Lemon Shrimp Salad

This was taken from a easy summer meals magazine

8 cups of water
2/3 cup of uncooked rotini (corkscrew pasta)
1 1/2 lbs of shrimp peeled and deveined
1 cup of halved cherry tomatoes
1/3 cup of sliced celery
1/2 cup of chopped peeled avocado
1/2 cup of chopped seeded poblano pepper
2 tablespoons of fresh cilantro sprigs
2 teaspoons of lemon zest
3 tablespoons of fresh lemon juice
1 tablespoon extravirgin olive oil
Salt to taste
Fresh ground pepper

Bring 8 cups of water to a boil and add pasta. Cooks for 5 min or until almost tender. Add shrimp to pan;cook for 3 minutes or until done. Drain. Rinse with cold water, and drain well. Combine pasta mixture, with tomatoes and the next 4 ingredients in a bowl and toss well. In a separate bowl, combine lemon zest, lemon juice and olive oil and pour over pasta mixture. Serve with black pepper.

Still in the Works

Okay so I am slow, I am just in the works of getting this up and running and I am heading off for a couple of weeks. I do have a lot to add so hang in there and check back.

Nut Popcorn

I got this from my siter-in-law who is also an amazing cook

3 bags of micorwave popcorn popped
1/2 cup of cashew nuts
1/2 cup of almonds
1/2 cup of pecan (I usually use the mixed nuts from Costco - you want the nuts to be roasted and salted

Put into a bowl and set aside

1 1/2 cups of sugar
1 cup of butter
1/2 cup of Karo syrup
1 teaspoon of vanilla

Cook over medium heat unitl it reaches soft ball stage. Pour over popcorn and nuts. Let cool.

Lemony Icebox Pie

So this is a quick dessert to make and is ALWAYS a hit. I just made it and did not take a picture, I am all all about seeing pictures of the finished product. So I will have to post later.

8 oz of cream cheese, room temp
1 can (14 oz) of sweetened condensed milk
1/2 cup of fresh lemon juice
3 tablespoons of lemon zest
1 teaspoon of vanilla
Graham crack pie crust

Combine cream cheese, (cream cheese must be really soft or it leaves lumps and does not look nice,)condensed milk, lemon juice, lemon zest and vanilla in large bowl. Mix with an electric mixer on med speed until smooth. Pour into pie crust and refrigerate for at least a few hours. Add a lemon slice in middle and a sprig of mint to give it some color