We had quite an assortment of meals last week, most of which were just ok. Rather than bore you with a post on each one, I’m going to give you the run down all in one shot.
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I think shrimp and grits might be making a comeback as a trendy food. It seemed to be on every menu in Houston last month, I’ve seen quite a few versions on Instagram recently, and two of the magazines that I reviewed over the weekend had recipes for shrimp and grits. It is totally fine with me if shrimp and grits is the new doughnut/macaroon/cupcake. I happen to love grits. And what’s not to love about adding cheese to anything?
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I’ll admit that when I planned this meal, I was in a hurry. I came across a couple of new food blogs, saw some things that looked tasty, and signed myself up. Then it came time to make stir-fry. In summer. What was I thinking? I almost didn’t do it. I mean, grill season is so short, right? I could just grill up those shrimps and asparagus and call it a day. I’m so glad I didn’t. This shrimp and asparagus stir-fry in lemon sauce is light, flavorful, and just the thing for a nice summer meal.
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I love grilling season. You can sit on the porch or in the backyard and smell the fantastic smells no matter what is cooking. The best part? Someone else is doing the cooking. Thanks, Honey.
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I was really excited to make rosemary-citrus shrimp tacos. Gluten free, vegetarian, and still appealing to the carnivores in my house? Sign me up. I was looking for big flavor. A tasty little Sunday night treat. Right. So Sunday morning, I started my usual process of going through each recipe on the weekly menu to build my grocery list and that’s when I noticed that the “rosemary-citrus” portion of these shrimp tacos was a pre-made dressing. Really? There was no way I was going to find rosemary citrus dressing in my local grocery store.
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This review is a little late since we had jambalaya for dinner last Thursday, but the recipe was good, so better late than never, right?
Jambalaya is one of my favorite dishes and I am just not skilled at making it. It shouldn’t be hard, right? I mean, it’s just rice with some extra goodies. My aunt Anne makes a mean jambalaya. I dream about her jambalaya. I’ve tried the recipe that she uses (it’s in La Bouche Creole by Leon E. Soniat, Jr., if you are interested), but it never comes out. My rice is always undercooked and I end up with too much liquid. I decided to expand my horizons a bit and try a new recipe. I figured at least I wouldn’t be disappointed when it doesn’t taste like Aunt Anne’s jambalaya.
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This meal is not for the faint at heart. And it requires some tools. And a lot of time. But it is worth it.
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You have to love a recipe that says, “Cook…until 2 minutes from al dente, and then…” If I knew when 2 minutes from perfect was, I could rule the world.
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