Margarita Marinated BBQ Shrimp Caesar Salad
After riding our bikes from Midcity to Greek Fest, Scott and I were sun-burned and tired from our canoe ride on Bayou St. John. We had riden along Lake Ponchatrain and I started craving Gulf shrimp. We luckily had some in the freezer so when we got home, Scott threw them in the marinade and I made Caesar dressing for this perfect dish on a HOT New Orleans Sunday.
24 large head on shrimp
1/4 cup of margarita mix
2 tbsp lemon juice
2 tbsp lime juice
1 tsp of salt
2 ounces of tequila
One head of romaine lettuce
1/2 Packet of Cajun King BBQ Shrimp Seasoning
Directions for Shrimp
Skewer and grill marinated shrimp about 10 minutes (depends on heat of grill). Remove from skewers and finish on stove top with 2 tbsp of butter and 1/2 packet of bbq shrimp seasoning mix.
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 olive oil
2 tablespoons red wine vinegar
1/4 cup shredded parmesan
Add salt and pepper to the salad bowl. Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and grind them into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Toss with a couple of chopped heads of romaine. Place grilled shrimp on top of greens.
Inspired by: http://www.epicurious.com/recipes/member/views/AUTHENTIC-CAESAR-SALAD-DRESSING-50000232#ixzz2Vm3u3iXA
Bacon, Egg, and Cheese Breakfast Muffins
1 can whole wheat crescent rolls
1 tablespoon sour cream
4 slices bacon, cooked and crumbled
1/2 cup shredded cheese
1 tablespoon chopped chives
1 tablespoon of salsa
salt and pepper
1 Preheat the oven to 375.
2 Whisk together the eggs and sour cream. Season with salt and pepper to taste and set aside.
3 Roll out each crescent roll until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
4 Divide cheese evenly among the biscuit cups.
5 Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill – the biscuits puff and you will have a mess!Bake for 18 min, or until the bisuits are golden and the eggs are set.
6 Sprinkle with the bacon pieces
7 Return to oven and cook 8 minutes
Use a butter knife to loosen from the pan and serve warm.
Inspired by: Read more: <a href=”http://www.food.com/recipe/bacon-egg-and-cheese-biscuit-cups-472447?oc=linkback”>http://www.food.com/recipe/bacon-egg-and-cheese-biscuit-cups-472447?oc=linkback</a>
Buffalo Chicken Calzones
We made these using our leftover roast chicken. They turned out to be the best calzones we’ve ever had. Definitely a winner and very easy to make.
1 Pillsbury Artisan whole grain pizza crust
2 cups roast chicken
1/2 bottle Louisiana Supreme chicken wing sauce (8 oz.)
1/2 an onion (chopped)
1/2 cup diced tomatoes
1/2 cup blue cheese crumbles
1 cup shredded pizza blend cheese
In a large mixing bowl, mix all the ingredients except for the cheeses. Roll out the pizza dough and cut it in half. We’re making two calzones. Pour the filling onto half of each half, with a border of about an inch on the three remaining sides, to make room for the folding and crimping. Cover the filling of each with a layer of blue cheese, then a layer of pizza blend cheese. Fold the dough over the filling and seal the dough together by pressing it together, then fold it onto itself and crimp like you would a pie crust. Poke holes in the top with a fork.
Place in 400 degree oven and bake for 20-25 minutes.