Skinny Meatloaf cupcakes with Mashed Potato Frosting

What a cute idea! Mini meatloaves topped with my favorite garden potato - Yukon gold!
And to top it off, there is vegetables hiding in the meatloaf.

Ingredients:

For the Meatloaf cupcakes:

• 1.3 lb 93% lean ground turkey
• 1 cup grated zucchini, all moisture squeezed dry with paper towel
• 2 tbsp onion, minced
• 1/2 cup seasoned breadcrumbs
• 1/4 cup ketchup
• 1 egg
• 1 tsp kosher salt

For the Skinny Mashed Potato "Frosting":

• 1 lb (about 2 Medium )Yukon gold potatoes, peeled and cubed
• 2 large garlic cloves, peeled and halved
• 2 tbsp fat free sour cream
• 2 tbsp fat free chicken broth
• 1 tbsp skim milk
• 1/2 tbsp light butter
• salt to taste
• dash of pepper
• 2 tbsp fresh thyme

Directions:

Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil.  Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.  Drain and return potatoes and garlic to pan.  Add sour cream and remaining ingredients.  Using a masher or blender, mash until smooth.  Season with salt and pepper to taste.

Meanwhile, preheat over to 350 degrees.  Line a muffin tin with foil liners.

In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.  Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top. 

Bake uncovered for 18-20 minutes or until cooked through.  Remove from tins and place onto baking dish.

Pipe the "frosting" onto the meatloaf cupcake and serve.

Tupps Tidbits:  I cut the corner off of a zip-lock bag to pipe the mashed potatoes.  You can you a pastry bag to do that also.

Where did we find this?  skinnytaste.com

I usually do not like ground turkey but these were very tasty.  We served them with peas and added some ketchup and they were SO GOOD! The actual meatloaf was super moist.  This would definitely satisfy your craving for meatloaf minus the red meat!  We found this recipe at skinnytaste.com and I can't wait to try more from this site.  KEEPER in our house!

Pink Lemonande Strawberry Shortcake

It would not be summer without desserts like Strawberry shortcake. This week we tried an old fashioned, made from scratch recipe, with fresh whipped cream.  Shortcake is a sweet cake or biscuit and by adding strawberries and cream to it, this  makes a nice refreshing dessert!

Ingredients

6 cups sliced strawberries
1/4 cup granulated sugar (optional)
2 cups flour
1 Tbs. baking powder
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/5 tsp. salt
1/2 cup butter
1/2 cup buttermilk
1/4 cup frozen pink lemonade concentrate, thawed
1/2 tsp finely shredded lemon zest
2/3 cup whipping cream
1 - 8 ounce carton mascarpone cheese or tub-style cream cheese
3/4 cup sifted powder sugar
1 tsp. lemon zest
Lemon zest (optional)

Directions

1. In medium mixing bowl, stir together strawberries and, if desired, the sugar.  Set aside.
2. For the shortcake:  In a medium mixing bowl, combine flour, baking powder, cream of tarter, baking soda and salt.   Cut in the butter until mixture resembles coarse crumbs.  make a well in the center; add buttermilk, lemonade concentrate and 1/2 tsp lemon zest all at once.  Stir just until dough clings together.
3. On a lightly floured surface, knead dough gently for 10 to 12 strokes.  Pat dough into 8-inch circle on a baking sheet lined with parchment paper.   Bake  at 400 degrees for 16 to 18 minutes or until golden. Cool slightly.
4. Meanwhile, for Lemon Mascarpone Cream:  In a medium mixing bowl beat the whipping cream with an electric mixer on low speed just until soft peaks form.  Add the mascarpone cheese, powdered sugar and 1 tsp. lemon zest; beat until fluffy ( mixture will thicken as it is beaten).
5. Using a large serrated knife,  gently split warm short cake horizontally into 2 layers.  Using a wide spatula to help support the layers as you move them, place bottom layer on serving platter.  Spread with about two-thirds of the mascarpone cheese mixture.  Spoon some of the strawberries onto the mascarpone cheese layer.  Again using a spatula to help support the layer, add shortcake top.  Spread with remaining mascarpone cheese mixture and top with more of the strawberries.  Serve immediately, cutting into wedges and passing any remaining strawberries.

