Recipe - Summer Rolls

SUMMER ROLLS
Makes 12
INGREDIENTS

• 15 (21-25/lb.) shrimp
• Soy sauce, as needed for marinating shrimp
• Black pepper to taste
• Light sesame oil, as needed for sauteing
• 12 round rice paper wrappers

FILLING

• 2 oz. cooked fine rice noodles (or bean sprouts, or cole slaw cabbage)
• Slices of avocado (optional)
• Chopped cilantro, to taste
• Julienned cucumber  (optional)
• You can put about anything you like inside!!

Clean and devein the shrimp.  Cut the shrimp in half lengthwise and then cut each half crosswise to produce four pieces, totaling 60 pieces.

Place the shrimp in a bowl with some soy sauce and black pepper.  Allow it to marinate for about 15 minutes.

Heat the light sesame oil in a pan until very hot and quickly sauté the shrimp, being careful not to overcook.  Remove shrimp and drain excess on paper towel.

Place a rice paper wrapper in water for about 15 seconds or so.  Remove the wrapper with both hands and lay flat on a clean towel to dry somewhat and then onto a plastic cutting board.

Place five pieces of shrimp on the bottom third of the wrapper, followed by some fillings of your choice.  Roll the wrapper, bottom first, ends next then roll.  Adjust fillings so that they are equally divided over the 12 rolls.

Finish wrapping the remaining rolls and serve with dipping sauce. (I mix apricot jam with a little soy or teriyaki sauce.)

Recipe - PW's Flat Apple Pie

This recipe is featured on Food Network as well in Pioneer Woman's first cookbook.

Flat Apple Pie with Perfect Pie Crust

Hubby added a scoop of vanilla ice cream & we topped with Ree's caramel sauce.   YUM!

Recipe - Pizza Dip & Dippers

Football game weekends, lazy Sunday afternoons......I saw this recipe on Food Network and thought it sounded like something my son would love.

Paula Deen's Cheesy Pizza Dip with Pizza Crust Dippers

Pepperoni, Canadian Bacon, Bacon Bacon, Sausage, Red Bell Peppers, Cheese......

Next day he spread the left-overs on a flour tortilla, warmed in the toaster oven, rolled up and had a delicious lunch!

Recipe - S'More Cookies

These cookies caught my eye on Pinterest and I found I had pinned them FOUR times.  I took that as a sign I needed to just make a batch.  I am cautiously watching calories, so I will teeter off the wagon to try one, but my goal is sensible eating, not deprivation. 

S'mores Cookies
Source: The Girl Who Ate Everything

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. Recipe made 34 cookies.

Lay out 34 graham crackers side by side on the pans as close as possible (they should be touching). If you want your cookies thicker you will use more dough and less graham crackers.

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.  (I used the LG Pampered Chef cookie scoop.)

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

My Life Rules

Recipe - Anaheim Shrimp Scampi

Anaheim Shrimp Scampi (as seen on Dr. Oz)
Ingredients
Makes 8 servings

Scampi Butter, recipe below
1 lb raw, peeled and deveined shrimp, with tail on (recommended: tiger prawns)
1 tbsp white wine
2 oz Asiago cheese, cut into small chunks
1 avocado, large diced
Spaghetti Squash, recipe here
Fresh arugula, for garnish

Directions
Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula. (I stirred my hot squash into the remaining scampi butter and topped with the cheese & avocado chunks).  YUMMM!!!

Scampi Butter

Ingredients
1/4 pound unsalted butter, softened
1 tbsp minced garlic
2 tbsp minced red onion
1 tbsp fresh chopped parsley leaves
1/2 tsp garlic powder
1 tbsp kosher salt
1/4 tsp freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced

Directions
In a bowl, mix together all ingredients with a wire whisk, until well blended.

Recipe - Avocado Chocolate Pudding

Ok...before you run gagging, even I was a little skeptical about this recipe, but I tried it anyway.

The texture is absolutely perfect, the taste is delicious and the only downside was I had to divide it into TWO portions.   It doesn't taste like avocado, it tastes like...chocolate pudding!  Yay!! 

Day 11 of P.I.N.K., 10 lbs down, I loved the treat!