Grilled Shrimp Salad with Chimichurri

Published September 30, 2014 by jenmatteson

Salads are pretty common in our house in the summertime, and what makes them even better is fresh lettuce or greens from the garden. This year, I’ve planted three different kinds of lettuce, and am already getting to enjoy them (yeah, I started writing this in June). But, what’s great about lettuce is it’s hearty enough to withstand cool nights in the fall. Even on the last day of September, my lettuce is still going strong!

Grilled Shrimp Salad with Chimichurri

I’ve never made a chimichurri before, but it sounded delicious and couldn’t have been more simple. The recipe I followed from Food and Wine called for parsley, but if you are a regular reader (I know, who could be regular when I haven’t been posting much lately), you know I rarely have parsley and almost always use cilantro in its place. Even better, I used cilantro from my garden!

The only other substitution was cannellini beans in place of black-eyed peas. I didn’t have any, but I had everything else, so I decided to just roll with it (you can too!) and make what I already have work. It did! I loved the chimichurri not only as a marinade on the shrimp, but it was a great dressing for the salad, as well. We didn’t need (or have) any extra to pass at the table, so I don’t think it’s necessary, but go for it if you like things saucy!

Griled Shrimp Salad with Chimichurri

Nate cooked the shrimp perfectly, he says with my help, but he did all the work. I just said when they should come off the grill. The warm shrimp, paired with the fresh garden flavors of the salad were a perfect combination. This is great for a quick dinner, and even an entertaining dinner, as it’s filling, but not too heavy.

Grilled Shrimp Salad with Chimichurri

Grilled Shrimp Salad with Chimichurri

Source: Adapted from Food and Wine
Servings: 2

Ingredients:

1/2 cup packed cilantro leaves, finely chopped
1/4 cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. finely chopped oregano
2 garlic cloves, minced
pinch crushed red pepper
Kosher salt
pepper
10 large shrimp, shelled and deveined
1 cup cannellini beans
1 cup yellow cherry tomatoes, halved
2 cups mixed greens
1/2 avocado, sliced

Directions:

1. In a medium bowl, whisk cilantro, olive oil, lemon juice, oregano, garlic and crushed red pepper. Season generously with salt and pepper and adjust to taste. In a large bowl, toss shrimp with 2 tbsp. of the chimichurri and refrigerate for 30 minutes.

2. Preheat grill to medium high heat. Grill shrimp, turning once, until lightly charred and just cooked through, about 2 minutes on each side. Transfer to plate.

3. In a large bowl, toss beans, tomatoes and greens with 2 tbsp. chimichurri. Season with salt and pepper and pile evenly on two plates. Top with shrimp and avocado and serve. Pass remaining chimichurri at the table.

A Summer of Not Blogging…

Published September 23, 2014 by jenmatteson

Yes, I know, I haven’t been posting nearly as much as I used to, but I must say, it touches my heart when people ask me about it and say they miss my posts.

To be truthful (not like I’m not always truthful with you), not only has our busy summer prevented me from blogging, but so has our new high tech computer. You see, our Mac was ruined at our wedding celebration last September. Someone carelessly (me) set it next to a faulty slushy machine, which exploded all over the computer. Since then, we were using my old HP, which started shorting out. Finally, we decided to get a new laptop. One with Windows 8. One with a touchscreen. One that is thin with a large screen. Neat, right? Well, sort of. It was a little too much technology for Nate and me, and its taken an extraordinary amount of time for me to learn how to use the picture software.

So, my goal is to post at least once a week. I figure I’ll never learn how to use it, and use it well, unless I’m actually trying to learn!

In the mean time, please enjoy some unedited shots of our busy spring/summer!

One of the first nice days of the summer was a Sunday our good friends were in town. We had brunch, and well, things really escalated quickly. Later that night, Kim and I disappeared for a few hours. We were supposed to go pick up pizza and return, but we stopped off at the bar for a few instead… Meanwhile, Charlotte enjoyed the sunshine.

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Above: Spending the afternoon with the bestie at Stella’s. 7-14-21 happened, and Kristin always loses.

Below: My sis-in-law’s grandfather raised the flag at a Twins game. We got to hang with our niece and nephew at the game. My nephew, Carter, tried his first Target Field Dog! He got about halfway.IMG_1233 IMG_1234 IMG_1239

 

 

 

 

 

 

 

 

Below left: I threw a Dr. Seuss themed baby shower for my bestie, and got a goldfish as a centerpiece. Charlotte liked him a lot.

