Hot Shrimp Dip

I made this for a Mardi Gras Party (19 Feb 2023). This was so delicious!!
 
This is the recipe I followed: https://www.smalltownwoman.com/hot-shrimp-dip/

I didn’t read the ingredients correctly and bought raw shrimp instead of cooked. 

I heated a large skillet on medium heat and added a teaspoon of olive oil and 1/2 T butter. I added 1/8th finely chopped red onion (my idea to add onions), the minced garlic and sautéed until translucent. I moved the onion/garlic to the sides of the pan and added the raw shrimp in the middle, and sprinkled with Old Bay Seasoning and some black pepper. I cooked the shrimp until just done. I let the shrimp cool a bit and then coarsely chopped them. I think cooking it this way adds more flavor to the shrimp. 

 
 

Hot Shrimp Dip

Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12 servings
 
Ingredients
 
8 ounces cream cheese softened
1/3 cup mayonnaise
1/4 cup sour cream
1 1/4 cup shredded cheddar cheese [some will be used for the topping]
1 1/4 cup shredded Pepper Jack cheese [some will be used for the topping
1/2 tablespoon Old Bay Seasoning [overall, i used less than 1/2 tablespoon]
1 teaspoon Worcestershire Sauce
3 - 4 dashes hot sauce
16 ounces shrimp cooked and coarsely chopped
2 cloves garlic minced
3 green onions thinly sliced
 
Instructions
 
Preheat oven to 375 degrees.
 
Using a hand held mixer beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup Pepper Jack cheese, Old Bay Seasoning, Worcestershire Sauce and hot sauce until smooth.  Stir in shrimp, garlic and green onions.
 
Spoon into a baking dish and top with remaining cheddar and Pepper Jack.  Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.
 
Serve with crackers or toasted baguette slices.
 
This can be prepped a day in advance. Store in the refrigerator covered with saran wrap. Remove from refrigerator 30 minutes before baking.

Sorry, I forgot to take a photo when I took it out of the oven.

Limoncello

 

This is very easy to make and is so delicious, especially when you serve it from the freezer. I don't make it very often, but when I do, I always ask myself, why do I buy store-bought? I should make my own more often! 

Note that the amount of sugar and water is a ball park. You may want it sweeter or stronger. Start with the measurements I have and set aside 1/2 cup of the simple syrup. Taste and add more if needed.

Ingredients:

1 empty (extra) 1.5 liter bottle

15-16 lemons

1.75 liter bottle of vodka (Many recipes call for grain alcohol. If you do, you may need to add more simple syrup, as I found the grain alcohol too strong) 

3 cups of sugar
3.5 cups of water

Directions:

Wash the lemons to remove any residue. Dry the lemons and remove the zest with a potato peeler. Make sure you remove any pith.
 
Divide the alcohol and zest into two bottles. Screw the caps on and store the bottles at room temperature in a cabinet. Let it sit for about 2 weeks or up to a month. Every couple of days, shake the bottles to mix the ingredients.

When ready, combine the sugar and water in a large pot. Bring to a boil and cook until it thickens, about 5-8 minutes. Let the sugar syrup cool completely.  
 
Using a strainer (some will use a coffee filter), pour the vodka mixture into the cooled sugar syrup. 

Pour the completed mixture into bottles using a funnel.
 
Place one bottle back in the cabinet; the other into the freezer. It's ready to serve once it's completely chilled. 

 Enjoy!

Sicilian Chickpea and Escarole Soup

In the area where I live, there’s a health coach that hosts a monthly cookbook dinner club. About 15-17 people attend. Everyone gets the chance to look through the cookbook and select a recipe to make. Last night (6 Feb 2023) it was recipes from one of my favorite cookbooks, The Complete Mediterranean Cookbook by America’s Test Kitchen. One person made this delicious soup.
 
Sicilian Chickpea and Escarole Soup

Servings: 6-8.
 
Ingredients
 
Salt and pepper
1 pound (2¾ cups) dried chickpeas, picked over and rinsed
2 tablespoons extra-virgin olive oil, plus extra for serving
2 fennel bulbs, stalks discarded, bulbs halved, cored, & chopped fine
1 small onion, chopped
5 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried
¼ teaspoon red pepper flakes
5 cups chicken or vegetable broth
1 Parmesan cheese rind (or 2-inch chunk of cheese), plus grated Parmesan for serving
2 bay leaves
1 (3-inch) strip orange zest
1 head escarole (1 pound), trimmed and cut into 1-inch pieces
1 large tomato, cored and chopped
 
Directions
 
Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
 
Heat oil in a Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
 
Stir in 7 cups water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 1¼ to 1¾ hours.
 
Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes.
 
Off heat, discard bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with grated Parmesan.
 
Nutrition information per serving: 455 calories; 120 calories from fat; 13 g fat (3 g saturated; 0 g trans fats); 11 mg cholesterol; 435 mg sodium; 65 g carbohydrate; 16 g fiber; 15 g sugar; 23 g protein.