Shrimp Scampi

My parents used to make this for special occasions, especially their anniversary. I loved it! They would also make it with scallops, but would cook the two seafood separately since I don’t like scallops. This recipe is a bit fancier than what they would make since their recipe was more “a bit of this and a bit of that…and a healthy bit of wine” but it reminds me of those special nights all the same.

I’ve made this twice now, and the first time was as directed with shell-on shrimp, and it was amazing. The second time was still tasty, but the shrimp not quite as tender…I also used shrimp that only had the tail still on. It’s not that I needed the extra work done for me, but the place I went to didn’t carry raw shrimp with a full shell. Next time, I will try the full shell again to see if it is as amazing, and then I will update to specify that…otherwise, I will still say it is delicious either way. I wouldn’t do this with the shells completely off, though, since you need them to help flavor the sauce.

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Tips-y Tuesdays: Steak in a Cast Iron Skillet

After watching an America’s Test Kitchen episode of cooking with a cast iron skillet, I decided to give it another try for cooking steak. Now, I have done one method of starting on the stove and finishing in the oven, but this method is supposed to be really good for your steak and not involve the oven. (My main issue with finishing in the oven is it can sometimes get smoky).

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Mushroom and Spinach Baked Eggs with Bacon

Just before our last trip to Maryland, I had made a breakfast casserole for the day we left. It was okay…but definitely not a recipe I would repeat. This was a recipe I found, and after a few changes, it was a recipe I have already repeated. It is easy to have the ingredients on hand, and it comes together quickly.

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Chicken and Sausage Gumbo

I’ve made jambalaya, and I guess I assumed I had made gumbo…but nope. This was a first. I don’t even know if I’ve eaten it before. So, this is not the place to come for confirming authenticity. In fact, I’m pretty sure this should be spicy. I omitted the cayenne pepper because we are weaklings here. I also added more vegetables because I wanted it to be more of a one-pot meal (1 bell pepper and 2 ribs of celery to serve 6?). I also could barely find kielbasa at my local grocery store, so andouille was out of the question. We enjoyed this, and I liked the mix of chicken with sausage.

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Breakfast Pizza

I’ve seen breakfast pizza many places and not done the way I would like it…I like my eggs on the more “done” side and not running all willy-nilly over my pizza. I also want to be able to make it quickly if it is for breakfast. Or really, quickly for any meal. Who wants to work all day on a simple pizza recipe? This recipe from America’s Test Kitchen was perfect! The dough is something you make ahead of time, and it has built in time that allows you to make it a bit early or a bit late. The actual topping part is also simple. The longest part is cooking the bacon.

 

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Chicken and Green Bean Stir Fry

I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.

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Mixed Bag Mondays (part 15): Dark Beer Recipes

You may know that I don’t often drink alcohol…and by not often, it’s pretty much never. I was going to have some of the champagne at our wedding during the toast…but when it was time to take a sip, there was a fly in my glass! Eek! So, yeah, not even then. But, this doesn’t mean that I don’t like to use it. We always have alcohol around, whether it is for making ice cream or vanilla extract, for stews, or even desserts,  I enjoy using it. I came across two recipes that both used dark beer, and they were perfect to make in the same day to make the most of a large bottle of beer. (One difficulty I run into is buying a single beer at a store. It’s hard to find ones that aren’t ginormous.)

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