Just 2 weeks away! All 10 episodes of Bosch begin streaming on February 13 in the USA and the UK on Amazon Prime Instant Video. 

You can watch the first episode now - the new and improved pilot episode -- here: 
USA: http://amzn.to/1aA4mX2
UK: http://amzn.to/1BAHm3Z

In Germany, you will be able to stream it via Amazon Prime Instant Video in June. In Sweden, Finland, Denmark and Norway, you will be able to watch via HBO Nordic--weekly episodes will begin February 14. In Canada, you will be able to stream via CraveTV--all 10 episodes will be available on February 14. We will add updates about other countries as the news comes in.

Soy Sauce-Grilled Shrimp with Spinach Salad

Soy Sauce-Grilled Shrimp with Spinach Salad

prep 45 min ∙ cook 20 min ∙ makes 4 servings ∙ difficulty Intermediate ∙ source Foodnetwork.com

INGREDIENTS

Base:

            ⅛ cup soy sauce

            1 lime, juiced

            1 teaspoon honey

            1 -inch piece fresh ginger, finely grated

            2 cloves garlic, finely chopped

            ⅛ cup canola oil, plus more for brushing

            For Soy Sauce-Grilled Shrimp with Spinach Salad:

            12 ounces large (21-24) shrimp, peeled, tail-on, and deveined

            Kosher salt and freshly ground black pepper

Spinach Salad:

            1/4 cup rice vinegar

            2 tablespoons soy sauce

            2 tablespoons canola oil

            1 tablespoon toasted sesame oil

            2 green onions, thinly sliced

            1/4 cup chopped fresh cilantro leaves

            8 ounces baby spinach

            1/2 cup chopped salted peanuts

DIRECTIONS

Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.

Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.

Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.

Chipotle Chili & Lime Chicken Wings and Prawns with Chorizo, Garlc & Thyme

Here's two recipes for Super Bowl weekend or any weekend!

Salmon with Thyme

Cooking on Sunday to have good, healthy food for the week.  I'm not sure what kind of meals this will turn into this coming week, but I have some good ideas.  Tacos, a nice piece with fresh vegetables, maybe with pasta, I could see it with wild rice.  Who know but the eating will be good.

I cook fish in the oven on bake or broil with a aluminum foil lined cookie sheet so I don't have to wash anything.  Easy clean-up.  When I grill it out doors, no worries.

Girls just want to shop, even Labradors girls

Here are my two Labrador Retrievers doing some shopping at Petco this week.  Abbey 14 y/o yellow lab and Tess 13 y/o black lab. Posing with their favorite food, Natural Balance L.I.D.

The girls just want to get out and visit with people and socialize a little.  Because car rides = fun and Greg always takes them to a new place for a nice walk and lots of sniffing.

Mozzarella Pesto Spinach Chicken Grilled Sandwich

Mozzarella Pesto Spinach Chicken Grilled Sandwich

I use whole wheat bread and then cover each slice with my homemade pesto.  Over that I place a slice of Mozzarella on each side.  Then I add grilled shredded chicken and spinach in the middle. 

I heat my electric griddle to 350 degrees (both plates) and then place the sandwich on the griddle and closed then lid.  I toast it for about 5-8 minutes watching for the cheese to melt and get gooey and the bread to brown.  You don’t need to put anything on the bread like you would when making a toasted cheese as the olive oil in the pesto is drawn through the bread and makes a nice crust.

You can make this without the chicken (as the original recipe did) or use cooked salmon, turkey or another protein.  Mix it up to your taste.

I put the small dollop of pesto on the shredded chicken just for the photo.

(This is my version of a recipe I read online and I can’t remember who had posted it.)

Homemade Pesto – Basil & Spinach

Homemade Pesto – Basil & Spinach

I use basil and spinach leaves in mine with walnuts, pine nuts, a fresh block of Parmesan-Reggiano cut up into chunks, 3-6 cloves of garlic, kosher salt and fresh course ground black pepper to taste and a good olive oil.  Everything is done by sight and taste.

I place the spinach and basil leaves in the food processor, then layer on the nuts, garlic and chunks of cheese along with some of the kosher salt and pepper.  I press pulse a few times until everything has a course chop on it.  Then I start to add in the olive oil.  If needed I add additional salt and pepper to taste.

When done I place some of the pesto mixture in a few small mason jars and drizzle on some olive oil to keep it fresh and air tight.  One jar goes into the refrigerator and the others go into the freezer.

It’s great for spreading on bread to make a toasted cheese sandwich with fresh spinach leaves, for a dip, on pasta, on Naan bread, for a pizza sauce or any thing else you can think of.