Tuesday, June 2, 2015

Just Beautiful

Celtic Thunder - Amazing Grace

Enchanting Embroidery

GARLIC BUTTER SHRIMP

Garlic Butter Shrimp - An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!
INGREDIENTS
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, minced
  • 1/4 cup chicken stock
  • Juice of 1 lemon, or more, to taste
  • 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  • Stir in shrimp and gently toss to combine.
  • Serve immediately, garnished with parsley leaves, if desired.http://damndelicious.net/

Eat,sleep,play,PURR,poop,repeat......

"Maybe you are searching among the branches, for what only appears in the roots." - Rumi

Asparagus Phyllo Appetizers

 
1 Package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
½ cup parmesan cheese, grated
Coarse ground black pepper

½ cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons whole seed mustard
salt and pepper to taste


If making immediately, preheat your oven to 350F.

In a small bowl, combine the mayo, horseradish, capers and mustard. Taste and adjust seasonings. Reserve until ready to serve.

Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead)

Remove phyllo from package and place a barely damp towel over it to keep it from drying out. (If the towel is sopping the phyllo will get mushy. And that is no good.).

Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.

Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.

Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.

When ready, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.
http://freshcatering.blogspot.co.uk/



THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR