Shrimp Salsa!

This time of year I am ALL about using all the fresh local veggies I can get my mitts on.  No ear of corn or local tomato or fresh sweet-smelling herb is safe around me, because once September starts it is use-it-or-lose-it time, fresh local veggie-wise.  And one of the things I like making most of all is fresh salsa of all varieties.  This particular version includes some roughly chopped shrimp, which not only gives it a nice twist, but in my book makes it totally acceptable to serve for supper.  Who’s with me?
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The Best Turkey Burgers!

The Southern daughter is back at college now (sniffle, sob, deep breath) but while she was home she propelled us all into a pattern of Healthier Eating.  As in, the pasta and chocolate got pushed to the back of the pantry, and we all shared the wonder of snacking on freshly steamed local broccoli with sea salt, ate lots of Skinny Pop, and discovered that turkey burgers were actually as scrumptious as their traditional beef cousins.  Especially when they are topping with nitrate-free bacon and (sorry, I’m still not perfect) American cheese sinking into all the nooks and crannies.  Here’s how it goes.
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Slow Cooker Beer Chicken Sliders

I have always been completely tempted and so far not brave enough to make beer can chicken.  You know, the kind where you place a partially full can of beer inside a chicken’s, um, cavity, and then roast the whole thing on the grill?  I hear tell that it makes a lovely, tender, aromatic chicken, but I can’t seem to escape the thought of the chicken exploding out of my grill and into the neighbor’s yard, propelled by the vapors of a can of Bud Lite, ruining my reputation as a food blogger for all eternity.  But since the whole idea of chicken and beer has me mesmerized, I took the coward’s way out and came up with a way that involves chicken, beer, a few onions, bbq sauce, a slow cooker and not much else.  And dang if it wasn’t delectable!
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BLT Chopped Salad

The Southern husband and I are inordinately fond of both wedge salads and BLTs.  They are both scrumptiously delicious in their own endearing ways, and I’ve waxed poetic about both of them on this very site.  But they both share one teeny tiny flaw, which is that they are a little unwieldy to eat.  They require knives and slicing and dripping and napkins, none of which has ever stopped us even for a second, but still, I took it as a challenge.  And so…I put the two of them together and CHOPPED them.  As in, BLT chopped salad!
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Shrimp with Lime Dipping Sauce

I do love my shrimp recipes.  From shrimp with beer (basic) to shrimp scampi ravioli (schmancy) to my millions of variations on shrimp and grits (necessary for life with the Southern husband), there’s a reason that we buy shrimp in bulk at Costco.  But sometimes just regular old shrimp cooked up with Old Bay seasoning and a little lime juice is just plain perfect.  Especially if you have a small bowl of tart and creamy lime dipping sauce to dunk them into!
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Barbecue Chicken with Alabama White Sauce

We just got back from dropping the Southern daughter off at college in beautiful Clemson, South Carolina.  She’s a senior now, but as all of you mamas with college kids know, one of the realities of dropping your babies off at college is that it Never Gets Easier.  Amid all of the packing and unpacking and trips to Walmart, there is this catch in your throat, and you immediately forget every naughty thing they have ever done and said because they are your baby and you are having to soak up every last glimpse of them right up until the moment you fiercely hug them goodbye.  And in the meantime if you are lucky enough to be sending them to Clemson, you eat some pretty fabulous barbecue.  Which immediately makes me want to make barbecue.  You’d think I would be able to come up with a South Carolina version, but this chicken barbecue with Alabama white sauce?  It’s ridiculously good.
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