Sharon's Shenanigans

My crafting, cooking, dieting, and workout blog!

Margarita Lime Grilled Shrimp July 20, 2011

Filed under: Food,HOME,Recipe — Sharon @ 12:18 pm

I made some Margarita Lime Grilled Shrimp Last weekend while camping and I thought I would share the recipe with everyone.  They were good but could have used some kind of additional dipping sauce for flavor.   I am such a bad blogger lately that I didn’t get any pictures of the marinade or making them.  Here is  a shot of them with some beef and chicken skewers.

Prep Time: 12 minutes

Cook Time: 6 minutes

Total Time: 18 minutes

Yield: Serves 4 to 6

Ingredients:

  • 2 pounds shrimp, peeled and deveined
  • 1/4 cup tequila
  • 1/4 cup cilantro, chopped
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 2 tablespoons triple Sec
  • 2 tablespoons lime juice

Preparation:

Combine all ingredients, except shrimp, in a medium mixing bowl. Add shrimp, cover and let marinate in refrigerator for 2-3 hours.Remove shrimp and discard marinade. Thread shrimp onto skewers and grill for 5-6 minutes, turning occasionally. Remove from grill and serve immediately.
 

Falafel FAIL! July 13, 2011

Filed under: HOME,Recipe — Sharon @ 2:04 pm

OK, stepping out of my comfort zone here and trying to make a falafel-  crazy I know.   I bought these falafels so I am not making them from scratch. (1st mistake, but the box promised they were “new and Improved” )

I did however make the sauce.

Piquillo Pepper Yogurt Sauce:

  • 2 cups thick Greek yogurt
  • 3 piquillo or 2 roasted red peppers
  • 1 teaspoon smoked sweet Spanish paprika
  • 4 cloves garlic, coarsely chopped
  • 1 teaspoon grated lemon zest
  • Salt and freshly ground black pepper

Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.

Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.

– Adapted from Bobby Flay recipe


The Sauce tasted ok.  Not great.

I followed the directions on the side of the packaged and baked the falafel balls in the oven.


I used some pita pockets with lettuce, feta and cucumbers.

When I put the whole thing together it looked awesome……..and then I took a bite!  Gross.

The balls are dry and not crispy on the outside.  They were BAD!  I had to dip each one into the sauce to be able to choke them down.  Ron didn’t even try one.  Oh well ~Win Some, Lose Some!

 

Just for the Halibut June 22, 2011

Filed under: Food,HOME,Recipe — Sharon @ 1:54 pm

“Why?  I don’t know why! Just for the Halibut”  Hahaaa I crack myself up!

Tonight I am attempting to make Halibut.  It is Ron’s favorite fish and I am doing it the way my dad used to make fish, or what I remember of him making it anyway.  But I don’t have a grill so I am making it in the oven.

We have a fish place right down the street from us and it is right next to the produce place so I went to get all the ingredients in one stop.

The fish looked good and didn’t smell(also a good sign)  but Ron informed me “it wasn’t halibut”  ~ What?  I got ripped off by the fish dude?  Not Cool.


 I put down some foil and then got a few things together.

I chopped up the produce and put a little salt & pepper on the fish.

then I started to layer it right on the fish

Ron stepped in to make the packets but basically you just take the two sides and meet and fold down in the middle and then fold the ends up,  I could have done it but there are a some things you can’t do while you take pictures at the same time.

The side dish was a simple garlic and sauteed spinach.

The fish came out steamy

Baked Halibut in Foil Packets
serves two

2 halibut filets, one-inch thick
1 small to medium ripe tomato
1 quarter of a red onion, sliced
1/2 lemon
salt and pepper

Preheat the oven to 400 degrees. Lay out two sheets of heavy-duty aluminum foil, each about 12-14 inches long.  Lay one piece of halibut on each. Season generously with salt and pepper.

Divide the tomato  and onion slices between the two pieces of fish, laying them on top. Squeeze a wedge of lemon over each, and add the lemon to the pile. Sprinkle another pinch of salt and pepper over each.  A little olive oil on each.

Fold up the edges of the foil to create a closed packet and bake, on a baking sheet, for about 20 minutes, just until the fish is opaque. Serve immediately, in the packets.

 

Food Challenge- Watermelon June 8, 2011

Filed under: Colorful Fruit and Veggie Challenge,Food,Recipe — Sharon @ 12:18 pm

 Summer time!  Watermelon is one of my favorites and I usually only indulge in the summer when it is nice and FRESH!  Love it!

Watermelon Margarita

Ingredients

  • 4 cups cubed watermelon
  • 2 tablespoons sugar
  • 3 limes, 2 juiced and 1 cut into wedges for garnish
  • 8 ounces tequila
  • 5 ounces Triple Sec, divided
  • 3 tablespoons kosher salt
  • 1 teaspoon chili powder

Directions

In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.

In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.

I found this new margaritta mix from Jose Cuervo that is only 100 Calories per serving.

So I cut up some watermelon and threw it in the blender with a half cup of water and a little sugar and then poured it threw a strainer.

Then I mixed a little dried chili flakes with the salt, not a lot! and rimmed the glass with salt and pepper.

OR

If your feeling Vodka is more your friend than check out this martini recipe!

~ WATERMELON MARTINI~

Much like the Cucumber Martini I made this is a great summer drink recipe too.

