Pesto Shrimp Kebabs

I seriously do not know where this week went! I was in Minneapolis this past weekend for a friend’s wedding, and I didn’t get home until Monday afternoon. From there, with working part-time, the days just flew. Now, before the weekend begins, I’m enjoying a quiet moment on the couch, by myself, eating boxed peace sign mac & cheese for dinner! Yes, it was one of those weeks.

Speaking of dinner, I have a very easy dinner recipe to share with you, which is convenient for weeks when cooking seems like an impossible task. These Pesto Shrimp Kebabs from Cooking Light are so easy, yet so delicious, thanks to store-bought pesto and the grill. Before I made these, I thought they’d be good, but I was shocked by just how good they really were! If you’re really crunched for time, you could even toss the shrimp and peppers in a grill basket to skip the step of threading these on skewers. I served the kebabs with bagged brown rice, which I seasoned with lemon juice, olive oil, salt, pepper, and parsley. In very little time, an impressive meal is born!
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Pesto Shrimp Kebabs

What You Need

  • 3 tablespoons pesto
  • 1 tablespoon lemon juice
  • 32 large shrimp, peeled and deveined
  • 16 (1-inch) squares red bell pepper
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • 1/4 teaspoon kosher salt
  • Cooking spray or olive oil spray

What To Do

  1. Combine pesto, lemon juice, and shrimp; toss. Let stand 5 minutes.
  2. Thread shrimp and red and yellow bell pepper alternately onto skewers. Sprinkle evenly with salt.
  3. Place skewers on a grill rack coated with cooking spray or olive oil spray. Grill 7 minutes, turning skewers occasionally for an even char.

Happy 4th

It’s not until the 4th of July that summer really feels like summer. All the traditions surrounding the holiday are synonymous with summer: barbecues, fireworks, and having a day off to be outside and go to the pool. When it comes to summer foods, I always think of sweet corn, and not just because I’m from Iowa! Corn, whether on the cob or in a salad, always makes it’s way in to our summer menus.

I made this Confetti Corn a few weeks ago, and I loved how simple the flavors were but how beautifully it turned out. This side dish would be a welcome addition to a 4th of July bbq or any summer meal. I first had this recipe at my aunt’s house several years ago, and I have wanted to recreate it every since. My own version adds green onion and a sprinkling of parmesan cheese, which brings it all together.

(Corn is always on the brain during the 4th of July – here’s a corn salad recipe from 2 years ago)





Confetti Corn

What You Need

  • Kernels cut for 8 ears of yellow corn
  • 1 small red pepper, finely diced
  • 2 green onions, thinly sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons of butter
  • 1/4 cup parmesan cheese
  • Salt and pepper to taste

What To Do

  1. Melt 2 tablespoons of butter in a large sauté pan; add garlic and sauté until garlic is fragrant, 1-2 minutes
  2. Add red pepper to pan, and sauté for 2-3 minutes, until tender
  3. Add corn kernels, mix with red pepper and butter, making sure it is evenly coated;
  4. Add Salt and Pepper
  5. Sauté corn on medium heat 5-10 minutes until no longer hard, but still slightly crunchy - Do Not Over Cook or it will taste like canned corn!
  6. When corn is almost done, stir in sliced green onion and sauté 1-2 more minutes
  7. Transfer corn to a bowl and sprinkle with parmesan cheese
  8. Serve warm or room temperature

Cranberry Tuna

When I started dating my husband, it only took a couple visits to his condo for me to notice that the Cranberry Tuna from Whole foods was a fixture in his sparsely stocked refrigerator. The sweet and savory tuna salad would be devoured for lunch, or nibbled on as a snack on top of a cracker while hovering over the kitchen island. I thought the Cranberry Tuna was good, but I didn’t understand the obsession.

The first time I visited my husband’s family at their house, I spotted the same tuna in their fridge too. It became clear to me that this wasn’t a ”Ryan” thing, this was a family thing; if I was going to become part of the family, I better see the light… just kidding! But after years of this Cranberry Tuna being a staple in our house, I have grown to appreciate it for being something different and something I wouldn’t typically choose.

