Shrimp Salad with Red Pepper, Avocado & Dill Recipe

Share

Everything was going along swimmingly. After making a light shrimp salad with a touch of mayonnaise, red pepper, avocado, and dill, I packed it into a small bowl and unmolded it onto a salad plate lined with romaine lettuce leaves. As I was preparing the plate for its photo shoot, I laid it on the floor behind me as I arranged the placemat and lighting. That was when everything went oddly awry. A rattling sound, accompanied by ravenous gulping noises caused me to whip my head around. One of my parents' dogs, a cheeky little opportunist, was gulping down the shrimp salad as quickly as she could. As I screamed (I even made myself jump), she beat a hasty retreat out of the room, leaving a dessicated salad plate and pieces of half-chewed shrimp in her wake. Sigh. By the number of times the crafty canine licked her lips, I'd say she gave it two paws up.

In a medium bowl, combine 1 1/2 pounds fresh bay shrimp, 2 tablespoons mayonnaise, 1 tablespoon chopped fresh dill,


1/2 diced red bell pepper, 1/2 peeled and chopped avocado, and 1 teaspoon fresh lemon juice. Stir to combine. Season with salt and pepper to taste.


Line four salad plates with romaine lettuce leaves and divide the shrimp mixture between the four plates. If you want to be fancy, pack each portion of shrimp salad into a small bowl, invert onto the lettuce leaves, then gently release from the bowl. Garnish each portion with a sprig of fresh dill.


Other shrimp salad recipes:

Kalyn's Kitchen's Spicy Shrimp & Cucumber Salad with Mint, Lemon, & Cumin
Taste Buddies' Moroccan Shrimp Salad
White on Rice Couple's Salad of Grilled Shrimp & Wilted Mizuna Mustard Greens

Shrimp Salad with Red Pepper, Avocado, and Dill

1 1/2 lb. fresh bay shrimp
2 tbsp mayonnaise
1 tbsp chopped fresh dill plus 4 springs for garnish
1/2 red pepper, diced
1/2 avocado, peeled and chopped
1 tsp fresh lemon juice
Salt and pepper to taste
8 medium to large romaine lettuce leaves

In a medium bowl, combine shrimp, mayonnaise, 1 tablespoon chopped fresh dill, red pepper, avocado, and lemon juice. Stir well to combine. Season with salt and pepper to taste.

Line four salad plates with romaine lettuce leaves and divide the shrimp mixture between the four plates. If you want to be fancy, pack each portion of shrimp salad into a small bowl, invert onto the lettuce leaves, then gently release from the bowl. Garnish each portion with a sprig of fresh dill.

Serves 4.

Printable recipe

Read more about Shrimp Salad with Red Pepper, Avocado & Dill Recipe...

Sea Salt Caramels Recipe

Share

I would like to say that I am not easily swayed by trends. However, my past history, particularly that of my more youthful years, says otherwise. Rainbow jeans, rugby pants, knickers (seriously), anything mauve, jelly shoes, Madonna bracelets, feathered bangs, Duran Duran (the shy Roger Taylor was my favorite)...The 80s was not one of my prouder decades. Whether dancing on the ceiling with Lionel Richie or blasting A-ha's Take on Me on my Walkman, I was convinced that being like everyone else was where it was at. Now, with many more years of life experience under my belt, I have gained enough wisdom to realize that individuality makes the world a much more interesting place. Despite this realization, I am happy to report that I have fallen headlong into the tantalizing trend of combing caramel and sea salt. After tasting my Pine Nut, Caramel, and Sea Salt Shortbread Bars, I was determined to delve further into the world of sweet and salt. And - oh - what a happy world it is. This recipe is directly from The Kitchn and it is foolproof. I like my caramels rather soft, but if you prefer a chewier caramel, just cook the mixture a little longer and at a slightly higher temperature.

Line the bottom and sides of an 8- x 8-inch baking pan with parchment paper. Brush lightly with canola oil.

In a small saucepan, combine 1 cup heavy cream, 5 tablespoons unsalted butter (cut into small pieces), and 2 teaspoons sea salt.


