Grilled Garlic and Herb Shrimp Skewers

 This is, hands down, my favorite shrimp recipe. I usually serve it as an appetizer when we have friends over for dinner. It’s really easy and only needs to marinate for an hour or two.

They have bags of deviened shrimp at target for $7. That’s what I used here. If you are using a big bag, just double the marinade.

If you use wood skewers, remember to soak them first!

1 lb peeled, deviened shrimp – defrosted

1/3 cup water

1/3 cup white wine vinegar

1/3 cup olive oil

3 cloves garlic, minced

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh basil

1 teaspoon kosher salt

1 teaspoon ground black pepper

Mix well and add marinade and defrosted shrimp into a ziploc bag. shake well and let marinate in the fridge for 1-2 hours. Thread shrimp on skewers and grill over high heat for 2-3 minutes on each side.

Serve with lemon wedges.

Stuffed Portobello Mushrooms (with pesto, artichokes, and goat cheese)

I love portobellos. Just adore them. When I was a kid, there was a restaurant, Caruso’s Tuscan Steak House, that served stuffed portobellos as an appetizer. The first time I ever tasted them was there, and I was hooked. I’ve spent years trying to find an easy way to mimick that dish. While this recipe isn’t entirely “from scratch” due to the use of jarred pesto, it’s still a close second and one of my favorite things to eat. I make this for myself for lunch and as an appetizer when we have guests. It always gets rave reviews. The best part is that it is SO easy to make!

• 4 Portobello mushroom caps
• 1 jar quartered artichoke hearts
• 3 tbs prepared pesto
• olive oil
• kosher salt
• goat cheese

1. Preheat oven to 400
2. Clean portobello mushrooms, remove gills and stem
3. Brush portobellos with olive oil and sprinkle generously with kosher salt – place in the oven cap side up for 10 minutes
4. White portobellos are cooking, dain artichoke hearts and chop into bite size pieces. Then place them in a microwave safe bowl.
5. Add a pinch of salt, some freshly ground black pepper, and the prepared pesto to the artichoke hearts. mix well and microwave for 3 minutes, until heated.
6. Remove portobello mushrooms from oven and put them on a baking dish. Spoon the artichoke mixture into the caps and sprinkle generously with crumbled goat cheese.
7. Place back in the oven for 5 minutes and then serve!

If you want to take this recipe up to the next level, serve it over a bed of arugala and drizzle the mushrooms and arugala with balsamic reduction. It’s absolutely amazing that way.

Tortellini & Olive Skewers

This is one of the finger foods that i always put out when we’re entertaining. The recipe is adapted from Perfect Party Food. It’s not for everyone, but the olive lovers will gobble them down handfuls at a time. Well, at least my husband and our friends do! I especially like making this for parties because it can be made several hours ahead of time … leaving me more time to play with my baby.

Ingredients:

• 3/4 lb fresh cheese tortellini
• 6 oz jar of green olives stuffed with pimentos
• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar (you can sub white wine vinegar if needed)
• 1 tsp dried rosemary
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 clove garlic, minced
• 1/4 cup fresh chives, chopped

Directions

1. Bring a pot of water to a rolling boil. Add tortellini and cook for one minute. Drain and let cool.
2. Combine the oil, vinegar, rosemary, oregano, salt, pepper, and garlic. Taste & adjust seasonings to your liking.
3. Skewer one tortellini and one olive onto each toothpick & put in a shallow dish.
4. Pour the dressing over the tortellini & olives and turn so they’re all coated.
5. When it’s time to serve, just put the skewers on a serving plate and pour the dressing that’s at the bottom of the dish to remarinate and sprinkle with the chives.

(Serve at room temperature)

Warm Crab and Lemon Dip

I am going to make this on Monday night when my husband has his friends over to watch wrestling. I got a great deal on canned crab meat at the can can sale. It’s a great recipe and goes really well with baked tortilla chips! I found the original recipe in Finger Food, but adapted it to my own tastes.

Ingredients:

• 11 oz can crab meat, drained
• 2 tbs lemon juice
• 1/3 cup butter
• 2 cloves garlic, crushed
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper
• 1/2 cup whipping cream
• 2/3 cup cream cheese
• 1/2 cup grated cheddar cheese
• 2 tsp worcestershire sauce
• 1/2 cup breadcrumbs
• 1 tbs chopped fresh parsley (optional)

Directions

1. Preheat the oven to 325 degrees
2. Melt 2 tbs butter in a sauce pan and saute garlic for 2 minutes
3. Add the mustard powder, cayenne pepper, and whipping cream.
4. Bring to a simmer, and slowly add in the cream cheese while stirring, a little bit at a time.
5. Next add the cheddar and allow to cook for about 2 minutes over low heat, stirring frequently, until smooth.
6. Remove from the heat and add the crab meat, lemon juice, and worcestershire sauce.
7. Season to taste with salt & pepper, mix, and transfer to a small baking dish.
8. Melt the remaining butter in a small sauce pan, add the breadcrumbs and chopped parsley, and stir until combined.
9. Sprinkle over the crab dip and bake for 15 minutes.
10. Serve warm.

Makes 2.5 delicious cups of dip.

Mini Spicy Pork Quesadillas

This makes about 24 mini quesadillas … and there are NEVER any leftover!

