There’s this huge group of movies that I should have seen but just haven’t. Ace Venture: Pet Detective, Friday, The Cable Guy, Scary Movies 1 through 3. I realize I’m missing something important here, having not seen these movies. It kills Brian that I haven’t seen them, he thinks I just haven’t lived. In all reality, I didn’t watch them when they were popular and now, it’s too late.
Dumb and Dumber is another that I hadn’t seen until recently. But now, every time I think of shrimp on the barbie, I think of that movie. Of Jim Carrey with his little gap-toothed grin and styrofoam ten-gallon hat that was clearly important to grab at the grocery store. It sort of ruined shrimp on the barbie for me, since now I can only picture him. I can’t take shrimp on the barbi e seriously. I just can’t.
That being said, shrimp on the barbie is quite delicious. My mom made it recently and as soon as we came home, I had to make more. It’s really, really simple to prepare and grill. Also, low-cal! So that’s a winner. The garlic and olive oil make the shrimp so flavorful and they are grilled to succulent perfection. Yum!
Special tools: 2 skewers that have been soaked in water for at least 1 hour.
In a large ziptop bag, combine olive oil, shrimp and garlic. Toss to coat well and refrigerate for at least one hour.
Preheat your grill to low temperature. While the grill preheats, prepare your shrimp.
Take a skewer and insert it into the shrimp, going through the tail and into the meat. Repeat this with the remaining shrimp, adding 4 to each skewer. Place the skewered shrimp on the top grate of the grill. Grill for 10 to 15 minutes until cooked through. Serve with steamed broccoli.
Late spring early summer is a really fun time for sandwiches. It’s probably my favorite time, since the weather is heating up and the days are warm and bright. Sandwiches of all sorts are uncomplicated, quick to prepare and leave you with enough time to get outside and enjoy the hours. These sandwiches are no exception.
These, however, wouldn’t be described as your typical sandwich. I know, it was a little unfair of me to blather on about sandwiches when I’m really presenting a dessert option. But I run the ship here so I think I’m allowed. Besides, once these sandwiches are tasted, all will be forgiven. After making my birthday cake last week, I had raspberry curd leftover and couldn’t eat it from a spoon for risk of embarrassment. I figure this is a good substitute.
It follows the good sandwich rules. Simple ingredients, easy preparation, great on flavors and taste. I really think they’d make a great party snack. Memorial Day, anyone?
In a medium sauce pan, combine sugar, zest and egg yolks. Whisk in lemon juice. Place the pan over medium heat. Once hot, add in butter.
Cook, whisking constantly, until butter has melted. The mixture will thicken and should coat the back of a spoon. Do not boil. Remove from pan and continue to whisk.
Pour the mixture through a fine mesh sieve into a bowl. Press plastic wrap against the mixture and place it in the fridge until cool.
In a blender, puree the raspberries. Strain through a sieve into a bowl to remove the solids. Fold the raspberry puree into the cooled curd.
For whipped cream: Pour the cream into the bowl of a stand mixer. Whip on high speed for 2 minutes. Add in sugar, then return the mixer to high speed until the mixture has thickened and formed a whipped cream.
To assemble cookies: Break the cookies into 8 squares. On four squares, pour 1 tablespoon raspberry curd. Top with 1 tablespoon whipped cream. Place the remaining cookies on top. Garnish with additional whipped cream.
Mixing things into other things to get different outstanding flavors is nothing revolutionary. Frankly, that is how so many fantastic recipes come into play: by mixing. It might not even be worth sharing. This recipe, however, is still worth sharing. Because in this recipe, you mix completely surprising ingredients to achieve the taste of cookie dough.
In a bowl, combine all of the ingredients until thoroughly mixed.
I said it. Cookie dough. Without any raw eggs or actual cookie dough ingredients, with the exception of chocolate chips. Believe me, I was skeptical at first. I love Greek yogurt and sometimes think it runs through my veins but I am used to it in more savory preparations. A little desperation and lack of lunch led me to trying this and I will never go back. These little babies have all the taste of cookie dough without the raw eggs or embarrassment that comes along with eating cookie dough from a spoon… not that I’ve ever done that.
There are certain dishes you make when no one else is home. You make them because no one else will eat them or because you don’t want to share at all. This here, this is one of those dishes. For both reasons.
None of the members of my family will give salmon a go. I think just the word fish makes them shudder a little and thus they refuse to try. I happen to love salmon, however. And this preparation is one of my favorites. I love the crispy shell, the crunch of the onion and celery, the saltiness. They’re also really easy to prepare and take no time at all to cook. If you need a quick meal on a busy week night, be sure to add this one to your repertoire.
I love a good classic recipe as much as the next gal. Put me in line for chicken with dumplings, chocolate chip cookies and anything else that screams traditional and comfort. But sometimes, it is really fun to play with your food. To be adventurous.
These butternut squash biscuits fit that bill. They take a classic biscuit and transform them into something that is complex yet uncomplicated. The butternut squash provides a nice sweetness and that is enhanced by the vanilla bean butter. Yum!
Recipe type: side, appetizer1 cup all-purpose flour 1 cup white whole-wheat flour 1 tsp. salt 3 tsp. baking powder 1 tsp. baking soda 5 Tbsp. cold butter, cut into cubes 1 cup butternut squash puree ¾ cup Greek yogurt
1 cup all-purpose flour
1 cup white whole-wheat flour
1 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
5 Tbsp. cold butter, cut into cubes
1 cup butternut squash puree
¾ cup Greek yogurt
1 stick butter, softened
2 vanilla beans
Preheat oven to 450 degrees.
In a bowl, combine flours, salt, baking powder and baking soda. Add in the butter and use a pastry cutter or two forks to cut in the butter until the mixture resembles coarse meal.
Add in the squash and mix until combined. Add in the yogurt and mix until the dough forms a ball.
Turn dough on a lightly floured surface. Roll it out until it is ¾ inch thick. Use a 2” round cutter to cut out biscuits until you have no remaining dough.
Place the biscuits on a parchment-lined baking sheet. Bake 10 minutes until golden brown. Serve with vanilla bean butter.
Place the butter in a bowl and use a spatula to spread it out. Using a sharp knife, split the vanilla beans and scrape the caviar out, putting it in the bowl with the butter. Mix well.