Thursday, August 28, 2014

Pulled Pork Green Chili Salsa Sandwich

I am a sucker for sandwiches. On Pinterest of all my food pins my sandwich board has the most pins. I love the simplicity of a sandwich - breakfast, lunch or dinner you can make a sandwich a meal.

The sandwich is the perfect vessel for a meal on the go.  I would make sandwiches to take to the high school football games, perfect for picnics and at home while you are watching TV.

I'm always ready to try something new and here is my take on a Southwestern Pulled Pork Sandwich. Made with prepared Green Chili Salsa and topped with mexican pickled vegetables.  I hope you enjoy my Pulled Pork Green Chili Salsa Sandwich.

Pulled Pork Green Chili Salsa Sandwich

For Slow Cooker

6 or 7 pound pork butt
2 teaspoons kosher salt
1 teaspoons black pepper
4 tablespoons Fiesta Chili Seasonings
2 tablespoons canola oil
1 32 oz box vegetable stock unsalted
1 small onion, cut into 4 pieces
1 carrot, cut into 4 pieces
3 bay leaves

For Sandwiches

1 celery stalk, diced small
1/2 onion, diced small
2 teaspoons olive oil
3 cups shredded slow cooked pork
1 cup green chili salsa
4 onion buns (or your favorite buns or cuban rolls)
* 1/2 cup cilantro
* 6 radishes, sliced thin

Heat a heavy skillet until smoking hot and add canola oil.  Rub salt, pepper and chili seasonings all over pork butt.  Sear pork on all sides about 3 to 4 minutes each side. Place pork in a slow cooker add vegetable stock, onion, carrot, bay leaves, cover; set on high for 24 hours.

Heat olive oil in a heavy skillet over medium heat; sauté celery and onion for 5 minutes or until tender.  Turn up heat to a medium high and add pork cook until some of the pork is a little crispy, add green chili salsa and heat through. Divide green chili pork between the 4 buns top with the pickled cabbage and carrots, recipe follows.

* Before topping with the pickled cabbage & carrots add cilantro and radishes to the cabbage and stir.

With a 7 pound pork butt you will have leftovers, you can make more sandwiches just double the ingredients under For Sandwiches or make pork tacos, breakfast burritos, BBQ Pork Sandwiches, endless possibilities.

Pickled Cabbage and Carrots

8 carrots, peeled and cut thin about 1/4 inch
1 1/2 tablespoon olive oil divided
3 large cloves garlic, minced
1 1/2 cups white vinegar
1 tablespoon pickling spices
2 teaspoons mexican oregano
5 bay leaves
1 teaspoon salt
1 1/2 cups water
2/3 cup pickled jalapeños, including juice
2 serrano chilis, sliced lengthwise
1 head cabbage, sliced thin

Heat a heavy dutch oven over medium heat add half the olive oil, add half the sliced carrots; sauté for 2 minutes; stirring occasionally, remove and place in a bowl; add the rest of the olive oil and carrots, sauté for 2 minutes; stirring occasionally.  Add the other sauté carrots back to the dutch oven.  Add garlic, stir for 30 seconds. Add vinegar, oregano, bay leaves and salt and simmer for 5 minutes.  Add water, jalapeños with juice, and chilies, simmer another 10 minutes. Remove from heat and allow to completely cool.  Add sliced cabbage and stir everything together; place in canning jars and refrigerate overnight.  (serrano chilies and bay leaves are there for flavor, do not eat, well if you like heat go ahead and eat the chilies)

Wednesday, August 27, 2014

Review - Sartori Cheese

Sadly I do not remember if it was the Travel Channel or Food Network that I was watching about Sartori Cheese and all of the awards they have won in the United States and Italy, they have over 180 awards under their belt. I knew that I needed to check them out.

Sartori Cheese is a 4th generation family owned and operated company in the cheese state of Wisconsin.

The selection of cheese available here in Southern Utah is nothing to write home about. It was time to check Sartori out. I placed an order for the following cheeses: Balsamic BellaVitano, Salsa Asiago, Black Pepper BellaVitano, Merlot BellaVitano, Raspberry BellaVitano, Chai BellaVitano, Espresso BellaVitano and Basil & Olive Oil Asiago.

I'm just going to say it Sartori has some of the best cheese I have ever eaten. I love cheese with a bite and Sartori didn't let me down. I don't think I could pick a favorite from the 8 cheeses I purchased they were all incredible. My husband hasn't stopped raving about the Chai BellaVitano.

