Sunday, December 30, 2018

Weekly Favorites 12/23/18 to 12/29/18

It's hard to believe this will be the last post of 2018! It's been a great year for Me, Myself, and Cuisine, and I can't wait to  see what 2019 brings! Before we celebrate the New Year, I have one last Weekly Favorites post to share before the clock strikes midnight!


I've always loved banana bread, with or without nuts. Coincidentally, my kids seems to love it too, especially smeared with butter!

Leg of Lamb always reminds me of Sunday dinners at my grandma's house. She would always make it with mashed potatoes and rolls, and there would be a jar of mint jelly on the table. She never made it hers with any herbs on it, just a simple salt and pepper seasoning. I am definitely going to have to try out this herbed version!


I've always been a sucker for bagels and lox. So, when I saw these smoked salmon bites, I had to check it out. The next time I need a party food, these will definitely be on the list!


Simple tomato salads are something special. You can do so much with some herbs, mozzarella, and tomatoes. Adding the chili oil takes it up to a new level!


I've been extra interested in fish lately, especially salmon. That's not to say that I've been making any fish, I've just been looking and getting ideas for cooking fish!


Just like fish, I've been extra interested in curry. Investigating and learning about the different types and styles of curry has always been interesting to me!


Well honestly, I was hooked at the mention of chorizo and bacon! The penne doesn't hurt either. I've always looked at it as one of the most versatile pastas. But then of course when there is spicy pasta around, you know I will be there!

Friday, December 28, 2018

Butternut Squash Soup

Butternut squash is one of those great all around ingredients. It is great roasted, fried, sautéed or pureed in a soup! The other night, we made a soup with roasted butternut squash and it was fantastic! So good in fact, that I had to share the recipe!

The Recipe:

Roasting Butternut Squash
Roasting Butternut Squash
The Tools:

  • Sheet Pan
  • Heavy Bottom Stock Pot
  • Immersion Blender

The Ingredients:

  • 1 Butternut Squash, Halved and Seeds Removed
  • 1 Onion, Diced
  • 3 Carrots, Peeled and Diced
  • 3 Celery Stalks, Diced
  • 4 Garlic Cloves, Minced
  • Olive Oil
  • 2 Tablespoons Butter
  • 2 to 4 Cups Chicken Broth
  • Salt and Pepper
  • Parsley
  • Oregano
Butternut Squash Soup
Butternut Squash Soup

The Method:

Cut the butternut squash in half lengthwise. To  remove the seeds, scoop out with a spoon. Set the two butternut squash halves skin side down on the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 350 degrees for 1 hour.

Once the squash is roasted, let cool for a few minutes. Remove the skin from the butternut squash. The skin should peel right off, but may still need some assistance of a knife. Cut the butternut squash into cubes.

Once the squash is out of the oven and prepped, melt the butter in the heavy bottom stock pot over medium heat. Sauté the onions, carrots, celery, and garlic.

Add the butternut squash and chicken broth. The amount of chicken broth is going to depend how big the butternut squash is and how thick or runny you want the soup. Season with salt and pepper and parsley and oregano. Bring to a simmer and let simmer for 30 minutes. Puree with the immersion blender.

Wednesday, December 26, 2018

Weekly Favorites 12/16/18 to 12/22/18

I took the holiday weekend off from the blog and spent some much needed time with the family. I'm back and ready to go with a new batch of weekly favorites!


This pasta seems so fresh and light, it's hard not to stop and drool over the picture! I love a good heavy pasta dish much as anyone, but sometimes a light pasta with spring and summer flavors is just what I need!

I love to see what people are doing with their menus, and sometimes they can make a great read, to see how the menu comes together and how everything plays off of each other. It may be worth a trip to Brooklyn, just to get that seared duck with cherry glaze!


I have a great stuffed bell peppers recipe  using beef and rice. I like at what other people are doing with their recipes and see how they differ from mine. I see some tomatoes in these that would be amazing!


I need to use more fresh fruit when I cook. I eat plenty of apples and bananas, but I need to diversify. Figs aren't typically on my radar, but this just might be enough to get me to change my mind!


Lately, we've been making more curry dishes than we typically do. It has renewed my curiosity about the different styles of curry around the world. It seems that each culture has it's own take on it and it's own variety of spices and vegetables that get blended in.


