Friday, July 17, 2020

Spiced Shrimp for Fish Friday Foodies.

It's time for Fish Friday Foodies again. I've not been participating a lot the past few months,  but had to share my recipe for Spiced Shrimp on Stick this month. 
Spiced Shrimp on a Stick

Wendy of A Day in the Life on the Farm is our hostess this month and the theme is Seafood cooked outside.  
Honestly, I don't use my grill as much as I could. 
I don't.
I should use it more, but...
I also work as a cook, part time in a local seafood restaurant, and cook a lot of seafood. 
One of my tasks there is coming up with great lunch specials when I work, and this recipe or a variation may well be making an appearance. 

These are highly spiced Shrimp Skewers, which can be cooked on an outdoor grill, or on a flat top grill, or even on a pan on top of the stove. 
Although, I think they get a little more oomph when cooked on a grill. 
I served them with some buttered noodles, but think they would be even better served on top of a veggie stir fry.
Spraying them with some cooking spray before placing them on the grill, helps to keep them from 'sticking' to the grill, and aids in turning them over.
Spiced Shrimp on a Stick
Spiced Shrimp on a Stick
Served with some buttered Noodles. 




 

Spiced Shrimp on a Grill

Yield: 2 Servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MCook time: 4 MTotal time: 9 M
These are a highly spiced Shrimp which would be perfect with a stir fry or can be served on top of buttered noodles.

Ingredients:

  • 16 Shrimp - (32 count/lb.) Fresh or Frozen
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons fruity Balsamic Glaze - I used a Fig Strawberry combo
  • 1/2 tsp. Five Spice powder
  • Wooden skewers
  • Non stick cooking spray

Instructions:

  1. Combine the water, vinegar, glaze and five spice powder.   Place in a small pot and bring to a boil.  Turn off the heat.  If using frozen shrimp pour the hot liquid on top of the frozen shrimp and let sit while the outdoor grill heats up.   If using fresh shrimp, let the marinade mixture sit and cool just a bit before pouring it over the shrimp. You don't need to let them marinade for more than a couple of minutes. 
  2. Remove the shrimp from marinade and thread 4 shrimp onto each skewer.  Spray each side with cooking spray, and then place onto the grill over high heat.   Grill on each side for about 2-3 minutes and remove from grill.  Serve with buttered noodles, or a veggie stir fry.
Created using The Recipes Generator

Continue Reading
3 comments
Share:

Sunday, July 5, 2020

First Monday Favorites for June/2020

I hate to admit this, but it's been a few months since I posted about First Monday Favorites.   I started this monthly page a few years ago, showcasing my favorite recipe from the previous month and then invited fellow food bloggers to stop on by and link up their favorite recipe from the previous month. 
Then we all got hit with pandemic stuff, and many of us ended up holed up and working from home.  This also meant, at least for me, no more potlucks, no more gatherings, no more restaurant meals and I ended up making much of the same, over and over and over. 
Well, I did try a couple new to me recipes, and thought, gee, maybe I need to get this little recipe roundup going again?

My favorite recipe from last month was an easy one.  I love Muesli, and I decided to try my hand at making some and have to say, it was a total success.  At least my mouth deemed it a win, and I do tend to listen to it.  

My First Monday Favorite from June, was this, Home Made Muesli.   
Home Made Muesli


If you'd like to join in, please stop by and link up your favorite recipe from last month.  Not necessarily, the one with the most views, but your own personal favorite. 

Can't wait to see what you made.

You are invited to the Inlinkz link party!

Click here to enter

Continue Reading
1 comment
Share:

Tuesday, June 23, 2020

Keto Brownie Fudge

I found a recipe in my Women's World magazine a few weeks ago and had to try my hand at it.  I did twiddle with it a little, and have to say that while they called it a Brownie, I found it to be more like a good fudge.  
A small piece was the perfect size for me. 
OK, so I sampled two pieces, but then I took the rest to work and shared them there.  
They liked them.  
Keto Brownie Fudge

I do have a caveat here though.  I chopped up the dates a little, but didn't think to make sure that all the pits were gone.
I took the package at its word that they were pitted, and one slipped through.  I got it out though
Dates in food processor
After I got it all mixed together, I pressed it into an 8 inch pan which had parchment paper in the bottom and decorated it with some pecan halves.
Keto Brownie Fudge
I let them set up overnight before slicing it into little squares.

