Welcome to My Kitchen

I thought I'd add some of my favorite recipes to the ones the girls are sharing. I love to cook (when I have time) and our family LOVES to experiment with and share recipes. ENJOY!

Saturday, August 15, 2009

Shrimp Avocado Pasta Salad

1 (16 ounce) package penne pasta
1/4 pound bacon (I use the precooked crumbled Hormel bacon)
1 lb. jumbo shrimp, peeled and deveined
2 avocadoes - peeled, pitted and diced
1 cup shredded cheddar or cheddar/jack blend cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 tsp. crushed red pepper
1 tsp. ground chipotle
1/4 cup diced garlic
olive oil
4 cups shredded lettuce
1. Cook pasta according to directions. Rinse in cold water and set aside.
2. Cook bacon . Drain and crumble.
3. Cook shrimp with chipotle and garlic in olive oil until shrimp turn pink and are curled. Drain on paper towels and set aside.
4. In a large bowl, gently toss the pasta, bacon, shrimp, avocados, cheese, mayo, lemon juice, tomatoes and red pepper. Chill in refrigerator and serve over lettuce.
This makes a great summer dinner with fruit and warm bread.

Tuesday, July 28, 2009

Four Bean Salad

I put this together after combining several bean salad recipes that I liked. We really enjoy this combination. I serve it with hot, buttered rolls and fruit salad for a quick, summer meal.


1 medium red bell pepper, chopped

1/3 medium red onion, chopped

1 6 ounce jar marinated artichoke hearts, drained and chopped

1 12 ounce can dark red kidney beans

1 12 ounce can black beans

1 12 ounce can cut green beans

1 12 ounce can garbanzo beans

2 ounces crumbled feta cheese

2 ounces crumbled cooked bacon


1/4 cup olive oil

1/8 cup white vinegar

1/8 cup balsamic vinegar

1 teaspoon salt

1 teaspoon sugar

1. Drain and lightly rinse in a colander the cans of four beans.

2. In a large bowl, toss red bell pepper, red onion, artichokes and beans. Set aside.

3. In a small bowl, whisk salt and sugar with white and balsamic vinegars until dissolved. Slowly whisk in olive oil.

4. Pour dressing over bean mixture and toss to coat. Stir in bacon. Cover and chill in refrigerator for at least one hour.

5. Top with crumbled feta cheese before serving.

Sunday, June 7, 2009

Chocolate Chip Banana Bread

Well, it wouldn't be summer without lots of desserts and movies! Here is a new twist on an old favorite!

3 large or 4 small bananas (mashed)
2 cups flour
1 tsp. baking soda
pinch salt
1 tsp. cinammon
1 cup sugar
1/2 cup butter
2 eggs
3 tbsp. milk
1 tsp. vanilla
1/2 package chocolate chips

Sift dry ingredients. Cream sugar and butter. Add eggs, milk, and vanilla. Alternately add dry ingredients and banana. Fold in chocolate chips. Bake in a large greased loaf pan at 350 for 50-55 minutes. If doing 2 small loafs bake for 40-50 minutes. Test for doneness with wooden tootpick.

Wednesday, January 21, 2009

Shrimp Quesadillas

These are really easy and YUMMY! I actually changed them tonight and made a combination shrimp/chicken quesadillas.

2 tbsp. olive oil
1 large sweet red pepper and 1 yellow pepper or 1 cup salsa
1/8 tsp. salt
1 large onion
3/4 lb. salad shrimp (deveined and peeled)
2 cloves garlic
2 limes
2 tsp. chili powder
1 pkg. corn tortillas or fajita-size flour tortillas
1/2 cup sour cream
1 1/4 cups shredded Mexican cheese
1 large ripe mango (peeled)
1 can cooked chicken if using both

1. Heat 1 tbsp. of the olive oil in a large nonstick skillet over medium heat. Add peppers, onion and salt. Cook for 15-20 minutes, stirring occasionally. (Skip this step if using salsa)
2. Meanwhile, place shrimp (and chicken if using both) in a resealable bag. Add garlic, remaining olive oil, juice of 1/2 lime and chili powder. Shake bag and marinate for 15 minutes while peppers are cooking.
3. If using mango salsa, puree mango with juice from 1 lime in food processor. We like these with regular salso too.
4. In skillet, with 1 tbsp. olive oil cook shrimp mixture with pepper mixture or salsa(about 10-15 minutes).
5. Wipe out skillet and spray with nonstick cooking spray. Top a tortilla (we prefer the corn but both are good) with the shrimp/peper/salsa mixture. Sprinkle with grated cheese (we also add sliced black olives). Place another tortilla on top and brown in skillet 1 to 2 minutes per side until lightly browned. Serve with sour cream , remaining lime juice, and mango salsa.

Saturday, January 10, 2009

Ice Cream Cake Roll

Ice Cream Cake Roll
Our family used to love these cake rolls from the store, but since I haven't been able to find them, I found a recipe. This is even yummier than those in stores. I use vanilla ice cream , but you can substitute your favorite as long as it goes with chocolate!

3/4 cup all-purpose flour
1/3 cup cocoa powder
1 tsp. baking powder
pinch of slat
4 eggs
3/4 cup granulated sugar
2 tsps. vanill extract
2 tbls. confectioners sugar
3 cups ice cream, softened
Chocolate syrup

1. Heat oven to 350. Coat a 15x10x1-inch jelly-roll pan with non-stick cooking spray. Line bottom of pan with waxed paper. Spray paper.
2. Stir together flour, cocoa, baking powder, and salt. In a large bowl, beat eggs with electric mixer on medium speed for 5 minutes, until light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla.
3. Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 for 12 minutes or until cake springs back when lightly touched.
4. Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end. Cool completely.
5. Unroll. Spread softened ice cream to within 1 inch of edges. Reroll cake without towel. Wrap in plastic wrap. Freeze at least 4 hours or overnight. If left overnight let stand at room temp for 20 minutes. To serve, unwrap plastic wrap and drizzle cake with chocolate syrup