Another thing I like about Satori is there website. With each of their cheeses they give you pairing ideas with wine, beer and food.  I found this very helpful when we did our cheese tasting.

Another plus Sartori has recipes featuring their cheese. Recipes on my list to try are the  Balsamic BellaVitano Tart, Smoky, silky, parsnip, mushroom and EspressoVitano Mac & Cheese, Black Pepper BellaVitano Beer Cheese Soup and Sartori Smoky Paprika Cheese Biscuits.

You can check out a list of markets by state that carry Sartori Cheese or you can order directly from them like I did.  I'm already making a list for my next order.

Tuesday, August 26, 2014

What's in your pantry?

One thing I am really bad at is buying groceries putting them in the pantry and not getting around to using what I purchased in a timely manner.  Then my pantry gets so packed I can't fit another thing in it.  It was time to go through the pantry and refrigerator and see what I could put together, that was fast and a one "pot" meal.

I came up with a Chicken and Broccoli Calzone and I'm using the word Calzone loosely. I must say it did come out pretty darn good and it is filling. It's kinda like a giant Hot Pocket.

What's in your pantry?

Chicken and Broccoli Alfredo Calzone

1/2 pound chicken tenders, cut into bite size pieces
2 tablespoons Fiesta Chili Seasonings, found in the Hispanic section of market
1 teaspoon salt
2 tablespoons olive oil
1/2 onion, sliced thin
1/4 cup Marsala Wine
15 oz jar Classico Light Alfredo Sauce
1 1/2 cup frozen broccoli florets
1 Pillsbury Thin Pizza Crust
4 slices or provolone or swiss cheese (I used swiss)
1 egg
salt and pepper

Pre-heat oven to 400 degrees. Heat olive oil in a large skillet.  Cover chicken with chili seasonings and salt.  Add marsala wine, chicken, onions to skillet and sauté for 3 minutes turn chicken; cook another 3 minutes. Add Alfredo sauce and broccoli and simmer for 5 minutes.  Roll out pizza dough and place on a parchment paper covered baking dish. Add the chicken and broccoli mixture down the center of the pizza dough; place cheese slices on top of the mixture. Cut dough to allow you to wrap the dough on top of the mixture. Beat egg and brush on top of the dough, sprinkle with salt and pepper.  Bake for 10 to 15 minutes; until crust is golden, let sit for 10 minutes before cutting.

Monday, August 25, 2014

It's Pumpkin Season!

This picture has been all over Pinterest and Facebook and I love it. I am one of those Pumpkin People I can not get enough pumpkin.

Today Starbucks is releasing their Pumpkin Spice Latte (pay it forward and buy the person behind you a Pumpkin Spice Latte today).  Dairy Queen will be coming out with their Pumpkin Pie Blizzard very soon, I am in Pumpkin Heaven. I had to get on the pumpkin bandwagon with these Pumpkin Peanut Butter Oatmeal Cookies.  They are soft and chewy and oh so good.

Pumpkin Peanut Butter Oatmeal Cookies

2 1/2 cup all purpose flour
1 1/2 cups old fashioned rolled oats (not instant)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1 stick unsalted butter, room temperature
1/2 cup creamy peanut butter
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 1/2 teaspoon vanilla extract
1 15 oz can pumpkin puree

Pre-heat oven to 350 degrees

In a medium bowl combine flour, oats, baking powder, cinnamon, ginger, salt, nutmeg and cloves; whisk together making sure all dry ingredients are incorporated.

Using a stand mixer add butter, peanut butter and sugars mix together using the paddle attachment beat on medium speed until fluffy around 3 to 5 minutes.  Add egg and vanilla; beat until incorporated.  Add dry ingredients a 1/3 at a time until completely incorporated.

I used a #40 scoop (about 2 tablespoons) placing 12 cookies on a parchment paper lined cookie sheet.  Bake 12 to 14 minutes; allow to set a couple minutes before moving them to wire racks to cool.  Keep in a air-tight container. If you want you can drizzle them with a glaze or add a cream cheese frosting.

Saturday, August 23, 2014

Anyone else thinking about party foods? Recipe included

Tis the season to start getting ready for Football and Holiday Parties. This year I want to try some new ideas and recipes. I can't wait to share them with you. I'm starting with my Artichoke Tarts, they are quick to put together, fast time in the oven and can be made in advance and served at room temperature. I do like the finger foods, easy to transport to that tailgating party and easy for your guests to eat while watching the big game or mingling.

