I love shrimp! I love to create a meal around shrimp because it’s a protein that cooks extremely fast. Great for any real quick meal. Making stir fry is really simple and a great way to get in a lot of vegetables into your dish.
I made this recipe for my brother who loves shrimp and loves spicy food. You can omit the spice if you’d like and it will come out just as good. Check out this easy stir fry recipe.
Feel free to mix up the proteins too, you can use chicken or beef or anything really. Just adjust the cooking times accordingly.
Spicy Shrimp Stir Fry
1-1 1/2 lb large shrimp, raw, cleaned & deveined
2 cups broccoli florets, par cooked (Partially steam or blanch fresh broccoli first)
3 cups bell peppers, cut in strips (any color)
2 garlic cloves, minced
1 large onion, thinly sliced
2 jalapeños, diced
1-2 T Sriracha (or any hot sauce)
2 t low sodium soy sauce
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder
Sprinkle salt & pepper
2 cups prepared rice
Directions: In a small bowl add sriracha, soy sauce and seasoning and mix well. Set aside. In a medium sauté pan on medium high heat add 1 T of olive oil. Add in garlic and onion and cook 2 minutes. Add in peppers and sauté 7-9 minutes mixing often. Cook to desired tenderness. Add in shrimp and cook until pink. Add in broccoli and mix well. Add in soy sauce liquid and stir. Cover and cook 3 minutes. Mix well and serve over rice.
Notes: To make this not spicy, remove the sriracha or hot sauce and the jalapeños. It’s just as good without the kick!
Spice up your boring eggs with this frittata recipe. This is a great recipe to have for breakfast, brunch or even dinner. It’s so versatile and you can add any proteins, veggies or cheeses. I used bacon, (because I love it so much), mushroom, onions and goat cheese. It came out delicious. This is definitely an elevated dish for any meal. It’s sure to please even picky eaters and can be put together so quickly.
Take a look at my recipe and just add ingredients you love. There is no rules here. 🙂
Bacon & Goat Cheese Frittata with Mushroom & Onion
5 eggs, whisked
1/4 cup milk
3 oz goat cheese
3/4 cup mushrooms, chopped
1/2 cup onion, chopped|
2 t olive oil
5 bacon slices, cooked and chopped
1 t dried thyme
1/2 t crushed red pepper, optional
Salt & Pepper to taste
Directions: Preheat oven 375°. Heat a medium, oven safe saute pan or cast iron skillet over high heat. Add in olive oil let heat a minute. Add in onion and let cook 2 minutes and then add in the mushrooms.
Lower heat to medium and let cook 4-6 minutes, mixing a few times. Season with salt and pepper. Add milk to the whisked eggs and season with salt, pepper, thyme and crushed red pepper. Mix well. Add in bacon, reserve a few pieces for the top.
Add the egg mixture to the pan and make sure it fully covers the mushroom mixture and the bottom of the pan. Let cook 3-5 minutes until edges are set. Crumble goat cheese evenly over the top of egg mixture and top remaining bacon. Remove from heat and put in the oven for 13-15 minutes until cooked and serve immediately.
Happy 2018, Everyone. I hope you all have a wonderful new year. This morning for breakfast I made biscuits and gravy. I figured that was a good way to start the new year. It’s a surprisingly simple. There are several variations of this dish. I prefer my gravy a little thicker with less pepper. You can really customize this to your liking. Here’s my recipe.
Biscuits & Gravy
8 Biscuits, cooked
1 lb roll pork sausage
3 cups milk
1 t-1 T pepper (more or less depending on taste)
1/2 t salt
3-5 T flour
Directions: In a medium saute pan cook the sausage. Add in flour gradually and mix well. Let cook 3-4 minutes stirring often. Add in 2 cups of milk and mix well. Then add rest of the milk and let cook. 3-4 minutes while the gravy starts to thicken. Season with pepper and salt and mix well. Cook to desired thickness. If needed add more milk to thin the gravy. Cut biscuits in half and spoon the gravy mixture over the biscuits. Serve immediately.
I’m going to talk as about my Dad a bit. I got my ability to throw together a great dish from him. He was very good at just putting ingredients together and coming up with something that tasted amazing. He didn’t always write down his recipes (also something I got from him.) So, when he passed away unfortunately, there was a lot of dishes we wished we had the recipes for. One was his clam dip. It’s so good and something I never liked at first and now I love.
I know it sounds weird but it is simply delicious. One day I had decided to try and remember the taste and just started experimenting with ingredients. I was able to make it and the taste was just like when my Dad made it. I was so happy I was able to recreate it just like his.
I wanted to share the recipe with my followers. I hope you enjoy it as much as my family and I.
Dad’s Clam Dip
8 oz cream cheese, softened
1 1/2 cups sour cream
1 T Worcestershire sauce
2 10 oz cans chopped clams (drained, reserve 1 T of liquid)
1 t salt
1/2-1 T Dill (More for topping)
Directions: In a medium bowl add in the cream cheese. With a fork smash the cream cheese for 2 minutes to soften more. Add in the sour cream and mix well. Next add in chopped clams, the reserved liquid and the Worcestershire sauce. Mix well. Season with the dill and salt. Mix well. Refrigerate at least 1 hour. Add more dill if you’d like. I like extra dill. Sprinkle dill over the top of dip to serve. Serve with your choice of chips or crackers.
