Recipe: Honey Lime Shrimp

Shrimp are one of my favorite foods.  I could eat them daily and not get sick of them.  So, when I found this recipe, I knew that it was for me.  I'm not the biggest fan of honey,  It's really a hit or miss with me, but in this recipe, it's a hit.  The taste of this dish is so perfect.  You get the lime bits and the honey bits.  Shrimp are good that way, they absorb the flavors you put around them.  This recipe went into the books right after I took my first bite.  I paired this dish with rice and broccoli.  So tasty!

Ingredients:

1/2 pound Large Shrimp, Peeled & De-veined

1/4 cup Olive Oil

2 Tbsp Honey

2-3 Tbsp Juice of Small Lime

2 Cloves Garlic, minced 

1/2 tsp Kosher Salt

1/4 tsp Black Pepper

1/4 tsp Red Pepper Flakes

Directions:

In a large ziploc bag, combine all the ingredients, except for the shrimp.  I folded the edges down to so the honey and oil were completely at the bottom.

When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up.

 Place the bag in the fridge. 

Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

Then, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.

Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. 

Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. 

You can add some of the marinade to the rice like I did if you'd like a little bit more flavor.

Remove from the pan, and serve immediately!

Enjoy! 

xx

Recipe: Garlic Chicken

I'm always on the look out for low calorie dinners.  Especially if they involve chicken.  This dish, though it doesn't seem like it, has very few calories.  My app says it's around 195.  So, if you're on a diet, or watching your calories, then this is the dish for you!  

I didn't know what to expect when I was making this dish...garlic and brown sugar just don't seem to go together, but they do.  Maybe not alone, but on chicken, it's the perfect blend of sweetness and spice.  This is a keeper recipe for my house!  

Ingredients:

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

1 tablespoon olive oil

additional herbs and spices, as desired

DIRECTIONS

Preheat oven to 450°F 

Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.

Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Bake uncovered for 15-30 minutes, or until juices run clear.  Serve immediately!

Sorry there are two missing, we were just so hungry! haha.

Enjoy! 

xx

Recipe: Lemon Butter Baked Cod

The other day, my mom asked me to find a recipe for Cod, and I found a few on Pinterest for her to pick from, and she chose this one, and it was a really good choice!  This dish was so good and buttery, but hardly any calories!  It's definitely going to be made again!  Plus it was so easy to make and clean up was a breeze.  There is nothing better than an easy dish with easy clean up.  Loved it! 

Ingredients: 

2 lb cod fillets 

1/4 c butter 

2 Tbsp Lemon Juice 

1/4 c all purpose flour 

salt and pepper 

dash of paprika 

Directions:

Cut the fillets into serving sizes. (Mine were pre-cut.)  Melt the butter in a sauce pan, and add the lemon juice to melted butter. 

In another dish, mix together the flour, salt, and pepper.

Set up a little assembly line.  (If you'd like, I think it makes things easier.)

 Then dip the fish into the butter lemon mix, coating well on all sides.

After they're coated with butter, dip the fillets into the flour, also coating well on all sides.

Place the fillet with the side that had the skin on it down, and repeat until you run out of fillets. 

Places the coated fillets into an non-greased baking dish, drizzle the remaining butter mix on top, and sprinkle with paprika.

Bake uncovered, at 350, for 25-30 minutes.  

Enjoy!

xx 

Recipe: Lemon Rosemary Chicken:

I found this on Pinterest the other day, and I had to make it!  It looked so yummy!  It's a very quick meal, and it is as good as it looks.  The only issue I had was that there was a little bit too much rosemary.  When I make this dish again, I'm thinking about halfing the size.  Maybe even a little less. 

Ingredients: 

4 Large Chicken Thighs with Bone and Skin

3 Tbsp Olive Oil 

1 Tbsp Dried Rosemary 

1 Lemon 

1 tsp Salt 

1 tsp Black Pepper 

Directions:

Place the chicken thighs in a baking dish, season (to taste) with salt and black pepper.

Drizzle the olive oil, sprinkle the rosemary, and top off with the lemon slices.  Cover and place into the fridge for an hour (up to four). 

After the hour has passed, Preheat your oven to 350 degrees.

While your oven is heating up, warm up a skillet over medium high heat, drain the chicken of excess oil, and place in the pan skin side down.  You can cook with the lemon slice still on, but I left it off and put it back on for the oven part.  

Once the chicken is golden brown, flip over and cook the other side.  This should take around 4 to 5 minutes for each side.

Then place the chicken back into a baking dish, and bake for around 20 minutes.

