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Gazpacho Shrimp Shooters

Gazpacho Shrimp Shooters
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 20
 

Ingredients
  • ½ pound tomatoes (about 1½ cups)
  • ½ cup onions, finely chopped
  • ½ Seedless cucumber, unpeeled, rough chopped (about 1½ cups)
  • 2½ Cups vegetable juice
  • 2 Tablespoons olive oil)
  • 1 Serrano pepper, seeded and minced
  • 1 Tablespoon lime juice
  • 2 Tablespoons chopped cilantro, divided
  • Kosher salt and freshly ground pepper to taste
  • 20 Shrimp, cooked (41-50 count)

Instructions
  1. Combine half the tomatoes, onions, and cucumber in food processor, pulse to finely chop, but not puree. Transfer to large bowl. Repeat with remaining tomatoes, onions, and cucumber.
  2. Add vegetable juice, oil, peppers, lime juice, and 1 tablespoon cilantro. Mix well, season to taste with salt and pepper. Chill 1 hour before serving.
  3. To serve: Pour gazpacho into 10 shot glasses and garnish with shrimp and remaining cilantro.

imggrocerylist Gazpacho Shrimp Shooters

Scandinavian Kringler

Scandinavian Kringler
Author: 
Recipe type: Pastry
Prep time: 
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This is easy pastry should not be made too far in advance–no sooner than the night before serving.
Ingredients
  • 1 cup flour
  • ½ cup butter, softened
  • 1 tablespoon water
  • ½ cup butter
  • 1 cup water
  • 1 cup flour
  • 3 eggs
  • 1 teaspoon almond extract
  • Almond-Butter Frosting (recipe below)
  • Toasted sliced almonds

Instructions
  1. Combine flour and butter with pastry blender; add 1 tablespoon water and blend to make pastry.
  2. Divide into 3 parts, pat each third into an oblong oval on ungreased baking sheets.
  3. Refrigerate.
  4. Combine ½ cup butter and 1 cup water in saucepan; bring to a boil. Remove from heat; add flour and stir until smooth.
  5. Beat in eggs, one at a time, until mixture is smooth. (Should resemble smooth mashed potatoes.)
  6. Blend in extract and spread dough over unbaked pastry strips.
  7. Bake in a preheated 350° oven until top is crisp and golden (50-55 minutes).
  8. Cool. (The top will settle and form a custard over pastry.)
  9. Before serving, spread with Almond Frosting. Sprinkle with nuts. Cool
  10. To Serve: Cut into diagonal strips; serve warm or cold.

imggrocerylist Scandinavian Kringler

Brie Leek Tartlets

Brie Leek Tartlets
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
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Serves: 15
 

Ingredients
  • 1 medium leek (white portion only), finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • ½ cup heavy whipping cream
  • Dash of salt and pepper
  • Dash of ground nutmeg
  • 1 package frozen miniature phyllo tart shells
  • 2 ounces Brie or Camembert cheese, rind removed

Instructions
  1. Melt butter in a small skillet. Sauté leek and garlic until tender.
  2. Add the cream, salt, pepper, and nutmeg. Cook and stir for 1-2 minutes until thickened.
  3. Place tart shells on baking sheet.
  4. Slice cheese into 15 pieces. Place one piece in each tart shell.
  5. Top each with 1½ teaspoon leek mixture.
  6. Bake at 350° for 6-8 minutes until heated through.

imggrocerylist Brie Leek Tartlets

Blueberry Lemon Tart

Blueberry Lemon Tart
Author: 
Recipe type: Dessert
Prep time: 
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Serves: 8
 

Ingredients
  • 1 cup lemon juice (about 6 lemons)
  • 5 tablespoons grated lemon zest
  • ½ cup melted sweet butter
  • 6 eggs, slightly beaten
  • 1 cup granulated sugar
  • 9-inch partially baked Sweet Buttery Tart Crust, 1 inch deep
  • 1½ cups blueberries, rinsed, sorted, and dried
  • Confectioners sugar

Instructions
  1. Preheat oven to 400°F.
  2. Whisk lemon juice, lemon zest, and melted butter in medium-size bowl. Beat in eggs and sugar; mix well.
  3. Pour into partially baked tart shell and bake about 20 minutes or until golden brown.
  4. Arrange blueberries (or other fresh fruit) over the warm filling, pressing lightly.
  5. When cool, dust with confectioners’ sugar.

imggrocerylist Blueberry Lemon Tart

Israeli Couscous Summer Pilaf

Israeli Couscous Summer Pilaf
Author: 
Recipe type: Side
Prep time: 
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Serves: 8
 

