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.
Sunday, July 12, 2015
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.
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.
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.
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.
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.
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.
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
- 1 (12 ounce) bag iceberg garden salad
- 1⁄4 small red onion, sliced paper-thin
- 6 -12 pitted black olives
- 6 mild pepperoncini peppers
- 1 -2 small roma tomato, sliced
- 1⁄2 cup crouton
- Italian dressing (or use a recipe for Olive Garden's House Dressing)
- freshly grated parmesan cheese, to taste
- fresh ground black pepper, to taste
Directions
- 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.
- 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.
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.
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