Sunday, July 12, 2015

MARGARITAVILLE SHRIMP GUMBO

CREOLE SHRIMP GUMBO Margaritaville Recipe

1 (1 1/2 lb.) package Margaritaville Jammin’ Jerk Shrimp
1 tablespoon vegetable oil
1 lb. shrimp
2 cloves garlic, chopped
1 medium onion, sliced
1 (16 oz.) can crushed tomatoes, undrained
1 (14 oz.) can chicken broth
1 teaspoon cornstarch
1 cup green beans, cut into 1 inch pieces
1 teaspoon red pepper sauce (optional)
1 pound cooked white rice

Cook Margaritaville Jammin’ Shrimp according to package directions. Remove from skillet and set aside. Heat oil and brown sausage in same pan. Add garlic and onions and saute until slightly brown. Return shrimp to pan and add tomatoes, chicken broth, cornstarch, green beans and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Spoon into bowls over hot cooked rice.

MARGARITAVILLE KEY LIME PIE

Makes 1 pie

Filling
2 cups sweetened condensed milk
6 egg yolks
2/3 cup key lime juice

Crust
1 graham cracker pie crust

Mango Sauce
2 (11 1/2 oz.) canskern's mango juice

Raspberry Sauce
1 1/2 cups water
2 cups frozen raspberries
1/2 cup granulated sugar

Garnishes
whipped cream
4 slices limes (thin slices)

FILLING: Preheat oven to 325 degrees. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are well combined. Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.
While the pie chills make the sauces.

MANGO SAUCE: Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.

RASPBERRY SAUCE: Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool the sauce until you are ready to serve the pie.

SERVING ASSEMBLY: Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). Place a slice of pie onto the sauce.
Add a dollop of whipped cream to the top of the pie slice. Garnish the cream with one half of a thin lime slice on top of the whipped cream.

ON THE BORDER SALSA

1 (14 oz.) can diced tomatoes
1 large roma tomato
1 medium garlic clove
1/2 white onion
1 jalapeno
1 teaspoon cayenne
1 3/4 teaspoons cumin
2 teaspoons jalapeno juice
1 teaspoon sugar
1/3 cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt


Open the can of tomatoes and pour all contents into food processor.Dice up the roma tomato, onion, and garlic into small chunks and toss into the processor.Clean and destem the cilantro and put into proceesor.Slice the lime and squeeze till you have 1 tbspn of juice, put into processor.
Place all other ingreidients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refridgerate for an hour or two and serve. You can eat immediately but it will taste better if you let everthing set.

ON THE BORDER TORTILLA SOUP

1/2 cup On The Border Salsa
2 avocados (mashed with 3 tablespoons On The Border Salsa)
3 (14 oz.) cans chicken broth
3 boneless, skinless chicken breasts
4 tablespoons uncooked rice
1/2 cup onion, chopped
1/2 cup cilantro, chopped
1/2 cup Monterey Jack cheese, shredded
1 bag of Tortilla Chips


Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook.
Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro.

To serve, garnish soup with tortilla chips.

SUPER REUBEN SANDWICH

Serves 1

2 slices rye bread
2 teaspoons Thousand Island dressing
2 tablespoons sauerkraut, drained
1 slice Swiss Cheese
3 slices turkey breast
2 slices corned beef
2 teaspoon butter
 

Lay bread slices flat and spread with dressing. Top one slice with sauerkraut, cheese, turkey, and corned beef. Top with the other bread slice, dressing side down. Spread the top of the sandwich with 1 teaspoon butter. Bring a skillet sprayed with nonstick spray to medium heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 teaspoon butter. Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal.

SHARK TOOTH COCKTAIL

1 ounce Whaler’s Great White Rum
1/2 ounce Midori liqueur
1/2 ounce banana liqueur
3 ounces pineapple juice
3 ounces sweet & sour mix
1/2 ounce grenadine
orange slice, for garnish
maraschino cherry, for garnish

Fill a 16 ounce glass with ice. Add all ingredients, then shake or stir until well blended. Garnish with an orange wedge and maraschino cherry on a toothpick.

LIGHT CHOCOLATE MOUSSE

Makes 3 cups

2 cups heavy or whipping cream, well chilled
3 tablespoons unsweetened cocoa powder
3 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract

With an electric mixer or wire whisk, whip the cream until it starts to become fluffy. Add the cocoa, confectioners' sugar, and vanilla and whip until the cream forms soft peaks, Do not over-whip. If not serving immediately, chill.

OLIVE GARDEN SALAD RECIPE

Ingredients Nutrition

Directions

  1. In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
  2. Serve with fresh Parmesan cheese and black pepper to taste.

OLIVE GARDEN COPYCAT ITALIAN DRESSING

Ingredients

  • Ingredients
  • 1/2 cup mayonnaise
  • 1/3 cup white vinegar
  • 1 teaspoon vegetable oil
  • 2 tablespoons light corn syrup
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 1/4 teaspoon garlic salt, or 1 garlic clove, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1 tablespoon lemon juice
  • Sugar (optional)

Instructions

Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Additional Notes
Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.

