Food and Recipes

12-20-2012  My Gourmet group met at my house for the December gathering.  Here is the recipe for Baked Coconut Shrimp.  It was yummy!!
We also had a great dessert. Light but tasty! It was a variety of chopped fruit served over shaved ice and coconut cream.


07-31-12 This is a picture of Black Bean and Corn Enchiladas.  I made this last night for supper it and was a big hit!  The recipe is from Pillsbury's recipe website. BTW, it has tofu in it also.  I couldn't find the Mexican canned corn so I added some red pepper and some jalapeno pepper.  Also, I used flour tortilla instead of corn.  It was yummy!!




6-4-12 Here is the recipe for Grilled Pizza.  Mighty tasty! This recipe is in the Penzy Spice catalog for Summer 2012.

Pizza Dough:

  • 4 Cups bread flour, plus 1/3-2/3 Cup extra for kneading
  • 1 TB. salt
  • 1 tsp. sugar
  • 1 pkg. yeast
  • 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
  • 1-2 TB. ITALIAN HERB MIX, TUSCAN SUNSET, PASTA SPRINKLE or HERBES de PROVENCE, to taste
  • 2 TB. olive oil
  • 1-11/2 Cups warm water
  • 1/3 Cup olive oil
  • 1/2-1 tsp. GRANULATED GARLIC, GARLIC SALT or SANDWICH SPRINKLE, to taste

Toppings:

  • We used caramelized onions and mushrooms, Trader Joe's Italian sausage substitute, bleu cheese and mozzarella cheese
For the dough: In a large bowl, combine 4 cups flour, salt, sugar, yeast, PEPPER and SEASONING. Stir to combine. Make a well in the center. Pour the olive oil in the well and mix with just enough warm water to form a soft dough. Remove the dough from the bowl and place on a lightly-floured surface. Knead for about 10 minutes, adding extra flour to the surface as required as long as the dough is sticky, kneading until smooth and elastic. Place the dough in a lightly-greased bowl, cover with plastic wrap and leave in a warm place for about 1 hour or until doubled in size. You can cover and refrigerate overnight at this point if desired.

Roll the dough out into 10-12 individual pizzas, about 6-inches in diameter. In a small bowl, combine the olive oil and GARLIC, GARLIC SALT or SANDWICH SPRINKLE. Brush one side of each of the pizzas with the oil mix and place on a hot grill, oil-side down. Brush the tops of the pizzas with the oil mix. When golden brown, flip the pizzas with tongs. Place your desired toppings on the browned side and cover the grill to heat through/melt cheese. Don't add too much weight in the way of toppings. Great with or without cheese!

Prep. time: 40 minutes plus rising time
Cooking time: 6-12 minutes depending on the thickness of the pizzas and heat of the grill
Serves: 8-10

Lauren is home!! Yea!! She has decided to eat fish again but no red meat.  So tonight we had a delicious dish  that I found on Facebook.  It is  a Punchfork recipe from the Pioneer Woman.  Shrimp Tacos..YUM.


I've been meaning to post this for a while.   I've made this recipe 3 times and it is delicious!  Here is the link.  Its called Spiced Pot Roast.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds boneless beef rump or chuck roast
  • 2 tablespoons cooking oil
  • 1 1/2 cups beef broth
  • 1/2 cup chutney
  • 1/2 cup raisins
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger

Directions

  1. Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake at 325 degrees F for 3 hours or until meat is tender. Thicken gravy if desired.