followed the recipe exactly, which I rarely do. I’ll usually change something. To me, the flavor was a bit heavy and didn’t jive — Perhaps too much Mustard or Fennel, I’m not sure.
I love the TV Food Network and Rachael Ray, but this particular recipe doesn’t work that well, with all due respect. It’s from Episode#: TM1903. Has anyone else made it? If so, I’d love to hear from you.
Here’s a few pictures of my preparation and a link to the recipe so you can try it yourself. Good luck.
Have you had it before? Houston’s Restaurant makes a fabulous Braised Red Cabbage. I like it so much, I created this Copycat Recipe. To me it tastes just like it — It’s super easy too.
Braised Red Cabbage Recipe:
1 Head of Red Cabbage (Chopped or Shredded)
1/2 Cup White White Vinegar
1/4 Cup Water
2 1/2 Tbsp. Butter
2 1/2 Tbsp. Sugar
Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
Stir all together, then cover and braise in the oven at 325° for 2 hours. Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water.
Houston’s serves their Braised Red Cabbage with Goat Cheese. Since I wanted to create the entire experience, I purchased a Goat Cheese trio from Trader Joe’s.
TJ’s trio includes a combination of Plain, Garlic & Herb and Four Pepper flavored Goat Cheese. I had already used the plain, so I used the Garlic & Herb for this dish. Each is 3.5 ounces and individually wrapped, which is great for freshness.
It was quick and easy to make, but next time it needs Vegetables and more Cilantro. Here’s the step-by-step pictures of the preparation. It’s fun to experiment.
I first sauteed the Onion, then added grated Ginger and minced Garlic, then the Shrimp and cooked all for another 3 minutes. I separately mixed Cornstarch and more grated Ginger into some Coconut Milk, then added the combination to the Shrimp saute along with a few Red Pepper Flakes.
I quickly brought all to a boil to thicken, then added what little Cilantro I had and served it over Basmati Rice. And here’s the final (below) — It’s WAY too white. All was just okay, NOT great. Its preparation was a bit impromptu, but with a few changes it has the potential to be better next time.
Sheesh, the Shish has a lot of explaining to do, so I’ll let Wikipedia define it below, but here and now the KABOB’s are made with Beef that was marinated in a Chimichurri Sauce.
Water soaked skewers were laced with a combination of Beef, Onion, Red Bell Pepper, Zucchini and Mushrooms, then grilled on the BBQ. My favorite Beef for Kabobs is Filet Mignon, Top Sirloin or Rib Eye chunks. The skewers are soaked in water so they don’t catch on fire. It makes a difference.
These were made with a tougher meat that wasn’t as good. I thought an overnight marinade would tenderize the meat enough, but it didn’t. The Beef basically needed slow long cooking, unlike the Kabobs.
* The Kabobs were served with Saffron Basmati Rice, which is made with Chicken Stock, Saffron Treads, Butter, S & P.
It’s the Herbs in the Salad Mix. They add a sophisticated and notable dimension to the standard BLT. I now prefer it this way. I made the same Sandwich yesterday and it was so good I wanted it again. Since I didn’t have enough Bacon, I only made 1/2 a Sandwich — With a side Salad it’s a great meal.
It’s easy to put together. The Tomatoes weigh down the Lettuce, and with them in the middle, the Bread doesn’t get soggy. I toast the Bread and add Mayo to both pieces, and S&P the Tomatoes too.
This Herb Salad Mix includes fresh Dill, Cilantro, Parsley, Arugula, Baby Lettuce, Frisee, Radicchio, and more. TIP: I buy this mix most often. It’s great to have if you need a few Herbs. It’s less expensive overall and multi-purposeful. I’ll remove a little Dill or Cilantro to add to a recipe.
This dish happened by mistake. And the title was inspired by a funny SNL skit that cracks me up every time. Here’s an excerpt of the song by Dana Carvey with some fun animation. Choppin’ Bro CO Lay — It’s funny stuff!
