WHIPPING IT UP IN YOUR KITCHEN

Every issue of Florida Country Magazine is filled with easy, delicious and seasonal recipes you’ll want to make again and again.

INGREDIENTS

2 steaks of your choice

1 pound shrimp, peeled and deveined

1 cup dry white wine

6 tablespoons olive oil

6 tablespoons garlic cloves, minced

½ teaspoon salt

1 teaspoon pepper

½ tablespoon crushed red pepper

3 tablespoons parsley

6 tablespoons butter

PREPARATION

Combine wine, olive oil, garlic, salt, pepper, red pepper and parsley, mix well. Put steaks in a Ziploc bag and pour marinade over steaks, refrigerate 6 hours. Remove steaks from bag and reserve marinade. Cook steaks as desired (grill, broil, etc.) In sauté pan over medium heat, melt butter and then add remaining marinade and shrimp. Cook for about 5 minutes or until shrimp are nice and pink. Pour shrimp mixture over cooked steaks.

Serves 2

INGREDIENTS

3 tablespoons butter

½ pound portobello mushrooms

½ pound button mushrooms

1 package Hidden Valley dry ranch salad dressing mix

PREPARATION

Melt butter over low heat. Mix in Hidden Valley dry ranch salad dressing mix. Add mushrooms, stir to coat. Cook and stir frequently until the mushrooms are very tender, at least 20-25 minutes.

SAUTEED MUSHROOMS

Serves 6

Cheesy Mashed Potato Croquettes

Serves 6

INGREDIENTS

4 cups thick cold mashed potatoes

½ cup shredded cheddar cheese

2 eggs, beaten

1 cup Italian style breadcrumbs

Salt and pepper, to taste

2 tablespoons dried parsley

1 teaspoon dried onion

Oil for frying

PREPARATION

Mix cold mashed potatoes and cheese together. Place a long piece of wax paper on the counter and form 2-inch round balls of mashed potatoes, flatten slightly. Continue until mashed potatoes are all rolled. Refrigerate for 30 minutes. Heat oil on medium heat in large pan. Add eggs into dish and whisk. Add the panko crumbs into another dish, season with parsley, garlic, dried onion, salt and pepper. Take refrigerated potatoes and roll them in the eggs and then breadcrumbs. Fry until golden brown in the hot oil. You want them to turn golden brown slowly so cheese melts. Place croquettes on a paper towel lined plate and season with salt. Keep croquettes warm in the oven on low as you make more. Tip: When placing multiple potato rolls in hot oil, let each one start to cook before placing another so they won't stick together.

Ingredients

1 teaspoon white sugar

3 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 ½ teaspoons lemon extract

1 lemon, zested

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

2 cups zucchini, grated

Preparation

Preheat an oven to 350 degrees F. Grease 2 loaf pans. Sprinkle sugar into the bottom and on the sides of loaf pans. Beat eggs, vanilla extract, lemon extract, lemon zest, 2 cups sugar, and vegetable oil together in a large bowl. Mix the flour, baking powder, baking soda and salt together in a separate bowl. Add to egg mixture and stir until the batter is thick. Fold grated zucchini into batter. Pour the batter into the prepared loaf pans. Bake in the preheated oven for about an hour or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Yields 24

Ingredients

4 boneless, skinless chicken breasts, cut into halves

½ teaspoon salt

½ teaspoon pepper

1 cup milk

1 can cheddar cheese soup

½ teaspoon paprika

6 ounces shredded cheddar cheese

8 ounces frozen chopped broccoli, thawed

Preparation

Preheat oven to 350 degrees F. Lightly grease a 9x13-inch casserole dish. Sprinkle salt and pepper over chicken and place in casserole dish. In a medium bowl, mix together milk, soup, paprika, and cheddar cheese. Pour half of cheese mixture over chicken. Place broccoli pieces all over cheese mixture. Top with Ritz cracker pieces and remaining cheese mixture. Place in preheated oven and bake for 45 minutes.

Serves 4

INGREDIENTS

1 12-ounce package bacon, strips cut in half

1 16-ounce package green beans

Garlic, to taste

2 tablespoons brown sugar

Salt and pepper, to taste

Preparation

Green Bean Bundles

Serves 8

Preheat oven to 350 degrees F. Grease a casserole dish. In a large saucepan bring 4 quarts water to boil. Add the green beans and boil until 6 minutes. Drain well and immediately plunge into ice water to stop the cooking. Make an assembly line with bacon and green beans and a good place to roll green bundle up. Lay out a half strip of bacon, place a small bunch of green beans (roughly 6) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat until all bacon and green beans are bundled. Do not let bundles touch other bundles. Sprinkle with the brown sugar, garlic, salt and pepper. Bake in preheated oven until browned and heated through, about 30 minutes.