Sweet and Sour Shrimp

I am not a fan of the Saundra Lee Semi-Homecooking show.  However, I am a fan of the concept.  I find it challenging to make a full meal out of "scratch" on a week night. I had bought the Sweet Chili Sauce at Trader Joe's awhile go and have been using it when I serve meatballs as an appetizer.  This time around, I decided to use it as the sauce in a shrimp stir fry.  Both Moe and I enjoyed it especially given how little time it took to prepare.  I'm a fan of this one.

Sweet and Sour Shrimp

Source:  Miss J Original

8 jumbo shrimp - deveined (with or without tails is fine depending on preference)

1/2 cup of Trader Joe's Sweet Chili Sauce

1 bell pepper (preferably red)

1/2 cup of cashews

1 tablespoon of olive oil

1/2 onion diced finely

water chestnuts (optional)

2 scallions (greens only)

1 tsp butter

Thaw shrimp in a bowl of cold water for 20 minutes.  Brine shrimp (see below for directions) and pat dry before cooking. 

While shrimp is brining, heat butter in a saute pan.  Add cashews to pan and saute until lightly toasted.  Remove from pan and set aside.  Without cleaning saute pan, add diced onions and remaining oil.  Saute for 1 minute then add the red peppers.  Continue to cook until onions are translucent. Remove from pan and set aside. 

Add shrimp to saute pan.  Cook on medium high for two minutes on both sides or until shrimp is cooked.  Careful not to overcook to avoid shrimp getting too tough to eat. 

Once shrimp is done, toss all cooked ingredients together in the saute pan.  Add chili sauce and stir until everything is heated through.   Serve immediately over a bed of jasmine rice. 

Notes: I didn't have enough shrimp so I threw some scallops in this recipe instead.  Scallops take a bit longer to cook in the skillet than shrimp so add those to the pan first.

Directions for brining shrimp: Dissolve 3 tablespoons of salt in about 1 gallon of cold water. Soak for 20-30 minutes if peeled shrimp and 40-50 minutes for unpeeled shrimp. Remove shrimp and rinse with cold water. Pack with ice until ready to use.

-  Miss J

Weekend Extravaganza

This past weekend, Skyler and I packed up our gear and headed to a lake house in Indiana to meet Dan, Leslie, and Riggin (Skyler's boyfriend as you can tell from the last blog).  Moe had to work, but he encouraged me to still go on the trip to hangout.  Since we moved, one of the hardest adjustments has been not having Dan and Les living a few blocks away.  We took for granted how often we would show up at their house multiple times a week to hangout (and when I say multiple I mean majority as I think there were several weeks in the end that I saw them 7 out of 7 nights a week).  When I heard they were making the trip, I insisted on going (yeah - I pretty much invited myself)!  I left after work on Friday with plans of trying to get there by 9 o'clock.  However, my map quest directions had 29 turns of which 26 of them were after I got off the main freeway.  My hopes of an early arrival were quickly crushed.  I ended up pulling over no less than five times to cry, say a prayer that I wasn't going to be murdered in a corn field, re-group, and continue driving with Skyler as my navigator.  Bottom line is I made it there alive.  The rest of the weekend was a blast which consisted of lots of drinking, mas quantities of eating, getting sunburned, a pontoon boat ride around the lake, floating on rafts, playing euchre and spoons, and burning lots of wood. Here are some photo highlights from the weekend extravaganza!

- Miss J

 Dan loves America.  Go FORD!

 First pumpkin beer of the season!

 

 Skyler taking a spin in the kayak with "Big Leslie".

 Dan and Jason after having a bit too much to drink.

 Dan's fire that he rebuilt no less than ten times throughout the day.

Brilliant idea to built a bar on the lower deck.

A few too many drinks for this clan.

 

Adorable. Enough said. 

Clearly I haven't showered in awhile.

Skyler taking a dip five minutes before we are about to get in the car. I appreciated the wet dog smell for the first hour of our trip home.

Tribute to Skyler and Riggin

Meet Skyler, a three year old pure-bred golden retriever who loves long runs in the park, playing with her toys, swimming in water, and sleeping 22 of the 24 hours a day.

Meet Riggin, a three year old pure-bred mutt who enjoys long walks around the block, playing at doggie day care, and having his "belly" scratched by his mom, Leslie.  

These two were brought together by friendship that quickly became an ever lasting love.  You would not think that two dogs could really be in love.  However, Skyler and Riggin have proven this time and time again.  Two months ago they were separated.  Riggin slipped into a deep depression.  Skyler couldn't sleep at night and we were forced to invest in a noise maker to help get her through the night. We couldn't even speak his name as that resulted in sprints around the apartment ended by sadness that she could not find him.  In attempts to lift their spirits, we arranged a get together at a lake house in Indiana.  As much as we thought they might not remember each other, the love story continues....

