Pretzel Dogs

The Herrys went to St. Louis for a little baseball trip.  We had pretzel dogs at a place called Gus' Pretzels.  I was on a mission to make my own, so when I got a Kitchenaid mixer for Mother's Day, that's what I did.  The recipe is a from Tracey's Culinary Adventures, but she started with a pretzel recipe from Alton Brown.  These are SO good.

Ingredients:

• 4 ½ C. all-purpose flour
• 1 T. sugar
• 2 t. kosher salt
• 1 ¾ t. instant yeast
• 1 ½ C. warm water (110 degrees F)
• 4 T. butter, melted
• 10 C. water
• 2/3 C. baking soda
• 8 hot dogs, cut in half (to reduce the diameter, not the length)
• 1 egg yolk, beaten with 1 T. of water (egg wash)
• Sea salt

Directions:

1. Add flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook
2. Mix on low speed until the dough comes into a rough ball
3. Knead on low speed for 5 minutes or until the dough is smooth and elastic (it should pull away from the sides of the bowl)
4. Transfer the dough to a large bowl that’s been sprayed with cooking spray
5. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes or until the dough has doubled in size
6. Preheat oven to 450 degrees
7. Line two cookie sheets with parchment paper
8. Combine the water and baking soda in a Dutch oven and bring to a boil
9. Turn the dough out onto a work surface that has been dusted with flour
10. Flour your hands and flatten the dough to divide into 16 equal pieces
11. Working with one piece at a time, roll the dough in your hands into a 12 inch rope
12. Wrap the rope around each piece of hot dog, being sure to seal the ends well, so they don’t unravel when you boil them
13. One at a time boil the pretzel dogs in the water mixture for 30 seconds, then remove and transfer to a wire rack to drain
14. Transfer the dogs to the parchment paper-lined cookie sheets, brush with the egg wash, and sprinkle with the sea salt
15. Bake for 15 - 18 minutes, or until golden brown
16. Serve with Honey Mustard

Tips and Tricks:

• These are great with Honey Mustard.  I make my own.  It’s easy, follow my link.
• The dough is very tacky when you remove it from the bowl after it rises.  You need to work with it a bit with floured hands to get it to come together.

Honey Mustard

This is a recipe I got from "food.com".  I like a Honey Mustard that has some mayo cause it's creamier.

Ingredients:

• ½ C. mayonnaise
• 2 T. yellow mustard
• 1 T. Dijon mustard
• 3 T. honey
• ½ T. apple cider vinegar

Directions:

1. Combine all ingredients

Tips and Tricks:

• I serve this with Pretzel Dogs and Corn Dogs.
• Can be refrigerated and kept for up to 2 weeks.

Balsamic-Mango Grilled Chicken

This is a "recipe girl" recipe and it is easy and yummy.  I made it my own by adding the mango salsa.  It is a great summer dinner with a fresh salad and a crusty chuck of bread dipped in some good olive oil.  Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts or 8 chicken tenderloins (pounded if they are thick) 1 ½ to 2 lbs.
• 1 C. mango nectar
• 1/3 C. balsamic vinegar
• 2 T. olive oil
• ½ T. of thyme
• 1 t. kosher salt
• ½ t. black pepper
• ½ T. Tony Chachere’s Creole Seasoning
• Mango salsa

Directions:

1. In a large storage bag, combine chicken, mango nectar, vinegar, olive oil, salt and pepper
2. Place the bag in the refrigerator for at least one hour or up to two
3. Preheat the grill or a grill pan to medium-high heat
4. Spray with a cooking spray, then add chicken that has been drained of the marinade to the grill
5. Cook for at least 4 minutes per side or longer if the breasts are thicker
6. Serve with mango salsa

Tips and Tricks:

• Mango nectar is what makes this chicken so tender.  You can find it on the juice aisle.  I used Kern’s.
• Follow my link for my mango salsa recipe.

