Team Member Recipe – Basil Shrimp with Feta & Orzo

Summer weather is approaching and that means lunch time barbecues at our office. One of our favorites is basil shrimp with feta and orzo, a quick and easy dish that can be prepared partially in advance, making it the perfect choice during work hours or at home when time is at a premium.  Fire up the grill at your office and enjoy!

Basil Shrimp with Feta and Orzo

Ingredients:

1 cup orzo – uncooked
4   teaspoons  olive oil — divided
2  cups  diced tomato
1- 1/2  cups  sliced green or vidalia onion
1 cup crumbled feta cheese
1 teaspoon  grated lemon rind
2 tablespoons  fresh lemon juice
1/2  teaspoon  salt
1/2  teaspoon  black pepper
1- 1/2  pounds  large shrimp,  peeled and deveined
1/2  cup  chopped fresh basil
Cooking spray

You’ll also need an aluminum foil cooking bag or 2 long sheets of aluminum foil.

Preparation: 

1.  The night before you plan to serve the dish, cook pasta for 5 minutes in boiling water. Drain.
2.  Transfer pasta to large bowl. Stir in 2 tablespoons oil, place in plastic container and seal. Refrigerate overnight.
3.  Just prior to preparing add the next 7 ingredients: diced tomato, onions, feta cheese, lemon rind, lemon juice,  salt, and black pepper.
4.  Place the orzo mixture in prepared oven bag or on one of the sheets of aluminum foil.
5.  Combine shrimp and basil.
6.  Arrange shrimp mixture on orzo.  Fold edges of bag or, if using foil, cover with other piece of foil and fold edges to seal.
7.  Place on grill over medium  heat and cook for 20 to 25 minutes, flipping occasionally, until shrimp are done.
8.  Cut open back with a sharp knife or kitchen shears and drizzle remaining oil over orzo.

Serves 4.

Team Member Recipe – Baked Potato Soup

                                                                                                   

It’s Groundhog Day and Punxsutawney Phil has predicted that there will be six more weeks of winter. If, like us, that means you’ll plan meals around comfort food that’s hearty and healthy, consider one of our favorites, baked potato soup. It’s warm and savory, a delicious component of any winter meal. Even better, parts of it can be prepared the evening before you plan to serve it, making it an ideal choice  for evenings when you’re pressed for time but don’t want to resort to take-out.                                                                                     
Baked Potato Soup

Ingredients:

5      medium  baking potatoes — (about 2 3/4 pounds)
3      tablespoons butter
1      cup finely  chopped sweet onion
2/3  cup  all-purpose flour
6      cups  chicken broth
2      cups fat-free half-and-half or skim milk
1/4   cup  chopped fresh parsley (Can used dried – conversion on bottle.)
1 1/2  teaspoons  minced garlic
1 1/2   teaspoons  dried basil 
1        teaspoon  salt
1        teaspoon  coarsely ground black pepper
1/2    teaspoon  hot sauce (Can substitute cayenne pepper.)
1 3/4  cups  shredded Cheddar cheese — divided
1/4    cup  chopped fresh parsley

 Preparation: 

1.  Wash potatoes well. Prick several times with a fork. Bake at 400 for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. This can be done the night before you plan to seve the soup. Refrigerate after baking.

2.  Melt butter in large skillet over low to medium heat. Add onion and cook, stirring constantly, until translucent and tender.

3.   Add flour and stir well. Cook, stirring constantly, until it becomes a golden color.

4.   Gradually add chicken broth.  Cook over medium heat until mixture is thick. Stir frequently.

5.  Add potato,  the half-and-half, and the next 6 ingredients. Stir well. Simmer and cook, uncovered,  about 10 minutes. If it begins to boil, lower heat.

6. Add 1 cup of cheese and cook until cheese melts. Stir often.

7. Ladle into individual serving bowls and garnish with remaining cheese and parsley.

Notes: To save preparation time, measure all dry ingredients the day before you plan to serve the soup. Reserve in individual foil packets.

Yields 12 cups.

