HAPPY NEW YEAR!!! (AND MEXICAN SHRIMP COCKTAIL)

I hope that all of my loved ones had a wonderful Christmas and Happy New Year!!

Sorry that I continue to leave my blog untouched for sooo many weeks on end.  I won't even re-read my post from last year with my New Year Resolutions on it.  Not saying that I won't set more again, but I'm pretty sure I didn't come close to putting a dent in my list.  I will simplify this year's goal.  "Survive" will be the theme.  :) 

So that you all start your New Year's off right, and because I love you all I'm going to include the recipe for "Mexican Shrimp Cocktail" that so many members of my family enjoy.  It's easy and we have it on New Year's Eve and other "special occasions".  Love you all!!!

Mexican Shrimp Cocktail:

1 large bottle of Clamato.  This is sold in the juice isle next to the V- 8.  Clamato is a Hispanic tomato juice cocktail and it does have a different taste than anything else you can buy.  It is the authentic ingredient to make perfect shrimp cocktail... ok I'll be honest, it's made with clam juice but don't be afraid.  You're not serving it over ice and drinking it for breakfast and it makes perfect Mexican Shrimp Cocktail.   If you can't find Clamato, use regular V-8 or spicy V-8 if you like some heat.

1 small can El Pato.  (the yellow can)  This is a Mexican tomato sauce.  I think this can be found in most grocery stores.  If the Smith's in Sandy, Utah carries it (it does), I'm pretty sure you can find it just about anywhere... just sayin'.  For some reason if you can't find this ingredient then just stick to regular old shrimp cocktail...  ok, just kidding.... maybe you could use some juice from pickled jalepenos instead and extra extra seasoning.  The El Pato adds a lot of flavor.  (Or some Herdez red salsa may work, that may come close to the flavor you need.)  Just TRY to find it.

1/2 cup Heinz ketchup (it has the best taste in my opinion)
1/2 - 3/4 bunch cilantro or more to taste
3/4 a medium size red onion, or more to taste
4 stalk celery
1 cucumber, peeled and cubed.  (Cucumber pieces may be larger than the other vegetables.  Small cubes.)
2-3 avacado
approximately 2 pounds frozen shrimp, shells and tail removed
the juice of 1 to 2 large limes
salt, pepper to taste
(A de-seeded, de-veined jalapeno or two, chopped is also optional - just depends on who is eating it...)

Use a "slap chop", food processor or knife to cut the cilantro, celery and red onion into very small pieces.  Really the slap chop makes the veggies a perfect size, a food processor can be too much - you still want some crunch when you eat but the vegetables need to be small.

Pour Clamato into a large bowl, add the ketchup and stir together.  Pour in about 1/2 to 3/4 can of the El Pato.   This keeps the shrimp cocktail fairly mild.  For more kick, add the whole can.

Add vegetables into Clamato mix, then add frozen shrimp.  Juice lime over the entire bowl, add salt and pepper.

Taste test:  VERY IMPORTANT!  Like all things Mexican everything is "to taste."  You may want more crunch from vegetable.  You may need more salt and heat.  Add ketchup for more sweetness. Taste the mix and add any ingredient you think you need to add.

Cover your large bowl and let it sit on the counter for about 20 to 30 minutes.  The shrimp will defrost into your mixture and make it a perfect cold temperature for eating.

Right before serving, cube 2 or 3 avacados and add them into your bowl of cerviche.  (Or shrimp cocktail).  Again, anything you add is to taste.  The final product here should be a soupy consistency that is a little sweet and spicy, almost like eating a cold shrimp soup.  It is fantastic.

Enjoy a little bit of our family tradition and eat up!!!  You will love it, I promise.

Happy New Year! 

Sticker Shock (And a Taco Salad Recipe)

So I went to Walmart today to pick up a few ingredients I needed to make this yummy taco salad meat sauce that I'm getting ready to share, and I had a big surprise.

I needed foil, and the big box that I would normally get, are you ready?  $7.67...  Are you serious?  What is tin foil made of anyway!?  Derek said we must carry weapons grade foil at our Walmart.  Guess so....

But I digress!

Here is the Taco Salad Recipe:

2 large cans of Ranch Style Beans
(I bought a number 10 can of beans.  Once again, sticker shock.  Last time I bought those beans, they were just over a dollar a can.  This time they were closer to two.  So I decided I'd get a number ten can, pay just over four dollars and have double the beans.  I froze the rest.  Once again, I'm sidetracked...)
1 can Rotel, I use mild
1/1/2 pounds ground beef, browned.  For this recipe,  I just cover the meat with water, add garlic powder, salt and one medium onion chopped.  Then let it simmer away for about an hour.   You could just brown the meat, but it is really tasty this way.  I just add in the whole pot of beef/water after it's cooked.
One packet of Ranch Dressing
Two cloves of garlic, minced

Combine all of these ingredients in the crockpot and cook on low for about four hours.

