Keep It Simple

Last week at South Dakota Magazine, I shared my mantra for summer entertaining: "Keep It Simple". Get-togethers with friends are about the friendship, and as I say in that article, nobody is giving bonus points for knocking yourself out. That doesn't mean that simple food can't still be delicious. You can find the super simple recipe for Smoked Salmon Pizza online with South Dakota Magazine. It is a fabulous combination of creamy, crisp, fresh, and salty. Excellent for sharing with friends and pairing with a cold summer beverage.

I believe that simple and delicious can be carried over into all of summer, even (or especially) camping. Recently, some old friends (old as in I have known them since elementary school...not that WE are old) and I made time in our busy summer schedules for a short camping trip. I packed up some staples for quick meals that were so simple, we hardly had to think about them. In fact, the biggest challenge we faced was when I realized I forgot to pack kindling, etc. for our camp/cook fire. (By the way, if you have an old atlas hanging around in your car, it does work well for kindling.)

Once our fire was roaring, I set a couple cast iron pans over the flames. Those pans heated up while I sliced a few vegetables as we continued our conversations. Shrimp was tossed into simmering salsa. Zucchini was sauteed with some other vegetables. A loaf of buttered French bread was heated. Dinner was done and was delicious.

I frequently repeat this menu at home in the summer, sometimes on the grill, and sometimes simply on the stove top. Shrimp, fresh vegetables, and salsa pair together so well. We love to dip the warm, crusty bread in the sauce of the salsa and leftovers can all be stirred together and served inside flour tortillas as burritos, or with corn chips as a hearty dip. Salsa Shrimp and Sauteed Summer Vegetables are the perfect way to Keep It Simple On My Plate.

Salsa Shrimp

2-4 tablespoons butter

1 pint salsa (I use my home canned Basic Salsa, but use whatever is your favorite.)

1 pound raw shrimp, peeled and deveined

Melt butter in a heavy skillet (cast iron, if you are cooking over a campfire).

Add the salsa and bring to a simmer.

Add shrimp and simmer 10 minutes or so, stirring occasionally, until the shrimp are opaque and cooked through.

Sauteed Summer Vegetables

olive oil

diced onion

diced peppers (red, green, jalapeno, whatever strikes your fancy)

1 clove of garlic, minced

kernels of corn cut from cob of one ear of corn

small zucchini, sliced

cherry tomatoes, halved (optional)

salt and pepper (or Montreal Steak Seasoning, or whatever grill seasoning you love)

Heat oil in a heavy skillet (cast iron, if you are cooking over a campfire).

Saute the onions and peppers until tender.

Add the garlic and cook until fragrant.

Add the corn and cook until warmed through.

Add the zucchini and saute until tender.

Season with salt and pepper (or seasoning of your choice).

Add the tomatoes, if using, and cook just until warm. 

South Dakota Magazine

So...in case you didn't know, I have been contributing semimonthly at South Dakota Magazine for almost a year. However, in poor blogger form, I have neglected the updates here On My Plate.

Let's do a quick catch-up with a rundown of my columns from last summer and so far this fall...

In June, we had The War for the Strawberries with Ace and I trying in vain to protect my precious berries from the squirrels. We did manage to save enough for Strawberry Mousse.

I also waxed poetically about the beautiful corn crops that later were destroyed by the drought. Thankfully, there was still some sweet corn for Fresh Corn and Radish Salad.

July brought my dilemma regarding what to take to the Antiques Roadshow and a Strawberry Rhubarb Upside-Down Cake.

Later, I cried for cucumbers to be made into Refrigerator Pickles...which led to a friend gifting me with more cucumbers than I knew what to do with in August. I now have refrigerator pickles as well as several other versions canned on my food storage shelves.

Zucchini was loud and proud in August with a rich and creamy Zucchini Alfredo

...AND sweet and delicious Zucchini Oatmeal Sandwich Cookies making the pages of the South Dakota Magazine website.

I whined about the difficulty of finding some ingredients here on the prairie and shared the recipe for the ever spicy Andouille Sausage and Shrimp Skewers in September.

Maintaining that level of heat with the kick of my Basic Salsa for Canning was easy.

I admitted to not really loving crock pot cooking, but making a concession for Chipotle Pork earlier this month. 

And, just this past week, I started looking ahead to the holidays and meal planning with Green Beans in Mushroom Sauce.




There you have it...a round-up of what I have been sharing through South Dakota Magazine. Hopefully, I can be a bit more faithful with updates in the future.

Back When We Were Grown-Ups

Many years ago, I met a friend for lunch. That sounds like a simple thing, but she and I lived almost 3 hours apart. While she returned to my hometown regularly, I didn't have the opportunity to travel in her direction very often.

On this particular instance, I found myself attending a training session in a town very near hers. Plans were made, and after I picked her up at her workplace, she directed me to a favorite lunch spot. There, I relied on her recommendation of seafood pasta salad loaded with vegetables for our light, but filling lunch.

That day, I felt like a grown-up for one of the first times. At the time, I held a successful full-time job, had car payments and a mortgage, and along with my husband, was on the fast track to take over financial responsibility for his parents' farm. Certainly, all of those things should have made me feel mature, but I often felt like I was just pretending. Each day was a dress up game of trying to not let anyone in on the fact that I was just a scared kid.

I don't remember what we chatted about as I sat across from my friend and lunched on a fresh and lovely salad. I don't even remember the salad exactly. I just know that I felt mature, content, happy, and confident.

These days, I seem to alternate between being a grown-up, playing one, and wondering what old person has taken over my mind and body. It is a crazy balance of knowing what I should do, wondering how to do it, and not wanting to do it at all. However, I am not too concerned. I think that all of us pretty much feel this way most of the time.

I decided to try to play grown-up this summer and put together my own version of a Grilled Chipotle Shrimp Salad. The one thing that I found distinctive about that long ago salad was the inclusion of lettuce with the pasta. That combination was new to me, and I really liked the crisp contrast. I have swapped the ranch dressing for a more sophisticated chipotle and lime, but kept lots of veggies to keep it all light. It is a perfect salad to reminisce on back when we were grown-ups.

Grilled Chipotle Shrimp Salad

(adapted from Cooking Light)

1 1/2 pounds peeled and deveined large shrimp

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ancho chile powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup celery, chopped

4 tablespoons red onion, chopped

1/4 cup radishes, sliced paper thin

2 tablespoons fresh cilantro, chopped

2 cups cooked pasta

1 head romaine lettuce, chopped

4 tablespoons mayonnaise

1 tablespoon chopped chipotle chile, canned in adobo sauce

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

Heat grill or grill pan to medium-high heat.
Combine the salt, pepper, chile powder, and garlic powder in a bowl and toss the shrimp to coat.
Brush the grill with olive oil and cook the shrimp for 2 minutes on each side, or until done.
Set cooked shrimp aside to cool while prepping other ingredients.
Whisk mayonnaise, chipotle, lime juice, and cumin in a bowl and set aside for flavors to meld.
Toss celery, onion, radishes, cilantro, cooked pasta, and lettuce together.
Add shrimp.
Drizzle with dressing and toss to coat. (Serves 4.)

I am David Copperfield.

I am a magician. Truly. I have found one recipe that can only be described as magic.

Wave the magic wand. Take some shrimp; toss them with some spices; saute them; cook up some corn, beans, and salsa together, and abracadabra! It's magic.

OK. You don't get it. I am sorry. The magic is that this simple, spicy, satisfying dish can be anything you want it to be.

Need a snack or appetizer? Chop up the shrimp and serve it all as a dip with crispy corn chips.

Feel like a roll up your shirt sleeves and dig in casual meal? Toast some corn or flour tortillas; slice an avocado; squeeze a lime; and devour some really delicious tacos.

Want a salad? Forget all those limp lettuces. Hot, cold, or room temperature, this.is.good. Really. (And, could be served on a bed of romaine.)

Need to feed a bigger group? Whip up some rice and guacamole as sides, and nobody will be able to keep their knife and fork away.

Magic Spicy Shrimp and Corn Salad answers every need you ever had...except maybe for cake...or chocolate...BUT, it is light enough that you should still have room for dessert.

I told you. Magic.

Magic Spicy Shrimp and Corn Salad

(adapted from Cooking Light)

1 tablespoon chili powder (I used Ancho Chile Powder)

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

1-2 tablespoons olive oil

juice of a lime (divided)

2 ears sweet corn, kernels cut from cob

1 pint bottled salsa (I used my Basic Canned Salsa. This is where you will really adjust the spice of the dish to your taste. Use a mild salsa or heat it up, if you like.)

1 can (15 ounces) black beans, drained and rinsed

1/4 cup fresh cilantro, chopped

Combine the first 4 ingredients in a bowl.
Add shrimp and toss to coat.
Heat oil in a large skillet over medium-high heat.
Add shrimp and saute until cooked through.
Add juice of half of the lime.
Remove the shrimp from the pan.
Add the corn; saute briefly.
Stir in salsa and beans and bring to a simmer.
Remove from heat and add the juice of the other half of the lime and the cilantro.
Depending on final dish desired, stir shrimp into corn and bean mixture or serve shrimp on top. (Serves 4.)

The Worst Part of Cooking at Home

Hubs and I went out with friends last Saturday night, and at the Wild West Steakhouse enjoyed the best Seafood Tortellini I have had in some time. They were previewing their Valentine's Day menu over the weekend, and that pasta dish in all its carb-overload glory really hit the mark for me. A little salad, crusty bread, a couple cocktails, a mini cupcake, and some good company made it all bliss.

When the Tuesday of Valentine's Day rolled around, Hubs offered to take me back for another round of said bliss. However, partly out of thriftiness (I am trying to budget for finally finishing that office reno.), partly of laziness (I was willing to shower and dress, but didn't want to do the fuss and muss that I require for going out.), and partly of not wanting to sully the high of that great meal with the chance that trying it again on one of the restaurant's busiest nights might not seem as outstanding, I declined. I chose to cook at home.

I knew just what I was going to make after sifting through some pages torn from magazines long ago. Rachael Ray offered up Shrimp and Spaghetti in Coconut Broth as a new, lighter twist on seafood pasta for us. Pan-frying a few of my Pork Dumplings as an appetizer would be the perfect start for this slightly Asian feast, and of course, chocolates would be the luscious ending. It was very different from that meal we had Saturday night, but still special and delicious.

I had forgotten one thing, though. The worst part of cooking at home is THE.DISHES. Even though I can make a fabulous meal at home, I think I might take Hubs up on his next offer for dinner out. I don't like dishes.

Shrimp and Spaghetti in Coconut Broth

(adapted from Everyday with Rachael Ray)

1 13.5-ounce can coconut milk

1 cup chicken broth

1/2 tablespoon Asian fish sauce

1 tablespoon finely chopped garlic

2 teaspoons finely chopped ginger (I don't chop my ginger, instead I grate with microplane.)

1/2 teaspoon chili garlic sauce

1 tablespoon fresh lime juice

1 pound frozen, raw shrimp, thawed (Hubs' preference is tails removed in pasta dishes.)

1 bunch cilantro, coarsely chopped

3/4 pound spaghetti

Bring a large pot of salted water to boil. 
Cook the spaghetti until al dente; drain.
Meanwhile, in a large, deep skillet, bring the coconut milk and chicken broth to a simmer.
Stir in the fish sauce, garlic (that's right, you don't saute the garlic first), ginger, chili sauce, and lime juice; cook for 2 minutes.
Stir in the shrimp and cook until just opaque, about 4 minutes.
Add the cooked spaghetti.
Stir in the cilantro, reserving some as garnish. (Serves 4)

Here's the Thing...

Here's the thing...(you know, there is always a thing)...from some of my recent blog posts, you may have deducted that lately, I have been a home canning machine. My basement pantry shelves are lined with jars and jars of concoctions lovingly created from my garden produce, the rewards of the farm garden, and the gardens of several friends. I am not going to kid you. It is A LOT of work. We are approaching the time when I never want to see another Mason jar or jar ring or big speckled pot of boiling water.

I have chopped and mixed and stirred and sterilized and simmered and boiled and sealed countless jars and still am not quite done. We will eat well this winter, and several lucky people will receive some awesome homemade Christmas gifts. I have worked hard, but here's the thing...when I am in the middle of canning, I don't always cook well for the moment.

