I have lots of faves for this great holiday but first remember to honor our services men and women. The soldiers and their families give so much all year so we can have our freedoms we take for granted. So thanks to all who serve or have served to keep us free.
Have a safe and happy 4th!!
Out Door Dinning
I’m dreaming of fall and cooler temps as I look at the thermometer that reads 104º degrees. Living in central Texas means summers are HOT!!! So about this time of year I star dreaming of my favorite season. Fall, when I can linger outdoors, much more so than summer. The slight nip in the air coupled with delicious food and great company is something I love. So these pictures are a great inspiration for a fall get together… Cooler days in the coming months are what keep us going through the dog days of summer.
The design is by event planner Keith Robinson and the pictures are by Mali Azima. You can see more pictures here at Atlanta Homes and Lifestyles.
Chili Lime Shrimp
Chili Lime Shrimp
This is a great quick fix dinner or lunch it can even be an appetizer it cooks up quick and taste great. All total it takes a quick 25 minutes to make serve on rice or top a salad it’s a great summer treat that is sure to please.
I made some slight modification to the recipe. I added sweet chili sauce to the marinade. The shrimp is mouthwatering, moist, juicy, succulent and bursting with the wonderful flavors of sweet chili, lime juice and garlic. Make a bunch of these shrimp skewers before the end of summer!!
Chili Lime Shrimp Recipe
Makes 10 skewers | Prep Time: 15 Minutes | Cook Time: 10 Minutes
1 lb peeled and deveined shrimp, tail-on
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon fresh cilantro leaves or parsley leaves, chopped finely
2 tablespoon Thai sweet chili sauce
2 cloves garlic, chopped finely
1/2 tablespoon honey
Pinch of salt
Soak the bamboo skewers with cold water. Rinse the shrimp and pat dry with paper towels. Set aside.
In a bowl, mix all the ingredients of the Marinade together using a whisk. Add the shrimp to the Marinade, make sure to coat the shrimp evenly. Marinate for 30 minutes.
Fire up the grill when hot and ready grill the shrimp until cooked and slightly charred on the surface. Serve immediately.
Broccoli Slaw With Cranberries and Walnuts
This is a great way to get your greens and not even realize how healthy it is for you… If your little ones are not keen on eating greens this slaw is a great way to get them in the kitchen to help. With dried cranberries and walnuts, almonds, macadamia or even peanuts if they like. It gives them a chance to be the chef and add the things they like. you could change out he cranberries for raisins and the slaw would be just as good. Have fun mixing it up and enjoy, the big kids will love it too!
- 4 cups chopped broccoli florets
- 1 cup chopped walnuts
- 1/4 cup chopped red onion
- 1/2 cup dried cranberries (craisins)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon agave nectar
- salt and pepper to taste
In a large bowl mix the mayonnaise, vinegar, agave, salt and pepper then give it a taste to make sure the salt and pepper are right adding more if needed. Add the broccoli, nuts, onions and cranberries toss to coat well. Let sit for 10 to 15 minutes and you’re ready to serve. Enjoy xx
Start everyday with the thought that anything is possible…….
Cucumber Salad with Dill Dressing
- 1/4 cup cider vinegar
- 1/4 cup olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon dill weed
Whisk together in a medium bowl and set aside.
- 2 English cucumbers sliced thinly
- 1 medium red or white onion thinly sliced and ring separated.
Toss in a large bowl whisk your dressing and pour over salad let rest 15 minutes or until ready to serve.
Be the change you wish to see in the world.
Strawberry Cream Pie with Shortbread Crust
Looking at it, you can see why this is my wonderful husbands favorite birthday treat!! It’s packed to the brim with fresh sweet strawberries and a thick, gooey glaze. But what really makes the pie is the crust. I have to say it because he’s not a crust person…..but there’s something about the crust on this pie that’s to die for! It’s so rich and buttery….almost like shortbread….and without it, the pie just wouldn’t be the same! So here’s to my sweetie HAPPY BIRTHDAY!
Cream Cheese Filling:
- 1 8 oz package cream cheese
- 2 Tablespoons heavy whipping cream
- 1 Tablespoon powdered sugar
With a mixer in a medium bowl whip cheese, powdered sugar and cream until light and fluffy. Spread into the bottom and sides of your cooled tart or pie shell.