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Carnival of the Recipes #44

Michele over at Meanderings is hosting this week’s Carnival of the Recipes.  There are a TON of outstanding recipes.  I can’t wait to check them out!

For those of you who like shrimp, and want something quick and easy to fix, I posted my recipe for Pan Shrimp Scampi in the carnival.  Thanks for going over and visiting Michele and "meandering" about.

Mamamontezz’s “Twisted” Strawberry Preserves

All I’ve got to say is YUM!  My kids would love this on their toast!  Oh, and so would I

basil's blog linked with Supper: 6/14/2005
Carnival of the Recipes #43

Songstress7 at News from the Great Beyond presents Carnival of the Recipes #43.  She did an amazing job of not only highlighting some of the best recipes on the web, she also presented a nice summary of each of us who submitted. 

I submitted my Thai Pork Tenderloin and Long Beans recipe for this week’s Carnival, and Songstress7 gave a great plug for the Cotillion as well!  Please stop over and you’ll get your saliva glands working overtime!

Thai Pork Tenderloin and Long Beans

This is a recipe I grew up on.  My dad, who was in the Air Force, had a few tours of duty in Thailand and picked up this dish there.

2 tbsp vegetable oil (or infused Wok Oil)

8 cloves garlic, chopped

½ pound pork loin, cut into thin medallions

½ pound raw shrimp, shelled & deveined

1 pound long beans (AKA raw green beans, whole)

3 tbsp fish sauce (nam pla)

2 tsp granulated sugar

1 tsp ground black pepper

In a wok, heat oil over very high heat.  Add garlic and quickly stir-fry until light brown.  Immediately add the pork and toss with garlic until pork is light brown.  Add the shrimp and continue stir-frying for about one minute.  Add the beans and cook for at least 2 minutes (they will be very crispy - I typically cook until I start to get a bit of a wilt to the beans).  Stir in the fish sauce, sugar and black pepper.  Toss everything together and serve.  I serve with some steamed Jasmine rice (an aromatic rice that I also grew up on.  Dad had it in Thailand and won’t eat any other kind with Thai food).


Owlish Mutterings linked with Carnival of Recipes
Salmon Patties Recipe

Believe it or not, this is one of the few ways I can get my kids to eat fish - it is so tasty, and a favorite of my family since I was a little girl.


vegetable oil (or similar light oil), enough to cover bottom of large skillet
2 6-oz cans of skinless, boneless pink salmon (or one regular size, with skin/bone removed)
10 saltine crackers, crushed
2-3 large eggs
kosher salt and pepper to taste


Preheat large skillet over mid to high heat. Drain the salmon and add to large bowl. Crush the crackers into the bowl. Add salt/pepper and 2 of the eggs. Mix together with a spoon. The mixture should be quite moist, but allow you to form patties. If it is still dry, add the additional egg. If the mixture is too moist to make patties, then add a couple more crackers at a time, until you reach the right consistency.

Form into patties of uniform thickness. Add oil to the skillet and then place the patties into the oil. Cook on both sides until a nice, golden brown crust forms on both sides. Remove from the skillet and drain on a couple of paper towels.

My two cents: You can serve this with most anything - typically we serve it with fried potatoes or french fries, but you can also serve it with macaroni and cheese or a nice rice dish. I’ve seen some people use a cocktail sauce for dipping, and even tartar sauce. It also makes a nice sandwich!

Carnival of the Recipes #42

Drew at Conservative Friends is hosting this week’s Carnival of the Recipes!  Stop over and have a drool, er, a look!

For those of you who like great appetizer ideas, my Taco Cheesecake recipe is part of the carnival.  It’s an awesome dip that is great served with hearty tortilla/corn chips!

Carnival of the Recipes #41

Angela over at Fresh as a Daisy has the 41st Carnival of the Recipes posted - she did an awesome job of compiling a rather large list of mouth-watering recipes from breakfast to cocktail hour!  I read through it this morning and had a hard time figuring out what I was going to cook next, also realizing it was a bit too early for cocktails, darn it!

I submitted my recipe for Fresh Strawberry Pie and for those of you looking for a sweet pie pastry to go with it, I have that recipe for you right here.


Merri’s Pan Shrimp Scampi

I’m a mom who also has a full time, crazy job outside of the home. As was the case tonight, I got home at 6:30pm (work, pick up my daughter, stop at the store). I brought home some steak and shrimp, with the idea of finding a really good, quick shrimp scampi recipe out in the world. I didn’t find anything simple enough, so I came up with my own version. I thought it turned out pretty good, and wanted to share it with you. Enjoy!


