Potato Oatmeal Cakes with Sea Salted Cilantro Grilled Shrimp

 

 

Like any normal day for me I wanted to create a new and exciting dish for dinner.  Usually, I create dishes that would be incorporated around ingredients used for a recipe contest.  I had just read about a potato contest that I wanted to enter.  The prize was a free trip to the Orlando Food and Wine Bloggers Convention. 

 

While sitting there munching on a tiny bowl of leftover mash from last Sunday night's dinner, I allowed my mind to work.  I thought.....how comforting not only to eat Idaho potatoes but now I get to create another great comforting Idaho potato recipe. 

I went to my frig and stood there like always, to study what ingredients I had.  I see sitting there a baggy of chopped onions, celery and peppers.  See, last night my Son was in the kitchen chopping veggies.  I asked him what he was doing since he is hardly ever in the kitchen cooking or prepping anything.  He said he was chopping veggies for breakfast in the morning.  Okay, so I figured he was going to make himself an omelet before he took off for work.  I don't know if he ever did use any of the contents, since I wasn't up when he left.  But I certainly did not see any signs of any dirty dishes or skillets hanging around either.  I am not sure about your house but in my house it is very hard to get anyone to pick up after themselves.  Anyway, what a huge advantage for me at this point.  What a huge time saver.  I don't have to chop veggies.

 

Right away I came up with the idea of making potato oatmeal cakes.  I knew I had some leftover ground oats from a previous contest that I wanted to use up.  This recipe was tasting wonder on my taste buds.  I couldn't wait to throw it together.  I remember wining second place in another potato contest using fresh lime and cilantro.  Wow, this would be a nice touch also. 

 

But wait!!!  It needed something else.  We just cant' have potato cakes thrown on a plate....No!  It had to be pretty, creative...but simple~

 

Shrimp......Yes!!!!  Ugh, I thought!!!  Frozen!!!! 

 Hey, no problem!!!!

 

 

With a little thawing in water, a little mixing, a little sautéing, I came up with the most delicious dish.

 

Now, I wonder if my Son will notice some of his chopped veggies missing?



Ingredients:

Olive oil for skillet
1/2 cup (combined) onions, celery, red bell, chopped
1 clove garlic, chopped
2 TBS butter
1/4 cup ground oats
1/2 cup water
1 tsp lime zest (reserve some for garnish) (reserve juice)
2 cups leftover mashed potatoes (I use Idaho red potatoes)
1 egg, beaten
1/2 cup cilantro, chopped and divided in half
1 cup seasoned panko crumbs ( I use gluten free), plus 1/4 cup
1 lb shrimp (peeled and deveined)
sea salt
coarse black pepper
1 cup sour cream



Directions:

1.  In medium nonstick skillet add approx. 2 TBS oil.  Heat on med/high.  Add onion, celery and peppers.  Sautee until soft.  Add garlic, sautee for additional min.  Season with salt and pepper
2.  Add 1 TBS butter to skillet to melt.  Add oats and stir to slightly brown (approx. 2 mins.)
3.  Add water and stir until water is cooked out.  Add lime zest stir.  Remove from heat.
4.  In large bowl add leftover potatoes.  Stir in 1 egg, 1/2 of the cilantro and panko crumbs.  Season with salt and pepper.  Mix well.
5.  Mold mixture into even size patties (approx. 8).
6.  Re-heat skillet to med/high.  Add approx. 4 TBS oil.  Add molded patties (4 at a time).  Brown approx. 4 mins each side.  Repeat process for additional patties.  Remove and cover until ready to eat.
7.  To small skillet heat 1 TBS butter and 1 TBS oil.  Add shrimp.  Sautee until turns pink.  Serve shrimp on top of potato/oat cakes.  Drizzle lime juice on top, extra lime zest and fresh cilantro.  Season with sea salt and dollop of sour cream.

