Capture The Coast pg. 40
Capture The Coast pg. 40
The Life of the Party, p.117
Looking for a delicious brownie recipe? Look no further because The Junior League of Tampa’s, The Life of the Party cookbook (p.117) has you covered. If you don’t own this cookbook, become friends with someone who does or go online and buy it! This recipe is quick, easy and doesn’t call for a lot of tricky ingredients. Other than the unsweetened chocolate, many of the ingredients are items you probably have on hand! The recipe also has options to modify the recipe. I enjoy the basic brownie recipe but if you want to have a caramel brownie or an espresso chocolate brownie, those are options too with this recipe.
Basic brownie batter:
31/2 ounces unsweetened chocolate (baker’s chocolate)
3/4 cup unsalted butter (1 1/2 sticks), softened
1 1/2 cups sugar
3/4 teaspoon vanilla extract
3/4 cup plus 2 tablespoons flour
1/4 teaspoon salt
1/2 cup plus 2 tablespoons chopped pecans, toasted (optional)
For basic brownie batter, melt the chocolate (break into small pieces or squares) in a double broiler; cool. I use a metal bowl that fits into one of my sauce pans because I couldn’t find my double broiler and it worked perfectly. Add the sugar and vanilla and beat with an electric mixer until well blended. Add the eggs 1 at a time, beating well after each addition. Add the flour and salt and beat on low until well blended. Stir in 1/2 cup pecans (optional). I just like some on top of the brownies, so again, this is an optional step. Spread the batter into a greased 8×8 inch baking pan. Sprinkle the remaining 2 tablespoons pecans on the top. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out with moist crumbs. Because of the consistency of the brownie you may initially think it needs a lot more baking time- be careful increasing the time too much because it may over bake them.
Cool 1 hour before cutting. For the best flavor, serve the next day. Makes about 20 small brownies despite the recipe which indicates 2-3 dozen small brownies. If you bake in a larger pan you may yield more but be sure to watch your baking time if you are adjusting the pan size.
For directions on the caramel brownie or the espresso chocolate chunk brownies check out the cookbook.
Lime Macadamia Bars Life of the Party (page 120)
Say “farewell” to summer with this tangy variation on the classic lemon bar.
2 cups flour
1⁄2 cup packed brown sugar
1 cup macadamia nuts, chopped
6 tablespoons (3/4 stick) butter
1⁄2 teaspoon salt
1 1⁄2 cups sugar
1⁄4 cup flour
1⁄2 cup plus 2 tablespoons fresh lime juice
1. Prepare the ingredients for the crust by chopping the macadamia nuts.
3. Press mixture into the bottom of a lightly greased 9×13 inch-baking pan.
4. Bake at 350 degrees for 15-20 minutes or until light brown
5. While the crust is baking, prepare the lime filling.
6. Beat the eggs, sugar, 1⁄4 cup flour, and lime juice in a mixing bowl.
Life of the Party’s Sassy Salsa (p. 40)
We’ve all been there. You arrive to your friend’s football watch party/girls night gathering with a heaping pile of cookies….that no. one. touches. In this day and age, oftentimes the men are even trying to count their calories!
Take heart! The Junior League of Tampa has the cure all for appetizer agonies. Sassy Salsa!
It’s healthy, easy to make, and did we mention, delicious? Read on for the quick secret for ALWAYS going home with a cleaned-out casserole dish.
Most of the ingredients for Sassy Salsa are already likely stashed in your pantry.
Start out with two cans of black beans, and a can of corn. Drain and rinse both…and add to a big bowl.
Fool proof, right?!
Alright…here comes the real leg work of the recipe. Break out that cutting board. Whew! Now, get to chopping! Chop up cilantro, green onions, red onion, and a few limes. Juice limes. (Strenuous activity like chopping may require wine…for hydration purposes, obviously).
Add all that gorgeous color to your bowl…along with some vegetable oil and cumin. Sprinkle in some salt and pepper. Now the best part, do some taste-testing! Add more lime juice, salt or pepper according to your taste.
If your party is later on…cover this bad boy with plastic wrap and forget about it till the last minute. If you’re heading out the door soon, read on.
You thought you were done with that cutting board (and wine). Not quite, domestic goddess! Dice up some tomatoes and one avocado. Add to that big bowl again (isn’t it looking gorgeous in there?!). Add one small can of chopped green chiles to add some depth to the flavor. Stir up everything…and if you’re feeling spicy…add some of your favorite hot sauce to the mix!
Get ready for it….that’s it! You did it! Just pair your Sassy Salsa with some tortilla chips…and prepare to really be the Life of the Party!
