Nourish

Cooking, the necessary evil you never knew you could love. Put down the microwave meal and get out the grocery list. This’ll be fun, I promise!

 

Feb 02/12 Asian Inspired Shrimp Recipe

It’s recipe time!  On today’s menu is the Asian inspired shrimp recipe I’ve been gabbing about all week.  I have to admit that my initial idea for this recipe came from the Pioneer Woman episode I watched this past weekend.  If you don’t watch her show, you really should!  She made some delicious looking wings with Asian sauce on her latest episode and I just can’t get it out of…

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It’s recipe time!  On today’s menu is the Asian inspired shrimp recipe I’ve been gabbing about all week.  I have to admit that my initial idea for this recipe came from the Pioneer Woman episode I watched this past weekend.  If you don’t watch her show, you really should!  She made some delicious looking wings with Asian sauce on her latest episode and I just can’t get it out of my mind!.  I’m not a wing eater (I know, I know) so I wanted to find something I could add that scrumptious asian flare to.  I settled on shrimp and am SO glad I did!  Hope you are too!

If you didn’t grab the market list on Monday, hop over here and grab it so you will know the ingredients you need.

First things first, get that shrimp thawing and preheat the oven to 350!  If you aren’t a shrimp person but are intrigued, make this recipe your own!  I have no doubt this sauce will be excellent on just about any meat you can find.  Well, maybe not just any meat… but you know what I mean.

On to the sauce making!  I started by combining 1 cup of peach jam and 1 cup pineapple juice.  Make sure they are combined well and the jam has turned liquid-y then go ahead and add all other liquid ingredients – 2 tablespoons worcestershire, 1 tablespoon vinegar, and 1/4 cup soy sauce.  Give them a good stir.

Now it’s time to add the good stuff.  Throw in a pressed garlic clove (2 if you live on the wild side), 1/4 cup brown sugar, 2 tablespoons crushed red pepper and half a cup chopped water chestnuts.  Be sure the liquid stays below a boil and stir vigorously over medium heat to be sure all the brown sugar work’s it’s way into the sauce.

Set the sauce aside and cook your shrimp (or other meat) in a skillet with a touch of olive oil.  Be careful not to overcook the meat!  When it is about 3/4 of the way cooked, add in  half the sauce and be sure everything gets really well coated.  Then spread the coated meat on a cookie sheet and stick it in the over for about 10 minutes on 350 degree heat.  This will be sure the meat is finished cooking and the sauce is cooked into the meat.

Place it all in a serving dish and pour the rest of the sauce right over the top.  Then breathe it all in and prepare yourself for some amazing flavor.

Let me know what you think and how you made this sauce your own, I’d love to hear!

 

 

 

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Jan 30/12 Monday Market List : Asian Inspired Shrimp

Happy Monday, Everyone!  I’ve got a fresh new market list for you today.  Be sure to come back Thursday to put these ingredients to good use!   Monday Market List – Asian Inspired Shrimp

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Happy Monday, Everyone!  I’ve got a fresh new market list for you today.  Be sure to come back Thursday to put these ingredients to good use!

 

Monday Market List – Asian Inspired Shrimp

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Dec 05/11 Tacky Sweater Party Menu

Hi friends!  Happy Monday!  I woke up this morning still feeling full from all the scrumptiousness we had at the Tacky Sweater party we put on for the youth last night.  (I’ll share pictures as soon as I find my camera cord!)  I think the biggest hit of the night was all the food…or maybe it was the white elephant gifts…or the plethora of absolutely hideous sweaters…or just maybe it…

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Hi friends!  Happy Monday!  I woke up this morning still feeling full from all the scrumptiousness we had at the Tacky Sweater party we put on for the youth last night.  (I’ll share pictures as soon as I find my camera cord!)  I think the biggest hit of the night was all the food…or maybe it was the white elephant gifts…or the plethora of absolutely hideous sweaters…or just maybe it was the fact that cramming 30ish people into my tiny living room is pretty fun!  Anyway…Last night after everyone left, I headed to the food table to take stock of how many storage containers I needed to get out to store all the leftovers.  I couldn’t help but chuckle when all I needed was one… the smallest one I had.  That means it was a great party! :)  A couple of the recipes I used were found through the amazingness that is Pinterest so I figured, why not keep the party going and share with you guys what our perfect party menu turned out to be!! I know a lot of you are prepping for those soon-to-come holiday parties and may need a few more munchies.  So grab a few of these and be sure to come back next week when I share one of the recipes from the party that’s been made every Christmas in my family for as long as I can remember.

