Slapdash

Definition:
–adverb

1.	in a hasty, haphazard manner

–adjective

2.	hasty and careless

My grandfather was a slapdash cook, throwing whatever he could together. A good friend came over the other night and she made us dinner, she is a slapdash cook.

Me, unfortunately not so much. I need structure, I need direction, I need inspiration for whatever I am making. Maybe it is due to what I consider lack of experience, or simply a fear of the unknown...what is it really going to taste like? My friend explained to just go for it and mix stuff up.

But I can't, I just can't!

Unless, I am making pasta. Fr some reason at that point I have no problem getting creative with my dishes, and simply adding whatever I have on hand. Pasta seems like something that you just can't screw up too badly, so why not just go for it. I probably should transfer this attitude to more of my dishes, and I guess I will in time. I just need to take baby steps to get there, Hey it is not like I am wanting to go on Hell's Kitchen or some other reality based chef show. All I want to do is cook for my family!

Lemon Shrimp pasta:

• Farfalle (aka bowtie) pasta
• half onion chopped
• 3 cloves garlic minced
• 1 pound uncooked shrimp, peeled and deveined
• zest of 1 lemon
  
• 1 cup frozen peas
• 2 tbsp cream cheese
• 1 cup white wine (or chicken broth)
• 1/4 cup chopped fresh basil

Cook pasta according to package directions.

In large fry pan, cook onions and garlic until soft. Add uncooked shrimp and cook until just starting to turn pink. Add frozen peas and lemon zest and continue to cook until shrimp is cooked. Add cream cheese and stir into mixture until melted. Add broth or wine and mix.

Remove from heat and add to mix with cooked pasta. Add basil, and toss.

Enjoy!

Oops, Forgot it was a holiday!

Silly me wasn't thinking last week when I was menu planning. I got to cook dinner tonight for Hubby, because it was a long weekend! So I had to so the kitchen scramble again, this really is starting to feel way to familiar. Anyway, I got creative tonight, and it paid off again. I better be careful with this though taking too make risks, and I am bound to get caught soon!

Shrimp, Avocado and Pesto Pasta:

• 1 lbs shrimp, peeled and deveined
• 1/2 red onion diced
  
• 1/2 cup pesto sauce (ours only had about 1/3 cup, as it was all I had left, but it definitely could have used more)
• 1 avocado cut up
  
• Juice of 1/2 lime
• Olive oil
• Pasta of choice

Cook pasta according to package directions.

Heat oil in skillet and add onion cooking until soft. Add shrimp, squirt of lime juice, and pesto sauce to skillet cooking until shrimp are pink. If needed add some of pasta water to skillet. Pour sauce over pasta and toss to coat.

Squeeze remaining lime juice over avocado, and add to pasta. Toss and enjoy!

Crazy days

Of course today has been just one of those day, and it continued right on into dinner.

Tonight was to be BBQ steak and asparagus. Quick, easy and perfect after a long day...well of course it didn't happen that way. I came home to find the steak I left out to thaw didn't quite look right, I get really paranoid about these things, so into the garbage it went. I still feel awful about it, because I hate wasting food! But lets be honest, I am not taking any chances.

Anyway as a result I was scrambling for something to feed my family.

Now a little secret about me, normally I have a recipe to follow and I don't veer to far off course. I don't like being left to my own devices, so there was a definite moment of panic! But the gears started turning and I got things under control. I remembered I had shrimp in my freezer, some limes in the fridge, and it was off we went from there.

In the end everything turned out just right, and my Hubby was very impressed. I just might try 'winging it' more often ;)

Grilled Asparagus:

• Bunch of asparagus spears
• Salt & pepper
• Olive oil
  
• 1 clove garlic minced
  

Snap bottoms of asparagus off and discard

Drizzle with olive oil, then sprinkle with salt & pepper and garlic, toss to coat.

Place on grill, and cook until bright green and tender-crisp.


Marinated shrimp:

• 1 lb shrimp, peeled and deveined
• juice and zest of 2 limes
• 3 clove of garlic minced
• 1/4 tsp cumin
• 1/2 tsp of crushed chili flakes
• 1 tbsp BBQ sauce
• 1 tbsp olive oil
  
• Salt & pepper
  

Mixed all marinade ingredients together in bowl, add shrimp and toss to coat

Let marinade for approximately 1 hour; then thread shrimp onto skewers (metal, or wood - if using wood ensure they have been soaked in water)

Cook on grill/bbq until pink (be careful to not over cook!)


Quick easy and everything was delicious, Enjoy!