Key Lime Cheesecake Squares Recipe

                                                                                                   

Birthday celebrations are always enjoyable at our office, especially when our receptionist provides dessert!  She recently treated the staff to her key lime cheesecake squares, a rich combination of creamy goodness and the tangy sweetness of citrus.  She shares the following recipe.
                  
                                                                                    
Key Lime Cheesecake Squares

Ingredients:

Crust

2 cups coconut cookie crumbs
3 tablespoons butter or margarine, melted 

Filling

3 packages (8 oz each) cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup key lime juice
2 teaspoons grated lime peel
2 tablespoons flour

 Topping

1/2 cup reserved cookie crust crumbs
1/2 cup coconut
1/2 cup macadamia nuts, chopped

Preparation: 

1. Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2. Mix cookie crumbs and butter thoroughly with a fork.  Press evenly in bottom of pan.  Refrigerate while preparing cream cheese mixture.
3. Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
4. In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Let stand 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 servings

Team Member Recipe – BBQ Shrimp Kabobs

                                                                                                       
If summer at your office means an opportunity to stage an occasional lunch time barbecue, consider serving shrimp kabobs, a collective favorite. Everything can be prepared to the grilling point  in advance, making them a practical yet healthy and delicious component of any menu.

The recipe involves few ingredients and can be adjusted to suit different tastes and preferences. Don’t like shrimp? Substitute salmon or another shellfish instead. Do the same for vegetables or build kabobs with different components for variety.

SHRIMP KABOBS  

Ingredients:

1-1/2 lbs. shelled jumbo shrimp
1 large green bell pepper
1 large. red bell pepper
1 large white onion
1 can pineapple chunks, drained
1/4 cup olive oil
Pepper
Parsley
1/2 stick melted butter
Garlic salt
Oregano
Paprika

You’ll Need:

Barbecue grill or griddle
Metal or bamboo skewers
Aluminum foil
Vegetable brush
Cooking spray

Directions:

The evening prior to the office lunch, cut peppers and onion into bite-sized squares.
Rinse and dry shrimp.
Combine olive oil, pepper and parsley and pour into large zip-lock freezer bag or bowl. Add peppers, onion and shrimp and allow to marinate for 2 hours.
If using metal skewers, lightly coat with cooking spray.
Remove  shrimp, peppers and onions. Discard marinade.
Place shrimp, peppers, onion, and pineapple on kabob sticks in desired pattern. Each kabob should include 4 – 5 pieces of shrimp.
Place on platter, cover and refrigerate until it’s time to grill them.

Prior to lunch time, cover grill with foil and pre-heat.
Use a vegetable brush to lightly brush prepared kabobs with melted butter.
Place kabobs on grill and sprinkle with garlic salt, oregano and paprika.
Grill 5-7 minutes on each side.

Serve with crusty bread or over a bed of pre-prepared and microwaved rice.  Add a bagged salad and enjoy!

Yield: 4-6 servings.

Make It a Sweet Holiday!

                                                                                       

Sweeten your holidays with homemade hard tack candy!  The Anderson family shares their recipe for this old-fashioned treat that can be made in a variety of flavors. It’s a tasty and colorful addition to any seasonal celebration!

You’ll Need:

2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
Flavoring oils to suit your preferences e.g.; cinnamon, peppermint, etc.
Food colorings of choice
Powdered sugar
Candy thermometer
Kitchen or candy shears

Preparation:

Place all ingredients and cooking utensils within reach of your stove or cooktop.
Lightly coat cookie sheets or counter surface with cooking spray. Alternatively, sprinkle powdered sugar liberally on surface.

Directions:

Add water, sugar and corn syrup to large saucepan. Stir well.
Cook over medium heat, stirring until sugar dissolves.
Stop stirring and bring to a boil.
Continue to cook until mixture reaches 260º then add color.
Remove from heat and add 1 teaspoon of oil flavoring. Wait until bubbling subsides and then stir until mixed well.
Pour onto prepared surface and allow to cool slightly.
Using kitchen shears, cut into small pillow shapes.
Dust with powdered sugar and enjoy!