Shrimp Appetizer

Looking for a cool, refreshing, delicious and simple recipe to prepare for your dinner guests? This past weekend I enjoyed this one while at the beach. Less than 8 ingredients and pretty simple to double! I plan to make it, very soon!

“Thank you” to my Pampered Chef Sisters for sharing this recipe!

Ceviche-Style Shrimp Cocktail

70 Second Cake

Using this cute pumpkin dish I  purchased from the Pampered Chef, I make a 70 Second Cake in the microwave. Delicious and with the basic batter mixed and ready, it’s perfect for the kids treats after school or a teen-age late night “movie” treat. Children can have fun decorating the pumpkin, too, once cooled.

This is also a cute dish for your bread and butter, appetizers, or desserts in October and November. I enjoy being able to spruce-up my FALL tables for my family and friends.

Basic Cup Cake Mix:

1 BOX Cake Mix (your choice of flavor)

1 small box of INSTANT JELLO PUDDING (your choice of flavor)

Ingredients to make the cake

1/2 cup of Basic Mix

1 egg

1 Tablespoon Oil

1 Tablespoon Water

To make the cakes follow the directions below:

Mix all the ingredients together.

I spray the pumpkin dish with Baker’s Joy.  Put the mixture in the SIMPLE ADDITIONS Pumpkin Dish.

Place in the microwave and cook 1 minute 10 seconds—no more, no less. Invert on plate and you have a delicious CAKE—YUM!!!

Decorate with icing of choice after it cools!

Children can add sprinkles, too!

It’s not only easy to make but so easy to clean up because the dish is dishwasher safe, too!

Variation Cake Ideas:

Spice cake mix, cheesecake pudding, and cream cheese frosting

Strawberry cake mix, cheesecake pudding, and cream cheese frosting

Banana cake mix, vanilla pudding (or banana), cream cheese frosting

Chocolate cake mix, chocolate pudding, chocolate frosting

German chocolate cake mix, coconut pudding, coconut pecan frosting

Lemon cake mix, vanilla pudding, cream cheese frosting.

Creole Shrimp & Potato Chowder

Creole Shrimp & Potato Chowder

Browning shrimp shells and then simmering them in broth delivers great seafood flavor.

Ingredients: 1 lb (450 g) large uncooked, shell-on shrimp (21-25 per lb) 1 tbsp (15 mL) vegetable oil 2 bottles (8 oz/250 mL each) clam juice 2 cups (500 mL) chicken stock 1 medium onion 2 stalks celery 1 large russet potato, unpeeled 4 slices uncooked bacon 1/4 cup (50 mL) all-purpose flour 3 garlic cloves, pressed 2 tbsp (30 mL) Creole Rub 1 cup (250 mL) dry white wine such as Chardonnay 1/2 cup (125 mL) half and half 1/2 tsp (2 mL) salt 1 tsp (5 mL) chopped fresh thyme leaves (optional) Directions: Peel, devein shrimp and remove tails; do not discard shells or tails. Cut shrimp into small pieces; set aside. Heat oil in (4-qt./3.8-L) Casserole over medium-high heat 1-3 minutes or until shimmering. Add shells and tails; cook 3-4 minutes or until golden brown, stirring occasionally. Remove from heat. Place shells, tails, clam juice and stock into Large Micro-Cooker®;. Microwave, covered, on HIGH 8-9 minutes or until hot. Keep covered with lid and set aside. Meanwhile, on clean cutting board, finely chop onion and celery using Food Chopper. Dice potato and slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Set potato aside. Add bacon to Casserole and cook over medium heat 5-7 minutes or until crisp. Remove bacon from Casserole using Small Slotted Spoon (do not drain drippings). Set bacon aside. Add onion and celery to Casserole; cook 3-4 minutes or until tender. Add flour, pressed garlic and rub. Cook and stir 30 seconds or until combined. Add wine and simmer 3-4 minutes or until wine is reduced by half. Strain broth mixture through Micro-Cooker® lid into Casserole. Add potatoes and half and half. Bring to a simmer; reduce heat to medium-low and cook 12-14 minutes or until chowder is thickened and potatoes are tender, stirring occasionally. Stir in shrimp, salt and thyme, if desired. Cook 3-4 minutes or until shrimp are pink and opaque. Serve with bacon. Yield: 6 servings (8 cups/2 L) Nutrients per serving: (1 1/3 cups/325 mL): Calories 300, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 65 mg, Carbohydrate 23 g, Protein 19 g, Sodium 1140 mg, Fiber 2 g U.S. Diabetic exchanges per serving: 1 1/2 starch, 2 low-fat meat, 1 fat (1 1/2 carb) Cook’s Tips: To substitute Creole Rub, omit salt and increase flour to 1/3 cup (75 mL). Add 1 tbsp (15 mL) Creole seasoning and 2 tbsp (30 mL) tomato paste to onion and celery in Step 3. © 2010 The Pampered Chef used under license. www.pamperedchef.com

Cran-Raspberry Fizz

1. Slice two of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir® Pitcher.
2. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.

