Chicken Alfredo Pasta Bake and Patrick

Happy Halloween to all of you today!  May it be a day full of safe Trick-O-Treating and lots of chocolate for us moms!  We of course are having our annual Tamale Casserole tonight for dinner (a.k.a..."that Halloween chili thing") as so eloquently put by one of my daughters.

Sometimes "tricks" happen in your house even before the inevitable holiday, without it being planned or you even knowing about it.

For weeks now, the "eloquent" daughter had been working on a project for her Crafts class...(yes, you know how it goes...Senior year and you need those quick elective classes for graduation requirements).  At any rate, she told me about the cutest little mouse she made and named him Patrick.  Well, she brought Patrick in the gym with her backpack and volleyball gear for one of their games.  After the match, she went to gather her items....Patrick had been petnapped!  He was gone! She was in a massive panic attack.

During the next week, she looked everywhere...under the bleachers, lost and found, in her car, everywhere! She was not just distraught that she had come to have great affection for Patrick, but he needed to still be graded for her class!!

A few days later...one night I am doing laundry.  I go to grab their volleyball jerseys to put in the washing machine.  A small gray mouse jumps out at me from the dirty pile of clothes and I screamed like you could not even imagine (thank God the house was empty), I think I even scared the dogs!  I'll let you put the rest of the puzzle pieces together from there...all I can say is, my daughter owes me big time!

Well, not only did Patrick make an appearance in our house during this week, but also this pasta bake. If you are needing to feed a crowd during the holidays, potlucks, or open houses, this will do the trick (no pun intended)...you can also cut it up and it makes great lunch leftovers for those gourmet work microwave lunches.

Chicken Alfredo Pasta Bake

Courtesy of www.thecookingjar

16 oz. penne pasta

2 cups Alfredo sauce (homemade or your favorite brand)

8 oz. sour cream

3 cups poached/grilled/rotisserie chicken, cubed

15 oz. ricotta cheese

1 tsp. garlic, minced

2 eggs, beaten

1/4 cup Parmesan cheese, shredded

1 Tbl. parsley, chopped

salt and pepper to taste

2 cups Mozzarella cheese, shredded

Preheat oven to 350 degrees.

Cook the pasta according to package directions just before al dente.  Drain and rinse pasta under cold water to stop the cooking process.

Mix pasta with Alfredo sauce, sour cream and chicken in a large mixing bowl.

Combine ricotta, garlic, eggs, Parmesan and parsley and mix thoroughly.

Season the pasta mix with salt and pepper to taste.

Add the ricotta mixture to the pasta and stir to combine.

Pour pasta/chicken mixture in a non-stick prepared 9x11 glass baking dish.  Spread mixture evenly.

Top with a thick layer of Mozzarella cheese.

Bake for 30 minutes or until bubbly.

Then, broil at 450 degrees for 2-3 minutes or until the cheese starts to brown (don't take your eyes off it, browns quickly!)  Enjoy the bake hot with a fresh salad and garlic bread.

One Year Ago: Shortbread S'Mores Cups

Two Years Ago: Naughty Lemonade

Three Years Ago: Tamale Casserole

Apricot-Gorgonzola Crescent Appetizers and Senior Gifts

As we are winding down the last week of our girls' high school volleyball careers we have been blessed to celebrate them during their "Senior Night".

Each Senior (we had 11 of them this year) is honored during a special ceremony before their last home game.  Custom and personalized posters were made of each player, a special hug and roses from their Coach and a very unique gift that was made from each one of their moms (including me).

All of us moms were given a wooden initial of each of our daughters and about 100 action shot photos to go through.  We did a custom cut-out collage of our favorite photos and then glued and Modge Podged them onto the wooden initials.  These were such a beautiful and treasured gift for each player and one they can hang on their walls and enjoy for a lifetime.

In between all my cutting, gluing and "podging" one afternoon, I was getting really hungry.  I had about a half of a jar of apricot preserves left over in the refrigerator and saw this recipe.  I'm all about fun small plates foods and thought this looked great...and it was!  Honestly though, I wrapped up the leftovers that we didn't eat at dinner and put them in the refrigerator...they were even better chilled the next morning with a cup of coffee.  If you think about it, they're really not that much different than a breakfast pastry (or so I talked myself into anyway).

