Late summer through mid-autumn is (in my opinion) when spaghetti squash is at their finest. If you’ve never cooked spaghetti squash before because you find them intimidating and a little daunting, I hope I can take away some of those fears for you today with this delicious and easy recipe for Roasted Spaghetti Squash Shrimp Scampi.
I’m always excited to have brunch, and I almost always gravitate towards the savory dishes, and not so much the sweet. This dish of Buttery Rich Steak & Eggs Over Asparagus is everything my brunch dreams are made!
The odds are *stacked* in your favor that you’re going to love these Canadian Bacon, Egg & Asparagus Breakfast Quesadillas for #BrunchWeek 2018. LOL! See what I did there?
Springtime. When a young man’s (or woman’s) fancy turns to thoughts of…ASPARAGUS! Well, that may not be exactly how the saying goes, but in my book, it sure should! Today’s Awesome Asparagus Recipe Roundup 2018 for Friday’s Featured Foodie Feastings brings you some of the tastiest recipes from around the web for using what I consider, Mother Nature’s finest springtime veggie…ASPARAGUS!
This week the five main courses we’re bringing you for your weekly meal planning consideration are; Greek yogurt grilled chicken, a Havarti onion burger, fish tacos, cilantro Thai chicken, and an amazing zucchini pancetta pasta.
The three bonus recipes for your weekly meal planning consideration are; a snack of peanut butter energy bites, a side dish of an avocado hollandaise sauce over roasted asparagus, and a dessert of lemon raspberry cobber cupcakes.
After making the standard hollandaise sauce, the secret to making my Creamy Avocado Hollandaise Sauce is simple. By adding ripe avocado, a splash or two of hot sauce, and finally a squeeze of fresh lime juice for a unique twist on all the other hollandaise sauce recipes out there. Dare to be different! 🙂
To get even cooking for this sheet pan lemon garlic shrimp meal, you’ll have to flip and stir the contents at least once during the roasting period and make sure that all the ingredients are in an even layer when you return them to the heat. You’ll also need to make sure to cut the potatoes into small size chunks, so they’ll cook at the same rate as the shrimp. Then, as soon as the potatoes are fork tender and the shrimp are pink and opaque, dinner is ready.
This dish of caramelized seared scallops comes together quickly and with only a small handful of ingredients. And, with only a large high sided saute pan this recipe can easily be made as a one pot wonder.
You’re going to LOVE this Mouthwatering Grilled Cheese Breakfast Sandwich with Provolone & Asparagus for breakfast, lunch, OR dinner. Seriously, if I had my way, I’d be happy to eat it this baby for all three meals in the very same day! Then, maybe I’d turn around and do it all again the next day, too. What can I say? It’s that good!!
Shrimp are one of my favorite go-to seafood ingredients. They’re so versatile. Shrimp can go from appetizer to main course without missing a beat. They have an inherently mild flavor that can take on any (and all) big, bold flavors you throw at them.