I was attempting to make my Aunt Barbara’s Spinach Souffle´. She’s been making it every Christmas for years. My sister and I always look forward to gobbling it down. And since I recently learned how simple the recipe is, I wanted to make it immediately.
But it appears I wasn’t paying enough attention at the grocery store, because I ended up with (3) blocks of frozen chopped Broccoli, instead of frozen chopped Spinach. Since I had the rest of the ingredients, I made the recipe with the Broccoli and added some Panko Breadcrumbs on top.
The Broc-Co-Lay Souffle´was okay tasting, but the recipe is a lot better with Spinach, and no Panko Breadcrumbs are needed. Also, it was a bit curdled looking when made with Broccoli, which isn’t attractive in a Souffle´, Gratin or similar. I won’t be making it with Broccoli again.
Aunt Barbara’s Spinach Souffle´ Recipe:
3 10oz. Frozen Chopped Spinach, thawed and drained [It’s made with Broccoli above and Spinach below – YEAH]
1 16oz. Sour Cream
1 Envelope Lipton Onion Soup Mix
Mix all ingredients together and bake in the oven at 350° for 35-40 minutes.
Recipe shown here with Broccoli and Panko Breadcrumbs.
And here, as it’s supposed to be made with Spinach. Yum. Thanks for the recipe Aunt B.
FYI: These are the Panko Breadcrumbs I’ve been using in recipes. They continue to stay fresh and crispy each time I open the container.
I added a little Cream and Shaved Parmesan, then had it with Penne Pasta. The Sauce is good without Cream too, but it does add a needed dimension of flavor if you don’t have fresh herbs. I think I’ll try it with Vodka next time.
I’m lucky. Four family members are growing Tomatoes this year and keep giving them to me. This time I scored and broiled a batch in the oven, then peeled and chopped all to make a Sauce for use tomorrow. With what? You’ll see someday.
I added minced Garlic, Olive Oil & Salt and simmered for about 20 minutes. This process makes a good, fresh tasting Sauce. And if I have fresh herbs around, I’ll toss them in – Basil, Marjoram, Oregano, Rosemary, Parsley, or other. 🙂
With recent Tomato uncertainty, these gifts have been a commodity.
Here’s ingredient-by-ingredient instructions and pictures to an easy Beef Bourguignon. I’m happy to say that this one turned out great. The meat was perfectly tender and the broth was flavorful.
To make the same, heat Olive Oil and Bacon Grease in a dutch oven, S & P some Beef cubes/chunks and quickly sear until all sides are brown, then remove and set aside.
Peel and chop Onion, Carrots and Potatoes.
Saute the Onion for about 5 minutes, then add the Carrots and Potatoes to brown. When sufficiently brown, add minced Garlic and cook another minute — Then add Beef Stock and a generous amount of Red Wine. And return the seared Beef to the pot.
Add Mushrooms, Thyme, a Bay Leaf and peeled chopped Tomatoes. Cover and bake in the oven at 325° for 2 hours. Stir once every 30 minutes or so.
After a couple hours all will be tender and tasty. And most of the time it’s even better the next day. See the notes and link below for more information.
NOTE 1: Other vegetables can be substituted in this recipe. My preference in BB is Parsnips, Carrots and Mushrooms, but use what’s on hand when I really want something.
NOTE 2: To make a larger portion, simply increase the ingredients proportionally.
NOTE 3: Use Top Round, Bottom Round, Chuck, or similar stewing meat that’s on sale. It’ll be tender in this dish.
I just chopped a Chicken Breast and mixed it with Cilantro, Green Onions, Mayo and S & P, because that’s what I had on hand. I toasted a slice of Bread to make a half Sandwich, but ended up eating it open faced on 1/2 the Bread — I guess that’s better anyway. FYI: I never eat Chicken Salad out. 🙂
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