SHRIMP AND CRAB ETOUFFE'

Ingredients

 
 
2 pounds unpeeled, medium-size raw shrimp
1/4 cup butter    
2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup chopped onion    
1/4 cup chopped green bell pepper
1/4 cup chopped celery
3 garlic cloves, minced
1 (14-oz.) can chicken broth    
1/3 cup dry white wine    
1/4 cup chopped green onions
1 tablespoon low-sodium Creole seasoning
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1 (16-oz.) container fresh crabmeat, drained and flaked
5 cups hot cooked long-grain rice
Garnish: chopped fresh flat-leaf parsley

Preparation

1. Peel shrimp; devein, if desired.
2. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
3. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
4. Stir in crabmeat; cook, stirring often, until thoroughly heated.
5. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.
2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.

Sunday, June 14, 2015

CITRUS SLAW

CITRUS SLAW Wahoo Copycat Recipe

Serves 6

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 (12 oz.) package coleslaw mix (cabbage and carrots)

In small bowl combine lime juice, olive oil, sugar. Combine green onions, cilantro and coleslaw mix in a large bowl. Drizzle juice mixture over coleslaw mixture; toss well to coat.

PF CHANG'S SHRIMP FRIED RICE

SHRIMP FRIED RICE PF Chang's Copycat Recipe

Serves 2

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce
canola cooking spray
1/3 cup egg substitute
salt and pepper to taste
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

SEAFOOD ENCHILADAS

SEAFOOD ENCHILADAS
Abuelo's Copycat Recipe

 
Makes 8

8 ounces crab
1 cup cooked shrimp
2 cups colby and monterey jack cheese
2 (10 oz.) cans cream of chicken soup
1/2 cup milk
1 small onion, chopped
1 (10 oz.) can tomatoes and green chilies (I use Rotel)
8 (6-inch) flour tortillas
 


In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.Place mixture in tortilla and roll up, place seam down in greased 9x13 pan. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas. Sprinkle remaining cheese. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes.

Watermelon Margarita

WATERMELON MARGARITA Pappasito's copycat Recipe

Makes 5 Cups

2 cups diced seeded watermelon, frozen
3/4 cup tequila
1/3 cup triple sec (orange flavored liqueur)
1 tablespoon sugar
2 tablespoons lime juice
2 cups crushed ice
granulated sugar (optional)
lime slices (optional)
orange slices (optional)

Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.

Qdoba Black Beans

BLACK BEANS Qdoba Mexican Grill Copycat Recipe

Serves 6


1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 teaspoon ground cumin
2 (15-oz.) cans black beans, rinsed and drained
1 (14 1/2- oz.) can chicken broth
fresh lime juice
fresh cilantro, chopped


Heat oil in heavy large saucepan over medium high heat. Add garlic, chili and cumin and saute 30 seconds.
Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Qdoba Copcat Queso Recipe

QUESO  Qdoba Copycat Recipe

Serves 4-6


2 poblano peppers
10-ounce container Philadelphia Cooking Creme
8-ounce package Mexican Blend Shredded Cheese
2 medium tomatoes, chopped fine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/4 cup minced cilantro
1/4 cup water
Cayenne pepper, to taste

Place peppers on a hot grill or under a broiler. Blacken the skins on all sides. Place them in a paper bag and roll top down to seal. Set aside until cool to touch, about 30 minutes. Peel off skins and discard seeds and stems. Chop peppers very fine.  Add chopped peppers, cooking creme, cheese, tomatoes, garlic powder, onion powder, salt and paprika to a medium size pot and stir over low heat until cheese is melted. Add the cilantro, water and cayenne pepper and stir for another minute or so until it thickens to preference.Turn off heat and serve immediately as a dip or sauce.

Qdoba Cilantro Lime Rice

LIME CILANTRO RICE Qdoba Mexican Grill Copycat Recipe


2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro


Bring water to a boil; stir butter and rice into water.  Cover, reduce heat to low, and simmer until rice is tender for 20 minutes. Stir lime zest, lime juice, and cilantro into cooked rice just before serving.

Qdoba Queso Buritto

Qdoba Mexican Grill Copycat Recipe


Large flour tortillas
Tip Steak, cubed (you could also try chicken, or omit meat for a vegetarian burrito)
Cilantro-Lime Rice  (see sidebar for recipe)
Pico de Gallo (see sidebar for recipe)
Guacamole  (see sidebar for recipe)
Queso Sauce  (see sidebar for recipe)

Panda Express Chow Mein Recipe

Ingredients

  • Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons cooking wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 garlic clove chopped
  • 2 teaspoons fresh ginger minced
  • 2 tablespoons green onions minced
  • 1/4 teaspoon sesame oil
  • Chow Mein ingredients
  • 14 ounces of lo mein noodles, or 2 packages of Yakisoba noodles (dry) prepared without seasoning packages
  • 2 tablespoons cooking oil (use vegetable, olive oil, or oil of your choice)
  • 2 cups nappa cabbage sliced
  • 1 large white onion sliced thin
  • 3 stalks of celery cut diagonally into 1/4 inch slices

Instructions

In a small bowl, whisk together soy sauce, sugar, cooking wine, oyster sauce, hoisin sauce, garlic, ginger, green onions, and sesame oil; set aside.
Prepare lo mein noodles by placing in boiling water. Cook according to package directions. When noodles are done, drain them.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes, the onions will begin to become translucent. Stir in cabbage until heated through, about 1 minute. Add noodles, and 1/2 cup of sauce, stir until well combined and the noodles are heated through, about 2 minutes. Serve immediately