Grilled Shrimp Risotto

Ingredients:

1 pound large shrimp, cleaned and peeled

1 teaspoon lemon zest

1/4 teaspoon red chili flake

4 Cups shrimp stock*

2 Tablespoon Olive Oil, divided

1/2 Cup White onion, diced

2 Tablespoon Garlic, finely minced, divided

1 teaspoon Fresh Thyme Leaves

2 Tablespoon Fresh Italian Parsley, chopped

1 Cup Arborio Rice

1/2 Cup White Wine

1/4 Cup Parmesan Cheese, grated

Salt and Pepper to taste

Directions:

In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes.

Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pink, about 1/2 minutes on each side. Remove from pan and tent with a piece of foil.

* We decided to forgo the pan and grill our shrimp over the fire on our barbeque pit*

Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.

Heat the remaining olive oil in a large skillet over medium heat. Add onion and remaining garlic to the skillet.

Cook until items are translucent, about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque.

Stir in wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more.

The risotto should be slightly firm and creamy-approximately 20 minutes in total.

Gently fold the grilled shrimp into the risotto.

Stir in parmesan cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed Spoon risotto into dishes and top with chopped parsley before serving.

*The Shrimp Stock is a key component in layering the shrimp flavor throughout the entire dish. It can be made by simmering 2 1/2 quarts of water with shrimp shells, 1 onion roughly chopped, 2 carrots roughly chopped, 2 cups celery roughly  chopped, 1 teaspoon black peppercorns, 2 bay leaves, and a generous amount of sea salt. Simmer for 30 minutes, strain and use accordingly.

Sausage and Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon garlic powder

3/4 cup whole milk

1 egg lightly beaten

4 oz. Mozzarella cheese, shredded (about 1 cup)

2 oz. mini pepperoni (about 1/2 cup)

4 oz. sausage, cooked and crumbled

1/2 cup Marinara/ pizza sauce

Directions:

Pre heat the oven to 375 F. Grease a 24- cup mini muffin pan

We also tried my new mini Bundt pan

whisk together the flour, garlic powder and baking powder

whisk in the milk and egg

stir in the mozzarella,

pepperoni

and sausage

let stand for 10 minutes

Stir the batter and divide among the muffin cups

Bake until puffed and golden, 20-25 minutes

meanwhile heat up marinara in microwave until warmed through

Serve the puffs with sauce for dipping

Enjoy!!

Bacon Wrapped Chicken Tenders

Ingredients:

8 fresh sage leaves

8 chicken tenders (about 1 1/4lbs)

8 slices of bacon

1/2 teaspoon extra-virgin olive oil

Directions:

Place a sage leaf on each chicken tender

then wrap each with a bacon slice

In a large skillet, heat oil over medium high heat add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes

Flip and cook until tenders are cooked through, 6 minutes.

With tongs, transfer to a wire rack set on a rimmed baking sheet to drain

Enjoy

Ham & Cheese Crescent Roll Ups

 

Ingredients:

1 can (8oz) Pillsbury refrigerated crescent dinner rolls

8 thin slices cooked ham

4 thin slices Cheddar Cheese, cut into 4 strips

Directions:

Heat oven to 350 F

Separate dough into 8 triangles.

Place one piece of ham on each triangle

Place 2 strips of cheese down center of ham.

Fold in edges of ham to match shape of dough triangle

Roll up each crescent ending at tip of triangle

Place with tips down on ungreased cookie sheet

Bake 15-20 minutes or until golden brown

Immediately remove from cookie sheet

Serve Warm & Enjoy!!

Loaded Mashed Potatoes

Ingredients:

5 lbs. Yukon gold potatoes

4 Tablespoons butter

1 Cup Sour Cream

6 oz. cream cheese

1/2 Cup Milk

1 package bacon, crispy fried

2 Cups mild cheddar cheese, shredded

1 Cup Mozzarella cheese, shredded

1/4 cup green onions, diced

salt and pepper to taste

Directions:

Peel, quarter and boil potatoes until fork tender. Drain.

In an electric mmixer, beat potatoes, butter, sour cream, cream cheese and milk until smooth

Spread mashed potatoes into a rectangular baking dish,

top with shredded cheeses and bake for 15 minutes until cheese is melted.

Top with bacon, green onions and serve warm.

Enjoy!!

Mac & Cheese Bites

Ingredients:

2 cups uncooked elbow macaroni

1 tablespoon butter

1 egg, beaten

1 cup milk

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup seasoned dry bread crumbs

2 teaspoons olive oil

1/2 teaspoon salt

Directions:

Preheat the oven to 350 F. Grease a muffin tin with nonstick cooking spray (we used mini and standard size pans)

In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little firm.

Remove from the heat, drain and return to the pan

Stir in the butter and egg until pasta is evenly coated.

Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta.

Spoon into the prepared muffin/cupcake tin. (this part can get a bit messy, but that’s ok it’s worth it)

Sprinkle the reserved cheese and the bread crumb mixture over the tops.

Bake for the 30 minutes in the preheated oven, or until the topping is nicely browned.

Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Carefully remove muffins from tins (I used a plastic baby spoon for this)

ENJOY!!