Classis Shrimp Cocktail

Hello Everyone,

Here is a wonderful recipe I made for our Valentines dinner. It’s from my wonderful friend and blogger Mary from Apron Strings and Wedding Rings..

Classic Shrimp Cocktail:

24 large shrimp

1 lemon cut into wedges

3 tbsp. Italian parsley

1 small yellow onion, cut into wedges

6 whole black peppercorns

1 tsp. salt

enough water to cover shrimp

Place shrimp in a large sauce-pot. Place all above ingredient’s in pot and cook on medium-high heat just until shrimp is pink, about 4-5 minutes. Make sure when you clean the shrimp to leave the tails on! Drain shrimp and chill until ready to serve.

Cocktail Sauce:

1 cup chili sauce

3 tbsp. lemon juice

1 tbsp. horseradish

2 tbsp. minced yellow onion

1 tsp. Worcestershire sauce

1/4 tsp. salt

1/8 tsp. Tabasco sauce, optional

1 tbsp. minced Italian

Mix all ingredient’s together, taste and adjust seasoning’s, if desired. I served this in a Martini glass and it was delicious! Here is the picture of this plus a few more of our Valentines dinner. One picture doesn’t look the best, but it sure tasted good!

 

I know I haven’t posted much at all this month. I have been really sick. I saw my dr yesterday and I am anemic, and my vitamin d is really low. So, I have to take a lot of vitamin d now.. Low vitamin d causes a lot of pain, and I have been in a lot of pain… It’s been terrible.. I haven’t been able to do much, our Valentines dinner is about the only food I have cooked.. Hopefully in a week or so, I’ll get better!

Until next time..

Amanda

 

My Valentines Menu

Hello Everyone,

I made our Valentines dinner last. I know it’s a week early but I wanted to make it! The Superbowl was last night and Ray wanted to watch it. I thought it would be a good time to be in the kitchen to cook, bake, and watch Food Network. Since I don’t like watching football!! LOL!!! 🙂

Here are the 3 recipes I made last night. I’ll make a dessert tomorrow, I’m thinking of something with strawberries, chocolate and pudding…

Lemon Chicken:

1-1/2 cups all-purpose flour

2 tsp. salt

1/2 tsp. white pepper

1-lb. boneless, skinless chicken breast, cut into 1-inch chunks

lemon sauce:

4 tbsp. water

2 tbsp. cornstarch

2 cups low-sodium chicken broth or stock

2/3 cup granulated sugar

2-inch piece fresh ginger, peeled and minced

2 garlic cloves minced

2 tsp. low-sodium soy sauce

1/2 tsp. salt

2/3 cup lemon juice

vegetable oil for frying chicken

chopped green onions for garnish

Combine the flour, salt, and pepper in a medium bowl, and stir with a fork or whisk to mix everything well. Coat the chicken meat with flour mixture and set aside, while you make the sauce.

To make the lemon sauce: Combine the water and cornstarch in a small bowl and whisk to combine; set aside. In a medium saucepan, combine the chicken stock, sugar, ginger, garlic, soy sauce, and salt. Bring to a gentle boil over medium heat, and stir to dissolve sugar and salt. Stir in lemon juice and as soon as the sauce is boiling gently again, add the cornstarch mixture. Cook stirring often, as the sauce thickens to a shiny glossy state, about 1 minute. Remove from heat, cover and keep warm. Cook the chicken in the vegetable oil until all lightly browned. Serve chicken with sauce and garnish with green onions.

Shrimp and Ham fried Rice:

4 cups cold cooked brown rice

2 tbsp. low-sodium soy sauce

1-lb. uncooked small shrimp, cleaned

1/2- lb. turkey ham, finely chopped

2 large celery stalks, sliced thin

4 clove garlic, minced

5 green onions, sliced thin

2-inch piece fresh ginger, minced

2 tbsp. sesame oil

2 tbsp. olive oil

salt and pepper to taste

In a large wok or non-stick skillet heat the oil until very hot, almost smoking. Add the ham, celery, onions, and cook for about 2 minutes, stirring constantly add remaining ingredient’s except the rice and cook shrimp just until pink, stirring constantly, then add the rice to heat through. Add salt and pepper to taste.

Bok Choy with Garlic and Ginger

1-1/4 lb. boy choy, cleaned and chopped

2 tbsp. olive oil

2-inch piece fresh ginger, minced

2 cloves garlic, minced

salt and pepper to taste

In a large saute pan heat the oil over medium-high heat and add the garlic and ginger, and cook for about 1 minutes. Add the bok choy and cook for 2 minutes, just until wilted. Salt and pepper to taste.

I have 1 apple pie for a veteran on Wednesday and a cake on Thursday for a mentally challenged adult. I have baked a cake for this same young man last year. He likes the Idaho Stealheads and sunglasses. So, I thought it would be good to make a pair of sunglasses for him, with maybe the Idaho Stealheads Logo on it, since last year I made a hockey player for him. It’s going to be a busy week for me with these 2 thing’s to bake and some other thing’s going on. I went to the Y this morning for the class and really enjoyed it. The instructor said I did really well, since it was my first time in class. It’s even the hardest class out of all 3 of the different classes they offer for sick and older people. Met some really nice ladies today. I’ll be heading back Wednesday. I am sore today, who knows what I’ll be feeling tomorrow!! LOL!!

Well until next time everyone…

Amanda 🙂