Shrimp In A Garlic, Lemon, White Wine Sauce

dfb76aab-2442-4ce1-9ed1-5a0129e98200This recipe was inspired by an instagram friend and I created it today to satisfy my shrimp craving for dinner. I wanted something fast, easy, and delicious to pour over some white rice for a busy week night dinner and this recipe was it.  It was also a big hit with my shrimp loving hubby, he was raving about it and even went back for seconds. Definitely a new family favorite shrimp recipe!

Shrimp In A Garlic, Lemon, White Wine Sauce {Serves 4}

Ingredients:

  • 2 LB Raw Shrimp
  • 2 TBS Olive Oil
  • 1/2 Cup White Wine
  • 1/2 TB Mrs.Dash (or any salt free seasoning blend)
  • 1/2 – 3/4 tsp Paprika (I did 3/4 tsp for a bit of a spicy kick)
  • 1 tsp Onion Salt
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 Garlic Cloves
  • 1 TBS Dry Parsley Flakes (or fresh parsley)
  • Rice (if you are pairing it with rice)

fa413193-0336-4128-b2b7-3636c6db90acDirections:

1) Peel and take the tails of the shrimp. Rinse them thoroughly and pat dry with a paper towel. Have the spices and all ingredients ready. Start cooking the rice.

2) Heat 2 TBS oil in a large skillet. Add the shrimp and sprinkle with spices. Mix often so the shrimp cooks through evenly.

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3) When the shrimp cooks through, add the white wine. Turn the burner down to low and let it simmer until the rice is done cooking, about 5 to 10 minutes.

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4) Lastly, add the minced garlic cloves and dried parsley flakes. Mix and turn off, keeping covered, until ready to serve.

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Tender Crockpot Beef Brisket

DE6F812E-7724-4858-9687-E0544F5F2684This tender crockpot beef brisket is super eaay, but is so tender, juicy, and delicious. It does take 8 hours on HIGH to cook so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket. I served this brisket with mashed potatoes and it was great with the brisket broth poured all over the mashed potatoes as gravy. I bought the brisket at Costco where it was not only super fresh but also much cheaper then other grocery stores. So here is another easy, fast, hearty, comfort food, crockpot recipe for you!

Tender Crockpot Beef Brisket {Serves 8-10}

Ingredients:

  • Beef Brisket (mine was 3.75 LB)
  • 2-3 TBS Mayonnaise
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Onion Salt
  • 1/2 tsp Italian Seasoning
  • 1 tsp Mrs.Dash (or any salt-free seasoning)
  • 1 tsp Steak Seasoning
  • 2-3 Garlic Cloves (minced)

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Directions:

1) Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl and season it with all the seasonings (salt, pepper, onion salt, Italian seasoning, Mrs.Dash, steak seasoning). Smother the seasoning all around both sides of the brisket. Add 2-3 TBS Mayonnaise and the garlic and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides.)

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2) Place brisket into a crockpot and cook on HIGH for 8 hours, flipping the brisket every 2 hours if possible, or at least once halfway through cook time. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce in the last hour of cooking and smother it all around the brisket.)

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3) After 8 hours, the brisket should be fall off the fork tender, and very juicy. The broth inside the crockpot can be used as gravy for rice or mashed potatoes. We loved it with mashed potatoes!

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Crockpot Beef Stew

ADFD6A89-D86F-4EB6-A643-3110EFE507E0I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones. I shared a quick video of the beef stew on social media when it was done cooking and teased many people who reached our asking for the recipe. So of course, here is the promised recipe that I hope you will love just as much as we did! Just make sure that you prepare it in advance to give it 7 to 8 hours on HIGH in the crock pot to cook until the veggies and meat are tender and juicy. I did the prep work in the morning and it was ready in time for dinner.

