Friday, May 1, 2009

August 16- August 22

Breakfast

Strawberry Stuffed French Toast

Serves about 6

12 slices bread
1/2 cup cream cheese, softened
1/2 cup strawberry fruit spread
1/2 cup sliced strawberries
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon butter
2 tablespoons powdered sugar
1/2 cup maple syrup

On top of 6 slices of bread, place a generous teaspoon of cream cheese, a generous teaspoon of fruit spread, and 4 strawberry slices. Top each slice with the remaining bread. In a medium mixing bowl, stir together eggs, milk, and vanilla. Dip bread into egg mixture, being careful not to let strawberries fall out. Press edges together to seal. Heat skillet to medium and melt butter. Cook 2 or 3 minutes or until the first side is golden brown. Use a spatula to turn sandwich over, and cook until second side is golden brown. Sprinkle with powdered sugar. Serve immediately with maple syrup.



Lunch

ONION & CHIVE LAYERED SUMMER SALAD

2 cups shredded red cabbage
2 cups sliced carrots or cauliflower
1 medium cucumber, sliced
1 cup halved cherry tomatoes
1/3 pound spinach leaves, torn into pieces
3 slices bacon, crisply cooked
1 cup onion and chive dressing

In a 2 quart salad bowl, layer all ingredients except bacon and dressing; top with bacon.
Add dressing; cover and chill.




Dinner

Jumbo Shrimp Stuffed with Cilantro and Chiles

Ingredients

8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves

Directions

Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.

In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.


Dessert

BLUEBERRY CREAM CHEESE DESSERT

CRUST:

1 cup chopped pecans
1/2 cup butter, melted
1 cup flour

FILLING:

8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip

TOPPING:

4 cups blueberries, fresh or frozen
1 cup sugar, divided
3 tablespoons cornstarch
1/4 cup water

Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool.
Cream together the cream cheese and powdered sugar. Fold in Cool Whip.

Spread over cooled crust.

Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook.

Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill

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