Below right: I tried catching a line drive at shortstop with my face in softball – didn’t work. Broken nose and concussion.

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Below: Our annual canoe trip down the Namekogen River with our closest friends.

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Above: My niece very interested in my dad filleting fresh fish. She even touched them!

Below: One of my best girlfriend’s bachelorette party in Wisconsin Dells. Too much fun!!

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Below left: Made it to the Great MN Get Together (MN State Fair) with Kristin and the hubs.

Below right: Huge cleaning and organizing initiative in our basement – Maverick helped by supervising from this box.

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Above: We celebrated our one year wedding anniversary with dinner at Union and a show at The Brave New Workshop.

Below: Our first annual end of the summer party – one night of debauchery on our flip cup table. Some horse racing also took place.

 

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Below: We both finished our hunter safety training this summer. My new waders, and below that, Nate shooting clay pigeons.IMG_1350IMG_1423

Blueberry Scones

Published September 2, 2014 by jenmatteson

I’ve been on a bit of a berry kick lately, and unfortunately, my eyes were bigger than my berry hungry stomach. Get it!? Of course, the best price for berries is Costco, where you get a crap-ton (yes, it’s a scientific measurement) for the same price your local grocery sells those teeny tiny cartons. So, while it’s a better bang for your buck, it’s quite a bit of berries to eat for two people. Not to mention that I eat mostly blueberries – what we have the most of – and Nate exclusively eats raspberries (which, yes, I prefer, but are SO much more expensive).

Blueberry Scones

We were heading out of town for the 4th of July weekend, so I knew if we didn’t eat them up, they’d go bad. I decided to make something we could take with us for the weekend, so I whipped up these beautiful blueberry scones.

I may or may not (mostly may) have been making a handful of other things at the same time, so I overlooked the fact that there is lemon zest in these. Whoops! They still taste awesome, but I wished I remembered because they would have had just a little more pop! The scones are flakey and light, and not too sweet. A perfect little breakfast snack – a great idea to bring to share at work or any brunch gathering!

Blueberry Scones

Blueberry Scones

Source: Adapted from Marth Stewart
Servings: 8

Ingredients:

2 cups all-purpose flour
3 tbsp. sugar, plus more for sprinkling
1 tbsp. baking powder
3/4 tsp salt
6 tbsp. cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 tsp lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

2. In the bowl of a food processor, pulse together flour, 3 tbsp. sugar, baking powder and salt. Add butter and pulse until the largest pieces are the size of peas. Transfer to mixing bowl and stir in blueberries and zest.

3. In a liquid measuring cup, whisk together heavy cream and eggs. Make a well in the center of the flour mixture and pour in egg mixture. Lightly stir with fork until dough just comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares, then cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet, brush tops with heavy cream and sprinkle with sugar. Bake for 20-22 minutes, until golden brown. Transfer to wire rack to cool.

Summer Jell-O Shots

Published June 18, 2014 by jenmatteson

I recently subjected myself to a new type of torture, or what many people call exercise. Bootcamp to be more exact. Now I’m no stranger to working out, and usually before work, but I was committed to this bootcamp for two weeks – 6 AM workouts M-F, and 8 AM workouts on Saturday. Oh, and don’t forget about the strongly encouraged second workouts on all these days.

While I make it out to be hell, it was actually a lot of fun. I was searching for a new type of workout, as my typical routine had put me into plateau mode. What’s more, not only are there four wonderful bootcamp coaches pushing and supporting you throughout the two weeks, but the camaraderie in the 31 person group was extremely foreign and amazingly inspiring to me.

On the last day, we decided to do a potluck, and I offered to bring Jell-O shots. No one seemed extremely against the idea, so I went for it! The last time I made fancy Jell-O shots (watermelon mint), they turned out pretty good, although I had some trouble with the gelatin sticking to the watermelon rind. I was a bit scared I’d have that same issue this time, but I didn’t at all. They turned out so well and everyone seemed quite impressed.

Lemon Meringue Jello Shots Greyhound Jello Shots

It’s hard to pick a clear favorite here with the delicious flavors; the lemon meringue was dreamy, the Arnie Palmer was summery and refreshing, and the greyhound was perfectly tart. They are super simple, and get a lot of great compliments, so try them out at your next gathering!

Lemon Meringue Jello Shots

Lemon Meringue/Arnie Palmer Jell-O Shots

Source: Adapted from E is for Eat
Servings: Makes 24-40 shots

Ingredients:

6-10 lemons (depending on size)
1-3 oz package of lemon Jell-O
1 cup boiling water
1 cup whipped cream flavored vodka (for lemon meringue) or iced tea flavored vodka (for Arnie Palmer

Directions:

1. Cut each lemon in half, lengthwise (so pretty much the opposite of how you would if you were regularly juicing a lemon), and juice them carefully without tearing the peel. Save juice for another use (freezing in ice cube trays works great!).

2. Hollow out each half, again being cautious not to puncture the peel. I used a grapefruit knife to loosen the edges and was able to pull the inside segments out easily. Place halves in muffin pan to help keep them balanced while setting.

3. Make Jell-O according to package directions, except in place of the cold water, substitute your vodka. Fill each lemon half and refrigerate until set. It’s easiest to pour mixture into a liquid measuring cup for easy pour into the peels.

4. Once set, use a sharp knife to slice into wedges and serve. Depending on size of lemon, you can get at least 2 wedges out of each half, sometimes more.

Greyhound Jello Shots

Greyhound Jell-O Shots

Source: Adapted from E is for Eat
Servings: Makes about 24 shots

Ingredients:

3-5 large grapefruits
2 packets of Knox unflavored gelatin
1 tbsp. sugar
3/4 cup vodka
1/4 cup cold water

Directions:

1. Cut each grapefruit in half, and juice them carefully without tearing the peel. Strain the juice to remove any pulp or seeds.

2. Hollow out each half, again being cautious not to puncture the peel. I used a grapefruit knife to loosen the edges and was able to pull the inside segments out easily. Place halves in muffin pan to help keep them balanced while setting.

3. Pour 1 cup of the grapefruit juice into a small saucepan and sprinkle with Knox gelatin. Add 1 tbsp. of sugar (use up to 1/4 cup if you like really sweet grapefruit juice – I prefer unsweetened) and heat until gelatin and sugar have dissolved, about five minutes.

4. Pour in vodka and water and transfer to something with an easy pour spout, like a liquid measuring cup. Pour in grapefruit halves and refrigerate to set.

5. Once completely firm, cut each half, in half, and then in half again. Depending on size, you may want to cut them even smaller.

 

Meatless Monday: Basil Portobello Hoagie

Published April 14, 2014 by jenmatteson

Final trial veggie sandwich before the shower…

I must say, it was wonderful, but I sure wish I had more Portobello, because not only does the hoagie look slightly un-plump, but I could have really used a little more veg and less bread.  Don’t get me wrong, the entire thing was wonderful, but I wouldn’t have been upset with more mushrooms.  Who could be?

Basil Portobello Hoagie

I roasted my own peppers for this sandwich (soups easy), as well as used homemade hummus.  Feel free to speed up the process with jarred roasted red peppers and/or pre-made hummus.  This was another vegan try for the baby shower, and while I think taste-wise this was my favorite, it would be too difficult to keep warm and leave out for several guests.  So, I’ve decided on the Hummus Supreme!

But go ahead and give this one a try too.  I made this when it was still freezing in MN, which wasn’t too long ago, so I didn’t grill the Portobello.  I just sautéed them in some olive oil quickly on the stovetop.

Basil Portobello Hoagie

Portobello Hoagie

Source:
Servings: 2

Ingredients:

4 large Portobello caps
2 hoagies, or about 2 5-inches pieces of French bread, cut in half lengthwise
1/4 cup hummus
6-8 fresh basil leaves
1 roasted red pepper (approximately 1/2 cup jarred)

Directions:

1. If grilling, preheat grill to medium high heat.  Brush mushrooms with olive oil, and grill until just tender, about 2-3 minutes on each side.  Remove from heat, sprinkle with salt and pepper, and let rest.  Slice into 1/2-inch strips.  If you are using your stovetop, Slice mushrooms into long strips, about 1/2-inch thick.  Preheat olive oil in a small skillet over medium high heat.  Add mushrooms and cook over moderate heat until just softened, about 5 minutes.  Remove from heat and let rest.

2. Meanwhile, divide hummus evenly and spread on both sides of bread.  Layer with basil leaves, roasted red pepper and sliced Portobellos.  Close and enjoy!

