Dishes You Will Love

by | Aug 11, 2011


It is a little bit cooler in TN today, note I am saying a LITTLE bit cooler!  It is August so it is never really cool but I have been thoroughly enjoying the occasional breeze we have had lately.  Bill and I are heading to Indiana this weekend for Pulse Festival.  We are looking forward to seeing everyone.

I hope you had the chance to check out the books yesterday!  I am truly looking for some more good reading for this fall so I will be sharing more as I find them.

Let’s get to the recipes:

Grilled Shrimp Orzo Salad

Prep Time:  25 Min  Grill Time:  25

Ingredients

  • 1 large ear sweet corn in husk
  • 1 teaspoon olive oil
  • 1/3 cup uncooked whole wheat orzo pasta
  • 6 fresh asparagus spears, trimmed
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon Caribbean jerk seasoning
  • 1 small sweet red pepper, chopped

  • DRESSING:
  • 2 tablespoons white vinegar
  • 1 tablespoon water
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
  • Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.
  • Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.
  • Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2 servings.
Olive Zucchini Spread
Prep Time:  20 Min.  + Chilling

Ingredients

  • 2 packages (8 ounces each) PHILADELPHIA Neufchatel Cheese
  • 3 cups shredded zucchini
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and finely chopped
  • 1/4 cup pimiento-stuffed olives, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 8 garlic cloves, minced
  • 3 tablespoons chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 green onion, chopped
  • 1 French bread baguette, sliced

Directions

  • In a large bowl, combine the first 11 ingredients; beat until blended.
  • Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices. Yield: 6 cups.
Berry Patch Pie
Prep Time:  30 Min   + Cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 cups halved fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice

Directions

  • On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  • Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack. Yield: 8 servings.
Have a blessed day!!
Janet Scott