Pasta, Salads, Shellfish, Side Dish

Elotes Shrimp Pasta Salad

Elotes is one of life’s simple pleasures; each bite filled with such delicious complexity that it is pure comfort. I wanted to put that beautiful melding of flavors into a pasta salad. After several renditions that were good, my friend, Mike, came up with the suggestion of shrimp. This single addition took it from good to bliss. Here is comfort on a plate that is sure to please everyone at the table.

I served it along side grilled chicken and simple green beans. Heaven!

Elotes Shrimp Pasta Salad

An easy twist pairing pasta salad and street corn
Prep Time: 20 minutes
Cook Time: 11 minutes
Chill Time: 4 hours
Total Time: 4 hours 31 minutes
Course: Side Dish
Cuisine: Fusion, Mexican
Keyword: cilantro, easy and quick, pasta salad, shrimp, side dish, summer produce
Servings: 10
Calories: 192kcal

Equipment

Ingredients

  • 1/2 English cucumber peeled, seeded and cubed
  • 2  jalapeños finely chopped
  • 1/4 cup shallot finely minced
  • 12 cherry tomatoes mutlicolored
  • 3 ears of corn grilled and charred
  • 1 cup uncooked orzo
  • 3 tablespoons olive oil mayonnaise heaping
  • 1 tablespoon crème fraîche heaping
  • 1 lime - zested and juiced
  • 2 tbsp chili powder
  • 3/4 cup cotija cheese crumbled / divided
  • 1/4 cup chopped fresh cilantro packed
  • 1/2 pound cooked shrimp tailed removed
  • salt and pepper to taste
  • 1/2 avocado
  • 1 tablespoon olive oil
  • 3 tablespoons water

Instructions

  • Husk corn. Place ears on three pieces of aluminum foil. Divide the olive oil amongst the three ears and add 1 tablespoon of water to each foil packet. Wrap tightly
  • Throw corn on a grill on high heat or under a broiler for about 10 minutes. Turn halfway through. I usually make extra corn and use the leftovers.
  • Bring 2 cups of water to a boil. Salt generously
  • Cook orzo for 11 minutes
  • Drain pasta and set in a bowl
  • Finely mince the shallot
  • Peel the English cucumber, remove the seeds and finely cube
  • Slice the  jalapeños in half, remove seeds and finely dice
  • Add the cucumber, shallot and jalapeños to the pasta
  • After the corn has cooled enough to handle, slice each side to remove the corn from the cob
  • Coarsely chop the cooked shrimp (remove tails if necessary). I used precooked shrimp from Wegman's. Add the corn and shrimp to the bowl
  • Wash and quarter the cherry tomatoes and add to the bowl
  • Rinse a handful of fresh cilantro and squeeze out the excess water. Finely mince, stems and all. Add 3/4 of it to the bowl.
  • In a small bowl, juice 1 lime (roll first to loosen for easier juicing). Add remaining chopped cilantro. Add three heaping tablespoons (the kitchen spoon, not the measuring spoon) of light or olive oil mayonnaise. Add 1 teaspoon of chili powder and 1 heaping tablespoon (kitchen kind) of crème fraîche
  • Pour over other ingredients and mix
  • Add 1/2 cup of cotija cheese (crumble well)
  • Mix again and chill for at least four hours
  • Before serving, top with remaining 1/4 cup of cotija cheese and sliced avocado

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 371mg | Potassium: 339mg | Fiber: 3g | Sugar: 5g | Vitamin A: 829IU | Vitamin C: 24mg | Calcium: 111mg | Iron: 2mg
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Air Fryer, Chicken

Crispy Air Fryer Drumsticks

This was my first foray into air frying. I had tried this recipe twice in the oven and loved the flavor, but I couldn’t get the crisp skin the way I wanted. Enter – a sale at Macy’s on air fryers. The key to getting the crispiness desired is to shake the chicken every 8 to 9 minutes to distribute it in the air fryer.