Easy Crockpot Beef Stew {Serves 6-8}

Ingredients:

  • 2-2.5 LB Beef Stew Meat OR Chuck Roast (cut into 1 inch cubes)
  • 5-6 Gold Potatoes, Medium size (cubed into 1 inch cubes, skin on)
  • 1 Bell Pepper
  • 4-5 Carrots
  • 1 Large Onion
  • 2 Cups Dry Red Wine
  • 1 LB Mushrooms
  • 3 Cloves Garlic (minced)
  • 8 Cups Beef Broth ( I made my own Better then boullion beef broth)
  • 3 TBS Olive Oil
  • 2 TBS Tomato Paste or Ketchup ( I used Ketchup)
  • 1 tsp Mrs.Dash (or any Salt-Free Seasoning)
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • Salt/Pepper
  • Steak Seasoning
  • 2 TBS Dry Parsley Flakes
  • Garlic Seasoning
  • 2 Bay Leaves

Directions:

1) Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (do not peel). Wash the bell pepper, carrots, mushrooms and chop up also. If you are making your own beef broth like I did, then make it and set it aside.

2) Set a frying pan with olive oil on Med-High heat and cook your meat thoroughly adding salt/pepper, garlic seasoning, and steak seasoning. Stir it every few minutes until it gets brown.

3) Put the cooked meat and chopped veggies into the crock pot. Add the wine, tomato paste (or ketchup) and beef broth. Sprinkle in some salt/pepper. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning and bay leaves.

4) Stir everything gently, and turn the crock pot on for 7-8 hours on HIGH. Yes, it does take 7-8 hours cook time for all the veggies to cook through and for the meat to be juicy and tender. Gently stir, every 1 to 2 hours.

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5) When cook time is done, turn off the crockpot. Add the minced garlic and dried (or fresh) parsley. Stir everything gently together and enjoy! Reheats easily in a pot if needed.

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Cheesy, Creamy, Hashbrown Casserole

86942950-A2CA-4657-83B7-1C5C1DD8F40BThis hashbrown casserole is cheesy, creamy, and dreamy!!! One of my lattest obsessions. We make this casserole for brunch, for all major Holidays or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do all the prep work and then it bakes for 45 minutes. Fast, easy, and delicious… just how I like it!

Cheesy, Creamy, Hashbrown Casserole {Serves 4-8}

Ingredients:

  • 1.10 – 2 LB Bag Frozen Hash Browns/Shredded Potato (best if thawed in the fridge overnight)
  • 1 (8 oz) Sharp Cheddar Cheese (shredded)
  • 3/4 Pint Sour Cream
  • 1 Stick Unsalted Butter (melted)
  • 1 Small Onion (finely chopped)
  • 1 (10.5 oz)  Can Cream Of Chicken Soup
  • Oil or Butter Spray
  • 1 tsp Salt
  • Pepper (abt 1/4 tsp)

061CD3FD-A3C2-4908-8506-4D0E1EE67BC2Directions:

1) Do the prep work first. Shred the cheese into a big bowl. Then add the  hash browns to the bowl. Finely dice the onion and add it to the bowl. Add the sour cream and cream of chicken soup to the bowl. Melt the stick of butter and add it to the bowl. Add the salt/pepper. Mix thoroughly with a big spoon.

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2) Spray a baking dish with oil or butter spray.  I use an 11X15 glass baking dish. Using a spoon, gently transfer the hashbrown mixture into the baking dish and smooth it out evenly using a spoon.

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3) Cover with foil and bake at 350 Degrees for 45 minutes or until golden brown on top. If it is not golden brown after 45 minutes, take off the foil and bake on 400 for a few minutes until you get a perfectly golden (not burned) top!

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4) Using a spatula cut into squares and scoop into plates. Best served piping hot! To reheat, bake in the oven for 10 to 15 minutes on 350 Degrees.

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Garlic, Lemon, Herb Baked Salon

6E1B01DE-0795-4B7B-B9AE-CBA72D9873A2This garlic, lemon, herb baked salmon is absolutely delicious!!! It has become my favorite week night dinner because it takes just a few minutes to prep and bakes in only 10 minutes! That’s right, only 10 minutes! However it is so juicy and flavorful, it tastes just like a gourmet restaurant dish. I usually pair it with mashed potatoes or rice and salad for a complete meal. I got the idea for this recipe from my friend Candice, who I met through Open Hearts And Homes hosting company and she is currently in the process of adopting a beautiful boy from Ukraine! She brought this yummy salmon to an OHHC hosting Christimas party this past year and I couldn’t get enough of it! I knew I had to find out who brought that salmon and get the recipe so of course I did and it has been on my “to cook” list for the past few months. Note, adding lemon juice was my idea but it makes the salmon even more juicy, flavorful, and delicious but it is optional. I finally got around to trying this recipe last week and mine turned out incredible too! I am still shocked at how super easy and fast this recipe is! It has seriously got to be the easiest dinner ever and healthy too? Score! My new favorite way to bake salmon. Enjoy!!!

