tag:blogger.com,1999:blog-76058111076640135262024-03-19T15:44:59.392-07:00Sheri's KitchenSheri Armendarizhttp://www.blogger.com/profile/04171969421771506489noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7605811107664013526.post-90453982988315241202009-08-15T19:11:00.000-07:002009-08-15T19:23:27.733-07:00Shrimp Avocado Pasta Salad<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyABiGzotDzEVjJF2y9VPRCIfFGaDHJkBgEz1XyNq9t_BtI3NHNCeLtU_ik1LSl3rdo0gygMKHGuJSRwIXz2pxjY4Peod7OerQbkTz82Q619GqC_esgyVVuHAbvoPzPq4JAyqdblCPJcw/s1600-h/DSCN0628.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370378785047532882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyABiGzotDzEVjJF2y9VPRCIfFGaDHJkBgEz1XyNq9t_BtI3NHNCeLtU_ik1LSl3rdo0gygMKHGuJSRwIXz2pxjY4Peod7OerQbkTz82Q619GqC_esgyVVuHAbvoPzPq4JAyqdblCPJcw/s320/DSCN0628.JPG" /></a> </div><div align="left"><span style="color:#ffffff;">1 (16 ounce) package penne pasta</span></div><div align="left"><span style="color:#ffffff;">1/4 pound bacon (I use the precooked crumbled Hormel bacon)<br />1 lb. jumbo shrimp, peeled and deveined</span></div><div align="left"><span style="color:#ffffff;">2 avocadoes - peeled, pitted and diced</span></div><div align="left"><span style="color:#ffffff;">1 cup shredded cheddar or cheddar/jack blend cheese</span></div><div align="left"><span style="color:#ffffff;">1 cup mayonnaise</span></div><div align="left"><span style="color:#ffffff;">1/4 cup lemon juice</span></div><div align="left"><span style="color:#ffffff;">2 tomatoes, diced</span></div><div align="left"><span style="color:#ffffff;">1 tsp. crushed red pepper</span></div><div align="left"><span style="color:#ffffff;">1 tsp. ground chipotle</span></div><div align="left"><span style="color:#ffffff;">1/4 cup diced garlic</span></div><div align="left"><span style="color:#ffffff;">olive oil</span></div><div align="left"><span style="color:#ffffff;">4 cups shredded lettuce</span></div><div align="left"><span style="color:#ffffff;"></span> </div><div align="left"><span style="color:#ffffff;">1. Cook pasta according to directions. Rinse in cold water and set aside.</span></div><div align="left"><span style="color:#ffffff;">2. Cook bacon . Drain and crumble.</span></div><div align="left"><span style="color:#ffffff;">3. Cook shrimp with chipotle and garlic in olive oil until shrimp turn pink and are curled. Drain on paper towels and set aside.</span></div><div align="left"><span style="color:#ffffff;">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.</span></div><div align="left"><span style="color:#ffffff;"></span> </div><div align="left"><span style="color:#ffffff;">This makes a great summer dinner with fruit and warm bread.</span></div><div align="center"></div>Sheri Armendarizhttp://www.blogger.com/profile/04171969421771506489noreply@blogger.com0tag:blogger.com,1999:blog-7605811107664013526.post-48624996025076299432009-07-28T17:56:00.000-07:002009-07-28T18:09:17.826-07:00Four Bean Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFEb1t8rw0BS2CqVHvjDS6wIjHdqSn7Or87ePOd6-Uz-3EVAy9zCN_tpt7PEu8qrayNZS-GrBiZiIDQ5Sb4VoImybYcR2fR1tR4pAspc3BDG3R__Tljmhvt_WufewrpPqrbq2_WNI_TY/s1600-h/DSCN0589.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363682913121092130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFEb1t8rw0BS2CqVHvjDS6wIjHdqSn7Or87ePOd6-Uz-3EVAy9zCN_tpt7PEu8qrayNZS-GrBiZiIDQ5Sb4VoImybYcR2fR1tR4pAspc3BDG3R__Tljmhvt_WufewrpPqrbq2_WNI_TY/s320/DSCN0589.JPG" /></a><br /><div>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.</div><br /><div></div><br /><div>Salad</div><br /><div>1 medium red bell pepper, chopped</div><br /><div>1/3 medium red onion, chopped</div><br /><div>1 6 ounce jar marinated artichoke hearts, drained and chopped</div><br /><div>1 12 ounce can dark red kidney beans</div><br /><div>1 12 ounce can black beans</div><br /><div>1 12 ounce can cut green beans</div><br /><div>1 12 ounce can garbanzo beans</div><br /><div>2 ounces crumbled feta cheese</div><br /><div>2 ounces crumbled cooked bacon</div><br /><div></div><br /><div>Dressing</div><br /><div>1/4 cup olive oil</div><br /><div>1/8 cup white vinegar</div><br /><div>1/8 cup balsamic vinegar</div><br /><div>1 teaspoon salt</div><br /><div>1 teaspoon sugar</div><br /><div></div><br /><div>1. Drain and lightly rinse in a colander the cans of four beans.