I give apologies in the form of Shrimp!

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
  1. 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.
  2. Combine mayonnaise, Sriracha, celery, cucumber, cilantro, lime juice and green onions in a large bowl.  Toss in shrimp, coat well.
  3. 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.

srirachashrimp

 

I’m changing the name to Shrimp Piccata!

It is almost Friday.  It. Is. Almost. Friday. I’m gonna slap a big WOOOO HOOO on that. Truly, it’s been a very long week.  On the bright side, the  sun was out today; cold, but the sun was out!  It’s almost like you can actually almost see Spring around the corner.  Then the weather comes on and the pretty boy in the suit says “Snow next week”.  And you want to punch his pretty face. Ok, ok, so it is upstate New York, and fine, it is only mid-March.  Yes, I know snow is still to be expected until April. UGH, fine!  I will leave his pretty face alone 😉

I think I mentioned a few posts back that I’m the team leader for the Eat Well, Live Well challenge.  That has really thrown me into the “let’s be super healthy until I get discouraged” mood.  I’m back on MyFitness Pal, logging everything I eat.  I purchased a Fitbit. I’m down to a handful or two of chocolate chips a day. And yes, I’m logging those too. I’m in no way a paid person for Fitbit, (unless of course they want to throw a lil’ somethin’ somethin’ my way), but I have to say, the thing is nifty.  In general, technology blows my mind.  Computers? Tablets? Fax machines?  All magic. This Fitbit? Serious magic.  It knows things.  Things that I don’t think it really should know. Quite frankly, it creeps me out just a little.

The one thing it doesn’t know?  How many carbs are being consumed!  I aim for high protein options and I strive for 5 and all that jazz. Every now and again though, I come across a pasta recipe that strikes my fancy.  This pasta recipe from Rachael Ray was one of them.  It was 2 out of 3 kid approved, and the ol’ man loved it. Guess which kid wouldn’t even try it?  Come on…Guess.  I’ll give you a penny if you get it right! She calls it “Pasta Piccata”.  I called it Shrimp Piccata.  It really highlights the shrimp.  Pasta is just pasta.

Shrimp Piccata

  • 2 Cloves of garlic, chopped
  • 6 Tbsp Butter
  • 3/4 C  Chicken stock
  • 1/3 C Capers
  • 3 Tbsp Fresh lemon juice
  • 1 tsp lemon zest
  • 1 lb  Shrimp, peeled and deveined
  • 10 oz. Linguine, cooked and drained
  • 1/4 C Parsley
  1. In skillet, cook garlic in butter over medium heat, for 2 minutes.
  2. Stir in chicken stock, capers, fresh lemon juice, and lemon zest. Simmer 2 minutes.
  3. Add shrimp; cook 4 minutes (or until done)
  4. Toss with pasta and parsley.

 

shrimppiccata

 

Seafood Potpies. And shirtless men?

After much consideration, just to boost my traffic, I’m going to post pictures of half-naked men.  Anyone object?  See, on my Facebook page, I could post the most delicious recipe and get 3 likes.  When I post a picture of a well built gentleman, with a screwdriver and no shirt, my page goes crazy.  And I was thinking, man I wish my blog page got this much traffic!! Forget the Seafood Pot Pie and Snowman Ornaments, shirtless men seems to be the way to go!

I’m kidding, of course.  You’re stuck with Seafood Pot Pie.  Snowman Ornaments will be coming up on a later post.  They are currently a work in progress and glitter is everywhere, totally driving the ol’ man crazy! It’s great!

Besides driving the ol’ man crazy, things have been busy.  I did photos of my nieces and my daughter and the cutest lil’ newborn this weekend.  When your youngest is 9, you forget how little they are at 16 days old.  She was precious.  Naturally, Ms. Autumn and my nieces are precious too.  I mean, they are related to me.

3446x2
Summer, Alyssa and Autumn

So precious. Right?  Every morning, I ask Autumn how she slept.  Why? Have no clue. Probably to see how bitchy, crabby, I meant crabby, she will be for the day.  One day last week, this is how the conversation went:

Me: How’d you sleep?

Autumn: My back hurts. My bed is too hard.  I need a sleep number bed. Yeah.  That would be perfect.  I would probably set it at 25.

Me: Staring at her with the blank look of “where the eff do you get these things from?”  I don’t even know what to say to that.  I almost told her to ask Santa for it. Total DUH moment.  She knows I’m Santa.

Didn’t I mention you were stuck with Seafood Potpies?  “Stuck” is a little harsh.  They really are delicious.  And the vegetables are cooked right in. The kids can’t possibly pick out every single pea. See my rant about peas here.

 

Seafood Potpies

  • 1/2 (1 sheet)        Pepperidge Farm frozen puff pastry sheet (thawed for about 40 minutes)
  • 1 can (10.75 oz) Condensed cream of onion soup
  • 1 can (10.75 oz) Condensed cream of shrimp soup
  • 1/2 C                      Milk
  • 1-10 oz pkg          Mixed frozen vegetables, thawed
  • 1-12 oz bag          Frozen cooked baby shrimp, thawed
  • 6 oz                       Imitation crabmeat
  • Parmesan Cheese (grated)
  1. Heat the oven to 375*F. Spray individual serving ramekins with cooking spray. (We use 10 oz ramekins and get 5 servings)
  2. Roll out the thawed pastry sheet on a little flour.  Use the large (4″ or 5″ maybe?) biscuit cutter to cut out round circles of puff pastry goodness.
  3. In a large bowl, stir together the soups, milk, vegetables (including the peas), shrimp and crabmeat.
  4. Spoon into the ramekins. Put a puff pastry circle of goodness on each one. Sprinkle with a little Parmesan cheese.
  5. Bake for 40 minutes or until the pastry is golden brown and the filling is bubbly.  Let stand 5 minutes before serving.

seafoodpotpie

 

Off to Photo 101!!