Chili & Pepper Grilled Shrimp

About four months ago, I posted this recipe for Spicy Grilled Shrimp.  We wanted to make this recipe again but we did not have all of the ingredients we needed.  Rather than run to the store, we adapted the recipe for what we had and for what we thought went well together.  The result was delicious!  I am not sure which variation I like the most!!

Chili & Pepper Grilled Shrimp  

Adapted from Spicy GrilledShrimp by AZRP February 2008

2 lb shrimp, peeled and deveined

2 T garlic powder

2 t salt

2 t chili powder

2 t black pepper

1 t cayenne pepper

3 t lime juice

4 T olive oil

Rinse and drain shrimp set aside.  Mix all remaining ingredients.  Add shrimp to the marinade, stirring to coat shrimp evenly.  Put shrimp on skewers.  Grill over direct heat for about 2 minutes on the first side.  When they start to curl up, flip them and watch until they curl fairly tight and remove immediately.  Some of the shrimp won't curl tight but you can pretty much tell when they are done.  Don't overcook!  Let them rest for a few minutes before serving.

Steamed and Sautéed Green Beans

Here is a quick vegetable recipe.  I have found that fresh green beans sauté much better when steamed first.  Steam the green beans until they are almost to your desired texture.  Enjoy!

 

Steamed and Sautéed Green Beans

1 lb fresh green beans, ends trimmed and halved

1 T reduced-sodium soy sauce*

½ T butter, margarine or non-dairy substitute

½ t garlic powder

½ t onion powder

¼ t freshly ground black pepper

Steam green beans in a steamer pan for about 10 min or until tender when pricked with a fork.  Once steamed, put in a large sauce pan or skillet and add remaining ingredients.  Sautee on high heat and gently stir until green beans are evenly coated.  Serves 8

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.

Grilled Greek Chicken

Here is another great Pinterest find!  We used the marinade exactly as described in the recipe and it gave the grilled chicken excellent flavor.  While the cucumber relish sounds awesome, we served our chicken on warmed pitas with hummus and cucumber slices.  It was delicious and our kids loved it!  For those on a gluten-free diet, serve the chicken on your favorite gluten-free bread or wrap.

Grilled Greek Chicken - The chicken pictured above, was made as described in this recipe.  Please click to link to the recipe.

Shrimp Tacos

As you can probably tell, we like tacos . . . all kinds of tacos (Shredded Chicken Tacos, Shredded Beef Tacos, Chili Rubbed Salmon Tacos and  Taco Salad.  We also eat ground beef tacos but use the super simple taco seasoning from Old El Paso (EF, DF, GF).  We generally have some kind of taco about twice a month.  They are just so easy and kid-friendly!  

My husband came up with this delicious recipe after we ate the shrimp tacos at Wahoo's Fish Taco.  According to their menu, Wahoo’s sautés the shrimp in a Polynesian marinade.  While I don’t know how close our recipe is to the original, it tastes very similar.  My husband is the mastermind behind these tacos.  I made the ones pictured below.  I think I did a pretty good job.  The next time he makes them, I will have him double check my measurements for each ingredient.  As with all recipes, try variations to find the combination you like best! 

Shrimp Tacos

2 pounds medium shrimp

1 T olive oil

1-2 t garlic powder

¼ t freshly ground black pepper

Dash of cayenne pepper, or to taste

2 T reduced-sodium soy sauce*

1 T honey

Heat oil in skillet over medium-high heat.  Add shrimp and sprinkle with dry ingredients.  Sautee about 3 minutes or until pink and slightly curled.  Drain any liquid that cooks out of the shrimp.  Then add soy sauce and honey.  Sautee until shrimp are coated and sauce thickens slightly.

Serve on warmed soft corn tortillas and top with your favorite taco toppings.  We like to top ours with cabbage, avocado, salsa and cheese.  Makes about 12 tacos.

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.

S'mores Cereal Bars

We had some friends over for dinner last night.  I wanted to serve a fun end of summer after dinner treat.  I found a couple of recipes for S'mores Cereal Bars on Pinterest.  I used the recipe found on Country Cleaver for S'mores Graham Krispie Treats.  But I liked the idea to prefreeze your chocolate chips and use a 13x9 pan from the recipe for Golden Graham S'more Bars on Macaroni and Cheesecake.   I also used 1 cup of mini-chocolate chips in place of the regular chocolate chips.  I mixed in 3/4 of a cup and sprinkled about 1/4 cup on top.  I am not going to reprint this recipe since I really can't claim it.  Please click the links above for the recipes.   

The our family and friends loved these.  I think my husband's comment says it best, "I can't stop eating these!"

 

Balsamic Vinaigrette

I have been making this dressing for years.  It is good, easy and very allergy friendly!  I adapted it from a recipe I found on the Food Network by Emeril Lagasse.  I reduced the oil and salt and used garlic powder in place of fresh garlic.  Using garlic powder makes me think I can keep it in my refrigerator longer and get more use out of it.  We were invited over to our friends' house for pizza night this week.  To go with our pizza, I tossed up a yummy Italian salad made with romaine lettuce, cherry tomatoes, seedless cucumber, mini sweet bell pepper, pepperoni and a mozzarella/provolone cheese blend. (I forgot the black olives but they would have been a nice addition).  I hope you enjoy this dressing on your favorite salad!

Balsamic Vinaigrette

Adapted from Simple Balsamic Vinaigrette by Emeril Lagasse on Food Network 2003

¼ c balsamic vinegar

½ c olive oil

2 t brown sugar

1 t garlic powder

¼ t seasoned salt

½ t freshly ground black pepper

Place all ingredients in an airtight container and shake to mix.  Refrigerate at least 4 hours prior to serving.  Shake before each use.

Makes 6 2 Tablespoon servings