Tupps Tidbits:  instead of buttermilk you could substitute for sour milk by placing 1 1/2 tsp. lemon juice or vinegar in a 1-cup measure; add enough milk to make 1/2 cup, let stand for 5 minutes before using

Where did we find this?  www.midwestliving.com

Be sure to bake the shortcake all the way thru, keeping it in the oven until a golden brown on top. Also, wait for it to cool completely before cutting to avoid a crumble mess.  The pink lemonade concentrate gave this a summery twist to a classic strawberry shortcake.  Very yummy...KEEPER in our house!

The name of this dessert reminds me of my dad.  He had this joke he would tell and of course tell it over and over:  Do you know what happened when Indian Chief Shortcake died? Squaw bury Shortcake!  And he would laugh and laugh! Please pass it on and entertain your guests!  

squaw bury Shortcake 

Easy Pull Apart Pizza Bread

We are always looking for fast and easy recipes! I love my carbs...so the word "bread" in the title caught my eye and we LOVE pizza so we had to try this recipe!  The more nights we can have pizza at our house the better!   Tupps has become an expert at making pizza dough because of this.  He actually made, from scratch,  whole grain dough for this recipe, that is why the bread looks a bit browner in the pictures.

Ingredients:

2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 Tbs of really good Italian seasoning
1/2 cup olive oil
1 - 8 oz package of pepperoni
1 cup Parmesean cheese
Optional:  Add a 1/2 tsp. of fresh garlic or garlic powder




Instructions:
Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked)
Flip over on to a plate while it is still hot
***Serve with side sauce and enjoy!

Tupps Tidbits:   Place in a bundt pan or  9 X 13 purex that is sprayed with non stick cooking spray, the cheese will stick to the side of the pan..don't forget the marinara or pasta sauce for dipping! (whole grain dough ingredients are a secret...just kidding...ask if you want it )

Where did we find this?  www.sweetandsimpleliving.com

This made an awesome appetizer. Definitely party food and very addictive. The crust was nice and crunchy and gooey mozzarella with the  bits of pepperoni were just perfect and then we dunked it in marinara sauce! Love it!   KEEPER IN OUR HOUSE!

Sesame Shrimp

This recipe looks super easy to make, and probably tastier than take out.  This is a quick dish you could whip up in a hurry. Also, healthy, low calorie and low-fat.

Ingredients:
2 Tablespoons soy sauce
2 Tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
Dash lemon-pepper
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice, optional
1 Tbs. sesame seeds, toasted

In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder, and lemon-pepper; add shrimp.  Seal bag and turn to coat; refrigerate for 30 minutes.

Drain and discard marinade.  In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about
3 minutes.  Serve with rice if desired.  Sprinkle with sesame seeds.

Tupps Tidbits:  To toast the sesame seeds, place them in a dry skillet over medium heat for 3-5 minutes.  Stirring occasionally

Where did we find this one?  tasteofhome.com

 It was simple, quick, and an easy recipe.  There was very few ingredients to this recipe and the end result was fantastic  We did serve it hot over rice, with steamed carrots and broccoli.  KEEPER IN OUR HOUSE!

Grilled Pepper Jack Chicken Sandwiches

Zesty cheese, yummy bacon and grilled flavor why not try it?  I think it will be a great meal on a summer day! It looks pretty basic but packed with flavor.  The sprinkle of poultry seasoning should make a interesting twist to the average grilled chicken sandwich.

2 boneless skinless chicken breast halves (4 ounces each)
1 tsp poultry seasoning
2 center-cut bacon strips, cooked and halved
2 slices (1/2 ounce each ) pepper jack cheese
2 hamburger buns, split
2 lettuce leaves
1 slice onion, separated into rings
2 slices tomato
Dill pickle slices, optional

• Sprinkle chicken with poultry seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
• Grill chicken, covered, over medium heat or broil 4 in from the heat 4-7 minutes on each side or until a thermometer reads 170 degrees.

Tupps Tidbits:  recommend grilling the chicken & toasting the buns


Where did we find this one? Taste of Home Best of Comfort Food Diet Cookbook


Simple, quick and not to mention delicious!  The chicken. grilled up tender and juicy.
KEEPER IN OUR HOUSE!

Red Pepper & Parmesan Tilapia

We are always looking for light fish recipes because of the health benefits. Tilapia are mainly freshwater fish from shallow streams, ponds, rivers and lakes.  It helps that this white fish is inexpensive and doesn't have a strong fishy taste or smell.   We have prepared tilapia in many ways. This looks to be an easy weeknight meal and definitely done under 30 minutes.  Who knows it might even become a staple our our house?

