If you’re looking for a quick and easy dish the family will enjoy, then look to Shrimp Scampi for a scrumptious meal.
This tasty seafood delight is loaded with flavor. Pair it with a salad and French bread for a delicious meal for the family or a special occasion with friends.
Boil enough water in a stock pot for 8 ounces of Angel Hair pasta. Cook the pasta according to the package directions.
Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add 1/2 cup white wine. Cook another minute and remove from heat.
Shrimp Scampi paired with French bread and a salad, yum!
Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.
This delectable dish will receive rave reviews from hungry mouths and they demand more.
Thanks for dropping by today. Are you a fan of shrimp? What are your favorite ways to prepare it? If you give this a try, be sure to drop back by and let me know how it turns out. If you post it online, just add the tag #thesurprisedgourmet. I love to know how the dish turns out for you.
Boil enough water in a stock pot for 8 ounces of angel hair pasta. Cook the pasta according to the package directions.
Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add ½ cup white wine. Cook another minute and remove from heat.
Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.
Southwestern Style Salad is colorful and loaded with flavor
While temperatures are beginning to dip to cooler digits in parts of the U.S., it’s never a bad time for a tasty Southwestern Style Salad.
A quick dish to fix after a long day of work or when you just want something a little different. Easy to prepare, this salad is colorful and flavorful featuring avocado.
Take 4 Roma tomatoes – half, seed and dice into 1/4-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15 1/4 ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, 1/2 small onion (finely minced), and 6 strips of crisp bacon (finely chopped).
Southwestern Style Salad is good anytime of the year
Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.
What could be more simple than that? It doesn’t have to be a hot, humid day to enjoy this cool, delicious salad.
Thanks for dropping by today. Do you enjoy salads throughout the year or do you only eat them during the warm months? If you give this a try, be sure to stop back by and let me know how it turned out for you. If you post it online, just tag it with #thesurprisedgourmet. I’m always interested in knowing how you like the recipe.
4 Roma tomatoes, halved, seeded, diced into 1/-4 inch cubes
1 Tablespoon minced garlic
1 Small jalapeno, seeded, finely minced
1 Can (15¼ ounces) whole kernel corn
1 Ripe avocado, seeded, peeled, diced
2 Tablespoons sugar
2 Tablespoons lime juice
Fresh ground black pepper to taste
Fresh ground kosher salt to taste
½ Small onion, finely minced
6 Strips crisp bacon, finely chopped
Fresh grated Parmesan cheese to taste
Spinach to taste
Instructions
Take 4 Roma tomatoes - half, seed and dice into ¼-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15¼ ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, ½ small onion (finely minced), and 6 strips of crisp bacon (finely chopped).
Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.
Tired of preparing cube steak the same old way time after time? Try Cube Steak Roulade for a new twist on an old favorite.
Cube steak can sometimes be a bit tough if fried. The roulade is a way to enjoy it without frying so it’s tender and moist.
Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, 1/2 cup finely chopped sweet onion, 1/4 cup crushed saltine crackers, 2 tablespoons mayonnaise, 1/4 teaspoon fresh ground kosher salt, and 1/4 teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
Preheat oven to 350 degrees.
The spinach mixture goes down the middle of the Cube Steak Roulade
Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
Roll up Cube Steak Roulade to cook
Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.
Thanks for visiting today. Do you like cube steak? What ways do you prepare cube steak for your family? Hope you give this recipe a try. If you do, be sure to drop back by and let me know how it turns out. If you post online, just tag it with #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you.
2 Tablespoons mashed potatoes (instant potato flakes or cornstarch)
Instructions
Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, ½ cup finely chopped sweet onion, ¼ cup crushed saltine crackers, 2 tablespoons mayonnaise, ¼ teaspoon fresh ground kosher salt, and ¼ teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
Preheat oven to 350 degrees.
Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
SAUCE
When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.
Tasty lamb chops with mint sauce paired with potatoes is delicious
You just can’t go wrong when you serve savory Lamb Chop with Mint Sauce.
This tantalizing dish is a wonderful combination of tender meat and sweet minty flavor. While the flavor of lamb is often thought to be strong and overpowering, these chops weren’t anything like that.
