Grilled Shrimp and Pineapple Kabobs

Today has been really dreary and rainy here today, one of those days where being curled up on the couch watching movies from the 80’s sounds like the best thing out there! But since that really wasn’t an option for the day I felt that a recipe that reminded me of warmer sunnier days ahead was in order! I made this for supper Sunday night, perfectly light and refreshing. Added bonus it took literally 10 minutes to put together.

Grilled Shrimp and Pineapple Skewers

1 lb Raw Shrimp (I used frozen and let them thaw as they marinated)

1 Can Pineapple Chunks

1 TBSP Brown Sugar

1 TBSP Hot Sauce

Salt and

Skewers

In a large bowl or glass pan combine juice from pineapple, brown sugar, and hot sauce. Add the shrimp and allow it to marinate a few hours, or all day in the fridge as the shrimp thaws. When ready to grill, soak skewers in water for about 10 minutes. Take a skewer and start with shrimp then a pineapple chunk, then shrimp then pineapple, ok you get the drift, I did four shrimp three pineapple. Repeat the process with all shrimp and pineapple. Preheat your grill and make certain to brush some EVOO on the grill. Season skewers with salt and pepper, then place on the preheated grill. Cook for about 2-3 minutes per side. I served mine over a nice salad, but these could be served with rice or sesame noodles or as a nice appetizer. 

Bacon Cheddar Deviled Eggs...

As we all just celebrated Easter, I am certain that many of you have an abundance of eggs in your home.  Well here is a new spin on your typical deviled egg. These babies are delicious, a little sweet, a little tangy, and a lot of bacon cheesy goodness.

Now I will give credit where credit is due I got the idea for this recipe from my sweet sister-in-law to be. We were hanging out in my front yard last week one day watching Charlot play and she asked what I was bringing to Easter dinner. I said well all I could get mom to let me bring is deviled eggs. She says oh yum! Then she tells me that her Aunt Jane (HI JANE!!!)  makes deviled eggs with bacon and cheese in them. She says I know it sounds weird but it is delicious.

I thought why they heck not on Saturday as I was making the regular deviled eggs I’ll just turn some of them into bacon goodness. Oh how thankful I am that she introduced these to my life. Two things about the recipe one I always cook an extra egg because I can never seem to get all my eggs out of their shell perfectly. Two butter is in my egg recipe because butter makes everything better! Don’t question just do it! HA! Most of all just ENJOY!

Bacon Cheddar Deviled Eggs (Makes 1 dozen)

7 eggs

½ cup Mayonnaise

1 TBSP Butter Softened

1 TBSP Honey Mustard

1 TBSP Sugar

2 TSP Apple Cider Vinegar

Salt and pepper to taste

½ Shredded Sharp Cheddar Cheese

4 slices of bacon (cooked and diced)

Boil you eggs in a pot of water for 5 minutes. Turn off the heat and leave the pot covered for 15 minutes. Drain the eggs, run under cold water and peel as quickly as you can handle. Once eggs have fully cooled slice in half length-wise. Remove yolks and place in a small bowl. Place yolk halves on a platter for serving. Using a fork break up the yolks until left with very small pieces. Mix in mayonnaise, butter, honey mustart, sugar and vinegar. Taste then season with salt and pepper.  Fold in your cheese and bacon, reserve a little bacon for garnish if desired. Place egg filling into a zip top bag and snip the corner and pipe filling into whites. Top with remaining bacon. Chill until serving.

Baked Egg Rolls

Yes I promised this recipe yesterday, and no it didn’t happen. You want to know why??? Well because I am an airhead and when I create a recipe I don’t always write it down as I go then I forget what the heck I did. Welp that was the case yesterday, I could not for the life of me remember how much corn starch I had put in these. So since I am so dedicated, I went home last night and made them again. Look at that faithful to you guys, it was rough! HA! More like delicious!

When I started to make these last week one night post my dying sickness, I found some ideas on Pinterest. But of course I couldn’t get the links to work. Most of the Pins I saw included fresh ginger in the pictures, well I live in the sticks and I didn’t want to drive 15 minutes to take a chance that the grocery store might or might not have the stuff. And I don’t like ground ginger. So it isn’t in mine feel free if you live close to civilization to add fresh ginger to yours. Now the other ingredients, I used Napa Cabbage because that’s what was in my fridge, I am fairly certain any kind would work. You could get crazy and add bamboo shoots, mushrooms, ground pork, or whatever makes your skirt fly up!

