{Broiled Paprika Shrimp with Crispy Serrano Potatoes}

There are moments in life when you don't mind getting messy. 

Now, I am a girl who likes pedicures and gets a high off of organization (my pantry, finally organized this weekend, is sparkling as we speak) but I also like getting down in the dirt.  I even completed a mud run with my sister.  *See exhibit A below*

Normally I'm more of a "dainty" food eater but I make 2 exceptions:  BBQ ribs and these shrimp.

My obsession lately is Pinterest (like the majority of the free world) and I came upon a recipe for broiled shrimp that made me want to lick my computer screen. 

I'd never broiled shrimp before or prepared them "peel-on" but dang was it good. 

My other obsession lately has been smoked paprika.  I'd made the shrimp several times as written on The Perfect Chocolate Chip Cookie (yes, this blog knows their shrimp!) and wanted to add some Spanish flair, which lead into the potatoes with serrano ham and oregano.

 

It's important that the peel be on the shrimp while cooking--it does add a lot of flavor.  Plus, you get this feeling that you should be at a big family table, a plastic seafood bib around your neck, and sleeves rolled up.  Peeling these babies and eating with your hands does have a messy, satisfying feeling on a warm day.

My husband doesn't care too much for shrimp so I cooked his dinner first, then relished in making mine.  I didn't hesitate to sit next to him, elbows deep in paprika shrimp, enjoying every bit of deliciousness.

For a girl not to be self conscious while eating in front of her man is saying something.

And these shrimp were worth every bite.

{Broiled Paprika Shrimp}
Serves 2
Adapted from The Perfect Chocolate Chip Cookie

Ingredients

• 1/4 c. olive oil
• 1/4 c. orange juice
• 1 tbsp. orange zest
• 1/2 tsp. smoked paprika
• 1/4 tsp. salt
• 2 tsp. freshly ground pepper
• 12 jumbo shrimp, peel on (half of a 21-25 count bag)
• 2 tbsp. frozen butter, finely grated

1. Rinse the shrimp and pat dry.  Set in a medium mixing bowl.
2. Blend together the oil, juice, zest, paprika, and salt. 
3. Pour the marinade over the shrimp and refrigerate for 15-20 minutes.
4. Preheat broiler to high with rack in the middle of the oven.
5. After marinating, spread the shrimp and marinade on a jelly roll pan.  Sprinkle on the pepper and mix the shrimp to distribute.  Top the shrimp with the grated butter.
6. Broil for 5 minutes.  After 5 minutes toss the shrimp and scrape up the marinade.  Broil again for 2-3 minutes.  Watch to make sure the shrimp and marinade don't burn.
7. Place shrimp on a serving dish and scrape the sauce into a small dish for dipping.
8. Serve!

{Crispy Serrano Potatoes}

Serves 2

Ingredients

• 2 small potatoes, sliced thinly (1/8")
• 4 thin slices serrano ham, chopped
• 2 tsp. chopped oregano
• 1 tbsp. olive oil, divided
• Salt & pepper

1. Heat half the oil in a skillet over medium high heat.  Add the potato slices and brown on each side, 5-6 minutes.  Remove from the pan and set aside.
2. Add the remaining oil and swirl to coat the pan.  Toss in the ham and oregano and stir constantly until crispy and fragrant.  
3. Return the potatoes to the pan until warmed through.  Season with salt and pepper and serve.

{Irish Nachos with Guinness Cheddar Sauce}

Corned beef is like turkey.

No seriously.

Reasons for my argument:
1. I feel obligated to make it on it's corresponding holiday.
2. I always make too much.
3. I keep trying creative ways to continue to consume all of the leftovers.

Corned beef = Turkey in this case.  Just go with it.

I started thinking about foods my husband likes; trying to find one to substitute corned beef in.  While he is a software developer, his official job is really "Nacho Connoisseur--Southeastern Wisconsin Division".  Everywhere we go the man orders nachos.  He prefers chicken over beef, jalapenos over no jalapenos, with forks optional.

