Pickled Shrimp to Celebrate the Kentucky Derby #DerbyDayRecipes

Are you a Kentucky Derby fan?  All that I know about horse racing I have learned through movies. But I do love any excuse for a party so when Ellen, of Family Around the Table. suggested we get together to share Derby Day recipes;

"It’s said that in Louisville, Kentucky for 6 months leading up to the Kentucky Derby, that all conversation revolves around Derby Day. My blogger colleagues and I share some derby inspired foods. Is your hat ready?"

I was happy to jump right into the festivities and give Ellen my RSVP that I would attend this fun party.

Then I had to do a google search for recipes that are traditional for the Kentucky Derby. What I found is that any Southern Dish will do....think biscuits, pecan pie, hot browns.  Also if it contains Bourbon, you are good to go. Ditto for anything Julep.  One recipe caught my eye though. I had never heard of it before I started this search but it showed up a lot.

Pickled Shrimp.

There are a lot of recipes out there for Pickled Shrimp.  How is it that I had never even heard of Pickled Shrimp before now??

The one I finally chose to adapt as my own was this recipe from Bon Appetit.  I liked it because it contains fennel which I love and I also liked that it was ready in less than an hour but could be refrigerated and served up to two days later.

I didn't serve this at a Derby Day Party but I did take it to a Birthday Potluck where it was gobbled up in no time flat.

Perfect Recipe.....easy, peasy and delicious!!!  Enjoy while you watch the Run for the Roses....hope your horse wins by a nose.

Quick Pickled Shrimp
adapted from Bon Appetit

2 lbs. large cooked shrimp, peeled, deveined with tails left intact
1 medium fennel bulb, halved and thinly sliced, fronds reserved
1 small onion, thinly sliced
4 cloves garlic, thinly sliced
1 jalapeno pepper, stemmed, seeded and thinly sliced
1 c. fresh lemon juice
1/2 c. apple cider vinegar
1/2 c. good olive oil
1/4 c. chopped fennel fronds
salt and pepper to taste

Combine shrimp, fennel, onion, garlic and jalapeno in a large bowl.  Whisk together the lemon juice, vinegar, olive oil, fennel, salt and pepper.  Pour over shrimp mixture and toss to coat.  Cover and chill, tossing occasionally for at least 20 minutes or up to 2 days.  Print Recipe

Delicious Derby Day Delectables

• Angel Biscuits from Jolene’s Recipe Journal
• Bourbon Peach Tea from Family Around The Table
• Derby Day Truffles from Dad What’s for Dinner
• Grapefruit and Thyme Bourbon Smash from Culinary Adventures with Camilla
• Hot Brown Sandwich from Palatable Pastime
• Pickled Shrimp from A Day in the Life on the Farm
• Tortilla Chip Derby Hats from Amy’s Cooking Adventures

Scallops with Garlic and Cilantro #MexicanRecipes

Welcome to the final day of our Cinco de Mayo celebration hosted by Sue of Palatable Pastime. Since today is Fish Friday, I decided to share a Mexican Seafood Recipe.

Poaching the scallops in a spicy butter sauce produces a tender, juicy dish that is hard to resist.

The best part is that this dish comes together very quickly.  In a matter of minutes it can be on the table.  I served mine with Green Rice and it made a beautiful and elegant presentation.  You don't have to take the time to make your own rice though.  I have found those individual serving cups of brown rice that microwave in 1 minute are a wonderful way to shorten prep time. Using those, this meal would be on the table in about 10 minutes. Perfect for a Friday night when you come home and are anxious to start your weekend.

I hope you have enjoyed this week of Mexican Recipes as much as I.  You will find everyone's final dish following this easy peasy and scrumptious recipe.  Happy Weekend!!

Scallops with Garlic and Cilantro

recipe from Mexican by Jane Milton

20 sea scallops (I used a package of frozen)

2 zucchini, quartered and cut into strips

6 T. butter

1 T. olive oil

4 garlic cloves, minced

2 T. hot chili sauce

Juice of 1 lime

small bunch of cilantro, leaves only, chopped

Melt the butter and olive oil in a large skillet over med high heat.  Add the zucchini and cook until softened 3-4 minutes.  Remove with a slotted spoon and set aside.

