In deciding on what sort of dish to discuss here today, I was torn between two major issues at hand: back-to-school-night dinner ideas, and Packer watching munchies. Don’t laugh. In my little world both rank right up there as “major issues” this week, so I went round in my head and then decided on a happy compromise. These crunchy little shrimp make a fantastic busy weeknight main course, but they are equally suited for football snacking. You can bet I’ll be making them twice this week.
No exaggeration, you’re looking at the most delicious recipe I’ve indulged in since summer began. I first made it for an appetizer at the lake, but I love it so much that I’ve been keeping it in the fridge just to have for lunch or a quick snack. The Pickle is hooked on it, too. Our favorite way to eat it is standing at the kitchen counter, scooping it up with saltines right out of the sleeve, and passing the Valentina sauce back and forth between us. Classy.
If summer’s heat ever comes back in full force, this is what you should make to celebrate its return. I made these for dinner at the lake this past weekend when it was pouring and we were bundled up in jeans and sweatshirts and what I really felt like making was meatloaf and mashed potatoes — but I had all of these ingredients on hand and decided to forge ahead with a summer menu anyway. It’s summer, darn it! Let’s eat some summer food.
Have you had the flu in your house yet this season? If you have – I’m sorry for you. And if you haven’t, go wash your hands and pop some vitamin C, ’cause here’s what I know: it totally stinks and it seems to be never ending. On the bright side, it’s been great for the post-holiday diet. I’d love to tell you what these Sweet & Sour Shrimp taste like, but I can’t because my nose isn’t working and, therefore, neither is my sense of taste. However, this meal received three out of three thumbs up from the punks, which qualifies it as blogworthy, so here you go.
This is another one of those “how could I not have blogged about this before” type recipes. I’ve been making it for years, and if you’re a fan of southeast Asian flavors, you’re going to love it, too.
You’ll never believe what’s on sale this week. I’ll just tell you, because Sendik’s carries a lot of ingredients and asking you to guess the item I’m talking about could keep us here a good long time, and I know you have better things to do with your day than to sit here and play the grocery version of Twenty Questions with me right now. The answer is … ramen noodles. Ramen! As if they weren’t already ridiculously cheap to begin with, ramen have gone even lower. Ten silly cents a pack. Is that bananas or what?
I’m bringing up this recipe today because it is one of my favorite summertime meals, and I want you all to have access to it before we run out of summer. I make it for the DamFam, party of five – but I’ve also served it for dinner parties of up to 10 or so folks. One of my college roomies served it to a crowd of 50 people at her rehearsal dinner. I absolutely love Low Country Boil. It’s the quintessential southern meal!
Yes, grits! Don’t run away! If you’ve never had them before, I think you’re going to like them. I LOVE THEM. If midwestern comfort food is mashed potatoes, then southern comfort food has got to be grits.
I can’t believe I haven’t written about this recipe yet; it’s one of the best dinners I made last summer. I think when I finally got around to blogging about it, summer was nearly over and I decided I would keep the recipe in my back pocket for another summer day. Well, summer is here! Shrimp are on sale! This is a recipe whose time has come.
I clipped this recipe back in September because its headline caught me: “FAVORITE 20-MINUTE RECIPE #7” is what it said, just above the recipe title. Color me happy, I thought. Who couldn’t use a 20 minute recipe?