Tuesday, July 24, 2012


Loving right now: Fun Manicures. Bright pink blush. Pomegranate Mojitos. Coconut ice cream. Florence + The Machine. Tacos tacos tacos. Reading Wild. Pomegranate mojito popsicles (it happened). The Everygirl. Easy homemade iced coffee a la Pioneer Woman. Big summer salads, currently craving this one and this one. The wonderful awkwardness that is Girls on HBO. And apparently... Lime Margaritas. Although I may need to take a little break from those.

Not loving? This rain!

Wednesday, July 18, 2012

Maple Chili Grilled Shrimp

Help me?

I'm so tired. This blog post is from my Monday to-do list. I'm two days behind in life, people. I had a crazypants weekend. At least for me... seeing as my weekends usually involve baking cookies and dates with my PVR. But not this week, no siree! I had a real girls night on the town like I haven't had in a long time and it was a blast. I had so so so much fun. But holy man I am so so so so tired. I am currently working on building my immune system up again, after treating it like a crash test dummy.


My efforts involve a lot of Cold FX, echinacea, elderberry, vitamin C, garlic, ginger, green tea, and standing on my head if required. I repeat. I will NOT get sick. If all goes as planned... I'll be feeling like myself again right in time for crazypants weekend #2. Sigh, I love summer...

Oh, right! Shrimp! These were really, really good.

I, umm... don't really know what else to tell you about them. We've made them three times in two weeks. And I really haven't been cooking that much at all. That's saying something coming from me, as I rarely like to repeat meals. They are just simply the most flavourful little shrimp I have ever had. Make them!

Maple Chili Grilled Shrimp


1.5 pounds large shrimp, peeled and deveined (mine are 21/25 count), defrosted if frozen
1/2 Cup brown sugar
1/2 Cup salt
Cold water

1/2 Teaspoon each:
 Smoked paprika
 Cayenne pepper
 Chili powder
 Crushed chili flakes

 2 Tbsp maple syrup
 Drizzle olive oil (about 1 tbsp)

1. Brine the shrimp: Dissolve the salt and sugar in a large bowl of cold water. Add the shrimp. There should be enough water to cover the shrimp by about an inch. Stir, cover, and leave the bowl in the fridge for at least 30 minutes. The longest I have left it is slightly over an hour, but I imagine you could leave them for a few hours without any trouble. Longer than that and they might be overly salty though.

2. In a separate bowl, combine the spices, maple syrup, and oil, whisk to combine.

3. Drain the shrimp and pat them dry with a paper towel. Add the shrimp to the marinade, stir to coat and let them sit for a while (10-30 mins). The longer you wait, the more flavorful your shrimp will be!
**Disclaimer: I made these again the other night and left them to marinate for somewhere around... Oh I dunno, 5-6 hours?! I do not reccomend this unless you want through-the-roof-fiery-mouth-numbing-spice!!! Although I do know a few people who I think would enjoy them this way.**

4. Grill the shrimp for 4 to 5 mins over high direct heat (less if your shrimp are smaller). Use tongs to gently flip them over after about 2 minutes. You can baste with any remaining liquid every so often, so as not to waste any of that flavour!

Serve on a bed of cheesy polenta or garlic mashed potatoes, throw them on top of a big farmers market salad, or serve them on their own as an appetizer!

Other ideas:

 * Use a grill pan if the grates on your grill are farther apart, ours are pretty tiny so there isn't much risk of the shrimp falling through, and we like the crispy grill marks you get from grilling them directly. Skewers would work too.

 *These would be awesome done in a cast iron pan too, just throw them in a hot pan along with the marinade and let it reduce down to a sticky sauce. Mmm!

 *One word... TACOS. Pinch those tails off of the shrimp , put em in a corn tortilla and top with avocado, cilantro, and a squeeze of lime. SO. DOING.THIS.

Naptime. See ya next week ! 

Tuesday, July 10, 2012

Sunny Days

Summer has finally FINALLY blessed us with her presence.

There haven't been many "recipes" going on round here. Reason being that its, well.... HOT. Don't get me wrong. I'm not complaining, I love it. LOVE. This is by far my favorite time of year. And it's especially sweet this year since we had to wait until July for a taste of it. But when summer takes over, proper meal and recipe planning is sometimes beyond me. I'm too busy baking in the sun.

Seriously. I'm lobster red. Where's the aloe?

Dinners lately have consisted of takeout, beach picnics, stuff thrown on the grill, and omelettes at 10 pm.  I do have a few summer treats I've been working on though, they just need some tweaking before I can share them with you. I know you'll all be waiting on the edge of your seats!

In the meantime... here are some pictures of food.

[pasta carbonara with spring vegetables. chocolate fudge gelato. porchetta at meat and bread]

[bad photos. amazing meal. chambar restaurant]

 [late night cookie baking excursions. oatmeal cherry dark chocolate chip]

[oh canada]

[more summer eats. when does that diet start?]

Life is good.

P.S. I'm really freaking sunburned.