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

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

Two Years Ago: Ham and Cheese Biscuit Bake

Surf and Turf Crostinis

"Steak?...Did someone say steak?"
Another puppy hour sighting!

Well we survived our first week of school (barely).  Friday came upon us and I wanted to do crostini night on the patio.  These were both new recipes (one I found and the other I just made up)...both were amazing and will definitely see another appearance of them soon with our upcoming guests. They went together very easy, both had incredible flavors and were the perfect end to a very long and much anticipated week.

Lemon-Rosemary Shrimp Crostini (Surf)

Lemon-Rosemary Shrimp Crostinis

Courtesy of The Nibble

Non-stick cooking spray

1 pound large shrimp, peeled and deveined

1/4 cup olive oil

1 lemon, juiced and zested

2 Tbl. fresh rosemary (1 Tbl optional for garnish), finely chopped

2 garlic cloves, minced

salt and pepper to taste

1 package (8 ounces) cream cheese, softened

1/2 cup feta cheese, crumbled

1/4 cup pine nuts, toasted and finely chopped

1/4 cup sun-dried tomatoes (packed in oil), finely chopped

1 long baguette, cut into 24 thin slices

stainless/metal skewers

Spray grill grate of either a gas grill or charcoal grill with non-stick cooking spray.  Heat grill to medium-high heat.

Place shrimp in resealable plastic bag.  In a small bowl, whisk together olive oil, lemon juice and zest, 1 tablespoon rosemary and garlic.  Add salt and pepper to taste.  Pour half of mixture over shrimp and gently toss to coat shrimp.  Set aside for 5-10 minutes.

Add to the remaining oil mixture, the cream cheese, 1/4 cup feta, pine nuts and tomato.  Add salt and pepper to taste.  Cover and set aside.

Spray both sides of baguette slices with non-stick cooking spray.  Place on grill for 1-2 minutes per side or until lightly toasted.  Set aside to cool slightly.

Drain excess liquid from shrimp and place on skewers.  Grill 1-2 minutes per side or until pink and cooked through.  To assemble, spread cheese mixture onto bread slices, then place about 2-3 shrimp on top.  Sprinkle remaining feta and rosemary on top.

Blue Cheese Beef Crostini (Turf)

Blue Cheese Beef Crostinis

1/2 pound london broil or prime rib, cooked and sliced thin

1 wedge Cambozola cheese, softened

1 pint yellow grape/cherry tomatoes, sliced in half

1 avocado, sliced thin

1 baguette, cut into 24 thin slices

olive oil

Heat oven to 450 degrees.  Line large cookie sheet with parchment paper.  Place baguette slices on sheet and brush with olive oil one side that is facing up.  Bake approximately 5 minutes, until just starting to become lightly toasted.

Remove baguette slices from oven and spread Cambozola cheese over each slice.  Add a small piece of sliced beef, avocado slice, then top with 2 slices of the tomato.

One Year Ago: Smoked BBQ Chicken Nachos

Two Years Ago: Flatbread Friday

Asian Shrimp Salad, Age Spots and Angeline Wine

Could someone out there please clarify and explain to me the meaning and purpose of age spots?!  I haven't even hit my half century milestone birthday age yet and I am starting to look like a Dalmatian with all my age spots.  Since I wake up with sore, achy muscles every morning, cannot remember what I did last week and continue my battle with "silver highlights" in my hair, I'm pretty sure that I don't need reminded of my age by those obtrusive spots arriving on my body every other week.

A few years ago I noticed a spot on my chest, since I wear a lot of v-neck style shirts.  I was concerned that it may be skin cancer so I proceeded to my dermatologist in California.  He took a three second look at it and said so matter of fact, "Oh, it's just an age spot".  WHAT???!!  Well, in my vain manner, I asked him to freeze it off...I mean really, I wasn't even 45 years old yet and that just would not do.  

So, he proceeded with my request and got a little overzealous with the dry ice and froze a little too deep of skin layers.  So, now instead of a dark spot in the middle of my chest, I now have a white spot.  See what that vanity got me - nothing!  Lesson learned...don't try to alter mother nature, you'll never win - just deal with it.

