Tag Archives: lemon juice

Spicy Crab Dip

Long time no post! I’m still trying to get in the routine of blogging when I get home from work. Being I don’t get home till 7pm it’s been tough. But I am determined to get back into this everyday, again. Today’s recipe I found through Taste of Home magazine. I had gotten it in an email. I used to get the magazine but have had to cut back so now I just get emails. This recipe is simple, quick, low-calorie and delicious! Plus it won’t break the bank. It uses the imitation crabmeat but feel free to use the real stuff if you want! I also substituted light mayonnaise and light cream cheese for the full fat ones. Again, feel free to use the regular kind. It can be served with crackers or veggies. Your choice! Enjoy!

Photo courtesy of Taste of Home magazine

INGREDIENTS:

1/3 cup light mayonnaise

2 tablespoons dried minced onion

2 tablespoons lemon juice

2 tablespoons white wine

1 tablespoon minced garlic

½ teaspoon cayenne pepper, optional

½ teaspoon hot pepper sauce, optional

2 packages (8 ounces each) light cream cheese, cubed

1 pound imitation crabmeat, chopped


DIRECTIONS:

1. In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in the crabmeat, mix well.

2. Cover and microwave on HIGH for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables.

Makes 4 cups

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Easy Steak Marinade

Well today is my birthday. And since it’s my birthday I was thinking of what I wanted for dinner. My husband and I will be going to my favorite restaurant, EVO,  on the weekend but for tonight I needed a dinner plan. Have to eat anyway so it may as well be my favorite, all time, go to dinner. Steak and mashed potatoes. Ever since I was a kid and even when I got older and went away to college I always wanted steak and mashed potatoes for my dinner. So off to the supermarket I went this morning to get a couple of rib eyes. I usually buy ribeyes when they are on sale and stash them in the freezer. So when I went to the supermarket I was beyond shocked at the regular price of them! Needless to say I didn’t get them. I instead went for a steak my Mom used to make for us all the time as kids growing up. Chuck steak. It is much cheaper and it really isn’t all that bad. I used to by them in college too. So I figured why not. And to be on the safe side I will marinate them. I found this marinade in a low-carb recipe cookbook and I’ve used it with several types of beef in the past. It was intended for sirloin but it works for pretty much everything. If it’s too much for what you are using just cut the recipe in half.  So I will be enjoying my steak and mashed potatoes tonight for my birthday! Yum Yum!!

INGREDIENTS:

1 cup water

½ cup soy sauce

3 tablespoons Worcestershire sauce

½ medium onion, finely minced

1½ tablespoons balsamic vinegar

½ tablespoon wine vinegar

1½ tablespoons lemon juice

1 tablespoon spicy brown or Dijon mustard

2 cloves garlic, crushed

DIRECTIONS:

1. Combine the water, soy sauce, Worcestershire sauce, onion, balsamic vinegar, wine vinegar, lemon juice, mustard, and garlic in a large measuring cup or bowl.

2. Place your steak in a large zipper-lock bag. Pour in the marinade and seal the bag. Place it on a plate or in a bowl and place in the fridge for at least several hours or overnight if you have time.

3. Remove the steak about 15 minutes before you are ready to cook.


Shrimp w/Sour Cream and Onion Dip

Well back to somewhat of a normal week. Christmas is over but we still have New Year’s coming up. So this recipe today is a redo of a dip I posted some time ago. Originally the recipe called for the shrimp to be chilled in it for at least 8 hours. This time I just cut the recipe in half and used it in place of the usual cocktail sauce. Nothing against regular cocktail sauce but it gets boring. When I served this dip with the shrimp last week it was a huge hit! Everyone loved it. The small amount I had left over also turned a little bit pink from the red onion in it. Festive! So make up a batch for New Year’s Eve and enjoy!

INGREDIENTS:

¾ cup light mayonnaise

¼ cup light sour cream

3 tablespoons lemon juice

2 tablespoons sugar (or Splenda)

¼ cup finely chopped red onion

1 tablespoon dried dill

1 pound medium-large cooked shrimp, shelled and deveined

DIRECTIONS:

1. In a bowl combine the mayonnaise, sour cream, lemon juice, sugar, onion, and dill. Mix well. Chill to set up at least an hour.