Happy Holiday Cooking!

From Pinterest ::

Hot Corn Dip via Gina Marie’s Kitchen

Parmesan Knots via Real Mom Kitchen

 From the Store ::

Hot Wings

(always a crowd pleaser!)

From Tastefully Simple ::

Warm Spinach and Artichoke dip

(if you have not become well acquainted with Tastefully Simple yet… you are missing out!  They rule my kitchen!)

From my Family’s Recipes and coming soon to the blog::

Homemade Peanut Butter Bars

Wassail (spiced cider)

Brown Sugar little smokies

 

Do you guys have any favorites to serve or munch on at Holiday Parties?  Weigh in!  I’d love to hear and share some of your favorites!!

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Em Humphries: I do!!! My Daddy's recipe for sausage balls tend to be in high demand this time of year. I'm making THREE batches this week for three different parties! Not to mention Kate's Killer Pumpkin Pie ;)December 06,2011 02:22pm

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Nov 17/11 Recipe :: Calzones

Happy Thursday everyone!  I can’t believe this time next week we will be gathered around friends and family eating, watching football and plotting out our Black Friday routes.  Don’t judge… you know you do it too. :)  But enough about next week, today I’ve got the recipe for the perfect chilly day/ carb lover.  Calzones!!! Alright, before I get down into the nitty gritty of the recipe I have to…

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Happy Thursday everyone!  I can’t believe this time next week we will be gathered around friends and family eating, watching football and plotting out our Black Friday routes.  Don’t judge… you know you do it too. :)  But enough about next week, today I’ve got the recipe for the perfect chilly day/ carb lover.  Calzones!!!

Alright, before I get down into the nitty gritty of the recipe I have to be honest and let you guys know that the first time I made this, I TOTALLY botched it.  We are talking like beautiful outside but doughy inside.  Yea… ew.  So, I’ve added a few pointers along the way to make sure you don’t end up with the same mess I did.  Ok, on we go…

If you haven’t grabbed the shopping list, get it here::

First things first, set your bread out to rise.  You can use the loaves like I used or the frozen Rhodes rolls would work perfectly to create smaller more kid friendly calzones.  They need to rise between 3 – 5 hours so set them out on your lunch break and you should have some perfectly risen bread by dinner time.  

Again, you have to excuse my terrible picture taking but just look at those buns! hehe… couldn’t resist the pun.

Now, here comes the fun part.  Remember all along the way with this recipe that PAM is your friend.  Not Pam down the street, Pam in the can.  Got me?  Alright… grab some wax paper or foil and set it out on your countertop now, let it get REAL acquainted with your friend Pam or else that bread you just let rise half a day will become the stickiest substance ever. in your life. amen.

This next part is where I went wrong so listen up… if you let your bread rise as long as I did and it’s as big as mine was, make 2 calzones out of each loaf.  If you only needed two tonight still go ahead and make the other load into two more, wrap them in that foil you have laid out with Pam all over it and, voila!  You have an easy dinner for a couple of weeks down the road.

On to the stuffing!  Take your dough and set it on the foil or wax paper you laid out.  Split it apart with your fingers until you have a big enough space to fill it with lots of goodies.  Melt your butter and add your garlic to it, use a silicone brush or your fingers or the spout of the measuring cup it’s all in to spread some over the dough where you are about to put your toppings.  Put a good layer of marinara sauce in there, then get to stuffing!  We chose big chunks of mozzarella cheese, pepperoni, and ham.