Garlic, Lemon, Herb Baked Salmon {Serves 4-5 as a meal}

Ingredients:

  • 1 Salmon Fillet (Mine was 2.60 LB I bought it at Costco, antibiotic free)
  • Olive Oil (About 3 TBS)
  • Salt & Peper (to taste)
  • Garlic, and Herb spice (Salt free)
  • 1 Lemon

Note: I cut my salmon fillet in half because I only needed 2 servings, and made the other half of salmon the next day for dinner. Some pictures you will see are from the 2nd day that I made this salmon for dinner. I split the ingredients in half also (half a lemon etc).

Directions:

1) Wash the salmon fillet and tap it dry with paper towels. Line a baking sheet with foil and brush the foil with about 1.5 TBS olive oil.  Lay the washed/patted dry salmon fillet on the oil brushed foil. Brush another 1.5 to 2 TBS olive oil all over the salmon fillet and brush around to evenly distribute the oil.

2) Preheat the over to the BROIL setting. Squeeze the lemon juice onto the salmon fillet. Sprinkle salt & pepper on it. Then generously sprinkle the garlic & herb spice all over the salmon fillet. Using the brush rub all the oil, lemon juice, and spices together on the salmon fillet.

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3) When the oven preheats to broil, stick the salmon fillet in the over and let it bake on broil for 10 minutes. Then turn the oven off and let the salmon bake another 2 to 4 minutes.

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When baked and ready it should look golden on the outside like this:

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4) Take it out of the oven when ready to serve, cut as desired and dig in! I like to pair it with mashed potatoes or rice and a salad.

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Tomato, Cheese, Black Olive Appetizer Salad/Spread

93670225-FD1C-4A14-8DCD-8C2291CF7917This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or a spread on some baked baguette bread. I have been making this side dish for several years. I got the recipe from my hubby back when we were dating in 2009. He tried it somewhere, called me and gave me the recipe and said that I must try it. I fell in love with it at first bite, and now several years later it still continues to be a favorite side dish of mine and my hubby’s. The recipe is super easy, just putting everything together so not really a recipe but an idea. Can be made a day in advance or right before you eat, however I like to make it at least a few hours in advance to give the flavors time to blend. Enjoy! 🙂

Tomato, Cheese, Black Olive Appetizer (Salad/Spread/Side)  {Serves 2-4} :

Ingredients:

  • 1 (8 oz) Block Mozzarella Cheese (Shredded)
  • 1 (small) Pack Baby Tomatoes
  • 1 (6 oz/170g) Can Large Pitted Black Olives
  • 6 TBS Mayonnaise (I prefer to use Hellman’s or Trader Joe’s real mayo)
  • 1-2 Garlic Cloves (Squeezed. Depending on your love of garlic)

DAE2D549-C2D3-4FF1-8F0A-669D6E5065E9Directions:

1) Wash tomatoes and add them to a big bowl. Drain out the water from the can of olives and add the olives to the tomatoes.

2) Shred the Mozzarella cheese. Add it to the bowl of tomatoes and black olives.

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3) Add 6 TBS Real Mayonnaise to the bowl. Squeeze 1-2 garlic cloves into the bowl. Mix everything together with a spoon, gently not to crush the tomatoes or olives. Cover and set aside until ready to serve.

4) Transfer to a pretty bowl if eating as a side dish/salad or spread over fresh baked baguette Slices on a plate. Yum!!! 93670225-FD1C-4A14-8DCD-8C2291CF7917

 

 

Roasted Red Bell Pepper & Gouda Soup

5E1F7906-00B4-4E63-AAB4-BF58C72B39C2My hubby and I first tried this delicious soup at Dean & Deluca and I knew I had to recreate it at home. Of course I did just that and it tastes almost exactly like Dean & Deluca, except that I don’t put dry roasted red bell pepper into my soup. This soup is creamy, comforting and just perfect for a chilly winter day like today and was a hit with my hubby! The best part is how easy it is to make and that it’s a gluten free/low carb recipe. We are gearing up for a healthier lifestyle and healthier eating in the new year and I am on the lookout for healthy recipes already because it’s never too early to start the next new year’s resolutions now. I hope you love this recipe as much as we did! 🙂

