Zoodle Love

Lemon parmesan shrimp and zoodles

Heading into the time of limited sunlight and it’s getting harder and harder to photograph food.  I take pictures of the food when we eat it so depending on the time of day this can be challenging.  During mid-day I’m seeing some funky light and shadows in the house.  Once winter hits I’m not sure if I’ll have a spot in the house where I can take photos!  This will definitely be an obstacle to work through this year.

Yesterday for lunch we had Shrimp with Zoodles in a Lemon Parmesan Cream Sauce.  I had been dreaming of shrimp for days and the idea for the sauce was inspired by Inspiralized’s recipe.  The shrimp was seasoned with Flavor God’s Lemon Garlic and roasted in the oven at 400 until they were just done.

Three medium zucchinis were spiralized and lightly heated in a skillet for about 5 minutes.  For the sauce, I used the same ingredient’s in Ali’s recipe with a bit more parm added for an extra salty bite.  The sauce got added at the last minute and tossed with the zoodles.  Shrimp on top and lunch is served!

This totally hit the spot and I have to admit that I am in love with zoodles.  There’s so many things that can be done with them and it makes for a nice change from a typical lunch salad.  Still getting in a good amount of veggies and protein without having to turn to salads.  This was a quick and easy unprocessed meal!

I went to the grocery store and loaded up on all kinds of veggies for the upcoming week.  I have big plans to make some interesting stuff and hopefully I’ll have enough light to photograph it!

We’re almost through with Unprocessed month!  How have you done so far?

Monday Meals: Too Much Take Out

We had a lot of takeout this week and it was a little disappointing.  Both the food and the fact that we ordered out so much.  By Sunday I told Scott that I was done with eating out unless it’s really special and we make it count.

Meaning it’s got to be a restaurant that we know serves quality food and it’s worth the effort and the money to eat there.

Why spend money on crappy food?  This is what I was asking myself by the end of the week.

Most of us probably need to ask ourselves that more often.  Crappy food does nothing for us.  It doesn’t nourish us, it causes havoc on our digestion, and we pay money for that.

That’s just silliness.

This past week also made me realize that my body is over crap food.  When I eat it, my body reacts right away, like, “Ugh why are you doing this to me? We were eating so well and it was soooo good!  This is horrible.”

I usually end up eating an apple or something to try and make my body feel better.

This week the goal is to only eat out once or twice.  Most likely that will be on Sunday because we are traveling down to Boulder for the day. Boulder has more variety of options for food and I’m excited to see what all is available to us!

On to eats!


Sauteed fresh corn and cabbage

Veggie bowl!  I cut the corn kernels off of the cob and sauteed that in ghee with some chopped purple cabbage, shredded carrot, and some chopped onion.  Seasoned with salt, pepper, and chili powder.  Very yummy and colorful breakfast!

Sweet potato and chicken sausage

I prepped some sweet potatoes for the week.  I peeled and chopped two very large sweet potatoes, tossed them in a little olive oil and roasted them at 400 until they were just shy from being tender.  Then I used them for breakfasts for the rest of the week.

This sweet potato bowl has roasted red pepper chicken sausage.  Everything was heated up in a skillet in a little lard and seasoned with salt, pepper, and garlic powder.

Having the pre-roasted sweet potatoes on hand makes things so much faster and easier to create breakfast during the week.

Scrambled eggs, sweet potato, bacon

Lots of scrambled eggs, more sweet potatoes, and a few slices of bacon.  Easy and filling!

Fried chicken and nectarine slices

Probably the saddest breakfast!  A large piece of fried chicken and some nectarine slices.  I had some leftover fried chicken in the freezer that needed used up.  I didn’t eat the coating, it’s tasty but a little too heavy.   This was the end of the week and I was running out of foods!

Plantain griddle cakes

I had some plantains that needed used up as they were getting a little too ripe.  I tried my hand at making some pancakes with them.  I’m on the right track with the batter, I just need to tweak it a little bit more.

