Afterburners

I found this recipe & I am not sure that I would make them. They sound a little spicy for me, but this reminded me of my dad who will eat a jalapeño on anything! If you are going to make them be careful of the jalapeños when you are handling them if the juice gets on your skin or eyes it burns!

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

Baked Shrimp & Feta

I am always looking for a new shrimp recipe, Matt would eat shrimp everyday if he could, so we need variety. This recipe uses feta which I think is a great combination with shrimp.

1 teaspoon olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound medium shrimp, peeled and deveined
3 garlic cloves, minced
Cooking spray
1/2 cup dry white wine
3 cups diced Roma tomato (about 3/4 pound)
3/4 cup (3 ounces) finely crumbled feta cheese
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup minced fresh parsley

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic); sauté for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.

Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350° for 10 minutes. Serve mixture over pasta, and sprinkle with parsley.

Baked Potato Soup

This soup is serious comfort food, perfect for an evening with your first snow of the season. You can bake the potatoes in the oven or make them in the microwave.

To bake potatoes in the microwave, prick each several times with a fork. Microwave 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let cool.

5 large baking potatoes, baked
1/4 cup butter or margarine
1 medium onion, chopped
1/3 cup all-purpose flour
1 quart half-and-half
3 cups milk
1 teaspoon salt
1/8 teaspoon ground white pepper
2 cups (8 ounces) shredded Cheddar cheese
8 bacon slices, cooked and crumbled

Peel potatoes, and coarsely mash with a fork.

Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese, chives, sour cream and bacon.

Baked Scallops au Gratin

When I find scallops on sale I like to get them as a treat for Matt. This is a great recipe to try if you are a beginner with scallops. You can serve as a hors d'oeuvres or a main dish. Remember to buy the larger size, the small scallops are great for pastas.

1/2 pound sea scallops
1/3 cup Japanese breadcrumbs (panko)
2 tablespoons butter, melted (you could use olive oil but I prefer butter with seafood)
1tablespoon fresh lemon juice
1 small garlic clove, finely minced
1/2 teaspoon Cavenders

Place scallops in a lightly greased 1-quart baking dish.Combine breadcrumbs and remaining ingredients, and sprinkle over scallops.Bake at 425° for 15 minutes or until scallops are opaque and topping is golden.

Squash Soup with Zest of Orange

In most parts of the country you will be enjoying the cool fall weather in October. Except in Scottsdale where it is 5 pm & 95 degrees out. One of my favorite things about fall is the fall produce you can buy at local farm stands. I was talking to my mom yesterday & she was telling me about all the fun gourds & squash for sale in Brigham City, Utah. That got me thinking of Squash Soup. This is a great recipe & a little simpler than others I have ran across. I think Squash Soup is such a fun dinner on those nights when the weather is getting crisp. Enjoy!

1 tablespoon unsalted butter
2 leeks, white and tender green parts only, thinly sliced
Zest of 1/4 orange
2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice
1/4 teaspoon ground nutmeg
4 cups chicken or vegetable stock (or broth)

Melt butter over low heat. Stir in leeks and cook until softened. Add zest, squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes. Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper. For a real treat serve with grown up grilled cheeses. Use a baguette & fancy cheese like Gouda.

Zucchini Pie

I had forgotten all about my zucchini pie until our tennis lessons tonight. Our coach's 11 year old daughter was there. She lives by the mantra of animals are our friends and we don't eat our friends. So I thought I should do my part & round up my best vegetarian recipe. Zucchini pie is a great recipe to keep in your rotation. You can serve it as a dinner, side dish, appetizer or even breakfast. I keep a bottle of Tabasco in my kitchen for those who like to spice it up. Enjoy!

3 cups grated zucchini (you can also use patty pans or summer squash)

1 small onion, chopped

1 cup all-purpose flour

1 cup grated Monterrey jack cheese

3 eggs, beaten

1/4 cup vegetable oil

4 tablespoons grated Parmesan

2 teaspoons chopped fresh basil

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

Fire Cracker Shrimp

My very favorite Pei Wei dish was firecracker shrimp, but they quit making it. This is my best version.

8 ounces medium shrimp, peeled and deveined
3 tablespoons diced yellow onions
10 ounces cooked egg noodles
1 tablespoon minced garlic

3 tablespoons diced red peppers
1 tablespoon green onion (white part only)
1 tablespoon chili paste
firecracker sauce
2 tablespoons chili paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
shrimp marinade
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Cook noodles until al dente.
Shock in generous amounts of ice water, turning with your hands to speed chilling.
Drain very well.
Coat lightly with sesame oil.
Heat wok, add 1 teaspoon of oil.
Place shrimp into medium hot oil;slightly undercook.
Drain wok, wipe out excess oil.
Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
Mound noodles into a large shallow bowl;clean wok.
Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
Finish with sesame oil.
Place shrimp and sauce over noodles.
Garnish with cilantro sprigs.