Place the broiler on high. Sprinkle each chop with fresh ground kosher salt and fresh ground black pepper. Drizzle olive oil over them and gently rub in. Put the lamb chops (these were 1/4 pound each from Kroger, don’t you just love that place) on a broiling pan and place approximately 4 inches from the heat. Cook for 5 minutes, turn the chops and cook for another 5 minutes. The chops should reach an internal temperature of 160 degrees for medium well.
Take the chops out of the oven and set aside allowing the meat to rest while the mint sauce is prepared.
There are a vast number of recipes on how to make mint sauce from scratch. If you want something a bit quicker and easier, begin with mint jelly.
A meal of delectable lamb chops with mint sauce
Take 2 tablespoons mint jelly (I used Crosse & Blackwell Mint Flavored Apple Jelly) and place in a small saucepan on medium heat. Add 1 1/2 tablespoons butter and 2 large mint leaves, finely diced. Cook approximately 2 minutes or until the mixture has combined and come to a sauce-like texture. Additional butter can be added, if needed.
Drizzle the mint sauce over the lamb chops right before serving. Pair this with a side dish of mashed potatoes for a delicious meal. The mint sauce is so scrumptious you may find yourself drizzling some over the mashed potatoes as well.
I appreciate you dropping by today. Do you like lamb? Do you have a favorite lamb recipe to share? If you try this recipe, please be sure to drop back by and let me know how it turns out. If you post your results online, include the tag #thesurprisedgourmet. I’d like to know what you think.
A delectable meal sure to please everyone at the table
Ingredients
3 (1/4 pound) lamb chops
fresh ground kosher salt (to taste)
fresh ground black pepper (to taste)
Olive oil (to taste)
MINT SAUCE
2 Tablespoons mint jelly
1½ Tablespoons butter
2 Large mint leaves, finely minced
Instructions
Place the broiler on high. Sprinkle each chop with fresh ground kosher salt and fresh ground black pepper. Drizzle olive oil over them and gently rub in. Put the lamb chops on a broiling pan and place approximately 4 inches from the heat. Cook for 5 minutes, turn the chops and cook for another 5 minutes. The chops should reach an internal temperature of 145 degrees.
Take the chops out of the oven and set aside allowing the meat to rest while the mint sauce is prepared.
Mint Sauce
Take 2 tablespoons mint jelly and place in a small saucepan on medium heat. Add 1½ tablespoons butter and 2 large mint leaves, finely diced. Cook approximately 2 minutes or until the mixture has combined and come to a sauce-like texture. Additional butter can be added, if needed.
Drizzle the mint sauce over the lamb chops right before serving. Pair this with a side dish of mashed potatoes for a delicious meal. The mint sauce is so scrumptious you may find yourself drizzling some over the mashed potatoes as well.
Homemade Mac and Cheese with Crab Salad is comfort food at its best
Nothing says comfort food quite like mac and cheese, but make it homemade Mac and Cheese with Crab Salad and you have extra comfort.
When that mac and cheese is made from scratch mere words can’t describe the gooey goodness. This method may take a bit longer than using the box version, but well worth the effort. A melt-in-your mouth taste you won’t be able to resist.
Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will have a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese. I use Ronco Large Elbows because they seem to hold up better.
Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add 1/2 cup all-purpose flour. Once it’s incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it’s making this blonde roux as not to let it burn.
Comfort food in the form of Homemade Mac and Cheese with Crab Salad
When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Put back on heat and slowly add 2 cups of grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn’t seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish. I just like the taste of the sharp cheddar.
Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste. I personally like mine drowning in a lot of creamy and gooey cheese sauce so I serve it without baking it.
Crab Salad
A crab salad goes well with a big dish of homemade mac and cheese. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into 3/4-inch chunks and toss with spinach and tomato. I use Louis Kemp Crab Delights Leg Style Imitation Crab Meat.
For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. These ingredients will make approximately 2 servings of the salad.
It doesn’t take a table full of dishes to be a delectable meal. Combine some of your favorite comfort foods for a meal that will be satisfying in so many ways.
