Summer Eating // Shrimp Summer Salad

Can you believe I've never lived in a house with central air in my entire life? Mostly I don't mind it. But it definitely means that I have to get creative with preparing meals that don't require the stove to be used often, or the oven to be used ever during stretches of 100 degree weather. This salad is pretty simple; it gets a punch of protein and flavor from shrimp and hard boiled eggs. I didn't add quantities to the list of ingredients: it's easy to make the salad as big or small as you would like.

SHRIMP SUMMER SALAD

INGREDIENTS

lettuce of choice, I use simple leaf lettuce

shrimp, fresh or thawed, tails removed

hard boiled egg(s)

sweet red pepper

mozzarella cheese 

scallions

celery

croutons (optional)

Just chop everything up and toss it into a bowl! Feel free to leave the shrimp whole. I wanted a creamy dressing, so I drizzled sweet vidalia onion dressing over my portion of the salad. Whatever dressing you choose, I hope you enjoy it!

Peppermint Bark Recipe.

Last Christmas was the first time I ever made peppermint bark. It was so super easy and the kiddos really loved it! Plus, I love it because it's got the flavor of a candy cane that the kids love without as much mess and stickiness as a candy cane! This time when I went into the kitchen to make peppermint bark, I thought I'd mix things up a little by adding a layer of milk chocolate to the bottom. While it worked out in the end, I did encounter a few wee problems trying to whip this together as fast I could and take photos while all three kids kept climbing onto the table to stick their hands and faces in it.

Peppermint Bark Recipe.
 
INGREDIENTS.

12 ounces of milk chocolate chips
12 ounces of white chips
1/2 cup (7-8 regular sized) candy canes, crushed
1 tsp peppermint extract


Unwrap all of the candy canes and smash them into bits. I've tried various methods. I once put the candy canes into a large plastic freezer bag and whacked them with a rolling pin; my kitchen table is pine so it left a few dents. The sharp edges of the candy canes also tend to puncture the bag. This time I put them in my blender for 2-3 seconds on the chop setting. They were pulverized. It worked well enough, but if you want the peppermint bark to have slightly larger chunky pieces of candy cane you may want to find another way. (Ps. if you have a good method for crushing candy canes please tell me in the comments below.)

Line a baking sheet with foil, set aside.

In a microwave safe glass bowl, melt the milk chocolate using 30 second intervals, stirring between each so that the chocolate melts evenly and doesn't burn (about 1 1/2 to 2 minutes all together). Spread the melted chocolate onto the foil lined baking sheet as thinly as possible. Place in the refrigerator to harden.

Once the milk chocolate has set, put the white chips into a glass bowl and microwave to melt in the same manner. When the white chips have melted, stir in the peppermint oil. Note that the white chocolate may begin to appear a wee bit curdled; do not try to melt it any further to smooth it. This does not work and will only overcook the chocolate. Spread the white chocolate over top of the milk chocolate at no greater than 1/4" thickness.

Gently press the bits of candy cane into the top of the chocolate. Put in the refrigerator to harden. It won't take long! Once set break the bark into pieces to enjoy. 

Peppermint bark is a nice companion to hot cocoa! It also makes a lovely handmade gift when placed into a fun food-safe box and tied with pretty ribbon.

Guest Posting on GingiberSnap.

I'm honored to be guest posting on the GingiberSnap blog while Stacie takes some time to enjoy her brand new little girl. Pop on by for a super-duper simple Monte Cristo Sandwich Recipe. While you're there be sure to follow Stacie's blog if you don't already!

French Onion Soup Recipe.

French onion soup is a favorite around here with my husband, two-year-old, and myself (of course). The other kids don't even care to try it yet. It was so funny the other day watching the baby violently and with much love slurp her soup up while her sister sat next to her eating a lollipop. I really need to start making larger quantities of it. I'm certainly not a professional chef so I'm not sure about the "right" way to make french onion soup, but I know what I like and this tastes good to me. My original recipe is as follows.

French Onion Soup Recipe.

INGREDIENTS.

3 white cooking onions
32 oz. beef broth
1/4 cup red cooking wine
1/8 cup milk
bay leaf
1/2 Tbs parsley
1/4 tsp basil
salt and pepper to taste

Peel and cut onions in half and then make long slices along the grain. Sautee onion in 2 Tbs butter until soft. Add the rest of the ingredients to the pot.

Cover and reduce heat to to medium. Once the soup begins to simmer reduce heat to low and cook for about 30 minutes, or until flavors fuse.

Toast bread of your choice and top with a slice of your favorite melty cheese. Put it in the bottom of your soup bowl and pour the french onion soup on top. Enjoy!


Recipe makes about 4 servings.

Sugared and Spiced Walnut Recipe.

These walnuts are a perfect snack when you need something sweet! And because of the protein in the walnuts, you certainly make better use of your calories than you would eating cake. This recipe is very simple and very quick! Keep walnuts in the pantry for when you have unexpected guests pop in, especially during the holiday season, so you can whip up these sugary treats lickety split.

(This recipe has been adapted from the Better Homes and Gardens cookbook.)

Sugared + Spiced Walnuts.

INGREDIENTS.

1 pound of shelled walnuts

1 egg white
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt


Heat oven to 325. Grease the bottom of a 15x10x1 baking pan; set aside. Be sure to grease it well to discourage the sugar from sticking as the walnuts bake.

In a large bowl whisk the egg white and 1 tsp of water together. Add the walnuts and toss to coat.

In a small bowl stir the sugar, spices, and salt together. Sprinkle the sugar mixture over the walnuts and mix to coat.

Spread the walnuts in the prepared baking pan and bake in a 325 oven for 20 minutes.

When the walnuts come out of the oven, spread them on wax paper to cool. They only take a couple of minutes to cool enough to eat them! Break into pieces. Store in an airtight container.

Keep this recipe in mind at Christmas for those to whom you give baked goods; it's a nice change of pace from cookies. These walnuts also make a nice hostess gift when packaged in a pretty container!

Marshmallow Men.

These sweet little treats take only a moment to make, but they sure do taste good! We don't actually celebrate Halloween at our house, but if you do these can make fun little ghosties (just squeeze the marshmallows a bit to elongate them)! My kids have taken to calling them marshmallow men.

To make these fun little guys simply spread peanut butter (Nutella would probably be good too!) on the top of a large marshmallow, and make two eyes and a nose with mini chocolate chips.

Don't forget to share them with the kids!