This is an excellent summer side dish for almost anything off the grill and it can be made in advance.
Ingredients
  • 1½ cup Israeli couscous
  • 1 cup cucumber, seeded, quartered and thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 scallions, minced
  • ¼ cup fresh dill, minced
  • 10 to 12 basil leaves, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled and diced, optional
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • ¼ cup almonds, toasted and rough chopped

Instructions
  1. Bring 5 cups of water to a boil in a medium saucepan. Add the couscous and simmer for 8 minutes until the couscous is al dente. Drain and rinse with cold water until cool.
  2. Combine couscous with remaining ingredients except the nuts. Toss well to combine.
  3. Top with chopped nuts to serve.
  4. May be served at once or made 1 day in advance.

imggrocerylist Israeli Couscous Summer Pilaf

Chicken Marbella

Chicken marbella Chicken Marbella

Chicken Marbella
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
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Serves: 6
 

Even people who do not like prunes or dried apricots will love this dish. It’s great served with couscous and can be prepared ahead of time making it a wonderful option for entertaining.
Ingredients
  • 6 skinless, boneless chicken breasts
  • 1 head of garlic, peeled and finely pureed
  • ¼ cup dried oregano
  • Kosher salt and freshly ground pepper to taste
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1 cup pitted prunes or dried apricots
  • ½ cup pitted Spanish green olives
  • ½ cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • ¼ cup Italian parsley or cilantro, finely chopped

Instructions
  1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes or apricots, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
  2. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
  3. Bake in a 350° oven for 50 minutes to 1 hour, basting frequently with pan juices.
  4. With a slotted spoon transfer chicken, prunes or apricots, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
  5. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Notes
Recipe adapted from Silver Palate Cookbook.  

imggrocerylist Chicken Marbella

Quick tip for peeling garlic clove:

Pork Tenderloin with Mushroom Bread Pudding

Pork tenderloin with mushro1 300x300 Pork Tenderloin with Mushroom Bread Pudding

Pork Tenderloin with Mushroom Bread Pudding
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • ½ pound mushrooms, sliced thinly
  • 1 teaspoon dried thyme
  • ½ pound crusty bread, cut into ½ inch cubes (about 1 quart)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1⅓ cups low-sodium chicken broth
  • 3 eggs, beaten to mix
  • ⅔ cup half and half
  • 1 pork tenderloin

Instructions
  1. Heat oven to 325°.
  2. Spray a 9 by 13 inch baking dish with Pam.
  3. Heat the olive oil in a large saute pan over moderate heat.
  4. Add onion and celery and cook until starting to soften, about 3 minutes.
  5. Increase the heat to moderately high and add mushrooms and thyme.
  6. Cook until mushrooms begin to brown.
  7. Remove pan from heat and stir in bread cubes, ¾ teaspoon salt and ¼ teaspoon pepper.
  8. Transfer mixture to prepared baking dish.
  9. Stir together broth, eggs, and half and half.
  10. Pour mixture evenly over the mushroom bread mixture.
  11. Put dish in lower third of oven and bake for 25 minutes.
  12. Meanwhile heat 1 tablespoon of olive oil in the frying pan over moderately high heat.
  13. Season the tenderloin with remaining ¼ teaspoon each salt and pepper.
  14. Add the tenderloin to the pan and brown well, about 4 minutes per side.
  15. Remove bread pudding from oven after 25 minutes and set pork tenderloin directly on top.
  16. Return to the oven and cook until the meat is done and the pudding is just set., 10 to 15 minutes longer.

Notes
Egg substitute and fat-free half and half may be substituted to reduce the calorie count.

Grocery List

White Barbecue Sauce

white barbecue sauce 2 White Barbecue Sauce

White Barbecue Sauce

 

 

White Barbecue Sauce
Author: 
Recipe type: Sauce
Prep time: 
Total time: 

Serves: 1½ cups
 

Ingredients
  • 1 cup mayonnaise
  • 4 tablespoons cider vinegar
  • 4 tablespoons freshly grated or prepared horseradish
  • 2 tablespoons water
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

Instructions
  1. Combine all of the ingredients in a bowl and whisk until smooth.

Chocolate Chip Cookies

IMG 0898 764x1024 Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 4 dozen
 

Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons real vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Instructions
  1. Preheat oven to 350°F (175° C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time.
  3. Add vanilla and 2 teaspoons hot water.
  4. Sift flour, salt and baking soda together and add to batter, stirring until all flour in incorporated. Add to batter along with salt.
  5. Add chocolate chips, and nuts.
  6. Drop by large spoonfuls onto ungreased pans.
  7. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

 

imggrocerylist Chocolate Chip Cookies