Archive for the 'food' Category

shrimp pesto pizza

i love pizza.

i love the stringy cheese, the sweet and savory sauce and the chewy crust.

it’s spectacular.

i was browsing on pinterest the other day {i’m not sure if it actually was the other day – it’s a phrase i use to describe “some time in the past” it could have been months ago for all i know.} when i came across shrimp and pesto pizza with goat cheese. it looked spectacular, and i wanted it, so i did my own little spin on it.

what you’ll need:
pizza dough {i made my own using this recipe – minus the cheese and sauce and stuff, of course}
4 oz. of basil pesto {it’s about half of this jar. if you make your own, you’re a rock star!}
1/2 – 1 cup of shredded mozzarella {this just depends on your taste}
2 oz. of feta cheese, crumbled or cubed {i used this}
1 cup of medium shrimp, deveined and tails removed
1 tbsp olive oil
2 cloves of garlic

make it:
preheat your oven to 400 degrees. start by making your pizza dough according to the directions that i linked to, or whatever pizza dough directions you find. put it on your pizza stone and set aside. saute the shrimp on medium heat with the garlic and olive oil until slightly under-done about 2-3 minutes – remember, they’ll be baking in the oven too. you can add a smidge of salt and pepper while you’re sauteing if you’d like. it’s not necessary, but it’s just habit for me. take your pesto and spread it on the dough leaving about an inch around the edge. add the crumbled/cubed feta. and the shrimp. and then top it with the mozzarella. pop it in the oven for about 20 minutes or until it’s all melty and bubbly and delicious. enjoy.

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the best waffles ever

i’m a breakfast food kinda girl.

because luke’s schedule isn’t that of a normal 9 to 5, i really get to have fun planning different meals and making breakfast a bigger deal than just cereal, or grabbing something quick from the kitchen.

i got a waffle recipe from my sister-in-law after we first got married, and i’ve tweaked it some, and it’s just spectacular.

you know, if i do say so myself.

ingredients:
1 3/4 cup all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 stick of butter melted and slightly cooled
3 eggs {i use extra large, but use what you have}
1 1/2 cups buttermilk
1 1/2 tsps vanilla extract

in a large bowl, whisk together the flour, baking powder, sugar, and salt. In a medium-size bowl, beat the eggs, and whisk in the cooled butter {make sure it’s cool, you don’t want scrambled eggs!}, buttermilk, and vanilla extract. make a well in the center of the dry ingredients and stir in the wet ingredients being careful not to over-mix. the batter will be lumpy. spoon the batter  onto your preheated waffle iron {the amount will depend on your waffle iron – mine takes a 1/2 cup} and after the waffle irons stops steaming, you’ll have some incredibly tasty waffles for breakfast. yum!

sticky pork sandwiches

remember how i said that you shouldn’t eat anything from out of a box?

forget that, just for today.

because i’m going to share with you one of the most delicious sandwich recipes ever.

that’s a pretty serious claim – and i plan to deliver.

ingredients:

4 boneless pork loin chops
a loaf of french bread {this is not the time for chinsy white sandwich bread. and also – you shouldn’t really eat white bread}
lettuce of your preference
1 tbsp + 2 tsps honey
1 tbsp + 1 tsp grainy mustard {i use this – it’s the best}
2 crushed cloves of garlic
juice of 1 small lemon {or half of a large one}
1 tbsp olive oil
large pinch of salt
boxed stuffing mix
apple sauce
mayonnaise

directions:

In a large mixing bowl, whisk the honey, mustard, lemon juice, olive oil, and salt. Add in the garlic cloves and pork chops and toss it all around until it’s nice and coated with the marinade. Set it aside while you heat up your {charcoal} grill outside.

grill for approximately 5-6 {depending on the thickness of your chops} minutes per side until they are just slightly under-done. remove from the grill, cover with foil, and let them rest {this helps all of the juices redistribute in the meat so that it’s nice and tender – yes, even pork!} for 5 minutes while you make the stuffing and prepare the rest of the sandwiches. prepare the stuffing according to the directions on the box – mine was done in 5 minutes. tear your french loaf into 4 sections and slice them open, sandwich-style. slather them with mayo first, then apple sauce and top that with the lettuce, and then the prepared stuffing. slice up your chops and put that on top of the stuffing.

it’s basically the biggest sandwich ever. and i won’t lie – we all downed them in decidedly un-lady-like and un-gentleman-ly fashion.


as large sandwiches are meant to be eaten.

adapted from the londoner 

date night

there are plenty of pros and cons to marrying a po-po {that’s police officer – what? i’m sure you have special names for them too. some not-so-nice ones too, i bet.} and one of the pros {and cons} is the weird shift work.

i may not get luke on a weekend evening like many of you, but! we can have random tuesday date nights like we did this week.

i’d been wanting to go to this little place in middletown, delaware called sully’s irish pub for a while now, but they’re always super crowded on the weekends. i must be getting old {twenty-seven EESH!} because i’m not one for crowds anymore, and i figured that our tuesday date night was the perfect evening to pay them a visit.

i should tell you that the reason i wanted to go so badly was because the local seafood market, which is right next door to sully’s, wholesales their seafood to the pub, and i figured that their menu might just be pretty incredible to be getting such a direct connect.

now.

the ambience isn’t much, but i mean, it is just a pub, so expectations shouldn’t be high.

but sweetlemonade is their food spectacular. we started off with their “tuna bites” – rare-seared tuna with a wasabi dipping sauce:

luke wasn’t much of a fan, but that’s just because he’s not a rare fish kinda guy. i could’ve eaten them all day long. and the dipping sauce was fantabulous.

for the entree, we both got their “bohemia platter” which was a crab cake and sea scallops, but i opted for soup instead of fries and cole slaw. i went with their shrimp bisque:

the soup was delish as was the crab cake. i especially appreciated the crab cake because it wasn’t just a bunch of bread-y filler, it was 98% crab – and you just can’t beat that. luke and i both agreed that the scallops needed to be cooked just a smidge longer, but they were still flavorful and went down just fine with a swig of beer.

