Friday, April 30, 2010

Fingerling Potatoes with Blue Cheese Yogurt Sauce

I had another fun girls night with my friend Megan last night! I can't wait until "So You Think You Can Dance" starts up again, its more fun to have a friend to watch it with!

So it is Friday, but no plans for the weekend. I will try to get some more blog articles posted and I will be working on my new Fashion and Makeup Blog. The business cards that Melissa designed for me came in and they look fantastic!! Here is a picture of the front of them.

I love roasting potatoes, especially when the skins are crunchy. I decided that fingerling potatoes have more skin/per potato flesh so they are perfect for me, plus they look cool! This sauce was originally for hot wings, but I thought it would be god on the potatoes and it was.



Fingerling Potatoes and Blue Cheese Yogurt Sauce
Fingerling Potatoes
Olive Oil
Salt
Pepper
Garlic Powder
1/2 cup Greek Yogurt
2 Tb Blue Cheese
1 Tb Cilantro
1 Tb Grated Red Onion
Salt and Pepper
Optional: lemon

Heat oven to 400. Spread potatoes on the baking sheet. Drizzle olive oil over potatoes.


Lightly sprinkle with salt and garlic powder.
Cook for 12 minutes then take out and turn over. Salt again and cook for another 12 minutes.


The recipe for the sauce said "grated" onion, so I took it literally and grated it...it worked ok.



Stir together yogurt, cilantro, onion, blue cheese, salt and pepper.
I feel like a little lemon juice makes everything better! I only added about 1 tsp. Refrigerate sauce for at least 30 mins before serving.


This was really yummy.

Wednesday, April 28, 2010

Scallops over Pesto Pasta

I am loving my pilates class! We worked with "the magic ring" which is like a thigh master, on Monday and my thighs are feeling it. Now if I could get myself out to run...I HATE cardio! Isn't it funny how after a run you feel so good, physically and mentally, like you have accomplished something. Yet that knowing I will have that feeling is not enough to get me out there. I need a running buddy. Too bad Jeffrey won't go with me. I have lots of friends to run with their husbands/boyfriends. Jeffrey is too committed to weight lifting to bother with cardio...maybe one day.

You know how much I love scallops. They are just so meaty, juicy and tender! I found a new way to cook them that was soo yummy. If you haven't tried one of my scallop dishes yet, this is the one to try first, it is easy. You could make these scallops and eat them with anything, it happened that I have a big jar of pesto I am trying to get rid of.

Scallops over Pesto Pasta
1/2 pound Scallops
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tb of butter
1/2 cup pesto
1/2 pound linguine


Allow thawed scallops to dry out between paper towels for at least 30 minutes.

Cook pasta


Put flour, salt and pepper in a gallon bag and drop scallops a few at a time in the flour mixture and shake to cover.


Melt 3 Tb of butter in skillet.


Fill pan with scallops and cook for 2-3 minutes on each side.


Remove first batch of scallops and fill the pan with the rest of the scallops. To finish cooking.


Drain Pasta and mix Pesto into pasta.



The little bit of flour soaks up the rich flavorful juice that the scallops release as the cook.

Sunday, April 25, 2010

100th Blog Post! Top Ten Recipes!

I have reached 100 Blog posts! Even though there are 100 posts there are 122 recipes. There are many people who have been making the recipes with me since I started, but for those who are new, you have a lot of reading to do! When I am given this many choices, I get overwhelmed, so I thought I would help you out by telling you which recipes are my favorites. These have all been made several times and I have added them to my "Make This to Impress!" list. I highly suggest that you try these recipes soon. The recipes are randomly listed. I tried to put them in an order, but there were too many ties.
(Click on the recipe titles and it will link you to the blog post)

1) Fish Tacos
I make these at least every two weeks. They are so flavorful and fresh!


2) Nawlins' Shrimp
I made Nawlin's Shrimp for Jeffrey's family on New Year's eve and they were blown away! It is a great dish for entertaining.


3) Banana Bread
Yum! I try to keep a loaf of this in my fridge at all times, it is perfect with my coffee for breakfast.


4) Spicy Southwestern Popcorn
I make this for all my Bible Study Fellowship group nights. The girls love it!


5) Brown Sugar Butterscotch Brownies
Everyone who tastes these brownies think they are tasting a bit of heaven!


6) Italian Mushroom Soup

Like I said before, while eating this soup I imagine I am eating it at a restaurant in Italy.

7) Magical Butter over Scallops
I love scallops, but this butter brings them to a completely new level! Eat the leftover butter with bread, my ideal dessert.


8) Lime Grilled Chicken over Black Bean Sauce
Being from Texas, I love Mexican Food! This dish is a more gourmet version of Mexican food. It is a recent blog post, but it is going on my monthly menu.


9) Risotto with Mushrooms and Truffle Oil
Oh risotto, how I love you, and with truffle oil you make my stomach sing!


10) Baked Shrimp Scampi
A classic that is amped up a little. Lemon, butter, garlic, and shrimp what more could you ask for!


Thank you for tuning in to my blog. I will continue to post new recipes there are already 3 waiting to be posted. I also wanted to remind you to click on the Update label to the left to see all the recipe tips I have added to the posts after making them a few times.