2 (15oz) cans black beans, drained, rinsed
1 (16oz) can corn, drained
1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tablespoons vegetable oil
1 tablespoon cumin
Salt to taste
Freshly ground pepper to taste
1 cup chopped tomatoes
1 cup chopped avocado
1 (4oz) can green chiles (optional)
Hot sauce (optional)
Combine the beans, corn, cilantro, green onions, red onion, lime juice, oil and cumin in a large bowl and mix well. Add salt and pepper. Chill, covered, for up to 24 hours. Stir in the tomatoes, avocado and green chiles immediately before serving. You may also add hot sauce to taste if desired. Serve with corn chips or crostini.
Yield: 6 cups (12 to 15 servings)
Cajun Shrimp and Lemon Pasta
Capture the Coast, pg . 78
Weeknight meals can be a challenge in our house. With two kids running around and jobs and volunteer commitments to juggle it’s a major accomplishment to get ANYTHING on the table. We have our staple meals and takeout places, but I do like to mix it up occasionally and I was feeling adventurous this week.
I’m always looking for something that can be prepped in advance and is easy to finish and when I saw this Cajun Shrimp and Lemon Pasta dish, I knew we had to try it! The recipe is very adaptable according to your taste and was a huge hit in our house. The kids even enjoyed the pasta by itself!
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ teaspoon dried thyme
½ teaspoon oregano
¼ teaspoon ground cayenne pepper
Combine all of the seasonings together in a jar with a tight fitting lid. Secure lid and shake well. *I used a small mason jar for this step.
½ cup olive oil
1 garlic clove
2 tablespoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1 pound large shrimp
salt and pepper to taste
Whisk together all ingredients with the Cajun seasoning. Peel and devein shrimp and rinse and pat dry. In a 9×13 inch dish, combine the shrimp with the marinade and toss to coat. Marinate covered in the refrigerator for 1 to 12 hours.
When you are ready for dinner, preheat the over to 450 degrees. Discard the garlic clove from the dish and bake the shrimp for 7 to 10 minutes until pink, stirring occasionally.
½ cup olive oil
2/3 cup grated parmesan
juice of 2 lemons
¾ teaspoon kosher salt
½ teaspoon ground pepper
1 lb spaghetti or penne
1/3 cup fresh basil, chopped
zest of two lemons
Whisk the olive oil, parmesan, lemon juice and salt and pepper. Cook the pasta according to package directions and drain, reserving a ½ cup of the cooking water. Combine the pasta and the sauce and add the lemon zest and basil, toss to coat. Add reserved water a tablespoon at a time, as needed (I didn’t need to add any). Top with the shrimp and serve.
Hot and Spicy Spinach Dip
The Life of the Party, p.43
Well it’s the start of college football and we all know what that means! Tailgates and watch parties. If you’re like me, the food is ALMOST as important as the game itself. I have a few “go to” appetizers that I bring to parties or make for my guests. The Hot and Spicy Spinach Dip is one of my favorites. It’s an easy prep and it makes a lot. I usually make mine the day of so its nice and fresh and I serve mine with blue corn tortilla chips. You can serve it with just about whatever but that happens to be my favorite. The dip itself is very flavorful with butter, spices, onions, and cheeses that all join forces to make your mouth water!
Be sure to try it out and let us know what you think!
½ onion, finely chopped
½ cup (1 stick) butter
2 (10 ounce) packages frozen, chopped spinach, thawed and drained
8 ounces cream cheese, cut into cubes
1-cup sour cream
¾ cup grated parmesan cheese
1 (14 ounce) can artichoke hearts, drained, chopped
crushed red pepper flakes to taste
salt to taste
pepper to taste
1 cup shredded pepper jack cheese
Sauté the onion in butter in a large skillet until tender. Add the spinach, cream cheese, sour cream and parmesan cheese, mixing well after each addition. Stir in the artichoke hearts, red pepper flakes, salt and pepper; remove from heat. Pour into baking dish. Top with pepper jack cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve hot with assorted crackers and bread slices.
Good morning and happy Friday!! Can you believe it is already the end of August already? This year is seriously going by way too quickly. But hey at least football is around the corner and I have the perfect snack to make while watching a game. This lemon poppy seed loaf is super easy and quite delicious to bake for you and some friends.
It’s not messy which means it’s easy to clean up and that sounds like a pretty good deal to me when entertaining others. Anyways, here is what you’ll need in order to make this loaf!
Ingredients for the Bread:
For the Glaze:
For the bread, beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, 1 at a time, mixing well after each addition. Add the lemon zest, flour, baking powder, salt and milk and beat at low speed until combined. Mix in the poppy seeds. Do not overmix the batter. Pour into a greased and floured 5×9 inch loaf pan. Bake at 350 for 55 minutes or until a wooden pick inserted in the center comes out clean. Remove to a wire rack to cool.
For the glaze, combine the lemon juice and confectioner’s sugar in a small bowl and mix well. Prick the top of the hot loaf with a fork. Pour the glaze slowly over the hot loaf. Wrap in plastic wrap and let stand for several hours to overnight before slicing to serve.
Yield: 12 Servings