Homemade Guacamole - Round 2

Moe and I love guacamole. I wish I could say I love a healthier snack, but I just can't help it!  I had posted a recipe for homemade guacamole a year or so ago; however, I thought I'd share the most recent go-to recipe that I have been using.  The only problem is that if I make it before Moe gets off work, it is difficult for me to not eat the entire bowl before he walks in the door :(  Sad but true.
Homemade Guacamole - Round 2
Source:  Miss J Original

1 large avocado
3 tablespoons of chopped cilantro
1 tomato, core and seeds removed
two pinches of cardamom
two pinches of hot chili pepper powder (more based on desired heat)
1 small shallot, diced finely
1 tsp of lime juice
1/2 jalapeno, seeds removed and chopped finely
salt and pepper to taste

Dice tomato, cilantro, shallots, and jalapeno and add to a bowl.

Remove skin and pit from avocado.  Dice into small chunks and add avocado to bowl.  Mix together remaining ingredients. Add salt and pepper to taste. Serve immediately with freshly made pita chips or tostados chips.

- Miss J

Chicken Asparagus Casserole

My sister-in-law, Lisa, made this casserole for me when Moe and I went out to LA to visit several years ago. It is a perfect weeknight meal as it is quick, easy, and doesn't require an extensive list of ingredients or prep time.  You could really pick any type of vegetable to mix into this and would yield a similar result.

Chicken Asparagus Casserole
Source:  My sister-in-law, Lisa

1 can undiluted cream of mushroom soup
1/4 cup of milk
1/4 cup sour cream
2 cups diced, cooked chicken (or one can of white meat chicken)
1/4 tsp rosemary
 1.4 cup shredded cheddar cheese
2 cups dry egg noodles
2 cups asparagus, cooked and cut up

Combine mushroom soup, milk, and sour cream.  Add remaining ingredients except for cheese. 

Mix and put into a casserole dish.  Sprinkle top with cheese.  Bake at 350 degrees for 30 minutes or until noodles are cooked and casserole is hot and bubbly. Enjoy!

-Miss J

2006 White Oaks Chardonnay

With it being so hot in good old Saint Louis, I have started to take more of a liking to white wine.  As I was sifting through my wine cabinet, I came across a bottle I had purchased at a wine tasting event with some friends years ago.  When I say years ago, I am pretty sure that it was four years ago which is before marriage, Skyler, moving, etc..  It is a sin to let a bottle of white wine sit that long.  I have a terrible habit of buying a nicer bottle of wine and then sitting on it for months (or in this case years) waiting for the perfect moment to justify opening it (which apparently means I never felt that the right moment came over the four years this bottle sat in my cabinet).  That might seem like a good idea, but what is the point of buying it if you aren't going to enjoy it?! I am working on this concept and decided to start with this bottle of Chardonnay.  I wasn't sure what to expect as I wasn't exactly thinking clearly when I had decided to make the purchase, but I was pleasantly surprised.  It was a bottle of 2006 White Oaks Chardonnay.  I am not a wine connoisseur, but I thought it was very smooth with a buttery taste.  Although it has a hint of lemon flavor, it still is a traditional dry Chardonnay.  I will have to hunt down where in town I can buy this as I think Moe will really like it.

- Miss J

http://www.whiteoakwinery.com/index.php?option=com_content&task=view&id=60&Itemid=107

Kind of Curry Couscous

I love couscous. It is quick, easy, and elegant. I started out the evening thinking I was going to make Israeli couscous; however, I stumbled across a Curried Couscous recipe on another blog I follow, The Parsley Thief. I absolute love this blog and have yet to make a recipe on it that I have not enjoyed. I started the recipe but quickly realized I was missing several main ingredients including the CURRY part. My curry is "MIA" in my kitchen so I had to improvise quickly. I must say, it turned out to be a masterpiece. It was a beautiful dish that I will definitely be making again.



Kind of Curry Couscous

Source: Adapted from The Parsley Thief, http://www.theparsleythief.com/2008/06/curried-couscous.html

8 oz couscous
1 bay leaf
1/2 cup almonds
3 tablespoons of almonds
1/2 cup shallots, finely chopped
1 3/4 cup of chicken stock
salt and pepper
1/4 cup of parsley
1/4 cup cranberries
1/4 cup chopped sweet chili peppers (or red peppers)
1/2 cup of extra small curd cottage cheese (fat free)
1/4 tsp turmeric
1/8 tsp cumin
1/8 tsp cardamom
1/8 tsp honey
1/8 tsp cinnamon
3 tablespoons of olive oil


Melt 1 tablespoon of butter in a large skillet. Add slivered almonds to the pan and stir until golden brown. Remove from pan and transfer to a bowl. Melt 2 tablespoons of butter and minced shallots and saute until golden brown. Add couscous and bay leaf and let couscous brown slightly. Add broth to the pan and bring to a boil. Reduce head and cover. Allow to simmer until mixture is absorbed in the couscous and desired tenderness is reached.

Meanwhile, combine chopped parsley, cranberries, and almonds in a separate bowl.

Set aside. In a small mixing bowl, mix olive oil, cumin, cardamom, honey, cinnamon, turmeric, and cottage cheese. Set aside. Chop red peppers and set aside.

 Once couscous is done, remove from heat. Combine everything into the skillet and toss together on a low heat so flavors meld together. Remove from heat and serve immediately.

- Miss J

Served with baked fish and sweet asparagus.