January 22nd, 2014

Frigid Temperatures? Rehoboth Beach, Delaware Beaches, Too Cold! Snow! Windy! RAPA Scrapple, I Want Scrapple Muffins!! Rehoboth Beach Eats!

Looking forward to a cold, and snowy winter day at the Delaware Beaches.  And, good morning to you too wherever you are.  It is 9 degrees in Rehoboth Beach as I sat down to write this post.  Can’t wait until this p.m. when temperatures will be soaring to a mere 18 degrees!!  Love the changes in season, that’s why I can’t wait for Spring!!  By the way, they say if you want to be warm today, you have to go to Phoenix, Arizona.  No mention of South Florida.

It is what it is….so how about some Scrapple Muffins this morning.  I am sure you have Scrapple in your refrigerator.  Love the RAPA brand.  The two brothers Ralph and Paul Adams many years ago developed it and it is the largest scrapple producer in the world.  It is located in the town of Bridgeville, Delaware.  Please note that you can order scrapple from RAPA from November through February.  To read more about it, please visit http://www.rapascrapple.com.

I have made these Scrapple Muffins before.  Besides the original Scrapple from RAPA, others are now in the market; Chipotle, Bacon, and their newest…Turkey Scrapple.  It is really good and definitely lower in fat.

The recipe is a little bit of this and a little bit of that.  Want it hotter?  Then add the jalapenos, just like I did.

First cook the scrapple….well done; crispy.  Take out of frying pan, chop and save.

Chopped onion…about 1/2 cup.

Chopped pickled jalapenos…that’s your call.

Add to the onions in the frying pan.

Once that’s done, add the chopped scrapple.

The muffin mix can be store bought or you can make your own.  Therefore, you will need eggs, and milk.  I like evaporated milk because it makes a delicious muffin. Add 1/2 cup of grated extra sharp cheese.  My pan was deep and 6 big muffins is all I could get.

Add the scrapple mixture to the muffin mix and pour into your favorite lightly greased muffin pan.  Sprinkle with extra grated cheese.

It took about 1/2 hour or so to bake these muffins.  Just test them by inserting a knife in the middle.  If it comes out clean…they are ready!!

Take out of the oven….let them cool a bit.

Enjoy!!

December 2nd, 2013

Rehoboth Eats! Shrimp with Thai Coconut-Curry Sauce, Easy….No More Turkey, for now

No more turkey….that’s right!!  It happens when you buy a turkey too big for the family.  Plenty of leftovers, I agree; I am tired of it now.  Looking for something different to make, I think I had found the recipe.  Even though I used shrimp, this sauce is good with any fish….and chicken too!  It can be made gluten free, by using gluten free soy sauce.

SHRIMP WITH THAI COCONUT-CURRY SAUCE

2 teaspoons dark sesame oil, divided

2 teaspoons minced peeled fresh ginger

2 minced garlic cloves

1 cup chopped red bell pepper

1 cup chopped green onions

1 teaspoon curry powder

2 teaspoons red curry paste (every super market has it)

1/2 teaspoon ground cumin

4 teaspoons low sodium soy sauce (if preparing gluten free, then get low sodium gluten free soy sauce)

1 tablespoon brown sugar

1/2 tsp. salt, divided

1 14-ounce can light coconut milk

2 tablespoons chopped fresh cilantro

2 lbs. raw jumbo shrimp, peeled

lime wedges

In a large frying pan, heat 1 teaspoon of the dark sesame oil.  Add shrimp and cook until a nice pink color.

In a large nonstick skillet heat the other teaspoon of dark sesame oil over medium heat.  Add ginger and garlic, cook 1 minute.  Add pepper and onions; cook 1 minute.

Stir in curry powder, curry paste, and cumin; cook 1 minute.  Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer but make sure not to boil it. Add juice of a lime. Add shrimp and warm them up, again, without boiling it.

You can serve it over cooked basmati rice…..I chose to serve it over cheese grits.  Pass the extra lime wedges around.

Enjoy!!