a little of each

A family's cookbook

Baked Stuffed Shrimp February 25, 2015

Filed under: Appetizers — alittlemoreofeach @ 12:20 pm
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This recipe is from Michelle Mitchell by way of Robin who says it is delicious.

 

Ingredients

24 jumbo shrimp (about 2 pounds)
1/2 lb scallops, diced
2 stacks of Ritz crackers
1/2 lb butter
1 tsp fresh parsley, chopped fine
pepper
3 Tbl white cooking wine
2 tsp Parmesan cheese
4 Tbl sour cream
1 tsp garlic salt
3 slices of white bread, crusts removed, and made into fresh crumbs

Directions

Crush crackers with a rolling pin. Add the melted butter, wine, pepper, parsley, cheese, sour cream, garlic salt, fresh bread crumbs and scallops. Mix all ingredients well. Refrigerate stuffing for three hours. Mold stuffing to a rounded measuring spoon. Place on prepared shrimp and curl tail over top and press slightly into shrimp. Bake at 350 for 20-25 minutes.

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Susan Yellen’s Meatballs

Filed under: Appetizers,Main Dishes — alittlemoreofeach @ 12:08 pm
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Susan, beloved wife of Clifford Yellen, passed away in 2007. Since then, Clifford and his and Susan’s children walk in her honor and memory in the Hartford Race for the Cure. You can join Clifford on team “Yellen For a Cure” at komenct.org. He’d love your support.

Susan used to make these meatballs at the holidays.

Ingredients

4 lbs ground chuck or sirloin
6-8 slices white bread, crusts removed
couple of garlic cloves, chopped fine
small/medium yellow onion, chopped fine
1 Tbl Worcestershire sauce
1 tsp ground pepper
1 tsp salt
small can evaporated milk
3 eggs

Directions

In a large bowl combine bread, eggs (beaten slightly), garlic, onion, Worcestershire sauce, and enough evaporated milk to make the mixture soft. Add ground beef mixing well by hand. (It’s messy but the only way to get it right.)  Roll the mixture into small balls and then roll each ball in flour to coat. Bake on cookie sheet at 350 for 10 minutes or until done.

Sauce:

Mix one bottle organic ketchup and one jar of grape jam in a pan over low heat, stirring until combined and the mixture begins to bubble.

The meatballs can be made ahead of time and frozen, while the sauce is best made when needed.

 

Feta Dip November 10, 2013

Filed under: Appetizers — alittlemoreofeach @ 8:47 pm
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If you love feta cheese like I love feta cheese – truly, madly, deeply, having once wondered if it could be made into a palatable ice cream flavor – this recipe is for you.  Garlic, salty, cheesey goodness that is balanced by fresh vegetables for dipping.  I am not exaggerating when I say that this dip had offers of dates and intimate bathing experiences when it was  recently served.  You’ve been warned.  And you can thank me later.

Ingredients

4 oz block of feta cheese

1-2 cloves of garlic, minced

1 Tbl Greek seasoning

1/3 cup sour cream, more or less to taste

3 Tbl mayonnaise

Directions

Chop feta into smallish crumbles. Blend with the rest of the ingredients.  Serve with pita crackers, or cucumber, red pepper, zucchini crudites. It’s probably best served after chilling for an hour, allowing the flavors to blend.

 

Balsamic Glaze May 20, 2013

Filed under: Appetizers,Main Dishes — alittlemoreofeach @ 8:37 am
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balsamic glaze

 

Stephanie got this recipe from a recent grad of Johnson and Wales.  It is easy and tastes wonderful.

 

 

Ingredients

2 cups balsamic vinegar (not expensive)
2 cups Port wine

 

Directions
Place vinegar and wine in a heavy bottom saucepan.  Heat at medium high until simmering; lower temp slightly and reduce liquid by 50-75% (4 cups turns into 1-2 cups).  The longer it reduces, the thicker and sweeter it becomes.  Serve drizzled on fresh tomatoes and mozzarella, sliced strawberries, ice cream, or straight from a spoon.

 

Shrimp Bites May 15, 2013

Filed under: Appetizers — alittlemoreofeach @ 3:11 pm
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These tasty treats will fly off the plate as quickly as you can make them.

Ingredients
1.5 pounds of shrimp, peeled and deveined
2 cucumbers
2 avocados
2 cloves of garlic
1/2 a lemon
salt and pepper

Directions

To do ahead of time:
Cook shrimp according to the Fish Taco recipe. Allow to cool.

To do just before serving:
Peel and slice the cucumbers to 1/8″ pieces. Peel and mash the avocados. Add 2 crushed garlic cloves, a little salt and pepper and the juice of half a lemon. Stir. Line a serving dish with the cucumber slices. Using two spoons, scoop and apply 1/2 tsp of avocado mixture to each cucumber slice.  Place 1 shrimp (a whole shrimp if medium sized and half a shrimp if large) on top of the avocado mixture.  Place a small dollop of Crema sauce recipe on top of the shrimp.

 

(But I Don’t Like) Pimento Cheese

Filed under: Appetizers,Sandwiches — alittlemoreofeach @ 2:23 pm
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Adapted from a recipe from the Biltmore Estate in Asheville, North Carolina.

Ingredients

8 oz block white cheddar, shredded
8 oz cream cheese, softened
1/2 cup mayonnaise
2 – 4 oz chopped pimento (depending how much you like or dislike the red stuff)
1 – 2 teaspoons freshly ground black pepper

Directions

Mix all the ingredients together, by hand or with a mixer.  Chill.  bring to room temp before serving.  Serve on thinly sliced pieces of sour dough bread, toasted if desired.  Can also be used as a sandwich spread, with crackers, on top of a hamburger, in grilled cheese, and as a facial masque.  (Just kidding about the last one.)

 

Chick Pea Nuts January 2, 2013

Filed under: Appetizers — alittlemoreofeach @ 1:56 pm
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3 cups cooked and dried chick peas
2 Tablespoons flour
2 teaspoons kosher salt
1 teaspoon paprika
2 Tablespoons olive oil
cooking spray

In a large bowl coat the chick peas with the flour, salt, paprika, and olive oil. Place them on baking sheet coated with cooking spray. Bake at 400 F for 20-30 minutes until brown and crunchy.

Alternate or additional spices include cayenne pepper, chili powder, and cumin.

 

chickpea