Friday, May 25, 2012

a milestone for cody cakes

I just wanted to share a proud moment.

codycakes.com is officially LIVE!!

...and [gasp with excitement] I have a LOGO!!

How COOL...  [quietly in awe and having a moment]

...just wanted to share!! [all smiles]

sesame shrimp

Oh YUM!  This sesame shrimp recipe is a keeper!  I'd say we eat very healthy in our household and shrimp is hardly on the menu because Eric has ingrained in my brain that "shrimp is high in cholesterol, it isn't healthy."  Needless to say, our dinners have become very mundane because there's only so much one can cook when we don't eat red meat, chicken, pork...  Just veggies and seafood (we do this by choice if you're wondering).  So I figured I'd change things up a bit, shrimp is 'okay' every once-in-a-blue-moon.

My blue moon has risen and I found a sesame shrimp recipe on allrecipes.com.  I've deviated a little from the recipe and my additions are italicized below.  If you want a little more sauce to pour over your rice, you might want to double, or triple the recipe.




Ingredients
2 tablespoons soy sauce 
2 tablespoons sesame oil, divided 
2 teaspoons lemon juice 
2 tablespoons sushi vinegar 
2 tablespoons mirin
1/4 teaspoon garlic powder
1 dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice
1 tablespoon sesame seeds, toasted

I also added veggies (because I had them on hand):
cabbage
carrots
broccoli 
mushrooms
pineapple chunks - optional
green onion for garnish

Directions
In a re-sealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.  I doubled the recipe and let the shrimp soak overnight.
Drain and discard marinade. I cooked the veggies and shrimp IN the sauce. In a skillet, sauté shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.


Yum!

Thursday, May 24, 2012

mashed potatoes with a spinach twist

I wanted to make some seasoned potatoes for dinner and noticed a 10 pound bag of potatoes for $1.99.  It was cheaper than buying two individual potatoes, so I went for the bulk purchase.  In light of trying to use up 8 pounds of potatoes I found a Potato Spinach Casserole recipe on allrecipes.com.  OK so I didn't follow the recipe exactly and ended up with mashed potatoes with spinach in it- but it tasted super yum and my tummy was satisfied!  My additions are italicized below.



Ingredients
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1/4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
6 cloves garlic
1 cup shredded Cheddar cheese

Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish. I didn't do this part
Bring a large pot of salted water to a boil. Add potatoes and garlic and cook until tender, about 15 minutes. Drain and mash.
In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
Bake for 15 minutes. Top with cheese and bake 5 minutes longer. I didn't do this part either, I was hungry


I should also note that I gifted myself a Canon 60D and this is my first food photo!  Better quality photos to come shortly...I hope!! 


Smile and say Cheese!!