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.

One way to make the house smell really nice…Roast Chicken

TallOne (the boy formerly known as BubbleWrapBoy) and I were running some errands.
I love roasted chicken but never attempted to do so at home, for convenience I buy the pre-cooked ones.
The grocery store we were at the chicken looked a bit old and lately I’ve been wondering what they add to the meat.
So I went ahead and bought a whole fryer.
We went back and forth a little about what flavor TallOne wanted and we settled on Rosemary and Garlic.
With roasted chicken it’s all about aromatics getting into the meat and making it tasty (onions, garlic and herbs) and olive oil.

Here is what I came up with.

1 chicken (4-5 pounds)
2 sprigs of rosemary or 2 tsp dried
2 tsp onion powder ( I used shallot salt I bought at Penzee’s spices)
3-4 cloves Garlic, crushed
salt and pepper to taste
1 small yellow onion or 1/2 a big one cut in rings
1 cup olive oil

Rinse the chicken and pat dry with paper towel.
sprinkle salt,pepper and onion powder inside chicken.
add a little olive oil and stuff the bird with 1 sprig rosemary and the onions
season the outside of the bird with the herbs and garlic, I rub the rosemary into the skin.
Place chicken in a shallow baking pan and pour remaining olive oil over the chicken making sure to coat it as much as possible.
Place dish in a pre-heated oven (350 f) and cook for 2 hours, 20 minutes.


Just Plum!

In last weeks farm box were 6 plums, that never ripened enough to be eaten.
Not wanting to throw them out I decided to experiment and use them in a dish.
A friend did cook this recipe before I put it in the blog and she felt the plum sauce did not thicken enough for her.
It’s not very crucial to have the sauce really thick, it’s the flavor that counts so don’t overthink it too much!

1 chicken breast per person
4-6 small plums
1 tbs balsamic vinegar

1-2 cups chicken stock, enough to cover plums and chicken
pepper, salt and 2 cloves garlic
1 tsp curry powder

Cut plums in 4 parts
Cover bottom of crock-pot with plums, one layer of chicken breast and cover with the balsamic vinegar and broth.
Add salt, curry powder, pepper and garlic.

Let simmer on high for 2 hours and low for another 2.5 hours.
Turn the chicken after you have cooked it for 2 hours.
The plum sauce should thicken some, if it looks too thick add a little broth.

Chicken will fall apart nicely.

I added sliced mushrooms 30 minutes before the time was over.

My boys ate this with rice.

Roasted Bell Peppers

I always grill my bell peppers for a tasty side dish to have with grilled food.
But not everyone has a BBQ or maybe you’d want to make it in the dead of winter when grilling is somewhat cold!
Just in time for the warm weekend a recipe that doesn’t need a BBQ.

Roasted Sweet peppers

3-4 bell peppers, cored and sliced.
Mixing colors red, yellow, green and orange you’ll get a fun dish.
1 clove garlic minced
1 tsp of your favorite cooking herb, I like rosemary.
1 table spoon extra virgin olive oil
salt and pepper
1 tbs lemon juice

Preheat oven to 425

Toss peppers, garlic, herb and olive oil together
Season peppers with salt and pepper
Cook peppers on a baking sheet for about 5-10 minutes, peppers should be soft not charred
Drizzle with lemon juice

Serve cold or warm.


Other foodies out there.

I want to share some of my favorite cooking websites.
I’ve know Jamie for years now and love her website.
Everything is indeed better with bacon and she has the best lowcarb foods out there.
Want pizza with a crust, she has it lowcarb.
If you are ever stuck for what to do with leftovers. Mari also has excellent curry bases and overall great cooking videos.

Amd last but not least, my friend Laura’s blog.

Laura works for Penzee spices. I love my Penzees spices.
Some recipes.

If you decided to use a recipe on any of these sites and repin or repost please be so kind to credit the website!

An acquired taste for some, chicken liver.

Growing up we ate chicken liver and I still love it.
This recipe is a great appetizer, and with summer around the corner this is the perfect dish!
Will keep up to 2 weeks in the refrigerator.

Chicken liver mousse.

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream
In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften.
Remove lid and increase heat to medium add the livers and cook until firm and still pink inside.
Add Brandy and allow to burn off a little
Remove from the heat and allow to cool. Add the pepper, salt, and puree in a food processor; then chill, covered.
Whip the heavy cream to medium peaks.
Fold into cooled, pureed liver mixture. Serve chilled.



Tina, Nicole and Mari take on Japan Town.

3 weeks ago I took a field trip with my friends Tina and Nicole to San Francisco and Japan Town.
I never had been there and I was blown away by it.
I can’t put my finger on why places like this delight me but for sure the colors and the novelty of a different culture do play a large factor.

This is the first thing I saw when we got there.

You are in a different country almost. All signs in Japanese and there was a festival going on when we visited.
It is large, covering 6 city blocks!
Packed with little stores and Restaurant Ally we ended up spending hours there.

What I totally loved were the quite realistically displays of the food rendered in plastic.
Takes all the guess work out of ordering!

Can you believe this is not real food?

This is real food!
I had a Bento box that had the tastiest panko breaded fish and some melt-in-your-mouth tuna sashimi.

So getting a flu shot next year.

Last year when prompted by my physician to get the flu shot I declined. I had a cold at the time so no shot. And then I kept putting it off even after my 2nd reminder. I’ve always gotten the flu-shot, with 2 asthmatics in the house no taking risks. But I figured, one less kid at home and The Boy got the shot I should be just fine.


I did not learn from anything at all and came down with flu like symptoms almost overnight. I’ve been getting better but have not been able to think of food since getting sick. Himself and The Boy have done pretty well on their own, the pulled pork lasted quite awhile and there was pizza ordered too I was told.

I’ll be up and running at full speed next week I imagine. Right in time for Spring Break and the countdown to my Girl coming home.


Asparagus soup

My fridge is weird. It freezes things at random in the drawers.
I had bought Asparagus for dinner and forgot about the “super powers” my fridge had until it was time to use the vegetables.
Not one to waste food I decided to use the asparagus for the base of a soup.

For the soup base:
cut up asparagus
chicken breast cut in chunks

For the roux:
4tbs butter
3/4 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1 cup light cream or heavy cream

In a slow cooker cover asparagus and chicken with enough water.
Cook for 4 hours.
Take out chicken and asparagus

Ion a separate pan on low heat melt butter
slowly add flour using a whisk, the mixture will look lumpy
cook the flour/butter on low heat for 4 minutes
whisk in chicken broth in little batches and mix until smooth

Add chicken and cut up asparagus
Salt and pepper to taste


How about spices?

I have a lot of spices, I’m a spice hoarder I guess.

Besides the usual, salt and pepper the question stands: do you need to go out and buy the spices you might normally not use on a regular basis?

Spices only keep so long unless you know you’ll be using say, tarragon, at least 4-5 times a month it’s probably not worth buying a large bottle.
I have saffron, there are so many uses for it to counter act the pricy-ness of it.
I have put a little bit on top of my mac and cheese, it gives it a bit of a kick.
But then again I tend to pick recipes that I know I have the spices for and because I do cook a bit outside the lines I do have the more “exotic” spices.

If you are planning to cook more of my foods then at first I’d suggest buying the smaller versions of things like tarragon, smoked paprika or the other spices I use.
With the shelf life of things like dried parsley and cilantro, definitely buy small.
You should cook with vibrant green herbs like that, not the grey kind.

To be honest I rarely toss spices, unless they caked/smell funky or of the grey kind.

I told you I’m a hoarder of spices.

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