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Seaside Shrimp Appetizer

Seaside Shrimp Appetizer

Ingredients:

2 lb. peeled, large shrimp and leave the tail on
( 31/40 count)
1 cup bottled Caesar dressing  ( I used Paul Newman's)
1/4 cup chopped fresh parsley
1/4 cup fresh lime juice
2 cloves garlic, pressed
1 tsp. freshly ground pepper

Preheat oven to 375. Place all ingredients in a 13 x 9-inch baking dish, tossing to coat. Bake 18 minutes or just until shrimp turn pink, stirring after 9 minutes.
Serve with crusty French bread and salad and it can be dinner.

This was so easy and it was so so good.

Grand Marnier Chocolate Cake

Grand Mariner Chocolate Cake

1/2 pound butter
4 cups Semi Sweet chocolate chips
5 eggs, beaten
1 /4 cup Grand Marnier
Garnish: Chocolate shavings or powdered sugar

Preheat oven to 350 degrees. Grease a 9 inch springform pan; set aside.
Melt butter, add chips and stir until chips are completely melted.
Add beaten eggs and Grand Marnier. Pour batter into pan and bake for 15-18 minutes. Remove and place on rack to cool for 1 hour. It will still be shiny on top when it comes out of oven. Refrigerate at least 8 hours before removing from springform pan.
Garnish with chocolate shavings or powdered sugar and serve.

Chicken Kiev

Chicken Kiev

Ingredients:

4 Large Chicken Breast, boneless with skin on. I buy the chicken breast with the bone in and then debone them, because I cannot find boneless with skin on.
1/2 stick butter ,softened
2 Tablesoons fresh lemon juice
2 Tablespoons fresh chopped parsley
3 Cups Italian Bread crumbs
2 eggs, beaten
2 Tablespoons milk
Salt and Pepper
Oil

Pound the chicken breast between 2 pieces of wax paper until thin. Mix the softened butter, lemon juice and parsley and form 4 small balls. Lay chicken breast skin side down and lightly salt and pepper. Place one butter ball in the center of the chicken breast. We have changed this recipe up a little by adding 1 large raw shrimp, you may or may not wish to do that. Then you will take the chicken breast and turn it inside out. The chicken skin is now holding the chicken in a little pouch. You may have to use a few tooth picks to seal it shut.
Mix the milk with the beaten eggs and dip each breast in the egg mixture. Then firmly coat with the bread crumbs. Fry in hot oil(375 F) for 10 to 12 minutes until golden brown, or bake at 350 F for about 45 minutes.
I like to serve it with cooked Linguine that I toss in a skillet with olive oil, garlic, and fresh parsley. It is a lot of work, but well worth it.

Pulled Pork Recipe

Pulled Pork

Ingredients:

1 Boston Butt Pork Roast
Rendezvous Famous Seasoning ( or any BBQ dry rub, but if you can get Rendezvous you really need to use it)

Preheat oven to 325 degrees.
Rub the dry rub all over the roast. Place the roast in the pan fat side up. Cover tightly with foil and bake 1 hour per pound.
Remove roast from the oven and pour off  fat. I use two forks and pull the pork apart. remove any fat.
Place the pulled pork in baking dish and mix with your favorite BBQ sauce. I use Stubbs original when I am out of Rendezvous BBQ sauce. Put in a 325 degree oven until hot. About 30 minutes. Serve on warm buns with Cole slaw.

Baby Back Ribs In The Oven Recipe

1 Slab Baby Back Ribs
Rendezous Famous Seansoning ( You can use any BBQ dry rub, but again it is so much better with the Rendezous).

Preheat oven to 325 degress.
Cut the slab of ribs in half so it will fit in the pan easier. Rub the ribs with the dry rub seansoning. Place the ribs in a single layer in pan. Cover tightly with foil and cook for 2 hours. You can also take them out of the oven after 1hour 45 minutes and put them on the grill for the last 15 minutes to give them that grill flavor.
Serve with your favorite BBQ sauce.

Grilled Sirloin Steak and Skinless Chicken Breasts

When Company Drops in the Last Minute

My wife came up with this recipe when I invited a friend over for dinner. We didn't have enough food for a guest so she combined the sirloin and the chicken as a meal. We typically will marinade the 2 cuts of meat in a marinade. You can find my marinade at our You Tube Channel: cookingwiththesmiths.

After grilling the meat, cut thin long slices to serve. This serves two purposes: you can combine the meats together and eat them both at the same time. And this slicing method makes the food go farther. That's why she came up with this method to begin with; we needed to make enough food to satisfy our guests and ourselves.

This is also a great way to shake things up. I always joke about "inventing a new food". But the secret is becoming creative and thinking up new ways to serve every day dishes with a twist or a new preparation method.

And of course, most importantly, presenting the food in the most appetizing way.

Cooking With The Smiths Is Born

The Beginning

I'm not sure when we determined to start Cooking With The Smiths but my wife and I have been cooking all of our adult lives. She learned from her Mom and I learned from mine. And since both of those wonderful ladies were really good cooks, we had a great foundation to begin learning the art of cooking.

As our skills progressed, we started to come up with our own recipes. The idea behind Cooking With The Smiths, is to share those recipes with anyone who either wants to learn how to cook or is looking for a different way to prepare a dish.

If you are new to cooking, the best advice we can give is jump right in. Cooking is easy, baking is a different story. Don't be afraid to experiment, that is how we came up with many of these recipes.

Whether you are cooking for yourself, your family or your friends, good food makes for great fun.

So please let us know what you think or e-mail us with questions or requests for recipes.

Cooking With The Smiths is here to stay, I hope you enjoy it.
cookingwiththesmiths@gmail.com