Having these for breakfast, while delicious, my body needs a little bit more in the mornings.  Protein and fiber from veggies or fruit.  This didn’t fill me up for long and by noon I wanted to gnaw my arm off.

grain free ham and cheese handpie

Ham and swiss hand pies with grain free crust.  I need to work on this a bit more to get the crust right so that it isn’t quite so dense and can be rolled out.

There is a French bakery here that makes the most amazing ham and cheese croissants.  I tried to make clean eats version but it still needs a lot of work!  Also, I’m not at all saying that this compares to French pastries in anyway because it doesn’t.  I wanted to experiment and see if I could make a hand pie turnover thing.  Close but not quite there!


Takeout Pho

Last week I mentioned that we were going to have pho for dinner and we did.  It was so yummy!  I get the chicken pho with chicken broth.  The chicken is a little on the sketchy side so I try to avoid it and load up with onions and bean sprouts instead.  It was delicous!

I had the leftovers for breakfast the next morning and that wasn’t so delicious. It turned sweet and a little strange. I’m going to stick with a smaller portion next time we order out.

takeout fried rice

I also got some fried rice which was actually amazing.  It was full of flavor and not in the slightest way greasy. Now I know they used a less desirable oil to cook this in but for a treat I was pleased with it.

grain free pizza


This was my big kitchen fail of the week. I attempted to make a quick grain-free pizza.  I’m not sure what happened but the crust turned out awful.  It smelled and tasted like cooked shrimp.  EW  I added baking soda and vinegar to this dough hoping to get a little more rise but I think that might have been the issue.  Those two things didn’t react well with the other ingredients and so we had a very horrible tasting pizza.  Ugh.

takeout pizza

We tried to remedy that with takeout pizza which also wasn’t the best.  We tried a new pizza joint in town that was rumored to have great gluten-free crusts.  After researching, I learned that it’s a pre-made crust (from a company in Loveland but still, not house made) and is frozen.  It’s smaller in size and costs $3 more.

For my money I would be getting a frozen pizza crust that isn’t even the same size as a regular pizza AND it costs more than the regular pizza.

Sorry but I’m not that dedicated to the cause.

Gluten doesn’t give me digestion distress, it only causes me to be a little bloaty and feel sluggish.  These are things I actually can live with if the pizza is worth it.

This pizza is not worth it.  We got the regular crust and just were not impressed with the pizza overall.

Chicken and mashed potatoes

Roast chicken (sort of) and mashed potatoes and turnips.  I learned a lot from this meal.

1. You can cook a whole chicken in a slow cooker and it won’t take nearly as long as you think.  This chicken was ready in about 5 hours.  Sure the skin won’t be crispy but the chicken is tender and has a more intense chicken flavor to it.

2. My body hates turnips.  As soon as I ate them my stomach bloated up like an inflated balloon, and I was gassy the rest of the night.  TMI? You’ll live.

I haven’t had a reaction like that to a vegetable before so that was definitely an interesting experience!  But no more turnips, ugh.

Lemon pepper shrimp zoodles

Ham and cheese hand pies were not enough so I made us something else for lunch. I had a craving for seafood so I busted out the shrimp.

Spiralized three yellow squash.  Roasted some chopped tomatoes at 400 degrees.  Coated some shrimp with olive oil and lemon pepper seasoning and roasted those at 400 until done.  About 10 minutes.  Caramelized some onions in some ghee, added the squash noodles, more ghee and lemon pepper seasoning.  At the end I added the tomatoes and topped everything with the roasted shrimp.

Delicious and totally what my body needed!

Chicken soup

I used the leftover chicken and broth from the earlier in the week to make soup.  Broth chicken, shredded carrots, chopped onions, celery, and potatoes all went into the slow cooker and cooked all day long.

It was comforting and tasty way to end the week!


