Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

We hope the first week of school for Broward County students went well, and we wish our Miami students well as they prepare to begin school soon! This week, treat yourselves and your favorite students with our weekend recipe picks.

• Fresh Spring Rolls (found on Allrecipes.com)

Ingredients

• 2 ounces rice vermicelli

• 8 eaches rice wrappers (8.5 inch diameter)

• 8 large cooked shrimp - peeled, deveined and cut in half

• 1 ⅓ tablespoons chopped fresh Thai basil

• 3 tablespoons chopped fresh mint leaves

• 3 tablespoons chopped fresh cilantro

• 2 leaves lettuce, chopped

• 4 teaspoons fish sauce

• ¼ cup water

• 2 tablespoons fresh lime juice

• 1 clove garlic, minced

• 2 tablespoons white sugar

• ½ teaspoon garlic chili sauce

• 3 tablespoons hoisin sauce

• 1 teaspoon finely chopped peanuts

Preparation

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

• In another small bowl, mix the hoisin sauce and peanuts.

• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

• Best Fried Green Tomatoes (found on Allrecipes.com)

Ingredients

• 4 large green tomatoes

• 2 large eggs eggs 

• ½ cup milk 

• 1 cup all-purpose flour

• ½ cup cornmeal

• ½ cup bread crumbs

• 2 teaspoons coarse kosher salt

• ¼ teaspoon ground black pepper

• 1 quart vegetable oil for frying

Preparation

• Slice tomatoes 1/2 inch thick. Discard the ends.

• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

• Classic Peanut Butter Cookies (found on Allrecipes.com)

Ingredients

• 1 cup unsalted butter 

• 1 cup crunchy peanut butter

• 1 cup white sugar

• 1 cup packed brown sugar

• 2 large eggs eggs

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 ½ teaspoons baking soda

Preparation

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.

• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Enjoy your weekend!