This weekend was a wonderful reminder of how blessed I am.

The last few months of this year have brought some pretty rough waters. I have cried more times lately than I would like to admit.

But the last thirty-six hours helped to show me that even on my worst days, I live an absolutely magical life.

Last night I attended the wedding of a great friend to a great man. The bride and grooms families managed to turn a back yard into the most stunning winter wonderland of love. It was the most beautiful wedding I had ever been to and I realized that the only tears I should be crying in my life are tears of joy.

I was surrounded by great friends, great love and great food.

Today, the Samuels clan came together to get the house into tiptop Christmas shape. We got a beautiful tree and decorated it with a lifetime’s worth of memorable ornaments and enjoyed each other over a delicious meal.

Dishes like this and feelings like that were the perfect ending to an awesome weekend.

You will need…

1 lb shrimp, shelled, deveined and tails removed

1 tablespoon paprika

1 tablespoon olive oil

6 cups arugula

1 pomegranate, seeded

½ cup flat leaf parsley, chopped

1 tablespoon honey

2 tablespoons red wine vinegar

1 shallot, finely chopped

1 cup homemade croutons

Salt and pepper to taste

Start by heating the olive oil in a large pan over medium high heat.

Season the shrimp well with salt and pepper and the paprika and add it to the oil when it is nice and hot.

Cook until pink, about 2 minutes a side.

Remove the shrimp from the heat and set it aside to cool.

Then, combine the pomegranate, honey, parsley, shallot, and vinegar in a small bowl. Season with salt and pepper and mix well.

In a large bowl or on a platter, toss together the arugula and pomegranate mixture.

Top with cooled shrimp and croutons and serve.

Love and Beer Floats and a big thank you to Mike and Lindsey for showing me that all we need is love.

Angela

Tangy Shrimp and Pomegranate Salad

1 lb shrimp, shelled, deveined and tails removed

1 tablespoon paprika

1 tablespoon olive oil

6 cups arugula

1 pomegranate, seeded

½ cup flat leaf parsley, chopped

1 tablespoon honey

2 tablespoons red wine vinegar

1 shallot, finely chopped

1 cup homemade croutons

Salt and pepper to taste

Start by heating the olive oil in a large pan over medium high heat.

Season the shrimp well with salt and pepper and the paprika and add it to the oil when it is nice and hot.

Cook until pink, about 2 minutes a side.

Remove the shrimp from the heat and set it aside to cool.

Then, combine the pomegranate, honey, parsley, shallot, and vinegar in a small bowl. Season with salt and pepper and mix well.

In a large bowl or on a platter, toss together the arugula and pomegranate mixture.

Top with cooled shrimp and croutons and serve. 

 

 The holiday season is in full swing.

In my world, that means party time.

And party time means cooking up things to take to other people’s houses.

Usually, appetizers.

So I came up with something that I could make fast, (I still have to hit all the parties, do all my Christmas/Chanukah shopping and sleep), could be easy to transport and was absolutely delicious.

A friend from work would always bring a log of goat cheese to a party and top it with some delicious chutney.

With that idea in mind, I threw some stuff in a small saucepan, cooked it for a bit, drizzled it over some tasty herbed goat cheese and called it a tasty, tasty day.

You will need…

1 cup raspberries

¼ cup balsamic vinegar

1 tablespoon sugar

1 teaspoon salt

½ teaspoon pepper

½ teaspoon red pepper flakes

1 tablespoon sage, finely chopped

1 small log of herbed goat cheese

Start by combining all of the ingredients except the cheese in a small sauce pan.

Over medium heat, cook the ingredients down for twenty minutes. Just until the raspberries have stopped being raspberries and are in a semi liquid form.

Remove from the heat and allow the sauce to cool.

When the sauce is cool but not cold.

Pour the sauce over the goat cheese.

Garnish with raspberries and serve with your favorite crackers.

Love and Beer Floats

Angela 

Goat Cheese with Spicy Stewed Berries 

1 cup raspberries

¼ cup balsamic vinegar

1 tablespoon sugar

1 teaspoon salt

½ teaspoon pepper

½ teaspoon red pepper flakes

1 tablespoon sage, finely chopped

1 small log of herbed goat cheese

Start by combining all of the ingredients except the cheese in a small sauce pan.

Over medium heat, cook the ingredients down for twenty minutes. Just until the raspberries have stopped being raspberries and are in a semi liquid form.

Remove from the heat and allow the sauce to cool.

When the sauce is cool but not cold.

Pour the sauce over the goat cheese.

Garnish with raspberries and serve with your favorite crackers.