This stuff is awesome.  We usually use it for taco salad.  Have it over lettuce with cheese, sour cream, green onion, corn chips, avocado.  Just delicious!

Quiche

I made this tonight and I need to clarify one instruction.

I finally came up with a Quiche recipe that is the correct consistency for our family to enjoy it.  I've been experimenting now and again with different recipes and now I believe this is the ratio of fat to eggs that makes the best texture for our family.  I've learned that to make any egg dish requires a certain amount of fat to prevent the eggs from being runny.  I've made a few quiches now without enough of one or so ingredients that keeps the eggs from setting the way our family likes it.  This ratio of mayo and cheese to eggs makes it perfect for us.  (The cheese is actually pretty important, I've tried with only a cup of cheese and it doesn't set up correctly.)

Combine the following ingredients in a mixer:
1/2 C Milk
1/2 C Mayonaise
4 large eggs or 5 medium eggs
Seasonings, I usually use regular salt and pepper.  I will occasionally add 1 tsp. dried dill

Into the pie crust add:

1 1/2 C Cheese  Any kind of cheese.  Our family always has co-jack on hand so that's usually what we use, but mild cheddar is really tasty also.

The rest is up to you!
We love to add:
Steamed Asparagus
Steamed Spinach
Ham cubes
Sauteed onion and green pepper to the adult quiche.

Mom also loves it when I add cream cheese.  I cut a block in half and then break pieces of it off around the inside of the crust so every piece has a bite of cream cheese.  It changes the texture just a little.  Mom loves it, Derek doesn't.  You do what you want  :)

Pour the egg mixture over the ingredients in the pie crust

Bake at about 375 until set.   About 35-45 minutes.

Green chili, green onion and monterey jack cheese in your quiche is awesome also.  If you don't live close enough to Casa Palomino to get a perfect Chili Relleno, this has some great flavors.

Homemade, Delicious, Even If You Don't Like Alfredo You'll LIke This Alfredo Fettucine Alfredo

I had to include the information in the title because actually, if this hadn't been served to me at a lunch I would've never tried it.  I just tweaked this recipe a little.  It is rich, delicious and NOT Weight Watchers friendly.  Make it for a Sunday dinner, but whatever you do, just make it the way I say, EXACTLY!  Don't cheat yourself and attempt it low fat, you'll be ripping yourself off.  It's an occasional,  day you're not dieting treat.  (Great for a day you're having a pity party and need some comfort food...)

It's simple and only a few ingredients long...
This is what I use to make enough for my whole family and they eat plates of it (it's that rich):

16 oz. Philly Cream Cheese  (two boxes)  I've been around the block a few times in my life with cream cheese.  Trust me, Philly is the way you need to go for this.
1 1/2 C shredded parmesean cheese
1 C butter
1 C milk
2 cloves fresh garlic, minced

Start with butter and cream cheese in sauce pan on low heat, let it soften  Add milk and parm.  When all of the cheeses are melted, add the fresh garlic cloves.  Low and slow is the key to this recipe. 

Optional Chicken Tenders

Heat equal parts olive oil and butter in a skillet (I won't tell you how much, I'll leave that up to you, but remember that you're making decadent alfredo sauce, okay?  Now you can decide...)
Add chicken tenderloins
Lightly sprinke with garlic salt  (Lightly!)
Add 1/2 to 3/4 C Bottled Italian Dressing
Sprinkle with Italian Seasoning
I can't give you specific instructions on cooking chicken.  I have mixed results.  I do find that covering the chicken for part of the time helps it stay somewhat tender.  Also for this kind of recipe, cooking it on a lower hear helps because the chicken doesn't need to brown.

Serve with garlic bread and a green salad.    (Serve the green salad if only on principle, unless you count Italian Seasoning as your vegetable.... )

I guarantee you that even if you don't like alfredo sauce, you'll like this!

Love you all

French Dip

So I melded a few recipes together and came up with this recipe for French Dip.  It was awesome!!  I've been trying to blog all of my "experiments" in cooking here, so that I don't forget them.  It's been working out well for me.  I've been referencing my "blog"  cookbook.  Anyway, here is the recipe...

I used a giant roast, nearly a ten pound boneless top sirloin roast.  You could adjust the seasoning to taste for a smaller cut.
1 envelope dried italian dressing
1 envelope dried ranch dressing
1 can beef broth
3/4 C soy sauce
2 tbsp. liquid smoke
some garlic salt to taste

Place all of the ingredients in the crockpot and cook for a loooooong time.  I shred the meat and serve on french rolls with provolone cheese.  Serve the juice on the side to dip your sandwich in.  YUMMY!!!