Enjoy!! 

xx 

Recipe: Longhorn Steakhouse Bourbon Salmon Dupe

As you know, I absolutely LOVE  Longhorn!  I've found two other dupes from Longhorn, and this is my third.  My mom order the salmon one night, I tried it, and I absolutely love it!!  I'm really thinking about changing my usual to this dish.  It was so sweet and savory I just fell in love after one bite!  It's so good!

I found this dupe on Pinterest! 

Ingredients:

 2 8oz  Salmon Fillets 

2 tsp Chopped Chives 

1 cup Bourbon 

1/4 cup Pineapple Juice 

2 Tbsp Soy Sauce 

2 Tbsp Brown Sugar 

1/4 tsp Black Pepper 

1/4 tsp Salt 

1/8 tsp Garlic Powder 

1/2 cup Olive Oil 

Directions: 

Combine the pineapple juice, brown sugar,  bourbon, soy sauce, salt, pepper, and garlic powder, into a bowl.  

Stir to dissolve the sugar.

Add the oil.

Remove the skin on the fish.

Put the fillets into a baking dish, and add the marinade on top. 

Let sit for an hour, or longer.  The longer the fillets sit, the more they will absorb the marinade.   

After an hour or so, the fillets are ready for either the grill or stove top.   I decided to use the stove.

 So, over medium heat, cook the fillets for 5 to 7 minutes, or until the fillet is fully cooked.  Brush the marinade over the fillets as they cook.

Then serve. 

Enjoy!!

xx 

Recipe: Speedy Paella

I'm always on the look out for a good quick recipe, and this recipe is just that!  This is one from a magazine called Skinny One-Dish by Better Homes and Gardens.  It was really easy to make, and really fast.  I used frozen scallops, and fresh (already cooked) shrimp.  

I didn't know what to expect.  I've never had paella, and I wasn't sure if I was going to like it, turns out I do! My only problem with the dish is the rice, I'm not a fan of frozen rice.  So, next time, even though it will take longer, I'll be preparing the rice and vegetables fresh.  

Ingredient: 

8 oz Fresh or Frozen Sea Scallops 

8 oz Fresh or Frozen Cooked Peeled and Deveined Shrimp 

1 10oz Package Froze Long Grain White Rice with Vegetables 

1 tbsp Canola Oil 

1 1/2 cup Coarsely Chopped Roma Tomatoes (4 Medium) 

1/2 to 1 tsp Ground Turmeric 

Directions: 

Thaw scallops and shrimp.  Rinse scallops and shrimp, and pat dry with a paper towel.  

Prepare rice according to the directions on the package. 

Meanwhile, heat up the oil in a large skillet, over medium heat. 

Once the skillet is hot, add the scallops, cook them for about three minutes, or until they're opaque. 

Roughly chop the tomatoes. 

Add the shrimp and tomatoes. Heat through. 

Transfer the hot rice to a bowl, and mix in the turmeric. 

Add the seafood mix, and toss with the rice.  

Season to taste with salt and pepper.  

Serve immediately. 

Enjoy! 

xx 

Recipe: Sweet and Sour Tempeh

I saw this odd looking brick of seeds in the grocery store the other day and I thought "What is that?"  so I went to my handy dandy Pinterest and looked up recipes for it, and I found this one.  I wasn't sure if I was going to like it, but it's really not that bad.  Tempeh is a soy product, and to me it just tastes like dense nuts.  Now I halved the recipe, so down below is a 1/6th of a cup serving, since I don't have such a cup, I just eyeballed it with a 1/3 cup.  Pretty easy.  I also didn't include the peppers or the pineapple.  If you would like to do so it's 1 large green pepper seeded and diced, and 2 cups fresh pineapple chunks.  You add them to the recipe when you cook the tempeh.  

Ingredients: 

1 tbsp Soy Sauce 

1/2 tbsp Cornstarch 

1/6 cup Rice Vinegar 

1/8 cup Ketchup 

1 tbsp Brown Sugar 

1/4 cup Water 

1 tbsp Coconut Oil 

1 (8 oz) Package of Tempeh 

2 Garlic Cloves 

Cooked White Rice 

Directions: 

Whisk together the soy sauce, constarch, rice vinegar, ketchup, brown sugar, and water.  Set aside. 

Slice the tempeh into slivers. 

Heat up the coconut oil in a large skillet over medium high heat.  Add the tempeh.  Cook until beginning to brown.  Around 5-7 minutes.  

Whisk the sauce again, and then add it to the skillet,  Cook until the sauce has thickened.  Then for another 2 minutes.   

Serve over rice.

Enjoy!  

xx