It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!
Sweet and Spicy Honey Grilled Shrimp
You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!
- 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
- 1 tablespoon minced or pressed garlic
- 1/4 cup minced fresh ginger
- 1/4 cup hot chili garlic paste
- 1/2 cup sweet chili garlic paste
- 1 cup honey
- 1 cup fresh-squeezed lime juice
- 1/2 teaspoon Kosher salt
- 1 teaspoon freshly-ground black pepper
- 1 cup canola oil
- Skewers to thread shrimp
- Rinse shrimp in cold water and place in a large Ziploc bag.
- Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
- Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
- When ready to cook, thread shrimp onto skewers.
- Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
- Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
- Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
- Serve with rice or french fries any of your other favorite sides!
Popcorn is a great snack that is also a great canvas for flavors and textures. Thanks to Food Networks Pinterest page, I stumbled upon this Peanut Maple Popcorn recipe that I tweaked a just a little bit.
Peanut Maple Popcorn
This takes regular popcorn to another level. Movie night snacking gets a little bit sweeter with this tasty treat.
Adapted from Food Network.com
- 1 cup sugar
- 3/4 cup Real Maple Syrup – pure maple syrup (non of that fake stuff)
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 (3.5 oz.) package natural microwave popcorn, popped (10 cups)
- 2 cups dry roasted peanuts
- Preheat oven to 250ºF.
- Combine sugar and maple syrup in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Blend in peanut butter and vanilla.
- Place popped popcorn and peanuts in a large bowl. Pour peanut butter mixture over popcorn, stirring until coated.
- Place popcorn in a single layer on a foil-lined cookie sheet. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool.
Pour into your favorite bowl and ENJOY!
So pop in your favorite DVD, kick back and relax with this snack!
Not ALL pies are dessert pies. They can be savory as well. Jamaican Beef Patties are by far my FAVORITE kind of beef pie. It is spicy and comforting and just oh so delicious. I may not be able to have a Golden Krust spicy Jamaican beef patty, but I can make my own!
Jamaican Beef Patties
For the Pastry:
- 2 cups all-purpose gluten free flour
- 1 1/2 teaspoons curry powder
- 1 dash salt
- 1/4 cup vegan butter (Earth Balance)
- 1/4 cup vegan shortening (Earth Balance)
- 1/3 cup cold water
For the Filling:
- 2 tablespoons vegan butter
- 1 pound ground beef
- 1 small onion, finely diced
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1/2 cup beef broth
- 1/2 cup dry gluten free bread crumbs
- 1 egg, beaten
- Preheat oven to 400ºF. Line a baking pan or a cookie sheet with tin foil. Set aside.
- In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
- Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
- Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
- Bake in preheated oven for 30 minutes, or until golden brown.
- Transfer to a wire rack to cool completely.
I LOVE these! Flaky crust, meaty inside. Delicious! They are perfect for lunch or even dinner on the go! ENJOY!