Artichoke Tarts

1 package of Puff Pastry sheets
1 container prepared artichoke dip (or homemade)
1/2 cup artichoke hearts, chopped
1/2 cup roasted red peppers, chopped
1/4 kalamata olives, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch red pepper flakes (optional)
2 teaspoons olive oil
2 tablespoons finely grated parmesan cheese

Pre-heat oven to 400 degrees.  After you have defrosted your puff pastry allow to come to room temperature about 20 to 40 minutes, do the same with the artichoke dip.  In a small bowl add the chopped artichoke hearts, red peppers and olives. Add garlic salt, pepper, red pepper flakes, olive oil and parmesan cheese; mix well together.

Roll out puff pastry so you can get 10 square or round individual tarts out of each sheet which will give you 20 tarts. (you can do one large one too and then cut into squares, that way you can get more than 20 if needed)  Spread with artichoke dip and top with vegetable mixture. Place on parchment paper and bake for 15 to 20 minutes. Drizzle with a little olive oil or pesto if you like.  The appetizer's can be served warm or at room temperature.

Monday, August 18, 2014

Four Legged Vistors

Around the homestead we are seeing a lot more deer which I am surprised bow season opened this past weekend and usually the deer disappear.  I would prefer the hunters went into the backcountry instead of around homes to hunt after all 3 year here we consider the deer pets and I get very protective of them.

A week ago I bought two bales of hay and put them on the side of our house. There are enough trees there to hide them from prying eyes. Every chance I got I looked out at the pile of hay and not one deer I did have a jack rabbit nibbling the hay.  Then sat when I got up I walked into the bathroom looked outside and saw something move.  I went and got my glasses and to my surprise there were over 9 deer and mostly bucks eating the hay.  The sun hadn't come over the mountain yet so the photos I did get were not great.

We don't usually start getting this number of deer until fall and winter, summer we have 3 or 4 hanging around, during the winter we have had 20 plus eating the hay we put out. Although our summer has been mild we still had temperatures in the low 90's this weekend.

During the hot weather I like to fix meals that are not heavy this Lemon Chicken Orzo Pasta hit the spot. It was light, refreshing and I didn't feel stuffed after dinner.

Lemon Chicken and Orzo Pasta

3 chicken breasts
1 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon dried oregano, crushed
3 tablespoons capers
1/4 cup extra virgin olive oil
5 cloves garlic, minced
3 large lemons, juiced
1 cup yellow squash, diced
1 1/2 cup brussel sprouts, cut into 3rds
olive oil
1 pound box orzo pasta
3/4 cup grated parmesan cheese
juice from 1 lemon and zest
3/4 cup grated parmesan cheese
6 leaves fresh basil, rough chopped
parmesan shavings

Cut chicken into uniform bite size cubes, sprinkle with salt, lemon pepper and oregano and place in a large ziploc bag.  Add to the bag capers, olive oil, garlic, lemon juice and the whole lemon. Seal bag and squish around so everything coats the chicken; refrigerate for at least 3 hours.

At this time take the chicken out of the fridge and allow to sit at room temperature while you do this next step. Pre-heat oven to 400 degrees, place diced squash and sliced brussel sprouts on a foil lined cookie sheet. Drizzle lightly with olive oil and sprinkle with a little salt and pepper; toss and have the veggies spread out evenly on foil. Roast for 20 minutes; stirring vegetables half way through. Remove from oven and set aside. (you can use any vegetable you like, this is what I had on hand)

Cook the orzo pasta according to the boxes direction.  Discard lemon peels from the chicken. Heat a skillet and cook the chicken a little at a time, no need to add any extra oil.  Add to the vegetable mixture.  Once the pasta is done cooking and is drained add to the skillet.  Squeeze lemon juice and zest  to pasta, add grated parmesan cheese and stir.  Add chicken, vegetables and basil to the pasta; stir. Top with parmesan shavings.

Pasta is also good cold as a salad

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Monday, August 11, 2014

The Best Veggie and Cheese Sandwich

As far as I am concerned Football Season starts in pre-season and I'm over the moon. Saturday my beloved New Orleans Saints played the St. Louis Rams winning 26-24, unfortunately I did not get to see it.  

What goes with Football?  Football party/Tailgating food, this year that's good and bad.  As of June 11th, 2014 I started exercising my butt off and eating see where I'm going with this... Football fare is fattening.  

I have lost 28.3 pounds and I'm not going to put it back on.  I am sticking around the 1,200 calories a day. However with my exercising I get to add an average of 300 to 400 extra calories to my 1,200 and I still lose the weight.  