Roasted Red Bell Pepper Guada Soup {Serves 4-6}:

Ingredients:

  • 1 Medium Onion (finely diced)
  • 3 Garlic Cloves (minced)
  • 2 TBS Butter
  • 17 oz Jar Roasted Red Peppers
  • 2 (14.5 oz) cans Fire Roasted Tomatoes
  • 2 TBS Tomato Paste
  • 3 Cups Filtered Water & 3 TBS Better Than Bouillion Paste (Or 3 Cups chicken stock)
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 Cup Heavy Cream
  • 8 oz Guada Cheese (Shredded)

Directions:

1) In a medium pot, melt 2 TBS butter on Med-high heat (I did 7.5). Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.

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2) Add the Roasted Red Peppers, Fire Roasted Tomatoes, Tomato Paste, Chicken broth/stock, Oregano, Basil, Salt & Pepper. Mix until well combined. Bring to a boil. Then cover with lid, lower the heat to a low simmer (I did 1.5) and let it simmer for 1 hour.

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3) When soup is done simmering for 1 hour, transfer to blender and blend to a smooth pure or use a hand blender. Then transfer back to the pot. Add heavy cream and shredded guada cheese. Mix well and let it simmer on low for another 30 minutes.

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4) Serve hot with some oyster crackers and enjoy!

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How To Make Taco’s

9D925FF1-FDEB-42E1-AD4B-CE0849B00DF6Yesterday was Taco Tuesday at our house. Yum!!! Even my picky son, who hardly ever eats anything, ate 4 taco’s yesterday evening for dinner! I was surprised but so thrilled. Upon going to bed, he told me that this was the best dinner ever and that’s something this momma was so glad to hear! I think we may make Taco Tuesdays a weekly thing at our house now since it proved to be such a hit with my family. The best part about a taco dinner is how easy and fast everything is to prepare so it is perfect for a weeknight dinner. I think the fun part is everyone making their own perfect taco so this is also a great dinner to make if you have company coming over. This is not really a recipe because everyone knows pretty much what a taco consists of, this is just my step by step tutorial for those that reached out to me asking about how I make the meat filling and stuff. I hope you make next Tuesday a taco Tuesday too! 😉

How To Make Taco’s {Serves 6-8 people}

Ingredients:

  • 2 LB Ground Beef
  • 2 (1.25 oz) Packets (Ortega Brand) Taco Seasoning Mix (I use the 40% Less Sodium)
  • Taco Sauce (Mild) (Optional, to top)
  • 2 Boxes of Taco Shells (13-15 Count) *I like the stand & stuff shells, so much easier
  • 1 Large tomatoe
  • Romaine Lettuce (Or regular lettuce)
  • 1 (8oz) Block Sharp Cheddar Cheese (Shredded)
  • 1 Container Sour Cream (Optional, to top)
  • 2 TBS Olive Oil (For Sauté)

9CEEC5C6-CF37-48C2-A86F-6B8066A6C96FDirections:

1) Do all the prep work first. Wash and chop up the Romain lettuce, set aside in a plate. Wash and finely chop up the tomato, set aside in a plate. Shredd the block of Cheddar Cheese, set aside in a plate.

2) In a saucepan on Med-High heat add 2 TBS Olive Oil. When the oil heats up, add the ground beef, break it into pieces using a spatula.

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3) Add the packets of Taco Seasoning. You need 1 packet of seasoning for 1 pound of ground beef. I use Ortega brand 40% less sodium packets bc I don’t like my meat to be too salty and using regular packets of seasoning in my opinion make it too salty. Mix thoroughly and cook until the meat has browned and is cooked through (about 15-20 minutes). Meanwhile bake the taco shells on 350 degrees in the oven for 5-7 mins until hot (be careful not to burn them).

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4) Set up a “taco station” on the table with all the toppings in plates, the meat, the taco shells, taco sauce, and sour cream.

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Everyone creates their own perfect taco! Yum!!!