Bacon Wrapped Fried Green Tomato and Pimento Grill

Ingredients:

Cooking oil for frying
1/2 cup cornmeal
1 cup flour
1 egg, beaten
1/2 cup buttermilk
3 green tomatoes, sliced 1/4 inch thick
8 small slices bread, slightly toasted
1/2 cup pimento spread (store bought)
20 bacon strips (long strips work best)
sea salt and coarse black pepper, to taste
4 Bibb lettuce leaves


Directions:

1.  Heat oil in large skillet (med/high)
2.  Add cornmeal to small bowl.  Add half the flour to bowl.  Season with salt and pepper.  Stir
3.  Add remaining 1/2 cup flour to another bowl.
4.  Add egg to separate bowl, beat.
5.  Slice tomatoes.  Dredge into flour, then into buttermilk then into cornmeal mixture.
6.  Place into hot skillet with oil.  Season with salt and pepper, to taste.  Fry on both sides (approx. 2 mins each side) until brown.  Drain on paper towel to absorb excess oil.
7.  Spread pimento spread onto one side of each slice of bread.
8.  Place about 4 slices of fried tomatoes onto each sandwich.  Seal with remaining slice of bread.
9.  Wrap approx. 5 slices of bacon around each sandwich, tucking edges to seal.  Be careful not to overlap more than twice in one area because bacon will not cook.
10.  Preheat oven to 375.  Place sandwiches on wire rack inside baking dish.  Bake in oven until brown.  Approx. 20-25 mins., depending on oven.
11.  Remove from oven and let sit for 10 mins before slicing.  Serve on slice of bibb lettuce.

Bacon Wrapped Pu Pu Platter

Ingredients:

1/4 pound ground beef-rolled into 6 meatballs
2 mozzarella sticks, cut into 6 - 1/2 inch pieces
1-2 pork chop, boneless, cut into 6 strips
1 large chicken breast, boneless-cut into 6 strips
1-2 pieces grouper (or other white fish), cut into 6 slices
6 frozen steak fries, thawed (I use Ore-Ida which is gluten free)
15 slices bacon, sliced in half
1 bottle bbq sauce ( I like Outta the Park BBQ Sauce, Hot and Spicy)
1 Pineapple, cut into chunks

Directions:

1.  Season all meat with salt and pepper
2.  Place one each of cheese in center of meatball, completely enclosing. 
3.  Wrap 1/2 slice bacon around each ingredient.  Secure with skewer
4.  Place on non-stick plate on grill. (med/high).  Rotate and brown all sides.  Make sure to keep each different ingredient separated from the others.  Approx. 5- 10 mins each side.  (keep in mind...fish will not take as long to grill)
5.  Brush all sides with bbq sauce.  Grill to caramelize.  Remove from heat when done.  Place in serving platter, separating each different variety.
6.  Assemble pineapple skewers by adding 6-8 chunks per skewer.  Place pineapple skewer between different varieties of ingredients to distinguish them being different.

Let's Eat 'a Mezzetta Turkey Ring Bada Bing

1 lb fresh pizza/bread dough
6 tsps Mezzetta horseradish cream style sauce
6 tsps Mezzetta kalamata olive sandwich spread
6 thick slices turkey breast
6 thick slices provolone cheese
6 slices cucumber
6 slices thin red onion
1 large piece Mezzetta roasted red bell pepper, sliced into pieces
2 Mezzetta whole sweet banana wax peppers, sliced
6 sprigs cilantro, fresh
6 tsps Mezzetta imported olive oil
1/2 lemon, fresh
 black pepper and sea salt, to taste


1.  Take pizza/bread dough and separate into 6 rolls.  Roll into balls.  Place into greased and floured bundt pan.  Let rise to double in size.  Bake 350 degrees until brown, about 20 mins.  Let cool.  Slice in half.  Or use store bought bread ring.
2.  Spread horseradish on one half, and kalamata spread on other half.
3.  Layer turkey, provolone, cucumber, onion, peppers, cilantro on top of bottom half of bread   ring.
4.  Drizzle with olive oil, squeeze fresh lemon juice then sprinkle with pepper and salt, to taste.
5.  Gently place top half on top of layered sandwich, matching up to original rolls.

