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

Gloria's Shrimp and Avocado Dip, Grumpy's and Lululemon

Day 2 of our Idaho adventure started with us downtown for some famous designer shopping and even more famous burgers.

Unfortunately, my girls have discovered Lululemon yoga and workout clothing line.  Very upscale and I will also admit, very cute.  What makes it worse is that the clothes are really adorable on the girls, which they also have realized...well, don't you know they had a Lululemon boutique in Ketchum...who knew?

So, as I typically do...I caved.  I agreed to buy them one shirt and headband each and then they were on their own with the allowance funds they had.

"Grumpy's" weclcoming sign.

Next, it was on for some lunch at Grumpy's in Ketchum.  Famous for for their burgers, beer and everything else on their menu, it definitely hit the spot after our shopping trip.

JoJo, Gloria and Pam

As I have previously mentioned, JoAnne and Dick have a remarkable group of friends that they not only see during the winter months, but they all also have summer homes in Ketchum.  JoJo's girlfriends are all wonderful ladies and incredible cooks, which I have been fortunate enough to have some of their recipes.

Wonderful flat iron creekside dinner.

For dinner that night, we did potluck with a group of their friends and grilling by the creek.  The night was perfect and we even had a visit from a deer.  We grilled up some flat iron steak and bbq baked beans.

Sun setting on the creek.

One of the appetizers we had by the creek was Gloria's Shrimp and Avocado Dip that JoAnne made for everyone.  Oh my gosh was it delicious.  I'm sure I embarrassed myself, as I could not stay away from the bowl.

It was so good, when we returned back home, I couldn't wait to make up another batch of it for our evening debriefing last weekend.  I hope you enjoy it as much as we all did - Cheers!

Gloria's Shrimp and Avocado Dip
Courtesy of Gloria

(Serves 24 or as salad for 8)

*** I cut the recipe in half for our little family group and it was plenty.

(This is the full recipe/portions below)

2 pounds bay shrimp
2 avocados cut in chunks
1 medium onion chopped

Marinade:

1 C vegetable or olive oil
1 C white wine vinegar
1/2 c Lemon juice
1 T Salt
1/4 tsp pepper
2 tsp sugar
2 tsp dried oregano
1 tsp dried thyme
1 tsp dry mustard
1/2 tsp garlic powder

Mix & marinate  for two hours or more.

Serve with toasts:
Sliced baguette with Olive oil and garlic powder; toast

*** We used ours as a dip for cantina tortilla chips (like a ceviche)

Chicken and Black Bean Enchilada Bake

We are in the final countdown - 30 days until school starts.  Can I hear a Hallelujah?!!!  The back to school "wish list" has already started and we have done some essentials shopping already, in preparation for the upcoming first day of school.

I am already looking forward to the school (last minute) projects, working in the concession stand, shopping for days to find the "perfect" homecoming dance dress and of course the next seven months of volleyball seasons.  

We only have three years left of our girls' high school experiences and memories and I am already getting saddened by the thought of graduation day, so I truly do treasure every crazy moment that we have right now.

In preparation of upcoming homework-volleyball-late school nights, I put together this dish as a pantry purge dinner idea - awesome flavors and so, so easy!!  This was great as an alternative to taco meat but would be equally wonderful on lettuce with accompaniments as a taco salad also.

Chicken and Black Bean Enchilada Bake

4 cups cooked, shredded chicken (about 4 cooked chicken breasts)

1 - 15 oz can enchilada sauce

1 - 12 oz can black beans, drained and rinsed well

5-6 (sandwich size slices) of cheddarella cheese (or your favorite shredded cheese) - enough to cover top of beans

Preheat oven to 350 degrees.  Mix shredded chicken and enchilada sauce in a bowl.  Spray 9"x 11" casserole dish with non-stick cooking spray.  Spread chicken/sauce mixture evenly in dish.  Top with black beans and finish with sliced or shredded cheese to cover beans.

Bake in oven approximately 30 minutes until bubbly and heated through.

Serve on warmed corn tortillas with your favorite taco fixings.

Shredded chicken mixed with enchilada sauce.

Add layer of black beans.

Cover with one layer of cheese.

Finished product - amazing tacos!!

Grilled Shrimp and Girls Bump, Set, Spike

The day had finally come upon us...first competitive volleyball tournament of the 2014 season.  The girls were like giddy little kids, not able contain their excitement.

Luckily we had the late start that day, so I had some quite (and shopping time) in the morning.  I caught a few food television episodes and quiet coffee time with the boys while they "kibbled" after their breakfast.

Then it was off to Real Deals across town with one of my girls' friend's mom.  She shared the tip with me on this darling place and we were finally able to set a mom shopping date for the morning.

"Real Deals" - Really Great Shopping!

They have amazing prices and the best candles, clocks and culinary ware, oh my!!!

Well after quick shopping and prepping for the road trip and tournament, off we went.....

The twins teaming up.

One of the recipes I watched in the morning was from Bobby Flay's Barbeque Addiction.  He made the grilled shrimp as an appetizer, but I thought it would make a great dinner dish, just changing it up a bit and adding a pasta side of creamy angel hair.

Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette
Courtesy of Bobby Flay

• 8 ounces slab bacon, rind removed, cut into large dice
• 2 tablespoons canola oil, plus more for brushing
• 6 plum tomatoes, cored and diced
• Kosher salt and freshly ground black pepper
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons red wine vinegar
• 2 teaspoons chopped fresh thyme
• 3 green onions, green and pale green parts, thinly sliced
• 16 large shrimp, peeled and deveined, heads off

Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
Heat a charcoal or gas grill to high for direct grilling.
Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
Remove the shrimp from the skewers and top with the warm vinaigrette.

Paired with Meiomi Pinot Noir