Class Up Your Beer Can Chicken with Stainless Steel Roaster
Class up your Beer Can Chicken recipe with this lovely & better looking stainless steel chicken roaster.
Those beer cans giving you an eye sore? Look no further than this little roaster. Just pour the beer inside & place inside chicken where the marinade will boil in the tube & keep your chicken moist inside while keeping it crispy on the outside. You can even skip the beer and add a wine marinade or OJ, lime juice, lemon juice- whatever your imagination lends you. Cost, $13.
Shrimp Salad with Avocado & Grapefruit Recipe
I stumbled upon this wonderful sounding & looking Shrimp Salad with Avocado & Grapefruit recipe from the Denver Post. This salad looks absolutely delicious & adding that avocado only makes it the more enticing. Celebrate the first week of summer with this divine salad I can’t wait to get my taste buds around!
Ingredients for Shrimp:
- 1 lemon, halved
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 pound extra-large shrimp, peeled and de-veined
Ingredients for Salad & Vinaigrette:
- 2 medium ruby red grapefruits, segmented and juice reserved
- 1 large avocado, pitted, peeled and cut into 1/2-inch dice
- 2 tablespoons juice from 1 lime
- 1/2 teaspoon honey
- 1 1/2 teaspoons grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh mint leaves
- 2 ounces snow peas (about 24), strings removed and cut lengthwise into 1/8-inch strips
- 16 Bibb lettuce leaves, washed and dried
What’s Next:
To poach the shrimp: Place 3 cups water in a medium saucepan.
Squeeze the juice of both lemon halves into the water; add the squeezed halves to the water, and add the bay leaf and peppercorns.
Bring to a boil over high heat and boil for 2 minutes. Remove the pan from the heat and add the shrimp. Cover and let stand off the heat for 8 minutes. Have ready a medium bowl filled with ice water.
Drain the shrimp into a colander, discarding the lemon halves, bay leaf and peppercorns. Immediately transfer the shrimp to the ice water to stop the cooking and chill, about 3 minutes. Drain the shrimp and transfer them to a large dry bowl; refrigerate until needed. (The shrimp can be refrigerated for up to 2 days.)
To prepare the vinaigrette: Place the reserved grapefruit juice in a 1/4-cup measure. If necessary, add enough water to equal 1/4 cup.
Puree the juice, one-quarter of the avocado, lime juice, honey, ginger, salt and pepper together in a blender until smooth.
To serve, remove the bowl of chilled shrimp from the refrigerator and add the grapefruit, mint, snow peas and remaining avocado. Pour the dressing over the mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp mixture. Drizzle each salad with any dressing left in the bowl.
Old Fashioned Sugar Cookies Recipe from Weight Watchers
Now that we can make cookies look wonderful with those Linzer cookie cutter sets, let make those wonderful babies with this terrific Weight Watchers recipe for Old Fashioned Sugar Cookies! Enjoy, they are a true treat!
Cookie Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 4 teaspoons milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon anise extract or almond extract
- 2/3 cup butter
- 1 1/3 cups granulated sugar
- Powdered Sugar Icing — optional
- Small multicolor decorative candies or
- colored sugar — optional
Powdered Sugar Icing Ingredients:
- 1 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- Milk or orange juice
- Few drops food coloring — optional
What’s Next:
STIR together flour, cream of tartar, baking soda, and salt in a large bowl; set aside.
STIR together eggs, milk, vanilla, and anise or almond extract in a small bowl; set aside.
BEAT butter in a large mixing bowl with an electric mixer on medium
speed for 30 seconds. Add granulated sugar, and beat till fluffy. Alternately add flour mixture and egg mixture to sugar mixture, beating till combined (the dough may be a bit sticky). Wrap dough in waxed paper or clear plastic wrap. Chill dough for 2 to 24 hours or till firm enough to handle.
ROLL dough on a lightly floured surface to 1/8- to 1/4-inch thickness. Using cookie cutters, cut into desired shapes, re-rolling trimmings as necessary. Arrange cutouts about 1 inch apart on an un-greased cookie sheet.
Bake in a 375 degree oven for 5 to 7 minutes or till the edges are
firm and light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool completely. Decorate with Powdered Sugar Icing and decorative candies or colored sugar, if desired. Makes 72 cookies.
Linzer Cookie Cutter Sets Make Cookies Fun
Not that we need a reason to make cookies fun, they stand alone in the yummy fin department quite well.
But with these cute Linzer Cookie Cutter Sets you can make boring P B & J sandwiches perk up & cookies come to life in such shapes as stars, hearts & angels.
Take your pick from the every day Cookie Cutter Set or get ready for the holidays early with the winter fun Cookie Cutter Set, either way, cookies are just waiting for us to make them look as cute as they are delicious. Cost, $12.
Cooking wtih Amy Zucchini Mint Soup Recipe
It’s as summer as summer gets these days with heat that makes your pool all the more inviting & humidity that makes that swimsuit all the more attractive. Soup is primarily a winter craving, but this Zucchini Mint Soup recipe by Cooking with Amy’s Amy Sherman is a wonderful treat topped with cool yogurt or even served chilled. Whatever way you dress up your soup, you’re sure to love this delicious take on zucchini soup. Enjoy!
Ingredients:
- 1 large onion, chopped
- 2 tablespoon olive oil
- 2 tablespoon pine nuts
- 2 cup zucchini, finely grated
- 2 1/2 cup stock (vegetable or chicken)
- 1/4 cup Parmesan cheese
- 2 tablespoon flour
- 1/4 cup fresh mint, sliced
- sour cream or yogurt, optional
Saute the onion in a medium size pot until golden brown and soft. Add the pine nuts and cook for another minute or so until toasty brown. Add the zucchini and continue to cook for two minutes.
Add the stock and cook for another five minutes. Make a slurry of the flour and a couple tablespoons of water, stir into the pot. Bring to a boil. Add the parmesan and mint. Season to taste. Serve with a spoonful of sour cream or yogurt if desired.
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