Herbes de Provence

• 4 Tbsp dried thyme
• 3 Tbsp dried marjoram
• 3 Tbsp dried summer savory
• 2 Tbsp dried rosemary
• 1 Tbsp dried tarragon
• 1 Tbsp dried basil
• 1 Tbsp dried fennel seeds
• 1 tsp dried chervil or dried cilantro
• 1 tsp dried lavender flowers

Mango Date Chipotle Wings

12 whole chicken wings
1 TBS olive oil, plus extra for brushing
1 stick butter
3 cloves garlic, chopped
1/2 cup red onion, chopped
1 tsp ginger root, grated
1/4 cup chipotle peppers in adobo sauce
1/4 cup dates, chopped
1 cup mango
1/4 cup cilantro, chopped
1 TBS lime zest, plus 2 TBS lime juice
1/4 tsp salt, or to taste
1 cup blue cheese dressing
1 bunch celery, sliced into 4 inch pieces

1.  Heat Grill to med/high.  Grease grill with olive oil
2.  Brush chicken with olive oil, completely covering.  Place chicken on grill.  Season with salt.  Grill for 10-12  mins on each side
3.  On side burner heat medium size skillet.  Add 1 TBS olive oil, butter, garlic, onion, ginger, chipotle (with adobo sauce) and date.  Sautee for 5 mins, stir. 
4.  Add mango, cilantro, lime zest and lime juice.  Season with salt, to taste.  Cook until mango gets soft.  Puree in food processor.  Add puree into medium size bowl.
5.  At grill with tongs, dredge each piece of chicken into mango puree, completely covering.  Add back to grill.  Repeat process for each piece of chicken.  Grill for 5-6 mins on each side or cooked and nicely browned.
6.  Serve with extra sauce, blue cheese dressing and celery sticks

Makes 4-6 servings.

Date Fish Cakes with Mango Horseradish

1 cup seasoned stuffing mix, slightly crushed (slightly moistened with water)
1 lb fresh tilapia, cubed
1 egg, beaten
1/4 cup cilantro
1/4 cup red onion
1 red bell pepper, chopped
2 cloves garlic, chopped
1 TBS horseradish,
1 lemon, zested
2 TBS dates, chopped,
1/2 tsp salt, or to taste
1/2 tsp coarse pepper, or to taste

Directions:

1.  In large bowl add stuffing mix.  Moisten slightly with water, toss. 
2.  Add cubed tilapia, 1 beaten egg, cilantro, onion, red bell pepper, garlic, horseradish, lemon zest, dates, salt and pepper to taste.  Fold all ingredients together.  Mold into patties.
3.  Heat grill on med/high heat.  Grease grill to prevent cakes from sticking.  Grill on both sides until done.  Aprox. 4-5 mins on each side.
4.  To make mango horseradish:  Add all ingredients to side burner in medium size sauce pan.  Sautee for 10 mins or until veggies are soft.  Add contents to food processor or blender to puree.  Serve with cakes on plate.  Makes 6-8 cakes.  Serve with extra mango pieces on top. Garnish with extra cilantro.

Mango Horseradish:

2 TBS olive oil
2 TBS butter
1 cup mango
2 tsp horseradish
2 TBS dates
1/4 cup red bell pepper
2 TBS red onion, chopped
1 garlic clove, chopped
1/4 cup cilantro, chopped
juice from lemon
1/2 tsp salt, or to taste
1/2 tsp course black pepper, or to taste

Sweet Fire Roasted Chili Zucchini Pickles

Sweet Chipotle Pickled Cucumbers

2 cup cider vinegar
1 cup white sugar
2 garlic cloves, chopped
4 tsp pickling spice
4 tsp  chili peppers
salt and pepper, to taste
2 large zucchini, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs, or other herb

 Directions:

 1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice zucchini  lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.

