Monday, August 29, 2011

Aren’t they cute!?!?!?

I am extremely lucky I live right down the street from a wonderful Farmers Market that I frequent often, from its opening in April until pumpkin season in November. I love picking out potatoes that still have the dirt on them, and the oh so delicious butter sweet corn, that grows 1/2 mile down the road from my house in their corn patch. I love going without much of a plan to see whats good that day, and when we pulled up these were right up front.  OK so I’ll admit it, half of the reason I got these at the Farmers Market was there cute factor. I couldn’t help myself, I was sent for veggies and veggies I bought. Just real cute ones so much so that I almost didn’t want to cook them up.  I did and they were delicious! They look great and grilled up nicely. These are great simply dressed with salt, pepper and some olive.

  • Green Zucchini
  • Yellow Squash
  • Olive Oil
  • Salt
  • Pepper 

  • Slice veggies in 1/4 thick slices, salt both sides to remove some of the moisture. 
  • Brush with olive oil and sprinkle with pepper, adding a pinch more salt
  • Grill over medium high flame for about 4-5 minutes or until grill marks appear and Zucchini gets slightly limp.

I served these with the Lime Marinated Shrimp

 Eat and Enjoy !!!

Wednesday, August 17, 2011

Lime Marinated Shrimp

Summer time to me means grillin and chillin! When of course its not 100 degrees and humid out…One of our favorite things to grill is shrimp, it’s so fresh and light on hot summer days. There are so many great recipes for grilled shrimp it was hard to decide which one to make. Since I was going to make grilled veggies I wanted something light to go along. I walked into the kitchen and the limes were singing to me. You know that Lime song they sing. So Lime Marinated Shrimp it was. While listening to my limes sing, my hubby brought me a cold beer. This summer my hubby and I have been experimenting with summer brews and have found some great ones. My new favorite and a great pairing with this Shrimp is Summer Shandy!! 
 Its like Lemonade Beer so good!! 

Lime Marinated Shrimp 

Grilled Shrimp 
Serves 2

Items need :

Tuperware with cover
Metal Skewers
Grill or Grill pan

  • 20 uncooked shrimp, shelled and deveined
  • 2 limes, also use for zesting zest
  • salt
  • pepper
  • cayenne
  • olive oil

  • Zest lime or limes... really depends on how much you want , I zested one lime and that was great for us. 
  • Place shrimp in a Tupperware with salt, pepper, dash of cayenne, and the juice of 1 1/2 limes, lime zest and then sprinkle with olive oil. Seal with cover and give a good shake or two. Refrigerate for 30 minutes removing them from the fridge about 15 minutes before you want to grill them.
  •  Heat grill or grill pan over medium high flame/heat, set the shrimp on a paper towel lined plate to absorb some of the excess marinade, a little tip I learned from the O Magazine. 
  • Skewer shrimp.. 5 per skewer ..
  • Grill Shrimp for 2-3 minutes on each side until pink in color and slightly curled. 
  • Serve with lime wedges and some yummy beer.

    Eat and Enjoy!

    Sunday, August 14, 2011

    Chicken Pot Pie

    This has got to be one of my favorite comfort foods, and if I could I would probably eat it at least once a week. My mother used to make it all the time growing up maybe that's why I love it so much. We have had some very rainy days around here and this is one of those comfy yummy recipes that is easy to make for a weeknight meal. This is also one of those recipes that you can play around with in the veggies department. When I have lots of chicken leftover I make some pies for my parents.. that’s right I said pies (plural) When I make this for my parents.. well I have to make two… see my father doesn't likes peas and well mom and my brother do so that means two pies…So you get my drift you can change it to suit your needs.

    Chicken Pot Pie

    Items Needed:
    2 qt sauce pan
    Pie Plate
    Ramekins if making small one

    Pre heat Oven to 425 degrees

    • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box ( I only use one pie crust for the top no bottom but if you do use two follow the instructions for a 2 crust pie )
    • 1/3 cup butter or margarine
    • 1/3 cup finely chopped onion
    • 1/3 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 3/4 cups chicken broth (from 32-oz carton)
    • 1/2 cup milk
    • 2 1/2 cups shredded cooked chicken or turkey
    • 2 cups cooked veggies = carrots, peas, corn, potatoes what ever you have on hand
    • 1 egg, beaten

    • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender 
    • Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.If needed use a whisk to make sure all the flour is incorporated
    • Stir in chicken and mixed veggies. Remove from the heat. Spoon the chicken mixture into a buttered pie plate.
    • Place the pie crust on top of filling and press and flute the edges. Cut slits in several places in top crust. Brush crust with the egg.
    • Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or one of these to prevent excessive browning. Let stand 5 minutes before serving.

    We serve ours with Cranberry sauce.. not sure if it is a New England thing... but it is oh so yummy!!


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