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Grilled Shrimp

5/31/2012

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​If there was ever a time that I try to incorporate more fish into my diet, it's summertime.  Even though I don't live on the coast there's something about the summer air makes me crave fresh fish and seafood.  Maybe it's the heat or maybe it's the fact that I have to put my bathing suit on, but I really do love fish dinners in the summer.

This recipe for grilled shrimp came from Cook's Illustrated.  I grilled it on my Big Green Egg and added the Charmoula Sauce for flavor.
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Grilled Shrimp 
1 pound shrimp, peeled and deveined
2- Tablespoons olive oil
Salt and Pepper
1/4 teaspoons sugar

Charmoula Sauce
4 Tablespoons olive oil
1 red pepper, diced small
1/2 red onion, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne
3 cloves garlic, minced
1/8 teaspoon salt
Thread the shrimp onto skewers.  Salt and pepper the shrimp.  Brush with olive oil and sprinkle with sugar.
​Combine the sauce ingredients in a disposable aluminum pan. 
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Put the aluminum pan on one side of the grill and the shrimp on the other.  
Grill shrimp for 2 minutes on each side.  (It won't be completely cooked through.)
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​Put the skewers into the charmoula sauce to finish cooking.
​When the shrimp is finished cooking, it will have absorbed all sorts of yummy flavors from the sauce.  
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​I served my shrimp with a side of jasmine rice and a sprig of fresh thyme.  Ahh - summer.
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Ciao!
Click here for a printable version of this recipe
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Rainbow Gelatin Slices

5/28/2012

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​I saw this idea for rainbow gelatin orange wedges on pinterest and I immediately knew I wanted to make them for my daughter's pool party.  
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I'm kind of obsessed with these rainbow colored jello slices.  Obviously they're a big hit with kids but the truth is, adults love them just as much as kids. 
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​Rainbow Gelatin Orange Wedges
12 oranges
6 boxes of jello (I used lemon, lime, strawberry, berry blue, grape and orange.)
​Cut each orange in half.
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​I used a pairing knife to cut around the edges of the orange and then I scooped out the inside with a spoon.
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​ Put the empty orange halves in a muffin tin to hold them upright.
​Prepare each 3 ounce box of jello by adding 2/3 cups boiling water.  Stir until dissolved.  Pour jello into orange halves.   
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​Refrigerate the jello for at least 4 hours.  Slice each half into thirds. 
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​The rainbow gelatin orange wedges were so pretty that I couldn't stop taking pictures of them.  (I got a little carried away and I went a little overboard on the photography.) 

These gelatin wedges would definitely brighten up any party table.  
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Ciao!
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Snickerdoodles

5/25/2012

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​School's out for the summer!  I am so excited to have the kids home.  I'm looking forward to spending some time together as a family.  (In between wrestling, soccer and cross country camps of course.)  

​If you're looking for an end of the year gift for your child's teacher, consider baking a batch of homemade cookies.  As a former teacher, I can tell you that the gifts that my students help make, meant the most to me.  I got a lot of really nice presents but it was always nice to get a homemade gift and of course cookies were always appreciated.  
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Snickerdoodles
½ cup butter                                 2 teaspoons cream of tartar
½ cup shortening                         1 teaspoon baking soda
1 ½ cups sugar                              ¼ teaspoon salt
2 eggs                                              2 Tablespoons sugar
2 ¾ cups flour                               2 teaspoons cinnamon
Combine flour, cream of tartar, salt and baking soda.  
Cream butter, shortening and 1 1/2 cups sugar. 
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Add eggs. 
Blend in dry ingredients.  
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​Shape dough into balls.
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​Mix 2 T. sugar and cinnamon in a small bowl.  Roll balls in cinnamon sugar.
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​Place 2” apart on baking sheet and flatten slightly with fingers.
​Bake 8-10 minutes at 400.  
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​Snickerdoodles and milk - what a great way to start the summer. 
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Ciao!
Click here for a printable version of this recipe
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Spice Rubbed Picnic Chicken

5/25/2012

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​Just in time for Memorial Day, I am sharing my recipe for Spice Rubbed Picnic Chicken.  If you are planning a cookout or a picnic to celebrate the upcoming holiday, you need to try this delicious grilled chicken.  
I used bone-in chicken breasts for my family but you can grill your family's favorite skin-on chicken parts. The key is to salt the chicken and let it sit in the refrigerator for at least 6 hours.  Salting the chicken really helps to keep it moist and cooking chicken pieces with their skin on helps to seal in all of the delicious juices inside the chicken.
I started with a recipe from Cook's Illustrated but I hesitate to claim that as my source because I changed it quite a bit.  I guess I'll just say that it was my inspiration for this recipe.
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Spice Rubbed Picnic Chicken
5 pounds bone-in, skin-on chicken parts
2 Tablespoons kosher salt
3 Tablespoons brown sugar
2 Tablespoons chili powder
2 Tablespoons paprika
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
​Using a sharp knife, cut slits int he chicken skin, taking care not to cut the meat.
​Combine remaining ingredients and gently rub on and under chicken skin.
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​Transfer chicken to a rack set on a baking sheet and tent with foil and refrigerate 6-24 hours.
Cook chicken on grill until meat registers 165 - 170 degrees.
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Remove from heat, tent with foil and let rest 10 minutes.  I let mine get too "charred" but the beauty of cooking chicken with the skin on is that it peels right off and no one is the wiser.  (Let's just keep that little secret between us, shall we?)

I didn't really get very good pictures of this chicken but trust me, it's delicious.  I would be a great addition to any Memorial Day picnic.

​Ciao!
Click here for a printable version of this recipe
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Italian Meatball Burgers

5/25/2012

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​It's probably no surprise to anyone that my newly licensed 16 year old son put a car at the top of his birthday list.  Not just any car, he picked out a red Ferrari as his vehicle of choice.  (I think he might be a little confused about who his parents are.)  It shouldn't surprise you to find out that we did NOT buy him a red Ferrari for his birthday - but we did eat one.  Car cakes are definitely not my area of expertise and since my fondant skills are completely self taught, you will have to use your imagination to see this as a red Ferrari.
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​My family really knows how to draw out a birthday celebration for as long as we possibly can.  A full 10 days after his birthday, we are still celebrating my 16 year old son's birthday with burgers and cake.  

Yesterday was a perfect afternoon to fire up the Big Green Egg and cook some hamburgers for lunch.  
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​If that doesn't make your mouth water for a juicy hamburger - something's wrong.  I made a double batch of burgers and I put half of them in the freezer to save for another day.
Italian Meatball Burgers
8 ounces sweet turkey sausage           
1 pound ground sirloin
1 teaspoon oregano                      
1 teaspoon basil                    
½ teaspoon salt                  
½ teaspoon fennel seeds
1/8 teaspoon garlic powder
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​Combine all ingredients in a mixing bowl.  I am so lucky to have an amazing sous chef who loves to mix meat with her hands.    
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​Divide beef into 6 equal portions and shape each into a patty.
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​I put my extra burgers on a waxed paper lined baking sheet.  I freeze them flat on the sheet and once they are frozen, I transfer them to ziploc bags.  
Grill.
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​These burgers were quite tasty.  My husband said that they had a little "kick" to them - must have been the sausage.  
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​After our protein packed lunch, we headed to Atlanta Rocks to do some rock climbing.   
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​We all had a lot of fun on the rocks.

Ciao! 
Click here for a printable version of this recipe
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