Gazpacho

Menu: 
Gazpacho || Pioneer Woman
Grilled Shrimp & Italian Bread

NOTE: Leave the shrimp and sour cream out for a delicious vegan dinner. My kids didn't like this, but we sure did.

Mussels & Clams

Menu:
Green Salad with Vinaigrette
French Fries (Trader Joes)
Sriracha Mayonnaise
Mussels and Clams

Jambalaya

Menu:
Jambalaya || The Illustrated Kitchen Bible: 1,000 Family Recipes From Around the World (via iVillage)

Jambalaya

4 tbsp rendered bacon fat or vegetable oil
4 skinless and boneless chicken thighs, cut into bite-sized pieces
8 oz (225 g) andouille or kielbasa sausage, thickly sliced
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, finely chopped
1 fresh hot red chile, seeded and chopped
1 3/4 cups long-grain rice
2 tbsp tomato paste
2 tsp dried thyme
1 tsp salt
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
2 bay leaves
pinch of sugar
freshly ground black pepper
2 1/2 cups chicken or vegetable stock
one 14.5 oz (411 g) can chopped tomatoes
1 tsp Worcestershire sauce
12 large shrimp, peeled and deveined
chopped parsley, to garnish
hot red pepper sauce, to serve

Heat 2 tbsp of the bacon fat in a large flameproof casserole over high heat. In batches, add the chicken. Cook, stirring occasionally, for 10 minutes, or until the chicken is browned and opaque throughout. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining bacon fat to the casserole and heat. Add the andouille and cook, stirring occasionally, for 5 minutes, or until browned. Remove the andouille with a slotted spoon and set aside with the chicken.

Add the onion, peppers, celery, garlic, and chile to the casserole. Cook, stirring often, for 5 minutes or until softened. Add the rice and cook, stirring often, for about 3 minutes. Add the tomato paste and stir for another minute.

Return the chicken and sausage to the casserole. Add the thyme, salt, paprika, cayenne, bay leaves, sugar, and pepper. Pour in the stock, the tomatoes with their juice, and the Worcestershire sauce. Bring to the boil over medium-high heat, stirring often. Reduce the heat to low and cover. Simmer for 12–15 minutes, or until the peppers are tender.

Add the shrimp and simmer, still covered, for 3-5 minutes, or until the rice is tender and the shrimp are pink (the jambalaya should be a little soupy). Transfer to a serving bowl and garnish with parsley. Serve hot, with a bottle of hot pepper sauce alongside.

Valentine's Day Dinner

Menu:
BBQ Bacon Wrapped Water Chestnuts
Mussels
Asparagus, Hazelnut & Parmesan Salad || inspired by Kinfolk)
Ricotta Stuffed Gnocchi with Pine Nuts and Browned Butter
Flourless Chocolate Cake || Martha Stewart

Celebrating 13

Menu:
Crab Legs
Lobster
Steak
Peas
Mashed Potatoes
Hush Puppies
Salad
Birthday Cake

My niece turned 13 today, so my sister prepared a feast!

Crab Cakes and Salad

Menu:
Crab Cakes (from Trader Joe's)
Salad

What a gross looking dinner. Trust me, it was just fine though. I really wonder what my life is going to be like when we don't have soccer every single night. When I remember we actually own a decent camera I should be using to take pictures with. When I finally get around to redesigning this site!

Quesadillas

Menu:
Quesadillas
Guacamole & Pico de Gallo
Grilled Shrimp
Corn on the Cob

Lobster & Steak for a 7-Year Old

Menu for C's Birthday Dinner:
Lobster
Steak (Filet for him, Hanger Steak for B & me)
New Potatoes
Cole Slaw

Quesadillas ... Again

Menu:
Quesadillas
Grilled Shrimp
Skirt Steak
Pico de Gallo, Salsa, Sour Cream
Corn on the Cob

Some friends from our old neighborhood came for a visit this weekend. One of our favorite (and easiest) meals to date was the recent quesadillas over the fire night. It was the perfect family meal with visitors. Absolutely delicious, and something for every one.

Quesadillas

Menu:
Quesadillas on the Fire Pit
Skewered Shrimp
Guacamole and Pico de Gallo

Scallops & Cauliflower Puree

Menu:
Seared Scallops
Cauliflower Puree
Balsamic Dressing
Broccolini
Salad

I should have reduced the balsamic, but otherwise, yum.

Mussels & Fries

Menu:
Mussels
Garlic Toasts
Homemade Fries

New Year's Eve Dinner

Menu:
Oysters with Mignonette
Mussels in White Wine with Garlic Toasts
Beef Tenderloin Sandwiches by Mel
Pomme Frites
Herb Salad with Roasted Beets

Quick Crab Cakes

Menu:
Quick Crab Cakes || Real Simple
Roasted Green & Purple Asparagus
Salad with Pomegranate

Ingredients
2-1/2 cups potato chips
1 pound lump crabmeat, picked through to remove shells
1/3 cup tartar sauce
1-1/2 tablespoons Dijon mustard
black pepper
2 tablespoons butter, thinly sliced into 8 pieces
1 lemon, cut into wedges

Directions
1. Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and ¼ teaspoon pepper. Stir to combine.
2. Form the mixture into 8 patties and place on a parchment- or foil-lined baking sheet. Top each with a pat of butter.
3. Broil the patties until browned, 1 to 2 minutes. Serve with the lemon wedges.

NOTE: These were ok. Not incredible, but not bad. And super easy. Plus, the kids liked them. H even asked for more.

C's 6th Birthday Dinner

Menu:
Clam Bake

Today is C's birthday. He requested crab legs again, but was all over a clam bake when we suggested it. It was delicious.

First Day of School Dinner

Menu:
Steak (per the request of H)
Crab Legs (per the request of C)
Heirloom Tomatoes and Mozzarella
New Potatoes

Pasta with Clams

Menu:
Whole Wheat Penne with Steamer Clams
Sun-Dried Tomato Chicken Sausage
Tomatoes

Shrimp Tacos

Menu:
Baja Shrimp Tacos, Pico de Gallo, Black Beans, Guacamole || GOOP
Corn Tortillas
Cotiijo Cheese
Cholula Hot Sauce

Memorial Day BBQ

Indoor BBQ at The Elsmo's:
BBQ Chicken
Prosciutto Wrapped Shrimp with Arugula Salad
Roasted Potatoes
Green Bean
Baked Beans
Watermelon
Potato Chips
Chocolate Cobbler

Stir-Fry

Menu:
Vegetable & Shrimp Stir-Fry
Brown Rice

Brian and I used to eat stir-fry all the time. Now I remember why we stopped. The boys do not like it. At all.