We had this last night for dinner and the flavours are truly amazing. It is not difficult to prepare so give it a go at the earliest time.
- 1/4 cup minced onion
- 1/4 cup butter
- 1 1/2 lbs. peeled and deveined shrimp
- 1/2 lb. mushrooms, sliced
- 1 tbsp. flour
- 1 1/2 cups sour cream (not the light variety), room temperature
- 1 tsp. salt
- white pepper, to taste
- 1 tbsp. butter
- 1/4-1/2 cup cream (if needed)
In a large frypan saute the onion in 1/4 cup butter until softened.
Add the shrimp and saute for 4-5 minutes until pink and just cooked. Transfer the mixture to a heated dish, and keep warm.
In the same skillet add 1 tbsp. butter and add the mushrooms. Saute over a medium high heat until browned. Sprinkle flour in and cook for another 2 minutes. Reduce the temperature and now stir in the shrimp mixture, sour cream, salt and pepper, stirring for another 2-3 minutes until the shrimp is heated through. Here is where you may need to add the cream, to ensure a smoother sauce. Just DO NOT BOIL.
Add some broad noodles or rice and spoon the mixture over (equally portioned, of course). Pass the crisp green salad and the evening is yours.
If you wish, enjoy a glass of chilled white wine as well. YUM!!!!
Mother’s Day Baklava Rolls
Mother’s Day is fast approaching and this dessert might give you brownie points for the next year. In a simple word Y U M !!!!!
- 1/2 cup plus 1 tbsp. sugar, split
- 1 large orange, zest and juice, separated
- 1/4 water
- 2 1/2 cups pistachio nuts, crushed
- 1/2 tbsp. cinnamon
- pinch of salt
- 1/2 cup butter, more if you need it
- 1 tbsp. honey
- 10 thawed phyllo sheets
- 1/2 cup dark chocolate chips
- 1 tbsp. whipping cream
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
In a small saucepan over a medium heat, put in the 1/2 cup sugar, orange juice and water. When the sugar has completely dissolved, remove from the heat and set aside.
In your food processor combine the pistachio nuts, cinnamon, remaining 1 tbsp. sugar, salt and orange zest. Pulse on high until it resembles a fine sand. Reserve 1/2 cup of this mixture and set aside.
In a small heatproof bowl, microwave the butter and honey on high for 20 seconds or until melted.
On a clean, dry surface, lay out a sheet of phyllo. Brush the entire surface with the butter mixture. Lay a second sheet on top and repeat the procedure. Roughly divide the pistachio mixture into 5 portions.
With the long side of the pastry parallel to you, spoon out a portion of the mixture along the edge to form a 1 inch line. Now, gently and carefully roll this up to form a log. Repeat this step with the remaining 4 portions.
Place the Baklava on the baking sheet and place them snugly together. The space at the end won’t matter. Brush the tops with the remaining butter mixture and bake in the oven for about 17-20 minutes. When they are a golden brown and crisp, remove from the oven and pour the syrup immediately over the rolls. Let cool for approximately 1 hour.
One more step to go. In a heatproof bowl combine the chips and whipping cream. Microwave in 15 second intervals until melted. Stir each time.
Now to serve: cut between the baklava to separate and then cut each log in 3 pieces. Dip each end in the chocolate and then in the nut mixture. Return to the baking sheet to allow the chocolate to set (about 10-15 minutes).
Place on a pretty plate and serve. They will never forget this one and you can say “damn, I did this”.
White Cheddar Cheese Sauce-THE Best
Last night we had cauliflower and Don made the best sauce to accompany it. Oh, my! I kid you not. We all but licked the bowl (okay, when they weren’t looking, I did).
- 1 1/2 tbsp. butter
- 1 1/2 tbsp. flour
- 3/4 cup milk
- pinch of cayenne pepper
- 1 cup Balderson’s white cheddar cheese, grated
- 1/3 tsp. grated nutmeg
In a saucepan on medium heat, melt the butter then whisk in the flour until dissolved and smooth.
Slowly whisk in the milk. Lower the heat and simmer for a couple of minutes to thicken. Stir in the nutmeg and cayenne pepper to incorporate.
Now stir in the cheese until melted and completely smooth.
Add to this the cooked cauliflower that has been broken into florets. YUP! It is that good.
Schwarties Hash Brown
All credit for this recipe is from The Best of Bridge group. We have used this for years and as we are celebrating, with our kids and grandkids, our 30th Wedding Anniversary, I wanted to use it again. The 2020 Covid 19 year took a toll on everyone for sure.
- 2 lbs. Frozen Hash Browns
- 1 500 ml carton sour cream
- 2 tins cream of mushroom soup (Campbell’s)
- 1/2 cup melted butter
- 2 cups of shredded cheddar cheese
- light sprinkle of onion powder
- parmesan cheese (or asiago)
Thaw the potatoes slightly for easier mixing. First mix the listed 6 ingredients and place in a 9″ x 13″ basking dish. Sprinkle the parmesan cheese on top and bake at 350 degrees for about 1 1/2 hours.
This will serve 8-10 people. Double it if there are more. I think I will.
Serving can be Brunch, Lunch or Dinner. Depends on you. But be sure to say “Thank you Ladies
Rum And Eggnog Fudge
I made my list up today for my Christmas Tray Give-aways, and I thought you might like to add this one as well.
- 1/4 cup, plus 2 tbsp. unsalted butter
- 2 cups sugar
- 2/3 cups evaporated milk
- pinch of salt
- 7 oz. marshmallow creme
- 12 oz. white chocolate discs (they are so much smoother)
- 1 tbsp. rye whiskey
- 1 tbsp. plus 1 tsp. rum (spiced is a good one here)
- 1 tsp. vanilla
- 1/2 cup toasted pistachios, roughly chopped
- 1/2 cup dried cherries
- freshly grated nutmeg and ground cinnamon for garnish
Grease a 9 inch baking dish with butter and line with two criss-cross pieces of parchment paper, making sure you have at least a 2 inch overhang on all sides. Set aside.
In a large saucepan, combine the butter, sugar, evaported milk and salt over medium heat, stirring constantly until it reaches the boil. Attach a candy thermometer and cook until it reaches 236F or 113C.
Remove from heat and quickly add the marshmallow creme and white chocolate, stirring vigorously until well combined and melted. Add the rum, whiskey, vanilla, pistachios and cherries, stirring well.
Pour into the prepared pan and sprinkle the top with nutmeg and cinnamon before chilling, uncovered in the refrigerator overnight.
Cut in bite-size pieces and serve on your prettiest tray. These are really enjoyed with a VSOP Brandy or a nice glass of wine.