Friday, July 22, 2016

Coconut Rum Punch

IMG_0026 (600x800)

This is the ultimate sit back by the pool or water a sunset cocktail! It’s my new favorite Summer cocktail of choice this year. I’ve lost count of how many batches I’ve already made since I came across the recipe.

Coconut Rum Punch

(Adapted from A Night Owl)


Printer Friendly Version


1 cup Blue Chair Bay Coconut Rum

2 cups orange juice

2 cups pineapple juice

2 cups ginger ale

1 cup grenadine or cherry syrup

Orange and lemon slices, maraschino cherries for garnish


Mix Coconut Rum, orange juice, pineapple juice and ginger ale together.


Pour over ice and add grenadine, which will sink to the bottom for a beautiful hombre hue.

Serve with orange and lemon slices and maraschino cherries for garnish.

IMG_0025 (600x800)

Wednesday, July 20, 2016

Grits a Ya Ya

IMG_9897 (800x800)

This dish may seem like it’s a lot of work, but really it’s not. You’ll want to try this one for sure it was amazing!! We grilled our shrimp for added flavor and I highly recommend it.

Grits a Ya Ya

(Adapted from Peas and Crayons)


Printer Friendly Version


2 cups vegetable broth

1/4 cup heavy cream

1/4 cup evaporated milk [or regular milk]

1 cup of old fashioned grits

4 TBSP unsalted butter

1/4 lb gouda cheese, freshly grated


for the sauce:

1/4 cup heavy cream

1/4 cup evaporated milk

2 TBSP butter

3 TBSP minced onion

1/2 tbsp minced garlic [approx. 2 cloves]

1 cup spinach, chopped or torn

1 cup Portobello mushroom, chopped or sliced

2 TBSP green onion, chopped

salt, pepper, and hot sauce to taste

a drizzle of oil, for sautéing


for the shrimp:

1/2 pound shrimp, peeled and deveined [tail on or off - up to you!]

cayenne pepper

garlic powder


salt, to taste


Top with extra chopped green onion and a pinch of red pepper flakes


quick note: I typically use a mix of heavy cream and evaporated milk to make an ultra thick half-and-half to use as the cream bases for the sauce and grits, feel free to use regular half and half or full heavy cream, depending on preference and availability!


As a quick note before you start: having everything prepped and ready to toss together ahead of time will save time. You can also multitask by starting the grits first and, while they cook, whip up the sauce and shrimp. This way they'll all be done around the same time so you can plate it all up and dig in!


First bring vegetable broth to a boil in medium-sized pot.


At a rolling boil, add in grits and stir constantly [this doubles as an arm workout - score!]


Reduce heat to lowest setting and simmer for 30-40 minutes, stirring occasionally.


 IMG_9884 (800x600)


When the grits start to soak up the broth, add in the evaporated milk and stir.


 IMG_9885 (800x600)


Once their time is just about up, fold in the butter and heavy cream.


 IMG_9887 (800x600)


Lastly add the grated gouda and stir thoroughly until smooth and creamy.


While the grits are simmering away, bring a large non-stick pan to medium heat and sauté the white/yellow onion and garlic in a teeny drizzle of your favorite healthy oil, taking care not to burn the garlic.


Once tender, add in butter, mushrooms, and shrimp and sauté until the shrimp are just barely opaque before scooping out the shrimp and setting them aside. This way when you add the shrimp back to the pan they can continue cooking without overcooking. You can also choose to simply sauté the shrimp at the very end, if desired!


 IMG_9883 (800x600)


After removing the shrimp, add spinach, green onion, milk, and heavy cream and allow it to simmer while you stir to reduce the sauce.


IMG_9886 (800x600)IMG_9890 (800x600)


Once it reaches desired thickness, season with a pinch of salt and pepper and a dash of hot sauce, to taste.


Pour sauce into a bowl and add a drizzle of oil to your now-empty pan.


Turn up the heat and finish cooking the shrimp, seasoning it with garlic powder, cayenne, parsley and salt, if desired.