Apricot-Gorgonzola Crescent Appetizers

Courtesy of Pillsbury

1 can Pillsbury refrigerated Crescent Dough Sheet

1/4 cup Apricot preserves

2 tablespoons butter

1/2 cup crumbled Gorgonzola cheese

1/2 cup chopped pecans ...(I thought I had pecans in pantry, so had to substitute with sliced almonds)

1/4 tsp. ground pepper

Heat oven to 350 degrees.  Spray large cookie sheet with non-stick cooking spray.

Unroll crescent dough roll; place on cookie sheet.  Press dough into 13 x 9 inch rectangle.

In small microwavable bowl, microwave preserves and butter uncovered on high about 30 seconds or until butter is melted; stir until smooth.  Spread preserves mixture evenly over dough.  Top evenly with Gorgonzola cheese and pecans.  Sprinkle evenly with pepper.  

Bake 13 to 19 minutes.  Cut into 12 squares.  Serve warm.

One Year Ago: Goat Cheese, Artichoke and Olive Bruschetta

Two Years Ago: BLT Sandwiches

Three Years Ago: Grannie's Lasagna

Baked Spaghetti and Spiking Cancer

As you know, October is Breast Cancer Awareness month.  Our school in the past has dedicated a night called Dig Pink, where all the volleyball players wear pink in their uniforms and honor those affected by Breast Cancer.

This year we decided to dedicate the night to children who one way or another have been affected by cancer either through themselves or a family member...we called it "Spike Cancer" night.

The gym, school and players all were beautifully in spirit with the children that attended and they had a terrific time.  It was definitely a heartfelt and emotional evening.

To bring a little comfort...this pasta dish will make you feel warm and cozy for any kind of emotions. Goes quick together and makes for great leftovers (if there are any).  Enjoy!

Baked Spaghetti

6 cups cooked thin spaghetti noodles, drained

Alfredo sauce (jarred or your favorite recipe)

2 cups shredded mozzarella cheese

Italian Meatballs (homemade or your favorite frozen, cooked)

Marinara Sauce (homemade or your favorite 25 oz. jar)

grated Parmesan cheese

Preheat oven to 350 degrees and prepare a 9 x 13 baking dish with nonstick spray.

Mixed cooked spaghetti with Alfredo sauce.  Pour spaghetti mixture into prepared baking dish. Sprinkle the mozzarella cheese all over pasta.

Bake for 25-30 minutes.

While spaghetti is baking, heat meatballs and marinara sauce together in a large saucepan.

Plate the baked spaghetti with a few meatballs and some sauce.  Sprinkle with Parmesan cheese.

*Serve with garlic bread and fresh garden salad.

One Year Ago: Chocolate Raspberry Silk Pie
Two Years Ago: Chocolate Chip Shortbread
Three Years Ago: Chicken Tortilla Soup

Coconut Chicken with Mango Sauce

As the temperatures are cooling, I am missing the warm summer weather more and more.  Now we definitely have sun every single day, but just thinking about those warm summer nights, sitting on our patio with the tiki torches lit and listening to our waterfall...are making me count down through next year already.

Loved our wet suits...helped me with my "girly figure", 

since I ate my way through the island!

I have been really aching for some tropical time though.  My husband surprised me almost ten years ago and took me to Atlantis Resort in the Bahamas for our tenth wedding anniversary.  It was the most glorious vacation we have ever had on our own.  The sights, sounds and tastes of the Bahamas is nothing you can describe.

As I have been playing with tropical recipes over the summer, this one really stood out.  Awesome flavors that brought me right back to paradise!

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce
Courtesy of The Cozy Apron
Ingredients:
• Vegetable oil for frying
• 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
• 1/2 cup flour
• 2 eggs
• 2 cups sweetened, shredded coconut
• 1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)

Preparation:

-Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.

-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.

-To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.

