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Tag Archives: orange

WHISKEY SMASH

22 Friday Apr 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

bourbon, celebration, cocktail, Earth Day, easy, lemon, mint, orange

In honor and celebration of Earth Day with mint fresh from our garden.

WHISKEY SMASH

whiskey smash

6 fresh mint leaves

1/4 orange, halved

2 tablespoons simple syrup

1 tablespoon fresh lemon juice

1/4 cup bourbon

ice

splash of club soda

mint and orange wedge to serve

Place mint, orange, simple syrup and lemon juice in the bottom of a cocktail shaker. Muddle the ingredients for about 30 seconds. Add bourbon.

Fill a glass with ice. Strain bourbon mixture into glass, discarding solids. Top with a splash of club soda. Garnish with fresh mint and an orange wedge.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, September/October 2015

www.celebratemag.com/

PORK TENDERLOIN WITH ORANGE MUSTARD GLAZE

03 Thursday Mar 2016

Posted by Ceri Wilkin in Pork, Recipes

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Tags

dinner, easy, friend, glaze, half and half, marinade, mustard, orange, quick, sauce, share, soy sauce

Joy is taking dinner to a friend, when you have more than enough for your own family.

PORK TENDERLOIN WITH ORANGE MUSTARD GLAZE

pork tenderloin with orange mustard glaze

3/4 cup orange juice

1/4 cup olive oil

1 tablespoon sesame oil

2 tablespoons soy sauce

1/4 cup mustard

1 1/4 pounds pork tenderloin

1 tablespoon olive oil

1 clove garlic, minced

1 shallot, finely chopped

1/2 cup orange juice

1/4 cup half-and-half

1/4 cup mustard

salt and pepper to taste

In a sealable bag, combine 3/4 cup orange juice, 1/4 cup olive oil, sesame oil, soy sauce and 1/4 cup mustard, to make the marinade. Remove and reserve half of the marinade. Add the pork tenderloin to the bag and marinate for 3 hours or longer in the refrigerator.

Heat oven to 425F. Remove the pork and discard the marinade in the bag. Place the pork in a pan, and bake for 15 to 20 minutes, until the center of the pork reaches 140 to 145F, basting with the reserved marinade. Remove from the oven and allow to rest while making the sauce.

In a small skillet, heat 1 tablespoon of olive oil. Add the garlic and saute 1 minute. Add the shallot and saute until tender. Deglaze the pan with orange juice and reduce heat. Stir in the half-and-half and mustard. Continue to cook until heated through. Season with salt and pepper.

Slice the pork on the diagonal, drizzling with a little sauce. Serve with extra sauce on the side.

Enjoy!

Recipe adapted from The Northwest Democrat Gazette, October 2015

www.nwaonline.com/

 

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

Posted by Ceri Wilkin in Entertaining, Recipes

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Tags

appetizer, Arkansas Black Apples, cocktail, cream cheese, Dessert, dinner party menu, friends, Joey the Magician, mayonnaise, moonshine, orange, parsnip, pear, pickled onions, piquillo peppers, prosciutto, Salad, salad dressing, Soup, Southern Magic, sparkling wine

Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

SPICED BANANA MUFFINS

06 Sunday Dec 2015

Posted by Ceri Wilkin in muffins, Recipes

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Tags

banana, breakfast, easy, healthy, Holiday, nutritious, orange, quick, snack

Once you have baked a batch of these wonderful muffins, you will have a quick and delicious breakfast or snack available anytime during this busy time of year.

SPICED BANANA MUFFINS

spiced banana muffins

1/2 cup flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup brown sugar

1/4 cup butter, softened

1 cup mashed bananas

1/4 cup applesauce

1/2 teaspoon orange zest

1/2 teaspoon vanilla extract

1 egg

Heat oven to 350F. Line a 6-muffin tin with paper liners.

Mix flour, baking soda, cardamom, cinnamon, nutmeg and salt into a large bowl, set aside. Put sugar and butter into the bowl of an electric mixer, beat until well combined. Add bananas, applesauce, orange zest, vanilla and egg to the sugar butter mixture and beat again until combined. Add flour mixture to banana mixture in three parts, stirring well after each addition.

Spoon batter into prepared tin, bake until a toothpick inserted in the center of the muffins come out clean, about 25 minutes.

Enjoy!

Recipe adapted from Oprah Magazine, July 2009

www.oprah.com/app/food.html

ORANGE RICOTTA PANCAKES

21 Saturday Nov 2015

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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Tags

best, breakfast, brunch, delicious, easy, family, friends, orange, quick, ricotta

A bright burst of sunshine to welcome the day.

