Category: Recipes

  • Doc Ford’s Yucatan Shrimp

    Doc Ford’s Yucatan Shrimp
    Servings: 2 to 3
    Prep Time: 20 Minutes

    Ingredients
    1lb of fresh Gulf Shrimp
    8 oz of Yucatan Sauce
    8 tablespoons of Butter
    1 Lime (optional for more zest!)
    Fresh cilantro

    Download Doc Ford’s Yucatan Shrimp Recipe Card

    Preparation
    Boil shrimp until cooked through.
    Bring Yucatan Sauce along with butter to a simmer.
    Reduce heat, toss the cooked shrimp into the sauce and garnish with cilantro.
    *Extra* Toast your favorite type of bread for dipping!

    ** Recipe and image credit: Doc Ford’s Rum Bar & Grille located in Ft. Meyers, St. Pete Pier, Captiva Island, and Sanibel Island, Florida.

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    Doug

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  • Cheesy Garlic Pasta

    Cheesy Garlic Pasta

    Cheesy Garlic Pasta
    Time: 45 minutes
    Serves: 5

    Ingredients:

    8 ounces pasta
    2 garlic cloves (diced)
    1/2 cup heavy cream
    4 tbsp butter
    1 cup parmesan cheese
    1 cup mozzarella cheese

    Instructions:

    Cook your pasta. In a small saucepan melt your butter.  Then add your heavy cream and garlic. Bring your mixer to a simmer. Add your cheeses and let melt. Mix in your cooked pasta, let cool and enjoy.

    Credit: Olivia H.

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    Doug

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  • Blueberry Pancake

    Blueberry Pancake Recipe

    Prep: 10 minutes
    Cook: 10 minutes
    Serves: 4 – 6

    Dry ingredients:
    2 cups flour
    1/2 teaspoons baking powder
    1 teaspoon salt
    1 tablespoon sugar
    3/4 cup blueberries

    Wet ingredients:
    3 tablespoons melted butter
    1 jumbo egg or two small eggs
    1 teaspoon vinegar – cuts the sweetness from sugar.
    1 3/4 cups milk

    Instructions:
    Mix together in a large mixing bowl the dry ingredients – excluding the blueberries.

    Mix in the egg, vinegar, melted butter, and milk. let stand as you heat a skillet with a coating of vegetable oil.

    Add in the blueberries and gently mix using a spoon.

    Pour the favored amount of batter mix onto the heated skillet. Cook until bubbles appear, flip and finish cooking pancake – 1 or 2 minutes.

    Serve with melted butter and warm maple syrup.

    Enjoy!

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    Doug

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  • PEANUT BRITTLE

    Peanut Brittle
    Prep:     10 minutes
    Cook: 20 minutes
    Total: 30 minutes
    Servings: All to yourself

    Ingredients:
    1-3/4 cups sugar
    1/2 cup light corn syrup
    5 tablespoons salted butter
    1 teaspoon baking soda
    1-1/4 cup peanuts – roasted/salted
    1/3 cup water
    Pinch of salt

    Instructions:
    Be sure all ingredients are first measured out beforehand. Next, grease (or use parchment paper) a 9 x 13-rimmed baking sheet and set aside.

    Using a 2-quart saucepan combine the sugar, corn syrup, salt, and water over medium heat.

    Be sure the sugar fully dissolves and the mixture comes to a boil.

    Once the mixture is boiling add peanuts and use a candy thermometer to get the temperature of mixture to 300 degrees. When at 300 – 310 degrees remove the mixture from heat and immediately stir in butter and baking soda until you have a smooth texture.

    Now pour onto a greased (or use parchment paper) baking sheet. Spread the mixture out into a thin layer. Allow cooling completely. Once cooled you can break the full sheet into smaller bite-sized chunks. Put broken pieces into an airtight container.

    Over the coming days, enjoy as you treat yourself!

