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

Habanero, Rosemary, and Cheddar Bread

A savory bread flavored with fruity, hot habanero pepper, rosemary, and cheddar cheese. Delicious served with butter. Makes a great accompaniment to a Mexican soup or chili.

This Habanero, Rosemary, and Cheddar Bread was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Habanero, Rosemary, and Cheddar Bread

Ingredients:

• 1 tablespoon active dry yeast
• 1 tablespoon quick-rise yeast
• 3 tablespoons water
• 5 cups all-purpose flour, divided
• 2 cups water, divided
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 cup shredded sharp Cheddar cheese
• 1 habanero pepper, finely chopped (wear gloves)
• 1/2 teaspoon finely chopped fresh
• rosemary

Directions:

1. Mix active and quick-rise yeast with 3 tablespoons water in a bowl to make a paste. Mix 4 cups of flour with 1 cup water in a large bowl until thoroughly combined; stir yeast mixture into flour mixture.
2. Beat remaining 1 cup water, baking powder, salt, sharp Cheddar cheese, habanero pepper, and rosemary into dough; beat remaining 1 cup flour into dough. Turn out onto a floured work surface and knead until dough is soft and elastic, at least 6 minutes. Form dough into a ball, place into an oiled bowl, and turn the dough around in the bowl to pick up a thin coating of oil. Cover bowl and let rise for 2 hours.
3. Punch the dough down, turn out onto a floured work surface, and knead for 6 more minutes. Divide dough in half and form each half into a loaf; place loaves on a baking sheet. Cover loaves and let rise until doubled, 15 to 20 minutes.
4. Preheat oven to 400 degrees F (205 degrees C).
5. Bake loaves in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake until golden brown, 20 to 25 minutes.

 

 

 Habanero, Rosemary, and Cheddar Bread

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.

Baked Potato Soup

Prepared by Patty

Ingredients:
* 2 potatoes
* 3 tablespoons margarine
* 2 cups chopped white onion
* 2 tablespoons all-purpose flour
* 4 cups chicken stock
* 2 cups water
* 1/4 cup cornstarch
* 1 1/2 cups instant mashed potato flakes
* 1 teaspoon salt
* 3/4 teaspoon ground black pepper
* 1/2 teaspoon dried basil
* 1/8 teaspoon dried thyme
* 1 cup half-and-half
* 1/2 cup shredded Cheddar cheese
* 8 ounces bacon - cooked and crumbled
* 2 green onions, chopped

Preparation:

1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Enjoy!

Southwestern Egg Rolls

Prepared by Patty

Ingredients:

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Directions:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Easy Fruit Tarts

Prepared By Patty

Easy Fruit Tarts





Ingredients:

• 16 frozen tart shells (from your grocer), thawed and baked*
• 3 cups vanilla pudding
• 3 cups assorted fruit
• 2 cups strawberry or raspberry gelatin, slightly thickened but not set
• Whipped cream, optional

Directions:

1. Spoon the pudding into the bottom third of the tart shells.
2. Decoratively arrange the fruit on top.
3. Pour gelatin over the fruit and chill.
4. Top with whipped cream, if desired.

Makes 16 tarts.

Notes:

Try using mini tart shells, if you like. As long as they're not too small they'll work well for traditionally small tea-party fare.

Think about adding a sprig of mint or pecan half, to your fruit tart arrangement.

Beacan Bruithe (Baked Mushrooms)

This recipe was contributed by Patty. These sure look yummy!!

Ingredients:
* Large field mushrooms
* 4 ounces chopped onion
* 4 ounces whole wheat bread crumbs
* 4 ounces suasage meat
* 1 teaspoon chopped sage
* salt and pepper

Preparation:
Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs, divide amoung the mushrooms. Place mushrroms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish and bake. Serves 4.

Category: Irish Night, Carol's Place March 2008