Nothing is better than Scampi…summertime…..deck/patio….friends….cold wine……
- 1/2 cup mayonnaise
- 2% thick yogurt
- gated zest of 1 lime
- dash tabasco
- 1 lb. scampi, peeled and deveined
To prepare the dip, whisk all ingredients (not the scampi) together in a bowl until blended. Cover with plastic wrap, pressing the top into the surface to avoid a crust. Place in the fridge.
Bring a large pot of water to a rapid boil. Place the scampi in a sieve and plunge into the boiling water for about 1 1/2 – 2 minues or until they turn pink.
Immediately plunge into a cold water bath to stop further cooking and pat dry.
Arrange on ice on a platter garnished with spinach leaves. Serve the dip in a cold crock alongside.
Dip and enjoy!
Pear/Pecan Loaf with Lime Glaze
This is so great, it almost makes you want to go around the neighborhood and tell them you want to borrow a cup of coffee and you will bring the tasty treat.
- 1- 16 oz. can of pear halves
- 1 1/2 cups of flour
- 3/4 cup sugar
- 1 tbsp. baking powder
- pinch of salt
- pinch of allspice
- 1 cup whole wheat flour
- 1/4 cup Crisco Oil
- 1 large egg
- 1 tbsp. lime zest
- 1 cup chopped pecans
- 3 tbsp. pear juice
- 1 cup icing sugar
Preheat oven to 350 degrees. Drain pears but save the syrup. Reserve 1 pear half for garnish.
Puree the pears and add the syrup to measure 1 cup.
Mix pears with the oil, egg and lime rind. Sift the flour, sugar, baking powder, salt and allspice. Stir in the whole wheat flour. Now stir in the pear mixture.
Blend in the nuts. Pour into a greased 9 x 5 loaf pan.
Cut reserved pear half into 6 slices and spread over the top of the loaf.. Bake for 50-60 minutes. When finished baking, remove from oven and spoon the thin glaze over the top. Store overnight before cutting (All things good are worth waiting for, right?)
Blend pear juice with icing sugar to make a glaze and drizzle over cake.
Note: You COULD have this for breakfast, but then I would put a pat of butter (or 2) in a frypan and brown both sides. Oh yeah! …..what diet?
While waiting for tomorrow to come, work on making martinis. Just sayin’ .
Squash With Nutmeg And Lime
Time for a new veggie dish. I know, but you have to get back to eating GOOD meals and no more over-snacking. Season is almost over.
- 1 – 3 – 3 1/2 lb. butternut squash
- 3 tbsp. good olive oil
- 2 tbsp. butter
- 3 tsp. lime juice and 1 lime cut into wedges
- 1/4 tsp. freshly grated nutmeg
Preheat oven to 400 degrees. Cut the squash in half and place one half each on parchment lined cookie sheets. Rub each half with olive oil .
Roast in the oven for 25 minutes. Remove from the oven and turn over and bake another 25 minutes. Make sure it is soft (tender). Carefully remove from the skin and mash with butter until smooth.
Spoon mixture back into the skin and add a few dollops of butter, a mere sprinkling of salt and pepper and now grate from fresh nutmeg over the tops.
Yummy!
Midori Martini
For a fruity flavoured martini, you might want to try this one. Always chill your martini glasses before preparing drinks.
You will need:
- 6 parts vodka
- 2 parts Midori Melon Liqueur
- 1 part lime juice
Pour ingredients into a shaker with cracked ice and mix well. Strain into chilled glasses. Garnish with a slice of honeydew melon.
Taste Rating: 7.5