Wednesday, July 27, 2011

Melon Bites-This Weeks Salad!

This week I wanted something cool and refreshing for our salad, and I think I found it. I chose watermelon, cantaloupe, and honey dew.
The watermelon is a personal size melon, the cantaloupe
smelled so heavenly, I could smell it as soon as I walked
into the produce department, and the honey dew is a
golden dewlicious grown in California.
Cut the watermelon in half....
cut the end off of the half....
cut the half in half then....
cut the new piece in half, and then cut it in 
long slices.
Trim the rind off of the melon, and then cube the piece.
Cut the cantaloupe in half....
scoop out the insides and them throw away.
 Cut the cantaloupe in half, cut slices from the half,
cut the rind off of the slice, and chop the slices.
Cut the golden dewlicious in half....
scoop out the seeds, and throw them away....
cut the half in half, and then cut it in slices.
The rind was rather thick on this melon, so you will
want to cut it out, as it tastes terrible.
Cut the slices into small bites.
Put melon bites into a cup. Top with decorative skewers,
like drink umbrellas. I used straws that have decorative
island designs on top. I cut the straws down to size,
and skewered them with fruit. This enables you to eat the entire 
cup of fruit with only the straw. The straw easily punctures the fruit,
and it becomes a spoon.

Enjoy!

Thank you for joining me today!

I hope you will join me tomorrow when we
will be making our entree~
Sirloin Steak with Blue Cheese Walnut Butter.

See you then!!


Tuesday, July 26, 2011

Our Appetizer-Garlic Shrimp!

This weeks appetizer is a favorite. It's simple, fast, and always has a great presentation. One other thing about it- It can be served with fancy meals, casual suppers, or party buffets. It's versatile and delicious, hot or cold!
Olive Oil
Lemon
Butter
1 tbsp. Fresh flat leaf Parsley
Salt & Pepper
Dried Tomato Halves
1 Garlic Clove
4 pieces uncooked Jumbo Shrimp
Crusty French Bread 
If your shrimp is frozen, run it under cold water for
about 5-7 minutes. It will thaw.
These shrimp have shells.
Pull the shells off of the shrimp. Leave the tails on. 
You can leave the tails on by leaving the shell of the tail, plus
the nest section on the shrimp while they are cooked.
This is simply done for presentation.
Chop the one clove of garlic.
Take 1 half of a dried tomato. Put the half in a bowl 
and pour boiling water over it. Let it sit to rehydrate
for about 2 minutes. Drain the water.
Finely chop the rehydrated tomato.
Add 1 tablespoon of olive oil, and 2 tablespoons of butter.
After the butter is melted, Add the chopped garlic and 
the chopped tomato. Let it cook for 1-2 minutes until
the garlic and chopped tomato are soft.
Add the shrimp to your pan and cook for 2-3 minutes.
Don't cook any longer. If cooked too long, shrimp 
becomes tough tasting. Sprinkle the chopped parsley
onto the shrimp. Season with salt & pepper.
Plate the shrimp and garnish with lettuce,
lemon wedges, and bread slices.
Enjoy!

Thank you for joining me today!
Let me know how you like your shrimp!!

Tomorrow we will be preparing fruit bites for
the salad portion of our meal. Fruit is so tasty right
now, it's sure to be delicious!

See you then!

See you tomorrow

Monday, July 25, 2011

A Menu & A List

This week at The Freshman Cook we will be cooking and preparing the following:

Appetizer~Garlic Shrimp

Salad~Fruit Bites

Entree~Sirloin Steaks with Blue Cheese Walnut Butter

Side Dish~Grilled Mushrooms, Onions, &  Peppers

Dessert~White Chocolate Popcorn

Grocery List

Garlic Shrimp
Olive Oil
Fresh Garlic
2 Fresh Red Chilies
1 pound Jumbo Shrimp
Fresh Flat Leaf Parsley
Salt & Pepper
Lemon Wedges
Italian Bread

Fruit Bites
Watermelon
Cantaloupe
Honey Dew
Paper Umbrellas (like for drinks)

Grilled Sirloin
6 oz. Blue Cheese
Butter
Fresh Italian Parsley
Fresh Rosemary
1/4 cup chopped Walnuts
6 Garlic Cloves
Salt & Pepper
2 Sirloin Steaks (1 1/2 to 1 3/4 pound)

Grilled Mushrooms, Onions, & Peppers
Fresh Mushrooms
Vidalia or Sweet Onion
Red & Green Peppers
Butter

White Chocolate Popcorn
Microwave Popcorn
(or whatever type you like)
White Chocolate Chips
Craisins
Butter
I hope you can join me tomorrow when we will be making
our Garlic Shrimp. This is a great appetizer to start our week off with.
Everyone loves a shrimp appetizer!

