Garlic and Paprika Grilled Shrimp

Still grilling...LOL!!

Garlic and Paprika Grilled Shrimp

1 1/2 to 2 lbs. raw jumbo or colossal shrimp, tail-on, peeled and deveined
1/3 cup of olive oil
3 cloves garlic, pushed thru a press
1 teaspoon smoked paprika

In a medium bowl, combine the olive oil, garlic and paprika. Toss in the shrimp to coat.
Lightly oil the grill grates. Preheat the grill to medium. Carefully place the shrimp on the grill and cook, turning once, until the shrimp just change in color. Serve over rice pilaf.

Warm Balsamic Mushroom Salad with Feta

Warm Balsamic Mushroom Salad with Feta

2 lbs. small cremini and baby portobello mushrooms (I quarter mine)
1 piece feta cheese, about 6 ounces, crumbled but leaving some chunks big
1 cup garlic-balsamic dressing
Fresh chopped parsley
Salt and fresh ground black pepper

Heat dressing and 2/3 cup warm water in a large. deep skillet. Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and the liquid has mostly reduced to a glaze; season to taste with salt and pepper. Place mushrooms in a bowl and add the feta cheese. Top with the chopped parsley.

Garlic-Balsamic Dressing

1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 cloves of garlic, pushed thru a press
3/4 cup of olive oil

Whisk all ingredients in a small bowl until blended and smooth.

Vermont White Cheddar Mac & Cheese with Bacon and Avocado

Vermont White Cheddar Mac & Cheese with Bacon and Avocado

1 lb. small pasta shells
1/4 cup butter
1/2 cup all-purpose flour
2 1/2 cups fat free half and half
6 slices white American cheese, chopped
1 cup shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon hot sauce
6 slices cooked, crumbled bacon, extra crispy
3 ripe avocado, cubed

Prepare pasta according to package directions.
Melt butter over low heat. Whisk in flour and cook for 1 minute, whisking constantly.
Slowly whisk in half and half and cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add both cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for about 5 minutes.
Remove from heat and place mac & cheese into a serving bowl. Gently fold in the avocado. Top with the crumbled bacon.

Footnotes - The bacon topping is optional. I usually don't add the bacon....it really depends on my mood. I also add a bit of onion powder and a sprinkle of chopped onion.

Portobello Mushroom Gratin

Portobello Mushroom Gratin

6 portobello mushroom caps, sliced 1/2-inch thick
2/3 cup bread crumbs
1 1/4 cups shredded Munster cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
5 tablespoons butter, divided
1 large shallot, chopped very fine
1 garlic clove, grated
Pinch of ground thyme
1/4 cup dry sherry or white wine
1 cup heavy cream

Preheat oven to 400 degrees.
Mix together the Munster cheese, bread crumbs, parsley, garlic, shallots, thyme, sherry or white wine, heavy cream, salt and pepper.
Place the portobello mushroom slices in a buttered gratin dish. Pour the cheese mixture over the mushrooms. Sprinkle with the grated Parmesan cheese.
Cover with foil and bake for 35 minutes. Uncover and bake for an addition 8 minutes or until the top is golden brown and bubbly.