Summertime means Grillin Time!

First off, I must apologize. I fell off the face of the Earth or at least maybe it seemed like it. My time in the kitchen was replaced by my time spent in the CLASSROOM! I went from a day to day sub to a long term substitute to being a full time 3rd grade teacher! I cannot express how happy or relieved I am to be back in the classroom. That being said, my creativity was mainly used in the classroom rather than the kitchen. Now that school is out for summer, the creativity is in full swing in the kitchen.....or the GRILL as this post will prove.

So, I did a couple of things last night for dinner. The meal was set to be brown sugar marinade grilled salmon recipe, grilled asparagus and rice...but then I found another recipe originally used for chicken, but I knew I had some frozen shrimp, so I decided to throw in some shrimp too. Here is a picture of our feast last night:

Spicy Honey Lime Grilled Shrimp Skewers
Ingredients
1/2 pound - 1 pound thawed shrimp
2 limes, juiced or store bought lime juice
1 1/2 T. honey
3 cloves minced garlic
1 T. extra virgin olive oil
1 t. red pepper flakes (I was generous)
1/2 sea salt
pepper

*Soak wooden skewers in water prior to grilling for approximately 1 hour*

Step by Step
1. Pour all of the ingredients into a resealable plastic bag. Mix it together by "smushing" the bag. (technical term, I know)

2. Add your shrimp. Smush some more.

3. Refrigerate for at least an hour.

4. Slide the shrimp on the skewers. Top with more red pepper flakes and/or pepper.

5. Place the skewers on the grill (top shelf) and grill for about 3 minutes on each side. Grill until the shrimp is pink on both sides. Keep an eye on the wooden skewers, my skewer did catch on fire even after soaking.

Shrimp on the top shelf (with the asparagus packet)

6. Remove and serve! YUM!

Brown Sugar Grilled Salmon 
(Recipe tweaked from this recipe found on Pinterest)
Ingredients
salmon filets (skin on or off)
1/3 c. low sodium soy sauce
1/3 c. water
1/3 c. light brown sugar
1 T. vegetable oil/extra virgin olive oil

Step by Step Directions
1. Pour ingredients into resealable bag. Shake to mix.

2. Place salmon filets into bag.

Terrible picture, but salmon is in the bag!

3. Marinade for at least an hour.

4. When grill is heated, place salmon on grill. Grill 6-8 minutes per side.

*Our salmon had the skin on it, so we didn't flip it so we had extra crispy skin*

Make sure the meat is flaky before removing from the heat. Use a fork to lightly flake away the middle. If it flakes easily, it is done.

Chicken and Shrimp Tortilla Soup

It is Sunday afternoon....more specifically it is St. Patrick's Day...and where are we? We are home. We have finally found that we are in that "weird stage"...married...no kids...no longer in our 20's....AND all of our friends have kids...therefore...we would just be those weird old people trying to relive their 20's if we were to go out and celebrate the holiday...kinda depressing for us...the past 3 St. Patty Day's were the best days because they were spent at the Philadelphia Phillies Spring Training game...and that, my friends, is a GREAT time. So, sorry to vent, but it was on my mind...guess we are going to have to succumb to peer pressure soon and be like everyone else our age...oh how I don't want to grow up...

Anyway, felt like making another Crock Pot dish and wondered if I could do shrimp in the Crock Pot...so, I threw this stuff together...it is very easy...and it is nice for these cloudy (hopefully) last days of Winter...

Chicken and Shrimp Tortilla Soup
Ingredients
2 chicken breasts (fresh or frozen), cubed
2-3 cups chicken stock
1 can diced tomatoes
1 can corn (drained)
1 red pepper, sliced
1 small onion, diced
1/2 jalapeno (seeded or unseeded)
3 t. chili powder
1 t. coriander powder (or fresh cilantro)
a few splashed of Tabasco or Frank's Red Hot
salt/pepper
1 lb. frozen shrimp
cheddar jack cheese
crushed tortilla chips

Step by Step Directions
1. Turn the crock pot to low and add the chicken, chicken stock, tomatoes, corn, pepper, onion, jalapeno, chili powder, cilantro and the Tabasco sauce. Stir. Cook on low for 3 hours.
2. Add the frozen shrimp. Continue to cook on low for 30-45 minutes.
3. Top with cheese and chips. Serve.

A Spin on Penne with Spinach Sauce

I found this recipe the other day on the Food Network website. I was looking for something easy and quick. As I was scrolling through all of the recipes, I came across this one: Penne with Spinach Sauce

This is a Giada recipe and I did love it, but I wanted to add a little bit more of my own individual flair to it. So, I added sundried tomatoes, shrimp, and red pepper flakes. Also, I increased the amount of garlic by 1 clove. And, instead of goat cheese, I used ricotta cheese. All in all, I am very happy with the outcome. It is VERY garlicky, but quite tasty.

Another perk to this recipe, I got to use my brand new food processor. I LOVE IT (Barkley, on the other hand, isn't a fan...he barked the WHOLE time I used it. Oh well.)

