Grilled Shrimp Skewers w/ Brown Rice

Will loves shrimp and I was itching to make skewers -- so it was easy to create a menu that combined both!

I marinated raw shrimp in Frontera Key Lime Cilantro Taco Skillet Sauce with roasted tomatillo and green chile for a couple hours and let the shrimp sit in the fridge.

I roughly chopped a red onion and poblano pepper in wedges so that they would be easy to skewer/

I poured more of the marinade on to before I sent them to the grill with Will.

They didn't take too long, just enough time to make some brown rice!

Definitely delicious!!

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Lemony Ricotta Summer Zucchini Galette

I got a beautiful zucchini from my mother-in-law so I looked at what I had in the fridge and was inspired to try something different.

I started by cutting thin slices of zucchini. You could also use squash and/or a mixture of both zucchini and squash.

I sliced about 2 1/2 cups of zucchini.

I laid them out on the cutting board and sprinkled the slices with salt.

I transferred the zucchini to a colander and let them drain for about 15 minutes. I added the salt to pull out any moisture in the zucchini so when the galette bakes -- it won't be soggy.

I sprinkled some flour on a large piece of parchment paper.

I rolled out refrigerated pie crust... 

... and rolled it to a 12 inch diameter. I then moved the parchment paper & dough to a baking sheet and set it aside while I made the ricotta mixture.

For the ricotta filling, I started with 3/4 cup of ricotta and threw it in a large bowl.

I added 1/2 cup of grated parmesan...

... and a 1/4 cup of shredded mozzarella cheese.

I minced 1 garlic clove and added it to the ricotta mixture.

To the mix, I added 1 tsp of olive oil.

I grabbed a lemon and grated about 2 tsp of lemon peel. Make sure you only grate the yellow skin -- not the white rind, which is bitter.

I then also added 1 tbsp of lemon juice.

Of course I also ground 1/4 tsp of both salt & pepper and made sure the filling was well incorporated.

I poured the filling out on the pie crust...

... and spread it on the dough leaving a 1 1/2 inch border.

I prepared an egg wash, mixing 1 egg with 1 tsp of water. I set that aside for the last step.

I had Will pat down the zucchini slices with a paper towel and layered them on the ricotta mix.

Almost ready!

I drizzled the zucchini with some olive oil.

Then, I gently folded over the dough's edge.

And then applied the egg wash with a pastry brush along the dough's edge.

I baked the galette in a 400 degree oven for 35-40 minutes, or until the edges were golden.

Will and I agreed that it was so light and refreshing! Definitely something you could make ahead of time and eat chilled as well!

>> If you end up making this, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Pumpkin Pie Cupcakes w/ Maple Cream Cheese Frosting

These cupcakes sound as sinful as they sound. I'm telling you -- they are amazing.

For the cupcakes:
I started with lining 12 muffin tins with paper liners. You could use foil or not use any liners just as long as you use non-stick spray.

I emptied one 15 oz. can of pumpkin puree in a large bowl.

To the pumpkin, you want to add 3/4 cup of evaporated milk. I didn't have any on hand, so I made my own by mixing dry milk and water (what a neat trick!).

I made a little too much, so I poured the right amount into another measuring cup.

I added 1/2 cup of granulated white sugar...

... and a 1/4 cup of brown sugar.

I added 2 large eggs to the pumpkin mix.

I also threw in 1 tsp of vanilla extract.

All mixed together! Now for the dry ingredients!!

In a separate medium bowl I added 2/3 cup of all-purpose flour.

I added 2 tsp of pumpkin pie spice (which also made the kitchen smell amazing!).

To the flour mix, I added 1/4 tsp of salt...

... a 1/4 tsp of baking powder...

... and a 1/4 tsp of baking soda.

I mixed the dry ingredients together and added it to the pumpkin mix.

Everything is combined!

I grabbed my cookie scoop (because I'm obsessed with it) and put 2 scoops in each cupcake liner.

I baked them in a 350 degree oven for 20 minutes.

For the frosting:

This made a bit too much frosting, so next time I would make a 1/2 batch.

I added a 1/4 cup (half a stick) of softened unsalted butter to 1 package of softened cream cheese.

I beat them together until they were smooth. 

I added 3/4 cup of powdered sugar to the bowl.

I also added 3/4 tsp of vanilla extract.

Lastly, I added 1/4 cup of maple syrup.

All ready for our pumpkin pie cupcakes!

Putting it all together:
After I pulled the cupcakes out of the oven, I let them rest for 20 minutes and then put them in the fridge for 30 minutes.

30 minutes later, I placed them on a platter...

... and frosted them!

I garnished them with a little pumpkin pie spice!

These were so creamy -- much like the texture of pumpkin pie. 

Tip: Keep Refrigerated :)

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis