Entrees, kitchen Tips, Seafood

Shrimp on the bbq! Yum!

I live for summer and love the summer bbq! I know my grill platter looks awful but its gotten many tasty miles on the grill. This is a must own for flash grill veggies, fish, smaller kabobs and my fave – garlic shrimp!

Hot grille- marinaded shrimps peeled- deveined and leave tails. Grille quick two -four minutes not to overcook! Don’t rubberize these babies!

These smoky buttery garlic babies are so amazing day two on pizza or shrimp salad.


  • Chopped 2 garlic cloves
  • 2 tbs olive oil
  • Juice of 1 lime
  • Salt /pepper to taste
  • 1 tsp balsamic vinegar
  • (Spice?) dash of pepper flakes
  • Toss together w shrimp and fridge for 1 hour

I alway wipe down my grille platter once got with olive oil and shake garlic salt on grille flames for essence.

Canning, kitchen Tips, Traditions

Tomato time-lets get canning! Salsa! 

Ive recently descoved the love of canning my own salsa. Every late summer Ill can my stewed italian tomatoes and tomato sauce- but salsa comes out so nice. I do not make it spicy hot. Heat can be added at serving time for me.

  • 5-7 pounds ripe tomatoes ( blanched ice bath peeled and chopped)
  • 3 cups chopped onion
  • 2 large ¬†green peppers chopped
  • 2 large red peppers chopped
  • 4 cloves garlic diced
  • 1 heaping cup chopped cilantro
  • 2tsp cummin
  • 2 tap dried Oregano
  • 2 tsp cayenne powder
  • 2 tsp garlic powder
  • 1 tsp salt and pepper ( to taste)
  • 1 cup applecider vinegar
  • 2 lg cans green fire roasted chilies ( or fresh)

Cook all ingrediants on high to a full boil- cook for 20 minutes. Taste to see if you want a bit of sugar or more salt to taste.

Place in prepared jars for canning. This batch made 10- 16 oz jars.