Low-country Shrimp Boil (Frogmore Stew)

Serve: 10 Prep: 10 minutes Cook: 30 minutes
Ingredients:

• 16 cup water
• 1/4 cup Old Bay seasoning
• 2-3 tsp. ground red pepper
• 2 lb. cooked smoked sausage, cut in 1 1/2 chunks.
• 2 lb tiny new potatoes, halved if large
• 10 small onions, peeled (pearl onions)
• 5 fresh ears corn, shucked and halved.
• 2 lb. fresh or frozen large shrimp in shells
• 1/4 cup butter, melted (optional)
• 1/4 cup snipped fresh herbs, such as thyme, oregano
• Cocktail sauce (optional)
• Hot sauce (optional)

Direction:

1. In a large pot, combine water, Ol Bay seasoning, and ground pepper.
2. Cover and bring to boil.
3. Once water is boiling, carefully add sausage, potaotes, onions, corn.
4. Return to boiling, then reduce heat and cover and simmer for 10 min.
5. Add shrimp, cover and cook 2-3 mins more until shrimp turn to pink color.
   remove from heat, then let stand for 5 mins.
6. Cafefully drain in a large colander.
7. Combine melted butter and herbs over the shrimp and vegitables, then gently toss them.
8. Serve with cocktail sauce and hot pepper sauce

http://www.grouprecipes.com/57804/low-country-shrimp-boil.html

Salmon Burger Steak with Tomato Sauce

Serve: 6 Prep: 10 minutes Cook: 20 minutes


Ingredients:

• 2 (6 oz) caned salmon
• 1 cup chopped onion
• 1/2 cup chopped shitake mushrooms
• 2 Tbsp parsley, diced
• 1 tsp mix of dried herbs (rosemary, paprika, chili pepper, lemon peel)
• a pinch of salt & pepper
• 1/2 cup bread crumbs, or fresh whole wheat bread crumbs
• 2 Tbsp grated Parmesan cheese
• 1 egg, lightly beaten
• 1 Tbsp milk
• Spray oil or melted butter

FOR THE SAUCE

• 14 oz canned diced tomato
• 1/4 onion, diced
• 1 Tbsp minced garlic
• 2 Tbsp olive oil
• 1 bay leaf
• 2 Tbsp hot sauce
• 1 Tbsp parsley, diced
• 1 tsp sugar
• a pinch of salt & pepper

Direction:

1. Preheat the oven at 370 degree.
2. Drain and flake Salmon, saute onions & shitake mushrooms lightly.
3. Combine salmon, onion, shitake mushrooms, parsley, bread crumbs, milk, egg, Parmesan cheese, and seasonings; mix well.
4. Spray with non-stick oil or melted butter inside of muffin pan
5. Form into 6 large muffin pan (silicon pan). Bake 15 minutes or more.
6. In the mean time, prepare the mushrooms and sauce.
7. Slice the mushrooms and stir fry in the pan; season with salt & pepper ; remove from the heat; set a side.
8. preheat the saucepan; add olive oil; heat the oil
9. Add onions & garlic; saute slightly.
10. Add tomato, bay leaf; boil-stir often
11. Add hot sauce, parsley, salt & pepper, sugar; mix well; simmer about 3 to 4 minutes.
12. Remove from the heat. set a side.
13. Remove the salmon from the muffin pan gently.
14. Put some sauteed mushrooms on the plate, then salmon steak & top with tomato sauce.

http://www.grouprecipes.com/89477/salmon-burger-steak-with-tomato-sauce.html

Chinese Fried Rice

Serve: 4 Prep: 10 minutes Cook: 40 minutes

Ingredients:

• 2 cups uncooked basmati rice
• 2 cups water
• 1/2 cup ham steak (cut into cubes:pea size)
• 1/2 cup frozen peas & carrots
• 1 cup thinly sliced green onion
• 1/3 cup chopped shiitake mushroom
• 3 eggs, lightly beaten
• 3-4 tablespoons canola oil (or peanut oil)
• 1/4 teaspoon salt
• 1/4 tsp white pepper
• 1 Tbsp oyster sauce
• 1 tsp sugar

Direction:

1. Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
3. In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish) about 1-2 minutes..
4. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes.
5. Garnish with remaining scallions and serve.

http://www.grouprecipes.com/89332/chinese-style-fried-rice.html

Apricot Yogurt Delight

Serve: 2 Prep: 5 minutes

Ingredients:

• 1 cup fat-free or low-fat Greek-style plain yogurt


• 1/4 cup chopped fresh or dried apricots.


