Stir-Fried Veggies

I use this recipe with just about any fresh vegetable and it's always a perfect side dish. Green beans, peppers... Last night it was sugar snap peas. I don't have measurements because I just eyeball everything with these. YUM!

Couple handfuls of fresh veggies (or a few bell peppers, whatever!)
olive oil
minced garlic
soy sauce
slivered almonds

Heat a skillet to medium-high heat. Add olive oil; just enough to coat the bottom of the pan. Toss in veggies and keep them moving. When they are just heated through but still crisp, add soy sauce and garlic. Stir fry for a few minutes so the flavors absorb. Add slivered almonds and toss to coat. Serve immediately.

The vegetables will be crispy and really flavorful. YUMMY!

Aunt Mo's Lime Grilled Shrimp

When I was pregnant, Mo came over and made this shrimp on the grill for us. Ever since, they've been a staple in our house. And they're so easy! Yesterday it was warm enough to grill, so guess what was on the menu? We always have these shrimp along with grilled steak. Last night, I served these with stir-fried sugar snap peas. If we're doing it right, I start with a tomato-mozzarella and basil salad, and serve mashed potatoes along with this meal. Matt and Shana call it the "Abel Special." It is absolutely our favorite.

1 pound medium to large shrimp; peeled, deveined and rinsed

1-2 tbsp olive oil

zest of one lime

juice of one lime

kosher salt

fresh cracked pepper

Place shrimp in a bowl. Pour olive oil and toss to coat. Zest a lime over the bowl, then cut the lime and squeeze in the juice. Sprinkle with kosher salt (a good amount) and lots of fresh cracked pepper. Toss to coat and let the shrimp marinate in the fridge for about 20 minutes.

We've grilled it a couple of ways. On skewers, directly on the grill, or on foil on the grill. Our favorite way is on the foil. It helps keep the most lime flavor.

My sister makes these all the time, too, and skips the olive oil. But I think the shrimp taste much better with the olive oil.

Grandma's Christmas Cookies

I make these cookies every year. I got the recipe for the sugar cookie from my Grandma Helen. The frosting recipe is one I saw on Food Network. These are a family favorite. Hope you enjoy them, too!

Cookies

1 cup butter, softened

1-2/3 cups sugar

3 eggs

1 tsp. vanilla

1 cup sour cream

1/2 tsp. baking soda

5 cups flour

3 tsp. baking powder

1 tsp. salt

1 tsp. nutmeg

Cream together the butter and sugar. Add eggs one at a time and mix well after each addition. Add the vanilla. Stir the baking soda into the sour cream. Sift together the flour, baking powder, salt and nutmeg. Gradually add the flour mixture to the cream mixture. Alternate with the sour cream/baking soda mixture. Knead dough until it is ready to roll. Roll out dough to about 1/4 to 1/2 inch thick and cut out with favorite cookie cutters. Place cookies on an ungreased baking sheet and bake at 350 degrees for 8 to 10 minutes.

Frosting

4 oz. cream cheese, softened

1/2 stick of butter, softened

3 cups confectioners' sugar

1 tsp. vanilla

2-3 TBSP milk

food coloring

Mix cream cheese and butter. Add the sugar 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk. Add food color and decorate cookies.

Tip: I leave the cookies out for about 4 hours so that the icing can set.

Pizza Bombs

One of Rob's and my favorite pizza places makes a little delight they call Pizza Bombs. Missy knows what I'm talkin' about! Basically cheese, sauce and pepperoni rolled in dough and deep-fried. Delish, but highly detrimental to the waist line. These are a little more figure friendly and satisfy the craving.

1 can garlic-flavored breadsticks
4 pieces of string cheese (you could also use fresh mozzerella)
2 tbsp grated parmesan cheese
marinara or pizza sauce for dipping

Heat oven to 350. Spray 24 mini-muffin cups with cooking spray. Unroll breadstick dough and cut crosswise into thirds. Seperate into 24 strips. Cut each cheese stick into 6 pieces. Place 2 piece of cheese on short end of each dough strip. Roll up cheese in dough, pinching and sealing the dough to completely cover the cheese. Place rolls, seam side down, in muffin cups. Light sprinkle with parmesan cheese. Bake 15 to 18 minutes until puffed and golden brown. Serve warm with sauce.

These would be great with Shana's red sauce with these! I always have some on hand now.

Tortilla Soup

I made this soup for the first time tonight, but it won't be the last. My brother-in-law and sister-in-law came over for dinner, and we practically finished the pot between the four of us. It was really filling and very yummy. There are a lot of ingredients but it's all in one pot, so it's super easy. I found this recipe while browsing recipe blogs similar to ours. I did modify it somewhat to our tastes. YUM!

1 onion, chopped

1 1/2 tbsp minced garlic

2 jalapeno peppers, seeded and chopped

1 cup coarsely crushed lime flavor tortilla chips

3 (14.5 oz.) cans chicken broth

1 can diced tomatos with jalapenos

2 cups cooked chicken breast, cut into chunks (I used rotisserie)

1 cup frozen corn

1 cup shredded colby jack cheese

1/3 cup half and half

2 tbsp olive oil

1 tsp cumin

1 tsp coriander

1 tsp hot sauce

1 tsp dried oregano

zest of one lime

juice of one lime

fresh cracked pepper to taste

In a large soup pot or dutch oven, heat olive oil. Add onions, garlic and jalapeno and saute until soft. Add crushed tortilla chips and cook until the edges start to brown.

Add chicken broth, tomatoes, spices and hot sauce and bring to a soft boil. Let simmer for about 5 minutes. Remove from the heat. Using an immersion blender, puree the soup to your liking. (I left a lot of chunks and am glad I did - just a tip.)

Add chicken and corn bring back to a rolling simmer for about 5 minutes. Turn down the heat and add half & half. Then slowly stir in cheese until it melts. Add lime zest and juice, and fresh cracked pepper to taste.

I served this with a choice of toppings: chopped tomatoes, sour cream, more shredded cheese, fresh cilantro, and additional crushed lime tortilla chips. My sister-in-law made an amazing salad which I will get the recipe for and post. Only an icy margarita would have made the meal better. :o)

Shana Beef

I found this recipe in one of my cookbooks and have made it for parties and other get-togethers. This recipe is a big hit with Jane's husband. In fact, he is the one that started calling it Shana Beef and it has stuck.

2-1/2 lb. beef roast - I use eye of round
2 medium onions, chopped - optional
1-1/2 cups or 12 oz. can cola-flavored beverage
1/3 cup Worcestershire sauce
1-1/2 TBSP apple cider vinegar
1-1/2 tsp. been bouillon granules
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/4 to 1/2 tsp. ground red pepper
3 cloves garlic, minced
1 cup ketchup
1 TBSP butter

Place roast in Crock Pot; add onion. Combine cola, and next 7 ingredients; cover and chill 1 cup of the sauce. Pour remaining sauce over the roast. Cover and cook on HIGH for 6 hours or on LOW for 9 hours or until roast is very tender. Remove roast with chopped onion from the Crock Pot, using a slotted spoon and shred meat with two forks.

Combine reserved refrigerated sauce, ketchup and butter in a saucepan. Cook over medium heat, stirring constantly or until heated. Pour sauce over the shredded meat.

Ritz Cracker Treats

My friend, Kirsty, has been after me to keep All In Flavor updated more regularly. She is a "regular" and even has us on an RSS feed. Thanks, Kirst! Unfortunately, she won't like this recipe at all. Apparently, we Americans are obsessed with peanut butter and the rest of the world doesn't understand it! Haha.

If you do like peanut butter, you will love these. I got the recipe from my sister and my mom and I made them together last year at Christmas. I made them again when I got home and they were a hit with my in-laws. So, they'll be on the list every year now. YUM!

1 package white chocolate chips

Ritz crackers

peanut butter

Melt white chocolate in a double boiler or in a glass bowl over hot water. Make peanut butter sandwiches with the Ritz crackers. Dip sandwiches in melted white chocolate and sprinkle with colored sugar or any kind of sprinkles you like. Place on cookie sheets lined with wax paper and refrigerate until chocolate firms. You can store at room temp or in the fridge.

I think Santa would be happy to see these after a ride down the chimney!