Marinated Grilled Shrimp

Simply delicious and easy!  Perfect for a quick summer dinner.


Marinated Grilled Shrimp

Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes
Cook Time: 6 minutes
Serves: 4

Ingredients:

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/2 cup tomato sauce
• 2 tbsp. red wine vinegar
• 2 tbsp. fresh basil, chopped
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 2 lbs. fresh shrimp, peeled & deveined

Directions:

1. In a large bowl, combine the garlic, olive oil, tomato sauce, vinegar, basil, salt and cayenne.  Add the shrimp to the bowl and stir until coated.  Cover and refrigerate for 30 minutes to 1 hour.  
2. Preheat the grill to medium heat.  Thread the shrimp onto skewers, piecing once near the tail and then near the head.  Discard marinade
3. Grill shrimp for 2-3 minutes per side, or until opaque.

Notes & Suggestions:

I use ketchup instead of the tomato sauce, instead of opening a whole can of tomato sauce just for 1/4 cup.

I let these marinate for about an hour.  If you don't have time to let them marinate, just brush the shrimp with the marinade while they're grilling and they will still have a wonderful flavor.

Simple Smoothie

There are tons of smoothie recipes out there, but I have noticed that a lot of them have weird stuff in them, like flaxseeds or protein powder.  There's nothing wrong with that stuff...it's just not my thing.  So I was happy when I found this simple, straightforward recipe.  I love making these for a quick breakfast.  They're thick and creamy, kinda like a fruity milkshake.


Simple Smoothie

Inspired by this recipe on Allrecipes.com

Prep Time: 5 minutes
Cook Time: 1 minute
Serves: 1

Ingredients:

• 6 frozen strawberries
• 1 small banana
• 1/2 cup skim milk
• 1/2 cup vanilla yogurt
• 1 tbsp. sugar, honey or artificial sweetener

Directions:

1. In a blender, combine the strawberries, banana, milk, yogurt and sugar.  Blend until smooth and creamy.  

Notes & Suggestions:

This recipe is so versatile.  You can use any kind of fruit.  Strawberry & banana is just one of my favorites.  If you can find a frozen tropical fruit mix, that is really yummy too.  I usually just throw in a handful of whatever frozen fruit I get.  Fresh fruit works great too, but I have found that the smoothie doesn't seem to come out as thick.  Adding a few cubes of ice does help though.  

I like to use Greek yogurt (I prefer Chobani brand) because it's thicker and has lots protein, which keeps you fuller longer.  I first tried using plain yogurt but I didn't like the tartness of it.  Then I discovered the vanilla. Much tastier!  

Smothered Pork Chops

There's nothing better than food smothered with lots and lots of gravy.  This is great Southern comfort food.


Smothered Pork Chops

Adapted from this recipe from Foodnetwork.com

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients:

• 1 cup all purpose flour
• 2 tbsp. onion powder
• 2 tbsp. garlic powder
• 1 tsp. cayenne
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 4 bone-in pork chops, 3/4 inch thick
• 1/4 cup olive oil
• 1/2 onion, chopped (optional)
• 1/2 cup mushrooms, roughly chopped (optional)
• 3 cloves garlic, chopped (optional)
• 1 cup chicken broth
• 1/2 cup buttermilk

Directions:

1. Put the flour in a shallow dish and add the onion power, garlic powder, cayenne, salt and pepper.  Mix with a fork to mix evenly.  
2. Pat the pork chops dry with paper towels to remove any moisture and dredge them in the seasoned flour, shaking off any excess.
3. Heat a large saute pan or cast iron skillet over medium heat and add the oil.  When the oil is hot, add the pork chops and fry for 3 minutes per side or until golden brown.  
4. Remove the pork chops from the pan and add the onions and mushrooms (if using).  Saute for 3-5 minutes or until onion is translucent.  Add the garlic and cook for another minute.  
5. If needed, add 1-2 tbsp. more oil (or butter).  Stir in 2 tbsp. of the leftover seasoned flour to the pan drippings.  Stir the flour around and cook for about a minute then pour in the chicken broth.  Let the liquid cook down for 5 minutes to thicken slightly.
6. Stir in the buttermilk and return the pork chops to the pan, covering them with the sauce.  Simmer for 5 minutes until the pork is cooked through.  

Notes & Suggestions:

I used boneless pork chops because that's what I had in the freezer.  Make sure you season the pork chops before you flour them (I used Emeril's Original Essence, but just salt and pepper works great too).  Even though the flour has seasoning in it, the meat will be bland if it's not seasoned.

I doubled the amount of chicken broth and buttermilk because we like lots of gravy.  I had to add another tbsp. of flour (mixed in with a little water to make a slurry) to the gravy before I added the pork chops back in because the gravy was a little too thin.  It ended up thickening as it simmered with the pork chops.

This recipe can also be made with chicken.     