</div><br /><div>2. In a large bowl, toss red bell pepper, red onion, artichokes and beans. Set aside.</div><br /><div>3. In a small bowl, whisk salt and sugar with white and balsamic vinegars until dissolved. Slowly whisk in olive oil.</div><br /><div>4. Pour dressing over bean mixture and toss to coat. Stir in bacon. Cover and chill in refrigerator for at least one hour.</div><br /><div>5. Top with crumbled feta cheese before serving.</div>Sheri Armendarizhttp://www.blogger.com/profile/04171969421771506489noreply@blogger.com0tag:blogger.com,1999:blog-7605811107664013526.post-72638445859582610422009-06-07T20:29:00.000-07:002009-06-07T21:01:44.678-07:00Chocolate Chip Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzDUX5gn5WRYO36hv0vON5Dujn8cxtiHs92vD1jgJdSBrPchjM1gv0vL0odrnQYeTu8QmaXBFT0NDzak_M1VF93auTX6cWvoy_TGTTyHBD8MsQIa8Hqme09EqikBglZAr09n6eswAcE0/s1600-h/Banana+Bread.jpg"><img id="BLOGGER_PHOTO_ID_5344800555676073042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzDUX5gn5WRYO36hv0vON5Dujn8cxtiHs92vD1jgJdSBrPchjM1gv0vL0odrnQYeTu8QmaXBFT0NDzak_M1VF93auTX6cWvoy_TGTTyHBD8MsQIa8Hqme09EqikBglZAr09n6eswAcE0/s320/Banana+Bread.jpg" border="0" /></a><br /><div>Well, it wouldn't be summer without lots of desserts and movies! Here is a new twist on an old favorite!</div><br /><div></div><div align="center"></div><div align="left">3 large or 4 small bananas (mashed)</div><div align="left">2 cups flour</div><div align="left">1 tsp. baking soda</div><div align="left">pinch salt</div><div align="left">1 tsp. cinammon</div><div align="left">1 cup sugar</div><div align="left">1/2 cup butter</div><div align="left">2 eggs</div><div align="left">3 tbsp. milk</div><div align="left">1 tsp. vanilla</div><div align="left">1/2 package chocolate chips</div><br /><div align="center"></div><br /><div align="left">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.</div>Sheri Armendarizhttp://www.blogger.com/profile/04171969421771506489noreply@blogger.com0tag:blogger.com,1999:blog-7605811107664013526.post-87708050714519504342009-01-21T17:50:00.000-08:002009-01-21T18:22:02.605-08:00Shrimp Quesadillas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugN6TJgZZlzORuaRLSd7l6h6Ci-c8jYtu_qr6yvHMTwBOpAPlaVEJGRf57PLmwOo27eallx6zK1jn_deF60Oyg1ibsXPjFvhE42MynlFtsuZ_b32YX7ORXImMu-7BmYbRbMtwbtAKA3w/s1600-h/shrimp+quesadillas.jpg"><img id="BLOGGER_PHOTO_ID_5293935177368343010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugN6TJgZZlzORuaRLSd7l6h6Ci-c8jYtu_qr6yvHMTwBOpAPlaVEJGRf57PLmwOo27eallx6zK1jn_deF60Oyg1ibsXPjFvhE42MynlFtsuZ_b32YX7ORXImMu-7BmYbRbMtwbtAKA3w/s200/shrimp+quesadillas.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwHX8a7aRrQWz1kw00BcKmX90VrO35rZU3OVpyHRl_Dr_yJ9xWJ-VhHK1Quo79kfg6s_c1IiJ5fXXbcBjEpM_-DZ-UxLEmBXNjfEZuzvk02DN-vqVCcVKm1OCjliROnBMhOjV3sXCDt4/s1600-h/cropped+qusadilla+2.jpg"><img id="BLOGGER_PHOTO_ID_5293934612361908514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwHX8a7aRrQWz1kw00BcKmX90VrO35rZU3OVpyHRl_Dr_yJ9xWJ-VhHK1Quo79kfg6s_c1IiJ5fXXbcBjEpM_-DZ-UxLEmBXNjfEZuzvk02DN-vqVCcVKm1OCjliROnBMhOjV3sXCDt4/s200/cropped+qusadilla+2.jpg" border="0" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyg91EgHvGqn8zKfDjUqkX-6WQ3to3RN94eHfEr_cYvNTi3BqUIXk_YrPC1GQvbgBRw5uC86bNGEpeAMjkgMLwPWX74cul3mv5YNFeU27QdBoUTgfd7FKDx9Rx9m996CF8YOs4s37p0g/s1600-h/cropped+quesadilla.jpg"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5293934515123302914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyg91EgHvGqn8zKfDjUqkX-6WQ3to3RN94eHfEr_cYvNTi3BqUIXk_YrPC1GQvbgBRw5uC86bNGEpeAMjkgMLwPWX74cul3mv5YNFeU27QdBoUTgfd7FKDx9Rx9m996CF8YOs4s37p0g/s200/cropped+quesadilla.jpg" border="0" /></span></a><span style="color:#000000;"><br /></span><div align="center"><span style="color:#ffffff;">These are really easy and YUMMY! I actually changed them tonight and made a combination shrimp/chicken quesadillas.