Recipe(tried): Shrimp Salad with Warm Bacon Dressing & Summer Bruschetta
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Good Morning!
Our local Farmer's Market is loaded with fresh strawberries, kiwi's, blueberries, melons pineapples and mangoes among many other delicious and aromatic fruits and vegetables. They come from California, Mexico, Honduras, Hawaii and other areas and are all bursting with flavor! The prices cannot be beat compared to the local grocer's.
I picked up 2 mangoes for tonight's meal which was the featured dish last week at Publix. When I tasted it, I thought of Summer; cool, refreshing, healthy and light... perfect for tonight's meal. I would like to share the yummy recipe with you. Although the recipe calls for bite-size pieces of peach, I will be using mangoes because I love them and they scream Summer to me!
The Summer Bruschetta served alongside it is the perfect compliment layered with all fresh ingredients...just divine! This meal is light enough to allow you to indulge later on in a delicious, old fashioned Pound Cake with a cup of coffee. This cake is reminiscent of the one your grandmother always had on her kitchen counter...the best part is the crispy, dark-brown sugary edges achieved by the addition of the solid Crisco. These are the little tasty bits you will nibble on every time you pass the counter! oooh, so yummy!
Happy Cooking!
Gina
SHRIMP SALAD WITH WARM BACON DRESSING
source: Publix Apron's Simple Meals
serves 4
4 slices bacon
1 bag fresh spinach leaves
2 cups pre-sliced mushrooms
1/2 cup fresh diced tomatoes
1 lb. frozen shrimp (thawed)
1 medium peach (rinsed) I used a mango
1/2 cup fat-free Ken's sun-dried tomato vinaigrette
1/2 tsp. Tabasco green pepper sauce
Cut bacon into bite-size pieces, place in microwave-safe bowl, cover and microwave on high 3-4 minutes or until bacon is crisp.
Place spinach, mushrooms, tomatoes and shrimp in a salad bowl. Peel peach, discard peel and seed. Cut peach into bite-size pieces; add to salad.
Stir vinaigrette and pepper sauce into bacon and drippings. Cover and microwave on HIGH 1 minute or until hot. Pour mixture over salad, toss and serve.
SUMMER BRUSCHETTA
1 bakery baguette
4 large fresh basil leaves rinsed
2 oz. fresh mozzarella cheese
1/2 cup fresh diced tomatoes
1/4 cup extra-virgin olive oil
2 Tbsp. basil pesto
1 Tbsp. diced pimientos
Cut bread in half lengthwise. Stack basil leaves and slice into thin strips; cut mozzarella into bite-size pieces. Set aside.
Combine remaining ingredients in small bowl, spread onto bread halves. Top with mozzarella and basil. Slice bruschetta and serve.
MEME'S POUND CAKE
Bon Appetit, Y'All
Virginia Willis
makes 1 10-inch cake
1 cup (2 sticks butter) unsalted butter at room temperature, plus more for the pan.
3 cups White Lily or other southern all-purpose flour
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 cup whole milk, at room temperature
5 large eggs, at room temperature
1 vanilla bean, split and scraped, or 1 Tbsp. pure vanilla extract
1/2 cup solid shortening, preferably Crisco, at room temperature
3 cups sugar
Preheat the oven to 300. Generously grease a 16 cup (measure to the rim) bundt pan with butter. In a bowl, sift together the flour, baking powder and salt. Set aside. In a large liquid measuring cup, combine the milk, eggs and the scraped vanilla bean seeds. Set aside.
In the bowl of a heavy-duty mixer fitted with the paddle, cream together the cup of butter, vegetable shortening and sugar on medium speed until light and fluffy. Add the flour and milk mixtures to the butter mixture in 3 batches, alternating between dry and liquid, occasionally scraping down the sides of the mixing bowl, beginning and ending with the flour mixture. Fill the prepared pan with batter (it should be no more than 2/3 full)
Bakae for 15 minutes. Increase the oven temperature to 325 and bake an additional 45 minutes or until the cake is golden brown and pulls aways from the sides of the pan. remove to a rack to cool for 10 minutes. Invert the cake onto the rack to cool completely.