This is great served with mashed potatoes or rice.

Baked Dijon Salmon

Up until a few years ago, I rarely ate fish because I didn't like the fishy taste you sometimes get.  This was the very first salmon recipe I tried, and I've been hooked (no pun intended) on fish ever since.  The pecan and bread crumb topping gives the fish a nice crunch.  I served this with Southern Green Beans and Garlic Bread.

Baked Dijon Salmon

Adapted from this recipe on Allrecipes.com

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients:

• 2 tbsp. butter, melted
• 1 1/2 tbsp. Dijon mustard
• 3/4 tbsp. honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 tsp. chopped fresh parsley
• 4 (4 oz.) salmon filets
• salt & pepper

Directions:

1. Preheat over to 400 degrees.
2. In a small bowl, mix together the butter, mustard and honey.  Set aside.
3. In another bowl, mix together the bread crumbs, pecans and parsley.
4. Brush each salmon filet with the honey mustard mixture and sprinkle the bread crumb mixture on top.
5. Bake salmon 12 to 15 minutes, or until it flakes easily with a fork.  Season with salt and pepper.

Notes & Suggestions:

The first thing I usually do is season the fish.  Otherwise, it will be bland.  I like to use either Old Bay or Tony's.  

Also, I like to use Panko bread crumbs because it really makes the topping nice and crunchy.  

Southern Green Beans

These green beans are fantastic!  The chicken broth really gives them a great flavor.

Southern Green Beans

Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 6 slices bacon, chopped
• 1 red onion, chopped
• 2 pounds fresh green beans, trimmed & snapped
• 1 clove garlic, minced
• 1/2 -1 cup chicken broth
• salt & pepper to taste

Directions:

1. Cook the chopped bacon in a skillet over medium heat until evenly brown, about 8 to 10 minutes.  Drain the bacon pieces on a paper towel.
2. Cook the onions in the bacon grease, adding 1 to 2 tbsp. butter if needed, until the onions are translucent, about 5 minutes.  
3. Stir in the cooked bacon, green beans, garlic and chicken broth.  Bring to a boil, cover, and simmer over low heat until green beans are tender, about 10 to 15 minutes.  Sprinkle with salt and pepper.

Notes & Suggestions:

I ended up using 1 cup of chicken broth because 1/2 cup didn't seem like it would be enough.  After 15 minutes, the beans were perfectly tender.  If you like them a little crunchy, try 10 minutes.

Next time I think I'll add in a small amount of red pepper flakes, just to give it a kick, and add in another clove of garlic (since we're garlic lovers).    

For another variation and to make this more of a hearty dish, you could add in 8 diced red potatoes with the green beans and simmer until tender.  

  

Garlic Bread

Garlic bread goes great with just about any kind of meal.  This is a dressed up version of a much-loved classic.

Garlic Bread
Adapted from the Williams-Sonoma Comfort Food Cookbook

Serves: 6-8

Ingredients:

• 6 tsp. unsalted butter, at room temperature
• 3 cloves garlic, minced
• 3 tbsp. parmesan cheese, freshly grated
• 1 tbsp. fresh basil, minced
• 1 tbsp. fresh chives, minced
• 1/4 tsp. kosher salt
• 1 loaf Italian bread, split

Directions:

1. Preheat over to 450 degrees.
2. In a small bowl, mash together the butter, garlic, Parmesan, basil, chives and salt until well blended.
3. Divide the mixture evenly and spread onto both cut sides of the bread.  Place the bread halves cut side up on a baking sheet.
4. Bake about 10 minutes or until the bread is toasted.  Cut crosswise into slices and serve hot.

Notes & Directions:

Be sure to use fresh herbs.  It makes all the difference in the world.  It's so easy to grow your own herbs and it's much more cost effective than buying the small packages of them at the store.

For garlic cheese bread, sprinkle 1/4 cup shredded mozzarella or Gruyere cheese on the bread before putting in the oven.  

For another version, use roasted garlic.  It has a sweet, mellow flavor.  Slice a head of garlic in half crosswise, place on a piece of aluminum foil, and drizzle with olive oil.  Wrap up the garlic in the aluminum foil and bake in a 400 degree oven for 35 minutes.  Squeeze the cloves of garlic out of their paper shells and mix into the butter mixture.

The garlic butter freezes very well.  Here's the best way I've found to do this:

After mixing up the butter mixture, spoon onto a piece of plastic wrap.  Roll the butter into a log shape and place into the fridge until it's firm.

Take it out of the fridge and cut into slices, about 1/4" thick or so.

Then you can place the butter slices into a Ziploc and freeze.

So whenever you want some garlic bread, take out a slice of butter (1 slice per piece of bread), thaw, spread on the bread and broil in the oven for a couple of minutes, or until golden.  Quick and easy!

I also keep a Ziploc full of french bread slices in the freezer as well.