Crispy Prosciutto

 Crispy Prosciutto 

Crispy prosciutto is a simple way to elevate soups, salads, pasta or vegetable dishes. 

3 oz prosciutto, thinly sliced 

Preheat oven to 375 degrees 

Lane a baking sheet with parchment paper. Lay the prosciutto on the parchment being careful to not overlap slices. 

Bake for 10 - 15 minutes depending on the thickness. 

Allow to cool, the prosciutto will continue to crispy as it cools. 

Shrimp Dip Recipe

 Shrimp Dip Recipe 

And easy to make cheesy shrimp dip with delectable shrimp, sharp cheddar cheese, pepper jack, garlic and  Old Bay Seasoning. Always a favourite party dip loaded with flavour.  

8 ounces cream cheese, softened 

1/3 cup mayonnaise 

1/4 cup sour cream

1 1/4 cup sharp cheddar cheese, shredded 

1 1/4 cup pepper jack cheese, shredded 

1/2 tbsp Old Bay Seasoning

1 tsp Worcestershire sauce 

16 ounces shrimp, cooked and coarsely chopped 

3 - 4 dashes hot sauce

2 cloves garlic, minced

3 green onions, thinly sliced 

Preheat oven to 350 degrees

In a stand mixer or using  a hand held mixer, beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup pepper jack cheese, Old Bay seasoning, Worcestershire sauce and hot sauce until smooth. 

Stir in shrimp, garlic and green onions. 

Spoon I to a bsk8ngndish and top with remaining cheddar and pepper jack cheese. 

Bake 20 - 25 minutes or until the cheese is melted and the dip is bubbly and heated through. 

Notes:

Spice it up by substituting cajun seasoning for Old Bay Seasoning and adding a finely diced jalapeño 

This dip can be prepared up to 24 hours in advance, covered and refrigerated.  Remove from fridge 30 minutes prior to baking to allow the casserole to come close to room temperature. 

Medium to large shrimp are the best choice for this recipe as they will remain moist during the baking process 

Smoothie

 Smoothie

1 banana

1/2 cup frozen mixed fruit 

1 cup Coconut water 

1/2 silk milk

1 tbsp honey 

1 tsp peanut butter 

Add all ingredients to blender and mix until combined. 

Shrimp Guacamole Bites

 Shrimp Guacamole Bites 

1 lb 21-25 size shrimp, deveined and cleaned 

2 tbsp taco seasoning 

16 oz guacamole 

1 bag of scoops/dipper taco chips 

Preheat oven or air fryer  to 400 degrees. 

In a medium mixing bowl toss the shrimp with the taco seasoning. Place on a baking sheet or in the air fryer and bake 8 minutes, tossing once during the cooking time. Remove from oven/air fryer and allow to cool. 

Place taco scoops on a serving platter and place a spoonful of guacamole into each scoop. 

Place one shrimp in each guacamole filled scoop and serve. 

Air Fryer Potatoes

 Air Fryer Potatoes 

1/2 lb fingerling potatoes 

2 tbsp vegetable oil

2 tsp Italian seasoning

1 tsp Cajun seasoning 

1 tsp garlic salt 

Slice potatoes into 1” pieces.  Place in a medium sized mixing bowl and toss with oil, Italian seasoning, Cajun seasoning & garlic salt. 

Preheat air fryer for 3 - 5 minutes at 400 degrees. 

Add seasoned potatoes to air fryer and cook for 10 minutes at 400 degrees. Toss potatoes, spray with andditonal oil if looking dry  and air fry an additional 10 minutes at 400 degrees. 

Remove from air fryer and serve. 

Cinnamon Spread Copycat Recipe

 Cinnamon Spread Copycat Recipe 

This Cinnamon Spread tastes just like the original made by Imperial. This was discontinued a number of years ago and this recipe is a perfect copycat of the original Imperial Cinnamon Spread. This was my daughters favourite breakfast, Cinnamon Spread melty goodness on toast. 

1 cup Imperial margarine 

1 tbsp cinnamon 

1/2 tsp cardamom 

1/4 cup icing sugar 

1/4 cup brown sugar 

1 tbsp vanilla extract 

Add all ingredients to a small mixing bowl and whip until smooth. 

Store in an airtight container in the fridge for a few weeks. 

Pierogie Soup

 Pierogie Soup

This is a tasty soup that uses frozen Pierogies or your own if you prefer. It’s quick and easy. The pierogies release the potato filling and thicken the soup.  Add crispy bacon to amp up the flavour. 

15 oz pierogies, frozen & partially thawed 

2 tbsp butter 

1/2 cup chopped onion

1 cup cabbage, finely chopped, packed 

OR

1 bag coleslaw mix 

3 1/2 cups chicken broth 

1 tsp garlic powder 

1 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 cup milk

1 cup old cheddar cheese, shredded 

1/2 lb bacon (Optional)

Cut each partially thawed pierogie in half lengthwise, then 3 times across so each pierogie will be cut into 8 pieces. 

In a soup pot , melt the butter over medium heat. Add the chopped onion and cabbage and sauté for 5-7 minutes until onions are translucent. 

Add the cut up pierogies, chicken stock, garlic powder, salt, paprika and pepper.  

Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. 

Add the milk and cook stirring over low heat until heated through, approximately 5 minutes. Add cheese, stir to melt and remove from heat.  

If adding bacon, cut into small pieces and sauté until crispy.  Add as a topping when serving.