Sunday, September 26, 2010
1 lb. raw and deveined shrimp
1-2 teasp. Tumeric
1/4 teasp. salt (kosher)
2 Tables. cilantro
2 teasp. minced garlic (jar or fresh)
Heat grill to medium. Thread shrimp on metal or wooden skewers and grill for around 2-3 minutes per side or until shrimp are pink and cooked through. Don't overcook!! They will taste like you're eating an eraser! :)
I will post the link below. One side note, she doesn't have the glaze in her recipe. Here's the ingredients for that. You must incude! It makes the cake so good! :)
1/2 Cup confectioners sugar
1 Tablespoon Fresh lemon juice
mix together and drizzle over the cake (it doesn't cover like an icing- it's just a drizzle )
Sweet and Spicy Salsa
1 lb. (around 3 large tomatoes or 4-5 medium)
handful of FRESH basil
handful of FRESH cilantro
salt and pepper to taste
2 T. Sweet red chili garlic sauce (found in Asian section)
1/4 cup green onion (roughly chopped)
1 red onion- roughly chopped
1-2 jalapeno peppers (depending on how hot you like it) - I use one and take the seeds out of the pepper to help make it milder tasting.
Combine all ingredients in large food processor and pulse til the thickness of your liking. If you don't have a Food processor just chop everything up by hand to the chunkiness of your liking. We like t kind of thin and just a little chunky. ;) Enjoy!!
Serve with your favorite tortilla chips!
2 summer peaches
goat or feta cheese
thinly sliced cucumber
Poppy seed dressing- store bought or homemade
2 teasp. poppy seads
1/4 C sour cream
2/3 cup oil
1/4 c vinegar
1/4 teasp. salt
combine all ingredients in a plastic or glass container and whisk or shake to combine.
Combine all salad ingredients and add dressing just before serving
1 lb ground lean pork
1/4 cup plain dried bread crumbs
1/4 cup chopped scallions
1/4 cup + 1 Tbsp hoisen sauce
2 Tbsp reduced-sodium soy sauce
1 Tbsp lime juice
1 Tbsp honey
1/4 tsp Asian (dark) sesame oil
1/4 tsp ground ginger
1 small head Boston lettuce, torn into bite-sized pieces
1 cucumber, peeled and thinly sliced
1 cup cherry tomatoes, halved
Salad dressing: 1 T honey, 1 T lime juice, 1/4 sesame oil, 1/4 t ginger, and remaining 1 T hoisen sauce
Preheat the grill to medium-high or prepare a medium-high fire.
Combine the pork, bread crumbs, scallions, 1/4 cup of hoisin sauce, the soy sauce, lime, honey, and ginger in a medium bowl, mixing just until well combined. With damp hands, shape the mixture into 4 equal patties.
Grill on med. heat for around 4 - 5 minutes per side or until no pink in the center .
Meanwhile, whisk together the lime juice, honey, sesame oil, ginger, and the remaining 1 Tbsp hoisin sauce in a small bowl. Combine the remaining ingredients in a serving bowl. Drizzle the dressing over and toss to coat evenly.