Beach Shrimp Bake {Moonlight Beach}

The chef's in our church congregation put on the most amazing seaside feast!  These men really know how to host a clam bake!  They had propane run burners boiling multiple pots of water, then threw in the ocean treasures.  It was AMAZING!

St. Patrick's Day Stew {An American Tradition}

About Saint Patrick’s Day:

St. Patrick’s Day was first celebrated in America 1737 and has long been synonymous with celebration. Once confined to Irish neighborhoods, this March 17th holiday has grown dramatically in popularity over the years with over 100 U.S. cities hosting St. Patrick’s Day parades this year.

Folklore Note:

Leprechauns are believed to secretly live and work as cobblers. If you follow the sound of their little hammers and lay eyes on a leprechaun, you must apprehend him so that he will tell you where to find the pot of gold at the end of the rainbow.

St. Patrick’s Day Stew

INGREDIENTS:

1 tablespoon olive oil

2 pounds boneless stew meat, cut

into 1 1/2 inch pieces

1/2 teaspoon salt

freshly ground black pepper to taste

1 large onion, sliced

2 carrots, peeled and cut into large

chunks

4 cups beef broth

3 large potatoes, peeled and quartered

1 tablespoon chopped fresh rosemary

(optional)

chopped fresh parsley for garnish

(optional)

DIRECTIONS:

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add beef pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

2. Add the onion, and carrots and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.

3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Fried Chicken

Ingredients:
1 cup bisquick
1 3/4 tsp. paprika
2 tsp. salt
1/4 tsp. pepper -I add more
.

Directions:
I use chicken legs and boneless, skinless thighs. I
also remove the skin off the chicken legs.
Oven- 425 degrees Mix together the bisquick,
paprika, salt, and pepper. Place in a large zip lock
and coat each chicken piece and place in a 13x9
pyrex pan that has been sprayed with pam. I then
dab a piece of butter on each piece of chicken.
Bake for 35 minutes then turn the chicken over and
bake 15 minutes longer.

This freezes well.

Thank you to Courtney Dana for this recipe! My family loved it!

Mexican Lasagna

This is a recipe my Mom passed onto me a few years ago.  It has stood the test of time... I make it over and over again.

MEXICAN LASAGNA

1 1/2 pounds ground beef

1 1/2 teaspoons cumin

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon red pepper

1 teaspoon salt or to taste

1 teaspoon black pepper or to taste

1 can diced tomatoes 16 oz

10 to 12 corn tortillas

2 cup small cottage cheese, drained

1 cup Monterrey Jack cheese with peppers

1 egg

1/2 cup grated cheddar cheese

2 cups shredded lettuce

1/2 cup chopped tomatoes

3 green onions, chopped

1/4 cup sliced black olives

Avocado

Cilantro

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350 degrees for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.

Note: I cut the corn tortillas into squares so they don't overlap so much. I think the dish is too heavy when the layers pile up. Fresh tomatoes are the best, especially when they are fresh from the garden. Remember: tomatoes always taste better when stored at room temperature.

Pinwheels

PINWHEELS

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons butter, softened
• 1 teaspoon salt
• 2-1/4 to 2-1/2 cups bread flour
• 
  FILLING:
• 2 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 6 garlic cloves, minced
• 1 teaspoon dried oregano

Directions

• In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Brush with melted butter; sprinkle the cheese, parsley, garlic and oregano to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
• Place rolls cut side up in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen. I like to add extra bacon bits, and whatever else I have around... be creative!

Chicken & Pasta with Peanut Sauce

This is sooooo good! As a bonus it is terribly easy! The only thing you have to cook is the pasta! This has been a long time favorite at our house!

Ingredients

6 ounces dried fettuccine or linguine

1 cups snow peas

1 cup cooked chicken strips (I like to use part of a roitisserrie chicken)

1 cup coarsely chopped fresh pineapple or one 8-ounce can pineapple chunks, drained

1/4 cup reduced-sodium chicken broth

2 tablespoons creamy peanut butter

1 tablespoon reduced-sodium soy sauce

1 tablespoon lime juice or lemon juice

1/4 teaspoon crushed red pepper

1 clove garlic, minced

Directions

1. Cook pasta according to package directions. Place the snow peas and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return pasta, pea pods, and chicken to the hot pan. Add pineapple.

2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.

3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce. Makes 4 servings.

Chicken and Noodles

This is one of those homey, creamy, feel-good dishes.