Mango Salsa

This is such a great summer appetizer.  It is a combination of a few different recipes.  It is easy to prepare, except for cutting the mango which can be a little tricky.

Ingredients:

• 1 large mango (or 2 small), peeled and diced small
• 1 small red onion, finely chopped
• ½ red bell pepper, finely chopped
• 2 cloves of garlic, minced
• ½ lime, freshly squeezed
• 2 T. fresh cilantro, coarsely chopped
• ½ t. kosher salt

Directions:

1. Peel the mango with a vegetable peeler
2. Cut the mango in half as close to the seed as possible and dice into small pieces
3. In a medium bowl, with a cover, combine the mango, red onion, red bell pepper, garlic, lime juice, cilantro, and salt
4. Stir all ingredients and refrigerate for several hours
5. Serve with tortilla chips 

Tips and Tricks:

• I serve this salsa with Tostitos Scoops or Restaurant Style Tortilla Chips.
• Some people are not cilantro fans, but this salsa really needs the cilantro to pull it together.

Shrimp Burgers

Don't let this picture fool you, it looks like a hamburger, but it's not.  It's a SHRIMP BURGER!  It is so flavorful.  I got this recipe from a Emeril's show, but it's really Marcelle Bienvieu's recipe.
She left out the breadcrumbs and they ARE necessary.  I used Panko.

Ingredients:

• 1 ½ lbs. shrimp, peeled, deveined, and chopped
• ½ C. onions, finely chopped
• ¼ C. red bell pepper, finely chopped
• ½ C. celery, finely chopped
• ¼ C. green onions, finely chopped
• ¼ C. parsley, finely chopped
• 1 egg, beaten
• ¼ t. cayenne pepper
• ½ t. kosher salt
• ½ T. Tony Chachere’s Creole seasoning, plus 1 t.
• 1 t. baking powder
• 1 C. Panko bread crumbs
• ½ C. all-purpose flour
• 1 C. vegetable oil, for frying
• 4 hamburger buns
• Shredded lettuce
• 1 Roma tomato, cut into slices
• Homemade Tartar Sauce

Directions:

1. In a bowl with a cover, combine the shrimp, onions, bell peppers, and celery with the beaten egg
2. Add the Tony’s, salt, cayenne, green onions, parsley, and baking powder and mix well
3. Cover and refrigerate for 2 hours
4. Remove the mixture from the refrigerator and add the Panko
5. Form into 4 patties
6. In a shallow bowl, combine the flour and the 1 t. of Tony’s
7. Add the vegetable oil to a large skillet and place the skillet over medium heat
8. Dredge each patty on both sides through the flour mixture, then add to the skillet
9. Cook for 4 minutes on each side
10. Drain each on paper towels
11. Serve each burger on a bun with Homemade Tartar Sauce, lettuce, and tomato

Tips and Tricks:

• Make the Homemade Tartar Sauce first, the night before is best.  Don’t skip this!  The Shrimp Burgers are so good with this Tartar Sauce.
• Sometimes, I use a 1 lb. container of Creole seasoning from the produce section to speed up this recipe.  Creole seasoning generally has onions, green peppers, celery, garlic, green onions, and parsley.  The 1 lb. container is about 2 C.

Shrimp Scampi Pasta with Capers

This is quick and easy dinner.  Fresh gulf shrimp are the star of the show.  The lemon juice gives this a bright fresh flavor.  It's perfect with a glass of Sauvignon Blanc.

