🎹 “…Like the sweet song of a choir
You light my morning sky
With burning love”🎵🎵 – Elvis Presley
To walk into a clean kitchen, for me, is like being handed a paint brush and a clean canvas. Let me take you through a day in the life of this crazy artist…
And I do consider myself an artist, above all else. Yeah, you could call me a cook, a chef or whatever you want but the drive comes from my insane itch to make beautiful things that you can enjoy with all your senses.
Every day, since I took a leap of faith and quit my corporate job as a sales coordinator, I feel like I’m walking through a dream that I personally designed myself.
I spend every waking moment (sometimes dream moments, too) thinking of what I can create next. I’m meeting so many amazing people that inspire me to keep doing what I do best. It’s not easy, trying to juggle it all but you’ll never hear me complain.
I used to think that my desire to plow head first into my own art was just craziness that I had to keep under wraps. But I’m telling you, when I let loose and gave in to it all and stopped worrying about titles and money and what people thought of me, I became ME.
Yesterday, I went looking for some fresh ingredients to create a meal and I saw these big white peaches. Oh, you have no idea what that did for me! I picked one up and smelled it. Instantly, I was taken back to childhood summers and the memory of standing under a peach tree, tasting the sweetness of it all. I love moments like that.
I asked another customer that was standing near by, “What do you think about a peach salsa for shrimp tacos?” She said, “Well, that actually sounds.. Delicious!” LOL, I seem to be getting help every where I go, you know? People love food and I love that they do!
I went to Johns shop and offered to cook some lunch so that I could create my recipe and get some opinions. That picture up there is my painting palette. Man, it’s great to know other people that are passionate about food! I got a few seasonings from Colonel De and went to town. John, a few of the people working over at Colonels shop and I had some of the finished shrimp tacos with the salsa. Everyone LOVED the lunch I made!
A customer overheard us talking about the salsa and wanted to try it. She loved it, too! Actually, she bought some of it to take home and put on the fish tacos she was planning on making.
We might keep making the salsa and sell it at the shop while peaches and blueberries are in season! ~ Stay tuned!
Of course, I had to come home and get some really great pics for my post. I called my daughter (junior chef and artist, hee hee hee) for help. She loves creating, too!
She was trying to let me get a pic of the artistic nail designs she created. I do love that color, LOL
I told her, “This is a food blog, Sis.” (If you’re reading this now, Cory, I’ll help you create a nail design website if you want 🙂 )
We took a picture of the main ingredients for the salsa and I showed her some tips on how to set your props up. Ain’t that towel the perfect thing for me and my blog?
Life is a hoot!
Here we’ve got peaches, peppers, lemons.. wait. CORY!! Do you see that? She put one of the red taters from my garden in there. Hahahaha! I just now noticed that! You stinker! Very funny…
There’s also some red onion, blueberries and an avocado. (Red tater, hahahaha)
I’ve mentioned my lil chopper, which I LOVE, before but this one here came from my Mama. She said it was an early birthday present that I could use to make pretty stuff for my blog. Thank you Mom! This one here is the, “One Second Chopper.” It’s got a bunch of different SHARP blades to make all kinds of shapes and sizes. Cool, huh?
So here’s the salsa. After you chop everything up and put it together, you add a few ingredients and give it a mix. We were eating it with corn chips. Hey, you gotta taste stuff, right? YUMMY!
At the shop, we just boiled the shrimp on the stove and seasoned it with some of Colonel De’s Cajun seasoning blend. When I did this at home, I just put them in a baggie with a little olive oil and the seasoning to marinate and threw them on the grill. We marinated some chicken and put it on the grill, too. That stuff is really great on chicken!
* Side tracker: Remember the movie Tommy Boy? Shrimp always reminds me of that scene when Tommy and Richard are in the restaurant and Richard says, “Ugh, why do you always have to de-turd these things?” Hahahaha! I love that movie!
Sis toasted the corn tortillas in a dry skillet and put them in a tortilla warmer for me.
Of course, a few of those shrimpys are missing from the plate because my son, sneaky little fart, snagged a few before we could get the picture.
We did a buffet style thing and everyone dug in.
That cheese is where the “Hunka Hunka Burnin Love” comes from. Whew! You don’t wanna get a mouth full of that by itself because instead of being “All shook up,” you’ll be All CHOKED up! Just ask Cory… Sorry Sis. It’s Mango Fire cheese and it’s got habanero peppers infused into the creamy cheddar. Great stuff when you put it on the tacos!
This is my sons’ creation. Not bad, eh? This truly was a family creating kinda night.
Cory made these mini chicken bites with the ingredients after we ate dinner. Tasty!
Here’s the money shot! Pretty, no? Yes, they’re messy! You gotta just pick it up, get a good grip and plow into it. There ain’t any judging here! NUM!
That’s a wrap folks! (literally, get it? wrap, tacos… lol)
Make it a great day y’all! I’m off to create something fantabulous for tomorrow 🙂
🎸”My brain is flaming. I don’t know which way to go…I’m just a hunka hunka burnin love, ahhh, I’m just a hunka hunka burnin love, Ahhh”🎸
If you wanna catch up with me, you know where to find me. Keep it delicious folks! Till next time ~ much love, Connie
- Blueberry Peach Salsa:
- 2 lg peaches, diced
- 1 avocado, pit removed, peeled and diced
- Juice from half a lemon
- 1 C blueberries
- 1 C red, yellow and orange bell peppers, diced (for color)
- 2 tbsp brown sugar
- 1 tbsp white wine vinegar
- 1 tsp orange powder
- Shrimp Tacos:
- 2 lbs medium sized shrimp, peeled, tails pulled off and deveined
- 1 tbsp olive oil
- Cajun seasoning for the marinade
- 10 - 15 soft corn tortilla shells
- 1 C shredded lettuce, your choice
- 1 C shredded, habenaro infused cheddar cheese
- 1/4 C sweet soy sauce, for drizzling on tacos
- Blueberry Peach Salsa:
- Combine all ingredients and place in the fridge to marinate while preparing the tacos.
- Marinade the shrimp with the olive oil and Cajun seasoning in a zip top bag, in the fridge.
- Prepare the grill and heat to 350 degrees F.
- Cook the shrimp on the grill until they are white in the middle. (About 3 minutes or so per side)
- Warm the tortilla shells in a dry skillet on medium heat and place them in a warmer until ready to serve.
- Place 3-4 shrimp on each shell, top with the salsa, lettuce and habenaro cheese. Drizzle the sweet soy sauce over each taco and serve hot.
Recipe by: Connie Murray @Happybellyfoodie.com