Ingredients

• 3 tbs olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic salt
• 1/2 tsp cayenne pepper
• 1 lb ground pork
• 2 chopped jalapeno peppers (the jarred ones that come in a brine)
• 1/2 cup green olives stuffed with pimentos, sliced
• 2 tbs chopped cilantro leaves
• 5 (6 inch) tortillas (i like mission’s restaurant style best)
• 1/2 cup grated mild cheddar
• 1/2 cup grated mozzarella

Instructions

1. Add 2 tbs olive to a frying pan and heat to med/high
2. When the oil is hot, add the cumin, garlic salt, and cayenne pepper. Cook for 30 seconds.
3. Add the ground pork and cook over high heat for 10 minutes.
4. Add the chillies and olives, and cook for 5 more minutes.
5. Remove from the heat and let it cool down for 10 minutes
6. Cut each tortilla in half
7. Fold each half in half
8. Mix the cheeses together
9. put one tbs of the meat and one tbs of the cheese in each tortilla half, fold over the flap, and press down firmly
10. Add 1 tbs olive oil to a saute pan and spread it around. Heat on medium and, when it’s hot, add the quesadillas in batches and fry (about 4 minutes per side) until the tortillas are golden on both sides (adding olive oil as needed)

I usually serve this with sour cream, but once in a while i drizzle them with a balsamic reduction and it’s incredible!

Chick Pea Noodle Soup

This is fast and easy to make and my toddler absolutely loves it.

Indredients

• 2 large garlic cloves, chopped
• 3 cups chicken stock or broth
• 1 16-ounce can chick peas, drained
• 1/2 cup small pasta
• salt & pepper to taste

Directions:

Throw everything in a pot, bring to a boil, cover & reduce heat to low. Simmer for an hour. Season with salt & pepper to taste. (this freezes well too)

Curry Corn Fritters

When I was a child, my parents sent me to a sleep away camp in PA for a month every summer. One of my fondest memories from there is eating corn fritters for lunch. I absolutely adore these things. So, here’s my (fast and cheap) version…

Ingredients

• 1 can of corn, drained
• 4 scallions, chopped
• 1 clove garlic, crushed
• 1 tsp curry powder (i use madras)
• 2 tbs self rising flour
• 1tsp soy sauce
• 1 egg
• vegetable oil for frying
• sweet chilli sauce (dip)

Directions

1. Mix everything but the vegetable oil and chili sauce in a bowl, cover, and refrigerate for an hour.
2. Add 4 tbs veg oil to a frying pan and heat on medium.
3. drop tablespoons of the mixture into the pan (don’t crowd) and cook for 3 minutes on each side (till golden brown).
4. Serve with a little bowl of sweet chilli sauce for dipping

Quick Ciabatta Bruschetta

This is my own take on bruschetta. I love making this when we have company. It always gets rave reviews.

Ingredients:

• 1 loaf ciabatta bread
• 1 can diced tomatoes with herbs
• 1/2 small red onion, chopped
• 1 cup finely shredded mozzarella
• 2 tbs extra virgin olive oil
• 2 cloves of garlic, minced

Directions

1. Preheat oven to 350 degrees
2. Cut the ciabatta loaf in half (like you are going to make a gigantic sandwich)
3. Cut each side into 1.5 inch strips
4. Mix the olive oil and minced garlic
5. Brush each piece with garlic olive oil and put on a cookie sheet
6. Put in the oven for about 5 minutes, until lightly toasted
7. While toasting, drain the tomatoes and mix with the chopped onion
8. Top each strip of ciabatta with the tomato onion mix
9. Sprinkle cheese on top
10. Bake on a cookie sheet for 15 minutes, until cheese is bubbly
11. Serve immediately

Chicken Caesar Wraps

This is one of my favorite lunches. I always make the chicken tenders when my son is napping and then put them in the fridge. That way, when I am hungry the rest of the wrap only takes about 2 minutes to assemble. It’s the perfect lunch!

Ingredients

• 2 Chicken Tenders per wrap
• 1 Handful Romaine Lettuce per wrap
• Tortillas
• 1 Tsp Olive Oil
• Salt & Pepper To Taste
• Cardini’s Traditional Caesar Dressing to taste

Directions

1. Sprinkle the chicken tenders with salt & pepper to taste
2. Add the olive oil to a frying pan and heat to med/high heat
3. Add chicken  tenders to pan and cook 4 minutes per side, flipping once
4. Set chicken aside
5. Add tortillas to pan, one at a time, until warm (about 10 seconds per side)
6. Tear chicken into bite size pieces.
7. Add a handful of lettuce, chicken, and caesar dressing to wrap.
8. Roll it up & eat!

Artichoke Heart Francese

This is one of my all time favorite recipes. The first time that I had it, I was at some diner in Edison. It had never occurred to me to prepare artichokes this way (despite them being one of my favorite vegetables) and i can honestly say that that this dish is nothing short of amazing!

Ingredients

• 1 can of artichoke hearts (quartered) drained
• 1/2 cup dry white wine (i use Pinot Grigio)
• 1/2 cup chicken stock
• 2 tsp lemon juice
  
• 3 tbs butter
  
• a pinch of flour

Directions

1. In a saute pan, add the wine, chicken stock, and lemon juice. Bring to a simmer.
2. Roll the butter in flour so that it’s stuck to all sides and add to the pan until dissolved.
3. Add the artichoke hearts to the pan and stir occasionally until heated throughout. (about 2 minutes).
4. Serve the artichoke quarters with a heaping spoonful of the sauce.

Enjoy!