Chipotle Cucumber Pickles

Sweet Chipotle Pickled Cucumbers
1 cup cider vinegar
1/2 cup white sugar
1 garlic clove, chopped
2 tsp pickling spice
2 chipotle peppers in adobo sauce
salt and pepper, to taste
1/2 unseeded (English) cucumber, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs

Directions for Pickled Cucumbers:
1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice cucumber in half.  Wrap and save half in refrigerator.  Slice cucumber lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.

Zucchini Oatmeal Waffles

1 1/2 Gluten Free Flour (or other all purpose flour)
1 cup oats
3 teaspoons baking powder
1 1/2 tsp allspice
1/4 teaspoon salt
1/4 cup brown sugar
2 large eggs, beaten
1 stick melted butter
1 1/2 cups buttermilk, plus extra
1 tsp vanilla
2 cups shredded zucchini



Directions: 

1.  In large bowl add flour, oats, baking powder, allspice, salt and sugar.  Mix well. 
2.  In separate bowl add beaten eggs.  Add butter, buttermilk, vanilla and zucchini.  Mix well.
3.  In small non stick waffle iron, heat on medium heat.  Pour about 1/2 cup batter into center of iron.  Cook until starts to brown.  Flip and cook opposite side.  (approx. 1-1 1/2 mins on each side).   Repeat step 4 for each waffle.  Cover to keep warm
5.  Top with favorite fruit or filling. 

Makes about 8 waffles

Zucchini Oats Buttermilk Pancakes and Peaches in Rum Sauce

Pancake Batter:

1 1/2 Gluten Free Bob's Red Mill All Purpose Flour
1 cup ground Bob's Red Mill Steal Oats, ground
3 teaspoons baking powder
1 1/2 tsp allspice
1/4 teaspoon salt
1/4 cup brown sugar
2 large eggs, beaten
1 stick melted butter
1 1/2 cups buttermilk, plus extra
1 tsp vanilla
2 cups shredded zucchini
1 cup sour cream, room temp.

Peach Syrup:
3 TBS butter
4 fresh peaches, sliced
2 TBS brown sugar
1 TBS dark rum, optional
1/2 tsp salt
1/4 tsp allspice
1 tsp vanilla

Directions: 

1.  In large bowl add flour, oats, baking powder, allspice, salt and sugar.  Mix well. 
2.  In separate bowl add beaten eggs.  Add butter, buttermilk, vanilla and zucchini.  Mix well.
3.  In medium skillet add butter, peaches, brown sugar, rum and salt.  Simmer on low heat, stirring every few minutes.  Simmer until peaches are cooked.  Add allspice and vanilla, stir.  Put aside until ready to fill into pancakes.
4.  In small non stick skillet heat on medium heat (sprayed with cooking spray).  Pour about 1/2 cup batter into center of pan.  Swirl pan around to thin out pancake.  Cook until starts to brown.  Flip and cook opposite side.  (approx. 1-1 1/2 mins on each side).  Reduce heat, if need to.  Repeat step 4 for each pancake.  Cover to keep warm
5.  Fill each pancake with peaches (approx. 1/4 cup) and 2 TBS sour cream.  Drizzle any juice over top of each pancake. 

Makes approx. 8 pancakes.  Serves 4

Grilled Chicken Marsala Onion Soup

I needed to create a recipe for a contest using Tyson Grilled Chicken.  When I opened the package the little chicken chunks reminded me of over sized croutons.  Then it hit me!!!  French onion soup......but without the croutons.  I'll use chicken chunks instead.  How much more healthier it would be also!!! 