It's funny, this recipe is geared towards getting kids to embrace fish. I don't think we're there yet with our kids. My wife and I make fish on occasion, but not as often as we used to. These Asian flavors may be just enough to change that though!

Thursday, December 20, 2018

Weekly Favorites Bonus Batch - Christmas Recipes

A bonus batch favorite food articles, just in time for Christmas! These are some great ideas for your Christmas dinner!


Normally, I think of pumpkin pie as a Thanksgiving food. But, I'm also a bit off a pumpkin pie junkie, so I'll take any excuse to eat it!


I've always loved creamy chai tea and chai lattes. Once upon a time, I knew a girl who would make her own chai and have it simmering on the stove all day!



These Buttered Brussels Sprouts sound great! I've convinced my kids that broccoli is good bathed in butter and salt, so looks like the next thing to try is some Brussels Sprouts!



One of my favorite things to make for a party is baked brie. It comes together so easy and is always popular. So why not make it more festive for the holidays and add some cranberry? The flavors of cranberry and brie go great together.



I'm intrigued by these caramalized browned potatoes. They sound like a great substitute for the old standby of sweet potatoes baked with marshmallows on top.



I've always been in awe of people who can not only make a yule log, but also make it look like a log. I'm about 98 percent positive that mine would simply just look like baked pile of yule log dust!


Wednesday, December 19, 2018

Tin Foil Dinners

Tin Foil Navigator
Tin Foil Navigator
One of the things I like about camping is the food. It's so simple. In it's most primitive setting, it's just cutting up some vegetables, adding meat and seasoning, and wrapping in foil to place near the campfire. That translates to those nights at home, when you just don't feel look cooking and you want to let the grill do all of the work!


The Recipe

The Tools:

  • Grill, Gas or Charcoal
  • Tin Foil

The Ingredients
  • 3 Potatoes, Chopped
  • 3 Carrots, Peeled and Chopped
  • 1 Onion, Diced
  • 1 lb Ground Beef
  • Seasoning Salt
  • Pepper

The Method

This recipe will me 3 to 4 servings. Start by getting 3 to 4 large pieces of tin foil. Fill up each piece of foil evenly with the meat and veggies. Season with seasoning salt and pepper. Wrap up with the foil. I like to cook these on the top rack of the grill at around 350 to 400 degrees for 15 to 20 minutes a side. Grab some paper plates and open the foil right on the plate!

Happy eating!

Sunday, December 16, 2018

Weekly Favorites 12/09/18 to 12/15/18

Time for a new batch of weekly favorites! I'm excited about this week's finds, and I've got another new post to share with you later on in the week!

20 Black Eyed Peas Recipes for New Years - via Penney Lane

It is said to be good luck to eat black eyed peas on New Year's Day! My wife make's Hoppin' John and cornbread every year for New Year's! What traditions do you have? If you don't have any black eye pea traditions, here are 20 ideas to get you started!
Braised Beef Burgundy Stew - via La Vida Dulce

Braised beef always just screams my name and reminds of the OG celebrity chef, Julia Child. This Beef Burgundy looks perfect for a cold winter day!

What to Drink in New Orleans, LA - via Natasha Liun

If you've been following along, you may have noticed that I love coffee! It's a constant companion. Combine that with New Orleans, and you've got a good thing going!

Giant Chocolate Chip Sharing Cookie - via Treasure Every Moment

So, I love sweets. Maybe a little bit too much! And this giant chocolate chip cookie looks nothing short of spectacular. I know that the description says it is shareable, but let's go ahead and be honest with ourselves!

Homemade Juicy Chicken Shawarma Sandwich - via Cooking with Anadi

What's not to love about these Shawarmas? First of all, they're Mediterranean, which in my experience, all but guarantees that it will be good. Then, you combine grilled chicken and veggies with a yogurt sauce

Friday, December 14, 2018

Oven Roasted Chicken Parmesan with Blistered Tomatoes

Oven Roasted Chicken Parmesan
Oven Roasted Chicken Parmesan
Chicken Parmesan, or Chicken Parmigiana, is an Italian-American dish, derived from Eggplant Parmigiana, which is prepared mostly the same way. At every Italian restaurant I go to, I see Chicken Parmesan on the menu, but I  almost never get it. The few times that I do, I'm disappointed. It's always prepared the same. A piece of chicken, battered in breadcrumbs, fried, and topped with a slab of cheese, served next spaghetti and marinara sauce. I knew there had to be a way to improve this, so I set out to find it.

