Showing posts with label Sunday Supper. Show all posts
Showing posts with label Sunday Supper. Show all posts

Sunday, February 12, 2017

Southwestern Shrimp Spring Rolls / #SundaySupper

These Southwestern Shrimp Spring Rolls are loaded with flavor and quickly gobbled up at parties! Do you ever host parties with appetizers? I love all appetizers, and I love a party that serves only appetizers! It could be the fact that it doesn't feel like I am eating a lot when I indulge in appetizers, or it might be that I love trying new flavors, and apps are a great way to do that. From nuts to dim sum, there is always something you will love at an appetizer party!

  Southwestern Shrimp Spring Rolls
(printable recipe at end of post) 
( makes 12-15)
1 pound Shrimp (20-25 ct)
1/4 cup White Rice
1/4 cup Salsa
1/4 cup Orange Peppers
1/4 cup Red Peppers
1/3 of a Serrano Pepper
1 Green Onion
1 cup cooked Pinto Beans
2 tablespoon Yellow Onion, chopped small
2-3 teaspoons Chipotle Seasoning
Egg Roll Wrappers
Monterey Jack Cheese 
Oil for frying
Avocado
2 tablespoons Salsa
1 tablespoon Sour Cream
1-2 teaspoon Garlic Salt
1 teaspoon Lemon Juice 

 Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
Cook the rice. Add salsa to the rice and mix together.
Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in  the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.

 To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the center of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling. 
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use.

Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice.  Cut egg rolls diagonally and serve. Enjoy!

Thank you for stopping by and visiting today! 
Thank you to Wendy from Wholistic Woman for hosting this fun appetizer event today! 
Scroll down just a bit and you will find a list of all the tasty recipes created by Sunday Supper members!:

Finger Foods

Hors d'oeuvres

Seafood

Sweets

Veggies

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

Southwestern Shrimp Spring Rolls

INGREDIENTS:

  • 1 pound Shrimp (20-25 ct)
  • 1/4 cup White Rice
  • 1/4 cup Salsa
  • 1/4 cup Orange Peppers
  • 1/4 cup Red Peppers
  • 1/3 of a Serrano Pepper
  • 1 Green Onion
  • 1 cup cooked Pinto Beans
  • 2 tablespoon Yellow Onion, chopped small
  • 2-3 teaspoons Chipotle Seasoning
  • Egg Roll Wrappers
  • Monterey Jack Cheese
  • Oil for frying
  • Avocado
  • 2 tablespoons Salsa
  • 1 tablespoon Sour Cream
  • 1-2 teaspoon Garlic Salt
  • 1 teaspoon Lemon Juice

INSTRUCTIONS:

  1. Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
  2. Cook the rice. Add salsa to the rice and mix together.
  3. Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.
  4. To wrap the mix in a egg roll wrapper: 1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 2. Add shrimp mix to top of cheese. 3. Add more cheese to the top of the mix. 4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper. 5. Pull the left and right sides of the wrapper to the center of the wrapper. 6. Bring up the bottom of the wrapper and tuck it over the filling. 7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll. 8. Continue to fill all egg rolls. Refrigerate until ready to use.
  5. Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
  6. Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice. Cut egg rolls diagonally and serve.
Created using The Recipes Generator

Sunday, February 5, 2017

Surf & Turf for Two / #SundaySupper

Valentine's Day is right around the corner, and with it comes the usual questions about how to celebrate. Should you eat out? Which restaurant should you choose? How much should you spend? This year make it easy and celebrate at home with a meal you won't soon forget! Surf and Turf for Two! It's easier than you think! One of the easiest parts of preparing this meal is the fact that the shrimp is almost all prep, with 2-3 minutes of cooking, and the steak can be cooked on the grill, which you probably know how to do already. If it is too cold to be outside grilling, cook it in a pan on your stove. The sides take care of themselves. Plus, you will have great leftovers!

Surf and Turf for Two
(printable recipe at end of post)

1 Beef Round London Broil  2.24 lbs
Zesty Italian Dressing
A-1  
16-20 ct Uncooked Shrimp
Shrimp Boil Oil
Cocktail Sauce
2 Lemon Wedges
Fresh Mushrooms
2-3 Onion Slices
Various Small Potatoes
Fresh Broccoli 

Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook. 
You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.
Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy.
As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely. 
About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli. 
As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
Slice down some of your steak before you plate it. It makes it so easy to serve. 
Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
Place the steak, the potatoes, and the vegetables on the main plate. Don't forget the broccoli like I did.! I even mentioned to my husband that I should have made something green for the plate, and it still did not dawn on me that the broccoli was still on the stove. I found it after dinner. It was fine, and I used it for soup the next day!

Thanks for joining me today! Scroll down a little and you will find  more tasty recipes from the Sunday Supper family.
Thank you to Candace, from Authentically Candace for hosting today!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

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:

print recipe

Surf & Turf for Two

INGREDIENTS:

  • 1 Beef Round London Broil 2.24 lbs
  • Zesty Italian Dressing
  • A-1
  • 16-20 ct Uncooked Shrimp
  • Shrimp Boil Oil
  • Cocktail Sauce
  • 2 Lemon Wedges
  • Fresh Mushrooms
  • 2-3 Onion Slices
  • Various Small Potatoes
  • Fresh Broccoli

INSTRUCTIONS:

  1. Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
  2. Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.
  3. You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.
  4. Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy. As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.
  5. About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.
  6. As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
  7. Slice down some of your steak before you plate it. It makes it so easy to serve.
  8. Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
  9. Place the steak, the potatoes, and the vegetables on the main plate. Enjoy!
Created using The Recipes Generator

 

Sunday, January 8, 2017

BBQ Filet Beef Tips / #SundaySupper

These BBQ Filet Beef Tips are one of my favorite meals. I first had this meal many moons ago at my favorite restaurant in Las Vegas. Whenever my husband and I celebrated birthdays we would go to this special spot. It was out in the middle of the desert, and the owners had turned the old ranch house into a restaurant I will never forget. It was charming and rustic, and they had a huge open grill where they cooked the steaks. They made their steak tips with sirloin instead of filet, but because we are talking about lean beef this week, I wanted to make this plate using my favorite cut of beef, filet mignon.  This meal is easy to make, the beef tips melt in your mouth, and it's the perfect meal to celebrate a special occasion!

BBQ Filet Beef Tips
(printable recipe at end of post) 

1 Baking Potato
Oil
10 ounce Filet Mignon Steak
Butter
2-3 Mushrooms, sliced
2-3 Onion Slices
BBQ Sauce 


Cut the steak into small bite size pieces. Discard any fatty pieces. I do not think it is necessary to season the filet. It has a wonderful flavor on its own. However, if you want to season it, now would be the time.
Wash the potato, cut in half lengthwise. Cut each half in half. Cut slices, rinse slices with cold water and place each slice on a baking sheet. I only put them on the baking sheet because when I am frying them I want to fry similar size pieces together. Fry in a medium size pan on the stove with medium high heat. When they are brown enough, place them on a paper towel to drain. Season with salt if desired.
Cook the steak on medium high in a frying pan with a pat of melted butter.
In a separate pan, melt a pat of butter and fry the mushroom and onion slices.
Serve with a side of BBQ sauce, and enjoy your special meal!

Thank you for stopping by today! I hope you enjoyed this recipe! 
Special thanks to Sarah, blogger at The Chef Next Door for hosting today's very tasty event!
Scroll down to find a lot more tasty and delicious lean meat recipes from the Sunday Supper family.


Appetizers, Soups, and Salads

Lean Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

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

BBQ Filet Beef Tips

prep time: cook time: total time:

INGREDIENTS:

  • 1 Baking Potato
  • Oil
  • 10 ounce Filet Mignon
  • Butter
  • 2-3 Mushrooms, sliced
  • 2-3 Onion Slices
  • BBQ Sauce

INSTRUCTIONS:

  1. Cut the steak into small bite size pieces. Discard any fatty pieces. I do not think it is necessary to season the filet. It has a wonderful flavor on its own. However, if you want to season it, now would be the time.
  2. Wash the potato, cut in half lengthwise. Cut each half in half. Cut slices, rinse slices with cold water and place each slice on a baking sheet. I only put them on the baking sheet because when I am frying them I want to fry similar size pieces together. Fry in a medium size pan on the stove with medium high heat. When they are brown enough, place them on a paper towel to drain. Season with salt if desired.
  3. Cook the steak on medium high in a frying pan with a pat of melted butter.
  4. In a separate pan, melt a pat of butter and fry the mushroom and onion slices.
  5. Serve with a side of BBQ sauce
Created using The Recipes Generator