Bring the mixture to a boil, stirring occasionally. Remove from the heat and set aside.

In a large, heavy saucepan set over medium to medium-high heat, combine 1 1/2 cups granulated sugar, 1/4 cup light corn syrup, and 1/4 cup water. Bring the mixture to a boil, stirring. Once the sugar is dissolved, cook the mixture until the temperature reaches 248 degrees F, gently swirling the saucepan (do not stir).

Carefully stir in the cream mixture. It will bubble up, so take care not to burn yourself.

Continue to simmer, swirling the mixture frequently, for 15-25 minutes, or until the mixture thickens and turns golden brown. While simmering, do not allow the temperature go higher than 250 degrees F.

The original authors offered a very helpful candy-making tip: To determine if the caramel is the consistency you like, drop a small amount of caramel into a bowl of cold water. Test the ball of caramel with your fingers to determine if the consistency is right.

Pour the cooked caramel into the prepared pan. Let the caramel cool for 2 hours.


While the caramel is still slightly warm press some grains of sea salt into the surface. Cut into 1-inch pieces and wrap each into squares of wax paper.


More caramel recipes:

101 Cookbooks' Espresso Caramels
Not Without Salt's Bacon Caramels
Baking Obsessions' Honey & Cardamom Fleur de Sel Caramels

Sea Salt Caramels
From The Kitchn

1 cup heavy cream
5 tbsp unsalted butter, cut into pieces
2 tsp sea salt, plus more for garnishing the top
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water

Line the bottom and sides of an 8- x 8-inch baking pan with parchment paper. Brush lightly with canola oil.

In a small saucepan, combine heavy cream, butter, and 2 teaspoons sea salt. Bring the mixture to a boil, stirring occasionally. Remove from the heat and set aside.

In a large, heavy saucepan set over medium to medium-high heat, combine sugar, corn syrup, and water. Bring the mixture to a boil, stirring. Once the sugar is dissolved, cook the mixture until the temperature reaches 248 degrees F, gently swirling the saucepan (do not stir). Carefully stir in the cream mixture. It will bubble up, so take care not to burn yourself. Continue to simmer, swirling the mixture frequently, for 15-25 minutes, or until the mixture thickens and turns golden brown. While simmering, do not allow the temperature go higher than 250 degrees F.

The original authors offered a very helpful candy-making tip: To determine if the caramel is the consistency you like, drop a small amount of caramel into a bowl of cold water. Test the ball of caramel with your fingers to determine if the consistency is right.

Pour the cooked caramel into the prepared pan. Let the caramel cool for 2 hours. While the caramel is still slightly warm press some grains of sea salt into the surface. Cut into 1-inch pieces and wrap each into squares of wax paper.

Makes about 50 caramels.

Printable recipe

Read more about Sea Salt Caramels Recipe...

Dijon & Thyme Roasted Chicken Drumsticks Recipe

Share

When I was a kid, a quick weeknight meal often included canned pineapple rings, sliced tomatoes, and Shake ‘n Bake. It was as easy as pouring the seasoning mix in a bag, adding the chicken, shaking to coat, and then baking. What I loved about Shake ‘n Bake was that my mum always used chicken thighs and drumsticks for the meal, which was perfect for a dark meat junky like myself. As an adult, I always selflessly relinquish the juicy, meaty drumsticks to my two boys. Tired of my martyr status, I decided it was time to take the proverbial bull by the horns and make a drumstick-exclusive meal. This recipe is adapted from one I found in Fine Cooking Magazine. In their recipe, whole chickens (and a larger amount of the mustard paste) are used. While I love having whole roasted chickens to pick from, using chicken pieces lends itself to an easy weeknight meal. The drumsticks are coated in a paste made of Dijon mustard, fresh thyme, and shallots. After letting the chicken rest, just pop it in the oven and - voila - tasty, succulent chicken with minimal effort.

Making the mustard paste:
In a small bowl, combine ¼ cup Dijon mustard, 2 tablespoons minced shallots, 2 cloves minced garlic, 1 tablespoon chopped fresh thyme, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.