I am walking - jogging an average of 16,800 steps a day which comes out to around 7 to 8 miles per day. I want something hearty and believe it or not this Veggie Sandwich is hearty, filling and packed with flavor.  It meets all my needs.  As you can see it's a messy sandwich too.  If you serve this at your football party you can still add some meat to it and your carnivores will be happy.

The Best Veggie and Cheese Sandwich

2 large onions, sliced thin
1 yellow bell pepper, sliced thin
1/2 teaspoon each salt and pepper, to taste
3 cloves garlic, minced and divided
1 1/2 tablespoons plus more if needed extra virgin olive oil
1 teaspoon fresh thyme, rough chop
2 6 oz cans artichoke hearts, drained
2 cups crimini mushrooms sliced
1/2 can of beef consommé
splash dry marsala wine (optional)
gruyere cheese, shredded
Inglehoffer Cream Style Horseradish (optional)
4 favorite rolls (I used onion rolls)

In a large skillet heat olive oil over medium low heat add sliced onions, salt and pepper; cook low and slow until caramelized, approx 45 minutes or longer; stirring occasionally.  30 minutes into cooking the onions add bell peppers, artichoke hearts and garlic.  Remove onion mixture from heat leaving as much of the juices in pan.  Add sliced mushrooms, more olive oil if needed sauté mushrooms for about 10 minutes or until tender; stirring occasionally, add thyme and garlic cook for an additional 2 minutes.  Add the onion mixture to the mushrooms and add the beef consommé and allow to cook down for 15 minutes.  Note: the vegetables can all be cooked earlier in the day and heated when you are ready to assemble the sandwiches.

Pre-heat oven to 350 degrees. Assembly: Cut rolls in half, spread cream style horseradish to both sides of the buns, add shredded cheese, veggie mixture, more cheese and top with bun.  Wrap in aluminum foil place on a cookie sheet and place in a hot oven for 15 minutes or until cheese is melted.  Makes 4 large sandwiches.

Other uses for the vegetables mixture after they are done cooking toss with fettuccine pasta. If you use for pasta put in the whole can of beef consommé incredible!

Love Bakes Good Cakes

Sunday, August 10, 2014

Blog Tour - All Aboard

Blog Tour

Six years ago I started a food blog House of Pamcakes, then we had the bright idea to put our house on the market and move.  Instead of putting my blog on hold I deleted it.  We packed up 30 years worth of stuff and moved to Utah, after signing the papers our realtor warned us that we might not be making friends that the people were friends and did stuff within their wards.........hold the phone, no friends, that's crazy talk!   We are living on a mountain with no neighbors within 2 plus miles, she was right - no friends, so I decided to dust off House of Pamcakes, reinstate my blog and get busy with the outside world.....except during the time of the move someone swept in and grabbed House of Pamcakes.

While I was feeling sorry for myself and kicking myself in the butt for deleting my blog my husband came up with a new name for me Rancho Delux (that's what he was calling our 42 acres on the mountain) I added the Living in Rancho Delux.   Since there is not a whole lot to do in our small town and I had no girlfriends, I started cooking......lots of cooking.  Then 2 years of living in the not so friendly Utah our daughter got tired of the "no friends" and moved back to California, what else is a mom to do when her baby bird leaves the nest, you got it,  more cooking.

Baking is my biggest challenge, high altitude changes everything,  even though you might have a recipe for 7,200 feet doesn't mean it's going to work every time you make that recipe.  The time of day, outdoor temperature and humidity changes the way your baking comes out day to day, it is a hit or miss.

Being up here in my own little world I have improved my cooking skills, developed my own recipes, learn to write down recipes that I have made so many times without blinking an eye.  I have entered more cooking contests and was a finalist in the Johnsonville Pizza Contest with my Zesty Lemon Sausage Pizza.

Blog Tour Questions:

What am I working on:

Organizing and being consistent comes to mind first. If I have a hiccup in life I need to kick it to the curb and move on instead of it halting my life.  Writing more reviews on cookbooks and products that I use.

How does my work differ than others of its genre?

I don't take fancy good photographs of the food I make.  What you see is going to be devoured minutes after the photograph is taken.  It's not that I wouldn't love to take fantastic photos but I can't see making a meal during the day just to get a perfect photo and reheating it in the evening.

I make home cooking recipes, nothing fancy, nothing complicated, just please pass the peas food.

Why do I write what I do?