Extra virgin olive oil (EVOO), 2 turns around the pan
3-4 tbsp butter, cut into chunks
3 cloves garlic, crushed from skin, but not chopped
1/2 pound raw shrimp, peeled with tails on (pick any size you like - I used large)
1/2 tsp (or to taste) grill seasoning (or kosher salt and ground pepper to taste)
2-3 gentle shakes of ground cayenne pepper
2-3 gentle shakes of Old Bay Seasoning
Juice of 1 lemon
A handful of seasoned breadcrumbs
A handful of grated Parmesan cheese


Heat up large skillet and add the EVOO, butter and garlic. Let the garlic sweat a little, over medium high heat until it starts to soften, but does not brown. Add the shrimp, grill seasoning, cayenne pepper and Old Bay and cook shrimp until pink/white, tossing occasionally. Toward the end of cooking time, add the lemon juice and toss the shrimp again. You will see the sauce start to thicken nicely right away. Add the breadcrumbs (I added enough to lightly coat the shrimp once tossed) and the grated cheese. Toss the shrimp together and serve immediately. I served mine with a nice, pan seared bacon-wrapped filet. YUM!

Meanderings linked with Carnival of Recipes
Sweet Pie Pastry Recipe

This pie crust is AWESOME for fresh strawberry pie, or for a multitude of other pie recipes that contain sweet filling (apple, pumpkin, etc.). This recipe will make a top and bottom crust.


2 1/2 cups all purpose flour
3/4 c + 2 tbsp butter, chop into very small pieces
1/4 c + 3 tbsp granulated sugar
1 large egg


Cut butter into flour with fork or pastry cutter. Lightly mix in sugar and egg to get smooth dough. Put ball of dough into plastic wrap and chill in the fridge for 2 hours.

You will want to follow the pie recipe’s instructions for baking time/temp. If you are blind baking (baking the pie with no filling) you will want to preheat your oven to 425 degrees (put a cookie sheet in while preheating). Place the rolled out dough into the pie pan. You will want to add a piece of parchment paper and pie weights (I use a bag of kidney beans and fill it approximately 1/3 of the way up). Bake for 20 minutes. When done, remove crust from the oven, pull weights and parchment paper out of the pie shell. Prick the pie all over the bottom and the sides with a fork. Bake an additional 5-10 minutes, or until pale golden brown. Cool before filling.

It’s Berry Pie Time!

I love this time of year! One of my absolute favorite fruits is the strawberry, and they are now in season - and awesome!


1 baked pie shell (I recommend a sweet pie pastry - I will post this recipe as well!)
1/2 quart fresh slice strawberries (I used two plastic containers full)
1 cup sugar
1 cup boiling water
3 1/2 tbsp corn starch
4 tbsp strawberry Jello


Place strawberries in the pie shell. Mix sugar, water, corn starch and jello over low heat until it boils. Remove mixture from heat and cool 15 - 20 minutes. Pour mixture over berries and chill 4 - 6 hours.

I serve it with a spoon (or two!) of Cool Whip. YUMMMMMMMY!

Fresh as a Daisy linked with Carnival of the Recipes #41
Carnival of the Recipes #40

Please be sure to visit this week’s host of Carnival of the Recipes, Jordana at Curmudgeonry

My recipe for Stuffed Steak is out in the carnival.

This shameless plug brought to you by Merri @ Merri Musings.  Have a great day! 

Stuffed Steak Recipe

This one will win your carnivore’s heart forever! This is one of my hubby’s favorite meals, hands down.  I decided to re-post this recipe - it was one of the first recipes I posted on my former blog and a popular one!


  • One 2-lb boneless round steak, tenderized (either by the butcher or by beating the hell out of it…can you guess which I prefer?)
  • approximately 4 cups of cubed, herbed stuffing cubes (either homemade - butter bread and sprinkle with your favorite herbs, baking in the oven until toasty, cutting into cubes - or if you don’t have the time, the shortcut I use is one bag of Pepperidge Farm cubed, herbed stuffing mix)
  • 1 envelope Lipton’s Onion Soup Mix
  • 1 can beef broth, 14 oz (you may not use all of it)
  • 1-2 eggs (I use large sized eggs)
  • Your favorite Cajun dry spice (my favorite is a combination of salt, cayenne pepper, black pepper, garlic powder, celery salt, mustard, bay leaves, a small amount of ginger for a kick). You can usually pick up a nice concoction at your grocery store, or you can experiment with your own spices! What I shoot for in this recipe is something that has a bold flavor, plus a little bit of a kick.
  • a pinch of crushed red pepper (or more, to taste)
  • salt (Kosher) and pepper (freshly ground)
  • EVOO (extra virgin olive oil)

Heat oven to 350 degrees. Line bottom of cookie sheet with "Release" foil paper and coat the foil with EVOO.