To take my mind off my spotty self, I came up with this salad from three other spinach-shrimp style salads I came across, plus added in some refrigerator items that needed used up.  It was so unbelievable, the girls inhaled the shrimp and asked for seconds.  The infused shrimp tasted like we were sitting at Benihana's grill table, they were that authentic. Yummy!!

Paired our pear accented salad (no pun intended)
with Angeline Pinot Noir wine.

Asian Shrimp and Spinach Salad
(Serves 4 as a dinner entree)

Dressing:
1/4 cup olive oil
1 small shallot, finely chopped
2 Tbl. red wine vinegar
2 Tbl. rice wine vinegar
2 Tbl. fresh orange juice
1 Tbl. soy sauce
1/2 tsp. grated peeled fresh ginger
1 Tbl. Dijon mustard
1 Tbl. honey
1/8 tsp. crushed red pepper
Salt and Pepper to taste

Shrimp:
2 pounds large shrimp, peeled, deveined and tails off
1/4 cup soy sauce
2 limes, juiced
2 tsp. honey
3 cloves garlic, minced
1/4 cup olive oil
1 tsp. grated peeled fresh ginger
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
6 slices bacon, cooked and chopped
8 cups baby spinach
1 pear, peeled and diced
1/2 cup dry roasted peanuts, salted

For the shrimp, in a large bowl whisk the soy sauce, lime juice, honey, garlic, olive oil, ginger, cumin, salt and pepper.  Add the shrimp to the marinade, toss to coat, cover bowl with plastic wrap and let refrigerate for at least 20 minutes.

While the shrimp is marinating, cook and dice the bacon, wash baby spinach leaves and dice the pear (sprinkle a little lemon juice on pear to keep from turning brown).

Prepare the salad dressing by whisking all the salad dressing ingredients together in a small bowl and set aside.

Heat the grill to high.  Remove shrimp from the marinade.  Skewer and grill for 2 to 3 minutes per side, until just cooked through. Remove from skewers, cover and keep warm.

Toss the spinach to coat with some of the salad dressing and place in the center of your individual serving plates.  Arrange the bacon, pears, and shrimp around spinach and spoon more of the dressing all over.  Scatter the peanuts over the salad.

Enjoy!

Lemon Orzo Shrimp and Asparagus

My husband saved this tulip's life in our yard
and brought it in before the latest snowstorm.

There is a saying, "April showers bring May flowers".  Well, what then does it bring when it is April snow blizzard?  I will tell you, it brings a cranky mom and wife!

I have been so eager to eat outside again on our patio, bring out the lounging furniture and enjoy a nice happy hour watching the sunset. We had a little teazer with record sunshine, grass was getting green and tulips appeared in our yard again...and then it hit!  Snow, snow, snow.  Luckily, the sun came right back out and melted it all off quickly enough.

In my effort to wish spring and summer back, I made this shrimp and asparagus dish, which was very light, yet filling...and refreshing but also warmed our cold bones.

Lemon Orzo Shrimp and Asparagus

4 slices bacon, cooked and chopped
2 cups (plus 1/4 cup) chicken broth
1 pound peeled, deveined raw shrimp, thawed - tails off
juice from 1 lemon and its zest
3 cloves garlic, minced
1/4 cup olive oil
salt, to taste
pepper, to taste
1/2 lb. fresh asparagus
1-1/2 cup dry orzo pasta
2 cups water
1/2 cup freshly grated Parmesan cheese

For the dressing: mix the lemon zest, lemon juice, garlic, salt and pepper in a medium bowl.
Add olive oil and whisk.  Set aside.

(Here is a new way I learned to make asparagus on Pinterest) For the asparagus:  cut the ends off and lay the asparagus stalks in a baking dish, 8 x 8 (preferably Pyrex).  Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch.  Drain water and cut into 2 inch pieces.

In a medium pot, add water and 2 cups of chicken broth.  Bring to a boil and add the orzo.  Cook to package directions, approximately 10 minutes.