I had to repeat the picture.   These were rich and so full of chocolate flavor.
Keto Brownie Fudge


Keto Brownie Fudge

Yield: 16-20 pieces of fudge
Author: Sid's Sea Palm Cooking -
Prep time: 15 MCook time: Total time: 15 M
This is not a classic fudge or brownie but it sure hits all the delicious points that either one needs. And because it's not only keto friendly, but also low carb it's perfect as a sweet treat

Ingredients:

  • 8 oz. package pitted dates
  • 1 cup shelled walnuts
  • 1/2 cup almond butter
  • 1/2 cup unsweetened extra dark cocoa powder
  • 1 cup pecan halves or pieces

Instructions:

  1. In the bowl of your food processor, add the dates which have been roughly chopped, checking to make sure that no pits have made their way into the bowl. ( The blades don't like pits).  Pulse it to chop the dates up a little, then add the shelled walnuts and process, letting them get chopped up more.   Add the almond butter and continue to process.  Let it go for a couple of minutes, then add the cocoa powder and mix it in well.   
  2. In an 8 inch pan, place a sheet of parchment paper, then place the processed date mixture into the pan, evenly.  Press the mixture down firmly and then add the pecan halves or the chopped pecans pressing them down into the mixture.  Place in the fridge for a minimum of 4 hours or overnight before slicing into squares and serving. 
Created using The Recipes Generator

Continue Reading
No comments
Share:

Saturday, June 20, 2020

Wonton Soup for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and even though it's hot outside, I decided I wanted to join in this month. 

Our hostess this month  is Juli Meyers of Pandemonium Noshery
We're doing Asian or Asian inspired soups this month.

I love joining in on blog events like this, I stretch my virtual cooking muscles and quite often end up making a dish that becomes part of our overall menu plan.

I've been craving potstickers lately and learned how to make my own Gyoza Wrappers for an SRC event, and wondered if maybe I couldn't use the basic recipe and make a Wonton Soup.
Wonton Soup


It never hurts to try making new stuff, at least in my kitchen.  Even if sometimes they turn into offerings to the kitchen goddess.
Which these certainly weren't. 

This month,  I decided to try making a Wonton Soup using the Gyoza Wrappers.   I made the filling for the Wontons using part of a package of frozen Asian Style stir fry veggies.  I let them thaw, then chopped them up and cooked them quickly in a lightly greased pan, mostly to dry them out and get the moisture out.  And I won't be buying that particular kind again. It was full of broccoli stems, but that's my own personal peeve. 

These days, it's all about using what you have on hand, and not making any extra shopping trips.
I also added in a few more mushrooms, cause I like mushrooms, as well as some chopped carrots and celery.
Finishing it off with a splash or two of sweet soy sauce and a bit of Sesame Oil. 
Wontons for Wonton Soup


If you use the Gyoza Wrapper recipe, be warned, you'll get a generous 30+ wrappers out of it.   I just froze the excess, after rolling them out a little, I placed them between sheets of parchment paper.  I'll be making some Potstickers from them soon.  

I also used up some of the Chicken Stock I've had in my freezer.  I've been stockpiling it, and love being able to just grab some as needed.  

After I'd made the filling for the wontons, I filled up a few, and placed them under a damp cloth to keep from drying out, as I heated the frozen stock, to which I'd added an additional couple cups of water, along with some carrot, celery, a small piece of ginger and some of the frozen veggies.  I let them cook and then added the filled Wontons.
Wonton Soup


These are a form of pasta and will absorb some of the stock as they cook.  I let them simmer for almost 10 minutes, and then checked for doneness.  Since the wontons skins were homemade, they needed to cook for a little longer than storebought ones.  
And then added another 5 minutes to the cook time.

As for serving size, I'd suggest a cup and a half per person, and depending on how hungry you are, 2-3 wontons per person. 
I served them with a sprinkle of parsley and chives on top, for color and flavor. 
Wonton Soup
This ended up being mostly vegetarian, not on purpose.  You can certainly use a good vegetable stock here to make it totally vegetarian or vegan even.  
It's all good.

FYI- if you have any left over, take the wontons out of the soup and place them in a separate container before storing them in the fridge.  The wontons will continue to absorb liquid and you end up with some big blobs otherwise.


Wonton Soup

Yield: 2 servings
Author:
Prep time: 10 MCook time: 10 MTotal time: 20 M

Ingredients:

  • 6 cups chicken or vegetable stock
  • 1/2 stalk celery
  • 1/2 carrot
  • 1/2 inch piece of ginger
  • 6 wontons- filled with finely chopped cooked vegetables)
  • Chopped Parsley and Chives for decoration.
Wonton Filling
  • 1/2 cup frozen mixed Asian style vegetables - thawed and chopped fine.
  • 1/2 stalk celery-minced
  • 1/2 carrot - minced
  • 3 mushrooms - minced
  • 1 tsp. Sweet Soy Sauce
  • 1/2 tsp. Sesame Seed oil

Instructions:

  1. Finely mince all the vegetable and saute in a dry pan which had bee sprayed with non stick spray, just until the vegetable have released all their moisture.   Add the Sweet Soy Sauce and sesame oil.  Stir together and set aside to cool. 
  2. Fill 6 wonton skins with the minced vegetables, and put under a damp towel while you heat the soup stock.  Add the carrot, celery and ginger and simmer for a few minutes, then add the filled wontons and let cook for an additional 5- 10 minutes.  If using commercial wonton skins, cook for 5-7 minutes. If using home made Gyoza skins, cook for an additional 3-5 minutes or until the wontons are done.
  3. Arrange 2-3 Wontons in each bowl and pour soup stock over them and sprinkle a little chopped parsley and chives on top to serve.
Created using The Recipes Generator

Check out what some of my fellow bloggers made.  I can't wait to see what they came up with. 

Continue Reading
12 comments
Share:

Monday, June 15, 2020

Toaster Oven No Knead Rolls

I'm an unabashed lover of bread.   Well, let me qualify that, I love home made bread.  The very act of making the bread, kneading it, watching it as it rises and then the amazing aroma of the baking bread.
It makes my heart sing and my mouth water. 
No Knead Rolls for Toaster Oven


However, sometimes, you want home made rolls and don't have time to either let it rise slowly or even feel like kneading the dough.  

Which is where this month's Multicooker Monday offering comes in.  Sue of Palatable Pastime is our hostess for this particular foray.  

We're a group of bloggers who are asked to make something with one of our favorite or even not so favorite kitchen helpers, ie: Toaster Ovens, Crockpots, Instant Pots, etc.  Honestly, with some of the great recipes other bloggers have posted, I've almost made up my mind that I need more kitchen toys. 

But for right now I'll stick with the few I already have. 

Although that toaster oven with convection air fry capabilities is getting higher on my list of must have toys, kitchen appliances.  

To be honest, I almost forgot about Multicooker Monday this month, but managed to come in under the wire.
Whew...

I do a 2-3 week menu plan, and use it to plan out shopping trips, and also try to keep track of what is in the freezer, to vary our meals. 
Variety is the spice of life?

It works,  mostly.

On the menu plan the other day was Steak and Salad, and for some reason, just Steak and Salad, isn't quite enough for me.  I need a carb to go with it.  

Either potatoes or bread.   That completes the meal for me.   And I was out of potatoes until my next shopping excursion, so I opted to make some bread.  

It didn't hurt that I was able to score some bread flour recently, so I felt like I could go ahead and make some of my No Knead Rolls, but with the hot weather, I didn't want to turn on the oven, so I baked them in my little toaster oven.   Which fits perfectly with the theme of Multicooker Monday. 

I also didn't want to make a full recipe, 6 rolls are more than enough for us.  We ate two with our meal, and I had the rest for breakfasts the next few days.  They make a great egg and bacon breakfast sandwich, substantial enough for the entire day of working.
No Knead Rolls for Toaster Oven
No Knead Rolls for Toaster Oven

They're also good toasted with a little butter and honey on top.  Using my toaster oven, of course.

Toasted No Knead Rolls for Toaster Oven




No Knead Rolls for the Toaster Oven

Yield: 6 Rolls
Author: Sid's Sea Palm Cooking -
Prep time: 1 H & 20 MCook time: 15 MTotal time: 1 H & 35 M
These rolls are basically a quick and easy yeast roll that tastes great, and is nice and hearty.

Ingredients:

  • 2 cups Bread Flour + 1-2 tablespoons for dusting
  • 3/4 cup milk,  warmed to 120 degrees
  • 1 egg
  • 1 tablespoon sugar
  • 1/2 tablespoon yeast
  • 1/2 teaspoon salt
  • 2 tablespoons  melted butter

Instructions:

  1. Warm the milk, add the egg and sugar to it and whisk together.  Sprinkle the yeast over top, and wait a couple of minutes.  Add the flour and mix in.  Then add the salt.  This is a wet and sticky dough, so don't be surprised.   Cover the bowl and let rise for an hour or until doubled in size.  I use the bread proofing setting on my oven and let it rise there for 1/2 hour.  Punch down the dough, and then separate it into 6 equal portions.  I dust the dough with a little flour at this point as the dough is very sticky and hard to handle.  Form into 6 equal balls, and place on a greased pan that will fit into the toaster oven.  Brush the tops of the rolls with a little melted butter and place a piece of plastic wrap over top.  Let rise for 1/2 hour or so, or until the rolls have doubled in size.   Turn the toaster oven on to 400 degrees and place the rolls inside.   Bake for 15 minutes and if not browning enough on top, turn the oven up to 450 degrees and bake an additional 3-5 minutes.  Brush the tops with butter as soon as they are out of the oven.  Serve hot.
  2. NOTE:  This particular day I started the dough at 4:15 pm, and started baking them at 5:40 pm.  We ate at 6:05 pm.    It really can be that quick to make and enjoy lovely home made yeast rolls for dinner.  
Created using The Recipes Generator

Multicooker Monday June 2020: Recipes using Small Kitchen Appliances

Continue Reading
14 comments
Share: