Shrimp Macaroni Salad

"I made this salad  for our 4th of July barbecue and it was so delicious!  It is a perfect salad to serve alongside ribs, burgers or anything else your cooking up this Summer."

1-(16 ounce) package of elbow macaroni; cooked according to package directions, drained and rinsed in cold water
1-1/2 pounds of shrimp; cooked, peeled and de-veined
1/2 cup minced celery (use the inner stalks and leaves which are more tender and flavorful)
1/3 cup chopped fresh parsley
1/2 cup chopped scallions
1/4 cup minced shallot
1-(4 ounce) jar pimentos, un-drained
1/2 cup chopped bread and butter pickles
1-1/2 cups mayonnaise
1/2 cup sour cream
2 Tablespoons pickle juice (from bread and butter pickles)
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
1 teaspoon seasoned salt (like Lawry's)
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper

In a large serving bowl, stir all ingredients until completely combined.  Refrigerate for 2 hours before serving.  ENJOY!   

Creamy, Cheesy, Beefy Enchiladas

"The name of these enchiladas says it all.  They are CREAMY, CHEESY, BEEFY and delicious any night of the week."

 

Meat Mixture

2 pounds lean ground beef

garlic powder, salt, pepper, crushed red pepper and chili powder, to taste
1 green pepper, diced
1 medium yellow onion, diced
2 garlic cloves, minced
1/2 cup of tomato sauce (or 1/2 of an 8 ounce can)
1 packet of taco seasoning
2 Tbsp. salsa or picante sauce

Break ground beef up in a non-stick saute pan with a spatula or wooden spoon.  Sprinkle with seasonings.  Add green pepper, onion and garlic.  Saute until ground beef is browned and green pepper, onions and garlic are tender.  Add tomato sauce, taco seasoning and salsa.  Simmer on medium heat for about 30 minutes.  While simmering, prepare Creamy Enchilada Sauce (recipe follows).

Creamy Enchilada Sauce
10 ounce can of red enchilada sauce
10 ounce can of green enchilada sauce
1/2 cup sour cream

Whisk together enchilada sauces and sour cream.  Set aside.

To prepare enchiladas:
10 count package of corn tortillas
8 ounce package shredded cheddar cheese, divided
3 green onions, sliced

Preheat oven to 350 degrees.  Spray a 9x13 casserole dish with non-stick cooking spray.  Spoon about 1 cup of Creamy Enchilada Sauce on the bottom of casserole dish.  Open package of corn tortillas and place on a dampened paper towel in the microwave and heat for 45 seconds to soften tortillas to make them easier to roll.  Spoon desired amount of meat mixture down the center of each tortilla, sprinkle with cheese and fold tortilla around meat and cheese.  Place enchilada fold-side down on top of sauce in casserole dish.  Repeat with remaining tortillas.  Sprinkle any remaining meat mixture over the top of the enchiladas.  Pour remaining Creamy Enchilada Sauce over the top and sprinkle with remaining shredded cheese and sliced green onions.  Bake at 350 degrees for 30 minutes or until bubbly.  ENJOY!

 



Independence Day Wishes from Kandy's Kitchen Kreations

"Celebrate Independence Day with these delicious Mocha Cupcakes .  They are perfect for your 4th of July barbecues, potlucks and picnics."