Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
This is a recipe I've been making for over a year now and I can't believe I haven't posted this recipe before now. I take a shortcut by using frozen shrimp that comes with pats of herb butter. I know I could make this completely from scratch, but this shrimp goes on sale a lot, so I use my shortcut. I've perfected this recipe and highly recommend it.
You may want to double this recipe, as I eat this all by myself. Also, be mindful of your protein to veggie ratio and adjust the recipe accordingly or have additional meat on the side.
 
Ingredients
  • 1 package of Bumble Bee Lemon Shrimp with Garlic & Herb - see image below
  • 1 medium sized zucchini (or yellow squash)
  • 2 cubes of frozen basil (or 2 teaspoon of fresh basil) - see image below
  • Red pepper flakes
  • Black pepper
 Directions
  1. Use a spirooli to turn your zucchini into "noodles" (see image below) and keep them nearby to add later to the shrimp. 
  2. Place shrimp in skillet or wok - do not pre-heat pan - and set burner to medium-high. Do not add the butter to the pan yet.
  3. Cook shrimp for 4 minutes, turning frequently.
  4. Leaving the liquid from in the pan, pull the shrimp out of the pan and place in a bowl and put to the side for now.
  5. Add the 4 pats of butter to the liquid in the pan, as this will turn into a delicious broth.
  6. Add red pepper flakes and black pepper on top of the butter.
  7. Stir frequently as the butter melts.
  8. As the butter is melts, peel the skin off the shrimp.
  9. When the butter is almost all melted, add the zucchini noodles to the pan.
  10. Continue to stir for about a minute and then add the shrimp.
  11. The shrimp only need to cook about a minute longer, until they are no longer pink, and the noodles should be done about the same time as the shrimp.
  12. Pour shrimp, noodles, and broth into a bowl with the broth.
  13. Optional: sprinkle grated Parmesan cheese on top.

March 11, 2015
This Pepperoni Pizza Cauliflower Casserole recipe looks delicious, but right now I'm seriously restricting the amount of cheese, so I won't be making this any time soon. It calls for heavy cream, which you may want to substitute with whole milk and also cut back on the amount of cheese. When I make this, I will update this recipe to reflect my adjustments and I'll add my own photo.
Ingredients

For the Puree
  • 1 medium head of cauliflower
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Butter
  • 8 slices pepperoni
  • 1/4 cup shredded mozzarella cheese
  • salt and pepper
For the Casserole
  • 12 slices pepperoni
  • 1/2 cup shredded mozzarella cheese
Instructions

For the Puree
  1. Clean and trim the cauliflower, breaking it into medium sized pieces.
  2. Place in a microwave safe bowl with cream and butter.
  3. Microwave, uncovered, on high for 10 minutes.
  4. Stir to coat cauliflower with cream/butter mixture.
  5. Microwave for another six minutes on high (or until tender.)
  6. Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
  7. Puree until smooth. Season with salt and pepper to taste.
  8. Adjust the cream and butter to your preference for consistency. 
For the Casserole
  1. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
  2. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
  3. Bake at 375 degrees for about 20 minutes (or  microwave for 5 minutes).
  4. Serve hot. 


Photograph and original recipe source: iBreathe I'm Hungry
March 02, 2015
Today's recipe is from Lou, one of our key friends who is a fabulous cook. The beauty of this pesto is that it does not contain pine nuts. It's also fresher and cheaper than store bought pesto.  Pesto is one of those ingredients you can add to just about everything you make. Fresh basil is available year-round and you can make this in large batches and then freeze it in smaller portions. This recipe is inspiring me to try growing basil summer.
Ingredients
  • 1.5 cups baby spinach
  • .75 cups basil
  • 6 cloves garlic
  • .5 cups grated Parmesan
  • 1 tsp lemon juice
Directions
  • Place everything in a blender or food processor and blend while adding olive oil until smooth.
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February 25, 2015
This recipe comes from contributor Jennifer. She brought this to the potluck yesterday and as soon as I took a bite I realized I needed to take a photo. This recipe is easy to make and ingredients can be adapted to suit your taste and what's in your kitchen.
Ingredients
  • 1/2 cup red onion, chopped
  • 12 large eggs
  • 16 oz cottage cheese
  • 8 oz Swiss cheese, shredded
  • 8 oz cheddar cheese, shredded
  • 1 tbsp olive oil
  • 3 large white mushrooms, sliced
  • 1 cup spinach, chopped
I cut up at least 2 ham steaks (bite size pieces) or you could use cooked sausage, bacon, turkey, chicken, etc. I also omit the spinach, and add corn and more mushrooms; you can add peppers, etc.
Make it your own!

Directions
Preheat oven to 350 °F.
Spray 9 x 13" pan with olive oil.
  1. Cook onion in olive oil until caramelized. Put aside.
  2. Add eggs to a large mixing bowl. Scramble eggs.
  3. Add cottage cheese, Swiss, cheddar, mushrooms, spinach and cooked onions.  Stir all ingredients together until well mixed.
  4. Pour egg mixture into prepared pan. Bake for 35 minutes.
  5. Serve warm.
Note: can be refrigerated and reheated.
February 22, 2015
I was at a small key-potluck yesterday and one of the fabulous dishes served was this chicken coleslaw Inna made. It's one of Julie's recipes and I only have one word: yummy!
 
Ingredients
  • 1 bag shredded coleslaw
  • 4 cups cooked chicken (chicken tenders or chicken breasts)
  • Mayonnaise
  • Fresh sweet basil (or dried basil)
  • 1 Fresh lemon or lime
  • Salt and pepper
Directions
  1. Slice chicken into small pieces
  2. Add bag of coleslaw into a large serving bowl
  3. Add the chicken into the coleslaw
  4. Add in enough mayonnaise to cover chicken and slaw
  5. Add basil, salt and pepper (to suit your taste)
  6. Squeeze fresh lemon or lime and let it sit
  7. Chill in refrigerator for at least 10 minutes
"Chicken and coleslaw fast and easy"
- Julie Ann Kibe
Here's the recipe Jennifer followed to cook the chicken for her basil chicken coleslaw:

Ingredients
  • Butter or olive oil
  • 1 or more boneless, skinless chicken breasts
  • Salt and pepper
  • Other spices or seasonings
Equipment
  • Baking dish
  • Parchment paper
Instructions
  1. Heat the oven to 400°F with a rack in the middle position. 
  2. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking.
  3. Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings. I sprinkled mine with dried basil.
  4. Transfer to the baking dish and place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.
  5. Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.
  6. Transfer the chicken to the oven and bake for 30 to 40 minutes, until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer.
Serve the chicken immediately, or let it cool and refrigerate for up to a week.

Original recipe source for Basil Chicken Coleslaw Key Hypnosis
February 22, 2015
I'm on a roll with asparagus this week and here is another yummy asparagus recipe. This time we use spaghetti squash for the "crust" and then add the quiche ingredients. I haven't made this recipe, but our key-friend Kathleen made this and shared her photo with us. I modified this recipe per her recommendations.
Like any quiche recipe, don't let the fact that you don't have one ingredient stop you from making this, use any vegetable or any kind of cheese (or no cheese at all) you have available.

Ingredients
  • 13 ounces, weight Asparagus
  • ½ Small Yellow Onion
  • 2 cloves Garlic
  • 1 teaspoon Olive Oil
  • 5 Eggs
  • 1 cup Milk
  • 1/8 cup grated sharp cheddar or Swiss cheese
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 small cooked spaghetti squash (3 cups)
  • Cooked bacon, cut into thirds
Instructions
Preheat oven to 400ºF.

Cut off the woody ends of the asparagus.

Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces.

Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft.

Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.

Whisk together the eggs, milk, cheese, salt, and pepper.

Grease a pie pan.

Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust.

Pour the egg mixture into the pan. Add the asparagus, onion, garlic, and bacon pieces on top of the egg mixture.
Bake for 40 minutes until quiche is firm.
This recipe was modified from the original recipe source: Tasty kitchen
February 09, 2015
Tasty recipes don't get much easier than this one that only has two ingredients. Thanks Inna for the recipe and your photo!

Ingredients
  • 1 dozen uncooked asparagus
  •  1 dozen uncooked slices of bacon (regular or turkey)
Instructions
  1. Cut the ends off each asparagus.
  2. Wrap each asparagus with a slice of bacon.
  3. Cover a baking sheet with tinfoil and place all the wrapped asparagus on top.
  4. Leave in oven until the bacon is crispy and gold.
February 06, 2015