The Ransom Gallery

I'm Kinda A Goof Ball. Always Having Fun. Catching What I Can On Camera As I Go.

Ransom Recipes

I love to cook and thought I would share some recipes I love with you guys!  Whenever I go on an adventure I love to eat at new places! Sometimes I find something I really like, and snag a recipe ! 
Enjoy :) 





Ingredients

  • 1/4 cup olive oil, divided
  • 1 (8 ounce) package angel hair pasta
  • 1 teaspoon chopped garlic
  • 1 pound large shrimp - peeled and deveined
  • 2 (28 ounce) cans Italian-style diced tomatoes, drained
  • 1/2 cup dry white wine
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons freshly grated Parmesan cheese

Directions

  1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
  3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.




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cook time: 30 min.
Serves 40 pop em's

Bacon-Apple Jalapeno Poppers

Ingredients

  • 1 (8-ounce) package light cream cheese, at room temperature
  • 1 large Granny Smith apple, cored and minced
  • 3 large scallions, roots sliced off, green and white parts minced finely
  • Kosher salt and freshly ground black pepper
  • 20 jalapenos
  • 20 strips thin-sliced bacon, chopped in half
  • Special equipment: 40 toothpicks

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.
In a large bowl, stir and break down the cream cheese until smooth. Add the apples and scallions, plus as much salt and freshly ground black pepper as you like.
Don a pair of plastic gloves so you don't burn your fingers or youreyes like I did. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds.
Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick. Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes (which will be as long as you can resist them). Enjoy with a cold beer! Aaah!