Shimp Roll

I LOVE Trader Joes.  When I go I always find something new to buy along with all our favorites.  At the bottom of the post I share a few of my favorites. 

I had never heard of red shrimp until a few days ago when my sister in law, Judy, mentioned that she ordered some from a seafood vendor and they were so good.  So when I saw red shrimp at Trader Joes I picked up a 1 lb. bag ($11.99).  Not sure what I was going to do with them until the next day when I was in search for what to make for lunch.  In the freezer I saw some leftover hotdog buns and then the red shrimp and thought lobster roll, except with shrimp!  I didn't have time to thaw in the fridge so I just placed in a strainer and ran cold water for a few minutes to thaw.  Then I diced into small pieces and sautéed the shrimp in a little butter.  These raw shrimp being pink already looked cooked but it only took a few minutes.  Of course I had to sample them warm so I popped a couple in my mouth.  OMG, these were so tender, sweet and did remind me a little of lobster.  I then put into the fridge to cool.  I don't have any measurements to share as I just used enough shrimp for two sandwiches.  Once the shrimp was cool, I added mayo (I'll use less next time), diced celery, diced onion, salt and pepper.  I kept it simple and will make it again as is but next time I might add a little old bay spice to the shrimp before sautéing.  Also if I happen to have some chives or dill, or maybe some lemon juice, that would be good too!  One change I will make is butter and toast the buns.  I'll be making these again so I'll post back with measurements and any additions that would make this shrimp roll even better than it was today.  

I fill my cart at Trader Joes with all sorts of goodies, like flowers, produce, wine, cheese but here are some of my favorite things I always have in my cart. 

I always have to stock up on their coconut chips and nuts for my homemade granola that I make on repeat.

This Kung Pao Chicken and Vegetable Fried Rice makes for a quick delicious meal.  Quicker than getting takeout!

We treat ourselves to dark chocolate after our meals and these are always one of our choices!

                       

We love this peanut butter, it's  simple, and simply scrumptious. There are two ingredients inside every jar: peanuts and salt. That is all.  Great with sliced apples!

What's not to like, peanut butter and pretzels!

                                                                                                               

Granola

I published this recipe back in 2019 and it has been one recipe I make over and over again!  When one batch is gone I make another!  I even have a designated basket that holds all the ingredients in my pantry which makes it easy to grab the basket and pull this recipe together quickly.  It's loaded with oats, nuts, and coconut, with a touch of maple flavor and has big crunchy clusters.  It's good sprinkled on yogurt or even by the handful.  The best part is it's easy to make.  Okay, the best part is eating it by the handful! 

 

In my pantry I keep all the ingredients in this basket except for  maple syrup is in the fridge and I keep nuts fresh in the freezer once opened.

This is the coconut I've been buying at Trader joes, coconut chips.  At other grocery stores I sometime see it called coconut flakes. This is the  texture you'll want, thinly shaved pieces of coconut.  Also I like to buy my nuts at Trader Joes as the prices are great!

I came across liquid coconut oil recently and I like to use it instead of the solid coconut oil as it's so much easier to measure.

 

• INGREDIENTS:
• 1 1/2 cups old fashioned rolled oats (NOT instant)
• 1/2 cup unsweetened coconut chips or flakes (large chips/flakes DO NOT used shredded, it will burn)
• 1/2 cup slivered raw almonds *see note
• 1/2 cup raw pecan halves or walnuts *see note
• 1 Tbsp brown sugar (light or dark)
• 1/2 tsp cinnamon
• pinch sea salt (or kosher salt)
• 3 Tbsp coconut oil
• 1/3 cup real 100% PURE maple syrup (only use the real maple syrup)
• 1 tsp pure vanilla extract

 

Instructions:

