Friday, March 18, 2016

Baked Shrimp Scampi and Bargain Shopping

Okay, that whole story I told you Monday about "signs of an early spring"...I lied!!  In fact, forget you ever read that, I'm sorry to report.  We woke up to 12 inches of snow this morning...needless to say the six of us (dogs included) at home were not in the greatest of spirits.  My husband was a trooper though as he fired up the snow blower and took care of our driveway and the neighbor's sidewalk so everyone could get out today.  I thanked him with a fresh batch of baked blueberry muffins to warm up his very frozen hands and face.

So, here is where I am this morning.


This is where I should and really want to be!!


Well, since I will be going this weekend without any backyard or patio time, looks like it will be inside house chores and some shopping.  I'm on the hunt for new everyday dishes.  It is taking me forever to find the perfect plates.  It took me all of 10 minutes to select my last vehicle, but I am now going on over a year trying to find these dishes.  I am so particular about the style, color, size, embellishments, shape etc..The ones we have must be at least ten years old and are starting to show signs of wear...kind of like me. 

At any rate, I love scouting out a good deal or bargain.  I am most definitely a fan of coupon clipping and downloading. Now mind you, I'm not like those "extreme couponing" households on tv.  I mean who really needs 27 containers of bulk mayonnaise?  Not to mention who has room for all that...but I say more power to them for trying to make a difference.  They did however get their own television series, so they must be doing something right.


I am one to hit the clearance area first, whenever I enter a store.  I try to find those hidden treasures before I go any further.  I found this container (which was originally in a canister set), being sold all alone, without its lid for $ 2.99...perfect for my whisks and baking utensils.  I also scored the coordinating coffee mug for .59 cents! There's only one and it's just for me...my special coffee mug.

If you are observing no meat Fridays for Lent or just want a quick, flavorful dinner, this dish is awesome.  I love how easy it is and can be very versatile, depending on your tastes.


Baked Shrimp Scampi
Inspired and Adapted by Damn Delicious

2 Tbl. chicken broth
2 Tbl. fresh lemon juice
1/2 cup Italian Seasoned Panko Japanese breadcrumbs
1/4 cup butter, melted
2 pounds medium shrimp, peeled and deveined
2 Tbl. olive oil
3 cloves garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbl. capers, drained
salt to taste
pepper to taste
2 Tbl. chopped fresh parsley leaves

1 box angel hair pasta, cook according to package directions
freshly shaved Parmesan cheese

Preheat oven to 425 degrees.  Add chicken broth and lemon juice to a 9 x 13 baking dish; set aside.

In a small bowl, combine Panko and melted butter; set aside.

In a large bowl, combine shrimp, olive oil garlic, red pepper flakes and capers;  season with salt and pepper, to taste.

Add shrimp mixture in a single layer to the prepared baking dish.  Sprinkle evenly with Panko/butter mixture.

Place in oven and bake until bubbly and golden brown, about 10-12 minutes.

Serve immediately over angel hair pasta and garnish with parsley and Parmesan cheese.

Pairs beautifully with a fresh Caesar salad and chilled buttery Chardonnay.

Cheers and Stay Warm!!

One Year Ago: Blarney Bark
Two Years Ago: Tri Tip Tacos





Monday, March 14, 2016

Portillo's Chopped Salad...Possibilities of Spring

We are finally starting to see the early signs of spring...I hope!!)  These sweet little buds showed up near our driveway last week on all the bushes.  Unfortunately I made the mistake of looking at the weather forecast for this upcoming week...rain and snow.  So, true to Colorado weather, we truly never know what is going to show up.  Oh well, "spring" was nice while it lasted this weekend.


Since we were enjoying our short stint of sunny spring weather, we decided to grill a flatiron steak and enjoy a fresh salad.  Portillo's was one of our favorite road trip dinner stops in California.  The restaurant was about an hour from our house and it was perfect for the last stop before heading home after a long day on the road with family and not wanting to make dinner upon arrival.

