My First Published Recipe!

This recipe was my first recipe to ever be published onto a cooking website in 2008! I was so over joyed when Allrecipes.com picked my recipe for their site!  This is a salad I've made many times for family gatherings! Its a garlic and seafood lovers dream!

Italian Shrimp and Scallop Salad
INGREDIENTS;

5 cloves garlic, minced

3 tablespoons chopped fresh parsley 

3 tablespoons chopped celery leaves

1 teaspoon kosher salt 

1/2 cup corn oil 

2 cups frozen petite peas 

2 pounds bay scallops

2 pounds peeled and deveined small shrimp

DIRECTIONS;

In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate for at least 3 hours or overnight before serving. Toss again before serving.

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And this was my second recipe that was published by Allrecipes.com, about 3 years after the first one!
I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!


Hot Dog Onions

INGREDIENTS;
2 tablespoons corn oil  

1 extra large onion, thinly sliced

1 1/2 teaspoons hot pepper sauce (such as Frank's RedHot®)

1 teaspoon prepared yellow mustard

1 teaspoon white sugar

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

1/2 cup water

2 tablespoons tomato paste
 

DIRECTIONS;

Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

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My 3rd recipe to be published, by the same site, was this one! Its the salad dressing recipe I've been making for several years! I use this dressing on pasta salad as well as tossed salads! It's a very light dressing that lets the flavor of whatever you put it on, shine through!



Lite Italian Salad Dressing

INGREDIENTS;

1/2 cup apple cider vinegar

1/2 cup extra virgin olive oil

3 fluid ounces corn oil

1 tablespoon white sugar

1/4 teaspoon ground black pepper

1/4 teaspoon dried oregano

1 teaspoon salt
 

DIRECTIONS;

Whisk together the vinegar, olive oil, corn oil, salt, sugar, pepper, and oregano in a bowl. Pour into a carafe and use as needed on salads!