Lime-Shrimp Avocado Pasta Salad

This shrimp pasta salad with lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro tossed with cellentani pasta is a perfect springtime pasta salad to celebrate Cinco De Mayo or a Mexican Fiesta.

This Lime-Shirmp Avocado Pasta Salad was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.


Lime-Shrimp Avocado Pasta Salad
Recipe from Allrecipes.com

Ingredients:

• 2 pounds uncooked shrimp - peeled, deveined, and chopped
• 1/4 cup lime juice
• 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
• 4 avocados - peeled, pitted and diced
• 1 pint grape tomatoes, quartered
• 1 large red onion, chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• salt and ground black pepper to taste

Directions:

1. Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
2. Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
3. Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
4. Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
5. Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
6. Pour dressing over shrimp mixture; toss to coat. Chill before serving

 

Lime-Shrimp Avocado Pasta Salad

Cilantro Lime Rice

Easy and delicious side dish. 

Great served with Mexican dishes such as tacos, enchiladas, chili, etc.

This Lime Cilantro Rice was made by Jenny and served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Lime Cilantro Rice

Ingredients:

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro

Directions:

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Golden Jewel Blend Mediterranean Salad with Feta

Prepared By Kelly

Ingredients:

• 1 pkg (8 oz) Food You Feel Good About Golden Jewel Blend (Grocery Dept), cooked per pkg directions, chilled
• 1/2 cup Food You Feel Good About Lemon Vinaigrette, divided (Produce Dept)
• 1 small red onion, diced (about 1/2 cup)
• 1/2 cup Roasted Red Tomato Strips (Mediterranean Bar)
• 1/2 cup Kalamata olives (Mediterranean Bar), sliced
• 1 Tbsp chopped Food You Feel Good About Oregano
• 1 pkg (0.25 oz) Food You Feel Good About Mint, chopped
• 1/2 pkg Food You Feel Good About Fresh Baby Spinach, thinly sliced
• 1/2 cup plain crumbled feta (Cheese Shop)
• Salt and pepper

Directions:

1. Place cooked grain blend in large mixing bowl; stir in 2 Tbsp vinaigrette. Chill about 1 hour, stirring often to prevent sticking.
2. Add onion, tomato, olives, oregano, mint, spinach, and feta to grain blend. Stir to mix.
3. Add remaining 6 Tbsp lemon vinaigrette; season with salt and pepper. Toss.

Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

Green Beans with Cherry Tomatoes

Prepared by Patty

Ingredients:

• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves

Directions:

1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Spanish Rice

Prepared By Kelly

Ingredients:

• 1/4 cup vegetable oil
• 2 cups uncooked white rice
• 2 onion, chopped
• 1 green bell pepper, chopped
• 4 cups water
• 2 (10 ounce) cans diced tomatoes and green chiles
• 1 tablespoon and 1 teaspoon chili
• powder, or to taste
• 2 teaspoons salt

Directions:

• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Kalduolphekosse (Kartoffelkloesse) German Potato Balls

aka Grandpa Youngs Potato BallsPrepared by Kathy

We serve this with Sauerbraten every Christmas. It is delicious with the Ginger Snap gravy.

We always make extra since our tradition carries over to the morning after Christmas; we take the left over Katolephekasse (sorry I have no idea how to spell this word, google it will show multiple ways) and slice them. They are then fried in butter or olive oil and served with scrambled eggs. Trust me...you'll have no leftovers.
Ingredients:

• 6 to 8 bags Russet potatoes, peeled and cut in half (I used the whole bag)
• 1 medium onion chopped fine
• 1 stick butter
• 1 cup seasoned breadcrumbs
• 1 large egg, scrambled
• salt, pepper, nutmeg

Directions:

• Boil potatoes (do NOT overcook). Drain. While slightly warm rice or mash until fluffy. Set aside
• Melt butter. Sauté onions & breadcrumbs.
• Add onion mixture, egg and seasonings to potatoes and blend well.
• Boil a large pot of water.
• Form potatoes into a ball using floured hands. Roll in flour.
• Using a slotted spoon place one ball into boiling water.
• Prepare the next ball.
• Remove the ball that’s in water and set into a glass or ceramic square dish.
• Place the next ball in the water.
• Repeat until done.
• You can serve now or wait and reheat in a 350 oven for 20 minutes.