The Recipe:

The Ingredients:

  • 4 Tablespoons Butter, Melted
  • 4 Boneless Chicken Breasts
  • 1 Cup Panko Bread Crumbs
  • 1 Cup Parmesan Cheese, Grated
  • Salt and Pepper
  • 1 Package Cherry or Grape Tomatoes
  • 4 Cloves Garlic, Minced
  • 2 Tablespoons of Butter
  • Olive Oil
  • Red Pepper Flakes (optional)
  • Pasta
The Method:

Preheat the oven to 350 degrees. Combine the Panko bread crumbs and cheese in a bowl with salt and pepper. In a separate bowl, coat the chicken breasts in the melted butter. Transfer each chicken breast to the bread crumb mixture individually to coat with bread crumbs. Lay on a greased sheet pan to go in the oven. Cook for 30 minutes.

In a large skillet, melt the 2 tablespoons of butter and add a tablespoon of olive oil over medium heat. Saute the garlic until golden. Add the tomatoes and season with salt and pepper. I like a little spice to mine, so I add some crushed red pepper flakes. It is important to make sure the heat is not too high here, because the tomatoes will burn and not blister, which is not we're looking for. Stir the tomatoes occasionally to make sure all sides are cooked. These will take about 15 to 20 minutes

Serve with pasta. I used penne, but any kind will do. If you want a little more cheese, sprinkle some additional Parmesan top.

Happy Eating!

Monday, December 10, 2018

Weekly Favorites 12/2/18 to 12/8/18

I took last week off from the blog, but I'm back with two new posts this week! First, is the Weekly Favorites!

Snowball Cookies - via Noshing with the Nolands

I love these cookies, the sweet powered sugary goodness! Whenever I am at a Christmas party and there's a cookie assortment and these are a part of it, I have to load up on them! And now, without even really looking, I've found a recipe!


25 Lasagna Recipes Your Family Will Love - via The Spruce Eats

I've always loved lasagna! I've even made a version substituting the eggplant for the noodles. What caught my eye here, was substituting Italian sausage for beef. I don't know why I never thought of that!




Summer Salad with Basil Garlic Dressing - via Living Lou

I've always enjoyed a good salad, piled high with lettuce, veggies, maybe some chicken. But what makes the salad, is the dressing. A good salad dressing can really tie it all together. I can't wait to try out this basil garlic dressing




Salmon & Leek Parcels - via In Season Recipes

Stuffed pastry can be a thing of beauty, and these salmon & leek parcels are no exception! These would make a great finger food to pass around at parties!



Monday, November 26, 2018

Weekly Favorites 11/18/18 to 11/24/18

One of the things that I enjoy most about putting the Weekly Favorites together, is going beyond the four articles I share each week. It gives me the opportunity to find new voices and new blogs to check out, and sometimes I do just that. Exploring the posts beyond what I share to see what else these fellow food bloggers and cooks have to offer!

Dinner Divas Weekly Meal Plan: Week 84 - The Speckled Palate

I don't normally look at meal plans or anything like that. At least, not in the past. Things have changed around here in the last few weeks with the arrival of a new baby! We've had some generous friends bringing us meals a few nights a week and we've managed to live off of the left overs, but I imagine before too long we'll have to start taking care of ourselves again!
Mulled Cider Recipe - via Wholesome Ireland

The sense of smell is an amazing thing. Different scents can remind you of different memories. The smell of mulled cider reminds me the holidays around the house when I was a kid. My mom would always have a pot mulling spices boiling on the stove, not necessarily for cider, but to for the aroma around the house.


Gobi Aloo Fry Recipe: Potato Cauliflower Fry Recipe - via Mahas Lovely Home

I really like using cauliflower as featured ingredient in dishes. It has a great texture and flavor, and is full of nutrients. One of my favorites is to make mashed cauliflower. This Potato Cauliflowr Fry Recipe sounds likes something right up my alley!


