Tag Archives: lunch

Lemony Shrimp Scampi

I was at my mother-in-laws this week and we were watching Food Network.  The show we were watching featured this dish that sounded and looked amazing.  Both my MIL and myself LOVE shrimp, so the next day, she got the ingredients for it and made it.  It was soooooo good.


Lemony shrimp scampi

6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped


In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate. Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water. Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.


sorry there is no picture, because we ate it all!  enjoy!

White Cheddar Mac n Cheese with Kale and Bacon

Lately I have been addicted to Pinterest and have been trying lots of new recipes.  I think my hubby is getting spoiled, because the recipes I have been trying have been so good.  This one we made tonight was exceptionally good and I want to share with you all.

Baked White Cheddar Mac n Cheese with Kale and Bacon

YIELD: serves 8

PREP TIME: 5 – 10 minutes

TOTAL TIME: 35 – 45 minutes

Print Save Recipe


1 lb. macaroni
3 tablespoon butter
1/2 of a purple onion, diced
1/2 teaspoon minced garlic
1/4 cup flour
3 cups whole milk
8 ounces sharp white cheddar, grated
1 ounce parmesan, finely grated
dash nutmeg
dash cayenne pepper
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon salt, or according to personal preference
6 ounces center cut bacon or pancetta, cooked and crumbled
3 1/2 ounces fresh kale, chopped (about a half a bunch)


Cook pasta one to two minutes less than package instructions. Drain and set aside.

Meanwhile, cut the bacon pieces in half vertically, then into small bite sized pieces. Cook until crispy. Then drain, and set aside.

In a large French or Dutch oven, melt the butter. Saute the onion for 3 – 5 minutes over medium heat, or until tender and golden. Add the garlic and saute and additional minute or two, until fragrant. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.

Stir in the sharp white cheddar and parmesan cheese, whisking until melted and creamy. Add the nutmeg, cayenne, black pepper, and salt (if desired). Bring to a slow simmer, and then stir in the pasta, bacon, and kale.

Transfer the pasta mixture to a 3 1/2 quart oven safe casserole dish or cast iron pan. Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.



Have you made anything from Pinterest?  What’s your favorite recipe?

Superfood Salad and Cilantro Lime Shrimp

Here are two different recipes that actually go extremely well together. I took pics with my cell phone, so the quality is not the best but hopefully you get the idea of what it looks like.

SUPERFOOD SALAD with Lemon Vinairgrette


½ cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

Salt & pepper

For the vinaigrette:

2 lemons, juiced (need ¼ cup)

2 garlic cloves, finely minced

Dash of sweetener (agave, stevia or white sugar)

Salt and pepper

6 tablespoons extra virgin olive oil


1.       Cook quinoa according to package directions. Set aside to cool.

2.       For the vinaigrette:  combine all ingredients in a jar and shake to combine

3.       Combine cooled quinoa with red onion, orange, avocado, beans, pomegranate arils, corn, cilantro and salt and pepper.  Pour vinaigrette over the salad and stir.  Serve at room temperature.



2 tsp olive oil

2 lb shrimp, shelled and deveined

6 gloves garlic, minced

½ cup chopped cilantro

1 lime

Salt & pepper


Heat large frying pan on med-high.  Add oil, and when hot, add shrimp.

Season shrimp with salt and pepper.

When shrimp is cooked on one side, about 2 minutes, turn over and add garlic.

Saute another 1-2 minutes until shrimp is cooked.

Remove from heat.

Squeeze lime all over shrimp and toss with cilantro.

Top the Superfood Salad with the Cilantro Lime Shrimp and you have an amazing and very healthy meal.

Fish Tacos with Mango Salsa

I found this recipe in Cooking Light magazine, so not only did it sound good, but it’s good for you.
  • 1/2  cup  chopped peeled mango
  • 1/2  cup  chopped green tomato
  • 2  tablespoons  finely chopped red onion
  • 4  teaspoons  chopped fresh cilantro
  • 1  teaspoon  fresh lemon juice
  • 1/4  teaspoon  black pepper
  • 1/4  teaspoon  chili powder
  • 1 finely chopped jalepeno


  • 2  (6-ounce) tilapia fillets
  • Cooking spray
  • 1/2  teaspoon (reduced sodium) Old Bay seasoning
  • 4  (8-inch) whole-wheat flour tortillas
  • 1  cup  mixed salad greens or shredded cabbage
1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.

2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.

4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.


Today’s topic from the Daily Post is:

 Would you ever throw food at anyone?  Perhaps in a college dorm food fight?  Or have you ever had food thrown at you?  Tell the first story that comes to mind.

 I can’t say that I have ever been in a real food fight.  I have been known to throw the occasional grape or piece of popcorn in an attempt to make it land safely into the mouth of knowing and willing friend from across the room, but that doesn’t constitute a “food fight”

So because I am feeling a little playful today, I thought I would have fun with this prompt and challenge all of you reading this to a “virtual food fight”.

 What you should do is pick at least one thing you have eaten or were planning on eating today, post a picture of it (if you can) and provide the recipe.  That is what you will be “throwing” at all of us, your blog post readers.

 My virtual food fight item is BEEF & BROCCOLI.  **splat**  You have been HIT.  You can find the recipe by clicking here


Let the virtual FOOD FIGHT commence! 

Salmon & Spinach pockets

This is a simple and easy recipe that I found through Pampered Chef.


  • 1 teaspoon olive oil
  • 4 cups fresh baby spinach leaves, coarsely chopped
  • salt and coarsely ground black pepper
  • 8 sheets phyllo dough (thawed)
  • nonstick cooking spray
  • 2 skinless salmon fillets (4-6 ounces each)
  • 2 tablespoons garlic and herb cream cheese spread


  1. Preheat oven to 425*F.
  2. Heat oil in an 8-inch sautee pan until hot.  Add spinach; season with salt and black pepper to taste.  Cook and stir until spinach is wilted, about 1 minute.  Remove spinach to a paper towel-lined plate.  Squeeze out all excess moisture; set aside.
  3. Lay one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyloo over first, pressing sheets together to seal.  Continue laying down and spraying phyllo sheets to create a stack of four sheets.  Repeat with the remaining phyllo and additional cooking spray to create another phyllo stack.
  4. Season salmon fillets with salt and pepper.  Spread each salmon fillet with half of the cream cheese spread and then top with half of the spinach.  For each phyllo bundle, place salmon, spinach side down, on phyllo stack 2 inches from bottom edge of short side.  Fold long sides of phyllo in towards center.  Gently roll up phyllo from bottom to top.
  5. Place both bundles on baking sheet, seam side down.  Using a knife, make three diagonal slits across top of each bundle.  Spray bundles with nonstick cooking spray.
  6. Bake 11-13 minutes or until centers of salmon register 130*F and phyllo is golden brown.
  7. Remove from oven; let stand 5 minutes before serving.

yield: 2 servings


For more recipe ideas, check out my

Savory Stuff page.