Ingredients

4 chicken breast tenderloins

2-1/4 cups water

14-ounce can reduced-sodium chicken broth

2 bay leaves

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed (optional)

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup sliced carrot

1/2 cup diced onions

1 cup diced celery

10 oz dried wide noodles

1 cup milk

1 cup loose-pack frozen peas

2 tablespoons all-purpose flour

Directions

1. In a large pot, combine chicken, the water, broth, bay leaf, dried thyme (if using), salt, and pepper. Add carrot and celery. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is no longer pink. Discard bay leaf.

2. Remove chicken from pot; cool slightly. Chop or shred chicken; set aside.

3. Return vegetable mixture to boiling. Add noodles; cook, uncovered, for 5 minutes. Stir in 1-1/2 cups of the milk and the peas.

4. In a screw-top jar, combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken and fresh thyme (if using). Cook for 1 to 2 minutes more or until heated through.

Makes 6 servings.

Mediterranean Chicken Pizza

I was inspired to make this after having something similar at a restaurant. This turned out delicious and is definitely going on the dinner rotation!

1 pre-made pizza crust
pre-made pesto
1 cup cooked chicken breast (I used part of a rotisserie chicken)
1/4 cup calamata olives, sliced
1/4 cup marinated artichoke hearts, sliced in half
1/2 roma tomato, diced
1/4 cup crumbled feta cheese
1 cup mozzarella cheese

Spread pesto over the pizza crust. Sprinkle olives, tomatoes, artichoke hearts, and chicken evenly over pizza. Top with cheeses. Bake in a 425 degree oven for 10-15 minutes until bubbly.

Chicken Pot Stickers

1 LB ground chicken

2 cups cole slaw mix

2 tsp grated ginger

1 tsp sesame oil

1 tsp soy sauce

1 tsp minced garlic

1/4 tsp white pepper

1 egg white

1 package round wonton wrappers

2 cups chicken broth

4 tsp soy sauce

Mix all ingredients except wonton skins, broth and soy sauce.

Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.

Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Makes about 60 pot stickers, so I like to freeze half of the batch.

Pacific Beach BBQ: Tri-Tip at it's best...

Our favorite sailing friends, the Hezseltines rented a cottage in Pacific Beach a while back. I just found these pictures, and thought I'd share our favorite red meat recipe:

Tri-Tip Magnificent

Ingredients:

Tri-tip

Vinegar

Olive oil

Grill Mates Montreal Steak seasoning

Directions:

Pick out a nice piece of Tri-tip, and trim the fat if necessary. Hold the meat over the sink while covering with vinegar. Let the excess run off, and do the same thing with the olive oil. Sprinkle the steak seasoning over the meat, and place in a large zip-lock bag. I like to add additional olive oil and seasoning to the bag before I zip it up. Let marinate for 24 hours, and then grill on low heat. Slice up fresh vegetables to grill, and presto.... the results are amazing!

Thank you to Becki Cutler for sharing this fabulous recipe!

Chicken Enchiladas

This is my family's favorite Chicken Enchilada recipe. It has a smooth, mild flavor so children like it as much as the adults.

Chicken Enchiladas

3-4 Cups Shredded Chicken (I buy a Rotisserie chicken and pick off all of the meat - you can also cook a couple of large chicken breasts in a skillet if you would prefer)

1 cup cheddar (or a cheddar mix) cheese

1 small can of diced green chilies

1 pint sour cream

2 tsp. chicken base (or powdered bouillon)

1/2 can of canned milk

Tortillas 12-14

Mix in a medium bowl, the sour cream, canned milk, and chicken base. In a separate bowl, combine the chicken, cheese, and diced green chilies (I chop up the chilies even smaller so my kids don't notice them and say "Ew what's that green thing?"). Add about half of the sauce to the chicken mixture and mix together. Place about 3 Tbsp. chicken mixture in the middle of a tortilla and roll it up, then place in a 9x13 pan sprayed with cooking spray. Continue with the rest of the tortillas. Pour the rest of the sauce over the top of the tortillas. Bake at 350 for 30-40 minutes, depending on how crispy you like it. The last ten minutes add a couple more handfuls of cheese over the top. You can serve these plain ( because they are good enough) or you can top with sour cream and salsa. Enjoy!

Peppercorn Steak

I have to give credit to Medifast as the author of this healthy recipe! I love this dish because it is not only packed with vitamins from all the vegetables, but is also very tasty, and sure to delight any appetite!

Ingredients

Rub

1/2 teaspoon whole peppercorns, crushed

1/2 teaspoon kosher salt

1/2 teaspoon dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

Steak

5 oz. flanked steak

1 teaspoon olive oil

1/2 cup onions

1/2 cup mushrooms

1/2 cup green peppers (I love to add red and yellow peppers as well)

Method

Mix peppercorn, salt, mustard, garlic powder and thyme. Brush and

rub evenly over steak. Let stand for 10 minutes. Heat a non-stick grill

pan over medium heat and coat with cooking spray. Grill 5-7 minutes

on each side or until desired doneness. Sauté onions, mushrooms,

and green peppers with oil. Serve on the side.