Yield: 16 servings

Nutrients per serving: Light: Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 34 g, Protein 0 g, Sodium 15 mg, Fiber 1 g

Cook’s Tips: If desired, 2 cups flavored vodka such as raspberry, cranberry, currant, citrus or lime can be added to this recipe.

To garnish rims of glasses, zest one lime using Microplane® Adjustable Grater. Combine lime zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with lime wedge to moisten. Dip rim of glass into sugar mixture.

For a simple garnish, using Zester/Scorer, score a lemon and zest a lime; thinly slice using Ultimate Mandoline. Make a cut to the center of each lemon and lime slice using Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.

Shared by a Pampered Chef  Consultant—thank you!

Grilled Pizza

Grilled Pizza
Prepare your favorite Pizza dough and roll it out. Suggesting individual size pizzas, but feel free to roll it out to whatever size is easy for you to manage on the grill.  Rub a little oil on the grill grate then add the pizza. Cook it for about 5 minutes, then flip it over. Add your toppings and cook and additional 5 minutes until the dough is done and the cheese is melted.

Simple “Fruit” Dessert

Simple “Fruit” Dessert

Looking for a new simple twist in a dessert?

Let’s alter “vanilla pudding”.
Buy a large box of instant vanilla pudding, a can of fruit pie filling or fresh fruit, and granola.

Prepare the vanilla pudding according to the box. Before it sets, using a beautiful dotted martini glasses, stemware, or parfait glasses, layer the pudding and the fruit and for extra texture, add a scoop of granola between the layers.

Bon Appetite!

Healthy Snack For The Beach

Fruit Salad–a healthy snack for the beach?
Combine 1 cup of coconut and vanilla pudding (the small size) in a gallon zip lock bag. Take this bag, a can opener, a can of pineapple tidbits, and a can of fruit cocktail with you. Twenty minutes before it’s time to eat, open the cans of fruit, dump into the gallon bag, and gently knead the contents, placing it in your cooler until you’re ready to eat!

Fresh Citrus?

Fresh Citrus?

The recipe calls for freshly squeezed citrus. How many do you need to purchase at the market?

The following measurements should come in handy on your next visit.
An average size lemon and lime have about 1/4 cup of juice and and an average orange has 1/3 cup of juice.

Don’t forget to zest it first….zest adds “ump” to the recipe.

Pink Martinis

Pink Martinis
Ingredients:
1 cup (250 mL) ice cubes
1/2 oz (15 mL) grenadine
4 oz (120 mL) Southern Comfort® (70 proof)

2 oz (60 mL) light rum
3 oz (90 mL) pineapple juice
2 oz (60 mL) sweet & sour mix

Directions:
Place ice in Shaker. Measure remaining ingredients into Shaker, starting with grenadine.
Secure lid and jigger on Shaker. Shake 10-15 times or until desired drinking temperature is reached. Remove lid from Shaker; pour into glasses.
Yield: 2 servings

Nutrients per serving: (about 3/4 cup/175 mL): Calories 310

Fresh Mango Margaritas!

Fresh Mango Margaritas!

2 large mangoes, peeled and cut into wedges
1/4 cup sugar
1/4 cup water
1/2 cup mango nectar
4 limes (divided)
1 tbsp sea salt
1 1/2 cups ice cubes divided
2 oz tequila , divided
mango and lime slices

1. For mango puree, finely chop mango wedges using food chopper. Place mangoes, sugar and water into batter bowl. Microwave on HIGH for 2-3 minutes until sugar is dissolved and mixture is hot.
2. Pour mango mixture into strainer over classic batter bowl. Press using classic scraper. Add enough nectar to mango puree to measure 1 1/2 cups. set aside. Juice limes to measure 1/2 cup . (Reserve one for the juiced lime halves).
3. Place salt onto appetizer plate. Rub cut ends of reserved lime half around edges of four dots martini glasses; dip glasses into salt. Fill shaker with half each of the ice, lime juice, puree and tequila. Secure lid on shaker and shake vigorously until chilled. Garnish with mango and lime slices….

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