Recipe: Outer Banks Shrimp Burgers

Estimated Cost:  $11.00

Prep Time:  15 minutes

Cook Time:  8 minutes

Serves:  4

The first time I had a shrimp burger was in the Outer Banks in North Carolina at a diner just off the beach.  I’ve tried to replicate that culinary experience for years, and I think I’ve gotten pretty close.

1 lb. shrimp, peeled and deveined
2 garlic cloves
1/8 cup cilantro or freshly chopped parsley
1 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
1/2 cup Panko breadcrumbs
1 egg, lightly beaten
1 Tbs. vegetable oil
4 whole wheat hamburger buns
lettuce and mayonnaise if desired

1. Coarsely chop half of the shrimp and add to a medium-bowl.

2. Place the remaining shrimp, garlic, and cilantro in the food processor. Pulse shrimp mixture to create a chunky paste, approximately 5-7 pulses. Mix the shrimp paste in the bowl with the chopped shrimp.

3. Add the salt, paprika, onion powder, Old Bay Seasoning, cayenne pepper, Panko breadcrumbs, and egg; mix only to combine.

4. Form into 4 patties.

5. Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side. Serve on a whole wheat roll with lettuce and mayonnaise.

Mike’s comments:

The topping and condiment combinations for Shrimp Burgers are endless. Get creative and use items your family loves the most. One of my personal favorite condiments for Outer Banks Shrimp Burgers is Old Bay Horseradish Mayonnaise.

Recipe: Basil and Sun Dried Tomato Dip

Estimated Cost:  $7.50

Prep Time:  10 minutes

Chill Time:  2 hours

Serves:  8

I love dips, this is probably due to the fact I am one myself.  Basil and Sun Dried Tomato Dip is really easy to make and is an awesome addition to any party.  Bring this dip to the next get-together you are invited to, and I guarantee you’ll be asked for the recipe.

6 sun dried tomato halves, packed in oil
1 cup all natural plain yogurt
2 1/2 Tbs. fresh basil, chopped
1 Tbs. extra virgin olive oil
1 clove garlic, crushed OR 1 tsp. garlic powder

1. Drain and chop sun dried tomatoes.

2. In a medium-bowl, combine sun dried tomatoes, yogurt, basil, oil and garlic; mix well. Salt and pepper to taste.

3. Chill for 2 hours to let flavors combine. (You can skip chilling if time is short)

Mike’s comments:

I like to serve Basil and Sun Dried Tomato Dip with pita chips and raw veggies. It’s even great with potato chips.

Recipe: Chicken Caesar Pasta Salad

Estimated Cost:  $10.00

Prep Time:  20 minutes

Pasta Cooking Time:  10 minutes

Serves:  6

An elegant salad that comes together in a jiffy.  I keep a few bags of diced oven roasted chicken breast in the fridge so I can whip this salad up on short notice.

6 oz. dry fettuccine pasta, uncooked
2 pkgs. (6 oz. each) refrigerated diced oven roasted chicken breast
1 can (14.5 oz.) diced tomatoes, drained
2/3 cup creamy Caesar salad dressing
1/4 cup red onion, chopped
1 pkg. (9 oz. each) chopped romaine salad
1/4 cup shredded Parmesan cheese

1. Break pasta strands in half. Cook according to pasta package directions. Rinse with cold water to cook quickly; set aside.

2. In a large-bowl, stir together chicken, drained tomatoes, dressing, and onion. Add cooked pasta.

3. Add lettuce to pasta mixture; toss to coat ingredients evenly with dressing. Sprinkle with cheese and serve immediately.

Mike’s comments:

This recipe is easily adaptable. Try substituting a different kind of pasta or lettuce.

Recipe: Carol’s Easy Chicken Vegetable Soup

Estimated Cost:  $9.00

Prep Time:  15 minutes

Cooking Time:  90 minutes

Serves:  8

A yummy and easy to prepare chicken veggie soup from my friend Carol.  Look to Carol’s comments, below, for some awesome variations!

1 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced (how to)
1 whole roasted chicken
1 stalk celery, sliced
2 bags (12 oz.) frozen mixed vegetables
1 tsp. salt
1/4 tsp. pepper

1. Heat the olive oil in a large sauté pan. When heated to medium, add the onion and garlic powder and cook until onion is tender and translucent.

2. Skin and debone the chicken. Put the skin and bones into a large stock pot with the sautéed onions. Over medium heat, bring the water to a boil; lower heat to simmer. Simmer for 30 minutes.

3. Shred or cube 3 cups of chicken while the stock simmers.

4. Strain the stock to remove the skin and bones. Add the frozen vegetables, celery, and chicken. Return to a simmer for 20 minutes. Stir and Enjoy!

Carol’s comments:

You can add ingredients like beans, canned tomatoes, etc.

One variation is to add a big jar of salsa and a can of black beans to the broth along with the vegetables and put some tortilla strips or chips on top when serving – BAM! Tortilla soup.

Recipe: Old Glory Cheesecake

Estimated Cost:  $14.00

Cake Prep Time:  45 minutes

Prep Time:  20 minutes

Refrigeration Time:  4 hours

Serves:  20

2013 will be the third 4th of July I prepared this wonderful dessert.  I originally found this recipe on the Kraft website.  I found no need to tweak the ingredients, but the instructions were terrible.  I did my best to make them a little easier to follow.  Don’t let the combined preparation times scare you away from this recipe.   Expect to spend about 30 minutes in the kitchen, the rest is baking and refrigeration times.

1 pkg. pound cake mix, baked, cooled, and cut into 10 slices
4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. ea.) strawberry flavored gelatin (Jello)
Ice cubes
1 cup cold water
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) cream cheese, softened
1/4 cup sugar
1 tub (8 oz.) frozen whipped topping, thawed

1. Prepare the pound cake mix as directed on package. Be sure to follow the directions for baking the pound cake in a loaf pan. Once baked and cooled, slice pound cake into 10 even slices; set aside. **Note: the ingredients for preparing the pound cake mix were not included in the recipe above as they will differ from mix to mix.

2. Slice 1 cup of the strawberries, trying for 3 or 4 slices per berry. Slice the remaining strawberries in half. Keeping the two types of sliced strawberries seperated; set aside.

3. In a large-bowl combine both gelatin mixes and the boiling water; stir 2 minutes until completely dissolved.

4. Add enough ice to the cold water to measure 2 cups. Add the ice and cold water to the hot gelatin mixture; stir until ice is completely melted. Refrigerate 5 minutes, or until slightly thickened.

5. Line the bottom of a 13×9-inch dish with the sliced pound cake.

6. Add sliced strawberries (NOT the halved ones) and 1 cup of the blueberries to the thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.

7. In a large-bowl beat the cream cheese and sugar with a whisk until well blended. Stir in whipped topping; spread mixture over gelatin. **Note: I prefer using an electric mixer, in place of the whisk, for this step.

8. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars. If you are like me, just take a peek back at the photo at the top of the recipe for a visual guide.

Mike’s comments:

Happy Independence Day – thanks to all the men and women today, and yesterday, who’ve fought to ensure we can still celebrate it.

Recipe: Tex-Mex Burgers with Cajun Mayo

Estimated Cost:  $8.00

Prep Time:  25 minutes

Grill Time:  15 minutes

Serves:  4

I love full-flavored burgers and these are some of the tastiest I’ve ever eaten; combined with the Cajun Mayo, this recipe is off the hook!  I believe I’ve been asked for the recipe every time I’ve served them.

Cajun Mayo:

1 cup mayonnaise
2 tsp. Cajun spice blend

Tex-Mex Burgers:

1 1/3 lbs. ground beef, sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup white onion, chopped
1 clove garlic, minced (how to)
1 Tbs. 1 tsp. Worcestershire sauce
4 slices pepper-jack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

1. In a small bowl combine the mayonnaise and 2 tsp. of Cajun spice blend; mix to combine; refrigerate until needed.

2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun spice blend, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties. Refrigerate patties until ready to grill. **Tip: I like to prepare my patties before lighting the grill. The extra chill time helps them stay together while on the grill.

3. Prepare the grill for medium-high heat.

4. Once the coals are ready, lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until they reach the doneness your desire. During the last 2 minutes, lay a slice of cheese on top of each patty.

5. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Mike’s comments:

You don’t have to make your own Cajun spice blend. There are many different blends available at the grocery store, including Slap Ya Mama Original Blend Cajun Seasoning, which I’ve used with excellent results.

Recipe: Asian Grilled Sausage and Fruit Kabobs

Estimated Cost:  $7.00

Prep Time:  10 minutes

Grill Time:  6 minutes

Serves:  4

Sausage and fruit make a really nice alternative to the more standard grilled kabob combos.  The orange marmalade and Chinese five-spice powder gives these kabobs a really nice Asian flair. 

1 pkg. (16 oz.) smoked sausage, cut into 1-inch pieces
3 apricots, pitted and cut into quarters
1 ripe plum, pitted and cut into 1-inch chunks
1 ripe peach, pitted and cut into 1-inch chunks
3 Tbs. sweet orange marmalade
1 Tbs. Chinese five-spice powder

1. Prepare outdoor grill for covered grilling, over medium heat. If you are using wooden skewers, soak them in water for at least 15 minutes.

2. Meanwhile, alternately thread kielbasa, apricots, peaches, and plums onto 4 to 6 long skewers.

3. In a small-bowl combine the marmalade and five spice powder; mix to combine.

4. Place skewers on hot grill rack. Cover grill and cook 5 minutes or until kielbasa browns and fruit chars slightly, turning skewers occasionally.