Hubs comes home and sees me laboring over a pot of simmering tomato sauce and boiling kettle of water, and guesses that I don't have anything ready for dinner. This guess is often right, and his offer to go pick up take-out is usually welcomed. I just can't seem to multitask well enough to plan for dinner and canning. I get a big #fail.

What isn't a big #fail is when I take one of the products of those canning sessions and use it to create a simple meal that fits around the boiling pots on my stove-top. Basic Salsa is a classic recipe with incredible flavor. I think it is the perfect blend of tomato and spicy peppers with just a hint of smokey depth from the cumin. We love it, and I make sure to can up enough so that we never have to scoop our chips into commercial salsa. But, here's the thing...that same Basic Salsa can be simmered with a few tablespoons of butter to make a sauce for shrimp that is a busy home canner's dream for dinner. 

While I often serve Spicy Salsa Shrimp as an appetizer with crusty bread, it makes a perfectly simple dinner when a tossed salad is added to the menu (if you have time and energy, make pasta or rice to toss with the shrimp, as well). We eat it right from the cast iron braising pot, topping slices of warm bread with the shrimp and double dipping (sorry, I know that is gross, but it is just Hubs and I, we have pretty much already shared all our germs) to soak the crusts with more savory, seasoned sauce. The thing is that if I do just a little planning ahead, dinner doesn't need to be a #fail when I am busy with canning. Spicy Salsa Shrimp is a #win On My Plate.

Spicy Salsa Shrimp

1 pound shrimp, peeled and deveined
8 tablespoons butter
1 cup salsa (Basic Salsa is awesome for this.)
the juice of 1 lemon
4 tablespoons fresh cilantro, chopped (optional, but it really does make it better)
1 crusty loaf of bread (baguette, etc), sliced

In a large skillet (I use my braising pot.) melt butter over medium heat.
Add salsa, lemon juice, and shrimp.
Increase heat to medium-high and until shrimp are thoroughly cooked, approximately 5 minutes.
Remove from heat and stir in fresh cilantro.
Serve with sliced bread. (4 main dish servings; 8 appetizer servings)

The Best Thing I Ever Ate

Hubs and I sometimes catch this program on The Food Network. We drool over the dishes presented and always have a discussion about what the best thing we ever ate would be. Naturally, Hubs tries to get brownie points by listing things that I make, but I push him to think about the wide variety of foods we have tried while dining out.

Our condensed list includes Kung Pao (beef is my favorite, but Hubs often chooses the shrimp) at The Homesteader, The Special Cucumber Roll at Sushi Masa, Pan-fried Walleye at The Wild West, Betty Davis pizza at Charlie's Pizza House, Fried Pickles at Sanford's, The Big Easy breakfast at Phillips Avenue Diner, and to top it all off...Cajun Shrimp Tortellini at Rumors.

When we first dined at Rumors, it was only Frank Day's Bar ("Fine Dining" sign made of plywood and tacked up in front beside a sign recommending the entertainment). Since the days of just a long, skinny, vintage-mirror-clad dining room seating maybe 20 people, they have gone through several expansions, chefs, and menu changes. At times, the food has suffered. Unfortunately, we have returned from several dinners at Rumors feeling both ourselves and our wallets thinner. Then, our hopes will be brightened by a few visits where it seems that Shelley has things back under control. We will be sucked back in only to be hit in the gut with a poorly executed meal again. I miss the old days of the mini loaves of home-baked bread and the original samplings of wonderfully to-die-for Cajun Shrimp Tortellini. Those meals will always be standouts as the best thing I ever ate, and I hope that they return.

So...you think I am going to share the recipe for Cajun Shrimp Tortellini. Sorry, but I am not. While I have made it at home a few times, I would rather save this as a dish for going out...something to look forward to and enjoy with friends dipping onto my plate to savor the creamy, spicy, deliciousness.

Today, I am going back to The Food Network show that prompted this post. With Chopsticks: The Best Thing I Ever Ate featured Slippery Shrimp from Yang Chow in Los Angelos. While I have never been to Los Angelos to sample the real deal, that didn't stop me from searching online for the recipe. Shrimp dredged in corn starch and fried before being tossed with a spicy sauce sent Hubs and I into drooling fits. I had to make them.