Add the garlic to the pan along with the chili sauce.  Add the scallops to the pan and cook stirring constantly for a minute or two until scallops are just cooked through.  Stir in the lime juice, cilantro. and zucchini.  Serve immediately. Print Recipe

Fiesta Finale

• Pico de Gallo from Palatable Pastime
• Cheesy Spanish Rice from the Tip Garden
• Fried Ice Cream Bars from Cooking With Carlee
• Paloma Cocktail from Caroline's Cooking
• Graham Cracker Fried Ice Cream from Jolene's Recipe Journal
• Blackberry Margaritas from Books n' Cooks
• Mexican Hot Chocolate Cookies from Family Around the Table

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Almond Orange Cookies #MexicanRecipes #FilltheCookieJar

I am combining two events again today.  It is day 4 of our Cinco de Mayo party where we are sharing a week's worth of Mexican Recipes in an event hosted by Sue of Palatable Pastime.  It is also the first Thursday of the month.  Our friend, Cynthia of Feeding Big, hosts a party each month inviting us to Fill the Cookie Jar and share a cookie recipe with our readers.

Our theme for this month's Fill the Cookie Jar is Mother's Day.  My mother was not Mexican.  She was Swedish and Czechoslovakian.  I needed to share a Mexican Recipe.  What is a blogger to do??

I decided to not worry so much about the origin of the cookies and concentrate on the ingredients. My Mom loved nuts and her favorite nut was almonds.  If you wanted to put a smile on my mother's face you would buy her a Hershey's Chocolate Bar with Almonds. It also put a smile on our face because she would break off the pieces containing almonds and then distribute the plain chocolate amongst us kids.

So when I was flipping through a cookbook by Jane Milton, titled simply "Mexican", and came across these Almond Orange Cookies, I knew that my Mom would have loved them.  My decision was made.  The perfect recipe for both events.

My Bonita Senorita was my sous chef for these amazing cookies.   I know that Grandma Great was smiling down from Heaven as Melody and I whipped up this batch of light fluffy cookies.

I adapted this recipe by making them drop cookies instead of rolled and cut.  I used crisco instead  of lard and almond flour instead of grinding my own almonds.  They are slightly sweet with most of the sweetness coming from the sprinkle of cinnamon sugar covering them.

You will find many more Mexican Recipes and Cookie Recipes following mine for these light, fluffy cookies that are the perfect ending to your Cinco de Mayo gathering.

Almond Orange Cookies

adapted from Mexican by Jane Milton

1 c. vegetable shortening

1/2 c. sugar

2 eggs

zest and juice of one orange

1 3/4 c. flour

1 t. baking powder

1 3/4 c. almond flour

1/2 c. powdered sugar

1 t. cinnamon

In large bowl of stand mixer, fitted with paddle attachment, beat together the shortening and sugar until light and fluffy.  Add the eggs, one at a time, beating after each addition.  Beat in the orange zest and juice.

Sift together the flour, baking powder and almond flour.  Gradually, add the dry ingredients into the batter on low speed.  When incorporated, increase speed and mix until a dough is formed.

Using a small cookie scoop or a rounded tablespoon, drop the cookies onto a parchment lined baking sheet.  Bake in a preheated 400* oven for 8-10 minutes, until the bottom is golden brown.  Remove to a cooling rack, placed over parchment.

Combine the powdered sugar and cinnamon and sift over the warm cookies.  Print Recipe

More Mexican Recipes

• Almond Orange Cookies from A Day in the Life on the Farm
• Mexican Chocolate Bizcochitos from Palatable Pastime
• Grilled Steak Tacos w/Sweet Chili Slaw from the Frugal Pantry
• Chicken Tamale Casserole from Hezzi-D's Books and Cooks
• Salsa di Hongas from Culinary Adventures with Camilla

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

More Cookie Recipes

• Jumbo Dark Chocolate Cookies by Cookaholic Wife 
• Mexican Chocolate Bizcochitos by Palatable Pastime 
• Sea Salt Caramel Chip Cookies by Jolene’s Recipe Journal 
• Healthy Oatmeal Coffee Cookies by This and That 
• Black Pepper Shortbread by Feeding Big 
• Almond Orange Cookie by A Day In The Life on The Farm
• Galaxy and Nebula Cookies by Amy's Cooking  Adventures

Tropical Fruit Salad #MexicanRecipes #FoodieExtravaganza

This is day 3 of the Cinco de Mayo party hosted by Sue of Palatable Pastime and it is also the day that we get together each month to celebrate National Food Holidays with Foodie Extravaganza.  This month my friend, Cam, of Culinary Adventures with Camilla is hosting.  She went to the nibble and discovered that May is National Salad Month.

