Tuesday, September 20, 2011

Cashew Shrimp and Mushroom Taquitos

Today's recipe is something I came up with to use a few thing is my refrigerator. I don't like to waste food by throwing it away. I really try to keep a handle on not letting it go bad. My restaurant training has taught me that if you have a surplus of something that is still good to eat, you have tomorrows special! While I might have served this to paying customers, I did serve it to a few friends who loved it. I hope you do to!
Cashew Shrimp and Mushroom Taquitos
(Makes 4)
2 large Mushrooms
9 Medium Uncooked Shrimp
4 Flour Tortilla
1 tablespoon fine diced Onions
2 oz. softened Cream Cheese
1/4 lb. Butter
1/2 tsp Sriracha Hot Chili Sauce
1/4 cup Cashew pieces
1/2 cup shredded Cheddar Cheese
Wash the mushrooms, discard the stems, and then 
chop the mushrooms into bite size pieces.
Remove the shell, and tail from the shrimp.
Cut shrimp in half lengthwise.
Place the butter in a frying pan to melt. Add 
mushrooms, shrimp, onions, and cashews to pan
Cook on high heat for 5-10 minutes. 
Make sauce by putting 1/2 teaspoon of Sriracha Sauce 
in bowl with cream cheese. Mix very well until 
completely incorporated.
Lay tortilla out.
Put sauce down the middle of the tortilla. 
Place shrimp mix on top of sauce.
Sprinkle cheese on top.
Roll the tortilla tightly.
Make an egg wash by beating an egg with a fork,
add 1 tablespoon of water. With a pastry brush,
seal the top edge of the tortilla.
Fry the rolled tortillas in vegetable oil. 
The temperature should be at 250 degrees.
Spin the tortillas in the oil a couple times to insure
even frying. Let sit on paper towel to drain.
Top with a little scoop of sour cream.

Thanks for joining me today!

You could also put a sauce with these taquitos. Sweet and sour sauce
would taste great. So would duck sauce. And guacamole would be awesome!

See you tomorrow when we will be making homemade chicken stock,
and chicken noodle soup.!

What We Are Cooking This Week?

What are we having this week? The menu this week is kind of a mix of all different things. We have some shrimp, some chicken, some macaroni, and some  caramel apples! It's all good!!
Appetizer~Shrimp and Mushroom Taquitos with Creamy Sriracha Sauce
Soup~ Chicken Noodle Soup with Homemade Stock
Entree~Chicken Caprese Sandwich
Side~Linguine with Tomato and Parmesan Cheese
Dessert~Caramel Apples

Grocery List
Large Mushrooms(2)
Medium Shrimp(9)
Flour Tortilla(1per person)
Cream Cheese
Sriracha Hot Chili Sauce
Cashew Pieces

Chicken Bones(3-4 lbs)
Medium Onion
Dried Thyme
Bay Leaf
Chicken Breast

Chicken Breast(1 per sandwich)
Saltine Crackers
Sub Roll(1 per sandwich)
Spinach Leaves
Mozzarella Cheese
Roma Tomatoes(2-3)
Vegetable Oil

Side Dish
Whole Wheat  Linguine
Roma Tomatoes
Parmesan Cheese

Granny Smith Apples(1 per person)
Chocolate Chips

See you this week!!
Thanks for stopping by!

Sunday, September 18, 2011

Ole!~Creamy Guacamole!!

With all the sweepstakes  and contest information I posted from Haas Avocados, I thought it would be fun to make some guacamole, with Haas avocados of course! This is a creamy guacamole that I use in place of mayo or mustard for sandwiches. If you want to cut down on your sodium intake, or just want to eat a little healthier, this is the perfect way to do it. Avocados are a great health benefit because they are known to reduce high blood pressure and fight heart disease! Plus, it's very, very good!
Creamy, Dreamy Guacamole!
1/4 cup chopped Onion
1/2 cup Sour Cream
3 Avocados
2 Roma Tomatoes
Juice from 1/2 of a Lime
1/4 teaspoon Garlic Powder
Cut and scoop the avocado out of the peel.
Smash the avocado with a fork or a potato masher.
Slice the roma in half.
Slice the halves into quarters.
Chop the quarters into pieces.
Add the sour cream, and tomatoes to the avocado.
Mix well.
Cut a slice off of the onion.
Cut the onion in to slices, then turn and chop the other way.
Roll the lime between the cutting board and the heel
of your hand. This makes it easier to squeeze the juice out.
Cut the lime in half.
Squeeze the lime in to the avocado. Mix well.
Add garlic powder and a pinch of salt. Mix well.
Serve with chips,
or put on a sandwich! Delicious!!

Thanks for coming to see The Freshman Cook today!
See you tomorrow for next weeks menu and grocery list!

Saturday, September 17, 2011

Double the Fun~ Haas Avocados Recipe Contest & Sweepstakes!

This is a Sponsored post written by me on behalf of Hass Avocado Board featuring Hass Avocados. All opinions are 100% mine.

