Sriracha & Garlic Grilled Shrimp

       I love grilling so much, especially in the summer time.  Preparing this much shrimp ahead of time allows me to have planned meals (read:keeps me from eating junk food lol)  througout the week.  I use these as a side, or for a quick salad.  I normally grill one batch the first day and let the second  batch marinate overnight and grill it for something rich like Shrimp Alfredo (recipe coming soon :-) 

This is a really simple yet very flavorful recipe.  It's quick and easy to make and most of the items you probably already have in your kitchen.

Ingredients:

1 cup olive oil                


2 Tablespoons of Parsley(dry or fresh)

2 tablespoons Sriracha

3 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon salt

1 teaspoon ground black pepper

1 1/2 pounds large shrimp, peeled and deveined with tails attached

Vegetables:

I used tomatoes, Bell Peppers, and Zucchini's.  I didn't actually eat any of them besides the Zucchini's.  The rest were just for added flavor (the tomatoes because they were pretty and i needed to use it up lol)  But use whatever vegetables you like!

Other Tools Needed:

Wooden skewers

(MAKE SURE TO SOAK YOUR SKEWERS FOR 30 minutes before grilling to prevent burning)

                                   Directions                            

1. In a mixing bowl, mix together olive oil, parsley, Sriracha hot sauce, garlic, tomato paste, , salt, and black pepper. Pour  marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 1 hour (or more).
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque. ENJOY!

Grilled Jerk Chicken

This was my very first time trying out Jerk Chicken. This recipe is a mix of a few recipes that I came across.  I hope you enjoy!!

Ingredients

2 lbs skinless chicken breast (or thighs)

1/2 cup white vinegar

2 habanero peppers

1 red onion, chopped

1 red bell pepper, chopped

2 large limes, juiced

4 green onions

2 tbsp bourbon whiskey

1/4 cup Sugar

1-2 Tbs Soy Sauce

2 tbsp extra virgin olive oil

2 tbsp thyme leaves

4 dashes ground cinnamon

4 dashes allspice

2 tbsp fresh grated ginger

2 tsp garlic

2 tsp molasses

Salt and pepper to taste

Instructions:

The first thing we will do is prepare our sauce.  I used a mini-ninja (i think thats what its called) to chop up and blend my jerk seasoning.

Place your vinegar, Extra Virgin Olive Oil (EVOO), Sugar,  Habanero Peppers(I removed the seeds from one of them), Soy Sauce, Bourbon Whiskey, Molasses Garlic , Ginger, Allspice, Cinnamon, Red Bell Pepper, Green Onion, Thyme, Salt and Pepper.  

Blend until smooth.

NEXT....The Chicken!

1. Make sure you dry your chicken well after cleaning and use a knife to poke holes into each breast.
2. Place your chicken in a container and pour a genourous amount of Jerk Sauce over it.  You can reserve some of the jerk sauce for basting later.
3. Marinate for a minimum of 1 hour (overnight for the maximum flavor!)
4. Place the chicken breast on your grill and grill until done(Check out the video for a few tips on grilling).  (I baste my chicken during the first half of cooking).  

Mini Chicken Pot Pies

SERVINGS: 12-18

Ingredients

• 4 tbsp unsalted butter
• 1 tbsp olive oil(optional)
• 2 tbsp all-purpose flour
• 1 cup milk
• ½ tsp salt
• 1 tsp Jamaican Curry
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ⅛ tsp italian seasoning
• ¼ cup grated Parmesan
• 1 small store-bought rotisserie chicken breast, chopped into pieces 
• 1 whole onion (Or 1 cup of diced onions)
• 2 Cups of Mixed Vegetables 
• All-purpose flour
• Two 10-inch round unfold-and-bake frozen pie crusts, thawed
• 1 large egg

Instructions

1. Preheat the oven to 400 degrees
2. Melt down 1 tablespoon of butter and 1 Tablespoon of olive oil (if more oil is needed) and 
3. Add your vegetables to the pan and sprinkle with 1 teaspoon of curry powder. Saute your vegetables until cooked through. Place them in a bowl.
4. Next for your filling, Melt down 1 tablespoon of butter in the same pan(I do this for the flavors, and to save on dishes lol. But you can use a new pan)  over medium heat once melted add the diced onion, sauté with the remaining seasonings (Black Pepper, Garlic Powder, Italian Seasoning, Salt) until translucent (about 1-2 minutes)
5. Now, place your onions in the same bowl as your cooked mixed vegetables.  
6. Yes, in that SAME sauce pan (or a new one, up to you :-) ) melt the remaining two tablespoons of butter over medium-low heat.
7. Add two tablespoons of flour and whisk until smooth, 1 to 2 minutes.
8. Gradually add the milk, whisking constantly to prevent lumps. Simmer over med-low heat, whisking constantly for about 5-6 minutes.  Your sauces will thicken and become smooth.
9. Remove from the heat and your roux to your bowl with your sauteed vegetables.  Add your chicken as well.
10. Lightly flour your work surface, roll out the pre-made pie crusts.  Using cups or Cookie Cutters cut out twelve 3-inch circles. 
11. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough.
12. Press out the large circles of dough into the bottom of the pans or cupcake holders. Spoon the filling into the pans.
13. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top.
14. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the teeth of  your fork.
15. Brush the tops of each pie with the beaten egg.
16. Cut a ½-inch-long slit into the top of the pies using a paring knife.
17. Bake until the tops are golden and the filling is bubbling, 16 to 18 minutes. Cool for 10 minutes and serve.

Recipe adapted from http://wannabite.com/mini-chicken-pot-pie/