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Herb & Olive Oil Rack Of Lamb

IMG_0464I don’t know if it’s an international thing or what, but I love lamb! It is my meat of preference lately and I was excited to finally have an easy and great recipe for a rack of lamb. This is actually my husband Michael’s recipe and he get’s all the credit for this one. The good news is he loves lamb just as much as I do! Cooking the perfect rack of lamb can seem intimidating so here is an easy, step by step recipe for you guys. Keep in mind that you will need to marinate the rack of lamb for at least 1 night, 3-4 nights is even better. I just posted a recipe for Mediterranean style jasmine rice and it pairs perfectly with this rack of lamb for a delicious, restaurant quality, Mediterranean style dinner!

Herb & Olive Oil Rack Of Lamb {Serves 2}:

Ingredients:

  • 1 Rack Of Lamb (About 1 or 1.25 LB)
  • 1/2 Fresh Bunch of Rosemary
  • 1/2 Fresh Bunch of Thyme
  • 2 Garlic Cloves (pressed)
  • Olive Oil (About 1/4 Cup)
  • Salt
  • Steak Seasoning

Directions:

1) Marinate the rack of lamb overnight or preferably for 3-4 nights for best flavor. To marinate the rack of lamb; wash and pat dry the rack of lamb and put it in a big bowl. Season the lamb by sprinkling salt and steak seasoning on the top of it. Add the bunches of rosemary and thyme. Add pressed garlic cloves. Pour olive oil all over the rack of lamb. Rub everything into the lamb, cover and refrigerate overnight or preferably longer for 3-4 days. *The longer you marinate the lamb, the tastier it will be because the spices, herbs, and oil marinate into the meat giving it a delicious taste and also the lamb tastes less “gamey”.

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2) When ready to cook the lamb; Preheat the over to 450 Degrees. Line a baking sheet with foil. Place the rack of lamb on the baking sheet and then cover the lamb with another sheet of foil on top of it.

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3) Bake on 450 Degrees for 20 minutes. Then lower the heat to 350 Degrees and Cook an additional 20 minutes.

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4) Take the foil cover off the rack of lamb and place it back in the oven, uncovered, on 350 Degrees for another 10-20 minutes depending on how well done you like to eat your meat. I did just 10 minutes because I love a good medium cooked, kinda pink inside,rack of lamb. Yum!

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Cut lamb evenly by the rack bones.

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This rack of lamb pairs great with my Mediterranean style jasmine rice!

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Mediterranean Style Jasmine Rice

IMG_0463This Mediterranean style jasmine rice is literally the BEST rice I have ever tried! I don’t throw the word best around lightly you now. I tried it at a Mediterranean restaurant once and got hooked so I knew I had to recreate the recipe at home and I did just that. This rice pairs perfectly with any kind of meat, but especially with a yummy rack of lamb. Stay tuned for that recipe next and you will have the perfect Mediterranean style dinner!

Mediterranean Style Jasmine Rice {Yields 6 Cups rice abt 4 Servings}:

Ingredients:

  • 2 Cups Uncooked, Long Grain, Jasmine Rice
  • 3 Cups Chicken Broth (I used the Better The Bouillon Paste and it worked great!)
  • 1 Bay Leaf
  • 2 Tablespoons Butter (Unsalted)
  • 2 Garlic Cloves (Minced)
  • 1 teaspoon Turmeric Spice
  • 1/4 teaspoon Cumin Spice

1) Wash the rice thoroughly and set aside. If using Better Then Bouillon chicken paste instead of Chicken Broth, in a small sauce pan boil 3 cups of water. When the water comes to a boil, add the Better Then Bouillon paste (3 teaspoons) and mix well, to make a hearty chicken broth and set aside.

2) In a medium sized pot, add the butter, garlic, cumin, and turmeric. Sauté over medium heat for 2-3 minutes until the garlic has softened and spices give off a yummy fragrance.

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3) Add the dry rice to the pot and stir to combine for about 3 minutes to slightly toast the rice.

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4) Add the chicken broth (or Better Then Bouillon broth) and 1 bay leaf to the pot. Mix well. Bring to a rolling boil.IMG_0461

5) Cover with lid and simmer on LOW heat for about 15 minutes, until the rice is cooked through. I opened the pot and mixed the rice 2-3 times to keep it from sticking to the pot.

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6) Fluff with a fork and your rice is ready to serve! This rice reheats well. IMG_0463