It's a super easy and very flavorful salad, full of color and textures.  In my opinion, there's nothing like a great chopped salad. Even though they take more time to prepare, I just love all the small delicious bites. This salad would be perfect to serve if you are hosting an upcoming Easter brunch or even a summer backyard BBQ...when the snow finally melts that is.


Portillo's Copycat Chopped Salad
Serves 10 to 12

Dressing: **
1/4 cup balsamic vinegar
2-3 garlic cloves, minced
1/2 tsp dried oregano
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/2 cup olive oil

Salad:
4 cups, cooked, drained and cooled, Ditalini pasta (cook according to package directions)
3 cups iceberg lettuce, chopped
3 cups romaine lettuce, chopped
2 cups red cabbage, chopped
4 roma tomatoes, seeded and diced
1/2 cup green onions, finely diced
2 cups cooked chicken breasts, cubed
1 cup bacon, cooked and crumbled
1 4 ounce container Gorgonzola cheese crumbles

For the dressing, whisk all ingredients (or you can use a salad dressing shaker or blender) and set in refrigerator to fuse. ** I recommend to double the dressing, as it is a very large salad or you can always decrease the salad portion by half also though.

While the dressing is chilling, to assemble the salad, in a very large bowl, add all of the salad ingredients and toss well.  Shake dressing vigorously and drizzle all over the salad and toss again to incorporate.

Enjoy and Keep Those Sunny Spring Thoughts!!

One Year Ago: Luck of The Irish Cupcakes
Two Years Ago: Simply Salmon with Shrimp Tortellini


Thursday, March 10, 2016

BBQ Glazed Meatloaf and Jack and The Beanstalk

One of the super fun things about turning 50 is experiencing the interesting changes that you start to see (or don't immediately see).

Everyone remembers the English fairytale of Jack and The Beanstalk...mother and son need food, boy meets old man, man gives boy some beans, mom gets mad and throws beans out the window, boy wakes up next morning to magical giant beanstalks, etc, etc...

Well, lately I have been feeling like Jack and waking up with a giant, magical piece of hair growing out of my cheek!!  This is not just a piece of peach fuzz mind you, this one lonely piece has to be an inch long!! What in the world is this all about???  I pray to God that when I do see it, that it was not there the day before and I had been walking around all day with this thing flying in the wind.  What's worse, is if it did just show up that morning, what the heck is happening to me at night for this to appear.  I'm afraid to go to sleep now...just watch the 1978 version of "Invasion Of The Body Snatchers" movie with Donald Sutherland and Brooke Adams...you'll know exactly what I am talking about...that movie still terrifies me to this day.

When I do see it with my groggy pre-coffee morning eyes, I hurry and start the hunt for tweezers. My days of plucking eyebrows are long gone, because for some strange reason, when you get older, your eyebrows stop growing and hair magically appears on your face!  I then start plucking everywhere on my cheeks, before my family can see it...at this point, I may as well just use my husband's razor.

So, the whole beanstalk story brings me to dinner...meatloaf, mashed potatoes, garlic cheese knots and green beans, of course!  I think I have tried over 100 meatloaf versions and still keep coming back to this one as our favorite.

I altered Traeger's original version simply because I don't like the taste of raw onions and I wanted to change it up with experimenting on a few of the other ingredients...my take on it is listed below.


BBQ Glazed Meatloaf
Adapted from Traeger Recipes

1 pound lean ground beef
1 pound Jimmy Dean Reduced Fat Pork Sausage (original flavor)
1 cup Panko Japanese bread crumbs
1 small yellow onion, sliced thinly
1 Tablespoon, barbecue rub seasoning mix (whatever is your favorite brand)
1 teaspoon Lawry's garlic salt
1 egg
1/2 cup milk
2 teaspoons Worcestershire sauce
2 Tablespoons Dijon mustard
1/2 cup of your favorite BBQ sauce (we like Stubb's Original)

In a saute pan, heat to medium and melt 3 Tablespoons butter.  When butter is sizzling, add the onions and saute until soft and starting to turn golden.

In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, bbq seasoning and garlic salt.

In a separate bowl, whisk the egg and milk.  Add the Worcestershire sauce, and mustard.  Add the liquid ingredients and cooked onions to the meat mixture.  Mix with your hands until all ingredients are incorporated.

