Move over Wolfgang Puck, Frau Morrissey is here!
Just in case you’re thinking that girl scout cookies are the only things we eat out here, I thought I’d ramble a bit about my latest cooking adventures. To date, Brian and I have tried 13 of the 41 recipes that were gifted to us by friends and family (care of Brian’s awesome mom) for our wedding. Speaking quite honestly, all 13 of them have been fantastic! We havent tried one yet that we wont repeat! Most recently, I’ve made my step-sister Jill’s Baked Mac and Cheese recipe for a southern-themed book club meeting.
Last night, I was feeling creative and decided to throw together a mish-mosh of stuff in our pantry. I stir-fried some shrimp, cooked up some angel hair pasta and threw in whatever we had around in place of plain old sauce… We had canned artichokes, sundried tomatoes in oil, stewed tomatoes, onion and garlic. So into a pot they all went, along with some salt, pepper, white wine and fresh basil (I have managed to keep my basil plant alive now for 2 weeks and counting!!!). It actually came out great and Brian liked it too (it’s a telling sign when he’s eager for a second helping, even after picking out the big tomato chunks)! Wish I had thought to take a picture of it. Will have to remember that for next time.
I think tonight we’re going to have a slightly tweaked rendition of (Brian’s) aunt Annie’s coconut-curry shrimp. It came out great when we tried it a few weeks ago, but we’re snowed in without grocery store access today and I have lots of shrimp and curry, but am lacking in the coconut department… so I think I’m going to try and improvise (thanks to foodnetwork.com) and make a orange-mango curry shrimp instead. Who’d have thought the base commissary here would have fresh yummy mango in the middle of a blizzard? Hooray!
Also, straying from the wedding recipe files, I made an incredibly easy key lime pie recipe last night. I got if from a cookbook from my friend’s church in South Carolina. I thawed the cool-whip too fast and the consistency was runny last night, so I froze it overnight and realized that it’s even better as a frozen treat! True it’s not made with real Key limes (unlike mangoes, those are not available here at this time of year) but it really tastes wonderful! It was SOOO easy to make, and so yummy that I had to share:
3 ingredient Key-Lime Pie:
1 six-oz can of frozen limeade concentrate, thawed
1 small (14oz) can sweetened condensed milk
1 container fat-free cool-whip, thawed
Mix all three together in a large bowl and spoon into pre-made pie crust.
Freeze for at least an hour then enjoy!
It came out so tasty that I think I’m going to use the same recipe this weekend and make little tarts (in a mini-muffin pan) and bring them to the Super Bowl party we’re heading to.
