Hi, friends! My goodness, I've missed you all and this little space. The longer I was away the more I realized how much I enjoy blogging. It's my creative therapy, my little piece of something. I treasure being able to share life with you all on here; to share my heart and soul, my learnings and growings, my darling ones, my bits of creative endeavors, my love for food, books, home, and the everyday adventures of life. I was just telling J yesterday how writing is such a therapeutic thing for me. It is easier for me to express myself in writing than talking, and I've been so grateful for this outlet to be able to get my thoughts out and, in that, have the opportunity to walk alongside lovelies like you all in all the seasons of life and learning. I'm so grateful for the friendships I've gained, for the mutual encouragement that has taken place, for the shared interests, and for the Lord reminding me, in a different and wonderfully sweet way, that He has kindly given us to one another to walk through this life with. Friendship is really beautiful, don't you think?
So, today is August 18th, you guys. This fact makes me feel two things:
1. Oh, my gracious, time flies! It's August 18th! I mean, we are almost done with 2015. Blows my mind.
2. It's almost fallllllllllll!!!! *said in my most sing-song voice. Fall, fall, fall. I adore everything about that glorious season! No other season will ever top it for me. Though I love the others for various reasons, fall will always and forever hold the largest piece of my heart in the season category. Sweaters, scarves, soups, pumpkins, crunchy leaves, that perfect crisp air, baking, coziness, the 500 other reasons to love fall....I'm getting giddy.
Now, since I am trying to not get too ahead of myself ;), and since I've been seeking to practice soaking up each day and each season (even the super humid ones), I am sharing with you a perfect summer dish to cook up one evening as summer starts to come to a close.
Pioneer Woman's Summer Stir-fry
2 tablespoons butter
2 tablespoons olive oil
2 lbs. jumbo shrimp, peeled and deveined, tails on
4 garlic cloves, minced
2 large zucchini, diced
2 ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
salt and freshly ground black pepper, to taste
12 to 18 fresh basil leaves, cut in chiffonade
juice of 1 lemon
rice or pasta, for serving (optional)
Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and garlic, then sauté until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate. Increase the heat to high, add the remaining 1 tablespoon butter and 1 tablespoon olive oil, and throw in zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edge of the pan. Throw in the grape tomatoes, stir them around for a minutes, then sprinkle on some salt and pepper. Then throw the shrimp back in and stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter and sprinkle on the fresh basil and squeeze the lemon all over the top.
*Original Source: The Pioneer Woman Cookbook: Food from my Frontier
*A couple notes:
-- We made jasmine rice alongside our stir-fry and it was a perfect combination.
-- We also sliced up a jalapeño and threw it in with only a few seeds added as I am a wimp in the heat department. We threw it in when we threw in the tomatoes.
-- Also, we only used 1 lb. of shrimp. Since it is just the two of us and good shrimp can get a little pricey I just went with 1 lb., and it was perfect for us!
Enjoy it, my friends!