Seafood Skewers

Prep Time 20 Min Cook Time 10 Min Ready In 30 Min

Servings  4

  Ingredients

• 1/4 cup olive or vegetable oil
• 1/4 cup chili sauce
• 2 garlic cloves, minced
• 1/2 teaspoon hot pepper sauce
• pepper to taste
• 16 uncooked large shrimp, peeled and deveined
• 8 (1-ounce) sea scallops
• Hot cooked rice

Directions

1.                  In a large resalable plastic bag or shallow glass container, combine the first five ingredients. Add shrimp and scallops. seal or cover and turn to coat. Refrigerate for at least 1 hour.

2.                  Discard marinade. Place shrimp and scallops on flour metal or soaked bamboo skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve over rice.

Saw on facebook that Alix is seeing some one else.  He hasn't divorced Lisa.  I am so sad that he doesn't want to work things with her:(

Good news!!! We heard from our friend Darrell!! He got married this last August!!  We are so glad for him

English Quiche Lorraine

Prep Time 10 Min Cook Time 50 Min Ready In 1 Hr

Servings  4

Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 slices bacon - cooked and crumbled
• 2 eggs
• 1 cup milk
• 2 cups shredded Swiss cheese
• salt and black pepper to taste
• 1 small tomato, thinly sliced

Directions

1.                  Preheat the oven to 450 degrees F (220 degrees C). Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate.

2.                  In a small bowl, beat eggs and milk with a fork until blended. Season with salt and pepper. Sprinkle a thin layer of Swiss cheese in the bottom of the pastry crust. Sprinkle crumbled bacon over the cheese. Pour the egg mixture into the pastry and sprinkle with the rest of the cheese. Arrange slices of tomato on top.

3.                  Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake for an additional 30 minutes, or until crust is browned.

armel's Crunchy Pea Salad

Prep Time 15 Min Cook Time 15 Min Ready In 30 Min

Servings  6

Ingredients

• 8 slices bacon
• 1 (10 ounce) package frozen green peas, thawed and drained
• 1/2 cup chopped celery
• 1/2 cup chopped green onions
• 2/3 cup sour cream
• 1 cup chopped cashews
• salt and pepper to taste

Directions

1.                  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2.                  In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.

3.                  Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.

These recipes were very tasty.  I try to give us some variety.

One of the days that I work I start at 12:15 pm.  I wont get home until around 8pm or later.  It makes me hate the Holidays:(

Chipotle Shrimp

Prep Time 15 Cook Time 30 Min Ready In 45 Min

Servings  4

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 1/4 cup butter
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1 1/2 tablespoons Worcestershire sauce
• 2 tablespoons minced chipotle peppers in adobo sauce
• 1 teaspoon salt
• 1 1/2 pounds medium shrimp - peeled and deveined

Directions

1.                  Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.

2.                  Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.

Good main dish.  We had a vegetable dish with this but, it did not turn out.  We used less adobo peppers.

Orzo with Mushrooms and Walnuts

Prep Time 10 Min Cook Time 25 Min Ready In 35 Min

Servings  8

Ingredients

• 1/3 cup chopped walnuts
• 3 tablespoons olive oil
• 2 onions, chopped
• 1 pound fresh mushrooms, sliced
• 4 cups chicken broth
• 2 cups uncooked orzo pasta
• salt and pepper to taste

Directions

1.                  Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.

2.                  Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.

3.                  Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

This was a wonderful side dish!!

Chocomint Toddy

Prep Time 10 Min Ready In 10 Min

Servings  1

Ingredients

• 1 fluid ounce coffee flavored liqueur
• 1 fluid ounce peppermint schnapps
• 6 fluid ounces boiling water
• 1 (1 ounce) envelope instant hot chocolate mix
• whipped cream for garnish
• shaved semisweet chocolate, for garnish

Directions

1.                  In a large mug, mix the coffee flavored liqueur and peppermint schnapps. Pour in the boiling water, and stir in the hot chocolate mix until well blended. Top with whipped cream and chocolate shavings.

This recipe is good on a cold rainy night.

I am having to go to the Dr. tomorrow.  My hand have started turning blue and the tips of my finger go numb when my hands get cold.  Been having some burning pain in my left breast as well.  I guess I am just falling apart.

Hot Chicken Salad

1 Cup Chicken or Tuna

1 Teaspoon Minced Onion

½ Teaspoon Salt

¾ Cup Mayonnaise

1 Cup Cooked Rice

1 Can 10 OZ. Creamed Chicken Soup or 1 Can 10 OZ Cream of Mushroom Soup

3 Hard cooked Eggs chopped

1 Cup chopped Celery

3 Teaspoon Lemon Juice

Corn Flake crumbs

Preheat oven to 375.  Mix all ingredients well. Top with corn flake crumbs

Bake in preheated oven for 45 Minutes.

Serves 4 to 6

Had a great Thanksgiving.  Went to my Sister Jackie's house.  Every one was there except Jewles and Andrew.  Kaite, Dan, and I played games. Jonathan had to crash.  He had to work that evening.

Grilled Peanut Chicken

In this posting there are three recipes.  Dan was the cook and they turned out great

Prep Time 15 Min Cook Time 15 Min Ready In 30 Min

Servings  4

Ingredients

• 2 tablespoons reduced fat peanut butter
• 1 tablespoon fresh lime juice
• 2 teaspoons soy sauce
• 1 clove garlic, chopped
• 1/3 teaspoon curry powder
• 1 dash ground cayenne pepper
• 4 skinless, boneless chicken breast halves

Directions

1.                  Preheat grill for high heat.

2.                  In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.

3.                  Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

Easy Curry Couscous

Prep Time 10 Min Cook Time 10 Min Ready In 20 Min

Servings  6

Ingredients

• 1 1/2 cups couscous
• 3 cups chicken stock
• 1 tablespoon curry powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup raisins
• 1 bunch cilantro, chopped
• 1/2 cup slivered almonds, toasted

Directions

1.                  Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Divine Asparagus

Prep Time 3 Min Cook Time 7 Min Ready In 10 Min

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Servings  4

Ingredients

• 2 tablespoons butter or olive oil
• 1 tablespoon minced garlic
• 1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/4 cup raisins
• 1/4 cup red wine

Directions

1.                  Melt butter in a large skillet over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.

Thanks to the Holidays my schedule has picked up.  My only day off this week is today and tomorrow.  Next week is busy as well.  I thank God for the hours.  My body however, feel like it has been slammed!!!

I talked to Katie today one of her kittens is sick.  It made me feel bad. Sounds like she has been having a hard year!!  I guess in some ways we all have.

Florns' Chinese Steamed Fish

In this posting there are two recipes. The second is a side dish.  The side dish is good with pork or other meat.

Prep Time 20 Min Cook Time 15 Min Ready In 35 Min

Servings  2

Ingredients

• 1 pound red snapper fillets
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 shiitake mushrooms, thinly sliced
• 1 tomato, quartered
• 1/2 fresh red chil pepper, seeded and chopped
• 2 sprigs cilantro, finely chopped

Directions

1.                  Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket.

2.                  Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro.

Fried Rice with Ginger, Hoisin, and Sesame

Prep Time 25 Min Cook Time 10 Min Ready In 35 Min

Servings  6

Ingredients

• 1 tablespoon butter
• 1/2 cup uncooked white rice
• 1 cup water
•  
• 1/2 cup hoisin sauce
• 1/2 cup barbeque sauce
• 1 tablespoon peanut butter
• 1 1/2 teaspoons soy sauce
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
•  
• 2 teaspoons sesame oil
• 1 cup chopped onion
• 1 cup grated carrot
• 2 cups frozen pea pods
• 2 cups frozen chopped broccoli, thawed
• 2 eggs
• 1/4 cup sesame seeds, lightly toasted

Directions

1.                     Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.

2.                     While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.

3.                     When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.

4.      

                    Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.

           
Well, I got dissapointed today I was supposed to go out to lunch with Melinda.  She never showed up.  I have no idea why but, she didn't.  To bad it was going to be the Olive Gardon.  Some times I just don't get it.  Perhaps I am not supposed to
One pice of good news Josh got the appartment that he wanted.  Perhaps I will see if he wants to go to the Olive Gardon to celibrate his new digs.  I hope that he likes it better than the place where he is at now.  I am so happy for him.
  

Garlic-Cilantro Scrambled Eggs

Prep Time 10 Min Cook Time 5 Min ready In 15 Min

Servings  2

Ingredients

• 4 large eggs
• 1 tablespoon sour cream
• 1/4 cup milk
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste
• 1 tablespoon butter
• 1 1/2 teaspoons freshly grated Parmesan cheese

Directions

1.                  Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.

2.                  Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

This was a very taste recipe.  Since we don't get to have breasfest together on the weekend we fixed this for our dinner. 

Easy Chicken Enchiladas

Prep Time 20 Min Cook Time 30 Min Ready In 50 Min

Servings  6

Ingredients

• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat
• 1 (15.5 ounce) can pinto beans, drained
• 6 (6 inch) flour tortillas
• 2 cups shredded Colby-Jack cheese

Directions

1.                  Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2.                  In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.

3.                  Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Dan did this recipe.  Instead of chicken he used pork. 
He did this recipe on one of those day that I got home late.  I think that we ate at 9pm.
I am such a luck women!!