Summer Shrimp Spring Rolls

Each time I make these, whether I use avocado or switch it up and add fresh mango instead, I can’t believe how good they are. So deliciously fresh with the bright flavors of the herbs. I tell myself that I am going to put it on menu rotation. Then I don’t, because life… But that really isn’t a reason, so I will do better.

I found that prepping all the ingredients and assembling the rolls earlier in the day is the way to go. Cover with a damp towel, put them in the fridge and then dinner is literally waiting for you.

Chrissy suggests serving these with a Thai sweet chili sauce and a hoisin sauce. BUT, the key to these rolls is Mrs. Teigen’s peanut sauce. You see, this peanut sauce is one of the best I have ever had, and it’s super easy to make. You shouldn’t have these rolls without the peanut sauce, but you can have the peanut sauce without the rolls, you can have the sauce with anything. I find fingers pair well, cold noodles pair well and spoons definitely pair well.

Ingredients for Summer Rolls
4 to 6 red leaf lettuce leaves
8 medium shrimp, peeled (fresh or frozen (thawed))
salt
1 ounce Asian vermicelli or rice noodles
8 large or 16 small basil leaves
8 large or 16 small mint leaves
1 medium carrot, cut into 3-inch long julienne strips
1 avocado thinly sliced
8 (8-inch) round rice paper wrappers (you can find in most supermarkets with the Asian food)

Ingredients for Peanut Sauce

1/2 cup creamy peanut butter

1/4 packed light brown sugar

5 cloves garlic, minced

1 teaspoon finely grated fresh ginger

3 tablespoons soy sauce

1 1/2 tablespoon of Sriracha

1 tablespoon rice vinegar

If you are going to have the peanut sauce with the summer rolls, then start there. Add all of the sauce ingredients into your handy dandy blender or I like to use the magic bullet blender. After blending and tasting for seasoning, put it in the fridge until serving time. When that time comes, use warm water to thin the sauce to your liking.

For the Rolls:

Rinse the lettuce leaves and pat dry. Remove and discard the center ribs then slice in half so you end up with 16, about 3 inch long pieces. 

Fill a saucepan halfway with water and salt the water. Bring to a boil over high heat. Add the shrimp and cook until pink, about 2 minutes. Turn the heat to low, take the shrimp out of the pot with tongs or a slotted spoon and rinse with cold water, pat dry. Cut off the tails and slice lengthwise.

Place the rice noodles in the pot of still hot water to soften. Cook until soft. Remove and rinse in a colander under cold water. 

Create a workspace lined up with lettuce, herbs, carrots, avocado, shrimp and rice noodles. Fill a clean skillet or shallow bowl with warm water to soak the rice papers. Arrange a damp towel on your workspace. One at a time, dunk the rice papers into the warm water to soften. Remove from the water and run under cool water. They easily stick together, so the cool water is a good time to unstick them from themselves. Lay flat on the damp towel.

To assemble: place 2-3 shrimp halves pink side down about 1/3 from the bottom, layer over mint and basil, then avocado, then carrots, rice noodles, then lettuce leaves. Roll up like a burrito by pulling up the bottom, tucking in the sides, then rolling till the end. The rice paper will stick together sealing it shut. Repeat with remaining rice papers. 

If you aren’t serving these immediately, place them on a damp towel, and cover with a damp towel. They are fine hanging out in the fridge until you are ready. Serve with peanut sauce and Thai chili sauce.

Chrissy’s Newest

In another life we are best friends with Chrissy Teigen (and fam) and Stu Holden (and fam) and it’s amazing. Days full of laughter, kids, cooking and soccer, that is, as the kids say “my jam”.

But since this isn’t another life, I settle with making Chrissy’s recipes and live vicariously through their IG stories, sigh.

I recently tried two recipes from her newest cookbook and per usual, they are delicious.

Thai Beef Jerky and Pink Pasta. The Unicorn milkshakes in her book were requested so that might have to happen soon.

However, the Thai beef jerky was finger lickin. Sticky, sweet and a tad spicy, we ate it with a salad and called it dinner.

*note that her recipe calls for MSG and you can get that at any Asian market or even Vons probably, but I didn’t have any, so I didn’t use it. Still good.

INGREDIENTS

1/3 cup dark brown sugar

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon toasted sesame oil

3/4 teaspoon red pepper flakes (or more)

3/4 teaspoon MSG

2 lbs. boneless skirt steak

vegetable oil for frying

DIRECTIONS

In a large bowl, whisk together the sugar, soy sauce, oyster sauce, sesame oil, red pepper flakes and MSG.

Cut the skirt steak, against the grain into 1-inch wide strips.

Toss the steak and marinade and let sit at room temp for 30 minutes. * I marinated the meat for a few hours in the fridge and then pulled it out and left at room temp for 30 minutes before cooking.

Preheat oven to 200 degrees.
Arrange a rack on a rimmed baking sheet and spray with nonstick spray. Lay the beef in a single layer. Discard any leftover marinade.

Bake until the meat has shrunk some, about 1-1/2 hours.

Line a large cutting board with paper towels. Heat 2 inches of vegetable oil in a large 4 quart pot. Heat the oil until it reached 350 degrees. Working in batches, fry the meat, stirring it as it cooks, until it darkens and crisps, 45 seconds to 1 minute. Drain on the paper towel lined cutting board, and let cook at least 10 minutes before eating.

August

Does it seem like time is flying by? Somehow it’s the middle of August and back to school shopping has commenced. I really hope we make it and there isn’t a state wide “oh shit” and we all end up in lockdown again…sigh.

Still plenty of pool days.

A few weeks back we had a blast at Boots in the Park. It was an all day country concert at Waterfront park with five artists/bands. Our seats were amazing, the view was amazing and the reason we went, Old Dominion, were AHmazing! So much fun.

The fountains were on until the sun went down, it provided a cool down when needed.

Ryan Griffin
Dustin Lynch
Scotty McCreery

I made a couple of my favorite recipes to make for guests. One being Chrissy Teigen’s meatloaf from her cookbook Cravings. I am not a meatloaf fan, I mean….meat in a loaf, no thanks. I remember my mom making it when I was young and she put mashed potatoes on top, well I think that’s a memory. Anyhow, I had to douse mine in BBQ sauce to eat it. But this recipe has half ground beef and half spicy Italian sausage along with mushroom and onions. It’s really good, as good as meatloaf can get.

I also made this gazpacho, which is my most favorite of all time recipe for the cold Spanish soup. However, I did tweak a couple of the things from the original recipe to make it my own. It will not disappoint, I promise.

Here is what you need to do.

Grab 3 garlic cloves, unpeeled and wrap them in foil

3 large tomatoes (1 1/2 pounds)

1 medium cucumber ( I use

1 green anaheim pepper

1 red bell pepper

1 medium sweet onion, unpeeled

Throw all of the above ingredients and grill or roast until the skin in charred and they begin to soften. F&W says “about 8 minutes for the tomatoes, cucumber and bell peppers, 10 minutes for the garlic and 15 minutes for the onion.” However I think it takes longer, so allow 30 minutes for this.

Once they are cool enough to handle without you swearing as you burn your fingers, peel and discard any seeds or stems from the veg and then run a knife through them. Then toss them all in your food processor or blender.

Then grab.

1/4 cup extra-virgin olive oil, plus more for drizzling

2 tablespoons sherry vinegar

1/4 cup chopped Italian Parsley and Basil, plus more for garnish

1 cup cold water

croutons

Salt and freshly ground pepper

While blending add the olive oil, then the vinegar (use sherry vinegar if you can). Taste for salt, i think it always needs more. Add the herbs and taste again. Pour into a big bowl, stir in the cold water and stick it in the fridge until cold and ready to serve.

Serve in individual bowls and drizzle with your best olive oil and garnish with herbs and croutons.

Then watch your guests happily slurp it up. It’s delicious

Please make this and tell me how much you LOVED It!

Just Like That

The moment the children went back to school it seems that time sped up and now the last day of school is in two weeks. If you ask me what we did this past month I would have to really think about it, did we do anything (insert thinking emoji)? Realistically we did a lot, not even including our adult vacation.

We took Shayne to Mission Beach for a bit of rides and a sushi dinner. I was able to get a few pictures before the descent, the coaster is old and so am I. I hobbled getting off and had a headache….sigh.

However, give me a ride that spins and flips me around and upside down, I will take it, no complaints!

On Mother’s day, Shawna made us Chrissy Teigen’s sausage gravy over hash brown’s and runny eggs. Artery clogging deliciousness.

Brian and I FINALLY went to Brazil by the Bay. It was all so good and the pao de queijo was the best I have ever had.

For the first time in my life I made elote, so good, SO messy.

Trader Joes has a few new products that deserve praise. The crispy jalapenos are ridiculous. Every time I buy them the checker likes to tell me how they use them…”I put them on Mac n Cheese!” “They are so good on burgers!” Well, in my opinion, they are perfect just shoved straight into your mouth. Legit! Also, the new Chakri Indian snack mix is probably one of the best things I have gotten from them. It’s just different from anything on the shelves. It’s crunchy, a tad spicy and it has all these different spices that linger…just try it.

Before our trip we had family time. Good food and even better dessert.

I mean, really….this should be dinner!

You guys….homeschooling was not part of my birth plan.

Aside from working, school, homeschooling, refereeing, cooking, working out and binging Bon Appétit, I took time to open a few of my cookbooks while I rearranged them.

Scallop Linguine

Parmesan Eggs

Seared Duck Breast with Orange Glaze

The first two recipes are from Chrissy Teigen and I love her palate but….Unless you are Keto, the parm eggs are very rich. Very good but you wouldn’t want to eat it with carbs unless you are super hungover, you know what I am saying? Her scallop linguine was so good, but another recipe where I wouldn’t necessarily bread scallops, sometimes less is more.

We did discover, late I am sure, the produce market to the local chefs. It was there that I decided you can lay my ashes once I pass. They had IT ALL. It was like a Farm Fresh box but literally the entire building. I discovered types of citrus I didn’t know existed and mushrooms I have never seen. They also had pantry items such as high end olive oils, all sorts of curry pastes and they also had meat, duck, waygu beef and lamb. Literally mind blowing. That is where we got the duck breasts, I pan seared it and then made an orange glaze along side and served it with roasted acorn squash. Now I am thinking that I could have found my curry leaves there, shit, I will have to go back and check.