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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



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


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.



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.