-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce

Ingredients:
• 1/2 cup mayonnaise
• 1/2 cup frozen mango chunks, thawed
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon honey
• Pinch (small) curry powder
• 3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
• 1/2 teaspoon fresh lemon juice

Preparation:
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately or cover with plastic wrap and store in the refrigerator for a couple days.

*Served as a side dish, Cashew Coconut Rice.

One Year Ago: Chocolate Chip Cookie Pie
Two Years Ago: Greek Shrimp Saganaki
Three Years Ago: Greek Salsa Chicken

Pluot Crostada (Galette) and Getting Our Fall On

As you know by now I love, love, love the fall.  We had fog this morning and icy, crunchy grass in the yard.  I read that it is already snowing in the mountains, which means it won't be long until it's down on us.

Until then, we are taking advantage of the autumn days and nights.  Most enjoyably, having fun with doing the "color change out" from spring to fall, as you may have read in my curtain debacle, that I posted earlier about.

Loving my new "clearance" autumn dining room curtains!

Front porch area all ready to go!

Another favorite of fall is Pluot season!!  These little fruits are so awesome and versatile, I have the best time experimenting with them.  This dessert is over-the-top delicious and easy!  Literally melts in your mouth...so, so good...I can't say enough about it.  I also can't wait to try more takes on them this weekend...stay tuned!

Pluot Crostada

Premade pie crust (1) sheet
4 medium size Pluots, sliced
3 Tbl flour
3 Tbl sugar
pinch of salt
juice of 1 lime
raw sugar for sprinkling
1 egg yolk

Preheat oven to 350 degrees.

Line baking sheet with parchment paper and roll out pie crust on paper.

In a bowl, mix together the sliced pluots, flour, sugar, salt and lime juice.  Pile onto the center of the pie crust.

Fold the edges of the crust over the edge of the pile of fruit.  Whisk the egg yolk with 1-2 Tablespoons of water to make an egg wash and brush the folded edges of the crust.  Sprinkle the whole crostada with the raw sugar.

Bake for 45-50 minutes until crust is flaky and golden brown.

Serve warm with vanilla ice cream or fresh whipped cream.

One Year Ago: BLT Macaroni Salad
Two Years Ago: Slow Cooker Sauerbraten
Three Years Ago: Greek Salsa Chicken

Slower Cooker Chicken Tortellini Soup and Losing My Mind

Do you ever have those moments when you feel like you are truly losing your mind?  I've been having those all too often lately.,.to the point where some days I don't know which direction I am going.

About eight months ago I purchased some curtains for our dining room.  The wall had been plain since we moved in and it was really starting to get to me.  I'm one of those that must have color and textures around them.  I don't do well with sparse and minimalism.  I found the perfect pair at an unbelievable sale price, which was an extra added bonus.  The colors were spot on to the color of our dining room chairs and I couldn't be more thrilled.

Since we had a few months before spring and I still had my "winter table decor" out, I tucked them away until it was time to do the color change out...yeah I know...don't judge.

At any rate, I "tucked them away" so well when springtime came I could not find them.  I found all the other dining items for spring that I packed away for winter...accent pillows for chairs, table runner, candle holders, placemats, etc...for the life of me, I could not find those curtains!  

I looked everywhere!  Cabinets, buffet, secretary armoire, extra empty dresser drawers, cardboard boxes in the basement...everywhere!!  Did I accidentally throw them away in their shopping bag?  Did I accidentally put them in the Goodwill donation box?  I really felt sorry for my family...every week I was interrogating them..."Are you sure you haven't seen my new curtains anywhere?"!!!

September finally came and I gave up looking for my curtains.  Soon I would be doing the color change out anyway.  I stumbled on a new pair of curtains while I was out one Saturday.  They were on clearance and the perfect autumn colors to match my fall table decor.

I said goodbye to my spring collection, packed everything up and brought out the fall dining room items.  Just then my husband came in and said "Are these the curtains you've been looking for?" holding my eight month old curtains!!!!!!  I didn't know whether to laugh or cry.  "Where did you find them?", I screeched.  Apparently I hung them in the coat closet so they wouldn't get wrinkled (it's all starting to come back to me now).  He found them while grabbing a jacket for the fall morning...ugh!!

