Ahhhhhhhh Shrimp, I LOVE shrimp.....boiled shrimp, fried shrimp, Creole shrimp, shrimp scampi, shrimp cocktail...ok you get the picture, thanks Bubba!! Shrimp is in my opinion, one of the most perfect foods, delicious, low fat and so stinking good that you don't even care that in reality that shrimpy shrimpness is super good for you. There are few foods that I would eat my weights worth in, shrimp is one of them....another...avacado, but we will devote a whole entry to that green goddess later on. So we know that shrimp is good for us, but, hold on to your seats, super quick and easy to make! See perfect food! I recently tried a new shrimp concoction on my hubby and butter bean, they loved it and now for your dinning pleasure, I'm passing on that shrimp gold to you!
I forgot to mention that this recipe is cooked on the grill ( used a gas grill, if your a charcoal buff, rock)
Please crank your grills to....lets say medium
Gather for your digesting pleasure:
30-40 jumbo shrimp ( you may use uncooked or cooked that have been frozen) about 1 1/2 pounds
2 tablespoons olive oil
1 1/2 tablespoons brown sugar
2 tablespoons lemon juice
2 table spoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon hot sauce ( I use franks hot sauce)
1/4 salt
1/4 teaspoon nutmeg
1/4 teaspoon Cinnamon
1 1/2 tablespoons minced garlic
Honey
cooking spray
Wooden skewers ( soaked in water for at least 2 hours)
OK so here's how you do it.
Rinse your shrimp in a strainer, have the frozen kind? Put them in the fridge overnight to lose their chilly status, then run them under water.
After your lil shrimpys are rinsed place them in a bowl that has a nice snug lid. Set aside.....
Now place all remaining ingredients ( Except! the honey and cooking spray!) in a bowl and whisk till blended, after its mixed pour over your shrimp friends, they will thank you later for this intoxicating BBQ bath. Let the shrimp have a ball in the marinade pool for at least an hour, I prefer two. Once you have deemed them all swum out for the day, take those bad boys and skewer them on the sticks that had been having their own pool party. I like to do 7-8 on each skewer. Discard any extra marinade.
Now place your shrimp stick/skewer things on a diagonal across the hot grill. I would cook between 2 and 2 1/2 minutes per side. Remove from the grill and then.......drizzle with honey!!!!!!!!!!!!! I take mine off the stick before I drizzle with the honey, but for presentation purposes it looks nice on the skewer on a plate with whatever side you might be serving.
Bon appetite my shell fish loving friends!
Wednesday, June 23, 2010
Tuesday, June 22, 2010
Why did the chicken cross the road?
My husband LOVES to golf, so several times a week he will spend the afternoon on the green. I support this 100%, as a happy and relaxed husband makes for a happy and spoiled me! Kidding, the spoiled thing at least.
On these nights that are filled with golf, my toddler, who will from now on be referred to as Butter bean, spend our evening outside, walking, playing, swimming or if its winter, digging out of a snow drift. So with all these fun things on our agenda, unless we have been super supper planners, we find ourselves hungry and in need of a good meal...quick!
This brings me to the chicken...so much you can do with one, the casseroles...soups...I could go on and on. But here is the deal, so often I want to make something and it calls for cooked, chopped chicken, and lets face it, many of us don't just have precooked chicken just hanging out, unless your a certain famous homemaker...who has lots of "good things", I have tried the precooked stuff out of the freezer and fridge...yuck...weird texture and hello sodium! So I took it upon myself to be prepared! Today's tip/cooking thing....roasted chicken breasts!
You can chop these up or leave whole, just make sure you put them in a good freezer bag and date or a plastic container with a date.
Please dial your ovens to 350 degrees.
You will need:
1 1/2 - 2 lbs of boneless, skinless chicken breasts, rinsed and patted dry.
2 tbsp olive oil
kosher salt ( any salt, but I'm a fan of kosher and sea salt)
fresh ground pepper ( again any pepper is fine)
garlic powder
1 baking sheet
aluminum foil
Start by pouring the olive oil into the middle of the pan. One at a time, take a chicken breast and rub in the oil till covered, do this till all of chicken is covered. Next sprinkle with salt, pepper and garlic on both sides. Wash hands....then take the foil and cover the chicken and the pan, make sure the sides are covered. Place in the oven that you pre heated to 350. Set your timer for 30 minutes, now walk away and go drink something cold and yummy or chase your child around the house. In 30 minutes remove the foil, and let cook 5 more minutes. Remove from oven and let cool.
