Garlic_Shrimp_Skewers shrimp_skewers Smoked_paprika_shrimp Smoked_paprika_Garlic_Shrimps Paprika_Shrimp_Skewers Hi Guys! Fall is just around the corner and we’re so excited! We’re hoping this means the hot, hot, HOT weather will disappear and the lovely crisp air of fall with grace us with its presence. We love the ability to get cozy in boots and scarves during the chilly fall months, its really is a treat for us to get all bundled up.

We’re jumping into fall with these Smoked Paprika and Garlic Shrimp Skewers, topped with a fun confetti of radish for added freshness. If you’re ever in need of a quick and easy appetizer for your next get together or potluck, make theses! Seriously though, this recipe is so simple and yields delicious, smoky shrimp. Today we’re using McCormick’s new Smoked paprika to really create the gorgeous color on the shrimp as well as incorporate a really nice earthy, smoked flavor. The paprika itself doesn’t add an intrusive heat to the dish, but really just adds a nice subtle flavor. You can also swap it out with McCormick’s Original Paprika if you want to go really mild, or even the Hot Paprika, which adds a bit more heat. It’s fun to play around with the different types, to suit your taste! You can also explore McCormick’s site for more yummy Paprika recipes like this Hungarian Chicken Paprikash.

We’ve topped this dish with a fresh confetti of radish because I love the balance of freshness it provides as well as the crunchy texture. Plus, mincing it up not only creates beautiful “confetti”, but it helps the radish stick to the shrimp for an easy ‘pick up a shrimp and go’ type of sitch (ha!). We hope you’re all as ready for fall as well are, and hope you’ll whip this super easy dish up the next time you’re in need of an appetizer OR you can even ditch the skewers and serve the shrimp over a bed of quinoa, green beans, or even some spaetzle for a complete meal. Enjoy!

Smoked Paprika and Garlic Shrimp Skewers with a Fresh Confetti of Radish
Makes 24

Ingredients:
2 1/2 tablespoons coconut oil (can substitute extra virgin olive oil), melted
2 teaspoons McCormick Smoked Paprika
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon McCormick Cayenne Pepper
2 garlic cloves, minced
juice and grated zest of 1 lime
24 medium shrimp, peeled and cleaned with tails intact
garnish:
2 radishes, trimmed and minced into 1/8 inch cubes
grated zest of 1 lime

24 (3 inch) bamboo skewers

Directions:
1. Soak bamboo skewers in water for 30 minutes.
2. Place first 6 ingredients into a small bowl and whisk together.
3. Place shrimp in a large mixing bowl and toss together with marinade. Spear 2 shrimp through each skewer, cover and refrigerate for 30 minutes.
4. Heat a grill or grill pan over medium-high heat. Add the shrimp skewers onto the hot surface and grill for 3 to 4 minutes. Flip and grill for an addition 2 to 3 minutes.
5. Remove from heat and transfer to a large serving plate. Top shrimp with radish and lime zest and serve.


*This post was sponsored by McCormick. Thank you for supporting our sponsors! It helps us keep going!*

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Smoked Paprika and Garlic Shrimp Skewers

September 21, 2014  /   /   //  2 Comments

fruit_topped_Crostini_22 crostini NEW2-swiss-orig-fruit_topped_crostini_ingredients (2)[1] fruit_toppped_crostini_3 fruit_topped_crostini_1 One of our favorite things about summer is all the fresh, seasonal produce that is so readily available everywhere! While it’s pretty easy to find strawberries year round (in most places in the states), it isn’t until spring/summer that they get especially sweet and juicy. Stone fruit season is also here and we’ve been finding ourselves overloading on peaches, plums, apricots, etc. So good!

Aside from just straight up eating glorious fruit in its natural state, we love incorporating them into our snacks and meals in a variety of ways. One of our favorite things to do with fresh fruit is to give it a savory pairing. Enter ‘Fruit Topped, Laughing Cow loaded crostini. These super quick and easy snacks are a fun and unique alternative to the standard tomato, basil bruschetta. We love the balance between the sweet fruit and savory cheese spread, finished with a crispy crostini for texture. It’s a snack that will keep you totally satisfied and wanting more!

We used strawberries and peaches for our fruit topped crostini, but Creamy Swiss Laughing Cow goes well with so many different flavors that we encourage you all to get a little creative and mix it up with some of your favorite seasonal fruit. Diced plums with a little tarragon (for a little anise flavor at the end)…why not? Thinly sliced fig topped with fresh basil?…yes, Please! Even a little bit of cubed salami and a schmear of jam? Yum! The combination of options are endless! For your next midday snack attack, try something a little different and new with your Laughing Cow cheese wedges, like these fruit topped crostini. Enjoy!