The good news is this soup doesn't take much brain power or memory!  You throw most of the ingredients in the slow cooker and let it do it's magic during the day (just remember to turn your slower cooker on in the morning before you leave)...just saying!

You will come home to the most wonderful aroma that is inviting and comforting to eat.  Enjoy!

Slow Cooker Chicken Tortellini Soup
Courtesy of therecipecritic.com

1-1/2 pounds boneless chicken breast
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 cup water
2 bay leaves
1 tsp Italian seasoning
2 cups cheese tortellini
chopped fresh parsley for serving, if desired
salt and pepper to taste

Add all of the ingredients to a slower cooker (except for the tortellini).

Cook on low for 6 hours

Remove the cooked chicken from the slow cooker and shred or cube, and add back to the slow cooker.

Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.

Season with salt and pepper to taste.  Discard bay leaves and serve immediately with chopped parsley, if desired.

One Year Ago: BLT Macaroni Salad
Two Years Ago: Ice Cream Cake Treat
Three Years Ago: Apple Of My Eye Dumplings

Apple, Bacon and Blue Cheese Fall Flatbread

Fall is upon us here and is by far my favorite time of year.  The Aspen trees are gloriously golden and the forests are a rainbow of colors now before their leaves depart soon.

The mornings and nights are getting more and more chilly and makes us want to curl up in our warm sweaters and throw blankets.

This flatbread (or pizza) encompasses all the flavors and warmth of the fall evenings.  It has elevated flavors and each bite takes on a new layer of "yummyness" (not an actual word, but when you eat this, you will know exactly what I am trying to describe!!)

Apple, Bacon and Blue Cheese Fall Flatbread

1 Stonefire Artisan Thin Pizza Crust (or your favorite flatbread or naan)

1 to 2 Tbl olive oil

1/2 red onion, thinly sliced

1/2 Tbl butter

1-1/2 cups shredded mozzarella cheese

8 ounces crumbled blue cheese

1 small sweet-tart apple, cored and thinly sliced

4 slices cooked bacon, chopped

1 to 2 tsp chopped fresh rosemary

1 to 2 Tbl honey

Preheat oven to 400 degrees.

Heat skillet over medium-low heat.  Add sliced onions and butter.  Cook onions, stirring occasionally, 15-20 minutes until soft and caramelized.

Place pizza crust or flatbread on a large parchment lined baking sheet.  Drizzle a small amount of olive oil over the crust and spread.  Sprinkle pizza with mozzarella cheese and blue cheese.  Top with sliced apple, chopped bacon, caramelized onions and chopped rosemary.  Lightly drizzle honey all over pizza.

Bake pizza 10-12 minutes or until cheese melts and crust is golden brown.  Cool pizza 5 minutes before serving.

One Year Ago: BLT Macaroni Salad

Two Years Ago: Ice Cream Cake Treat

Three Years Ago: Weeknight Ravioli Bake

My go-to secret ingredient!

Mexican Pizzas and Making Team Bags

We survived our league tournament a couple weeks ago (and victoriously, I may add)!  Before the tournament began, I made team welcome bags for all the high schools attending, as our school was hosting the tournament.

Tournaments are all day and can get a little tiresome and boring for the teens as there is fluctuating downtime in between their games.  Our gift bags included a deck of cards, crayons, puzzles (to build team bonding) as well as the essential chap stick, gum and Kleenex tissues.

Each team had their own customized gift bags complete with their school logo, 

and colors in the tissue paper and balloons included with each bag.

The final product looked really great with all the different colors going down the hall. 

As we also hosted this week's team dinner at our house, I made my infamous Taco Bar for the girls. We had grilled chicken, steak, flour and corn tortillas, lime rice, chips, salsa, guacamole, black beans, refried beans and all the fixings to go along.  Unfortunately the locusts (aka teenage girl athletes) inhaled my beautiful buffet before I could get a photo of it.  

