Shrimp Kabobs

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

This is a recipe perfect for a backyard cookout. This one is light and one that my husband loves. It is for shrimp kabob's. I think I found the recipe off of the food network years ago.


Ingredients
40 (13 to 15 count size) shrimp, peeled and deveined
3 teaspoons kosher salt
5 tablespoons Irvine Spices Cajun Blackening Spice
1/3 cup lemon juice
2 red bell peppers
2 yellow bell peppers
2 white onions

Directions
8 long wooden skewers, soaked in water for about a half hour so they will not burn on the grill.

Heat your grill. In a mixing bowl, combine shrimp with salt, blackening seasoning and lemon juice. Set aside. Cut red peppers, yellow peppers and onions into 2-inch cubes and place on skewer in this order: red pepper, shrimp, red onion, shrimp, green pepper, shrimp, etc. Grill on all sides, brushing with marinade as it cooks. Let vegetables caramelize. Lightly blacken shrimp, being careful not to burn. It will probably grill for about 10 minutes ,depending on your grill temperature, which you do not want to high. Serve immediately.

Marmalade Dressing

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

I recently attended a birthday party of an old high school pal. Perhaps I shouldn't say old, because that dates myself. But he's been a friend for many many years. The party included a beautiful supper with the most wonderful homemade food I can remember having. I had this salad dressing (below) over the most beautifully tossed salad I have ever laid my eyes on (lettuce, colorful sweet peppers, shaved carrots and orange slices) . What was a teat for my eyes, was also one for my tastebuds! This dressing was so fresh tasting and so different. I had to have the recipe.

Imagine my surprise when I was told it was basically marmalade! I would have never thought it to have marmalade, though I couldn't tell what it was made of. All I could describe it as was fresh and sooo light. I inquired about the recipe from my dinner host and she shared this with me.

Marmalade Dressing

rice vinegar

olive oil

salt & pepper

orange marmalade

Combine ingredients. Toss into salad to dress

Another recipe for marmalade dressing, with just a few more interesting ingredients to spice it up a bit...

Marmalade Dressing

Ingredients:
1/2 cup orange marmalade
1/4 cup raspberry vinegar
1 to 2 tablespoons seeded, very finely minced jalapeno pepper
1 to 2 tablespoons finely chopped fresh cilantro
mixed salad greens

Preparation:
In a small bowl, whisk together the marmalade, vinegar, minced pepper, and cilantro. Toss with mixed greens.
Makes about 1 cup

Diva's Pasta & Pepperoni Salad

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

This being summer, I am thinking light dishes. This recipe below is just that, light and filling. It's a perfect dish to put in a cooler for picnic's, tailgates or to eat beach or lakeside. It's quick simple and packed with taste and color. And you have heard the old addage, we eat with our eys before we eat with our stomach's? Well this dish is a party on a plate.
My friend, Diva, is often asked to make and bring this pasta dish anytime we have a get together. It was perfect for our last girls beach trip. We took it beach side in our cooler, and munched on it for lunch beach side. It's light, yet filling, colorful and even the kids love it. You will too!

Diva's Pasta Salad
1 box of tri-colored spiral pasta (publix brand)
1 pack of pepperoni (turkey pepperoni)
1 can of artichoke hearts
1 can of chopped black olives
1 pack of dry Italian seasoning
1/2 bottle of Italian dressing (publix brand)

Cook pasta according to directions on the box. Drain pasta and toss in dry italian seasoning. Mix with chopped pepperoni, artichokes and black olives. Toss in 1/2 bottle of italian dressing. Chill and serve.

Drunken Chicken

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week's theme is cookout!
Here is a great cookout recipe for one of the moistest chicken you might ever cook. It's Drunken Chicken, easy enough for even an amateur to cook.

Ingredients
1 (3-pound) chicken
Seasoned salt
4 cloves minced garlic
salt and pepper
1 (12-ounce) can beer
1 sprig rosemary
*dry rub, if preferred (ingredietns below)

Directions
Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt, salt, pepper, a dry rub if preferred and minced garlic. Open the can of beer and carefully insert a sprig of rosemary. ADD 2 TBSP rub to beer can. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary.

Gas Grill-Soak wood chips in bowl of water to cover for 15 minutes, then place chips in small aluminum tray and play tray directly on primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Leave primary burner on high, and turn off all other burners. Place chickens (on cans) on cool part of grill.
Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.

