Shrimp scampi

Shrimp Scampi

1 lb. Large shrimp peeled
½ c. Butter
½ tsp. Salt
4-6 cloves garlic chopped
1 tsp grated lemon rind
1 Tbsp lemon juice
2 Tbsp chopped parsley


Preheat oven to 400. Melt butter in 13x9 pan.

Add salt and garlic, parsley, and crushed garlics. Arrange shrimp in single layer. Bake 5 minutes. Sprinkle lemon peel and juice. Bake 10 more minutes.




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Chicken Cucumber Canapes

I had acutally forgotten about these delicious little sandwiches, until I was searching my old recipes for a bridal party.  This is a good mixture of chicken salad and cucumber sandwiches.

Chicken Cucumber Canapes



2 (8 ounce) packages cream cheese, softened

3/4 cup mayonnaise

3 cups cooked diced chicken

3/4 cups peeled, seeded, diced cucumbers

1/2 cup celery, diced

6 green onions, chopped

1 t. garlic salt

1/2 t. salt

1/2 t pepper

4 loaves wheat or white sandwich bread slices

Minced fresh parsley, optional

Stir together cream cheese and mayonnaise.  Sitr in chicken and next 7 ingredients.  Cover and chill at least 4 hours.

Cut bread slices with assorted 2 1/2 inch cutters.  Spread half of bread shapes with chicken mixture; top each with a matching bread shape.  Roll sandwich edges in parsley, if desired. Yield 7 dozen.

Banana Nut Bread

I seem to always have old bananas at my house and hate to throw them away, so this is what becomes of all old bananas.  One hint: if you are not ready to bake, then put the bananas in the freezer in the peel, take them out  and let them thaw when ready to use them for baking and they are really better than over ripe.

Banana Nut Bread

4-5 overripe bananas

1 cup sugar

1/2 cup butter (1 stick), softened

2 eggs

2 cups flour

1/2 t. salt

1/2 t. soda

1 t. baking powder

1/2 cup chopped nuts (I prefer mine toasted)

Using electric mixer, combine bananas, sugar, softened butter, and eggs.  Mix flour, salt, soda, and baking powder.  Gradually add flour mixture to banana mixture until all is moist.  Add nuts and pour into loaf pan.  Bake 350 for 1 hour.  Sometimes it may take as long as 1 1/2 hours and I believe it depends on the bananas.  Just check before removing from pan to make sure center is done.

Tilapia Piccata

Another favorite at the Chef and it has remained a favorite of ours.  It is very quick and delicious. You can also use chicken, just make sure the breasts are pounded flat to reduce cooking time.

Tilapia Piccata

4 large (6-7 oz) tilapia fillets (or 8 small fillets)

Salt and pepper

1 cup all-purpose flour

2 Tbsps olive oil

8 Tbsps butter, divided

3/4 cup white wine

1 Tbsp finely chopped shallots (optional)

2 Tbsps fresh lemon juice

1 Tbsp (or more) small capers

Parsley leaves or chopped parsley
Lemon Slices for garnish

Preparation:

Dry the fillets with plain paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
Heat the olive oil and 2 tablespoon of the butter over Medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess, and lay them in the pan.
Pan fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Peek but don't flip until they are brown, otherwise, they will stick. Remove the fish from the pan and keep warm.
Raise the heat to Medium High and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1-2 minutes until shallots are softened.
Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining butter. Spoon the sauce over the fish and sprinkle with parsley and lemon slices.
Makes 4 servings of Easy Tilapia Piccata

Shrimp Salad

I must give credit to my friend Denise for this recipe.  It is actually from The Barefoot Contessa, but whatever, it is delicious and so easy to make.

Shrimp Salad

2 pounds shrimp, I use large, 16-20 thawed and warmed in a skillet to remove the excess water.

2 cups Hellman's mayonnaise

1 t. dijon mustard

2 T white wine vinegar or white wine

1 t fresh ground pepper

6 T fresh dill, minced

1 cup red onion, finely diced

3 cups minced celery (6 stalks)

Whisk together mayonnaise, mustard, wine or vinegar, pepper, salt and dill.  Combine with the shrimp, red onion, celery.  Check seasonings.  Cover and refrigerate to enhance flavors.

12 servings

Broccoli Salad

I'm sure this salad was in our delicase everyday that we were open.  It varied daily, depending on who happen to make it.  I was light handed on the mayo, but I will say if it wasn't right our customers would be sure to relay that to whom ever was at the cash register.

Broccoli Salad

8 slices bacon

2 heads fresh broccoli, small pieces

1 1/2 cups Cheddar cheese, shredded

1/2 large red onion, diced

1/4 cup red wine vinegar

2 T sugar

2 t black pepper

1 t salt

2/3 cup mayonnaise

1 t fresh lemon juice

Place bacon in skillet and cook over medium heat until evenly browned and crisp.  Drain and crumble.

In a large bowl, combine broccoli, cheese, onion and bacon. 

Prepare the dressing in a small bowl bu whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise, and lemon juice.  Combine dressing with salad.  Cover and refrigerate until ready to serve.  This is much better if allowed to sit 2 hours before serving.

12 servings

Some people like raisins, but I don't care for them in this recipe, but each to his own.

Marinated Cheese

This makes a very attractive dish served in a clear glass bowl or mounded on a tray, lined with crackers. It can be made ahead and purchasing the cheese cubes makes it an easy recipe.

Marinated Cheese Cubes



Marinade:

1/2 cup olive oil

4 green onions, coarsely chopped

1/2 cup fresh parsley

Dash Tabasco

Dash red pepper and black pepper

1/4 cup white wine vinegar (I have used red wine vinegar)

3 T dried basil leaves or 1/2 cup fresh chopped

3 T minced garlic

Cheese cubes I use a bag of Cheddar Jack, Pepper Jack and Swiss, which I buy at Sams.

Put all marinade ingredients in food processor and pulse til blended.  Pour over cheese cubes and toss.  Keep covered tightly and toss occasionally until ready to serve.  Better if made a day or two ahead to enhance flavors.