My good friend and college roommate came to visit this summer and made these refreshing summer treats for the boys and they were a huge hit with the kids and adults!! Super easy and with the fresh ingredients you can’t go wrong!

Ana’s Berry Pops

1/4 cup coconut water

1/4 cup POM juice

handful of frozen berries (we used raspberries & strawberries)

1-2 T honey

whip up everything in your blender, pour in popsicle molds and ENJOY! Feel free to get creative and use different fruits or juices!


xoxo, Bird & Ana

Shrimp Salad

shrimp salad

What a yummy summer dinner,

cool and fresh and

full of veggies from the garden!


Shrimp & Pasta Salad

I lb shrimp, roasted at 375 for 8 min and cooled

1 lb pasta of your choice, cooked and cooled

2 huge handfuls of fresh spinach, toss with warm pasta

2 tomatoes, diced

2 cucumbers, diced

2 stalks celery, diced

1/2 Vidalia onion, chopped

1/2 green pepper, chopped

Roast shrimp, cook pasta and cool. Add veggies and stir together.


1/2 cup mayo

1 T spicy mustard

2 T red wine vinegar

2 t Jane’s crazy salt

1/4 cup Parmesan  cheese

Wisk everything together and pour over pasta, veggie, shrimp mix and enjoy!

xoxo, Mama Bird



summer shrimp, garden veggie & pesto pasta

summer shrimp

I saw a pic on facebook today that inspired tonight’s dinner!! The zucchini, yellow squash and pesto all came from my garden! This meal was so fresh and yummy! I think you will agree it’s a keeper!!

1 box pasta of your choice, just undercooked

1 cup of Perfect Pesto 

2 zucchini, sliced

2 squash, sliced

1 pint cherry or grape tomatoes, cut in half

1 shallot, diced

1 pound shrimp

juice from 1 lemon

salt & pepper

Cut all veggies and place on parchment or in a pyrex dish place in 350 oven for 10 mins . Peel, devein shrimp, toss with olive oil, lemon juice, salt & pepper place on parchment or foil lined cookie sheet and roast on 350 for 8 mins. Cook pasta just shy if being done and pour almost water, reserve apx 1/4 cup of pasta water. Add pesto to pasta and then top with veggies & shrimp. ENJOY!

xoxo, Bird

Strawberry Spinach Salad

YUMmy!! This is one of my favorite spring salads!!
Thanks to
The Fox Family for some fantab fresh, local spinach
Triple Oaks Farm for the strawberries
almonds & feta cheese
Honey/Lemon Dressing
juice from 1 lemon
1/4 c rice wine vinegar
2 T orange blossom honey
few dashes of 21 Seasoning Salute (trader joes)
slowly wisk in olive oil
sprinkle of sea salt


Preppy Salmon

This is one of my most favorite salmon dishes ever! I have refered to it as Pink & Green “preppy” salmon! It is super easy yet delish enough to have at a dinner party! I do not care for the skin of fish, so I always ask my fish guy to remove the skin for me! This time I had bacon in the fridge, I crisped it up and crumbled it on top! YUM and I seared the salmon in the bacon drippings, to die… made the bright green “sauce” from stemed peas, pat of butter, splash of half & half and a little s&p. It is so good. Did I mention that?

bacon or proscuitto, crisp and reserve drippings to sear salmon in
frozen peas, steamed and blitzed in a food processor or blender
butter, pat
half & half, splash
s & p

Sear salmon in drippings, apx 7 mins on each side depending on thickness. Top with yummy pea “sauce” and crumbled bacon. ENJOY

Summer in a Bowl {Gazpacho}


Gazpacho is one of my favorite summer eats. It is so versatile and just screams “SUMMER”!! I have tried oodles of different recipes and found “MY” perfect Gazpacho! My recipe does not use tomato juice or V8 (I like both fine to mix in my Bloody Mary, however adding either to Gazpacho, in my opinion just makes it taste like tomato juice!) The secret is simmering the tomatoes. It brings out a depth of flavor that is just amazing!! I hope you enjoy!!

2 Vidalia onions, peeled & quartered

8 large tomatoes, peeled

1/2 cup red wine

1/2 cup red wine vinegar

1to 2 cloves garlic

1 T sweet paprika

2 t Hungarian Hot paprika

2 T olive oil

Start by placing 1 onion, half the tomatoes, wine and vinegar in food processor and blitz. Place in soup pot. Repeat with remaining ingredients adding the olive oil and spices, pulse just to chunk tomatoes and onion. Add to pot, simmer 10 mins. Chill overnight for best flavor!!

