Friday, March 14, 2014

Shrimp Scampi

This is Ree Drummond’s recipe from, like many home cooks these days, she is my hero! Anyway,this is a really quick and yummy meal!
Recipe: Shrimp Scampi Ingredients
  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1/2 whole Medium Onion, Finely Diced
  • 4 cloves Garlic Cloves, Minced Or Pressed
  • 1 pound Large Shrimp, Peeled And Deveined
  • 1/2 cup White Wine
  • 2 whole Lemons
  • 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 8 ounces, weight Angel Hair Pasta
  • Chopped Fresh Basil To Taste
  • Chopped Fresh Parsley, To Taste
  • 1/2 cup Grated Parmesan Cheese
Preparation Instructions Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.
Posted by Ree on April 16 2011

Tuesday, December 4, 2012

My My My...Tomato Pie

My My My Tomato Pie


  • One pre-made 9-inch pie shell, baked as directed
  • 1-2 tablespoons Dijon mustard
  • 1-2 tablespoons butter, melted
  • sprinkle of grated Parmesan
  • half of an onion, sliced thinly
  • olive oil (or garlic infused olive oil)
  • 4 tomatoes, peeled and sliced
  • Salt and freshly ground black pepper
  • 4 ounces Colby-Monterey blend, grated
  • 4 ounces yellow Cheddar, grated
  • 1/3 cup grated Parmesan
  • 2-3 teaspoons dried Oregano




Preheat the oven to 350 degrees F.

Sautee onion in oil and set aside.

After pie crust is baked according to package, spread the inside of the pie crust with melted butter, mustard, and Parmesan. Layer the first half of tomatoes in the crust and sprinkle with salt, pepper, and oregano. Top with the sauteed onions then top with half of cheeses. Repeat tomato and cheese layers. Sprinkle with Parmesan and Oregano.

Bake until bubbly, about 20 minutes. Let cool. Serve at room temperature.

Good stuff!!!

Sunday, July 29, 2012

Chorizo Cheese Dip and Salsa

Invite these two spicy dishes to your next taco night! I did and they will be coming back on a regular basis. Both of these recipes make quite a bit so they are great for parties and get-togethers, too.  The cheese dip is a recipe that I came across from Taste of Home, one of my favorite magazines. If I make either of these at home for just family, there will be plenty left over so, I usually end up giving out a batch to a lucky friend or co-worker. My salsa recipe is one that I adapted from a very good friend of mine who made it for me several years ago when I was visiting her in Arizona and I've been hooked on it ever since.

Chorizo Cheese Dip
• 1/2 pound uncooked chorizo (I used a 10 oz. tube)
• 1 small green pepper, chopped
• 1 small sweet red pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon cayenne pepper
• 2 cartson (12 ounces each) white Mexican dipping cheese
• Tortilla chips 
(The chips were absent for picture day).
Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Remove and keep warm. In the same skillet, saute the peppers, onion and garlic in oil until tender. Stir in cayenne and chorizo; heat through.

Heat cheese according to package directions; stir into meat mixture. Serve warm with tortilla chips.
Nutritional Facts 1 serving (1/4 cup) equals 133 calories, 10 g fat (5 g saturated fat), 31 mg cholesterol, 488 mg sodium, 3 g carbohydrate, trace fiber, 7 g protein.
Originally published as Chorizo Cheese Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p223

Homemade Salsa
• 28 oz. can of whole tomatoes
• 4 oz. can of green chilies
• 7 oz. can of salsa verde
• one bunch of green onions (sliced)
• 2-3 slices of jalapenos with a spoonful of juice from a jar (if you like it super hot, you can use 1 fresh jalapeno)
garlic salt (to taste)
• garlic powder (to taste)
• a handful of cilantro leaves

Place all ingredients in a blender or food processor and pulse until everything is blended together. Take a spoonful taste and adjust to your liking. Usually, this is where I add more jalapenos, cilantro, or garlic powder.

Wednesday, May 23, 2012

Shrimp Crostini


If you are going to any gatherings or hosting your own party this upcoming holiday weekend you might want to make these scrumptious shrimp appetizers! They are crowd pleasers for sure! I'll probably be making these delicious little morsels a lot over the summer. And trust me, if you make these they will all get snatched up and you will get lots of compliments and be asked to make them again!

Shrimp Crostini 

Adapted from Giada de Laurentiis

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
2 tablespoons chopped parsley*
2-3 tablespoons chopped cilantro*
1/2 cup mascarpone cheese, at room temperature

  1. For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  2. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
  3. For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes.
  4. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through, about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
  5. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
  6. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes.
  7. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes.
  8. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste.
  9. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
Serves 6.
* The original recipe called for 2 tablespoons chopped fresh tarragon leaves and 1 packed cup arugula, chopped.  But since, I am not a fan of either, I substituted with parsley and cilantro and it was perfect!

Wednesday, April 18, 2012

Hip Girls Have Tea Parties

I have friends that are just plain fun to be around! Not too long ago, one of these girlfriends of mine, Tracie, decided to host a tea party! We had a lot of laughs! We kidded ourselves that tea parties are for women much older than ourselves. But we mixed it up fresh with great food and decor...and of course US!

We did however, use some antique glass plates to dine with. They were pretty darn cool, they were rectangle, crystal plates and were sectioned off to separate your food. But, the funny part about them, there was an indention to hold a cigarette! We of course had to use that special cigarette holder in our modern day hip way. Check out the delicious recipes below from Tracie along with some photos!

