Dinner, Seafood

Sesame Shrimp and Greens with Rice

Fresh off the grill

I love nothing better than cooking on the grill. The main reason is that food taste so good when it is grilled, but even better….less kitchen clean up. There is very little pots and pans to deal with which means more time for summer fun.

So this recipe was a big hit. We saw this on The Kitchen with Katie Lee. The ease of the recipe and the flavors were a big draw. Pair this with a light wine and you have a perfect summer dinner.


1/4 cup soy sauce

2 teaspoons honey 

2 tablespoons toasted sesame oil 

1 tablespoon grated ginger 

1 tablespoon rice vinegar 

Pinch crushed red pepper flakes 

2 garlic cloves, grated 

1 pound (16 to 20 count) shrimp, peeled and deveined 

Nonstick cooking spray, for the foil

2 cups cooked white rice 

4 loosely-packed cups baby spinach leaves 

1 cup 1/2-inch diced zucchini 

1 cup sliced sugar snap peas 


Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.

Preheat a grill to medium-high heat.

Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.

Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.


Presto Pesto!

 It is an all time favorite in my house!  Pesto Sauce that is.  I have had this recipe for pesto since hubby and I were first married.  I found this recipe from Mr. Food – a TV chef who appeared back then on the local evening news and had the familiar line – “oh, it’s so good”.  My pasta loving kids love it and it can be used as a pasta sauce, pizza topping, marinade and even a dip. 

Now I know I have posted this one before over my friend Melina’s gnocchi, but I have not show it as a topping to grilled turkey breast filets.    You can even freeze the sauce, maybe in old ice cube trays and pull it out during the middle of our snowy winters when fresh basil is rare.

Use the sauce to taste.  You might like just a little for flavor or use the full amount for the full effect.


Pesto Sauce

2 cups fresh basil, lightly packed
1 cup olive oil
1 cup grated parmesan cheese
2 garlic cloves, crushed
1 tsp salt
1/2 cup pine nuts, almonds or walnuts finely chopped
Dash of nutmeg

Blend all ingredients in blender or food processor until smooth.  Store in refrigerator covered until ready for use.  Mix well.  Serve warm or cool.


Sunday Barbecue!

I started this post awhile ago and didn’t get to finish it.  But Sunday is just around the corner so this might be a good time to get it out there.  Hubby found the chicken recipe on his recent Food Network searches and he said it reminded him of the Cornell Barbecue Chicken Recipe.  Now if you have never had the Cornell sauce you don’t know what you are missing.  Reminds me of the roadside fireman’s chicken barbecue you see during the summer. 

Now the potato salad recipe was something I found while browsing through my Food and Wine magazine.  I am not a fan of mayonnaise based salads, especially potato and macaroni.  The idea of using fingerling potatoes interested me and when you grilled them I was ready to give it a try. This is a refreshing take on potato salad.

Everything came out delicious and worthy of a repeat real soon!

Trisha Yearwood Barbecue Chicken

Three 2 1/2-pound frying chickens, split
4 tablespoons salt
BBQ Sauce:
1 cup cider vinegar
3/4 cup peanut oil
1 teaspoon hot sauce, such as Tabasco
1/8 teaspoon black pepper
1 teaspoon cayenne pepper

    For the chicken: Put the chicken halves in a very large bowl or deep pot and cover with water. Sprinkle 3 tablespoons of the salt in the water, cover and refrigerate the chickens for 6 hours or overnight.

    For the BBQ sauce: In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, hot sauce, black pepper, 1/4 cup water and cayenne. Bring this mixture to a boil, stir well and remove from the heat.

    Drain the chicken, pat dry and place the halves on the grill, skin side up. Baste with the sauce and cook for 30 minutes. Turn the chickens skin side down and baste the top with sauce. Continue to grill the chickens for an additional 30 minutes, turning and basting the chicken every 10 minutes. Check for doneness by twisting a drumstick; it should move easily.

    Cook’s Note: If you cannot find small chickens, use larger ones (3 to 3 1/2 pounds) and quarter them.

    Grilled Potato Salad with Scallions

    1 1/2 pounds fingerling potatoes

    Kosher salt
    10 scallions, trimmed
    1/3 cup extra-virgin olive oil, plus more for brushing
    Ground black pepper
    2 tablespoons rice vinegar
    2 teaspoons fresh lemon juice
    Piment d’Espelette (see Note)
    1 small jalapeño, stemmed, seeded and thinly sliced

    In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.

    Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.
    Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.

    In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d’Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature.

    Make Ahead Piment d’Espelette, a mildly spicy ground red pepper from the Basque region of France, is available at specialty food shops and lepicerie.com.


    Now, if you want to try the real thing here is the recipe for the Cornell Chicken Barbecue Sauce

    Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

    Recipe for Barbecue Sauce (enough for 10 halves):

    1 cup cooking oil
    1 pint cider vinegar
    3 tablespoons salt
    1 tablespoon poultry seasoning
    1/2 teaspoon pepper
    1 egg

    Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. 

      When I have made this sauce I have par-boiled my chicken before grilling, then I marinate the chicken and continue to brush the sauce on as it cooks.


          Seared scallops with roasted potatoes


          It was a Friday afternoon and the same old question came up…..What do you have planned for dinner?  Well honestly, I didn’t have a plan, but hubby did.  There are a couple of easy roasted potato recipes out there that have just a few ingredients and flavors that pack a punch.  One is using the Lipton Onion Soup mix and this recipe using Hidden Valley Ranch dried dressing mix.  Hubby thought that these roasted potatoes would taste good with a scallop dish we have been making for a few years now.  
          Roasted Potatoes
          2 lbs. small red potatoes, quartered
          1/4 cup vegetable oil
          1 (1 oz.) packet Hidden Valley® Original Ranch®, dressing mix

          • Place potatoes in a gallon-size Food Storage Bag and add oil; seal bag. Toss to coat. Add Dressing & Seasoning Mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.
          Now for the grilled scallops with roasted red peppers.  These scallops were created by hubby too.  When we can find some good sea scallops on sale, we the season them with a little salt, pepper, fresh lemon juice and lemon zest.  The scallops are them threaded on a scewer with roasted red pepper slices.  The grill is prepped by brushing it with olive oil to avoid sticking on the grates.  Carefully put the skewers on the grill and after 2 minutes turn using a set on barbeque tongs.  Grill for at least 2 more minutes or until done.

          So working together we pulled off a pretty good dinner!  That is what team work in the kitchen is al about!  What is your plan for dinner?


          Grilled green beans

          Need an easy vegetable side dish with a quick clean up?  Try grilling fresh green beans in foil while your chicken or steak is cooking right next to it.

          We have made this recipe for a number of years now.  It is very easy to throw together and can be changed up by switching out spices and seasonings.   You can even take them with you to a picnic or as a side dish if camping already for grilling.

          You will be amazed how easy and tasty this will be.  

          Grilled Green Beans 

          12  to 16 ounces of fresh green beans

          4 to 5 garlic cloves smashed with skins on

           1/2 jalapeño pepper, diced small

          2 tablespoons of olive oil

          Salt and fresh grounded per to taste

          On a large piece of aluminum foil spread out beans, sprinkle with garlic cloves, jalapeno’s.  Drizzle oil and season with salt and pepper.  Close up foil around beans and transfer to grill.  Cook for around 20 minutes, rotating packet every 5 minutes.  When you’re move beans, be carefull of steam.