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.