5. Uncover grill. Brush marmalade mixture all over kielbasa and fruit. Cook 1 to 2 minutes longer, turning occasionally.

Mike’s comments:

It’s important you grill these kabobs over medium heat, to ensure the more delicate fruit does not overcook. For tips on gauging grill temperatures when using charcoal, visit my link:

Charcoal Grilling 101 Pt. 1

Recipe: Easy Chicken Stock

Estimated Cost:  $2.00

Prep Time:  15 minutes

Cook Time:  4 hours

Serves:  4 – 6 cups stock

Having refrigerated (or frozen) chicken stock on hand can jump start so many recipes.  Not only does it speed up preparation time, homemade chicken stock just adds extra love into whatever you are cooking.  
I use a lot of precooked rotisserie chickens in my recipes, many of which are already available here at Kitchen Survival.  I NEVER throw away the carcass of the bird before making up a batch of chicken stock.

Leftover bones and skin from a cooked or raw chicken carcass
1 lg. onion, chopped
3 stalks celery, chopped (include some leaves)
1 large carrot, chopped
1 tsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper

1. Put chicken carcass (including skin) into a large stock pot and cover with cold water. Add onion, celery, carrot, parsley, salt, and pepper.

2. Bring to a boil and immediately reduce heat to bring the stock to a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.

3. Remove the bones and strain the stock.

4. Stock may be refrigerated (for up to 10 days) or frozen for future use.

Mike’s comments:

I always freeze my chicken stock in 1 cup portions using Ziploc containers. You can thaw it in minutes, either on the stove or microwave. In this way you don’t risk letting your hard work spoil in the fridge.

Recipe: Buffalo Chicken Sliders

Estimated Cost:  $8.00

Prep Time:  15 minutes

Cook Time:  2 minutes

Serves:  4 (12 sliders)

Serving, and eating, sliders is so much fun.   From start to finish this delish recipe takes under 20 minutes!

1/4 cup butter
1/4 cup honey
1/2 cup hot sauce
1 precooked rotisserie chicken, shredded
12 slider buns
3 stalks celery, thinly sliced (optional)
Bleu cheese dressing (optional)

1. In a sauté pan, combine butter, honey and hot sauce; cook over medium heat. Stir until butter is melted and honey is dissolved.

2. Remove skin from chicken and shred the meat.

3. Add shredded chicken to sauce; toss to coat chicken evenly and heat.

4. Spoon chicken mixture onto buns. Top with celery and Bleu cheese dressing if desired.

Mike’s comment’s:

To make this recipe even faster, simply substitute 1 cup of your favorite buffalo wing sauce in place of the butter, honey and hot sauce. Heat it up in the sauté pan and continue to step 2 as listed.

The thinly sliced celery and Bleu cheese make excellent condiments for these super-groovy Buffalo Chicken Sliders. For something wonderfully different try topping the sliders with Pineapple Coleslaw (recipe).

Don’t just throw away the leftover chicken carcass. Use it to make some homemade chicken stock (recipe) to keep in the fridge or better yet, a batch of Carol’s Easy Chicken Vegetable Soup.

Recipe: Chocolate Eclair Cake

Estimated Cost:  $10.00

Prep Time:  30 minutes

Initial Chill Time:  2 hours

Final Chill Time:  Overnight

Serves:  14

The only thing hard about making this yummy dessert is waiting for it to chill in the fridge overnight.  This cake could not go together more easily.  The results are decadent.

1 Tbs. butter, softened
1 box (14.4 oz.) graham crackers
2 boxes (3.4 oz.) instant vanilla pudding
3 cups cold milk
1 carton (8-oz.) whipped topping
3 Tbs. cocoa
1 1/2 cups powdered sugar
3 Tbs. butter, softened
3 Tbs. cold milk
3 Tbs. light corn syrup
2 tsp. vanilla

1. Using 1 tablespoon butter, grease a 9×13-inch glass baking dish.

2. Line bottom of dish with whole graham crackers (do not crush). Break crackers into smaller pieces as needed.

3. In a large-bowl combine the pudding and 3 cups milk; beat for 2 minutes; fold in whipped topping. Note: I’ve always find it best to use an electric mixer (stand or handheld) for this step.

4. Pour half of the pudding mixture over graham crackers in dish. Place another layer of graham crackers over the pudding. Pour remaining pudding over the second layer of graham crackers. Place a third layer of graham crackers over the second layer of pudding. Refrigerate 2 hours before frosting.

5. In a medium-bowl combine cocoa, powdered sugar, 3 tablespoons butter, 3 tablespoons milk, corn syrup, and vanilla; beat until smooth. Note: I’ve found this step comes out best when you use an electric mixer as well.

6. Spread frosting on top of graham crackers. Refrigerate overnight.

Mike’s comments:

This is a conversion of a recipe my mother used to make many years ago. It won’t last in your fridge more then 2 days, of that I promise!