Basil Grilled Shrimp

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce (I ran out of T sauce one night and substituted ketchup, worked great and added a bit of tang)
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Light & Crispy Bock-Bocks

Light & Crispy Bock-Bocks

From the kitchen of Tonneka Dawson

1 tbl Butter
1/4 Cup of Olive Oil
3 Chicken Breasts
1 box of Panko or 1.5 cups of crispy cereal
2 tbl flour

Preheat oven to 400 degrees
Pound out chicken breasts to be about 1/1 inch thick
Slice into strips
In a shallow bowl mix bread crumbs and flour
In another shallow bowl, mix oil and butter
Dip strips into oil and butter mixture and then dip in the panko mixture. Coat evenly on both sides

Coat a 9X13 baking dish with non fat cooking spray (Pam)
Place the strips in the baking dish
Bake at 400 for 25-35 minutes or until chicken is cooked thru

Serve as a main meal or an appie with your choice of dipping sauces - BBQ, Marinara, Asian Chili sauce

Kalamata Stuffed Mushrooms

Knocked these out for Thanksgiving. Turned out pretty well too.

INGREDIENTS

• cooking spray
• 3 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
• 24 fresh mushrooms
• 2 tablespoons olive oil
• 2 tablespoons minced green onions
• 1/4 cup minced red bell pepper
• 1/4 cup chopped kalamata olives
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 1 egg
• 1/2 teaspoon red pepper flakes
• 3/4 cup crumbled feta cheese
• salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup dry white wine

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Coat a 9×13 inch baking dish with cooking spray. In a food processor, process bread to make small crumbs.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Stir in the chopped stems, green onions, red bell pepper, kalamata olives, and garlic; cook until soft, about 5 minutes. Remove saucepan from heat. Stir in balsamic vinegar, bread, egg, red pepper flakes and 1/4 cup feta cheese. Thoroughly blend the mixture. Season to taste with salt and pepper.
4. Stuff mushroom caps generously with the green onion and olive mixture. Brush the outside of the caps with remaining olive oil, and arrange in pan. Top with remaining cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.