We did end up with some leftovers, which I pulled together to make Mexican Pizzas for our "Bleacher Picnic", we had this week while watching one of their weeknight games.  Dinners during this time of year are challenging and need to be creative and quick for our hectic on the go schedules.

Mexican Pizzas 

Makes 4 Pizzas

8 flour tortillas

2 cups prepared and warmed refried beans

2 cups prepared, heated taco meat

2 cups Taco Blend shredded cheese

Salsa

2 Roma tomatoes, diced

2 stalks green onions, chopped

sour cream, for garnish

Prepare a small amount of oil in skillet at medium high heat.  Cook flour tortillas for 30-45 seconds or until just golden brown on each side.  Drain on paper towels.

Top on first tortilla, a thin layer of refried beans, then top beans with taco meat.

Put other tortilla on top of taco meat.  Add salsa on top of the tortilla.  Top with Taco blend cheese.

Put a few diced tomatoes and green onions on top of cheese.

Put finished Mexican pizzas on parchment lined cookie sheet and bake at 400 degrees for approximately 20 minutes.

Cut into fourths and serve with sour cream on top.

Traveling Mexican Pizzas and Chips'n Salsa ready to go for our Bleacher Picnic.

I love that even 17 year olds still like to color with crayons and play with cards.

Of course, my teenagers were teaching the rest of their team how to play Blackjack...what can I say?! 

 In their defense, it does help with math skills, I've always said.

VICTORY!  Tournament win...a first in their school's history!!

One Year Ago: Chicken Lettuce Wraps

Two Years Ago: Sauteed Chicken with Olives and Roasted Mushrooms

Three Years Ago: Nutella Cookies

One Pot Cajun Shrimp Pasta and Project Overload

When we found out we were expecting twins, we decided we didn't want to know the sex of them...it didn't matter to us, we just prayed for healthy babies.  We did a neutral room in the Baby Bugs Bunny theme.  Super cute little characters in soft pastel colors.

It seems so fitting now, because my brain has turned into the (Looney Tunes character) Tasmanian Devil these past few weeks.  You know the cartoon, where he blazes around in a tornado at warp speed...yes, that is me and my brain right here and right now for the next three months.

We have a lot going on in our house and high school at the moment.  Last weekend I took my girls' Senior portraits, which had my emotions all over the board.  I was really touched and honored though that they wanted me to take them...a memory that will last a lifetime.

This week is Homecoming and District Varsity Volleyball tournament that our school is hosting.  Half of our ping pong table has turned into a custom spirit wear art area.  We are doing a Homecoming Tailgate BBQ event that I am helping with and then the next day is the tournament that I am co-coordinating on.  I am in charge of making welcome baskets for each of the visiting teams, complete with their school logos, coordinating balloons, ribbons and goodies for their baskets.

The other half of our ping pong table has also turned into a photo shop selection space.  Each year the school yearbook does Senior baby dedication pages, as well as Varsity volleyball does a dedicated Senior night complete with custom posters for each player.  I now have the task of going through seventeen years of photos and selecting our favorite five for each girl...not an easy task I can assure you.

After this weekend is complete, then we are on to our big fundraising event "Dancing With The Stars" and the year end Volleyball Banquet which I am coordinating.  In between all of this is lots of exciting high school volleyball matches that we are enjoying and taking in every moment of their final season, hosting team dinners and serving as the team parent for their Leadership Academy this year.

If your school year has started off like mine and you need a quick, delicious and so very easy dinner, this one is for you!  I could not get enough of this dish...I think I may have even gone for thirds (right out of the pot, while cleaning up the kitchen)!!!

One Pot Cajun Shrimp Pasta

Adapted from buzzfeed.com

1 pound linguine

3 Tbl butter (divided as 2 and 1)

2-1/2 Tbl cajun seasoning (divided as 1-1/2 and 1)

1 pound peeled, deveined large shrimp with tails removed

1/2 cup diced yellow onion

1/2 cup diced pepper (green, yellow, orange or red)

1 pound Andouille sausage, sliced

2 cloves garlic, mined

1 tsp. salt

2 tsp. red pepper flakes

1 tsp. dried thyme

1/2 cup chicken stock

1/2 cup heavy cream

Cook the linguine in boiling water until al dente.  Drain and set aside.

