Didn’t do much this weekend. Just some food shopping. It always amazes me that I can spend $50+ and not get any protein. Gas prices came down about 4¢. Still no word on condo or co-op. Limbo (pergatory?) here I come.
Hubby’s been out of work for a week and a half now. So bored he’s actually doing laundry (so he doesn’t have to help me bake?). Anyway, he found two useful links in PC World.
The first one has a bunch of free downloads of many kinds, and a quicker browser of Mozilla.
The second has businesses that give discounts to seniors. You may know one or two of those. BTW, most consider 55 years old a senior. Personally, I think it’s a kid.
Emeril has his own seasonings line. He uses Emeril’s Essence in almost all his recipes. Got the recipe for it from FoodNetwork.com.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Okay, now a food recipe, from Taste of Home. Just bought 2 lbs of junbo shrimp (will improvise), and I think everything is better with cilantro, but if you don’t like it, use parsley, watrecress, or basil. I would usde this sauce for more than shrimp (as in veggies, tortilla chips, etc)
Grilled Shrimp with Cilantro Dipping Sauce
- 2 tablespoons minced fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon minced fresh chives
- 1 garlic clove, minced
- 1 pound uncooked medium shrimp, peeled and deveine
- 1 cup fresh cilantro leaves
- 1 cup fat-free mayonnaise
- 1 jalapeno pepper, seeded
- 1 garlic clove, peeled
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Dash cayenne pepper
In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour.
In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving.
Thread shrimp onto four metal or soaked wooden skewers. Grill covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce. Yield: 4 servings.
From Bargain Brianna:
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