10 Easy Bruschetta Recipes - via The Speckled Palate

What's better for parties than finger foods that can be carried around with or without a plate? And what's more classic party finger food than bruschetta? These 10 variations will make planning the food for your next party super easy!

Sunday, November 18, 2018

Weekly Favorites 11/11/18 to 11/17/18

Time for a new batch of Weekly Favorites! This week, it only seemed fitting to do a post all about Thanksgiving! As you prepare your Thanksgiving Day meal, I hope these offer you some inspiration!

Manchego & Chorizo Tapas with Saffron Aioli - via Hardly a Goddess

For a long as I can remember, in my family, the appetizers have been held in almost as high regard as the official meal! Almost to the point where your not hungry when the table is set! I'm thinking these Manchego & Chorizo Tapas will make a great addition to the official Thanksgiving Pre-Game!

Healthy Thanksgiving Recipes - via The Artisan Life

A few years ago, I got ambitious and decided I was going to get up run on Thanksgiving morning to help counteract all of the calories I was going to consume that day. I ended up finding out that to even make a dent in those Thanksgiving calories, I would need to run close to a marathon. So the easier solution is to just make some healthier food!

Holiday Stuffing Balls Recipe - via The Dizzy Cook

I can't decide if these stuffing balls would make a great appetizer, or if it's just a way to simplify trying to stack everything for Thanksgiving on the plate! Either way, these definitely look and sound amazing!


20 Minute Cranberry Orange Chutney Recipe - via Went Here 8 This

I've always loved cranberry sauce, and not just at Thanksgiving! It goes with more than just the traditional turkey. My mom has always put orange zest in her cranberry sauce. This is a simple version of a quick hearty chutney that can be used around the Thanksgiving table!


Thursday, November 15, 2018

Sautéed Mushrooms

Sautéed Mushrooms with Steak and Loaded Mashed Potatoes
Sautéed Mushrooms with Steak and Loaded Mashed Potatoes
It's no secret I like to grill. Steaks, chicken, pork, seafood, vegetables, it doesn't matter. I just like the flavor. But I think that one of the things that is often overlooked, is what goes down on the plate next to what you just perfectly grilled! I like to do some simple sauté mushrooms as a side when I grill.

The Recipe

The Ingredients:

  • 1 Package of Mushrooms - Washed and Quartered
  • 1 Shallot - Diced
  • 3 Garlic Cloves - Minced
  • Salt and Pepper
  • 2 Tablespoons Butter
  • Red or White Wine (Optional)

The Method:

Shallots, Garlic, and Mushrooms Ready for the Pan
Shallots, Garlic, and Mushrooms Ready for the Pan
Remember when I said this was simple? In a large skillet, melt the butter over medium heat. Add in the mushrooms, shallot, and garlic. Season with salt and pepper. Stir the vegetables around occasionally. When the mushrooms are evenly brown, no more than 10 to 15 minutes. Remove from the heat and it's time to eat!

To add a little more flavor, add some red or white wine. The mushrooms will absorb the flavor and have a little but more pop!

Happy Eating!

Sunday, November 11, 2018

Weekly Favorites 11/04/18 to 11/10/18

Another week, and time for a new batch of favorites. It's been a long week to say the least, so my sweet tooth kicked in. This week's batch of favorites, features all things sweet!

Soft Chocolate Cookies - via Game of Cookies

What is better than chocolate cookies? Maybe a chocolate cookie with a glass of milk? Sounds good to me right about now!

 Bakewell Shortbread Bars - via Feasting is Fun

There's just something about a baked good that is portable. Let's start there. But the raspberry filling and almond topping?


Crushed Candy Cane Cookies - via Rosevine Cottage Girls

Okay, remember when I asked what's better than chocolate cookies? Well, dip it in a peppermint candy and you have the perfect candy cane cookie for the holiday season!


Oreo Pie Crust - via Picky Palate

I was excited to come across this one! I once tried to make a chocolate cookie crust for a chocolate cheesecake that didn't turn out very well. Now that I've found this, I may have to revisit that recipe!

Saturday, November 10, 2018

Rye Bread Recipe

For as long as I can remember, I've loved rye bread. I remember my dad always having a loaf of rye bread in the pantry. So, it's probably an association thing for me. Nostalgia. It brings back memories.