In the same pot, heat the butter, then add 1-1/2 tablespoon cajun seasoning and mix the spice with the butter.  Add in shrimp.  Cook until the shrimp turn pink.  Take the shrimp out and set aside.

Keeping the heat on, add in butter until it's melted, then add the diced yellow onion and pepper.  Cook for 3-5 minutes, until the onion is translucent.  Add in andouille sausage and cook for another minute, then add minced garlic, salt, cajun seasoning, red pepper flakes and dried thyme.  When everything is cooked and mixed well, pour in chicken stock and heavy cream.  Mix well and cook for about 3 minutes.

When the sauce is thickening, add the shrimp and pasta back into the pot.  Mix until everything is well combined.

One Year Ago: Eggplant, Green Olive and Provolone Pizza

Two Years Ago: Lemon Spaghetti with Jumbo Shrimp

Three Years Ago: Hot Chili Mama Salsa

Grilled Shrimp, Corn and Avocado Salad...Surviving Roadtrips

The girls and I recently did a few long distance road trips to start checking out college campuses and get an idea what some of their choices, likes, dislikes are out there.

Hard as I try, whenever we do a road trip I pack water, fruit, almonds, granola bars and any other easy, quick, healthy, energy snack I can get my hands on.  These healthy choices last about 37 miles and then my passengers (okay, me too) are completely board with them.

Fun fact about road trips though, you get to experience different stops and restaurants that you normally don't see in your hometown.  Exhibit A:"Steak'n Shake"!  I discovered this somewhere over the Colorado border, driving through Kansas.  Big mistake!!  Look at these cute little, road trip driving friendly sliders!!

After three days of surviving on gas station displays of "Krispy Kreme" donuts (don't judge...they're amazing), Mountain Dew to stay awake while driving, hotel buffet biscuits and gravy and what I think were scrambled eggs, Ding Dongs (also an amazing childhood favorite...yours too, don't try and deny it) and Peanut M&M's here and there, my gut felt like it was going to explode...and don't get me started on the Chili-Cheese Fritos.  I don't know what's worse, how I felt after inhaling them, or the rancid, lingering aroma in my car after the bag was opened..I think you get the picture.

Upon our return home, I needed a clean, fresh and home cooked salad (and car detailing)...this one did the trick perfectly!

Grilled Shrimp, Corn and Avocado Salad
Inspired by The South Beach Diet

1-1/2 Tbl olive oil
2 tsp. minced garlic
1/4 tsp. crushed red pepper flakes
1 to 1-1/2 pounds shrimp, peeled and deveined, tails off
4 scallions, each cut into 2" small pieces

2 Tbl. fresh lime juice
2 Tbl. olive oil
1/4 tsp. ground black pepper
salt
4 cups Romaine lettuce
1 medium avocado, diced
4 to 6 slices bacon, cooked and crumbled
1 cup cooked corn kernels (preferably grilled and cut from cob)
1 medium (red, orange or yellow) pepper, diced
1/4 cup shredded Parmesan cheese

In a medium bowl, whisk together oil, garlic and red pepper flakes.  Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.

In a small bowl, whisk together lime juice, oil, black pepper and 1/8 teaspoon salt;  let stand at room temperature while shrimp is marinating.  In a large bowl, combine romaine lettuce, avocado, bacon, corn kernels and bell pepper.

Generously coat a grill or grill pan with cooking spray and heat to medium-high.  Alternately thread shrimp and scallions onto 4 skewers.  Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side.  Remove shrimp and scallions from skewers and add to salad mixture.  Add dressing and toss gently.  Arrange salad on 4 plates, top with Parmesan cheese and serve.

One Year Ago: Surf and Turf Crostinis

Two Years Ago: Smoked BBQ Chicken Nachos

Three Years Ago: Flatbread Friday

Of course, every road trip survivor deserves a little refreshment...

Bread and Butter Pinot Noir is our new favorite discovery.

It paired perfectly with our dinner salad.