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Next time you feel like going out, try a spendy gourmet meal that will still cost pennies compared to the equivalent at a fine restaurant. I’m not anti-restaurant by far, but when food at home is better, I choose HOME!

I love my Pampered Chef Grill Basket

http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=18602&catId=180&parentCatId=180&outletSubCat=

Menu:

Herb and Garlic Marinated Grilled Shrimp

1 Maine Lobster tail

Oregon Bay Shrimp Cabbage Salad

With Creamy Garlic Dill Dressing

Orzo Pesto Pasta

Grilled Onions and vegetables

Fresh Berries

Recipes:

The Lobster Tail was on sale at my local grocers, so I couldn’t pass it up. We split it as a family to go along with our meal.

This recipe has been in many other menus. I got it out of the freezer and will use it in meals until it’s gone. I marinated the Shrimp for 2 hours, then put them in a grilling basket. They cooked approximately 2 minutes on each side.

Herb and Garlic Marinade(bag)

6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
3/4 cup fresh lemon juice
1 1/4 cups olive oil
Freshly ground black pepper

Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.

In a bowl whisk together garlic paste and remaining ingredients until emulsified.

Put into bag.

Freeze.

AT HOME:

Use as salad dressing, meat marinade, roasted potatoes/vegetables marinade. Marinate meat for 24 hours. Vegetables and seafood can be marinated an hour before roasting at 425°F for about 45-50 minutes, tossing at the halfway point and taking out of oven when tender.

There’s a story behind the Oregon Bay Shrimp Cabbage Salad.   We spent a week in Depoe Bay, Oregon last June and went to dinner at a popular restaurant called Mo’s. I soon became addicted to this cabbage salad so began to experiment with ingredients at home to make the dressing, which is key to the salad. I finally came up with this recipe and, believe me, you can eat it with a spoon it’s so GREAT! Shred up the cabbage, throw on the shrimp and top with this dressing. You will be happy you did!!!

Mo’s in Lincoln, City OregonDSC_4225_edited-1

Creamy Garlic Dill Dressing (by Cheryl)

1 cup mayonnaise ( homemade or store) or ¼ C mayo ¾ C olive oil

1/3 cup sour cream

3 tablespoons milk

1/4 C fresh parsley

3 large cloves fresh garlic

1 tablespoon dill weed

2 t Worcestershire sauce

2T lemon juice

1 t salt

1/8 t pepper

Blend all ingredients except dill.

Whisk in dill by hand.

Keep in refrigerator and use in 1 -2 weeks.

Serve this over thinly sliced cabbage that is topped with Oregon Bay Shrimp

Orzo Pesto Pasta

The pesto was made in advance and in my freezer in a 1/2 Cup container. Cook desired amount (I used 1 1/2 Cups uncooked) of orzo with chicken broth. When done toss with 2 Tablespoons of Pesto Sauce per cup of uncooked pasta. Toss with 1/4 Cup parmesan cheese if desired.

Basil Pesto

2 C. fresh basil leaves

4 cloves garlic, peeled

¼ C. pine nuts

¼ C. Parmesan cheese, grated

2 T. lemon juice

2 T. olive oil

Place basil, garlic, pine nuts, Parmesan and lemon juice in a food processor or blender.  Slowly add olive oil while processing on high.  Puree until well blended.

This freezes well and can be used in several recipes that I will give you.

Angel hair pasta with crab, shrimp, or chicken.  Orzo pasta with Parmesan and Pesto – side dish, and baked white fish with pesto.

Grilled Vegies

Once again, I tossed the vegies with some Herb and Garlic Marinade and placed in a grill basket on the grill. They take about 10 minutes to grill to my satisfaction. I stir often.

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