Spray a disposable 8" x 8" foil pan with non-stick spray.  Form the meat into a loaf shape in the pan.
Pour the bbq sauce on top of loaf and spread evenly.

**We prefer to make this meatloaf on our Traeger at 350 degrees for 50 to 60 minutes.  You can do the same temperature and timing method in your oven by baking it instead with same results (you just won't have the smoky flavoring added).


If there are any leftovers, this meatloaf makes an unbelievable slider sandwich on King's Hawaiian Rolls.  Just slice the meatloaf, warm it up by searing in pan with melted butter on both sides and serve on rolls with bbq sauce, melted Monterey-Jack cheese and French's Fried Onions. Over-The-Top!!!

Enjoy and "Keep On Pluck'n"!

One Year Ago: 24 Hour Salad
Two Years Ago:Chili-Cheese Egg Bake








Friday, March 4, 2016

Wisdom...(Words and Teeth) and Prosciutto-Wrapped Chicken

We are now 24 hours into my daughter's wisdom teeth surgery and her recovery.  Bless her heart she was amazing through the entire procedure.  Her first time under anesthesia and any type of surgery. She is so strong and resilient and never complained all day.

The hardest part is trying to give words of wisdom and comfort someone who is under the influence and is not making any sense.  She had a couple of good one liners during the ride home and I had to hide my laughter.  At one point she had me in tears I was laughing so hard at her off the wall comments, coming off her drugs.

Ice Packs, Meds Schedule, Guaze...check, check and check.

Leave it to me the "list lady" to write down the times of meds schedule so I wouldn't forget or get the two crossed.  The nurses were saying so many instructions as we were checking out my head was spinning and knew I had to write it all down when we returned home.


Serenity now for my patient.

When we got home, I lit every candle in the house for my little patient.  I closed the blinds, got her settled on the Family Room couch, complete with her favorite Seahawks blanket, and kept a very serene environment for her recovery.

Theo, best nurse assistant ever!  Giving his best healing love to his friend.

Her greatest friend, protector and now nurse, Theo, did a great job sharing his love and helping her heal.  I think all the serenity candles (and blanket) made for a day of napping for him as well.

So, the three of us enjoyed our "Blue Bloods" marathon on tv and we settled in for a day of rest. When everyone came home for the night, it was time for me to go from nurse, to chef.

Super easy chicken dish I found on Pinterest a few weeks ago and just got around to making it.  The Bon Appetit website had an amazing looking Eggplant Panzanella and Raisin-Pine Nut Vinaigrette to accompany it, but I was too exhausted to take that on...going to need to save that for another night.


Prosciutto-Wrapped Chicken
Adapted from bonappetit.com

6 (6-ounce) skinless boneless chicken breast halves
8 ounces Taleggio cheese, rind trimmed, cheese cut into six 2-inch long slices
12 thin slices prosciutto

** for my own sauce:
2 cups chicken broth
2 Tbl. dijon mustard
1/4 cup heavy cream

Place chicken breasts on work surface.  Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch long, 1-inch deep horizontal pocket, being careful not to cut through completely to other side of breast.  Insert 1 piece of cheese in pocket and press opening closed.  Sprinkle chicken with a little salt and pepper.  Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.  Place 1 chicken breast crosswise atop center of prosciutto slices;  wrap prosciutto slices around chicken, covering completely and pressing to adhere.  Repeat with remaining chicken, cheese and prosciutto.

Preheat oven to 350 degrees.

Heat 1 tablespoon oil in large skillet over medium-high heat.  Add 3 chicken breasts to skillet and cook until browned, about 4 minutes each side.  Transfer chicken to large baking sheet and repeat with other 3 chicken breasts. ** Save skillet drippings and remnants for sauce.

Roast in oven approximately 15-20 minutes (or until cooked through).  Transfer cooked chicken to cutting board and let rest 5 minutes.

