Margarita shrimp

MARGARITA SHRIMP BITES



www.RecipeGirl.com

SHRIMP & MARINADE:

32 large, frozen shrimp, peeled & de-veined

zest of one lime

juice of two limes

1 Tbsp. tequila

½ Tbsp. granulated sugar



SAUCE:

1 cup sour cream

1 large canned chipotle chile in adobo sauce (seeded & chopped)

1 tsp. adobo sauce (from the can)

½ tsp. ground cumin

½ Tbsp. lime juice

1/8 tsp. salt



REMAINING INGREDIENTS:

1 red bell pepper, cut into thin 2-inch strips

1 green bell pepper, cut into thin 2-inch strips

1 box Puff Pastry

1 large egg mixed with 1 Tbsp. water

32 cilantro leaves (picked off of their stems)



1. Place shrimp and marinade ingredients in large zip bag, and let defrost in refrigerator overnight.



2. Mix sauce ingredients; transfer to a plastic, covered container and refrigerate until ready to use.



3. Prepare appetizers: On a lightly floured surface, unfold one sheet of Puff Pastry and roll out to eliminate fold marks and to get a nice, even square. With a sharp knife, cut down the center both vertically and horizontally to create four equal squares. Then cut each square both vertically and horizontally to create four small squares. You should be able to create 16 small squares from one sheet of Puff Pastry.



4. Drain thawed shrimp and pull off tails.



5. Remove a small square to a cutting board work surface. Place one piece of red bell pepper and one piece of green bell pepper diagonally onto the square. Make sure that a little green is peeking out of one side and a little red is peeking out of the other side. Lay one shrimp on top of the peppers. Fold Puff Pastry corner to corner over the peppers and shrimp. Use a little water to stick the corners together and use a fork to seal the corners completely. Wrap the corner up and over the top of the appetizer (you won’t see the fork marks at all when you do this). Seal again with a tiny amount of water, if necessary. Place appetizer on parchment-lined (or greased) baking sheet. Repeat with remaining squares of Puff Pastry, shrimp and peppers. Cover with plastic wrap and refrigerate until ready to bake.



6. When ready to serve, take off plastic wrap and brush each appetizer with egg wash. Bake in preheated 400 degree F. oven for 15 to 20 minutes, or until golden brown.



7. To serve, move appetizers to a platter. Scoop southwestern sauce into a zip baggie. Snip a small piece off of the corner and drizzle onto each Puff Pastry bite. Place a cilantro leaf onto the top of each appetizer; serve immediately.



Cooking Tips:

*Leave out the tequila if you prefer to cook without alcohol.

*Try adding zest and juice from an orange as well, making this more of a citrus margarita shrimp.

*This appetizer may be assembled ahead of time and placed onto cookie sheets- just wrap and refrigerate for up to 24 hours, and then bake as directed.



Yield: 32 appetizers







Read more: http://www.recipegirl.com/2007/11/28/margarita-shrimp-bites/#ixzz0rbeLfT44

bedrooms

My mom is w

anting to redo her bedroom so I got some pics of pretty bedrooms.  Soon I will be cooking again.  I have a lot going on with my boys so I have been neglating my cooking.

colorful

I love the bright color. 
I really want this bikini.

lemon spaghetti

This looks good mom! 

Ingredients

1 pound spaghetti

2/3 cup olive oil

2/3 cup grated Parmesan

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 tablespoon lemon zest

1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

ham and egg quiche

Let's cook:

Couldn't be easier. Just combine all the ingredients and whisk together. I've found that even with greased, these stick horribly to the muffin pan so I like to use foil liners. You'll need to remember to take them out of the liners before re-heating, but they work well for baking.













Or as I mentioned, in place of a liner you can use a piece of thinly sliced ham. Even just the cheap stuff from the lunch meat section works great. Just stuff it in the muffin tin and create a little bowl and then fill it with egg mixture.











Bake them until they puff up nicely and are just barely set on top. Overcooked eggs are spongy and gross, so don't go crazy and let them cook too long.











As soon as they're cool enough to handle, pop them out of the tin and eat! Or you can let cool completely to room temp and freeze and just reheat one at a time in the microwave. Store leftovers in the fridge.









Mini Breakfast Quiches

Recipe by Our Best Bites







4 eggs

1 C egg substitute* or an additional 4 whole eggs

3/4 C shredded low-fat sharp cheddar cheese

1/4 C shredded Parmesan cheese

1/4 C cottage cheese



5 oz frozen spinach, defrosted, water squeezed out and roughly chopped

(that's half a standard frozen box of spinach)

1/3 C roasted red peppers, diced (jarred, or make your own)

1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)

1/4 C sliced green onions

1/4 t kosher salt

1/8 t black pepper

1/2 t hot sauce



foil muffin tin liners OR 12 slices ham





*1/4 egg substitute = 1 whole egg, so if you're using all eggs, or some eggs and some egg whites, you can adjust accordingly.





Directions:

Preheat oven to 350





In a bowl, combine all ingredients (except ham slices) and stir well.





If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.





If using foil muffin liners, spray the insides of the liners with non-stick spray.





Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.



Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.





Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you're reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.





Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.





Nutritional information for 1 mini-quiche (w/o ham):





83 Calories, 7.5 g Protien, 3 g fat

2 Weight Watchers Points



Southbeach Diet Phase 1

Baby shower

I have so much planning things.  I am very excited about the barbeque in my backyard for the baby shower.  My sister in law isn't much of a cake eater but she loves her cookies.  SOOO I was thinking that I would have a cookies and milk table as well at the party.  How fun!  She really does love milk so this will be perfect.  This is a cute picture of some little ones Milk and Cookies party. 

Party time

My baby is about to be 6!  My little soon to be 6 year old would like a super hero party.  So now I am planning my first 6 year old super hero party.  I am thinking capes to make and cake.  My son use to only want cake for his party when he was little.  All he could say is CAKE.  Now all he wants is presents.  I am thinking about making this cake, 

Hmmmm Looks really hard but B wants it and what B wants B gets. 

Chandelier

I made my husband go to an estate sale with me last weekend.  I saw only one thing.  I saw a brass chandelier for $1.  Here are the before and after pics.