A MAJOR DOWNFALL....don't make it and keep it for later..I made that mistake!!!! After I made it, I tried it and it was AMAZING, but then I had to put into the refrigerator because I had to go to spin class...I thought about this dish the ENTIRE TIME I was at the gym...well lo and behold...the sauce was soaked into the pasta when I reheated it and.....it wasn't as good...it was very tasty, but the creaminess wasn't there...and that was what made it so tasty when I tried it...oh well..you live and learn!

Shrimp & Penne with Spicy Spinach Sauce
Ingredients
1 pound penne pasta
3 sauteed garlic cloves
2 oz. ricotta cheese
1 oz. reduced fat cream cheese
1/2 t. sea salt
1/2 t. pepper
1 package of fresh spinach
2 T. mozzarella cheese
2 t. red pepper flakes
4 sundried tomatoes
2 c. raw shrimp

Step by Step Directions
1. Saute the garlic. Cook for a few minutes (enough to cook it down a bit) half of the spinach in a pan with a bit of extra virgin olive oil.
2. Put the following into the food processor, sauteed garlic, ricotta cheese, sun dried tomatoes, cream cheese, salt, pepper, red pepper flakes, mozzarella cheese and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set aside.

3. Cook the pasta according to the package directions. Cook the shrimp until they are no longer pink.
4. Drain the pasta (keep 1 cup of the starchy water aside). Spoon the pasta over the slightly cooked spinach leaves. Then, scrape the cheese mixture over the pasta. Mix together. Pour the starchy water in (you might not need the entire cup of water, but you want to keep the pasta moist) Finally, toss the cooked shrimp in with pasta.

Serve with garlic bread for the true garlic lover!

Shrimp Scampi with Linguini

Not sure where I found this recipe, but it was in with all of the recipes I copied from my Mom's recipe box....the reason why I don't know where this recipe came from...my mom doesn't really make seafood dishes, so why would I have copied this recipe from her recipe box?

Nonetheless, I tried this recipe the other night and it was scrumptious! (And, the leftovers were probably amazing...but Ryan got to enjoy those)

The recipe I used called for dry white wine...I didn't have any, so I omitted it. Not sure how it would have changed the outcome, but if you want to add it to this recipe add 1/2 a cup.

Shrimp Scampi w/ Linguini
Ingredients
1 lb. linguini
4 T. unsalted butter
4 T. extra virgin olive oil
2 shallots, finely diced
1/2 red pepper, diced
4 cloves garlic, minced
1/2 onion, diced
1 T. red pepper flakes
1 pound shrimp
Juice from 1 lemon
1/4 cup finely chopped parsley leaves
salt and pepper, to taste
1/2 c. mozzarella cheese, shredded

Step by Step Directions
1. Cook the linguini according to the package directions.
2. In a large skillet, melt 2 T. butter and 2 T. EVOO over medium-high heat. Saute the onions, shallots, garlic, red pepper and red pepper flakes. (approximately 3-4 minutes)

3. Season the shrimp with salt and pepper. (I also sprinkled with garlic salt) Add them to the pan and cook until the shrimp are pink. Then, add lemon juice. Remove from heat.

4. In the skillet, add the remaining 2 T. of butter and the 2 T. EVOO and the parsley. When the butter has melted, return the shrimp and shallot mixture to the pan.

5. Reserve 1/4 c. of noodle water and then drain the pasta. Return the pasta to the pot. Pour the shallot/shrimp mixture over the noodles and add the starchy noodle water as well. Stir.

6. Sprinkle with cheese and serve!

Cajun Shrimp Pizza

For this Super Bowl theme week, Wednesday was reserved for the location of the Super Bowl...NEW ORLEANS! Unfortunately, I didn't have a ton of time, so I had to go with something quick! Therefore, no crawfish dish or jambalaya....

So, this recipe is super yummy and quick! And, I used Creole seasonings instead of Cajun seasoning only because I forgot we had any Cajun seasoning left.  It was just one of those nights...at least dinner got on the table...you all know what I mean!

Cajun/Creole Shrimp Pizza
Ingredients
1/8 purple onion, diced
1/8 green pepper, diced
2 T. Creole/Cajun seasoning
12 or so raw shrimp
pizza sauce
pizza crust (I used Boboli original pizza crust)
(I also used some of the leftover crab meat from Tuesday night's meal)

Step by Step Directions
1. Preheat the oven to 450 degrees. Season both the shrimp and the veggies with the seasonings.

2. Saute the peppers and onions. Remove the veggies from the heat.

3. Cook the seasoned shrimp until they are no longer pink.

4. Top the pizza crust with sauce, then the veggies, cheese, and then shrimp.

5. Bake for 8 minutes.
Enjoy!

Sandy's Shrimp Special

With the wind whipping the sides of our house I figured I should make an early dinner in case we lost power...plus I have a fridge full of food, so I needed to throw something together...

This is a meal I used to throw together on a regular basis...it just so happens that now it gets the Sandy Special name...