Preparing the chicken:
Place 8 chicken drumsticks in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate, and let rest for 1-2 hours.


Roasting the chicken:
Preheat the oven to 450 degrees F. Cover baking sheet with foil and place the mustard paste-coated drumsticks on the foil. Sprinkle the drumsticks with a little kosher salt and freshly ground black pepper and drizzle a total of 1 tablespoon olive oil over top.

Roast for 20 minutes. Remove the baking sheet from the oven and drizzle an additional 1 tablespoon olive oil over the drumsticks. Turn the oven down to 350 degrees F and put the baking sheet back into the oven, rotating the pan. Roast for an additional 10 minutes, then baste the drumsticks with the juices on the foil. Roast for another 10-20 minutes, or until the outside of the chicken is deep golden brown. The internal temperature of the chicken should be 170 to 175 degrees F when a thermometer is inserted into the thickest part of one of the drumsticks and the juices run clear. Let the chicken rest for about 10 minutes before serving.


Other chicken drumstick recipes:

Simply Recipes' Breaded & Baked Chicken Drumsticks
Yum Sugar's Roast Chicken Drumsticks with Garlic
Nook & Pantry's Buffalo Chicken Drumsticks

Dijon & Thyme Roasted Chicken Drumsticks
Adapted from Fine Cooking Magazine

Mustard paste:
¼ cup Dijon mustard
2 tbsp minced shallots
2 cloves garlic, minced
1 tbsp chopped fresh thyme
½ tsp salt
½ tsp freshly ground black pepper

Chicken:
8 chicken drumsticks, skin on
Kosher salt & freshly ground black pepper
2 tbsp olive oil

Making the mustard paste:
In a small bowl, combine Dijon mustard, shallots, garlic, thyme, salt, and pepper.

Preparing the chicken:
Place chicken drumsticks in a large dish and liberally rub the mustard paste over the drumsticks. Cover, refrigerate, and let rest for 1-2 hours.

Roasting the chicken:
Preheat the oven to 450 degrees F. Cover baking sheet with foil and place the mustard paste-coated drumsticks on the foil. Sprinkle the drumsticks with a little kosher salt and freshly ground black pepper and drizzle a total of 1 tablespoon olive oil over top. Roast for 20 minutes. Remove the baking sheet from the oven and drizzle an additional 1 tablespoon olive oil over the drumsticks. Turn the oven down to 350 degrees F and put the baking sheet back into the oven, rotating the pan. Roast for an additional 10 minutes, then baste the drumsticks with the juices on the foil. Roast for another 10-20 minutes, or until the outside of the chicken is deep golden brown. The internal temperature of the chicken should be 170 to 175 degrees F when a thermometer is inserted into the thickest part of one of the drumsticks and the juices run clear. Let the chicken rest for about 10 minutes before serving.

Serves 4-6

Printable recipe

Read more about Dijon & Thyme Roasted Chicken Drumsticks Recipe...

Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree Recipe

Share

As I am writing this, my husband is toiling over a hot oven, making about 100 of his family's traditional Christmas butter cookies. He has it down to a science and I dare not interfere (you'll see why in a moment). The process goes something like this: make the dough, chill the dough, preheat the oven while chilling the baking sheets in the freezer, push out Christmas tree and wreath-shaped cookies from a cookie press, decorate with sprinkles, and bake. Then do all you can to avoid eating 10 cookies in 5 minutes flat. One year I was given the job of decorating the cookies with red and green sprinkles. With great abandon, I sprinkled to my heart's content. A little red here, a little green there, sometimes red and green combined. That is, until I saw the look on my husband's face. Unbeknownst to me, I had broken some cardinal rules of Christmas cooking decorating. Apparently, the Christmas tree cookies are only supposed to be decorated with green sprinkles and the wreaths are meant to be red. I was immediately relieved from my decorating duties and have not been asked to participate again.