First and foremost it's recipes.  I want to share my love of cooking with others along with reviews of cookbooks and my thoughts on food products and kitchen tools I use. Blogging is also my link to the outside world.

How does my writing process work?

I'm working on my writing skills.  I will make a recipe, type it on my blog and then just sit there staring at my computer screen, trying to figure out how to start my blog post, I totally go blank.  In person I am never a loss for words, go figure.

I am working on writing down notes when a thought pops in my head.  This is when organization skills would help me a ton.

My Favorite Bloggers:

I know above I'm sounding a bit negative, but this is now my life and I feel that needs to be explained to get where I'm at now.  Through the blogging world I have made the most amazing friends.  They share the same love of food and cooking as me.  Without my experience here in Utah I wouldn't have met Jenny from Mad Ranting of Andrew's Mom and owner and host of The Cookbook Junkies a group of 7,000 plus cookbook fanatics like myself. Jenny has done a huge service to the Cookbook Industry and authors with the Cookbook Junkies and cooking your way through cookbooks you can check them out here: Cooking from The New Midwestern Table by Amy ThielenCooking Through Extra Virgin: Recipes & Love from our Tuscan KitchenBaking ... through Lick the Bowl Good and Baking Through Wintersweet.

Jenny and I met on my blog I was having a giveaway for the Beekman Boys Heirloom cookbook, I had two people enter and Jenny was one of them.  With just two people entering I felt it was only right to give both of them cookbooks.  Jenny and I continued talking online and fast became friends.
I am happy to say we have met in person 2 times and have plans to do more things together in the future, she is my Soul Sister.

Jenny is an amazing caring person, that has a heart bigger than Texas.  Jenny is always cooking and not just for her family but for friends and neighbors.  With her incredible wit and writings along with recipes like Chicken Cordon Bleu Macaroni and Cheese and by the way Jenny is the Mac n' Cheese Queen or how about some Toasted Coconut Scones.

Thank you Jenny for inviting me on this Blog Tour and a huge shout out for my favorite guy Andrew Jenny's son. Andrew brings so much joy into my heart. Life would be pretty dull if I didn't hear all of the Andrew-isams and getting hugs and love from him. I love you Jenny, Jim and Andrew.

Next stop on this blog tour is Shelby from The Life & Loves of Grumpy's Honeybunch, Shelby is a very dear friend that I found through Jenny (Jenny gets around). I love visiting Shelby's blog I get to see beautiful photographs of her home, her family and her kitties. Visiting Shelby is like visiting an old friend relaxing and enjoying some fantastic food in a country setting.  With dishes like Grilled Peaches with Agave Lime CreamHoney Sesame Chicken and Chicken Tenders in Garlic Tomato Sauce with Buccatini you can't go wrong.  Shelby is also involved with the Secret Recipe Club, has been featured on Yummly and a featured partner with ZipList just to name a few places Shelby has been featured.  You can also find Shelby on FacebookPinterest and Twitter stop by and tell Pam sent you.

Next stop on our Blog Tour is Renee at Kudos Kitchen by Renee.  Again I met Renee through Jenny.  Jenny had Renee make me a hand painted tile of my Blog. Since then I have had Renee paint wine glasses for me.  You really need to check out her blog shop page to see all the wonderful items Renee paints they make incredible gifts.  Besides being a gifted artist Renee works her magic in the kitchen too.  You will be drooling over these dishes like Alsatian Cheese and Bacon TartWasabi Pea and Beer Nut Brittle and Savory Pumpkin and Sage Pinwheel Appetizers. You can find Renee featured on ZipList, Foodgawker and Tastespotting.  Renee also shares her talent at The Secret Recipe Club and Sunday Supper along with a long list of features.  You can also visit Renee at FacebookPinterest and Twitter.

If you would like to join the Blog Tour just answer the blogging questions above and feature 3 bloggers what a fantastic way to get to know one another and pay it forward.

I wish I could have featured more bloggers but I'm running out of time....So instead I will be sending some shout-outs to:  Katrina at Baking and BoysSwathi at Zesty South Indian Kitchen,  and Miss at Miss in the Kitchen just to name a few.

Wednesday, August 6, 2014

Banana Toasted Coconut Bread

I am suppose to be making meatballs and dog cookies today but my eye keeps looking over at the ripe bananas I have sitting on the counter.  Dog cookies can wait until tomorrow, sorry Olive and the meatballs I will make later.