</span></div><br /><div align="center"><span style="color:#ffffff;"></span></div><div align="left"><span style="color:#ffffff;">2 tbsp. olive oil </span></div><div align="left"><span style="color:#ffffff;">1 large sweet red pepper and 1 yellow pepper or 1 cup salsa</span></div><div align="left"><span style="color:#ffffff;">1/8 tsp. salt </span></div><div align="left"><span style="color:#ffffff;">1 large onion </span></div><div align="left"><span style="color:#ffffff;">3/4 lb. salad shrimp (deveined and peeled) </span></div><div align="left"><span style="color:#ffffff;">2 cloves garlic </span></div><div align="left"><span style="color:#ffffff;">2 limes</span></div><div align="left"><span style="color:#ffffff;">2 tsp. chili powder </span></div><div align="left"><span style="color:#ffffff;">1 pkg. corn tortillas or fajita-size flour tortillas</span></div><div align="left"><span style="color:#ffffff;">1/2 cup sour cream </span></div><div align="left"><span style="color:#ffffff;">1 1/4 cups shredded Mexican cheese</span></div><div align="left"><span style="color:#ffffff;">1 large ripe mango (peeled) </span></div><div align="left"><span style="color:#ffffff;">1 can cooked chicken if using both<br /><br />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)</span></div><div align="left"><span style="color:#ffffff;">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.</span></div><div align="left"><span style="color:#ffffff;">3. If using mango salsa, puree mango with juice from 1 lime in food processor. We like these with regular salso too.</span></div><div align="left"><span style="color:#ffffff;">4. In skillet, with 1 tbsp. olive oil cook shrimp mixture with pepper mixture or salsa(about 10-15 minutes).</span></div><div align="left"><span style="color:#ffffff;">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.</span></div><div align="left"><span style="color:#ffffff;"></span></div></div></div>Sheri Armendarizhttp://www.blogger.com/profile/04171969421771506489noreply@blogger.com0tag:blogger.com,1999:blog-7605811107664013526.post-26694431812694666992009-01-10T13:23:00.000-08:002009-01-18T10:33:33.089-08:00Ice Cream Cake Roll<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcn5Wv33QNRjpqWgw-onwCw2V_K1F3pxKCNdPsuLcKPGmWS_2JB9Xx2tmlp_lWuvsczCbDLpVwDiuzRPvtQh1UT7jVaZm8NsMCAxR5eu_AqagFhKX8G1689zWwvRuDN7fiR6tnTlj03MI/s1600-h/Cake+resized.jpg"><img id="BLOGGER_PHOTO_ID_5289793816871565378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcn5Wv33QNRjpqWgw-onwCw2V_K1F3pxKCNdPsuLcKPGmWS_2JB9Xx2tmlp_lWuvsczCbDLpVwDiuzRPvtQh1UT7jVaZm8NsMCAxR5eu_AqagFhKX8G1689zWwvRuDN7fiR6tnTlj03MI/s200/Cake+resized.jpg" border="0" /></a><br /><div align="center"><span style="font-size:130%;color:#ffffff;">Ice Cream Cake Roll</span></div><div align="center"><span style="color:#ffffff;"></span></div><span style="color:#ffffff;">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!<br /><br /><br /><br />3/4 cup all-purpose flour<br />1/3 cup cocoa powder<br />1 tsp. baking powder<br />pinch of slat<br />4 eggs<br />3/4 cup granulated sugar<br />2 tsps. vanill extract<br />2 tbls. confectioners sugar<br />3 cups ice cream, softened<br />Chocolate syrup<br /><br /><br /><br />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.<br />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.<br />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.<br />4. Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end. Cool completely.<br />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</span>.Sheri Armendarizhttp://www.blogger.com/profile/04171969421771506489noreply@blogger.com0