Archives for June 2016

Join the Culinary Club at Encanterra®

SP Culinary Club

The Culinary Club was started in the fall of 2014 and has grown to a membership of well over 200 members/spouses.  It was designed to be as inclusive as possible, so you don’t have to be a great cook, or even a cook at all, to be a member.  For those who do love cooking, they have about 8 home cooking events per year, each with a theme.  Most are small dinners with 4 couples (or singles) per home, others are larger buffet events with 25-30 per home, and everyone cooks something. They also have a monthly outing to local restaurants, always looking for the next hidden treasure.  In addition, there are cooking demonstrations/lectures by members or invited chefs, a holiday cookie exchange, and trips to places of interest with a culinary theme.  Membership is free and anyone who contacts them can be added to their mailing list, with no obligation. For more information, contact Bill Osofsky at billijem@gmail.com.

Roasted Shrimp & Orzo Recipe

SP Roasted Shrimp & Orzo Recipe

The Culinary Club at Encanterra® was kind enough to share with us one of their favorite summertime recipes, served cold or at room temp, from The Barefoot Contessa. Yummy!
Roasted Shrimp and Orzo
Ingredients:
Kosher salt
Quality olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions:
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes until the shrimp are cooked through. Don’t overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

 

 

Father’s Day Specials at the Alvea Spa

SP Spa Specials at Encanterra (6)
This month, the Alvea Spa is offering several Father’s Day specials tailored specifically to meet the needs of dads everywhere. Check them out below. (Reposted here from their website.)
JUNE & FATHER’S DAY SPA SPECIALS AT ALVEA
Jun 1, 2016 – Jun 30, 2016
The “Athlete’s” Massage | $90
This massage combines intense, constant pressure with targeted stretching to relieve sore muscles and increase flexibility.  We use Biofreeze (cold therapy gel) to relax dad’s aching muscles.
Focused Relief Massage | $25
Dad picks the one area that needs a little attention. We focus on the area for 20 minutes. For added relaxation, dad can add aromatherapy of his choice.
Gentlemen’s Cleansing Facial | $70
A deep-clarifying, purifying, and hydrating treatment designed to address the specific needs of men’s skin.
Specials available June 1st-30th, 2016. Special rate is available to Members and non-members. No substitution of service. Gift cards available, but must be used within promotion dates. Not valid with any other coupons or discounts.

 

Ben Leeson and TJ Kelley

Arizona Experience Realty Group Resale Broker for the SHEA Preferred Program

480-677-8170

Info@ENCBrokers.com

 

36460 N Encanterra Drive Queen Creek, AZ 85140