Now, all that’s left to do is pinch your bread back shut, place it seam side down in the PAM soaked pan, drizzle more garlic butter on the top and bake it on 350 degrees for 30 minutes.  If you are cooking a smaller calzone, adjust your time and just watch for the top to get a good golden brown color and the bread to be done all the way through.  If you are wanting to freeze the extras, place the calzone pinched seam down and wrap it tightly in pam sprayed foil and place it in the freezer.  When you are ready to get it out and cook it, let it thaw just a bit, pull the foil off, and give it an hour or two to rise then bake it just like you did the fresh ones.

Should end up looking a little something like this:

Yum!  Let me know what you thought when you made your calzones!  What did you stuff it with?

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Nov 07/11 Market List Monday :: Calzones!

It’s that time again!  Here is this Monday’s market list for our fun Calzone recipe I’ll be sharing Thursday.  Get your grocery shop on today with the fun free printable that already has all the ingredients you’ll need listed plus lots of room to add the rest of your list! Today’s printable :: Monday Market List – Calzone!

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It’s that time again!  Here is this Monday’s market list for our fun Calzone recipe I’ll be sharing Thursday.  Get your grocery shop on today with the fun free printable that already has all the ingredients you’ll need listed plus lots of room to add the rest of your list!

Today’s printable :: Monday Market List – Calzone!

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Nov 03/11 Recipe :: Southwest Soup

It couldn’t possibly be a better day to share a recipe for a warm soup on the blog.  We got another cold snap here in Texas last night and all I want to do is sip on something warm and stay near the heater.  This recipe comes from my mother in law and is an absolute favorite of James’ for this season.  If your husband is anything like mine, he…

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It couldn’t possibly be a better day to share a recipe for a warm soup on the blog.  We got another cold snap here in Texas last night and all I want to do is sip on something warm and stay near the heater.  This recipe comes from my mother in law and is an absolute favorite of James’ for this season.  If your husband is anything like mine, he usually doesn’t consider soup to be a meal but I promise you, he will walk away full and satisfied.  Let’s get to it shall we?

First things first, if you didn’t grab the printable shopping list Monday, here it is for you again :: Southwest Soup Shopping List

This is truly one of the easiest and quickest recipes to make.  As far as cookware, all you will need is a skillet and your crockpot.

1.  Brown the ground beef in a skillet and mix in the taco seasoning as instructed on the package.  Be sure it’s a fairly large skillet or a skillet with a taller lip…you will be instructed to add water in with the taco seasoning so you don’t want an overflow!  And I always suggest you drain the grease off the meat before you add the seasoning and water.

2. In your crockpot, combine the minestrone soup, the ranch style beans and the beef broth.  Mix well.

3.  Add the Rotel to the mix.  I, personally, like 2 cans of Rotel but if one does the trick for you then one it is.

4.  When your meat is done, add it into the crockpot as well.  Make sure it gets mixed in well, you want to be sure the meat shares its wonderful taco flavor.

5.  If you are making this recipe in the morning before you head off to work in the morning, it will be just fine to leave it stewing on low all day.  Or, if you are in a bit of a hurry, 15 minutes will be plenty of time to whip this up as long as your crockpot is on high.

You can serve this as is, crumble a few tortilla chips on top for a bit of crunch, or even with a spoon full of sour cream.  Enjoy!

Header image courtesy of yours truly and my trusty iPhone. Pardon the lack of images elsewhere in the post… I’m working on my picture taking (and editing) skills and keep coming up quite short so I spared you, trust me! :)

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Tricia Patterson: Can't wait to make this! Sounds delicious! Love reading your blog!November 03,2011 04:56pm

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Oct 31/11 Monday Market List

Happy Monday Everyone!  I will be sharing my very first recipe on Thursday so here’s the list of goodies you’ll need to grab while you are out and about so you can make the recipe and link up with your family dinner pictures!  I’ll share much more details on Thursday so get excited! Market List Printable. Thursday’s Recipe :: My mother in law’s SOUTHWEST SOUP! :)

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Happy Monday Everyone!  I will be sharing my very first recipe on Thursday so here’s the list of goodies you’ll need to grab while you are out and about so you can make the recipe and link up with your family dinner pictures!  I’ll share much more details on Thursday so get excited!

