Spicy Lime Shrimp Kabobs & Homemade Salad

    This was by far one of the best dinners I've had in a while. It was absolutely delicious! Not to mention it was ten times better because it was a perfect night to be out on the deck grilling and relaxing with a few beers.

And settling into a food induced coma....

But how could you blame me?

        I was sooo happy with how flavorful it all came out. The shrimp were spicy and had a nice zing to them from the lime, the red peppers went so great with the marinade, and it all paired perfect with the sweet sesame dressing. And of course we have some avocado in there, because it is me makin up the recipes here ;)

 

       We also grilled corn on the cob in a tin foil pouch with butter....(great idea by the way, next time I'll get creative with an herbed butter)

After all, what's a outdoor summer meal without corn on the cob?!

Now all I really need is a time machine....

or some more shrimp..

Spicy Lime Shrimp Kabobs

over arugula salad w/ honey sesame dressing

For about 10 kabobs-

ingredients:

1 lb shrimp (raw, shells removed)

1 heaping tsp fresh lime zest

3 tbsp lime juice

1 tsp cumin

1/4 tsp dried oregano

1/2 tsp salt

1/2-1 tsp pepper

3 tbsp olive oil

2 tsp minced garlic

1 tsp siracha (more or less to taste)

2 tsp honey

2 red bell peppers, largely chopped

Directions:

Wisk all ingredients together in bowl, pour into ziplock bag with shrimp and marinate 20 minutes room temp.

Alternate threading shrimp and pepper on skewers, and reserve remaining marinade.

Grill kabobs for about 7 minutes, until shrimp is pink, turning once and brushing with marinade.

Arugula Salad w/ Honey Sesame Dressing

Ingredients (for two salads):

2 tbsp olive oil
1/2 tsp sesame oil
2 tsp balsamic vinegar
1 tsp reduce sodium soy sauce
1/2 tbsp honey
pinch of ginger
minced garlic to taste
Arugula (about 4-5 oz)
Avocado

Directions:
Wisk or use food processor with first seven ingredients.
Toss dressing with arugula and top with avocado and fresh cracked black pepper
Top with shrimp skewers

Bacon Avocado Pasta Salad

      Okay so I'm still obsessing over these garden tomatoes. I haven't gotten over how delicious they were on the pizza, so when my mom asked me to make a pasta salad, it was necessary for them to make another appearance. This time, with bacon.....

     It was super easy, especially because we had a bunch of leftover pasta. (Hence why my mom asked me to make the salad in the first place)

     If the bacon and fresh tomato wasn't enough to convince you, I have one word..... Avocado. I have explained my love for them multiple times (click for Guacamole, Smoked Salmon Sandwich, Guac and Egg Sandwich recipes) so don't even get me started.


    And if you're interested in what heaven tastes like, I recommend you serve a heaping scoop of the pasta salad with a fresh steamed lobster.....

 Then round out the meal in true Maine fashion, with homemade blueberry cake!

My studies have proved it to cure anyone's bad day.
I'm pretty sure the lobster does that too ;)

Click here for cake recipe!

Bacon Avocado Pasta Salad

Ingredients:

1 lb cooked elbow pasta/pasta of choice, cooled

1 cup mayo

juice of 2 lemons

10 slices bacon, cooked and crumbled

1 tsp salt

1 tsp garlic powder

1/2 tsp white pepper

1 1/2 tsp thyme

3 large tomatoes, chopped

2 avocados, pitted and chopped

1/2 large vidalia onion, chopped

Black pepper to taste

Directions:

Mix mayo with lemon juice, salt, garlic powder, pepper and thyme. 

Stir dressing into pasta and add remaining ingredients.

Season with black pepper to taste, and refrigerate for at least 30 minutes before serving

*If making ahead of time, it may be a good idea to wait to add the avocado until serving, just so they don't brown.

Enjoy!

Garden Caprese Pizza

    There is nothing better than a tomato fresh from your garden, it's super sweet and flavorful. The off-season grocery store tomatoes just can't compare, so we must make the most of the delicious fruits while they're in our back yards!

(or vegetables, the debate goes on and on)

     I headed to Amesbury, Mass to cook dinner for my grandparents, and they were the lucky taste testers of my new recipe! My Grammy even said it's the best pizza she's ever had. (And yes I know, she's my grandmother so she has to say that, but honestly that may have been the truth. It was definitely top 5 in my book!)

    The combination of fresh mozzarella, tomato and basil is super delicious as a salad, and I discovered it's just as good (if not better) as a pizza. The tomatoes are so sweet and their juices disperse the basil's deliciousness into every bite, and the balsamic flavor ties it all together. Not to mention the fresh mozzarella is stringy and stretchy making for a commercial worthy pizza.

Depending on the size of the pizza you're making, and how cheesy you like it, the amount of cheese you will use will vary. I also sprinkled a bit of shredded cheese on the top to melt onto the tomatoes, but that is optional!

Garden Caprese Pizza

Ingredients:

1 premade pizza dough or precooked crust

approx 4 leaves fresh basil

1 large garden tomato, thinly sliced

about 8-10 slices fresh mozzarella

2 tbsp balsamic salad dressing

garlic powder

Directions:

Preheat oven to 450.

Preheat pizza stone in oven if using one.

Stretch dough if needed and place on pan or preheated pizza stone. 

Brush balsamic dressing over dough/crust. Top with cheese, basil and tomatoes. Top with a sprinkle of shredded mozzarella and a little more balsamic dressing if desired. 

Cook for about 10 minutes or until crust is golden and cheese is bubbling. 

Sprinkle with garlic powder to serve




And here's a pic of the lucky taste testers! My wonderful Grammy and Pappy :)

Whoops, I Forgot I Had a Blog!

      Ooops! I think the summer sun and a few cold beers has me forgetting all about poor old Gourmet Taste for the College Buds. But my devoted followers (aka relatives and my moms friends) don't fret! I plan on posting a few things before heading back to school, and once I'm back it's game time!

     For now here are some photos from summer, to provide an excuse for not blogging.

Peaks Island

Wining and dining at Taste of the Nation

Sunsets on the boat in Portland

Hiking Mt Major

Nighttime jet-ski rides at camp

Exploring islands in Casco Bay

More wining and dining (of course)

Late night lobster bake and camp fire w/ Oar House friends 

Family day at camp

Boston Harbor for a concert

The view from the restaurant I work at in Portsmouth

And countless pretty sunsets

Seems like good excuses to me! 

Recipe posts coming soon!