Teriyaki Shrimp with Citrus Salad

Now that things are settling down some, it's time to start cooking again. Tonight was a fast and easy dinner, perfect for a summer evening. The combination of flavors and textures (the crunch of the pecans is key!) helps make this an interesting and satifying meal. I take some shortcuts with store-bought sauces, but there's no shame in that!

Teriyaki Grilled Shrimp

• 1/2 lb medium shrimp, peeled and deveined
• teriyaki marinade (I used a sweet citrus type)

Citrus Salad

• 1 medium orange, segmented & juice reserved
• 1 shallot, diced
• 1/2 cucumber, sliced and quartered
• 2 oz whole pecans, toasted
• Mesculun or spinach greens
• Asian salad dressing (pick your favorite kind)

Skewer shrimp and grill 2-3 mins per side, until pink and ends start to curl. Meanwhile, assemble salad and be sure to squeeze remainder of orange to get all the juices in the bowl. Toss and serve shrimp on top. Serves 2. Enjoy!

Note: Hold off on adding the pecans until the last minute, otherwise they'll go soggy!

Book Reviews Up!

It's been a hectic few weeks, so no culinary adventures for me as of late. I'm in the process of moving and tonight is my last night in my "old home." To pay homage to the neighborhood and to treat myself right (besides the fact that all the dishes are packed!), I'll be making a final stop at Village Sushi, a rare gem in that it has high quality sushi at a great value. To compensate for the lack of foodie-related stuff, I did assemble a list of food-related books I've read and reviewed through Goodreads. Check out the integrated blog on the right-hand margin!

Turkey Meatloaf!

Let me be clear. This may actually be the first time I ever ate meatloaf. And it was sooo good. Free yourself from from the idea of a greasy thing baked in a bread loaf pan. Also, if you're in Boston, try the Kobe Beef Meatloaf at Pops Restaurant -- I have friends who swear by it! Turkey Meatloaf adapted from Barefoot Contessa and Everyday Italian

• 1 small onion, diced
• fresh sage, 1-2 tbsp chopped
• fresh parsley, 1 tbsp chopped
• 1 tbsp butter
• 1 clove garlic, minced
• splash chicken stock
• breadcrumbs
• 1-2 tsp Worcestershire sauce
• 1 lb ground turkey (6% fat)
• 1 egg
• salt & pepper to taste
• ketchup

Oven Roasted Parmesean Fries

• 5 yukon gold potatoes, cleaned and cut into strips
• salt & pepper
• fresh parsley and sage, chopped
• olive oil
• grated fresh parmesean.

Saute onion in 1 tbsp butter until translucent. Add sage, parsley, garlic, cook 1 minute. Transfer to a bowl and add all but the ketchup. Form into rectangular loaf and place on ungreased cookie sheet, spread with ketchup on top. Bake at 325 for ~1 hr, until reaches 160 degrees internal temperature. Place potatoes on cookie sheet and drizzle with olive oil, herbs, salt & pepper. Bake ~45 mins at 325, turning once with a spatula halfway through. Add grated parmesean directly onto potatoes in last 2-3 mins of cooking. I served with a spinach salad with green pepper and diced red onion. We each had seconds!