This cake will stay moist for up to a week in an air-tight container.
Our local Farmer's Market is loaded with fresh strawberries, kiwi's, blueberries, melons pineapples and mangoes among many other delicious and aromatic fruits and vegetables. They come from California, Mexico, Honduras, Hawaii and other areas and are all bursting with flavor! The prices cannot be beat compared to the local grocer's.
I picked up 2 mangoes for tonight's meal which was the featured dish last week at Publix. When I tasted it, I thought of Summer; cool, refreshing, healthy and light... perfect for tonight's meal. I would like to share the yummy recipe with you. Although the recipe calls for bite-size pieces of peach, I will be using mangoes because I love them and they scream Summer to me!
The Summer Bruschetta served alongside it is the perfect compliment layered with all fresh ingredients...just divine! This meal is light enough to allow you to indulge later on in a delicious, old fashioned Pound Cake with a cup of coffee. This cake is reminiscent of the one your grandmother always had on her kitchen counter...the best part is the crispy, dark-brown sugary edges achieved by the addition of the solid Crisco. These are the little tasty bits you will nibble on every time you pass the counter! oooh, so yummy!
Happy Cooking!
Gina
SHRIMP SALAD WITH WARM BACON DRESSING
source: Publix Apron's Simple Meals
serves 4
4 slices bacon
1 bag fresh spinach leaves
2 cups pre-sliced mushrooms
1/2 cup fresh diced tomatoes
1 lb. frozen shrimp (thawed)
1 medium peach (rinsed) I used a mango
1/2 cup fat-free Ken's sun-dried tomato vinaigrette
1/2 tsp. Tabasco green pepper sauce
Cut bacon into bite-size pieces, place in microwave-safe bowl, cover and microwave on high 3-4 minutes or until bacon is crisp.
Place spinach, mushrooms, tomatoes and shrimp in a salad bowl. Peel peach, discard peel and seed. Cut peach into bite-size pieces; add to salad.
Stir vinaigrette and pepper sauce into bacon and drippings. Cover and microwave on HIGH 1 minute or until hot. Pour mixture over salad, toss and serve.
SUMMER BRUSCHETTA
1 bakery baguette
4 large fresh basil leaves rinsed
2 oz. fresh mozzarella cheese
1/2 cup fresh diced tomatoes
1/4 cup extra-virgin olive oil
2 Tbsp. basil pesto
1 Tbsp. diced pimientos
Cut bread in half lengthwise. Stack basil leaves and slice into thin strips; cut mozzarella into bite-size pieces. Set aside.
Combine remaining ingredients in small bowl, spread onto bread halves. Top with mozzarella and basil. Slice bruschetta and serve.
MEME'S POUND CAKE
Bon Appetit, Y'All
Virginia Willis
makes 1 10-inch cake
1 cup (2 sticks butter) unsalted butter at room temperature, plus more for the pan.
3 cups White Lily or other southern all-purpose flour
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 cup whole milk, at room temperature
5 large eggs, at room temperature
1 vanilla bean, split and scraped, or 1 Tbsp. pure vanilla extract
1/2 cup solid shortening, preferably Crisco, at room temperature
3 cups sugar
Preheat the oven to 300. Generously grease a 16 cup (measure to the rim) bundt pan with butter. In a bowl, sift together the flour, baking powder and salt. Set aside. In a large liquid measuring cup, combine the milk, eggs and the scraped vanilla bean seeds. Set aside.
In the bowl of a heavy-duty mixer fitted with the paddle, cream together the cup of butter, vegetable shortening and sugar on medium speed until light and fluffy. Add the flour and milk mixtures to the butter mixture in 3 batches, alternating between dry and liquid, occasionally scraping down the sides of the mixing bowl, beginning and ending with the flour mixture. Fill the prepared pan with batter (it should be no more than 2/3 full)
Bakae for 15 minutes. Increase the oven temperature to 325 and bake an additional 45 minutes or until the cake is golden brown and pulls aways from the sides of the pan. remove to a rack to cool for 10 minutes. Invert the cake onto the rack to cool completely.
This cake will stay moist for up to a week in an air-tight container.
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!