Place the croutons and onion soup mix in a large bowl. Crack 2 eggs into the bowl, and sprinkle Cajun spices, crushed red pepper, salt and pepper to your taste. Pour about a third of the can of beef broth into the bowl and start hand-mixing, adding beef broth until you have reached a very nice, moist consistency (the stuffing sticks together and is moist to the touch…no renegade hard, crunchy croutons should be left).

Lay the round steak flat on a cutting board or on a large piece of wax paper. Sprinkle more Cajun seasoning, salt and pepper on the steak, rubbing it into the surface (this will be what touches the stuffing on the inside of the "roll.") Roll out the stuffing onto the seasoned side of the steak, forming it into a "log" the length of the steak. Wrap the steak around the stuffing. If the steak is large enough, you should be able to overlap each end of the steak, otherwise you can secure with toothpicks. Place the stuffed steak seam down onto the cookie sheet.

Rub the outside of the steak lightly with EVOO and then sprinkle with additional Cajun seasonings, salt and pepper.

Bake your masterpiece in the preheated oven for approximately 45 minutes to an hour. You want to be sure that you have cooked the steak and the stuffing completely through.

Once cooking is complete, let the steak and stuffing rest for 5 or so minutes. When ready to serve, slice the "roll" which will form wheels of stuffing, surrounded by steak.

What I serve this with: This is essentially your meat and one side rolled into one, so I usually will serve it with a veggie side dish. A nice salad works. One item we love to eat as a side dish is green beans with bacon and onion. I dice 2-3 slices of bacon and cook until crispy, adding one small, finely diced onion (or 1-2 small shallots, diced). I cook until the onion is tender, then I add the green beans (if you cook with fresh green beans you will need to cook them before you add the bacon/onions and will need to leave the liquid in…for frozen, be sure to include the amount of water needed to normally cook them with). We have the luxury to have home canned green beans, which can’t be beat with this recipe!

Curmudgeonry linked with The Carnival of the Recipes #40
Carnival of the Recipes #39

Be sure to check out this week’s Carnival of the Recipes, hosted over at Boudicca’s Voice.  I was really impressed by the number of desserts this week - including a couple with strawberries - strawberry tarts and strawberry baked Alaska….yum, and strawberries are in season and taste sooo good right now!

Here it is first thing in the morning and I’m drooling!

Oh - did I mention that my recipe for Sausage & Spicy Tomato Cream Sauce Pasta is in the Carnival this week? 


Sausage & Spicy Tomato Cream Sauce Pasta

This recipe is simple and a real treat.  Left overs are divine!

1 pound ziti pasta
4-6 Italian sausages (sweet or spicy), cut into 1/4 in. slices
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
red pepper flakes to taste
course salt and fresh ground pepper to taste
2 tablespoons all-purpose flour
1 cup chicken broth or stock
1 cup half and half
2 1/2 cups shredded Italian cheese blend (or mozzarella)
1 to 1 1/2 cups marinara sauce (I use Hunt’s Light)
1/2 cup grated Parmesan cheese

Get a large pot of water to a boil, generously salting, and cook ziti to al dente, about 8-9 minutes.

In a nonstick skillet, place sausage in single layer, cooking until there is a nice brown layer on each side. Remove and drain on paper towels.  Return pan (with all the tasty bits on the bottom!) to heat and add extra-virgin olive oil, butter, garlic and mushrooms (optional). Season to taste with red pepper flake, salt and pepper. Cook until mushrooms are lightly golden (if you don’t use mushrooms, cook until the garlic is soft, but not browned).

Preheat broiler to high.

To garlic/mushroom combo, add flour and stir, cooking until you smell a nice nutty aroma. Whisk in chicken broth and then whisk in the half and half. Bring mixture to a gentle bubble.  Stir in 2 cups cheese and a small handful of the Parmesan. When the cheese melts, it will look like a very smooth sauce.  Let it come to a bubble, then add the marinara sauce, mixing well.  Bring the sauce up to a bubble, taste and adjust seasonings as needed, and remove from heat. 

Return the sausage slices to the sauce, mixing them in.  Add the cooked ziti pasta and mix until well coated.  Transfer to an oven safe baking dish (I use a glass one).  Sprinkle remaining cheese, and Parmesan on top of the mixture.  At this point, I add a bit of fresh ground pepper as well.  Place in broiler until cheese is golden brown.

This recipe is AWESOME and not difficult to cook for as tasty as it is.  Enjoy!

Boudicca's Voice linked with Carnival of the Recipes
Carnival of the Recipes #38

Techno Gypsy is hosting the 38th edition of Carnival of the Recipes.  Please go check out her site for recipes for any occasion and any level of cook from the best cooks in the blogosphere!

Oh - did I mention my Lasagna Rolls are part of the carnival?  Yum!

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