Market List Printable.

Thursday’s Recipe :: My mother in law’s SOUTHWEST SOUP! :)

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May 04/10 Party at your place!

Ladies and Gentlemen (well… maybe I should say ladies and dad – I’m pretty sure he’s the only gentleman that reads my blog. hi dad!) it’s party time!  Tomorrow is Cinco de Mayo! AY AY AY AY AY! Bust out your fiesta ware plates and buy all the jalepenos you can find!  We are cooking up a mean Mexican celebration and you don’t want to be left behind! You might…

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Ladies and Gentlemen (well… maybe I should say ladies and dad – I’m pretty sure he’s the only gentleman that reads my blog. hi dad!) it’s party time!  Tomorrow is Cinco de Mayo! AY AY AY AY AY! Bust out your fiesta ware plates and buy all the jalepenos you can find!  We are cooking up a mean Mexican celebration and you don’t want to be left behind!

You might be a tried and true hostess with the mostest or this could be your very first jab at hosting a party at your house but regardless, Cinco de Mayo is the perfect way to kick off the summer with a casual celebration.  I’ve assembled some recipes of my favorite traditional dishes as well as a few ways to spice up your home so all that’s left for you is a trip to the grocery store and a phone call to your friends telling them when to bring their sombrero clad selves!

Numero Uno (1): Papel Picado!  Nothing like Mexican paper banners to get you in the mood for a fiesta!  Get yours here!

Numeros Dos (2) y Tres (3): I am a huge fan of supporting your local cultural societies!  Check your newspaper and see if there is a local celebration being held.  Get out there and enjoy the live Mariachi bands and talented dancers!

Numero Quatro(4): Oh, Mexican Embroidered dresses, how I love you so.  If you don’t own one of these you need to.  They are the single most comfortable dresses ever!  And cute to boot!  The one above was found here

Numero Cinco (5): Paper Flowers!  Keep costs to a minimum and color to a maximum with these vibrant paper flowers.  Get a quick how to here and arrange them around the yard, hang them in the trees, or place them on the table to liven up your party!

Numero Seis (6): Whether you opt for something tart or something simply fruity, when it comes to beverages on Cinco de Mayo my gut tells me you can’t go wrong with anything frozen in the beverage department!  Play with different fruits – mango, peach, strawberry – to keep things fresh!

Numero Siete (7): I found this wonderful recipe for Corn-Stuffed Poblano Chiles from my girl, Martha Stewart, and let me just tell you… they are so good I almost framed one. Almost. So just trust me and make them ok? ok.

Numero Ocho (8): Now here is where we get serious.  Salsa is no joking matter.  Step away from the jarred concoctions and into the light.  Repeat after me: I will only eat fresh salsa… I will only eat fresh salsa.  Our friendship depends on it.  Got it? good.  Now that we have that all cleared up, I have to share with you about The Pioneer Woman.  She is, basically, all that is woman, chef, photographer and cool all wrapped into one.  And she makes a mean salsa.  What’s even better?  She shares her recipe for you right here on her blog!  So go grab the recipe and serve it to your friends.  You won’t regret it, I promise!  (well… unless you don’t put enough cilantro in it… then you will definitely regret it.)

Happy Cinco de Mayo, Everyone!  Be sure to leave a comment below if you have something fun planned to celebrate!  I want to hear all about it!

XO,

Lauren

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Meredith Perdue: How can you not want to throw some sort of Cinco de Mayo party after looking at this beautiful post?! Thanks for sharing this inspiration! May 04,2010 09:19am

Dad: Wow! I feel honored to be mentioned on your site. Love ya - Dad May 05,2010 03:38am

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