Jalopeno Dijon chicken and shrimp skewers

It’s been awhile since I have cooked something new and delicious to share!!! So here’s a kick off for some summer cook outs! Life happens I was busy busy so I baked lots of chicken and veggies and just packed my lunch and dinner for the week! I am excited to cook some new and yummy food!

1lb fresh gulf shrimp
1 lb chicken breast cubed
Red onion cubed
Green bell pepper cut in into squares
Red bell pepper cut into squares
Yellow bell pepper cut into squares
Orange bell pepper cut into squares
4 jalopenos diced with or without seeds
2 cloves garlic chopped
4 Tbsp Dijon mustard
2 Tbsp olive oil
2 Tbsp raw honey
2 tsp salt
1 Tbsp rosemary
1 tsp black pepper

Marinade the chicken and shrimp in the all ingredients minus the bell peppers and onion for 24 hours
Then assemble your skewers
Fire up the grill
And enjoy :))

Your taste buds and tummy will be very happy ๐Ÿ™‚

Happy Friday:))




It’s Thursday!!! So that means my step brother comes over for dinner and everyone loves a good home cooked burger! So I thawed out two pounds of venison hamburger meat last night. Today my sweet boyfriend started up the grill and grilled the hamburger patties for me! Yummy!

Now get that grill firing!

What we did!
2 pounds venison or other grass fed meat
Form into hamburger sized patties
Then season both sides with pepper, garlic salt, and lemon pepper seasoning!
Pick your favorite bbq sauce
Then when your getting ready to put the patties on the grill smother the top with the bbq sauce and let cook…. Now every time you go to flip the patties smother more bbq sauce on top!
Cook to your desired temperature!

Now for the side
Spicy sweet potato fries!
Preheat the oven to 400 degree F
I cut 3 medium sized Japanese sweet potatoes into French fire style
I placed them into a ziplock bag sprinkled them with garlic infused olive oil, salt, pepper, and cayenne!
Shake it up!
Place them in a single layer on a baking pan and bake for 25-30 minutes depending on desired crispness

Now for the toppings!
I did romaine lettuce as my “bun”
Cut up some beefsteak tomatoes
Made some bacon
Grilled some green chilis
Cut up an avocado
And made some onion slices

Pile it up and enjoy ๐Ÿ™‚





What do you do on a Saturday night!?

What a beautiful day it was today! The sun was shining and it was 68 degrees outside with hardly any wind at all!

I recently had a knee scope done on my right knee just about a week ago, so I couldn’t really go on a long run or bike ride so I decided to do a 10 minute slow walk and a 10 minute slow bike ride with my two gorgeous labs! I also did my physical therapy exercise plus 50 push ups! Whew after being out a week it sure shows even in the little things!!

Then I decided I was going to grill my dinner and enjoy the evening on my back porch swing with my dogs in tow just waiting for me to drop a shrimp on the ground so they could gobble it up. What a relaxing evening and a beautiful sunset, just a perfect way to spend my evening enjoying the outdoors, cooking a scrumptious dinner, and spending some time with my pups.

I like things a little bit spicy, ok a lot spicy! So tonight I made two different types of shrimp, a spicy shrimp, and a sweet shrimp. O and I have a huge family so when I cook I cook for an army, you can always scale recipes to fit your household needs.

Spicy shrimp
2 pounds raw, peeled, deveined shrimp
Cayenne pepper to taste
Pepper to taste
Chili powder to taste
2 tablespoons olive oil
2 tablespoons lemon juice

I mixed everything up in a ziplock bag and let it marinate in the fridge for about an hour. Then I put them on a skewer, fired up the grill, and grilled!

Sweet shrimp
2 pounds shrimp, peeled, raw, and deveined
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons smoked paprika
2 tablespoons garlic
2 teaspoons Italian seasoning blend
1/2 teaspoon black pepper
2 teaspoons dried basil
2 tablespoons coconut sugar

The same method as above. Sit, relax, read a book, play soccer with the dog, or just enjoy nature!

So I decided to make a shrimp salad, I took an organic lettuce mixture of chard, kale, spinach, and arugula. I topped it with a handful of each type of shrimp, half an avocado, a handful of grape tomatoes, and a drizzle of lemonette tessemaes gluten free, vegan, sugar free dressing (deliciousness in a bottle)!

Happy Saturday ๐Ÿ™‚