Baked Lemon Shrimp Over Kale and Spaghetti Squash

So, there were tornado warnings in my area today… what am I supposed to do with that? I’m from Minnesota, where there honestly are tornado warnings… ALMOST every summer… I think… The thing that’s different is that in Minnesota, we had basements. Some basements are FULLY underground cement basements with little to no windows. Those felt safe when something like a tornado warning came up. Here, um…. downstairs bathroom? I was all like: “Ok kids, get in the bathtub… I am now going to cover you like you’re in a FORT with the couch cushions!”. Yeah. I’m weird. They loved it though! Hahaha! After the warning had lifted and we could come out of the bathroom, they begged to stay in the “FORT”. So, happily to say, nothing happened and all was good! 🙂

After the drama, I needed to get dinner together! I was craving pasta, so what’s a good alternative?! SPAGHETTI SQUASH! Why not throw in some shrimp and kale to make it extra delicious?!

So, this could be called shrimp scampi, it could be shrimp over lemon spaghetti squash… all sorts of things… So I just went with a descriptive title. Then you know what you’re getting!

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INGREDIENTS
  • 1 Medium spaghetti squash
  • 1½ lbs shrimp, peeled, deveined and tails still on (Trust me, get it peeled and deveined… it took my husband an HOUR to clean, peel and de-vein these stupid shrimp!)
MARINADE FOR THE SHRIMP:
  • 2 Tbsp unsalted butter, melted
  • Zest of one large lemon
  • juice of 1 lemon
  • 1 tsp minced garlic
  • 1 onion diced
  • 2 cups chopped kale
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 TB balsamic vinegar
  • 2 TB grated parmesan cheese
  • 3 TB shredded parmesan cheese
  • 2 TB olive oil
INSTRUCTIONS:
First, you MUST get the squash going in the oven!
  1. Preheat oven to 400 Degrees F
  2. Cut the squash in half lengthwise, scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place face down in a small glass baking dish. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in 1/4 cup of the SHREDDED parmesan cheese. (If this is done before the shrimp, cover the bowl with tin foil.)
Make the marinade:
  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, onion, lemon juice, lemon zest, salt, pepper, balsamic vinegar and parmesan cheese. Pour the marinade over the shrimp and let sit for 20 min if possible. I personally did not have time, and put it straight into the oven! 🙂
  3. Bake the shrimp at 400 degrees F for 12 minutes (or until cooked through an no longer translucent)
MAKE
  1. Quick saute the kale (if you choose to add it) in 2 TB butter and some chopped onions… only takes about 5-8 minutes. Make sure you wash it first, and chop it into bite size pieces and REMOVE the center “vein” of the stems. Add the kale to the bowl with the spaghetti squash/cheese mixture.
  2.  Remove the shrimp from the oven and put the shrimp on top of the spaghetti squash/kale mixture and sprinkle with grated parmesan and black pepper and serve IMMEDIATELY!

And….:

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This seriously has SO MUCH FLAVOR!!!!!

LOVE LOVE LOVE LOVE!

I am actually looking forward to eating the leftovers tomorrow!! YUM!

And now, for the SONG OF THE DAY! 🙂

It’s a song by Nicole Nordeman that always does a great job of reminding me what my Savior did for me!

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Balsamic Chicken Caprese Style

Sigh… Pinterest and it’s endless scroll… it wastes so much of my time! I meal plan on pinterest. I also do some searches on foodnetwork.com etc… but mainly on pinterest. It sends me to GREAT blogs and websites, etc for amazing and creative recipes. I then, revamp the recipe and make it my own. The problem is, there are sometimes random cool things as “ads” mixed in with the recipes. I then like them because they are tailored to my liking. 1 hour later, I’m supposed to have my planning and shopping lists done and I’m over in humor laughing at memes with Ryan Gosling in them! Now, I know what you are thinking… “why wouldn’t you be?!”. Right? But… I do have to get things done… 🙂

So… I made this recipe the other night and the chicken turned out PERFECTLY! I used red peppers instead of tomatoes… so it’s caprese STYLE… but you can definitely use tomatoes if you aren’t weird like me…