NOTES: if the balls are in the water too long they will fall apart. They 'float' when they are done, meaning they are not sitting at the bottom of the pot. Should only take about a minute or so.

Sauerkraut Balls

Prepared By Debbie

This is what I found about the origin of Sauerkraut Balls .... "These tasty little bites hail from Northeast Ohio where they have achieved cult status. It’s not a football or New Year’s Eve party in Akron, Ohio without these delicious one-bite appetizers with German Mennonite origins that are virtually unknown outside of Ohio."

Ingredients:

• 1 lb. bulk sausage
• 1/2 cup chopped onion
• 2 can (32 oz.) sauerkraut, drained well and chopped (I used Silver Frost brand that comes in a bag in the cooler or meat section of the grocery store)
• 4 tbsp. fine dry bread crumbs
• 1 pkg. (8 oz.) cream cheese, softened
• 4 tbsp. finely snipped parsley
• 2 tbsp. sweet-hot mustard or honey-mustard (I used sweet-hot)
• 1 dash garlic salt
• 1 dash pepper
• 2/3 cup all-purpose flour
• 2 eggs
• 2 tbsp. water or milk
• 2/3 cup fine dry bread crumbs
• Cooking oil for deep-frying (I used vegetable oil)

Directions:

• In a large skillet cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
• Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, bread crumbs (4 tbsp.), cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.
• Put flour in a shallow container. In another shallow container beat eggs and water until combined. Put bread crumbs in a third shallow container. Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then egg mixture, then in bread crumbs. Fry a few at a time in deep, cooking oil (365°F) for approximately 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275°F oven.

Note: I would think you could bake these to make them lighter in fat and calories.

Serve with Honey Mustard Dipping Sauce

Gurkensalat aka Cucumber Salad

Prepared by Theresa

Ingredients:

• 2 large cucumbers
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup sour cream
• 2 tablespoon minced fresh parsley
  

Directions:

Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.

Cornbread

Recipe from Dinosaur Bar-B-Que, Prepared by Kelly

Ingredients:

* 1 1/4 cups yellow cornmeal
* 1/4 cup sugar
* 3/4 cup flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 1 cup buttermilk
* 2 eggs, slightly beaten
* 1/2 teaspoon vanilla
* 1/4 cup melted butter
* 2 tablespoons honey

Directions:

1. Set the oven at 350 degrees F, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread.
2. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
3. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.
4. Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey.
5. Cool for 10 minutes in the pan before cutting into squares.

Makes 9 servings

Prepared By Kelly

"I have always wanted to attempt to capture "Chat-a-Wyle's" pasta salad and I think I may have found it" ... Kelly

Sweet & Sour Pasta Salad

Ingredients:

* 1 (16 ounce) package tricolor spiral pasta
* 1 medium red onion, chopped
* 1 medium tomato, chopped
* 1 medium cucumber, peeled, seeded, and chopped
* 1 medium green pepper, chopped
* 2 tablespoons minced fresh parsley
DRESSING:
* 1 1/2 cups sugar
* 1/2 cup vinegar
* 1 tablespoon ground mustard
* 1 teaspoon salt
* 1 teaspoon garlic powder

Directions:

1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside.
2. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Farmer's Market Salad With Strawberries & Goat Cheese

Prepared By Kathy

Farmers Market Salad With Strawberries and Goat Cheese

Ingredients:

• Fresh salad greens for 2 servings (loose leaf lettuce, romaine, dandelion, spinach and baby arugula would all work well, as would a good spring mix)
• 6 to 8 strawberries, or more if you like
• A few drops good balsamic vinegar (optional)
• 1 ounce fresh goat cheese (about ¼ cup crumbled)
• 1 plump farmers market scallion (or 3 thin supermarket ones)
• 2 teaspoons sherry vinegar (or your favorite vinegar)
• 1 teaspoon Dijon mustard (regular or herb-flavored)
• Salt and pepper to taste
• A pinch of sugar (optional)
• 2 tablespoons olive oil or vegetable oil

Directions:

1. Rinse the salad greens well, tear into large pieces, and either pat dry or spin in a salad spinner. Refrigerate if not serving the salad right away.
2. Rinse the strawberries under cool running water, and cut off the green cap and any tough core with a paring knife. Cut strawberries in half if they’re small, in quarters if they’re larger.
3. Place the strawberries in a small bowl and drizzle with a few drops of good balsamic vinegar if you have it. The rich sweetness of the vinegar complements the flavor of the strawberries, but if you don’t have any good balsamic vinegar, you can skip this step. Set the strawberries aside until you’re ready to add them to the salad.
4. Unwrap the goat cheese and break into small pieces. If the cheese is so soft it doesn't crumble easily, you could instead spread it on thin slices of toasted French bread and then cut the slices into small pieces, so they become goat cheese croutons.
5. To make the vinaigrette, place the vinegar and mustard in a small bowl, and add a little salt and pepper. Whisk together until the salt is dissolved and the mustard and vinegar are well incorporated. Then whisk in the oil in a steady stream until the vinaigrette thickens and looks smooth. Stir in the chopped scallions. Taste and add more salt if needed, and if the dressing is too tart, add a pinch of sugar.
6. To assemble the salad, place the greens in a large bowl and toss with the vinaigrette until the greens are lightly coated. Divide the greens between two plates, top each with the crumbled goat cheese, and arrange the strawberries on top.

Makes 2 servings.

Heavenly Orange Fluff

Prepared By Kathy

Heavenly Orange Fluff

Ingredients:

• 2 – 3 oz pkgs orange flavored gelatin
• 1 – 13 ½ oz can crushed pineapple
• 1 – 6oz can frozen orange juice concentrate
• 2 – 11 oz cans mandarin oranges, drained
• 1 -3 ¾ oz package instant lemon pudding mix
• 1 cup cold milk
• 1 cup whipping cream

Directions:

• Dissolve gelatin in 2 ½ cup boiling water.
• Add undrained pineapple and concentrate.
• Chill until partially set.
• Fold in oranges and pout into a 9 x 13 pan.
• Chill until firm.
• Beat pudding and milk with a rotary beater until smooth.
• Fold in whipping cream.
• Spread over gelatin.
• Chill

Mediterrane Orzo Pasta Salad

Prepared By Jill

Dressing Preparation:

In a bowl whisk together:

• 1/4 cup lemon juice
• 6 Tbsp olive oil
• 1 1/2 tsp lemon zest
• 1-2 garlic gloves, chopped
• 1/2 tsp oregano

Salad Preparation:

1. Cook and drain 16oz. Orzo pasta, rinse and drain well
2. Cut and dice: 1 red pepper, 1 yellow pepper, 1 sweet onion, 3 carrots
3. Toss with pasta
4. Add sliced black olives (as much as you like, I omit all together!)
5. Add dressing, and just prior to serving top with 4 oz. crumbled Feta cheese.

This salad is not supposed to be chilled prior to serving. Just make the pasta and rinse with cold water so it cools down, then add chopped veggies, dressing, top with Feta, and you're ready to serve!

ENJOY!!

Serrano Ham And Poblano Corn Pudding

Prepared by Kathy

Ingredients:

• 2 Large Poblano chilies
• 2 cups fresh corn or frozen, thawed, divided
• 2 large eggs
• ½ cup butter, melted
• 1 tsp salt
• large pinch of baking powder
• 1 cup sour cream
• ½ cup instant corn masa mix (Maseca)
• 4 oz ¼ in thick slice Serrano Ham or prosciutto, cut into ¼ in clubes
• 1 cup coarsely grated Manchego cheese (4.5 oz)
  

Directions:

• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in a paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into ¼ in strips.
• Preheat oven to 350. Spray 13 x 9 x 2 with pam. Combine 1 ½ cups of the corn, eggs, butter, salt and baking powder in a blender until almost smooth. Transfer to a large bowl. Add sour cream and Maseca, stir to blend. Add ham, cheese, chiles, and remaining ½ cup corn, and blend again. Pour into baking dish. Bake until pudding is puffed and golden brown in sports, about 40 minutes.

Notes: Masa mix can be found at Wegmans. Serrano Ham is very expensive, I used prosciutto. Manchego cheese can be found at Wegmans, they will shred it for you, and it’s really really good.