Wednesday, April 21, 2010

Yummy Creamy Lemon Dill Dressing and Homemade Bread Crumbs


Today is my sweet husband's birthday! I wish he wasn't out of town so I could be with him... I have to admit, I have only been married for 6 months, and it is hard to be by myself at night. I lived alone for 3 years and was almost never scared, now I have turned into a wuss! On the plus side I was able to make a protein-free dinner tonight!
At least I have some fun activities going on while he's away. Today I had lunch with a friend and we shopped up and down Main Street in Santa Monica. There were a few reasonably priced shops and I found some cute things! I had my Pilate's class tonight. It is going well, I can feel the burn! Tomorrow after work I have my first Junior League event. Then on Friday I pick up Jeffrey from the airport!
This is my 99th blog! I know what I am doing for my 100th blog and it make take a few days to put together, so excited about it though! A few weeks ago when Jeffrey and I had dinner at our friend Eleanor's house she made this salad and I HAD to know what she put in it. Try it it's divine!

Creamy Lemon Dill Dressing
Juice of 1/2 Lemon
1 Tb Greek Yogurt
1 Tb Olive Oil
Dash of Salt and Pepper
1 tsp chopped Dill
Your favorite lettuce - I mixed Arugula and a Spring Mix

Mix the lemon juice, yogurt, olive oil and salt and pepper in a bowl. Taste to see if you need more salt.


Use your kitchen scissors to finely cut the dill into the dressing.

Mix and you are ready.
Toss the dressing into the lettuce, you don't need anything else to make it taste good!
Tonight for my Protein-Free meal I made an artichoke and used this dressing to dip the artichoke leaves in. It was FABULOUS! I never thought I would find anything better than my lemon/parmesan dressing for artichokes and this equals it! Try it please!


Since I didn't have a whole Entree item for the blog I thought I would do two random small recipes and put them together for this post.
At Dream Dinners this month we have to slice Baguettes of bread for this Pecan Peach Carmel French Toast dish...sounds yummy huh! Anyways, the ends do not get used and so if one of us doesn't take them home they will get thrown away....I couldn't stand the idea, so I decided to make homemade breadcrumbs. On Martha Stewart's show she is always talking about how she makes homemade bread crumbs, so I wanted see if they taste better.


Homemade Bread Crumbs
Stale pieces of bread
seasonings of your choice, I used:
Seasoning Salt
Garlic Powder
Oregano





Heat your oven to 300 and cook bread for about 30 mins, check occasionally to make sure it isn't burning.



Remove bread and let cool.

Use a food processor to chop bread into crumbs.



Put bread crumbs in a bowl.

Stir 1 tsp salt, 1 tsp of oregano and a dash of garlic powder.


I used the bread crumbs to bread chicken that I soaked in buttermilk.
Bake chicken tenders on 375 for 25 mins.

They really tasted good! I highly recommend making your own...only if you have leftover bread, I wouldn't buy extra bread just to make bread crumbs.

Update!
My friend Megan had been making the lemon dill dressing lately with other herbs such as parsley and rosemary. I'm not a huge fan of parsley, but the rosemary sounds divine!

Tuesday, April 20, 2010

Baked Shrimp Scampi and My Website!

I worked all day yesterday on my image consulting website. The reason it has taken me so long is because I used the i web software on Jeffrey's Mac to create it and unless he is on a job I can't pry that thing away from him! But...it is now up and running!!! Go to http://www.shelbikeith.com/ to see it. It is a work in progress and I will be adding more pictures as I get them, so keep checking it. Next I will work on getting my new Fashion and Makeup Blog set up. Then you will have another blog from me to check out! I also need to start marketing myself, now that I have the marketing tools. Thank you to all who have been helping me in this process!!

Speaking of someone who has been helping me with my business marketing, I made a dish that Jeffrey's cousin Melissa made for us while we were in Texas for Easter. I have always LOVED Shrimp Scampi! When I was little we would go to Steak n Al for special occasions and I would always get Shrimp Scampi. They would always put those "shower cap" things on the lemons to keep the seeds from falling out...I haven't seen one of those in a long time, I always thought they were cool! This dish is sooo yummy it is hard to make yourself stop eating!! I made more sauce than needed for this amount of shrimp. I like extra sauce.... So you can make this amount of sauce for more shrimp.

Baked Shrimp Scampi




Raw Peeled Shrimp with Tails on (I used 1/2 pd for Jeffrey and I)
4 Tb Olive Oil
2 Tb White Wine
Salt and Pepper
1 1/2 sticks of Butter (let sit out to get to room temp)
4 tsp Garlic
2 Shallots
3 Tb Parsley
2 Tsp fresh Rosemary
1/4 tsp Red Pepper Flakes
Zest of 1 Lemon
Juice of 2 lemons
2/3 cup panko bread crumbs
Optional: Fettuccine to serve with the shrimp (protein boy requires it)


Butterfly your shrimp. I had never done this before, but it was really easy. Just take a pairing knife and slice down the middle of the back, do not cut all the way through.

Sorry these pictures were bad... it was kinda hard to do this with one hand and take a picture..

Put 3 Tb olive oil, 2 Tb of wine and a sprinkle of salt and pepper in a bowl with the shrimp. Stir.

Chop shallots, garlic, parsley and rosemary. Zest lemon.



Put shallots, rosemary, parsley, garlic, lemon zest, lemon juice, butter, panko and red pepper flakes into a bowl.
Use your hands to mix up the ingredients. The mixture will be thick.


Put shrimp butterfly back down, with the tails sticking up (hopefully that makes since) into a baking pan and pour marinade over the shrimp.


Sprinkle the bread crumb mixture over the shrimp. See, I used a LOT of sauce, there was even more leftover that I had to throw away.


Bake for 12 minutes on 425. See how pretty!!

Serve shrimp and sauce over pasta or with rice. Oh I want some more!! It was sooooo good!!!