While the orzo is boiling, saute the shrimp in butter with salt and pepper in a non-stick skillet on medium-high heat, for approximately 2 minutes, on each side until they are pink and opaque.

When shrimp is done cooking, deglaze pan with the remaining 1/4 cup chicken broth.  Drain orzo well and add to the shrimp.   Add chopped asparagus to shrimp/orzo pan and mix well.  Off the heat add the lemon/oil dressing and Parmesan cheese to the shrimp mixture and stir.  Plate and top with chopped bacon.

One Year Ago:  Pizzette and Soup

GGMa's Shrimp and The Gift of Giving

I am happy to say that (I think) I have finally finished all the gift wrapping for this season.  The last of my long distance packages are now in the care of the USPS and on their way to family destinations.  Our tree is adorned with big, small, boxes, bags and yes, I stepped up my game and took more time this year on my gift wrapping decorations, so as to not get thrown under Santa's sleigh again.

I love gift giving and learning about people's different collections that they cherish in their lives.  My friend Felicia collects black and white spotted cows, my friend Toni collects bakers rolling pins, I had an aunt that collected tea spoons from different states and I collect candles and labrador retrievers. My husband can attest to the later, since I cannot resist new labrador puppy litters.

"Humphrey" the new team mascot.

This year our girls' new volleyball team and coaches decided to do a secret gift exchange between all of them.  My oldest daughter pulled the coach's name....of course she did, no pressure there at all!! My other daughter pulled a new teammate that she is getting to know.  

It turns out that coach collects of all things...camels.  I have never heard of anyone that collects camels.  So, I set out my hunt (less than a week before Christmas) for a camel of some sort.  Google saved my life once again and I tracked one down at Toys'R Us.  Coach affectionately named him "Humphrey".

Our other gift was for a team member that just got her drivers license and collects elephants.  So, my daughter searched and searched online and we were blessed to find the perfect key chain for her at Icings.  Whew!!  So, the gift exchange was successful and everyone was merry and bright.

I also have realized that I really like to collect shrimp recipes (another thing my husband can attest to), I think I am burning him out on them.  This one my Grandma gave me a few weeks ago over the phone.  She always tells me these incredible ideas that she has in her head and end up being amazingly simple and delicious.

GGMa's Lemon Shrimp

1 pound raw, peeled and deveined shrimp, thawed

1 stick of butter, melted

1 whole lemon, sliced thinly

1 (.7 ounce) packet, Good Seasons Italian Salad Dressing (dry) mix

Preheat oven to 350 degrees.

Pour melted butter into a 9 x 13 glass baking dish.

Place sliced lemons on melted butter.

Place shrimp on lemon slices and butter.

Sprinkle contents of Good Seasons dressing packet,
all over shrimp.

Bake at 350 degrees approximately 20 minutes,
until shrimp are pink and thoroughly cooked.

After plating the shrimp (either on rice or pasta),
spoon the remaining butter from pan over your dish.
Makes an incredible lemon butter sauce.

One Year Ago: Thumbprint Cookies

Sweet Shrimp and Spicy Sausage Skewers and No Sense

It's official, winter is here.  Yesterday in the city we saw our first snow.  One thing is for sure, never a dull moment around here.

I left for work at 7 am and it was 63 degrees, sun shining and a beautiful morning.  In less than 4 hours, the temperature dropped to 20 degrees, gail force winds, snow dumping everywhere...and there I was at work...no coat, no gloves, no boots and obviously no sense.  After being here for 2-1/2 years you think I would learn to always leave the house prepared and keep my car packed with the winter essentials because we truly never know when a surprise blizzard is going to set in here.

This photo below, which was posted on Instagram tells the story perfectly of how yesterday went down.  That is the exact location on University of Colorado Boulder campus at 4 different times throughout the day...amazing!

Well, the good news is we had an opportunity to make this dish before we put the grills in hibernation and covered them up before yesterday's downpour of snow.  If you have a stove top grill pan it can also easily be made inside and keep you toasty warm for the winter.