Head on over to SheKnows.com for our Fruit Topped Crostini recipe!

*This post was sponsored by Laughing Cow. Thank you for supporting our sponsors! It helps us keep going!*

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Fruit Topped Crostini

September 20, 2014  /   /   //  3 Comments

Meat Lovers Pizza Boats Meat Lovers Pizza Boats ingredients Marinara Sauce mozarella Meat Lovers Pizza Boats pre bake Meat Lovers Pizza Boats In high school I worked at a pizza joint as a hostess. I was a hostess for a bit, and then was pretty much a bus boy for the rest of my stint there. I think I became a bus boy because of my unwillingness to put up with customers BS, and my very strong desire for cleanliness and order. Anyway, at this pizza place, there was a pizza on the menu called the “carnivore combo” which always cracked me up. It was basically a kitchen sink pizza with all the meats the restaurant had, all of them. I’m not even sure you could see cheese on this pizza because the layer of meat situations was so thick. However gross and excessive you might think this pizza was, it was really good. So today, for our last day of pizza boats, we have our version of the “carnivore combo” only we dialed it back just a bit to not be so exorbitant, but feel free to go crazy!

P.S.
Jenny and I are currently on our way to Chicago! Wanna see what we eat or suggest some places? (We would appreciate and love that!) Make sure to check out our Instagram!

Meat Lovers Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups marinara sauce
8 ounces fresh mozzarella, thinly sliced
4 rashers cooked and crumbled bacon
1/2 cup diced and cooked ham
1/2 cup cooked and crumbled Italian sausage
1/2 cup (loosely packed) thinly sliced pepperoni
2 teaspoons minced thyme
1/4 cup grated Parmesan

Directions:
1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of marinara sauce over each boat. Top each with a generous layer of cheese.
3. Top boats with a sprinkle of each remaining ingredient until each boat is loaded and lightly season with pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow to cool for about 5 minutes. Top with a light sprinkle of Parmesan. Cut boats into smaller pieces (if ya want) and serve.

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Meat Lovers Pizza Boats

September 19, 2014  /   /   //  7 Comments

rataouille_style_pizza_boats_1 ratatouille_pizza_Boats_ingredients marinara_sauce mozzarella ratatouille_pizza_Boats ratatouille_style_pizza_Bots_recipe -Okay, so I have a teensy confession to make…I’m not crazy about ratatouille. I like it, don’t love it, but can see why so many people do love it. I love zucchini, eggplant, yellow squash, tomatoes, garlic, fresh herbs…I love them all…I think just not all together.

What I do love about ratatouille and why this one made the list is because of the movie…no really. I love the movie Ratatouille. I mean, is it lame that I watched the movie on my flight to Paris, just last week? I don’t think so. I actually love most Pixar films, but Ratatouille is one of my favorites. I feel like if you love food and cute things you probably love the movie just as much as I do! It’s a fun film with a cute message acknowledging that, “anyone can cook!…and that’s so true!

So today our pizza boat is not only vegetarian friendly, but also a little shout-out to the endearing and culinary inspiring Remy the Rat. I’m currently stuffing my face with buttery croissants, triple-cream cheeses, marzipan, and the list goes on and on, but I think I’ll probably need to plan some sort of ‘build your own pizza boat bar’ sitch when I get back, where my friends can make their own crispy, savory concoctions, while sipping on the copious amounts of champagne I’m bound to bring back with me, and maybe just maybe a little Ratatouille on in the background. Enjoy! xx, Jenny

Ratatouille Style Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups marinara sauce
8 ounces fresh mozzarella, thinly sliced
1/4 red onion, diced and sautéed
1/2 yellow squash, diced and sautéed
1/2 zucchini, diced and sautéed
1/2 cup diced eggplant, sautéed
1/2 cup diced red bell pepper, sautéed
1 1/2 teaspoons minced oregano
1 1/2 teaspoons minced thyme
1 teaspoon minced rosemary
6 leaves fresh basil leaves, torn (optional)

Directions:
1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of marinara sauce over each boat. Top each with a generous layer of cheese.
3. Top boats with a sprinkle of each remaining ingredient until each boat is loaded and lightly season with pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow to cool for about 5 minutes. Top with oregano, thyme, rosemary, and torn basil, if using. Cut boats into smaller pieces (if ya want) and serve.

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Ratatouille Style Pizza Boats

September 18, 2014  /   /   //  2 Comments