So how could I add a little "luck of the Irish" into this dish?  Potato chips instead of tortilla chips, corned beef instead of spicy chicken, and homemade Guinness cheddar sauce instead of that glowing orange, gelatinous cheese product.

The sauce is so good. It goes so well with the beef, scallions, and crunchy chips.  Words just can't do it justice.

It's also worth mentioning that these nachos are not only a great way to use any corned beef leftovers, they also might answer the call for munchies after several green beers...or the hangover that may or may not ensue.

Erin go bragh!

{Irish Nachos with Guinness Cheddar Sauce}

Ingredients

• Guinness Cheddar Sauce
• 2 1/2 tbsp. butter
• 2 tbsp. flour
• 1 tbsp. yellow mustard
• 3/4 c. Guinness beer
• 2 tsp. brown sugar
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 c. water
• 1/2 lb. cheddar, grated
• 1 bag kettle cooked potato chips
• 3 scallions, chopped
• 1 c. shredded or chopped corned beef

1. Melt butter in a medium saucepan over medium heat.  Whisk in the flour and allow to bubble and cook for 2-3 minutes.
2. Stir in the mustard, Guinness, brown sugar, Worcestershire, salt, and water  Let simmer lightly for 1-2 minutes.
3. Add the cheese and stir constantly as it melts.  Turn heat down to low.
4. In a medium skillet, heat the corned beef over medium high heat until you hear it sizzle and its heated through, 3-4 minutes.  Bonus points if you get some browning on the meat for extra flavor!
5. On a large platter, scatter the chips.  Top with the corned beef and scallions.  Drizzle the cheddar sauce over the nachos and serve.

{Spicy Orange Pork Chops}

Today was just another Wisconsin-type day in March...

NOT!

It was 77° today.  No joke.  Yes, you read that right.

My "winter" mind had selected chicken pot pie for dinner when I set my menu plan over a week ago.  Yeah right.

When we saw the forecast for the week, my husband begged to grill out one night.  How can you serve comfort food, like chicken pot pie, when it's 77° out and all your husband wants to do is drink a beer on the deck and smell like charcoal and lighter fluid?

So I came up with this dish on the fly while driving home.  This recipe is so easy it's ridiculous. It's got four ingredients (including the meat!).

*Grilling note: The wood chips soaking above are hickory.  Adding soaked chips onto the charcoal adds a ton of flavor.  If you have a gas grill just make a foil packet of soaked wood chips, cut a few slits, and place the packet under the grate.  It's a cheap and delicious way to add more flavor to grilled meats.*

I made the mistake of bringing the sauce out to the patio too early.  The chops were still grilling and my husband started dipping chips in the sauce and told me I should really bottle it.  So there you have it.

This could also be great with chicken; we happened to go with pork chops.

I hope you had glorious weather like we did! I'm off to wash "eau de charcoal grill" out of my clothes.

{Spicy Orange Pork Chops}

• Ingredients
• 14 oz. orange juice, divided (one of those small bottles in the refrigerated section of the grocery store)
• 1 chipotle in adobo sauce pepper, minced 
• 2 spoonfuls of adobo sauce, divided
• 2 tbsp. honey, divided
• 2 boneless pork chops
• Salt & pepper

1. In a small bowl mix together 7 oz. of juice, the chipotle pepper, one spoonful of adobo sauce, 1 tbsp of honey and a sprinkle each of salt and pepper.  Pour into a plastic bag.  Add the pork chops and marinate for 20-30 minutes.  Set aside.
2. In a small saucepan mix together the remaining juice, adobo sauce, honey, and a sprinkle each of salt and pepper.  Heat over medium high heat until thickened, 5-6 minutes.  Stir often to avoid burning.  Set aside to cool.
3. After the chops have marinated, grill over indirect heat until internal temp reaches at least 150°F; about 4-7 minutes per side depending on the thickness.
4. When fully cooked, remove to a plate and cover in foil.  Allow meat to rest for 5 minutes.  Spoon sauce over the chops and serve.