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4-5 servings
INGREDIENTS
  • 2 lbs chicken tenderloins
  • salt and pepper
  • 3 Tbsp. olive oil
  • 1 tsp minced garlic
  • 1 cup low sodium-chicken organic FF broth
  • 2-3 TB balsamic vinegar
  • 5 Tbsp. Dark Brown Sugar
  • sliced sweet red mini pepper
  • sliced fresh mozzarella
  • fresh basil
  • 1/2 cup fresh basil pesto

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INSTRUCTIONS
  1. Salt and pepper both sides of all of your chicken tenderloins and set aside.
  2. Heat oil in saucepan on medium-high. Brown chicken on both sides. Reduce heat to medium-low and add your minced garlic.
  3. Cook until garlic is tender, being careful not to burn it. Add your low sodium chicken broth, balsamic vinegar and brown sugar. Turn heat up to medium-high and simmer for 10-12 minutes, spooning the broth mixture over the chicken every once in a while to make sure the chicken stays moist and soaks in the mixture.
  4. Preheat broiler. Make sure your skillet is OVEN SAFE! Take your slices of mozzarella and cover each slice of chicken with a slice of mozzarella.
  5. Broil until cheese is slightly melted. Place a sprig of fresh basil on top of the mozzarella and then add a red pepper slice (or tomato) on top. Drizzle with any remaining sauce and about a TB of pesto! YUM!!!!!!

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This is sweet with a bit of tang and a WHOLE LOTTA freshness from that basil pesto. You’ll enjoy every bite!

And now, for the quote of the day:

“Naked” Egg Rolls

Do your kids ever try to tell you jokes? Mine LOVE to tell jokes. Most of them are pretty much the same thing in like 100 different versions. It starts to get hard to give a “realistic” sounding laugh! So, we’ve been looking up kids jokes online and have been telling each other jokes here and there. Just for fun, I’m going to share with you a few of my favorites:

Why did the boy throw the butter out the window? To see the butter-fly ……

My daughter’s personal favorite: How do you make a tissue dance? You put a little boogie in it!

Why do cows wear bells? Because their horns don’t work.

What do you call a cow with no legs? Ground Beef

What do you call a blind dinosaur? A Do-you-think-he-saur-us

Want to hear a pizza joke? Never mind… it’s too cheesy!

HAHAHA… my little girl just GIGGLES at these jokes, which, in turn, makes them quite funny to me!! 🙂

Anywho…. on to food blogging… 🙂

Ok, so, have you ever CRAVED Chinese food… like, eggs rolls, but didn’t want the deep fried fattiness of it, but you DID want the food and flavor? I made egg rolls… “Naked”..!!! No wrapper, no frying, but ALL OF THE FLAVA! Yeah! Seriously, this completely satisfied my craving for Chinese food the other night! DELISH! Give this one a try some night when you’re craving Chinese food, but not the deep fried aspects of it. There is a little bit of chopping vegetables involved… but it’s WORTH IT!

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Serves 3-4 people, depending on serving size

Ingredients:

  • 1/2 lb breakfast sausage (NOT maple flavored, or anything crazy)
  • 1/2 head cabbage, chopped/shredded
  • 1 cup shredded carrots
  • 1/4 cup chopped sweet yellow onion
  • 1 teaspoon toasted sesame seed oil
  • 1/2 cup soy aminos (or coconut aminos) OR low sodium soy sauce
  • 1 teaspoon seasoned rice vinegar
  • 1 TB olive oil
  • 1/2 cup of chicken broth (or water)
  • 1 tsp minced garlic
  • 1 teaspoon grated fresh ginger
  • sliced green onion
  • 1/2 cup UN-Cooked rice, rinsed and set aside

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Cooking Instructions

  1. Put the rinsed rice into a rice cooker and put the water suggested on packaging into the rice cooker and close lid and turn on. (OR follow cooking instructions for stove top on the rice packaging.)
  2. Start by shredding and chopping your cabbage into thin, bite size pieces.
  3. In a large skillet, cook and brown the breakfast sausage. (Do NOT use links, unless they are un-cooked and you remove them from the casing BEFORE you cook them.)
  4. Start julienning your carrots. You can either use a cheese shredder, knife or mandolin.
  5. Add the olive oil, carrots and onion to the skillet and toss to combine. Let onions start to brown. Stir in the soy sauce, sesame oil, seasoned rice vinegar, chicken broth (or water), garlic, and fresh ginger.
  6. Cover and cook until the vegetables are soft, about 15 minutes. Toss in the cabbage during the last 3-5 minutes so it will soften, but not become mushy.
  7. Serve over the cooked rice, and garnish with green onion.