{everything goes down better with a swig of beer.}

all in all? a great night. i kept looking around at the people at the bar who were just only drinking and then saying to luke “do they know that there’s food here? good food?” and luke would just chuckle at me.

eh well. we had the best of both – great beer, and great food. a winning combination.

{a special thanks to my in-laws for making this date possible!}

happy date night to you! what are your plans this weekend?

lime sorbet

Confession: I’m an impulse-buyer.

I don’t know when it’ll strike or how or on what product, but generally it’s random and unexpected.

Like limes.

I was on an innocent grocery shopping trip last week and saw limes sitting all green and pretty-like with the other produce, and so I picked up a bag and threw them in my cart.

I didn’t have any plans for them. Except maybe to add a slice or two to my water every now and then.

But then I decided that some yummy sorbet might just be a good idea. And I was right.

Lime Sorbet

Ingredients:
2 1/4 C. Water
1/2 C. – 3/4 C. Sugar {I made it with 3/4 of a cup, but I’ll probably use a little less the next time I make it – it was pretty sweet.}
zest of 1 lime
3/4 C. of freshly squeezed lime juice – approx. 5-9 limes {Don’t even think about using the bottled stuff.}

In a saucepan, add the lime zest and dissolve the sugar in 1 cup of water over medium heat, stirring frequently. When the sugar is completely dissolved, remove from the heat and add in the rest of the water. Chill completely in the fridge – at least an hour. Stir in the lime juice and freeze according to your ice cream maker’s instructions.

I borrowed the idea: Adapted from Annie’s Eats

citrus pudding

If you follow me on Pinterest {Do you? You totally should, I’m a super-Pinner. It’s an art you know. Not just Pinning for the sake of it, but actually Pinning things you are inspired by and want to try. Or that make you laugh. Because everyone needs a chuckle every now and then.}, you know that I’ve been on a lemon kick – food-wise – as of late. I’ve never really been all that into lemon-flavored things, but there is something so refreshing about lemons that I’ve just run with it.

I recently Pinned the recipe for Meyer Lemon Pudding and decided that Luke’s absence was the perfect time to make it. I put my own little spin on it too, since I’m such a rebel.

Citrus Pudding
serves 6 people {or 1 person for 1-3 days depending on how frequently you decide to consume said pudding}

1/3 cup granulated sugar
1/3 cup honey
1/4 cup cornstarch
2 1/2 cups whole milk
3 extra large egg yolks, lightly beaten
2 tablespoons citrus zest {I used half lemon zest and half orange zest}
1/4 teaspoon kosher salt
1/2 cup freshly squeezed citrus juice {again, half orange, half lemon}
2 tablespoons unsalted butter at room temperature

In a medium saucepan, whisk together the granulated sugar and cornstarch.  Add the honey, milk, egg yolks, zest, and salt and whisk until it’s silky smooth. Cook over medium heat, stirring frequently in the first 5 minutes or so, and then stir constantly toward the end as the mixture begins to thicken. You’ll know the mixture is thick enough if you swipe your finger down the back of your wooden spoon, and it doesn’t run back together. Remove the pan from the heat and stir in the citrus juice and butter.  Place a fine mesh sieve over a large bowl and pour the mixture through the strainer. Divide the mixture into 6 serving dishes {if you wish} and allow to cool to room temperature.  Refrigerate, loosely covered {if you cover it tightly, you’ll trap the moisture and end up with watery pudding} for at least 3 hours and up to 3 days. Serve chilled by itself or with whipped cream.

The possibilities with this are endless – lemon, lemon-lime, orange, meyer lemon, blood orange. Plus, it’s totally a health-food, what with the fruit and honey and milk. We’ll just ignore the fact that there’s sugar in it, mmk?

marcus eats pears

Alright, listen.

I know that every parent in the world thinks that their kid is the greatest or the cutest or whatever.

And I know that reading a blog with pictures and videos of a person’s kid is the internet equivelent of John whipping out pictures of little Timmy from his wallet and it’s all you can do to stop yourself from bolting in the opposite direction.

But sometimes, and only when we’re talking about my kid, it’s just plain ol’ cute.

So indulge me, will you? Take 2 minutes and 33 seconds out of your day to watch my precious little man eat {and love} his pears.

I make his baby food for him from recipes found in this baby food cookbook that I bought when I was still pregnant.

The pears were super-easy to make. Here’s how I did it:

5 pears, peeled and seeds removed with a melon baller cut into 8-12 slices.

8 ounces of water.

Put pears and water in a 4-quart pot, turn heat on high and cook for 8 minutes. Add contents to blender, puree until smoothe. Pour into 2 ice cube trays to freeze. Transfer frozen pears to labled zip-loc bags. Pears will keep for a month.

I mean, did I tell you it was easy or what?


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