My point is that my pantry is being packed with more holiday treats, as if Louisiana Pecan & Butterscotch Ball Cookies and Chocolate & Peppermint Bark Cookies aren't enough. I would have to run about 15 miles per day to keep the muffin top at bay. That is why I pulled out my blender and made a soup packed full of vegetables - potatoes, cauliflower, leeks, red peppers - and made creamy not with cream, but by blending the vegetables to make a rich, healthy, and flavorful soup (which also happens to be vegan if you use vegetable broth). A pinch of red pepper flakes gives the soup a little kick.

Remove the first one or two layers of a leek, cut in half lengthwise, and wash. Thinly slice the white and light green parts of the leek, setting aside 1/4 of the slices.

Heat 1 tablespoon olive oil in a large pot set over medium-high heat. Add the larger portion of the leek slices, 2 medium-size carrots, chopped, and 1 rib stalk celery, chopped. Cook until the vegetables begin to soften, 4 to 5 minutes.



Add 2 medium-size yellow boiling potatoes (such as Yukon Gold), peeled and diced, along with 2 cups cauliflower florets, a pinch of red pepper flakes, 5 1/2 cups vegetable or chicken broth, and 1/2 teaspoon kosher salt.


Bring to a boil, then reduce the heat to medium-low, partially cover the saucepan and let the mixture simmer until the potato and cauliflower are tender, 25-30 minutes.

In 3-4 batches, process the mixture in a blender until smooth. Return the soup to the saucepan, and season with salt and pepper to taste. Reheat prior to serving.

Rinse out the blender and place 2 roasted red peppers and 2 tablespoons vegetable or chicken broth in the blender. See my tutorial on how to roast a bell pepper. Easier than you can imagine! Blend until smooth.


Heat 1 tablespoon olive oil in a small skillet set over high heat. Add the reserved (small portion) of sliced leeks. Cook, stirring frequently, until the leeks are golden brown.



Divide the soup between 4 to 6 bowls. Gently spoon a large dollop of the roasted red pepper puree in the middle of each portion of soup. If desired, use a wooden skewer to make a decorative pattern with the pepper puree. Garnish each bowl of soup with fried leeks.


More soups with cauliflower:

Cookin' Canuck's Sage & Gorgonzola Cauliflower Soup
Sunday Nite Dinner's Curry Cauliflower Soup with Honey
Chocolate & Zucchini's Cauliflower Soup with Turmeric & Hazelnuts
FatFree Vegan Kitchen's Roasted Butternut & Cauliflower Soup
Lisa's Kitchen's Indian Style Cream of Cauliflower Soup

Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree

2 tbsp olive oil, divided
1 large leek
2 medium-size carrots, chopped
1 stalk celery, chopped
2 medium-size boiling potatoes (about 12 oz.), peeled and diced
2 cups cauliflower florets
Pinch of red pepper flakes
5 1/2 cup plus 2 tbsp vegetable or chicken broth
1/2 tsp kosher salt
Salt and pepper to taste
2 roasted red peppers

Remove the first one or two layers of a leek, cut in half lengthwise, and wash. Thinly slice the white and light green parts of the leek, setting aside 1/4 of the slices.

Heat 1 tablespoon olive oil in a large pot set over medium-high heat. Add the larger portion of the leek slices, carrots, and 1 celery. Cook until the vegetables begin to soften, 4 to 5 minutes. Add diced potatoes, cauliflower florets, red pepper flakes, 5 1/2 cups vegetable or chicken broth, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium-low, partially cover the saucepan and let the mixture simmer until the potato and cauliflower are tender, 25-30 minutes.

In 3-4 batches, process the mixture in a blender until smooth. Return the soup to the saucepan, and season with salt and pepper to taste. Reheat prior to serving.

Rinse out the blender and place roasted red peppers and 2 tablespoons vegetable or chicken broth in the blender. See my tutorial on how to roast a bell pepper. Blend until smooth.

Heat 1 tablespoon olive oil in a small skillet set over high heat. Add the reserved (small portion) of sliced leeks. Cook, stirring frequently, until the leeks are golden brown.

Divide the soup between 4 to 6 bowls. Gently spoon a large dollop of the roasted red pepper puree in the middle of each portion of soup. If desired, use a wooden skewer to make a decorative pattern with the pepper puree. Garnish each bowl of soup with fried leeks.

