Sunday, March 26, 2017

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce / #SundaySupper

Spring has come to North Carolina early this year, and I am excited! The air is warm and breezy, the flowers are peeking up through the dirt, and I am celebrating spring by enjoying this Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce. I made this recipe a couple times just to make sure it was exactly what I was looking for. I tweaked it a few times, and I think you are going to love this final version.
I made one change I had never done before, and it really changed the entire recipe. It made the shrimp soft and wonderful tasting by cooking it in a mixture of butter and orange juice. It is awesome! Read how I made my new favorite shrimp recipe, and you might be surprised to find out how easy it is!
Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce 
(printable recipe at end of page) 
1 Fresh Lime 
1/2 Fresh Lemon 
1 pound fresh or frozen Shrimp (16-20ct)
black pepper
garlic powder
1 tablespoon Butter
2-3 ounces Orange Juice
3-4 ounces Lemon Yogurt  


Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
Peel and devein the shrimp. We did that on this page! Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
Once the shrimp are done, pour the sauce through a strainer into a bowl.
Immediately place the cooked shrimp in the ice bath that you prepared earlier.
While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency. 
Serve the chilled shrimp with the sauce!

 Enjoy this springy, citrusy delight!
Thank you for stopping by and visiting today! 
I would love if you would follow The Freshman Cook:
 
Continue to scroll down the page and find more delicious recipes for celebrating spring from the #SundaySupper family!
Thank you to Lisa from Jersey Girl Cooks for hosting today!

Sunday Supper Citrus Recipes That Will Make You Smile

Breakfasts

Main Dishes

Desserts

Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

print recipe

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce

prep time: cook time: total time:

INGREDIENTS:

  • 1 Fresh Lime
  • 1/2 Fresh Lemon
  • 1 pound fresh or frozen Shrimp (16-20ct)
  • black pepper
  • garlic powder
  • 1 tablespoon Butter
  • 2-3 ounces Orange Juice
  • 3-4 ounces Lemon Yogurt

INSTRUCTIONS:

  1. Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
  2. Peel and devein the shrimp. We did that here. Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
  3. In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
  4. Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
  5. Once the shrimp are done, pour the sauce through a strainer into a bowl.
  6. Immediately place the cooked shrimp in the ice bath that you prepared earlier.
  7. While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency.
  8. Serve the chilled shrimp with the sauce!
Created using The Recipes Generator

Thursday, March 23, 2017

Celebrate It! Blog Link Party!


I am so glad you stopped by today!
Thank you for all the great link ups last week! You are all so creative and talented and I am so glad you shared at Celebrate It!

Here are last weeks 3 most clicked links:

Electrical Wire Ring
from

The Best DIY Unicorn Headband Tutorial Around
from

Diy Washi Tape Wooden letters
from




Monday, March 20, 2017

Chocolate Peanut Butter Pretzel Game Mix

There is a story that goes with this Chocolate Peanut Butter Pretzel Game Mix. You have probably seen this mix in the store in the candy aisle of the supermarket.
When I first saw this I was intrigued...and hungry! I love all the ingredients in the mix: mini peanut butter cups, peanuts, reeses pieces, and mini pretzels. I thought this mix would be perfect for a party, watching a movie, or my favorite, watching the NCAA Championship games! But the price was rather high! It was alright for a one time treat, but to serve to a bunch of crazy hungry basketball fans? No. 
So I sourced the four ingredients, getting as close to the real thing as I could, and made my own Chocolate Peanut Butter Pretzel Game Mix!

Chocolate Peanut Butter Pretzel Game Mix
Reese's Pieces
Peanuts-lightly salted
Mini Milk Chocolate Peanut Butter Cups
Mini Peanut Butter Filled Pretzels


While this is hardly a recipe, the pieces and the peanuts are very easy to find. The mini chocolate peanut butter cups and the mini pretzels were more of a challenge. I found the pretzels packaged under the store brand. The mini pretzel pillows I bought have peanut butter in the middle. They are the right size and price and they work great in the mix. The mini chocolate peanut butter cups were difficult. There is a mini version on the market, but they are too large. I finally found them on a trip to Trader Joes. They are smaller than any others I had found, and they taste amazing! 
So, I am excited about the mix, and very happy about the price! The package at the grocery cost $3.99 for 6.8 ounces, making it .59¢ an ounce. I made it for .22¢ an ounce. Less than half the price!
I mixed equal amounts of each ingredient in a bowl. Another good thing about making the mix yourself is that you can put plenty of your favorite ingredient in there. When you buy mixes like this, the most expensive ingredient is usually used the least. That is usually my favorite ingredient in the mix! My favorite from this mix is the mini peanut butter cups, so I can use as much as I want by making it myself!



No matter how you serve this Chocolate Peanut Butter Pretzel Game Mix, you and your guests will love and enjoy this less expensive, but very tasty mix.
Thanks for stopping by today, and let me know if you make this and what you think! 

 

 

Thursday, March 16, 2017

Celebrate It! Blog Link Party!


Hi everyone, and thank you for stopping by today!
I am so glad you are here!
Let's link up and have fun!

Here are last weeks 3 most clicked links:

How To Make Stitch of Luck St. Patrick's Day Decor 
from 

Leprechaun Day Poke Cake
from

3-Ingredient Cake Mix Cookies
from





Tuesday, March 14, 2017

Mini Shamrock Pie / #Pi Day

Today is March 14, which means that it is also Pi Day! 3.14! So I joined up with some other bloggers to celebrate this day, the ratio of the circumference of a circle to its diameter, by making pie!