2. Serve with shrimp!

Mussels in Roasted Garlic Cream Sauce

Well I am back from the Wine and Food Festival at EPCOT in Walt Disney World. We ate, we drank, we walked and sweated! A great time was had by all! This recipe was actually posted on Disney’s blog before the festival because it was going to be a new dish from a new country at the festival. Belgium. But before I made it or wrote about it I at least wanted to taste it. It was delicious! I would have gotten it again but we were so full we were happy to have tasted it at least once. The recipe looks long and difficult but it’s pretty straight forward. They actually call for fresh mussels that you have to scrub and “de-beard”, which is fine, but I have lots of frozen cooked mussels in my freezer so I will just cook them according to the package. Which is really just heating them up. So either way you want to do this will be fine. I can’t wait to make them at home. Maybe this weekend! If you like garlic and mussels then you will love this recipe.

Mussels in Roasted Garlic Cream Sauce at Belgium in EPCOT

INGREDIENTS:

ROASTED GARLIC PUREE:

2 large heads garlic

1 tablespoon olive oil

ROASTED GARLIC CREAM SAUCE:

1 tablespoon olive oil

2 shallots, minced

½ cup white wine

1 tablespoon lemon juice

2 cups heavy cream

2 tablespoons Roasted Garlic Puree

½ teaspoon coarse salt

¼ teaspoon ground black pepper

MUSSELS:

4 pounds fresh mussels, scrubbed and de-bearded

1 cup dry white wine

1 cup water

4 thick slices sourdough bread, toasted

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh chives

DIRECTIONS:

ROASTED GARLIC PUREE:

1. Preheat oven to 350ºF. Remove excess papery skin from garlic, keeping head intact. Cut about ¼ off of garlic head, exposing the cloves.

2. Place each head of garlic cut side up on an individual square of aluminum foil. Drizzle each with oil. Wrap in foil, sealing edges.

3. Place pouch in oven and roast for 45 minutes. Cool for 20 minutes or until cool enough to handle.

4. Squeeze garlic from skins into small bowl. Discard skins. Mash garlic with a fork until smooth.

ROASTED GARLIC CREAM SAUCE:

1. Heat oil in a medium saucepan over medium heat. Add shallot and cook until softened, about 3 minutes. Add wine and lemon juice, stirring to combine. Cook until reduced by half, stirring occasionally, about 5 minutes.

2. Add cream, roasted garlic purée, salt and pepper, whisking to combine. Simmer (DO NOT BOIL) until sauce is slightly thickened, about 4-5 minutes. Set aside.

MUSSELS:

1. Place mussels, wine and water into a large stockpot over high heat. Cover and bring to a boil. Cook until mussels open, about 4 minutes. Remove and discard any mussels that do not open. Strain cooking liquid from mussels and discard liquid.

2. Place mussels in a large serving bowl or individual shallow bowls. Pour roasted garlic cream sauce over mussels and garnish with parsley, dill and chives. Serve immediately.

Serves 4

Red Radish Spread (updated)

It’s only been recently that I discovered I like radishes. Up until now I always thought I hated them. I really don’t know why. I don’t remember actually eating one when I was younger and deciding that it was gross. I don’t actually remember ever eating one before stating I didn’t like them. Then one day I decided to try one in my salad. Lo and behold I liked it! Go figure. So when I came across this recipe for a Red Radish Spread I thought it was a unique ingredient for a dip/spread. I am always looking for a different spread/dip to serve. We get tired of the same old onion dip, spinach dip, crab dip and so on. This recipe is also from The Queen Victoria Bed & Breakfast Inn that I mentioned in a post the other day.  There is nothing really weird in the recipe and though I haven’t actually made this yet I am going to get some radishes this weekend and give it a try.

INGREDIENTS:

8 ounces light cream cheese, softened

1 cup chopped red radish (a small bag should be good)

2 tablespoons horseradish

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon dried dill

1 clove garlic, minced

DIRECTIONS:

Process all ingredients in a food processor. Cover and chill several hours.

Serve with crackers or veggies.

Makes 1½ cups

Ok, I made the spread. It came out delish! I know, this kind of looks like strawberries. It was very tasty though and I of course added more garlic than the recipe called for. Still great! So easy to make too. Try it!!