Not long ago I decided to make my own version of Whole Foods’ Cranberry Tuna and I discovered that I like my version even better! There aren’t many differences when it comes to the ingredients, but with the finer chopped red onion and plump sweetened cranberries, there is something about my homemade version that has earned this Cranberry Tuna a spot on my own lunch rotation.

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Cranberry Tuna Salad

What You Need

  • 15 oz of tuna packed in water, drained (1 large can & 1 small can)
  • 1/4 cup olive oil mayo
  • 1/2 cup dried cranberries (I like the Trade Joe's dried cranberries)
  • 1/3 cup finely chopped red onion
  • Salt and pepper to taste, don't be shy

What To Do

  1. Place drained canned tuna into a medium sized bowl; using a fork, break up the tuna chunks into small, flaky pieces
  2. Add mayo, dried cranberries, chopped onion and salt and pepper to the tuna. Mix until all ingredients are evenly combined.
  3. Taste and add addition salt and pepper or even more mayo if desired

Back At It

It has been over 9 months since my last post on Glori of Food; while I cannot believe it has been that long, I must confess that blogging has been far from the forefront of my mind. With a new baby and working full-time, I couldn’t possibly find the extra time or energy to pay homage to my little blog. Although undocumented, I have still managed to get at least a few home cooked meals on the table each week, try new restaurants, and I’ve been making my now 10 month old baby homemade food since he was 6 months.

While I have debated coming back to this space that I once devoted so much time to, I truly miss the whole blogging process of cooking, photographing, and writing. As I look back on my posts, it blows my mind how much time I used have and how much time I used to spend in the kitchen. Occasionally I’ll find a Sunday that allows for more kitchen time, but that is certainly not the norm these days. My intent now is to bring you easier, quicker recipes that are delicious and nutritious, for the whole family to enjoy (usually).

About a month ago, I made the very tough decision to quit working so I can stay home with my son. While I am sad/nervous/apprehensive to leave my working life behind, I am excited to spend more time with my little guy. As work wraps up in the next few weeks, I am hopeful that I will soon be able to carve out some newfound time in my weeks to spend on Glori of Food, doing something I love.

In the meantime, here is a look at what’s been going on lately…Sweet potatoes and these tiny containers have been my savior when it comes to baby food making
IMG_7376Summer BBQing
photo copy

These tiny chunky legs are now on the move

Inspirational gifts from my husband: donut iPhone case and a new cookbook

Wedding season is in full swing

Kale Salad with Pecorino & Walnuts

I’m sure for most people, the first few weeks after having a baby are hectic. I know for us, we were trying to get our house situated, adjust to the new schedule and figure out everything we still needed to buy for the baby. During this time, many daily activities fell by the wayside: bed making didn’t happen, teeth brushing became sporadic, and reading my Feedly blogs went completely forgotten. I finally got some time a few days ago to catch up on my blogs; as I was reading Smitten Kitchen, Deb made a suggestion for Rosh Hashanah recipes. It occurred to me then and there that I had volunteered to bring a salad to our holiday dinner. Deb’s mention of her Kale Salad with Pecorino and Walnuts sounded like the perfect addition to the meal. I know I’ve posted kale salads before, but I loved the sweetness of the golden raisins and the crunch and texture of the toasted panko breadcrumbs that this version had to offer. The salad was a complete hit at dinner last night, and thanks to multiple people going back for seconds, I went home with an empty bowl! To those of you who observe Rosh Hashanah, I hope you have a Happy New Year!
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Kale Salad with Pecorino & Walnuts

Source: Smitten Kitchen

What You Need

  • 1/2 cup walnut halves or pieces
  • 1/4 cup golden raisins
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1/4 cup panko or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
  • 1 clove garlic, minced or pressed
  • Coarse or kosher salt
  • 3 tablespoons olive oil
  • 1 bunch lacinato/tuscan kale, washed and patted dry
  • 2 ounces pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
  • Juice of half a lemon, or more to taste
  • Freshly ground black pepper or red pepper flakes, to taste

What To Do

  1. Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
  2. Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.
  3. Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
  4. Prepare kale: Trim heavy stems off kale and remove ribs by running a knife along side the stem, separating the leaves from the stems. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.
  5. Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 30 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

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