Posts Tagged 'food'

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.

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


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