Barbecued Shrimp

We recently brought home fresh Gulf shrimp from Florida.  I wanted to make a spicy BBQ shrimp recipe that my friend Debbie had sent me about a year ago.  I couldn’t find the recipe anywhere though, so I made this one instead, which also came from her.

These shrimp aren’t spicy at all, probably why the name is…BarbecuED, not BBQ.  The only reason I’m pointing that out is because I really didn’t get that at first.  I kept trying to figure out where the spice was.  Savannah loved this version.  So, if you like your food on the tame side, give this shrimp a try.

 

Barbecued Shrimp
 
Author:
 
Ingredients
  • ¼ lb. melted butter
  • 1 tbsp. brown sugar
  • ½ c. dry white wine
  • 1 lemon, sliced
  • 1 clove garlic, minced
  • Pinch of paprika
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce
  • 12 lg. shrimp, peeled and deveined
  • Salt & pepper, to taste
  • Flat leaf parsley, chopped (for garnish)
Instructions
  1. Combine butter and sugar to dissolve. Add wine, lemon slices, garlic, paprika, Tabasco and Worcestershire to sugar mixture.
  2. Season shrimp with salt & pepper. Add shrimp to mixture and marinate for 1 hour.
  3. On a preheated barbecue grill, cook shrimp for about 5 minutes, turning over half way through. Cook until firm. Remove and plate. (While shrimp are cooking heat marinade over medium-high heat until very hot.) Drizzle marinade over cooked shrimp. Garnish with parsley and enjoy.
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Peanut Butter Dog Treats

Those of you who have known me for years will probably still be a little shocked by this post.  I know, I know…but people change.  I was never a dog lover…until I got a dog.

We adopted our first dog, Browning, when we moved to the farm.  I mean, that is how it works, right?  You move to a farm, you get a dog.  Then the following December, we got our second dog, Sugar.  After all, Browning needed a friend.  Then on Easter 2011 someone dropped 4 beautiful puppies off at a dumpster near our house.  That’s when Max came into our lives.  We found homes for the other 3, but one look in Max’s big droopy eyes and my heart was his.  Unlike people, they are happy to see me ALL of the time.  They could care less if my hair is fixed or if I have on make-up.  These three sweet dogs have converted me into a dog lover.

So, over the weekend I made them these peanut butter dog treats.  They love them, so obviously they are good.  I didn’t try them, but I could have…there’s nothing in them that I couldn’t consume.  I feel good about making them because I know the ingredients and they were so, so simple!  If your dog is sensitive to wheat you can substitute another flour.  Also, I used chunky peanut butter.

 

Peanut Butter Dog Treats
 
Author:
 
Ingredients
  • 2 c. whole wheat flour
  • 1 c. rolled oats
  • ⅓ c. peanut butter, chunky or smooth
  • 1¼ c. hot water
  • Additional flour for rolling
Instructions
  1. Preheat oven to 350 degrees. Spray baking sheet with nonstick cooking spray, set aside.
  2. Mix dry ingredients together.
  3. Mix the peanut butter into the hot water. Add to the dry ingredients and stir. If dough it too sticky add a little more flour.
  4. Turn dough out onto a floured surface. Roll dough to ¼" thickness. Cut with cookie cutter and place on prepared pan. Reroll scraps and cut to use up all of your dough.
  5. Bake in preheated oven for 40 minutes. Remove from oven. Cool completely on wire racks.
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Homemade Biscuits

If you visit my blog often you have probably figured out that I’m still trying to find the direction that NJSD is going.  When I first started the blog I wanted to bring you delicious recipes passed on to me from my friends and family and great recipes that I’ve discovered along the way.  Then I told you about my new plan.  To eat healthier and prepare healthier meals for my family.  And, that’s what I have been doing.  Then I posted Savannah’s cheesecakes and now these biscuits.  I guess what I’m trying to say is that you are still going to see healthier recipes, but you’ll also see the recipes I grew up with and love and will continue to make on occasion.  Basically, I think depriving myself of these wonderful dishes wouldn’t fit into my goal of a lifelong plan.  I hope you enjoy my journey, as I try to combine all things good.

When I was growing up my mother made homemade biscuits all the time.  It wasn’t unusual to have them for breakfast at least 2 or 3 times a week.

When I moved out I even made homemade biscuits.  Only occasionally though, not like my mom.  That is, until I discovered frozen biscuits.  Convenience took priority for me over flavor.  Don’t get me wrong…they are a good substitute.  However, I didn’t realize until recently that my family can really tell a difference.

A few weekends ago Wes wanted biscuits.  I didn’t have any in the freezer.  Therefore, I had to make them from scratch.  One of the joys of living in the country…you don’t run to the store every time you’re out of something…you improvise!  It had been such a long time since I had made them that I wasn’t sure if they would be very good.  Well, obviously they were great.  Wes has told me not to buy frozen biscuits again.  And actually, they weren’t as much trouble as I had made myself believe.

You’ll notice an indention in the middle of my biscuits.  This is a trick my grandmother used so that the biscuit wouldn’t rise so high in the middle.  We like biscuits on the thinner side…not thick and doughy.  If you prefer a thick biscuit roll out dough to about 3/4″ – 1″ thick.

 

Homemade Biscuits
 
Author:
 
Ingredients
  • 3 c. all-purpose flour
  • 1½ tsp. salt
  • 1½ tbsp. baking powder
  • ½ c. shortening
  • 1½ to 2 c. buttermilk
  • additional flour for board
  • additional shortening for pan
  • melted butter, optional
Instructions
  1. Preheat oven to 425 degrees. Grease a baking sheet with shortening, set aside.
  2. In a large mixing bowl, combine flour, salt and baking powder. Cut shortening in with a fork or pastry blender until shortening is about the size of a dime. Stir in 1½ c. buttermilk and stir just until dough pulls away from sides of bowl (adding more buttermilk if needed). Dough will be sticky. Do not overmix.
  3. Dump dough onto a lightly floured surface, dust top of dough with flour. Pat out or roll to ½-inch thickness. (Thicker is you like thicker biscuits) Cut biscuits with floured cutter by pressing straight down into dough. Place on prepared pan. Bake in preheated oven for 10 - 15 minutes or until lightly browned.
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Fruit with White Wine and Mint

I love dessert!  We don’t have it all the time, but I feel better if I have something special to serve after dinner.  It’s a challenge when you are trying to cut sugar and flour from your diet.

I found this recipe in Everyday Italian by Giada De Laurentiis.  This is one of her older cookbooks but it has been a favorite of mine for years.

When I first saw the recipe I thought it would be a good, but I never imagined just how delicious it would be.  I substituted Splenda for the sugar & it was GREAT!!!  It’s such a refreshing summertime recipe!  I think I’ll make it again later this week when I visit my mom.

 

Fruit with White Wine and Mint
 
Author:
 
Ingredients
  • 1¼ c. dry white wine
  • ⅓ c sugar or granulated no calorie sweetener
  • 1 tbsp. chopped fresh mint
  • 5 c. mixed fruit (I used cantaloupe, honeydew, green grapes and strawberries), grapes halved, strawberries quartered, melons cut into bit size pieces
Instructions
  1. In a small saucepan, bring the wine and sugar to a boil, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat and stir in the mint.
  2. In a large bowl, combine the fruit. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.
  3. Transfer the fruit mixture to serving bowls and serve chilled.
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