Add diced veggies such as cucumbers, celery, sweet bell peppers, grape or cherry tomatoes, croutons, shrimp, the possibilities are endless!!!!

What screams summer to you? Share your favorite summer recipe!!

Perfectly Pink & Green {salmon}


My pops went by Dockside Seafood Market and called to tell me how amazing everything looked, so today I had to pop in and boy was he right! I love fresh seafood. Tonight I went with some beautiful organic salmon that was just perfectly pink!


I made a quick marinade of:

1 TB each:


soy sauce

spicy mustard

1 to 2 dashes of:

cinnamon & cumin

juice from 1 lemon

Sear salmon apx 7 mins on each side, depending on thickness. In a tish of olive oil.

While salmon is cooking zap or boil some baby peas (I am currently in love with the Green Giant simply steam) toss peas with a pat of butter and a splash of cream/ half & half/ milk whatever you have on hand and toss them in a blender or processor or mash and spoon over top of salmon. YUM

xoxo, Mama Bird

Asparagus Salad


I just LOVE Asparagus! I picked up some fresh local asparagus at the Farmer’s Market yesterday. My favorite way to cook asparagus is to roast it at 350 for about 15mins. I just drizzle a little olive oil and some sea salt.

I remember my Mom used to serve canned {gasp!} asparagus with sliced hard boiled eggs and Good Season’s Italian dressing. It was good and with that little combo in the back of my head I “fancied” it up a bit!!

This is so simple takes less than 20mins from start to finish.

1 lb fresh asparagus

cherry or grape tomatoes

splash of olive oil

sea salt/cracked pepper to taste

Roast at 350 apx 15 mins

2 hard boiled eggs, chopped, diced, sliced (however you like em’)

splash of balsamic vinegar

Place asparagus, tomatoes, olive oil & balsamic vinegar on a plate, top with egg and serve. DELISH!!

xoxo, Mama Bird

Fried Green Tomatoes


Love, love, love Fried Green Tomatoes, however I have never made them before! Today, I faced my fears of frying and pulled out the Fry Baby, heated vegetable oil to 375 and got to frying!  I sliced the tomatoes a little thick, actually too thick! Poured buttermilk on top and then tossed with corn meal, flour and spices. Fried them for apx 6 mins each.


All measurements are approximate, as I didn’t really measure!

1 cup corn meal

2 T flour

garlic powder, salt, pepper, paprika

4 springs of fresh thyme

Pour buttermilk on top of tomatoes, lightly toss tomatoes in corn meal mix and drop in hot oil. Cook apx 6 mins until golden brown. I served fresh goat cheese and palmetto cheese (pimento cheese) on the side. Enjoy!!



Whatcha Got Cooking Wednesday?Shrimp and Pasta Salad


It’s time again for Whatcha Got Cooking Wednesday!! Want you join? Add you link to the bottom and share with everyone what you have cooking! Please link back to this post and would love you to add my button!!  Please leave a comment so that I can come a visit you! Thanks!!

Shrimp and Pasta Salad

One of my dearest college friends is from Tampa, Florida and whenever I would go to visit we would eat at Wright’s Gourmet House. Wright’s is a Tampa legend, they have some of the most awesome sammies and salads anywhere! One of my all time fav dishes is the Shrimp and Pasta Salad. I thought I would try and recreate this yummy tonight! Now mind you I have not eaten at Wright’s in at least 10 yrs so I am winging it!


Shrimp and Pasta Salad
1 lb shrimp, peeled, deveined and roasted
1/2 lb penne pasta, cooked
1 small red bell pepper, sliced
1/2 small red onion, diced
2 eggs, hard boiled, rough chopped
1 stalk celery, sliced thin
1 tomato, diced
1/2 avocado, chopped
Toss shrimp with olive oil, sea salt & pepper; place on baking sheet. Place in 375 oven for 8 mins. Meanwhile cut, onion and pepper and place in bottom of bowl. Place hot roasted shrimp and pasta on top to slightly wilt/steam pepper and onion. Add egg and celery and a little dressing and chill. Just before serving add tomato and avocado.


again all my measurements are approximate
1/2 cup light mayo
1 T cider vinegar
2 T lemon juice
1 t Trader Joe’s 21 Salute (spice mix/seasoning salt)
1 t paprika
1 tsp celery salt
1 t garlic powder
Mix everything together and add to pasta.

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