Chipotle Shrimp Cocktail Recipe

Chipotle Shrimp Cocktail Recipe

Chipotle Shrimp Cocktail Recipe

Ingredients

  • 1 large red onion
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 2 lb. peeled and deveined, large cooked shrimp with tails
  • 1 cup ketchup
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup fresh lime juice
  • 3 Tbsp. orange zest
  • 1/2 cup fresh orange juice
  • 2 to 3 canned chipotle peppers in adobo sauce, chopped

Instructions

  1. Cut onion and bell peppers into thin strips and layer with shrimp in a large zip-lock bag.
  2. Whisk together ketchup, cilantro, lime juice, zest, orange juice and chopped chipotle peppers and pour over shrimp in the bag. Seal and chill, allowing to marinate for 12 to 24 hours.
  3. Pour into a bowl when ready to serve, enjoy!

California Club Pasta Salad Recipe

California Club Pasta Salad Recipe

California Club Pasta Salad Recipe

Ingredients
  • 1 (16oz.) box rotini pasta
  • ½ deli rotisserie chicken, shredded
  • 1 avocado, cubed
  • ½ cup romaine lettuce, shredded
  • 1 cup grape tomatoes, halved
  • 6 slices bacon, crumbled
  • ½ cup cheddar cheese, cubed
  • ½ cup Swiss cheese, cubed
  • 1½ cups ranch dressing
  • Salt & pepper, to taste
  • Garlic powder, to taste
Instructions
  1. Boil your pasta, then combine all ingredients in a large bowl and toss with salad tongs to combine.
  2. Serve and enjoy!

Easy Winter Fruit Salad Recipe

Easy Winter Fruit Salad Recipe

Easy Winter Fruit Salad Recipe

Ingredients

  • 5 kiwi fruit, peeled and sliced into rounds
  • 3 clementine or mandarin oranges, peeled and separated into sections
  • 2 bananas, peeled and sliced into rounds
  • 2 pears, cored and diced
  • 2 yellow apples, cored and diced
  • 2 Tablespoons finely chopped fresh mint
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey or agave

Instructions

  1. Combine kiwi, oranges, bananas, pears, apples and mint in a large bowl.
  2. In a separate small bowl, whisk together honey and lime juice. Pour the juice mixture over the fruit mixture, then gently toss to combine.
  3. Serve immediately, or cover and refrigerate for up to 2 hours.

Roasted Moroccan Carrot Salad with Chickpeas

Roasted Moroccan Carrot Salad with Chickpeas

Roasted Moroccan Carrot Salad with Chickpeas

Ingredients
  • 12 small carrots, peeled and quartered
  • 1 red onion, peeled and chopped into eighths
  • ½ unwaxed lemon, quartered
  • 2 tsp smoked sweet paprika
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tbs olive oil
  • 1 clove of garlic, grated
  • salt, to taste
  • 1 400g tin of chickpeas, drained
  • 1 cup baby spinach leaves
  • 1 cup rocket (arugula)
  • ⅓ cup dates, halved and finely diced
  • 1 tbs slivered almonds, toasted
  • ½ cup yoghurt
  • pomegranate molasses
Instructions
  1. Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
  2. Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.

Taco Pasta Salad

Taco Pasta Salad

Taco Pasta Salad

Ingredients
  • 1 lb medium pasta shells (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen, canned, or fresh (cooked)
  • ½ cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1½ cups salsa
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 tablespoons Old El Paso taco seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, firm but ripe – diced
 Instructions
  • Cook pasta according to package directions. Drain and cool.
  • In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  • In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
  • Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

 

Hot German Potato Salad

Hot German Potato Salad

Hot German Potato Salad

Ingredients

  • 10slices bacon, diced
  • 1cup sugar (or less)
  • 1cup distilled white vinegar
  • 2eggs
  • 1teaspoon salt
  • 1teaspoon prepared mustard
  • 1dash cayenne pepper
  • 10large potatoes, boiled
  • 1medium onion, sliced (optional)

Instructions

  • Dice and fry bacon.
  • In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
  • Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
  • Add diced cooked potatoes and sliced onion (or onion powder).
  • Serve hot.

Summer Pasta Salad

Summer Pasta Salad

Ingredients

  • 5 cups cooked small shell pasta (approximately 3 cups dry)
  • 3/4 cup diced raw carrots
  • 1/4 cup diced onion
  • 8 oz. (1 1/2 cup) mini-cubed ham
  • 1 (8 oz) package (1 1/2 cups) frozen peas
  • 1/2 teaspon salt
  • 1/8 teaspoon pepper
  • 16 ounce container light sour cream
  • 1/2 cup french dressing
  • 1/2 tablespoon Lawry’s seasoned salt
  • 1 cup shredded colby-jack or cheddar cheese
  • Optional: diced celery, diced green pepper
Instructions
  1. Stir together the cooked pasta, carrots, onion, ham and peas. Separately, blend the sour cream, french dressing, salt, pepper and seasoned salt. Stir into pasta. Fold in half the cheese. Pour into serving dish and top with remaining cheese. Cover tightly. Chill several hours before serving. Best made the day before.

Carrot Salad with Yogurt

Carrot-Salad-with-Yogurt

Carrot Salad with Yogurt

Ingredients

  • 1 pound of carrots
  • 1 pound of yoghurt
  • 1-2 cloves of garlic
  • A little olive oil
  • Parsley
  • Fresh mint
  • Dill

Directions
It’s nice salad for snacks, breakfasts, main meals or tea ceremonies. First of all, peel a pound of carrot. Then, grate the carrots into a large bowl with the help of a coarse grater. Carrot juice may have occurred in bowl, don’t empty this water in any way. Fry grated carrots in pan and release to simmer over low heat. While cooking mash the carrots. In addition, if you want to peel the garlic and chop them into very small pieces and mix with yogurt. Be careful, the mixture must be homogeneous. Take care that garlic should an equal amount on each side. When carrots lose water, get from the fire and let cool slightly. When temperature decreases, carefully pour it over a bowl and stir through the yoghurt. Mix well carefully because carrots relax. Drain and pour olive oil on a plate you want. You can put fresh mint or parsley for ornamental purposes.
Let’s explain processes briefly;
1 – Peel and grate the carrots.
2 – With the help of pan cook carrots at over low heat.
3 – Peel the garlic and chop into small pieces.
4 – Crush yogurt and mix with garlic thoroughly.
5 – Combine yogurt and carrots, stir gently.
6 – Get a serving dish, pour the olive oil and decorate with dill.