Food and Features

Chili-Lime Shrimp

With the temperature heating up, I always crave seafood. Especially fresh shrimp.
This recipe is perfect for a relaxing afternoon by the water or in your backyard.

Ingredients:
-Cooking spray
-3/4 cup chopped green onions, divided
-1.5 lbs. peeled and deveined large shrimp
-1 tsp. chili powder
-2 tbsp. fresh lime juice (about 1 lime)
-2 tbsp. butter
-1/2 tsp. salt

Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions to pan; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Remove from heat. Add juice, butter and salt to pan; stir until butter melts. Sprinkle with remaining 1/4 cup onions.

Makes 4 servings.
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"Like many industries, newspapers face serious challenges," says Mike Luckovich, the Pulitzer Prize-winning, nationally syndicated editorial cartoonist for the Atlanta Journal-Constitution. "But it's important to remember the millions of Americans who still love and rely on their local newspaper."

"We are thrilled to have these artists use their unique humor to remind us what we'd be missing without the printed newspaper," adds Randy Siegel, President and Publisher of PARADE and a co-founder of The Newspaper Project. [Full story »] 

Potato Salad

Yet another way to utilize the Easter eggs that are hunted on Sunday morning. You can fix this and have it ready for Easter dinner.

Ingredients:

4 large potatoes (Freshway; 2/$5.00 10lb.bag)
Lots of onions (Freshway; 2/$3.00 3lb.bag)
Lots of celery
3 hard boiled eggs
Mayonnaise to your liking
Mustard to your liking
Salt and pepper to taste
Paprika for garnish

Hard boil the eggs in a pan and boil the potatoes in another pan. Once cooked, dice the potatoes to the size you like and add the chopped boiled eggs. Add your celery, onion, mayo, mustard and mix. Add salt and pepper to taste. Garnish with paprika.

Other suggestions to have for Easter dinner can be found at Freshway: Spiral ham ($1.59lb.), Collard greens (2/$3.00), Pictsweet chub corn (4/$5.00), Pillsbury Grands biscuits (2/$3.00) and Homemade fresh Easter cakes from the bakery ($3.99)
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If you are one of those mothers who dreads coloring and hiding Easter eggs because you never know what to do with the eggs once they are found, then you will love this recipe. (Salad can look a little peculiar with the colored eggs).

Ingredients:

1/2 medium red onion, chopped

12 large eggs

1 stalk celery (with leaves), chopped

1/2 cup mayonnaise

2 tablespoons chopped fresh dill

2 tablespoons whole-grain mustard

1 tablespoons plus 1 teaspoon freshly squeezed lemon juice

2 teaspoons kosher salt

Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes and salad greens.

Directions:
In a small bowl soak the onions in cold water for 15 minutes. Drain.

Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
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