Ingredients:

• ½ lb. of angel hair pasta
• 2 lbs. of medium to large shrimp, peeled and deveined
• 1/4 C. (1/2 stick) butter
• 2 T. capers
• 2 T. olive oil 
• 3 garlic cloves, minced
• ¼ C. freshly squeezed lemon juice (2 lemons)
• 1 t. lemon zest
• ¼ t. red pepper flakes
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• ½ C. grated Parmesan cheese

Directions:

1. Boil pasta as directed on package and strain
2. In a heavy bottomed skillet, heat a ½ T. of butter over medium heat, allow to cook until the foam is gone
3. Add the capers and crush ½ of them with a spoon, cook for 2 minutes or until they start to burst and smell nutty
4. Add the olive oil and allow to heat, and then add the garlic and cook for one minute
5. Add the lemon juice and cook until it reduces a bit 1 – 2 minutes
6. Add the shrimp with the salt, red pepper flakes, and Creole seasoning
7. Cook for 3 minutes
8. Remove from the heat, then add the remaining butter and stir, until all the butter is melted
9. Add the pasta and toss
10. Sprinkle with Parmesan cheese then serve

Tips and Tricks:

• Adding the butter to the lemon juice without the heat helps the butter to emulsify.
• This recipe makes 4 servings.  It is really easy to double.

Salted Chocolate Caramel Shortbread Bars

These are homemade "Twix".  I LOVE "Twix".  It is one of my favorite candy bars.  These are better.  YES, they are that good.  I got the recipe from Tracey's Culinary Adventures and she got it from someone named Annie.  THANKS, Annie.  This one is a keeper.

Ingredients:

Shortbread:

• 2 C. all-purpose flour
• 2 t. baking powder
• ¼ t. salt
• 1 C. butter (2 sticks), room temperature
• ½  C. sugar

Caramel:

• ½ C. butter (1 stick), cut into 8 pieces
• ½ C. sugar
• 2 T.  light corn syrup
• 1 (14 oz.) can of condensed milk

Chocolate:

• 1 1/3 C. (8 oz.) Nestle Toll House Semi-sweet Chocolate Morsels
• ½ C. butter (1 stick), cut into 8 pieces
• 2 t. light corn syrup 

Directions:

1. Preheat oven to 325 degrees
2. Sift flour, baking powder, and salt in a medium bowl
3. In a large bowl, beat the butter and the sugar until creamy, about 2 minutes on medium speed with a mixer
4. Reduce the mixer to low and slowly add the dry ingredients (Don’t over mix, only until ingredients are combined.)
5. Line a 13” x 9” x 2” baking pan with parchment paper
6. Press the shortbread into the pan, then bake for 15 – 18 minutes, or until the crust is golden brown
7. Remove from the oven and transfer to a cooling rack
8. While the shortbread cools, combine the caramel ingredients in a medium sauce pan on medium heat
9. Stir until all the butter is melted, then increase the heat to medium-high and bring to a boil
10. Once the mixture comes to a boil, reduce the heat to a simmer and start whisking constantly until the mixture gets thicker and starts turning to a caramel color (this takes 10 minutes or longer)
11. Pour the caramel mixture over the shortbread and use a spatula to evenly distribute the caramel
12. Place the baking pan into the refrigerator and allow the caramel to completely cool (at least 1 hour)
13. Using a double boiler, melt the chocolate, butter, and cornstarch until smooth
14. Pour the chocolate layer over the caramel layer and use a spatula to evenly distribute the chocolate
15. Allow the chocolate to sit for 3 minutes, then sprinkle the chocolate with fleur de sel or sea salt
16. Place the baking pan into the refrigerator and allow the chocolate to set before cutting into squares

Tips and Tricks:

• These are SOOOO good.  Don’t try to eat one when you first remove it from the refrigerator.  It is too hard and doesn’t taste as AWESOME as it can, if you wait for it to come to room temperature.
• I don’t have a double boiler.  I use a pot and put a stainless steel bowl over the pot.  This works fine.

Mini Crab Cakes

This is a great appetizer for a cocktail or dinner party.  They are bite size with a hint of spice.  I got the recipe from "Tracey's Culinary Adventures", but you know I tweaked it a bit.