Despite all the take out, this was a great week!  I experimented in the kitchen, sure there was a huge fail, but shit happens.  I learned that I can cook a whole chicken in a slow cooker which is perfect for when I don’t want to heat up the whole kitchen.  I discovered that turnips hate me and not to ever make shrimp pizza again.

This week I’m busting out the meal plan and making sure everything is ready to go!



Spring Clean Eats: Days 23-24, Eat Gorgeous Food

Yesterday I was out running errands most of the day and didn’t have a chance to write up a post before leaving.  I had a big shopping trip to do and I was trying to make it as quick as possible.

That naturally didn’t happen. Which always seems to be the case when grocery shopping.

But let’s get started! We’ve got two days to cover!


BBQ Pulled Pork and kaleDay 23: BBQ pulled pork with sauteed kale.  I found some leftover pulled pork in the freezer so I served that up with some sauteed kale.  It was delicious!  Some sort of pulled pork is probably my favorite protein to have at breakfast.

Grain free pancakeDay 24: Grain free pancake topped with almond butter and drizzled with maple syrup.  I used Elana’s recipe for almond meal based pancakes.  This was an interesting experience for sure!  The pancake turned out very well.  Filling but not nearly as filling/satisfying as an animal based breakfast (for me anyway).


Veggie noodles in a peanut sauce with curry shrimpDay 23: I was still craving some shrimp (sushi wasn’t enough) so I made a big lunch featuring shrimp.  Carrot, squash, and zucchini “noodles” coated in a peanut coconut sauce from this recipe.  The shrimp was dusted with curry powder and then sautéed up in some ghee.

Day 24: No real lunch.  I snacked on some leftover fries, a big apple, and some Applegate pepperoni while I was putting away all of the groceries.


Chili cheese friesDay 23: There was still a tad bit of chili leftover so I turned that into chili cheese fries.  Oven baked fries topped with chili, a little cheddar, and green onions.  I really missed having some sour cream to dip them in!

Pork chop, parsnip mash, roasted carrotsDay 24: I had a meeting before dinner so by the time I got home, I was ready to eat my arm off.  Thankfully dinner was substantial!  Bone-in pork chop (from our hog share), roasted carrots, and parsnip mash.

I am in love with parsnip mash!  I even love it more than the good old favorite paleo cauliflower mash.  Don’t worry, I’ll be talking about it more after the challenge.  I cannot get enough of it.


Both days I got a chance to run!  YES!  And I can still bust through an entire mile without stopping.  Hooray! I’m definitely on my way to being a runner again.

One take-away that I learned these past few days is that the more colors on the plate, the more I am excited to dig in and start eating.  It’s not just about, “Eat The Rainbow”.  We all know that we need variety but when you have lots of colors that pop on a plate, it makes you feel better about what you are about to eat. You know you’re getting something good.

And since we are headed into summer, I can’t wait to start exploring more colors and adding to our plates!






Spring Clean Eats: Day 22, Moar Sushi

GF granola, blueberries, almond milk After spending two days in a conference room this past weekend, I very much needed a “me day”.  Or as I refer to them, Hermit Days.

Hermit Days mean the only person I’m talking to is Scott and sometimes the dogs.  It also means that I sack out on the couch and either read all day or watch Law and Order.

Yesterday was a Law and Order day.  I caught a few episodes of Criminal Intent and it’s like L&O from another planet.  I don’t really care for that version at all.  Thankfully SVU came on and was on for the rest of the day.

Mmm Stabler is much much better.

On Hermit Days I try to keep everything low key and as easy as possible.  Breakfast was the last of the grain-free granola (already on my to-do list to make more) with blueberries and some almond milk.

I did some work and researched some blog stuff then it was couch time.  The pups and I hung out all day.

Scott had to run out to mail some packages and when he came home, he came back with some sushi.

I did not complain.  Easy late lunch early dinner and I still got to watch SVU while eating.  Score!