The chicken is done when the juice runs clear.

Serve chicken with favorite BBQ sides...and the remaining 5 beers-served ice cold. Smile.


Spice Rub
2 tablespoons packed light brown sugar
2 tablespoons paprika
1 tablespoon table salt
1 tablespoon ground black pepper
1 teaspoon cayenne pepper

Glaze, optional
2 tablespoons packed light brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
2 tablespoons beer
1 teaspoon hot sauce
1 Tbsp dry rub

Marinated Greek Shrimp

A birthday celebration for mine and Big Daddy's old school chum, Jeff S., led me to this delicious recipe. This is an authentic greek dish, that is every bit of delicious and light. It was served to us with sliced french bread and 5 grain bread for dipping into the marinade. You will not want to waste a single drop of this dish!

Marinated Shrimp Salad

MARINADE
3 bay leaves
1 1/2 cups wine vinegar
1/2 cup water
1 cups olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried Italian seasoning

Three days before serving this dish, combine all marinade ingredients in a large jar and refrigerate.

3 pounds shrimp, cooked, peeled and deveined
2 large red onions, thinly sliced

On the second day, combine gently the shrimp and onions. Pour marinade over top; refrigerate. To serve the following day, discard bay leaves, spoon salad into serving platter, using a slotted spoon to drain off excess marinade. I prefer to serve, though, in a bowl with a spoon so that the marinade can be dipped into. "Sop" up with bread. Tell me you love me. You will.

Tea Cake Cookies! (It's Foodie Friday)

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week's theme is Train wrecks! Don't worry though, my recipe is no train wreck. In fact, I would guarantee there not be a train wreck using this recipe.

Yesterday on my blog, Tales from Bloggeritaville, I shared my mother's tea set that she had as a little girl. Well, everyone knows one cannot have a proper tea-especially here in the south-without a teacake. I LOVE teacakes. I think because they aren't to sweet. I am not big on sweets (don't congratulate me just yet. I have my vices. They are named Bread.Cheese. and Potatoes) these teacakes are southern perfection.
My dearly departed Aunt Agness made some of the best I have ever had. Fortunate for me, her recipe was not taken to the grave. She shared it with my mother, who in turn shared it with me.
On a hot summer day with a glass of lemonade or an ice cold glass of mint tea (recipe follow), these cookies hit the spot (they are also great in the winter with cider). They are no fail. No worries about any train wrecks with these cookies....some fights over who got how many more than someone else perhaps, but it ends there.


Recipe for buttery tea cakes, traditional cookies made with vanilla and butter.
Cook Time: 10 minutes

Ingredients:
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract


Preparation:
Sift dry ingredients together into a mixing bowl; cut in shortening. Add eggs and vanilla, and mix well. Drop batter by rounded teaspoonfuls onto greased baking sheets. Bake at 425° until edges begin to brown.


Recipe makes about 4 dozen tea cakes and several happy people.
Unless you decide to horde them, and then it will be only one VERY happy person!

MINT TEA
I have ALOT of mint in my yard. ALOT. I love to use in all kinds of dishes, but my favortie is mint tea. I put a bunch of leaves--maybe a cup full into a large stainless steel pot (3 or 4 qt. size) and add water about half full. Bring to a boil. Remove from heat and let sit covered for 15 minutes and strain. Add sugar as desired. If you like a stronger tea, let sit longer or add more leaves when boiling. Leaves are best if picked early in the morning before the sun dries the dew off the plants. Good served hot or chilled. SO fresh tasting!

Strawberry Cake

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week's theme is Cakes!

You all know my obsession with Ashley Macs Strawberry Cake?

Well this cake is close (but still not "It"). This is a Paula Deen recipe. My mother made it on Easter Sunday and it was Oh.so.good!

It is light and beautiful. Hey! I think I could post this for Pink Saturday too!

Simply Delicious Strawberry Cake
Makes 1 (9-inch) cake
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2cup vegetable oil
1/4cup water

Strawberry Cream Cheese Frosting (recipe follows)

Garnish: sliced fresh strawberries
Preheat oven to 350. Lightly grease 2 round 9-inch cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Strawberry Cream Cheese Frosting
Makes about 4 cups
1/4cup butter, softened
1 (8-ounce) package cream sheese,m softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2teaspoon strawberry extract
7 cups confectioners' sugar
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth.
Note: For pinker frosting, add 2 to 3 drops of red food coloring to frosting.