Shrimp Salad....Hold the mayo please!

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Most people love shrimp in any form.  I on the other hand can only handle it in certain forms.  Fried (yummy, but so not good for me, Scampi (way to greasy for my taste buds), Grilled (my most favorite with a nice dry rub) and then there are those itsy bitsy shrimp you find in the frozen seafood section you are supposed to use for salads.

Now those I like when I make a dirty shrimp rice, but I have never used them in a salad form.  I read on the back of the package about a shrimp salad you put on a hoagie, but that just seem like a lot of shrimp for me and it has mayo.  I don't really like a lot of mayo on anything, so although I wanted to try the recipe I decided to replace the mayo and the herbs used and come up with this lighter version that is tasty and just plain good.

Instead of a hoagie, I toasted cocktail pumpernickel bread and that add a great crunch.

Shrimp Salad....Hold the Mayo

Ingredients
*1/2 pound(s) frozen salad-size shrimp, thawed and drained
*1/4 cup(s) plain, low fat, Greek yogurt
*1 Tbsp cream cheese, softened
*1/2 tsp dried dill weed
*1/2 Tbsp fresh lemon juice
*1/8 gm garlic powder, pinch
*1/8 gm onion powder, pinch

Instructions
*Thaw shrimp and drain. Place in a medium bowl.

*Mix yogurt, softened cream cheese, dill weed, lemon juice , a pinch of garlic powder and a pinch of onion powder, until well combined. Add yogurt mix to shrimp and chill for 30 minutes before serving.

Beginning Organization....Gotta start somewhere, right?

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Here's what started this whole thing.

Yippee!!!  My first video.

Mushroom Risotto Balls w/ Spicy Brown Mustard

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I shop at a particular grocery store, all because they have a bulk section that has so many different and what I would consider unusual things and I like to get the new stuff and try it.  My trip for this rice like product was no different. 

 

I first learn about risotto watching Hell's Kitchen.  They seem to always have to make it and it always gets some poor want to be chef in trouble.  So naturally I had to figure out why it was so difficult.  With that in mind I bought a few pounds of the stuff and went to work. 

 

I learned it takes a lot of water or chicken broth (adds flavor without additional salt.)

 

With that experience behind me I think I have finely mastered it....at least to my standards and not Mr. Ramsey's I'm sure.

 

This is a appetizer/recipe that you do ahead and put in the freezer and pull out for that all important dinner party or game night......

 

Mushroom Risotto Balls w/ Spicy Brown Mustard

 

1 3/4 C Arborio Rice

1 can of mushrooms drained

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp heaping dill weed

2 Tbsp. salted butter

1 can Chicken Broth

4 oz. cream cheese, softened

6 C Water

2 C Italian Bread Crumbs

4 C Vegetable Oil

 

1.  Chop mushrooms

 

2.  Melt butter in med high heated pan, add rice, garlic powder, onion powder, and dill weed, stir until it is coated in the butter, about 2 minutes.  This is where you start to work hard for this!! With the pan and rice really hot you add 2 ladles of water, stirring constantly.  When it looks like it is drying out completely add another couple of ladles of water. and you do this until the rice is almost done (you are tasting this along the way) add the chicken broth as one of your last liquid ladles.  Cook this down until the rice is soft and you have a creamy like consistency.  Add the cream cheese, stir in well.

 

3. Allow the rice to cool completely.

 

4.  Prepare bowl with bread crumbs.

 

5.  Using a small to medium scoop, for uniformity, scoop out risotto and make a tight ball and roll around in the bread crumbs.  Place balls on a wax paper covered cookie sheet. Place in freezer for 30 minutes.

 

6.  Heat oil on high in a large pot, or if you have a deep dryer that'll work too.

 

7.  Cook balls until they are a nice golden brown about a minute. Drain on paper towel.  Cool completely.

 

8.  Return back to freezer and freeze at least 2 hours and once completely frozen place in a freezer bag.  You are now set to have these available for your next party.

 

TO REHEAT

 

1. Pre-heat oven to 425 degrees.

 

2.  Place balls on cookie sheet and bake for 15-18 minutes.

 

3.  ENJOY!!!

 

 

I love these with a spicy brown mustard, but I think they would also be awesome with a spicy sweet chili sauce.

 

Thanks for stoppin' by.

 

 

52-Weeks to Savings & Security

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In my newsfeed on my facebook page I saw a friend post something about saving over a 52-week period.  I was intrigued.

The week before that, I saw on pinterest a 52-week chart to having food storage. 

Now 52 weeks doesn't seem like a lot, but then you realize that it is an ENTIRE year!!  As I looked at both charts I realized that this was something I could do. 

Being able to save is so important now a days that everywhere you can save should be priority.  So Here are some 52-week plans that I liked and thought you might too.


52-week money challenge

If you want to do this in the reverse here is the chart you want to follow:

52-week food storage building

The image below came from the classy clutter blog.

I believe both will save you money and give you a bit more freedom.

Peanut Butter & Chocolate Chip Pie

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I love a good pie and I love to experiment.  So this morning I got to do both.  Last night, I bought an Oreo cookie crust.  Surprisingly, I have never tasted one before!  As I thought about what I would make with this, I suddenly had a craving for PEANUT BUTTER!!!

Well, before church, I looked all around and started pulling together the ingredients I thought would make this idea of mine delicious.....and rich.

Peanut Butter & Chocolate Chip Pie

• 1 Oreo Cookie Crust Pie  or any cookie crust (graham, chocolate, etc)
• 1 package of cream cheese; softened
• 1 Cup of smooth peanut butter
• 1/2 C powdered sugar
• 1/4 C evaporated milk
• 1 1/2 C whipped topping (Cool whip)
• 1/2 C of mini dark chocolate morsels

1.  Soften the cream cheese for about 30-45 seconds in the microwave in a large glass bowl.  After cream cheese has softened add peanut butter. Mix on medium high until cream cheese and peanut butter are well combined.

2.  Add powdered sugar to the cream cheese and peanut butter mixture.  Mix well on medium.  Gradually add milk until smooth.

3.  Fold in whipped topping until well blended. 

4.  Pour into cookie pie crust and smooth out.  Sprinkle with the morsels and freeze for about 1 hour and serve chilled.

This pie is scrumptiously rich and will most definitely satisfy that peanut butter and chocolate craving!!...at least it did for me.

I hope you like the pie.