Tuesday, September 13, 2011

Peach pie

Photo via taste of homes website

This peach pie was so yummy!  It was like pie and cobbler combined, definitely did not disappoint!


    1 egg white, lightly beaten
    1 unbaked pastry shell (9 inches)
    3/4 cup all-purpose flour
    1/2 cup packed brown sugar
    1/3 cup sugar
    1/4 cup cold butter, cubed
    6 cups sliced peeled fresh peaches


    Unroll pastry into a 9-in. pie plate; flute edges. Brush egg white over the bottom and sides of the pastry.
    In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture.
    Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Yield: 6-8 servings.

Friday, September 2, 2011

BBQ Grilled Shrimp Tostadas

Image via Jane Deere

 So incredibly yummy!  As mentioned before I do not eat seafood, but lately I am liking shrimp.  I loved these.  But if you hate seafood I really think the seasoning would be great on chicken and then substituting the shrimp for chicken on the tostada's would be so yummy!

BBQ Grilled Shrimp Tostadas
3 cups shredded cole slaw
1 lime
2 T fresh cilantro, finely chopped
1 jalapeno pepper, seeded & diced
½ cup mayonnaise
1 clove garlic, minced & mashed
12 tostada shells
1 cup crumbled Queso Fresco
3 tomatoes
4 avocados
3 limes, cut into wedges

Prepare shrimp and grill according to recipe (see below).  Toast tostada shells in oven according to package directions. 

Cut avocados in half, remove seeds and scoop out pulp.  In a small bowl, coarsely mash avocados and season with salt and pepper to taste.

In another medium bowl, combine slaw, jalapeno pepper, cilantro, mayonnaise, garlic and juice of 1 lime.  Set aside.
Chop tomato and set aside.
When ready to serve, each person can build their tostada as they wish.  Serve with lime wedges.    Calories:  445 ▪ Fat: 23g ▪  Carbs: 30g ▪ Dietary Fiber: 6g ▪ Protein: 30g

Bbque Shrimp
3 pounds (21 to 24 count) large shrimp, peeled & deveined, tail on
1 tablespoon extra virgin olive oil
2 teaspoons chipotle chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons Lawry’s Season Salt
1 teaspoon ground black pepper
4 cloves coarsely chopped fresh garlic

Whisk together the chipotle chili powder, brown sugar, cumin, season salt and pepper in a small bowl. 
Place the shrimp in a large bowl, toss with olive oil and garlic.  Add the spice rub and stir well to coat; set aside.
Heat grill to high. 
Skewer shrimp with 2 skewers to prevent difficulty in turning shrimp.
Place on a grill to cook until just cooked through, 2 to 3 minutes per side.


Sprinkle this soup with some Orzo before you serve it and it tastes a lot like Zuppa's Tomato Basil soup. In the fall when we have an abundance of tomatoes I make a huge pot of this without the cream and then I bottle it. (if you bottle it make sure to add a few tbls. of vinegar) Then I just pull out a quart from our storage dump it in the pot, add the milk and dinner is served. My kids LOVE this soup.

Home Grown Tomato Soup
-8 large tomatoes blanched and chopped
-2 TBLS butter
-1 medium onion
-2 cloves garlic
Saute onion and garlic in butter then add tomatoes and enough water to cover them.
1 TBLS paprika
1 TSP dry mustard (I just use regular mustard)
2 TBLS bouillon
2 TBLS parsley
1 TBLS basil
Bring to a boil then simmer for 15-20 minutes. Blend in blender and return to pan.
Add: 2 cups heavy cream or 1 cup canned milk and one cup regular milk with. Sprinkle with a dash of nutmeg before serving. (If using milk instead of cream, add 3 TBLS flour to the milk and whisk it together before adding it to the soup)