They say that absence makes the heart grow fonder. So at this point, you guys must really, really heart me!! I do sincerely apologize for my absence. I seem to be having some time management issues. I’ve been hitting the gym 4 nights a week and trying to focus on a healthier lifestyle and it’s quite time consuming. Apparently, I can’t work 40+ hours a week, workout 4-5 times a week, get 7 hours of sleep a night, spend time with my family, research for my blog, promote the blog and actually blog all at the same time. And let’s not forget, cleaning, grocery shopping and soccer. I’ve also been photographing more than just food, which I’ve really come to enjoy.
Ms. Autumn had the band concert the other night. It was um..not exactly the RPO, but they did great. She was actually invited to play a piece with the advanced band. She’s been busy with soccer, band and a boyfriend. Oh yes, I said it. Boyfriend. At 10. This is the next parenting challenge, as she knows boyfriends are not allowed until high school. Or ever. But right now it’s high school. What is worse, is she’s lying to me about it. This is another post for another time. After I’ve figured out what to do with it. Feel free to email if you have any suggestions as to what to do. If I push too much about the boyfriend, she will not only continue to do it, she will be sneaky about it forever. If I don’t do anything, I will be one of those parents that “didn’t do anything” to control her kid.
On to the good stuff!! As previously mentioned, I’ve been scouting around for healthier, family friendly recipes. I found this one in Cooking Light. I’ve made this twice. Three out of three kids liked it. The first time, I followed the recipe to the letter (minus the celery, cause I’m allergic, I just doubled up the cukes). It was delicious. The second time, I used less Sriracha, and used frozen, already cooked and deveined shrimp. Thaw it out, and it was just as good as using fresh, and it saved time. I’m carb watching, so I didn’t used a bun for mine, I put it over avocado. OMG….soooo good!
Sriracha Shrimp Rolls
- 4 Cups Water
- 1 lb peeled and deveined medium shrimp
- 1/4 C Canola mayonnaise
- 1 Tbsp Sriracha
- 1/4 C Finely chopped celery
- 1/4 C Finely chopped English cucumber
- 4 tsp chopped fresh Cilantro
- 1 Tbsp Fresh lime juice
- 2 Green onions, chopped
- 4 New England-style top-split hot dog rolls
- 5 tsp Butter, melted
- Bring water to a boil in a medium saucepan over high heat. Add shrimp; cook 2 minutes or until done. Drain. Rinse under cold water; drain well. Discard tail shells; coarsely chop shrimp.
- Combine mayonnaise, Sriracha, celery, cucumber, cilantro, lime juice and green onions in a large bowl. Toss in shrimp, coat well.
- Heat a large skillet over medium heat. Brush cut sides of each hot dog roll evenly with butter. Add rolls to pan. Cook until lightly toasted and golden brown. Fill each toasted roll with about 3/4C shrimp mixture.