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    Doug

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  • Cheat Day Mac and Cheese

    CHEAT DAY MAC AND CHEESE

    Servings: Cheat Day means all yours!
    #NationalMacAndCheeseDay

    Ingredients

    Kosher salt
    1 3/4 # cooked elbow macaroni
    4 cups milk, 2 or 3 sprigs thyme &
    2 cloves garlic, minced
    Roux: 3 tablespoons unsalted butter & 3 tablespoons all-purpose flour
    7 to 8 Cups shredded Jack & Cheddar How cheesy do you like it?
    Freshly ground White Pepper
    1/4 cup fine chop parsley
    1 Package of bacon diced (Freeze then chop)
    1 onion, diced, 2 garlic cloves, minced, finely chopped thyme from 8 sprigs

    Instructions

    In a small saucepan
    Heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat.

    Start Roux
    Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain out the milk and whisk it into the roux. Continue to whisk vigorously, and cook until the mixture is nice and smooth.

    The Sauce: Stir in the 4 cups of the cheese into roux and milk and continue to cook and stir to melt the cheese. Season with salt and white pepper. Add the cooked macaroni and the parsley. Fold that all in to coat the macaroni with the cheese mixture.

    Bacon, Thyme, Garlic Add the bacon, render the fat, and cook until crispy. Add onion, garlic, and thyme leaves and cook for a couple of minutes until onions are translucent. Season with salt and pepper.

    Finish the Dish: In the pasta pot, toss pasta, cheese sauce, bacon, thyme, and garlic.

    Bon Appetit!
    Cindy- Bucket List Coach

    Follow Cindy at: Bucket List Coach 

    A big thank you to National Day Calendar Ambassador Cindy Lee for sharing this recipe!

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    Doug

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  • ROASTED SWEET POTATOES

     

     

     

     

     

     

    Name: Roasted Sweet Potato
    Prep: 10 minutes
    Cook: 40 minutes
    Total Prep: 50 minutes
    Servings: 4

    Ingredients:

    2-3 medium-sized sweet potatoes
    1/2 tablespoon avocado oil
    1 teaspoon of dried thyme
    1 teaspoon of basil
    salt and pepper to taste

    Instructions:

    Heat oven to 425F. Peel and cube the sweet potatoes. Place on a baking sheet. Toss with avocado oil, paprika, cumin, and coriander. Season lightly with salt and pepper. Roast for 40 minutes, flipping halfway through.

    Back to Side Dishes. 

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  • VEGGIE STUFFED WONTONS

    Veggie Stuffed Wontons
    Prep: 15 minutes
    Cook: 15 minutes
    Total Prep: 30
    Servings: 60 wontons

    Download Veggie Stuffed Wonton Recipe Card

    Ingredients:

    1 8-ounce brick cream cheese, softened
    1 package vegetable soup mix
    1 16-ounce package wonton wrappers
    water
    Vegetable oil for deep frying

    Instructions:

    In a medium bowl, mix cream cheese and vegetable soup mix until well combined.

    Place one teaspoon of the mixture inside each wonton. Place a dab of water along two edges and fold wontons in half, pressing edges to seal. Wontons can also be gathered at the top and pinched to seal.

    Heat oil in a large kettle or deep fryer to 350F. Drop wontons into hot oil in batches and fry until golden brown – about 2 minutes. Drain on paper towels.

    Serve with a dipping sauce such as Sweet Sriracha, Sweet and Sour, or Hoisin.

    Recipe credit: Michele S. – North Dakota

    Back to Appetizer Recipes.

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  • TRADITIONAL PIE CRUST

    Traditional Pie Crust
    Prep: 10 minutes
    Servings: 5 crusts

    Download the Pie Crust Recipe Card

    Ingredients:

    2 cups flour
    1 teaspoon salt
    1 cup shortening (cut & freeze in small pieces)
    ½ cup ice-cold water, or as needed

    Instructions:

    In a medium bowl combine flour and salt. Cut in shortening until oatmeal-like consistency.

    Combine mixture with water mixing until smooth. (Dough can also be frozen. Thaw in the refrigerator before rolling out.)

