I'm Back!!!!!

It has been nearly 2 YEARS since I last posted.  During my pregnancy and my daughters first year I was very busy and tired, however I did make my own baby food....but am sure that's not what you may be looking for, HA!  This school year I started a new job (that I LOVE), which allows me to stay home more with my beautiful, sassy baby girl and make delicious healthy food again for my family.  My girl is a very good eater and loves to be in the kitchen with her mama!  Thank goodness!

My News Years Resolution (a few weeks early) is to get my cook books out, wipe off the dust and be inspired to create new dishes and make new dishes from the millions of recipes I have stored in the cupboard.  

The last few weeks, I have been taking pictures of some of my creations (I will share and hopefully remember how I made them!)...let the cooking begin...again!  

WELCOME, 2015!

Asparagus Risotto with Shrimp in a Sherry Parsley Sauce

Eggnog Cookies!  Thank you Pinterest....great recipe!

Pizza with Butternut Squash Sauce, sausage caramelized onions topped with fresh local farmers cheese!  So good!

Roasted chicken thighs with carrots, fennel, celery and potatoes.

Grilled Asian Shrimp Tacos

Here is a light tasty meal for any weeknight :)  This recipe is a keeper, hope you enjoy it as well!

Recipe is for two :)


4-5 small peeled deveined shrimp per taco (I made 2 tacos per person)
2 minced garlic cloves
1 TB grated fresh ginger
2 TB soy sauce
2-3 TB olive oil
1 tsp rice wine vinegar
2 TB fresh parsley; chopped
salt and pepper


Mix ingredients.  Place shrimps onto skewers first, then brush marinade over shrimp and place in refrigerator for 15-20 minutes to marinate.


Slaw for tacos:
Asian slaw mix
2 TB sesame ginger dressing of choice
1/2 avocado; diced
1/2 lime
2 TB cilantro; finely chopped


Cilantro Lime Cream:
2 TB cilantro; finely chopped
1/2 cup sour cream
juice of 1/2 lime

Grill shrimp until pink on both sides.  Assemble tacos with slaw, grilled shrimps and cilantro lime cream! YUM!


Enjoy :)

Honey Garlic Shrimp

This is a great go to dish on the fly!  We always enjoy this simple tasty meal!

2 large cloves of garlic

2 TB honey

4 TB extra virgin olive oil

1 TB parsley

1 lemon; juiced

1 tsp. hot pepper flakes

Preheat oven to 400 degrees.  Mix shrimp with ingredients.  Bake for 10 minutes, until all shrimp are pink and cooked through.  Serve over brown rice!

Enjoy :)

Coconut Curry Shrimp

This was a tasty new dish!  If you have never tried cooking with curry, this recipe is a good one to start with!

1/2 lb shrimp

1 red pepper, cut into small pieces

1/2 small cooking onion, chopped

1 - 15 oz can of coconut milk

1/2 tsp. curry powder

1 tsp. freshly grated ginger

1 large minced garlic clove

salt and pepper

brown rice

basil

Cook rice as desired.

In a large pan, saute red pepper and onion.  Add coconut milk, curry powder, and ginger and a pinch of salt and pepper.  Let simmer until thickened, about 8 minutes.  Add shrimp to sauce when rice is almost done.  Cook until shrimp are pink.  Serve over brown rice.  Top with fresh chopped basil leaves.  

Enjoy:)

Lava Shrimp With Honey Chipotle Lime Sauce

This recipe reminds me of the flavors in Bang Bang Shrimp, spicy savory and delicious!

Recipe courtesy Guy Fieri

Ingredients

Honey Chipotle Lime Sauce:

• 1 cup barbecue sauce
• 1/4 cup honey
• 1/4 cup lime juice (about 1 1/2 limes)
• 1/4 cup canola oil
• 2 teaspoons Dijon mustard
• Pinch red chile flakes
• Pinch chile powder
• Pinch cayenne pepper
• 2 chipotles in adobo

Rock Shrimp:

• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 12 ounces rock shrimp (about 1 1/2 cups)
• Canola oil, for frying
• 1 cup cooked rice noodles, optional, for garnish
• 6 lime wheels, optional, for garnish
• 1 pinch chile threads, optional, for garnish
• Lotus chips, optional, for garnish
• 2 lime wedges, for service

Directions

For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.

For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly. 

Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate. Saute a head of broccoli in oil to cook through.

Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.

Add the shrimp and broccoli to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Serve immediately.

• Enjoy :)

Panko-Crusted Honey Ginger Shrimp

2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 small clove garlic, minced
1/2 teaspoon ginger, freshly grated
1/2 teaspoon honey
1/2 pound medium shrimp, shelled and deveined
1/4 cup flour
1 egg, lightly beaten
1/2 cup Panko bread crumbs
Extra virgin olive oil
Sea salt

In a large bowl, combine olive oil, red pepper flakes, garlic, ginger, and honey. Add shrimp and toss to coat. Cover and refrigerate for 1 hour.

Remove shrimp from the refrigerator. Set up a breading assembly line with the flour, beaten egg, and Panko bread crumbs. Take a shrimp and dredge in flour, shaking off the excess. Dip the shrimp into the egg and then into the Panko. Repeat until all of the shrimp have been breaded.

Pour enough olive oil into a large skillet until there is about 1/4-inch of oil in the pan. Heat the olive oil over medium-high heat. Place shrimp carefully into the pan and fry for about 2 minutes, or until golden brown. Turn the shrimp and cook for about 1 minute more. Remove from the pan and drain on paper towels. While the shrimp are still hot, sprinkle with a bit of sea salt. Serve with dipping sauce.

Dipping Sauce:
2 tablespoons chili sauce
1 tablespoon honey
1 teaspoon lemon juice

Panko Crusted Shrimp with Soy Ginger Sauce

Shrimp:

1 cup panko (may need more)

peeled and deveined shrimp

1/2 cup flour

2 eggs
1/2 TB parsley

E.V.O.O.

Dip shrimp in egg parsley mixture, then flour, egg again, then panko.  Fry in hot pan with E.V.O.O.  

Sauce:

1/2 cup sugar

1 cup water

1/4 cup soy sauce

2 TB garlic chili sauce

1 TB ground ginger

1/2 TB lemon zest

1 TB lemon juice

Bring water and sugar to a simmer.  When thicker and dissolved, add other ingredients. Simmer for 5-10 minutes.

Enjoy crispy shrimp with soy ginger sauce!

Shrimp and Vegetable Stir Fry

I love veggies and this is a great dish to incorporate lots of fresh vegetables!  I never really made stir fry's until I met my husband.  Now, we make a different stir fry 2-3 times a month.  Last night, I made a ginger, honey marinade for the shrimp and vegetables.  I LOVE fresh ginger.  It has such a fresh delicious taste and a little bit, goes a long way!  One thing I have to tell you,  I did not measure any quantities for the sauce....sorry!  With most sauces I actually NEVER measure, I just add the flavors I want to include in the dish and hope for the best!

Shrimp:  Peeled and deveined

Sauce:  Marinate half with shrimp for about 1/2 hour and 1/2 for veggies

Soy Sauce

Worcestershire Sauce 

fresh grated ginger  

minced garlic

hot pepper flakes

honey

olive oil

Vegetables:

sliced baby carrots

1 head of broccoli

1/2 green pepper

1/2 red pepper

scallions

Heat wok with sauce, add all vegetables except scallions.  Heat through, add scallions.  When vegetables are almost cooked through, push to the side and add shrimp and marinade to wok.  Cook on both sides until pink.  Mix with veggies.  Serve over rice!  ENJOY :)