Or as my husband refers to it...Scrimp Dimp! My mom has been making this for as long as I can remember. If you're a seafood fan, it's delish. I'm sure you could replace the shrimp with crab if you prefer, though I've never actually done so. Serve this yummyness up with some Ritz or Wheat thins and you're all set!
Serves 10
INGREDIENTS:
1 1/2 pound of small shrimp (AKA salad shrimp)
1 cup of mayonnaise
8 oz of cream cheese
1 can of cream of mushroom soup
1 .25 oz package of unflavored gelatin
1/4 cup of finely chopped celery
1/4 cup of finely chopped onion
1 tbsp lemon juice
2 drops of red food coloring
1/2 cup of cold water
DIRECTIONS:
1. Heat soup, cream cheese and mayonnaise over medium heat.
2. Meanwhile, dissolve gelatin in cold water.
3. Add shrimp, celery, onion, lemon juice and any seasonings you prefer to soup mixture.
4. Add gelatin-water mixture and stir.
5. Add food coloring and stir (dip should turn from white to a light pink color)
6. Refrigerate at least 2 hours.
Friday, May 27, 2011
Monday, May 23, 2011
Crock Pot Baked Beans
Beans are not typically something that make my skirt fly up. But these beans are so good (and easy)!! Minimal ingredients and the crock pot doing the work make it a great dish to take to a summer BBQ.
Serves 8
INGREDIENTS:
1 lb. of ground beef
4 slices of bacon, cooked and crumbled (or you can use the Hormel bacon pieces in the salad aisle)
1 onion, diced
2 jalapenos, diced (optional)
1 15 oz can of kidney beans, drained and rinsed
2 28 oz cans of baked beans, undrained
1 15 oz can of butter beans, drained and rinsed
1/2 cup of BBQ sauce
3 tbsp Worcestershire sauce
2 tbsp brown sugar
3 tbsp ketchup
DIRECTIONS
1. Brown ground beef in skillet.
2. Mix all ingredients in a large crock pot.
3. Cook on low for 6 hours.
4. Serve warm.
Serves 8
INGREDIENTS:
1 lb. of ground beef
4 slices of bacon, cooked and crumbled (or you can use the Hormel bacon pieces in the salad aisle)
1 onion, diced
2 jalapenos, diced (optional)
1 15 oz can of kidney beans, drained and rinsed
2 28 oz cans of baked beans, undrained
1 15 oz can of butter beans, drained and rinsed
1/2 cup of BBQ sauce
3 tbsp Worcestershire sauce
2 tbsp brown sugar
3 tbsp ketchup
DIRECTIONS
1. Brown ground beef in skillet.
2. Mix all ingredients in a large crock pot.
3. Cook on low for 6 hours.
4. Serve warm.
Tuesday, May 17, 2011
Pioneer Woman Does it AGAIN! - Chicken Tacos
I freaking LOVE Ree Drummond - Pioneer Woman. She's amazing. And so are her recipes. Her brother's chicken tacos did not disappoint and I know they will be a favorite for years to come! I scaled the recipe down a bit as it was just my husband and I that I was cooking for. To see the OG recipe and browse all of the other great things her cooking section offers, go here. Give 'em a try and let me know what you think!
Serves 4 (for normal people, my husband and I ate about 4 tacos each though!)
INGREDIENTS:
8 whole Corn Tortillas (small Size)
2 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
1 Tablespoon Canola Oil
1 can (4 Ounce) Diced Green Chilies
3/4 cups Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
Sour Cream
Hot Sauce 3/4 cups Thinly Sliced Romaine Lettuce (or Any Lettuce) - *** I didn't use lettuce!!
4 whole Roma Tomatoes, Diced - *** I used pico de gallo!!
Canola Oil, For Frying Tacos
DIRECTIONS:
*Be careful frying with hot oil!*
Season diced chicken liberally. Heat 1 tablespoon oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
TO FRY
To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.
Serves 4 (for normal people, my husband and I ate about 4 tacos each though!)
INGREDIENTS:
8 whole Corn Tortillas (small Size)
2 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
1 Tablespoon Canola Oil
1 can (4 Ounce) Diced Green Chilies
3/4 cups Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
Sour Cream
Hot Sauce 3/4 cups Thinly Sliced Romaine Lettuce (or Any Lettuce) - *** I didn't use lettuce!!
4 whole Roma Tomatoes, Diced - *** I used pico de gallo!!
Canola Oil, For Frying Tacos
DIRECTIONS:
*Be careful frying with hot oil!*
Season diced chicken liberally. Heat 1 tablespoon oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
TO FRY
To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.
Subscribe to:
Posts (Atom)