Ingredients:

  • 1 cup watermelon juice (Blend in blender and press watermelon through a sieve or cheesecloth)
  • 1/2 cup (4 oz) Vodka (Citron 0r the Melon ones wold work well too)
  • 1/4 cup simple syrup (sugar and water)
  • juice of 1 lime
  • 3 tablespoons salt (optional- use sea or kosher)
  • 3 tablespoons sugar (optional- sugar in the raw works well)
  • ice
  • Watermelon slices, for garnish (optional)

Preparation:

Makes 2 servings.Mix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for other glass.Place the watermelon juice, vodka, lime juice, and simple syrup into a cocktail shaker. Top with ice. Shake well.Pour contents through strainer into martini glasses.Garnish with a wedge of watermelon if desired.

 

Colorful Eating Challenge- Tomatoes June 4, 2011

Filed under: Colorful Fruit and Veggie Challenge,Recipe — Sharon @ 10:31 am

Caprese Salad

Who doesn’t like a caprese salad?  Well me, or I used to not like it.  I am actually coming around to the whole tomatoes thing!   I still can not have any on my sandwiches but I have learned to like small ones cut into bite size in salads.  I am ok with them cooked but fresh is a whole other flavor.      Look at me all grown up trying to eat vegetables and then I saw on the news or the “Today Show” about all those poor people in Germany with a new outbreak of  E coli-  scientists believe the E. coli somehow ended up contaminating lettuce, tomatoes and cucumbers, and are advising people in northern Germany to avoid these foods.  Thanks “Today Show” for another reason I don’t want to eat salad!!  Thanks a bunch!!

The ingredients are very simple and you can use any kind of tomatoes and any size mozzarella but I like the cherry tomatoes and small mozzarella balls from the deli at Stop & Shop.

  • Tomatoes
  • Mozzarella
  • Basil (I used spinach because I was out)
  • Salt & Pepper
  • EVOO
  • Balsamic Vinegar

Slice the tomatoes or leave them whole if you can stand it.

Toss with salt and pepper and oil and vinager

Serve over a bed of spinach

You can either serve as a start salad or on the side of something much better like a big juicy cheese burger!

I saw a recipe that I want to try on Food network because they used roasted tomatoes instead and I think that would make a HUGE difference in this dish.    YUMMMMMMMM!

Ingredients

  • 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
  • 1/4 cup good olive oil, plus more for drizzling
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons sugar
  • Kosher salt and freshly ground black pepper
  • 16 ounces fresh salted mozzarella
  • 12 fresh basil leaves, julienned

Directions

Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-caprese-salad-recipe/index.html


 

Chicken Parm Burgers~ yummmm May 15, 2011

Filed under: Food,HOME,Recipe — Sharon @ 4:10 pm

I saw a recipe for Chicken Parm Burgers on Gina’s Website and took her idea and did a little tweeking to it with what I had in the house and came up with a very delicious dinner.

The ingrediants were simple, ground Chicken, Tomatoes, Cheese, Onion Rolls and some  basil.

 I cut up some fresh basil

and tossed it in with the ground chicken and some salt and pepper

I made that into 4 chicken burgers, they weren’t cute.

Then I took some diced canned tommatoes and half a jar of left over pizza sauce and warmed it up on the stove over medium heat.

then I grilled off the chicken burgers on my Cuisinart griddler.

once they were almost done I topped with tomatoes and provolone cheese until the cheese melted.

I love the way provolone cheese melts so nice on sandwiches.  It also helps hold all the tomatoes on.

The onion buns really added to the flavor and they were nice and moist.  The burger was juicy and the fresh basil was a nice addition.

Chicken Parmigiana Burgers

Gina’s Weight Watcher Recipes 
Servings: 4 • Serving Size: 1 burger, fat-free bun, 1/4 cup sauce, 1 oz cheese
Sodium: 785 mg (without adding salt) • Old Points: 7 pt • Points+: 8 pt
Calories: 324.7 • Fat: 8.9 g • Protein: 31.1 g • Carb: 27.8 g • Fiber: 0.9 g • Sugar: 2 g

  • 16 oz (500 g) lean chicken burgers
  • 4 slices (3.24 oz) reduced fat mozzarella cheese
  • 1 cup (250 ml) pomodoro sauce (jar sauce would work)
  • 4 fat free artisan rolls or ciabatta rolls
Warm sauce on the stove or microwave. Heat a grill or skillet on medium high heat andcook burgers about 2 to 3 minutes on each side or until internal temp is 170°. (Chicken burgers cook quicker than beef but it’s to test with thermometer to be sure it’s cooked through)

http://www.skinnytaste.com/2011/05/chicken-parmigiana-burgers.html

 

Colorful Food Challenge- Alvacado May 10, 2011

Filed under: Colorful Fruit and Veggie Challenge,Food,Recipe — Sharon @ 7:40 pm

~  Sorry  I have been missing in Blog action lately~  I will try and be better!

Can you believe that I have never actually made Guacamole?

For Cinco De Mayo  I thought I would make some for the very 1st time and see how it came out.  I got the recipe from Allrecipes.com  This one seemed the simplest and did not call for spicy chili’s which is good because I do not like a kick in my Guac.  (Ha hahaa, that sounds funny ~ I am going to kick you in your Guac!)

 

Ingredients

  • 2 avocados

 

  • 1 small onion, finely chopped

 

  • 1 clove garlic, minced

 

  • 1 ripe tomato, chopped

 

  • 1 lime, juiced
  • salt and pepper to taste

Directions

  1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

I found some cool Blue Corn chips at and thought they would be a nice contrast to the Guacy Green….

You can’t have a good Cinco De Mayo without a few MARGARITAS!  I made some POM POM ones!  Tart!

IT WAS SO GOOD I ATE THE WHOLE THING, and didn’t even save room for the shrimp quesidilla I had planned to make!  Ohh well I had a “Seis” de Mayo the next day.

I think  this might have been the best guacamole I have EVER had!