Friday, March 30, 2012

Snapshots of Spring from my corner of the world

Today I actually remembered to grab the camera before hubby and I went for our daily walk.  We just love being so close to 3 gorgeous parks and all the wonderful walking trails.  I hope you enjoy these photos of Spring in Indiana!

The weather was absolutely perfect for a walk.  A little breezy, but in the low 70's. Gobs of people out taking advantage of the beautiful day!

We got back just in the knick of time; it's getting ready to blow up a storm. 

There are 2 lakes at this we walked around the larger lake, shown here

Bridge to another area of this huge park

When I see the red covered bridge I know we're almost done!

Sunday, March 25, 2012

Pineapple and Shrimp Fried Rice

Bring Asian-influenced flavors to the table with this shrimp dish.

Pineapple and Shrimp Fried Rice

2 C cooked white OR brown rice
8 tsp. Canola oil, divided
4 lg. eggs, lightly beaten
1/2 lb. uncooked, peeled and deveined large shrimp, chopped
1 (8 oz.) can pineapple tidbits, drainet
1/3 C chopped green onion
3 Tbsp. soy sauce
1 Tbsp. rice wine vinegar, KA-ME
1/2 tsp. ground ginger (or less, if like me, you're not a ginger "fan")
1 tsp. salt
1/4 tsp. crushed red pepper

Prepare rice according to pkg. directions for 4 servings.  Spread cooked rice on a rimmed baking sheet, and chill for 30 minutes.

In a large nonstick skillet, heat 2 tsp. oil over medium heat.  Add eggs; cook, stirring frequently, for 2 minutes, or until done.  Remove scrambled eggs from skillet.  Wipe skillet with a paper towel.

Heat skillet over medium-high heat; add remaining 6 tsp. oil.  Add shrimp; cook, stirring frequently, for 2 minutes or until shrimp are pink and firm.  Add eggs, rice, pineapple and green onion to skillet; cook for 2 minutes, or just until heated through, stirring frequently.  Remove from heat; stir in soy sauce, vinegar, ginger, salt and red pepper. 

Makes 4 servings

Saturday, March 24, 2012

Garlic Smashed Potatoes

My husband LOVES these potatoes, so thought I'd share with you all.  These delicious potatoes are so creamy you won't believe they are light.  Enjoy!

Garlic Smashed Potatoes

3 garlic cloves
1/4 tsp. olive oil
3/4 lb. red potatoes, cubed
2 Tbsp. fat-free or low fat milk
2 Tbsp. reduced-fat sour cream
1 1/2 tsp. grated Fresh Parmesan cheese
1 tsp. snipped fresh dill
1/4 tsp. salt
1/8 tsp. pepper
Dash cayenne pepper, if desired.  I desire.........

Place garlic on a double thickness of foil.  Drizzle with oil.  Wrap foil around garlic.  Bake at 425 degrees for 15-20 minutes.  cool for 10 minutes.

Meanwhile, place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Drain.  Transfer potatoes to a boil; squeeze softened garlic into bowl.  Add the remaining ingredients and lighly mash or "smash".

Serves 2