Tea is liquid wisdom. ~Anonymous

Springtime Asparagus Quiche

1 prepared 9” pie crust

1 lb of asparagus, trimmed and cut into bite sized pieces but keep a few whole

3 eggs

1 ½ C half and half (do not use ultra-pasteurized)

1 t kosher salt

Freshly grated nutmeg, about ¼ teaspoon

1 C shredded Gruyere/Swiss blend (Trader Joe’s)

Crushed red pepper to taste

Prick the crust with a fork and at 425 degrees for about 8 minutes. (Place an aluminum pie pan inside the crust to keep it from shrinking or use pie crust weights.)

Roast the asparagus with a little bit of olive oil at 425 degrees for about 5 minutes. Shake the pan about half way through. Plunge the roasted asparagus into ice water.

Place the grated cheese on the pie crust. Drain and dry the asparagus with a clean towel. Sprinkle evenly over the cheese. Whisk the eggs with the half and half. Add the salt, nutmeg and crushed red pepper. Pour the egg mixture over the cheese and asparagus. Top with a handful of extra cheese, if desired and arrange the whole spears on top.

Bake at 350 degrees for about 45 minutes until set covering the edge about half way through. Serves 8.

Buttermilk Herb Potatoes

Herb Mix:

1 T dried, minced onions

¼ t dried basil

¼ t dried thyme

¼ t garlic powder

1 T dried parsley

½ t black pepper

1 t kosher salt

¾ C buttermilk powder (found in the baking aisle)

Potatoes, peeled and chopped into ½” dice—one medium potato per person

Vegetable oil

Combine the herb mix ingredients. Toss 1 t of the herb mix with each diced potato. Heat 1-2 T vegetable oil in a heavy skillet. Add the potatoes and toss to coat with oil. Cook, covered over low to medium heat about 20 minutes. Stir frequently. Store the remaining herb mix in a Ziploc bag for up to 2 weeks.

Adapted from Rise & Dine by March Claman

Sangria at a tea party? You betcha!

Hudson Cream Pie Crust This is the pie crust for Tracie's quiche.

Hudson Cream Flour is a local product. The mill is in Hudson, Kansas, a very small town. I try to support local products, so Hudson Cream is my flour of choice.

1 C Hudson Cream Short Patent Flour

½ t kosher salt

6 T butter-flavored Crisco, chilled

2 ½ to 3 T ice water

Fluff up the flour with a wire whisk before measuring, use the spoon and level method. Mix the flour and salt in a medium bowl with the whisk. Using a pastry blender, cut in the shortening until the mixture looks like coarse crumbs. Add 2 ½ T of ice water and work the dough into a ball. Add a few sprinkles of ice water, as needed, until the dough comes together.

Form the dough into a ball and place on a large piece of plastic wrap. Press it into a disk and wrap the plastic wrap around the disk. Refrigerate the dough for about 5 minutes, then roll it out between two pieces of plastic wrap or a floured surface.

Strawberry and Rosemary Scones
recipe was from Giada De Larentiis’ Food Network site. Tracie "I think they would be good, substituting lemon zest for the rosemary, if you are not into the sweet and savory thing. I would also cut the Glaze recipe in half, I had a lot left over."

Friday, March 30, 2012

A Little Dessert

I am very pleased to turn my Dish Diary spotlight on a little dessert!

Actually..."A Little Dessert" is a not-so-little but oh-so-sweet endeavor whipped up by a mother-daughter team...and with those two ingredients what's not to love! Janis Spidle and her daughter Kait have combined their culinary, business, and artistic talents to create a dessert catering business.  They specialize in baking and displaying dessert tables for small events in the Kansas City area.

Janis learned to bake by watching her mother (now 80 years old and still working her magic in the kitchen) she always encouraged her to do her own own thing, a tradition that Janis has passed on to Kait. As a child,  Janis would give her extra dough to make her own cookies and frosting in decorating bags so she could create her own designs.

This inherited love of baking has deemed Kait the "Cheesecake Queen" - her mom admits that her daughter makes a better cheesecake than she ever could - Kait is also putting together a fantastic lineup of individual parfaits, some of which will have a coffee house theme.  

Janis handles fruit and cream tarts, mousse-filled chocolate cups and a whole host of other items. And she has recently become very excited about recipes for scratch cakes, the kind our grandmothers used to make and she is on the hunt for family recipes.  (If anyone has a tried-and-true recipe that they'd like to share with them, that would be most welcomed).

A Little Dessert was created to expand both mom and daughter's horizons as bakers but not limit themselves to one item like cakes or cookies.  They do everything from scratch and do not cut corners. However, they also help their clients do things on a budget.

You name it, A Little Dessert can do it!  Their goal is to put a little passion on everyone's plate! 

Here are a few of their more popular and eye-catching yummies:

- Chocolate Mousse Cups
- Cherry Pear Tarts
- Cheesecake Bites
- Two-Tiered Cakes
- Frosted Sugar Cookies
- Cupcakes galore

Please consider my friendly dynamic duo for your next event and "like" them on FB!  A Little Dessert.  You can contact Janis directly at 816-654-3051.

"Life is uncertain. Eat dessert first." - Ernestine Ulmer

Monday, March 19, 2012

Southwestern Stuffed Peppers

Southwestern Stuffed Peppers from

I used a little over a pound of ground beef, and only a 1/2 cup of the corn, and I also had a little bit of shredded Pepper Jack cheese to  in add for some kick!  Oh...and I also added some freshly chopped cilantro and parsley to the mix.  The yogurt drizzle to top it off...yummy!!!  It gives it a special creaminess that you usually don't get with stuffed bell peppers!   With my changes, this made 6 deliciously stuffed babies!  


Southwestern Stuffed Peppers



  1. Heat oven to 375° F. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.