Sweet Shrimp and Spicy Sausage Skewers
Courtesy of Traeger

21-24 Shrimp cleaned, peeled, & de-veined
8 spicy sausage links
½ cup apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons honey
¼ cup canola oil
1 teaspoon dry thyme
Salt, pepper to taste

12-15 metal skewers

Mix together the vinegar, mustard, onion powder, garlic, honey, thyme, salt, pepper, and canola oil. Toss in shrimp, let marinade for 30 minutes.

Cut sausage links in half length wise, and then cut into 2 inch pieces.

Start the Traeger grill on smoke with the lid open until the fire is established (4-5) minutes. Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Alternate the sausage and shrimp on the skewers (about 2 shrimp and 3 sausages per skewer). Place on grill, cook about 8-10 minutes until shrimp is cooked. 

*** You can also do this dish on your own grill, bbq or stove top grill pan.

One Year Ago: Pear Tart

Greek Shrimp Saganaki

In my forever quest of weekly meal planning and calendar strategy of what to make for dinner, my husband saves the day.  Not only can I not remember what I did two days ago, I certainly cannot remember what I made for dinner a week or a month ago (hence the reason for the meal planning calendar).

Every now and again, my husband will say "What about the dish that....." (and he'll go into his description of how he remembers the meal).  I then have to stop, wait for it....oh yes, my ever flickering light bulb finally goes back on again...and I remember.  

Here is one of those meals that I completely forgot about and he once again reminded me of.  The great thing about this one is you can make it a date night meal for two or have it as an appetizer for a group of family, friends, neighbors, girls night in, book club,...you get the picture.

It looks complicated and fancy, but it truly is super easy and amazing flavors.

Shrimp Saganaki

Adapted from Bon Appetit Magazine, November 2012

Original Recipe By Lord Byron Restaurant, Ios Island, Greece

1 Tablespoon olive oil

4 scallions, white part only, minced

2 cloves garlic, chopped

1 cup drained diced canned tomatoes

1/2 cup dry white wine

1/3 cup vegetable or chicken broth

1 teaspoon chopped flat-leaf parsley, plus more for garnish

1 teaspoon chopped fresh dill

pinch of dried oregano

salt and freshly ground black pepper

12 medium shrimp (about 1/2 lb.), peeled, deveined and tails off

1 (4 oz.) block feta cheese

slices of country-style rustic bread, toasted

**I also add:

2 Tablespoons capers, drained

1/2 cup Kalamata olives, pitted, drained, roughly chopped

Heat oil in a medium heavy skillet over medium-low heat.  Add scallions and garlic; cook, stirring often, until soft, about 3 minutes.  Add tomatoes, (capers and olives) and cook, stirring occasionally, until reduced by half, 4-6 minutes.  Remove from heat;  add wine, broth, 1 tsp. parsley, 1 tsp. dill and oregano.  Season with salt and pepper.  Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.

Reduce heat to medium.  Season shrimp with salt and pepper.  Add shrimp to skillet, arranging around edges.  Place block of feta in center of skillet.  Cover and simmer until shrimp are cooked through and feta is warm, 4-6 minutes.

** We like eating this dish straight out of our cast iron skillet, but you can also transfer the shrimp and feta to a large shallow bowl.

Garnish with parsley.  Serve with toasted rustic bread to scoop up every flavorful bite.  Since I needed white wine for the recipe, we enjoyed the rest of the McManis Chardonnay with our meal. Perfectly paired!

Rosemary Lemon Grilled Shrimp with Marinated Tomato and Polenta Stacks

I know that I am getting old and showing my age when my children are gone for the evening and instead of getting all dressed up and hitting a night on the town with my husband, we would rather get into our comfy clothes, open a nice bottle of Zinfandel and make a gourmet meal at home.

I never thought we would be one of those couples (you know, like our parents).  I have to say though, I would take it over any other date night at a restaurant.  There's just nothing like being in the comforts of your own home and creating a new meal together.

This one was supposed to be Traeger recipe, but I was too lazy to go out and get bacon that I forgot, so it morphed into a completely different dish.  Then, I decided it needed a little color, so I made marinated tomatoes.  As I was working on the two pieces of the meal, I took it one step further and added the stacked element.  Now my husband has never been a fan of polenta, but he is hooked now. All the flavors melded together so beautifully.  Can't wait for our next date night!!!