{Smoked Salmon Cracker Bread with "Everything" Cream Cheese}

I love "duh" moments when you sit and wonder why you never thought of something so ingenious and so simple. 

You like bagels?  I like bagels.  Especially "everything" bagels.

You know what I don't like about "everything" bagels?  Getting covered in assorted seeds while I'm trying to eat my breakfast.

A few years ago, my husband and I were in the Chicago area and we had a wonderful breakfast at the Marion Street Cheese Market in Oak Park.  I ordered their smoked salmon plate and had a "duh" moment.

Those genuises put the "everything" toppings in the cream cheese instead of on the outside of the bagel!

No fingers covered in poppy seeds.  No sesame seeds bouncing all over your plate and the table.

You're still going to be pulling seeds out of your teeth all day but let's face it.  It's worth it.  At least my cute top wasn't bedazzled in poppy and sesame.

I'm also a "thin crust" kinda girl.  We'll save the details for another post but when I came across this recipe for cracker bread from Cheeky Kitchen on Pinterest I was automatically intrigued.  I added black seseme seeds and dried rosemary to the dough in keeping with the "containing-pesky-ingredients" theme.  Yummy recipe--it turned out great! 

Smoked salmon--love it. I sure didn't at 6.  I can still remember going out to brunch with family and my uncle pushing me to try bagels and lox.  What 6 year old likes sliced, cold fish on top of their bagel?  Turns out this one did.  That same year he also got me to try pâté.  That didn't turn out so well--but you can't knock it until you've tried it.
So...

Whip up some "everything" cream cheese and smear it on the cooled cracker bread.

Layer on fresh, pink smoked salmon ribbons, crunchy cucumber slices, crisp red onion, and salty capers. 

Drizzle with olive oil and sprinkle with sea salt and freshly cracked pepper.

So good.  Duh.

{Smoked Salmon Cracker Bread with "Everything" Cream Cheese}

• Ingredients
• "Everything" Cream Cheese
• 4 oz. cream cheese, softened
• 1 tsp each: dried minced garlic, dried minced onion, sesame seeds, and poppy seeds
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 oz. smoked salmon slices
• 1/4 c. thinly sliced red onion
• 1/2 c. thinly sliced cucumber
• 1 tbsp. capers, drained
• 2 tsp. olive oil
• Salt & pepper
• 1 cracker bread (Cracker Bread Recipe)

1. Mix the cream cheese and next  ingredients together.  Spread on the cooled cracker bread.
2. Layer on the salmon, onion, and cucumber.  Sprinkle on the capers.
3. Drizzle with olive oil and sprinkle kosher salt & cracked black pepper to taste.
4. Eat. Now.

 

{Smoky Farmhouse Burger}

There are generally two truths about turkey burgers:

1.  They are dry, tasteless hockey pucks.
2.  They are a healthier option compared to other beef burgers.

Neither is true in this case.  This burger is juicy, packs a ton of flavor, but I wouldn't calculate the calories if you paid me.  I'm not suggesting it for dinner every night but when you do want to change it up, it's a delicious option.

I want to emphasize how juicy these burgers really are.  The first time I made them my husband grabbed a bottle of hot sauce as we were getting ready to eat.  I gave him the "aren't-you-going-to-try-it-first-without-covering-it-in-hot-sauce" look and he said, "I'm sure it's good but it's a turkey burger.  They are ALWAYS dry."  As we were clearing plates I noticed the lonely bottle still on the table.  He didn't touch it once--and knowing my Texan, hot sauce loving husband...that means something.

I named it the Smoky Farmhouse Burger after looking at the ingredients (turkey, egg, bacon) and thinking a lot of them come from a farm...yes, as silly as that is!  You can call it whatever you want.  The "smoky" comes from chipotle peppers in adobo sauce which happens to be my new favorite ingredient to play with.  Delish.

You also don't need all these different elements to make this a good burger.  Don't get me wrong, they take the cake but if you're in a rush, regular bacon and plain cream cheese are just fine.

