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!

Friday, July 22, 2011

This Weeks Side Dish - Garlic Knots

These garlic knots are good. They are also simple to make. I started with Rhodes frozen bread loaves, and within no time at all, I had garlic knots! You will love these. The amount of garlic you put on them is up to you. I only used a little, and I brushed it on, but if you want more, you can dip the finished knots into a saucepan of butter and garlic. They are good, no matter how you do it!
Garlic Knots
Rhodes White Bread Loaves
Butter
Garlic Powder
Pan Spray
Plastic Wrap
Start with one loaf.
Spray a piece of plastic wrap with pan spray.
Place the bread on a plate, cover with the plastic wrap,
and let it sit for about an hour to defrost.
Once it is softer, cut the bread loaf in half, and then each half
in half~you end up with 4 pieces. From each of the 4 pieces,
cut 5 slices. I'm sorry for no pics of this,
but you know what I mean. You will end up with 20 pieces,
which will become 20 rolls.
Start rolling your roll into a thin rope.
Roll until the rope is 9" long. Try to make it as close to
the same diameter the entire length.
Now, let's form the knot.
Fold like above....
Cross over....
Then through the loop!
There's your knot!

Place the knots on a cookie sheet covered with
parchment paper.
Spray plastic wrap like we did earlier, then cover the knots
and place it someplace warm to let them rise. It may take
about 3 hours. The sprayed wrap will ensure that
the plastic won't stick to the dough.
When the rolls have risen, set your oven at 350 degrees,
and melt about 6 oz. of butter in the microwave.
Add 2 teaspoons of garlic powder.
You could use garlic salt, about 1 teaspoon.
Mix the butter and garlic powder together, then brush on
the knots. Brush softly, because you don't want to
damage the dough, or make it fall.
Bake in the oven for about 8 minutes. Brush with butter
and garlic powder again, if you want.
Serve and enjoy!
Serve with our Chicken Fettuccini Alfredo!

Thanks for joining me today!

Tomorrow we will be baking a
Key Lime Cheesecake!

I hope you stop by!!