I couldn’t be happier with the results and I hope you are too.

Crispy Air Fryer Drumsticks

Seasoned and crisped to perfection in the air fryer. All the flavor and a fraction of the fat
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer, crispy, easy dinner
Servings: 2
Calories: 498kcal

Equipment

  • Air Fryer
  • Large Ziploc bag or a large bowl

Ingredients

  • 6 bone in chicken drumsticks
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp seasoned salt
  • 2 tbsp olive oil
  • 1 tsp grated lemon zest

Instructions

  • Grate the lemon zest
  • Mix together cumin, garlic powder, seasoned salt, smoked paprika and pepper and lemon zest
  • Pour spice mixture into a Ziploc bag or a large bowl and add 1 tablespoon of olive oil
  • Rinse drumsticks and pat dry with a paper towel
  • Add drumsticks and toss (if it looks like it's not coating properly, add second tablespoon of olive oil. If using the Ziploc bag (the method I prefer), the shake vigorously and massage the spice into the chicken.
  • Set air fryer to 400°
  • Cook for 25 minutes, tossing every 9 minutes
  • Let sit for 5 minutes, then serve

Notes

I typically double the recipe but I find that about 5-6 pieces at a time work best in the air fryer

Nutrition

Calories: 498kcal | Carbohydrates: 3g | Protein: 41g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1402mg | Potassium: 567mg | Fiber: 1g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
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Quick and Easy, Side Dish, Vegetables

Garlicky Ginger Green Beans

This has become my favorite way to cook green beans. It’s easy and flavorful and just looks pretty on your plate.

Garlicky Ginger Green Beans

a great side to go with everything from chicken to fish to beef to pork
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Side Dish
Cuisine: American
Keyword: fresh ginger, fresh green beans, garlic, orange zest, red pepper flakes, side dish
Servings: 4
Calories: 74kcal

Ingredients

  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 12 oz fresh green beans trimmed
  • 1 tbsp olive oil
  • salt to taste
  • fresh ground pepper to taste
  • 1/2 cup water
  • 1 tsp red pepper flakes
  • 1 tsp sesame oil
  • 2 tsp orange zest
  • 2 tbsp orange juice

Instructions

  • Wash and trim green beans
  • Mince the garlic
  • Peel and mince the ginger
  • Pour water in skillet and add green beans. Season slightly with salt and pepper and simmer over medium heat for about 5 minutes
  • The water will mostly evaporate, but if there is a remainder, please drain
  • Add olive oil and garlic and ginger. Sear quickly until golden, then throw in the beans. Cook for about 3 to 4 minutes
  • Grate the orange zest (I do this over the pan directly but a good trick is also to grate over a paper towel). Add to pan
  • Add sesame oil, salt and pepper, and if desired red pepper flakes
  • Squeeze orange juice into pan
  • Toss for about a minute until fully coated.

Nutrition

Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 213mg | Fiber: 3g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg
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Cookies, Brownies and Bars, Desserts

Lavender Lemon Shortbread

Nothing announces the sunny, warm day of Spring like lavender. I decided to perk up my shortbread with a blast of citrus and lavender.

This buttery, lemony, sweet, floral shortbread is not only delicious; it’s really easy to make.

Lavender Lemon Shortbread

A lovely treat for Spring
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill Time: 25 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Scottish
Keyword: biscuit, lavender, lemon, shortbread, Spring treat
Servings: 12
Calories: 255kcal

Equipment

Ingredients

  • 1 tsp dried edible lavender ground
  • 1 1/2 tsp lemon zest
  • 1 cup unsalted butter softened
  • 2 cups all purpose flour
  • 1 tsp salt
  • 2/3 cup sugar