Tempura Shrimp SushiTwo rolls of tempura shrimp with avocado and one avocado and cucumber roll.

It was a perfect and much needed recharge day.

Today the sun is out and the weather is supposed to hit the 70s.  The pups and I are going to hang outside all day long!

Curry Cabbage Slaw with Sauteed Curry Shrimp

Curry Cabbage Slaw with Curry ShrimpIt was midweek and we needed something for lunch.  It was late in the day and I had a craving for shrimp. I was wondering if there was a way I could make some sort of shrimp and veggie salad.

Light enough for lunch but hefty enough to keep you full and satisfied for the rest of the day.

I’ve made a cabbage and radish slaw as a topper for fish tacos.  So I wondered if I could make a curry based slaw?  Full of curry spice but no heavy sauces to weight down the dish.

Crunchy cabbage and carrot slaw with curry topped with some curry spiced shrimp turned out to be one of the best dishes I’ve made recently.

Light enough for a late lunch but substantial enough that you can have this for dinner on a warm evening.

Andrea’s Curry Cabbage Slaw with Sauteed Curry Shrimp

For the Slaw:

  • 1/2 of a small to medium head of cabbage, thinly sliced
  • 2 Large Carrots, shredded
  • 1 handful of cilantro, chopped
  • 4 Green Onions, chopped, white and green parts
  • Juice of 1 large lime
  • 1TBSP Light Olive Oil
  • 1/2 tsp Curry Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cane Sugar

In a large mixing bowl, add in the cabbage, carrots, and green onions.  In a small mixing bowl add the remaining ingredients and whisk until the sugar is dissolved.  Pour dressing over the veggies and toss until everything is coated.  Set aside for at least half an hour before serving.  Gently stirring every few minutes.

For the shrimp:

  • 16 Raw EZ Peel Shrimp, remove also the tail
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Curry
  • 1/2 tsp Light Olive Oil
  • 1/2 tsp Soy Sauce
  • 1/2TBSP Light Olive Oil for sauteeing

In a medium mixing bowl, add all ingredients except for the 1/2TBSP olive oil, and gently toss together.  Heat the 1/2 TBSP of oil over medium heat and then add the shrimp in.  Cook shrimp about 2 minutes on each side and remove from heat.

Scoop out large spoonfuls of the slaw onto a plate and then top with the shrimp.  Serve and enjoy!

This makes two large servings with a little bit of slaw leftover.

Curry Cabbage Slaw with Curry ShrimpI’m not sure if Scott and I even talked with each other the entire time we were eating this dish!  It hit the spot perfectly and made for a great late lunch.

I think some extra chopped cilantro and maybe some crushed peanuts on top would be great additions and kick the dish up a little bit.

Have fun guys and remember, always play with your food!  Enjoy!

Coconut Shrimp Soup

I had some cans of coconut milk in my pantry that needed some attention, so I started experimenting around with them these past few weeks.

After seeing coconut milk used in a soup on Chopped, I decided that was going to be my experiment.

I had some cabbage that also needed to be used and thought a soup based off of that with some shrimp added in would make for a great weeknight dinner.

I used what I had on hand and ended up with a really great soup!  One that Scott seemed to love and wants more of in the future.  I love when that happens.

Andrea’s Coconut Shrimp Soup

  • 3/4lb Raw, Deveined Shrimp (or about 18 shrimp of 23/count size), Shell and Tail Removed
  • 1/2 Medium Sized Cabbage, finely sliced
  • 2 Large Carrots, finely chopped
  • 1 Clove Garlic, grated
  • 1/2C Coconut Milk (Full Fat Please, from a can)
  • 6C Chicken Stock
  • 1tsp Soy Sauce
  • 1/2TBSP Chili Garlic Sauce
  • 1/4tsp Tumeric
  • Juice and Zest of Half a Lime
  • Olive Oil for Sauteeing
  • 5-6 Green Onions, chopped

In a large soup pot, add in about 1/2TBSP of olive oil and heat over medium heat.  Add in the carrot and cabbage and saute until the cabbage starts to cook and become translucent.  About 10-15 minutes.

