Recipes – Page 14 – Rants Raves and Recipes

June 9, 2016June 29, 2016

Baked Scallops Scampi Style

Scampi has becomes a blanket term in the U.S. to cover a variety of sauces usually with butter and garlic. In this recipe that serves as a base for a delicious sauce that accompanies the scallops. This recipe will serve 2-4 persons if making more simply multiply the amounts of the ingredients.

Ingredients for Baked Scallops Scampi Style

large Scallops – 8 oz. per person (approximate)

For the Sauce

¼# unsalted butter
Juice of 1 lemon
5-6 Cloves of garlic finely chopped
¼ cup dry white wine
3-4 Tbsps chopped Chives
1-2 Tbsps Capers

For the Breading

¼ cup panko bread crumbs
¼-½ cup plain or flavored bread crumbs
¼ cup grated Parmesan cheese
2-4 Tbsps Olive oil
fresh chopped parsley for garnish

Directions for Baked Scallops Scampi Style

Preheat oven to 425º

In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.

In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.

Arrange the scallops in a pan large enough to accommodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.

Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.

.Remove from the oven plate and sprinkle the chopped parsley over the scallops.

Serve the extra butter on the side.

Here are a few items to help make this recipe:
http://www.amazon.com/BIA-Cordon-Bleu-Cr%C3%A8me-Br%C3%BBl%C3%A9e/dp/B0000VLG9S/ref=as_li_ss_tl?ie=UTF8&keywords=8%20oz%20oval%20ramekins&qid=1465485359&ref_=sr_1_2&s=home-garden&sr=1-2&linkCode=ll1&tag=rantsravesa06-20&linkId=29e5efb4e7bea8a3f744eb9a28a7370a
http://www.amazon.com/Professional-Grade-Stainless-Butter-Melting/dp/B01CMD7HDA/ref=as_li_ss_tl?ie=UTF8&keywords=calphalon%20butter%20pot&qid=1465485485&ref_=sr_1_3&s=home-garden&sr=1-3&linkCode=ll1&tag=rantsravesa06-20&linkId=6da890ad01714bfd598983f1ec452414

Oh NO! I thought, another “surf” sans the “turf”. but they were actually quite tasty. 5 paws for the effort, but a little roast beef would really moooooove me.

Yum

Baked Scallops Scampi Style

Ingredients

large Scallops - 8 oz. per person (approximate)
For the Sauce
¼# unsalted butter
Juice of 1 lemon
5-6 Cloves of garlic finely chopped
¼ cup dry white wine
3-4 Tbsps chopped Chives
1-2 Tbsps Capers
For the Breading
¼ cup panko bread crumbs
¼-½ cup plain or flavored bread crumbs
¼ cup grated Parmesan cheese
2-4 Tbsps Olive oil
fresh chopped parsley for garnish

Instructions

Preheat oven to 425º
In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.
In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.
Arrange the scallops in a pan large enough to accomodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.
Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.
.Remove from the oven plate and sprinkle the chopped parsley over the scallops

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June 7, 2016June 29, 2016

Peanut Butter and Jelly Cookies

For a while we were babysitting one of the “Grandmas” and she wanted a chunky peanut butter and jelly sandwich for lunch everyday. I am more partial to the creamy variety and so when we were no longer watching her the chunky peanut butter sat.

Now in a care facility my wife suggested I make my peanut cookies with the chunky peanut butter. I thought about it and since she liked peanut butter and jelly I figured why not add the jelly to the cookie, wouldn’t it be like a peanut butter Linzer tort cookie?

Ingredients for Peanut Butter and Jelly Cookies

1 cup butter softened
1 cup peanut butter (room temperature)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
Any flavor Berry Jelly or Jam you like

Directions for Peanut Butter and Jelly Cookies

Preheat oven to 350º.

In a bowl combine the flour,salt and baking soda.

In the bowl of the mixer place the butters and on slow speed cream them. Now add the sugars, and continue to mix until completely combined.

Add the eggs and vanilla and fully mix. Now slowly add the dry ingredients until you have a stiff dough like drop cookie dough.

Using a teaspoon or scoop place tablespoon size balls of dough onto a cookie sheet. Slightly flatten the balls and with your thumb create an indentation in the center of each cookie.

Fill the indentation with the jelly.

with your thumb make an indentation in the center of each cookie and fill with jelly

Place in the oven and bake for 12 – 15 minutes until the jelly melts and the cookies begin to lightly brown on the top.

Remove from the oven, let them sit on the sheet pan for a minute or two before placing on wire racks to completely cool.

