To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.
No matter how many mouths you need to feed the process is the same! Just get a bigger pot.
- 1/2 lb wild caught shrimp
- 3 red potatoes
- 2 ears of corn
- 1 kielbasa sausage
- Old Bay seasoning packet
Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.
Drain all the water. Toss the Old Bay. Go crazy.
Can a sandwich be sexy? Yes. With some creamy brie, fancy herbs and a sweet zing from preserves this grilled cheese is quite frankly x-rated. The real kicker here is the herbs de provence. They’re a sublime combination of lavender, thyme, rosemary, angel tears, unicorn tail and love. You can find them already mixed up in the spice aisle!
Sexy grilled cheese
- Apricot preserves ( or fig – whatever you fancy)
- Brie cheese
- Herbs de provence
- Bread (I typed beard first – lolz)
- BUTTER (literally duh)
We’re making a sandwich – pretty basic. Slather some preserves on each side, add some slices of brie and put it together. Butter each side of the bread and sprinkle 1/4-1/2 teaspoon of the HDP on each side.
Heat a skillet to medium high – add a small pad of butter and a half swirl of olive oil to the pan. Toast each side to your liking.
Let’s face it- eating out at lunch time is fab. It requires zero planning and it’s always yummy. BUT it also gets spendy and you can’t control the calories. Here’s my go quick lunch. Be sure to use a small avocado! There is such thing as a too much of a good thing….
Avocado Tuna Salad
- 1 pack or can of tuna
- 1 small ripe avocado
- 1 T chopped cilantro
- 1 teaspoon diced jalapeño
- Dash of red wine vinegar
- Juice of one half of a lime
- 1 good pinch of course salt
- Pepper to taste
Dice the avocado like normal but try to leave a small rim of avocado still intact along the entire peel. Mix all ingredients including your diced avocado together -the avocado will act as your binding fat- giving it that mayo feel! Serve back in the avocado! Yummmmmm
Spoiler alert: I’m a tad bit southern. And with that comes a deep love of all things pimento cheese. My mom used to pack me a half a pimento cheese sandwich almost every day for lunch. Stan’s has always been my favorite brand but I’ve started making my own and it’s so easy! Here’s how it’s done:
- 1 (3-ounce) package cream cheese, room temperature
- 1 cup sharp grated cheddar cheese
- 1 cup grated Monetary jack
- 1/2 cup mayo (Duke’s if you can)
- 3 T pimentos chopped
- 1 t grated onion
- 1/4 t salt
- 1/4 t pep
- 1/4 t garlic powder
In a blender beat the cream cheese until smooth. Add all other ingredients and blend until smooth! If you like a chunkier texture you can skip the blender. Add jalops if you like it spicy.
Spread on a cracker, sandwich, burger or spoon. NOM
I believe in giving into food cravings – but in a smart way. While I love good take out I also love to make delicious, less salty versions at home! This week I needed chicken lettuce wraps. Crunchy water chestnuts, sweet and salty sauce wrapped up in cold lettuce – nom. It was surprisingly easy and delicious.
Chicken (or turkey) Lettuce Wraps
- 1 lb ground chicken (or turkey if like me you can’t find chicken. A ground bird is a ground bird)
- 1 medium onion, chopped
- 1 can water chestnuts, drained
- 3 cloves of garlic chopped
- 2 t fresh ground ginger
- 3 green onions, chopped
- 1/4 cup Hoisin sauce
- 2 T low sodium soy sauce
- 1 T rice wine vinegar
- Salt to taste
- Butter lettuce!
Brown the meat! Add Hoisin, soy sauce, vinegar, onion, ginger, and garlic! Cook until the onions are translucent, stirring regularly. Once the onions are cooked and liquid begins to thicken into a sauce, add the water chestnuts and green onions! Stir to coat and serve in each lettuce cup!
You can add more hoisin/soy/vinegar if you want more sauce! Yummy
THIS IS MY NEW FAVORITE THING. Seriously y’all this recipe could not be more simple OR more delicious. Had I know how little prep time or effort it took to make this soup I would have taken a whack at it years ago. Italian Wedding Soup gets its name from the perfect marriage of flavors. And if I could, I’d marry it. The meatballs freeze! So make a double batch and save them for next time.
Italian Wedding Soup
- 12 cups chicken stock (I’m not Ina, you can use store bought)
- 1 package of frozen spinach
- 1 cup acini de pepe (a tiny pasta, if you can’t find it orzo is an okay substitute.)
- 8oz ground beef
- 8oz proud pork
- 1 small onion grated
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 grated parm
- 1/3 cup cropped parsley
- 1 big egg
- 1 t salt
- 1/2 t pep
Mix ingredients 4-13 together! Use your hands, it makes you feel Italian. When you have a cohesive mixture begin to roll into little meatballs. I like to do little micro meatballs for this soup. Set them aside.
In a large pot, add stock and spinach. Bring to a boil. Once it’s boiling begin to add the meatballs. Be sure to give it a good stir so they don’t stick together. When the meatballs begin to cook and change color, pour in all the pasta.
