Category: Recipes (Page 22 of 55)

Popcorn Cake??!? My mom used to make this ‘cake’ a lot when I was growing up—I even took it to school one year as my ‘birthday cake’ to share with classmates! Right now I’m thinking it’s a great, no-bake cake recipe for summer! BYOC (Be Your Own Chef) with your favorite nuts and M&M’s: the possibilities are endless. Popcorn Cake and a movie anyone?!?

Popcorn Cake

Yield: 16-18 servings

Ingredients:

• 1/2 cup (1 stick) butter or margarine
• 8 oz mini marshmallows
• 20 caramels, unwrapped
• 10 cups popcorn, popped without salt or butter
• 1-1/2 cups salted peanuts (or use your favorite nuts—almonds, pecans, etc.)
• 1 cup M&M’s (your favorite—plain, peanut, peanut butter, almond, pretzel, etc.)

1. Spray a 10 cup bundt or 10” tube pan with cooking spray (make sure you do a good job—you don’t want the cake to stick!).
2. In a microwave safe bowl, combine butter, marshmallows, and caramels. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place popcorn, nuts, and M&M’s in a large bowl; pour caramel mixture over popcorn mixture. Mix well.
3. Press mixture into prepared pan. Cool until firm. Remove from pan and cut with a serrated knife.

An easy, down-home recipe direct from Heidi… “My maternal grandmother made this favorite salad of mine–she’s still one of my heroes. My mother makes it for me when I come home in the summer.  Great for a simple salad for my boat guests.”  

Grandma Holcomb’s Shrimp Salad

Serves 4

Ingredients:

• 1 Large Head Lettuce
• 2  carrots, shredded
• 1 C. Miracle Whip
• 10 oz can Medium, Deveined Shrimp

1. Clean and chop the lettuce, making sure it is well drained.
2. Add carrot and miracle whip and mix well. Add the shrimp and toss gently. Cover and put in the frig for awhile – this goes great with fried chicken and corn on the cob! Ah, home….

Breakfast is the most important meal of the day, but why stop at breakfast with this recipe! Use your favorite combination of berries—we recommend strawberries, blueberries, and raspberries—and LOTS of whipped cream!

French Toast with Mixed Berries and Cream

Serves 4-6

Ingredients:

• 3 cups fresh berries (if using strawberries, trim and slice)
• 2 tablespoons water
• 6 large eggs
• 2 cups cream, divided
• Butter
• 8 (1-inch-thick) slices brioche (from day old loaf)

1. Combine 2 cups of the berries with the water in a medium saucepan and bring to a simmer. Cook over medium heat until the berries are softened; set aside until ready to serve. Keep warm.
2. In a shallow, large bowl whisk together eggs and 1 cup cream.
3. Melt 1-2 tablespoons of butter in a large nonstick griddle or skillet over medium heat (make sure that the entire surface is covered with butter). Dip slices of brioche in the egg/cream mixture. Turn bread over to briefly soak both sides.
4. Transfer the bread to the prepared griddle and cook until golden brown and slightly crisp, about 3 minutes per side. To keep French toast warm, place on an ovenproof serving platter in a preheated oven (200 deg F) and cover loosely with foil.
5. Whip the remaining 1 cup of cream until soft peaks form. Serve the French toast topped with the warm berries, remaining fresh berries and whipped cream.

Another recipe direct from Heidi’s cookbook, ‘Cook This!’ Become an ITS member to download a free copy!

In her own words… “Another great reason to pull out the grill! Great recipe with a ‘South of the Border’ flair that my [charter yatch] guests loved. The dish can be casual or elegant depending on how you plate it.”

Grilled Tex-Mex Tenderloin Pork Medallions

Makes 4 servings

Ingredients:

• _ 4 lbs. Pork tenderloin, well trimmed

For Marinade:

• _ 2 T. Olive oil
• _ 4 lg. ripe Roma tomatoes
• _ 1/2 C. cilantro, rough chop
• _ 1 Red onion, chopped
• _ 2 T. Lime juice
• _ 3 Cloves garlic – slivered
• _ 1 T. Cumin
• _ 4 oz. Canned corn, drained
• _ 1 t. Salt and Pepper (each)

Trim the tenderloins well and put whole into a ziploc bag. In a large non-metallic bowl mix all ingredients well. Pour into Ziploc and squish it all around. Seal it up and refrigerate for at least an hour. I usually do 3 hours, tops.
 
For Sauce:

• _ 2 C. Sour Cream
• _2 t. Garlic Powder
• _ 2 T. Cumin
• _ 2 T. Lime Juice
• _ 1/3 C. Cilantro, Chopped
• _ 1-1/2 t. White Pepper
• _ Salt to taste

Mix everything together – this will need more salt than you think, but let it sit first.  Cover and refrigerate for at least an hour. Bring the sauce to room temperature prior to serving. Salt to taste.

To Grill and Serve:

1. Preheat grill to high. Remove pork from Ziploc and scrape clean. Put marinade in a medium sauce pan and boil the crap out of it for at least 5 minutes. Use a thermometer to read 165 for 15 seconds and you‘re good. You may need to add a little chicken broth so it doesn‘t dry out.
2. Place tenderloins on the grill and sear all the way around. About 5-6 minutes total.  Remove from grill and let rest. Lower grill heat to medium high. Slice pork into 2-inch medallions and return to grill until just a little pink is left in the middle, about 1-2 minutes per side. You can also cook the pork until well done, about 2-3 minutes per side.
3. Remove meat from grill and cover to keep warm. The marinade can be served as a salsa as long as it‘s been boiled as indicated above.   
4. Fan the pork out on the plate and serve the sauce over the top with the salsa on the side. This goes really well with roasted potatoes or a quesadilla with Cotija Cheese.