Monday, September 22, 2014

Shrimp and Okra Kabobs with Sherry Butter

We crashed a wedding this weekend. Ok we sorta crashed, we were invited but we didn't officially RSVP (I left it up to my husband stupidly). Let's just say it was embarrassing when we went to look for our place setting and didn't have one! Oh well, it was still fun and Jeffrey and I made some nice memories on the road trip there and back. 
It rained for 30 minutes during the outdoor ceremony. We were all so excited for rain since there is a drought that we were not even upset to get wet! This photo is pre-rain.
Gorgeous location in Sonora, CA.
Selfies waiting for the ceremony to begin....and the rain is about to start!
At least the Bride didn't get wet.
Then we experienced the most gorgeous sunset! It made for wonderful pictures.
Still so in love with my husband! (post rain hair...)
Just Beautiful!
Selfies in the photobooth!

Yes, it is the last day of Summer and I am sooo sad that my grilling days are numbered. I guess I still can, but it will be dark so I may not be out as much. Here is one of my final grilling meals, another great Kabob recipe!

Shrimp and Okra Kabobs with Sherry Butter

3 Tbsp sugar
2 Tbsp and 2 tsp of Old Bay Seasoning
1 1/2 pounds Shrimp, peeled and deveined
1 Tbsp olive oil
1/4 pound okra
Green Beans, 1/4 pound
4 green onions
1 stick melted butter
1/4 cup dry sherry
1 Tbsp Worcestershire sauce
juice of 1/2 lemon
Mix together 2 cups water, sugar and 2 Tbsp Old Bay in a large bowl until sugar dissolves. 
Add Shrimp to the bowl of brine and allow it to marinate for 10 minutes.
Meanwhile, mix butter, sherry, Worcestershire sauce, lemon juice and 1 tsp of Old Bay Seasoning. Set aside.
Remove shrimp from brine. Pat dry.
Mix together oil and 1 tsp Old Bay seasoning.
Add shrimp to seasoned oil and toss to coat.
Skewer Shrimp, green beans, green onion, and okra.
Grill for 2-3 minutes per side.

Remove skewers from grill and brush with sherry butter.
Serve with remaining sherry butter.

Wednesday, September 17, 2014

Jalapeño Corn Dip

I am obsessed with this dip! Mom and I made it when she was in town. I have since made it 3 more times and almost daily wish I could eat some....but I am trying to eat a little better so I stop myself! Try it for your next party, everyone will love you!

Jalapeño Corn Dip
1/2 cup mayo
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
2 ears of corn
2 jalapeno
1/4 tsp smoked paprika
1/4 tsp salt
Mix together mayo, sour cream, cheeses, paprika and salt.
Place bowl in fridge to keep chilled.
Grill corn and jalapeño peppers until charred on all sides.
Remove corn and jalapeño from grill and allow it to cool for a few minutes. Cut corn off the cob.
Peel the tough skins off the peppers. Dice peppers, remove the seeds if you want less heat.
Stir corn and peppers into cheese mixture and chill in fridge for about 30 minutes until ready to serve.
Serve with Fritos scoops! 

Sunday, September 14, 2014

Ricotta Meatballs with Chianti Sauce

Last night, Megan and I co-hosted a Baby Shower for my friend Amanda. I was supposed to be in charge of helping out with the food and last minute we had to move it over to my place due to plumbing issues at the Lewis household. It worked out great and we had a blast!
It was themed a "Sprinkle" since it is Amanda's second and she is having another girl. I love the big colorful raindrops that Megan decorated with. The flowers really brought it all together too! Matching napkins and chargers...egh who needs those! We decorated with what I had and it worked out great.

 These are the famous Pot de Cremes that Meg and I love to make! The secret is, they are so EASY! People will think you slaved all day after taking a bite. 

 Such an easy and beautiful appetizer idea! We threaded cherry tomatoes, basil and mozzarella balls, then drizzled them with balsamic and olive oil. We also did melon balls with prosciutto and they were delicious. 

Here we are with the lovely Mommy, Amanda.

 It was just a few months ago that I was hosting a shower for Meg when she was pregnant with this cutie! How adorable is Liam in this outfit!?
 Amanda with her sister.
 It was a lovely group of ladies!

As I said, I was in charge of the food. I had just made this dinner when Meg asked what we should serve. Everyone loves Pasta and Meatballs! These are the BEST meatballs I have ever eaten and this recipe is perfect for a dinner party because it makes so much food. We served them with a Delicious Italian Salad and also had my favorite new Melon Frescas! PS this recipe also comes from my new fav cookbook, Kitchen Revelry

For Sauce:
1/2 onion
1/4 cup olive oil
3 garlic cloves
2 oz prosciutto
1/2 cup dry red wine
1 28oz can of crushed San Marzano tomatoes (I used whole ones and crushed them after they cooked)
1 cup beef Broth

 Finely dice onion.
 Heat oil in a heavy sauce pan and cook onions for 5 minutes.
 Dice Prosciutto and mince garlic.
 Add garlic and prosciutto to pan and cook for 2 minutes.
 Add red wine and cook 2 more minutes.
 Add tomatoes and broth to pan and simmer for 30 minutes.
For Meatballs:
1 pound lean ground beef
1 pound ground pork
1 cup bread crumbs
1/2 cup fresh parsley, chopped
2/3 cup ricotta
2 eggs
2 tsp fennel seeds
1 tsp cumin
1 tsp red pepper flakes
1 tsp kosher salt
1 tsp black pepper

 Preheat oven to 450. Add all ingredients to a mixing bowl.

 Use your hands to mix the ingredients together.
 This recipe makes a TON of meatballs. I actually froze half of them after par baking them to use for next time.
 Roll 2 inch meatballs and place on a greased baking sheet. Bake for 10 minutes.
 Sauce is looking good! 
 Remove meatballs from oven.
 Place meatballs in the sauce and allow it to simmer for 15 more minutes or until cooked through.
 Serve over pasta with fresh grated parmesan cheese!