One thing I love about shrimp is how quick and easy it is to make. This light Creamy Shrimp Pasta with Lemon is a perfect way to kick off summer.
This is a fun twist on lettuce wraps that will impress your family (and company) for sure! Plus, since lentils are one of the fastest cooking pulses (see below) and it takes just minutes to cook shrimp, this could easily be a weeknight meal.
Just in time for the Super Bowl, I’ve got an easy and tasty appetizer recipe for you! This Breaded Shrimp doesn’t have to be for adults only, though. My kids used to always turn their noses up at shrimp until I made this recipe for them.
I think you’ll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells (and supplementing it with a little beef stock) so you can get that delicious, bold flavor without having to work too hard.
If you’ve never had (or heard of) Shrimp and Grits, it’s one you’ve gotta try!
I am excited to be partnering with Stonyfield on today’s post! They are a great organic company that not only does their best to treat both farmers and the planet well, but also is passionate about helping in the fight to label GMOs. And today we are going to be discussing Stonyfield’s signature product–organic yogurt!!
I think it’s safe to say that most of us have eaten yogurt at one time or another. I know my family has certainly had our fair share. That’s the thing though – most of us just sit down and eat yogurt (or add it to a smoothie), but it’s not always top of mind when it comes to cooking and baking. Maybe we don’t think about using yogurt in recipes? Or know how to cook with it exactly? Well whatever the reason, it’s never too late to start experimenting, which is why I am excited to share with you the following Yogurt Substitution Chart!
And to think, just last week some readers were asking me what they could substitute for heavy cream…who knew. :)
To help ring in the New Year, we invited our (mostly Charlotte-based) blog team and their spouses over for a pot luck dinner on Saturday. Oddly enough though, the fun began weeks before anyone even arrived. As we started talking food details for our get together we quickly realized, in total, our group deals with quite a list of food allergies and aversions. And if we wanted a meal that everyone could eat we would have to adhere to the following list of (combined) constraints:
No pork, beef, or lamb (only chicken or turkey)
No seafood other than shrimp
Now it’s not very holiday-esque, but I have learned from cooking for another friend with gluten and dairy allergies…Asian cuisine is totally the way to go. Between the coconut-milk based sauces and dishes served over rice, the options are almost endless. So since I offered to provide the main course (and the alcohol!) I ended up settling on the below Green Curry Shrimp dish served over brown rice and topped with steamed sugar snap peas.
My husband’s family is from New Orleans so they get all the credit for introducing me to the unique and flavorful cuisine of The Big Easy. From jambalaya to crawfish etouffee to seafood gumbo…many new dishes have been added to my list of “favorites” since my first visit to New Orleans almost 15 years ago. And even though beignets are basically deep-fried white flour treats, they certainly make my list of favorites as well. :) Today I want to share a family recipe that came from my husband’s Aunt Vicki. It was introduced to us as a “seafood gumbo,” but what I’ve learned over the years is that this dish can easily be an “anything gumbo” instead. What that means is don’t go out and buy a bunch of new ingredients to make gumbo…instead try to use some of what you already have on hand. If you don’t have shrimp and crab well then throw in some leftover Thanksgiving turkey (if you still have some in the freezer like us). And if you don’t like bell peppers then just add more celery instead. My favorite dishes are the ones that are flexible so use this recipe as a guide and don’t be afraid to get creative. As long as you start with the suggested roux (butter and whole-wheat flour) it’s pretty hard to mess up.
Making your own sushi at home is actually not as hard as one would think, and it can make for a very fun evening with friends or family…both young and old. My picky 3-year-old wouldn’t even think about touching a piece of sushi until the first time she saw us making it at home (with brown rice of course). We had allowed our older daughter to be up on a chair at the counter with her own cutting board, bamboo mat, chopsticks, and fun little soy sauce dish (she already knew she liked vegetable sushi). Of course her little sister wanted to do the same, but we told her she couldn’t “make” any sushi unless she ate it. And what do you know…once our child (who barely even eats veggies in the first place) gave it a fair chance she actually liked it. I didn’t know if I should have been more shocked that she ate the sushi or the vegetables! She does love to “dip” her food so I am guessing the soy sauce aspect had something to do with it. I do want to make sure I share that (especially if this is your first time making sushi) it can take some time to get the hang of it, and it also requires a lot of chopping. It can also make a little bit of a mess particularly if kids are involved. So we definitely like to reserve this event for a special occasion or weekend activity, but think it is worth the effort for such a fun and unique experience. Awhile ago I mentioned that I thought a child’s “first impression” of a food was important and making sushi at home turned out to be the perfect way to introduce it to my picky 3-year-old. She will […]
This is one of those wonderful dishes where you can switch things up depending on what ingredients you have on hand. For example, you can use any type of sausage or bacon, but I still think the dish would be tasty even if you left the meat out all together. If you don’t have any shrimp you could throw in some other type of seafood instead. If you don’t like oysters (I fall in this department!) then not to worry. This is the type of dish where you can be creative and make substitutions as you see fit…and best of all enjoy the end result (and don’t forget to freeze the leftovers!). When I recently made this dish I did not use sausage (we used bacon instead) and I did not add any of the extra black pepper or hot sauce. There is already a little red pepper in the Creole seasoning so that was the only source of heat in our dish. And to my surprise both of my girls ate (small amounts) of it when it was served. Point being – at least they didn’t hate it! When I first added the spices I took a bite and immediately thought it would be too spicy for them, but after the rice and liquids got cooking it really made the dish more palatable for those younger taste buds. So give it shot with your children before offering up a separate kid meal!