1/2 cup egg substitute
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 to 1 tsp crushed red pepper flakes
1/2 tsp pepper
4 tilapia fillets (6 ounces each)

• Place egg substitute in shallow bowl.  In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper.  Dip fillets in egg substitute, then cheese mixture.
• Place in a 15 in. x 10 in. X 1 in. baking pan coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork.

Tupps Tidbits:   A pie plate works well for the cheese mixture.  Make sure to spray the baking pan with cooking spray

Where did we find this one?  Taste of Home

Well this was fantastic, easy recipe.  Low calorie and would not change it. We usually bread and then bake our tilapia, but this was pretty easy and tastier than what we were used to.  It was full of flavor and came our baked just right.  KEEPER in our HOUSE!

Breakfast Bake

Breakfast is the most fun meal of the day!  I love breakfast food whether it is morning, noon or night. And I love these all in one dishes.  They are great when you have guests overnight or you are having a summer weekend getaway at the cabin.  You could also pop it in the oven before church and it's ready when you get back.  It looks easy to prepare & filling enough to last you until lunch.

Pretty dishes from Heritage Hideway Cabin - Pilot Mound (near Lanesboro), MN

1 1/2 cups egg substitute
1/2 cup fat free milk
3 1/2 cups frozen O'Brien potatoes, thawed
1 1/3 cups shredded reduced fat cheddar cheese, divided
1/2 cup chopped sweet onion
4 Tbs. crumbled cooked bacon, divided
1/2 tsp salt
1/2 tsp salt-free seasoning blend
1/4 tsp chili powder
4 green onions, chopped




1.  In a large bowl, whisk egg substitute and milk.  Stir in the potatoes, 1 cup cheese, onion, 2 tbs. bacon, salt, seasoning blend and chili powder.  Pour into an 8-in square baking dish coated with cooking spray.

2.  Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.  Sprinkle with remaining cheese and bacon.  Bake 3-5 minutes longer or until cheese is melted.  Sprinkle with green onions.  Let stand for 5 minutes before cutting

Tupps Tidbits:   if you creative enough, use this recipe as a guide, you can use up a whole bunch of random leftover ingredients that might be in your fridge

Where did we find this one?  Taste of Home


There are plenty of good breakfast bakes/casseroles  recipes out there.  This one had way too much onion  and not enough seasoning.   We also prefer one with shredded potatoes and ham a bit better. Although this bake was not bad, it is definitely NOT A KEEPER in our house.

Toasted Cheese Ravioli

Eating and baseball - when these two past-times collide, the results are out of this park! Anyhow, that is how this article in the 2012 July issue of Taste of Home magazine caught our eye.  The article consisted of favorite ballpark eats that you could serve at home. Toasted Ravioli was inspired by a dish at Busch Stadium, home of the St. Louis Cardinals. The article paired it with Sausage and Pepper Sliders.

On Deck:
Cook 24 refrigerated small cheese ravioli according to the package directions;drain.  Place on greased baking sheet.  Brush tops with 1 Tbsp Italian salad dressing; sprinkle with 1 Tbsp. seasoned bread crumbs.  Bake at 400 degrees for 12-15 minutes.  Serve with warmed marinara sauce.  Makes 4 servings.

Tupps Tidbits:  basting brush worked well to add the salad dressing


Well this dish did not hit a home run at our house. The pasta becomes tough and the cheesy is no longer gooey it just took the fun out of cheese ravioli....please...just do not change a good thing! NOT A KEEPER in our house!

Where did we find this one?  tasteofhome.com or July 2012 Taste of Home Magazine

Luau Ribs

I am not sure if we have ever had ribs that tasted the same in our house. We like to try different ways to prepare and cook them and also to spice them up.  I love how each recipe you read for Ribs states - this will make the best BBQ ribs!!! HA!  Well, Kraft came out with this recipe that caught our eye and we tried it over Memorial weekend.

2tsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
1 orange, sliced thin
1 can (20oz.) pineapple slices
2 racks(1 lb.ea) baby back pork ribs
1 cup barbecue sauce

• Preheat oven to 275 degrees.
• In small bowl, combine brown sugar, cinnamon, cloves, ginger and red pepper to make a rub.
• Score membrane of ribs: cut each full rack of ribs into half racks.  Rub in the spice mix on both sides of each rib rack, dividing it evenly between each rack.   Lay 2 orange slices and 2 pineapple slices on the meaty side of each rib section, and wrap tightly in foil.  Wrap in a second layer of foil.  Place on a cookie sheet, and bake in oven for 3 hours.
• Preheat grill.
• Remove ribs from foil, and discard fruit and drippings.  Place on preheated grill rib bones down. Cook 5 minutes, flip over and cook another 5 minutes.  Baste with barbecue sauce and let cook 5 minutes.  Flip over and baste the other side with barbecue sauce.  Let cook another 2-3 minute.  Remove from grill.

Tupps Tidbits:  The directions tell you to score the membrane of the ribs.  I removed it.  Leaving it on keeps the seasonings from penetrating the meat, and it cooks into a tough skin on the ribs.

This recipe offered plenty of new flavors.  The cinnamon and red pepper flakes really made a interesting taste to the BBQ ribs.  They turned out amazing, and fell off the bones.  KEEPER in our house!

where did we find this one?   www.kraftrecipes.com

Crock Pot Pulled Pork with Buzzy's Butt Scratch

I have no idea why we picked this recipe except for the title caught my eye. It sounded funny and silly.   Pork butt is a less expensive cut, but cooking it as a very low temperature ensure a tender and juicy roast and it dissolves all the fat.  This crock pot recipe  will be nice on a weekend when you are outside working on the house or yard all day and you can come inside to a fully cooked meal.

Crock Pot Pulled Pork
1 6-7 pound port shoulder roast or Boston butt
1 batch Buzzy's Butt Scratch (see recipe below)
3-4 drops Liquid Smoke (optional)

• Rinse roast with cold water than pat dry with paper towels.  Using your hands, rub roast with Buzzy's Butt Scratch until evenly coated.   
• Cover rubbed roast with plastic wrap and refrigerate overnight is possible.  It's not a deal-breaker if you can't but it's SO much better if it can soak up the flavors of the rub overnight.
• Place the roast, fat-side down(is applicable), in a large crock pot.  Cover and cook on high for 4 hours. Do not add water.
• Add Liquid Smoke to the broth that has been created form cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.
• Remove broth from crock pot to use or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.
• Remove roast from crock pot.  The meat will "pull" away from the fat, blade bone and connective tissue in sections.  Discard fat, bone, etc.  and shred or cut the sections of meat as preferred. 

Buzzy's Butt Scratch
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
All all ingredients to a small bowl and stir until combined.




Tupps Tidbits: Toss or serve with barbecue sauce.  This makes a large amount of meat.

Shredded pork from the crock pot is rich and tender.  The whole roast fell apart.  Didn't need to shred it.  We enjoyed it with barbecue sauce and pickles added to the sandwiches.  KEEPER in our house!


where did we find this one?  www.southyourmouth.com

Corn Dog Muffins

Simple cornbread baked in muffin tins with a hot dog in the middle.  Simple, fun and kid-friendly and these are not fried, they're baked!

Ingredients

• 1/4 cup shortening
• 1 cup yellow cornmeal
• 1/2 cup flour
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1 Tbs baking powder
• 1/2 tsp baking soda
• 6 whole hot dogs

Preparation
Preheat oven to 425 degrees.

Combine cornmeal, flour, and salt in a mixing bowl.  In a separate bow, combine, buttermilk, milk and egg. Add baking powder and baking soda to the wet ingredients.  Stir in the dry ingredients.  Add 1/4 cup melted shortening, slightly cooled, stirring constantly.

Grease muffin tins (whatever size you want) and fill them a little more than half full with batter.  Cut a hot dog into pieces, small rounds if using mini muffin tins, 1-inch slices using larger muffin tins.

Bake until cornbread is done, about 10 - 12 minutes.  Remove from the pan and serve with ketchup and mustard.

Tupps Tidbits:  you can use sour milk in place of buttermilk

The recipe was easy and delicious!  Next time we will make these in mini muffin tins and serve as an appetizer.  These are not sweet, if you would like a little sweetness to them, you should add a couple tablespoons of sugar.  KEEPER in our house!

where did we find this one?  thepioneerwoman.com

Pasta Salad

This Italian pepperoni pasta salad is ideal for summer picnics, camping and potlucks.  It offers pasta, veggies, cheese and pepperoni fill with a zesty Italian dressing. It is easy to make, easy to transport and easy to enjoy!