This Mini Shamrock Pie is a tasty, fun way to celebrate not only Pi day, but also St. Patrick's Day! The recipe calls for store bought pie shells, with homemade filling, making this Pi Day dessert, simple, quick, fun and tasty! 

Mini Shamrock Pie
(printable recipe at end of post)

1/2 cup Sugar
2 tablespoons Cornstarch
2 cups Milk
2 Egg Yolks, beaten
2 tablespoons Butter
1 1/2 teaspoons Vanilla
Green Food Color
1 sheet frozen Pie Pastry
small shamrock cookie cutter
4 Pre made 5" Pie Shells
Leprechaun Sprinkles 

In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.

Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
Measure 1 cup of the mix to the egg yolk and mix together. 
 Pour the egg mix into the pan with the rest of the milk mixture.
Cook and stir 2 minutes more.
Remove the pan from the heat, and stir in the butter and vanilla until combined.
Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
Bake the pie shells according to the package directions.
Let the pie crusts cool.
Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.

Thanks so much for stopping by to celebrate Pi day with me! 
 Follow The Freshman Cook!


Continue scrolling down to see what my other Pi loving friends  created to celebrate today!

Cherry Hand Pies from Love and Confections

Chocolate Orange Free Form Pie from The Bitter Side of Sweet

Chocolate Peanut Butter Freezer Pie from Feeding Big

Fried Apple Pies from Cindy’s Recipes and Writings

Gluten Free Death By Chocolate Pie from Gluten Free Crumbley

Mini Shamrock Pie from The Freshman Cook

Shepherd’s Pie Pizza from The Spiffy Cookie

Sweet Potato Pie from My Catholic Kitchen


print recipe

Mini Shamrock Pie

INGREDIENTS:

  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 2 cups Milk
  • 2 Egg Yolks, beaten
  • 2 tablespoons Butter
  • 1 1/2 teaspoons Vanilla
  • Green Food Color
  • 1 sheet frozen Pie Pastry
  • small shamrock cookie cutter
  • 4 Pre made 5" Pie Shells
  • Leprechaun Sprinkles

INSTRUCTIONS:

  1. In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.
  2. Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
  3. Measure 1 cup of the mix to the egg yolk and mix together.
  4. Pour the egg mix into the pan with the rest of the milk mixture.
  5. Cook and stir 2 minutes more.
  6. Remove the pan from the heat, and stir in the butter and vanilla until combined.
  7. Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
  8. Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
  9. While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
  10. Bake the pie shells according to the package directions.
  11. Let the pie crusts cool.
  12. Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.
Created using The Recipes Generator











Sunday, March 12, 2017

Southwest Breakfast Spinach Wrap / #SundaySupper

Sometimes I feel as if breakfast is the toughest meal of the day to create something that is different, delicious, good-for you, and to make it something my family would want and enjoy. However, this Southwest Breakfast Spinach Wrap may just be the answer. The best thing about making this wrap is that parts of it are made ahead of time, and really all you are doing when you are ready to eat; in the wee morning hours, is putting it all together! 
One of the main things I love about this wrap is that I use pork in the recipe. But not just any pork. I used pork tenderloin, and it is awesome! I love pork for any meal, but I think it works great for breakfast, and the fact that it is tenderloin is just a bonus, because I found it at a great price, and I couldn't say no!
 Southwest Breakfast Spinach Wrap
(printable recipe at end of post)

1/4 cup Black Beans (cooked or canned)
4 ounces Shredded Pork Tenderloin
Garlic Powder
Ground Pepper 
4 ounces Fresh Spinach Leaves
Monterrey Jack Cheese (shredded)
2-3 Egg Whites
1 Green Spinach Herb Tortilla
1/2 Ripe Avocado
1 scoop Reduced Fat Sour Cream 


Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.

Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉.  This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight. 
Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.
Add the cheese and cook some more until it is melted.
While the cheese is melting, scramble the egg whites in another frying pan.
Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly. 
Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.
Sprinkle more cheese on to the top of the wrap.
To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate. 
Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning! 
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Blog 

Looking for more healthy green recipes? Just keep scrolling down to find some yummy recipe ideas from the rest of the #SundaySupper family!

Thank you to Christie from A Kitchen Hoor's Adventures for hosting today's tasty and healthy green recipes!

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


yield: 1 burritoprint recipe

Southwest Breakfast Spinach Wrap

INGREDIENTS:

  • 1/4 cup Black Beans (cooked or canned)
  • 4 ounces Shredded Pork Tenderloin
  • Garlic Powder
  • Ground Pepper
  • 4 ounces Fresh Spinach Leaves
  • Monterrey Jack Cheese (shredded)
  • 2-3 Egg Whites
  • 1 Green Spinach Herb Tortilla
  • 1/2 Ripe Avocado
  • 1 scoop Reduced Fat Sour Cream

INSTRUCTIONS:

  1. Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.
  2. Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉. This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight.
  3. Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.
  4. Add the cheese and cook some more until it is melted.
  5. While the cheese is melting, scramble the egg whites in another frying pan.
  6. Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly.
  7. Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.
  8. Sprinkle more cheese on to the top of the wrap.
  9. To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate.
  10. Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning!
Created using The Recipes Generator