I decided to combine both of these events by making a Tropical Fruit Salad.  Every party needs a fruit platter or fruit salad for the beauty and color it offers to the serving table or buffet.

I combined all the fruits that make me think of being in Cozumel, enjoying a day of diving and a night of feasting.  We eat a lot of fruit while on dive trips.  There is always an abundance of fruit at the breakfast bar, they serve us fresh fruit between dives and, of course, there are all of the fruity margaritas and rum punches when the dive day is through.

Make sure you scroll past this easy peasy and gorgeous salad recipe to see what the others have brought to the Fiesta and more terrific salad recipes that are sure to keep you happy all summer long.

Tropical Fruit Salad

1 pineapple, cored, peeled and cut into chunks

2 mangoes, cored, peeled and cut into chunks

2 kiwi, peeled, halved and sliced into half moons

1 pt. strawberries, hulled,  halved or quartered depending on size

half of a small seedless watermelon, peeled and cut into chunks

1/2 c. mango juice

1/2 c. pineapple/orange juice

1/4 c. honey

1 T. poppy seeds

1/2 shredded coconut

Place the pineapple, mangoes, kiwi, strawberries and watermelon in a large bowl.  In a small bowl whisk together the juices, honey and poppy seeds, pour over the fruit.  Add the shredded coconut and gently toss the fruit to cover in dressing and distribute the coconut.  Transfer to a serving bowl and serve immediately or refrigerate until ready to serve.  Print Recipe

More Fiesta Fare

• Tropical Fruit Salad from A Day in the Life on the Farm
• Taco Salad Boats from Palatable Pastime
• Champurrado from Culinary Adventures with Camilla
• Shrimp Veracruz from the Tip Garden
• Tequila Lime Grilled Chicken from Cooking With Carlee
• Mexican Street Corn Salad from Caroline's Cooking
• Cilantro Lime Rice from Books n' Cooks
• Frozen Peach Margaritas from Family Around the Table

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

The Salad Smörgåsbord

• Avocado Egg Salad by Making Miracles
• Carrot Raisin Salad by Hardly A Goddess
• Cilantro Lime Cucumber Salad by Cookaholic Wife
• Crunchy Salad by Sneha's Recipe
• Lahpet Thoke by Culinary Adventures with Camilla
• Mexican Street Corn Salad by Caroline's Cooking
• Taco Salad Boats by Palatable Pastime
• Tortellini Cesar Salad by Fearlessly Creative Mammas
• Tropical Fruit Salad A Day in the Life on the Farm
• Warm Steak and Sweet Potato Salad by Our Good Life

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Camilla of Culinary Adventures with Camilla is hosting. She encouraged us: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!"

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Mango Peach Margarita #MexicanRecipes

Welcome to Day 2 of our Cinco de Mayo Fiesta.  Senorita Sue de Palatable Pastimes has asked us all to share our favorite Mexican Recipes as this holiday approaches.   I, for one, am very excited because there is no such thing as too many Mexican Recipes.  We love Mexican food and eat it quite often, both at home and out to restaurants.

Of course, no fiesta is complete without a Margarita.  We love our margaritas around here and have shared several with you. My personal favorite is Frank's Fantastic Margarita but I certainly wouldn't turn down a Blueberry Margarita or this Mango Madness Margarita.  Nor would I turn down this Mango Peach Margarita that I am sharing with you today.

I cannot wait for Peach season to strike in Michigan this year so that I can use our local, fresh, juicy peaches in this drink.  It will be perfect, poolside on a hot summer day.  I am getting giddy just thinking about it.  

The secret to a good margarita is to use the best quality ingredients you can find.  In this household that means Cuervo Gold Tequila, Grand Marnier, and in this case, fresh frozen fruit as it is not stone fruit season locally.  Of course, if you can find some nice, ripe, juicy mangoes in the market you can use half fresh and half frozen until the peaches are ripe.

Mango Peach Margaritas

2 medium mangos or 4 c. frozen mango slices

3 peaches or 1 1/2 c. frozen peach slices

1/2 c. tequila

1/4 c. orange liqueur

1/4 c. freshly squeezed lime juice

10 c. ice if using fresh fruit, 3-4  c. water if using frozen fruit

sugar for rimming glasses, if desired

lime wedges or mango slices for garnish, if desired

Place the mangoes and peaches in the bottom of a heavy duty blender or into a food processor.  Add the tequila, orange liqueur, lime juice and ice or water.  Puree until smooth adding additional water if too thick.  

Rub a lime wedge around the edge of four margarita glasses and dip into sugar that has been placed in a shallow dish.  Divide the margarita mixture between the glasses and garnish with a slice of lime or mango, if desired.  Print Recipe

More Marvelous Mexican Recipes

• Mango and Peach Margarita from A Day in the Life on the Farm
• Cheese Enchiladas Rojas from Palatable Pastime
• Zippy Tortilla Chips from Jolene's Recipe Journal
• Slow Cooker Pork Carnitas from Frugal Pantry
• Quinoa and Black Bean Stuffed Peppers from The Chef Next Door

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Macarons.....#FirstMondayFavorites

My friend, Sid, of Sid's Sea Palm Cooking, invites us each month to link up on the First Monday and share our most favorite recipe of the prior month.

This is a difficult choice and each month I struggle with it.  I had several again this month that I loved like Frutti de Mare, Dolmathes and Ifisashi.  It was a very varied month for International recipes, as you can see.  The recipe I am choosing to share is also from another Country, France to be exact.

I finally bit the bullet and tried my hand at Macarons.....I don't know why I was so intimidated by these light airy cookies that are crunchy on the outside and tenderly moist on the inside.  They were really not very difficult at all and I was so pleased with the results that I couldn't wait to share it with you again.

More First Monday Favorites

An InLinkz Link-up

Pupusas de Queso #MexicanRecipes

This week our Holiday Fun with Our Blog Friends group is having a Cinco de Mayo Fiesta hosted by Sue of Palatable Pastime,  Sue has invited us all to post our favorite Mexican Recipes all week long so that our readers have a plethora of ideas from which to choose when planning their celebrations.

Today is the first day of May but all through April we were celebrating National Grilled Cheese Month so for my first recipe of this event I made a Mexican Grilled Cheese.  I served these up for Meatless Monday, topped with salsa and a side of refried beans.  Of course, we topped it all off with a Mango/Peach Margarita......I will be sharing that recipe tomorrow!

This recipe is quick and easy even making your own dough.  You simply mix Masa Harina with a pinch of salt and some water.  You want it to become the consistency of Play Doh

Divide the dough into eight pieces and roll into balls about 2" in diameter.  I felt like I was playing Play Doh as I made a well in each roll, stuffed it with cheese and wrapped the dough back around the cheese.

Then I used a rolling pin to flatten it into a round about 1/4" thick.  You could just pat it down with your hands too if you wanted.

I cooked them, one at a time in a lightly oiled cast iron skillet.  It only took a minute or two for them to be cooked and slightly toasted brown.

I served them with salsa and a side of beans.  Traditionally they are serve with salsa and a cabbage salad.  I think they would be good topped with guacamole too.  

Join us all week long as we share our recipes.  You can find us on all social media by searching #MexicanRecipes.  Don't forget to stop by and see what the others are sharing following my recipe. Buenos Dias.

Pupusas de Queso

adapted from crsricebowl

2 c. masa harina

pinch of salt

1 1/2 c. water

1 c. queso fresco, shredded

1 T. olive oil

Combine the masa harina, salt and water in a bowl and knead until it is the consistency of PlayDoh, adding more water if necessary.

Form the dough into 8 balls about 2" in diameter.  Shape the balls into small bowls and fill with a little cheese.  Seal the dough back around the cheese and roll it into a disc 1/4" thick.  Repeat until all dough and cheese is used.

Heat a cast iron skillet over medium high heat.  Brush the pan lightly with olive oil and cook the pupusas for a minute or two on each side until dried and lightly browned in spots.  Print Recipe

More Fiesta Fare

• Papusas de Queso from A Day in the Life on the Farm
• Mexican Restaurant Rice from Palatable Pastime
• Posole de Camarones (Shrimp and Hominy Stew) from Culinary Adventures with Camilla
• Enchiladas to Feed a Crowd from Tip Garden
• Mexican Street Corn Barley Salad from Cooking With Carlee
• Conchas (Mexican Sweet Bread) from Amy's Cooking Adventures
• Avocado Paletas (Mexican Avocado Ice Pops) from Caroline's Cooking
• Churro French Toast from Jolene's Recipe Journal
• Beef Tacos from Books n' Cooks
• Easy Stuffed Portabella Mushrooms from Feeding Big
• One Pan Chicken Enchilada Rice Bake from Hezzi-D's Books and Cooks
• Mexican Strawberry Cheesecake Chimichangas from All that's Jas

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.