Homemade “Boursin” Cheese

Years ago I discovered Boursin Cheese. But that little container (only 5.2 ounces!) can be very expensive. I haven’t bought it in years because of that. It would also be gone in minutes because there isn’t much to it. This recipe may not give you a huge amount either (8 ounces at least) but you can also double the recipe and use lighter ingredients as well to save some calories and fat. It’s a cream cheese base so use the light cream cheese. I will not use fat-free cream cheese because I feel that it really loses all it’s flavor when you take away ALL the fat. But that’s just me. It’s up to you and what you wish. If calories are no object then by all means use the full fat version of cream cheese in the recipe. Another great thing about this recipe is that all the herbs and spices in it are very common and I would think most of us have them all on hand in our pantries. This recipe actually comes from The Queen Victoria Bed & Breakfast Inn. I had stayed there many years ago. The Inn is in Cape May, New Jersey and was a wonderful place, not far from the water. So give this a try and remember to make it the night before. It’s better that way, trust me! The spread itself is mild and is accented nicely by the crushed peppercorns. It’s a great spread with crackers during cocktail hour!

INGREDIENTS:

8 ounces cream cheese, softened

2 tablespoons butter

2 cloves garlic, minced

½ teaspoon fresh lemon juice

1 teaspoon dried oregano

½ teaspoon dried basil

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

2 tablespoons finely chopped fresh parsley

freshly ground black peppercorns

DIRECTIONS:

1. Combine all ingredients in a food processor until smooth.

2. Shape into a ball or log and roll in crushed black peppercorns or place in a serving dish and sprinkle generously with coarsely crushed black peppercorns. Or just serve it in a decorative serving bowl! Your choice!

3. Best if refrigerated at least overnight before serving.

Makes 1 cup

Microwave Shrimp Scampi

No matter how many Italian restaurants you go to,  if you order Shrimp Scampi you will rarely get the same thing twice. I think every restaurant has their own version of this simple and delicious meal. Some bread the shrimp, some have a creamy sauce, some grill the shrimp, some have lots of garlic, others don’t. The list can go on and on. Years ago I came across a recipe for the microwave that is so simple and fast that I use it quite a bit. I also adapted it of course to my cooking style. I used to serve it over linguini. Those days are over! Now I use the Tofu Shirataki Noodles for the most part. You can also use any small pasta like orzo or even rice. Linguini or spaghetti shaped pasta, wheat or regular is always a good choice though. It’s up to you. My recipe also calls for a little more garlic than most people like, so if you are one of those who aren’t crazy about lots of garlic, just put less in. This recipe is a great “go to” recipe if you need something fast, and happen to have shrimp in the freezer. I always have shrimp on hand. I stock up. (Yes, for when our friend Andre is visiting!) No really, I actually buy my shrimp at Walmart. No joke. We have a Super Walmart where I do most of my grocery shopping. They sell a 14 ounce bag of frozen cooked and cleaned or raw, large shrimp for $5! Sometimes they have the extra-large, same 14 ounces, for $6. Everytime I go I try and get another bag. This way I always have shrimp on hand. It’s great for any unexpected guests who pop in too. Shrimp cocktail is always a winner! A quick way to defrost that bag of frozen shrimp? Just put the shrimp in a large bowl (yes take it out of the bag first) and cover with cool water. Not hot or warm water. Cool water. Check after about 10-15 minutes, if shrimp is still a little frozen, dump the water and add fresh. It shouldn’t take more than another 5 minutes. Easy! Oh and I don’t know if you are like me when it comes to “shrimp tails” but I think it is such a pain in my butt to have to stop and remove the tail while eating! Every single restaurant leaves them on. Sure they look nice but really. Do we need to make a mess trying to get that tail off and not ending up with it in our lap? I think we can forgo the tail! So in this recipe, remove the tails before cooking along with the rest of the shell! Whew, thanks for letting me vent! And now for the recipe!

Photo is for illustrative purposes only!


INGREDIENTS:

½ cup butter (or butter substitute)

2 tablespoons dried parsley

2 tablespoons lemon juice

3 cloves garlic, minced

1 pound raw large shrimp, cleaned and DE-TAILED (you will thank me!)

½ teaspoon salt

¼ cup white wine (any kind you have is fine)

Paprika (optional)

Parmesan cheese


DIRECTIONS:

1. Melt the butter in a 2 quart microwave safe bowl or casserole dish. Stir in the parsley, lemon juice, garlic, wine and salt.

2. Add shrimp and toss to coat. Cover with plastic wrap or wax paper or other type of cover.

3. Microwave on HIGH until shrimp is pink/opaque and tender, about 3-6 minutes, stirring twice.

4. Serve over linguine, spaghetti, orzo, rice, quinoa, or whatever you want! Sprinkle some paprika on top if desired. Serve with parmesan cheese for the top and maybe some nice crostini or Italian bread to soak up the garlic butter!

Serves 2




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