Tuesday, October 4, 2016

Garlic Shrimp

1 ½ pounds raw shrimp
4 cloves garlic, peeled and sliced thin
4 tbsp butter, melted
4 tbsp olive oiL
21-Spice Salute from Trader Joe's (or any combination or herbs and spices)
Freshly-ground black pepper
Juice from half a lemon
Handful of fresh cilantro, chopped 
Crusty bread

In a 8x11 pan toss shrimp, oil, melted butter and 21-Spice salute spice. Bake at 375F until shrimp is pink and done about 10 minutes. Transfer to a serving dish or eat right out of the baking dish. Sprinkle with cilantro if using. Serve with crusty bread for dipping in the juice.

Monday, October 3, 2016

Layered Pudding Dessert with Pecan Crust

1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Layer
1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup cool whip

Vanilla Pudding
1 package of instant vanilla pudding or mousse
2 cups milk 

Chocolate Pudding
1 package of instant chocolate pudding or mousse
2 cups milk

Last Layer
2 cups cool whip

Shaved chocolate

Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes.Prepare the vanilla and chocolate pudding and refrigerate to thicken. In a mixer add the cream cheese, powdered sugar and the cup of cool whip. Mix until light and fluffy.

Once the crust cools, spread the cream cheese mixture evenly over the crust. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with cool whip and sprinkle with the shaved chocolate. Refrigerate for a couple hours to set.

Lemon Layered Dessert: Replace pudding layers with Lemon Pie filling. Top with fresh blueberries.

AKA: Six in a pan or Sex in a pan


4 tbsp flour
4 tbsp butter
2 cups broth (warmed in microwave)
salt and fresh cracked black pepper to taste
1-2 cups drippings from the bird or roast beef (optional)
Melt butter and add flour. Cook for a minute and then slowly whisk in the broth. Warming the broth helps prevent lumps. Add the drippings if using and suggestions below. Bring the gravy to a simmer and add salt and pepper to taste.
  • For chicken or turkey gravy use chicken broth + 1 tsp dried thyme
  • For beef gravy use beef broth + 1 tsp Worcestershire sauce

Bourbon Maple Bacon Stuffing

½ pound bacon, diced
½ cup butter
1 onion, diced
2 celery stalks, diced
1 garlic clove, minced
1 tsp dried rosemary
2 tsp dried thyme
1 large loaf of sourdough, cut into cubes
4 eggs, slightly beaten
½ cup of bourbon
½ cup chicken stock
¼ cup maple syrup
Optional: cranberries, toasted chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Cook bacon, reserve fat. Using the same pan, melt the butter over medium heat. Stir in the onions, celery and garlic. Cook until onions are soft and transparent. Stir the bacon, some of the bacon fat, thyme and rosemary.
Place the bread cubes into a large mixing bowl. Stir in and bacon onion mixture and toss to mix evenly. Combine the the eggs, bourbon, chicken stock and maple syrup and mix into the bread cubes. Spoon the stuffing mixture into the prepared baking dish, and pat down slightly. Bake for 40 to 45 minutes or until a knife inserted into the centre comes out clean.

Inspired from: http://www.ctvnews.ca/mobile/lifestyle/maple-and-stout-brined-turkey-with-bourbon-maple-bacon-stuffing-1.2700575