ORANGE RICOTTA PANCAKES

orange ricotta pancakes

1 1/2 cups flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup ricotta cheese

3/4 cup milk

1/2 teaspoon grated orange peel

1/2 cup orange juice

1/4 cup butter, melted

1/2 teaspoon vanilla extract

In a bowl, whisk the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, ricotta cheese, milk, orange peel, orange juice, butter and vanilla. Add to dry ingredients, stir just until moistened.

Lightly grease a pan, heat over medium heat. Pour batter by 1/4 cupfuls into the pan. Cook until bubbles on top begin to pop and bottoms are golden. Turn, cook until second side is golden brown. Serve with maple syrup and confectioners sugar if desired.

Enjoy!

Recipe adapted from Taste of Home, December 2014

www.tasteofhome.com/recipes

BRIOCHE FRENCH TOAST

08 Sunday Nov 2015

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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Tags

delicious, easy, honey, orange, quick, simple

I was super excited to find brioche available in the supermarket, and not being able to believe my good fortune, promptly placed a loaf in my cart.

I immediately looked up a recipe, wanting to make sure and use up every crumb before the loaf was lost to the confusion in the back of the pantry.

This French Toast was a delicious addition to our breakfast table, and those pieces not consumed that morning, re-heated well to preside over another meal.

BRIOCHE FRENCH TOAST

brioche french toast

6 eggs

1 1/2 cups half-and-half

1 teaspoon grated orange zest

1/2 teaspoon vanilla extract

1 tablespoon honey

1/2 teaspoon salt

1 loaf brioche bread

butter

vegetable oil

maple syrup

confectioners’ sugar

In a large bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey and salt. Slice the brioche in 3/4 inch slices and soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon of the oil in a large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Repeat, adding butter and oil as needed, until all the slices are cooked.

Serve hot with male syrup and confectioners’ sugar.

Enjoy!

Recipe adapted from Food Network

www.foodnetwork.com/

CHERRY ROSEMARY MUFFINS

25 Saturday Jul 2015

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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Tags

delicious, easy, fresh cherries, orange, rosemary, special

I made these for a sweet friend and delivered them on her special day. Her husband was working out of town and I wanted her to know she was thought of.

CHERRY ROSEMARY MUFFINS

cherry rosemary muffins

4 cups flour

1 teaspoon salt

1 1/2 tablespoons baking powder

1 1/2 cups sugar

2 oranges

2 eggs, beaten

1 1/2 cups milk

1/2 cup butter, melted

1 1/2 cups fresh cherries, lightly chopped

2 tablespoons chopped fresh rosemary

Heat oven to 375F. Lightly grease 2 (12-cup) muffin tins. In a large bowl, whisk together the flour, salt, baking powder and sugar. Grate 2 tablespoons of zest from the oranges, and set zest aside. Squeeze the oranges to get 1/2 cup juice. In a medium bowl, combine the eggs, orange juice, milk and butter. Stir the egg mixture into the flour mixture until just combined. Fold in orange zest, cherries and rosemary. Spoon batter into muffin tins. Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.

Enjoy!

Recipe adapted from Southern Living, March 2015

www.southernliving.com/

SALAD WITH AVOCADO DRESSING, PICKLED STRAWBERRIES, FETA CHEESE AND CANDIED PECANS and STRAWBERRY LENTIL SALAD

13 Monday Jul 2015

Posted by Ceri Wilkin in Recipes, Salad

≈ 1 Comment

Tags

avocado, candied, delicious, dressing, easy, elegant, entertaining, feta, healthy, lentil, marinated, orange, pecans, strawberry

I love the combination of the sweet strawberries with the salty, flavorful feta and fresh, crunchy greens in these two salads.

SALAD WITH AVOCADO DRESSING, PICKLED STRAWBERRIES, FETA CHEESE AND CANDIED PECANS

Tuscan Salad

CANDIED PECANS

1 cup pecan pieces

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup almond milk

1 teaspoon vanilla extract

shake of cayenne pepper

Heat oven to 350F. Spread nuts in a single layer on a baking sheet. Roast for 8 to 10 minutes or until done. Stir together sugar, cinnamon, salt and almond milk in a medium saucepan. Cook over medium-high heat for 8 minutes or until the mixture reaches the soft ball stage, 236 degrees. Remove from heat and stir in vanilla. Add pecans to sugar syrup and stir to coat well. Spoon nuts onto waxed paper and immediately separate nuts with a fork and let cool.

PICKLED STRAWBERRIES

1 cup strawberries

1/2 cup balsamic vinegar

1/2 cup sugar

1/2 cup water

Rinse strawberries and trim off leaves. Cut in half. In a small saucepan, combine the vinegar, sugar and water. Mix well so everything is dissolved and pour over the strawberries. Marinate for an hour.