Add in the grated garlic and sautee for about a minute.

Add in the chicken stock, soy sauce, chili garlic sauce, and tumeric.  Stir and bring mixture up to a simmer.

Simmer soup for about 15 minutes to let the cabbage cook down a little further and to cook the carrots.

Add in the coconut milk, and green onions, and stir.  Then add in the shrimp and stir.  Cook for about another five minutes or until shrimp are pink, curled, and cooked fully.

Add in the lime zest, and lime juice, and stir.

Spoon soup into bowls, serve, and enjoy!


Makes enough for three large servings.

Cilantro would be a great addition to this soup but I didn’t happen to have any one hand.  Next time though!

This soup was flavorful and very filling.  The tumeric gives it a lovely color and a slightly floral flavor.  The lime brightens everything up!

Next time I make this, I do think that I’ll add in more shrimp and a little more coconut milk.  This was my first time playing around with coconut milk in soup so I didn’t want to over do it.  We love shrimp and can never have too much.

I’m already thinking about what other things I can add to this soup and when I’ll be able to get more coconut milk!

Have fun guys and remember, always play with your food!  Enjoy!

Spicy Shrimp and Crab Corn Chowder

Scott and I were out to dinner recently and he ordered some corn and jalapeno soup as a starter.  The soup flavor was great, there was bacon in it providing a smokey background and the corn stood out.  As I always do, I started trying to figure out how I could make this at home.

I had some crab that needed to be used and it occured to me that I could make a sort of crab and corn chowder.  I pondered over this for a few days until I had a set idea in mind.  Then I put it into motion and came up with a chowder that just might be one of my favorites.

Andrea’s Spicy Shrimp and Crab Corn Chowder

  • 8oz Lump Crab Meat
  • 2C, Frozen cooked shrimp (if using fresh, about 10-12 peeled and deviened shrimp)
  • 1/2 Large Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Ribs Celery, chopped (if you have some of the leafy hearts, use those)
  • 2 Jalapenos, seeded and chopped
  • 3 Slices of bacon, chopped
  • 3 Ears of Corn, corn removed, keep the cobs (or 3C frozen corn)
  • 1 1/2 QT of Chicken Stock
  • 1tsp Garlic Powder
  • 1/2tsp Chili Powder
  • 1/2tsp Smoked Paprika
  • Salt and pepper to taste
  • Hot sauce

In a large soup pot, add in a little bit of olive oil, about 1/2 TBSP and heat over medium heat.  Add in the bacon and cook for about 2 minutes.  Let it start to crisp up.  If the bacon produced a lot of fat in the pan, you can discard some of it.  Completely up to you!  Next add in the onions, peppers, carrots, and celery.  Stir and season with seasonings.  Sautee for about 5 minutes until the veggies start to soften and break down.

Add in the chicken stock and the corn.  Also add in the cobs.  Bring up to a simmer and cover. Allow to simmer for about 30-45 minutes.  Remove cobs from the soup. With an immersion blender, blend up the soup unti everything is broken down and it starts to thicken up just a bit.

Stir and add in the crab and the shrimp.  Bring back up to a simmer and simmer for about 5-7 minutes until the crab and shrimp are heated through.  Add in a few dashes of hot sauce, to your taste.

Remove from heat and serve immediately.

Keep the hot sauce handy because you’ll want to add in some more at the table! Along with some oyster crackers of course!

This soup completely blew my mind.  By keeping the cobs in while it simmers that helps to really bring forth the corn flavor and sweetness.

The bacon isn’t overpowering, it provides just enough smokey goodness to the background.

The crab and shrimp are also a bit sweet which really pairs well with the corn.  However by adding in that extra hot sauce, the sweetness isn’t overpowering.  The hot sauce also provides a nice heat that builds up the more you eat.

