I love shrimp, and huge tiger prawns are far and above my favorite kind. Growing up, we rarely had big tiger prawns; but we had seafood at least once a week. I would always ask for shrimp, and I would say about fifty percent of the time I was lucky enough to get it. Plus we always had shrimp cocktail for special occasions; I usually ate more than my fair share.
These days, shrimp is still more of a special occasion food. But, anytime I see wild caught shrimp on sale, it’s a special occasion!
Dressed simply, these succulent shrimp are light and refreshing despite being a hot grilled item. The sweet flesh of the prawn with the bright freshness of ginger and slight spice of garlic come together to create a great appetizer on a warm day. Or, if you’re a party of one, they can serve as your entree!
We hope you enjoy these ginger garlic grilled shrimp as much as Brent, his parents, and I did.
Indian dishes are one of the few items we often enjoy when eating out, but are intimidated to make at home. Outside of the occasional curry, we normally “leave it to the experts” when it comes to this cuisine. It is unfortunate because the food is so delicious. Inspired by this recipe and eager to challenge ourselves a little, we decided to adapt it. I’m really glad we did.
This “rice” recipe with cauliflower is a filling, and somewhat sweet, dish. I was surprised by the many flavors—in a good way. We hope you will enjoy this recipe. It would certainly pair well with curry or any other grilled meat, if you’re especially hungry.
I realize that pumpkin is not a spring vegetable, but I love it any time of year. This flavorful pudding came about as I was trying to bring some of my favorite flavors together for a filling but slightly sweet breakfast smoothy.
The first attempt was a total flop; but it seeded the idea of this recipe and I’m pleased with the outcome. I love that the banana adds subtle sweetness without overpowering the pumpkin flavor and that the chai spices give a warmth and brightness to each bite. Chia seeds add a bit of protein and fiber, making this a worthwhile mid-day snack as well as dessert. We hope you enjoy it!
As I write this blog post, I’m happy to report that Heather and I have gone 128 days, or 4 months and 8 days, without having any delivery pizza. Pizza has always been a comfort food for me, and it’s really easy to sit down and devour an extra large pizza when I’m stressed. One day after succumbing to junk food for lunch and dinner, I set an ultimatum—100 days without pizza or Chinese takeout. We’re past this goal and have had little temptation for either Chinese or pizza.
This isn’t to say that we don’t love all the components of pizza (minus the bread and cheese). This pizza “pasta” salad was so delicious we finished it within 4 hours of making it. The flavors develop as it rests, but good luck having it rest very long. This pizza salad is fantastic!
One thing that many people still don’t know about us is that despite our blog name, we live in Maryland. Let me explain—when we started the blog a bit over 3 years ago, we were living in Springfield, Virginia. It was a great little spot, and we liked it a lot, except for the price. When we found the chance to move across the district to upgrade for a house (instead of an apartment), closer to the Metro, and lower rent, we jumped on it. This crab potato salad is just one small celebration of our time in Maryland.
You’re going to really like this potato (or yucca or jicama) salad. The crab, egg, and old bay add a flavor that is just in time for spring. Don’t just take my word for it, throw it together and try it out. The best thing is that it gets better as it ages in the refrigerator. Leftovers on day 3 and 4, if your leftovers last that long, are sweet. But enough from me, on with the crab potato salad.