Lemon Garlic Shrimp & Grits and Cran-Strawberry Trifle

The Recipe:

Lemon Garlic Shrimp & Grits

1 can (14.5 ounces) chicken broth (about 1 3/4 cups)
1 1/4 cups milk
3/4 cup instant grits
1/2 teaspoon salt, plus additional to taste (optional)
1/2 teaspoon black pepper, divided
1/4 grated Parmesan cheese
1 1/4 pounds raw peeled and deveined 36-40 shrimp, thawed if necessary
2 large garlic gloves, minced
2 lemons (1 cut in half, or 3 tablespoons juice and 1 cut into wedges)
2 tablespoons coarsely chopped fresh parsley leaves 

1. In covered 2- to -3 quart saucepan, heat broth and milk to boiling over medium-high heat. Slowly whisk in grits, salt, and 1/4 teaspoon pepper. Reduce heat to medium-low and cook about 5 minutes or until mixture thickens, stirring occasionally. Stir in Parmesan cheese and 1 tablespoon butter. Remove saucepan from heat; cover to keep warm.
2. Meanwhile, in large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp, garlic, and remaining 1/4 teaspoon pepper and cook 3 to 4 minutes or until shrimp turns opaque and internal temperature reaches 145 degrees F. Remove skillet from heat; squeeze juice of lemon halves (about 3 tablespoons) over shrimp; sprinkle with parsley and toss to combine. If desired, add additional salt to taste.
3. Divide grits among 4 shallow bowls; top with shrimp and its sauce. Serve with lemon wedges to squeeze over shrimp.

Active Time: 20 minutes         Total time: 25 minutes        Serves: 4

The Cook's Comments

Simplicity

Another simple recipe that ended up delicious. 2/10 on the simplicity scale

Complications and Suggestions

There was no complications for this recipe. I ended up using bottled lemon juice instead of freshly squeezed, and I felt that the lemon wedges weren't really needed at the end. Be sure to remove the tails before cooking the shrimp. It will make the eating process much simpler and more enjoyable.

Taste

Although this was made when my useless assistant was away (she doesn't like shrimp), the rest of us liked it a lot. I felt that it had the perfect amount of lemon and garlic in it, for both the garlic lover and the typical person. The grits were delicious with the shrimp and created a wonderful texture for the palette as well.

 

The Recipe:

Cran-Strawberry Trifle

2 cans (14 ounces each) whole berry cranberry sauce
1 package (24 ounces_ frozen sliced strawberries with sugar, thawed overnight in refrigerator
1/2 cup berry or orange-flavoured liqueur (optional)
1 pint (2 cups) whipping cream
1 package (8 ounces) Neufchatel cheese, softened
3/4 cup light brown sugar
1/4 cup plus 1 tablespoon crystallized ginger (optional)
2 frozen Sara Lee all butter pound cakes (10.75 ounces each), thawed


1. In large bowl, stir cranberry sauce, strawberries with its sugar syrup and liqueur (if using) until combined; set aside.
2. In second large bowl, with mixer on high speed, beat cream until soft peaks form. Add Neufchatel cheese and brown sugar and beat 1 to 2 minutes or until well blended (some lumps will remain). If desired, beat in 1/4 crystallized ginger.
3. Trim bottom (flat) side of pound cakes to remove outer brown layer. Cut each pound cake crosswise into 1 inch thick slices. In bottom of 3- to- 4 quart glass trifle dish or bowl, arrange half of cake slices with trimmed bottom side against bowl and packing slices close together and breaking as needed to fill any gaps to make a single layer. Spread half of cranberry mixture with some juice over pound cake (about 1 1/2 cups). Spread half of cream mixture on top (about 2 1/2 cups). Repeat layering with remaining pound cake, cranberry mixture, and cream mixture. Cover trifle with plastic wrap and refrigerate at least 6 hours or up to one day ahead. If using, sprinkle 1 tablespoon ginger over trifle just before serving.

Total time: 30 minutes plus chilling         Serves: 12

Where do I find this? Some of you may have never heard of Neufchatel cheese. Don't worry. Your local grocer ought to have right along side the cream cheese.
I can't find it. What do I do? If you can't find it or realised you forgot to pick some up, just use cream cheese. Neufchatel is a little sweeter than cream cheese, but there is definitely no need to fret if you can't find it. 

The Cook's Comments

Simplicity

Easy as pie, well, trifle. 2/10 on the simplicity scale.

Complications and Suggestions

I ended up not having enough pound cake since my shopper picked up on large cake, which was about 16 ounces, instead of two so I had trouble trying to guess how much cake to use per layer and also had a gap in the centre of the second cake layer. I also didn't use the liqueur, but if you have the chance, I would suggest using it. Also, some of you, like me, may not have a trifle dish. Again, don't worry. Try using a flat bottom bowl, or if it's just for home, use a 3 to 4 quart tupper.

Taste

Now, any one that knows my tastes knows I adore trifles so I may not be the best judge of this dessert. However, I thought it was incredibly delicious, even with cranberries (I hate cranberries). Now, I did have a little extra strawberries as well, but I tried this before and thought it was delicious as well. I did prefer it with the liqueur, but it was delectable either way. Definitely a favourite.
       