Rye Bread Fresh from the Oven
Rye Bread Fresh from the Oven
Back in college, I got really in to making various types of bread. There were French breads, multi-grain breads, and then rye. My recipe is the result of a lot of internet research and base off of several recipes that I found, one from Emeril specifically. This


The Recipe

The Ingredients:
Rye Bread Dough, Ready to Rise
Rye Bread Dough, Waiting to Rise

  • 1 Envelope Yeast
  • 1 Tablespoon Sugar
  • 4 Tablespoons Melted Butter
  • 2 Eggs
  • 1 Cup Warm Milk
  • 1 and 1/2 Teaspoons Salt
  • 1 Cup Rye Flour
  • 2 and 1/2 Cups Bread Flour
  • 1 Tablespoon Caraway Seeds
  • 1 Teaspoon Olive Oil
  • 1 Large Egg, Beaten

The Method:

Combine the yeast, sugar, 2 eggs, and milk with a dough hook. Add the salt, rye, flour, and caraway seeds. Beat on medium until the dough forms a ball. Using the olive oil, grease a large glass bowl. Place the dough ball in the bowl and cover. Let sit to rise for one hour


Risen Rye Dough
Risen Rye Dough
Knead the dough into the desired shape. I prefer something short and fat that I can slice and make sandwiches out of. Place the shaped dough in to a bread pan and let rise another hour. 


Preheat the oven to 350 degrees with a water bath. A water bath can be as simple as a pot of water on the lower rack of the oven. Wash the dough with the beaten egg and sprinkle with caraway seeds. Bake for 45 minutes. Let cool on a baking rack.

Happy eating!


Sunday, November 4, 2018

Weekly Favorites 10/29/18 to 11/3/18

It's a new week, with a new batch of favorites! I've got some articles and recipes that I'm really excited about this week!

Quick Sautéed Mushrooms with Fresh Herbs - via Real Food for Life

Sometimes when I grill steaks, I like to get fancy and sauté some mushrooms in butter with shallots and garlic and maybe a little red wine. These herbed mushrooms are a great variation on that. I can't wait to try it out on the next steak night!

Grilled Chicken - via Times Food

I love grilled chicken. In fact, the post from way back when I decided to reboot my blog, was for grilled chicken! This grilled chicken recipe has an Indian flavor to it and uses ingredients like garam masala, coriander, and cummin!


Spiced Baked Eggs with Potatoes - via Home Style

When I saw the picture of these baked eggs and potatoes, I was hooked! Whenever I'm at a restaurant and they have a breakfast with eggs and potatoes, it makes ordering so easy for me! 


Chef's Thanksgiving Recipe: Sugar Pie Pumpkin Maple Muffins - via Portola Hotel

Well, Thanksgiving is right around the corner! I always like to try something special for Thanksgiving to mix it up a little bit. I think these muffins will make a great Thanksgiving breakfast!

Wednesday, October 31, 2018

Curry Shrimp

Two things I love together in one dish, shrimp and curry! We put this curry dish together with some items we had in the pantry, and it came together pretty easy! For the curry spice, we used the Maharajah blend from Seasonality Spices.


The Recipe:
Curry Shrimp
Curry Shrimp

  • 1 Onion - Diced
  • 1 Bell Pepper - Diced
  • 1 14.5 Ounce Can Diced Tomatoes
  • 1 8 Ounce Can Coconut Milk
  • 10 to 16 Shrimp - Peeled and Deveined
  • 1 Tablespoon Maharajah Blend
  • Salt and Pepper
  • Rice (Optional)
  • Naan Bread
  • Olive Oil

Sauté the onions and green bell peppers in olive oil with salt and pepper, until the onions are translucent. Add the diced tomatoes and coconut milk and the Maharajah Blend. Stir to combine. Let simmer for 10 to 15 minutes. Add the shrimp and stir to combine. Let cook for a few minutes, five minutes at most. When the shrimp turn pink, it's ready to eat! 

This can be served over rice if desired. It turned out a little bit soupy, so rice would help soak up some of the extra liquid. The naan bread is a great way to help scoop everything up!

Happy eating!

