Spicy Lemon Garlic Shrimp

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8

Ingredients
■2 pounds Raw Shrimp, Deveined, Shells On
■2 sticks Cold Unsalted Butter Cut Into Pieces
■1 teaspoon Kosher Salt
■4 cloves Garlic, Peeled
■¼ cups Fresh Parsley
■½ teaspoons Crushed Red Pepper
■1 whole Lemon, Juiced
Preparation Instructions
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly.

Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

http://thepioneerwoman.com/cooking/2010/12/spicy-lemon-garlic-shrimp/

Roasted Garlic and New Potatoes

Prep Time: 10 Minutes
Cook Time: 1 Hour15
Minutes Difficulty: Easy
Servings: 10

Ingredients
20 whole Small To Medium New Potatoes
5 whole Heads Of Garlic, Or More To Taste (up To 7 Heads)
⅓ cups (to 1/2 Cup) Olive Oil
⅓ cups (to 1/2 Cup) Dry White Wine
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Preparation Instructions
Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.
Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.

http://thepioneerwoman.com/cooking/2009/10/roasted-garlic-new-potatoes/

Baba Ghanoush, Baby!

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8

Ingredients
3 whole Medium Eggplants
4 Tablespoons Tahini
4 cloves Garlic, Finely Minced
¼ cups Lemon Juice
3 Tablespoons Extra Virgin Olive Oil (good Quality)
⅓ cups Fresh Parsley, Minced
Preparation Instructions
IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes.
Set them aside to cool slightly.
When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!
Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.

http://thepioneerwoman.com/cooking/2009/10/baba-ghanoush/

Firecracker Shrimp

1 pound large (16 to 20 count) shrimp, peeled and deveined.

2 tablespoons hot chili sauce (Sriracha is the best!)
2 tablespoons olive oil
1/4 teaspoon salt
2 teaspoons sugar
4 to 5 cloves garlic, pressed

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits. Serve on the Fourth of July, and have lots of cold drinks handy.

Totally delicious!

http://thepioneerwoman.com/cooking/2009/07/firecracker-shrimp-part-2-the-good-part/

Pioneer Woman’s Classic Hummus

3 14.5-ounce cans garbanzo beans, rinsed and drained
1/3 cup plus 1 tablespoon tahini
3-4 cloves garlic, chopped
Juice of 1/2 lemon
½ teaspoon ground cumin
3 to 5 tablespoons cold water
1 tablespoon olive oil
Salt to taste
Fresh basil or Italian parsley

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. Pulse until mixture becomes somewhat smooth and combined, but do not overmix. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three time, just to incorporate.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

http://thepioneerwoman.com/cooking/2009/05/classic-hummus/comment-page-2/#comment-371777

Garlic Cheese Bread

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.
Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.

Then get on the Stairmaster. Pronto.

LoveP-Dub

http://thepioneerwoman.com/cooking/2009/03/garlic-cheese-bread/