Here’s to Oscar Night….and my first movie!

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It has been so hard to keep up on this blog. Everyone’s life is busy and mine seems taken up by work, two rambunctious kids, a house in need of constant attention, and social obligations.

I find time to cook, but not to write. And I love to write. But I have other tools to express my thoughts and this week I learned how to make a movie….right from my phone.
Continue reading Here’s to Oscar Night….and my first movie!

Dinner in 15 – Sweet Chili Shrimp

IMG_3526.JPG “Mommy! Are we home yet?”
“No, my love. Do you see our house?”
“No, Mommy.”
“Then we are definitely not there yet, kid.”

6 hours of these questions, sibling arguments, and Frozen sing-a-longs and our trip finally ended. A small SUV is a very small space for a long weekend road trip. Our long weekend vacation was wonderful and culminated at a fabulous dinner with the best of friends last night (hello bacon wrapped chorizo stuffed dates- I will figure out how to make you.)

But after a long road trip that included a filling and tasty bbq lunch at 2, we just weren’t in the mood for a big dinner or for a lot of cooking. I couldn’t stomach fast food after such great food last night (The bbq place was actually very good, not your average bbq.) I pulled open the freezer and found I had a bag of frozen, uncooked, peeled and deveined shrimp. And a bag of frozen edamame. Perfect.

Fresh is always better. Always. But sometimes you just gotta work with what you got. And I had shrimp.

So, here you go! 15 minutes from defrosted shrimp to on your plate, light and healthy dinner.

Ingredients
1 lb defrosted or fresh peeled and deveined shrimp
1/2 tap minced garlic
2 tbsp canola oil
1/3rd cup Thai Sweet Chili Sauce
1 bag of frozen edamame
Salt and pepper to season

Start by boiling 4 cups water on the stove for the edamame. While the edamame water is coming to a boil, heat a wok or skillet to med (350 degrees) and add garlic. Let cook until fragrant, just about 30 seconds. Add shrimp, season with salt and pepper, and cook until pink and no longer translucent. When the water is boiling, cook the edamame 3 minutes and then drain. Season with sea salt.

Add chili sauce to the shrimp and keep tossing for a few minutes until well coated and heated through. Remove shrimp and serve with the seasoned edamame.

Gorgonzola and Bacon Stuffed Chicken Topped with Toasted Almonds and Strawberry Sauce

Gorgonzola and bacon stuffed grilled chicken with strawberry sauce
When I was in 3rd grade, my teacher read us a book called The Strawberry Girl.. Since I had just moved to Florida, I fell in love with it. It epitomized the Florida landscape, and the culture, which was just as new to me. So, I have always associated strawberries with Florida. And while strawberries are picked here in February, I always seem to associate them with summer.

As summer peaks here in August, as noted by the recent 100F degree days with 90% humidity, I felt like tonight needed to celebrate the summer goodness. So, I took a favorite summer salad of mine and turned it into a delicious main course.

Continue reading Gorgonzola and Bacon Stuffed Chicken Topped with Toasted Almonds and Strawberry Sauce

Kitchen tales from a working mom.

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