Shrimp Cakes

Posted on April 26, 2012 by Cindy Kerschner

Shrimp Cakes

I love to add shrimp to crabcakes but these patties can stand on shrimp alone. I prefer to cook my shrimp but precooked shrimp would work just as well (and faster too with less clean up)!
1/2 pound shrimp, peeled and deveined
1 egg
3/4 panko bread crumbs, divided
1 teaspoon seafood seasoning
1 teaspoon lemon juice
2 teaspoons mayo
2 Tablespoons minced onion
2 Tablespoons minced celery
1 Tablespoon olive oil
Steam shrimp until pink and no longer clear (about 4 minutes). While shrimp steams, sauté onion and celery in oil until soft (about 2 minutes).

Dice shrimp into 1/4-inch pieces. In a medium-sized bowl, mix together shrimp, egg, seasoning, lemon juice, celery mix, 1/2 cup breadcrumbs and mayo.

Refrigerate for 10 minutes to allow breadcrumbs to absorb mixture.
Scoop mixture onto baking sheet and flatten into patties. Broil on high for about 3 minutes or until golden brown.

Serve alone or with your favorite tarter or cocktail sauce.

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Brown Rice, Quinoa and Vegetable Casserole

Posted on April 25, 2012 by Cindy Kerschner

Brown Rice, Quinoa and Vegetable Casserole
I discovered Herbes de Provence in a chicken recipe and I’ve been hooked on it ever since. The combination of thyme, marjoram, rosemary, basil, fennel, sage and lavender work wonderful together. It smells terrific! I’ve read that this blend is popular in French cooking and I can see why. I added lemon pepper to the mix. Lemon goes well with the herb blend. I keep my veggies on the crisp tender side for texture and flavors sake. My veggie combos vary, but today I used carrots, celery, spinach, green onion, and sun-dried tomatoes. Mix it up with your favorite veggies and let me know how it got! Enjoy!
1 cup brown rice
1/2 cup quinoa
4 cups broth, (chicken or vegetable) divided
3 cups mixed vegetables, chopped
1 teaspoon Herbes de Provence
1 teaspoon lemon pepper
2 Tablespoons olive oil
1/4 cup shredded cheddar, optional
Preheat oven to 350.
Bring 2 1/2 cups of broth to a boil, add rice, cover and simmer on low for 45 minutes or until soft and most of the broth is absorbed.
While rice is cooking, bring 1 cup of broth to a boil, add quinoa. Cover and reduce heat to low. Simmer for about 15 minutes or until quinoa “pops” and white threads appear.
While rice and quinoa is cooking, sauté vegetables, and seasonings in oil over medium-high until crisp tender.

Spray a medium-sized casserole dish with cooking spray. When rice is finished stir ingredient together and pour into casserole dish. Sprinkle cheese on top if desired. Bake at 350 for about 10 minutes or until cheese is melted. Serve alone or with a tossed salad. Enjoy!

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Whole Wheat Cereal Cookies

Posted on April 23, 2012 by Cindy Kerschner


I was tempted for a while now, to try an old recipe my Mom had marked in her favorite cookbook. It was for Wheaties Cookies. I was never a Wheaties fan, although I used to eat a lot of Total back in the day. Anyway, I adapted that recipe (thanks to my foodie penpal) and I was pleasantly surprised! Move over oatmeal, make room for wheat flakes again!

Whole Wheat Cereal Cookies preheat oven to 375

1/2 cup unsalted butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 cup flour
1/4 teaspoon Baking Soda
1/4 teaspoon salt
1 1/2 cups cereal (Uncle Sam’s, Wheaties, Total)
2 teaspoons cinnamon
1/2 cup white chocolate chips
1/2 cup chopped walnuts
Cream butter and sugar together. Mix in egg. Stir in milk.
Sift together flour, baking soda, cinnamon and salt. Add to creamed mixture. Stir in chocolate chips and walnuts.
Chill dough for 30 minutes.
Drop by teaspoonful onto ungreased cookie sheet and bake at 375 for about 10 minutes. Cool and enjoy!

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Shrimp Florentine

Posted on April 20, 2012 by Cindy Kerschner


Shrimp Florentine
I love shrimp and spinach together and now I can love them more! Florentine in cooking has come to mean, “with spinach” but it actually means recipes that represent the Florence region of Italy. Florentine dishes–whether meat, poultry, fish or seafood–typically use spinach with Mornay sauce with Swiss or the dish is served on a bed of spinach. I opted to use Parmesan instead of Swiss but the Swiss is equally good. The little extra lemon gives it a fresh taste.
1/2 lb shrimp, Peeled and deveined
1 12-oz bag frozen tortellini
4 cups fresh baby spinach
1 cup 2 percent milk
1/4 cup white wine
2 Tablespoons cornstarch
1 Tablespoon butter
1/2 cup Parmesan or Swiss cheese
2 Tablespoons lemon juice
2 Tablespoons olive oil
Salt and pepper to taste
Cook tortellini according to package directions, drain, set aside.
While tortellini is cooking, sauté shrimp, spinach, lemon juice and oil in a large skillet over medium-high heat for about 5 minutes or until pink and no longer clear. Reduce heat to low.
In a 2-quart saucepan, whisk together cornstarch, mlik and salt and pepper. Add butter. Cook over medium, stirring constantly until thickened (about 5 minutes). Remove from heat. Whisk in cheese.
Pour sauce over shrimp, toss to coat. Add tortellini, toss to coat. Serve and enjoy!

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