Lowcountry Shrimp & Orzo Pasta Salad By Chef Lynn Michelle
Salad Ingredients
1 pound fresh shrimp, peeled, deveined, cooked; set aside for topping or omit due to an allergy of shellfish
1 small box orzo pasta, cooked and cooled
½ of each – small yellow, orange, and red peppers, chopped
½ cup kalamata olives, chopped
1 small container cherry tomatoes, washed, whole, or sliced in half
½ cup banana peppers, drained
2 cups uncooked broccoli, washed and cut into
bite-size pieces.
2 raw carrots, washed, peeled, and cut into small pieces.
Feta cheese for topping as desired
Directions
In a large mixing bowl, place all the above ingredients and blend carefully together, season with salt and black pepper as desired.
Add dressing and toss lightly to coat all the ingredients.
Transfer into a serving dish, top with cooked shrimp and feta cheese.
Dressing Ingredients
½ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons Italian seasoning
Salt and pepper to season
Crushed red pepper, as desired and optional.
1 tablespoon honey
¼ cup regular or flavored balsamic
Directions
In a shaker, add all above ingredients and shake together.
Ham Salad By Chef Lynn Michelle
Ingredients
2 inches deli spiced ham
2 inches deli rosemary and sundried tomato
ham (end, for more flavor)
1 inch deli pepper ham (end, for more flavor)
1 inch deli smoked ham
1 inch deli tavern ham
1 inch deli sweet ham
1 small jar dill relish
1 cup pimentos (roasted red peppers), chopped
1½ – 2 cups mayonnaise
Directions
Cut all the ham chunks into smaller pieces to place into blender or Cuisinart.
Chop/pulse into small pieces, do not puree. (It may take a few times in smaller quantities.)
In a large mixing bowl, place all the ham; add jar of dill relish, pimentos, mayonnaise; mix thoroughly. Chill in fridge. Serve with crackers, pita, bread.
Snackle Boxes
Mix and match your small bites in an actual fishing tackle box for easy transport to your next boating adventure. We stuffed ours with cheese straws (of course!), dried cranberries, gummy worms, dried pineapple, peanuts, Goldfish crackers, soft pretzel bites, and assorted candy. This is a great way to pack charcuterie on the go as well.
Fruit Kabobs
These can be made with your favorite fruit combinations, providing a healthy snack that’s easily shared and transported. We used blackberries, strawberries, kiwi, orange slices and a bit of coconut to make ours.
Kielbasa with Mustard Dip
Ingredients
1 ¼ pounds smoked kielbasa
(Polish sausage)
olive oil
½ cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon of whole-grain mustard
1 teaspoon of prepared horseradish
Kosher salt and freshly ground
black pepper
Directions
Slice the kielbasa crosswise ½-inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10- to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
In a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, ½ teaspoon salt, and ¼ teaspoon of pepper.
Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
Peanut Butter and Jelly Bars
Ingredients
½ pound (2 sticks) unsalted butter, at room temperature
1 ½ cups sugar
1 teaspoon pure vanilla extract
2 extra large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1½ teaspoons of kosher salt
1½ cups raspberry (or other) jam
2/3 cups salted peanuts, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Grease a 9 x 13 by 2-inch cake pan. Line with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt.
With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven.
Sprinkle the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
