“Hot Salad Marinade”
I think I have a pattern going…
Decorate, cook, decorate, cook, decorate…
One of the most relaxing things for me to do is to read magazines and clip recipes I would like to try.
Once I find one, I tear it out,
(sometimes in the Dr.’s office! Shhh!!)
Then I put it by my shopping list,
and I pick one or two to try over the weekend
when I cook the most.
This one is a keeper guys! (trust me, it must be good-my back has been acting up so sitting here typing is not really what I should be doing, but I had to share this before Summer is gone!)
So easy, healthy, and versatile.
I found the recipe & inspiration in People Magazine.
It happens to be
Paula Deen’s recipe!
Before you go writing down the recipe…
I need to tell you what I did to snazzy it up my way!
You notice the title says “Marinated Vegetable Salad”…
I have learned that marinades go well with cold or hot!
This time I was in the mood for HOT!
I decided to follow the ingredients almost to the “T”, but added mushrooms, and fresh peppers, and didn’t have the cauliflower because I used it the night before (use what ya got!).
Then I decided to…
I mixed it all together with my clean hands in a bowl and Rick walked by and tried it…
His exact words,
“That’s frigin awesome!”
So I knew I was on the right track!
The problem was…the only shrimp I had were frozen.
I would have much rather used raw…
So, I removed all of the veggies and put them on a broiler pan, but left the shrimp (it was fully thawed and rinsed) to marinate a bit more. (If you do use fresh shrimp, cook them with veggies.)
I popped the veggies in a 400*
oven uncovered for 20 minutes with
some garlic bread on the side (*low cal. recipe below).
I added the shrimp 15 minutes later for about 5 minutes left just to warm the shrimpy up.
This is how it looked when I took it out…
We enjoyed this with the garlic bread,
but I also think garlic mashed potatoes would go perfectly.
Just something about it being warm sounded
so much better than cold!
*Low Cal Garlic Bread:
I buy Italian baguettes or fresh Vienna loaves every week and slice them in 1 inch slices when I get home and freeze them. I take them out as we need them.
For garlic bread I spray each slice front and back with “I Can’t Believe it’s Not Butter Spray”, then sprinkle California style garlic salt (picture found here) on one side. Add a splash of basil and wrap in tin foil and bake for 10-15 minutes in what ever oven temp. you got going @ the time.
Daphne & Valerie love this!!
PS: You could always grill this instead!!! Woot woot! I am more of a baker…but Rick loves to grill
PSS: Use what you got…this marinade goes with chicken, pork, or no meat at all!
I am going to try it with cauliflower next time