Honey lime shrimp on the Grill

I have been putting this recipe together in my head for a while now. It is time that it came to be something real- and as it turns out, it was pretty delicious and simple to make.

1 lb of shrimp raw, peeled and cleaned
6 tablespoons of lime juice (I used some from the bottle put you could use fresh as well)
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon dried oregano
6 tablespoons of honey



Soak your skewers (if you are using wood in water- this avoids any splinters and catching on fire)
While the skewers soak all you do is whisk all your ingredients together in a bowl until it becomes a thick liquid.
Heat your grill to high (we had the shrimp with a big fresh salad so I chopped everything up as it heated- or now begin to skewer your shrimp) Image
I coated my shrimp with the sauce and a handy little brush. ImageThen just before heading to the grill I seasoned the shrimp with a little more salt and pepper.Image
Shrimp cooks quickly, just about 2-3 minutes per side.Image I also reapplied some more sauce right at the beginning of the cooking process. Image
Make sure to not over cook or you will have some chewy shrimp on your hands. I especially loved the shrimp that caramelized a bit because of the honey. They were really delicious and they had a sweet tang to them. Image

*Reminder: you can not marinate fish in citrus for long because it will essentially begin to cook- think ‘ceviche’



Grilled Pork Chops with Garlic-Basil Rub!

Yes it is okay to begin licking your lips after reading the title of this recipe it is as good as it sounds!


4 bone-in ribeye pork chops, 3/4-inch thickImage

Basil-Garlic Rub:
3 cloves garlic, peeled
2 tablespoons lemon juice, you can use fresh or bottled- I used bottled
1.5 cup fresh basil, packed
2.5 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepperImage

Get your food processor out… yes sometimes annoying but it will make your life easier in the long run.
While your processor is going drop in your garlic and get it to the minced point. Stop the machine and add your basil, turn it back on until the basil has reached the “chopped” stage.

You can now add your lemon juice, your salt and pepper as well as your olive oil.
Your mixture will become a sort of paste. This makes it perfect to rub over your pork chops and let them marinate.Image

Now you can spread the rub/paste over each side of your pork chops. I had extra time so I was able to let them marinate for about 30 minutes- which I always recommend!ImageImage

Preheat your grill to medium hot.

Grill your chops over direct heat.Image

Grill for about 5 to 6 minutes per side
Your internal temperature should be 145 degrees Fahrenheit

Make sure to let your chops rest before you dig in so they don’t lose all their juicyness!Image


You can find the original recipe that I adjusted right here

I’m engaged!

I'm engaged!

We’re all a little weird. And life is a little weird. And when we find someone whose weirdness is compatible with ours, we join up with them and fall into mutually satisfying weirdness – and call it love – true love. ~Robert Fulghum, True Love

August 3, 2013

Healthy twist on buffalo chicken salad

I saw this recipe on Pinterest and I wanted to try it out. I changed up a few things- for things I had at home and in case I didn’t like a few of the ingredients. It turned out pretty well.

1/2 cup non-fat plain greek yogurt
1 cup Franks Red Hot Wings Buffalo sauce ( we like things spicy in our house)
1 teaspoon salt
1 teaspoon garlic (we always have minced garlic in a jar in the fridge)
1/2 teaspoon fresh ground black pepper
4 cups of cubed cooked chicken (about 1 rotisserie chicken I used 5 chicken breast I had at home)
8 mini bell pepers chopped
1 cup cilantro, minced
1/2 cup crumbled blue cheeseImage

Directions: (So Easy!)
In a large bowl, whisk together Greek yogurt, buffalo sauce, salt, garlic and black pepper.Image
Fold in chicken, peppers, cilantro and blue cheese.Image


ImageWe ate the salad in some pita pockets and it was delicious. It was light and a good summer lunch or dinner!Image


Jazzin It Up with J9 (Guest Post)

Jazzin It Up With J9 – Guest Post

Shari, Jake, Trevor and I wanted to have tacos for dinner. We had pretty much everything we needed except a packet of taco seasoning. We decided to make our own.
When I told my sister-in-law Lisa about it she said she was excited because the packets of taco seasoning that you buy at the store have MSG in them.
I never knew…more reason to just make your own! And of course, Jazz it Up!

The orginial post was from http://www.familyfreshmeals.com/2013/05/diy-homemade-taco-seasoning.html. This looks like a really cool blog. Check it out!
As always, remember you can follow my Pinterest page 

Homemade Taco Seasoning:
1 tablespoon chili powder
½ teaspoon garlic powder (we didn’t have any so we used fresh garlic and minced it up!) I think it made it more authentic. But that’s just me!
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepperImage
Mix together all ingredients. Store in an airtight container until ready to use.
When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less, I just found that to be the sweet spot 🙂Image
Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ? cup of water. Simmer until water is adsorbed.

Things to Consider and ways to Jazz it Up:
1. Use fresh garlic.
2. Don’t have dried oregano…use parsley or thyme.
3. Add fresh cilantro! Who doesn’t love fresh cilantro with your Mexican dinner.

Remember! Check out my Enchilada post from last week and use the sour cream mixture I made. That would be perfect with tacos!