Flip Flop Nutter Butters

 

It's officially summer - have you heard those dreaded words from your kids yet?  "There's nothing to do.  I'm bored."  Not to worry, I have a project that will keep your kids busy for at least an afternoon.
These peanut butter flip flop cookies are easy to make and a fun summer activity for the whole family.

 

Start with a package of Nutter Butter cookies.  You may or may not have noticed that they are already in the shape of a flip flop.  (If you did - you may be a foodie.)

Dip the cookies in melted colored chocolate.  Let dry on waxed paper.

Decorate the chocolate covered cookies with Royal icing.  (Or any icing that you love really.)

These cookies would be a great addition to any pool party or summer get together.  I'm sure that your flip flop cookies will be much more artistic and creative than mine.  I'd love for you to send me a picture of your creation.
Ciao!

Garlic Lovers Rejoice

If you are opposed to the smell of garlic - you need to steer clear of this recipe.  On the other hand if you savor the smell and the flavor of roasted garlic - break out the crusty bread - this recipe is for you!  I am a confirmed garlic lover so when I found this Cook's Illustrated recipe for Spanish Style garlic shrimp, I couldn't resist the urge to try it.  Turns out - it was the perfect quick and easy Friday night meal.  It was delicious and simple to make. 
Spanish Style Garlic Shrimp
14 medium garlic cloves, peeled
1 pound large shrimp, peeled
8 Tablespoons olive oil
1/2 teaspoon salt
1 bay leaf
1/4 teaspoon paprika
2 teaspoons sherry
1 teaspoon vinegar
Mince 2 garlic cloves and add to shrimp along with 2 Tablespoons oil and salt.  Let shrimp marinade 30 minutes at room temperature.

Smash 8 garlic cloves.  Heat garlic and 6 Tablespoons oil in skillet 4-7 minutes.

Remove garlic from pan.  Thinly slice 4 cloves garlic and add to skillet with bay leaf and paprika.  Cook 4-7 minutes.

Increase heat slightly and add shrimp.

Cook undisturbed 2 minutes. Using tongs, flip shrimp and cook 2 more minutes.

Increase heat to high and add sherry and vinegar.  

I spent the day at the pool with my kids so I didn't have a whole lot of energy left to cook dinner when we got home.  Luckily for me, I had already planned to make this easy shrimp dish.  It was exactly what we needed to refuel our tired bodies after an afternoon of swimming.  This meal came together in under 20 minutes - my kind of summertime meal.
My plan was to make a big salad and serve the garlic shrimp on top.  Partly because the shrimp was so good and partly because I just didn't want to take the time, the salad never got made and I ate a plate full of this yummy shrimp by itself. 

Even though the shrimp really takes the spotlight, the oil does not take the backseat here.  The garlic flavored oil is just good as it's shrimp counterpart.  Make sure that you use a crusty bread to soak it all up so that it doesn't go to waste. 
Ciao! 

Roasted Green Beans

Wrinkles aren't all bad.  Not on green beans anyway.  A nicely shriveled green bean is a good indicator of a really flavorful roasted vegetable. 
Sometimes I am just at a loss at what to make for side dishes.  I feel like I get into a rut of making the same old things over and over again.  I found this recipe for Roasted Green Beans a Cook's Illustrated magazine from 2005 and I really wanted to give it a try. 

Roasted Green Beans
1 pound green beans
1 Tablespoon olive oil
table salt
1 Tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 clove garlic, thinly sliced
Heat oven to 450 and line a baking sheet with foil.  Snap the ends off of the beans.

 

Spread beans on baking sheet and drizzle with oil.  Sprinkle with salt and toss to coat. 

 

Roast 10 minutes.

 
Combine vinegar, honey, thyme and garlic.

 

Coat beans with mixture and roast another 10 minutes. 

I didn't make nearly the pound of beans that the recipe called for but I had to scale back my portions to a more realistic serving of beans that my family I could consume in one meal.  I thought they were great but the kids weren't all that impressed.  (More for me I guess.) 

I love the slivers of roasted garlic and the sweet tangy balsamic and honey glaze.  I will definitely make these beans again - even if it is, just for me.
Ciao!