Monday, November 20, 2017

Oyster Soup


If you can get your hands on some fresh oysters, do yourself a favor and make this magnificent oyster soup! Earthy in flavor, this cream-based soup has won high marks in this family; and has been added to our annual Thanksgiving menu. #addicting


- 4 cups heavy cream
- 1 pint oysters and oyster liquor, separated
- 1 Tbs unsalted butter
- 1/2 cup finely chopped celery
- 1/4 tsp. salt
- 1/2 cup finely chopped onion
- 1 tsp. celery seed
- 1/2 tsp. hot pepper sauce
- 1/2 Tbs lemon juice
- 1/2 cup chopped mushrooms, optional
- fresh parsley or chives, chopped

In a medium to large saucepan, bring heavy cream and oyster liquor to a simmer over medium-high heat. Remove from heat.

Meanwhile, in a large skillet, heat butter over medium heat. Add celery and salt and sweat for 3 to 4 minutes. Add onion and continue cooking for about 4 minutes. Add celery seed, hot pepper sauce, and oysters. Cook until oyster edges start to curl, approximately 1 to 2 minutes. Transfer oysters to a blender and add enough cream to cover. Puree until smooth. Add the blended oysters to the cream mixture along with the mushrooms, if desired, and heat through. 

Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"So far, you've survived 100% of your worst days." - Anonymous

Sunday, August 27, 2017

Shrimp and Broccoli Rolls with Peanut Sauce


With this fresh, light, and quick dinner, who needs take out? Fresh broccoli slaw, cilantro and seasoned cooked shrimp all wrapped up in one tasty package. Dip it in my homemade peanut sauce to elevate the flavor and give your taste buds a treat!


- 1 1/2 cups packaged broccoli slaw
- 1/4 cup torn cilantro or basil leaves
- 2 Tbs green onions, sliced thin
- hot water
- 4, 8-inch round rice paper sheets
- 10 oz. cooked medium shrimp

Combine slaw, cilantro (or basil) and green onion. Fill a large, shallow dish with hot water an inch full.  Place a rice paper sheet in the bowl and let soak for 15 to 20 seconds. Lay out rice paper sheet and place about one-fourth of the shrimp on half of the sheet, leaving a 1/2-inch border. Top shrimp with broccoli slaw mixture. Fold in sides of sheet toward center. Starting with the filled side, start rolling your rice paper tightly, pressing seam to seal. Place, seam side down, on a serving tray or plate and repeat with remaining rice paper sheets. Dip in the homemade peanut sauce recipe below.

Peanut Sauce


- 1/2 cup creamy peanut butter
- 1/8 tsp. ground ginger
- 1 small garlic clove
- 2 Tbs reduced-sodium soy sauce
- 1 Tbs fresh lime juice
- 1 tsp. brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1/3 cup water

Add all ingredients to a blender and blend until combined. Add a tablespoon of water at a time to thin the sauce if it is too thick for you. Serve at room temperature.

If you'd like a printer-friendly version of this recipe, Click Here.

"In these bodies we will live, in these bodies we will die. Where you invest your love, you invest your life." - Mumford and Sons

Tuesday, August 22, 2017

Summer Squash Salad with Prosciutto and Feta


A great light salad for warm summer days! If your garden is providing you with an abundance of summer squash or zucchini, here's a fabulous recipe you will thoroughly enjoy! You didn't plant squash this summer? Head to your local farmer's market or grocery store so you can enjoy this wonderful recipe too!


- 2 medium summer squash or zucchini
- 1/2 cup fresh basil, chopped
- 1/2 cup cocktail tomatoes, halved
- 1/4 tsp. pepper
- 1 Tbs olive oil
- 3 oz. prosciutto
- 1/4 cup feta cheese

With a vegetable peeler, peel the squash into thin strips. Discard the center of the squash with seeds. Place in a large bowl and add basil, tomatoes, and pepper. Toss to coat. In a large skillet, heat the olive oil over medium-high heat. Add prosciutto and cook about a minute on each side, or until slightly crisp. Remove from heat, and chop into small pieces. Add prosciutto and feta cheese to the squash, combine, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Give me a place to stand and I shall move the earth." - Archimedes

Monday, August 21, 2017

Shrimp Fried Cauliflower Rice


This healthier version of shrimp fried rice will fool you into thinking the fried cauliflower is rice! Spectacular dish that's incredibly easy to make with very few ingredients. 


- 3 Tbs sesame oil, divided
- 12 oz. medium shrimp, peeled and deveined
- 4 large eggs, lightly beaten
- 1/2 cup green onions, chopped
- 12 oz. fresh or frozen (thawed if frozen) riced cauliflower (if you can't find riced cauliflower, make your own by pulsing cauliflower florets in a food processor until crumbled.)
- salt and pepper to taste

Heat 1 1/2 teaspoons sesame oil in a large skillet over medium-high heat. Add shrimp and cook 4 minutes. Remove to a plate. Add 1 1/2 teaspoons sesame oil to the heated skillet and add eggs. Cook until eggs are almost set, stirring once. Fold cooked eggs in half, remove from pan and cut into 1/2-inch pieces. Heat remaining 2 tablespoons oil in the skillet, still over medium-high heat. Add onions and cauliflower. Cook for about 5 minutes, stirring infrequently, until cauliflower is browned. Stir in shrimp, eggs, and a little salt and pepper to taste. Top with a few sliced green onion and enjoy! If you'd like a printer-friendly version of this recipe, Click Here!

"Don't let the shadow of your past eclipse the brightness 
of your future." - Anonymous

Friday, August 11, 2017

Spaghetti Squash Shrimp Scampi


The title itself is a mouthful to say but that's nothing compared to the mouthwatering taste you'll get from this shrimp scampi. Shrimp sautéed with garlic in butter, white wine, and tossed with red pepper flakes and parsley. You can just taste it already!


- 2 lb spaghetti squash
- 1/4 cup grated parmesan cheese
- 2 Tbs butter
- 3 cloves garlic, minced
- 1/8 to 1/4 tsp. red pepper flakes, depending on your desired heat
- 1/3 cup dry white wine (you can also use chicken stock)
- 12 cherry tomatoes, halved
- 1 lb fresh shrimp, peeled and deveined
- 1/3 cup lemon juice
- 4 to 6 saffron threads (optional)
- 1/4 cup parsley, chopped, divided

Place squash on a microwaveable plate and place in the oven for 5 to 6 minutes. Remove and let cool slightly. Cut the ends off of the squash and cut in half lengthwise. Remove seeds and place squash back on the place, skin side up. Add 2 tablespoons of water to the plate and return it to the microwave for another 5 minutes. Remove, let cool slightly and gently scrape and separate the spaghetti squash strings with a fork. Place squash in a bowl, add parmesan cheese and combine. Cover and set aside.

In a large skillet over medium-high heat, add butter. Add garlic and red pepper flakes, and sauté 1 minute. Add the wine and tomatoes. Once the wine starts bubbling, add the shrimp. Cook the shrimp about 2 minutes on each side. Add the lemon juice and saffron (optional) and 2 tablespoons of the parsley. Spoon shrimp mixture over spaghetti squash and garnish with remaining parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Change nothing, and nothing changes." - Anonymous