Summer Shrimp Salad

This is inspired from one of my Cooking Light cookbook recipes.  I wanted to take it for lunch at work one day – so I made it the night before, but didn’t add any dressing until the next day at lunch.  It was still very fresh and delicious – even though it had been made so long in advance.  The flavors meld together really well and the combination of the corn, shrimp, squash and tomatoes is fabulous.  (This recipe serves two.)

 

Ingredients:

 

8 oz. medium shrimp, deveined cooked and peeled.  (I use already cooked, tail off shrimp purchased from either Trader Joes or Costco)

½ of a yellow squash, julienned

½ of a large zucchini, julienned

¾ cup heirloom cherry tomatoes, halved (If you can’t find heirloom, regular cherry tomatoes will work just fine.)

½ cup corn kernels (you can use fresh, however I used the steam in bag frozen corn)

2 tablespoons minced fresh cilantro (or if you prefer – fresh basil)

Salt & Pepper to taste

Balsamic Vinegar Dressing of your choice (I used Paul Newman’s)

 

Directions:

 

Toss everything together – except the dressing. 

 

Toss with the dressing of your choice when ready to serve.

 

Click here for printable recipe.

Cumin Roasted Pork Tenderloin with Plum Chutney

As you may already be aware – my favorite “go to” cookbooks are from the Cooking Light family.  Always delicious – often inspirations for me to experiment – and usually fairly easy to make.  This Pork Tenderloin will make your mouth DANCE!  So fragrant while cooking – and even better while eating.  The Plum Chutney can be made ahead and kept in the fridge, and it can also be served with chicken.  It’s super yummy.

 

Ingredients:

 

1 tablespoon ground cumin

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cloves

1/8 teaspoon ground black pepper

2 – 1pound pork tenderloins

Cooking spray

Plum Chutney (recipe to follow)

 

Directions:

 

Preheat oven to 375.

 

Combine first five ingredients in small bowl.  Rub the pork with this spice mixture.

 

Spray a foil lined baking sheet (with edges) with cooking spray.  Place pork on the sheet. 

 

Place in oven and cook for 22 – 25 minutes.

 

Remove and let stand for about 15 minutes.  Slice into ¼ inch pieces.  Serve with Plum Chutney.

 

Plum Chutney

 

Ingredients:

 

1 jalapeno pepper

1 poblano chili

1 tablespoon olive oil

1 cup thinly sliced red onion

2 tablespoons minced fresh ginger

1 clove garlic, minced

5 cups chopped plums (about 2 ½ pounds – turned out to be 7 medium sized plums)

1 cup chopped seeded tomato

¼ cup packed brown sugar

¼ cup cider vinegar

2 teaspoon mustard seeds

½ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped cilantro

 

Directions:

 

Preheat broiler.

 

Place jalapeno and poblano on a foil lined baking sheet; broil 10 minutes – or until blacked, turning occasionally.  Place in a Ziploc bag; seal.  Let stand 15 minutes.  Peel jalapeno and poblano.  Cut in half lengthwise; remove seeds and membranes.  Chop.

 

Heat oil in a large saucepan; add onion, ginger and garlic.  Saute 5 minutes, or until tender.  Add jalapeno, poblano, plums and the next six ingredients.  (everything   except the cilantro)  Bring to a boil; cover and reduce heat.  Simmer for 30 minutes – stirring occasionally.  Uncover and simmer for an additional 15 minutes, or until liquid evaporates; stirring occasionally.

 

Cool completely; stir in cilantro. 

Click here for printable recipe.

Blood Orange Martini

(Makes 2)

My BFF Adrienne loves Blood Orange Martini’s.  When we had a recent party she asked if I could learn to make them. So, here’s my creation… she loved them... and I did too!  Very yummy… and they go down just a little too easily!

 

Ingredients:

 

2 oz. Vodka

1 oz. Triple Sec

2 oz. Blood Orange Juice

1 oz. Pomegranate Juice

½ oz. Simple Syrup

½ a fresh lime, juiced

 

Directions:

 

Fill cocktail shaker with ice.  Add all ingredients to the cocktail shaker and shake vigorously.

 

Strain into two chilled martini glasses.  Sit back, sip, and ENJOY!

 

Click here for printable recipe.

Easy No Bake Peanut Butter Bars

This is a wonderful Pinterest find.  I didn’t change A THING!  Shocker – I know.  If you’re looking for a super easy and quick yummy treat – and you like Peanut Butter and Chocolate…. Then look no further.  You’re welcome!

 

Ingredients:

 

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor into tiny granules.)
2 cups powdered sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

 

Directions:

 

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 7” x 11” square pan because I wanted them thicker.) 

 

In the microwave, melt the chocolate chips with the 4 tablespoons of peanut butter, stirring every 30 seconds until melted and smooth. Spread over the peanut butter layer.

 

Refrigerate for at least one hour before cutting into squares.

Click here for printable recipe.