Spicy Shrimp Boats

Recipe & picture courtesy of Rachael Ray

MAKES 2 DOZEN
Prep Time: 20 min  

• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• Pinch salt
• 2 English cucumbers
• 12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
• 2 tablespoons minced jalapeño chile
• 1/3 cup chopped fresh mint

1. In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.
2. Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
3. In a bowl, mix together the shrimp, jalapeño and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

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Crustless Tomato-Ricotta Pie

Recipe & picture courtesy of Good Housekeeping

Prep Time 20 minutes
Cook Time 35 minutes
Total time 55 minutes
Serves 6

• 1 container(s) (15-ounce) part-skim ricotta cheese
• 4 large eggs
• 1/4 cup(s) freshly grated Pecorino Romano cheese
• 1/2 teaspoon(s) salt
• 1/8 teaspoon(s) coarsely ground black pepper
• 1/4 cup(s) low-fat (1%) milk
• 1 tablespoon(s) cornstarch
• 1/2 cup(s) (loosely packed) fresh basil leaves, chopped
• 1/2 cup(s) (loosely packed) fresh mint leaves, chopped
• 1 pound(s) ripe tomatoes, thinly sliced

1. Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.
2. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
3. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.

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Watermelon Limeade

Recipe & picture courtesy of Rachael Ray 

MAKES 20 DRINKS
Prep Time: 20 min

• 1 seedless watermelon (about 6 pounds), cut into chunks
• 3/4 cup lime juice (10 to 12 limes), plus lime slices for garnish
• 2 to 4 tablespoons sugar
• Ice
• Mint sprigs, for garnish

1. Using a blender, working in batches, puree the watermelon with the lime juice.
2. Pour the watermelon puree into a large pitcher, add the sugar and stir until dissolved. Dilute with water if desired. Serve over ice and garnish with lime slices and mint sprigs.

**Personal Review: No Review Yet** 

Top Sirloin Kabobs and Avocado Sauce

Recipe & picture courtesy of Better Homes & Gardens

Prep: 30 Min.
Marinate: 30 Min.
Grill: 10 Min.

• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. granulated garlic
• 1 Tbsp. granulated onion
• 1-1/2 tsp. dried oregano
• 1 tsp. freshly ground black pepper
• 1/2 tsp. kosher salt or salt
• 3 lb. beef top sirloin steak, about 1-inch thick
• 1 medium ripe avocado, seeded, peeled and coarsely chopped
• 1/2 cup seedless (English) cucumber, coarsely chopped
• 1/3 cup lightly packed fresh mint leaves
• 1/4 cup dairy sour cream
• 2 Tbsp. lime juice
• 1 tsp. kosher salt or salt
• 1 tsp. ground cumin
• Fresh mint leaves (optional)

1. In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the 1/2 teaspoon salt; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
2. Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.
3. Thread meat on skewers, leaving 1/4 inch between pieces. For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly. (For gas grill, preheat grill. Grill as directed above.)

Test Kitchen Tip: Soak bamboo skewers in water for 30 minutes before using.

**Personal Review: No Review Yet**

 

Frozen Mojito Cake-tails

Recipe & picture courtesy of Rachael Ray

MAKES 12
Prep Time: 25 min (plus freezing)
Cook Time: 5 min

• 2 sticks (8 ounces) butter
• 3 cups salted pretzels, finely crushed
• 1 cup plus 6 tablespoons sugar
• Two 8-ounce packages cream cheese, softened
• Grated peel of 3 limes, plus 1/2 cup lime juice
• 2 tablespoons white rum
• 3 tablespoons finely chopped fresh mint, plus sprigs for garnish
• 2 cups heavy cream

1. In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
2. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
3. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
4. Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
5. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

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Cucumber-Mint Salad

Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 5 min

• 1 1/2 English cucumbers, peeled and chopped
• One 5.3-ounce container Greek-style yogurt
• Juice of 1 lemon
• 12 mint leaves, thinly sliced, plus more leaves for garnish
• Salt and pepper

1. In a medium bowl, combine the cucumbers, yogurt, lemon juice and sliced mint; season with salt. Top with mint leaves and season with pepper.

**Personal Review: No Review Yet**