Ready to eat? Spoon the sauce and shrimp onto heaping mounds of the cheese grits and top with chopped green onion and a pinch of red pepper flakes. Make token "MMMmmMMmm!" sounds as you shove heaping spoonfuls into your face.

IMG_9892 (800x600)

Monday, July 18, 2016

Spicy Grilled Edamame Snack


While you have the grill fired up this season this is an easy appetizer to snack on. I like the grilled smoky flavor that

Spicy Grilled Edamame Snack

(Adapted from tbsp.)


Printer Friendly Version


1 (10 ounce) package frozen edamame (can use Cascadian Farm Frozen Edamame)

1 tablespoon extra virgin olive oil

1 tablespoon toasted sesame oil


Nanami togarashi seasoning, to taste


Defrost the edamame and then spread them out on aluminum foil. Drizzle the olive and sesame oil over them, sprinkle some salt, and toss to coat.




Heat the grill on medium high and transfer the foil with the edamame to the grill rack, making sure the edamame are spread out in a single layer. Grill for about 5 minutes, then flip over and grill for an additional 5 minutes or until browned. Sprinkle with nanami togarashi and serve immediately.


To eat, put one edamame pod in your mouth, slide out the beans with your teeth, and discard the pod.


Wednesday, July 13, 2016

Crispy Asian Glazed Brussels Sprouts

IMG_0006 (800x600)

We love making crispy Brussels sprouts so every time I come across a new recipe I like to give it a try. This recipe isn’t too bad, but they have a little kick to them from the Sriracha, but that’s easy to adjust.

Crispy Asian Glazed Brussels Sprouts

(Adapted from 4 Sons ‘R’ Us)


Printer Friendly Version


1 pound fresh Brussels sprouts

3 tbsp vegetable or canola oil

3 tbsp soy sauce

2 tbsp maple syrup

2 tbsp lemon juice

1 garlic clove, minced

1 tbsp Sriracha sauce

pinch of black pepper

Kosher salt


Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside.


Allow the prepared sprouts to soak in a bowl of water, for about a minute, to get them clean.


Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture.


Cover a large rimmed baking sheet with foil and spread the sprouts out on the pan so that there’s just a single layer without them overlapping each other.


Liberally pour the oil over the sprouts, sprinkle with the salt, and then stir everything together with your hands making sure everything is well and evenly coated.


IMG_9989 (800x600)


Bake in the oven, on the top rack, at 400 degrees for about 45-50 minutes. After 20 and 40 minutes, stir the sprouts to ensure that both sides of them all get nice and extra crispy.


IMG_0004 (800x600)


During the last 5-10 minutes of cooking, in a small sauce pan, reduce remaining ingredients over medium-high heat, for about 5 minutes, until the sauce has thickened.


IMG_9990 (800x600)IMG_9991 (800x600)

Remove from the oven and place in a heat-resistant bowl. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy.

IMG_0005 (800x600)

Monday, July 11, 2016

Garlic Lemon and Parmesan Oven Roasted Zucchini

IMG_6977 (800x533)

I love making zucchini. This was a great dish to have my son work on his cutting skills and he loved layering on all the ingredients. Curious Chef makes a great line of products that are kid friendly. This recipe is simple and easy to make while you tend to the grill with those steaks!

Garlic Lemon and Parmesan Oven Roasted Zucchini

(Adapted from Cooking Classy)


Printer Friendly Version


1 1/2 lbs zucchini (about 4 - 5 small/medium zucchini)

2 Tbsp olive oil

Zest of 1 small lemon (1 tsp)

2 cloves garlic, crushed through a garlic crusher or finely minced

3/4 cup finely shredded parmesan cheese

Salt and freshly ground black pepper


Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.


Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Align zucchini on prepared baking sheet spacing them evenly apart.

 IMG_6971 (800x533)

In a small bowl, stir together olive oil, lemon zest and garlic.

IMG_6972 (800x533)

Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).

IMG_6973 (800x533)

Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.

IMG_6974 (800x533)IMG_6975 (800x533)

Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.

IMG_6978 (800x533)