Shrimp Cerviche

Shrimp Cerviche - This is the cooked shrimp version
2-3 lbs. Shrimp
3 large ripe tomatoes (diced)
1 red onion (diced)
2 avocados (diced) Do not buy a completely ripe avocado or you will cutting too much away
2 cucumbers (diced)
1 bunch cilantro (diced)
1 jalapeno (diced), if you like heat try wax or serrano peppers instead
juice of 8 limes (Key lime are best)
juice of 2 oranges
Boil Water. Place shrimp in water for 3 minutes, you are only blanching, not completely cooking. Immediately place shrimp in ice water after draining, so they stop cooking or the shrimp will get rubbery.
Cut shrimp into large bite sized pieces. A medium shrimp would be cut in half.
Place citrus and shrimp into bowl and allow to marinate a few hours. This acid cooks the shrimp the rest of the way.
Add remaining ingredients. I think this tastes better on day two, but you can serve after marinating an additional 4 hours.

Uncooked Shrimp Cerviche
12 limes
2 pounds shrimp
3 - 4 large ripe tomatoes (diced)
1 red onion (diced)
2 avocados (diced)
2 cucumbers (diced)
1 bunch cilantro (diced)
1 jalapeno (diced)
juice of 2 oranges

Cut up shrimp into bite sized pieces. Place in a bowl and cover completely with juice of limes. The lime acid will "cook" the shrimp. You will see this by a change of coloring of the shrimp. Refrigerate shrimp/lime for 3 hours.
Add remaining ingredients and chill for 4 hours.

Both recipes should be stored in refrigerator in sealed container. Both will only stay fresh for 4 days maximum.

Stuffed Peppers

Stuffed bell peppers

6 bell peppers
2 c. raw rice
2 lbs. Ground beef
1 t. salt
1/4 t. basil
1/8 t. paprika
1/4 t. garlic powder

Sauce
1 can 29 oz Tomato Sauce
1 can 14 ½ oz diced tomatoes with garlic, basil and oregano (plain is also fine)
½ t. chopped garlic or ¼ t. garlic powder
1 t. salt or seasoned salt (Spike) for additional flavor
1/8 t. paprika
1 bay leaf

Thickener
1 c. cold water
4 T. flour

Cook rice until just undercooked it will finished cooking once stuffed in peppers. Place in large bowl. Add ground beef and spices. Mix until thoroughly combined. Place in bell peppers that have been topped and unseeded, to overflowing. Put bell pepper cap back on.

For sauce, simply combine ingredients in crockpot or roaster.

Put stuffed peppers into crockpot or roaster. Cook covered. For slow cooker, you can start in the morning on low and it will be finished by dinner. If cooking in the oven, 350 degrees for 2 hours. When cooked, add 1 c. water and flour that has been whisked together until smooth. This will act as a thickener and to knock out some of the strong tomato flavor. Let boil two minutes longer to remove residual flour taste.

Serve with sour cream.

Pecan Pie

Pecan Pie
1/2 cup butter
1 cup corn syrup
1 cup sugar
3 large eggs
1/2 tsp lemon juice
1 tsp vanilla
dash salt
1 cup pecan
cinnamon

425 for 10 min....325 45-50min
there is a bookmark in the plain pastry page.

plain pastry.. makes one 9 inch double crust pie, or two 8 inch pie
shells, or ten 3-1/2 inch tarts

2 cups all purpose flour 1/2 to 2/3 cup shortening
1 tsp salt about 6 tablespoons of ice water

sift flour, measure and resift twice with salt. if lard is the
shortening, use 1/2 cup; if vegetable shortening, use 2/3 cup. cut fat
into flour with a pastry blender or 2 knives, or rub with fingertips
until fat-flour particles are about the size of split peas. Now add the
water by teaspoons, mixing lightly with a fork and tossing aside the part
of the mixture that is dampened. Gather these moistened fat-flour
particles into a ball, press gently together; wrap in waxed paper and
chill in the refrigerator a few minutes.

for a prebaked single crust, trim off dough to within 1/2 inch of rim of
pan, then turn dough under so folded edge is flush with rim of pan.
flute edge, then prick pastry closely all over with tines of fork. bake
in a moderately hot oven 425 about 12-15 min.or until crust light golden
brown. after 5 min look at the crust and collapse any bubbles by
pricking. cool pan on a cake rack.

Pork Chops

Pork Chops

1 lb. Pork chops

1 egg

3 T. milk

1 t. seasoning salt *

1/8 t. garlic

1/8 t. onion powder

¼ t. pepper

¼ t. paprika

½ flour

½ c. Italian bread crumbs or corn flakes, crushed to powder

On first plate add milk, egg and spices; beat with fork until well blended. Onto second plate, combine flour and bread crumbs. Dip pork chops into egg mixture, then into flour mixture coating completely. Do this with all pork chips.

In heavy skillet add ¼ c. oil and heat until hot. Cook to slightly brown on each side; 30 seconds per side. Place pork chops on heavy cookie sheet.

Cook 350̊ for 20 minutes, until done.

*Alwine reduced seasoning salt to ½ t. and added ½ t. msg.

You can cook the pork chops about 3 minutes each side, but the above method removes some of the grease while still nicely flavoring the chops.

Fried Chicken... Yes, I use the oven too

2 pounds chicken Cut to preferred size

Flour Mixture (do NOT mix with egg wash!)
2 cups corn flakes (finely crushed using food processor or other fancy schmancy kitchen equipment..yes a rolling pin will work but for the love of bob put the stuff in a bag first or the mess you will make, oy!!!)
Put on it's own plate.
1 cup flour
EGG WASH This also gets its own plate or bowl...whichever works best for you.
1 egg
1/4 c. milk
1 t. salt or for more pizazz SPIKE or other seasoning salt
1/4 t. pepper
1 t. paprika

Mix the above five ingredients together.


Pick up a piece of chicken and put in the flour mixture, then the egg wash, and then again in the flour. Let sit a couple minutes to set and then after a couple minutes dip back in the flour if absorbed.

Put about 1/2 c. oil in frying pan. Apply heat.

When nice and hot, add some chicken pieces. Fry only a minute on each side.

Turn stove on 350. As chicken is finished frying, place on cookie sheet. Cook the chicken until juices run clear..small pieces about 12 minutes and large pieces up to 30 minutes, depending on size. The quick fry gives the feel of fried chicken but the stove removes excess oil.

This goes great with curry chicken and rice.

Curry Sauce

Sauce
3 T. olive oil/butter/or preferred oil (I use olive)
1/2 c. onion chopped
1/2 green pepper and 1/2 red pepper roughly julienned (I use both just for the color and red particularly for the sweet, but 1 green pepper will work)
1 clove garlic finely chopped
1 large can 28 oz tomatoes (whole or diced though I prefer whole and roughly chop it myself)
2 heaping T. favorite curry (Are you taking another trip to London soon Lisa ;) You've spoiled me
1 t. salt
1/4 t. black pepper

Place oil in fry pan and apply heat. Add onions and cook until softened and translucent..about 3 minutes. Add garlic and heat one minute. Add remaining ingredients and cook until bubbly. (I don't like soggy peppers so I don't quick fry it, though if you prefer a softer texture, you may want to do that. Double check to make sure you added everything including spices. That's it on the sauce.

This goes great on top of a bed of rice. I also typically serve it with curry chicken.

Welcome Home

Once again, I am attempting a blog to put some requested recipes. Thanks Lisa, for the push. Thank you Hayley for bringing up the topic.