Spicy Shrimp Salad

I knew it was going to be a late night and I wanted something simple I could pick up from the grocery store and throw together at home.  I used the spicy mixture from here and grilled the shrimp on the same grill pan I always use.

I put some spinach, romaine lettuce, peppers, onions, carrots, celery and cucumbers in a bowl.  And made some for lunch at the same time.  See, this is why I don’t believe the people that “just don’t have time” to make lunch.  It doesn’t take much more time than making just one (admittedly, I did add some more spinach to the one for tomorrow)

I hope you all don’t need an actual recipe for salads, but I know that I need some ideas at times to keep it interesting.  First, I added some slivered almonds

Then some Chow Mein noodles

And topped it with Sweet Balsamic dressing

I was trying to go for an Asian feel, but I could find a dressing that sounded good to me.  I really wanted something like the Oriental Chicken Salad at Applebee’s but without all the crap they put in it 🙂  I liked this combo, but I added a bit too much dressing.  It was almost too sweet and the shrimp wasn’t as hot as the chicken was when I first made it.  It was still really good, though

Tomorrow, lunch is going to be the same thing, but instead of the Asian theme, I am going with the good old bacon bits, croutons and ranch topping……can I eat lunch now?


Happy Union – Finally

I had such high hopes for this recipe.  It’s called Happy Union from this cookbook (If you are logged into amazon, click Look Inside and do a search for the recipe).  I had been planning on making this more than once.  This time, I was going to cook everything on the grill and then follow the recipe from there.  Instead, I mostly followed the recipe except for the amount of oil, the chicken marinade and the vegetable used 😀 – you know, just a little.  I didn’t marinate the chicken because it was supposed to be grilled.  I still poached both the asparagus and chicken according to the original recipe.  With the shrimp, garlic and ginger, I only used 1 tbsp of oil.  With a non-stick wok, I didn’t think it was necessary to use a total of 4.  I also got about 6 servings of the recipe instead of the assumed 4.

Ingredients (minus the raw chicken because I decided ew)

Sauce made up

All the meat and vegetables cooked

All the kids in the pool.  The sauce was added and about to boil

Done!  See the thick sauce achieved by adding some cornstarch and water?


OMG – this was so good and so simple.  It took a little time because I wasn’t prepared, but it is definitely a sauce I could see tossing with some leftover meat/protein and large veggies.  I don’t think something like corn or peas would work in this.  But leftover broccoli, cauliflower, etc?  Oh yea.  It was a good salty, a little tang of pepper, but not enough garlic…..cause, I’m a garlic freak.  Definitely make this.

Shrimp fail :(

I was in the mood for something different, so when I ran across this recipe, I decided to make it.  The link is to the original recipe.  The only difference is that the original uses 1/4 cup breadcrumbs and the one I found used 1/2 cup.  I don’t think the original would have been much different.  The only ingredients I had to buy were shrimp and wine.  I am one of those rare people that don’t keep wine on hand.  I was thinking of making Shrimp Scampi, instead, but I needed more ingredients.

Ingredients – yes, I had some wine first :).  The pack there is large shrimp in the shell.  I had to clean them before using.  I didn’t want to show you a picture of that – ew.

Ready to bake.  I had a picture of the shrimp laid out in the pan, but it didn’t look very appetizing.  Anything covered in butter bread crumbs look better 🙂


I served it with Garlic and Herb rice pilaf from Near East (I always call them Far East for some reason 😐 ).  I LOVE their boxed grain mixes.  I have had regular rice, pilaf and couscous.  I have never been disappointed with it.  I didn’t add any butter or oil to this and it was still good.  I know it is really good with the butter, too, but I was trying to save some calories since the shrimp had 4 tbsp of butter already.

Dinner plated ( I wasn’t sure which I liked better.  The second one is a little light, but I like the point of view.  The first has my funky finger in it – lol )
GBS_Dinner2 GBS_Dinner

I was really disappointed with this dish.  The recipe originally said to cook the shrimp for 15-18 minutes.  I have never heard of shrimp being cooked that long.  I cut it down to 10, but laziness turned it to about 12 minutes and my shrimp were overcooked.  I shudder to think what would have happened if I left them in for 15 minutes.  As it is now, I can’t reheat them or risk having shrimp that resemble rubber bands.  There really wasn’t much flavor to it despite the amount of garlic in it.  I think my only option is to heat up the rice and hope that when I mix in the shrimp, it will warm them.  I really wish I would have made the shrimp scampi instead.  Next time – go with my first instincts!!

Edit to add – I had this again the next day at work for lunch.  I did what I said and mixed the shrimp (cut up) into the rice to heat it without overcooking even more.  It turned out better than I thought.  Maybe even better than the first day.  I think it’s because it was mixed in with the rice which has a LOT of flavor to it.

Spicy Orange Shrimp

I love shrimp.  I love orange sauce.  When I saw this recipe, I knew I had to try it.  I did it a little differently than the original cook.  I worry about shrimp being over cooked, so I cooked that separate from the sauce.  It look a little longer to reduce it to what I prefer in a sauce, but it was so worth it.  I love this recipe.  It is going into my hand written book.  I may have to actually measure out the red pepper flakes next time, though.  Whew!!
Ingredients – all I had to buy was the juice and shrimp

Ingredients all mixed up in the clear measuring cup.  This made it easier to measure most of the liquids.  Just pour it in until the top of the liquid moves to the correct level.

I put the sauce on to simmer while I peeled and cleaned the shrimp.  It takes me some time because I absolutely despise the “vein” in shelled shrimp.  I don’t care what you say, I know it’s not a vein.  I know what it is!  And I AM NOT GONNA EAT IT!  That is why I never eat shelled steamed shrimp.  At this point, I was getting a little concerned because it smelled so strongly of soy sauce, I thought that would be the only flavor.

I cooked up the shrimp and added the sauce in.  I cooked them together a little more – until all the shrimp were cooked.

At that point, I took out the shrimp and put them with the portions of rice that I set up.  I got 4 pretty good servings out of this recipe as you can see.

I was going to store the sauce in separate containers, but of course, one fell on the floor 😐  I did have a reason for the separation – it was basically so the rice wouldn’t absorb the sauce.  And seeing how hot this got, it would’ve been nice to have the rice as a cooling down type accessory to the meal.  Yea, I have no idea what word I was looking for there, but you get my drift.  I had a picture of the spill, but it kind of looked…..like a potty accident?  Yea, that’s all I am going to say about that 😮

Here was my dinner last night

It was soo good.  The sauce tasted of soy sauce, but not as overwhelmingly as I had thought earlier.  It was definitely spicy, but that was my own fault.  I am wondering if I can do this with chicken.  Maybe even as a sauce on the side.  Try it, love it, thank the lady from the website 😀

Yes, salmon patties can be good

I don’t know about you, but I grew up with my mom making huge patties of canned salmon.  They were like a half inch think and gross.  I liked them at one point, but eventually stopped eating them.  Recently, I found a recipe for these that actually looked pretty good.  I bought the salmon and it sat there for a while until I got up the nerve – lol.  I only made a half a recipe (as usual) so I didn’t have to worry about eating 4 servings if I didn’t like it.

Ingredients – minus the celery salt because I forgot.  I was going to replace it with the seasoning in the front, but I ended up just leaving it out.

I mixed it all up and tried to take a picture, but no matter what I did, it kept looking like cat food.  I tried different settings, different positions and every time – cat food.  Instead, here they are shaped and frying

I had some problems with the patties.  They fell apart slightly and they were a bit sticky when I was making them.

Look at the crust on these things.  If you don’t have a non-stick pan, the olive oil in the recipe is essential.

I added some corn and Rice Orzo Pilaf from Trader Joe’s to make a complete dinner.  Instead of the mayo from the original post, I added this stuff as a condiment.

I can’t believe how much I like it.  It was a spur of the moment purchase and I am glad I did.  I have used it in so many ways since buying it.

Dinner!  I couldn’t decide which picture I liked better, so here’s both of them 🙂

I really enjoyed the patties.  Much more than I ever thought I would.  I really wanted to go back and eat the other serving, but I restrained myself.  Once I gave it time, this was a really filling dinner.

I completely forgot to add the garlic until I was writing the recipe in my own little cookbook.  I think it would definitely add another dimension.  I also tried to grate the onion so there weren’t big onion chunks to bite into, but that kind of failed.  I can’t wait to make these again.  With ALL of the original ingredients – lol.  Even the issues with forming the patties won’t stop me!!

(Edited to correct the link – sorry!!)

Freezer Dinner – courtesy of Trader Joe’s!

Tonight was a combination of lazy and not making it home last night to thaw anything for dinner. I reached into the freezer reserves and made a meal completely from Trader Joe’s products. Generally they taste good, but for some of their meals, I have no idea where they come up with their portion sizes. The picture below contains half of the bag of Shrimp Stir Fry which supposedly contained 2.5 servings. I served it over ½ cup of their Rice Medley and alongside a Stir Fried Vegetable Egg Roll. Not too bad, a little small, but still good. Tastes like guilty food, but the calories aren’t too bad.  Enjoy!