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ENJOY!

You’ll really like this one, I promise!

And now, for the quote of the day:

Creamy Ranch-Style Chicken and Potatoes with Carrots

I’ve tried a similar dish like this before… and I’m getting even closer to the ranch taste without using that packet of seasoning that’s full of MSG, etc… this is getting closer! I used cream in this dish to give it that yummy creamy texture… I may use buttermilk next time!! That would definitely put that ranch flavor just over the top to where it should be!

This one, I just chopped all the ingredients, and cooked it all in one pan! It does take a while if you leave the potatoes large… they take a while to soften… but this dish was nice, fresh, and filling. And… if you’re like me… you always have these ingredients in your fridge and/or pantry! WIN!! Especially since I am due to go grocery shopping in 2 days, so I’m running low on recipe ingredients! Especially since I’ve gone “off my meal plan” a lot this week! Oops!

So, here’s the Creamy Ranch Style Chicken and Potatoes

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3-4 servings

Ingredients:

4-6 chicken tenderloins cut into 1 inch pieces
1 TB butter
2 TB extra virgin Olive oil
2 large yukon gold potatoes
1/2 SMALL sweet onion – diced
2 TB lemon juice – fresh squeezed
1/2 cup low sodium free range chicken broth
5 peeled and rinsed carrots
1/4 tsp dried dill
2 TB fresh chopped parsley
1/8 tsp onion powder
1/4 tsp garlic powder
sprinkle of smoked paprika
salt and pepper to taste
2-3 TB heavy cream (OR buttermilk!)
garnish with shaved parmesan cheese

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Directions:

Start by chopping all of your veggies. (I did not peel my potatoes, but you may if you prefer). Then, melt your butter in a large skillet. Add the potatoes, onions, carrots and the chicken broth. Put a lid on and let simmer for 10-15 minutes, or until the potatoes start to soften. Remove the lid and add the chicken and the salt, pepper, garlic powder, onion powder, paprika, olive oil, and dill. Replace the lid and let simmer until chicken is cooked through. This will take 5-8 minutes. Remove the lid and stir. Add the chopped parsley and remove from heat. Slowly stir in the heavy cream until everything is well coated with the seasonings and cream, and serve in immediately. Top with a bit of extra parsley and some parmesan cheese!

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This is such a light and fresh dish. I just love the fresh parsley and that dill… it just adds a “clean-ness” to a dish.

Try this one for sure!

And now, for the quote of the day:

GPS-Grace Power Strength: Divorce: 6 Things To Never Tell Your Children

Cajun Seared Salmon topped with a Simple Guacamole

I always forget how simple and easy fish is to make. I just always have to remember to thaw it properly in enough time for dinner! Ha! Luckily, yesterday, I remembered to put the frozen salmon into the fridge to slowly thaw the fish! I then ran it under WARM (not hot) water just before I cooked it while it was still in the vacuum sealed pack… just to finish the thawing. Once that was done… Dinner really took 20 minutes. Start to finish. How lovely is that?! Even if you work full time and need something quick to eat when you come home, this is a great answer! Serve this over a bit of rice, orzo pasta…. with some chips or… as is! I ate this with a few corn chips, and it was the perfect and filling dinner! I couldn’t even finish my portion of the salmon! DELISH though!

Salmon and a Simple Guacamole

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INGREDIENTS

1-2 lbs salmon (I did 2 salmon steaks of sockeye salmon – wild caught)
1 TB olive oil (I used light extra virgin olive oil)
1 tsp salt
2 tsp Emeril’s Bayou Blast Cajun seasoning
2 TB butter
1 tsp black pepper
2 TB lemon juice

For the Simple Guacamole:

1 avocado, sliced
1 green onion diced
Juice from 1/2 of lemon
1/2 cup frozen corn (or fresh) slightly heated up and set aside
Salt and pepper to taste
2 TB chopped fresh parsley