While the shrimp should traditionally be served with rice, I took a cue from Buffalo Chicken recipes and lightened the meal up a little by serving them over a salad. This has become a favorite meal during the long, hot days of summer, and certainly worthy of a mention on The Best Things I Ever Ate (at home) list.

Slippery Shrimp Topped Salad

(adapted from Epicurious)

1 pound large shrimp

1/4 cup plus 2 teaspoons cornstarch

2 cups oil (or enough to have about an inch or so in your pan)

1/4 cup plus 2 teaspoons water

3 large cloves garlic, minced

1 teaspoon minced ginger root (use the microplane to grate it)

1/2 teaspoon cayenne pepper

2-3 tablespoons ketchup

1-2 tablespoon Sriracha Hot Chili Sauce (this makes it HOT)

1 tablespoon white vinegar

1 tablespoon white wine

2 tablespoons Agave syrup

1/2 teaspoon salt

1 head of romaine lettuce, chopped

1 large carrot, sliced into ribbons

1 medium cucumber, sliced

parsley, chopped

chives, chopped

4 green onions, sliced

Peel, devein, and butterfly the shrimp. (I removed the tails just because it was easier to eat on our salad, but leaving them on makes a pretty presentation.)
Toss the shrimp with 1/4 cup cornstarch to completely coat the shrimp. (Make sure you "open" the butterflied section and coat the entire shrimp.)
Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
Pour the oil into a large, wide pan (wok would be perfect, but I use my Le Creuset braiser) and heat over medium heat until hot.
Add the shrimp in batches and deep fry until golden about 45 seconds, turning the shrimp as needed to crisp all sides.
Set the shrimp aside on a cooling rack over a baking sheet or on paper toweling to drain.
Drain the oil from wok, leaving 1 tablespoon.
Reheat the wok and stir-fry the garlic, ginger, and red pepper.
Stir for a few seconds (this will only take seconds or the garlic & ginger may burn), then whisk in the ketchup, Sriracha Hot Chili Sauce, vinegar, wine, Agave syrup, salt, 1/4 cup water, and the reserved cornstarch mixture.
Cook and stir until the sauce is thick.
Add the shrimp, toss until covered with sauce.
Meanwhile (or even before you start cooking the shrimp) chop the lettuce, use a vegetable peeler to make ribbons of carrot, slice the cucumber, chop the parsley and chives, and slice the green onions.
Toss all together and arrange on salad plates.
Top with the Slippery Shrimp (may drizzle with a creamy dressing, if you choose, but I think the shrimp add enough flavor to the salad).
Serves 2 as a main dish salad and 4-6 as a side.

Striking It Rich

When we purchased this house, several people from the community entertained us with stories about its history. Supposedly, back in 1913 (or so) when the house was built, the owner was the proprietor of the downtown billiard parlor. Rumor has it that the off-the-record gambling that took place in the back room of his business caused the owner to hide money in the walls of the house. Our purchase of the home could be our lottery ticket to riches.

After many renovations (although, we are still facing many more), I can report that no money has been found in the walls. We do have a near mint condition Prince Albert can from 1918, a bottle of Three Feathers Pre-War Whiskey (blended with neutral spirits and distilled from potatoes), and several newspaper clippings, but no cold, hard cash. I have decided that aside from the riches of the original woodwork, hardwood floors, claw foot soaking tub, and wavy panes of the old windows, our best score with this house has been the established asparagus bed in the backyard.

Each spring, I clear the leaves and winter debris from the slightly weedy spot. Nobody will accuse me of being a great gardener, and if not for the bricks laid carefully in what was once confused as the outline for a grave, you might not realize that the spot holds any significance. The grass grows well, even if it is stubborn in other parts of the lawn. But, it also parts and allows the tender shoots of asparagus to break through the earth. They spike upward in various shapes & sizes. Some are thick and hearty; some are thin and spindly. All are delicious.

A few years ago, I found asparagus seedlings at an area greenhouse and rapidly snapped them up. I carefully chose a bare spot in the existing bed and planted them. Each year, they come up again, but the results have been reed thin and not really harvestable. I am not sure if I did something wrong, or if the roots just need more time to mature. Regardless, even those fern-like shoots make me happy. Fresh asparagus in my backyard is a goldmine to me.