• 2 Tbsp low-sugar apricot preserves


• 4 tsp chopped walnuts, toasted

Directions:

1. Divide yogurt between 2 bowls.


2. Top each serving with half the apricots, preserves, and walnuts.


3. Serve!

http://www.grouprecipes.com/89180/apicot-yogurt-delight.html

Seared Scallops with Mint Pesto

A refreshing mint, almond, and Parmesan topper is a tantalizing flavor for these plump, tender sea scallops.
I served some scallops with mint pesto, and some of them with creamy roasted red pepper sauce. My husband tasted both of them, and his favorite one was a scallops with creamy roasted red pepper sauce. Which one do you like better? let me know!

Serve: 2 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 1/3 cup lightly packed fresh mint
• 1/4 cup lightly packed fresh flat-leaf parsley
• 1 Tbsp almonds, toasted and chopped
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp lemon juice
• 1 Tbsp minced garlic
• 6 sea scallops ( 8-10 oz. total)
• 1 tsp olive oil
• 1 cup fresh watercress or spinach

Direction:

For pesto:

1. In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 Tbsp water, lemon juice, garlic, 1/8 tsp salt, and 1/8 tsp black pepper.
2. Cover and process until nearly smooth. Set aside.

For Scallops:

1. Rinse scallops and pat dry with pepper towels.
2. Sprinkle scallops with 1/8 tsp salt and 1/8 tsp black pepper.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
5. Serve scallops and pesto over watercress.

http://www.grouprecipes.com/89170/seared-scallops-with-mint-pesto.html

Chunky Pear Chutney

• 2 Tbsp butter


• 3 Bartlett pears, peeled & cored, cut into 1 inch pieces


• 1/2 cup cider vinegar


• 1/2 cup raw cane sugar


• 1/2 cup golden raisins


• 1 jalapeno pepper, seeded & minced


• 1 Tbsp ginger, minced


• 1/2 tsp pink peppercorns


• 1/2 tsp smoked paprika


• 1/2 tsp hot paprika


• 1/2 tsp allspice


• a pinch of salt

1. In a medium saucepan, melt butter over medium-high and saute pears, about 2 minutes.


2. Add the remaining ingredients, except salt, and bring mixture to a boil.


3. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes.


4. Season with salt, to taste.


5. Remove from heat and serve with Pork.

Chunky Pear Chutney @ Group Recipes

Spicy-sweet fried pork chop

Serve: 4 Prep: 10 minutes Cook: 20 minutes

I used the hot salsa for the sauce and it was too spicy for my son-in-law. So I served the pork chop with chunky mango chutney instead of spicy-sweet salsa mixture. He absolutely loved it!


Ingredients:

• 2 cups canola oil, for frying
• 4 pork chops, bone-in, 1/2 inch thick
• Salt and pepper, for seasoning pork chop
• 1/2 tsp black pepper
• 2 eggs
• 1 Tbsp water
• 1/4 tsp cayenne pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup bottled salsa
• 1 1/2 Tbsp seedless raspberry preserves
• 3 Tbsp chopped fresh cilantro

Directions:

1. Season pork chop with salt & pepper on both sides, set aside.
2. On a shallow bowl beat eggs, water, cayenne pepper, & 1/2 tsp black pepper. In a ziplock bag mix flour and cornstarch ( 2:1 ratio)
3. Preheat the oil to 360 degree in the deep frying pan.
4. Coat pork chops in egg mixture one by one, transfer to a plastic bag, shake until coated.
5. Fry pork chops until golden, about 3-4 minutes per side. Transfer to a paper towel to drain.
6. Add salsa and preserves to pan; increase heat to medium-high.
7. Cook 30 seconds or until slightly thick, stirring constantly.
8. Serve pork chop with salsa mixture(about 1 Tbsp), and sprinkle with cilantro (1 1/2 tsp).

http://www.grouprecipes.com/89167/spicy-sweet-chicken-fried-pork-chop.html