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INSTRUCTIONS

Drizzle the olive oil over the salmon and rub the Cajun seasoning over and into the top of each salmon steaks. Place in fridge until ready to cook. Preheat oven to 350 degrees.
Place the cast-iron grill pan onto the stove and heat to medium-high. Salt the grill pan lightly.
Combine the avocado, green onion, parsley, lemon juice, corn and salt and pepper in a bowl and mix well, chill until ready to use.
Grill the salmon skin side down on grill pan for 4 to 5 minutes. Top the salmon with pieces of the butter and the lemon juice and place into preheated oven (still on cast iron grill pan… make sure yours is oven safe!) And bake for 5-10 minutes to desired doneness. It really depends on the thickness of the salmon steaks. (I baked them for approximately 8 minutes.)
Top with some of the simple guacamole and enjoy!

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And now, for the quote of the day:

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Oven Roasted Broccoli and Spicy Shrimp

So, I haven’t posted in a while… we very spontaneously went out of town to visit my husband’s grandfather. We have been asking him if we could visit him for a while and he would always come up with a reason we couldn’t visit: hurricane season, ebola… etc. You get the gist. Well, my hubby was talking to him and he said we could come and visit, but only of we came before June 1st (hurricane season)! So… we packed up and drove 8 hours and spent the weekend with him! He is 95, and we felt like… you never know how many more visits we will be able to make, so we went down to visit him! I did cook quite a bit while I was down there, but did not document any of it… but these are a couple of dishes I made before and after the trip!

Oven Roasted Broccoli and Spicy Shrimp

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Ingredients:

1/2 lb peeled and deveined wild Caught Shrimp (I used TJ Argentinian Red Shrimp)
2 TB unsalted butter
1-2 cups frozen (or fresh) broccoli
1/4 tsp Himalayan sea salt
1/4 tsp fresh ground pepper
Drizzle of olive oil
1/2 tsp Cajun seasoning (Emeril’s Bayou Blast is great!)
1 TB lemon juice drizzled over top
Parmesan cheese if desired

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Directions:

Preheat the oven to 375 degrees. Line a baking sheet (that has a raised lip… like a cookie sheet) with tin foil and either grease with a bit of butter or cooking spray. Put raw shrimp and broccoli in a bowl and toss with the ingredients until well coated. Spread so there is a single layer out on the baking sheet. Place in oven for 12 to 15 minutes until shrimp is cooked thru and no longer translucent, but also not over cooked. Remove and squeeze a bit of lemon juice over top and serve immediately.

Enjoy! This one is a quick and easy filling dinner. Serve it over rice, as is, or with a bit of fruit! This one was delicious!

And now, for the quote of the day:

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Oven Roasted Sausage and Potatoes

This dish was definitely easy! You do have to have 30-45 minutes to bake/roast it… but it is completely worth it! Just a little chopping and peeling, a bit of stirring and you’ve got a filling and hearty meal that the whole family will LOVE! You could even use these same ingredients and put them in foil packets and toss them on the grill for a quick and easy meal as well! Either way it will turn out delicous!

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Oven Roasted Sausage and Potatoes
Serves 4

1 package of nitrite/nitrate free turkey kielbasa or smokes sausage
1/2 large yellow sweet onion, peeled and chopped
3 large yukon gold, peeled and chopped into 1/2 inch cubes
2 large sweet potatoes peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
1/4 tsp smoked paprika
1/2 tsp. dried thyme
1/2 tsp dried dill
1/2 tsp dried oregano
1-2 TB butter
a handful of grated strong cheddar cheese or parmesan cheese

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Preheat the oven to 400 degrees F. Spray cooking spray on a large 9×13 baking pan (casserole dish) or thinly coat with a bit of butter. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple turns of olive oil and season to taste with salt, pepper, paprika, dill, oregano (and even a dash of cayenne powder for a bit of spice if you’d like!) and dried thyme. Toss together with until everything is evenly distributed. Pour this out into the baking dish, and spread it out as much as you can. Top with small pieces of the butter evenly across the top (optional) for nicely browned potatoes.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

NOTE:  I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme.

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Enjoy!

And now, for the quote of the day:

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Pork Loin Chops in a Crock Pot

I love crock pot meals when I am really busy. The other day I had a ton going on, and I knew I was not going to be home to cook dinner, but wanted my sweet hubby and my brother who was helping with the kids, to have dinner. The nice thing about crock pot meals is that when you do have time, in the morning, you can toss everything in and not think about it for the rest of the day! It was so great just knowing it was there and not having to rush before I had to leave.

