Spring Recipes
SURF ‘N TURF FOIL PACKS
Servings: 4
Ingredients
- ½ lb. sirloin steak, cut into 1” cubes
- ½ lb. shrimp, cleaned and deveined
- 2 ears corn, each cut crosswise into 4 pieces
- 1 c. grape tomatoes
- 1 small red onion, cut into thick slices
- 1 lime, sliced into wedges
- 2 cloves garlic, thinly sliced
- 1 tbsp. Old Bay Seasoning
- 1 tbsp. fresh thyme leaves
- 1 tsp. ground cumin
- Freshly ground black pepper
- 1 tbsp. freshly chopped parsley, for garnish
- Lime wedges, for garnish
Instructions
- Heat grill to high. Cut 4 sheets of foil about 12” long.
- Divide steak, shrimp, corn, tomatoes, onion, lime, and garlic between each foil pack. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
- Fold each foil pack crosswise over to completely cover the food mixture. Roll top and bottom edges to seal.
- Place foil packs on the grill and cook until shrimp is cooked through and steak is finished to your desired doneness, 6 to 8 minutes per side.
- Garnish with parsley and serve with lime wedges.
Source: www.delish.com/cooking/recipe-ideas/a21755976/surf-n-turf-foil-packs-recipe/
WARM PIMENTO CHEESE DIP
INGREDIENTS
WARM PIMENTO CHEESE DIP
Servings: 8
Ingredients
- 1 package reduced-fat cream cheese
- ½ c. low-fat sour cream
- 2 tbsp. fresh lemon juice
- kosher salt
- Pepper
- 1 jar pimientos or roasted red peppers
- 6 oz. sharp orange Cheddar
- 6 oz. pepper Jack cheese
- 2 scallions
- Potato chips
- Pita chips
- Celery sticks
Instructions
- Heat oven to 425 degrees F. In a large bowl, whisk together the cream cheese, sour cream, lemon juice, and ¼ teaspoon each salt and pepper. Fold in the pimientos, Cheddar, Jack cheese, and scallions.
2.Transfer the mixture to a shallow 2-cup baking dish and bake until bubbling and light golden brown, 15 to 18 minutes. Serve with chips and celery, if desired.
Source: www.womansday.com/food-recipes/food-drinks/recipes/a12205/warm-pimiento-cheese-dip-recipe-wdy1112/
LOBSTER ROLL PASTA SALAD
Servings: 4-6 (or 1)
Ingredients
- 1 lb. bacon, chopped into ½” pieces
- 1 c. (2 sticks) butter
- 16 oz. lobster meat (tail or claw), chopped
- 4 c. water
- ½ lb. elbow macaroni or penne
- 2 large celery stalks, finely chopped
- 1 medium red onion, finely chopped
- 12 oz. cherry tomatoes, halved
- 1 c. mayonnaise
- 1 large lemon, juiced (about 1⁄4 cup)
- 4 cloves garlic, grated
- 2 tbsp. finely chopped fresh tarragon
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Instructions
- In a large pot over medium heat, cook bacon, stirring occasionally, until crispy and fat has been rendered, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a large bowl.
- Reduce heat to low. Stir butter into bacon grease and cook until butter has melted. Add lobster and cook, stirring occasionally, until cooked through and firm, 4 to 6 minutes. Using slotted spoon, transfer lobster to bowl with bacon.
- Add water to remaining grease and butter in saucepan and bring to a boil. Cook pasta according to package instructions.
- Meanwhile, add celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and black pepper to bowl with lobster mixture. Stir until thoroughly combined.
- Drain pasta and let cool slightly. Add pasta to bowl and toss to combine.
- Serve pasta salad warm, or cover bowl with plastic wrap and chill 2 hours before serving.
Source: www.delish.com/cooking/a40153499/lobster-roll-pasta-salad-recipe/