Tuesday, October 30, 2018

Weekly Favorites 10/21/18 to 10/27/18

It's a new week, so that means it's time for a new batch of weekly favorites!

Creamy Thai Sweet Potato Curry - via Pinch of Yum

I love curry. Especially, the spicy curry. That's why I usually am drawn to Thai curry, like this one. The sweet potatoes are going to add a whole new layer of flavor I had never thought about before!
How to Write and Easy to Read Recipe - via Ontario Home Economics Association

I read a lot of recipes and food articles as I search the internet. Some good, some bad. The real problem, is that some of the articles and recipes are just hard to follow, not that the food is bad. I'm guilty of it too. Sometimes ideas don't flow from the mind to the screen or paper. This guide is here to help.

Stuffed Peppers - via Seasonal Recipes

One of my favorite recipes is stuffed peppers. Usually, mine have beef or sausage in them, and rice. That's what caught my eye with these. They are so different from the ones that I usually make, I had to stop and check them out. They look so good!

Cheddar-Crusted Bacon Broccoli Quiche - via Tasty

I've always enjoyed a good quiche, especially with bacon! This one sounds especially good!

Sunday, October 21, 2018

Weekly Favorites 09/09/18 to 09/15/18

I hate say it, but I have been neglecting my beloved blog lately. My main hustle, has eclipsed my side hustle. On top of all of that, my life is about to take on another huge change, with the birth of my third son just around the corner. I am hoping that this doesn't eat in to any of my blogging time, but I am aware of the reality of having a baby in the house. You may have noticed the title of this post, and seen that it is over a month old! It's okay to take a break from time to time, but it pains me neglect this outlet. Anyway, on to the food!

Another week, another batch of favorites! This week, I decided to focus on my first two food loves, pastries and pasta!


The Ultimate Easy Savory Tart Recipe with Tomato, Pesto, and Goat Cheese - via Tooting Mama

I learned a long time ago that not all pastries are sweet! In Hawaii, I once had savory pancakes paired with fried chicken! That was a huge lesson for my culinary mind. A savory pastry can stand on it's own as a side? I can't wait to try this out!
Hot Chocolate Brownie Ice-Cream Sandwich - via Treasure Every Moment

I live in Texas, in Houston to be exact. If you follow Houston weather at all, you know it's hot. It's hot all the time. It's even hot in the winter! So, we find ourselves drinking hot chocolate, just because it is appropriate for the season! it may still be hot out, but it's December, so I'm having my hot chocolate. This ice-cream sandwich may be the solution we have been looking for!

Giant Chocolate Chip Sharing Cookie - via Treasure Every Moment

I have a pretty big appetite, sometimes to the point of greed. When the bowl of queso is nearing the end, I find myself sad that the queso is almost gone, only to realize that I have been chain eating chips and queso up until the point it is almost gone! I don't usually have that problem with cookies, because they are not usually shareable! Challenge accepted!

Spicy Bacon and Chorizo Penne - via Cooking with Anadi 

This recipe has three of my top requirements: spice, bacon, and pasta! Put these ingredients in any recipe, and you'll find me drawn to it like a fly to streetlight! Otherwise, this recipe is incredibly simple, with only 5 listed steps, which is another thing I like. I've never understood these recipes that list 37 ingredients, with 3 dozen steps. Food should be simple. I can't wait to try this one!

Sunday, September 9, 2018

Weekly Favorites 09/02/18 to 09/08/18

Time for another batch of Weekly Favorites! This week, there was no theme to follow, just whatever I found that was interesting. That's how I cook sometimes. Just go to the market without a plan and piece together a menu based off of what they have available!

Pommes Anna: French Melted Potatoes - via Sweet Paul

I've long a been a fan of Sweet Paul. He comes up with some pretty cool stuff! A classic potatoes au gratin has always a favorite comfort food dish of mine. Pommes Anna takes it to a whole new level!
 

Peaches and Cream Hand Pies - via Garden & Gun

I've discussed my love pastries and other baked goods in the past. These are portable, which of course, doubles their appeal! If you haven't checked out Garden & Gun before, they are such a great resource for southern comfort!



Herb Butter Salmon and Asparagus Foil Packs - Creme de la Crumb

I've eaten a few really good fish dishes lately, mostly in sandwich form. A few weeks ago in Seattle, I ate a really good Salmon Sandwich. Since then, I've had salmon on the brain! This easy salmon dish could really satisfy a craving!