Now I don't want to make the usual banana bread I want to do something different.  I go to my baking pantry to see what I have. Perfect! I see 3 bags of coconut I might as well grab one of those and the bottle of Malibu Coconut Rum. Oh, this is sounding good already.

If you don't already have Malibu Coconut Rum on hand I suggest you pick up a (big) bottle.  Besides using it in my cooking and baking a splash of Malibu and Amaretto in Raspberry Lemonade will turn that frown upside down.

Banana Toasted Coconut Bread

1 cup toasted coconut
1 3/4 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1/4 cup Malibu Coconut Rum
2 large ripe bananas, mashed
1/2 cup coconut (not toasted)

Pre-heat oven to 350 degrees and grease a loaf pan.  On a baking sheet spread out coconut flakes (I used Baker's sweetened) bake 7 to 10 minutes until golden brown; stirring often.  Remove from oven and set aside. Prepare batter while coconut is cooling.

In a medium bowl add flour, baking soda and salt and give it a whisk; set aside.  In a large bowl add eggs, sugar, oil and rum and whisk together; add mashed bananas and stir together.  Add dry ingredients and stir together incorporating all the flour be sure to scape the sides.  Fold in toasted coconut.  Pour into prepared loaf pan and sprinkle with coconut.

Bake for 60 minutes or until toothpick comes out clean.  Drizzle with honey as soon as it comes out of the oven. Cool for 15 minutes before removing from pan and continue to allow bread to cool.

Giveaway reminder:  There are two giveaways on my blog right now - Click on the links here to enter Cookbook Giveaway: Down South and Italian Giveaway.  

Monday, August 4, 2014

Gazpacho Soup

I have a recipe on my blog for Gazpacho Soup and I felt I could improve it.  Both soups are good but I think this one is a tad bit better.  Sometimes you get an idea in your head on revamping a recipe and you need to go for it.  We can all use a little improvement, right?

Gazpacho Soup 

3/4 cup red onion, diced small
3/4 cup yellow bell pepper, diced small
3/4 cup english cucumber, diced small
3/4 cup celery, diced small
1/2 cup cilantro, rough chop
1 jalapeño, diced small (optional)
zest from one lime
1/8 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons worcestershire sauce
32 oz bottle Clamato (or V8 juice)
1 10oz can Rotel Original
1 cup cocktail sauce (shrimp)

Sauce Cream
Sliced Green Onions
Diced Avocado

Cut up all the veggies and place in a large bowl with salt, pepper, lime zest and worcestershire sauce; stir and set aside.  If you are serving with shrimp this is the time to make it (recipe below).

Add to veggies, Clamato, Rotel and shrimp cocktail sauce; stir. Taste to see if seasonings need to be adjusted.  If you made the shrimp all the little goodies in the shrimp pan need to be added to the Gazpacho.  Serve chilled and add toppings of your choosing and some good rustic bread.

Cajun Shrimp

2 tablespoons olive oil
1 lb of shrimp, shelled and deveined
salt and pepper, 1/8 teaspoon each
1 1/2 tablespoons cajun seasonings
2 cloves garlic, minced
1/4 cup dry Marsala wine

Heat olive in skillet over medium heat, sprinkle cajun seasonings, salt and pepper over shrimp.  Saute shrimp for 1 1/2 minutes, lower heat to medium low and add garlic.  Stirring for 30 seconds; do not let the garlic brown.  Add marsala wine; cook for another 1 1/2 minutes or until shrimp is cooked. Remove shrimp and add drippings to soup.  Serve shrimp on the side; but does taste great in the soup.

Friday, August 1, 2014

Italian Giveaway

Benvenuti e grazie per aver visitato il Living Rancho Delux 

Are you ready for a Italian Feast and a Italian Giveaway?  Last year I shared my Italian Meat Sauce recipe.  This meat sauce would be perfect with lasagna, ravioli or any other pasta dish.  It is simple to make and delicious.

To help you in your pasta making I have an Italian Giveaway for one (1) lucky person.

Included in this giveaway is a Pasta Machine, Ravioli Maker, Ravioli Wheel, Wine Aerator, Extra Virgin Cookbook, The Tuscan Sun Cookbook and of course you need the movie too Under The Tuscan Sun.

Giveaway is open to US only.  Starts August 01, 2014 and ends on August 8th, 2014, 10:00pm MT.
There will be one winner and the winner will have 48 hours to respond with mailing address, otherwise another winner will be chosen.  Good luck!

This giveaway is being self-sponsered by Me, Myself and I.

Enter via Rafflecopter:
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