1. Preheat oven to 325 degrees. VERY IMPORTANT - Line a large baking sheet with parchment paper or it will stick to the pan, set aside.
2. Add oats, coconut and nuts to a large mixing bowl and stir to combine.
3. To a  small microwave-safe bowl ( I used a glass measuring cup) add brown sugar, cinnamon, salt, coconut oil, maple syrup; stir and heat for 45 seconds.  Stir.  If not totally combined put in the microwave 20 seconds more and mix. Add vanilla and mix again.
4. Immediately pour over the dry ingredients and lightly stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet (covered with parchment paper) and spread into an even layer.
5. Bake for 10 minutes, turning the pan around (so it bakes evenly) and bake 10 minutes more.   Watch carefully so it doesn't burn.  Everyone's oven is different so if you may need a few less or more minutes. Do not stir!!  You'll know it's done when the granola is golden brown.
6. Do not stir!  Let it cool COMPLETELY before breaking into clusters.
   
   
7. Store in a sealed bag or container at room temperature for up to 3 weeks.
     

    *Add any combination of (unsalted) nuts/seeds that you like, walnuts, pumpkin seeds, slivered almonds,  or pecans.

Recipe adapted from https://minimalistbaker.com/super-chunky-coconut-granola/

                                                                                                              

Steak (sous vide) Tenderloin Filet

If you don't know what sous vide is, it's a cooking technique that uses a water bath to gently cook food in a vacuum sealed bag at a precise temperature which will cook food to the exact level of doneness desire, every time.  

Cooking sous vide requires a precision cooker, a plastic bag or vacuum sealer and a large pot or container.  I have the Anova Precision Cooker 3.0 which is a standalone immersion circulator.  It heats the water and circulates it around the pot or container to maintain a precise temperature evenly.  

I no longer have a vacuum sealer (long story but it broke) so I use zip lock bags to sous vide.  You have to get all the air out so that the bag sinks and is immersed.  All you do to get the air out of the zip lock bag is slowly submerge it in the water bath.  As the water level rises, the water pressure will push out any remaining air and then seal it.  Make sure you seal it good, you don't want ANY water in your bag!

**When choosing a plastic bag for sous vide, look for one made from food grade plastic that's free of BPA.  

This is the one I have - Anova Precision Cooker 3.0

I also have this Everie Sous Vide 12quart container with lid from Amazon

You don't really need a special container as the precision cooker will clamp onto any pot.

Now to talk about the best steak I have ever cooked.  

First thing you need to do is set up your sous vide.  I like to fill with hot tap water because if you fill it with cold water it takes a long time to get the water up to temperature.    Set temperature and preheat.

*I usually set up the sous vide on my stove top but if I set on counter I always put container on a pot holder or trivet just to be safe as it does stay hot for hours.  My counters are heat resistant but don't want to take any chances.

I seasoned the tenderloin filets generously with salt and pepper, then placed in a gallon zip lock bag along with a couple thyme sprigs (not necessary but I had some in the fridge).  Place the bag in the preheated water set to 132°F for medium rare.  Once the air was all out I sealed the bag.  I like to clamp the top of the zip lock bag to the side of the container so it stays put and also it assures me that no water will get into the bag.  Cook for at least 1 1/2 hour, and up to 3 hours.  The thing is, once the steak reaches 132°F it stays at 132°F  and doesn't get overcooked.  I kept my in for 2 hours.

When ready

When steaks have Sous vide, heat up a cast iron skillet (medium high) on the stove with a little high temp oil, like avocado oil. Remove steaks from bag, and dry on paper towels to insure steaks will sear and get a nice crust.  Add steaks to skillet or very hot grill and sear until well-browned on first side, about 1 minute. Flip steaks and sear on second side, about 1-minute longer.  Don’t sear any longer, you don’t need to cook anymore just getting a nice sear on it. I also seared the sides as the steaks were thick.  Transfer steaks to plate or cutting board and allow to rest at least 1 minute.  

Cooked to perfection!  Enjoy!

So easy!

1.  Sous Vide at least 1 1/2 hour or up to 3 hours at 132°F

2.  Then sear on cast iron or very hot grill.

3.  Let rest and ENJOY!

Chicken Souvlaki Recipe

Darn, I ate the whole thing before I realized I forgot to add the olives.  We ate the leftovers the next day so I remembered to add them the second time!  So good!

