Thursday, June 16, 2011
These make the best gifts! I have made them for so many kids, now I need to get some finished for my own! Use your imagination - you can do any color and theme! They are hand painted, and then I use my CRICUT for the letters and numbers. See what you come up with!
Friday, February 25, 2011
5 Star Shrimp Cocktail
1 lb raw jumbo shrimp, shelled and deveined
4 cloves garlic, minced
1 green onion, green part only, sliced thinly
1/4 cup fresh flat leaf parsley, chopped finely
1/4 cup ketchup
2 tsp horseradish
2 tbsp Grand Marnier
Extra Light, Extra Virgin Olive Oil
Salt and Pepper
For the Shrimp: in a large bowl, add the shrimp, the zest of 1/2 the lemon, the zest of 1/2 the orange, juice from 1/2 the lemon, 3 cloves minced garlic, drizzle of olive oil, and a drizzle of Grand Marnier and a sprinkle of salt and pepper. This is the marinade for the shrimp, let sit for 1 hour (not more, the lemon juice and the Grand Marnier will start to "cook" your shrimp and will make them tough and rubbery.)
For the Cocktail Sauce: in a small bowl, combine ketchup, horseradish (be sure to taste as you add it slowly, so to not make it too spicy and overpowering), the parsley (reserving 1 tbsp), 1 minced garlic clove, the sliced greens from the green onion, 2 tbsp Grand Marnier, the zest of 1/2 lemon, the zest of 1/2 orange, the juice from 1/2 lemon, salt and pepper to taste. Stir well, and set aside.
For the sauce to drizzle on the shrimp after they have cooked: add 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tbsp parley, salt and pepper.
To cook the shrimp, heat a non-stick fry pan over medium heat. Add a drizzle of olive oil, add shrimp. Now here is the MOST important tip to remember- DO NOT OVERCOOK THE SHRIMP!!! As the shrimp cooks, you will notice they start to turn translucent and pink, that is when they need turned. From that point cook the shrimp no more than 1 minute on the second side. You will only be cooking the shrimp 3-4 minutes total!! Now remove the shrimp from the pan and put into a bowl.
Drizzle the shrimp with the olive oil and lemon juice sauce, serve warm with the cocktail dipping sauce.
I made this recipe along with a Ribeye steak for my husband for Valentine's Day. Try this recipe for a special dinner with someone special, and you'll knock their socks off!
Thursday, February 10, 2011
Friday, February 4, 2011
Wednesday, February 2, 2011
I made these earrings yesterday. There is sooo much room for creativity with these. The drops are interchangeable, so you could have a pair of earrings to match every outfit. I started with dainty, sterling silver earring wires, then, using headpins and wire, and various beads and bead caps, I put together four sets in a very short time. Afterall, I do have two, crazy boys to run after, so, my craft time is very limited! Plus, I can't just sit down at the table or desk, I would have "helpful hands" in the middle of everything in no time flat. So, most of my beading gets done at the kitchen counter.
Tuesday, February 1, 2011
Thursday, January 20, 2011
The Thai Chicken Soup was great. My hubby and I both loved it. Chance, who is 3, liked it too, but Cash, 1, didn't. He ate a little, but I don't think that his palette is quite developed enough for a complex soup like this one. Is was perfect, creamy and sweet, with a bit of heat that touches the back of your throat for the finish. I am not really one for cooked bell peppers (they're sometimes bitter), but the red bell peppers complemented to soup nicely adding a sweet, fresh flavor.
Well, as a self-confessed magazine junkie, I am going to try and review recipes as offen as possible from the magazines I frequently read. Tonight is a recipe from Food Network magazine, November 2010. Thai Chicken Soup - we'll see what the hubs and kiddos think!
This weekend we tried the recipe for Buffalo Chicken Nachos from the Food Network magazine, the Jan. 2011 issue. I changed it up a bit, I used regular tortilla chips instead of ranch flavored, mozzarella instead of cheddar, and instead of sprinkling blue cheese crumbles over the top, we drizzled homemade ranch dressing on top. They were fabulous, super easy and super quick!