Once cool, chop up or leave whole, or eat it, I don't care :-) But if you do choose to store for a later date, be sure you mark on the bag how many cups of chicken. I usually package into 2 cups a bag. Remember this recipe, because I will post lots of recipes where this little chicken adventure comes in handy! Enjoy
On these nights that are filled with golf, my toddler, who will from now on be referred to as Butter bean, spend our evening outside, walking, playing, swimming or if its winter, digging out of a snow drift. So with all these fun things on our agenda, unless we have been super supper planners, we find ourselves hungry and in need of a good meal...quick!
This brings me to the chicken...so much you can do with one, the casseroles...soups...I could go on and on. But here is the deal, so often I want to make something and it calls for cooked, chopped chicken, and lets face it, many of us don't just have precooked chicken just hanging out, unless your a certain famous homemaker...who has lots of "good things", I have tried the precooked stuff out of the freezer and fridge...yuck...weird texture and hello sodium! So I took it upon myself to be prepared! Today's tip/cooking thing....roasted chicken breasts!
You can chop these up or leave whole, just make sure you put them in a good freezer bag and date or a plastic container with a date.
Please dial your ovens to 350 degrees.
You will need:
1 1/2 - 2 lbs of boneless, skinless chicken breasts, rinsed and patted dry.
2 tbsp olive oil
kosher salt ( any salt, but I'm a fan of kosher and sea salt)
fresh ground pepper ( again any pepper is fine)
garlic powder
1 baking sheet
aluminum foil
Start by pouring the olive oil into the middle of the pan. One at a time, take a chicken breast and rub in the oil till covered, do this till all of chicken is covered. Next sprinkle with salt, pepper and garlic on both sides. Wash hands....then take the foil and cover the chicken and the pan, make sure the sides are covered. Place in the oven that you pre heated to 350. Set your timer for 30 minutes, now walk away and go drink something cold and yummy or chase your child around the house. In 30 minutes remove the foil, and let cook 5 more minutes. Remove from oven and let cool.
Once cool, chop up or leave whole, or eat it, I don't care :-) But if you do choose to store for a later date, be sure you mark on the bag how many cups of chicken. I usually package into 2 cups a bag. Remember this recipe, because I will post lots of recipes where this little chicken adventure comes in handy! Enjoy
I'd like myself...to, er, introduce myself
Hello people of the Internet! I'm so excited for this blog and hope that you will find it interesting and informative. I have pretty much failed as a blogger when it comes to keeping people updated on my family and daily activities, perhaps on a subconscious level , I just don't want to share. But I love to write and bring a smile or two, to the faces of people I know...so I welcome you to my....cooking blog! Inside the walls of my very own blog spot, I will share my thoughts, feelings and recipes that make my good looking husband a little bit soft in the middle ( the food is good! not bad for you, he just stopped working out!)
As a full time mom, I know how busy we can get and forget all about dinner, or spend hours trying to come up with the perfect meal but hoping to do so in as little time as possible. So this blog will be filled with yummy recipes and tips for making the whole meal process a little easier. Like I said, I'm a busy mom, so there might not be a post everyday but I sure will try, and I hope to even master the art of adding pictures!! Please enjoy this blog and all the tasty treats our tummies can handle!]
Melissa....
P.S.
I got the nickname " the singing chef" from my love of music, if you are in the kitchen with me, not only do you get awesome food to feast on, but you get a concert too!
As a full time mom, I know how busy we can get and forget all about dinner, or spend hours trying to come up with the perfect meal but hoping to do so in as little time as possible. So this blog will be filled with yummy recipes and tips for making the whole meal process a little easier. Like I said, I'm a busy mom, so there might not be a post everyday but I sure will try, and I hope to even master the art of adding pictures!! Please enjoy this blog and all the tasty treats our tummies can handle!]
Melissa....
P.S.
I got the nickname " the singing chef" from my love of music, if you are in the kitchen with me, not only do you get awesome food to feast on, but you get a concert too!
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