Instructions

  • Put softened butter into a large bowl
  • Grind lavender to a powder
  • Zest lemon (one large lemon usually yield enough for 1 1/2 teaspoons of zest). Helpful tip, zest over a paper towel for easy clean up
  • Add lavender and lemon to softened butter
  • Add sugar, salt and flour
  • Using the pastry cutter, blend ingredients together until crumbly
  • Lay on piece of wax paper over the top of the bowl, then a second in a crisscross fashion. Turn the bowl over carefully onto the wax paper
  • Roll dough into first piece of waxed paper carefully, then wrap in second piece
  • Knead gently about 5 or 6 times. Do not overwork the dough
  • Preheat oven to 325°
  • Place in the fridge for 20-25 minutes
  • Grease baking dish and line with parchment paper
  • Place dough in the bottom of the pan and gently press into the bottom with fingers until a uniform level
  • Bake for 35-40 minutes
  • Carefully remove dish from oven and let sit for 10 minutes. Lift shortbread out of pan by the sides of the parchment paper
  • Let cool on a wire rack for 45 minutes, then cut carefully into bars. I typically cut into 12 bars, but you can cut into smaller pieces for a higher yield (up to 24 bars)

Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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Cupcakes, Sweets

Cinnamon Cupcakes with Triple Cream Cinnamon Frosting

Cinnamon Cupcakes with Triple Cream Cinnamon Frosting

This treat filled cupcake is easy to make and sure to please
Prep Time: 30 minutes
Cook Time: 17 minutes
Cool Time: 1 hour
Total Time: 1 hour 47 minutes
Course: Dessert
Cuisine: American
Keyword: cupcake, dessert, kid approved, kid created, treat
Servings: 12
Calories: 335kcal

Equipment

  • muffin tin
  • cake decorating bag and tip of your choice
  • 1 medium bowl
  • 1 small bowl
  • electric mixer
  • large glass

Ingredients

  • 1 1/3 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tsp cinnamon
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp vanilla paste
  • 1 egg room temp

Filling

  • 1/2 tsp corn starch
  • 4 oz cream cheese softened
  • 1 tbsp sprinkles
  • 1 tbsp double cream

Frosting

  • 4 oz cream cheese softened
  • 2 tsp cinnamon
  • 2.3 cup confectioners sugar
  • 4 tbsp unsalted butter softened
  • 2 tsp vanilla paste
  • 4 tbsp double cream
  • 1 tbsp milk

Instructions

  • Preheat oven to 350°
  • In a large bowl, mix together flour, both sugars, 3 tsp cinnamon, buttermilk, vegetable oil, baking powder, salt, vanilla paste, and egg. Beat until blended.
  • In a small bowl, beat 4 oz of cream cheese, 1 tablespoon of double cream, and 1/2 teaspoon of corn starch until fluffy. Add sprinkles and blend by hand until incorporated
  • Line muffin pan with paper cupcake liners
  • With a tablespoon, add enough cupcake batter to just cover the bottom of the liner
  • With a teaspoon, measure out a dollop of the cream cheese mixture and drop in the center of the cupcake liner
  • Evenly distribute the rest of the batter to the cupcake liners, covering the cream cheese dollop
  • Bake at 350° for 13-17 minutes. Test with a cake tester, if it comes out clean, it's done.
  • Bake at 350° for 17-20 minutes
  • While the cupcakes are baking, add the remaining cream cheese to the medium bowl. Add the softened butter, cinnamon, vanilla paste, confectioners sugar and double cream. Whip at high speed until blended. Add the milk to smooth out.
  • Drop the icing bag with the tip into a large glass. Fill with the icing and put in the fridge to firm up while the cupcakes cool.
  • Once the cupcakes are completely cooled, frost the cupcakes to your liking. Decorative icing is not my favorite thing; so mine started out with a clover design and ended more Jackson Pollack-y

Notes

This recipe was thought up by my very proud 8 year old grandson.  Our first attempt was not so successful, so he went back to the drawing board and came up with this.
 
 
I edited the measurement until we came up with this.  

Nutrition

Serving: 1cupcake | Calories: 335kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 422mg | Potassium: 103mg | Fiber: 1g | Sugar: 29g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
Tried this recipe?Let us know how it was!