This isn’t a super thick chowder, it’s right between chowder and soup.  Creamy texture but not a real heavy chowder consistency.

This makes enough for four big servings.  If you’ve got leftovers, you’ll want to eat them the next day.  Seafood doesn’t keep very long in the fridge. And just like with most soups, this one is even better the next day!

What’s your favorite kind of chowder?

Have fun guys, and remember, always play with your food!  Enjoy!


Sauteed Kale with Shrimp and Wheatberries

One pot meals are my favorite. When I cook dinner, most nights I play a game with myself to see how I can reduce the number of pots and utensils I have to use.  This makes cleanup faster and easier!

My goal is to try and only use one pot.  Sometimes I’m successful and other times I’m not but at least I gave it a try!  Wheatberries are a new obsession for me.  I love them!  They cook up fast, can be made ahead, and the chew factor they have is outstanding.

Little nuggets of goodness! They are a lot chewier than brown rice and have a more intense slightly nutty flavor.  I can purchase these in the bulk bin section at my local Whole Foods.

Place some wheatberries in a pot, cover with water and bring to a boil.  Boil for a few minutes, maybe 10, until they are softened and chewy.  Not crunchy but a lovely soft chew to them.

Because I had made the wheatberries ahead of time, I’m considering this a one pot dish!  It is so easy to put together and cooks quickly making it perfect for when you’re short on time or it’s late and you need to eat fast!

Andrea’s Sauteed Kale with Shrimp and Wheatberries

  • 2C Cooked Wheatberries
  • 3-4C Cooked medium to small sized Shrimp
  • 1/2 Large Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Red Pepper, chopped
  • 1C Shredded Carrot
  • 1.5 Bunchs of Kale, stemmed and chopped
  • 1 15oz Can of Butter Beans, drained and rinsed
  • 1 15oz Can of Diced Tomatoes with Green Chilies
  • Big Pinch of Red Pepper Flakes
  • Salt and Pepper
  • 2tsp Garlic Powder
  • 1tsp Chili Powder
  • Olive Oil for sauteeing, about 1TBSP

In a medium sized high sided skillet, add in olive oil and heat over medium heat.  Add in the onions, peppers, and carrots, stir to coat with oil.  Sprinkle in the salt, pepper, pepper flakes, garlic powder, and chili powder.  Sautee for about two minutes until the onions and peppers start to soften.  Add in the kale a little at a time, combining with the veggies and turning so it starts to wilt down making room for more kale.  Continue doing this until all the kale is in the pot.  Once all of the kale has wilted down, add in the beans and canned tomatoes.  Stir and allow to cook for about two minutes.  Then add in the shrimp and wheatberries stirring and allow to cook until everything is warmed through.

Spoon into bowls and enjoy!

I always keep some bags of precooked and raw frozen shrimp in my freezer for when I want something quick.  The precooked are the perfect size for tossing into soups, stir-frys and other dishes.  I just dump them in the dish frozen, cover with a lid and give them a few extra minutes to heat through.

The great thing about this dish is that you can sub out the wheatberries and use whatever grain you like.  Brown rice, long grain rice, quinoa, or even some whole wheat pasta would be great with this combo.

This dish is very flavorful and wide open to being seasoned more to your liking.  It also makes a bunch so there is plenty for leftovers.

You can use whatever beans you like, I just happened to have some butter beans on hand so that’s what I used.

After I took pictures, I sprinkled a little pepper jack cheese on top and added some hot sauce.  Divine!

This winter I have been very into comfort style meals.  Dishes that I can load up into a bowl and am able to eat while be snug on the couch. This dish fits that requirement perfectly!

Full of greens, grains, and protein, this dish has it all!

Have fun guys, and remember, always play with your food! Enjoy!