Here are a few items to help make this recipe:
http://www.amazon.com/AirBake-Natural-Pack-Cookie-Sheet/dp/B002HWSATC/ref=as_li_ss_tl?ie=UTF8&keywords=cookie%20sheets&qid=1465304196&ref_=sr_1_6&s=kitchen&sr=1-6&linkCode=ll1&tag=rantsravesa06-20&linkId=e665ab2e7108c1da4d79a051c19e7d47
http://www.amazon.com/Silicone-Baking-Mat-Professional-Nonstick/dp/B00Y5VO7F4/ref=as_li_ss_tl?ie=UTF8&keywords=silpat&qid=1465304249&ref_=sr_1_4&s=kitchen&sr=1-4&linkCode=ll1&tag=rantsravesa06-20&linkId=d184d6d81b731fd73e940f3c57941d61

I can sniff out a peanut butter cookie a mile away! With a sweet jelly center they are to die for! 5 paws for sure!

Yum

Peanut Butter and Jelly Cookies

Ingredients

1 cup butter softened
1 cup peanut butter (room temperature)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
Any flavor Berry Jelly or Jam you like

Instructions

Preheat oven to 350º.
In a bowl combine the flour,salt and baking soda.
In the bowl of the mixer place the butters and on slow speed cream them. Now add the sugars, and continue to mix until completely combined.
Add the eggs and vanilla and fully mix. Now slowly add the dry ingredients until you have a stiff dough like drop cookie dough.
Using a teaspoon or scoop place tablespoon size balls of dough onto a cookie sheet. Slightly flatten the balls and with your thumb create an indentation in the center of each cookie.
Fill the indentation with the jelly.
Place in the oven and bake for 12 - 15 minutes until the jelly melts and the cookies begin to lightly brown on the top.
Remove from the oven, let them sit on the sheet pan for a minute or two before placing on wire racks to completely cool.

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June 6, 2016June 29, 2016

BBQ Shrimp

Cleaning out the freezer the other day in preparation for our new appliances, I found a ½ bag of U-10 frozen shrimp. Not wanting to get the old oven dirty I figured to use the Grill for a few nights so BBQ shrimp were on the menu.

Quantities are up to you, I find that 6 large shrimp make a good portion, but if you have big eaters make more.

Ingredients for BBQ Shrimp

U-15 or larger shrimp, peeled and deveined, tails left on
4-5 Tbsps good chili powder
2-3 Tbsps Cooking oil
Juice and zest of ½ a lemon
2 tsp salt and pepper each
Enough of your favorite BBQ sauce to coat the cooking shrimp

Directions for BBQ Shrimp

Peel and devein the shrimp leaving the tails on. To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼” and under running water rinse out the darken vein that ruins along the back of the shrimp.

Using a good chili powder dust the tails lightly. Then taking 2-3 Tbsps of the chili powder into a large plastic bag add 3-4 Tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated. Leave in the refrigerator for two to three hours.

Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier. Coat the shrimp in your favorite BBQ Sauce.

Grill. They will only take a minute or two on each side just long enough to get good grill marks.

Serve them any way you like. I like to serve them over cooked rice.

Here are a few items to help make this recipe:
http://www.amazon.com/Weber-46110001-Spirit-Liquid-Propane/dp/B0098HR0PY/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236348&sr=1-1&keywords=webber+grills&linkCode=ll1&tag=rantsravesa06-20&linkId=35c947d7e71af192ef11097ccdb967bc
http://www.amazon.com/Zwilling-Henckels-2-Inch-Carbon-Stainless/dp/B00004RFKN/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1465236393&sr=8-1&keywords=henckel+four+star+boning+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=93dfb47399802ff8450651a8d18349c0

Skip the “surf” and bring on the “turf”.

Yum

BBQ Shrimp

Ingredients

U-15 or larger shrimp peeled and deveined tails left on
4-5 Tbsps good chili powder
2-3 Tbsps Cooking oil
Juice and zest of ½ a lemon
2 tsp salt and pepper each
Enough of your favorite BBQ sauce to cover while cooking

Instructions

Peel and devein the shrimp leaving the tails on. To devein after taking the shell off run a sharp knife along the back of the shrimp cutting into the shrimp no more than a ¼" and under running water rinse out the darken vein that ruins along the back of the shrimp.
Using a good chili powder dust the tails lightly. Then taking 2-3 tbsps of the chili powder into a large plastic bag add 3-4 tbsps of oil, then add the salt and pepper and the juice and zest and rind of the ½ a lemon mix all the ingredients well add the shrimp seal the bag and make sure the shrimp all get well coated. Leave in the refrigerator for two to three hours.
Once your are ready to grill take out of the bag and skewer the shrimp, I like to use two skewers as it makes turning the shrimp much easier. Brush the shrimp with your favorite BBQ sauce.
Grill. TServe them any way you like. I like to serve them over cooked rice.hey will only take a minute or two on each side just long enough to get good grill marks.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/bbq-shrimp/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.