    Roll dough into a rough circle about 1/8 inch thick. Use as bottom or top crust as desired. Follow pie recipe’s baking instructions.

    Return to Bread Recipes.

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  • RUSTIC HERB BREAD

    Rustic Herb Bread
    Prep: 15 minutes
    Rise: 1-2 hours
    Cook: 50 minutes
    Total Prep: 3 hours 10 minutes
    Servings: 1 Loaf

    Ingredients:

    3 to 3 1/2 cups all-purpose flour
    1/2 tablespoons sugar
    1/2 tablespoon salt
    1 tablespoons shortening
    1 package regular or quick active dry yeast
    1 cup very warm water (120 to 130 F)
    1 tablespoon dried rosemary
    1/4 tablespoon freshly ground pepper
    1/2 teaspoon dried oregano
    1 head roasted garlic
    1 tablespoon olive oil
    1 sprig of fresh rosemary

    Instructions:

    Stir 1 1/2 cups of flour, sugar, salt, shortening, and yeast into a large bowl. Add warm water. Set electric mixer to low speed and beat for 1 minute. Scrape sides while mixing. Stir in remaining flour 1/2 cup at a time until dough is tacky but not sticky.

    Add rosemary, pepper, and oregano.

    Turn dough onto a lightly floured surface and knead for 5 minutes or until dough is tacky but manageable. Add garlic and knead for an additional 5 minutes and the dough is smooth. Oil a large bowl, and place dough in the bowl. Turn it once to coat all sides with the oil. Cover bowl with a towel or plastic wrap and place in a warm place. Allow dough to double in size – 40-60 minutes.

    Prepare a baking sheet with parchment paper. Punch down the dough and shape it into a round loaf. Place on baking sheet. Cut an X with a sharp knife. Cover with a large bowl and place in a warm place. Allow dough to rise until double in size – about 1 hour.

    Brush with melted butter. Cover and let rise in a warm place for 35-50 minutes or until it has doubled in size.

    Brush with olive oil and place sprigs of rosemary on the dough.

    Heat over to 425°F. Place loaf on the lowest rack. Bake 25 to 30 minutes. The bread is done when it is golden brown and sounds hollow when it is tapped.

    Return to Bread Recipes.

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  • Whole Wheat Bread

    Whole Wheat Bread
    Prep: 15 minutes
    Rise: 1-2 hours
    Cook: 50 minutes
    Total Prep: 3 hours 10 minutes
    Servings: 2 loaves

    Ingredients:

    6 to 7 cups whole wheat flour
    3 tablespoons sugar
    1 tablespoon salt
    2 tablespoons shortening
    2 packages regular or quick active dry years (4 1/2 teaspoons)
    2 1/4 cups very warm water (120 to 130 F)
    2 tablespoons butter, melted

    Instructions:

    Stir 3 1/2 cups of whole wheat flour, sugar, salt, shortening, and yeast into a large bowl. Add warm water. Set electric mixer to low speed and beat for 1 minute. Scrape sides while mixing. Stir in remaining flour 1 cup at a time until dough is tacky but not sticky.

    Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and bounces back. Oil a large bowl, and place dough in the bowl. Turn it once to coat all sides with the oil. Cover bowl with a towel or plastic wrap and place in a warm place. Allow dough to double in size – 40-60 minutes.

    Prepare two loaf pans by coating with butter, oil, or shortening. Punch down the dough and divide it in half. Gently roll out each half into an 18×9 inch rectangle and roll the dough from the short side. Pinch ends and edges to seal. Fold ends under the loaf.

    Place in loaf pans, seam side down.

    Brush with melted butter. Cover and let rise in a warm place for 35-50 minutes or until it has doubled in size.

    Heat over to 425°F. Place loaves on the lowest rack. Bake 25 to 30 minutes. The bread is done when it is a deep, golden brown and sounds hollow when it is tapped.

    Brush with butter again and let cool.

    Return to Bread Recipes.

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