 

 

 

Ingredients:

 

4 TBS butter

1 TBS olive oil

2 medium onions, sliced into thin rings

1/2 tsp dry thyme

1/8 tsp salt, or to taste

1/8 tsp coarse black pepper, or to taste

2 garlic cloves, chopped

1/4 cup fresh parsley, reserve some for garnish 

1 bay leaf

2 TBS flour

1/4 cup marsala wine

32 ounces beef broth, low sodium

8 ounces Tyson Grilled and Ready Chicken Chunks

4 thin slices Swiss Cheese

 

 

Directions:

 

1.  In medium size pan add butter and oil.  Heat on medium temperature until butter melts. 

2.  Add sliced onions, thyme, salt, pepper, garlic, parsley and bay leaf.  Stir.  Cook until onions become soft.

3.  Add flour, stir.  Cook for 5 minutes more. 

4.  Deglaze pan with marsala wine, stir. 

5.  Add beef broth.  Simmer for additional 15 mins.  Remove bay leaf.

6.  Preheat broiler

7.  Add onion broth to four individual baking dishes/bowls.  Place bowls on flat baking sheet.

8.  Add 2 ounces of chicken chunks to each individual bowl.  Top with one slice Swiss cheese.  Sprinkle additional chopped parsley to top of cheese for color.

9.  Add to broiler.  Allow for cheese to melt and slightly brown.  Approx. 5 mins. 

 

Makes 4 servings.

 

  

Gluten Free Pears Foster Waffles

4 TBS butter
3/4 tsp corn starch
3 TBS brown sugar
1 large can (halved) pears, juice reserved
1/2 tsp cinnamon
1 1/2 tsp vanilla
1/4 cup chopped walnuts
5 ounces cream brie
8 waffles, toasted
whipping cream

1.  In large skillet on med heat add butter, corn starch and brown sugar until sugar dissolves (approx. 5 mins).  Mix thoroughly. 
2.  Add juice from pears (reserve pears), cinnamon, vanilla and walnuts.  Stir, lower heat and simmer until starts to thicken (approx. 10 mins).  Add pears.  Simmer for additional few minutes to re-thicken.
3.  Add pears, brie cheese and sauce to top of toasted waffles.  Serve with whipping cream.

Makes 4 servings

Feta Turkey Burgers with Chipotle Pickled Cucumbers

This is my super moist Feta Turkey Burger.  How did I keep it moist?  Good question....

Some time ago I had realized that making turkey burgers they can become very dry, especially if you over cook them.  I quickly learned that by adding chopped mushrooms to the ground meat keeps them super moist.  There is another benefit also.  By adding chopped mushrooms it also stretches the meat further giving you more quantity and making them more healthier by adding more veggies into your diet.  Shhhhh!  Don't tell the kids though!!!!  The homemade chipotle pickled cucumbers and lemony cilantro mayo dressing make a great additional kick and zing for a well balanced burger.



Burger mixture:
1 1/2 lbs ground turkey
1 cup mushrooms, chopped
4 ounces feta cheese crumbles (reserve 1 ounce for garnish)
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 lemon, juiced (reserve zest for dressing)
favorite burger buns, (buttered and toasted, optional)
lettuce and tomato, optional

Burger Directions:
1.  In large bowl add all ingredients.  Gently toss and incorporate all ingredients.  Put aside
2.  Heat grill to med/high heat.  Grease grill to prevent burgers from sticking.
3.  Mold into burgers.  Cook burgers for approx. 4-5 mins on each side, or until done.  Remove and cover to keep warm.  Makes approx. 6 large burgers


Sweet Chipotle Pickled Cucumbers
1 cup cider vinegar
1/2 cup white sugar
1 garlic clove, chopped
2 tsp pickling spice
2 chipotle peppers in adobo sauce
salt and pepper, to taste
1/2 unseeded (English) cucumber, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs

Directions for Pickled Cucumbers:
1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice cucumber in half.  Wrap and save half in refrigerator.  Slice cucumber lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.


Lemon/Cilantro Mayo:
3/4 cup mayo
zest from lemon
1/2 cup finely chopped cilantro
1 TBS cider vinegar
1 TBS white sugar
salt and pepper, to taste

Directions:  Mix all ingredients in bowl.  Chill until ready to use.

Note:  Assemble burger as preferred.