Appreciate you dropping by today. Is mac and cheese a comfort food for you? What are your comfort foods? Hope you’ll give these recipes a try. If you do, please be sure to drop back by and let me know how they turned out for you. If you post them online, just add the tag #thesurprisedgourmet. I’d love to know what you think
Comfort food at its best is a dish of homemade mac and cheese with a crab salad
Ingredients
MAC & CHEESE
8 Ounces large elbow noodles
3 Cups milk
1 Stick (1/2 cup) butter
½ Cup all-purpose flour
2 Teaspoons fresh ground kosher salt
2 Cups extra grated sharp cheddar cheese
CRAB SALAD
8 Ounces fully cooked crab meat
Spinach (amount depends on size of salad)
1 Roma tomato, split, seeded and finely diced
Fresh grated Parmesan cheese (to taste)
DRESSING
3 Tablespoons mayonnaise
1 Tablespoon Italian White Wine Vinegar
Instructions
Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will has a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese.
Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add ½ cup all-purpose flour. Once it's incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it's making this blonde roux as not to let it burn.
When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Return to heat and slowly add 2 cups of extra grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn't seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish.
Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste.
Crab Salad
Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into ¾-inch chunks and toss with spinach and tomato.
For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. This amount will make approximately 2 servings of salad.
Fried Chicken Sandwich made with leftover Steak Fried Chicken
Sometimes you have to prepare one meal before you can prepare the one you really wanted such was the case for Fried Chicken Sandwiches.
I had thought of this sandwich the other day but ended up making Steak Fried Chicken instead. It turned out I had 2 pieces of chicken leftover and decided I could make the sandwiches the next day.
Taking a half loaf of French bread, I split it lengthwise. I generously drizzled olive oil over the bread then seasoned it with Lawry’s Garlic Salt and toasted it in a preheated 350 degree oven for 5 minutes.
I then covered both sides of the bread with mayonnaise and put a layer of spinach on one side. I topped that with a layer of thinly sliced sweet onion. Next I added 3 slices of Kraft Velveeta Sharp Cheddar Cheese that I cut on the diagonal.
After warming the leftover fried chicken quarters, I put these on top of the cheese with another layer of spinach. Next came the thinly sliced Roma tomato, fresh ground kosher salt and fresh ground black pepper. I added a slice of Sargento Provolone cheese that I had cut into strips.
Adding strips of Provolone cheese to the Fried Chicken Sandwich
I took both halves of the sandwich and then popped it under the broiler for 60 seconds. Took it out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
When I took the sandwich out, I held it down and cut it into slices two to four inches on the diagonal. I served the sandwich with dill spears, but think small midget pickles would be much better.
The fried chicken made the sandwich so much better than just using grilled or baked chicken.
Thanks for stopping by today. Have you used fried chicken like this before? Hope you’ll give this a try. If you do, please stop back and let me know what you think or if you post it online add the tag #thesurprisedgourmet. I always like to know how you like a recipe.
Fried chicken taste good when made into a sandwich too
Ingredients
½ Loaf French bread
Olive oil (to taste)
Garlic salt (to taste)
Mayonnaise (to taste)
Spinach (to taste)
Thinly sliced sweet onion (to taste)
3 Slices Kraft Velveeta Sharp Cheddar Cheese, cut on the diagonal
2 Pieces leftover Steak Fried Chicken
1 Roma tomato, thinly sliced
1 Slice Provolone cheese, cut into strips
Instructions
Take a half loaf of French bread, split it lengthwise. Generously drizzle olive oil over the bread then season it with garlic salt and toasted it in a preheated 350 degree oven for 5 minutes.
Take out and cover both sides of the bread with mayonnaise and put a layer of spinach on one side. Top that with a layer of thinly sliced sweet onion. Next add 3 slices of Kraft Velveeta Sharp Cheddar Cheese cut on the diagonal.
After warming the leftover fried chicken quarters, put them on top of the cheese with another layer of spinach. Next add a thinly sliced Roma tomato, fresh ground kosher salt, fresh ground black pepper, and a slice of Provolone cheese cut into strips.
Take both halves of the sandwich and pop them under the broiler for 60 seconds. Take out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
Take the sandwich out, hold it down and cut it into slices two to four inches on the diagonal. Serve with dill spears or small midget pickles.