Ingredients:
1 lb box of small shell macaroni

3/4 cup olive oil
3 tbsp white sugar
2 tbsp ground Oregano
1 7 oz jar chopped green olives, drained
1/2 cup white vinegar
4 oz chopped salami
4 oz chopped pepperoni
4 oz diced provolone cheese
Chopped green onions to taste; 1-2 bunches
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small can sliced black olives, drained


Directions:
Cook macaroni till done, drain
In a bowl dissolve sugar in vinegar, then add the oil and oregano
Put everything else together with the pasta
Add the mixture of vinegar and oil
Mix well

Chill for 24 hours before serving

Tupps Tidbits:  You can use different kinds of macaroni.  We used Garden Rotini.  Pepperoni minis are made just for this type of recipe.

One of the reasons we like this pasta salad is because of the chucks of cheese and pepperoni. Laziness won and we got the Hormel mini pepperoni so we didn't have to cut the pepperoni.  KEEPER in our house!
  

where did we find this one?  Deanna's sister

Frappe

What is the definition of a Frappe?  A frozen, fruit-flavored mixture that is similar to sherbet and served as a dessert or appetizer.  The word is derived from a French word, meaning "to Chill" .  Frappe's are loved internationally  and celebrities have helped to popularize the appeal to these  iced drinks. A "smoothie"  has a very similar definition and the electric blender made it very popular in the United States in the 1940's.
This looks like an easy recipe to make on your very own delicious Frappe or Smoothie, whichever you prefer to call it!

Ingredients:

1 cup water

1 cup fat-free milk

2/3 cups thawed orange juice concentrate

3 Tbs. honey

1/2 tsp vanilla extract
1 cup ice cubes
1 cup frozen unsweetened mix berries

Directions:
Place all ingredients in a blender; cover and process until blended. Serve immediately.

Tupps Tidbits:  Have fun trying your favorite fruit and let the blender do it for you!


 This was a awesome refreshing drink after a walk this week.  It was packed full of healthy natural sugar.  Loved it!  KEEPER AT OUR HOUSE!

Where did we find this one? tasteofhome.com

Jalapeno Popper Chicken

This recipe has everything we love about jalapeno poppers, the cheese, the heat, the crispy coating and then it combines it with chicken and I think it might make a satisfying meal out of a favorite appetizer of ours!

Ingredients:
1 pkg. cream cheese ( 8 ounces)
1/2 cup shredded cheddar cheese
2 jalapeno peppers (seeded and minced)
4 bacon strips (cooked crisp & crumbled)
4 boneless skinless chicken breast halves
1 cup Panko bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
2 Tbs. grated Parmesan cheese
1 egg
1 tsp water
3-4 Tbs. vegetable oil

Instructions:

1. In a bowl combine the cream cheese, cheddar cheese, bacon and jalapeno peppers and mix thoroughly.
2. Cut a pocket horizontally though the thickest side of the chicken breast - being careful not to cut all the way through.  Fill with 1/4 of the cream cheese mixture, close the opening with tooth picks.
3. On a plate combine the bread crumbs, garlic powder, onion powder, pepper, and Parmesan cheese.
4. Beat the egg and water together in a shallow bowl.
5. Dip the stuffed chicken breasts into the egg mixture, then roll in the Panko bread crumbs coating thoroughly.
6. Using the oil in a large skillet over medium heat, brown the chicken breasts on both sides, and place on a baking sheet sprayed with non-stick or covered with aluminum foil.
7. Bake at 350 for 30 minutes or until juices run clear.

Tupps Tidbits:  In step 3,  when combining the bread crumbs & etc, I like to use a pie plate

It was delicious!  It could have used a hair more flavor by adding more bacon & jalapeno but it was excellent and simple.  Next time we will double the bacon & jalapeno but the recipe is a great starting point for those with less heat-tolerance. This is a KEEPER in OUR HOUSE!

where did we find this one?  cullyskitchen.com

Chicken & Mushroom Penne Pasta

We are getting closer to mushroom hunting, picking, mushrooming season, so if this is a a keeper, keep it in mind.   Looks like an easy weeknight meal without many ingredients.