**While the chicken is roasting deglaze skillet you cooked chicken in with the chicken broth on high heat.  Scrape up all the prosciutto and chicken bits with broth.  Turn heat to low and whisk in dijon mustard.  Take off heat and whisk in heavy cream.  Let simmer until chicken is done in oven.

One Year Ago: Spicy Asian Beef
Two Years Ago: Tapenade Pasta Salad











Monday, February 29, 2016

One Pot Chili Mac and Cheese and One Heck of A Month

To say that I am so happy that February is over today, would be an understatement.  It has been one doozer of a month.

It all started off with having to say good-bye to my "dinosaur" phone of 3 years.  $$$ I am now an iPhone mom...I know what you're thinking...Apple is now up to,  I don't know,  iPhone 37 at this point, and I am just now getting one...I know!!

Then it was time to renew my four year old eyeglass prescription (now that I am 50 years old).$$$

A week later, my husband's computer decided it didn't want to cooperate...ever again. Now we have a new computer. $$$$

Friday last week my girls' vehicle decided it didn't want to start and got to take a nice little tow ride...I can't even think about where that is going to go this week.

...and speaking of later this week, my oldest daughter needs wisdom teeth $$$$$$$urgery.

In my wise old age though, I have learned that I need to value and appreciate these obstacles and not complain because....

  • I am thankful that I can have a new phone to stay in touch with my family and friends.
  • I am thankful that I still have the vision to see all the beauty that God creates every day
  • I am thankful for a new computer for my husband to continue his work.
  • I am thankful that we were even able to purchase a vehicle for my daughters and they were home when car didn't start, and not stranded somewhere.
  • I am thankful for healthy children.
All that being said, I still need a little comfort for those trying days and have been searching out easy, affordable and comfort dishes.  This one hit the spot!  So, pull up a pot of this soup and continue to be thankful for those less than perfect days because remember, there are never any bad days...just some days are better than others.



One Pot Chili Mac and Cheese
Adapted from damndelicious.net

1 Tbl olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5) ounce canned diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 tsp. chili powder
1-1/2 tsp. cumin
salt and pepper to taste
10 ounces, uncooked elbow macaroni pasta
3/4 cup shredded cheddar cheese

Optional:
2 Tbl. chopped fresh parsley leaves
Sour Cream
Avocado, peeled and diced

Heat olive oil in a large skillet or Dutch oven over medium high heat.  Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;  drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin;  season with salt and pepper, to taste.  Bring to a simmer and stir in pasta.  Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.

Remove from heat.  Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, sour cream and/or avocado, if desired.

One Year Ago:  Chicken and Dumplings
Two Years Ago: Original Peanut Coleslaw

Monday, February 22, 2016

Surviving 50 and The Birthday Flirtini

Well it's over...I said good-bye to my 40's and hello to 50 this past weekend.  I made it.  It's been a long time coming and I'm ready to see what life has for me these next ten years.

This is how I started my birthday....
I came downstairs to giant helium balloons, crepe paper streamers and happy birthday banners strewn throughout the house.  My husband was up at 4am decorating for my special morning and I was shocked as I tried to focus on everything and the daily stagger to my coffee.

When I got everyone out of the house, my next gift was almost ready to arrive.  House Cleaners!!!! Yes, when you hit 50 the only gift you want is for someone to come professionally clean your house. What a treat!!!  It had been many years since I had a cleaning service and I missed it so!  Nothing like the smell of Clorox to put you in the birthday spirit!!

The aroma of cleaners quickly became overrun with that of flowers.  The florist, UPS and postman just kept coming all day long.  I felt like the most blessed, loved and luckiest person all day long. Truly beautiful bouquets that I wish I could freeze in time and keep everyday.

After the house was cleaned and deliveries were complete, it was time for some special girl bonding and lunch with my daughters at Cheese Importers for some decadent paninis and dessert.  They brought us our carrot cake and macaroons first...worked for me!! We indulged in our sweets before the sandwiches came...another thing you get to do in your 50's!!

