Shrimp Scampi, easy and healthier

A past post but worth sharing, fast and easy.

I only figured this dish out 3 weeks ago when I was stuck for a meal.
It’s so simple and fast yet very tasty.

You need for 4 people:
3 to 4 tablespoons of unsalted butter
Garlic We like a lot of it, but 3 cloves is a good start.
1/2 cup white wine
Raw shrimp, I use 4 ounces per person. You can use any shrimp but the medium size is nice as it doesn’t get lost in the noodles.
Juice of half a lemon
Zest of a lemon, I got one of these neat grater thingies that also grates cheese.
Parsley Enough to make it look pretty, you can use dried or fresh. A tablespoon is a good measure.
Salt and pepper to taste

We eat the scampi with Dreamfields angel hair pasta, it’s lower on the Glycemic Index but doesn’t taste like cardboard. You can use whole wheat or your own preferred pasta.
If you are watching your carbohydrate intake you can use Shiritaki noodles too.

Melt the butter in a large pan together with the garlic, do not let the butter brown so use lower heat.
Add the wine and let it evaporate a bit.
Add the shrimp, depending on the size of the shrimp cook any time from 3 to 5 minutes until pink.(medium to large)
Add the lemon and the zest.
Sprinkle with parsley and season with salt and pepper to taste.

If you are serving this with pasta follow the directions on the package.
I always start cooking the pasta when I assemble my items for the Scampi.

Should you not want noodles I suggest to add raw spinach. Fold it in at the same time as the shrimp and allow it to wilt.

We always have Parmesan cheese and fresh pepper as a topper.

Summer Time and the food is good enough to share!

Wanted to share 3 recipes I made recently that were a total HIT at a recent party.
My daughter E. found 2 of the recipes and another came by on my Facebook page.

Smoked Mozzarella Dip

She is not lying when she says it’s amazing, creamy and tasty.
We served it with French bread.
Word to the wise…do not skip the non-stick spray in the pan, it’s a hot mess!

The other dish that was gone in no time was Lime Shrimp salad

Seriously using all the good stuff like avocados and shrimp makes a difference and it’s good for you!

And then there was the Mango Raspberry Rose Sangria my daughter found and was such a success we had to remake it 3 times!

INGREDIENTS per batch.

1 mango, peeled, pitted, flesh thinly sliced lengthwise
1 cup raspberries
5 tablespoons raspberry liqueur
1 bottle (750 ml) rose wine
4 cups (32 ounces) chilled lemon-lime sparkling water
Ice

DIRECTIONS

In a pitcher or large bowl, combine mango, raspberries, raspberry liqueur, and rose wine. Stir to combine and refrigerate 1 hour.
Add ice cubes and sparkling water and enjoy!

Aye Spicy!

Last week my friend Kev. posted a picture of Jalapeno Poppers he brought to a party and I was slightly jealous. I wanted some and he wasn’t sharing any.
Time to make my own then.

The recipe is decidedly simple as all out but it packs a nice punch of flavor.
Added bonus, I ended up with 8 medium poppers at a grand total of 240 calories.
Excellent little snack if you keep to eating only 2 or 3.

poppers

You will need for 2 servings:

4 jalapenos
4 tbs of cream cheese ( I used Boursin)
1 package of Prosciutto or 8 slices of thin bacon (ask the butcher to slice for you)

Cut jalapenos in half, scoop out seeds.
Fill evenly with cream cheese
Wrap with bacon and put on a cookie sheet.

WASH YOUR HANDS REAL WELL!(trust me)

Preheat oven to 300 degrees and allow poppers to cook a little for 10 minutes.
Set broiler on low and place poppers on the middle rack.
Broil for about 10 minutes making sure bacon doesn’t burn.
For an additional 3-5 minutes broil on high.
Let cool a little and enjoy!

You can easily double this recipe by doubling the ingredients.
I think you’ll want to because mine were gone as soon as TallOne found out I made them.

Hot hot weather!

The weather has turned incredibly hot, very unusual for the time of year.
Granted we get this thing called “Indian Summer” but with temperatures close to 100 Fahrenheit?
So into the archives I went for this easy, cooling soup.

Because I do not want peels in the soup I used a simple chefs trick to remove the peels.
You’ll need:
Pan deep enough to cover tomatoes with water
paring knife

Boil the water
Using your paring knife score the top of the tomato cross wise


Immerse into hot water, reduce the heat!
Peel will come off after about 5 minutes
Take tomatoes out of the water and once they are cooler gently peel the skin off.

For the Gazpacho
4 tomatoes, I prefer vine ripened for taste
1 shallot
garlic, 2-3 cloves
2 tbs olive oil
2-4 Basil leaves
salt and pepper to taste.
water
Prepare tomatoes
saute shallot with garlic in olive oil until soft
in a food processor mix all ingredients together but do not overmix.
Keep one basil leaf on the side, cut it fine
At this point you can decide how thick you want the soup by slowly adding water to the mixture.
Cover and chill, when you are ready to serve it taste and add salt and pepper if needed.
Garnish with basil.

