A Day of Relaxation

Today we were able to sleep in and enjoy each others company. These days make me the happiest! Just being able to be together without any interference. I made paninis with our new calphalon panini press. They were pretty easy to make. I flattened some chicken then cooked on a skillet with a little olive oil and montreal chicken seasoning.  After the chicken was cooked, I placed two slices of bread with sun dried tomato paste and chesse cheese (along with the chicken) on the panini pan. After putting the second slice of bread on top I set the press on the pan to let the cooked, flipped after a few minutes to repeat the process, then served with a pickle. They were delicious! We also had strawberry margaritas to go along with our lunch.


Strawberry Margaritas

Ingredients:
2 Ounces Tequila (You can add more if you like your drinks strong)
1 Ounce Triple Sec
1 Cup Whole Strawberries (Fresh or Frozen, Stems cut off)
Plenty of Ice

Directions:
Pour alcohol in blender along with strawberries
Fill blender with ice until 3/4 full
Blend until smooth
Serve with whipped cream and a fresh strawberry on the side of the glass

Summer Day Soup

While my husband is off to a mow a lawn in this blistering heat I am inside enjoying some peace and quiet. Due to the temperature outside he tends to keep the air conditioner blasting for me to freeze my rear off while I am at home.  To pass the time and soothe my hunger pains I chose to make a splendid Shrimp Bisque soup then cool down with a homemade Peach Vanilla Popsicle (Recipe from Bon Appetit Magazine). I made mine sugar-free with regular yogurt and excluded the amaretto.

Shrimp Bisque- (Recipe Below)

I was very hungry and forgot to garnish.

Ingredients:

·        1 tablespoon and 1-3/4 teaspoons butter

·        2 tablespoons and 2-1/2 teaspoons all-purpose flour

·        1-1/2 cups and 2 tablespoons seafood stock

·        salt and pepper to taste

·        3 ounces medium shrimp - peeled, deveined and shells reserved

·        2 ounces onions, minced

·        1-1/2 teaspoons butter

·        1/4 clove garlic, minced

·        1-1/4 teaspoons paprika

·        1-1/2 teaspoons tomato paste

·        2-1/2 teaspoons brandy

·        1/2 cup and 2 teaspoons heavy cream, heated

·        3/8 dash hot pepper sauce

·        3/8 dash Worcestershire sauce

·        1/8 teaspoon Old Bay Seasoning TM

Directions:

1.      In a large saucepan over medium heat, combine 1-3/4 teaspoons butter and 2-1/2 teaspoons flour. Cook, stirring, until flour taste disappears, just a few minutes. Stir in seafood stock and season with salt and pepper. Simmer 10 minutes, then remove from heat and set aside.

2.      In a large saucepan over medium heat, cook shrimp shells and onion in 1 teaspoon butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.

3.      Return strained mixture to a simmer in the saucepan. Pour in cream.

4.      Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay.

Garnish with cheese or fresh herbs if desired.