Monday, May 25, 2009
The new baby...Lucy!
Someone dropped off a little dog at the police department. She had a huge abscess. I brought her home to "doctor" her for the weekend, and we fell in love with her. Her name is Lucy, and she is Branden's little baby! He's going to be the one training her, and eventually doing agility with her. She's a wild little critter, and so cute!
Sunday, May 24, 2009
Early Summer Shaver Lake Trip
Branden and I went up to Shaver Lake for the day today. We rented a little paddle boat (the one you peddle like a bike) and cruised around one of the coves. Then we spent some time enjoying the sun and just relaxing. It was gorgeous up there! We can't wait to go back!
Saturday, May 2, 2009
Springtime Shrimp and Risotto
Springtime Shrimp and Risotto
Shrimp
1 pound raw shrimp, peeled and deveined
1 lemon
1/2 cup white wine
1/2 cup olive oil
3 garlic cloves, minced
1/2 cup of parsley, chopped
salt
pepper
Whisk together the lemon juice, wine, olive oil, garlic, salt, pepper and parsley. Add the shrimp and let marinate about 15 minutes. Grill the shrimp on a grill pan or directly on the grill.
Risotto
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 ½ cup uncooked medium grain white rice
2 cups chicken broth
¼ cup sweetened evaporated milk
¾ cup white wine
1-2 cups chopped mixed asparagus and snap peas, blanched
¼ cup chopped parsley
Salt and ground black pepper to taste
Parmesan cheese
Heat oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.
Stir in broth, evaporated milk, and white wine. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in asparagus, snap peas and parsley. Season with salt and pepper.
Serve immediately topped with shrimp and parmesan cheese.
Shrimp
1 pound raw shrimp, peeled and deveined
1 lemon
1/2 cup white wine
1/2 cup olive oil
3 garlic cloves, minced
1/2 cup of parsley, chopped
salt
pepper
Whisk together the lemon juice, wine, olive oil, garlic, salt, pepper and parsley. Add the shrimp and let marinate about 15 minutes. Grill the shrimp on a grill pan or directly on the grill.
Risotto
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 ½ cup uncooked medium grain white rice
2 cups chicken broth
¼ cup sweetened evaporated milk
¾ cup white wine
1-2 cups chopped mixed asparagus and snap peas, blanched
¼ cup chopped parsley
Salt and ground black pepper to taste
Parmesan cheese
Heat oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.
Stir in broth, evaporated milk, and white wine. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in asparagus, snap peas and parsley. Season with salt and pepper.
Serve immediately topped with shrimp and parmesan cheese.
Dinner with Family!
Tonight Branden and I ran into Uncle Randy and Auntie Sherry at Save-Mart. They had a dessert planned and we had a main dish planned, so we decided to eat together. Auntie made delicious homemade strawberry shortcake. Branden grilled corn on the cob, and I made Springtime Shrimp and Risotto. It all turned out so good, and we had a lot of fun. Below is a pic of what I made. I will try to post the recipe in a separate post, as it's not working right now.
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