Rosemary Lemon Grilled Shrimp with Marinated Tomato and Polenta Stacks

Dedicated To Date Nights

For the Marinated Tomatoes: 

1 pint red grape tomatoes

1/4 cup olive oil

3 Tablespoons balsamic vinegar

3 Tablespoons minced fresh parsley

1 teaspoon jarred pesto

1 clove garlic, pressed

pinch of salt

pinch of pepper

Halve the tomatoes and add them to a gallon plastic zippered storage bag.  Add the olive oil, vinegar, parsley, pesto, garlic, salt and pepper.  Seal the bag well and give a little shake to get all the flavoring around the tomatoes.  Place in refrigerator for 30 minutes.

While the tomatoes are marinating....

For the shrimp:

1 pound cleaned large shrimp, peeled, deveined, tails off

1/4 cup olive oil

2 Tablespoons freshly squeezed lemon juice

1 clove garlic, finely minced

1 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon chopped fresh rosemary

Rinse shrimp well under cold running water and dry thoroughly on paper towels and set aside.

Make the shrimp marinade.  In a large bowl combine the olive oil, lemon juice, garlic, salt, pepper and rosemary.  Add the shrimp and coat well.  Cover bowl and refrigerate for 30 minutes.

For the polenta, I just purchased the pre-made tube of prepared polenta and cut it into half inch slices. Heat saute pan to medium heat with a teaspoon of olive oil.  Add polenta slices and sear until fully warmed through and golden brown on each side.

For the shrimp, heat a grill pan to medium-high heat and let it get very hot.  Add the shrimp in a single layer and cook about 3-4 minutes on each side, until fully cooked and pink.

When ready to plate, place one slice of the cooked polenta, add a small spoonful of marinated tomatoes and repeat.  Top with a little crumbled gorgonzola cheese.  Place the grilled shrimp and remaining tomatoes around the polenta stack.

Lemon Spaghetti with Jumbo Shrimp

We had a very special treat this week, in the midst of all our late summer/early fall rain and thunder.  We walked out of the girls' school and were greeted with a double rainbow...but the best part was you could actually see the ends of both rainbows! (...and no, I didn't find my pot of gold at either end, unfortunately).   I typically only see one end of a rainbow and the other is off to infinity somewhere.  The photos don't do it justice, since I was trying to save my camera in the torrential downpour, but the sight was absolutely breathtaking.

This is the perfect, quick, go to weeknight dish to warm you up from a rain storm.  Of course, anything I can put shrimp in, I love and anything that I put capers in, my husband is all over and any pasta for my kids just goes without saying, so it was a win-win for family night.

Lemon Spaghetti with Jumbo Shrimp
Courtesy of Giada De Laurentiis

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1 pound spaghetti
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves

2 tablespoons capers, fried briefly in a little olive oil

For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.

For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.

While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

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)

Grilled Caesar Salad with Shrimp

I have a confession...I cheated on my husband.  It was around 3:00 in the afternoon and I needed a break from my computer at work.  I went for a walk and found a small place to decompress for a few moments just to regroup and take a breath of relaxation.

I was thirsting for something that I have needed for awhile....tall, dark and something to rejuvenate me.  Frozen cappuccino drink - yes, yes!!!!!

Well, it wasn't quite cheating on my husband (I just cheated on his diet).  

My husband has even reached a point that he shared with me, "If I have to eat one more salad I am going to lose it".  Guess that's why we ended up at Baskin Robbins also this week, ugh!!! (Glad I'm not the only one in our household trying to deal with a sweet tooth.

Okay, so giving up the breads, rice, pastas has been a challenge (after all, coming from an Alaska meat and potatoes upbringing), but every now and again, you need that fix of sugar.  I have learned from my many years of weight loss episodes, they all say, if you have a craving, then just get it out of the way in small portions and get back on the program the next day.  Don't feel guilty about the cookie or ice cream, just deal with it, don't beat yourself up, ask for forgiveness and do better the next day.  Since I am Catholic, that internal guilt seems to get elevated to a whole new level.