Sandy's Shrimp Special

Ingredients

*1/2 diced red pepper
*1/2 diced green pepper
*1/2 diced yellow onion
*1/4 c. cilantro
*1 c. frozen corn
*Spanish rice packet (cook according to package directions)
*1/2 lb. uncooked shrimp
*chili powder, onion salt
*1/4 c. shredded mexican cheese

(salsa, sour cream, tabasco are optional for toppings)

Step by Step

1. On med-high heat, PAM a pan and put the corn in. I like to cook the corn until it begins to brown. Add the onion and a few shakes of chili powder once the corn is beginning to brown.
2. Add in the red and green pepper. Add in the cilantro after a few minutes. Add a few shakes of onion salt.
3. Add in shrimp as the shrimp begins to turn pink. Mix in the prepared rice.
4. Top with mexican cheese.

Serve with salsa or sour cream. You could also put this mixture into a tortilla...just as delicious.
Easy clean up...only two pans were used...and a cutting board and knife! YAY for easy clean up!

Stay safe out there my friends!

May your liquor cabinet be full and plentiful :)

Garlic and Guacamole...Life is GOOD!

When my two favorite worlds collide, dinner makes me even more happy to enjoy!

First things first, the key to this recipe is to get really plump raw shrimp...

Garlic Shrimp with Guacamole

Ingredients

*1 pound shrimp (peeled and deveined and rinsed and dried!)
*4 large cloves garlic, minced
*1 avacado
*shallot, sliced
*chili powder
*fresh lime juice (or 2 t. of bottle lime juice)
*red pepper flakes
*EVOO
*salt and pepper

Step By Step

1. Cook half of the garlic over low-med heat in EVOO. (do not burn it!)
2. Add the shrimp. Sprinkle with chili powder, salt and pepper. Cook until the shrimp are no longer pink.

3. In separate bowl, mash avacado, shallots and remaining garlic. Add in lime juice. Sprinkle in a bit of red pepper and/or chili powder. Season with salt and pepper. (*if at all possible, make this ahead of time and let it chill in the refrigerator for a bit)

4. Serve on warm tortillas.

Superfast (and Healthy) Shrimp Stir-fry

This is a go-to meal for us when we want something quick, easy, and healthy! (Another plus, it doesn't use a lot of dishes. Especially since I don't measure anything with this recipe...just an eyeball)

Superfast Shrimp Stir-fry 

Ingredients

*1 1/2 c. thawed shrimp
*1 c. brown rice (I prefer Uncle Ben's 10 minute Brown Rice)
*small onion, diced
*red pepper, diced
*1-2 t. sesame oil
*LOW SODIUM soy sauce
*green scallions
*1 egg
*Frank's Red Hot (optional)

Step by Step

1. Cook the rice according to the directions on the box.
2. Meanwhile, heat the sesame oil in a wok. Add onion and shrimp.

3. Then, I add the red pepper (I like to add the pepper later so it doesn't get as soft)
4. Mix the hot sauce and soy sauce in. (I just add a few splashes...little bit of soy sauce goes a long way)
5. Add in the rice and the scallions.
6. Make a hole in the food and break the egg into the hole. And, quickly begin to mix the egg in with the rest of the mixture until well blended.

Enjoy and maybe challenge yourself to eat it with chopsticks!

Also, don't forget you could always substitute the shrimp for chicken or steak.

Also, you could add sugar snap peas!

Tomato, Mozzarella, Garlic, Basil Shrimp Bake

Change in plans for dinner...made my own recipe tonight! And....not to be biased, but it is SO GOOD! You can almost smell it through your computer...can't you?

Ingredients:
1 lb. frozen shrimp (mine were already cooked, just needed to be thawed)
5 cloves of garlic (minced and divided)
1/8 c. (2 T.) butter, melted
2 shallots diced
1 large tomato, diced
2 T. fresh basil, julienned
1 T. fresh parsley
4 oz. (or more) cubed mozzarella or shredded mozzarella
1/2 c. Panko bread crumbs
EVOO (about 3 T.)
salt and pepper
PAM spray

Directions:

Preheat oven to 400 degrees F.

Spray baking dish with PAM.

In a bowl, combine tomato, basil, mozzarella, 2 cloves minced garlic, (eyeball) 2 T. of EVOO, salt and pepper (to taste). You can either let this marinade for the day or you can use it immediately. I let it marinade for the better part of the day.

Heat a pan on medium then add shallots, remaining garlic, parsley. Heat over med/low heat (watch it doesn't burn)

Melt the butter. (and make sure you have thawed your shrimp!)

Combine the "marinade" and the mixture from the hot pan in with the shrimp. Pour the butter over the mixture. Add more salt and pepper (if needed). Stir.

Pour into the baking dish. Top with Panko bread crumbs.

Bake for 15-17 minutes.

Serve with fresh bread for dipping into the sauce!

Again, can I say how delicious this is?!?!?! I don't believe there will be any leftovers tonight!