The Food That Fuels Shelor: Springtime Edition
At Shelor Motor Mile, we love food almost as much as we love cars, but finding delicious recipes that the whole family can enjoy can be an ordeal. In this entry of our weekly blog we will be highlighting some of our favorite springtime dinner recipes from some of our favorite publications. Let’s dig in!
- 1 prebaked 12-inch pizza crust
- 1/2 cup Miracle Whip
- 2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 12 bacon strips, cooked and crumbled
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded part-skim mozzarella cheese
- 1-1/2 cups shredded lettuce
- 2 medium tomatoes, thinly sliced
- Place the crust on an ungreased 12-in. pizza pan. In a small bowl, combine the Miracle Whip, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust.
- Bake at 425° for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges.
Feta Shrimp Tacos
- 1/4 cup Miracle Whip Light or reduced-fat mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon stone-ground mustard
- 1/4 teaspoon pepper
- 2 cups shredded red cabbage
- 1/4 cup finely chopped sweet onion
- 1 banana pepper, finely chopped
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 tablespoon reduced-sodium taco seasoning
- 1 tablespoon olive oil
- 8 whole wheat tortillas (8 inches), warmed
- 1/2 cup crumbled feta cheese
- Sliced avocado, optional
- In a bowl, mix Miracle Whip, vinegar, mustard and pepper. Add cabbage, onion and banana pepper; toss to coat. Refrigerate until serving.
- Toss shrimp with taco seasoning. In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Serve in tortillas; top with slaw, cheese and, if desired, avocado.
Chicken & Sausage Jambalaya
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breast halves, cut in 1-inch cubes
- 1 pound andouille sausage, sliced 1/4-inch thick
- 1 medium red onion, chopped
- 1 medium green bell pepper, chopped
- 1 rib celery, chopped
- 1 medium tomato, chopped
- 2 tablespoons Cajun Seasoning
- 2 Bay Leaves
- 1 cup long grain rice
- 1 3/4 cups Chicken Stock
- Heat oil in a large skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet
- Pour off excess oil. Add oil, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning and bay leaves
- Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving.
- 1 pound red potatoes (about 2 large), cubed
- 1/4 pound fresh green beans, trimmed
- 1/2 cup oil and vinegar salad dressing
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon freshly ground pepper
- 6 cups torn romaine
- 4 hard-boiled large eggs, sliced
- 3 pouches (2-1/2 ounces each) light tuna in water
- 2 medium tomatoes, chopped
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry.
- In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among four plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.
BBQ Pork Loaded Baked Potatoes
- 8 medium-size russet potatoes (about 8 oz. each)
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced vertically
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 1 1/2 pounds pulled smoked pork, warmed
- 2 cups corn chips (such as Fritos), coarsely crushed
- 2 small ripe avocados, diced
- 1 1/2 cups barbecue sauce
- 1/4 cup chopped fresh cilantro
- 1 (14-oz.) package coleslaw mix
- ¾ cup white BBQ sauce
- Preheat oven to 400°F. Place potatoes on an aluminum foil-lined large rimmed baking sheet. Bake in preheated oven until very tender, about 45 minutes.
- Meanwhile, heat oil in a large skillet over medium. Add onion slices, and cook, stirring often, until tender and lightly browned, 5 to 7 minutes. Add bell pepper, and cook, stirring often, 5 minutes. Remove from heat, and sprinkle with salt and black pepper.
- Cut a lengthwise slit down center of each potato (do not cut all the way through); squeeze sides to open. Slightly mash cooked potato pulp, and push toward opening. Top with cheese, pork, onion mixture, corn chips, and avocado; drizzle with barbecue sauce, and sprinkle with cilantro.
- Toss together coleslaw mix and white barbecue sauce; serve with pork-stuffed potatoes.
We hope you love these recipes as much as we do! If you have any questions, comments, or topics you would like to see covered in this blog or want to share a recipe of your own feel free to reach out to us at email@example.com or leave a comment below!
All recipes shown can be found at these websites