GARLIC BUTTER SHRIMP AND QUINOA by Ophelia Dunk

GARLIC BUTTER SHRIMP AND QUINOA

Author: Pinch of Yum

Serves: 8

 

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 5 teaspoons minced garlic, divided
• 2 cups uncooked quinoa
• 1 teaspoon chili powder, divided
• 4 cups vegetable or chicken broth
• 6 tablespoons salted butter, divided
• 1 pound raw tail-on shrimp
• salt and pepper to taste
• fresh parsley for serving
• fresh lemon juice for serving

 

Add Avocados from Mexico for Fresh Flavor

  

INSTRUCTIONS

1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Chocolate Chip Cookie Dough Dip by Samantha Hlavacek

Chocolate Chip Cookie Dough Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 8-ounce block of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract – next time I’d add 1.5 tsp. 
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips, plus extra for sprinkling

In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.

Garnish with additional mini chocolate chips. Serve with animal crackers, Nilla wafers, or graham crackers. I found that this tasted better the colder it got.

CAFÉ CORN CHOWDER by Ophelia Dunk

CAFÉ CORN CHOWDER

Ingredients:

ü  4 T butter or margarine

ü  6 T onion, chopped

ü  ¾ c celery, large dice

ü  2 ½ c hot water

ü  2 c raw potato, peeled and cut in ½-in cubes

ü  1 qt half and half

ü  3 c frozen corn, thawed

ü  2 T sugar

ü  2 tsp salt

ü  1 pinch black pepper

ü  3 T flour

Directions:

1.      On medium heat, melt butter, and simmer onion and celery for 5 min until soft, but not brown.

2.      Add water, potato, corn, and seasonings.

3.      Cover and simmer for 30 min, or until potatoes are barely tender.

4.      Whisk the flour into 1 c of the half and half, and stir into the soup.

5.      Add the remaining 3 c of half and half.  Simmer for about 15 min., until the soup has thickened to a creamy consistency.

6.      Correct the seasoning with additional salt and pepper, if needed.

7.      Correct the consistency, if needed: to make the soup thinner, add a little milk; to make the soup thicker, simmer another 5-10 min.

Apple Cider by Ophelia Dunk

Ingredients:

ü  4-5 cups apple juice

ü  1/2 teaspoon cinnamon

ü  1/4 teaspoon nutmeg

ü  3 ounces spiced rum (optional)

ü  Cinnamon sticks for garnish

ü  Apple slices for garnish

Directions:

1. In a small pot heat the apple juice, spices and rum (if using) over low/medium heat.
2. Stir often while the mixture is heating so the spices will blend into the juice (you don't want any spice clumps).
3. Once it's hot pour into two mugs and garnish with apple slices and cinnamon sticks. Serve warm, while wearing a turtle-neck sweater (Note: turtle-neck sweater is optional).

Gluten-Free Apple Cider Cupcakes by Maggie Graham

Gluten-Free Apple Cider Cupcakes

adapted from A Hint of Honey

3 cups Maninis All purpose flour

1 Tbsp. baking powder

1½ tsp. baking soda

1½ tsp. ground cinnamon

½ tsp. salt

1½ cups light brown sugar

¾ cup canola oil

¾ cup unsweetened applesauce

3/4 cup condensed milk

2 tsp. vanilla extract

3 eggs

1½ cups buttermilk

Apple Cider Frosting:

7 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 cup apple cider 

3/4 tsp. ground cinnamon

pinch of salt

Preheat oven to 350 F. Line cupcake pans with paper liners. 

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, condensed milk and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

Pour batter into prepared muffin tin.

Bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 25-30 minutes. 

Set aside to let cool for 10 minutes.

For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Frost and serve!

Crock Pot White Chicken Chili by Roxanne Worden

1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)

Directions:

1.  Place chicken in a 4 quart slow cooker.
2.  Top with beans and corn.
3.  In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4.  Cover and cook on low for 8 to 10 hours.
5.  Before serving, stir gently to break up chicken, then stir in the sour cream.
6.  Serve topped with green onions and jack cheese, if desired.

Mikey's Dip by Jessica Christensen

Mikey's Dip

Ground beef
1 block cream cheese
1 pack taco seasoning
bag of tortilla chips

Brown and drain beef. Cook with taco seasoning according to directions. Add cream cheese (sometimes I add cream cheese and taco seasoning at the same time, and still add the water from taco recipe). Stir until fully melted/blended. Eat with chips.