Shrimp with Garlic and Lemon

INGREDIENTS

4 tablespoons butter

3 garlic cloves, minced

1 1/2 pounds medium shrimp, peeled and deveined

1/3 cup fresh lemon juice

1/4 cup chopped fresh parsley

Coarse salt and ground pepper

DIRECTIONS

Melt butter in a 12-inch skillet over medium-high heat. 

Add garlic; cook, stirring until fragrant, about 1 minute. 

Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.

Toss with lemon juice and parsley. 

Season with salt and pepper.

http://www.marthastewart.com/317454/shrimp-with-garlic-and-lemon

Shrimp Rissoto

INGREDIENTS

1. • 5 cups canned low-salt chicken broth
   • 3/4 cup dry white wine
2. • 6 tablespoons (3/4 stick) butter
   • 2 teaspoons minced garlic
   • 1/4 teaspoon dried crushed red pepper
3. • 1/2 pound uncooked large shrimp, peeled, deveined
4. • 3/4 cup finely chopped onion
   • 1 1/2 cups arborio rice* or medium-grain white rice
5. • 2 tablespoons plus 2 teaspoons chopped fresh parsley
6. • *Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.

PREPARATION

1. 1. Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
   2. Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
   3. Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
   4. Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.
   5. YIELD:  
      Makes 2 servings
   6. http://www.epicurious.com/recipes/food/views/shrimp-risotto-4970
      
      

      
      

Corn on the Cob

The Easy Way

Wet a paper towel, and wring out. Wrap the ear(s) of corn in the moist towel(s), and place on a dinner plate. Cook in the microwave for 3-5 minutes (I do 4). 

The Hard Way

Drop the corn into a large pot filled with boiling salted water. 

Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.

Serve after about 5 minutes.

Asian Chicken Drumsticks in the Slow Cooker

Asian Chicken Drumsticks in the Slow Cooker
prep 10 mins
cook 5 hours
total 5 hours, 10 mins
yield 2 -4

You can broil your chicken before placing into the slow cooker for a crispy skin, but broiling afterwards works as well!

Ingredients
2 1/2 lbs chicken drumsticks
Salt and pepper
1/4 tsp. crushed red pepper flakes (optional)

Sauce
1/2 cup granulated sugar
1/2 cup soy sauce
1/8 cup rice wine vinegar
1 tbsp. tomato paste
3 garlic cloves, minced
1 1/2 tsp. freshly chopped ginger

Instructions
Arrange chicken in 6-quart slow cooker. Season with salt, pepper, and pepper flakes.
Combine sauce ingredients and pour over chicken. Cover and cook on low heat for 4-5 hours, or until chicken is cooked through (160-165F.)
For crispy skin, broil your chicken until golden! You can also do this before placing into the slow cooker but I find the final broiling to yield great results!
Garnish with green onion and sesame seeds if desired. Serve over rice.
Feel free to remove all the meat after cooking and throw it into a big batch of rice!

Recipe by Yellow Bliss Road at http://www.yellowblissroad.com/slow-cooker-asian-chicken-drumsticks/

Slow Cook Meat on Gas Grill

Slow Cook Meat on Gas Grill

Full Article:
http://www.wbur.org/hereandnow/2017/08/02/kathy-gunst-grilling

PDF Version on Google Drive:
https://drive.google.com/file/d/0B4iqsmz-DXJNZHExUmk1eGhrZ2M/view?usp=sharing

Honey Chipotle BBQ Chicken

Honey Chipotle BBQ Chicken

Serves: 4-6

INGREDIENTS

• 2 pounds boneless skinless chicken thighs or breasts
• ¾ cup ketchup
• 2-3 chipotle peppers in adobe sauce
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• ¼ cup honey
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper

INSTRUCTIONS

1. In a blender or food processor combine ketchup, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
2. Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.

https://therecipecritic.com/2016/06/honey-chipotle-bbq-chicken/

Easy Honey Chipotle Salmon

Easy Honey Chipotle Salmon

yield: SERVES 4

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Ingredients:

• 1/3 cup (5 Tablespoons) unsalted butter, melted
• 1/4 cup (90g) honey
• 1 - 2 garlic cloves, minced (I use 2)
• 1 teaspoon ground chipotle chili pepper*
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 4 individual salmon filets (or a large 2 lb filet)

Directions:

1. In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.
2. Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C).
3. You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes (about 10 minutes per 1-inch inch thickness measured from the thickest part of the filet) or until 145°F internal heat. Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness (same thing-- about 10 minutes per 1-inch inch thickness measured from the thickest part of the filet).
4. Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

https://sallysbakingaddiction.com/2017/07/26/easy-honey-chipotle-salmon/print/

https://sallysbakingaddiction.com/2017/07/26/easy-honey-chipotle-salmon/

Frittata

Smoked Salmon Dip with Bagel Chips

Ingredients
1/4 cup mayonnaise
4 ounces cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced small
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagel chips, for serving

Directions
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips

Deep Freeze Gin and Tonic

Green Garden

Smoky Paloma

Pineapple Basil Cocktail

Roasted Whole Trout With Lemon and Herbs

Ingredients

2 whole trout, 10-12 oz each, cleaned and gutted

salt, pepper

1 Tablespoon olive oil

1 lemon, sliced

1-2 garlic cloves, sliced

1 small onion, very thinly sliced

fresh dill and parsley

Instructions

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Make diagonal slashes on both sides of the fish.

Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.

Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.

Rub the olive oil over the top surface of both fish.

Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.

http://www.olgasflavorfactory.com/main-course/roasted-whole-trout-with-lemon-and-herbs/

THE PIMMLET 

Made with The Original No.1

Muddle cucumber, mint leaves, and sugar syrup in a cocktail shaker, fill with ice and then shake for a minute. Give your arms a rest so you don’t spill any, then strain into a chilled martini glass and fix the window cleaner with your best ‘so what if it’s Thursday afternoon’ look.

INGREDIENTS

• Cocktail shaker and a martini glass
• 25ml PIMM’S No.1
• 25ml Gordon’s Gin
• 25ml fresh lime juice
• Dash of sugar syrup
• Cucumber and mint to garnish

https://www.anyoneforpimms.com/recipes/the-pimmlet

Mexican Delight

Mexican Delight

Meat Sauce

2 pounds ground chuck

i small onion

1 15 oz can tomato sauce

1 small can tomato paste

2 tsp sugar

4 cans water

2 cloves garlic, crushed

1 - 1 1/2 accent, oregano, salt, cumin

2 tsp chili powder

Brown meat, onion and garlic.  Add remaining ingredients and simmer for one hour.  Add 1'2 cup long-grain rice.  Cook for additional half hour.