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Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

by Pam on November 3, 2013

I wanted something quick and easy to serve for dinner. I found some frozen shrimp and decided to finally try Ina Garten’s[1] roasted shrimp cocktail. I simply seasoned the shrimp with a drizzle of olive oil then some sea salt, freshly cracked pepper, and garlic powder, to taste. I roasted them for less than 10 minutes and served them with a sauce made from a combination of ketchup and wasabi horseradish that my sister Dana got me hooked on a few years ago. The shrimp were tender, delicious, and so tasty dipped in the sauce! This dish was a HUGE hit with the whole family and I will be making it again soon.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.



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Roasted Shrimp Cocktail




Yield: 4

Total Time: 10 min.



Ingredients:

Roasted Shrimp:

1 lb of frozen shrimp, thawed
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Ketchup and Wasabi Sauce:

1/4 cup of Ketchup
Wasabi Horseradish, to taste (I used 2-3 tsp)

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Ina Garten

 

References

  1. ^ Ina Garten’s (www.foodnetwork.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Quick Cherry Turnovers

Quick Cherry Turnovers

by Pam on September 13, 2012

I was recently sent the new Taste of Home Best Loved Recipes[1] cookbook.  It is full of 1,485 different recipes that range from elegant and gourmet to comforting and simple.  I have had a great time looking through this cookbook, reading the recipes, and looking at the tempting photos.  I wanted to make my kids a special after school snack but I didn’t feel like going to the grocery store so I looked through this book to see what I could find.  I found this turnover recipe that was quick, easy, and best of all, I had all the ingredients on hand… you can’t beat that.  They were fun to make and they gave my kids the biggest smile when they walked through the door and saw these warm turnovers waiting for them.   I think I might just be a pretty cool mom in their eyes today.  Thanks for the great cookbook Taste of Home[2]!

Preheat the oven to 375 degrees.  Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet.  Press the seams and perforations together by pinching them.  Spoon a 1/4 cup of pie filling in one corner of each square.  Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking.  Combine the sugar, milk, and vanilla together.  Drizzle  the frosting over the warm turnovers.

These cherry turnovers are best when served immediately.  Enjoy.

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Quick Cherry Turnovers




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Turnovers:

1 tube of crescent rolls
1 cup of cherry pie filling

Frosting:

1/2 cup of powdered sugar
1-2 tbsp milk
1/2 tsp vanilla

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle over the warm turnovers. Serve immediately. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Taste of Home Best Loved Recipes

References

  1. ^ Taste of Home Best Loved Recipes (www.facebook.com)
  2. ^ Taste of Home (www.tasteofhome.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta

by Pam on February 17, 2013

Since my husband was working so hard at installing our new dishwasher, I decided to make him a special lunch. I grabbed some crescent rolls out of the fridge along with some eggs, roasted bell pepper, spinach, and feta cheese. I made some scrambled eggs with a bit of dill then tossed in the spinach and roasted pepper right when the eggs were done. I layered the eggs onto the rolled out crescent roll dough and topped them with feta cheese. I braided the dough and baked it until golden brown. My husband was thrilled because he loves breakfast braids and he thought the flavor combination was excellent.

Remove the crescent roll dough from the container and roll into a ball.  Let it sit for 15 minutes so the dough is easier to use.  Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and dill, to taste.  Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep them from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set.  Don’t overcook – they will finish cooking in the oven. Add the chopped roasted red pepper and spinach then stir gently to mix the ingredients.

Roll the dough out on top of the silpat mat into a rectangle.  Add the scrambled eggs down the center of the dough then top with feta cheese. Cut even slits on both sides of the filling with a pizza cutter.

Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Place into the oven and bake for 13-15 minutes, or until golden brown. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving.  Enjoy.



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Breakfast Braid with Eggs, Roasted Pepper, Spinach, and Feta




Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.



Ingredients:

1 container of reduced fat crescent roll dough, rolled into a ball
Cooking spray
5 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Dill, to taste
2 tbsp roasted bell pepper
2 tbsp baby spinach, chopped
Feta Cheese, to taste

Directions:

Remove the crescent roll dough from the container and roll into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and dill, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep them from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don’t overcook – they will finish cooking in the oven. Add the chopped roasted red pepper and spinach then stir gently to mix the ingredients.

Roll the dough out on top of the silpat mat into a rectangle. Add the scrambled eggs down the center of the dough then top with feta cheese.

Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Place into the oven and bake for 13-15 minutes, or until golden brown. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)