Taking the time

Friday nights are lovingly referred to as Sushi Friday here at the HQ.  I think we’ve talked about this before?  Just like Pizza Thursdays (which is today, whooo!) we very much look forward to it.  We don’t always have sushi though, sometimes we have leftovers.  Sometimes we are out with friends, and sometimes it just doesn’t happen.  Most times we try to make it work.

Sometimes we make sushi at home and sometimes we get some takeout to bring home.  Either way, we’re eating sushi in our jammies and watching something on TV.

One Friday I really wanted sushi.  Not just any sushi but our sushi.  Let me clarify that our sushi isn’t great or the most magical thing to exist.  Nor do I think it can compete with any kind of sushi that can be purchased at an official sushi joint. It’s just our basic at-home sushi.

What I really like about our sushi is the shrimp roll we, or I should say, Scott makes.  It’s so simple but mighty tasty and I cannot find anything else like it around.

I thaw some shrimp and remove the shell.  Then in a bowl I toss the shrimp with some soy sauce and hot chili garlic sauce.  You know the sauce, big red jar of it usually found in the Asian food aisles.  Then I roast the shrimp for just a few minutes.

This is what I crave.  It’s a spicy shrimp roll without all the mayo gunk on it.  It’s simple and it’s tasty.  I wanted this so so bad!

The trouble was that it was late and I didn’t have any of the ingredients prepped.  I like to do this ahead of time with as many ingredients as I can so it saves time when we are actually making the rolls.  Making sushi at home is great but it does take some time and can create a mess in the kitchen.  I didn’t really want to do all that at 7pm in the evening.

But I really wanted that shrimp roll!  And I also didn’t want to spend money on sushi when I knew, while it might be tasty, wouldn’t be exactly what I wanted.

I decided that, yes, we should take the time to make our own sushi.  Perhaps it will take a bit longer and perhaps the kitchen would be messier than I want for a Friday night, but in the end both of us would be more satisfied with the outcome.

Scott and I have our tasks, I make the veggie rolls and he makes the shrimp rolls.  He’s also the only one skilled enough to make the roll with the rice on the outside.

OHC’s Veggie Rolls have:

  • Carrot
  • Cucumber
  • Avocado

OHC’s Spicy Shrimp Rolls have:

  • Shrimp
  • Carrot
  • Avocado

With out plates loaded up, we sat down in the TV room, in our jammies and had a great dinner.  In the end, I was very happy that we took the time to make this ourselves.  We enjoyed dinner a lot more because not only was this exactly what we wanted, but there’s the satisfaction in knowing that you made it yourself.

The extra time is totally worth it!

Do you make a lot of food at home?  Do you have any weeknight traditions?

Tuesday Tip: Roasting shrimp

I am always looking for ways that I can cut down the number of dishes that I have to do after a meal.  One of my favorite ways of keeping the dirties to a minimum is by roasting things in the oven.  A foil wrapped baking sheet makes for super easy cleanup when the couch seems a little more inviting than a sink full of suds full of empty promises that it won’t dry out your hands.

One random Saturday I watched Ina make some shrimp cocktail and she roasted her shrimp.

Chef, what?!

Why this never occurred to me before I have no idea but I was determined to give it a try.  Cooking seafood takes only minutes, it’s pretty fast and really effortless once you get experience under your apron.  Shrimp do not take long to cook at all but roasting them means I don’t have to dirty a skillet and that’s really all that is needed for me to fall in love.

My desires are simple folks.

I preheated my oven to 400, lined my baking sheet and sprayed it with some nonstick spray.  I dumped on some seasoned shrimp and tossed that in the oven.  I kept a close eye on them because shrimp cook quickly.  I didn’t even have to turn them! In about five minutes I had perfectly cooked plump shrimp.  No skillet or pot of boiling water required!

Unless I’m making a saucy dish of some sort, this is my new method for cooking shrimp.  It’s fast and so easy making couch time arrive a lot sooner!

Next time you make shrimp, give roasting a try and see what you think!