How to Grow an Indoor Herb Garden - via Gardening Channel

For about a year now, I've had a spot set aside for a vegetable garden in the backyard. The spot is boxed in, ready for a raised garden to go in, but the grass is about two feet tall now. I still have plans to make a garden, someday. So, maybe an indoor herb garden is more my speed at this point.

Wednesday, September 5, 2018

Simple Shrimp Scampi

I love how simple this recipe is. It has just a few ingredients, but still has big flavor! The lemon, butter, and shrimp are perfect together!

The Recipe:

Simple Shrimp Scampi
Simple Shrimp Scampi
  • 1/2 Pound Shrimp - Peeled and Deveined
  • 1/2 Cup Butter
  • 1/2 Dry White Wine
  • Juice of 1 Lemon
  • 1 Shallot - Minced
  • 3 Garlic Cloves - Minced 
  • 3 Scallions - Chopped
  • Crushed Red Pepper Flakes
  • Salt and Pepper
  • Linguini
  • Fresh Parsley

In a heavy bottom skillet, melt the butter over medium-high heat. Sauté the garlic and shallots. Season with salt and pepper. Add some crushed red pepper flakes if desired. Add in the white wine and lemon juice. I prefer a dry white wine, like a sauvignon Blanc. 

Cook the shrimp until on both sides. The shrimp will cook fast, so just a few minutes per side. When the shrimp are almost done, add in the scallions and cook just long enough to heat. You don't want them to over cook.

Serve over linguine and garnish with the fresh parsley. If you're feeling up for an adventure, this is great with fresh pasta! This pairs really well with some Cheesy Garlic Bread!

Happy eating!

Sunday, September 2, 2018

Weekly Favorites 08/26/18 to 09/1/18

Well friends, this week the Weekly Favorites post is on time! I hate falling behind in my posts, but the good news, you're getting three weeks of favorites in one weekend! I'm also hoping to get some new recipes posted soon!

Prawn in Mustard Poppy Seed Sauce - via Twinkling Tina Cooks

Like a dog to a squirrel, I'm always drawn to prawns. Scrolling through Twitter, I had to stop and scroll back, because, well, I saw prawns! This prawns with a mustard sauce recipe looks amazing!

Raspberry Streusel Muffins - via Watch Jenn Bake

Have I told you how much I love pastries, specifically breakfast pastries? These raspberry streusel muffins made me do a double take! They sound like the perfect weekend morning pastry!

Go Go Goan Chicken Curry - via Hello Fresh

I'm always a fan of curry, especially with Chicken, and tomato based curry is right up my alley! Throw some naan bread in, and this would make a great night at home!

Savory and Refreshing Cucumber and Boiled Egg Toast - via Cooking with Anadi

I'll admit that I've jumped on the avocado toast bandwagon. Not that there's anything wrong with that! I've long felt that there could be more to it. What else could be layered on toast to give new flavor and texture profiles? I love cucumber on deli sandwiches, so why not mix it up with some eggs on toast?

Saturday, September 1, 2018

Weekly Favorites 08/19/18 to 08/25/18

Well I'm late again, no surprise there at this point! This post is this week's Weekly Favorites post, just a week late. At this point, you're probably think, "Does this guy write anything besides the weekly favorites?" In fact I do, and I'm working on a few new posts!

Vermicelli di Positano - via The Pasta Project

Pasta, my old friend! I've made a few pasta dishes like this and on a rainy or cold day, they can really hit the spot! There is just something about marinated tomatoes and veggies that is so good!

Pesto - via Pesto Champion

I love pesto. I also love history. This very brief history of pesto caught my attention and I had to shared. Now I have a question. Pine nuts or no pine nuts in your pesto?

Maseladar Chana dal Tadka or Spiced Yellow Split Peas with Ghee - via Cooking with Anadi

My wife and I cook fair amount of curry, usually chicken or shrimp. Our kids, surprisingly, love rice. I like to see variations on curry, and I've never really done one with a yellow curry. This one looks like one I am going to have to try out!

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Weekly Favorites 02/24/19 to 03/02/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites! It...