meatballs and spaghetti tonight

Meatballs made with one lb. 80/20 ground beef, 1 1/2 Italian sausages, skinned, 1 egg, some panko bread crumbs a dash of milk, some cheese, and a splash of spaghetti sauce.

Shrimp in Escabeche and Chicken Manicotti with Enchilada Sauce

 I got these two recipes from Liz Berg.

SHRIMP IN ESCABÈCHE

MAGGIE RUGGIERO GOURMET SEPTEMBER 2007

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.

1 small red onion, halved lengthwise and thinly sliced crosswise

1/2 cup distilled white vinegar

1/4 teaspoon dried oregano

2/3 cup extra-virgin olive oil

2 Turkish bay leaves or 1 California

2 garlic cloves, smashed

1 teaspoon black peppercorns

2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

PREPARATION

Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.

Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.

Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.

Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.

cooks' note:

Shrimp in escabeche can be chilled up to 2 days.

Mexican Chicken Manicotti

Ingredients

1 (16-ounce) package manicotti shells

1 onion, chopped

3 cloves garlic, minced

1-2 jalapeño peppers, minced

2 tablespoons butter

2 cups shredded cooked chicken (can use a rotisserie chicken)

1 (8-ounce) package cream cheese, at room temperature

¼ cup sour cream

1-1/3 cups salsa, divided

1 (8-ounce) can enchilada sauce

¾ cup shredded Monterey Jack cheese

¾ cup shredded sharp cheddar cheese

¼ cup shredded Parmesan cheese

Instructions

Preheat oven to 350 degrees F. Spray a 13" x 9" pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.

In large skillet, cook onion, garlic, and jalapeños in butter until softened. Remove from heat and stir in chicken, cream cheese, and sour cream; stir until blended. Let cool 20 minutes, then add ⅓ cup salsa.

Cook the manicotti shells until almost al dente according to package directions; drain. Stuff the shells with the chicken mixture.

In small bowl, combine remaining cup of salsa and enchilada sauce; mix well. Place ½ cup of this mixture into the bottom of prepared pan. Top with stuffed manicotti shells. If there is leftover chicken filling, just put it on top of the stuffed shells. Pour remaining sauce mixture over and sprinkle with both cheeses.

Bake for 35-40 minutes until mixture is bubbly and cheese is browned.

Pureco Pibil

PURECO PIBIL

5 lb. pork butt cut into 2-inch squares

5 Tbs  achiote  seeds (aka annatto)

2 tsp. cumin

1 Tbs. pepper

8 allspice berries

Grind together into a powder

1/2 C. orange juice

1/2 C. white vinegar

2 Tbs. salt

2 habeneros seeded & veined

splash of tequila

Add powder and blend smooth.

Pour over meat in pan lined with foil, seal with foil to keep steam in while cooking at 325º for 4 hours

Served with Spanish rice

Salmon, salad, snap peas and rice

Salmon was seasoned with
2T.brown sugar
2T. paprika
2 tsp. kosher salt
1 1/2 tsp. black pepper
1/2 tsp. thyme
pinch ground coriander
pinch ground cumin
dash cayenne pepper

Browned on both sides for 2 minutes in hot oil, put in 325º oven for 4 minutes.

Peas and asparagus both steamed and dressed with salted butter.

Salad Dressing was 3 parts Ranch dressinr
1 part sour cream
taco seasoning

salad: tomato. iceberg lettuce, red bell pepper. crunched up Doritos and grated  Mexican cheeses.

Hamburgers plus

When Cassie left for work this morning, as she was walking out the door, she said she got off at 8pm.  I wondered whether that was a hint that she'd like something ready to eat when she got home so I started thinking about dinner.

First I cut up an onion into rings and put them in a jar with peperonici sp? juice and added some rice vinegar and sugar and let them pickle all day.  I decided to try a hamburger mix with bratwrust, bread crumbs and Penseys seasoned salt.  I also got some triple cream brie, mushrooms, tomatoes, lettuce, avocado, dill pickles and some pasta salad.  We had hamburger sandwiches and the pasta salad along with some baby watermelon.

