Recipes – Page 2

Rueda’s Shrimp Cerviche

Filed under: Recipes · June 8, 2016

Ingredients

2 lbs. large shrimp

1 cup fresh lemon juice

3 cups sour orange juice (or sour orange)

3 tomatoes

2 red onions

1 tablespoon chopped cilantro

Salt

Pepper

Directions

Boil shrimp until they become light red
Remove from heat. Drain and allow them to cool
Cut onions into small slices
Place them in a bowl along with 2 tablespoons of salt for about 10 minutes
Rinse with water
Cut tomatoes in small cubes
In a large bowl mix the onions, tomatoes, sour orange and lemon juice together
Add a tablespoon of cilantro, salt, and pepper. After shrimp cools add to mixture.
Serve chilled

Serves 6

*This recipe and many others can be found in the Sporty Momma’s Cookbook!

Aisha’s Spinach Casserole

Filed under: Recipes · April 2, 2016

Ingredients:

6 – 10 oz. packages of frozen spinach 3 cloves of garlic minced

1 – 8oz. fat free sour cream 1/4 cup of lemon juice

4 cups of mozzarella cheese 2 teaspoons black pepper

1 chopped onion 1 cup of bread crumbs

Directions:

Cook and drain spinach
Saute’ garlic and chopped onions
Mix all ingredients except bread crumbs together in a large bowl
Grease a 9×9 baking pan
Spoon the mixture into the pan
Sprinkle bread crumbs on top
Bake at 375 degrees fahrenheit for 30 minutes

Serve with warm tortilla chips or bread

Serves 4-6

*This recipe was contributed to the Sporty Momma’s Cookbook by Dr. Aisha Tucker Brown (Wife, Sporty Momma of two, and Behavioral Scientist)

Grandma’s 5 Cup Salad

Filed under: Recipes · February 29, 2016

Ingredients:

2 cups sour cream

1 cup pineapple tidbits

1 cup mandarin oranges

1 cup fine coconut

1 cup miniature marshmallows

Directions:

Combine all ingredients in a large serving bowl and refrigerate.

*Add pecans (optional)

Serves 5

Find this and other quick recipes in the Sporty Momma’s Cookbook.

Center Dump Peach Cobbler

Filed under: Recipes · January 5, 2016

Ingredients:

1 cup self rising flour

1 cup milk

2 teaspoons baking powder

1-29 oz. can of sliced peaches in light syrup

3/4 stick of butter

1 cup of sugar

Aluminum cake pan

Directions:

Preheat oven to 400 degrees fahrenheit
Open can of peaches and pour 1/3 cup of sugar into peaches, stir, and let sit.
Place 3/4 stick of butter into cake pan. Place in the oven until butter has melted.
Mix remaining sugar, flour, baking powder and milk in a mixing bowl until smooth. If batter is too loose, you may add more flour. If it is too thick, add milk. Batter should not be watery.
In the cake pan, pour batter into the center of the pan. Do not stir.
Pour peaches into the center of the batter. Do not stir.
Place cobbler in the oven for 45 minutes to one hour or until crust is golden brown.

Serve warm with your favorite vanilla ice cream.

Serves 6

*This recipe is from Keisa Hudson, Sporty Momma of 3, business owner and philanthropist from Darlington, South Carolina. Find this and other great recipes in the Sporty Momma’s Cookbook!

The Perfect Bellini

Filed under: Recipes · December 16, 2015

Bellini Recipe:
Serves 12 Champagne flutes
• 2 cups sugar
• 1 cup water
• 1 bag frozen peaches, thawed or 6-8 fresh peaches, sliced
• 1.5 cups of pitted cherries
• 3-4 (750-ml) bottles chilled Prosecco or other sparkling wine (tip: If you’re substituting with a very sweet sparkling wine, you may want to skip the sugar syrup as it may it be too sweet.)
Directions
For the syrup: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves and becomes a syrup (takes about about 5 minutes.) Cool completely.
For the puree: Puree the peaches and cherries in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate until chilled.
For each serving, pour 3-4 tablespoons of the peach/cherry puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with a slice of peach or a cherry.
Do-Ahead Tip: The fruit puree can each be made 1 day ahead. Cover separately and refrigerate.

Via tastyvino.com

Summer Sangria

Filed under: Recipes · May 22, 2015

It is almost summertime and the temperatures are scorching here in the 305. Are you planning on entertaining this Memorial Day weekend? Here is a refreshing recipe for a sweet Strawberry Sangria. Cheers!

Sweet Sangria

Ingredients
• 2 lemons, thinly sliced
• 1 apple, peeled and sliced
• 1 cup strawberries
• 1 bottle white wine ( Chardonnay)
• ½ cup white rum
• 4 cups lemon-lime soda

DIRECTIONS:
1. Add lemon slices, apples and strawberries to a large pitcher.
2. Pour the wine and rum over the top.
3. Cover and place in the refrigerator for 3 – 5 hours.
4. Remove from refrigerator and add soda.