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The Quarantine 15!! Time for Salad!

Yep…the quarantine 15 is a thing… I think I’ve been on that ‘SEE FOOD DIET’…you know the one where you see food and eat it….all of it…

So here’s a little poem for fun as I deal with my newly gained weight…

This pandemic has taken a toll!

I’m beginning to feel like a big old tootsie roll.

We been so long stuck inside,

I’m shocked that my leggings stretch so wide!

With so much comfort food around,

I can’t believe I am so round!

So here’s a way to make us thinner,

Try this delicious salad for dinner!

So, once again, Steve and I decided to start eating more salads…I sense this has been a recurring theme for my blog as I revisit some past posts!

This one from Cuisine at Home is a keeper! The dressing is amazing! Remember to toss the cooked shrimp with the vinaigrette for at least an hour for great flavor! This would be a great addition to your Memorial Day cookout (with under 10 people staying 6 feet apart of course)!

SHRIMP COCKTAIL SALAD

with Lemon Horseradish Vinaigrette

Makes 6 servings

FOR THE VINAIGRETTE, WHISK:

  • 1/3 cup prepared horseradish
  • 1 Tbsp. minced lemon zest
  • 1/4 cup fresh lemon juice
  • 3 Tbsp. no-salt-added ketchup
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp.Worcestershiresauce
  • 1/4 tsp. each kosher salt and black pepper

FOR THE SALAD, HEAT:

  • 2 cloves garlic, smashed
  • 1 onion,quartered
  • 1 dried bay leaf
  • 1 lemon, halved and juiced
  • 1  Tbsp. Old Bay seasoning
  • 2  tsp. kosher salt
  • 1/2 tsp. black peppercorns
  1. In a large pot of water over high; bring to a boil, then reduce heat to medium and simmer 10 minutes.
  2. Add 1/2 lb. large shrimp, peeled and deveined (about 30) and cook until pink and opaque, 2–3 minutes.
  3. Transfer shrimp to a bowl of ice water; drain.
  4. Toss shrimp in vinaigrette, cover, and chill at least 1 hour or overnight, stirring occasionally.

TOSS IN JUST BEFORE SERVING!

  • 12 cups thinly sliced romaine lettuce (about 11/2 heads)
  • 4 cups chopped tomatoes (about 4 medium)

 

Dear Friends,

Thanks for swinging by!

I know that the upcoming months will be the ultimate test of my willpower!  But, the harsh reality of this is knowing that so many are without food and the ability to remain socially distant from one another to avoid the spread of this monster. I try to make light of our trivial ‘problems’ as we tread down this path. In a small way, we are donating non perishables and clothing to try to help. 

So, until next time….

 Cheers, stay safe and help others when you can….

😷 Laura

PS…Here are some fun finds if you feel like shopping!

Felt Fabric Bag in Bag Purse Organizer with Zipper Inner Pocket $26.88 with free shipping

Simple Houseware Closet Underwear Organizer Drawer Divider 4 Set, Gray $15.87 with free 1 day shipping

6 Pieces Summer UV Protection Face Mask $30.99 with free 2 day shipping!

High Waist Yoga Leggings with 3 Pockets,Tummy Control Workout Running 4 Way Stretch Yoga Pants $23.98 with free 2 day shipping!

Racerback Workout Tank Tops $14.99 – $18.99 with free 2 day delivery

 

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Oakes Farms Meets Naples Home Cooks: From Seed to Our Table

The next time you find yourself standing in a grocery store, and some guy with a camera loudly asks if there are any home cooks around, and you are the only person there, I say, GO FOR IT!

This happened, and my dream of becoming a Food Network Star was at my fingertips…well, sort of.

What started as a plan to cook a quiet dinner, soon blossomed into an incredible cocktail party with our amazing friends pitching in, all the while our PR guy, Larry from TellYourVision.Net, filmed us from start to finish!

Check out our commercial here!

And, here is the recipe you have all been waiting for!

STEVE’S PAN FRIED FLORIDA GROUPER BITESfullsizeoutput_13cae

INGREDIENTS:

•1 lb fresh Wild Florida Grouper Fillets, washed & patted dry

•2 organic eggs, beaten

•2 C. Cheez-it crackers ground fine

•2 C. Parmesan cheese grated

•1/2 C. Organic Olive Oil

DIRECTIONS:

•In a food processor, blend Cheez-it crackers with the parmesan cheese.

•Cut the grouper into 1” bite size pieces.

•Heat the oil over medium high heat.

•Dip each fillet in egg and toss in the cracker/cheese mixture to coat.

•Place each fillet into the hot oil taking care not to over crowd the fish.

•Cook for 3-4 min. per side until golden brown.

•Remove and serve immediately with your favorite tarter sauce, cocktail sauce or mustard sauce.

Dear Friends,
Thanks for swinging by! Stay tuned in the next few weeks for more great recipes and entertaining ideas from our Naples friends.
Cheers to sharing celebrations with love.
Laura