Ingredients:

• 1 (8 oz.) cream cheese, softened
• ¾ C. Parmesan cheese, grated
• 1 egg
• ¼ C. sour cream
• ½ t. lemon zest
• ¼ C. chives, finely chopped
• 1 t. kosher salt
• ½ t. cayenne pepper
• ½ lb. of fresh lump crabmeat
• 1 C. panko breadcrumbs
• ½ stick (4 T.) butter, melted

Directions:

1. Preheat oven to 350 degrees
2. Spray a mini muffin pan (24) with cooking spray
3. In a medium bowl, whisk the cream cheese until it is smooth
4. Add ¼ C. of the Parmesan cheese, the egg, sour cream, lemon zest, ½ of the chives, salt, and cayenne pepper
5. Whisk all the ingredients together until well combined, then fold in the crabmeat
6. In another bowl, combine the ½ C. of Parmesan cheese, the other ½ of the chives, and the panko
7. Add the melted butter and toss together with your hands until all the panko is evenly moistened
8. Spoon one teaspoon of the panko mixture in each well, and press to form a crust
9. Top each with a generous tablespoon of the crab mixture
10. Finally sprinkle the top of each with the panko mixture
11. Bake for 30 minutes or until the tops are golden brown
12. Allow the crab cakes to set for 5 minutes before removing from the muffin pan 

Tips and Tricks:

• Each muffin well will be full with this mixture!  Some may even overflow a bit, that’s OK.
• You can make the crab mixture the day before and refrigerate until ready to make.
• I serve these with my homemade tartar sauce.  Follow my link to find out how I make it.

Tartar Sauce

This is a great accompaniment to a Shrimp Burger or fried seafood.  It is a combination of a few recipes I've found.

Ingredients:

• 1 C. mayonnaise
• 2 T. dill relish
• 2 T. chives, finely chopped
• 1 T. capers
• 1 T. parsley, finely chopped
• 1 T. Dijon mustard
• 1 t. Crystal hot sauce
• ¼ t. cayenne pepper
• ½ T. lemon juice
• 1 clove of garlic, minced

Directions:

1. Combine all ingredients and refrigerate for several hours before serving

Tips and Tricks:

• This is great to make when you are frying seafood. 
• Fresh squeezed lemon juice makes a big difference in this. 
• This can be kept refrigerated for about two weeks.

Shrimp Mold

This is a throwback recipe.  In the 70's, recipes to make Molds or Aspic were all the rage.  I know that it is no longer a must have at every party now, but it is still good.  I love the presentation.  I was given a special Tupperware as a shower gift to make Molds or Aspic.  The recipe is straight out of my cookbook that my sister-in-law Darlene made for me.

Ingredients:

•  1 (8 oz.) cream cheese
•  2 packs of gelatin
•  ½ C. water
•  1 can tomato soup
•  1 C. mayonnaise
•  1 C. shrimp, cooked, chopped
•  ¼ C. onions, finely chopped
•  ¼ C. celery, finely chopped
•  ¼ C. pimento stuffed, green olives, chopped
•  ¼ C. yellow bell pepper, finely chopped

Directions:

1. In a small simmering pot, heat the soup to a boil, then add the cream cheese to the hot soup and stir until the cream cheese melts into the soup.
2. In a small bowl, add the gelatin to the water and whisk until it starts to thicken, about 2 minutes.
3. Pour the soup mixture into a large bowl and add the gelatin to the mixture and stir until incorporated.
4. Add the mayonnaise, then the shrimp, onions, celery, olives, and peppers
5. Grease a Bundt pan (or Tupperware makes a Jel-Ring, which is what I use) with mayonnaise, so the finished product will slide out easily.
6. Pour the mixture into the pan and refrigerate overnight.
7. When ready to serve, place a platter under the pan and carefully flip the pan to release the Shrimp Mold.
8. Serve with assorted crackers.

Tips and Tricks:

• This is great to make when you have some leftover boiled shrimp. 
• Yellow bell peppers is NOT necessary, but the different colors look nice.