I just had my first cutting of asparagus over the weekend, and tonight added it to a delicately flavored pasta dish with shrimp. Usually, our shrimp dishes are very heavy with garlic, but I like this version because it allows the beauty of the asparagus flavors to shine through. Shallots, garlic (use more, if you must), butter, dill, and the starchiness of the pasta water create a light sauce that pulls together a really pleasant spring dish. The true jackpot is the asparagus patch in my backyard that allows me to create Shrimp and Asparagus Pasta with Dill Sauce On My Plate.

Shrimp and Asparagus Pasta with Dill Sauce

1 lb penne pasta
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, finely chopped
1/2 lb asparagus, trimmed and cut in 2 inch lengths
2 cloves garlic, minced
1/2 cup chopped fresh dill
1 lb medium shrimp,peeled and deveined
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
grated Parmesan cheese, to taste

Bring a large pot of lightly salted water to a boil.
Add the pasta and cook according to the pasta package or until the pasta is tender.
Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts and melds with the oil.
Add the shallots and garlic and cook until softened, about 2 minutes.
Add the asparagus and saute lightly, about 2 minutes.
Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the asparagus turns bright green, about 2 minutes.
Add the dill and shrimp.
Remove from the heat and stir in the additional olive oil, salt and pepper.
Drain the pasta and toss in a serving bowl with the shrimp and asparagus.
Top with grated Parmesan cheese. (Serves 4)

Hear Ye! Hear Ye!

Hear Ye! Hear Ye! Oh. Wait. Dinner doesn't involve THAT kind of parchment. No proclamations. No manifestos. Dinner is just a simple affair of perfectly seasoned fish delicately wrapped in heat-proof paper to steam with its own juices in a matter of minutes in the oven. How simple is that? Are you ready for the heralding trumpets? The dish is even low-fat. I do proclaim Parchment Wrapped Cajun Fish a great recipe to land On My Plate.

If you aren't familiar with parchment paper, I recommend making the investment. Near the aluminum foil and plastic wrap, you can often find rolls of the stuff in the grocery stores. If not, cooking stores will also sell rolls or boxes of this silicon coated paper, and of course, like anything you can dream of, you can find it online. Use it to line a baking sheet next time you throw some cookies in the oven; line cake pans when baking layer cakes; line the pan when roasting veggies, and eliminate nasty clean up; and wrap a fish fillet with it and steam in the oven. The uses are endless, and you will wonder what you did before you kept a store of parchment in your kitchen. You will pronounce parchment paper a cooking necessity.

Parchment Wrapped Cajun Fish

4 sheets parchment paper
4 firm fish fillets (I used orange roughy)
2 teaspoons Cajun Seasoning (watch that salt is not the main ingredient)
8 large shrimp, peeled and de-veined
1 tablespoon parsley, chopped

Preheat oven to 425 degrees.
Fold each sheet of parchment in half and cut into a heart shape.
Sprinkle both sides of the fillets with the Cajun seasoning.
Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
Fold the edges of the parchment together to seal.
Arrange parchment packets on a baking sheet.
Bake for 10-12 minutes. (Serves 4)

Fruit of the Sea

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." That's a lot of shrimp, but Bubba Blue (of Forrest Gump fame) didn't mention my favorite, Garlic Shrimp.

Never was there such a perfect pairing as garlic and shrimp. The sweet, tender shrimp give way to the delicious, mellow flavor of the garlic and make my mouth water for more. One of my favorite quick and easy recipes originally comes from the Top Secret Recipes site. It is claimed to be a clone of a menu item from Chili's, but I have never sampled it there. I am happy making Spicy Garlic and Lime Shrimp at home to land On My Plate.

Spicy Garlic and Lime Shrimp

2 tablespoons butter
1-2 cloves garlic, pressed
1 pound fresh large shrimp, peeled
1 lime
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder

Make the seasoning blend by combining all the spices in a small bowl.
Preheat a large skillet over medium heat.
Add butter to the pan.
When the butter is melted, stir in the pressed garlic.
Immediately, add the shrimp to the pan.
Cut the lime in half and squeeze each half into the pan over the shrimp.
Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
Saute the shrimp for 5 to 8 minutes or until they begin to brown.
Be sure to cook both sides of all the shrimp. (Serves 4)

Kung Pao!

