Cerviche!

Mexican Shrimp Cocktail ~ Cerviche

2 lbs. cooked, peeled and chopped shrimp
1 T crushed garlic
1/2 C finely chopped red onion
1/4 C chopped fresh cilantro
1 1/2 C tomato and clam juice cocktail
1/4 C ketchup
1 t hot pepper/chili sauce
1/4 C horseradish
pinch of salt
1 ripe avocado - chopped

Serve on tortilla chips.

Shrimp anyone???

my husband was in Louisiana and came home with 20 lbs. of prawns. Luckily he split them with a friend. I spent all morning cleaning them and freezing some. They are huge! Almost the size of my pearing knife. Now I am on the look out for any yummy recipes.

Quick and Easy Turtles

Turtles

1 bag waffle pretzels

2 bags Rollo's

1 bag pecan halves

Preheat oven to 350.

Cover a cookie sheet with foil. Place pretzels side by side and top with a rollo. Bake @ 350 for about 1 1/2 monutes. Just until the rollo starts to melt. Remove from the oven and press pecan half into the melting rollo. Let cool in the fridge until the chocolate has hardened.

Recipe of the week.

Pork Tenderloin with Wild Mushroom Pasta

1 Pork Tenderloin (1 lb)
1 1/4 t kosher salt (divided)
3/4 t pepper divided
1 T canola oil
2 T unsalted butter
16 oz gourmet wild mushroom/portabella mushroom blend
2 T minced garlic
8 oz bow tie pasta
1 C heavy cream

Pre-heat oven to 350 degrees. Heat Large saute pan on med-high 2-3 minutes. Pre-season all sides of tenderloin with 1/4 t each salt and pepper. Add oil to pan and sear pork on each side 2-3 minutes. Place tenderloin on baking sheet and bake 25-30 minutes or until internal temp is 160 degrees.
Boil pasta according to directions.
Melt butter in the pan used for pork. Add Mushrooms and garlic. Cook 5-6 minutes stirring occasionally. Season mushrooms with remaining salt and pepper and stir in cream. Cook 3-5 minutes stirring occasionally until sauce is reduced by 1/3. Drain pasta and toss in the wild mushroom sauce.
Remove Pork from oven and let stand 5 minutes before slicing. Makes 4-5 servings.

Cheesecake Factory Pumpkin Cheesecake

Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Crock-pot Alfredo Lasagna

Ingredients:
2 cloves garlic, chopped
1 t oregano
1/2 t onion powder
salt and pepper to taste
1/2 c cottage cheese (I use low fat)
1/2 c cream cheese (can be fat free)
1 c mozzarella cheese, shredded
10 oz. can chunk chicken
3-4 artichoke hearts, chopped
4-6 uncooked lasagna noodles, broken into 2 in. pieces
1-15 oz jar alfredo sauce


Mix together all 3 cheeses


Chop 3-4 artichoke hearts


Start layers with Alfredo sauce and noodles



Add spoonfuls of chicken, artichokes and cheese


Repeat layering 3-4 times


Finish with Alfredo sauce


Cook in crock-pot on High 30-45 minutes then turn down to Low for 3 hours.

ENJOY!