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Daily Archives: June 16, 2015

A summer dish to enJOY.


Today I’m featuring Renee Whiting from Joy in Every Season Blog. She whips up some of the yummiest and tastiest courses for every one to enjoy. The best part is a lot of these are healthy and kid friendly. SAY WHAT? YES! You heard it right. Healthy and kid friendly. Renee is a family gal,wonderful mom and amazing NANA. She loves family and hosting and finds great pleasure in cooking up yummy meals. Her inspirations for cooking are found through travel, blogs, interest, made from scratch and recipes she’s created all on her own. She loves photography and takes amazing photos in all aspects of her life. Excited to see what Renee has cooking up in the kitchen??? YES ME TOO! Lets read some of the recipes I’ve featured and then go on over to her page to find tons more!



The first recipe I will share with you from her page is Grilled Pesto Shrimp. I mean COME ON RENEE this looks soooo good. Would you expect anything less though from a Santa Cruz local! What a yummy beach entre.  What screams more summer than pasta and shrimp and pesto! YUM!!! I’ve included the recipe below and for more amazing pictures of this recipe click on the link above to take you directly to her page! Get ready to bring your appetite and a lot of recipe cards. You will want these all.

Plates & Napkins: Home goods and Marshalls

Author: Joy in Every Season
  • Pesto:
  • 2 cups fresh basil leaves
  • 3-4 large garlic cloves
  • ¾ cup pine nuts
  • ¾ cup olive oil
  • ¾ cup Parmesan cheese (freshly grated)
  • ½ tsp salt
  • ¼ tsp pepper
  • As served:
  • 1# large peeled and deveined shrimp
  • ½ box small bow tie pasta (cooked according to package directions)
  • 1 cup cherry tomatoes (halved)
  • 2 lemons (for juice)
  • fresh cracked pepper
  1. To make pesto:
  2. Combine basil, garlic, pine nuts, and olive oil in food processor. Process until will mix. Scrape down sides and process until smooth.
  3. Place in regular bowl and stir in cheese, salt, and pepper.
  4. As served:
  5. Make pesto.
  6. Marinate shrimp for at least a couple of hours.
  7. Cook pasta (according to directions).
  8. While pasta is cooking, grill shrimp for 5-7 minutes or until shrimp is pink. Time will depend on grill heat and size of shrimp.
  9. Remove heat from grill and top with juice from one lemon.
  10. Drain pasta and combine with shrimp,tomatoes, and a small drizzle of olive oil.
  11. Serve on a bed of fresh arugula topped with more lemon juice and cracked pepper.


YOU ARE WELCOME FOR THIS ONE! READY FOR AN AMAZING SUMMER LUNCH IDEA! THE ULTIMATE BLT. Lets all wipe the corners of our mouths and finish writing down the recipe so we can make these right now. I cant be the only one who’s mouth isn’t watering at this BLT. This scrumptious sand which is packed and ready for summer and a definite crowd pleaser. Not your regular boring BLT this baby is full of bacon, FRIED EGG over easy, Tomato and Sriracha!! OMG! OMG! You might want to hold the Sriracha for the kids. Heres the recipe below and remember to click the link for more photos.

Plate: Home goods

Author: Joy in Every Season
  • Ciabatta Roll
  • 2 slices thick maple bacon (fried crispy)
  • 1 egg (fried over easy)
  • Sliced avocado
  • 2 slices of provalone cheese
  • Lettuce
  • Tomato
  • Mayonnaise
  • Sriracha
  • butter
  • salt & pepper to taste
  1. Lightly butter and grill bread.
  2. Fry bacon crispy, drain.
  3. Slice tomato, lettuce, and avocado.
  4. Mix together some mayonnaise with a little Sriracha (to taste).
  5. Fry egg over easy.
  6. Assemble: bread, cheese, bacon, lettuce, tomato, egg, & avocado. Top with a good drizzle of Sriracho mayo.




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