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Hot and Spicy Lemon Shrimp

November 17, 2009 By The Recipe Mom Leave a Comment
lemonshrimp

lemonshrimpWhat You Need:

1 lb. butter
3 lemons, sliced
3 T of pepper
1/2 t of salt
2 cloves of garlic, minced
2 T of Worcestershire sauce
1/2 t of hot pepper sauce
2 1/2 lbs. shrimp, uncooked in shells

How to Make It:

The oven is set to preheat to 375 degrees.
Over medium heat in a large saucepan melt the butter.
To the melted butter add the lemon slices.
Gently stir in the pepper, salt and garlic.
Blend in the Worcestershire sauce and hot pepper sauce.
Bring the mixture to a moderate boil.
Turn the heat to low, cover and simmered for 30 minutes, stirring often.
Place the shrimp in a single layer into the bottom of a roasting pan.
Pour the simmered sauce over the shrimp.
Place the roasting pan in the oven and bake 20 minutes or until the shrimp are cooked through and pink.

Makes 12 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 50 minutes
Total Time: approximately 1 hour 05 minutes

Your buffet will be complete with these shrimp as the opening to your Christmas dinner. Serve warm, covered in sauce and add lemon slices on the side.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , ,

Spiced Up Ham Hash

October 16, 2009 By The Recipe Mom Leave a Comment
ham

hamWhat You Need:

1 onion, chopped
1 (14 1/2 oz.) can kidney beans, drained well
2 C of tomatoes, chopped
2 C new potatoes, diced
2 C of frozen corn
8 oz. ham, cooked and diced
2 T tomato paste
1 T Worcestershire sauce
1 T of soy sauce
1 dash of Tabasco sauce
1/2 t of salt
1/4 t of pepper

How to Make It:

Spray the bottom of the pressure cooker with cooking spray.
Place the onions, beans, tomatoes, potatoes and corn into the pressure cooker.
Layer the ham slices over the vegetables.
Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.
The cooker is brought to high pressure and cook for 15 minutes.
Slowly release the pressure.
Before serving season the hash with salt and pepper.

This is great served on a cold morning. You can replace the canned beans with 2 C of quick soaked fresh kidney beans. 14 1/2 oz. cans of vegetables can be used in place of the fresh and frozen vegetables if you prefer. Be sure to drain canned vegetables well before placing them in the pressure cooker. The Tabasco sauce is optional in this recipe.

Makes 4 servings

Filed Under: Breakfast Ideas, Brunch Ideas, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Spicy Wicked Witch Fingers

September 22, 2009 By The Recipe Mom Leave a Comment
flyingpumpkinwitch

flyingpumpkinwitchWhat You Need:

1 sweet red pepper
2 T flour
2 t + 1 T Cajun seasoning, divided
3 eggs
1 1/2 C cornflake crumbs
2 T green onion, chopped
1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips

How to Make It:

Allow the oven to preheat to 350 degrees.
Generously grease a large baking sheet.
Slice the pepper into 16 triangles and set aside.
In a plastic zip lock bag put the flour and 2 tsp of the Cajun seasoning.
Tightly close the bag and shake to combine the ingredients together.
Break the eggs into a shallow bowl and beat lightly with a fork.
In a separate shallow bowl put the cornflake crumbs, green onion and remaining Cajun seasoning tossing until well combined.
Place 3 to 4 chicken strips in the bag with the flour, close and shake to coat well.
Dip the coated chicken into the egg mixture shaking off any excess.
Roll the prepared strips in the cornflake mixture being sure to cover them well.
Place the prepared strips in a single layer on the baking sheet.
Bake in the heated oven 20 minutes or until the juices run clear.
Allow the wicked witch fingers to cool just enough to handle.
Cut a small slit into one end of each of the strips and insert a pepper triangle with the points facing outward. .

“Grab” your guest’s attention with these spooky claws. The cornflake covering keeps the chicken moist and the Cajun seasoning gives the strips a bold taste. You may omit the Cajun seasoning if you are making them for the little ones.

Makes 8 servings

Preparation Time: approximately 15 minutes
Baking Time: approximately 20 minutes
Total Time: approximately 35 minutes

Filed Under: Chicken, Dinner Ideas, Halloween, Kid Friendly, Lunch Ideas, Recipes Tagged With: , , , , , , , , , , ,

Spicy Black Bean Chimichangas

August 10, 2009 By The Recipe Mom Leave a Comment
chimichangas

chimichangasWhat You Need:

3 tbsp canola oil, divided
2 cloves of garlic, minced
1 tsp ground cumin
2 (15 oz.) cans black beans, drained
1 1/2 C fresh tomatoes, diced
1 tbsp chipotle, minced
1/2 tsp salt
1/4 tsp pepper
8 (10 inch) flour tortillas
1 (8 oz.) pkg. Monterey Jack cheese, shredded

How to Make It:

In a skillet over medium heat put 2 tbsp of the oil.
Heat the oil until hot but not smoking then stir in the garlic and cumin.
Stirring constantly cook the mixture 2 minutes.
Stir in the beans and tomatoes.
Cook 10 minutes until the beans are soft.
Mash the beans until the mixture is fairly smooth.
Blend in the chipotle, salt and pepper.
Adjust the heat to medium low.
In a dry skillet warm the tortillas 30 seconds per side.
Sprinkle 1/4 C of the cheese down the middle of each warmed tortilla.
Spread the bean mixture over the top of the cheese on each tortilla.
Fold the sides of each tortilla over to meet in the middle and then roll the tortilla to cover the filling.
Place the tortillas on the prepared grill seam side down.
Grill for 18 minutes or until browned, turning occasionally.

Filed Under: Appetizers, Dinner Ideas, Grilled, Lunch Ideas, Recipes, Snacks Tagged With: , , , , , , , , ,