Roasted Shrimp and Broccoli

I was in search for the "best roasted broccoli recipe" so I googled it and came across the Amateur Gourmet website and her prized roasted broccoli.  I taste tested and it was a winner in my book!

Source: Amateur Gourmet

Ingredients
2 pounds of broccoli cut up into florets
4 Tbs olive oil (divided)
1 teaspoon whole coriander seeds (or 1/2 tsp. ground)
1 teaspoon whole cumin seeds (or 1/2 tsp. ground)
1/8th tsp hot chili powder
salt and pepper
1 pound large shrimp, shelled and deveined
lemon zest from one lemon

Instructions:
1. Heat the oven to 425.
2. On a large cookie sheet, toss together broccoli florets, 2 T. olive oil, coriander seeds, cumin seeds, 1/8th tsp hot chili powder and salt and pepper. Spread into a single layer and pop into the oven for 10 minutes.
2. Meanwhile, toss together shrimp, 2 T. olive oil, lemon zest and salt and pepper in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)
3. Roast another 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges.

I served it with brown rice and squeezed some lemon on top.

Pecan Pie

Pecan Pie is a staple at my family holiday gatherings! This is an old family recipe and my paper copy has my Great-Grandma's name (Anna) on the top.  Pecan pie is one of my dad's favorites and this Thanksgiving I even had some help making the pecan pies.  Thanks Erik!   (Just realized I hadn't posted this...so I'm giving my readers a head start on Thanksgiving 2014!!)


Ingredients:
3 eggs
2 tablespoons flour
1/2 cup sugar
1 cup light karo syrup
1 tablespoon butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup pecan halves

Instructions:
1. Before beating the eggs, use to coat the pie crust
2. Beat the eggs until blended, not frothy, set aside
3. Combine 2 T flour with 1/2 cup sugar
4. Melt butter and mix together butter, karo syrup, and salt.  Then add flour mixture.  Next add eggs and vanilla.
5. Pour mixture into pie shell
6. Drop pecans on the top
7. Cover edge of pastry with 2-3 inch wide strip of foil to prevent excessive browning removing foil for the last 15 minute of baking
8. Bake in a hot oven (425) for 10 minutes, and then bake at 375 for 40 minutes or until center is set.
9. Refrigerate at least 2 hours until chilled before serving.  Store in refrigerator.

Oatmeal Butterscotch Cookies

Oatmeal Scotchies are one of my favorite cookies!  I make a full batch of this cookie dough and freeze some dough for fresh cookies in the future.  Yum!


Source: Paula Deen

Ingredients:
1 cup soft butter
1 cup packed brown sugar
1/2 cup granulated sugar
2   medium eggs
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cup rolled oats
1 cup butterscotch chips
3/4 cup chopped pecans

Instructions:

Preheat oven to 350 degrees F. Lightly grease baking sheet. 

Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack. 
 

Chipotle Chicken Tostada

If you haven't discovered chipotle salsa before - this is a great recipe to try it!  It gives salsa an extra jolt!

Source: mix and match mama

Ingredients:

Tostada shells

1 pound chicken breasts

1 jar Chipotle salsa (right there next to your regular salsa)

Avocado or Guacamole 

1 onion, chopped

Extra Virgin Olive Oil (EVOO)

Salt & Pepper

Cheddar Cheese, Sour Cream, extra salsa to garnish

Instructions:
The original recipe has you add chicken to a slow cooker for 4-5 hours.  I boiled the chicken (20 min) and shredded it and then put it in a pot with the chipotle chicken on med heat to simmer.

In a large skillet over medium-high heat, heat up EVOO a minute or two.  Toss in chopped onion and a generous amount of salt and pepper and sauté until tender (about 15 minutes) stirring occasionally.

 

Take your tostada shell and top with sautéed onion, avocado/guacamole, chicken, cheese and sour cream.   Yum!

Basic Bruschetta

This is a super simple bruschetta recipe.  To be honest I don't really measure any of the ingredients when I make this.  I just grab fresh tomatoes (from my garden if I have any) and add the ingredients together.  The key is to let the tomatoes sit in the oil and vinegar for at least 15 min to let the flavors combine.  I was fortunate to have a great tomatoes from my garden this year!

Ingredients:
1 fresh tomatoes
1 T. Olive Oil
1 T. Balsamic Vinegar (aged is best)
1/2 t. garlic
1/2 t. Rosemary (fresh)
Parmesan Cheese
Bread - I used a baguette

Instructions:
1. Slice the bread and toast in the oven on broil just a few minutes until the edges of the bread are golden.
2. Chop tomatoes, add olive oil, balsamic vinegar, garlic and rosemary and let sit for 15 min. 
3. Place the tomatoes mixture on the bread and shave fresh parmesan cheese on top and enjoy.

Hawaiian Tacos

A friend and co-worker of mine shared these fabulous tortillas that her mother-in-law brought her.  These are the real deal tortillas and I searched the Internet for something amazing to make with them, although it was tempting just to warm them up and eat them straight. 

This dinner was ready in under 15 minutes and is perfect for one of those nights when you are tempted to just drive thru somewhere.  If you have 15 min. to wait in a drive thru line then you have time to make these amazing tacos!

Adapted from source:Taste and Tell

Ingredients:
Tortillas
1 lb ground pork
1 cup BBQ sauce
Mango Salsa - I took the easy way and bought mango salsa already prepared in the produce section. 
Or, you can make your own - Mango Salsa

Instructions:
1. Brown the pork and when it is finished drain.
2. Add the BBQ sauce to the pork and warm
3. Heat each tortilla by adding a bit of butter to a skillet and heating tortillas 1 by 1 on each side for 15-20 seconds.
4. Add the pork and mango salsa to each taco and enjoy!

Zucchini Breads

I have TONS of zucchini from my garden this year.  I have started shredding it and freezing it for more zucchini recipes in the future.  Here are a couple of zucchini breads I made recently.  Both delicious!


Walnut Zucchini Bread
Source: Food Network

Ingredients:

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Instructions
1. Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
2. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


Chocolate Zucchini Bread
Source: Taste of Home

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Instructions:

1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).