Makes 4-6 servings.

Printable recipe

Read more about Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree Recipe...

Louisiana Pecan & Butterscotch Ball Cookies Recipe

Share

The outrageous sights of Mardi Gras, the sounds of jazz and blues music, the undefeated New Orleans Saints, crawfish boils, and the devastation of Hurricane Katrina. These are the images that spring to mind when I think of Louisiana. Until a couple of days ago, I was completely unaware that this southern state was also a leading producer of pecans. Perhaps this omission in my food-lover's vernacular seems inconsequential. However, when I found out that I have missed out on tasting Louisiana Pecan Balls, my feeling of deprivation grew. Despite my reverence for classic recipes, I dared to make a change that might prohibit future entry into the state of Louisiana. I melted some butterscotch chips and added them to the batter. While probably considered sacrilegious by many, this addition resulted in a light, slightly crunchy cookie that had a lovely, subtle undertone of butterscotch. Despite all of my forays into baking this holiday season - from Cinnamon & Almond Star Meringue Cookies to Pine Nut, Caramel, and Sea Salt Shorbread Bars, these simple cookies have already become a family favorite.

Preheat the oven to 300 degrees F.

In a large bowl, combine 1 cup (1/2 pound) unsalted butter (room temperature), 1/2 cup powdered sugar, and 2 teaspoons pure vanilla extract. Beat on medium speed until smooth.


In a medium bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon baking powder.


With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Turn the mixer to medium speed until the mixture is just blended.

Place 1/3 cup butterscotch chips in a metal bowl set over a bowl of simmering water, stirring until the chips are melted. Let the melted chips for 4-5 minutes and then add to the butter mixture. Beat on medium speed until blended. Stir in 1/2 cup chopped pecans.


Using a scant 1 tablespoon of dough for each cookie, shape the dough into balls and place on baking sheets lined with parchment paper, about 1 inch apart.


Bake the cookies until they are pale golden brown, 25-30 minutes, switching the position of the pans halfway through baking. Let the cookies stand on baking sheets until cool enough to handle. Place 1 1/2 cups powdered sugar in a medium bowl. Working with a few cookies at a time, roll the cookies in the powdered sugar until coated. Lightly brush off an clumps of powdered sugar that may form.


Set cookies on racks to cool completely.


Other cookies with pecans:

Smitten Kitchen's Oatmeal, Chocolate Chip & Pecan Cookies
Technicolor Kitchen's Butter Pecan Cookies
Under the Highchair's Glazed Maple-Pecan Cookies
Baking Bites' Orange & Pecan Sugar Cookies

Louisiana Pecan & Butterscotch Ball Cookies

1 cup (1/2 lb.) unsalted butter, at room temperature
2 cups powdered sugar, divided
2 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp baking powder
1/3 cup butterscotch chips
1/2 cup chopped pecans (about 2 oz.)

Preheat the oven to 300 degrees F.

In a large bowl, combine butter, 1/2 cup powdered sugar, and vanilla extract. Beat on medium speed until smooth.

In a medium bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon baking powder. With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Turn the mixer to medium speed until the mixture is just blended.

Place butterscotch chips in a metal bowl set over a bowl of simmering water, stirring until the chips are melted. Let the melted chips for 4-5 minutes and then add to the butter mixture. Beat on medium speed until blended. Stir in chopped pecans.

Using a scant 1 tablespoon of dough for each cookie, shape the dough into balls and place on baking sheets lined with parchment paper, about 1 inch apart. Bake the cookies until they are pale golden brown, 25-30 minutes, switching the position of the pans halfway through baking. Let the cookies stand on baking sheets until cool enough to handle. Place 1 1/2 cups powdered sugar in a medium bowl. Working with a few cookies at a time, roll the cookies in the powdered sugar until coated. Lightly brush off an clumps of powdered sugar that may form. Set cookies on racks to cool completely.

Makes about 3 dozen cookies.

Printable recipe

Read more about Louisiana Pecan & Butterscotch Ball Cookies Recipe...