Margarita Shrimp Salad

Add a slice a lime to glass!

Preparation:

Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use. Meanwhile, make Creamy Lime-Chile Dressing.

In a large bowl, combine all ingredients (except lettuce leaves). Gently toss. Arrange lettuce leaves in individual margarita glasses. 

Divide salad and serve. 

(Cooked chicken breast or scallops can be substituted for shrimp.)

·                                 1 pound medium cooked shrimp, defrosted.

·                                 1/4 cup tequila

·                                 2 teaspoons freshly grated orange zest

·                                 1 teaspoon freshly grated lime zest

·                                 1/2 teaspoon salt

·                                 1/4 cup thinly slivered red onion

·                                 1 Yellow pepper, diced

·                                 1 cup Cherry tomatoes, halved

·                                 1 orange, peeled and cut into segments

·                                 2 ripe avocados, cut into 1/2-inch cubes

·                                 2 cups torn butter lettuce

Creamy Lime-Chile Dressing

·                                 6 tablespoons reduced-fat sour cream

·                                 3 tablespoons lime juice

·                                 2 teaspoons minced seeded jalapeno, or serrano pepper

·                                 1 teaspoon chili powder

·                                 1 teaspoon sugar

·                                 1/4 teaspoon salt

Pineapple Upside Down Cupcakes

Individual upside-down cakes are a outside the box twist on an old favorite. No cupcake liners for these sweeties.  Take your presentation to the next level by packaging them in small Chinese take-out containers along with a colorful napkin.  These cupcakes are perfect for a special celebration such as a shower or birthday. Stunning as a  hostess gift or just a nice surprise for the home gang!

Ingredients:

·         1 - Duncan Hines Pineapple Supreme Cake mix

·         Oil and Eggs called for on box

·         Pineapple juice in place of water called for on box.

·         1 - Can of pineapple chunks or slices (save the juice!)

·         1 1/2 Cups of  brown sugar

·         1 Stick of melted butter

·         Maraschino Cherries

Instructions:

1.   Pre-Heat oven to 350. 

2.  Mix the cake as directed on box,  use the pineapple juice from the canned pineapples in place of water. 

3.  Melt the butter. Mix brown sugar and butter together.

4.  Spray cupcake pan with cooking spray. (Do not use paper liners!)

5. Place one teaspoon of melted butter/sugar mixture in the bottom of each cup of the pan. 

6.  Place one cherry in the center.

7.  Place slice/chunks around the cherry to form a circle.

8.  Add cake mix on top of the pineapple.

9.  Bake for 18-20 minutes or until cupcakes are cooked.

10.Let the pan cool on a cooling rack for about 5 minutes.

11.Run a knife along the inside edge, invert cupcake pan on the cooling rack.

12.Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

Roasted Herb Salmon and Broccoli Rabe (Raab)

Easy Gourmet Recipe of the Month - March 2012
I've been hearing about this yummy veggie called rabe.  Slightly bitter, but packed full of flavor, I thought salmon would be a perfect pairing.  I picked up my bunch of rabe at Costco, along with the salmon.

Ingredients:
Olive Oil
Salmon fillets 3 oz.
Broccoli Rabe (Raab or Broccolette) cut into 3" pieces.
Garlic cloves finely chopped or pressed.to taste.
Herbes de Provence
Lemon Pepper spice
Parmigiano Reggiano
Lemons


Instructions:
Heat oven to 350.  On a cookie sheet, toss rabe with olive oil, garlic and lemon pepper spice. Spread out.  Wash and pat dry salmon fillets and coat with olive oil and too -  place on pan.  Sprinkle with Herbs de Provence.  Roast in oven 12-15 minutes till rabe is tender. Sprinkle Parmigiano Reggiano over rabe and squeeze lemon on salmon prior to service.   Serve with side of Cousous or another starch.