Nutrition Info.

Cal 330 | Fat 16g | Chol 55mg | Carb 13g | Pro 34g

This recipe makes 1 serving.

Fish Tacos

During the summer months I always crave foods like this dish - something simple, easy, and that reminds me of days at the beach.  When I was in college my friends and I used to always pick up fish tacos before heading to the beach.  This is an easy recipe that all will enjoy.

Fish Tacos

10 0z Orange Roughy, or other white fish - cut into bite sized pieces

Corn Tortilla

Shredded Cabbage

Cheese

Guacamole

Salsa

Marinade

1/4 Cup Lime Juice

2 TBSP Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

1/4 tsp Italian Seasoning

Batter

1 Cup Flour

2 TBSP Corn Starch

1 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Chicken Broth

1/2 Cup Ginger ale

1.  Marinate fish in a large zip lock bag for about an hour.

2.  Heat canola oil in a large skillet.  Meanwhile whisk together ingredients for batter.  Coat fish in batter and cook in oil until golden brown, turn and cook other side.

3.  Warm tortillas in a nonstick skillet and fill with fish, cabbage, guacamole, cheese, and salsa.

Spicy Beef and Broccoli Stir Fry

My husband LOVES rice, so we eat a lot of dishes that can be served alongside a bowl of rice.  This beef and broccoli dish and flavorful and filling.

Spicy Beef and Broccoli Stir Fry

2 TBSP lemon lime soda

2 TBSP Soy Sauce

1 TBSP grated, peeled fresh Ginger

3 Garlic Cloves, minced

1 tsp Sesame Oil

1/4 tsp Crushed Red Pepper

1/2 LB Beef Tenderloin, trimmed of fat and cut into strips

1 tsp Cornstarch

1 TBSP Canola Oil

2 Cups Broccoli Florets

2 Cups Carrots, sliced

1.  To prepare marinade, in a gallon size zip-close plastic bag, combine soda, soy sauce, ginger, garlic, sesame oil, and red pepper.  Add beef, seal bag, squeezing out air, turn to coat.  Refrigerate about 1 hour.

2.  Drain the marinade into a measuring cup, add enough water to make 1/3 cup liquid.  Add cornstarch, and stir until is dissolves.

3.  Heat large skillet with a lid over high heat  Add oil and beef.  Stir Fry until beef loses red color, transfer to a plate.  Reduce heat slightly; add broccoli and carrots.  Stir fry for 3 minutes then cover and steam 1 minute.  Return beef to skillet and add marinade.  Increase to high heat and stir fry until sauce thickens.  Serve with white rice.

Crsipy Chicken Salad

My husband LOVED this salad! It is low in calories, big in taste, and perfect for summer!

Ingredients

1/4  cup  dry breadcrumbs (I'll use Paco)

1/4  cup  all-purpose flour

1  teaspoon  garlic powder

1  teaspoon  dried thyme

1/2  teaspoon  salt

1/2  teaspoon  pepper

2  pounds  skinned, boned chicken breasts, cut into thin strips

1/2  cup  low-fat buttermilk

Cooking spray

1  tablespoon  olive oil

4  cups  thickly sliced romaine lettuce (cut across rib)

1  (15-ounce) can whole baby beets, drained and halved

1/2  cup  fat-free honey-Dijon mustard salad dressing

1/2  cup  (2 ounces) crumbled blue cheese

Preparation

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.

Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.

Nutritional Information

Calories:

287 (27% from fat)

Fat:

7.4g (sat 2.2g,mono 3.4g,poly 0.8g)

Protein:

25.8g

Carbohydrate:

28.3g

Fiber:

2g

Cholesterol:

60mg

Iron:

2.9mg

Sodium:

710mg

Calcium:

116mg

Cooking Light

Pasta with Veggies and Shrimp

This is a fast, no fuss dinner.  With healthy oil and lots of veggies, this dinner is good for you!  

8 oz Fettuccine1/2 LB raw Shrimp, de-viened and shelled

1 C Broccoli florets

1 small zucchini, sliced

1 C Carrots, slices

2 TBSP Olive Oil

1/4 tsp Crushed Red Pepper

2 Cloves Garlic, minced

Cook pasta according to directions, about 4 minutes before pasta is done, put veggies in with the pasta a boiling water.

While pasta is cooking, heat oil in a skillet.  Add red pepper and garlic.  Add shrimp and cook until opaque and pink.

Drain pasta and veggies, toss with shrimp mixture.  Serve topped with Parmesan cheese.

