Thursday, May 31, 2012

Weekend Happenings

Last weekend, husband and I were able to make it to Aiken for the long weekend. It's a good thing too, because my parents might still be in the Apple store had we not been there (kidding!) In all seriousness, we had a great long weekend with good food and great company. I now realize that the only pictures I took were of Bentley and our meal... maybe next time...

Mom and I made some New England-style seafood pasta Friday night and it was delish. It does contain a few too many ingredients and steps for a weeknight dinner, but it would be perfect for a special occasion.

Shrimp & Lobster Pasta
- 1/2 box of your favorite pasta (we used penne)
- 1 tbsp butter
- 2 lobster tails in shells
- 6 large shrimp in shells
- 1 shallot peeled and chopped
- 2 cloves of garlic peeled and chopped
- 1/4 lb sliced mushrooms
- 1/2 cup thinly sliced red bell pepper
- pinch of crushed red pepper
- 1/4 cup dry sherry
- 1/3 cup fat free sodium free chicken broth
- 1/2 cup crushed canned tomatoes
- 1/2 cups heavy whipping cream
- 2 tbsp Parmesan cheese
- chopped parsley for garnish

1. Cook pasta according to directions.

2. In a large skillet, heat the butter over medium/high heat. Add the lobster tails and cook until the spots on their shells start to turn red (about 3-4 minutes).

3. Add shrimp and cover; reduce the heat to low and cook about 5 minutes.

4. Remove the lobster and shrimp from skillet and set aside to cool. Once cool, peel the lobster tails and cut into bite sized pieces. Peel the shrimp, but leave whole.

5. Meanwhile in the same skillet, add the shallot and garlic; saute 2 minutes. Add the mushrooms, peppers and pepper flakes. Saute about 5 minutes or until the mushrooms release their juices.

6. Deglaze the skillet with the sherry. Add the chicken broth and tomatoes and heat gently through.

7. Stir in the cream and cheese and heat through.

8. Add the lobster, shrimp and cooked pasta and heat through.

9. Garnish with parsley (optional) and enjoy!

Tuesday, May 29, 2012

Summer Cookin'

Husband has a new toy that we've both been able to benefit from. My parents got us a grill for his (our) birthiversary and I have a feeling it will get more than its fair share of use this summer. I am very much looking forward to husband cooking dinner the grilled deliciousness of summer food. Tonight's dinner was easy peasy and looked fancy too.

Grilled Shrimp with Asparagus
- 4 shrimp skewers (10 medium-sized shrimp)
- Half a bottle of your favorite marinade (we used Ken's sesame ginger)
- 1 bunch of asparagus
- Course sea salt

1. Marinate your shrimp skewers for 4-6 hours in the refrigerator.

2. When you're ready to eat, toss asparagus in a dish with EVOO and sprinkle with sea salt.

3. Cook shrimp skewers and asparagus on the grill over low heat for about 4 minutes on each side.

DONE. I served it with wild mushroom brown rice.

I tossed the asparagus with this basil-infused EVOO from The Olive Shoppe courtesy of the parents (thanks!)

Stay tuned for more summer meals as we become more obsessed with our new cooking apparatus.

Tuesday, May 22, 2012

Transplant night with the Braves

This sweet story is a snapshot of my new role at Children's in Transplant. It's from our Transplant Night at the Braves last week. I'm so blessed to be able to work part-time and still make this much of an impact on our kiddos. Husband got to come with me and took these pictures as we walked around the field.

Sunday, May 20, 2012

Sugar and Spice

This past weekend, my college roommates and I threw a baby shower for our other roommate, Andrea. Her little girl is due to make her appearance in July and as you'll see below is already loved by so many. Here are some pictures from the day...

 Super cute invites- with Heather's address and Meagan's contact info deleted (you're welcome, ladies)

 Meagan, Andrea, Kristen and Andrea's new little niece, Caroline.
 The party planners.
Our Atlanta family dinner group with Caitlyn expecting a little one in October!
Heather and her momma
Andrea's nephew, Cayden helping with the gifts.