Cook for about 20 minutes on medium high! Meatballs will be cooked through and the pasta will be perfect BBs of love. Top with a grate of parm and a sprinkle of parsley.
Mama’s dump cobbler is the victim of many late night nibbles. You literally can’t stop eating it. It’s as wonderful as a hug from your Mama. We also call this cuppa, cuppa, cuppa – you’ll see why…
Peach Dump Cobbler
- 2-3 cups of fresh OR frozen peaches
- 1 CUPPA sugar
- 1 CUPPA self rising flour
- 1 CUPPA milk
- 1 stick of melted butter
- 1 dash of vanilla
- 1 pinch of salt
Preheat the oven to 375 degrees. In a pie dish or cast iron skillet place the sliced peaches.
Mix all other ingredients together and dump it over the fruit. Bake for 35-40 minutes until the crust is golden brown. Top with vanilla ice cream of whip cream.
Mix it up! Try blackberries, strawberries or blubs!
Artichokes are as yummy as they are dangerous. I wanted to buy more brussels sprouts but the grocery was out (WHAT) so on a whim I bought a whole artichoke. Before this devil vegetable made it into my cart I had stabbed myself near 27 times. BUT once tamed and cooked, these little babies are positively delicious. I could eat 500.
Roasted artichoke with garlic butter
- 1 artichoke
- 3 large cloves of garlic, peeled
- 3 slices of lemon
- Salt and Pep
- Butterrrrrr 4 T
Preheat the oven to 400 degrees.
You first need to tackle cleaning these babies. Pro tip (That I learned the hard way) HOLD IT BY THE STEM. This will save you the ouch worthy pricks. Use kitchen shears to clip ear thorny tip off each leaf. Some people skip this step as the thorns soften when cooked- but I needed them gone. It felt like revenge.
Once you’ve tamed the beast’s thorns, cut 1/2 inch off the top of the artichoke and 1/2 inch of the stem. Toss them. Then slice the artichoke in half. Next remove the choke. The choke is the fuzzy bits and purple bits in the very center. Use a pairing knife to loosen the area and a spoon to scoop it out.
Rub down the cleaned arties with lemon (they tend to oxidize like avocados). Drizzles with EVOO and sprinkle with salt and pepper on both sides. Drop the garlic cloves in the hollowed center (seen below) and cover with a lemon slice. Using the lemon as a garlic “lid” flip the arties cut side down. Pop them in the oven for 40 minutes – until they’re brown and the stem is fork tender.
Melt the butter and drop the roasted garlic cloves in. Mash with a fork. To eat pull each leaf off, working your way down to the heart. Dip the leaf in the garlicy butter and use you teeth to scrap off the tender edible portion of the vegetable.
I am now obsessed.
Chipotle Chili Powder is no joke. That has been my take away point from today. This is my take on a few pintrest recipes meshed into one. It’s creamy, fresh and healthy. Oh, and really spicy. It only takes about 20 minutes start to finish.
Creamy Avocado Zoodles with Chipotle Lime Shrimp
- 1lb shrimp (I like to leave the tails on)
- 2 ripe avocados
- 1/2 cup greek yogurt
- 6-8 basil leaves
- 4 Tablespoons fresh lime juice
- 2 teaspoon chipotle chili powder
- 2 cloves of garlic, minced
- 2-3 zucchini, spiralized into zoodles
- salt and pep
Step 1: Marinate the shrimp! Toss them with 1 T lime juice, chipotles chili powder, salt and pep. Set them aside while you make the sauce.
Step 2: Sauce time! In a food process or blender add: avocado meat, yogurt, remaining lime juice, basil, garlic, salt and pep. Blitz this until smooth.
Step 3: Cook! Cook the shrimp in a hot pan for 2-3 minutes per side. They should be pink and slight squishy. Keep and eye on them and use this time to make the zoodles.
Step 4: Combine! Toss the zoodles in your sauce. Top with shrimp – garnish with basil, parmesan cheese and lime juice!
YUM! Truly the shrimp alone are almost too spicy BUT when paired with the cool, creamy sauce it balances beautifully!
S’mores are amazing and messy. Mostly messy. I have had so much marshmallow stuck in my hair it’s almost impressive. This dip was a made up late night treat that really hits the spot that only a s’more can fill – minus the mess.
- 16 jumbo marshies
- 1 cup chocolate chips ( or your favorite chocolate bar)
- 2 T milk
- 1/2 t vanilla
- graham crackers for dipping
Set your oven to broil on high!
In a microwave safe bowl melt the chocolate and milk – heat for 30 seconds at a time stirring often. When its hot and melted though toss in 4 of your marshmallows! Mix until they melt into the chocolate. (You can also do this over a double boiler). Stir in the dash of vanilla.
Pour into a greased dish and top with marshmallows! Pop into the hot oven and watch it closely!!! When it’s at your desired level of toasted pull it out and enjoy.
It will be gooey, chocolaty, have the toasted flair…. campfire not included.