Football season is here, and there is no better way to kick off the season, than with Haas avocados. It doesn't matter where you are celebrating, whether you are tailgating at the field or watching from your living room, Haas has the recipes to make your event one of a kind. To find some fantastic recipes go to Hass Avocados

There are some exciting things happening at Haas! Like the Kick Off with Hass Avocados Recipe Contest

Grand Prize Winner receives round trip airfare, hotel accommodations, participation in a Rose Bowl Game® Welcome Reception, admission to the “behind-the-scene” Rose Bowl Parade® decorating site, sightseeing tour of Pasadena, admission to the Rose Bowl Game® on January 2. 2012 + more!

 While you are checking out the recipe contest, register for the Haas Avocados Giveaway Sweepstakes.  Every week a lucky winner will receive a box of Fresh Haas Avocados. 14 weeks~14 chances to WIN!

See how the winners are chosen by going to the Haas Facebook page . You can even enter to be The Fan of the Week.

We have used Haas avocados on this blog several times. We have made Ridin' Fence Nachos, Summer Salsa, and Strawberry Avocado Salad.   If you need more inspiration, and I know I sometimes do, go to avocado recipes. You will find lots of recipes with Haas Avocados as the star. You can also sign up for free emails with recipe ideas and nutrition information. Haas Avocados are low in fat and calories, and they are full of vitamins. I try to eat an avocado every day to combat high blood pressure, and it is good for your heart also.

Need more tailgating tips and recipes? Go to http://sports.avocadocentral.com


See you at the game!




Visit Sponsor's Site

Deep Fried Ice Cream

Our dessert this week is something that a lot of people don't even know you can make~Fried Ice Cream! But, believe it or not, it's easy and delicious! You will want to make this!
Deep Fried Ice Cream
Tempura Mix
Vanilla Ice Cream
     White Bread(1 per person)
Vegetable Oil
Take a scoop of ice cream and put it in the middle 
of a piece of bread.
Fold the bread around the scoop of cream.
Pinch the edges of the piece of bread together.
Work quickly. You may have to stretch the bread slightly.
Wrap each roll in plastic wrap and put in the freezer 
for at least 1/2 hour. They can be kept in the 
freezer for up to 2 days.
If you want to use a larger scoop of ice cream,
use two pieces of bread to cover the cream. 
Just pinch the edges together where needed.
Make the tempura mix according to directions on the box.
It just requires ice water.
Turn the fryer to 375 degrees. I used a deep fryer,
but you can use a pan with oil in it. You do not have to worry about 
enough oil to cover the ice cream balls because you
can turn them as they are cooking.
Dip the bread covered ice cream ball in the tempura. 
Completely cover it.
Drop in oil carefully.
We used a wire scoop to control the ice cream ball in the oil.
A couple forks will work great too.
Continue to make sure the ice cream is turned to 
get an even brown color.
You can use a spoon to turn the ice cream also.
When the ice cream becomes a pretty light brown
color, take it out of the oil. Let it drain for a moment
on paper towels. But quickly!
Move it to your serving plate quickly.
Sprinkle the ice cream with confectioners sugar.
Drizzle the top with caramel. You could also use
chocolate or raspberry sauce, or whatever you like.
Here is an inside view.

Thank you for stopping by The Freshman Cook today!

Stop by tomorrow and see what's cookin!

Friday, September 16, 2011

Au Gratin Potatoes

This weeks side dish is Au Gratin potatoes. It's the perfect potato for a beginning cook, or for anyone that is tired of mashed or baked potatoes. It's a great comfort food dish, and there are so many variations of the basic Au Gratin, it's mind boggling.  But today, we are making basic Potatoes Au Gratin. You're gonna love em!
Au Gratin Potatoes
4 Idaho Potatoes
1/4 cup Butter
1/2 medium Onion
1/2 tablespoon Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Half and Half
1 cup shredded Cheddar Cheese
1/4 cup Dry Bread Crumbs
Cut the potatoes in half.
Cut a piece off the bottom, so they will be flat to go
through the food processor.
Put through a food processor to slice the potatoes.
They should look like this. You can also slice the potatoes
on a mandolin if you have one.
Cut the half onion in half.
Slice the half onion.
Chop the slices.
Put the butter and the chopped onion in a saucepan.
 Cook until soft. Stir a few times.
Add flour, salt, & pepper. Cook over low heat,
until mix is bubbly.
Stir in milk and 3/4 cup cheese. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.
Ready to go.
Place potatoes in a 1 quart casserole 
sprayed with pan spray.
Pour the cheese sauce over the potatoes.
Bake in the oven at 375 degrees for 
1 hour uncovered.
Mix the rest of the cheese and the bread crumbs, and
sprinkle over the potatoes.
Bake for 15 minutes longer, until brown and bubbly.

Thanks for joining me today!

Please stop by tomorrow when we will be making
Fried Ice Cream!

Hope to see you then!