I love to create new dishes with left overs. I don’t mind using my left overs if I can repurpose them into a new dish. That is what I did here. I made nacho with left over pulled pork. It’s great to keep some left overs in your freezer for a quick meal during the week. I’m a huge nacho fan. I can eat them all different ways and all the time. These are made to be slightly, (I said slightly) healthier. I used a lot less cheese than normal but they still came out amazing.
I baked these nachos in the oven but you can also do in the microwave! Take a look at this recipe that is sure to please anyone.
Pulled Pork Nachos
8-10 oz tortilla chips
10-12 oz cooked pulled pork, heated
2 jalapeños, diced (seeds removed)
1 small onion, diced or thinly sliced
8 oz shredded cheese, (I used Colby Jack)
½ cup sour cream
¼ cup bbq sauce
1 t onion powder
1 t garlic powder
Directions: Preheat oven to 350°. In a small bowl mix together the sour cream and bbq sauce and onion and garlic powder. Set aside. Lay out the tortillas on a baking sheet. Spread the warm pulled pork over the top of the tortillas evenly, top with jalapeño, onion and cheese. Bake in oven till cheese melts and nachos are warm about 10-12 minutes. Serve with immediately with sour cream bbq sauce.
Notes: Feel free to use more cheese. I prefer my nachos covered in cheese, however I was trying to be slightly healthier and reduced the cheese. You can add more toppings or change up the toppings. It’s best to heat the pulled pork ahead of time so you don’t overcook in the oven so it dries out.
Happy Saturday! I wanted to do a quick check in! I’m sorry I’ve been M.I.A. I’ve been so busy and I haven’t had a chance to update my blog. I’ve done very little cooking the last week. My big brother closed on a new house this past Wednesday. I went there Thursday afternoon and spent the last few days helping him get things situated. It was so exciting to see his new home and get things set up. I can’t wait to do some cooking in his kitchen! 🙂
Things will be a little bit back to normal this week. Stay tuned for my blog to be back to normal! See below for some awesome deer right outside my brothers house, just feet away from his driveway!
I love making beef roasts. You let it roast in the oven to perfection and then add some sides and your done. It’s perfect for a lazy Sunday. My favorite beef roast is of course prime rib which we make for holidays and at random times when I have a craving for it. 🙂
Over the weekend I made a top round roast. I was at the grocery store and picked one up because it was on sale. I figured I’d give it a try. From what I’ve hear the top round roast is known as the “Poor mans prime rib.” That was the first I had really heard of that.
Top round roast is used a lot of the time for the roast beef you get in the deli. It’s a rather inexpensive cut of beef. It’s leaner than prime rib but still has good flavor. When I decided to make this roast, I wasn’t sure it was going to come out the way I was imagining. It can be tough and you really need to try and cook it at a lower tempature so it doesn’t dry out.
Much to my surprise, the roast came out delicious. So, if you ever catch it at the grocery store or in your weekly grocery ads give it a try. I paired it with roasted golden potatoes and breaded string beans.
Top Round Roast with Roasted Potatoes & Breaded String Beans
3 T Butter, melted
1 T oil
3 garlic cloves, minced or graded
2 t thyme, (dried or fresh)
2 t rosemary (dried or fresh)
3 t garlic powder
3 t onion powder
2 t salt
1 t pepper
10-12 mini Yukon gold/ golden potatoes, quartered
Salt & Pepper to taste
Breaded String Beans
2 cans French style green beans, no salt and drained
3/4- 1 cup Italian breadcrumbs
3 T butter or margarine
Salt & Pepper to taste
Basic Horseradish Sauce
1 cup sour cream
3-4 T horseradish
Directions: Let roast sit out for 30-40 minutes before cooking. Preheat oven to 425°. Mix together the sour cream and horseradish and cover and put in the refrigerator until ready to use.
In a medium roasting pan add in the roast. Pat the roast dry with a paper towel. Season the roast with salt and pepper. In a bowl mix together the butter, oil, fresh garlic, thyme, rosemary, garlic and onion powder. Brush the butter mixture all over the roast.
Place in the oven and roast for 15 minutes. After 15 minutes is up, lower oven to 325° add potatoes around the roast and season with salt and pepper and roast for 55-65 minutes or until the temperature reaches 135-140 for medium. Check the roast about 20 minutes before the time is up and make sure the temperature is still on track. (Mine cooked faster than I anticipated.)
Once meat is done, remove from the oven and place on a cutting board or plate and lightly tent with foil. Let rest 15 minutes before slicing. Cut thinly against the grain. (Note:Do not slice until your ready to eat)
Turn the oven up to 400 and put the potatoes back in and roast for another 15 minutes while the meat is resting.
In a medium sauté pan, add the butter for the green beans and let it start to melt. Add the beans to the pan and mix well with the butter. Slowly add in the breadcrumbs while mixing. Cook for 3-5 minutes. If the beans look dry, add some more butter. The beans shouldn’t be dry at all. Season with salt and pepper. (These may seem weird, but honestly you should try them. They are simple and delicious. We’ve been making them for years.)
Remove the potatoes from the oven and season with extra salt and pepper if desired then create your plate. Add sliced beef with drizzled pan juices, potatoes and green beans and a little horseradish sauce and serve.
Note: Some areas of the meat may be slightly more cooked, however it’s still taste good. I’d undercook it needed. You will probably have leftovers so just heat left overs at a reduced heat. The meat will also be great for a sandwich.