Now I will say it is important to let the filling cool before wrapping, just trust me on this don’t ask how I know. I put my mixture in the freezer for a few to cool off, I am not sure this is what a professional chef would do but hey this momma needed the meal on the table! Oh and let the rolls cool off for a few before trying to bite into them, again don't be like me! Enjoy!

Baked Egg Rolls 

2 cups Cabbage (Cole Slaw Mix Works fine)

1 Carrot (Shredded)

4 Green Onions (Sliced Thin)

½ tsp of Each Salt, Black Pepper, Garlic Powder

¼ cup Water

1 TBSP Corn Starch

1 TBSP Soy Sauce

1 TBSP Teriyaki Sauce

1 tsp Sesame Oil

Egg Roll Wrappers

Pre-heat oven to 400 degrees. Sauté Cabbage, Carrot, and Onion in a non-stick skillet until softened about 4 minutes, season with salt, pepper and garlic powder. While veggies are softening mix water corn starch, soy sauce, teriyaki sauce, and sesame oil. Add to veggie mix and cook for an additional 1-2 minutes until mix is nice and thick. Remove from skillet and cool. 

Once filling has cooled! Grab some wrappers and a small bowl of water. Also have a greased cookie sheet ready! Lay one wrapper out in front of you so it looks like a diamond. Take 2-4 TBSP of the filling depending on how full you want your rolls, and put it in the middle away from the edges. Now dip your fingers in water and moisten all edges of the wrapper, fold in the horizontal corners over the filling, then take the point facing you and fold it over then roll like a burrito! Place on cookie sheet. Once you have all your rolls filled and on the cookie sheet. Spray each one with Pam, and bake for 6 minutes then flip and bake for 6 minutes more. Remove from oven and allow to cool for a few before enjoying! 

Hot Ham and Cheese Roll-ups

I do enjoy the Super Bowl each year, not really due to the game, I mean sometimes but I love the food oh and the commercials. Is there anything wrong with amazing food that you graze on all night, the and the Budweiser Clydesdales? Hum NO! The only thing that could make it better is if it were declared that the Monday following the Super Bowl was a National Holiday…no work please! Ok on to today’s recipe!

These are the most perfect football party food! And if you are having party to watch the big game this weekend, give these little jewels a try. Even if you are not having a party make them, make them on a Tuesday, make them for lunch, make them for brunch, make them so so much! Ha! I could help it! My point here is these are really tasty little treats that require little to know work, you could even make them up ahead of time stick them in the fridge, then make the sauce when ready to bake and you have a delicious treat on your hands. On your hands? In your hands...YES! Most importantly get them in your mouth! Enjoy!

Hot Ham and Cheese Rollups

1 can Pillsbury™ refrigerated Classic Pizza Crust
3/4 lb deli ham
12 slices Provolone Cheese

Glaze
1/2 cup butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.  Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

 Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

Avocado, Shrimp Salsa???

I am not certain what to call this dish so I am going with avocado shrimp salsa. My cousins wife brought this dish to our family Easter celebration on Sunday and it was delish. I didn’t exactly get her recipe nor did I fully ask her how to make the dish but I thought I would give it a try. I thought it would be a nice healthy treat for our office Administrative Assistant, since today is Administrative Assistants day!


The verdict is in and it was loved by all regardless of what I decide to call it! This light refreshing dish would be great for a summer party served with toasted bread, celery, or store bought flat bread crisps like I did! It is also super easy to make with just five ingredients it whips up in no time flat.

Now in the following recipe you will see the term cheeked for the roma tomatoes in this dish. I am not certain this is an actual culinary term but I use it. I just mean cut the side of the tomato off and use them, trying to avoid the center with the seeds. If there is ever a term in one of my recipes that bothers you or you don’t understand please feel free to contact me I kind of tend to speak my own language.

Back to the dish! If you would like you can add some finely diced red onion but raw onion just doesn’t make my pallet real happy! Make it for your next get together make it to serve over chicken breasts make it for your momma make it for your hubs whatever you do just give it a try!

Avocado Shrimp Salsa

2 Avocado’s Diced

3 Roma Tomatoes Cheeked and diced

1 package of Cocktail Shrimp diced a bit

1 Small container of crumbled Feta

1 Lemon (Zest and Juice)

Salt and pepper to taste

Mix all ingredients with lemon zest and juice. Season with Salt and Pepper. Chill before serving