         

Rosemary Beef Skewers

The Recipe:

Rosemary Beef Skewers

8 (6 inch) bamboo skewers
1/2 cup light sour cream
1 tablespoon prepared horseradish, drained
2 garlic cloves
2 tablespoons fresh rosemary leaves
1/2 teaspoon salt
1/4 ground black pepper
1 tablespoon extra virgin olive oil
1 (1 inch thick) boneless beef loin sirloin steak (about 1 1/2 pounds)


1. Preheat broiler or prepare outdoor grill for direct grilling over medium heat. Line broiler pan with aluminum foil. Meanwhile, soak skewers in water. In small serving bowl, combine sour cream and horseradish; set aside.
2. On cutting board, coarsely chop garlic and rosemary, then sprinkle with salt and pepper. With your chef's knife at an angle, run blade across garlic mixture several times to form a paste. Transfer garlic mixture to medium bowl; stir in oil.
3. Cut steak into twenty-four 1-inch chunks; add to garlic mixture and stir to coat. Remove skewers from water. Thread 3 beef chunks on each skewer and transfer to prepared broiler pan. Broil or grill skewers 5 to 7 minutes, turning once, or until internal temperature reaches 145 degrees F for medium-rare. Serve beef with horseradish sauce for dipping.

Prep: 15 minutes             Broil/Grill: 10 minutes        Serves: 4

The Cook's Comments:

Simplicity

Again, I found this meal to be pretty simple. I only had one or two issues, and they were easy enough to fix. I'd give this a 3 out of ten for simplicity.

Complications and Suggestions     
 The main issue I had was getting the garlic mixture to become a paste. In fact, I wasn't able to, but found the meat still tasted smashing. Maybe try using a mortar and pestle. If you don't have one (like me), just smash up the garlic as much as possible. Another issue I had was I ran out of my rosemary oil mixture. I still ended up having plenty of rosemary but had to add more oil and garlic in between. My chunks also did not turn out to be 48 pieces (I doubled the recipe). If this happens, don't worry about it. Just try to have an even amount of meat on each skewer. 

Taste

It seemed a lot of people enjoyed the meat (made it for Thanksgiving), but it generally seemed that it was better with the horseradish sauce. I'd have to agree. The other thing I found that the beef was still good cold so if you have leftovers, you don't have to worry about reheating.

Other Comments

For the horseradish sauce, I ended up just picking up some bottled stuff. I don't think this was exactly what the recipe wanted, but I found it was the perfect spiciness with the sour cream blend. I also ended up cooking this meal on an indoor grill so pick your preference. 

 

Beef taken off the skewers in the picture with the dipping sauce in front.

   

Potato Chip Dipped Chicken with Pasta Salad

The Recipe:

Potato Chip Dipped Chicken

1 1/4 cups finely crushed potato chips (about 5 ounces)
1 large egg
1 tablespoon Gourmet Garden refrigerated Mediterranean herb and spice blend
1 1/4 pounds boneless, skinless chicken breast fillet
1/4 teaspoon ground black pepper
1/4 light mayonnaise
1/4 Southern style BBQ sauce
2 tablespoons sour cream

1. Preheat oven to 425 degrees F. Place crushed chips on large plate. In pie plate or shallow dish, with fork, beat egg and spice blend. Dip one chicken fillet in egg mixture, then place in crumbs on plate, turning to coat both sides and pressing lightly so they adhere. Place chicken on ungreased cookie sheet. Sprinkle both sides with pepper. Bake 11 to 13 minutes or just until internal temperature reaches 165 degrees
2. Meanwhile, in small bowl, stir mayo, BBQ sauce, and sour cream until blended. Serve chicken with sauce for dipping
Active Time: 10 minutes        Total time: 20 minutes        Serves: 4

Where do I find this? Now, I will not be able to speak for other grocery stores except Schnucks, but I found the blend in the deli section near where they cook these recipes. It's a bit difficult to find, but for me, it was near those veggie dishes/dip. However, I didn't find exactly what it called for either. See below for what I used.

I can't find it. What do I do? Now, I ended up using Schnucks Gourmet Creations Mediterranean spice dip. I found it worked wonderfully so I'd try finding a dip or blend of similar nature. If you are unable to do that, try using Italian spices instead. Just make sure to use less. Perhaps 1 1/2 teaspoons instead of a whole tablespoon.

The Cook's Comments:

Simplicity

This meal couldn't have been easier. Honestly, the hardest part was finding the spice blend. Plus, it was a quick meal to make as well. On a scale of 1-10 with one being the easiest, I'd have to give this a two. Even your child could have fun making this. :)

Complications and Suggestions

I didn't really come across any complications. However, I did mess up my dipping sauce and forgot to add the mayo. However, it was still delicious so you may want to try that some time. My biggest suggestion is adding BBQ potato chips as well as regular potato chips. It gives the chicken an extra flavour and gives it more colour when cooked, making it much more appeasing to the eye. I also found I probably could have used half of the chips suggested. I had so many left over and just had to pitch them.

Taste

Delicious! I can say this was easily a favourite dish in the household, and we even made it again the very next day. That's how tasty and easy it is. 

 

The Recipe:

Simple Pasta Salad

1 box of rainbow rotini

1 package of feta cheese

1 can black olives

1/2 package grape tomatoes

1 bottle of Italian dressing

1. In a large pot, boil water. Cook pasta until al dente. Drain pasta in large colander and run cold water over noodles to cool. Place pasta in large bowl and add tomatoes, olives, and feta cheese. Stir until well mixed. Add half a bottle of dressing. Stir. Taste. Add more dressing as desired.

The Cook's Comments:

Simplicity

If you can cook noodles, you can make this. 1/10.

Complications and Suggestions

If you like tomatoes a lot, try adding the rest of the package in. You may also want to try green olives.

Taste

Simplicity at its best. This dish makes a great side or lunch, and I have found everyone has liked this dish so far, even those who dislike pasta salad.

Other Comments

Another great factor is all the colours make it very pleasing to the eye, and you don't even have to worry about arrangement.