AVOCADO DRESSING

1 avocado

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon agave nectar

shake of cayenne pepper

Combine all ingredients in a food processor and process until smooth.

Place salad greens on a plate, top with strawberries, candied pecans, pickled strawberries and feta cheese. Drizzle with dressing.

Enjoy!

Recipe adapted from The Hive

www.thehivebentonville.com/menu/

STRAWBERRY LENTIL SALAD

strawberry lentil salad

4 teaspoons white balsamic vinegar

4 teaspoons olive oil

juice from half an orange

1 teaspoon Dijon mustard

salt

freshly ground black pepper

2 cups baby lettuce

4 strawberries, sliced

3/4 cup cooked lentils

2 tablespoons crumbled feta

To make dressing, whisk together vinegar, oil, orange juice and mustard in a small bowl, season generously with salt and pepper.

In a medium bowl, toss lettuce with 2 teaspoons of the dressing, divide between two plates. Add lentils to the remaining dressing and toss well, top arugula with lentils and strawberries. Sprinkle with feta and serve.

Enjoy!

Recipe adapted from Shape Magazine, May 2015

www.shape.com/

 

SPARKLING BERRY SANGRIA

22 Friday May 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

blueberries, club soda, delicious, fun, Memorial Day, orange, orange liqueur, raspberries, refreshing, rose wine, strawberries, summer

A light, refreshing Sangria is a fun and delicious way to start the summer.

SPARKLING BERRY SANGRIA

sparkling berry sangria

1 bottle rose wine, chilled

1 1/2 cups club soda, chilled

1/2 cup orange liqueur

8 ounces strawberries, halved

6 ounces raspberries

6 ounces blueberries

2 oranges, 1 sliced into rounds, 1 juiced

ice cubes

In a large pitcher, gently stir all ingredients except for the ice. Pour sangria and fruit into ice-filled glasses.

Enjoy!

Recipe adapted from Rachael Ray, May 2015

www.rachaelray.com/

MEXICAN MARTINI and STUFFED JALAPENO PEPPERS and BEEF FAJITA BITES and CHIPOTLE BEAN DIP and CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE and CHEESY CORN DIP and MEXICAN SHRIMP COCKTAIL and DARK CHOCOLATE CHERRY LIME SHORTBREADS

04 Monday May 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Recipes

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Tags

celebration, cheddar, chickpeas, Cinco de Mayo, cointreau, cookies, fresh, Grand Marnier, guacamole, lemon, lime, limes, Mexican, orange, parmesan, pico de gallo, salsa verde, sausage, simple, tequila, tomatoes with green chiles

These were some of the appetizers I made for a friends office holiday party. A long time employee was leaving for a position in another town and her favorite food was Mexican, so I based my menu on a South of the Border theme, consciously keeping the food easy and elegant to eat, enabling people to easily mingle while enjoying the refreshments.

MEXICAN MARTINI

mexican martini

1/2 cup ice cubes

1.5 ounces tequila

1.5 ounces Cointreau

2 teaspoons Grand Marnier

3 ounces freshly squeezed lime juice

1.5 ounces freshly squeezed orange juice

1.5 ounces freshly squeezed lemon juice

pimento stuffed green olives for garnish

Place the ice in a cocktail shaker, and pour in the tequila, Cointreau, Grand Marnier, lime juice, orange juice and lemon juice. Shake until cold and pour into a martini glass.

Garnish with pimento stuffed green olives.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com › … › Tequila Drinks

STUFFED JALAPENO PEPPERS

stuffed jalapeno peppers

1 pound ground sausage

8 ounces cream cheese, softened

1/2 cup grated parmesan cheese

20 whole jalapeños

Heat oven to 350F. In a skillet, cook the sausage until done, and then drain excess oil. Mix cooked sausage, cream cheese and parmesan in a large bowl until combined. Slice each jalapeño lengthwise and remove seeds and ribs. Pack the sausage and cheese mixture into the jalapeños, then bake, uncovered, for 8 minutes.

Enjoy!

Recipe adapted from Catering To You

www.cateringtoyouinlittlerock.com

BEEF FAJITA BITES

beef fajita bites

juice of 2 limes

2 tablespoons finely chopped fresh cilantro

2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon lime zest

salt and pepper

1 tablespoon olive oil

2/3 pound thinly sliced round steak cut into 1-inch pieces

2 tablespoons diced onion

1/4 cup diced red bell pepper

30 mini phyllo shells, prepared according to package instructions

3 tablespoons guacamole for garnish

3 tablespoons sour cream

diced tomato for garnish

To make marinade: In a small bowl, combine lime juice, cilantro, cumin, chili powder, garlic powder, onion powder and lime zest. In a separate bowl, combine the steak with 1/4 cup of the marinade. Cover and refrigerate for 1 hour. Heat oil in a small skillet over medium-high heat, add beef and cook, stirring frequently, for 2 minutes. Add remaining marinade, onion and bell pepper and cook 2 to 3 minutes more.

Fill each phyllo shell with beef mixture, then top with a small dollop of guacamole, sour cream and diced tomato.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2011

www.arkansasonline.com/news/features/food/

CHIPOTLE BEAN DIP

chipotle bean dip

Blend 3/4 cup mayonnaise, 1/2 chipotle pepper in adobo sauce, 1/2 teaspoon of the adobo sauce, 1/4 cup peanut butter, and 1 can of chickpeas in a blender until smooth. Transfer to a serving bowl. Top with 1 chopped tomato and 1 tablespoon of chopped fresh cilantro.

Enjoy!

Recipe adapted from Food and Family, 2013

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE

chicken taco cornbread squares

DRESSING

1/2 cup ranch dressing

1/2 cup salsa verde

1 cup cilantro leaves

FILLING

2 tablespoons olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 tablespoon finely chopped jalapeño pepper

2 cups chopped, cooked chicken

3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14.5 ounce)can diced tomatoes with green chilies

CRUST

1 egg

1 (7-ounce) package cornbread mix

1/2 cup milk

TOPPINGS

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

3 cups shredded romaine lettuce

1 cup chopped tomatoes

Heat oven to 400F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor. Process until well blended. Cover and refrigerate. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeño pepper, cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons of cilantro, salt, cumin, pepper and tomatoes with green chilies, cook 5 minutes. In a large bowl, beat egg, add cornbread mix and milk, mix well. Pour cornbread mixture into a baking dish. Spoon chicken mixture over cornbread mixture, sprinkle with cheeses. Bake for 16 to 20 minutes or until golden brown. Cut into squares. Top with romaine and tomatoes, drizzle with dressing.

Enjoy!

Recipe adapted from Martha White

www.marthawhite.com/recipes

CHEESY CORN DIP

cheesy corn dip

In a baking dish, combine equal parts corn kernels and shredded cheddar, a spoonful of mayonnaise, some chopped green onions and sliced pickled jalapeños. Bake until bubbly, serve with chips.

Enjoy!

Recipe adapted from Rachael Ray, September 2014

www.rachaelraymag.com/

MEXICAN SHRIMP COCKTAIL

mexican shrimp cocktail

1/2 cup ketchup

1/4 cup freshly squeezed lime juice

1/4 cup Cholula hot sauce

1/4 cup olive oil

pinch of salt

freshly ground black pepper

1/2 cup Pico de Gallo (recipe to follow)

10 jumbo shrimp, steamed, shelled and deveined

2 cilantro sprigs

tortilla chips to serve

Combine the ketchup, lime juice, hot sauce and olive oil and stir. Add the salt, pepper, pico de gallo and the shrimp. Stir gently to combine.

Enjoy!

PICO DE GALLO

3 tablespoons freshly squeezed lime juice

1/2 cup chopped sweet onion

2 cups chopped tomatoes

2 tablespoons finely chopped jalapeño peppers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro, chopped

dash of olive oil

Combine the lime mice and onions in a bowl and allow to marinate for 20 minutes, or up to an hour. Combine the tomatoes, onion mixture, chiles, salt, pepper, cilantro and olive oil in a mixing bowl, and mix well. Adjust the seasonings to taste.

Enjoy!

Recipe adapted from USA Weekend, June 2013

www.usaweekend.com/section/FOOD04/Recipe-Archive

DARK CHOCOLATE CHERRY LIME SHORTBREADS 

dark chocolate cherry lime shortbreads

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 tablespoon unsweetened dark cocoa powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1/4 cup sugar, plus more for sprinkling

1 1/2 teaspoons finely grated lime zest

1/2 cup dried cherries, chopped

In a bowl, sift the flour with both cocoa powders and salt. In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup sugar at medium high speed until fluffy. Beat in the zest. Beat in the flour mixture at low speed until the dough comes together. Add the cherries, beat until incorporated.

Scrape the dough onto a work surface and pat it into a disk, roll it between 2 sheets of parchment paper to a 1/4 inch thickness and refrigerate on a baking sheet until firm, 1 hour.

Heat the oven to 350F and line a baking sheet with parchment paper. Peel off the top sheet of parchment from the dough. Using a 2-inch cookie cutter, stamp out cookies. Arrange the cookies 1-inch apart on the baking sheet. Reroll the scraps between parchment paper and stamp out more cookies, arrange on the baking sheet. Sprinkle with sugar.

Bake the cooked in the middle of the oven for 13 minutes, until just set. Let cool for 5 minutes. Transfer to a rack to cool completely.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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