Lemon Pepper Shrimp with Angel Hair Pasta

Lemon Pepper Shrimp with Angel Hair Pasta

8 ounces Angel Hair Pasta

1 pound medium shrimp, cut into bite size pieces

2 Tablespoons Olive Oil

6 Tablespoons Butter

4 cloves garlic, minced

1 teaspoon red pepper flakes

1 teaspoon Italian Seasoning

1 teaspoon Lemon Pepper Seasoning

3/4  cup  Fresh Parmesan Cheese

2 Tablespoons Italian Parsley, chopped

1 Tablespoon Lemon Juice

In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.

Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.

Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and  Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.

Add the lemon juice right before serving.

Enjoy!

Sweet and Spicy Orange Chicken

Sweet and Spicy Orange Chicken

Sweet and Spicy Orange Chicken

Ingredients

6 Boneless, skinless chicken breasts

2 Tablespoons toasted sesame oil

Sauce

1 1/2 c. orange juice – pulp free

1/2 c. chicken stock

1/4 c. coconut aminos

3 Tablespoons honey

2 Tablespoons garlic-chili sauce

1 tsp. garlic powder

1/2 tsp. ground ginger

sea salt and pepper to taste

sesame seeds

1 bunch green onions, chopped

Instructions

Clean and cut chicken into cubes 

In a large pan , heat sesame oil.  Cook chicken on medium heat until lightly brown and crispy.

While the chicken is cooking, prepare the sauce in a large bowl by whisking all of the ingredients together.

Once the chicken is fully cooked, remove it from the pan and place in a large bowl and set aside.

In the same pan as you prepared the chicken, add the sauce ingredients and bring to a boil.  Cook, stirring frequently for about 15 minutes until thickened. Add chicken to the sauce and cook for an additional 10 minutes on low heat.

Sprinkle chicken with green onion and sesame seeds

I serve this over brown rice with a side of steamed broccoli.

Enjoy!

Banana Bread

Banana Bread

Banana Bread

Ingredients

1 stick softened butter

1 c. sugar

2 large eggs

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup mashed very ripe bananas

1/2 cup sour cream

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts

Step 1

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, cream butter and sugar. Add eggs and beat until smooth.

Step 2

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.

Step 3

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

My grandma always liked to put a “dollup” of sour cream into her baked goods, she believed it kept the bread fresh and gave it a better texture.

Enjoy!

Spicy Fish Tacos with Corn and Radish Salsa

Spicy Fish Tacos with Corn and Radish Salsa

Spicy Fish Tacos with Corn and Radish Salsa

Ingredients for Salsa

2 cups cooked corn kernels

1/2 cup diced red onion

1/2 cup diced radishes

1/2 cup diced green pepper

1 c. fresh cilantro leaves, chopped fine

1 Tablespoon olive oil

Juice and zest of one lime

1 tsp. Italian Seasoning 

salt and pepper to taste

Mix all the above ingredients together and set aside

6 Tilapia filets

Olive oil

garlic powder

Weber N’Orleans seasoning

Italian seasoning

Directions

Place fish on a broiler pan and drizzle with olive oil.  To your taste, sprinkle filets with garlic powder, N’Orleans seasoning, Italian seasoning and salt and pepper.  Broil on low until fish is cooked through and flaky

I like to use corn tortillas  ( street taco size )

Place fish, corn salsa and fresh avocado on top.  Add fresh cilantro, sour cream and your favorite salsa.    ENJOY!

E

Easy Chicken Pesto and Linguine

Easy Chicken Pesto and Linguine

Easy Chicken Pesto and Linguine

Preheat oven to 400˚F 

Place chicken breasts in a baking dish, Season chicken with salt and pepper, to taste

Drizzle with olive oil

Spread pesto on each chicken breast *( see blog for fresh basil pesto recipe)

Layer sliced Roma tomatoes on top of the chicken

Sprinkle with grated mozzarella cheese

Cover dish with foil and bake for 40 minutes

Prepare Linguine according to package directions, drain pasta and stir in homemade pesto to desired flavor.  Top with chicken breast and sprinkle with fresh parmesan cheese.

Fresh Basil Pesto

Fresh Basil Pesto

Pesto

Ingredients :

3 c. fresh basil leaves

1/3 c. pine nuts

1/3 c. grated parmesan cheese

3 cloves garlic, pressed

1/2 c. olive oil

fresh lemon juice ( 1/2 lemon, squeezed)

1 tsp. Italian seasoning

salt and pepper to taste

Directions:

In food processor or blender pulse fresh basil, pine nuts, cheese, and garlic until nuts are ground.  Add olive oil, fresh lemon juice, salt and pepper

Fresh pesto is kept fresh for about a week in a sealed jar in the refrigerator

  • I typically will harvest the fresh basil from my garden and double this recipe

Great on pasta, bruschetta, grilled fish and chicken ( see blog for chicken recipe)

Enjoy!

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