Next, I was off to my hair appointment.  I had enough of my $7.99 boxed color and decided to treat myself to a real colorist to nurture me and my "highlights", we'll just say.  She foiled me up and as I sat there waiting for the miracle of modern chemistry to process I looked around and saw every other woman there was around plus/minus 60 years old getting their hair done.  I smiled to myself and thought, it's official...I am old and now part of the "Friday afternoon wash and set club".  How did this happen??!!

I went home with my new "hot momma do" and changed for cocktails and dinner.  We started with a birthday flirtini, then dinner at Bonefish Grill for an amazing night and my husband even snuck in a Black Forrest Cake from our favorite Romana Cake House.

At the end of the day, I pray for many, many more years and am so thankful and blessed for the birthdays I have been given to this point of my life.  Cheers!

This is how I ended my birthday...
Birthday Flirtinini

2 ounces white cranberry juice cocktail
1 ounce good vodka
1/2 ounce X-Rated Fusion Liqueur
1 ounce Prosecco sparkling wine

Combine the cranberry juice cocktail, vodka and liqueur in an ice-filled martini shaker.
Shake gently and strain into a large chilled martini glass.  Top with Prosecco.


One Year Ago: Purple Potion #49
Two Years Ago: Chocolate Layered Pudding

Monday, February 1, 2016

Mexican Grilled Shrimp Caesar Salad...I'm Back

After a month of being on hiatus (from blogging that is)...I am back.  January was a month of recovery from holidays, birthdays, preparing for the new year, taking on some new additional duties and mourning the loss of friends who unexpectedly passed away, which carried a lot of emotional sadness at year's end.

It is now a new year and a new month today.  I am on the golden passage countdown and in 19 days I will be turning 50 years old.  While getting a long overdue and much deserved pedicure last week, I read a great quote from Julia Louis Dreyfus..."I try to push worry down and pull the Spanx up!", when asked how she deals with aging.  LOVE THIS!!  That has to be, without a doubt my motto!


So, in between pulling my Spanx up and trying to keep my worrying down, I am back in the competition volleyball gyms and traveling with our girls and team tournament catering every other weekend.  I am in awe of how far they have come in this sport and in their maturity and growth. They are now looking at colleges and we are praying for recruitment and scholarships to see them through their college dreams.


As always, our schedules have been beyond hectic, so quick, "post holiday figure friendly" meals have been trying to make it to the table.  I am typically the one in the house that is craving shrimp (of any kind) and my husband will always be the first one who wants "The Big Salad", (if you were an avid fan of the Seinfeld tv show, you will remember Elaine's Big Salad episode - hilarious!!).

Needless to say, I was able to pull together the best of both worlds and we had this amazing shrimp salad. It has the perfect amount of crunch, flavors and was an awesome light dinner for the two of us.


Mexican Grilled Shrimp Caesar Salad

1/4 cup pepitas (hulled pumpkin seeds)

1 pound peeled and deveined large shrimp
1/4 tsp. cayenne pepper
5 Tbl. olive oil (divided)
salt and pepper

1 Tbl. red wine vinegar
1 tsp. Worcestershire sauce
1 clove garlic, finely chopped
1 small head romaine lettuce, leaves torn to bite size pieces
1/2 small jicama, peeled and cut into matchsticks
1 small avocado, peeled and diced

1/2 cup crumbled Cotija cheese
1/2 cup seasoned tortilla strips

Heat oven to 350 degrees.  Spread pepitas on a rimmed baking sheet and toast in oven until fragrant, approximately 6 to 8 minutes. Remove from oven and set aside to cool.

Heat grill (or you can cook on a grill pan inside on cooktop) to medium-high.  In a medium bowl, toss the shrimp with the cayenne, 1 Tbl of oil, 1/2 tsp salt and 1/4 tsp black pepper.  Grill until opaque throughout, 2 to 3 minutes per side.

In a large bowl, combine the vinegar, Worcestershire, garlic, remaining 4 Tbl. olive oil and whisk well.  Add the lettuce, jicama, pepitas, shrimp, and avocado and toss with dressing to combine.  Plate salad and top with Cotija cheese and tortilla strips.

**Note: You may want to double this dressing portions, if you're like me and don't want an overly dry salad.

One Year Ago: Sweet Dreams Cake