Keeping it cool.

I need to drink water but it gets so boring and keeping the water cold is a task.
Here are some commercial ideas.

Anchors.

Music notes

Frozen Science

Subs…

And here are two ideas I used last week.

Easiest chicken ever!

I need to get back to cooking for 3 because TheGirl has left for college.
Also BubbleWrapBoy seems to have left the clumsy/for ever hungry stage indicating he might very well have stopped growing. For now.
Less food is being eaten, we’ll see if in a week or so he reverts back to his inhaling everything food wise.

This is one of those really simple dishes, easy to adapt because it’s one chicken breast per person.
Count on 1 ounce of cheese per person and 2 slices of prosciutto ham.

Chicken with mozerella and ham

4 chicken filets
4 ounces mozerella, cut in 4 slices
8 slices prosciutto ham
2 tbs olive oil
2 sprigs rosemary
salt and pepper to taste
Cut chicken filets in half but not all the way,
salt and peper
layer with mozzerella
roll and wrap ham around.
cook on both sides for 3 minutes on each side.
transfer to oven proof dish
add rosemary sprigs and cook in 350 oven for 15-20 minutes

Enjoy!

Vacation Adventures.

3 weeks ago we set off for our vacation.
Because we had planned a week in Kings Canyon National Park at a family camp we wanted to be a bit closer drive to there the week before.
I was intrigued by Cambria, a small town on the coast between San Luis Obispo and Carmel.
We rented a house for a week and I loved the ocean views and watching the birds.
Here in pictures are some of the places we ate.

Heavenly seared Ahi in Monterey at The Grotto Fish Market on the Pier.

Small hole in the wall place in Cayucos called Rudell’s Smokehouse came heavily recommended and their smoked fish was indeed amazing!

I had the smoked ahi taco and skipped the tortilla.

We had one dinner where the food was amazing but the service was so bad it overshadowed the meal.
The restaurant came highly recommended and the owners were of Dutch heritage.
The restaurant is called The Flying Dutchman in Morro Bay.
We had Mussels

And the Boy had their Cioppino.

Good food,but if you don’t mind getting *all* your food at the same time, don’t eat there.

And then last but not least our last meal on the road was in Los Banos at Hot City BBQ.
I had an amazing trip-tip salad.

BubbleWrapBoy polished off a pulled pork sandwich.

Food was good, home is much better!

An easy fish curry

1 (8 ounce) can coconut cream
1 (12 ounce) can green curry sauce
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon olive oil
1 medium green bell pepper, thinly sliced
1 medium red onion, thinly sliced
1/2 leek, thinly sliced
3 cloves garlic, diced
1 pound cod

Preheat oven to 375 degrees F (190 degrees C).
In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. Cook until heated through.
Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes.
Place the cod in a baking dish. Cover with the vegetables, and top with the coconut cream mixture.
Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.
We love brown rice with this.
Enjoy!

Make ahead Lunch

This is a recipe from last year, made by Himself.

On the rare occasion Himself has to fend for himself for dinner he has been making Frittata. Not just eggs and cheese, no this is a Man’s Dish not your frou-frou girlie kind of food. (or so I was told)
It starts with eggs and anything he can find in the fridge, literally. The base remains the same but the sky is the limit as for the filling.

Anything goes Frittata

4 eggs
1 cup cream
2 tbs butter
1/2-1 tsp salt
1/2 tsp pepper
1 cup cheese
6 ounces ham, chopped
2 shallots
2 cloves garlic
1 cup spinach
1 tomato
1/2 cup mushrooms

Mix cream with egg, salt and pepper
Add ham, shallots,garlic, spinach and mushrooms
Melt butter in medium sized skillet.
Mix well and pour into skillet
Slice tomato into thin slices and evenly layer them on top of the egg mixture
Sprinkle cheese over the whole mixture
Cook on low, covered, until egg is set.
You can swap out the vegetable, artichoke hearts instead of spinach. Bacon instead of ham. If you want a thicker frittata add an egg.

Enjoy!

Happy Friday!

Cod with Blue cheese.
For 4 people:

12-16 ounces True Cod or Rock Cod
2.5 ounces Blue cheese, Stilton, Danish Blue
4 ounces of Creme Fraiche or
Sour Cream but use less and use 3 ounces of Blue Cheese.
1/2 cup to 3/4 Cup sliced almonds, I like the ones with the skin on them
Parsley for decoration

Wash the fish and dry it.
Preheat oven to 325.
Mix Creme Fraiche and Blue Cheese until it becomes a paste.
Spread the mixture over the fish, I try not to get the edges. It will melt and coat the rest of the fish.
Sprinkle with almonds, use as much as you want.

Bake the fish for 20 minutes, less for thin pieces.
Fish should be flaky, so check it after 15 minutes.
The cheese will melt but should not burn.

Any side dish is good, we eat beets with it and my carbo-peeps like potatoes.

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