D.M.R. Fine Foods, The Blog, Celebrates 10 Years! (Pt. 1)

Time flies when you’re having fun and you look up one day to realize that your blog is ten years old and counting.  Ten years (*throws confetti*)!  It’s an amazing milestone for me, personally, as I think back to where it all began.

 

For a bit of catch up, before there was D.M.R. Fine Foods, the blog, there was D.M.R. Fine Foods in its solely food-centric incarnation that was born out of an idea that came to life during the holiday season of 2007.  So we’re celebrating 13 years of existence (woot, woot), with the companion blog having arrived on the scene 10 years ago.  This post reveals more details on my start and food story.

 

So back to the blog, as I’ve shared before, when I began, it was purely out of a passion to share my love for all things culinary, with no idea who would read, engage and find joy in my corner of the world wide web.  It was a disposition that has served me well and allowed me to remain true to the passions that brought the brand, and subsequently, the blog, to life.  To share, inspire, aspire, create and grow, authentically and organically.  And I could not have asked for a more blessed and thrilling journey to date.

 

As I take time to celebrate many of the special moments that have constituted this ride throughout the past ten years, I will be highlighting them here on the blog and on my social media channels and email list, so be sure you’re connected with me!  I believe my story is one of what’s possible when you dare to believe, share your gifts, put your best foot forward, trust God and nurture a growth mindset.  Despite the odds (or number of followers, subscribers, etc., and some of the other vanity metrics that often label “success".)  For me, quality has always outweighed quantity.  I’m proud of the work I produce, whether it’s on my blog platform, as a micro-influencer on my social media channels, an event host, a food writer, brand ambassador, media liaison, and so on.  Please know, if you put our your best (not someone else’s, but your personal best), that someone will feel it.  And quality work will live long beyond the latest trends, fads, etc. 

 

But rather than tell you, I also want to show what’s possible with that ethos in tow.  I’m happy to share that I’ve seen many of my dreams literally come true with D.M.R. Fine Foods, in what felt like serendipitous fortune.  So without further ado, let’s get this party started!!

 

The Early Years, 2010-2012:

 

My first blog post was published on August 15, 2010 and the blog was dedicated mostly to the culinary spectrum at the outset, but would soon expand in scope to embrace more of passions.  Besides my enthused foodie and recipe sharing on the blog, I experienced highlights such as:

 

Meeting and cooking with one of my favorite chefs (2010)

 

Being given my very own monthly food column, For the Love of Food, for a renowned regional publication, Atlanta Tribune: The Magazine, that would run in print publication and eventually also digitally for eight years! (2011-2019)

 

Winning a CookingChannel Recipe Contest and all the amazing accouterments, including having my recipe published on CookingChanneltv.com (2011)

 

Being a Guest Chef at Williams-Sonoma (2011)

 

Expanding my blog scope to include my travel and lifestyle passions (2011-present)

 

Being a featured contributor for Recipe Lion (2011)

 

Meeting, growing and collaborating with my community of fellow food and lifestyle bloggers and foodies (2010- present)

 

Collaborating with and having my work featured on Yahoo! (2012)

 

Being featured in HuffPost Taste (2012)

 

And more!

 

So you see, so much goodness can happen in a very short time span (and this was before Instagram was a boom! ;))

 

I look forward to continuing my celebration over the remaining weeks of 2020 and hope these shares will inspire you to pursue your dreams and passions and embrace wherever they may lead.

 

xo,

Dawn

 

 

Shine Supper Club: Orzo Pasta Salad with Grilled Shrimp and Vegetables

I truly love the fresh and delicious flavors that welcome Spring into our kitchens and cuisine.  Fresh herbs, summer squash, zucchini, cherry tomatoes and peppers are just a few of the many tastes that make their way front and center into my cooking during this time of the year.  And that's why I was so excited to join in with Yahoo Shine Supper Club's April theme for Spring Cleaning My Supper!  In fact, that's exactly what happened recently when I decided to make a delicious pasta tossed with grilled vegetables and shrimp. 

A favorite dish for healthy, lite and delicious noshing, that constitutes a meal-in-one, this recipe was the perfect wind-down to my busy weekend.  With little more effort than chopping some vegetables, aromatics, and herbs, grabbing some shrimp from the freezer for a quick defrost ( I like to keep these on hand for quick and easy meals, like this), whisking up my favorite vinaigrette, and boiling the pasta, I was ready to chow down in a matter of minutes rather than hours.  I was pleased to sit down to 'fast food' that wasn't an assault on my waistline and wouldn't leave me murmuring, "why did I just eat that?".

This recipe is simple, yet it offers the best of flavors we love, especially as the days become longer and lighter fare is in order.  It's pasta salad 'elevated' with the use of the often overlooked orzo variety that's frequently mistaken for rice at first glance.  Cooked to al dente perfection, then dressed with the vinaigrette to give it extra savory punch and finally tossed with the grilled vegetables and shrimp and garnished with fresh dill, this is one dish you'll want to keep close at hand for long days and busy nights.  It's also great for picnic and bbq fare when the weekend beckons us to enjoy dining al fresco.

By now, it's obvious that I'm a fan. And when it's this easy, quick, delicious--and perfect for Spring--there's no reason not to be.

So here's to Spring Cleaning Your Supper....and Happy Eating!

Orzo Pasta Salad with Grilled Shrimp and Vegetables

Ingredients: 
1 pound of orzo pasta
Bell peppers, chopped (recommended: red, orange or yellow)
Summer squash, sliced
Zucchini, sliced

Cherry tomatoes, halved
1 red onion, chopped
2-3 tablespoons fresh dill, finely chopped
Shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 recipe for champagne vinaigrette

Instructions:
Pre-heat grill (or grill pan)
Prepare vinaigrette and set aside 
Bring a large pot of water to a boil

Season vegetables, except for tomatoes, with salt and pepper and lightly coat with some of the vinaigrette.  Place on the pre-heated grill and grill until lightly cooked through, but still somewhat firm in texture.  Remove from grill and set aside.

Repeat with shrimp, seasoning and grilling until shrimp are light pink. (Be careful not to overcook!)

Season boiling water with salt and add in pasta.  Cook according to package instructions for al dente doneness.  Drain pasta and pour remaining vinaigrette onto warm pasta.  Add in the grilled vegetables, shrimp and tomatoes and toss to combine.  Finish with a garnish of fresh dill.

Serve warm, room temperature or chilled.  Enjoy!