Author Archives: Carl Fisher

Shrimp and Spinach Salad with Bacon

Leave a reply
Print Recipe

Shrimp and Spinach Salad with Bacon

This recipe came out of Mens Health September 2010 magazine.
Course: Salad
Cuisine: American
Keyword: Bacon, Shrimp, Spinach
Servings: 4
Calories: 316kcal

Ingredients

  • 8 strips bacon cut into small pieces
  • 1 medium red onion sliced
  • 1 cup mushrooms sliced
  • 8 oz shrimp peeled and deveined
  • 2 TBS pine nuts
  • 3 TBS red wine vinegar
  • 1 TBS Dijon mustard
  • Olive Oil optional
  • 6 oz baby spinach
  • 3 medium egg hard boiled

Instructions

  • Heat a large skillet on medium. Cook the bacon pieces until they're crispy, 5 to 7 minutes. With a slotted spoon, transfer them onto a paper towel.
  • Add the onion and mushrooms to the hot pan and cook them until the onion begins to brown, about 3 minutes. Season the shrimp with salt and pepper and add them to the pan, along with the pine nuts. When the shrimp are pink and firm (2 to 4 minutes), stir in the vinegar and mustard, and season again with salt and pepper. If the pan looks dry, add a splash of olive oil.
  • Divide the spinach and eggs among four plates and top with the hot shrimp mixture, some of the dressing from the pan, and the bacon.

Puppy Chow

Leave a reply
Print Recipe

Puppy Chow

Never fails to satisfy
Course: Snack

Ingredients

  • 9 cup Chex cereal pick you favorite
  • 1 cup chocolate chips semi-sweet
  • 1/2 cup peanut butter creamy
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 1 1/2 cup powdered sugar

Instructions

  • Pour cereal into large bowl and set aside.
  • In a 1-quart bowl combine chocolate chips, peanut butter and butter. Microwave on HIGH for 1 1/2 minutes or until smooth, stirring after one minute. Stir in vanilla.
  • Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal misture into a large resealable plastic bag with powdered sugar. Seal securly and shake until all kpieces are well coated. Spread on waxed paper to cool.

Rhubarb Custard Pie

Leave a reply
Print Recipe

Rhubarb Custard Pie

This recipe comes for our good friend Sue Tucker.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 pie crust store bought is easiest
  • 1 1/4 cup sugar
  • 5 TBL butter
  • 2 medium egg beaten
  • 4 TBL flour
  • 1/4 tsp nutmeg
  • 4 cup rhubarb diced

Instructions

  • Preheat oven to 350 degrees. Put the pie crust into the pie pan. Sprinkle a bit of sugar on it to keep the crust from getting soggy.
  • Cream together the sugar and butter. When smooth beat in eggs, flour, and nutmeg. Stir diced rhubarb and mix until evenly coated. You can add more rhubarb depending on the size of your pie pan.
  • Pour mixture into pie pan, top with a few pie crust shapes, and sprinkle on a bit more nutmeg. Bake at 350 degrees for about 45 minutes or until the top looks baked and lightly toasted. Refrigerate after cooling.

Holiday Wassail

Leave a reply
Print Recipe

Holiday Wassail

This wassail really makes the house smell good.
Course: Drinks
Cuisine: American
Keyword: Wassail
Servings: 12

Ingredients

  • 10 cup apple juice
  • 2 cup orange juice
  • 1/2 cup lemon juice
  • 4 TBL brown sugar
  • 4 each cinnamon sticks
  • 12 each clove whole
  • 1/4 tsp ginger ground
  • 1/4 tsp nutmeg ground

Instructions

  • Add all ingredients in a large pot. Stir to completely mix and bring to a boil. Reduce heat to simmer for 10 minutes.

Chicken Skewers with Peanut Butter

Leave a reply
Print Recipe

Chicken Skewers with Peanut Butter

Course: Main Course
Keyword: Chicken, Peanut Butter
Servings: 4

Ingredients

  • 1/2 cup peanut butter creamy
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 4 clove garlic minced
  • 3 TBL lemon juice
  • 2 TBL brown sugar
  • 1/4 tsp red pepper flakes
  • 4 chicken breasts boneless, skinless

Instructions

  • In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
  • Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
  • Serve with reserved sauce.

Notes

First made Oct 2011 and again in Aug 2013. Excellent both times.