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Friday, July 3, 2015

4th of July Horseradish Dip is as Tasty as the Fireworks are Beautiful!


This crowd-pleasing dip is true to its name! (I'll be taking it to the community block party on July 4th.) It's a zesty, delicious, can’t-get-enough dip that has an irresistible, savory flavor. Serve the dip with crispy bagel chips, fresh pineapple chunks, raw vegetables, pretzels or crispy pita chips. Happy Birthday America!

8 ounces light whipped cream cheese
1 cup shredded cheddar cheese
1/4 cup sour cream
3 tablespoons prepared horseradish
1 vegetable bouillon cube with sea salt, mashed

In a food processor, combine cream cheese, cheddar cheese, sour cream, horseradish and mashed bouillon cube until well blended, combine making sure that the bouillon cube is fully integrated into mixture. Transfer to a bowl and serve immediately or cover and refrigerate. Serve at room temperature.

About 10 servings

Sunday, June 28, 2015

Greek Shrimp Salad with Lemon Dressing

This is one of my favorite summer salads! It's got everything I'm looking for - great texture, color and it's incredibly satisfying and delicious! Serve the salad with crusty bread and olive oil for dipping.


¼ cup fresh lemon juice
½ teaspoon dried oregano
½ teaspoon dried basil
1 clove garlic, crushed
½ cup olive oil
½ cup minced fresh parsley
½ teaspoon salt
Several grindings of fresh black pepper
2 pounds large cooked shrimp, peeled and deveined


1 tablespoon neutral oil
½ teaspoon dried oregano
⅔ cup pecan halves
½ cup thinly sliced scallions (green onions)
¾ cup pitted and chopped Kalamata olives
6 servings of assorted lettuce leaves, torn into bite-sized pieces
2-3  medium tomatoes, cut into wedges
2 ripe avocados, cut into bite-sized pieces

1.      To make the lemon dressing, combine the lemon juice, oregano, basil, garlic, olive oil,   parsley, salt, and pepper in the bowl of a food processor fitted with a steel blade, then   process until blended. Transfer dressing to a large bowl.
2.      Add the shrimp and marinate it in the dressing for about 4 hours.
3.      In a medium skillet, heat oil over moderate heat and sauté oregano and pecans until   pecans are lightly browned. Set aside.
4.      In a large bowl, toss scallions, olives, and lettuce leaves with enough marinade to coat the   leaves. Divide lettuce leaves among 6 serving plates and distribute shrimp evenly over salad.
5.      Arrange tomato wedges and avocado on top of salad. Top salad with seasoned pecans.   Serve immediately.

6 servings

Friday, June 19, 2015

Summer Rolls with Hoisin Peanut Sauce

I love preparing Summer Rolls on hot, humid summer nights when the only food I want to eat is cold, refreshing and not too filling. Rice paper is thin and at first can be challenging to work with, but once you get the hang of it, you’ll be rolling like a pro. These rolls can be assembled in advance; arrange them on a platter in a single layer, making sure that the rolls don’t touch one another, because they’ll stick together. 

When buying mung bean sprouts look for plump, white sprouts; for optimum freshness, they should be purchased the day you plan to make the rolls.

Rice paper and hoisin sauce can be found in the international section of most grocery stores. 

Hoisin Peanut Sauce

¼ cup natural peanut butter
¼ cup water
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon tamari or low sodium soy sauce

In a small bowl, combine peanut butter, water, hoisin sauce, sesame oil and tamari or soy sauce. Whisk until well blended. Set aside.

8 rice paper wrappers (8½-inch diameter wrappers)
8 large cooked shrimp, cut in half lengthwise
16 large fresh basil leaves
1 cucumber, peeled, cut into 3 x ½-inch sticks (16 sticks)
1 large ripe avocado, sliced (16 slices)
About 2 cups mung bean sprouts

  1. In a shallow dish that accommodates the rice paper wrapper (a pie plate works well) soak 1 sheet of rice paper in hot water for 3 seconds or until soft and pliable. Transfer to a cutting board. 
  2. Lay 2 halves of a shrimp, cut side up, in the center of the paper, top shrimp with 2 basil leaves, top basil leaves with 2 cucumber sticks, 2 slices of avocado and several mung bean sprouts. 
  3. Fold each side of rice paper toward center, take the bottom half of paper and fold over filling, roll to close.
  4. Serve immediately with Hoisin Peanut Sauce or cover and refrigerate until serving time.

4 servings

Friday, June 12, 2015

Cooling Blackberry Frozen Yogurt

This is delicious and it's super simple to prepare.
Whirl 3 cups of fresh blackberries in the Cuisinart, add 1 cup plain yogurt and 1 can sweetened condensed milk. Blend until smooth. Place in a airtight container to accommodate and place in the freezer. About every hour, stir mixture. When it becomes somewhat solid (several hours later) it's ready. Scoop yogurt into cups and garnish with fresh blackberries if desired.

Helpful to know: Seeding blackberries is a matter of preference. If you chose to seed them, do so before you add the yogurt and sweetened condensed milk. Just about any fruit can be used in this recipe.

Saturday, June 6, 2015

Creamy Shrimp and Pasta with Arugula Pesto

Arugula Pesto
My garden is brimming with arugula! I'm turning the abundance into arugula pesto. I'll fold the pesto into heavy cream and toss it with shrimp and pasta for some friends who are coming in for dinner this weekend. I can't wait to share one of our favorite arugula recipes. Serve this delicious dish with warm, crisp rolls that you've slathered with soft butter.

2 cloves garlic
3 cups arugula (about 3 generous handfuls)
⅓ cup pecorino cheese, grated
½ teaspoon salt
¼ cup olive oil
4 cups raw egg noodles
3 tablespoons unbleached all-purpose flour
1½ teaspoons Bosari Citrus Seasoning Blend
1 pound raw shrimp, peeled, deveined and patted dry
2 tablespoons canola oil
¼ cup heavy cream

1.      In a food processor, pulse garlic a few times. Add arugula, pecorino cheese and salt. Pulse until combined. Slowly pour olive oil through the feed tube, and whirl mixture until well combined. Transfer pesto to a medium bowl. Set aside.
2.      Cook pasta according to package directions.
3.      While the pasta is cooking; combine flour with citrus seasoning blend in a small bowl. Dredge the shrimp in the seasoned flour mixture coating shrimp completely.
4.      Heat canola oil a large skillet over medium heat, and add the shrimp (you may have to cook the shrimp in batches), and cook until light brown on both sides, about 2-3 minutes.
5.      Add cream to arugula mixture and stir until well combined. Add creamy pesto to drained pasta, and toss until well combined. Add the shrimp to pasta. Warm the combination over a low heat, stirring constantly. Serve immediately.
4 servings