Tarragon Chicken Salad

Published April 9, 2014 by jenmatteson

“I’m not dead, yet!”

Monty Python, anyone?

Wondering where I’ve been?  If I’ve quit blogging?  Found another love besides cooking?  Dead?  Well, you’d be wrong.  Big news on the Pigzilla family front!  No…it’s not a tiny Pigzilla.  After being unemployed for almost 8 months, I have finally found a new position.  And I love it…so far anyway.  I don’t anticipate not liking it, but I’ve only been there for two weeks, so it’s hard to say.  That being said, I have not had a lot of time for my second love, this blog.  As you know, I’m in the midst of planning a baby shower for my girlfriend, as well as another dinner party for a small group.  In addition to feeding my husband and all the things that go along with being an adult, I’ve been basically vegging out after I get home and dinner is made.  I have to get back into the grove of writing…

I love chicken salad.  But this is one thing that I’m particularly picky about.  I don’t like fruit or nuts in my chicken salad, though I do enjoy a crunch, which is where the celery comes in.  Certainly, if you enjoy fruit or nuts in your chicken salad, feel free to add at your own discretion, but purely against my strong recommendation not to.

Tarragon Chicken Salad

This is another recipe I tried for the aforementioned baby shower – I’m sorry, you’ve heard so much about this in the last few weeks.  The pairing of tarragon and chicken salad were of my own genius, but I wanted to find a great basic recipe for the chicken salad itself.  This recipe comes from Note to Self, and claims to be the absolute best chicken salad, ever.  So I had to try it.  I just subbed the tarragon for the dill.  I really enjoyed it!  I think this salad goes well on a buttery croissant because of deep tarragon flavor, but it’s just as good on wheat, white, pita or even on a salad.  This is certainly not your ordinary chicken salad, and I love that!

Tarragon Chicken Salad

Tarragon Chicken Salad

Source: Adapted from Note to Self
Servings:

Ingredients:

3 cups chilled shredded chicken (I used two poached breasts)
1/2 cup red onion, finely chopped
1/2 cup chopped celery
1/2 cup mayonnaise
2 tbsp. fresh squeezed lemon juice
1 tbsp. fresh tarragon, minced
salt and fresh ground black pepper

Directions:

1. In a large bowl, combine all ingredients.  Add additional mayonnaise to desired consistency and adjust seasonings to taste.   Refrigerate at least one hour before serving.

Meatless Monday: Roasted Butternut Squash Quinoa

Published March 31, 2014 by jenmatteson

It probably seems like we’ve been eating entirely vegetarian lately, but it just so happens, I’ve just had a lot of Meatless Monday’s in a row!  I’ve kept myself busy trying out some veggie sandwiches for my girlfriend’s baby shower, which I still have one more to share, and have just happened across some other unignorably delicious meatless recipes.

Roasted Butternut Squash Quinoa

This quinoa salad does have butter, and while I think it would certainly taste good with oil in place of butter, I’m not sure you’d be able to achieve the depth and slight sweetness of brown butter with oil.  The sage and brown butter are absolutely amazing.  While this salad can be served chilled or room temperature, I think serving it warm brings out the best flavors!  I liked this so much, you could serve this as a lunch or a side to any meal.  We had dinner with Nate’s parents; Momma Marsha made mussels, so I brought this as a side.  It went perfectly!

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Roasted Butternut Squash Quinoa

Source: Adapted from Food and Wine
Servings: 8

Ingredients:

2 cups quinoa, rinsed and drained
1 shallot, finely diced
4 cups water
Kosher salt
2 tbsp. butter
freshly ground black pepper
1 tbsp. olive oil
1/2  butternut squash, diced
2 tbsp. sage, chopped

Directions:

1. In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.

2. Preheat the oven to 400º. Toss the squash with one tablespoon of olive oil and season with salt and pepper. Place on foil-lined baking sheet and roast for 25 to 35 minutes, or until slightly browned and tender, turning halfway through.

3. Meanwhile, place butter in medium sauté pan and melt over moderately high heat, swirling the pan continuously until the butter begins to foam and just begins to brown, about 2 minutes. Remove from the heat and add the sage, swirling for another 30 seconds.

4. In a serving bowl, toss the quinoa with the butternut squash, and sage brown butter, and serve.

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