I have been diligently trying out new recipes, searching for low carb and/or gluten free dinners and reinventing some from my South Beach cookbooks, all of which I hope to share with you soon, if we ever get our office and computers up and running in the new house.

Here is yet another salad that I tried to turn up a notch to make it more interesting.  It's not the prettiest looking meal, but it did have great flavors.

Grilled Caesar Salad with Sauteed Shrimp

2 heads romaine lettuce
Olive Oil
Citrus Caesar Vinaigrette (see below)
Parmesan Cheese

1 pound peeled, deveined, raw shrimp (tails off)

1-8 ounce package of sliced button mushrooms

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine or champagne vinegar
2/3 cup olive oil

Preheat a grill to medium-high.

Saute the shrimp and mushrooms in skillet with butter and mined garlic until slightly golden brown and shrimp are completely cooked.  Set aside.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. Add the sauteed shrimp and mushrooms.  Finish with shaved or shredded Parmesan cheese.

Citrus Caesar Vinaigrette: Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

Fajita Salad and Island Fever

Well, I am finally back blogging and life is somewhat getting back to normalcy.  The past two weeks I have packed up one house, moved and unpacked into another house, packed up an office and moved into a new office space that we just remodeled.

After being through a few moves with my husband in our life together, I have learned that moving is the true test of love and a good, strong marriage.  Exhibit A:  My husband and I are packing up the kitchen and dining room.  He says to me, and I quote "How many cake platters do you need?" Without blinking an eye I answered, "I don't know...how many golf clubs does one man need?"...silence.  I rest my case your honor!!

So in the end, all the cake platters and golf clubs made it to the new house and here is what we have established, some people in our home have a golf addiction and others have a platter, cake stand, tablecloth, and dishes addiction. 

I would much rather be here right now.

While sorting through my boxes and boxes of platters, I am having island withdrawals and want to be back at our condo on the ocean forgetting about reality for another two weeks.  Unfortunately that is not going to happen, so we are working in our new backyard, getting ready for future dinner guests and preparing the grass and clearing branches for the girls' new volleyball area.  In trying to keep our Polynesian memories the girls suggested that we decorate our new powder bath with the island flair.

To add to all the fun I have been having the past two weeks, my husband decides half way into our Hawaiian vacation that we need to lose weight, change our lifestyle and go on a diet.  Are you kidding me??? On my vacation...I have one word - BUZZKILL !  I think our chocolate chip and coconut scones pushed him over the edge, or maybe it was our dessert indulgence at Roy's with our Pineapple Upsidedown Cake and their Chocolate Lava Cake tastings we had.

At any rate, I have had to temporarily say good-bye to my food tv girlfriends Ina, Trisha and Ree.  Okay maybe my (as my friend Toni refers to) "big girl pants" were getting a little snug in some not so flattering areas.  We hit the South Beach Diet strong and I'm just taking the attitude and looking at it as trying out some new cookbooks.  Stay tuned....

So let's just recap here. In the past 2 weeks, I have moved twice and I have not had potatoes, pasta, white rice, crackers or chips.  Crankiness is setting in without a doubt.  We did succumb over Father's Day weekend and shared a bottle of  Klinker Brick Pinot Noir wine and I made fat free brownies with mini chocolate chips because the mini chips have less calories that the regular size chocolate chips, right?

As we were wrapping up our vacation, we had to start using up our leftovers for dinners and clear out the refrigerator.  Yes, sometimes you do need to have leftover night, even on vacations.

Since I had to start preparing myself for a lot of proteins and salads, I came up with this suprisingly great combination fajita salad.  I took our remaining rib eye steaks from anniversary night, the shredded chicken from our quesadilla lunch and the garlic sauteed shrimp from a caesar salad dinner and grilled them all up together with half a yellow onion, sliced and some diced yellow, red and orange peppers.

I then plated all the meats and veggies on top of chopped romaine leaves and finished it with tomatoes, cheddar cheese, avocados and sour cream.  Of course, anything tastes wonderful sitting outside on your patio watching the sun set into the ocean.