So… CROCK POT meals! You can use it in the summer or the winter… cold or hot outside… there’s always a good reason to use a crock pot.

Pork Loin Chops in a crock pot:

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Servings: 2… so double for more…

Ingredients:

1 butterflied pork loin chop – 1.5 lbs
1 TB flavored vinegar (I used a pear/cranberry vinegar that I got from an oilery)
2 TB olive oil
Cooking spray to grease the inside of the crock pot
1 onion sliced thin
1 clove garlic minced
salt and pepper to taste
5 carrots cut into large pieces
8 yukon gold potatoes quartered (I washed and did NOT peel)
1/4 cup white wine
2 TB unsalted butter
1/2 tsp dried tarragon
1/2 tsp dried sage
1 cup chicken broth

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Directions:

Cut up the carrots, onions and potatoes and set aside. Take the pork loin butterflied pork chop (or 2 separate thick-cut pork chops) and salt and pepper both sides evenly. Heat a skillet on medium and put 1 TB olive oil in the skillet. Sear both sides of the pork chop for 2-3 minutes per side and place into the bottom of the crock pot. Put all of the veggies and starches on top. Sprinkle all the seasoning and then add the liquids. Then take the butter and cut into small pieces and placed intermittently on top of the meat and veggies. Let cook for 6-8 hours on LOW or 4-5 hours on HIGH.

It is a wonderful blend of sweet and salty… it’s got a great savory taste with just a hint of sweet. My husband and brother RAVED over this, and the pork just FELL APART when it was ready. WINNER!!!

Try this one for sure!!

And now… a bit of a giggle for the quote of the day:

This blackboard was in a pub/restaurant in Devon, UK and I have kept the photo ever since to remind myself that I should not be afraid to try something new and that no matter how old I get, there are still new people to meet, experiences to have and things to learn every day!

Creamy Tomato and Shrimp Pasta

Last night we eat dinner late. So bad. I read a few different blogs about healthy eating, especially my FAVORITE : http://www.dietitiancassie.com/ . Do I follow all of her rules? No. Should I? Maybe yes… maybe no? Everyone’s body is different. But she is very smart and has a lot of good information on how to naturally keep our bodies healthy, and how to think about food and what we put into our bodies completely differently than what we’ve been taught… and stay healthy! Check out her page!!!

Anyways… back to eating late. I know I shouldn’t have dinner that late… but I was making a blanket for my daughter, Madilyn and I was almost done crocheting it and I looked up and it was almost 8:00 and I hadn’t started dinner! Woops! Luckily it only took me 20 minutes to make from start to finish… so… pretty darn good!

This one is simple, full of flavor, quick and very filling. Yes, it does have pasta. I, of course, am steering you to Dietitian Cassie’s website and she’s pretty much grain free… and here I am writing a blog post with pasta in it. But… still read her blog. And.. decide for yourself what to eat…. ? 🙂 But… for me? I eat carbs/grains 1 time per day MAX, if not less often. I try my best to fill up on veggies and protein during the day… which really works for me! I’m not starving and HANGRY come dinner. I also have go to healthy fat, high protein snacks that I grab while I’m cooking that really help. I love celery with 1 TB sunflower seed butter. Also, when I am having a sugar craving, I grab 1 or 2 of these Butter Mints: http://empoweredsustenance.com/stop-sugar-cravings/ . Lots of good ideas!! 🙂

Here’s the delicious… pasta filled, quick and easy dinner recipe with some amazing and tasty shrimp:

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for 3-4 servings

Ingredients
  • 1/2 lb shrimp (I used Trader Joes Argentinian Red Shrimp) (cooked and deveined)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 onion, chopped (about 1/4 cup)
  • 1/2 tsp minced garlic
  • 1/8 tsp cayenne powder
  • 2 TB parmesan cheese
  • ÂĽ tsp red pepper flakes (I used this on a garnish on my husband’s bowl since it’s too spicy for me… but he loved it)
  • 1 tbsp fresh chopped parsley
  • 1 can diced petite tomatoes (with the juice in the can as well)
  • squeeze of fresh lemon juice
  • ÂĽ cup white wine (I used a Riesling… just use your favorite)
  • salt & pepper to taste
  • ÂĽ cup heavy cream
  • spaghetti noodles
  • fresh parmesan for garnish
  • fresh parsley for garnish

