Roasted Jumbo Shrimp with Potatoes & Capers

If you like good Shrimp this might be your new favorite recipe.....Serve with a nice Salad, a good artisan loaf of bread, and a fine wine......Mmmmmm!!!

ROASTED JUMBO SHRIMP WITH POTATOES & CAPERS:

1 1/2 lbs. Jumbo Shrimp, peeled, deveined
3 T. olive oil
4 cloves minced garlic
1 T. lemon zest
2 T. lemon juice
1 tsp. salt (or salt to taste for capers do add salt)
fresh ground pepper
3 med. Yukon gold potatoes sliced 1/4 inch thick
2 T. capers

Preheat oven to 450 degress. Combine shrimp with oil, garlic, lemon, salt and pepper. Toss and refrigerate. Rub a 9x13 inch baking dish with oil. Arrange potatoes slightly overlapping over bottom of baking dish. Drizzle with oil. Roast 15 minutes or until tender. Top with shrimp and marinade. Cook 10 minutes until shrimp is opaque and roasted. Remove from oven, sprinkle with capers.

North Carolina Style Salad

Here is a recipe for you to add those Sunflower Seeds that are known to be so good for you.

1/2 lb. fresh green beans. cooked crisp/tender
8 C. torn Boston lettuce
8 slices bacon, cooked crisp
1 sm. red onion, sliced
1/2 C. Sunflower Seeds
In a large bowl, combine green beans, lettuce, bacon, onion and sunflower seeds.

Dressing:

2/3 C. Extra Virgin Olive Oil
1 clove garlic, minced
1/3 C. Balsamic Vinegar (or wine vinegar)
1 tsp. dill weed
1/2 tsp. Salt
In a separate container, combine oil, garlic, vinegar, dill weed and salt. Shake and pour over salad mixture just before serving.

BONELESS PORK LOIN CHOPS WITH BALSAMIC SAUCE

This is my ole'Stand-By recipe when making pork chops or even boneless chicken breasts. It always turns out very good and tasty...

MY Boneless Pork with Balsamic Sauce:

2 (1 1/2-inch) thick boneless center cut pork loin chops
1 1/2 tsp. lemon pepper seasoning
1/2 tsp. extra virgin olive oil
2 T. chicken broth
3 T. Balsamic vinegar
2 tsp. Butter

Rinse chops and pat dry. Coat with lemon pepper seasoning. Heat oil in heavy skillet over medium-high heat. Add chops, brown on first side 8 minutes, turn and cook 7 more minutes. remove chops from pan and keep warm. Add stock and vinegar to skillet. Cook, stirring until syrupy(about 1 to 2 minutes). stir in butter and blend well. spoon sauce over chops. Serve immediately.

Chocolate Mint Marshmallow Dip

This 5 min. prep dip makes a wonderful holiday Treat. Can be served with assorted Holiday Cookies, Assorted Fruits or even small pretzel twists...

MY CHOCOLATE MINT MARSHMALLOW DIP:

1 (7 OZ.) jar Marshmallow Creme
1 (4 oz.) snack-size chocolate pudding
Crushed hard peppermint candies

Stir marshmallow creme until smooth. Just before serving in a small bowl, layer marshmallow creme and pudding...Garnish with crushed candies and pretzel twists.

Serve dip with cookies, fruits and pretzels....

Doesn't get easier than this!!!!

Rosie's Lemon Mustard Chicken

ROSIE'S' LEMON-MUSTARD CHICKEN:

4 Skinned, boneless chicken breasts, halves
1/4 cup Butter
3 T. Dijon Mustard
3 T. Lemon Juice
1 tsp. dried tarragon
1/2 tsp. salt

Preheat oven to 375 degrees. In a small saucepan melt butter. stir in mustard, lemon juice, tarragon and salt. Place chicken in an 11x7-inch baking dish. Pour lemon, mustard mixture over chicken. Bake 40 - 45 minutes. Spoon sauce over chicken and serve...Very Easy and Very Tasty!

Easy CHICKEN IN THE WOODS

This is a great recipe for camping...all in one pan, so easy!!!

EASY CHICKEN IN THE WOODS:

1 sm. box instant rice
2 C. Cooked chicken, bite-size
2 sm. Cans Cream of chicken soup
2 Cans Water
Salt & Pepper
Your favorite shredded cheese for topping when served (optional)

Combine chicken, soup and water in pan. Bring to boil. Cover over low heat aprox. 20-minutes until rice is done. Season to taste. Serve as is or with shredded cheese of your choice on top.

Tomatoes Rockefeller Style

An easy way to peel tomatoes is to drop them in boiling water for 1-minute and then in ice water for 3-minutes. The skin will peel right off!!!

TOMATOES ROCKEFELLER STYLE:

2 Lg. tomatoes
1 pkg. Frozen spinach
1 minced green onion
Dash of red pepper
2 T. Melted margarine
1/4 tsp. salt
1/4 C. Bread crumbs
2 T. Parmesan cheese
1 Egg
Dash of garlic powder
1/4 tsp. thyme (optional)
1/4 tsp. pepper

Peel tomatoes. Cook spinach 5 minutes without adding water. Drain well. Mix all ingredients (except tomatoes) and add to spinach. Arrange tomato halves on baking dish and top with spinach mixture. Bake at 350 degrees for 15 mins.