Why is it that everything has to happen all at once and nothing is ever easy? I can be living my dull, little life, bored out of my mind, and suddenly everything needs to be done NOW, everyone needs my attention NOW, and nothing can wait until later; it is all about NOW. I have been hit. It is one of those NOW times for me. Kung Pow!

I know that it will all work out and nothing that is hitting me is really life-threatening, but in the meantime, I am sure that I will fight back more than a few tears of frustration, re-design and re-plan several events and situations, and wish for a BIG bottle of wine. True to my usually fiesty nature, I will throw some of my own Kung Pow back at the forces that work against me, and deal with what happens as best I can.

I also plan on tossing some Kung Pao on my plate this weekend. Hubby's birthday was earlier this week, and we are planning to celebrate on Saturday with a Chinese Buffet. I am looking at a menu of Pepper Steak, Sesame Chicken, Kung Pao Shrimp, steamed and Fried Rice, Egg Rolls, Crab Rangoon, and a few other things, if time permits. My Kung Pao Shrimp is spicy with the heat of chiles coating the succulent shrimp. It is a favorite with Hubby, and I hope that everyone who dares to sample it at the party enjoys the kick of this flavorful dish.

Kung Pao Shrimp

¼ cup fresh orange juice
3 tablespoons red wine vinegar
1 ½ tablespoons soy sauce
1 tablespoon sugar
1 ½ teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chilies, 4 halved
½ teaspoon salt
1 small onion, cut into 1 inch pieces
1 ½ teaspoons minced fresh ginger
2 cloves garlic, minced
½ red bell pepper, cut into 1 inch pieces
½ green bell pepper cut into 1 inch pieces
1 lb large shrimp, shelled and deveined
1 cup roasted cashews
½ teaspoon sesame oil

In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
In a wok or large frypan, heat the oil over high heat until smoking.
Add the chiles and salt; stir-fry until browned, 45 seconds.
Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
Add the peppers and cook until crisp-tender, 30 seconds.
Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
Stir in the cashews and sesame oil. (Serves 4)

If you are around the neighborhood, drop by on Saturday night. I am sure that there will be more than enough food. :~) Come throw a little Kung Pao on YOUR plate and wish Hubby a Happy Birthday.

Heating Up the Snow-County

The Arctic winds have swooped down on us, and we are cold. Temperatures start at or below zero in the early morning and have risen to the 20s, but the frigid wind chills keep us looking for another layer of clothing for warmth. My fingers itch to adjust the thermostat for our heat pump, but instead I have tossed another log into the fire and searched out foods that can warm me from the inside out.

This quest has led me to low-country food. The spicy, flavorful heat of low-country food can really warm up my snow-country. Last night's dinner (and today's lunch) was a lazy version of Jambalaya made with Zatarain's rice mix. I am certain that my from the box shortcut will make some people cringe, but it was a simple meal for a weeknight that was rich with lively Creole heat. Leftovers didn't rewarm badly for lunch today, either.

Lazy Jambalaya
1 small onion, chopped
1 green pepper, chopped
1 tablespoon olive oil
1 boneless skinless chicken breast, cubed
½ - 1 ring smoked sausage (like kielbasa)
1 (14 ounce) can diced tomatoes with garlic
1 (14 ounce) can chicken broth
1 box Zatarain’s jambalaya mix
½ - 1 pound peeled and deveined shrimp
1 cup (approximately) beer, if necessary
1-2 tablespoons hot pepper sauce, to taste

Heat the oil in a saucepan over medium heat. Saute the onion and peppers until tender.
Add the chicken breast and sausage, cooking until browned.
Add the tomatoes and their liquid along with chicken broth. Bring to a boil.
Add the rice mix. Reduce heat, cover, and cook for the time specified on the package. May add beer as necessary for additional liquid, if the rice begins to look dry before it is tender.
Add the shrimp, stir, cover, and cook until pink, 3 to 4 minutes.
Add the hot pepper sauce before serving.