Tasty Tuesday!

It has been a crazy week in the kitchen around here. Our oven started going nuts last week. The time would flash, or go off, or whatever it was doing. I called the property manager on Thursday morning, who assured me the appliance people would be in touch. Nice guy showed up the next morning (Friday). He asked what was going on and immediately confirmed my suspicion that the panel was out. The electric/computer panel that is. I can still use the burners, but I can not turn on the oven. He took a couple pictures of the numbers so they could order the part, and helped me sweep up underneath (how sweet was that?). Problem is, because we rent, there is the "extra step" in any repair. He has to look up the part needed, and let our property manager know the cost. Property manager must contact owner to get approval, then get back to appliance man to give him the go ahead to order the part and come back to fix it. Since this was Friday morning, I knew I'd be "ovenless" over the weekend. Not sure when I'll be baking again (which sucks because I have found 2 recipes I am itching to try!). This is the thing about renting that makes me crazy. However, being military, we move every 2-3 years. It is just not worth buying every where we go. So we chose to rent here.

So all of that threw a bit of a monkey wrench into some of my meal planning for the week. Fortunately we have gorgeous spring like weather here and we have been grilling up a storm! Here is something we all enjoy:

Citrus Butter Shrimp Toss

(This is a Pampered Chef recipe, but I'll cut out all the "use your mix and scraper" and "stainless mixing bowl" and other product plugs)

Asparagus Pilaf
1/4 medium yellow onion, finely chopped
1 tbsp butter
1 cup uncooked jasmine rice
1 3/4 cup chicken broth
1/2 cup water
1/2 tsp sale
8 oz fresh asparagus spears, trimmed

Shrimp
1 lb medium uncooked shrimp, peeled, deveined, and tails removed
1 tbsp plus 1 tsp Lemon Pepper Seasoning
2 tbsp butter
1 garlic clove, pressed
3 tbsp chopped jarred pimento peppers


Prepare grill for direct cooking over medium-high heat.

For pilaf, combine onion, water, broth, salt, and butter in pot and bring to boil. Add rice, cover, reduce heat, and let simmer until fluffy. (you can microwave this but it is so much better boiled, and takes about the same amount of time).

Combine remaining butter, lemon pepper, and garlic in a large bowl and microwave until butter is melted. Add pimentos and mix well. (do this while the shrimp/asparagus are grilling so it stays warm)

Toss shrimp with 1 tbsp of the rub. Brush a grill basket with oil and preheat on grill about 3 minutes. Add shrimp and grill, covered, 4-6 minutes or until shrimp is opaque. Remove from grill and toss with butter mixture to coat well.

Grill asparagus spears 5-7 minutes o until cooked but still slightly firm. Remove from grill and cut on a bias into 1in pieces; toss with rice.

Serve Shrimp over Rice Pilaf and enjoy! You can garnish with lemon wedges to add color and extra flavor.
(makes 4 servings)

 I apologize, I took a pic of my plate after I made this, but the picture disappeared into cyberspace. So here is the picture from the cookbook.


 Now, we have a delicious meal, but what to drink with it?? Hmm, we have ginger ale, vodka, and some limes, how about a Moscow Mule? (you are actually supposed to make a Moscow mule with ginger beer, but ginger ale is closely related and I have a bunch of it)
Funny story about this drink--I told Man O Mine I was going to make some Moscow Mules. He turned around and looked at me funny and said, "You are making WHAT?!?!" It seems he heard me wrong. He thought I was making Moscow MILF's. From now on, this drink will be known as a Moscow MILF between us and the friends that were over at the time!

Moscow Mules (or MILF's)
2 measures vodka
1 measure lime juice
4-6 cracked ice cubes
ginger beer, to top up
slice of lime for garnish

Mix vodka and lime in a shaker, shake vigorously over ice until well frosted.
Half fill a chilled highball glass with cracked ice cubes and strain vodka mixture over it.
Top off with ginger beer (or ale) and dress with a slice of lime.

Hope you enjoy these as much as I did!