My son left today to go back to school, so I apologize for my
post of little words. I am so sad, and I miss him already.

Thanks for joining me, and I will see you tomorrow, 
when I promise I will be in better spirits.

Looking forward to a great week!




Saturday, July 23, 2011

Do You Really Need This?

This is my favorite item in my kitchen.
Did I need it? No
Did I want it? Oh yeah!
This was a gift from my husband last Christmas. Now, I know
a lot of people would cringe after unwrapping such a gift. I know
that for many people, an appliance is a no gift zone. But to me,
this is a luxury, guaranteeing it a place in the definite cool gift
hall of fame. I love this thing. It does everything, and too many
things I don't even know about yet. The best part is how easy it is to 
take apart, clean and put back together. It's the greatest!
Why am I talking about it?
I was at Hobby Lobby today. 
I saw Christmas stuff.
I started to think about Christmas.
Making stuff for Christmas.
Christmas gifts.
Last years gifts.
Do you follow my thought process?
Don't worry. My husband says no one can!
So, even though it is a while away yet, think about this 
food processor. It is a Cuisinart  from Bed, Bath, & Beyond.
So, that means 25% off right?
It chops everything. Slices too. And makes the fastest pie dough ever!
You don't need it, but I sure love it.
You will too.


Key Lime Cheesecake~The Perfect Way to End our Week!

This weeks dessert is Key Lime Cheesecake. I love cheesecake-pretty much any kind of cheesecake. But Key Lime Cheesecake just sounds like the perfect hot weather treat. Doesn't it?
And it's HOT, and I would love a treat!!!
  We will start with our crust. I made a mini cheesecake.
Sometimes, it's not a good idea to have left over dessert 
at my house! The ingredients are for the mini size. If you want to 
make a full size cheesecake, multiply the recipe by 4.
Crust
3 oz. Graham Cracker Crumbs
1 1/2 oz chopped Macadamia Nuts
1 1/2 teaspoons Sugar
1 1/3 oz.  Butter
In a bowl, mix together the graham cracker crumbs,
the macadamia nuts, and the sugar.
Melt the butter, and add it to the bowl. Mix together.
Scoop the crust mix into the cheesecake pan.
Tamp the mix all around the bottom of the pan.
Set aside while we make the filling.
 Key Lime Filling
6 oz. softened Cream Cheese
3 1/2 oz. Sugar
2 oz. Sour Cream
2 1/4 teaspoons Flour
1 Egg
1 3/4 oz. Key Lime Juice
1/4 teaspoon Vanilla Extract
Cream together the sugar and cream cheese.
Add in the flour and sour cream.
Add the egg and mix well.
Add the lime juice and vanilla. I used fresh
key limes for my juice. To juice the key limes I...
rolled my cutting board over the lime several times
to loosen the juice and pulp. Then...
cut the limes in half,...
take the seeds out,...
hand squeeze the key limes into a measuring glass,
making sure to remove all seeds that fall in.
Taste the batter to make sure you are happy with the
amount of key lime taste. If you want more, add more juice.
Pour your filling mix into the springform pan.
Bake for about 30 minutes.
When a toothpick poked into the middle of the
cheesecake comes out clean, take it out of the oven
and let it cool on a cooling rack.
After the cheesecake is cooled, take a stick or
knife around the edges to loosen them.
Loosen the pan handle and remove the ring.
Remove the cheesecake from the base of the pan.
Top the cheesecake with sliced strawberries.
Enjoy!!

Thanks for joining me today!

I hope to see you tomorrow for 
something special!
See you then!