Turkey & Black Bean Wraps

A healthy lunch or dinner idea!

...turkey & black bean wraps...

1 1/2 C. thick and chunky salsa

3 cups shredded savory turkey breast

1 can (15 oz) black beans, rinsed & drained

1 whole lemon or lime, juiced

1/2 to 1 tsp ground cumin

1/4 to 1/2 c. cilantro

8 flour tortillas, warmed

1 1/2 c. shredded Monterrey jack cheese

(possible additions: avocado, tomato, sour cream)

Mix all the above in small saucepan. Heat to boiling; reduce heat. Simmer 3-5 minutes or until hearted through. Spread turkey mixture on tortillas, top with cheese, roll up. Suggestion: serve with rice and a salad This recipe serves 8 For savory turkey breast do the following: 6 1/2 lb. turkey breast (bone-in or boneless is fine) 1 med onion, chopped (about 1/2 c.) 1 medium stalk celery, chopped, (about 1/2 c.) 1 bay leaf 1 tsp salt1/2 tsp coarsely ground pepper 1 tsp chicken granules 1/2 c. water 1. Remove gravy packet or extra parts from turkey breast. Place on, celery & bay leave in cavity of turkey. Place turkey 5 quart slow cooker. 2. sprinkle turkey with salt and pepper. Mix bouillon & water until granules are dissolved (or use cane beef broth), pour over turkey. 3. oer &coooow heat for -9 hour or until juice of turkey is no longer pink. Remove bay leaf. (Makes 6c.shredded)

Add pico de gallo!

Recipe from Michelle Olsen

Balsamic-Glazed Steak

This is a delicious, FAST, and easy dinner.  This tastes like you are eating at a steak house, but only takes about 15 minutes to prepare from start to finish!  We really enjoy this meal!

Balsamic-Glazed Steak

1/2 C Chicken Broth

1/4 C Balsamic Vinegar

1 LG Garlic Clove, minced

2 tsp Olive Oil, divided

3 small assorted-color Bell Peppers, seeded & sliced

1 tsp dried Thyme

1/2 tsp Salt, divided

1/4 tsp Pepper

4 (1/4 LB) Filet Mignons, about 3/4" thick, trimmed or fat

1.  Combine broth, vinegar, and garlic in a bowl; set aside

2.  Heat 1 tsp oil in a large skillet, add peppers, thyme, and 1/4 tsp salt.  Cook until tender crisp.  Transfer to a plate.

3.  Sprinkle the filets with remaining salt and pepper.  Heat remaining oil in skillet.  Add filets and cook until browned, about 3 minutes on first side, and 2 minutes on the other side.  Carefully add the broth mixture (it will boil quickly) and continue to cook the filets, turning occasionally, until done to taste and broth mixture is reduced to a glaze (about 3 minutes).

4.  Divide peppers amoung 4 plates, server with filets and top with glaze.

Grilled Tarragon Mustard- Turkey

During the summer we love to BBQ! This Grilled dish has light flavors, and the marinade makes it very tender! Goes great with a side salad, and a veggie!

Grilled Tarragon Mustard - Turkey

2 TBSP Lemon Juice

2 TBSP Vegetable Oil

1/4 tsp Pepper

2 Turkey Breast Tenderloins, cut in half length-wise

4 1/2 tsp Cider Vinegar

2 TBSP Chicken Broth

1 tsp Dried Tarragon

1/4 Cup Butter, cubed

2 TBSP Dijon Mustard

1. In a re-sealable plastic bag, combine lemon juice, oil & pepper; add Turkey. Seal bag & turn to coat. Refrigerate up to 6 hours.

2. In a small saucepan, combine vinegar, broth & tarragon. Bring to a boil; cook until reduced by half. Reduce heat, add butter & mustard. Stir until melted, set aside & keep warm.

3. Drain & discard marinade. Grill turkey uncovered over medium heat. Heat for 5 minutes, then baste with mustard sauce. Cook 10-15 minutes longer until juices run clear. Basting frequently.

Penne Rosa

This is our favorite semi-homemade meal! We often make this on Sundays for a no-fuss, simple, tasty dinner.

Penne Rosa

12 oz Penne Pasta

1 packet Knorr Parma Rosa, prepared as directed

1/4 tsp Crushed Red Pepper

1 Can Diced tomatoes, liquid drained

Parmesan Cheese

2 Cups Spinach (optional)

1. Cook pasta according to package directions

2. Prepare parma rosa sauce according to directions. Add tomatoes and crushed red peppers, bring to a simmer. Add Spinach and cook until wilted.

3. Combine Pasta and sauce, top with Parmesan cheese