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Instructions
  1. On a baking sheet, place the shrimp (I do mine from frozen) on a foil lined sheet. Drizzle with olive oil, splash of white wine, a bit of lemon juice and salt and pepper. Place in a 375 degree preheated oven and bake for 12-15 minutes (depending on size of shrimp).
  2. While the shrimp is cooking, in a skillet, melt the butter with the olive oil, and saute the onions and garlic until soft.
  3. Add a squeeze of fresh lemon juice, cayenne powder, can of diced tomatoes, white wine and salt & pepper.
  4. Cook until the liquid is reduced to half.
  5. While the tomato mixture is simmering, boil the spaghetti noodles according to the package directions.
  6. Once the tomato mixture is done simmering, add the shrimp back into the sauce, stir and remove from heat.
  7. Stir in the heavy cream and the 1/2 of the parmesan cheese.
  8. Toss the tomato and shrimp sauce with spaghetti noodles.
  9. Garnish with fresh parmesan, red pepper flakes and fresh parsley
  10. Serve Immediately
  11. ENJOY!

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And now, for the quote of the day:

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Creamy Lemon and Shrimp Orzo Pasta

Yesterday was my daughter’s birthday. On birthdays in our household, the birthday person gets to choose the food that is eaten the WHOLE day! Yes… our family does, at times, revolve around food and meal time. We enjoy eating! So… needless to say, I think we ate out all 3 meals yesterday and cooking was not happening! HA! My little girl LOVES to eat out. We eat out maybe 3 or 4 times a month, so I guess it’s exciting still?? At least she does say she likes my cooking, so still a win.

So I figured I’d make a yummy lunch so that I could post today. This one is delicious too. I’m gonna be full for a few hours on this! No needing a snack this afternoon like usual!

You can make this for a lunch, or have bigger portions for a summery refreshing dinner out on your back porch on a summer evening. Doesn’t that sound delightful? For some reason when I think of lemon and shrimp I think: outdoors, sunshine, summer, hanging out on the porch on my Outdoor Furniture. I eat those two ingredients all times of the year… but this dish just made me think summer. YUM!

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This makes 3-4 servings

INGREDIENTS

For the shrimp:

  • 1/2 lb. medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 TB butter
  • 1/2 tsp Garlic Powder
  • dash cayenne pepper

For the Lemony Orzo pasta:

  • 1/4 cup diced onion (about 1/4 of a small yellow onion)
  • 1/2 teaspoon dried oregano
  • 1/2 to 3/4 cup Orzo pasta
  • 1 cups Organic Chicken Broth
  • 1/4 cup water
  • 2 TB lemon juice
  • zest of 1 lemon
  • 1/2 cup frozen peas
  • 2 TB heavy cream
  • 1/4 cup grated Parmesan Cheese
  • 2-3 TB fresh parsley chopped

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INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • Season shrimp with salt and pepper, garlic powder and cayenne. Toss with olive oil and place onto a Aluminum Foil
    lined Cookie Sheet (with a lip on each edge, or curve up all edges of the tin foil to catch all of the juice and liquid from the shrimp)
  • Bake shrimp at 375 for 12-15 min, depending on size of shrimp. Make sure white and cooked all the way thru, and pink on the outside. No more transparent parts of the shrimp.
  • While the shrimp is cooking in the oven, heat olive oil in a large Skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. (FYI, IF you do actually have a cast iron skillet, check out this cleaning tool: Cast Iron Cleaner
  • Stir in chicken broth and 1/4 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in lemon juice and cooked shrimp that you have removed from the oven and set aside. Sprinkle with Parmesan and stir and remove from heat. Add the frozen peas and the cream and stir in.
  • Serve immediately garnished with fresh parsley and a bit of shaved parmesan cheese.

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Oh me oh my. Soooo good!

Give this one a try for SURE!

And now, for the quote of the day:

YOU MAY BE Pretty, AND YOU MAY BE Talented, BUT NOBODY WILL REMEMBER THAT IF You’re mean. -Katie Holmes