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Nov. 17th, 2009 05:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandPico de gallo shrimp and avocado salad
Makes: Four servings
2 tablespoons canola oil
1 pound extra large shrimp, peeled and de-veined
1 jar (16 ounces) Pace Pico De Gallo Salsa
8 cups mixed salad greens
1 medium ripe avocado, peeled, seeded and sliced (about 1⁄2 cup)
Ranch salad dressing
1. Heat oil in 12-inch non-stick skillet over medium-high heat.
2. Add shrimp and cook until they’re cooked through, stirring often. Pour off any oil. Add 1 cup pico de gallo and toss to coat.
3. Divide salad greens among four bowls.
4. Spoon shrimp mixture over greens and top with avocado slices. Serve with dressing and remaining salsa.
Rugelach Pinwheels
Makes about 50 cookies
Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour
Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly
Topping
1 cup sugar
2 teaspoons ground cinnamon
Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.
On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.
Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.
Makes: Four servings
2 tablespoons canola oil
1 pound extra large shrimp, peeled and de-veined
1 jar (16 ounces) Pace Pico De Gallo Salsa
8 cups mixed salad greens
1 medium ripe avocado, peeled, seeded and sliced (about 1⁄2 cup)
Ranch salad dressing
1. Heat oil in 12-inch non-stick skillet over medium-high heat.
2. Add shrimp and cook until they’re cooked through, stirring often. Pour off any oil. Add 1 cup pico de gallo and toss to coat.
3. Divide salad greens among four bowls.
4. Spoon shrimp mixture over greens and top with avocado slices. Serve with dressing and remaining salsa.
Rugelach Pinwheels
Makes about 50 cookies
Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour
Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly
Topping
1 cup sugar
2 teaspoons ground cinnamon
Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.
On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.
Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.
