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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

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ONE GREAT RECIPE WHEN YOUR FRIDGE BITES THE DUST!

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One of today’s nightmares….YOUR FRIDGE DIES!

As you open your refrigerator and there is a distinct dark quiet that overtakes you, you begin to cringe. No hum, no lights…… and you think, “Shit.” Sticking your nose in to hopefully smell nothing,  you immediately feel the carton of milk to gage the temperature. While quickly reaching for the freezer and opening it, you notice that the seafood, steaks, and everything else has begun to defrost….all at once! Quickly surveying the damage, you resort to throwing out the spoiled and attempting to salvage what is left.

Always stocking up on frozen shrimp, I had quite a bit in the freezer as well as a HUGE bag of scallops, a package of andouille sausage …and OKRA! With the help of a small trip to the grocery store, I came up with this delicious recipe.

SEAFOOD GUMBO (SERVES 8) 

INGREDIENTS:

  • 3 T. olive oil
  • 1 C. diced onion
  • 1 C. diced green pepper
  • 1 C. diced celery
  • 1 lb. andouille sausage, sliced
  • 1 lb. fresh or frozen and thawed shrimp
  • 1 lb. fresh or frozen and thawed scallops
  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.
  • 1/2 C. flour
  • 2 C. fresh or frozen and thawed sliced okra
  • 1/2 C. chipped roma, fresh or canned & drained
  • Chopped scallions & parsley as garnish
  • Cooked rice

 

DIRECTIONS:

  • In a large dutch oven, saute in 3T olive oil:
  • 1 C. each: diced onion, diced green pepper,  & diced celery 

IN A SEPARATE SKILLET SAUTE:

  • 1 lb. andouille sausage and add to the dutch oven.

STIR IN:

  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.

ADD:

  • 1 lb. thawed shrimp & scallops and sauce until pink and tender.

SPRINKLE:

  • 1/2 C. flour over top and blend in the mixture, cooking for 1 min.

POUR:

  • 3 C. prepared Chicken broth over top.

SEASON:

  • 1 t. salt
, 1 t. black pepper
, 1/2 t. white pepper
, 1 t. cayenne pepper, 
1 bay leaf

GARNISH:

  • T. scallions, minced T. parsley

SERVE:

  • With Cooked rice

 

Dear Friends,

It would have been easy to cook up the thawing food and freeze it for another day, but it was fun to get creative. The flavors in the recipe blend beautifully and after purchasing a new fridge, I was able to freeze what we hadn’t eaten for another day.  Serve this dish with an ice cold beer or a crisp sauvignon blanc! If you don’t like seafood, chicken is a great substitute.

Stay tuned for the delicious dishes I made with the thawing steak, chicken and other goodies from my freezer.

Cheers to knowing that if this is the worst thing that happens in a day, life is good. Keeping our thoughts and prayers for victims of the hurricane and our soldiers defending our country is so important.

PLEASE remember to thank our police officers, fire fighters, soldiers and anyone else who provides a service to our country and our safety. In an uncertain world, I do try not to take anything for granted.

Every day is a gift.

Thanks for swinging by & Cheers to you!

🍻 Laura

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