1 Tbs. cornstarch
1 cup fat-free reduced-sodium beef broth
2 Tbs. balsamic vinegar
6 slices bacon, cut into 1-inch pieces
1 1/2 lb boneless skinless chicken breasts, cut into strips
1 1/2 tsp Italian seasoning
3/4 l/b sliced fresh mushrooms
1/3 cup chopped Italian parsley, divided
2 1/2 cups penne pasta, uncooked
1/2 cup shredded Italian 5 Cheese Blend

MIX  first 3 ingredients until blended

COOK and stir bacon in large skillet on medium heat until crisp.  Remove bacon from skillet with slotted spoon, drain on paper towels.  Discard all but 1 Tbsp drippings; reserve half in skillet.  Set remaining reserved drippings aside for later use.

ADD chicken to reserved drippings in skillet;sprinkle with Italian seasoning.  Cook 5 minutes or until chicken is evenly browned, stirring occasionally.  Remove from skillet

HEAT remaining drippings in skillet.  Add mushrooms; cook and stir 2 minutes.  Return chicken and bacon to skillet along with the broth mixture and 1/4 cup parsley; cook 10 min. or until chicken is done and sauce is thickened, stirring frequently.  Meanwhile, cook pasta as directed on package, omitting salt.

DRAIN pasta.  Add to ingredients in skillet, cook and stir 1 min.  Top with cheese and remaining parsley.

Tupps Tidbits: use your largest skillet since the pasta gets added at the end

This created many of dishes, I did not like the flavor at all, and the the bacon made it very greasy. Tupps thought it was "OK" at best.  It definitely needs more spice, maybe garlic if we ever tried it again.  This is NOT a keeper in our house!

Where did we find this one?     www.kraft.com

Crispy Shrimp Cakes

Since we just got back from Florida, this recipe seemed a bit fitting to try.  Shrimp cakes (and crab) are common all over on the Gulf coast either sauteed, baked, deep-fried, grilled or broiled .  They are usually served as an appetizer or with coleslaw & corn on the cob. The cakes very in size, from no bigger than a small cookie to as large as a hamburger. They are popular along the coast where crabbing and shrimping industries thrive.

Ingredients

1 pound peeled and deveined medium shrimp, finely chopped

1/2 cup mayonnaise

1/2 cup bread crumbs

1 large egg

1 Tbs. prepared horseradish

1 Tbs. chopped chives

kosher salt and pepper

Directions

1. In a large bowl, mix together the shrimp, mayonnaise, breadcrumbs, egg horseradish, chives, 1 tsp salt, 1/4 tsp pepper.  Form the mixture into 8 patties.  Chill until firm, at least 30 minutes.
2. Heat 3 Tbs. of the oil in a large nonstick skillet over medium-high heat.  In 2 batches, cook the patties until cooked through, 3 to 4 minutes per side.

Tupps Tidbits:  we used more breadcrumbs then what  the recipe called for , do not chop the shrimp too small, you do not want to "puree" it....add some Old Bay seasoning!

Quick, easy ALL star recipe. The cakes were crispy just as the title states. They did not crumble and we both thoroughly enjoyed them and looking forward to making them again.  KEEPER in our house!

Where did we find this one??? realsimple.com

BBQ-Cheddar-Crusted Chicken

Hellmann's Mayonnaise web site has a ton of recipes to choose from.   They also have a pinterest page showing off their favorites.  This recipe combines juicy chicken breasts with cheddar cheese, mayo and barbecue sauce.  Little different than just topping your chicken with cheese and BBQ.

Ingredients:
1/2 cup Hellmann's Real Mayonnaise
1/2 cup shredded cheddar cheese
2 Tbs. barbecue sauce
4 boneless skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs




Instructions:

• Preheat oven to 425
• Combine Mayonnaise, cheese and barbecue sauce in medium bowl
• Arrange chicken on baking sheet and evenly top mayonnaise mixture, then sprinkle with bread crumbs
• Bake 20 minutes or until chicken is thoroughly cooked

Tupps Tidbits:   to make sure the chicken is cook thoroughly, it is best to use portions of similar size. 

The chicken was mushy,  flavorless and boring....we will not put up with boring breasts in our house. This is definitely NOT A KEEPER in our house!

Where did we find this one??  www.hellmanns.com