Lemon Dill Shrimp from Safeway Holiday Recipes

holiday shrimp appetizer

I was asked to try making a Safeway holiday recipe of my choice this weekend.  I decided to try out three of their recipes!  I love our local Safeway, and not just because my husband used to work there 😉  (Yesterday was his last day!  Woo-hoo!)  Although I’m getting reimbursed for my ingredients for these three posts, I am only doing this because I shop at Safeway and Eric and I both enjoyed these dishes.  Check out Gingerbread Cookies and Fudge Ring.

The first thing I made was the Marinated Shrimp with Lemon Dill Sauce.  Part of why I picked it was that the photo on the site didn’t look that appetizing and I felt a challenge to do better!  I discovered the key is to not have so much sauce on the shrimp for the photo, and that toothpicks are really tough to make look attractive.  Anyway, we ended up liking it better with less sauce anyway (and it’s better for you!) so next time I make these (and there WILL be a next time) I’ll halve the sauce or use more shrimp.

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Asian Pear Cranberry Curry Chutney Quinoa and How to Make a Recipe

Quinoa Cranberry Curry Chutney

I’m finishing up more event posts from the Foodbuzz Blogger Festival and some events with my friend Jaden in Seattle, but wanted to share a recipe with you in the meantime.  A lot of people have asked me lately if I make up the recipes on my blog.  Unless I specifically credit another author, I develop the recipes myself.  It’s actually not that hard, I just kind of look at what I have on hand to work with, then smell and taste as I go until it’s something that I like. I thought I’d share my CRAZY thought process with you, so here’s a look into how to create a recipe.

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Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers

Spicy Dungeness Crab Sushi Roll
Spicy Dungeness Crab Sushi Roll

Yesterday I promised you crab sushi, and today I deliver!  I guess these are basically a California Roll, or a Spicy California Roll since I add chili sauce.  Eric and I love sushi, so it just seemed right to make it with our leftover crab.  There are two reasons that I don’t make sushi very often.  The first is that sushi is a lot easier for someone inexperienced like me to make when it’s a nori (or seaweed) wrapped roll.  The second is that Eric doesn’t like sushi wrapped in nori.  Fortunately, I learned about soy wrappers, which totally changes the sushi ballgame.

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How to Cook and Clean Dungeness Crab Photo Tutorial PLUS Asian Crab Recipe

Dungeness Crab pan fried in Asian sauce
Dungeness Crab pan fried in Asian sauce

Are you feeling crabby today?  Okay, I know, terrible pun.  I get it from my father 🙂  I always laugh at his jokes!  But seriously, have you tried cooking Dungeness Crab before?  I never had, even though I love crab and know that Dungeness Crab is totally sustainable seafood.  Only the males are harvested and the females are left to reproduce.  I’ve ordered Dungeness Crab at restaurants, but somehow never made it myself, until now.  I was at Sam’s Club and saw several Dungeness Crabs for a great deal.  The one I got only cost $6 and yielded about 1 cup of meat.  I’ve cleaned and cooked crabs I caught in Hawaii, but I realize most people don’t know how to clean and cook a crab, so I thought I’d make a nice photo tutorial for you.  Then I have the recipe that I made with it, an absolutely amazing Asian Sauce the crab is fried in.  As a bonus, tomorrow I’ll give you a sushi recipe using fresh crab meat.   Let’s get crabby!

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Roasted Acorn Squash Seeds and Mozzarella Salad with Tiki Spice

Do you remember in my post on Friday I promised you my secret to using up acorn squash seeds?  Here’s the secret…roast them and then toss with Tiki Spice!  I first discovered Tiki Spice when I was searching for some Hawaiian salts online.  My supply is running low and I wanted some more before I ran out.  I use Hawaiian salts on everything!  Steak, chicken, salmon, vegetable shish kebabs, mushrooms, edamame.  But then I stumbled across Chef Michael’s site where he sells guava wood smoked Hawaiian Sea Salt.

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Italian Roast Acorn Squash

I had hoped to be posting my homemade Chinese plum sauce recipe today.  But alas, I’ve been sick all week and haven’t gone to work, where I can pick as many plums as I want.  But my plum sauce post is mostly ready to go, so hopefully I can have photos for it by the end of next week, because it’s so tasty!    I have another Dr appointment coming up soon, to hopefully solve my health issues.  Turns out I have something called a nose polyp, which could explain all my sinus and ear issues.  Hope to get it taken care of soon.

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Eggplant, Zucchini and Tomato Casserole

We have been getting the cutest little eggplants from our CSA lately, and fortunately, there are a lot of great ways to cook eggplant.  I made this recipe up a few weeks ago when we had some thawed ground beef from a local farm to use up, as well as some zucchini that I didn’t want to go bad.  Eric was really nervous as he watched me chopping the zucchini and eggplant up, but as they roasted in the oven and I started cooking the meat with onions and garlic, his mouth began to water from the aromas wafting out of the kitchen.

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The Only Way I Can Get My Husband to Eat Beets

Our CSA is sadly drawing to a close.  We’re taking it week by week seeing what’s still available, rather than having a specific end date.  Our Monday pick up was amazing, and I’ll be sharing it with you soon, but as I looked back over my meal photos, I realized there’s still a lot of our CSA bounty I haven’t shared with you.  Like the one and only way I can get Eric to eat beets.  Perhaps, like me, you’ve been trying to figure out how to get a beet hater to eat beets.  I’ve tried several beet recipes, even sneaking beets into food, but this beet and potato roesti (or pancake) is the only thing he’s eaten more than one bite of.  Each recipe I try leads Eric to ask “Why eat beets?  Can’t we just throw them away when we get them in our CSA?”

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