Kabobs and salad

I was going to make meatloaf until Cassie mentioned that it was a little hot to be using the oven today.  She suggested Kabobs.  I was feeling a little lazy so picked up a Dole Southwest Salad kit. It had taco flavored Ranch dressing, sour cream, Dorito tasting chip crumbs and cheese.  I added some pieces of left over roast chicken breast.  Kabobs had white onion, fresh cut pineapple, red and green bell peppers, strip steak, par-boiled potatoes and zucchini. Next time I want to try it with meat marinated in pineapple sauce and soy sauce then perhaps basted with teriyaki sauce.

Easter Ham dinner a day early

 

   PINEAPPLE UPSIDE DOWN CAKE 

    Makes one 10 1/2-inch cake 

I used Duncan Hines pineapple cake mix with fresh cut pineapple, maraschino cherries in 

    1/2 cup dark brown sugar, firmly packed.1/2 stick butter melted together and poured in bottom of pan, pineapple and cherries arranged over brown sugar, topped with cake mix and cooked until cake was done.  It took about twice as long as package directions.

     

    RUM-SPIKED WHIPPED CREAM 

    Makes 2 cups 

    1 cup heavy cream, well chilled 

    2 tablespoons rum, such as Mount Gay 

    Pour the cream into the bowl of a heavy-duty mixer. Add rum. Whip on high 

    speed until stiff peaks form, 45 to 60 second. 

Maple Glazed Sweet Potatoes  Recipe by Wendy 

"Sweet potatoes made with brown sugar and maple syrup. A family favorite that everyone enjoys. If you're not cooking for a vegetarian crowd, you can top these with marshmallows as well."

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Ingredients

Original recipe makes 6 to 8 servings

Change Servings

2 1/2 sweet potatoes

3 tablespoons butter

1/4 cup maple syrup

2 tablespoons brown sugar

2 tablespoons flaked coconut(optional)

1/3 cup chopped pecans

Directions

Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.

Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan.

When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish.

In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.

Bake 5 to 7 minutes, until top is lightly browned

Green Bean and Feta Salad

Combine 1 can of 3 bean salad, and  mozzarella cheese in a large bowl; toss well.  Heat in slow oven 20 minutes. 

Pour oil mixture over bean mixture 1 hour before serving; toss just before serving.

Apricot Brown Sugar Ham

Use glaze that comes with Carrado ham and add an equal amount of apricot preserves.

Deviled eggs

Mayo, mustard, sweet pickle relish, garnished with paprika and powdered Ranch dressing

Maple Glazed Sweet Potatoes  Recipe by Wendy 

"Sweet potatoes made with brown sugar and maple syrup. A family favorite that everyone enjoys. If you're not cooking for a vegetarian crowd, you can top these with marshmallows as well."

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Ingredients

Original recipe makes 6 to 8 servings

Change Servings

2 1/2 sweet potatoes

3 tablespoons butter

1/4 cup maple syrup

2 tablespoons brown sugar

2 tablespoons flaked coconut(optional)

1/3 cup chopped pecans

Directions

Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.

Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan.

When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish.

In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.

Bake 5 to 7 minutes, until top is lightly browned

Seafoam Salad  From Jaymes @ eGullet Mar, 2015

1 large box lime gelatin

½ C mayo or Miracle Whip

1 C crushed pineapple with juice (canned - it won't congeal with fresh pineapple)

1 C cottage cheese

½ C chopped nuts (walnuts or pecans; optional)

Dissolve gelatin in 2 cups boiling water.  Stir in 1 C ice cubes.  Add mayo or Miracle Whip and blend thoroughly.  Add pineapple and stir.  Add cottage cheese and nuts and stir to combine.  Pour into greased mold and chill.

Povitica Bread