Chile Relleno Casserole With Enchilada Sauce

Prepared by Debbie

Ingredients:

8 to 10 poblano chiles, roasted, seeded and peeled and stemmed
3 cups shredded Monterey jack cheese, or a mixture of colby and jack
1 can Enchilada sauce

Note: See tutorial on how to roast poblano peppers. (I will post this later).

Directions:

To make casserole: Preheat the oven to 350 degrees. Stuff each chili pepper with half the cheese. In a lightly oiled casserole dish, spread a 1/4 cup of enchilada sauce on the bottom of dish. Layer the stuffed chiles on top of enchilada sauce. (You may layer the peppers with the cheese rather than stuffing each pepper). Pour remaining enchilada sauce over the peppers. Sprinkle with the remaining cheese. Bake for 30 to 35 minutes or until cheese is melted.

This is great served with Spanish Rice.

Spanish Rice

Prepared by Debbie

Ingredients:

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 onion, chopped fine
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock (or vegetable stock if vegetarian)
• 1 heaping tablespoon tomato paste
• 1 fresh tomato, seeded and diced
• Pinch of oregano
• 1 teaspoon salt

Note: Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Directions:

• In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
• In a separate sauce pan bring stock to a simmer. Add tomato sauce, tomato, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Champ or Colcannon

Prepared by Kathy



Ingredients:
* 6 to 8 unpeeled baking potatoes, e.g., Russet or Yukon Gold
* 1 bunch scallions (use the bulb and green stem)
* 1 1/2 cups milk
* 4 to 8 tablespoons butter
* salt and freshly ground pepper

Preparation:
Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.

NOTE: Can also be made with any combination or alone with the following:
Leeks
Parsley

You can also add chopped boiled green cabbage to make colcannon

Category: Irish Night, Carol's Place March 2008

Irish Mist Salad Dressing

Prepared by Kelly

Ingredients:
* 1/4 c. Dijon mustard
* 1/4 c. Irish Mist liqueur
* 3 tbsp. red wine vinegar
* 3 tbsp. honey
* 6 tbsp. vegetable oil
* Salt and white pepper (optional)

Preparation:
Blend all except oil first, then whisk in oil in thin stream. Great on spinach or fruit salad.

Category: Irish Night, Carol's Place March 2008

St. Patrick's Day Reuben Hash

Prepared by Rosanne.
Recipe courtesy of The Rachael Ray Show.








Ingredients:
* 1 pound baby white potatoes such as Yukon gold, quartered
* 1 tablespoon butter, plus additional for the toast
* 1 tablespoon extra virgin olive oil (EVOO)
* 1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces
* 1 medium onion, chopped
* 1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry
* 1/4 cup spicy brown mustard (eyeball it)
* 1 cup Guinness beer (eyeball it)
* Salt and freshly ground black pepper
* 2 cups shredded Swiss cheese
* 4 eggs
* 4 slices rye bread, toasted and buttered

Preparation:
Place the potatoes into a large pot and fill it with cold water. Place the pot over high heat and bring to a bubble. Turn the heat down to medium to cook the potatoes until tender but not falling apart, about 10 minutes. Once the potatoes are cooked, drain them and place them back into the pot they were cooked in to dry out for a few minutes.

Place a large, cast iron pan over medium-high heat with 1 tablespoon of butter and 1 turn of the pan of EVOO, about 1 tablespoon. Add the potatoes to the pan and cook them until they start to get golden brown, 4-5 minutes.

Add the corned beef and chopped onion into the pan along with the chopped onion. Cook until the onions are tender, another 3-4 minutes. Stir in the sauerkraut, mustard and Guinness into the pan and cook to heat through, about 2 minutes. Season everything with salt and freshly ground black pepper. Sprinkle the cheese evenly over everything and cover the pan with aluminum foil to melt.

While the cheese is melting, place a medium skillet over medium heat with the remaining tablespoon of butter. Cook the eggs however you or your guests like them (I love mine fried!). When the eggs are finished, remove the foil from the pan and dish the eggs over the pan. Cut the buttered toasts in half and line them up around the pan and let everyone have at it!

Category: Irish Night, Carol's Place March 2008