Enjoy!

{Smoky Farmhouse Burger}
serves 4

• Ingredients
• Turkey Burger
• 1 lb ground turkey
• 1 egg yolk
• 1 tbsp. Montreal steak seasoning
• 1/2 c. chopped onion
• 2 chipotle peppers in adobo, chopped + 2 spoonfuls of adobo sauce from the can
• 10 dashes Worcestershire sauce
• Cream Cheese
• 4 oz cream cheese, softened
• 1/4 tsp onion powder
• 1/2 tsp garlic salt
• 2 tsp dried chives
• 1/2 tsp freshly ground black pepper
• Bacon
• 4 slices of bacon
• 1 tsp. brown sugar
• 2 tsp. stone ground mustard
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. canola oil
• 1 avocado, sliced thin
• 1 red onion, sliced thin
• 4 eggs
• 4 onion rolls, sliced & toasted

1. In a large bowl mix turkey burger ingredients together with your hands until combined.  Form 4 equal sized patties, place between wax paper sheets, and set aside.
2. Mix softened cream cheese with the onion powder, garlic salt, chives, and pepper in a small bowl.  Set aside.
3. Place bacon slices, brown sugar, mustard, and pepper in a ziploc bag.  Seal the bag and toss to coat the bacon in the other ingredients.  Lay the slices on a foil lined baking sheet.  Place the baking sheet in a cold oven.  Set oven to 400 degrees and check bacon after 15 minutes.  Continue cooking until bacon is browned and crisp.  When cooked place bacon on paper towel to drain and set aside.
4. Coat a large skillet with canola oil and heat over medium high heat.  Brown the turkey burger patties in the skillet until cooked through; 4-5 minutes per side depending on thickness.
5. While burgers are cooking, smear each onion roll half with cream cheese.  
6. When burgers are no longer pink in the middle remove from the skillet and set each patty on a bun half.
7. In the skillet crack the eggs and fry.  When cooked through, 2-3 minutes, place an egg on top of each patty.  Top with the bacon slices, avocado, onion, and remaining roll halves.
8. Serve!

{Pear & Brie Crostini with Spiced Honey}

I wish I had a great, clever story for you about how this recipe came to be.  I don't.  It's just good...really good.  I had a baguette and brie in my shopping cart, pears looked wonderful at the market, and I've been waiting for something to strike me as a good vessel to try spiced honey.

Plain old honey is great; don't get me wrong.  Honey with a touch of spice, ginger, and a pop of citrus is even better.  Drizzle it over warm, gooey brie with a slightly sweet, crisp pear on a toasty baguette...it's divine. 

Really, talk amongst yourselves. 

*Linda Richman really was one of Michael Myer's best SNL characters!*

I tried this with a few different varieties of pears and Bosc is the best in my opinion.

{Pear & Brie Crostini with Spiced Honey)

• Spiced Honey
• 1/2 c. honey
• 1 cinnamon stick
• 2 cloves
• 1 piece orange peel
• 1 piece ginger peel 
• 1 baguette loaf, sliced 1/2" thick
• 1 tbsp. olive oil
• Bosc pear, sliced 1/4" thick
• 4-5 oz. brie, rind removed
• Kosher salt & cracked pepper

*Feel free to reduce/increase the amounts based on how many servings you are trying to get.  Each baguette is different but the one I sliced for this recipe could have easily have served 2 crostini to 12 people*

In a small saucepan combine the honey, cinnamon, cloves, and peels.   

 Warm over low heat for 10-15 minutes.

 Pour honey mixture through a fine mesh strainer to remove spices and peels.  Reserve honey in a small bowl and set aside.

 Place baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with cracked black pepper and kosher salt.  Broil under high for 1-2 minutes or until lightly toasted.

 Top the toasted baguette slices with small pats of brie and put back under the broiler until cheese is melted and slightly bubbly; 2-3 minutes.  Remove from oven and top with pear slices.  Drizzle with the spiced honey and sprinkle with more cracked black pepper and kosher salt.