Spicy Shrimp and Vegetable Stir Fry

Spicy Shrimp and Vegetable Stir Fry

Amazing and easy to make. Enjoy.

Yogurt-Marinated Chicken Kebabs

Grilling Season is here!!! Try something deliciously different with this Yogurt-Marinated Chicken Kebabs.

Strawberry shortcake—a perfect summertime desert and perfect for using local ingredients! In case you didn’t know strawberries are abound in Michigan this time of year :)

Strawberry shortcake—a perfect summertime desert and perfect for using local ingredients! In case you didn’t know strawberries are abound in Michigan this time of year :)

Hunker down for some serious #foodiefriday with 538.com’s burrito correspondent (and mid-Michigan native) Anna Barry-Jester as she hunts down America’s best burrito.

(Source: youtube.com)

S’mores cake in a jar? Um, yes please!

S’mores cake in a jar? Um, yes please!

Tags: foodiefriday

Yummy? Tips For This Summer’s Cicada Hatch

Cicada

Summer recipes in an engineering journal? The latest issue of Chemical and Engineering News, now available at the LCC Library, contains recipes for cooking cicadas! Cicadas, the cyclical insects, will hatch this summer, and the journal suggests cooking up the extra bugs. For more reasons to enjoy cicadas and recipes, read C&EN’s blog.

Still not convinced? Read this article available from the Proquest Central database entitled “5 Reasons to Eat Bugs.”

For more resources on insects or food or insects as food, visit the LCC Library today.

Image Source: http://www.washingtonpost.com/blogs/capital-weather-gang/files/2013/05/cicada_lunch-lr.jpg

Time to make the donuts! After several experiments, Martha Stewart still has one of the best doughnut recipes out there.

More veggies please!

More veggies please!

Tags: foodiefriday

If you attended A Taste of History last week in the Library, you know the food was amazing! As requested, we are passing along the recipes so you can make these dishes at home:

Black Eyed Peas (Serves 6-8)

Ingredients:

  • 1lb. Dried black eyed peas
  • 2 tbsp Vegetable oil
  • 8 Strips thick sliced bacon, cut inot 1/2 inch pieces
  • 1 Medium onion, diced
  • 4 Cloves garlic, sliced
  • 1-1/2 tsp Salt
  • 1 tsp Black pepper
  • ½ tsp Cayenne pepper
  • 4 cups Chicken stock
  • 2 cups Water
  • 3 Bay leaves

Directions:

  1. Soak dried peas overnight and then drain and rinse.
  2. Heat oil in a large pot over medium heat. When the oil is shimmering, add the bacon.
  3. Cook bacon 3-5 minutes then add onion and garlic and cook until garlic and onion are slightly browned - about 6-8 minutes.
  4. Add salt, pepper and cayenne; and cook until the entire mixture is coated with spice - about 2 minutes.
  5. Add stock, water, peas and bay leaves.
  6. Simmer until the peas are very soft - about 1-1 1/2 hours.

Mustard Greens (serves 4)

Ingredients:

  • Extra virgin olive oil
  • 3 Cloves garlic, smashed
  • Pinch Crushed red pepper flakes
  • 1 Large Bunch Mustard greens, washed, left wet, stems removed, and cut into 2 inch pieces
  • Kosher salt
  • 2-3 tbsp Red wine vinegar

Directions:

  • Coat a large saute pan with olive oil and heat on medium-high until hot.
  • Add garlic cloves and red pepper flakes and cook until garlic is brown and aromatic. 
  • Discard garlic.
  • Add mustard greens and season with salt to taste.
  • Cover and cook greens until soft and wilted.
  • Stir in vinegar.
  • Transfer to a serving bowl and serve warm.

Cornbread (serves 4-6)

Ingredients:

  • 6 tbsp Unsalted butter, melted, plus butter for baking dish
  • 1 cup Cornmeal
  • 3/4 cup All purpose flour
  • 1 tbsp sugar
  • 1-1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 2 Large Eggs, lightly beaten
  • 1-1/2 cups Buttermilk

Directions:

  1. Preheat oven to 425 degrees (F).
  2. Lightly grease an 8 inch baking dish.
  3. In a large bowl, combine dry ingredients.
  4. In a separate bowl combine eggs, buttermilk, and melted butter.
  5. Make a well in the center of the dry mixture and add the buttermilk mixture. Fold together until just combined-batter will be lumpy.
  6. Pour batter into the prepared baking dish.
  7. Bake until the top is golden brown and a toothpick inserted into the center comes out clean - about 20-25 minutes.
  8. Remove cornbread from oven and let cool 10 minutes before serving.

Chicken Fricassee (serves 4-6)

Ingredients:

  • 3 tbsp All purpose flour
  • 1 tsp Paprika
  • 1 tsp Poultry seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 4 (6 oz) Skinned, boneless chicken breasts
  • 2 tbsp butter
  • 1-1/2 cups Diced onion
  • 1/2 cup Diced celery
  • 3 cloves Garlic, minced
  • 1 cup Chicken broth
  • 1/4 cup Dry white wine
  • 2 cups Diced carrots
  • 1/4 cup Chopped fresh parsley 

Directions:

  1. Combine first 5 ingredients in a large zip lock bag.
  2. Add chicken to bag and toss well to coat.
  3. Remove chicken from bag; reserve flour mixture.
  4. Melt butter in large nonstick skillet over medium heat.
  5. Add chicken, breast side down and saute for 5 minutes or until browned.
  6. Remove chicken from pan; keep warm.
  7. Add onion, celery, carrots, and garlic to pan; saute 5 minutes stirring occasionally.
  8. Stir in reserved flour mixture and cook 1 minute.
  9. Add broth and wine; bring to a boil.
  10. Return chicken to pan; breast side up.
  11. Cover, reduce heat and simmer 25 minutes or until chicken is completely cooked.
  12. Sprinkle with chopped parsley and serve.

Forced Meatballs (serves 4)

Meatballs:

  • 1lb Lean ground beef
  • 1/2 cup Dry bread crumbs
  • 1/4 cup Milk
  • 1/2 tsp Salt
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp pepper
  • 1 small Onion, chopped
  • 1 large egg
  • 2 tbsp Unsalted butter

Sauce:

  • 1/4 tsp ground Allspice
  • 1/4 tsp ground Nutmeg
  • 1/4 cup All purpose flour
  • 3 cups Beef broth
  • 1/4 cup Heavy cream
  • 1/4 cup Sour cream

Directions:

  1. In a large mixing bowl, combine the first 8 ingredients.
  2. Shape meat mixture into 20 1-1/2 inch meatballs.
  3. Melt butter in skillet over medium heat; add meatballs and saute until golden brown on all sides-about 7-10 minutes.
  4. Remove meatballs and place on an oven safe dish; keep in warm oven.
  5. Reduce skillet heat to low and add flour; whisk until lightly browned-about 2 minutes.
  6. Gradually add beef stock and whisk until sauce begins to thicken.
  7. Add cream, sour cream, allspice, and nutmeg; continue to cook until gravy reaches the desired consistency.
  8. Add meatballs to gravy and serve.
Maple-Bacon Corn Muffins