                                               

INGREDIENTS:

• Marinade:
• 3 cloves 

  garlic, minced (I use a garlic press)

• 1 tsp lemon zest

• 1/3 cup fresh lemon juice

• 3 tablespoons 

  olive oil 

• 1 tablespoon 

  dried oregano

• 1 teaspoon 

  honey

• 3/4 teaspoon 

  kosher salt 

• 1/2 teaspoon 

  freshly ground black pepper

• 
  
• 1 1/2 pounds 

  boneless, skinless chicken breasts 

• 6 skewers (if using wooding skewers soak in water before grilling)
• 
  
• Vegetable oil (use to oil the grill grates before grilling)
• 
  
• 2 medium plum tomatoes, thinly sliced
• 1/2 medium English cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/3 cup 

  pitted kalamata olives (about 12), cut in half lengthwise 

• 4 mini naan (brand I like is Stonefire). Original recipe calls for pita but I love the soft naan so much better.  The mini Naan are a perfect size and fit into toaster.  
• 
  
  
  
  
• Tzatziki sauce (store-bought or homemade), for serving

INSTRUCTIONS

1. Prepare the marinade, add garlic, zest, lemon juice, olive oil, oregano, honey, kosher salt and pepper to gallon zip-top bag.  Seal the bag and massage to combine. 
3. Cut  boneless skinless chicken breasts  into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours.  (If I have time I like to refrigerate for 3 hours)
4. Prepare the grill for medium-high, direct heat.  
   On a large platter arrange sliced tomatoes, cucumber, red onion kalamata olives  and Naan (I like to quickly heat pita right before serving) leaving the other side empty for the chicken.  
5. Thread the chicken onto the skewers, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.
6. When the grill is ready, oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter.
   Naan can be warmed on the grill or toasted in Toaster until warm through. You don't have to toast long just enough to warm.  You just want them warm and soft. 
   To serve, top each Naan with chicken, tomatoes, cucumber, onion, olives and a generous spoonful of tzatziki sauce. 
   Recipe source:  The Kitchn  where you'll find so many wonderful recipes.

                                                                                        

Pesto (Small Batch)

This last year we've been in an apartment while our house is being built so in the spring I had to grow basil inside.  Luckily we have large floor to ceiling sunny windows and the basil thrived!  Growing right in my apartment kitchen window made it so handy. and I ended up using it often for many recipes.  This is my go to pesto.  It's fresh tasting and vibrant.  Today will be my last batch because the plants seem to know winter is approaching and aren't doing so well.  I'll freeze this last batch and use it all winter to add to pasta, soups and pizza.  I'm going to enjoy winter but will look forward to next spring when I'll be planing basil in my new herb garden! 

Yields: 1 cup (easily doubled)

Ingredients:

2 cups fresh packed basil leaves

1/4 cup toasted pine nuts

2 garlic cloves

1/4 tsp lemon juice

1/8 tsp salt

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan

Combine basil leaves, pine nuts and garlic, lemon juice and salt in food processor and process until very finely minced.

With machine running, slowly add olive oil and process until the mixture is smooth.

Add Parmesan cheese, process very briefly to combine.  Store in refrigerator or freezer.  Enjoy!

                                                                                           

Apple Caramel Dip

In the fall when apples are at their best this dip makes an appearance.  It's easy and can be made ahead.  It's good cold or at room temperature.  Bring to any fall gathering, cut up a bunch of apples and dip away!

This is my favorite caramel sauce!

You can use toffee bits with or without chocolate.

Apple Caramel Dip

1 pkg (8oz) cream cheese, softened
1/2cup brown sugar1/2 cup caramel sauce (I used Mrs. Richardson's Caramel)
1/4 cup chopped walnuts, pecans or peanuts (optional)

1/2 cup Heath English Toffee Bits  
apples, sliced

1. Beat the softened cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.  Can be made a day ahead, refrigerate until ready to serve.