Shrimp Pan Boil

1 lb New Potatoes (or Small Round Potatoes)

3 ears Corn on the cob , cut into smaller pieces

1/4 cup Butter Melted

4 cloves Garlic Minced

1 tbsp Old Bay Seasoning

1 lb Shrimp Peeled and de-veined

1 pkg (12 oz) Andouille Sausage Thinly sliced (or smoked link sausage)

1 Lemon - cut into wedges

1 tbsp Parsley

1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in the corn during the last 5 minutes of cooking time. Drain well.

3. In a small bowl, combine butter, garlic, and Old Bay Seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley.

Gingerbread Cheesecake

2 cups Ginger Snaps finely ground

4 tbsp Butter melted

1-3/4 cups Sugar

2 Philadelphia Cream Cheese, original - 8 oz - at room temperature

1 tsp Vanilla

4 Eggs - at room temperature

1/4 cup Molasses (unsulfured)

1/4 tsp Salt

1-1/2 tsp Ginger, ground

1 tsp Cinnamon, ground

1 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1 Lemon - fresh 1/2 tsp lemon zest

1) Preheat oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan in 2 layers of foil.

2) To make the gingersnap crust, combine butter, 1/4 cup of the sugar, and the cookie crumbs in a bowl. Press the crumbs firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake 10 minutes and cool on wire rack.

3) Reduce oven temperature to 325 degrees F. In a large mixing bowl beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1-1/2 cups sugar and vanilla. Add eggs, 1 at a time, and beat on low speed scraping down the bowl after each addition. Beat in molasses, salt, spices, and lemon zest. Pour into the cooled crust.

4) Place cheesecake in a large, shallow roasting pan. Transfer to oven,and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still a little wobbly in the center about 65 - 75 minutes. Turn off oven, leave cheesecake inside and allow to set for 1 hour. Carefully remove to wire rack and cool completely. Refrigerate, uncovered, for at least 8 hours or overnight.

5) To serve run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle with their heads facing in and arms touching. Slice with a large knife dipped in hot water, wipe clean after each cut.

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans
The original recipe can be found here on Real Simple.

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Posted by : Heather

Salmon Fettuccine Alfredo

4 Salmon Fillets, (4 oz ea)
Pam
1/4 tsp Black pepper, coursely ground, divided
1 Lemon - fresh
4 oz fettuccine, uncooked
2 cloves Garlic, minced
1 tbsp margarine, reduced fat
1 tbsp Flour (all-purpose)
1/8 tsp Salt
1 cup Milk, fat-free
4 tbsp Parmesan Cheese, divided


1. Place salmon, skin side down, on a broiler rack coated with Pam. Sprinkle 1/8 tsp pepper. Squeeze juice from lemon over salmon. Broil 4-6 in from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions.
2. In a sma ll saucepan, cook garlic in margarine until tender. Stir in the flour, salt and remaining pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in 3 TBSP cheese.
3. Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese.
YIELD: 4 servings 




Winnie asked for this recipe for her 16th birthday. I am not sure where I found it. You can also use Tone's Salmon and Seafood Seasoning on the salmon instead of the black pepper. Also for quick cleanup, you can cover a baking sheet with aluminum foil when you cook the salmon.


Blessings,


Debbie